Japanese Chicken Thighs

"You'll Need:

8 chicken thighs; (2 pounds) 2 garlic cloves; crushed in -garlic -- press 2 ts grated peeled fresh -gingerroot 2 tb reduced-sodium soy sauce 1/2 c low-sodium chicken broth 1 bn scallions; thinly sliced

Procedures : 1. Sprinkle chicken with pepper. Heat large nonstick skillet over medium-high heat. Cook thighs, skin side down, 12 minutes. Turn and cook 10 minutes. Discard all but 1 teaspoon of fat. Add garlic and ginger and cook 15 seconds. Stir in soy sauce and broth. Cover and bring to a boil, reduce heat and simmer 10 minutes, until chicken is cooked through. 2. Remove chicken to platter. Add onions to sauce and cook 1 minute. Pour sauce over chicken."

Made In Japan" Chicken Teriyaki

"You'll Need:

3 chicken breasts; shredded 4 c bean sprouts 3 c cabbage; sliced 1 c mushrooms; sliced 1 c any other vegetables; -matchsticked or chop 1 salt and pepper 1 terriyaki sauce

Procedures : 1. In wok or large skillet, with small amount of oil, cook vegetables until done. 2. In smaller skillet (or same skillet after vegetables are cooked), heat small amount of oil and quickly cook chicken shreds until done. Season with salt and pepper to taste. 3. Serve both over plate of sticky rice drizzled with a good store-bought terriyaki sauce."

Japanese Carrot Dressing

"You'll Need:

1 sm carrot; peeled and thinly 1 sliced or shredded 2 tb mirin 2 tb vinegar or cider vinegar 1 tb soy sauce 1 ts dark sesame oil 1/2 sm onion; chopped 1 tb prepared mustard 1 tb grated fresh ginger; ( -1/2-inch piece)

Procedures : Place all ingredients in a blender or food processor and blend until smooth. Keep covered in the refrigerator for up to 10 days. Yield: about 1 cup. Per serving: 113 Calories (kcal); 5g Total Fat; (41% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 1243mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates"

Grilled Shiitake Mushrooms On Japanese Greens

"You'll Need:

1/2 c extra virgin olive oil 1/2 c canola oil 4 cloves garlic -- peeled and 1 crushed 4 tb balsamic vinegar 8 sprigs fresh thyme 8 sprigs fresh oregano 18 lg shiitake mushroom caps 6 generous handfuls of mixed 1 greens 1 salt and freshly ground 1 pepper

Procedures : In a shallow bowl, mix together oils, garlic and 2 tablespoons of vinegar. Crush the herbs gently between fingers to release flavor, and add to marinade. Marinate for 1 hour. Heat grill to medium. Lightly salt and pepper mushrooms and grill them gill side down for 2 to 3 minutes more. Strain marinade and add the remaining vinegar. Season to taste. Add mixeed greens and mushrooms, toss lightly to coat and serve immediately."

Grilled Japanese Chicken

"You'll Need:

4 lg chicken breasts 1/2 c packed brown sugar 1/2 c water 1/2 c soy sauce 1/2 c cooking sherry 2 tb cooling oil 2 ts vinegar 1 ts ground ginger 1 clove garlic,minced 1 cn pineapple or 1 fresh -pineapple (pre; ferred)

Procedures : Bone chicken breasts and cut in 12 pieces. Place on bottom of a flat dish. Mix sugar, water, soy sauce, cooking sherry, oil, vinegar, garlic and ginger in a bowl for marinade. Pour marinade over chicken. Let sit at least one hour. Drain and reserve marinade. Prepare fresh pineapple into spears or drain canned pineapple chunks and string in sticks. Grill chicken on medium coals for 25 to 30 minutes, turning and basting often with reserved marinade. You may bake chicken in oven on 400 degrees. Baste often until browned lightly, about 30 minutes or until tender. Grill pineapple about last 10 minutes, basting with marinade. Serve pineapple with chicken over rice or potatoes. "

Chilled Japanese Soba With Dipping Sauce

"You'll Need:

7 oz japanese buckwheat noodles 1 (up to 8) 1 tb grated fresh ginger 3 scallions -- thinly sliced 1/2 ts anchovy paste -- or to 1 taste 1/2 c soy sauce 1/2 c mirin or dry sherry 2 tb rice vinegar 1 pn sugar 1 pn salt 1/4 c finely julienned carrot 1 sheet nori

Procedures : Bring a saucepan of water to a boil and cook the Buckwheat noodles a few minutes. Drain and refresh under cold running water. Hold noodles in a bowl with cold water until ready to serve. Mix ginger, scallion and anchovy paste and set aside. In a small saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix this warm liquid into ginger, scallion and anchovy paste and season to taste with sugar, salt and pepper. Transfer this to 4 small dipping bowls. Drain noodles and portion out into 4 small bowls; top each portion with some julienned carrot. Toast sheet of Nori over an electric burner or place in a hot cast iron or heavy skillet and cook until crisp and crumble it over the soba and carrot. Dip noodles in sauce, and enjoy."

Oni-Giri (Japanese Rice Ball)

"You'll Need:

1 rice 1 nori (seaweed) 1 seasoned rice vinegar 1 smoked salmon 1 wasabi paste 1 salt 1 sugar

Procedures : This Recipe is for the picnic rice balls that someone mentioned. They are easier than sushi, don't require a mat, etc. Don't shy away from making these. You don't need to use raw fish. Indeed, these particular rice balls, called Oni-giri do not usually contain raw fish. These can be made with smoked salmon or not as you wish. To season the vinegar, add some salt and or sugar to taste. I don't like the sugar myself and leave it out. I also water down the vinegar a little bit. If you don't like vinegar, you can just use salt water or even just plain water. The Nori may be purchased in toasted sheets ready to use. It is widely available. I've found it in local grocery stores here in North Carolina. Cut the sheets into 4 - 5 cm wide strips. The rice should be a sticky variety, like Kokuho Rose, but I have made these successfully with standard American medium grain white rice. Prepare as for steamed rice, allow it to sit in the pan, covered, after cooking for about 1 hour before lifting the cover. Dump the rice into a bamboo vegetable steamer or a wooden salad bowl, something that will absorb some of the moisture. Fan the rice while GENTLY tossing it a few times. This cools it so it can be handled and removes the excess moisture. Have the salmon ready in 4 cm strips with as much wasabi dabbed on it as you'd like. Once the rice is cool enough to handle you can begin. Wet your hands with the vinegar. Grab some rice in the palm of one hand. Push a strip of salmon into it. Form the rice ball by clasping your hands together GENTLY. The idea is to form a nice triangular ball with flat faces. It's fun. You also don't want to handle them too much. You don't want to squash the rice grains just stick them together. Once you've shaped the ball. Wet one side of the Nori strip with the vinegar and wrap it around the flat faces of the rice ball."