||RECIPES!||
Ever wish you could eat the food mentioned in Inuyasha? Ever want to try some Japanese food but no restaurants are available in your area? Well, here are some great recipes that are mentioned in Inuyasha as some of the cuisine!
Tonkatsu
-This is breaded pork. It's one of my absolute favorites, and is very popular in Japanese restaurants around the world!! If you look hard at the picnic that Kagome prepares in Inuyasha Movie 1: Feelings that Transcend Over Time, you'll notice some!!! Here's how to make it!
Ingredients:
4 slices pork loin or fillet
1 beaten egg
1 cups panko (bread crumbs)
1/4 cup flour
vegetable oil for deep frying
salt and pepper
Cooking Tonkatsu:
Put salt and pepper in the pork.
Lightly coat the pork with flour and pat them.
Dip the pork in the egg.
Coat the pork with bread crumbs firmly.
Leave the breaded pork in the refrigerator for 30 min before cooking.
Heat vegetable oil in a deep pan to 320F.
Fry the pork slowly until golden brown.
((The Tonkatsu is done! YAAY!!! So, add garnishes, and if you want, buy some Tonkatsu sauce at your nearest Grocery Store!))
Sushi: Californa Rolls!
- What's the first thing that comes to mind when you hear about Japanese cuisine? Sushi comes to me! Okay... this is a long procedure, but stick with it, and you'll have delicious California Rolls in no time! A good starter outer for sushi newbies.
Necessary Equipment
Bamboo sushi-roll mat
Clean cutting board
Sushi knife or very sharp knife
A pack of roasted-seaweed (nori)
Wooden spoon or wood or plastic rice paddle for spreading
Plastic wrap
Recipe
6 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons salt
3 cups uncooked Japanese short or medium grain rice
4 cups water
5 sheets sushi nori (dried seaweed - the darker it is, the better the quality)
1 large cucumber
2 to 3 avocados
Fresh lemon juice
Cooked snow crab meat or imitation crab sticks
Wasabi (Japanese horseradish)
Soy Sauce
Pickled Ginger
Directions
In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves. Remove from heat and let cool.
Wash rice, stirring with your hand, until water runs clear. Place rice in a saucepan with water; soak 30 minutes. Drain rice in colander and transfer to a heavy pot or rice cooker; add 4 cups water. If you don't have a rice cooker, place rice and water into a large heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and leave pan, covered, for 15 additional minutes.
Wash, peel, and seed cucumber. Slice in half lengthwise, then cut into long, slender strips. Cut the avocados in half lengthwise, then remove the pit; cut each section in half again (lengthwise), and carefully remove the peel. Cut the section in long slender strips. Sprinkle the sliced avocado with lemon juice to keep from discoloring. If you are using snow, crab, remove the crab meat from the thicker portion of the legs and cut in half lengthwise. If you are using imitation crab sticks, remove the plastic wrapping and cut each in half lengthwise. Place the cucumber slices, avocado slice, and crab slices on a plate; cover with plastic wrap and refrigerate until you are ready to use.
When rice is done cooking, transfer to a large bowl; loosen rice grains gently with a wooden spatula or spoon by cutting and folding (do not stir, as this will crush the rice). Sprinkle the vinegar mixture over the rice, mixing together as you sprinkle (add enough dressing to coat the rice but not make it damp - you may not need to use all the vinegar dressing). Spread the hot rice on top of a large sheet of aluminum foil and let cool.
Lay the bamboo sushi rolling mat on a cutting board with bamboo strips going horizontally from you. Place a sheet of plastic wrap on top of the bamboo mat. Place the nori on top of the plastic wrap (shiny side down). Spread a thin layer, 3/4 to 1 cup, of rice over 3/4 of the nori leaving approximately one inch of uncovered nori at each end (it helps to wet your fingers with cold water when you are patting the rice onto the nori).
Arrange strips of avocado and cucumber along the center of the rice; top with crab meat. Placing your fingers on the ingredients, carefully bring the bottom end of the rolling mat and the plastic wrap up and over the ingredients (tucking the end of the nori to start a roll). Pull back the rolling mat and plastic wrap, as necessary, so it does not get rolled into the sushi. Continue rolling the sushi and pulling back the rolling mat and plastic wrap, as necessary, until you have approximately 1 to 2 inches of the top of the nori showing. Rub a small amount of cold water on the edge of the nori and bring the nori around so that it completes the sushi roll. Gently squeeze the rolling mat around the sushi roll until it is firm and forms an even roll (be carefuly not to squeeze too hard, as you may crush the ingredients or squeeze them out). Wrap the plastic wrap around the roll and set aside until ready to cut or refrigerate or for longer storage. Repeat with remaining 4 nori sheets to make additional rolls.
