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Panko-crusted salmon

Traditional Japanese Dishes

Sushi is one of the best known Japanese foods around the world.
Sushi usually refers to a dish of pressed vinegared rice with a piece of raw fish or shellfish, called a neta, on top. Sushi is generally eaten with soy sauce and wasabi.
Sashimi is is similar to sushi but without the rice, sashimi is raw fish sliced into easy-to-eat pieces. The high-quality of the fish caught in all regions of Japan makes it a great choice no matter if you are visiting Tokyo, Kyoto, or Hokkaido.
Just like sushi, diners can enjoy dozens of varieties of sashimi. Some of the most common and popular varieties are maguro and other tuna varieties, salmon, mackerel, and sea bream. You can also try clams, uni, or sea urchin, and salmon roe. Sashimi vs. Nigiri: What Are the Differences?

Sashimi and nigiri are both Japanese preparations of raw fish and seafood, but there are a few differences.
Serving: Sashimi is simply served as slices of raw fish, whereas nigiri is sliced raw fish served on top of a mount or ball of vinegared rice.

Classification: Since nigiri is served with vinegared rice, it is considered a type of sushi. Sashimi is a stand-alone dish, though sashimi (raw fish) is incorporated into many types of sushi.
Ingredients: Sashimi is always raw, whether it’s fish, seafood or another protein. Nigiri can include raw fish as well as cooked components, such as unagi (eel), tamago-yaki (cooked egg) or vegetables.
Portion: Sashimi includes multiple slices of one type of fish, whereas nigiri is a one-bite serving.
Presentation: Sashimi is served with seasonal garnishes and colors and textures that highlight the fish and add dimension to the plate. Nigiri is typically served without any additional garnishes or accompaniments.
Tempura is a dish involving ingredients like seafood, meat, and vegetables covered in batter and deep-fried in oil. Tempura is generally dipped in a special sauce called tentsuyu before eating. Tentsuyu is a sauce made of broth from kombu or dried bonito, mirin, and soy sauce mixed at a ratio of 4:1:1 and cooked. You can add ginger or grated radish to your liking for a more refreshing taste. Soba - Buckwheat Noodles
Soba is a noodle dish made from buckwheat flour with water and flour, thinly spread and cut into noodles with widths of 1cm-2cm. After boiling the noodles in hot water, it is eaten dipped in cold soup, or by pouring hot soup over it. The sobatsuyu - sobajiru, made from kombu or dried bonito broth with seasonings like soy sauce and mirin, is crucial for having a delicious soba experience. Udon - Hearty Wheat Noodles
Udon is a unique dish known for its thick noodles. Udon is also a well-known traditional Japanese dish. The dough is made from flour and salt water that is well-kneaded and cut into noodles. After being boiled in hot water, much like soba, it is eaten in seafood broth soup, or by pouring soup and toppings like tempura on top of it. There is no one designated way to eat udon.
Onigiri - Rice Balls
Onigiri, also called omusubi, may just look like plain rice, but they often have a savory filling inside and are wrapped with a salty sheet of nori seaweed. They are made in bento lunches by families and often seen sold in convenience stores and supermarkets. This is a classic choice for a snack or light meal. Common flavors for onigiri include kelp, pickled plum (umeboshi), salmon, and bonito flakes. There are also many other flavors.
Yakitori - Grilled Chicken Skewers
Yakitori is a popular food where chicken is cut into small pieces, then placed on bamboo skewers and grilled. It is often found on the menus of izakaya and casual restaurants, making it a good option for a night out in Japan with friends. It is especially delicious when paired with alcohol. Also, if you go to a Japanese festival, there is a good chance that food stalls will be selling this classic dish.
