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Recipes


#81

JAPANESE HOME COOKING: Chicken marinated in honey and lemon may evolve into numerous dishes

http://ajw.asahi.com/article/cool_japan/AJ201306190042

JAPANESE HOME COOKING: Tiny fish with tangy pepper offers scent of early summer

http://ajw.asahi.com/article/cool_japan/AJ201305290060

JAPANESE HOME COOKING: Paella makes a sumptuous meal

http://ajw.asahi.com/article/cool_japan/AJ201305150055


#82

Honey-Lemon Chicken Over Rice

Serves 5 to 6

11" x 8" Pyrex baking dish
10 Tbs Measuring Glass
Wooden Chopstick
Cutting Board
Large Knife
Rice Cooker
Microwave

1.5 lb Boneless Skinless Chicken Breast
6 Tbsp Lemon Juice
3 Tbsp Honey
1 Cup Tri-colored Pepper Mix (Red, Green, Yellow)
1 Bag (14 oz) Mahatma Valencia SHORT Grain Rice
2 Cup Water

  • Preheat oven to 400F

  • Cut chicken into bite sized pieces and place in baking dish

  • Measure the honey and then the lemon into the measuring glass

  • Put the glass into the microwave for 20 seconds

  • Stir the honey and lemon using the chopstick until well blended

  • Pour the honey and lemon mixture over the chicken

  • Top the chicken with the tri-color peppers

  • Bake for 30 min stirring several times

  • Put water into rice cooker

  • Put rice into rice cooker

  • Close and start cooker

Serve the chicken over the rice. Eat and enjoy.

NOTE: If you start the rice cooker right after you put the chicken in the oven the rice will be done shortly before the chicken.


#83

JAPANESE HOME COOKING: Simmered summer turnip, rich miso sauce strike perfect balance

http://ajw.asahi.com/article/cool_japan/cooking/AJ201306270061


#84

JAPANESE HOME COOKING: Vegetables take center stage in tomato curry dish

http://ajw.asahi.com/article/cool_japan/AJ201307110040

JAPANESE HOME COOKING: Zesty zucchini soup reflects essence of summer

http://ajw.asahi.com/article/cool_japan/AJ201307040056


#85

JAPANESE HOME COOKING: Goya in clam jeon captures the summer spirit

http://ajw.asahi.com/article/cool_japan/cooking/AJ201307170056


#86

JAPANESE HOME COOKING: Bagna càuda provides whole lot of summer vitamins

http://ajw.asahi.com/article/cool_japan/AJ201307310058

JAPANESE HOME COOKING: Cooked slowly, richly-flavored sardines can be enjoyed to the bone

http://ajw.asahi.com/article/cool_japan/AJ201307240043


#87

JAPANESE HOME COOKING: Enjoy soba noodles with piping hot dipping sauce

http://ajw.asahi.com/article/cool_japan/AJ201308070032


#88

JAPANESE HOME COOKING: Simmered squid and potato offer flavor of the sea

http://ajw.asahi.com/article/cool_japan/AJ201308140041


#89

JAPANESE HOME COOKING: Sweet potato cooked in delicate syrup is an autumn treat

http://ajw.asahi.com/article/cool_japan/cooking/AJ201309050058

JAPANESE HOME COOKING: Lamb chop in cacciatore-style turns out tender and savory

http://ajw.asahi.com/article/cool_japan/cooking/AJ201309110014

JAPANESE HOME COOKING: Simmered with vinegar, saury is a refreshing dish

http://ajw.asahi.com/article/cool_japan/cooking/AJ201309180037

JAPANESE HOME COOKING: Plum liquor the secret to savory spareribs

http://ajw.asahi.com/article/cool_japan/cooking/AJ201309250049


#90

#91

JAPANESE HOME COOKING: Sauce transforms strips of dried radish into tasty fried noodles

http://ajw.asahi.com/article/cool_japan/cooking/AJ201310160020

JAPANESE HOME COOKING: Soup based on rice gruel captures sweet taste of newly-harvested rice

