Food sharing, teach you how to make Japanese food, your mouth will water after reading it!

Japanese cuisine is highly ornamental, emphasizing calmness, elegance, and peace. The materials selected are mainly fresh, seafood and seasonal fresh vegetables. It has the characteristics of light taste, fine processing, bright color, and less greasiness.

Natural flavors are the "killer trump card" of Japanese cuisine. Its cooking methods are delicate and exquisite, focusing on taste, touch, vision, smell, and the artistic conception of the utensils and dining environment.

You can appreciate the unique "beauty", "elegance" and "quietness" in each of its dishes, bowls and plates.

Do you have any friends who like Japanese food?

Today I will introduce to you some delicious Japanese food recipes.

1: Japanese udon ingredients: appropriate amount of onions, appropriate amount of cabbage, a bag of udon noodles, appropriate amount of mirin, appropriate amount of Japanese soy sauce, appropriate amount of Japanese barbecue sauce, appropriate amount of bonito flakes. Method: 1. Heat the oil in the pan and stir-fry the green onions.

When fragrant, add onion and stir-fry for a few minutes, then add cabbage and stir-fry together. 2. Pour in mirin, Japanese soy sauce, and udon noodles and blanch them in water. Pour in onion and cabbage, add some Japanese barbecue sauce and stir-fry.

Evenly, the taste of this barbecue sauce is a bit sweet, you can add some salt in an appropriate amount. 3. When it feels almost done, take it out of the pan and sprinkle some bonito flowers on the plate.

Watching the bonito flowers dancing on the udon makes me hungry instantly. Part 2: Japanese Sukiyaki Ingredients A: snowflake beef slices, fresh shiitake mushrooms, enoki mushrooms, green onions, baby cabbage, old tofu, butter, soup base, egg liquid, kombu

One piece of dried kelp, appropriate amount of bonito flakes, Japanese soy sauce, mirin, sake, sugar, salt. Method: 1. Take a piece of dried kelp (I used a piece of dried kelp about 30cm long and 10cm wide) and cut it into small strips.

Put it into a pot of cold water and soak it for more than 4 hours (I soaked it the night before and made it the next morning) 2. Heat it slowly over medium-low heat, and when the water is about to boil, take out the kelp. 3. Turn on the high heat and cook the kelp.

Bring the soup to a boil, add Japanese soy sauce, mirin and sake (on the one hand, adjust the amount of soy sauce according to your own taste, on the other hand, be careful not to make the color of the soup too dark. A pot of soup plus about half a bowl of soy sauce is probably enough)

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Then you can add salt and sugar to adjust the taste according to your own taste. 4. Add a handful of bonito flakes, stir slightly so that the bonito flakes are soaked in the soup base, make the final salty adjustment, and turn off the heat.

Three soup bases are ready: Japanese Sukiyaki Ingredients B: snowflake beef slices, fresh shiitake mushrooms, enoki mushrooms, green onions, baby cabbage, aged tofu, butter, soup base, egg liquid, a piece of dried kelp, appropriate amount of bonito flakes,

Japanese soy sauce, mirin, sake, sugar, salt Method: 1. Cut fresh shiitake mushrooms with a flower knife, cut the baby cabbage into individual leaves, cut the green onions into half-centimeter-thick slices with a diagonal knife, and slice the old tofu. 2. Place in a pan

Add butter and melt over medium-low heat.

Add the green onions first, fry until fragrant and then remove.

Then add the old tofu and fry until golden brown on both sides.

Finally, add the snowflake beef slices and fry until they change color, then turn off the heat.

Add butter as needed when switching ingredients. 3. Put the processed ingredients into the pan according to your preference, and add the soup base prepared before.

Be careful not to add bonito flakes when adding the soup base. 4. Transfer the pan with the ingredients to the hot pot stove and bring to a boil.

Next, you can dip it in the egg liquid and enjoy the delicious food~ In addition to dipping it in the egg liquid, you can also dip it in the Japanese soy sauce stock according to your own taste. I also like to dip the tofu in the Japanese teriyaki sauce (because it happens to be that meal too)

I made teriyaki chicken steak, so I have teriyaki sauce for dipping) Tips: 1. It is best not to wash the dried kelp, just wipe off the dust with a paper towel.

Those white salts are the essence of dried kombu, and it would be a pity to wash them off.

If you really feel it is not clean, you can filter it through gauze once after the kombu soup is boiled and before adding the rest of the seasonings.

If you have to wash it anyway... then at least don't wash it repeatedly. 2. For beef slices, it is best to buy a whole piece of snowflake beef and slice it into slices. The thickness should be slightly thicker than the beef rolls usually used for hot pot.

If you can't get it, regular fat beef rolls will do - I didn't get a whole piece of snowflake beef this time.

3. The soup base with sake must be boiled, otherwise the taste of the wine will be very pungent.

The taste will be very mild after boiling ~ Four: Japanese cold noodle ingredients: a handful of buckwheat noodles, an appropriate amount of okra, a handful of enoki mushrooms, a small amount of yam, a small amount of green onions (optional), a dipping sauce recipe, an appropriate amount of Japanese soy sauce,

Appropriate amount of mirin and Japanese sake. Method: 1. Boil appropriate amount of water in a pot, add soba noodles and cook for 5 minutes.

When the 5 minutes are up, immediately take out the noodles and rinse them twice with the ice water prepared in advance (ice water is needed! It is better than cold water!), then drain and put on a plate.

2. Wash the okra and enoki mushrooms. Boil the okra in boiling water for 1 minute and remove the enoki mushrooms for 2-3 minutes. Drain in cold water.

Cut the okra crosswise, cut the enoki mushrooms into small pieces, and place them on the cold noodles.

(Making out the lovely and healing star cross-sections of okra requires turning over with chopsticks one by one, which is very tiring! But don’t give up! The final beautiful effect will make you feel that the hard work is worth it!) 3. Grind the yam into puree, scoop out a spoonful and let it cool.

On the surface.

Chop the green onions and sprinkle on the yam paste.