Sukiyaki - Japanese Hot Pot
Sukiyaki is a one-pot dish cooked in a shallow iron pan, traditionally enjoyed in the fall and winter in Japan. It became popular in Japan around the 19th century. Made both in homes and available on menus at restaurants, it is a dish you will want to try when in Japan.
Sukiyaki is made with several different ingredients, like thin slices of beef, green onion, mushroom, tofu, and noodles. Diners prepare the dish themselves by boiling the ingredients in the pot. After the ingredients are cooked thoroughly, to eat sukiyaki in its conventional way, dip the meat or vegetable into a bowl of beaten egg. Note that there are regional differences in how sukiyaki is made across Japan, namely between the Kanto and Kansai regions. In Kansai, the meat is grilled before being boiled in the potOden - Simmered Ingredients
Oden is a dish of various ingredients simmered in broth. The ingredients are meant to bring out the flavor of the dashi (consisting usually of a mixture of seafood and kelp) and have a savory, salty taste. Oden has been eaten for a long time in Japan and is thought to have been first made during the Muromachi period (1336 – 1573).
Mild-tasting vegetables, tofu, and fish are common ingredients in oden. Daikon radish, a thick root vegetable, can be found at most shops with oden. Another popular choice is ganmodoki, a hearty mixture of tofu and vegetables made into a circular shape.
Miso Soup
Miso soup is another famous Japanese food, renowned for its great taste and health benefits. This soup is conventionally drunk accompanied by other side and main dishes. A traditional Japanese diet generally includes drinking miso soup daily.
Miso soup is made simply, with the fermented miso base, which has a flavorful taste full of depth, added to Japanese dashi (conventionally mixture of bonito and kelp). There are hundreds of regional varieties on miso soup, from simple soups with just seaweed and tofu to ones with crab and a variety of vegetables.
Miso paste itself comes in different types, from white, which has a sweet flavor, to a darker, saltier red. Be sure to enjoy authentic miso soup when you are in Japan. It is served at most Japanese restaurants in all price ranges; you will find miso soup with teishoku set meals as well as high-end kaiseki cuisine, and everything in between.
(ラーメン, Shina Soba, Chūka Soba, Ramyeon, 라면)
Ramen is a noodle soup that first appeared in Japan in 1910, when Chinese cooks combined the noodles with a salty broth. These curly noodles were of bright yellow color and more elastic than the Japanese noodles prepared at the time – the dough was kneaded with a sodium carbonate-infused mineral water called kansui.
In 1958, its name was derived from the pronunciation of the Chinese word lamian (pulled noodles), and that same year, Nissin Foods produced the first-ever instant version of noodles with a chicken-flavored broth called Chickin Ramen.
Shortly after, the dish started to be exported around the world. Ramen should be cooked al dente and eaten quickly while it is still hot. It is not recommended to leave the noodles sitting in the broth for too long, as they tend to become too soft and mushy.
The dish can be either kotteri (rich) or assari/paitan (light), depending on the opaqueness and the heaviness of the broth which is usually made using animal bones or dried seafood mixed with onions, garlic, ginger, leeks, and mushrooms.
Two most famous types of ramen are ramen of Kyushu, prepared with a boiled pork bone broth called tonkotsu, and ramen of Hokkaido, made with a traditional seasoning called red miso.

