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ok, so i'm back on a japanese cooking frenzy.

being a veggie, this is a great choice for me... however my fam isnt really interested... so i cook just for me. :)
there are certain japanese foods i'm not fond of, and therefore omit.

i'll share a few "creations" of mine.... but would LOVE for you to share any japanese recipes you may have in your back pocket as well. :)

i love "rice balls"... and many ppl fill with meats, cream cheese would be good too... but me, avacado! :)
you could also make an "inside out" sushi roll w/the "rice balls"... by filling w/raw veggies, nori too if you like... but maintaining the integrity of the original 'rice ball.'

i've made fried rice patties (kinda like potato cakes, but w/rice), and just top 'em w/whatever you like.

ginger is a new-found love of mine... nothing like a ginger rice and pea side dish. add a little miso or tofu or dashi for taste/texture, there ya go!

anyway, that's just a few ideas i've come up with myself... converting a traditional recipe to "me" and my tastes.

Any japanese recipes YOU like to share? :)
 

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Do you happen to have recipes for the rice balls etc.? I've never cooked Japanese food, but my dh is fascinated with the culturre, and I'd like to try to cook some for him. :)
 

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I make sushi, rice balls, miso soup, noodle soups, rice and mushroom soup, rice in green tea with salmon, buckwheat noodles and sauce, soba noodles, udon noodles, carrots in sweet vinegar marinade, veggie tempura, shrimp tempura, salmon teriyaki.... that's all I can think of right now.
 

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I would suggest getting a few things from an Asian grocery store if you can find one -- medium-grained rice (I like Nishiki brand or Kokuho Rose brand); sushi nori (seaweed); and if they have little dishes and stuff, look for a musubi maker mold (they tend to look like two rounded triangles -- you put the hot rice in there, press it in, and then push them out).

The trick to making musubi (rice balls) if shaping them by hand, is to wet your hands and sprinkle a little salt on your hands, then mold the fresh, warm rice. You want them to look triangular; totally rounded is not good, for some superstitious reason. Also, if you are wrapping nori on the outside, wet your hands again (just a bit) before pressing the nori into the rice.

Happy eating! I'll try to post some favorite Japanese family recipes soon.

Annie
 
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tamagoyaki

4 eggs
3 T soup stock
2 T sugar

you basically beat the eggs, add the soup and sugar and cook it like an omelet... except you only put half the mix in the pan ... cook and then roll the cooked part so you can put the rest in... sounds more complicated than it really is.

when it's done, you roll it (I'm guessing you don't have Japanese pans, they are square, especially for this :lol:) on a bamboo mat (a must if you want to persue Asian cooking) and cut in to 1" strips. they are great and they fit in my bento box without a problem.

you can make it either more 'breakfast' or 'dinner' like, nothing says you have to stick to only the eggs, soup & sugar.

*** the sugar can scorch, so be careful
 
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