Japanese food recipes Japanese food is very delicious, and its exquisite appearance is very attractive to girls. It is not very difficult to make it. Nowadays, many recipes are simplified and very suitable for making at home.

Friends, do you want to know how to make Japanese food? Here I will introduce Japanese food recipes to you.

1. Ingredients for Japanese Chikuzen stew: 1 carrot, 250G chicken thigh, 4 dried shiitake mushrooms, 1 piece of konjac, 1 tsp salt, 100G lotus root, 12 thinly sliced ??adzuki beans, 3 tablespoons Japanese sake (1 tablespoon 15ML), DASI juice

1. 5 cups.

1 carrot Method 1. Cut the ingredients. After soaking the dried mushrooms, cut them in half and cut them diagonally to enhance the flavor.

2. Cut the konjac into bite-sized pieces with a spoon, rub it with salt, wash it and put it in a pot, add water and cook over high heat. After the water boils, cook over low heat for 5 minutes and put it into a leaky basin to drain the water.

3. Cut GOBOU into 6mm length like sharpening a pencil, and put it into vinegar water for 10 minutes.

4. Cut the lotus root into 8MM thick pieces and put it in vinegar water for 5 minutes.

5. Peel the carrots and cut into bite-size pieces.

6. Soak the beans in hot water with salt, immediately ice them with cold water, and wipe off the water to keep the color bright.

7. Remove the subcutaneous fat from the chicken and cut into 4CM sizes.

Stir-fried ingredients 1. Stir-fry chicken pieces, then add konjac, shiitake mushrooms, GOBOU, lotus root, and carrots in order, add wine, and add DASI juice. After cooking, take out the minced meat over low heat, add MIRING and sugar.

2. Place a small wooden lid in the pot, then cover the pot, cook for 10 minutes, add 2 tablespoons of soy sauce, cover and cook for 10 minutes, add the remaining soy sauce, cook for another 5 minutes, add the beans,

Stir and serve immediately.

A small reminder - many Chinese people like a salty taste. Add more soy sauce before serving. If you don’t have Japanese wine, just use ordinary cooking wine, but the Chinese wine tastes a bit strong, so it is recommended not to use it.

2. Japanese Ramen Ingredients: Pork thigh bones, pork shoulder, eggs, spinach, green onions, ginger, noodles.

Seasoning: soy sauce, sugar, salt, pepper, aniseed.

Method: Soup: Boil 2 pork thigh bones in boiling water. Wash and put into a pressure cooker. Add a small piece of ginger and a section of green onion and cook over medium heat for 45 minutes.

Barbecued pork and eggs 1. After buying the pork shoulder, tie it with a rope, soak it in cold water for 30 minutes, then boil it over high heat, skim off the blood foam, wash it with warm water and set aside.

2. Use another medium-sized pot and add some water, soy sauce, a small handful of Sichuan peppercorns, an aniseed, a tablespoon of sugar, a few dried chili peppers, and bring to a boil.

After boiling the pot, add 1, simmer over low heat for more than 2 hours and then turn off the heat.

3. Boil another pot of water. After the water boils, add the eggs. Cook on high heat for 5 minutes. Turn off the heat and put in cold water (the yolks of these eggs will be thin and delicious.). After shelling, add 2,

Marinate overnight with the cooked barbecued pork.

4. Take out the soaked barbecued pork and put it in the refrigerator for about half a day, so that the meat can be easily sliced. Look at the cut pork. You can drink it directly or make it into barbecued rice.

Cooking noodles and serving bowls 1. Boil a pot of water, add washed spinach first, blanch it, take it out and set aside.

2. Start cooking the noodles. I like to eat harder noodles, so I can cook them for a while.

3. While the noodles are cooking, prepare a large bowl. Add an appropriate amount of soy sauce to the bottom of the bowl. You can also add some chicken essence. Use a large spoon to add the stewed bone broth.

4. After the noodles are cooked, add spinach, chopped green onion, barbecued pork and eggs. Serve immediately.

3. Ingredients for Japanese onion soup: 1 small onion, 1/2 celery, chopped, chopped, 1/2 carrot, chopped, 1 teaspoon grated ginger, 1/4 teaspoon fresh garlic, chopped into fine pieces

At the end, 2 tablespoons of chicken broth, 3 teaspoons of beef broth granules, 150 grams of chopped fresh mushrooms, 1.9 liters of water, 95 grams of small brown mushrooms, sliced, 1 tablespoon of freshly chopped chives.

1 small onion Method 1. Take a large pan and add celery, onions, carrots, ginger, garlic, and a few mushrooms.

Add chicken broth, beef broth and water.

Place the pot over high heat and bring to a rolling boil.

When the mixture is boiling, cover, turn down the heat and simmer for 45 minutes.

2. Place all remaining mushrooms in another pot.

When the soup mixture is ready, place a strainer over the pan with the mushrooms.