Edamame hummus with spiced pita chips  Print Recipe

This fresh green, creamy dip, excerpted from the cookbook The Food You Crave , has all the classic hummus flavors of garlic, cumin, and lemon. with a big citrus punch. Its smooth texture make it the perfect companion to the bold spicy shards of pita.
Hummus can be refrigerated in an airtight container for up to 3 days.
Serves: 10
Preparation time:10 minutes
2 cups frozen shelled edamame, cooked according to package directions
1 cup silken tofu, drained
1/2 tsp. salt, plus more to taste
Pinch of white pepper, plus more to taste
1-1/2 tsp. ground cumin, plus more for garnish
3 cloves garlic, minced (about 1 Tbs.)
1/4 cup olive oil
1/3 cup fresh lemon juice, plus more to taste
See Recipe for Spiced pita chips

Set 1 tablespoon of the edamame aside for a garnish.
Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.

Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips

Tamagoyaki - japanese rolled omelette  Print Recipe

A recipe inspired by Just One Cookbook.com Tamagoyaki (Japanese Rolled Omelette) 玉子焼き (卵焼き or 玉子焼き) is a Japanese rolled omelette, and it is commonly served as part of Japanese style breakfast or put in a bento (Japanese lunch box) as a side dishes. What you may not know is that when dashi is added to the egg mixture, the dish is actually called Dashimaki Tamago. (出し巻き卵). Dashi is the Japanese stock made of kombu (edible kelp) and Katsuobushi (smoked bonito flakes), maki in Japanese means to roll, and tamago means eggs.
Serves: 6
Preparation time:15 minutes
Cooking time:10 minutes
3 large eggs
2 Tbsp. cooking oil (vegetable or canola)
1½ sheet nori (optional)
1" (2.5 cm) green part of daikon radish (it's sweeter than white part)
Soy sauce
3 Tbsp. dashi (Use Kombu Dashi for vegetarian)
2 tsp. sugar
1 tsp. soy sauce
1 tsp. mirin
2 pinches of salt
Using a Round Frying Pan
Heat the pan over medium heat, dip a folded paper towel in oil and apply to the pan.
Put a little bit of egg mixture to see if the pan is hot. When you hear the sizzling sound, pour a thin layer of egg mixture in the pan,
tilting to cover the bottom of the pan.

Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top,
start rolling into a log shape from one side to the other. Here I put half sheet of nori and then rolled (optional).

Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.

When the new layer of egg has set and still soft on top, start rolling from one side to the other. This is optional but I put another layer of nori sheet before rolling.

Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Then pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.

When the new layer of egg has set and still soft on top, start rolling from one side to the other. I put another sheet of nori here before rolling. Continue until all the egg mixture is finished.

Remove from the pan and place the omelette on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.

To serve
Slice the omelette into ½" (1 cm) pieces.

Peel and grate daikon. Gently squeeze water out. Serve Tamagoyaki with grated daikon and pour soy sauce over daikon.

Tofu  Print Recipe

Like many soya foods, tofu originated in China. Legend has it that it was discovered about 2000 years ago by a Chinese cook who accidentally curdled soy milk when he added nigari seaweed. Introduced into Japan in the eighth century, tofu was originally called 'okabe'. Made from curdled soybean, tofu is relatively bland in its unadulterated form, but that’s also its secret weapon—once you learn a few tips and tricks, tofu can don almost any sauce or texture .
Preparation time:0 minutes

Tofu recipes

The 7 Main Types of Tofu And How to Cook With Them

From Firm to Silken, Know Which Type to Use

Silken Tofu
This style of tofu is complete with minimal curdling and processing, resulting in a product that is delicate in both texture and flavor. There are several ingredients that can be used to coagulate silken tofu, each producing a slightly different effect. For more jiggle and bounce, glucono delta lactone is added, whereas to achieve a softer result, nigari or gypsum is stirred in. Either way, it’s set in the same container it’s made in.
Historically, the Koreans enjoyed silken tofu in their jigae stew, while the Japanese incorporated it into hiyayakko, a simple dish made from chilled tofu and toppings with ginger, scallions, and soy sauce. Now, this doesn’t preclude silken tofu from packing a punch—it’s 40 percent protein, making it a lovely addition to your health-conscious smoothies, sauces, and even desserts.

Medium Tofu
In terms of texture, there is a range between silken and firm tofu that we’ll grant the ambiguous title of “medium.” This category of tofu has an additional step built into the process: pressing. After the soybean is sufficiently curdled, it’s transferred into a press that squeezes out most of its water. How you enjoy medium tofu is a matter of personal preference since its definition isn’t as firm (get it?) as others. That said, most agree it doesn’t hold up well when heavily handled, such as in a stir fry or on the grill. Try dropping it into miso soup or showcasing it in a Szechuan mapo tofu.

Firm Tofu
Firm tofu stands strong in a frying pan and excels as a meatless stand-in for a steak. Here again, this style encompasses several textures and as more water is pressed out of the curd, the firmer it becomes. Most firm varieties are popular in the West, so finding it is typically a cinch. Yet, if you fancy something on the far end of the spectrum such as su ji—a tofu so firm its name literally translates to “vegetarian chicken” in Chinese—your hunt may lead you to an Asian specialty store. If you have a taste for the traditional, try vegetarian potstickers, but if you like to reinvent the norm (and enjoy alliteration) give tofu tacos a go.