http://ajw.asahi.com/article/cool_japan/cooking/AJ201310020049

JAPANESE HOME COOKING: Homemade stracci with chicken and mushrooms offers springy texture

http://ajw.asahi.com/article/cool_japan/cooking/AJ201310090016

JAPANESE HOME COOKING: Rice cooked in dashi with scallops and shimeji

http://ajw.asahi.com/article/cool_japan/cooking/AJ2011102515721

JAPANESE HOME COOKING: Spicy deep-fried tofu

http://ajw.asahi.com/article/cool_japan/cooking/AJ2011110116258

JAPANESE HOME COOKING: Stewed hamburger steak

http://ajw.asahi.com/article/cool_japan/cooking/AJ2011110816630


#92

JAPANESE HOME COOKING: Rich in flavor, sesame-flavored persimmon lights up the dinner table

http://ajw.asahi.com/article/cool_japan/cooking/AJ201310300048

JAPANESE HOME COOKING: Coating of egg keeps fried rice with cabbage nice and dry

http://ajw.asahi.com/article/cool_japan/cooking/AJ201310230056

JAPANESE HOME COOKING: Fried ‘ankake’ tofu a delicious side dish

http://ajw.asahi.com/article/cool_japan/cooking/AJ2010112712009

JAPANESE HOME COOKING: Daikon sliced as thin as ice

http://ajw.asahi.com/article/cool_japan/cooking/AJ2010120412013

JAPANESE HOME COOKING: French-style stuffed whole cabbage roll

http://ajw.asahi.com/article/cool_japan/cooking/AJ2010121112553

JAPANESE HOME COOKING: Sake enhances the flavor of cooked oysters

http://ajw.asahi.com/article/cool_japan/cooking/AJ2010121812017


#93

JAPANESE HOME COOKING: Swordfish involtini seals in flavor of savory breadcrumb filling

http://ajw.asahi.com/article/cool_japan/cooking/AJ201311060056

JAPANESE HOME COOKING: Spicy chicken with nuts

http://ajw.asahi.com/article/cool_japan/cooking/AJ201202210015

JAPANESE HOME COOKING: Curry-flavored rice vermicelli

http://ajw.asahi.com/article/cool_japan/cooking/AJ201203060056

JAPANESE HOME COOKING: Bamboo-shoot pilaf

http://ajw.asahi.com/article/cool_japan/cooking/AJ201203130014

JAPANESE HOME COOKING: Marinated onion salad

http://ajw.asahi.com/article/cool_japan/cooking/AJ201203200047

JAPANESE HOME COOKING: Meatloaf and Japanese pot-au-feu

http://ajw.asahi.com/article/cool_japan/cooking/AJ201204030017


#94

JAPANESE HOME COOKING: Turn a cheap cut of steak into a tasty sushi meal

http://ajw.asahi.com/article/cool_japan/cooking/AJ201311130040

JAPANESE HOME COOKING: Chinese-style hot and sour hot pot

http://ajw.asahi.com/article/cool_japan/cooking/AJ2010122512557

JAPANESE HOME COOKING: Roasted chicken rolls add flair to your dining table

http://ajw.asahi.com/article/cool_japan/cooking/AJ2011011312561

JAPANESE HOME COOKING: Seven lucky vinegared vegetables and ‘nanten’ roe

http://ajw.asahi.com/article/cool_japan/cooking/AJ2011102012024

JAPANESE HOME COOKING: Cheap and easy stir-fried bean sprouts with pork

http://ajw.asahi.com/article/cool_japan/cooking/AJ2011030212036

JAPANESE HOME COOKING: Beef stewed in beer

http://ajw.asahi.com/article/cool_japan/cooking/AJ2011030912573

JAPANESE HOME COOKING: “Gomoku chirashi”

http://ajw.asahi.com/article/cool_japan/cooking/AJ2011031612049


#95

Transform your Cup Noodle into exotic cuisine! 10 easy recipes for 100x flavor

We Prove We Are Culinary Wizards by Turning Cup Ramen Ingredients into Delicious Gourmet Meals

13 awesome things you can make with Oreos

We Cook a Big Mac Value Meal in a Rice Cooker, Triumphant Results


#96

Daikon salad with scallops and corn

(Serves 4-6)

600 grams or 1/2 medium daikon
1 teaspoon salt
80 grams canned boiled scallop
100 grams canned corn
5 tablespoons mayonnaise
Coarsely ground pepper

  1. Cut the daikon into 5-centimeter-thick slices. Using a vegetable peeler, work your way around each slice to shave the daikon into long, thin ribbons. Finely shred the ribbons, sprinkle with salt and leave in a bowl for 10 minutes.

