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What Vegetables Are Used In Japanese Cooking? - Yahoo Recipe Search
Food.comHere I am using several authentic ingredients which may be hard to find outside of metro areas. Burdock root looks like a long parsnip but darker. It is known as gobo in Japan. The taste is distinctive and can be found in many Japanese cooking. When using burdock roots or gobo, it is best to soak in water after slicing or cutting with a bit of vinegar to keep from turning dark. For substitution, I would use carrot. Konnyaku is made from konjac potato and is found in the refrigerated section of a Japanese or Asian market in a similar package as tofu. It is normally whitish or brownish color and almost zero calorie and full of fiber. Its texture is jelly like but more firm and needs to be quickly blanched in hot water for about 2 minutes before using. If you cannot find it, just skip it since there is no substitution. Although konnyaku does have flavor its own, it is most often used for texture more than flavor. Mitsuba is an herb often used in soup dishes in Japan. It is sometimes translated as trefoil and looks similar to parsley but the taste is totally different. If you cannot find this, use some baby spinach. Other possibilites to add are anything seasonal vegetables such as asparagus, green beans, etc. That's what makes sukiyaki like this your unique dish. It can contain many things you prefer. Keep all ingredients separate ie in one place when cooking without mixing them all up like stir fry. Although traditional sukiyaki using the very best thinly sliced beef is wonderful, I really enjoy this method as well and it is more economical. The use of gobo and ramen comes Harris Salat, but it's not in his Hotpot cookbook.Food NetworkIn its simplest form, ochazuke is literally green tea over rice. Eaten hot (or cold, usually during the summer) at the end of a meal or as a snack, it is the essence of Japanese comfort food. But the light and subtly flavored dish is also wonderful, and more filling, when topped with other savory ingredients. Perhaps the most common choices are salted salmon or pickled plums, crunchy puffed rice balls, toasted sesame seeds and shredded nori seaweed. But there are lots of other popular options, too, such as grilled chicken, salmon roe, hard- or soft-boiled eggs, wakame, tsukemono (pickled vegetables), furikake, pickled ginger, chopped scallions, mitsuba (similar to parsley) or shiso leaves. Mix and match them as you like—you really can’t go wrong. The same goes for the tea. Some people think the toasty notes of genmaicha pair best with salted salmon, while the more delicate sencha is a better match with pickled plums, but there are no rules. You can also substitute dashi for the tea or use instant ochazuke packets (just place the mixture in the bowl with rice and add hot water); both lend more flavor, but I prefer the classic green tea version. One more thing. In Japan, ochazuke is generally made with leftovers: the last scoop of rice, a piece of salmon from dinner earlier in the week, etc., so don’t feel like you need to cook in order to pull this off. First, look in your fridge and try to use what you have. Here, we include a recipe for shiozake (salted salmon), which is a staple of the traditional Japanese breakfast and is commonly used in bento boxes, onigiri (rice balls) and ochazuke, so you can save your leftovers for another meal.Food NetworkThere are several types of sukiyaki in Asia, but what they all have in common is being cooked in a pot with broth, which gave them the name hot pot. This is Japanese Kanto-style sukiyaki, which is thin sliced super fatty beef along with vegetables cooked together into a broth. Japanese farmers used to grill (yaki) their beef over their suki (plows), hence the name. Warshita is the mildly sweet, salty and umami sauce that flavors Japanese sukiyaki. I use a little MSG at home but feel free to omit it if not comfortable cooking with it.