Tofu Skins
Also known as yuba in Japanese, tofu skins are made from successively peeling off the top layers that form while simmering soymilk. But if we’re being technical, tofu skins aren’t a tofu product at all—true tofu is made by adding a coagulant, whereas tofu skins coagulate from heat alone. Despite what they lack, tofu skins still make for a toothsome companion in many dishes! They can be found fresh or bought in a package, but if you choose the latter, you’ll need to rehydrate them before using. Serve 'em up as orange sesame yuba rolls or simply nest them in a soup. No matter how you get your hands on them, you’ll soon fall in love with their versatility and easy preparation.

Fermented Tofu
Fermented tofu may sound more dubious than delicious, but many compare its flavor to another familiar and well-loved food: cheese! It’s produced by inoculating tofu with mold, allowing the strains to proliferate for a few days, then packing it with a seasoned brine. There are many varieties of fermented tofu and each carries a distinct flavor, so be careful to follow your recipes precisely. Yet just as with cheese, you need not search long to find a dish it compliments just perfectly. Stir white fermented tofu in your bowl of congee or add red fermented tofu into a dipping sauce, destined for hot pot.

Aburaage Tofu
Mexico has the tortilla, Greece has the pita, and Poland has the pierogi—no matter where you are in the world, people enjoy stuffing their food into pockets and eating it. Aburaage is Japan’s answer to this. To make aburaage, tofu is cut into thin slices and fried until it puffs up and hollows out, ready for a variety of fillings. Although cooking with aburaage is a cinch, it’s best to boil it first to remove excess oil. Looking for something unhampered and delicious? Enter inarizushi. Or perhaps you craving a remix on your usual soup routine. This recipe for kitsune udon noodles should do the trick.

Shredded Tofu
In theory, shredded tofu is similar to other soy-based noodles, but in practice, they are light years tastier. You’ll likely spot them at an Asian specialty store sitting in their crinkly packaging, hankering to be used in any one of your usual noodle dishes. Just as with typical pastas, you’ll need to boil them first, but then it’s game on. Drizzle chili oil on top of a cold or hot shredded tofu noodle salad for a no-fail addition to your meal spread. Or drop them in the work with heaps of vegetables for a low-carb take on a noodle stir fry.

Source: www.thespruceeats.com

Tuna tartare with grapefruit vinaigrette and sorbet  Print Recipe

This light and refreshing starter perks up the palate for whatever's to come. I think the citrus tang tastes best in summer, but you can use this recipe year-round, as long as the tuna you buy is the very best quality available.
Serves: 4
Preparation time: 1 hour
grapefruit sorbet:
1/2 cup fresh-squeezed grapefruit juice
1/2 cup water
1/2 cup ginger, minced (if you can find the pickled variety, use that)
1/4 cup sugar
1 Tablespoons horseradish
grapefruit vinaigrette:

4 large grapefruit segments
4 Tablespoons fresh cilantro leaves
1 Tablespoon ginger, minced (again, try to find pickled)
1 Tablespoon champagne vinegar
1 jalapeno, minced
1/4 Teaspoon horseradish

For the tartare:
3/4 pounds tuna
2 Tablespoons extra virgin olive oil
Pinch of salt
Make grapefruit sorbet:
Combine all ingredients in an ice cream maker and process until firm.

Make grapefruit vinaigrette:
Crush grapefruit segments, then add other ingredients, including salt and pepper to taste.

For the tartare:
Chop the tuna coarsely, then, in a chilled metal bowl, combine it with the oil and salt.
To Assemble:
Pour the grapefruit vinaigrette over the tuna, toss lightly, and mold the mixture onto the center of a plate.
At Mantra, we garnish the plate with cucumbers in yogurt and marinated radishes, but feel free to add any cold salad fixings.Top with a melon ball-sized scoop of sorbet.
For an upscale touch, put a teaspoon of osetra caviar on top to finish.

