Japnese Cuisine – Contents

Item Description
Clear Soup A quick and nutritious clear chicken broth soup.
Chicken Wings A non spicy baked dish prepared with chicken wings in soya sauce.
Cucumber Salad A refreshing cold salad made of cucumbers, seasame seeds, vinegar etc.
Chicken & Egg Domburi An easy to prepare chicken dish with a combination of eggs and sauces.
Grilled Brinjals A grilled delicacy made of brinjals, cheese and seasonings.
Lamb with Mushrooms Marinated mutton pieces grilled with mushrooms and onions.
Prawn Sushi A famous Japanese dish prepared with rice vinegar, sugar, ajinomoto, egg yolks
and lemon juice.
Teriyaki Honey Chicken

1
Chicken Broth 3 cups
Dry Sherry 1/3 cup
Soya Sauce 41/2 tsps.
Lemon, thinly sliced 1 no.
For the Garnish
Green Onions, sliced 2 nos.
Carrot, thinly sliced 1 no.

Method:

1.Keep the chicken stock on the gas and bring to a boil.

2.Next add the soya sauce, dry sherry and simmer for a few minutes.
3.Spoon the clear soup into serving bowls topped with the garnishes.

Chicken wings 1 kg.

Flour 1 cup
Egg, beaten with 1 tsp water 1 no.
Oil 1 cup
For the Sauce
Soya sauce 3 tbsps.
Sugar 1 cup
Garlic powder 1 tsp.
Water ½ cup

2
Method:

1.Clean, cut the chicken wings and apply salt to them.

2.After sometime, dip the wings in the beaten eggs and then roll in the flour.
3.Fry the coated chicken wings and place them in a baking tray.
4.Mix all the ingredients mentioned below the sauce, bring to a boil and pour over the fried chicken wings.
5.Bake this in a pre-heated oven for an hour.
6.Remove once the sauce thickens and serve hot.

3
Cucumbers, seeded 5 nos.
Lemon juice ½ cup
Sugar ½ cup
White wine vinegar 1 tbsp.
Sesame seeds, toasted 2 tsps.
Salt 2 tsps.

Method:

1.Peel the cucumber and slice thinly.

2.Put them in a bowl, add the salt, mix well with the hand and keep aside for 45 minutes.
3.Mix the lemon juice, sugar and white vinegar.
4.Then sqeeze out as much water you can from salted cucumbers.
5.Now add the lemon juice mixture to the cucumbers.
6.Grind the toasted sesame seeds and stir into salads.
7.Serve cold.

4
Chicken breasts 4 nos.
Chicken stock 1¼ cup
Dark soya sauce 4 tbsps.
Light soy sauce 2 tbsps.
Dry sherry 4 tbsps.
Sugar 2 tbsps.
Onions, cut into thin rings 6 nos.
Garlic powder 1 tsp.
Eggs 4 nos.

Method:

1.Clean and cut the chicken breasts into thin strips or cubes
2.Boil the chicken stock, add the soya sauce, dry sherry, sugar and boil further.
3.Next add the chicken strips to the stock and simmer over low heat for 5-6 minutes.
4.Add the chopped onions and keep for a minute.
5.Then add the lightly beaten eggs and let it stand for another 2 minutes.
6.Stir carefully, remove from the heat and serve with hot rice.

5
Brinjals 8 nos.
Cheese 150 gms.
Garlic, minced 2 tsps.
Red pepper flakes 1 tsp.
Basil leaves, shredded 6 nos.
Olive oil As required
Salt and pepper As required

Method:

1.Cut thebrinjals into half and brush the sliced edges with olive oil.
2.Sprinkle some salt and pepper.
3.Mix the cheese, garlic, red pepper flakes, basil leaves and little salt in a bowl and refrigerate till required.
4.Keep the brinjal halves on the grill withthe cut side down and cook till soft.
5.Remove from the grill, cool and spread the cheese mixture on the warm brinjal pieces.
6.Serve hot.

6
 500 gms.

Mutton, cooked
Soya sauce ¼ cup
Rice wine/sherry wine ¼ cup
Ginger, ground 2 tsps.
Garlic, minced 1 clove
Small mushrooms 350 gms.
Onions 2 nos.
Garlic powder 1 tsp.
Salad oil 2 tbsps.

Method:

1.Cut the cooked mutton into cubes and throw away the fat.
2.Mix the soya sauce, wine, ginger and garlic.
3.Mix this sauce with the mutton cubes and marinate for 2 -3 hours in the refrigerator.
4.Place the marinated mutton cubes on the skewer, alternating each piece with
a whole mushroom and onion.
5.Apply a little oil on the meat and grill for 3-4 minutes applying the reserved marinade in between, till it turns nice
and brown.
6.Once it is ready serve hot.

7
 6 nos.

Prawns, unshelled
For the Marinade
Rice Vinegar 3 tbsps.
Sugar 1 tsp.
Ajinomoto A pinch
Water 4 tbsps.
Salt ¼ tsp.
For the Filling
Egg Yolks 4 nos.
Salt Salt
Sugar 1¼ tsp.
Lemon Juice 2½ tsp.

Method:

1.Keeping the shell intact pass a tooth pick through the flesh of the prawn so that it
doesn't curl.
2.Boil these prawns in water for about 3-4 minnutes or till they change colour.
3.Drain the water and immediately pass the prawns through cold water.
4.Now remove the toothpicks and peel the shell off from the prawns, but leave
the tail section of the shell.
5.Cut the prawn slightly and remove the vein from its back.
6.Make a deeper incersion on the prawn and spread the prawn making it look
like a butterfly.
7.To prepare the marinade, mix the vinegar with water, salt, sugar, ajinomoto
and mix it with the prawns, then marinate for 1 hour.
8.Beat the egg yolks lightly and remove about 21/2 tsps. of the egg yolks and keep aside.
9.Add water to the remaining yolks, mix well and cook over a medium flame till the yolks turn firm.
10.Drain the yolks and then mash them to a fine paste.
11.Mix the sugar, salt. lemon juice, ajinomoto and the rest of the egg yolk and beat well.
12.Pass this mixture through a fine sieve, then mix it with the mashed egg yolk and keep aside.
13.Divide the filling into 6 portions an dthen filling them into the 6 individual prawns.
14.Seal the edges but pressing them together and serve.

8
 1 kg.

Chicken, cut into pieces

Honey ½ cup
Soya sauce ½ cup
Sherry, dry ¼ cup
Ginger, grated 1 tsp.
Garlic, crushed 2 cloves.
Salt As required

Method:

1.Clean, cut, wash and place the chicken in a plastic bag.

2.Mix the honey, soya sauce, sherry, ginger, garlic, salt and our in the plastic bag with the chicken.
3.Keep turning the plastic bag so that the sauce coats the chicken pieces.
4.Close the bag, marinate in refrigerator for 6-7 hours and keep turning 2 or 3 times.
5.Remove the chicken from the plastic bag and reserve the marinade for later use.
6.Arrange the marinated chicken pieces on a baking pan, cover with a foil and bake at 350 degrees for 1/2 an hour.
7.Remove the foil, brush with the reserved marinade and continue to bake uncovered until one.
8.Serve hot.