Japanese salad: recipes, cooking features and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Japanese salad recipes are distinguished by their exotic ingredients. Asians love to combine unusual foods. Such salads have a spicy taste and bright colors. For dressing, soy sauce and spices are most often used.

These dishes take root well in our country, because large supermarkets sell almost all the ingredients for various Japanese salads. And if you can’t buy anything, then you can safely replace them with our traditional products, which are most similar in taste.

Traditional Japanese potato salad

This dish is very similar in ingredients to Olivier. Only the cooking technique is different from ours. For it, you need to boil 400 g of potatoes in their uniforms and two medium carrots in advance.

Vegetables should be allowed to cool well. Potatoes are kneaded with a pusher or fork to a consistency with small grains. Fresh cucumbers and carrots are chopped into small cubes.

Then you need to wash 200 g of canned peas. All ingredients are mixed in one bowl with the addition of finely chopped green onions. Salad dressed 2 tbsp. l. mayonnaise.

You can make another variation of Japanese potato salad. For him, you need to boil two potato tubers and one carrot in advance. You can use the quick method and put the vegetables in the microwave for 5 minutes.

The onion is cut finely and poured with boiling water for 10 minutes to remove the bitterness. Cucumber, potatoes and carrots are cut into medium cubes. 100 g ham is chopped into small sticks.

One green apple is cut into medium squares without a center. S alt and black pepper are added to taste. The salad is dressed with mayonnaise and sent to the refrigerator for an hour to soak.

The dish can be decorated with boiled egg quarters. These Japanese potato salad recipes are very similar in taste to our favorite "mayonnaise", so housewives are increasingly preparing them for holiday tables.

With daikon

In Japanese cuisine, it is rare to find a combination of a large number of products in one dish. Salads are often quite simple here, but with original ingredients and dressings.

For this dish, you need to peel one daikon and cut into slices of any size. Chopped any greens are also added here. The salad is s alted and dressed with unrefined sunflower oil and black sesame seeds.

Spicy snack

To prepare it, you need to soak 500 g of cucumbers in water for 10 minutes beforehand. This will release their flavor more. Then they are cut into slices.as thin as possible.

The rings are stacked in a bowl and well s alted. Cucumbers are set aside to let the juice go. At this time, you can start preparing the dressing. It is necessary to mix 30 ml of soy sauce, 10 ml of sesame oil and 15 ml of wine vinegar in one bowl.

To this mixture is added a crushed small root of ginger and one or two cloves of garlic (grind with a knife). The sauce mixes well with the addition of one tsp. sugar.

Now the cucumbers must be washed well under water and squeezed. A teaspoon of sesame seeds are fried a little in a dry frying pan. Cucumbers are sprinkled on them and seasoned with ready-made sauce.

For spice, you can add any edible seaweed (40 g) to the Japanese salad. This ingredient is very popular in traditional Japanese cuisine.

Japanese seaweed salad

This recipe includes quite a lot of processes. But the result will be beyond praise, so it's worth a little work. To prepare it, you need to wash two or three fresh cucumbers well and dry them with a paper towel.

Then they are cut into thin strips. Sweet pepper (two pieces) is processed in the same way. Fresh tomatoes (two pieces) are cut into half rings. 50 g of lettuce leaves must be washed well so that no sand remains on them. Then they are torn randomly by hand.

These ingredients are all carefully mixed and laid out on the bottom of a flat dish. Now you can start cooking seafood. They are all thawed at room temperature or cold.water. Under no circumstances should a microwave oven be used for this purpose.

Squids (250 g) are lowered into a saucepan with boiling water and boiled there for no more than 2 minutes. During this time, they will swell and brighten. Squids are cut into thin strips or rings.

Scallops (250 g) are steamed in boiling water for no more than 1 minute, otherwise the product will be digested and spoiled. Now various spices for fish are added to this boiling water and 500 g of unpeeled shrimp are boiled. They should be on fire no longer than 5-7 minutes.

Then they need to be allowed to cool and cleaned. All seafood is mixed with three crushed garlic cloves and fried for 3-4 minutes in butter.

50 ml of sake is poured into the pan, and the contents are stewed under the closed lid for another 2 minutes. This mass must be allowed to cool and mixed with pickled seaweed (100 g).

