Great Recipes

Japanese Food Recipes

Find great Japanese Recipes @ 123easyaspie.com.

Q: Japanese recipes?
Can you give me some of your favorite Japanese recipes or a site that lists some? Thank you. (;

A: Tempura is quick and easy! Here’s my recipe…

Tempura Batter

2 c. all purpose flour, sifted
3 egg yolks
2 c. ice water, strained (no ice in the water)

Sift the flour 3 times. Combine the egg yolks and ice water in a large bowl until well blended. Add the flour gradually, stirring and turning the mixture from the bottom with a spoon. Do not over mix. The flour should be visible on the top or, the batter will become gummy. Keep the batter over ice while dipping and frying. Cold beer may be substituted for water if you like. Makes 4 ½ cups batter.

Tempura Fry

1 bunch green onions, cleaned
1 lb. fresh broccoli, cut into spears with florettes
1 lb. mushrooms
1 lb. zucchini, sliced ¼” thick
1 lb. sweet potato or yam, sliced ¼” thick
1 lb. large shrimp, cleaned, peeled, and deveined (leave the tails on)
1 lb. fish (I like Salmon), cut into bite sized pieces
2 qt. vegetable oil

Clean, and ice fish and shrimp, dry well. Prepare vegeta-
bles and dry well. Heat oil to 375o in a 12”, deep Dutch oven. Test the temperature by dropping a little batter into the oil. When it bubbles and fries in 2 minutes, to a golden brown, the oil is hot enough for cooking.
Dip the vegis and fish into the batter and let excess drip off. Carefully place into oil and fry 3 to 3 minutes until light brown, not quite golden. Only place 4 to 6 pieces at a time in the oil so, the temperature does not get to cool. Serve hot with ½ cup soy sauce, 1 Tbs. rice vinegar, and 1 Tbs. sugar mixed together for a dipping sauce.

———-
Japanese Okonomiyaki

12 ounces sliced bacon
1 1/3 cups water
4 eggs
3 cups all-purpose flour
1 teaspoon salt
1 medium head cabbage, cored and sliced
2 tablespoons minced pickled ginger
1/4 cup tonkatsu sauce or barbeque sauce

Fry the bacon in a large skillet over medium heat until slightly crispy. Remove to paper towels to drain and set aside.
In a large bowl, stir together the water and eggs. Gradually stir in the flour and salt until smooth. Add the cabbage and ginger; stir until evenly distributed.
Heat a skillet over medium heat and coat with cooking spray. Pour about 1/4 of the batter into the center of the skillet. Place 4 slices of cooked bacon in the center. Use a spatula to shape the pancake into a circle. Fry for about 5 minutes or until the edges are dry. Flip and cook on the other side until the center is stable and it is browned on both sides. Remove from the pan and drizzle with tonkatsu sauce to serve. Continue with remaining batter and bacon.
————– —————– —————-
Chicken Katsu

4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed

Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown
—-
Miso-shiru
Miso Soup

Ingredients:
2 potatoes
3 1/2 cups water
1 heaping teaspoon of Bonito Soup stock powder
Half an onion, julienned
Half a carrot, cut in half lengthwise, then sliced thinly
3 tablespoons miso

Directions:
1. Cut the potatoes in half lengthwise, then cut into 5-millimeter slices (so they are a half-circle shape).
2. Put the potatoes in a pot with the water. Add half of the soup stock powder, and cook on high heat for 7 or 8 minutes.
3. Add the onion and carrot. Cook for another few minutes.
4. Mix in the miso, making sure that it dissolves. Add the rest of the soup stock powder. Turn off the heat just before the soup comes to a boil.

Yields: 4 servings

______________________________________…

Goma-ae
Spinach Salad with Sesame Dressing

Ingredients:
1 pound spinach
2 tablespoons white sesame seeds
1 tablespoon sake
1 tablespoon sugar
1 teaspoon soy sauce

Directions:
1. Wash and boil spinach. Drain well. Cut spinach into 2-inch lengths.
2. Put sesame seeds in a grinder and grind them. Add sugar, soy sauce, and sake in the grinder and mix well.
3. Add to spinach and stir well.

Q: Japanese Recipes?
Does anyone know any good japanese recipe websites?
Any help would be appreciated, thanks!