  2. Drain the canned scallops and tear them into small pieces. Drain the corn.

  3. Gently squeeze daikon with hands to drain excess water.

  4. Combine the daikon, scallops, corn and mayonnaise. Season with coarsely ground pepper.

  • Different parts of a daikon have different tastes. The part of the root closest to the top is the sweetest, while the narrow bottom end is more pungent. To make salad, the greenish top part or the white center part is recommended. The bottom part, which is very fibrous, is recommended for making daikon oroshi (grated daikon) or as an ingredient in miso soup.

(source - picture & story: http://the-japan-news.com/news/article/0001092300)


#97

JAPANESE HOME COOKING: Leftover bread, tomatoes turn into sunny taste of Italy
http://ajw.asahi.com/article/cool_japan/cooking/AJ201405210008

JAPANESE HOME COOKING: Grilled bibimbap spices up the dinner table
http://ajw.asahi.com/article/cool_japan/cooking/AJ201405140007

JAPANESE HOME COOKING: Fried tofu turns frozen seafood into savory fare
http://ajw.asahi.com/article/cool_japan/cooking/AJ201405070007

JAPANESE HOME COOKING: Harusame vermicelli, spring cabbage make zesty side dish
http://ajw.asahi.com/article/cool_japan/cooking/AJ201404300007

JAPANESE HOME COOKING: Broad bean salad goes well with wine
http://ajw.asahi.com/article/cool_japan/cooking/AJ201404230009

JAPANESE HOME COOKING: Microwave turns out tasty sticky rice with sea bream perfect for spring
http://ajw.asahi.com/article/cool_japan/cooking/AJ201404160006

JAPANESE HOME COOKING: Condensed milk sweetens fried shrimp salad
http://ajw.asahi.com/article/cool_japan/cooking/AJ201404090013


#98

Lazy smores:

Mini marshmellows
Hershey’s Chocolate spread (Chocolate flavored preferred. if you want to go a little nuts then use the nut flavored kind)
Graham crackers

  1. glop chocolate spread into bowl.

  2. pour some mini marshmallows into the bowl.

  3. Stir with graham cracker.

  4. Eat your stirring tool.

(repeats steps 2 through 4 as often as needed or while supplies last)


#99

JAPANESE HOME COOKING: Rice captures ‘umami’ of firefly-squid risotto
http://ajw.asahi.com/article/cool_japan/cooking/AJ201404010010

JAPANESE HOME COOKING: Simmered peas reflect green hue of spring
http://ajw.asahi.com/article/cool_japan/cooking/AJ201403260011

JAPANESE HOME COOKING: A quick way to make spring roll with cabbage and beef
http://ajw.asahi.com/article/cool_japan/cooking/AJ201403190010

JAPANESE HOME COOKING: A spoonful of spice adds magical flavor to fish marinade
http://ajw.asahi.com/article/cool_japan/cooking/AJ201403120008

JAPANESE HOME COOKING: Acqua pazza, a rich seafood hot pot from Italy
http://ajw.asahi.com/article/cool_japan/cooking/AJ201403050015

JAPANESE HOME COOKING: Flavor of halfbeak enhanced by power of kelp
http://ajw.asahi.com/article/cool_japan/cooking/AJ201402260016

JAPANESE HOME COOKING: Japanese-style pot-au-feu with rolled Chinese cabbage and pork
http://ajw.asahi.com/article/cool_japan/cooking/AJ201402190007


#100

Japanese netizen teaches us how to make awesome sausage isopods for bento lunches