What are some japanese recipes a 14 year old could make?

[Anna D]

from what ive had,i like japanese food alot and i want to start eating more of it because i feel that it is a lot healthier than american food. does anyone have any recipes i could make fairly easily?

[shine]

Sunomono (Japanese Cucumber Salad)

2 medium cucumbers, peeled and seeded
2 teaspoons salt
1/3 cup rice vinegar
1 tablespoon sugar
2 teaspoons Kikkoman Soy Sauce
1/4 teaspoon grated fresh ginger root

Cut cucumbers into thin slices; place in bowl and sprinkle with salt. Let stand at room temperature 30 minutes, or until cucumbers are softened. Drain and squeeze out excess liquid.

Combine vinegar, sugar, soy sauce and ginger in serving bowl; add cucumbers and mix well. Chill thoroughly before serving.
Makes 4 servings

Apple Kinton - Japanese Sweet Potato and Apple
What You Need
2-3 satsumaimo (a little over 1lb)
(Yams may be substituted)
3 tablespoons sugar
1 medium apple
lemon juice
dash of salt (optional)

What to Do
Steam or boil the satsumaimo until they are very soft when pierced with a fork (30-40 minutes). Or microwave them for about 10 minutes.
Remove from pan or microwave and let cool a bit. Peel off the skin with your fingers. Discard it.
Mash the satsumaimo using a fork or potato masher. This is fun. A food processor will do the job also.
Stir in the sugar.
Wash, peel and dice the apple. (If no chemical pesticides were used, the peel can be left on.) Soak in a bowl of water with a few drops of lemon juice so the apple won't turn brown.
Drain the diced apple and mix into the satsumaimo. Check the taste. Add more sugar if you want it sweeter. Add a dash of salt if you like.

[caroline ?????]

Chicken Tatsuta is a Japanese-style fried chicken.

4 chicken thighs
3 tbsps soy sauce
2 tbsps sake
1 tbsps mirin
2 tsps fresh ginger juice
1/3 cup corn starch/flour/Japanese katakuriko starch
vegetable oil for frying

Cut chicken thighs into bite-sized pieces. Peel ginger and grate it, then squeeze it to take some juice. Mix saysauce, mirin, sake, and ginger juice in a bowl. Marinate chicken pieces in the sauce for 30min. Take out chicken from the sauce and pat lightly with paper towels. Preheat oil in 330 F in a deep pan. Lightly dust chicken with flour/corn starch and fry them. When chicken pieces are cooked well, remove from the pan and drain. *Be careful not to fry in high temperature, since soy sauce tends to burn easily.