Japanese Simmered Bottle Gourd Okra And Tofu Recipes
MAXANNE'S JAPANESE OKRA
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 4 to 6 appetizer servings
Number Of Ingredients 4
Steps:
- Wash then boil the okra in a saucepan of boiling water until almost tender but still firm. Drain and put in refrigerator to cool. When ready to eat, slice okra into 1/4-inch rings, put in small mixing bowl and then add bonita flakes. Stir and add shoyu to moisten and to taste and add a touch of toogarashi, depending on how spicy you like it. Best eaten with Japanese rice.
SIMMERED KABOCHA PUMPKIN AND FRIED TOFU WITH SWEET SOY SAUCE
This is a kind of traditional Japanese nimono. It's really good for lunchboxes too. You can get Japanese kabocha pumpkin at a Japanese market, Chinese market, or another Asian market. The dish is even better the next day as leftovers (served hot or cold).
Provided by kyoko
Categories Side Dish Vegetables Squash
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Soak kabocha in a bowl of water for 15 minutes. Drain.
- Combine kabocha squash, dashi stock, fried tofu, onion, sake, mirin, soy sauce, sugar, and salt in a saucepan. Cover with aluminum foil. Bring to a boil; reduce heat and simmer until kabocha squash is tender, about 15 minutes. Remove aluminum foil carefully.
- Cool before serving, about 10 minutes.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 34.1 g, Cholesterol 1.2 mg, Fat 15.4 g, Fiber 5 g, Protein 17.1 g, SaturatedFat 2.3 g, Sodium 914 mg, Sugar 19 g
10 MIN JAPANESE SIMMERED TOFU HOT POT
This dish is the epitomy of 'home style' Japanese comfort food. This version is lightening quick, without the need to prepare the fish stock (dashi) that so many real Japanese dishes require. This staple is to be enjoyed in the fall or coming winter months! Enjoy.
Provided by Santos
Categories Soy/Tofu
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut the Tofu into edible'cubes' (1. 5 inches) and roughly chop the Green Onions on a bias for presentation.
- Evenly spread the Fish Flakes in a small (16 inches) earthenware casserole dish/pot/dutch oven and delicately arrange the cubed Tofu on top.
- Add the Soy Sauce, Sugar, Sake and Water.
- Cover and on moderate heat bring to a boil and then simmer for~5mins to allow the flavors to absorb into the Tofu.
- Pour in a beaten Egg around the Tofu and top with the roughly chopped Green Onions as a garnish.
- Simmer for a final~30 seconds, cover and serve.
- Voila!
Nutrition Facts : Calories 166.3, Fat 6.6, SaturatedFat 1.3, Cholesterol 105.8, Sodium 1050.4, Carbohydrate 12.7, Fiber 0.5, Sugar 8.9, Protein 12.4
OKRA JAPANESE STYLE
I have seen the huge differences of opinion over okra on 'Zaar, so I just had to try this (my first ever okra) when it was offered to me in Japan. I'm now an okra convert, but maybe it was the simple and delicious way it was served to me!
Provided by JustJanS
Categories Beans
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Bring a saucepan of water to the boil.
- Drop in the okra and boil for 2-3 minutes.
- Rinse under cold water, then drain again.
- Serve with the dipping sauce.
- Dipping Sauce: Grate the ginger into the soy sauce just as you are serving the okra.
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