Articles filed under Japanese

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  • Sashimi Napoleon Dec 17, 2013 11:29 PM
    Sashimi Napolean: Melissa Weiland

  • Japan Fest welcomes all this weekend Jun 25, 2010 12:01 AM
    One of the most colorful and unique festivals in the Northwest suburbs opens Saturday: Japan Festival 2010. The festival features the best in Japanese music, dance, martial arts, cultural displays, food and a special kids' corner.

  • Miso-Rubbed Rack of Lamb Mar 31, 2010 12:01 AM
    2 tablespoons dark miso 1 tablespoon unsalted butter, room temperature 1 tablespoon mild chili powder 1 large egg yolk 1 tablespoon chopped fresh sage 2 tablespoons olive oil 2 frenched racks of lamb (1½ pounds each) Salt and ground black pepper ¼ cup panko (Japanese-style) bread crumbs Heat the oven to 400 degrees. In a small bowl, combine the miso, butter, chili powder, egg yolk and sage. Set aside. In a large saute pan, heat the oil. Season the lamb with salt and pepper, then add it to the pan and sear until browned, 2 to 3 minutes per side. Let the lamb cool slightly, then smear the miso-butter mixture over both sides. Firmly press the panko into the miso-butter mixture on the rounded side of each rack. Place the racks, rounded fat sides up, in a roasting pan. Roast until an instant-read thermometer inserted at the center of the rack reads 125 degrees, about 15-20 minutes. Transfer the lamb to a cutting board and let rest for 5 minutes. Serves four. "New American Table" by Marcus Samuelsson (2009 Wiley)

  • Mochiko Chicken Jan 20, 2010 12:01 AM
    5 tablespoons soy sauce 5 tablespoons sugar 4 tablespoons mochiko (rice flour), see note 4 teaspoons cornstarch 2 eggs 1 bunch green onions, finely chopped ½ teaspoon salt 1 clove garlic, crushed 2 pounds boneless, skinless chicken thighs Combine soy sauce, sugar, mochiko, cornstarch, eggs, onions, salt and garlic; mix well. Transfer marinade to an airtight container; add chicken and coat thoroughly. Marinate in the refrigerator two or three days, stirring twice a day to recombine the marinade ingredients. When ready to cook, heat about 1/2 inch oil in a fry pan over medium-high heat; fry chicken until meat is firm and no longer pink. Slice each piece into thirds and layer on serving platter. Serves four to six. Cook's note: Look for mochiko (rice flour) the Asian section of most grocery stores.

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