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	<title>Rasa Malaysia &#187; Japanese Recipes</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Matcha Roll (Green Tea Swiss Roll)</title>
		<link>http://rasamalaysia.com/matcha-roll-green-tea-swiss-roll/</link>
		<comments>http://rasamalaysia.com/matcha-roll-green-tea-swiss-roll/#comments</comments>
		<pubDate>Thu, 03 May 2012 05:38:57 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Green Tea]]></category>
		<category><![CDATA[Red Beans]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14848</guid>
		<description><![CDATA[After a long hiatus, my baking contributor Siew Loon is finally back in action. She baked us a nice Match Roll, or Green Tea Swiss Roll. Green Tea is widely used in Japanese cuisine, especially in desserts and baking. Get a cup of tea or coffee, sit back, and enjoy! Contributor: Ho Siew Loon I am finally back after a very long break. Lately, I have been spending quite a lot of my time experimenting with Japanese cooking and baking. I love Japanese pastries and cakes and it is simply irresistible. It is just so perfect and delicate. One of my favorites is the Matcha Roll and it is always on my TO EAT list whenever I visit Japan. After some trial and error, I finally get the Matcha Roll recipe that I love. And I wanted to share it with the readers on Rasa Malaysia. Matcha roll is actually a combination of cottony soft sponge cake rolled with fresh cream and cooked adzuki beans (red beans). It is so soft and moist that the cake is gone the very moment you slice it for serving. (Click Page 2 for the Matcha Roll Recipe)<br /><br /><div><img src="/images/homepage/matcha_roll_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/matcha-roll-green-tea-swiss-roll/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Seared Ahi Tuna Salad with Mizkan Ponzu</title>
		<link>http://rasamalaysia.com/seared-ahi-tuna-salad-with-mizkan-ponzu/</link>
		<comments>http://rasamalaysia.com/seared-ahi-tuna-salad-with-mizkan-ponzu/#comments</comments>
		<pubDate>Wed, 30 Nov 2011 18:56:11 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Ponzu]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12675</guid>
		<description><![CDATA[I love all sorts of Japanese-style salads, from the simple seaweed salad to the more complex salads such as seared ahi tuna salad. Whenever I eat out at Japanese restaurants, I almost never miss out on my favorite ahi tuna salad. It&#8217;s almost like having sashimi, except that it is healthier—a few slices of lightly seared ahi tuna on top of a bed of greens, drizzled with a splash of Japanese ponzu dressing. If you love Japanese cooking, I am sure you have had your fair share of seared ahi tuna salad. The good news is that I am sharing my recipe with you, so you can start making this refreshing salad at home. A good seared ahi tuna salad starts with three basic ingredients: sushi-grade ahi tuna, your favorite salad (I like spring mix or herb mix), and a superb Japanese ponzu sauce. Many people are confused by the name &#8220;ahi&#8221; tuna. Ahi is the Hawaiian word for two species of tuna: yellowfin tuna and bigeye tuna. Yellowfin tuna is best served as sashimi (raw) or seared rare. For the dressing, my choice is Mizkan AJIPON® Ponzu, which is widely used at Japanese restaurants. You just can&#8217;t go wrong with the choice of Japanese chefs and restaurateurs. I have tried countless variations of seared ahi tuna salad at Japanese restaurants but my ultimate favorite is the ones served with tobikko roes (fly fish roes) and shredded roasted seaweed. The tobikko roes add the pleasing &#8220;popping&#8221; texture and sensation to the mouth and the roasted seaweed gives its signature Japanese nuance. I also jazzed up the Mizkan AJIPON® Ponzu dressing with a bit of ground sesame seeds and sesame oil. To cut the acidic taste, I sweetened it up with a little honey. Finally, for the star of this dish,...<br /><br /><div><img src="/images/homepage/ahi_tuna_salad_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/seared-ahi-tuna-salad-with-mizkan-ponzu/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Oden</title>
		<link>http://rasamalaysia.com/oden/</link>
		<comments>http://rasamalaysia.com/oden/#comments</comments>
		<pubDate>Mon, 31 Oct 2011 22:35:19 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Daikon]]></category>
		<category><![CDATA[Fishballs]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12275</guid>
