Does anybody know an easy Japanese dinner recipe?

Uhh,,I'm in the sixth grade and want to make a little Japanese Dinner for my family.I have already decided to make Miso Soup and White Rice.But I just can't think of anything else to make that's easy.My family is not picky soo yeaa.May you help me think of anything to make please?Thank you!!


:3Does anybody know an easy Japanese dinner recipe?
* 8 chicken drumsticks, skin on (the skin is important for flavor, and is so tasty to eat!)


* 1 cup water


* 1/2 cup balsamic vinegar


* 1/3 cup soy sauce


* 2 1/2 tablespoons sugar


* 1 garlic clove, peeled and bruised


* 1 small hot chili pepper, slit open, seeds removed





Directions








1


Place all the ingredients in a saucepan over a high heat.





2


Bring to the boil, then reduce to a simmer for about 20 minutes.





3


Remove any scum that rises to the surface.





4


Increase the heat, turning the drumsticks frequently in the sauce, and cook until the liquid has reduced to a sticky glaze.





5


Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.





6


NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.Does anybody know an easy Japanese dinner recipe?
1 garlic clove


4 spring onions, chopped


1 pound 2 ounces (500 grams) crabmeat


3 teaspoons Japanese wasabi


2 teaspoons rice vinegar


2 teaspoons tamari or Japanese soy sauce


4 ounces (100 grams) brown rice flour


Groundnut or other vegetable oil, for frying


Limes sliced into segments, to garnish


Directions


Place the garlic and the spring onions into the bowl of a food processor and blend until finely chopped. Add the crabmeat, wasabi, rice vinegar, tamari or soy sauce and the rice flour to the bowl. Blend the mixture again until it has combined to form a rough paste.





In a large frying pan, add enough oil to fill the pan to a depth of 1/4-inch. Heat the oil until a bread cube sizzles and turns golden-brown when added (CAUTION: Hot oil can be dangerous. Do not leave unattended).





Roll teaspoonfuls of crab mixture into balls with your hands. Flatten the balls slightly and carefully place them into the hot oil. Fry the crab cakes until they turn golden-brown on both sides and are cooked through (only cook 8 to 10 crab cakes at a time so that they can be turned quickly and the oil temperature doesn't drop too much). Drain the crab cakes on kitchen paper.





To serve place the crab cakes on a clean plate and place the lime segments around the plate.
JAPANESE EGGPLANT





4-6 Japanese eggplant


Rock salt


Olive oil


Crushed garlic to taste


Chopped basil leaves


Wine vinegar





Slice eggplant in 1/4 inch slices. Arrange on towel and sprinkle with rock salt. Let sit about 1 hour or until beads of water form on surface. Dry well, rubbing off salt.


In a small amount of hot olive oil, quickly fry eggplant until browned. Drain well on paper towels. Place a layer of eggplant in a flat glass or ceramic casserole dish and sprinkle with crushed garlic, chopped basil and wine vinegar. Repeat until all eggplant is used. Refrigerate at least 4 hours. Serve cold or at room temperature.

symphony