Ingredients

White Cream Filling Ground beef or pork
Butter Onion
Flour Eggs
Milk Bread crumbs
Canned corn Korokke sauce
Meat potatoe filling Japanese mavonnaise
Potatoes Cabbage

Preparation:
http://www.japan-guide.com/r/e101.html

Japanese food 1 : Tamagoyaki

Get the recipe for this staple in Japanese bento boxes, lunches and children's meals.

Ingredients

3 eggs1/4 teaspoon salt1/4 teaspoon sugar2 tablespoons dashi or water1 teaspoon mirin or sherry1 teaspoon Japanese soy sauce2 teaspoons oil2 tablespoons cooked green peas2 tablespoons finely diced cooked carrot2 tablespoons grated white radishfew slices Japanese pickled ginger

Directions

Beat eggs lightly until well mixed but not frothy. Stir in salt, sugar, dashi, mirin and soy sauce.
A Japanese omelette pan is rectangular, but a round pan may be used andthe omelette trimmed after it has been cooked and rolled. Heat the pan,rub with paper towels dipped in oil and pour in enough beaten egg tocoat the pan. The pan should not be hot enough to brown the egg -Japanese omelettes are pale.
Scatter in some peas and diced carrot as soon as the egg is set.Start rolling the omelette in a neat cylinder. Pour in more egg andwhen set, roll around the first omelette. Remove from pan, press firmlyto shape. A bamboo sushi mat is useful for this.
Allow to cool, then slice thickly with a sharp knife. Make a mound withthe radish, place the ginger on top and serve alongside the omelette.

Asian food 4 : Caramelchicken

The subtle, citrusy scent of lemongrass, the bittersweet flavor of caramel, and the heat of red chilies marry very well in this popular Vietnamese chicken dish.

Every Vietnamese cook has his or her own recipe—this version comes from Huong Thu Nguyen, who ran a Vietnamese restaurant in Denville, New Jersey, in the 1980s. Even now that she has retired to Hawaii’s Big Island, this is still a core dish in her kitchen. “It takes awhile to make good caramel sauce without burning it,” she notes. So keep practicing! You may be tempted to use chicken breasts instead of thighs as well as remove the skin. Please don’t. Thigh meat is juicier and more succulent and the skin has tons of flavor, all of which add to this delightful dish.

Time: 45 minutesMakes: 4 servings as part of a multicourse family-style meal

Ingredients

1 pound boneless chicken thighs with skin, cut into 1/2-inch chunks1 teaspoon saltFreshly ground black pepper4 plump stalks lemongrass, trimmed, bruised, and minced (3/4 cup), divided2 tablespoons vegetable oil2 tablespoons sugar1 large yellow onion, halved and cut into thin crescents1 1/2 tablespoons minced garlic, divided (4 to 5 cloves)3 red Thai chilies, cut into rounds2 teaspoons fish sauceChopped cilantro leaves for garnishChopped green onions for garnish

Directions

In a medium bowl, season the chicken with the salt and ¼ teaspoon black pepper. Add 3 tablespoons of the lemongrass, toss, and set aside.In a large skillet (if possible, use a pan with a light interior such as stainless steel so you can monitor changes in color), heat the oil over medium-high heat until it becomes runny and starts to shimmer. Add the sugar and cook and stir continuously. After 1 to 2 minutes, the sugar will start to clump together then melt into a syrup. Cook and stir for another 2 to 3 minutes, or until the clear syrup thickens into a gooey caramel-brown liquid suspended in the oil. You will also smell a pleasant burnt sugar aroma. Watch the caramelclosely during this process as it can burn very quickly. If the caramel starts to turn black and smell acrid, pull the skillet off the stove for a few seconds before continuing.Stir in the remaining lemongrass, the onion, and 1 tablespoon of the garlic and cook and stir until the ingredients turn golden brown and fragrant, 1 to 2 minutes. Add the chicken and raise the heat to high. Cook, tossing the chicken in the caramel sauce, for about 1½ minutes. If there isn’t enough sauce to evenly coat the chicken, carefully add water, 1 tablespoon at a time. If the mixture starts to sputter and seize, pull the skillet off the stove until it ceases. Throw in the chilies and cook and stir until the chicken is no longer pink, 2 to 3 minutes. Add the fish sauce and the remaining garlic. Stir with a couple more flourishes to mix well. When the chicken is just cooked through (cut into a piece to check), taste and adjust seasonings if desired.Remove from the heat and transfer to a serving platter. Sprinkle with black pepper to taste and garnish with cilantro leaves and green onions.

Grandma Says: Add the fish sauce at the last minute and it won’t stink up your kitchen or your clothes.

http://www.asiasociety.org/style-living/food-recipes?gclid=CLudkP-Q950CFRkGswodpEshqQ