Two Delicious Japanese Dinner Recipes

1.       Teriyaki Salmon

 

Teriyaki Salmon

Succulent aromas of Teriyaki Salmon, a classic Japanese meal that flawlessly blends sweet and salty undertones, await you. Marinating tender salmon fillets in a delectable combination of soy sauce, mirin, sake, and fragrant spices infuses them with deep umami tastes. The salmon acquires a caramelized glaze after being pan-seared to perfection, providing a delightful touch to each bite. This meal is best served with steamed rice and colorful stir-fried veggies and is topped with sesame seeds and green onions for a wonderful crunch. Prepare to enjoy the harmonizing symphony of flavors in this delectable Japanese supper.

 

Ingredients:

 

• 4 salmon fillets

• 1/4 cup soy sauce

• 1/4 cup mirin (sweet rice wine from Japan)

• 1/4 cup sake (Japanese rice wine)

• 2 tablespoons brown sugar

• 1 tablespoon vegetable oil

• 2 minced garlic cloves

• 1 teaspoon grated ginger

• 1 tablespoon sesame seeds (optional)

• 2 thinly sliced green onions (for garnish)

 

Instructions:

 

• To create the teriyaki sauce, combine soy sauce, mirin, sake, brown sugar, chopped garlic, and grated ginger in a mixing bowl.

• Pour half of the teriyaki sauce over the salmon fillets in a shallow dish. Allow them to marinade in the refrigerator for at least 30 minutes.

• Heat the vegetable oil in a large nonstick pan over medium heat. Reserving the marinade, remove the salmon from the marinade and set the fillets on the skillet.

• Cook the salmon for 4-5 minutes on each side, or until cooked through and glazed with a caramelized glaze.

• While the salmon is cooking, bring the reserved marinade to a boil in a small saucepan. Reduce the heat to low and continue to cook until the sauce thickens slightly. When the salmon is done, sprinkle it with some of the thickened teriyaki sauce.

• For garnish, sprinkle sesame seeds and sliced green onions over top. With steamed rice and your favorite stir-fried veggies, serve the teriyaki salmon.

 

2.       Vegetable Tempura

 

Vegetable Tempura

Begin your culinary adventure with Vegetable Tempura, a famous Japanese dish that has a wonderful combination of crunchy and delicate textures. A colorful array of veggies, including sweet potatoes, carrots, zucchini, bell peppers, and broccoli, are beautifully covered in a light and airy tempura batter. The batter develops into a golden and delicately crunchy shell as it sizzles in hot oil, while the veggies keep their natural sweetness and brilliant colors. This tempura meal served with a dipping sauce that tantalizes the palette with its umami overtones, is a genuine celebration of Japanese cuisine, giving a lovely balance of flavor and appearance.

 

Ingredients:

 

For the tempura batter:

 

• 1 cup all-purpose flour

• 1 tablespoon cornstarch

• 1 teaspoon baking powder

• 1 cup ice-cold water

• 1 beaten egg

• Cubes of ice

 

For the tempura vegetables (you can use any combination of these):

 

• Thinly sliced sweet potato

• Carrots chopped into small strips

• Zucchini sliced diagonally

• Bell peppers, sliced

• Broccoli florets

 

Other:

 

• Frying oil (vegetable)

• Store-bought or homemade tempura dipping sauce (tentsuyu) (prepared with soy sauce, mirin, dashi, and sugar)

 

Instructions:

 

• For the tempura batter, whisk together the flour, cornstarch, and baking powder in a large mixing basin.

• Combine the dry ingredients with the beaten egg and ice-cold water. Stir gently until just blended (a few lumps are good).

• Heat a deep fryer or a large pot with vegetable oil to 350°F (180°C).

• Dip the vegetable pieces into the tempura batter, coating them well.

• Gently drop the battered veggies into the heated oil in batches. Try not to overcrowd the pan.

• Fry the veggies for approximately 2-3 minutes, or until golden and crisp. Remove them from the oil with a slotted spoon and lay them on a plate lined with paper towels to drain excess oil.

• Serve the vegetable tempura hot with a side of tempura dipping sauce.

• Note: The same batter and process may be used to produce shrimp tempura. Simply peel and devein big shrimp, leaving the tails on, and dip them in tempura batter before frying until pink and crispy.

 

Enjoy this delicious and genuine Japanese cuisine!