Photo: Lily Banse
Small Plates: Four Easy Japanese Izakaya Dishes
33 ingredients
4 to 6 as an appetizer, or a dozen at a party
openrecipes
Estimated Nutrition (whole recipe, rough)
1656
Calories
87g
Protein
78g
Fat
154g
Carbs
Counts 19 of 22 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Miso | 1 tbsp (18g) | 34 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Katsuobushi | not in our table | 0 |
| Bonito | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound boneless skinless chicken thighs (about 4 thighs), trimmed of excess fat, and cut into rough 1-inch chunks
- 2 cloves garlic, finely minced on microplane or pressed through garlic press
- 2 tablespoons soy sauce
- 2 teaspoons grated fresh ginger
- 1 quart peanut oil
- 1/4 cup corn starch
- 1/4 cup all-purpose flour
- Salt and freshly cracked black pepper
- 1 scallion, sliced fine, slices stored in ice water until ready to use (optional)
- 1 lemon, cut into wedges
- 2 cups dashi (see recipe, bottom)
- 2 tablespoons soy sauce
- 3 tablespoons mirin
- One (12.3-ounce) package of firm or extra-firm silken-style tofu, cut into 3/4-inch cubes
- 1/4 cup corn starch
- 1/4 cup all-purpose flour
- 1 quart peanut oil
- Salt
- 2 scallions, sliced fine, slices stored in ice water until ready to use (optional)
- Large pinch katsuobushi (dried, shaved bonito) (optional)
- 1 tablespoon white or light red miso paste
- 2 tablespoons mayonnaise (preferably Japanese Kewpie-style)
- 2 teaspoons sugar
- 1 tablespoon dashi
- 1 pound sashimi-grade tuna, cut into 1/2-inch to 3/4-inch cubes
- 1 ripe avocado, cut into 1/2-inch to 3/4-inch cubes
- 2 scallions, sliced thin
- 1/4 cup picked cilantro leaves
- 1 pound Japanese eggplant (about 3 medium)
- 1 tablespoon olive oil
- Kosher salt
- 1 cup dashi
- 3 tablespoons cup soy sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By seriouseats ·
Recipe sourced from
openrecipes