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Abura Age Deep Fried Tofu Japanese cooking recipe
| Japanese
Ingredients 1 (250 g) package of regular firm tofu 600 ml vegetable oil Directions 1Remove the excess moisture from the block of tofu by wrapping it in a clean towel and placing it between 2 cutting boards, let stand for an hour or two. 2Now cut the tofu block into triangle shapes, about two inch
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Basil Shrimp Recipe
| Barbecue
Type: Basil Shrimp Free Cooking Recipe - Barbecue the best! Ingredients / Directions 4 servingsGail''s Notes: This was given to me by my friend Elaine. It is one of the most delicious shrimp recipes for the BBQ I have ever hadand it is so easy. My son would eat the whole recipe if I d
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Chocolate Raspberry Pot Pies Recipe
| Dessert
Type: Chocolate Raspberry Pot Pies Free Cooking Recipe - Dessert Unbelievable! Ingredients / Directions Crust9 tablespoons (1 stick plus 1 tablespoon) cool unsalted buttercut into pieces3/8 cup(s) granulated sugar1 egg yolk1/4 teaspoon pure vanilla extract1/4 teaspoon baking powder
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Lemonade Meringue Pie Recipe
| Pies And Pastries
Type: Lemonade Meringue Pie Free Cooking Recipe - Pies And Pastries This is a good one! Ingredients / Directions 1 (9-inch) baked pie shell1 cup(s) dairy sour cream3 slightly beaten egg yolks1 small box regular vanilla pudding mix1 1/4 cup(s)s milk1/3 cup(s) frozen lemonade concentrat
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Type: Japanese Mushroom Pate With Spring Onion Free Cooking Recipe – Japanese Foods
You got to try this!
Ingredients / Directions
200 g shiitake mushrooms
200 g flat mushrooms
100 g spring onion; finely diced
100 g cream cheese; vegetarian
50 g shallots; chopped
2 cloves garlic; chopped
30 ml olive oil
—————————-MARINADE———————————-
50 ml japanese soy sauce
25 ml japanese rice vinegar
25 ml sake or sherry
10 g ginger; finely grated
10 g dark brown sugar
Place the mushrooms on a baking tray and brush with 20ml of olive oil.
Season and bake for 15 minutes until soft.
Place the Japanese marinade ingredients in a bowl and put in the
mushrooms
allow to marinate for 4 hour(s).
Heat in a saucepan the remaining olive oil and cook the garlic and
shallots until tender. Remove from the marinade the flat mushrooms and
half of the shiitake mushrooms and retain half of the shiitake mushrooms.
Drain well and place in a food processor and add the shallots and garlic,
cream cheese and puree.
Season with salt and pepper and mix in the chopped coriander and the
chopped spring onion.