		<description><![CDATA[Every year, when Fall arrives and the air gets crisp and the weather cools down, I look forward to hearty stews and nourishing soups. One of my favorite fall/winter recipes is Oden, a Japanese stew or &#8220;hot pot&#8221; made of dashi stock and an assortment of Japanese fish balls and fish cakes. Oden is my must-order item at my favorite izakaya—a seasonal dish available during the fall and winter months. There are many variations of oden, but my favorite is the ones with hard-boiled eggs, konnyaku (a chewy plant-based gelatin), daikon, kombu (seaweed), and various types of Japanese fried fish balls and fish cakes. I especially love the hard-boiled eggs, which has the subtle taste of the oden broth. Traditionally, oden is made with dashi, or Japanese cooking stock. While you can make home-made dashi stock, many home cooks, including those in Japan, are turning to premium quality soup base for convenience because there is dashi in the soup base. As a busy mom who is constantly pressed for time, I am all about using a good substitute without sacrificing the taste and authenticity. I made my oden with Mizkan (Bonito Flavored) Soup Base and the taste doesn&#8217;t pale in comparison to the oden I had in the Japanese izakaya. It was every bit delicious, comforting, and utterly satisfying. This season, try making oden for your family. It&#8217;s a perfect dish to bring everyone around the table, sharing good food and making great conversations. Enjoy! (Click Page 2 for the Oden Recipe)<br /><br /><div><img src="/images/homepage/oden_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/oden/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>California Roll</title>
		<link>http://rasamalaysia.com/california-roll-recipe/</link>
		<comments>http://rasamalaysia.com/california-roll-recipe/#comments</comments>
		<pubDate>Fri, 19 Aug 2011 22:19:35 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Seaweed]]></category>
		<category><![CDATA[Vinegar]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11094</guid>
		<description><![CDATA[California roll was the first sushi I attempted when I got my sushi mat many years ago. Even though California roll is an Americanized-version of sushi, many people love it because of the great taste. When I thought about posting the California roll recipe here, Nami of Just One Cookbook immediately came to my mind as she has previously shared her Tonkatsu recipe with us. Please welcome Just One Cookbook again with her mouthwatering and picture perfect California roll. You can also find the step-by-step picture guide on rolling sushi. Have fun! California roll is one of the most popular sushi rolls enjoyed in the US. It’s suitable for both adults and kids since it uses cooked crab meat or artificial crab. Besides crab meat, the roll usually contains cucumber and avocado, and the outer layer of rice is covered with toasted sesame seeds or tobiko. California roll has become a very popular icon for sushi in the world and often served as a part of set meal for lunch in Japanese restaurants and now even offered in American supermarkets. California roll was born in Los Angeles, California in the 1960s by a Japanese sushi chef who came to the US to introduce sushi. Uramaki (inside-out roll) was also created this time as Americans did not like seeing the nori on the outside of the roll. Since then, all the Americanized rolls like Rainbow roll and Dragon roll have become very popular, and now some of sushi restaurants in Japan even serve Americanized sushi rolls, such as California roll. (Click Page 2 for the California Roll Recipe)<br /><br /><div><img src="/images/homepage/california_roll_hp.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Flank Steak with Mizkan Ponzu and Miso Butter</title>
		<link>http://rasamalaysia.com/flank-steak-with-mizkan-ponzu-and-miso-butter/</link>
		<comments>http://rasamalaysia.com/flank-steak-with-mizkan-ponzu-and-miso-butter/#comments</comments>
		<pubDate>Wed, 27 Jul 2011 17:57:37 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Miso]]></category>
		<category><![CDATA[Ponzu]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=10221</guid>
		<description><![CDATA[It&#8217;s amazing how time flies, it&#8217;s almost August. I hope everyone is enjoying summer and busy firing up your grill for BBQ parties. Every summer, I host a small BBQ party where I invite only a few close friends—every year there is a theme, we dress up, eat really good food, and just enjoy the warm summer days. This year is no exception&#8230; The theme of this year&#8217;s party was Wagyu beef and Japanese. If you love beef, I am sure you know that Wagyu beef is prized for its supreme tenderness, sublime flavor, and marbled texture. I got my Wagyu beef from Ohio Wagyu, they were flown in to me overnight. With the superior meat in my hand, I knew that I had to create a killer steak recipe to impress my guests. I turned to my friend Harry Soo, a top BBQ Pitmaster in the US whose team Slap Yo&#8217; Daddy BBQ was featured on TLC Channel&#8217;s BBQ Pitmasters. Together, we developed this amazingly delicious and irresistible steak recipe with a ponzu and miso butter glaze, using none other than the Mizkan AJIPON® Ponzu, MIZKAN HONTERI® Mirin Seasoning, miso, sake, and butter. The steak was a HUGE hit at the party&#8230;they were gone as soon as they were off the grill! Now, you don&#8217;t need summer or an outdoor grill to have a great piece of steak. You can use an indoor grill or even pan-fry the steak. The ponzu miso butter glaze recipe is very easy, and it&#8217;s also great for fish, shellfish, and other meat of your choice (though I will say that it pairs perfectly with steak). I especially love the ponzu and miso butter glaze with the tender flank steak, which you can easily pan-fry in a pan. If you love steak, you must...<br /><br /><div><img src="/images/homepage/flank_steak_hp.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/flank-steak-with-mizkan-ponzu-and-miso-butter/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Tonkatsu</title>