Crispy fried tofu katsu style  Print Recipe

In Japan, Katsu (カツ) basically refers to meat or tofu that has been encrusted in panko breadcrumbs and then deep-fried.
Serves: 4
Preparation time:40 minutes
Cooking time:20 minutes
1 (14 oz) block firm or extra-firm tofu
2 tablespoons low salt soy sauce
2 cups vegetable oil
1/3 cup all-purpose flour to dredge the tofu
2 tablespoons all-purpose flour for the batter
2 tablespoons cornstarch
1/3 cup water
1 cup panko breadcrumbs
Serve witn Tomato sauce, green beans, cooked brown rice.
Drain the tofu and Cut into roughly 1-inch slices. Marinate in the soy sauce to cover and blend.

Whisk together 2 tablespoons all-purpose flour, 2 tablespoon cornstarch, and 1/3 cup water to form a very thin batter.

Dredge each tofu cutlet in flour. Shake off excess. Then dip in the flour and cornstarch mixture.
Allow excess to drip off. then, coat with the panko crumbs.

Fry the Tofu

Heat about 1/2 – 1" of vegetable oil to about 375°F in a heavy-bottomed skillet or pot.
Place the breaded tofu cutlets in several batches (about 4 or 5 at the time) in the preheated oil and fry until deep golden brown.
Transfer the tofu to a paper towel lined plate. Sprinkle with salt to finish.

Oriental salmon rice muffins  Print Recipe

Kewpie mayonnaise is made of egg yolks, canola oil, salt, vinegar, and seasonings. This small ingredient list keeps the flavor pure. Unlike most store-bought mayonnaise, there is no sugar in the product A substitute for kewpie mayo can be your favorite brand of mayonnaise, your home-made Kewpie-style, or use avocado mayo.
Serves: 6
Preparation time:15 minutes
Cooking time:15 minutes
3 sheets nori paper
4 1½ cups cooked sushi rice or basmati rice, cooled

1 lb salmon, skin removed + cubed small
2 tbs sesame oil (or olive oil)
1 tbs low sodium soy sauce
1 tbs honey
2 scallions, diced
1/2 tsp each garlic powder, onion powder, chili powder, paprika
salt to taste

Spicy Mayo:
1/4 cup kewpie mayo or home-made matonnaise
2 tsp Sriracha sauce
1 tsp honey
1/2 avocado, diced small
2 tsp black sesame seeds
Other options: Sciced scallions, shredded carrots
Preheat your oven to 400°F. Grab a scissor and cut your nori sheets into four equal squares.
Toss your cubed salmon in a bowl with all of the rest of the salmon ingredients and coat. Marinate for up to 4 hours.
To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot. Grab out 4-5 salmon cubes and fill each muffin slot. Transfer the pan to your oven and bake for 15-17 minutes. Broil, if needed, at the end, to get a little tan on the salmon .. 1-2 minutes.
Remove from heat and allow to cool slightly and top with avocado, sesame seeds and drizzle of spicy mayo.

Panko-crusted salmon  Print Recipe

Serves: 4
Preparation time: 15 minutes
Cooking time:10 minutes
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
4 (6- to 8-ounce) salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Preheat the oven to 425 degrees.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Ramen burger  Print Recipe

Sriracha is a type of hot sauce available in Asian food markets. It is made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in the in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants. From wikipedia.org
To shape the ramen into a bun, use ramekins that are similar in size to the burger patty. If you don't have ramekins, substitute pint-size deli containers.
Serves: 1
Preparation time: 30 minutes
Cooking time:15 minutes
1 package ramen noodles
1 egg
2 tablespoons neutral oil, such as canola or grapeseed
1 tablespoon ketchup
1/2 tablespoon sriracha
1 beef burger patty
Soy sauce
Sesame oil
1 slice American cheese
1 scallion, thinly sliced on the bias
1/2 cup arugula
Cook the ramen according to the directions on the package (including the seasoning), then drain off the liquid. Let cool to room temperature. In a small mixing bowl, whisk 1 egg until no streaks of yolk remain. Add the ramen, tossing thoroughly to coat with the egg. Divide the egg-dressed ramen into two portions, and place each half into a ramekin.
Cover the ramen with plastic wrap, and weigh it down with a can of soup to compress it into a bun shape. Refrigerate for at least 15 minutes.
Add the oil to a skillet, and set over medium-high heat. Once the oil begins to shimmer, unmold the ramen buns into the pan, and cook until the bottom is a dark golden brown. Flip both of the patties, and cook until a dark golden brown on both sides.