A: http://www.japan-guide.com/r/e1.html
http://www.recipesource.com/ethnic/asia/japanese/indexall.html
http://www.recipezaar.com/recipes.php?categ=15,123

http://www.chinesefood-recipes.com/asian_recipes/asian_recipes.php#japanese

Q: What are the best sites on the internet for GENIUINE HEALTHY Japanese recipes?
I have pre-diabetes and my research suggests a genuine Japanese diet is the way to go. There are lots of Japanese recipes on the internet but I want the ones that are genuine, healthy and can be cooked with ingredients available in Melbourne, Australia (although I guess I could mail order some ingredients if I had to).

Recommendations for Japanese recipe books and even restaurants would be welcome too.

Thanking all Japanese cooks out there in advance.

A: Japanese food is one of my specialties, I live in Brisbane, & I haven’t had a problem obtaining any Japanese product up here, so I’d say you shouldn’t have a problem getting it in Melbourne, infact you should have a wider range down there. Just check out your Asian supermarkets, they usualy have Japanese sections.

The best Japanese restaurant in Melbourne would be Nobu, he’s considered the best Japanese chef in the world. Hanabishi Restaurant is also very good, that’s where I recieved my Japanese traning.

As for Japanese cookbooks, look for books written by Nobu, Nobu the cookbook is the one I consider to be his best. Also Japanese Cooking : A Simple Art by Shizuo Tsuji & The Japanese Kitchen : 250 Recipes in a Traditional Spirit by Hiroko Shimbo are the best in my opinion.

Q: What are some japanese recipes a 14 year old could make?
from what ive had,i like japanese food alot and i want to start eating more of it because i feel that it is a lot healthier than american food. does anyone have any recipes i could make fairly easily?

A: Sunomono (Japanese Cucumber Salad)

2 medium cucumbers, peeled and seeded
2 teaspoons salt
1/3 cup rice vinegar
1 tablespoon sugar
2 teaspoons Kikkoman Soy Sauce
1/4 teaspoon grated fresh ginger root

Cut cucumbers into thin slices; place in bowl and sprinkle with salt. Let stand at room temperature 30 minutes, or until cucumbers are softened. Drain and squeeze out excess liquid.

Combine vinegar, sugar, soy sauce and ginger in serving bowl; add cucumbers and mix well. Chill thoroughly before serving.
Makes 4 servings

Apple Kinton – Japanese Sweet Potato and Apple
What You Need
2-3 satsumaimo (a little over 1lb)
(Yams may be substituted)
3 tablespoons sugar
1 medium apple
lemon juice
dash of salt (optional)

What to Do
Steam or boil the satsumaimo until they are very soft when pierced with a fork (30-40 minutes). Or microwave them for about 10 minutes.
Remove from pan or microwave and let cool a bit. Peel off the skin with your fingers. Discard it.
Mash the satsumaimo using a fork or potato masher. This is fun. A food processor will do the job also.
Stir in the sugar.
Wash, peel and dice the apple. (If no chemical pesticides were used, the peel can be left on.) Soak in a bowl of water with a few drops of lemon juice so the apple won’t turn brown.
Drain the diced apple and mix into the satsumaimo. Check the taste. Add more sugar if you want it sweeter. Add a dash of salt if you like.

Q: Good japanese recipes for catfish?
are there any good japanese recipes that involve catfish? please tell me!
could you please tell me the recipe?

A: You can use the catfish in any Japanese recipe that call for a light white fish. You would not want to use it in a whole fish recipe. In those you can usually eat the skin and that is something you can’t do with catfish.

Q: Does anyone have any online sources for authentic Japanese recipes?
I’ve tried to search for yakisoba, and there are a bunch of American-ized versions. This has been happening with pretty much every Japanese dish I want to prepare, and I’m just wondering if someone out there has authentic Japanese recipes online. Thank you!

A: Google it dear.

http://www.authenticjapanesefood.com/en/index.html

Q: What are some healthy tasty Japanese recipes?
what are some healthy japanese recipes, that are quick and easy, and taste good!

I need some that even little kids will like!

thanks

A: Kids may be a little funny about sushi if they are not used to it, but if you had a ’sushi bar” with bowls of rice, bamboo mats and nori, and all the fixings- avocado, shrimp, cucumber, crab sticks, and let them make there own hand rolls or maki- you should have a great time.

edamamae- the soy beans, are really great too for an appetizer.

