Kathryn and Terri prepare various favorite recipes from Japan.
Kathryn’s Green Tea Cheesecake
Adaptation of a Green Tea Cheesecake
Servings: 8 Slices
- 16 oz Cream Cheese Softened to Room Temp
- 2 large eggs beaten
- 1 cup sugar
- 1 ½ Tbsp green tea powder
- 2 ½ to 3 tsp Vanilla Extract
- 1 9 in graham cracker pie crust
- 8 Raspberries Fresh (as a garnish)
- Preheat Oven to 350° F. In a large bowl, beat together the cream cheese and sugar until very smooth. Then mix in the green tea powder, eggs, and vanilla until light and creamy; pour into the graham cracker crust. Bake in the preheated oven for 30-35 minutes or until the center jiggles evenly when the pie is shaken lightly. Refrigerate 1 hour before serving. Garnish with Raspberries (optional)
Sushi Rice and Preparing Sushi Rolls
- 2 cups Sushi Rice
- 3 cups water
- ½ rice vinegar
- 1 Tbsp vegetable oil
- ¼ cup granulated sugar
- 1 teaspoon salt
- Directions for making rice for Sushi rolls and preparing the Sushi Roll
- Rinse rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to boil then reduce to low, cover and cook for 20 minutes. Rice should be tender water should be absorbed. Cool until cool enough to handle. In a small pan combine the rice vinegar, oil, sugar and salt cook over medium heat until the sugar dissolves. Then stir in the cooked rice it will seem very wet. Keep stirring and the rice will dry as it cools.
- Slice diagonally in thin strips your favorite vegetables and shrimp or other fish for the sushi. Then place seaweed layer on a bamboo mat and then spread rice onto the seaweed. In the middle of the mat with the rice add the sliced prepared vegetables and or fish in a small even row. Roll the bamboo into a long roll by first folding the bottom third in then roll it up. Cut down the middle of the roll, take each half and place them parallel to each other.
Kathryn’s Japanese Dressing
- 3 tablespoons mirin Japanese sweet wine
- 1 tablespoon champagne vinegar
- 1 ½ teaspoons sunflower seed oil
- 1 ½ teaspoons hazelnut oil
- 1 ¾ Teaspoon granulated sugar
- ¼ teaspoon toasted sesame oil
- ¼ teaspoon ground ginger
- Beat mirin, champagne vinegar, sunflower seed oil, hazelnut oil, sugar, sesame oil, and ground ginger together in a bowl until smooth. Let dressing sit at room temperature until the flavors blend, at least 30 minutes.
Japanese Style Pork Ribs
- 3 to 4 pounds Baby Back Ribs Pork
- 1 cup soy sauce
- ½ cup sake
- 4 Tbsp honey
- 2 Tbsp olive oil
- Prepare the ribs by removing the silvery skin from the back of the Ribs. Then dry with paper towels.
- Mix soy sauce, sake, and honey together in a small bowl and set aside. I cooked the ribs in a Hot pot and until they were done about 30 minutes. Then I browned them in a skillet about 3 minutes on either side.
- I then basted each rib with the sauce and then heated the ribs in the 350 oven for about 10 minutes took them out plated them served.
Japanese Udon Soup
- 6 cups prepared dashi stock
- 1 pound chicken breasts cut into chunks
- 3 carrots sliced in small rings
- 1/3 cup low sodium soy sauce
- 3 ½ Tbsp Mirin
- ¾ tsp sugar
- 12 oz 1firm tofu cubed (optional)
- ¾ pound Shiitake mushrooms
- 5 ribs and leaves of bok choy chopped
- 9 oz fresh udon noodles
- 4 eggs
- 2 leeks
- Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
- Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.