Whisk together the sriracha and ketchup in a small bowl.

Season the hamburger patty with salt, pepper, a splash of soy sauce, and sesame oil. Wipe out the skillet, and cook the burger over medium-high heat until medium rare, or to your preferred degree of doneness. Finish with a splash of soy sauce and sesame oil. Top with a slice of cheese.

Assemble the burger in this order: ramen bun, arugula, ketchup, burger patty (cheese side up), scallions, and the second ramen bun. Wrap in wax paper for easier eating, and serve hot.

Spicy edamame burgers  Print Recipe

They freeze well. Serve as mini cakes as hors d'oeuvre, appetizers or main meal.
Serves: 10
Preparation time: 20 minutes
Cooking time:10 minutes
1 lb shelled edamame thawed or fresh
1 ½ cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
4 ounces (110 g) sliced mushrooms, shiatake or crimini
1/3 cup water
4 garlic cloves, peeled
1/2 teaspoon ground cumin
1 teaspoon low salt soy sauce
Salt and pepper, to taste
1/2 teaspoon red pepper flakes
1 tablespoon chickpea flour or cornstarch
Oil, for frying
Combine the edamame, chickpeas, mushrooms, water, garlic, cumin, soy sauce and salt and pepper in a food processor and process until smooth. Transfer into a large bowl.
Add the flour and mix well
Place the bowl in the refrigerator for 20 to 30 minutes to make it easier to handle when forming the patties.
Shape mixture into 10 patties.Dust both sides of the patties with chickpea flour or cornstarch.
Heat the oil in a sauté pan and fry the patties for 4 to 5 minutes on each sides, or until golden brown on both sides.
Serve on top of a spinach sald, or on a toasted bun.

Teriyaki tofu burger  Print Recipe

A thick slab of tofu is pan-fried, basted in salty-sweet teriyaki sauce and served on a toasted bun with cured cukes and spicy mayo. It’s a gloriously messy veggie burger, perfect for people who eschew faux meat. Available at most Asian supermarkets, superior Kikkoman Takumi Original Teriyaki Sauce is worth seeking out.
Serves: 1
Preparation time:20 minutes
Cooking time:12 minutes
2-inch (5-cm) piece English cucumber, cut into thin rounds
Salt and sugar to taste
4 tsp (20 mL) mayonnaise
Hot sauce, preferably sriracha, to taste
1 block (397 g) firm tofu
1 1/2 tsp (7 mL) canola oil
2 tbsp (30 mL) teriyaki sauce
1 large burger bun, split
1. Place cucumber in a small bowl. Season generously with salt and lightly with sugar. Mix well with your fingertips. Set aside. In a ramekin, mix mayo and hot sauce. Set aside.

2. Cut tofu in half through middle so you have two thick burger-like slabs. (Save one slab for another use.) Press tofu firmly between paper towel to extract as much moisture as possible. Season both sides with salt.

3. Heat oil in a small, nonstick frying pan over medium-high heat. Add tofu. Cook until nicely browned, about 5 minutes per side. Remove from heat and drain off oil. Add teriyaki sauce. Turn and baste tofu off heat until well coated.

4. Toast bun and smear both sides with spicy mayo. Place tofu on bottom bun, top with cucumbers and bun top. Serve immediately.