This link will help with recipes and easy instructions:

http://sushiday.com/archives/2006/10/26/how-to-roll-maki-sushi/

have fun!

Q: Japanese recipes for begginer cook?
I’d thought I do something sweet for my boyfriend and make him his favorite food which is Japanese. We never get to eat it since its so expensive so I thought I’d cook it. I’m a begginer cook so difficult recipes please or any great websites would be appreciated. Thank you in advanced. Also, congratulations to all those who answered this question for the 2 points.

A: Well, you are a great girlfriend.

Some of my favorite Japanese dishes are Curry and Katsu-don (fried chicken cutlets, but you could use pork) on a bed of rice. And what could be better, than to combine these two dishes into one. A flavorful curry with crisp juicy chicken is heavenly. And they take very little time to prepare, and very little ingredients, and it’s fool proof.

Here’s a Katsu recipe that’s similar to mines.

http://allrecipes.com/recipe/chicken-katsu/detail.aspx

The curry? Just break off three pieces of curry cubes into 3 cups of water, heat until thick. If you want to add vegetables, add a couple frozen vegetable mix (like Birdseye peas, carrots, and corn). http://www.quickspice.com/scstore/images/curry-s&b-medhot.jpg

If you want to use the ready made packs that has the vegetables in it, just throw the whole bag into a pot of boiling water for several minutes and pour over the katsu. https://ssl1.lon.gb.securedata.net/japanesekitchen.co.uk/merchantmanager/images/goldcurryveghot.jpg

Serve with rice. Uncle Ben’s is perfectly fine.

Here’s a picture of the final product.

http://heartlandblog.jp/blog/katsu%20curry.jpg

Q: Where can I find Japanese recipes?
It’s for a culture meal for my Japanese language class, but the recipe actually HAS TO BE WRITTEN IN JAPANESE! (It would be nice if it had a translation with it, but it should be fine if it doesn’t) Can anybody please help?
I mean, the original copy of the recipe I use to cook is supposed to be written in Japanese.

A: I would go here: http://friends.japan-guide.com/public/home.jhtml and create a profile. Then you can connect with many Japanese people who will be glad to help you.

p.s. it is all free

Q: What are your favorite Asian (Japanese, Chinese, ect) food and recipes?
I’m really into Asian culture and have been stirring up foods based on this. I was wondering if anyone had any special recipes that they liked. You can copy and paste a recipe and that’s fine but don’t just google JAPANESE RECIPES and throw one at me. I’d like to know that at least you tried it and it’s do-able. Thanks!

A: I study Japanese in class and when I had a party with the my classmates, we had some fun cooking up some Okonomiyaki. I got the recipe from http://www.youtube.com/watch?v=PeUHy0A1GF0 . It was quite easy (hey, I’m only 17). You can check out the rest of the channel too as there are heaps of other Japanese recipes there.

Q: what japanese recipes do you know?
i only make japanese food. i buy recipe books and stuff but i want to know what kind of japanese food you guys make!

A: Tempura is quick and easy! Here’s my recipe…

Tempura Batter

David Herzog
2 c. all purpose flour, sifted
3 egg yolks
2 c. ice water, strained (no ice in the water)

Tempura Fry

I love Tempura and it’s so easy to make I make lots of sushi too but those recipes have been posted many times.

Q: easy japanese recipes that you can make from basic american foods.?
I want to make some japanese foods but i don’t really have any japanese ingredients. Like, i know you can’t actually make japanese food without the japanese ingrediants, but is there a recipe where you can make a japanese food by improvising with american foods. like instead of rice vinegar i just use american vinager. thanks!

A: Everday Japanese food is really very easy to make and you can use ingredients found in any store. Whether it is fried, baked, boiled, etc., the key is to using soy sauce. Also, just by adding salt, pepper, sugar and/or other spices, you can turn almost any recipe into a Japanese style one.

I buy all of my Japanese groceries and get my cooking tips from the following sites.

Q: what are some really good japanese recipes?
any good japanese recipes I could make?

