[Home]  Japanese Mushroom Pate With Spring Onion  [Home]  

Title: Japanese Mushroom Pate With Spring Onion
Yield: 4

Ingredients

    200 g  shiitake mushrooms
    200 g  flat mushrooms
    100 g  spring onion; finely diced
    100 g  cream cheese; vegetarian
     50 g  shallots; chopped
      2    cloves garlic; chopped
     30 ml olive oil
  
  ----------------------------MARINADE----------------------------------
     50 ml japanese soy sauce
     25 ml japanese rice vinegar
     25 ml sake or sherry
     10 g  ginger; finely grated
     10 g  dark brown sugar

Instructions

Place the mushrooms on a baking tray and brush with 20ml of olive oil.
Season and bake for 15 minutes until soft.

Place the Japanese marinade ingredients in a bowl and put in the
mushrooms, allow to marinate for 4 hours.

Heat in a saucepan the remaining olive oil and cook the garlic and
shallots until tender. Remove from the marinade the flat mushrooms and
half of the shiitake mushrooms and retain half of the shiitake mushrooms.

Drain well and place in a food processor and add the shallots and garlic,
cream cheese and puree.

Season with salt and pepper and mix in the chopped coriander and the
chopped spring onion.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

  [Home]  Japanese Mushroom Udon Noodle Soup  [Home]  

Title: Japanese Mushroom Udon Noodle Soup
Yield: 4 Servings

Ingredients

      4    ozs Udon noodles; uncooked  
           -or vermicelli p
  1 1/2    tsps hot chile oil  or 2 tsp
           - vegetable o
           crushed red pepper flakes
      8    ozs shiitake mushrooms; 
           -dried or fresh  if dried,
      3    cloves garlic; minced
  1 1/2    tsps ginger root
      2 cn reduced sodium beef broth; 
           -(14.5 oz)   or Oriental b



  [Home]  Japanese Noodle Salad  [Home]  
 


Title: Japanese Noodle Salad
Yield: 6 Servings

Ingredients

      1 c  Cooked chicken slivered
      1 c  Ham; slivered
      1 c  Celery; slivered
      1 c  Green onion, slivered; opt
      1 c  Chinese cabbage, shred; opt
      1 pk Ramen-type noodles
    1/2 pk Noodle seasoning; to 1 pk
      3 tb Oriental vinegar
    1/2 ts Sesame oil; to 1t
      2 tb Soy sauce
           Salt and pepper to taste

Instructions

Place  first  5  inpredients  in  bowl.  Soften noodles in boiling water
for  3  minutes; cut  into  2-inch lengths. Add to chicken mixture. Mix
1/4 cup boiling water with seasoninp packet. Add remaining 5
ingredients; Mix well. Pour dressing over salad at least 30 minutes to I
hour before serving.

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  Preparation Time:  0:00






  [Home]  Japanese Noodle Soup - Good Housekeeping  [Home]  
 


Title: Japanese Noodle Soup - Good Housekeeping
Yield: 4 Servings

Ingredients

      1 tb vegetable oil
      6 oz firm tofu; cut into 1" pcs.
      3 md scallions; thinly sliced
      1 tb fresh ginger root; grated
      1 pk instant miso shiro soup mix;
           - 1.1 oz. size
           (white soybean-paste soup)
      8 oz dried udon noodles OR 
           -linguine
      1 lg carrot; julienned
      1 md red pepper; in thin strips
      3    strips lemon peel; 3 by 1"
    1/4 ts red pepper flakes; crushed
      1 bn watercress; tough stem 
           -removed

Instructions

1. In a nonstick 10-inch skillet over medium-high heat, in hot vegetable
oil,
cook tofu, scallions, and ginger 5 minutes or until golden brown.

2. In  4-quart saucepan over high heat, heat 8 cups water to boiling. Add
soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and
tofu mixture; heat to boiling. Reduce heat to low; simmer soup 8 to 10
minutes until noodles are cooked (if using linguine, cooking time will be
slightly longer) and vegetables are tender. Stir in watercress until it
wilts. Serve immediately because noodles will absorb liquid quickly.

Note: Shiro miso soup mix can be found in the dried soup section if Asian
markets or in some supermarkets. If miso soup mix is unavailable, you can
substitute 2 extra large vegetable bouillon cubes.

typos by Karin Baumgardner 1/23/2000

- - - - - - - - - - - - - - - - - -

NOTES : Udon noodles and tofu are just 2 of the ingredients that give this
recipe its characteristic Japanese flavor. If you're looking for another
reason to goive this recipe a try, keep in mind that it's very low in fat
and
can be made in about half an hour.