Tofu bites  Print Recipe

An easy baked tofu recipe that is great on its own or can be used in so many dishes: on salads, in sandwiches, in tacos, on pasta, on nachos, as nuggets, the options are endless, use these everywhere! The recipe comes from https://itdoesnttastelikechicken.com
Serves: 8
Preparation time:10 minutes
Cooking time:30 minutes
1/4 cup (11 g) nutritional yeast
2 tablespoons (30ml) olive oil
2 tablespoons (30ml) soy sauce
1 teaspoon garlic powder
2 blocks (350g each) extra-firm tofu, drained
1. OVEN: Preheat your oven to 375F (190C). Line 2 large baking sheet with parchment paper.
AIR-FRYER: Preheat your air-fryer to 350F (180C).
2. In a large bowl, mix together the nutritional yeast, olive oil, soy sauce and garlic powder.
3. Break the block of tofu into small chunks and add them to the bowl. (No need to press the tofu first). Toss the tofu well to evenly coat in the sauce mixture.
4. OVEN: Spread the tofu evenly across the baking sheets and bake for about 30 minutes, stirring halfway through, until lightly golden.
AIR-FRYER: add the tofu to the air-fryer and cook for about 20 minutes, shaking halfway through, until lightly golden.
Serve hot or store in an air-tight container in the fridge, or freeze to use later. Great as main, as nuggets, on salads, in sandwiches, in tacos, on pasta, on nachos, the options are endless, use these everywhere!

Tofu patties  Print Recipe

Cooking tips: ❗You may need to press the tofu for 15 minutes to remove excess water. ❗Feel free to add your favourite herbs and spices to the recipe to get your favorite flavour. ❗ For the patties to hold together place patties mixture in to the fridge for 15-30 minutes.
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
14oz | 400g | 1 block firm tofu
4oz | 130g | 1 small potato
3tbsp brown rice flour or any flour of your choice
1oz | 40g | 3/4 cup grated carrot
2tbsp chopped green onion
1 garlic clove

1/4tsp chilli flakes
2oz | 60g | 1 cup breadcrumbs, panko, or chickpea crumbs
salt to taste

Dipping sauce ingredients:
1oz | 30g | 1/2 cup parsley or cilantro
1tbsp lemon juice
4oz | 115g | 1/2 cup vegan mayonnaise
black pepper
Peel and grate potato.
Mash the block of tofu in a bowl. Add the grated potato, flour, grated carrot, green onion and minced garlic.
Season with salt and chilli flakes.
Add the breadcrumbs. Mix well and set aside while making the dipping sauce.
In a blender, combine parsley, lemon juice and vegan mayonnaise and black peppr. Blend until smooth. Transfer to a bowl.

Shape tofu mixture into 3oz, 70g patties about half inch thick.
Coat patties with breadcrumbs.
Heat a little oil in a non stick skillet. Fry tofu patties 5 to 7 minutes on each side, until golden brown and crispy.
Top with the prepared sauce and enjoy.

Side Dish
Avocado Sashimi  Print Recipe

Shichimi togarashi (also called nanami togarashi) is a spice blend that consists of 7 ingredients.
A blend may contain ground red chili pepper, ground sichuan pepper, roasted orange peel, black sesame seeds, white sesame seeds, hemp seeds, ground ginger, nori or aonori, poppy seeds, yuzu peel, rape seed, or shiso, depending on the maker. It’s wonderful sprinkled on everything from chicken or fish, to soup or steamed vegetables.
Serves: 2
Preparation time: 10 minutes
1 ripe avocado
1/2 fresh lemon
shichimi togarashi
wasabi paste
soy sauce

Peel the avocado and cut into slices.
Squeeze lemon juice over the slices. Sprinkle with shichimi togarashi and serve with wasabi and soy sauce.

