Japanese Recipes

509 Japanese recipes. Page 22 of 22. Compare ingredients and cooking times. Yamagata Hiyashiru Chilled Vegetables in Savory Stock.

Asian Medium

Yamagata Hiyashiru Chilled Vegetables in Savory Stock

The name suggests a cold soup, but Yonezawa's hiyashiru is really ohitashi: blanched vegetables steeped in plenty of chilled soy-seasoned stock and eaten with their liquid. The stock comes from the water used to soak dried scallop, while porous freeze-dried konnyaku and dried shiitake soak it up. Spinach, cabbage, soybean sprouts, and carrot share the bowl with yukina, a local winter green given only a quick dip in boiling water to keep its snap. An hour to a night in the fridge lets everything take on the broth.

Prep 480min Cook 25min 5 servings

Asian Medium

Yanagawa Nabe (Loach, Burdock, and Egg Hot Pot)

Boned, opened loach and thin shavings of burdock simmer in sweet soy-seasoned dashi in a shallow pan, then beaten egg is poured over to bind it all softly. Unlike marunabe, which cooks the fish whole, this Tokyo hot pot uses split loach, and the burdock goes in first to give the broth its earthy flavor. A sprinkle of sansho pepper goes on just before eating.

Prep 20min Cook 20min 4 servings

Asian Easy

Yatara (Chopped Summer Vegetables and Miso Pickle)

Cucumber, round eggplant, myoga, green chili, and miso-pickled daikon are minced almost as fine as rice grains in this northern Nagano summer side. Over warm rice it works like a fresh vegetable furikake, and it also goes with somen or chilled tofu. One story says the name comes from tossing in a bit of everything and chopping it all very fine. Squeezing the fresh vegetables hard keeps the mix crisp and stops their water from diluting the salty pickle.

⚡ 20-Minute Recipes

Prep 20min 0 4 servings

Asian Medium

Yuzu Karaage (Japanese Citrus-Marinated Fried Chicken)

A spoonful of yuzu marmalade goes into the soy marinade, so when you bite through the crust the chicken underneath tastes faintly sweet and of yuzu.

Prep 20min Cook 18min 2 servings

Asian Medium

Ryukyu (Oita Sesame-Soy Marinated Sashimi)

A dish from Oita's fishermen: sashimi-grade yellowtail rests for just ten minutes in a cold marinade of toasted sesame, soy sauce, sugar, and sake. One story says the recipe was learned from fishermen from Okinawa (Ryukyu); another says the name drifted from rikyu-ae, a sesame dressing. It goes to the table cold, or over hot rice, sometimes with tea poured on as ochazuke.

⚡ 20-Minute Recipes

Prep 20min 0 5 servings