See how to prepare typical dishes easily and quickly
Japanese food is full of history, techniques, colors and flavors. Also in 2013, this millenary cuisine was included in the UNESCO Humanity list (Education, Science and Culture of the United Nations).
Popular in various corners of the world, Japanese dishes are also highly appreciated by Brazilians. So, find out how to make 8 practical recipes that will transform your cuisine and your way of enjoying this type of food!
Missoshiru
Ingredients
- 1 cup of chopped chives
- 200 g of tofu Cubit in medium cubes
- 3 tablespoons of miso
- 1 l of water
- 4 tablespoons of flakes of fish
Methods of preparation
In a pan, put the water and bring over medium heat. After boiling, wait 1 minute and turn off the fire. Add the fish bows and let it rest for a few minutes. As soon as the fish bows are on the bottom of the pan, filter the broth and put it back in the pan. Dissolve the miso in a 1 cup of tea from the broth in a container, filter and add to the pan. Add the tofu and heat over medium heat until boiling. Serve in bowls with chives.
Yakisoba
Ingredients
- 300 g of Noodles Yakisoba Bolliti
- 1 cup of tea soaked for yakisoba
- 1 onion cut into medium pieces
- 1 tablespoon of soy oil
- 1/2 chopped broch
- 1/2 UNITED chopped cabbage
- 6 tablespoons of soy sauce
- 400 g of meat strips
- 100 g of sliced Champignon
- 1 diagonal sliced carrot
- 4 sheets of diagonal acetate cards
Methods of preparation
In a pan, put the oil and heat over medium heat. Fry the onion until golden brown. Add meat, broccoli, cauliflower, carrot, chard, champignon and soy sauce. Go up for 7 minutes. Put the sauce for Yakisoba and cook until the vegetables are al dente. Add the pasta, mix well and then serve.
SortSalmon Ashimi
Ingredients
- 1 kg of salmon
- Wasabi, grated turnip and soy sauce to taste
Methods of preparation
On a clean surface, clean the salmon, remove thorns and dark parts. Cut it into thick slices. Arrange on a plate and serve with the turnip, the Wasabi and the soy sauce.
Bgrilled
Ingredients
- 8 eggplant
- 1 piece of grated ginger
- 40 g of Katsuobushi
- Soy sauce to taste
Methods of preparation
Put the aubergines in a grill over high heat. I transform them to grill evenly until the shell starts to burn. When it remains a toothpick, they must be dried and soft. Also cook their ends. Then peel them by pulling from the stem. Remove the stem. Cut the aubergines into cubes and put on a plate. Serve with soy sauce, grated ginger and katsubushi.
Vegetable tempura
Ingredients
- 1 carrot cut into thin stripes
- 1 sweet potato thin cut
- 10 pods
- 1 zucchini cut into thin stripes
- 1 1/2 cup of wheat flour
- 1 egg
- 1 cup of cold water
- Fry
- Tempura sauce (Tentsuyu) to be served
Methods of preparation
In a bowl, lightly beat the egg and add the cold water. Gradually add the wheat flour, mixing gently in order not to form lumps. The dough should be slightly downloaded. Heat the oil in a deep pan over low heat. Pass the vegetables in the dough and fry until golden and crunchy. Drain the paper napkin and then serve with tempura sauce.
Sunomono
Ingredients
- 2 Japanese cucumbers cut into very thin slices
- 1 teaspoon of salt
- 3 tablespoons of rice
- 1 tablespoon of sugar
- 1 teaspoon of soy sauce
- 1 teaspoon of black toasted sesame
Methods of preparation
In a bowl, put the slices of cucumber and sprinkle with salt. Mix well and let it rest for 15 minutes to lose excess water. Drain and tighten lightly with your hands to remove the liquid. In a small container, mix the rice vinegar, sugar and soy sauce until the sugar completely dissolves. Pour La Spezia on the cucumbers, mix well and keep in the refrigerator for at least 20 minutes to highlight the taste. Before serving, sprinkle with black sesame and mix gently. Serve cold.
Gyoza
Ingredients
- 200 g of meat Ground -Pork
- 1 cup of chopped cabbage
- 2 chopped chives
- 1 tablespoon of grated ginger
- 1 tablespoon of chopped garlic
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 20 mass units for Gyoza
- Fry
- Soy sauce to be served
- Waterfall
Methods of preparation
In a large bowl, mix the pork, the cabbage, the chives, the ginger, the garlic, the soy sauce and the sesame oil until smooth. Put a small amount of mixture in the center of each Gyoza dough. Fold the dough in half and close the edges, pressing well to seal. Over medium heat, heat some oil in a large pan and fry the Gyoza until the base is golden. Add some water to the pan, cover and cook for another 5 minutes or until the Gyozas are cooked. Then serve with soy sauce.
Tamagoyaki (Japanese omelette)
Ingredients
- 4 egg
- 2 tablespoons of sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of Mirin
- Vegetable oil to gain weight
Methods of preparation
In a container, beat the eggs with sugar, soy sauce and Mirin until smooth. Heat a non -stick pan over medium and fat with oil. Pour a thin layer of egg and, as soon as it starts to grant, envelops towards one of the edges. Pull the roll on the side and pour another layer of egg, repeating the process until you use the entire mixture. Slice into pieces and serve hot or cold.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
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