Recipes of Japanese salads are distinguished by their exotic ingredients. Asians love to combine fancy foods. Such salads have a spicy taste and bright shades. For refueling, soy sauce and spices are most often used.
These dishes take root well in our country, because almost all ingredients for different Japanese salads are sold in large supermarkets. 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 composition to olivier. Only the cooking technique is different from ours. For it, you need to boil 400 g of jacket potatoes and two medium carrots in advance.
Vegetables should be allowed to cool well. Potatoes are kneaded with a pusher or a fork to a consistency with small grains. Fresh cucumbers and carrots are chopped in small cubes.
Then you need to rinse 200 g of canned peas. All ingredients are mixed in one bowl with the addition of finely chopped green onions. Salad is seasoned with 2 tbsp. l mayonnaise.
You can cook another variation of Japanese potato salad. For it, you need to boil two potato tubers and one carrot in advance. You can use the quick way and put the vegetables in the microwave for 5 minutes.
The onion is chopped finely and poured with boiling water for 10 minutes to leave the bitterness. Cucumber, potatoes and carrots are cut into medium cubes. 100 g of ham is chopped in small sticks.
One green apple is cut in the middle squares without a middle. Salt and black pepper are added to taste. The salad is seasoned with mayonnaise and sent to the refrigerator for an hour to soak.
The dish can be decorated with quarters of a boiled egg. These dishes according to recipes of Japanese potato salads are very similar in taste to our favorite "mayonnaise", so housewives are increasingly preparing them for festive tables.
With daikon
In Japanese cuisine, a combination of a large number of products can rarely be found in one dish. Salads are most often quite simple, but with original ingredients and dressings.
For this dish you need to clean one daikon and cut into any size slices. Shredded any greens are also added here. Salad is salted and seasoned with unrefined sunflower oil and black sesame seeds.
Savory Appetizer
To prepare it, you need to soak 500 g of cucumbers previously for 10 minutes in water. So they will reveal their aroma more. Then they are cut into circles as thinly as possible.
The rings fold into a bowl and salt well. Cucumbers set aside for juice. At this time, you can begin to prepare refueling. 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 chopped small ginger root and one or two cloves of garlic (chopped with a knife). The sauce mixes well with the addition of one tsp. Sahara.
Now you need to rinse the cucumbers well under water and squeeze. In a dry frying pan, a teaspoon of sesame seeds is slightly fried. Cucumbers are sprinkled with them and seasoned with ready-made sauce.
For piquancy, any edible seaweed (40 g) can be added to the Japanese salad. This ingredient is very loved in Japanese traditional cuisine.
Japanese seaweed salad
This recipe includes 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 peppers (two pcs) are processed in the same way. Fresh tomatoes (two pcs) are cut in half rings. Rinse 50 g of lettuce leaves well so that there is no sand left on them. Then they tear randomly with their hands.
All these ingredients are neatly mixed and laid out on the bottom of a flat dish. Now you can start cooking seafood. All of them are thawed at room temperature or in cold water. In no case should you use a microwave for this purpose.
Squids (250 g) are lowered into a stewpan with boiling water and boiled there for no more than 2 minutes. During this time, they swell and brighten. Squids are cut into thin strips or rings.
Scallops (250 g) are boiled 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 let cool and clean. All seafood is mixed with three crushed garlic cloves and sautéed for 3-4 minutes in butter.
50 ml of sake is poured into the pan, and the contents are stewed for 2 minutes under a closed lid. This mass must be allowed to cool and mix it with pickled algae (100 g).
Assorted seafood is laid out on top of vegetables on a platter. 50 g of grated hard cheese are sprinkled on top. The salad is seasoned with 50 ml of cocktail sauce. Japanese salad of pickled seaweed is not stored in the refrigerator, so it is not prepared for the future.
With the marine language
This appetizer is very simple to prepare. It will become a highlight on the festive table. To prepare it, you need to boil 150 g of sea ​​language. The fillet is cut into small rectangular slices and sprinkled with lemon juice.
One large fresh tomato is sliced ​​in half rings and fried a little in butter. Several leaves of Chinese cabbage are washed and dried. They are laid out at the bottom of a flat dish.
Slices of fish and tomato are sent from above. And also 70 g of canned seaweed is evenly spread out. The dish is sprinkled with paprika and black pepper.
"Cherry blossoms"
In this Japanese salad recipe, shiitake mushrooms are used, but if difficulties arise in acquiring them, they can be replaced with champignons.
- 15 g of ginger must be peeled and grated on the smallest grater.
- 5 tbsp. l vegetable oil mixed with 1 tsp. salt and the same amount of sugar. 15 g of sesame seeds and ginger are added here. The sauce mixes well.
- 450 g of chicken fillet cut into small slices and place in the cooked 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 to cook for 7-8 minutes mushrooms (8 pcs). Then they are cut into thin slices.
- 200 g of peas are boiled for 5 minutes in boiling water.
- 200 g of broccoli are cooked in a saucepan with water for 10 minutes.
- At that time, the chicken was already pickled. It is fried in butter until a crust appears.
- Large tomato cut into half rings
- All ingredients are mixed and seasoned with a small amount of soy sauce.
A traditional Japanese coleslaw and chicken salad is ready. Enjoy your meal!
Hot salad
To prepare this dish you need to purchase in advance:
- 250 g of beef pulp;
- 200 g broccoli;
- 50 g of peas;
- 2-3 pcs. crab sticks;
- bean seedlings - 150 g;
- chilli;
- purple onion - 1 pc.;
- soy sauce - 10 ml;
- lime;
- garlic and spices.
First, the wok regrets the fire. Vegetable oil is poured into it and onions sent, cut into thin half rings. After 5 minutes, the meat is laid out there. The pulp is cut into small, thin cubes. The mass is fried for 5-7 minutes.
Peas are chopped diagonally into several pieces. Chili is cut finely without seeds. These ingredients and pressed 1-2 cloves of garlic are added to the wok.
A few minutes later, bean seedlings go there too. Before turning off the fire, crab sticks cut in medium slices are placed in the wok, soy sauce, salt and 1 tsp are added. Sahara. The salad is laid out on a dish, sprinkled with lime juice and decorated with finely chopped shallots.
With rice and squid
This Japanese salad recipe is pretty simple. The dish can be served as a snack and main.
For its preparation, it is necessary to cut 400 g of squid in strips and fry in vegetable oil for 5-7 minutes. At this time, green peas (200 g) are boiled until soft, after which it needs to be thrown into a sieve.
Cut 100 g of watercress and fresh cucumbers in any shape. At this time, 100 g of rice is boiled. Then it is washed in a colander with cold water. A quarter of the lemon is cut into very thin slices.
All ingredients are mixed and seasoned with soy sauce. You can decorate the salad with a few more slices of lemon.
With crab meat
This dish can be attributed to delicacies. It includes natural crab meat. Therefore, the taste is refined and spicy at the same time.
To prepare it, you need to rinse several times one glass of rice. Then it is boiled in water with the addition of vinegar, sugar and salt (1 tsp each). It is necessary to wait until all the water has boiled.
Then you need to cool the rice. It should turn out to be 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 cooking the sauce. It is necessary 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 seasoned. The salad mixes well and with the help of a cooking ring (can be made from a plastic bottle) is laid out on plates. Above, the salad is decorated with capelin caviar, which is sold in any store.