Sea platter is laid out on top of vegetables on a platter. 50 g of grated hard cheese is sprinkled on top. The salad is dressed with 50 ml of cocktail sauce. Japanese pickled seaweed salad is not refrigerated, so it is not ready for future use.

With sole

This appetizer is very easy to prepare. It will become a highlight on the festive table. To prepare it, you need to boil 150 g of the sole. The fillet is cut into small rectangular slices and sprinkled with lemon juice.

One large fresh tomato is chopped in half rings and fried a little onbutter. A few leaves of Beijing cabbage are washed and dried. They are laid out on the bottom of a flat dish.

Slices of fish and tomato are sent on top. And also 70 g of canned sea cabbage is evenly laid out. The dish is sprinkled with paprika and black pepper.

Cherry blossom

This Japanese salad recipe uses shiitake mushrooms, but if you have difficulty obtaining them, you can replace them with champignons.

• 15 g of ginger must be peeled and grated on the smallest grater.
• 5 tbsp. l. vegetable oil mixed with 1 tsp. s alt and with the same amount of sugar. 15 g of sesame seeds and ginger are added here. The sauce mixes well.
• 450 g chicken fillet cut into small slices and place in the prepared marinade. Leave the meat for an hour to soak.
• In boiling water, add 55 ml of soy sauce and 1 tbsp. l. wine vinegar. Place mushrooms (8 pcs) to cook for 7-8 minutes. Then they are cut into thin slices.
• 200g green peas boiled for 5 minutes in boiling water.
• 200 g of broccoli are cooked in a saucepan with water for 10 minutes.
• At this time, the chicken was already marinated. It is fried in butter until crispy.
• Large tomato cut into half rings
• All ingredients are mixed and seasoned with a little soy sauce.

Traditional Japanese cabbage and chicken salad is ready. Bon appetit!

Hot salad

ForTo prepare this dish, you need to purchase in advance:

• 250g beef pulp;
• 200g broccoli;
• 50g green peas;
• 2-3 pcs crab sticks;
• bean sprouts - 150g;
• chili;
• purple onion x 1;
• soy sauce - 10 ml;
• lime;
• garlic and spices.

First, the wok is on fire. Vegetable oil is poured into it and onion, cut into thin half rings, is sent. After 5 minutes, the meat is laid out there. The pulp is cut into small, thin sticks. The mass is fried for 5-7 minutes.

Peas are chopped diagonally into several pieces. Chile is cut finely without seeds. These ingredients and crushed 1-2 cloves of garlic are added to the wok.

Bean sprouts go there in a few minutes. Before turning off the fire, crab sticks cut into medium slices are placed in the wok, soy sauce, s alt and 1 tsp are added. Sahara. The salad is laid out on a dish, sprinkled with lime juice and garnished with finely chopped shallots.

With rice and squid

This Japanese salad recipe is quite simple. The dish can be served as an appetizer or main dish.

To prepare it, you need to cut 400 g of squid into strips and fry in vegetable oil for 5-7 minutes. At this time, green peas (200 g) are boiled until soft, after which they must be thrown back on a sieve.

Cut 100 g each of watercress and fresh cucumbers in any shape. At that timeboiled 100 g of rice. Then it is washed in a colander with cold water. A quarter of a lemon is cut into very thin slices.

All ingredients are mixed and seasoned with soy sauce. Decorate the salad with a few more lemon slices.

With crab meat

This dish can be classified as a delicacy. It contains natural crab meat. Therefore, the taste is refined and spicy at the same time.

For its preparation it is necessary to wash one glass of rice several times. Then it is boiled in water with the addition of vinegar, sugar and s alt (1 tsp each). It is necessary to wait until all the water has boiled away.

Then you need to cool the rice. It should turn out viscous, and in no case should it be washed. At this time, 100 g of crab meat and one sheet of nori are cut into small rectangles. All ingredients are mixed into one mass.

Now you need to start preparing the sauce. You need to mix 2 tbsp. l. soy sauce, 1/2 tsp. wasabi and 3 tbsp. l. mayonnaise. These ingredients mix well until smooth.

Rice mass is refueling. The salad mixes well and, using a culinary ring (can be made from a plastic bottle), is laid out on plates. On top, the salad is decorated with capelin caviar, which is sold in any store.