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Salad dressings

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Fish and Seafood Crabmeat with wasabi mayonnaise Karei shioyaki (flat fish with salt) Saikyo-zuke (sweet miso-marinated fish) Baked salmon Smoked Salmon with Edamame Satsuma-age (deep-fried fish cakes) Scallops in yuzu Takoyaki (octopus balls) Tempura Sushi California rolls Inside-out California rolls Jumbo shrimp (for sushi) Shredded daikon (sushi garnish) Sushi rice Chicken Tsukune (minced chicken patties) Chicken thighs with umeboshi and shiso Grilled miso chicken Mizutaki (chicken stew) Oyako-donburi (chicken and egg over rice) Tori kara-age (deep-fried chicken nuggets) Other Meat Dishes Bite-sized pepper steaks Shabu-shabu (quick-cooked beef) Tonkatsu (pork cutlet) Vegetables, Tofu, Eggs Eggplant Salad with Lemon-flavored Plum Dressing Green beans with sesame dressing Kenchin vegetable soup Naganegi stuffed with crabmeat Seaweed and potato patties Summer pickles (achara-zuke) Shiso tofu Deep-fried yuba rolls Chawan-mushi (egg custard) Rice and noodles Grilled rice balls with vegetable miso Autumn chestnut rice Ochazuke (green tea over rice) Yaki-udon (stir-fried noodles) Other dishes Dashi, ponzu (cooking basics) Miso soup Desserts Matcha fruit bavarois Okinawan sweet fritters Other Asian Recipes Honeyed chicken breasts Korean cellophane noodles Pork spareribs	Japanese-style salad dressing Oil and Vinegar Ingredients: 1 tbs rice vinegar 2 tbs vegetable oil 1 tsp sesame oil 1 tsp soy sauce salt and pepper Preparation time: 5 minutes Directions Combine all ingredients. Ginger Dressing Ingredients: 1 tbs rice vinegar 1 tbs vegetable oil 1 tbs sesame oil 1 tbs grated fresh ginger 1 tsp soy sauce Preparation time: 5 minutes Directions Combine all ingredients. Source: Ken Iisaka Copyright (c) Ken Iisaka. The contents of this page may be distributed freely provided this copyright notice is not removed.

Japanese Cuisines

The Food Gallery