Easy Japanese Starter Recipes and How to Make Them

Japanese starter recipes are one of the most popular choices these days, as more and more people discover the delights of international starter recipes and appetizer recipes.

Starters are knows as “zensei” in Japanese and there is lots of choice. There are hot starters and cold ones and there are also plenty of Japanese soups and salads you can consider.

The Most Popular Japanese Appetizers

Japanese dumplings, which are known as gyoza, are very nice and these can be stuffed with a mixture of minced meat and vegetables. Although gyoza are originally from China, the Japanese prefer to fry them rather than steam them so they are quite different in flavour and texture.

Another well known Japanese dish is tempura and this can be any kind of vegetable or seafood coated in batter then deep fried. The Portuguese introduced tempura to Japan in the 1700s and it is one of the best loved Japanese foods today.

What to Serve as a Main Course After Japanese Starters

Just because you are serving an international starter recipe does not mean you cannot serve anything you want as the main course. You can stay with the Asian theme and serve a Japanese dish or Chinese or Thai recipe or you can serve something that totally contrasts. It is up to you.

Gone are the days when traditional starters were the order of the day and anything else was deemed too adventurous. These days people love to try new flavours and you will find that you can buy all kinds of exotic ingredients to make Japanese starters and other recipes from most supermarkets.

How to Make Gingered Prawn Stuffed Cucumber

This is one of the most simple Japanese recipes to start off with and you will only need five ingredients. You will get about twenty four pieces. This is a light, refreshing starter recipes and it is ideal for the spring or summer when people like chilled snacks like these.

Chill all the ingredients before you start and this Japanese starter recipe will be ready to serve as soon as you have made it.

You will need:

1 cucumber

1 tablespoon Wakame seaweed

1/2 cup cooked sushi rice

1 tablespoon pickled red ginger

1/4 cup canned prawns (shrimp) or lump crabmeat

How to prepare it:

First you need to wash the cucumber and trim off the ends. Next, slice it down its length and open it without breaking through the rind at the bottom. You want the bottom to act like a hinge.

Soak and drain the Wakame seaweed according to the directions on the pack. Scoop out the cucumber seeds.

Mix the rice with the seaweed, ginger and shrimp or crab, then spoon this mixture into the cucumber. Close it, cut it into 1/2 inch rounds and serve cold.

Cooking Japanese – Real Taste of Home Healthy Cookbook Recipes

Nowadays every one loves eating Japanese food. They seems to have a fascination with Japanese food, the way it is prepared into small little bite sized sushi, delicious grilled teriyaki, fresh salmon or cod fish in sashimi, the humble miso soup and soba noodles are jam-packed with nutrition and bursting with vitamins and minerals! The salmon and cod fish is high in omega 3, which is great for lowering cholesterol levels for a healthy heart. They provide the most optimum nutrition that our body daily needs. Every single dish is an art form packed with nutrition. It’s simply ingenious!

The beautiful presentation and well-arrangement in Japanese food and the distinct taste of home recipes always fulfill one’s appetite. However,eating out in Japanese restaurants does take a big chunk out of our budget. Cooking Japanese dishes by yourself is another alternative to save some money in the mean time to enjoy the real Japanese taste recipes from your own home.

Below are some Japanese taste of home healthy cookbook recipes which will definitely let you and your family enjoy a luxurious yet affordable dinner:

Tofu Dengaku
Japanese have a long history of eating miso-topped tofu. This nutritious dish came to be called dengaku, named for the wooden skewers on which it was sometimes cooked. These long skewers were reminiscent of the stilts worn in an ancient dance of the same name.

Making this dish is easy. First wrap the tofu with a clean dish towel. Put two plates on top of tofu leave aside to extract any excess moisture. Meanwhile, combine the 100g miso, 1 egg york, 2 teaspoons dashi, 2 teaspoons mirin and 2 teaspoons sugar in a bowl. Whisk until smooth. Preheat the grill, lightly brush the tofu blocks with little vegetables oil and grill until lightly brown. Thickly spread the miso mixture onto one side and sit under the grill again, miso side up for a few minutes or golden in color. Sprinkled with some sesame seeds and serve immediately.

Sake-glazed Salmon
Both savory and sweet often mingle in Japanese cuisine. These tender and juicy salmon slices are served with a lightly sweetened soy sauce and butter glazed. Usually serve with a vegetable side dish and a bowl of hot steamed rice.

You will need to have 500g salmon fillets lightly season with salt. Heat the oils in a frying pan and cook the salmon pieces with skin side down over medium-high heat. Cook about 3 minutes and reduce the heat to medium. Turn fish over and cook for further 2 – 3 minutes. Be careful not to overcooked the salmon. Remove the salmon from the pan, cover and set aside. Remove any excess oil from the frying pan, mix in butter, sake, soy sauce, mirin, sugar and ginger to the pan. Increase the heat and stir to dissolve the sugar. Bring to a boil and cook, stirring until slightly thickened. Drizzle the glaze over salmon.