A: Tempura ,Japanese Way

Koromo ( batter ) 1 Egg beaten
1 c “cold” water
2 tb Dry white wine
1 c Flour
Tentsuyu(dipping sauce) 1 tb Dashi no moto( fish stock)
1 c Water
2 tb Mirin( sweet rice wine )
Or 1 tbs sugar 2 tb Sake ( or dry white wine )
1/4 c Soy sauce

Ginger root to taste Vegetables & fish: EX: Carrots, onions, mushrooms Peppers, zucchini, snow pea, Squash, eggplant etc. etc. “okra ” Shrimps, crab, scallops, Squid, cod. etc. etc. Before you begin here a few essential tips to remember: youUll need a deep thick wall pan ( wok o.k. ), filled with 1 inch of peanut oil preferred ( Never lard or shortening ),slice vegetables thin enough for even cooking, fry in small batches and never crowd, and have the temperature of the oil from 340 for vegetables or 360 degrees for fish. Cold water in batter is a must to keep the flour from being sticky .Do a trial try of frying so youUll know how long vegetables or fish need to cook. Author did not mention poultry but I surmise it would be cooked as the fish is. Vegetables and fish were the initial things cooked this way in the history of tempura due to their trade with the Portuguese and Dutch merchants. Make the batter: Beat egg with water. Mix in flour and whisk quickly. Set aside. Make the tempura dip: Boil the dashi no moto ( this is a dried soup stock from fish or poultry usually contained in tea bag type of packing )in the water for 2 or 3 minutes. Turn off the heat and add all the remaining ingredients. Prepare the vegetables or fish but cutting into rings, strips, cubes etc. For fish, dredge in flour before dipping in batter. Vegetables are just dipped into the batter. Let excess batter drip off with either fish or vegetables.( meanwhile you will have had the oil preheated in the pan to the right temperature for either fish or vegetables Drop into oil by hand or use a tbs for vegetable cubes. Take the vegetables or fish out of the oil when slightly browned. Serve the tempura with the Tentsuyu dip along with rice.Place rice in a bowl, top with tempura and a few tbs. of the tentsuyu dip. Or serve tempura over Japanese noodles ( soba ). Note all Japanese ingredients may be found readily in most supermarkets or gourmet grocers today. Also, there are other variations in frying tempura; this is one basic historic method. Prior to using peanut oil, sesame seed oil was used mainly when tempura first became popular in Japan, over 400 years ago.

I like tempura but you may choose something else from here

http://retete-culinare-diverse.ro/en/search.php?keyword=+japanese+&submit=Search

Q: Can someone recommand me some good japanese desert recipes?
Can someone recommand me some good japanese desert recipes or candy type treat recipes, or you could give me a name of a website that has some tasty japanese desert recipes?

A: Hi there, Here are a few of the japanese desserts that I have tried and liked!! My favorite would have to be the mochi!!

Anmitsu:
For kanten jello: 1/2 stick agar-agar (kanten) / 6 tbsp sugar / 1 tsp lemon juice
For syrup: 2/3 cup sugar / 2 tbsp lemon juice
For toppings: 1/2 cup anko / a can of peaches or oranges

Directions:
Soak agar-agar in water to soften. Cut the agar-agar into small pieces. Put 1 2/3 cup of water in a pan and put on low heat. Add squeezed agar-agar in the pan and dissolve in the water. Strain the liquid and add sugar and lemon juice.
Pour the liquid in a flat container and cool to firm. Mix 1 cup of water, 2/3 cup sugar, and lemmon juice to make syrup. Cut kanten jello into small cubes. Serve kanten jello and fruits in individual bowls. Pour syrup in the cups and put anko on the top.

Azuki Shiratama (cold sweet dumplings):
1 2/3 cup shiratama-ko (glutinous rice flour)
1/2 – 2/3 cup water
1 1/2 cup anko

Directions:
Put shiratama-ko in a bowl. Add water slowly until the dough becomes as soft as earlobes. Knead the dough. Make small oval-shaped dumplings. Boil water in a large pan and add the dumplings. Boil the dumplings until they float.
Remove the dumplings and cool in cold water. Drain the water and serve dumplings in individuak plates and put anko (sweet azuki beans) on the top.