Place rolls on a flat cutting board and remove plastic wrap. Using a sharp knife, cut each roll into 8 pieces (wet the knife between each cut to make it easier to cut and keep the rice from sticking to the knife). Arrange California Rolls on a serving platter and serve with wasabi, soy sauce, and pickled ginger. Always serve sushi rolls at room temperature.
Ramen!
-Okay, after all that hard stuff... maybe something simple? Inuyasha's Favorite!!! RAMEN!!! Okay... I don't even think I have to list ingrediants for this one. You take the pack of Ramen, and a pan, you run some water into the pan, and set it on high on the stove. Next, empty the package of ramen into the pot and let it sit until the water boils and the noodles are like noodles and not sticks. Turn off the stove and wait a few until the water cools down. Empty the ramen into a bowl and voila! You've got instant noodles! *^_^* Okay, this can also be done with Cup Noodles too! Just fill to the line with water, put it in the microwave, and presto! But I recommend boiling water in a kettle instead because it decreases the risk of Ramen Volcanic Explosion in the microwave...
Japanese Omelette
- In Inuyasha Movie 1, you see Kagome making a Japanese Omelette in the beginning! Here's the steps on how to make your own!
Ingrediants
Tamagoyaki
3 eggs
3 tbsp dashi stock, chicken stock or water
¾ tbsp white wine
1½ tbsp sugar
dash of salt or 2 ml soy sauce
Directions
Whisk eggs lightly and strain them. Dissolve sugar in dashi stock and add to strained eggs together with wine and salt. Mix and pour 1/3 of the mixture on hot, lightly buttered pan.
Cook a thin omelette and when it's starting to coagulate, roll it up on the side of the pan and leave it there. Add another third of egg mixture to pan, cook until it starts to coagulate and roll the first roll up inside this second omelette.
Repeat with the rest of egg mixture, until you have a thick omelette roll. Press roll firm and round inside a bamboo mat or a towel. When cool, cut roll in 4 - 5 cm thick slices, sprinkle with sesame seeds and serve.
Tempura
- I love tempura, and I don't think it's in Inuyasha, but oh well, I like it anyway, so here's a recipe for you!
Ingrediants
1 cups of sifted flour
1 egg yolk
1 cup of ice water
Oil for deep frying, 1 cup of flour, soy sauce for dipping
((These are for what's gonna be dipped in the Tempura batter!))
green beans - ends trimmed leave whole
carrots - sliced diagonally about 1/4" thick
sweet potato - peeled, sliced about 1/4" thick
zucchini - sliced about 1/4" thick
white button mushrooms caps - halve if caps are large
onion - sliced in half lengthwise then slice 1/4" thick (run a toothpick through the layers to hold half rings together.)
shrimp - shell and de-vein but leave tails attached (lay shrimp flat and slightly make 3-4 scores across the belly to prevent it from curling when frying)
white fresh fish fillet - remove any bones, cut fillets crosswise into bite-sized pieces
squid - cut squid into 1 1/2" squares then cross-score the outer, smooth side.
Directions
Prepare vegetables and fish and thoroughly dry with paper towel. Heat oil in a thick pot or deep fryer 350 degrees. In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork, just till ingredients are loosely combined. The batter should be lumpy not smooth. If you over-mix till smooth the coating will become heavy and turn out oily.
Place 1 cup of flour on a plate, dip vegetables in the flour, shake off excess. Then dip in batter and lay in the hot oil and deep fry till golden brown and place on a plate with paper towels to allow excess oil to drain off. Skim the surface of the oil occasionally to keep it clean. After frying vegetables, do the same with the seafood. Serve with soy sauce for dipping.
||Credits||
Copyright: All ideas and characters of INUYASHA belong strictly to Rumiko Takahashi, and all those who help with the manufacture
and production of it.
Also, we do not
possess any other manga/anime
that we mention here, other than "SENGOKU NO KOKORO (Sengoku High)" and "BAKA-RASHII". Characters mentioned in
SENGOKU NO KOKORO other
than our original characters also
belong strictly to their rightful owners. Not us of the refuge. Thank you.
Otaku Copyright: Fan comic SENGOKU NO KOKORO's ideas and original characters belong to the INUYASHA NEW MOON REFUGE.
Copyright © 2004 Rayasha Hinu. All Rights Reserved.
Layout ©
Inuyasha Designs
Pictures © Inuyasha Moon
bravenet.com