Buri Daikon (Japanese amberjack or yellowtail simmered with daikon) by ochikeronpieces, cook method: Slow cook, cuisine: Japanese, course: Appetizers & snacks, type of |
2 votes
11666 views
|
||
Vegan Japanese Cuisine: Dried Persimmon Appetizer by Robert-Gilles MartineauJapanese Cuisine: Dried Persimmon Appetizer, ingredients: Dried persimmon: 1, Japanese |
1 vote
6419 views
|
||
Vegan Japanese Cuisine: New Lotus Roots & Umeboshi by Robert-Gilles MartineauUmeboshi: 2, Shiso/perilla leaves: 2, Japanese sake: according to taste and preferences |
2 votes
7711 views
|
||
Japanese Cuisine: Sweet & Spicy Chicken Liver by Robert-Gilles Martineausauce: 2 tablespoons, Sugar: 2 tablespoons, Japanese sake: 2 tablespoons, Mirin/sweet sake |
2 votes
8249 views
|
||
Vegan Japanese Cuisine: Fried Bell Peppers, Shimeji Mushrooms & Umeboshi by Robert-Gilles Martineaufistful, Bell Peppers: 2, Umeboshi/Pickled Japanese plums: 2, Olive oil: 2 tablespoons |
2 votes
5086 views
|
||
Vegan Japanese Cuisine: Bamboo Shoots Tips & Umeboshi by Robert-Gilles Martineaupickled umeboshi (low salt content), Cooking Japanese sake, Soft taste soy sauce, Dashi |
1 vote
3281 views
|
||
Vegan Japanese Cuisine: Yuzu Miso Dressing by Robert-Gilles Martineauor better, grated): 1/2, cuisine: Japanese, special category: Vegan, course: Appetizers |
2 votes
3253 views
|
||
Japanese Vegan Snack: Ume-Shiso Kyuuri/Cucumber, Pickled Plums & Perilla Salad by Robert-Gilles MartineauJapanese style, long, thin and crunchy, Shiso/perilla leaves: 4, Umeboshi/Japanese |
1 vote
5004 views
|
||
Japanese Cuisine: Yakitori-Tsukune-Basic Recipe by Robert-Gilles Martineautablespoons, Salad oil: 2 tablespoons, cuisine: Japanese, course: Main dish, type of dish |
1 vote
4135 views
|
||
Vegan Japanese Cuisine: Persimmon Salad by Robert-Gilles MartineauSalt: 1 tablespoon (for salted water), Japanese sake: 5 tablespoons, Salt: 1/2 teaspoon |
1 vote
3399 views
|
||
Japanese Cakes/Wagashi : Recipe-Anko/Sweetmeats by Robert-Gilles Martineauingredients: Azuki/Adzuki/red beans (in Japanese: 小豆): 150 g, Sugar: 150g, Salt |
2 votes
4561 views
|
||
Japanese Cuisine: Deep-fried Meat Balls by Robert-Gilles MartineauGrated garlic: half a teaspoon, Egg: 1, Japanese sake: 1 tablespoon, Salt: half a teaspoon |
1 vote
3694 views
|
||
Japanese Cuisine: Yakisoba-Basic Recipe by Robert-Gilles MartineauI use a good amount!), Sauce suggestion: Japanese Sake, Mirin/sweet ake, soy sauce |
1 vote
2580 views
|
||
Japanese Curry Puffs by Caroline Phelpssize onion, finely chopped, 1/2 package of Japanese curry, 1 box puff pastry, 3 cups water |
1 vote
4764 views
|
||
Crispy Fried Japanese Tofu With Soya Sesame Dip by Navaneetham Krishnantaste, , For the dipping sauce, , 2-3 tbsp Japanese soya sauce, , 1/2 tbsp roasted sesame |
1 vote
5962 views
|
||
Japanese Omelette/Tamagoyaki: Basic Recipe by Robert-Gilles MartineauJapanese Omelette/Tamagoyaki: Basic Recipe, ingredients: Eggs: 10, Dashi/Japanese stock |
3 votes
5107 views
|
||
Japanese Mabo Tofu with eggplant by Caroline Phelps1 1/2 tsp sugar, 2 tbsp water, cuisine: Japanese, course: Main dish, type of dish: Beef |
1 vote
4833 views
|
||
DEEP-FRIED CHICKEN, JAPANESE HOME-MADE STYLE by Robert-Gilles Martineausauce contains enough salt as it is., cuisine: Japanese, course: Main dish, type of dish |
2 votes
2809 views
|
||
Japanese Fried Rice by Caroline Phelpsfrozen green peas (thawed), 3 cups cooked Japanese rice, 1 small carrot, finely chopped, 2 |
2 votes
9255 views
|
||
Japanese Fried Chicken; My Hometown Style by Yuthigh, boned 2 pound, soy sauce 6 tbs, Japanese sake or wine 4 tbs, Grated ginger 1 tbs |
2 votes
3266 views
|
Get free recipes from
famous and upcoming chefs
on CookEatShare!
Advertisement
Post a Recipe
Invite your friends
S
I
D
E
B
A
R