Christmas Cake (traditional to eat on Christmas eve):

For sponge cake:
3/4 cup all purpose flour
2/3 cup sugar
1 tbsp milk
3 eggs
1 1/2 tbsp butter

For topping:
1 1/2 cups heavy cream
4 tbsps sugar
Various fruits (strawberries, peaches, cherries, and so on)

Directions:
Whisk eggs in a bowl. Place the bowl over warm water in another large bowl and whisk further. Add sugar little by little. When the egg mixture becomes light yellow, sift flour and add to the bowl. Mix the flour lightly in the egg mixture.
Mix butter in warm milk. Add mixture of melted butter and milk in the batter and stir gently. Preheat the oven in 350-degree. Place baking wax papers inside of a round cake pan (18cm). Pour the batter in the pan and bake in the preheated oven for 25-35 min. Remove the cake from the pan and cool it on a rack. Cut the cake in half horizontally. Mix heavy cream and sugar in a bowl. Whip the cream well. Take the half of the whipped cream and mix with chopped fruits. Place the cream on top of a round cake slice. Place another cake slice on top of the cream. Spread the rest of the whipped cream on top and around the cake. Decorate the cake with colorful fruits and Christmas decorations.

Daigakuimo (candied sweet potato):
1 pound sweet potatoes
1/3 cup sugar
1 tsp soy sauce
2 tbsp water
1 tsp sesame seeds
Vegetable oil for frying

Directions:
Cut sweet potatoes into bite-sized pieces. Heat the oil and fry the sweet potatoes at 350F until brown. Mix water, sugar, and soy sauce in a pan. Put the pan on low heat. When the liquid turns sticky, remove from the heat and add fried sweet potatoes. Quickly mix the potatoes with the sticky sugar. Sprinkle sesame seeds over the coated sweet potatoes

Dorayaki (traditional Japanese cake with anko sweet azuki beans filling:
1 cup flour
2/3 cup sugar
1/2 tsp baking soda
3 tbsps water
3 eggs
3/4 pound anko (sweet azuki beans)
*vegetable oil for frying

Directions:
Put eggs and sugar in a bowl and whisk very well. Dissolve baking soda in water. Add the water in the egg mixture. Add sifted flour in the egg mixture gradually. Heat a frying pan and lightly oil it. Pour a scoop of the batter in the pan and make a small pancake.
(*about 4 inches in diameter.) Turn over when bubbles appear on the surface. Repeat this process to make 8-10 pancakes. Cool the pancakes. Make pairs of pancakes and put a scoop of anko sweet beansbetween them. (like an ice cream sandwich.)

Green Tea Pound Cake:
2 large eggs
1 cup flour
2/3 cup sugar
1/2 cup butter
1 tbsp maccha (green tea powder)
1/2 tsp baking powder

Directions:
Cream butter in a bowl. Add sugar in the butter and mix well. Gradually add beaten eggs and stir well. Sift flour, baking powder, and green tea powder together and add the flour to the egg mixture. Pour the batter into a buttered loaf pan. Bake in preheated 340 degrees F oven for about 30-40 minutes.

Green Tea Ice Cream:
3/4 cup milk
2 egg yolks
5 tbsp sugar
3/4 cup heavy cream
1 tbsp maccha green tea powder
3 tbsps hot water

Directions:
Mix hot water and green tea powder together in a bowl and set aside. Lightly whisk egg yolks in a pan. Add sugar in the pan and mix well. Gradually add milk in the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly.
When the mixture is thickened, remove the pan from the heat. Soak the bottom of the pan in ice water and cool the mixture. Add green tea in the egg mixture and mix well, cooling in ice water. Add whipped heavy cream in the mixture and stir gently. Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker. Or, pour the mixture in a container and freeze, stirring the ice cream a few times.

Kushidango (sweet dumplings on skewers):
1 1/3 cup joshinko (rice flour)
3/4 cup warm water
For Sauce: 2/3 cup water
1/2 cup sugar
2 1/2 tbsps soy sauce
1 1/2 tbsp katakuriko (dogtooth violet starch) /cornstarch
1 1/2tbsp water
*Bamboo skewers

Directions:
Put rice flour in a bowl and add warm water. Knead the dough well. Make small round dumplings. Place the dumplings in a steamer and steam them on high heat for 10 min. Cool the dumplings and skewer them in bamboo sticks.

(3-4 dumplings each stick.) Mix water, sugar, and soysauce in a pan and put it on medium heat. Mix the water and katakuriko starch in a cup and set aside. When the sauce boils, add the starch mixture and mix quickly. Slightly grill the skewered dumplings and brush the sauce over them.

Manju (steamed cake)
2 1/2 cup all purpose flour
4 tsps. baking powder
1/2 cup sugar
2/3 cup water
3/4 lb. anko (sweet azuki bean paste)

Directions:
Sift flour and baking powder. Put the four in a large bowl. Add sugar. Pour warm water in the bowl and knead the dough until smooth. Divide the dough into 12 pieces. Make round shapes and flatten them. Put a spoonful of anko filling in the center of the dough.

