Japanese Sauces - Recipes - Page 4

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Results 31 - 40 of 132 for japanese sauces

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31. JAPANESE CABBAGE SALAD

Melt butter; add sesame seeds, almonds, crushed noodles and seasoning packet. Brown and cool. Toss into cabbage and onion at last minute. ...

32. JAPANESE STYLE SOUR PICKLES

Combine vinegar, water, salt, sugar and soy sauce. Add katsuobushi and sliced ginger and stir slowly until sugar is dissolved. Cut ...

33. JAPANESE NOODLE, SHRIMP AND CUCUMBER SALAD

For dressing: Whisk together vinegar, soy sauce, oil, sugar and mustard in small bowl. Season with cayenne pepper. Can be prepared 1 day ...

34. JAPANESE TERIYAKI MARINADE

Combine all ingredients in a blender and liquify completely. Heat to a boil in a small saucepan, then simmer 1 minute. Remove from heat and ...

35. JAPANESE CABBAGE SALAD

Roast almond, sesame seeds, and sunflower seeds. Combine cabbage, bean sprouts in large bowl. Add mushrooms, onions, and sunflower seeds. ...

36. JAPANESE NOODLE AND CUCUMBER SALAD

Cook noodles in boiling water until just tender. Drain and rinse in cold water. Drain thoroughly and transfer to medium sized bowl. Add ...

37. SALAD WITH JAPANESE STYLE DRESSING

Chop the green onions. Slice radish. Cook sugar peas. Cut cherry tomatoes in half. Cut lettuce in small pieces. Blend all dressing ...

38. JAPANESE MUSTARD

Mix mustard with water and cream. Add soy sauce, seeds, and lemon rind. Mix until smooth. Good with pork, chicken and shrimp.

39. JAPANESE BAKED SALMON WITH EGG AND LEMON

Mix together sake and salt. Cut salmon into 4 slices and soak in sake mixture for 5 minutes. Shell eggs and slice them. Slice one lemon. ...

40. KUSHIYAKI (JAPANESE SKEWERED CHICKEN)

Cut chicken in 1/2 inch chunks. Mix marinate ingredients stirring well to dissolve sugar. Marinate meat for 2 to 3 hours. Skewer chicken ...

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