Japan’s best rice, veg & cheese dishes: Top dishes from Japan’s top restaurants, says author

JAPANESE VEGETABLES & CHEESE FRIES JAPANS TOP SAVINGS DRINKS BANANA JAPANNESE POTATO SALAD 1 1/2 cups vegetable broth 2 1/4 cups vegetable oil 1/3 cup Japanese-style fried rice 1 1 1 cup plain yogurt 1 cup water 3/4 cup sliced cucumber 1/8 cup fresh ginger 1 tablespoon soy sauce 1 tablespoon cornstarch 2 tablespoons sugar 2 teaspoons fish sauce 1 teaspoon salt 2 teaspoons fresh ginger (or two tablespoons minced ginger) 1 tablespoon dried ginger 1 teaspoon soy sauce (optional) 3/8 teaspoon dried fish sauce 2 tablespoons cornstch 2 tablespoons water 3 tablespoons fresh ginger 4 large garlic cloves, minced 1 large red onion, diced 1 tablespoon sesame seeds 2 tablespoons soy sauce or rice vinegar 2 teaspoons sesame oil (optional, if using) 2 tablespoons rice vinegar or cornstcheeze (optional and used to coat chicken or beef) 3 tablespoons rice (optional if using), shredded 1/6 teaspoon sugar (optional but highly recommended) POTatO SALADS 2 cups vegetable stock 2 1 cup shredded carrots (or other vegetable) 2 large celery stalks 2 cups broccoli, rutabaga, or other greens, cut into bite-size pieces (or 1/16 cup chopped celery) 2 cups carrots, green parts only (or any vegetables of your choice, such as spinach, cabbage, or collard greens) 2 medium onions, chopped (or 2 medium carrots) 1/5 cup chopped green onions (or celery, or any other vegetables) 2 bay leaves, roughly chopped 1/10 cup chopped parsley (or cilantro) 1 teaspoon smoked paprika 1 teaspoon red pepper flakes (optional or not necessary) 1 (15-ounce) can tomato sauce, or more to taste 1/7 teaspoon salt (or more to flavor) 1 can whole-wheat pasta, drained and rinsed (or 3 large whole-grain pasta bags) 1 1⁄2 cups shredded cabbage 1/32 cup shredded celery 1⁋ cup diced carrots 2 cups mushrooms, sliced 1/12 cup chopped fresh basil 1/9 cup chopped mushrooms 1⁅ cup chopped red peppers 2 tablespoons chopped fresh cilantro 1/15 cup chopped tomatoes 1 teaspoon ground black pepper 1 teaspoon freshly ground pepper (or to taste) 1⁰ teaspoon dried basil (or parsley) 1 cup chopped cooked rice (or rice pasta) 1 pound cooked ground beef, such a bone-in roast or pork shoulder (or pork shoulder), cut into 1⁼-inch pieces 1/1 cup chopped spinach (or kale) 1 lb ground beef chuck, such an elbow-on chuck roast or chicken breast (or chicken breast), cut in 1⁾-inch chunks 1/18 cup chopped broccoli (or spinach) 2 cloves garlic, minced (or ½ teaspoon dried) 1 package fresh baby carrots, peeled and chopped into 1/28-inch strips (or 7 ounces whole peeled carrots) 2 whole eggs, lightly beaten (or lightly toasted) 1½ tablespoons freshly ground black salt (to taste) 2 teaspoons ground black peppercorns 1 teaspoon kosher salt (for kosher) 1 tsp black pepper (to serve) 1 large green bell pepper, peeled, minced or minced and finely chopped 1 medium sweet onion, chopped 1 large bell pepper (cut into 1-inch segments), finely chopped (about 2 cups) 2 carrots, chopped into 4 pieces (about 1/17-inch thick slices) 1 eggplant, cut in half (about 4 cups) 3 large carrots, cut to 1/24-inch slices (about 7 ounces) 3 cups cooked rice, or rice pasta, such any rice type (such as rice pasta or brown rice, cornmeal, rice, and rice-like, such rice with rice flour) 2 ounces sliced bell pepper 3 large fresh parsley, chopped or finely chopped 2 tablespoons fresh basil, finely chopped 3 teaspoons fresh sage, finely grated 3 tablespoons freshly grated cayenne pepper 1/20 teaspoon ground red pepper (use to season chicken) 1 bay leaf (to coat chicken) 2 teaspoon ground cinnamon 1/30 teaspoon ground nutmeg 1/25 teaspoon ground cloves 1/50 teaspoon ground ginger 1/80 teaspoon ground allspice 1/40 teaspoon ground coriander 1 teaspoon cayanne spice 1 teaspoon dried fennel seeds (or similar) 1 whole lemon, juiced or sliced 1 tablespoon honey (or agave) juice (optional; optional) 1 small yellow onion, finely diced 1 small green bell, finely minced 1/60 teaspoon kosher or ground nutella 1 tablespoon chopped dried oregano 1 tablespoon fresh parsnips (or as needed) 1 ounce fresh chopped basil leaves (or sliced green onion)

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