Wrap the anko by stretching the dough and make it round. Place each manju on a small cooking sheet. Preheat a steamer on high heat. Place manju in the steamer, and steam for 15 minutes.

Kabocha Manju (steamed cake with pumpkin filling):
1 1/3 cup flour
1/2 tbsp baking powder
1/3 cup sugar
1/3 cup water

For Filling:
1/2 lb kabocha (Japanese pumpkin)
1 cup sugar
pinch of salt

Directions:
Peel kabocha pumpkin and cut into small pieces. Heat kabocha in the microwave until soften. Put kabocha in a bowl and add sugar and salt and mash them. Shift flour, baking powder, and 1/3 cup of sugar into a bowl.
Add water and knead the dough. Make eight to ten balls. Take each dough and flatten by hands. Put kabocha filling in the center of the dough and wrap it with the dough to make a round. Repeat this process. Preheat a steamer. Place manju in the steamer and steam over high heat for 10 minutes.

Mochi Ice Cream:
10 scoops ice cream (flavor of your choice)
1 cup glutinous-rice flour (mochiko)
3/4 cup water
1/4 cup sugar
2 tsp. vanilla
corn flour, for dusting
glass bowl
mixing spoon
plastic wrap
cutting board
airtight container

Step 1:
Soften the ice cream, scoop into 10 round balls, and refreeze until hard.

Step 2:
Combine glutinous rice flour and water in a glass bowl. Mix well to paste, then add sugar and vanilla, mix until dissolved.

Step 3:
Cover with plastic wrap and microwave for 2 minutes. It will be half cooked. Remove and stir well while it’s hot.

Step 4:
Cover and return to microwave for 30 seconds. Stir well.

Step 5:
Place plastic wrap over a cutting board. Dust generously with corn flour (this is a must).

Step 6:
Wait for dough to cool. Place onto board and divide into 10 pieces.

Step 7:
Flatten dough with your palm. Wrap each piece of dough around an ice cream ball and refreeze in an airtight container.

***Tips:
– Choose an ice cream flavor that suits mochi suach as green tea, coconut, red bean, mango, vanilla, chocolate , strawberry or coffee.

– You can substitute Splenda for sugar

– The dough will be sticky

– Serve mochi ice cream slightly tawed, unless you have penchant for biting into cold, hard cement!!!

Shu Cream (cream puffs):
3 tbsp butter
2 tsp sugar
1/2 cup water
1/2 cup flour
1 1/2 eggs – 2 eggs
For custard cream filling: 2 tbsps flour / 1/2 cup sugar / 1 cup milk / 2 egg yolks / 1 tbsp melted butter
*powdered sugar

Directions:
Preheat the oven to 375 degrees F. Beat eggs in a bowl. Put butter, sugar, and water in a pan and bring to a boil. Add flour in the butter mixture and stir quickly. Stop the heat. Add eggs slowly in the mixture and mix well.

Put the dough in a plastic bag to squeeze out as small mounds. Make 8 or 9 mounds of dough on an oven pan. Bake them in the 375 degree F oven for 30 minutes. Cool the puffs and cut them in halves horizontally. Make custard cream as follows. Mix egg yolks and sugar in a pan. Add sifted flour in the pan and mix well. Add warm milk in the pan gradually. Place the pan on low heat and stir the mixture constantly until thickened. Stop the heat and add melted butter and stir well. Cool the custard cream. Fill the bottom halves of puffs with custard cream and place the top halves. Sprinkle with powdered sugar.

Kurumi (walnuts) Baked Manju:
1 egg
8 tbsps sugar
1 and 1/4 cup flour
1/2 tsp baking soda
For filling:
1/2 cup dried an (azuki bean paste) powder
1 cup sugar
3/4 cup water
2 tbsps chopped walnuts
*or use 5-6 oz koshi-an (refined sweet azuki bean paste)
For topping:
1 egg yolk
12

Q: What’s a accurate website for JAPANESE recipes?
That has lots of JAPANESE recipes with lots of pictures.
thanks!

A: This website seems to fit your criteria!

http://www.bento.com/tf-recp.html

PS: Looks like they have some awesome recipes, too.

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