		<link>http://rasamalaysia.com/tonkatsu-recipe/</link>
		<comments>http://rasamalaysia.com/tonkatsu-recipe/#comments</comments>
		<pubDate>Tue, 12 Jul 2011 16:19:14 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Panko]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9312</guid>
		<description><![CDATA[When I first started blogging five years ago, there were only a few Japanese cooking blogs, and they are mostly in Japanese. Just One Cookbook by Nami is an English food blog about Japanese cooking. As I love Japanese food, I immediately fell in love with the blog. I remember spending the whole afternoon reading Just One Cookbook when I first discovered it. Please welcome Nami to Rasa Malaysia as she shares the classic Tonkatsu recipe (Japanese pork cutlet) with us. Nothing beats learning authentic Japanese home cooking from a native. Enjoy! Hi everyone! My name is Nami, author of Just One Cookbook. I am an avid reader of Bee’s site and I just love her recipes. Imagine my surprise and how delighted I was when Bee asked me to make a delicious Tonkatsu (Japanese deep fried pork cutlet) guest post for her dedicated readers&#8230; Deep frying food might scare some of you away but I’ve prepared an easy-to-follow recipe. It might seem complicated but the process is actually very simple. You just need to know a few tricks to make the perfect Tonkatsu, juicy on the inside and crispy on the outside. The key to great Tonkatsu is to double fry the pork. You deep fry once and let the pork sit for a bit, then deep fry again to get the ultimate crispiness. I hope you enjoy my Tonkatsu recipe at home! (Click Page 2 for the Tonkatsu Recipe)]]></description>
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		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Udon Noodles (Yaki Udon)</title>
		<link>http://rasamalaysia.com/udon-noodles-yaki-udon/</link>
		<comments>http://rasamalaysia.com/udon-noodles-yaki-udon/#comments</comments>
		<pubDate>Tue, 28 Jun 2011 19:49:51 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9094</guid>
		<description><![CDATA[When it comes to Japanese noodles, there are the big three: ramen, soba, and udon. Udon (うどん) noodles are thick and white, made with wheat flour and salted water. Udon is very popular in and outside of Japan—dishes such as tempura udon and kitsune udon are widely eaten&#8230; Udon noodles are available in Japanese/Asian supermarkets, or regular supermarkets with an Asian ingredients section. As with any noodles, you can find fresh, dried, or frozen udon. Fresh udon is ideal but dried or frozen udon noodles are quite good as long as you follow the cooking instructions. Udon is prized for its chewy texture yet totally smooth mouthfeel, so don&#8217;t overcook the udon noodles. When shopping for udon, avoid those udon packets with a seasoning pouch, as the quality of the udon is mostly compromised. One of the most common recipes of udon noodles is yaki udon, which is stir-fried udon, a dish that constantly reminds me of my first trip to Tokyo, where I had a serving of authentic yaki udon at a mom-and-pop eatery right beside my train station. Topped with some shaved bonito flakes and freshly pickled beni-shoga (Japanese pickled ginger), the taste of the fried udon noodles still lingers in my mouth. I cooked my udon noodles with some cabbage, carrot, onion, pork, and shrimp—some of the most common ingredients for yaki udon. For the seasonings, I used Mizkan (Bonito Flavored) Soup Base to replace soy sauce, and balance it off with Mizkan Mirin. The end result is delicious and utterly satisfying. (Click Page 2 for the Yaki Udon Recipe)]]></description>
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		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Gyoza Recipe</title>
		<link>http://rasamalaysia.com/gyoza-recipe/</link>
		<comments>http://rasamalaysia.com/gyoza-recipe/#comments</comments>
		<pubDate>Wed, 01 Jun 2011 17:25:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8612</guid>
