Appetizers Recipes and Menus

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Narrow Results You've Selected: Appetizers Saveur Japanese Remove all Difficulty Easy (9) Medium (4) Hard (2) Main Ingredient Vegetables (7) Fish (5) Beef (3) Shrimp (3) Eggs (2) Show all... Potato (2) Shellfish (2) Cheese (1) Chicken (1) Nuts (1) Pasta (1) Rice (1) Season Summer (8) Fall (5) Winter (5) Spring (4) Occasion Backyard BBQ (1) Cocktail Party (1) Technique Fry (5) No Cook (3) Broil (2) Chill (2) Grill/Barbecue (2) Show all... Marinate (2) Poach (1) Saute (1) Steam (1) Topic Recipe (18) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Japanese"; var omni_prop8 = "Course:Appetizers,Source:Saveur,Cuisine:Japanese"; var omni_pageName="saveur:"+omni_prop12; 05/14/2013 Chawanmushi (Japanese Egg Custard) My mother's chawanmushi seemed like a treasure hunt. I would dig into the tender egg custard, seeking out chicken, shrimp, gingko nuts, and lily root. Issue #150 01/23/2012 Negima Yakitori (Chicken and Scallion Skewers with Yakitori Sauce) These simple skewers gain loads of flavor from a basting of homemade yakitori sauce, a versatile marinade for most any meat or vegetable. Issue #144 04/26/2013 Japanese Pickled Cucumbers (Kyuri Zuke) The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991). Issue #130 02/22/2011 Soy-Marinated Tuna (Maguro no zuke Donburi) This Japanese preparation showcases the rich flavor of tuna. Easy Japanese recipe for tuna sashimi over rice with authentic garnishes. Issue #130 10/02/2007 Udon with Soft-Boiled-Egg Tempura A specialty of the Chikusei udon shop in the city of Takamatsu is its tempura made of soft-boiled eggs. Issue #106 12/15/2005 Ten-Ichi Tempura Tempura is a popular Japanese specialty. Issue #80 12/15/2005 Broiled Beef–Scallion Rolls A Japanese chef's spin on American beef. Issue #79 09/15/2005 Shrimp-Stuffed Potato Buns For this recipe, the Chinos adapted one from Practical Japanese Cooking by Shizuo Tsuji and Koichiro Hata. Issue #63 09/15/2005 Spicy Tuna Hand Roll This Japanese specialty requires very fresh fish. Issue #63 09/15/2005 'Fried Sticks' We were served these snacks garnished with pickled and variously carved Japanese red and white turnips and broth-simmered red carrots. Issue #63 11/04/2011 Herb Tempura Use as many herbs as possible when making this crispy tempura. They are delicious served before dinner with champagne or a champagne cocktail. Issue #43 12/05/2000 Sashimi Sashimi can be made with almost any fresh saltwater fish. Issue #16 12/04/2000 Oyster and Mountain Potato with Sauce Oysters in Japan are a cherished taste of the sea in early winter. Issue #16 12/04/2000 Crab Wrapped in Wakame Seaweed These tiny ''vinegared bites'', like a salad course, sometimes appear early in the Kaiseki meal. Issue #16 05/19/2008 Salted and Seasoned Grilled Beef (Noto-gyû Stçki) While visiting a ryokan, a traditional Japanese inn, on the outskirts of Tokyo, owner and chef Sakamoto Shinichirō shared this recipe with us. Issue #11 06/04/2012 Pickled Radishes and Green Onion Crisp, spicy radishes get a dose of toasty warmth from sesame oil in this quick pickle, brightened with scallions and sesame seeds. Does Not Apply 08/18/2011 Barbecued Eggplant with Miso Glaze The secret of this elegant dish, served by chef Ian Chalermkittichai at his New York restaurant the Ember Room, is that it's broiled in the oven, the direct heat source from above providing a heavy, steady heat that both tenderizes the eggplant and caramelizes its sweet-savory miso glaze. Does Not Apply 07/07/2011 Sweet Miso Corn Cakes with Basil Parsley Pesto Sweet Miso Corn Cakes with Basil Parsley Pesto Does Not Apply