Side Dish
Snow Pea fennel and Enoki Mushroom Salad  Print Recipe

Serves: 4
Preparation time: 30 minutes
Cooking time:40 minutes
1/4 cup plus 2 tablespoons silken tofu
2 teaspoons extra-virgin olive oil
1 1/2 teaspoons tamari or soy sauce
1 teaspoon unseasoned rice vinegar
1 teaspoon fresh lemon juice
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon Asian sesame oil
1 cup snow peas (3 ounces)
1 fennel bulb, sliced
1/4 cup cut chives (in 1-inch lengths)
2 ounces enoki mushrooms
2 tablespoons chopped chervil or flat-leaf parsley
2 tablespoons chopped basil
In a blender, puree the tofu with the olive oil, tamari, rice vinegar, lemon juice, ginger and sesame oil. Scrape the dressing into a bowl and season with salt.
In a small saucepan of salted boiling water, blanch the snow peas for 30 seconds. Drain and pat dry, then slice lengthwise into thin strips.
Steam the sliced fennel for 10-12 minutes. Drain and cool.
In a large bowl, toss the fennel with the snow peas, chives, enoki mushrooms, chervil and basil. Add the tofu dressing and toss again. Transfer to plates and serve.
The dressing can be refrigerated for up to 3 days. Stir the dressing before using.

Fried banana wontons with custard sauce  Print Recipe

This is a dessert version of classic fried savory ravioli, dressed up with custard sauce.
Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
3/4 cup finely chopped peeled ripe bananas
1/4 cup golden brown sugar (packed)
1/4 cup graham cracker crumbs
2 tablespoons finely chopped walnuts
2 tablespoons finely chopped pecans
16 wonton wrappers
1 large egg, beaten to blend
vegetable oil (for frying)
Powdered sugar (optional)
Serve with Vanilla Custard Sauce
Gently mix bananas, brown sugar, graham cracker crumbs, walnuts and pecans in medium bowl (do not mash bananas).
Lay wonton wrappers on work surface and brush edges with egg. Spoon 1 1/2 heaping teaspoons banana filling into center of each wrapper.
Fold wrappers diagonally over filling. Press edges to seal. Place on baking sheet lined with plastic wrap. (Ravioli can be prepared 6 hours ahead.
Cover with plastic and refrigerate.) Add enough oil to heavy large skillet to reach depth of 2 inches.
Heat over medium heat to 350 F. Working in batches, add ravioli; cook until golden brown, about 45 seconds per side.
Using slotted spoon, transfer to paper towels; drain.
Arrange ravioli on serving plate and dust with powdered sugar, if desired. Serve with Vanilla Custard Sauce.

Kiwi sorbet  Print Recipe

Serves: 8
Preparation time: 45 minutes
Cooking time:10 minutes
8 kiwis
1/2 cup sugar
1/2 cup water
2 tablespoons lemon juice
Peel kiwis. Puree in a food processor. Combine water and sugar. Heat in a saucepan until sugar is dissolved. Cool the syrup. Add the lemon juice and kiwi puree.
Pour the mixture in an ice cream maker and freeze 15 to 20 minutes. Serve with kiwi slices or other color contrasting fruit if desired.

Spicy poached peaches  Print Recipe

Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
3 cups water
1 1/2 cups granulated sugar
2 cinnamon sticks
8 slices peeled ginger, crushed slightly
6 slightly under ripe peaches
1 lemon, halved
Vanilla ice cream or whipped cream (optional)
Combine water, sugar, cinnamon and ginger in a large saucepan. Set over high heat and stir until sugar dissolves. When boiling, reduce heat. Simmer, uncovered, for 10 minutes.
Meanwhile, peel peaches, cut them in half and remove pits. Cut halves in half again. Rub peaches all over with cut lemon.
After sugar-ginger mixture has simmered for 10 minutes, add half of peaches. Reduce heat slightly and simmer gently until just tender, from 4 to 6 minutes.
Then remove with a slotted spoon. Add remaining peaches and repeat cooking as directed above.
When all peaches have been poached, remove ginger from poaching liquid and discard. Bring liquid back to a boil. Boil gently, uncovered, over medium-high heat until reduced to a thick amber syrup, about 10 minutes. Stir often near end of cooking. Remove cinnamon sticks.
Arrange peaches in bowls. Pour warm syrup over fruit. Serve immediately or cover and refrigerate. Just before serving reheat. Serve with ice cream or whipped cream.
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Measures of non liquid ingredients

Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams


1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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As the sun rises or sets in Japan

"May every sunrise hold more promise, and every sunset hold more peace."

The {Page Turner} E-Cookbooks Library on a world cooking journey
17 Recipes

4 Appetizers

8 Main dishes

2 Side dishes

3 Desserts