		<description><![CDATA[Gyoza is Japanese-style dumpling. Originated from Chinese jiaozi (dumplings), gyoza has become a mainstay of Japanese cuisine, a staple that is very popular in and outside of Japan. In the United States, you can find gyoza at Japanese restaurants and Asian-themed restaurants. There are four ways of preparing gyoza: steamed, boiled, deep-fried, and pan-fried. I am especially partial to pan-fried gyoza, or yaki-gyoza. It&#8217;s hard not to like yaki-gyoza—tiny parcel of juicy filling encased in a dumpling wrapper, pan-fried to crispy golden brown at the bottom, and then lightly steamed to create the nice contrast in mouth feel and texture. The highlight of gyoza lies in the exceptional and flavor-enhancing ponzu dipping sauce, which compliments and completes the taste&#8230; Gyoza is commonly made with a ground pork filling (you can also use beef, chicken, or even turkey). Other ingredients include cabbage or Napa cabbage, chives or scallion, and seasonings. I created my gyoza recipe with ground pork and cabbage, and flavored the filling with Mizkan (Bonito Flavored) Soup Base, which is soy sauce with dashi. For serving, I made a ponzu dipping sauce with Mizkan AJIPON® Ponzu. The addition of Mizkan (Bonito Flavored) Soup Base delivers magical results—the gyoza were extremely juicy with a heavenly umami note, and the ponzu dipping sauce was refreshing with a mild citrusy nuance that paired beautifully with the gyoza dumplings. Making gyoza can be challenging to many people if you don&#8217;t know how to assemble the dumpling. For your easy reference, I have create an easy step-by-step picture guide in the gyoza recipe below. Please take note that practice makes perfect, so get yourself all the ingredients in this gyoza recipe and start making gyoza at home. I can guarantee you that you will be rewarded with a serving of delicious and juicy gyoza...]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Braised Mushroom with Dashi</title>
		<link>http://rasamalaysia.com/braised-mushroom-with-dashi/</link>
		<comments>http://rasamalaysia.com/braised-mushroom-with-dashi/#comments</comments>
		<pubDate>Sun, 13 Mar 2011 00:32:07 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8045</guid>
		<description><![CDATA[I love mushrooms for as long as I can remember, even when I was a little kid. I love mushrooms of all sorts, shiitake, button, enoki, straw mushrooms—canned or fresh. One of the great things about the United States is that I can get fresh mushrooms easily. They are readily available at the market&#8230; Whenever I get some fresh shiitake mushrooms at the market, I always make this Japanese-style braised mushrooms with dashi and mirin. The end result is a very simple side dish that is absolutely umamilicious. You will know what I mean if you attempt this braised mushroom recipe at home. (Click Page 2 for the Braised Mushrooms with Dashi Recipe)]]></description>
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		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Steamed Norwegian Salmon</title>
		<link>http://rasamalaysia.com/steamed-norwegian-salmon/</link>
		<comments>http://rasamalaysia.com/steamed-norwegian-salmon/#comments</comments>
		<pubDate>Fri, 21 Jan 2011 07:44:39 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Advertorial]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Salmon]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8109</guid>
		<description><![CDATA[It&#8217;s amazing how one&#8217;s priorities change with a baby. After the arrival of Baby G, my priorities in life have certainly changed. Everything I do, and in this case, what I eat, is for the benefits of my child as I am breastfeeding my baby. My diet has transformed into what is healthy and nutritious for him; it&#8217;s no longer all about what I enjoy eating, well, at least for now. When I started breastfeeding, I have learned that salmon is rich in omega-3 fatty acid and DHA, a very important nutrient for developing the brain of babies. Needless to say, I started stuffing myself with lots of salmon and fish oil pills. So, when I received an email from Martha&#8217;s Circle about the Norwegian Salmon campaign, I jumped at the opportunity&#8230; Norwegian Salmon is Ocean-Farmed Atlantic salmon. Norwegian Salmon is Atlantic Salmon bred in Norway’s clean, cold fjords and coastal seawaters and hence features a fresh and smooth flavor that is enjoyed in more than 100 countries worldwide. And most importantly, Norwegian salmon is safe to eat, sustainable, and raised with care and meticulous attention by seasoned experts drawing on generations of traditions. The Norwegian Salmon were flown in to me. I just loved the natural pinkish-red color of the salmon and it was very fresh. I made a steamed salmon dish that was simple, light, and healthy, with dashi stock as the base and garnish it with a fresh shiitake mushroom and a broccoli floret. The delicate flavor of the Norwegian Salmon really came through and I really enjoyed eating it. For more information about Norwegian Salmon, please check out its website. You can also find out more information about Norwegian Salmon here. (Click Page 2 for the Steamed Norwegian Salmon Recipe)]]></description>
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		<slash:comments>25</slash:comments>
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