Japanese starter recipes are one of the most popular choices these days, as more and more people discover the delights of international starter recipes and appetizer recipes.
Starters are knows as “zensei” in Japanese and there is lots of choice. There are hot starters and cold ones and there are also plenty of Japanese soups and salads you can consider.
The Most Popular Japanese Appetizers
Japanese dumplings, which are known as gyoza, are very nice and these can be stuffed with a mixture of minced meat and vegetables. Although gyoza are originally from China, the Japanese prefer to fry them rather than steam them so they are quite different in flavour and texture.
Another well known Japanese dish is tempura and this can be any kind of vegetable or seafood coated in batter then deep fried. The Portuguese introduced tempura to Japan in the 1700s and it is one of the best loved Japanese foods today.
What to Serve as a Main Course After Japanese Starters
Just because you are serving an international starter recipe does not mean you cannot serve anything you want as the main course. You can stay with the Asian theme and serve a Japanese dish or Chinese or Thai recipe or you can serve something that totally contrasts. It is up to you.
Gone are the days when traditional starters were the order of the day and anything else was deemed too adventurous. These days people love to try new flavours and you will find that you can buy all kinds of exotic ingredients to make Japanese starters and other recipes from most supermarkets.
How to Make Gingered Prawn Stuffed Cucumber
This is one of the most simple Japanese recipes to start off with and you will only need five ingredients. You will get about twenty four pieces. This is a light, refreshing starter recipes and it is ideal for the spring or summer when people like chilled snacks like these.
Chill all the ingredients before you start and this Japanese starter recipe will be ready to serve as soon as you have made it.
You will need:
1 tablespoon Wakame seaweed
1/2 cup cooked sushi rice
1 tablespoon pickled red ginger
1/4 cup canned prawns (shrimp) or lump crabmeat
How to prepare it:
First you need to wash the cucumber and trim off the ends. Next, slice it down its length and open it without breaking through the rind at the bottom. You want the bottom to act like a hinge.
Soak and drain the Wakame seaweed according to the directions on the pack. Scoop out the cucumber seeds.
Mix the rice with the seaweed, ginger and shrimp or crab, then spoon this mixture into the cucumber. Close it, cut it into 1/2 inch rounds and serve cold.