  Contributor:  www.aol.com

  Preparation Time:  0:00






  [Home]  Japanese Noodle- Shrimp And Cucumber Salad  [Home]  
 


Title: Japanese Noodle, Shrimp And Cucumber Salad
Yield: 12 Servings

Ingredients

  ----------------------------DRESSING----------------------------------
    2/3 c  rice wine vinegar
    1/4 c  soy sauce
    1/4 c  vegetable oil
      3 tb sugar
      1 ts dry mustard
      1 pn cayenne pepper
  
  ------------------------------SALAD-----------------------------------
      1 lb fresh bean sprouts
     14 oz dried chuka soba noodles
    1/4 c  oriental sesame oil
      2 lb cooked bay shrimp
      3 lg cucumbers; peeled  halved, 
           -thinly sl
      6    green onions; sliced
      1    red cabbage leaves

Instructions

For DRESSING:  Whisk together vinegar, soy sauce, oil, sugar and mustard in
small bowl.  Season with cayenne pepper.  (Can be prepared 1 day ahead.
Cover
and leave at room temperature).
For SALAD:  Blanch bean sprouts in boiling water 30 seconds. Drain and
refresh in cold water.  Drain.  Bring large pot of salted water to boil.
Add
noodles and boil until tender, stirring occasionally, about 3 minutes.
Drain
noodles.  Refresh in cold water.  Drain and place in large bowl. Add sesame
oil and toss to coat.  (Can be prepared up to 6 hours ahead. Cover and
refrigerate bean sprouts and oriental noodles separately.) Add bean
sprouts,
shrimp, cucumbers and onions to noodles.  Drizzle with dressing.  Toss
gently
to combine.  Line platter with cabbage leaves and mound salad in center.






  [Home]  Japanese Noodles  [Home]  
 


Title: Japanese Noodles
Yield: 3

Ingredients

      1 tb dark sesame oil
      3 c  hot cooked lo mein noodles 
           -or vermi; celli
      1    cooked without salt or fat
    1/2 c  green onions
  1 1/2    inch juliene cut
      1 ts peeled grated ginger root
      2 tb low-sodium soy sauce

Instructions

Heat oil in a large nonstick skillet over medium-high heat. Add noodles,
tossing to coat with oil. Add green onions and gingerroot; saut‚,3 minutes
or
until green onions are tender. Remove from heat. Add soy sauce, and toss
well.
Yield: 3 servings (serving size: 1 cup).

Per serving: 52 Calories (kcal); 5g Total Fat; (76% calories from fat); 1g
Protein; 2g Carbohydrate; 0mg Cholesterol; 403mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates

Recipe by: Cooking Light, June 1994, page 121

Converted by MM_Buster v2.0n.






  [Home]  Japanese Noodle~ Shrimp & Cucumber Salad  [Home]  
 


Title: Japanese Noodle~ Shrimp & Cucumber Salad
Yield: 12 Servings

Ingredients

  ----------------------------DRESSING----------------------------------
    2/3 c  rice wine vinegar
    1/4 c  soy sauce
    1/4 c  vegetable oil
      3 tb sugar
      1 ts dry mustard
      1 pn cayenne pepper
  
  ------------------------------SALAD-----------------------------------
      1 lb fresh bean sprouts
     14 oz dried chuka soba noodles
    1/4 c  oriental sesame oil
      2 lb cooked bay shrimp
      3 lg cucumbers; peeled  halved, 
           -thinly sl
      6    green onions; sliced
      1    red cabbage leaves

Instructions

For DRESSING:  Whisk together vinegar, soy sauce, oil, sugar and
mustard in small bowl.  Season with cayenne pepper. (Can be prepared
1 day ahead. Cover and leave at room temperature). For SALAD: Blanch
bean sprouts in boiling water 30 seconds. Drain and refresh in cold
water. Drain. Bring large pot of salted water to boil. Add noodles
and boil until tender, stirring occasionally, about 3 minutes. Drain
noodles. Refresh in cold water.  Drain and place in large bowl. Add
sesame oil and toss to coat. (Can be prepared up to 6 hours ahead.
Cover and refrigerate bean sprouts and oriental noodles separately.)
Add bean sprouts, shrimp, cucumbers and onions to noodles. Drizzle
with dressing. Toss gently to combine. Line platter with cabbage
leaves and mound salad in center.






  [Home]  Japanese Okra Salad  [Home]  
 


Title: Japanese Okra Salad
Yield: 1

Ingredients

      1    see directions

Instructions

Slice very fresh, very tender okra pods. Divide into small dishes.
Serve with soy sauce (and bonito f*sh flakes are traditional, but
I bet some shredded nori would be good, too).
From the Fat Free Recipe Archive

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Recipe by: Lisa

Converted by MM_Buster v2.0n.






  [Home]  Japanese Onion Soup  [Home]  
 


Title: Japanese Onion Soup
Yield: 6 Servings

Ingredients

      1    chicken bone
      1    onion, diced finely
    1/2    carrot, sliced
      1    beef bone
    1/4    stalk of celery
    1/4    piece garlic, smashed
      2 qt water

Instructions

Boil the above for 45 minutes. Strain through cheesecloth or a soft
napkin and use only the broth. A beef soup base can be used for added
flavor. Add salt to taste.






  [Home]  Japanese Pear Salad  [Home]  
 


Title: Japanese Pear Salad
Yield: 4

Ingredients

      2 tb rice vinegar; red wine 
           -vinegar or
      1    balsamic vinegar
      2 tb packed brown sugar
      2    fresh usa anjou or bosc 
           -pears; cored and sliced
    1/3 c  thinly sliced mushrooms
    1/4 c  thinly sliced green pepper 
           -and radi; shes
      4    green onion brushes

Instructions

Combine vinegar and sugar; gently toss pears in mixture. Allow to stand 30
minutes to 1 hour to blend flavors; stir occasionally. Drain pears and
arrange
with vegetables on individual trays or plates.

Green Onion Brushes: Cut 3-inch piece off root ends of 4 green onions. Cut
three 1-inch lengthwise slashes through root end; rotate onion half-turn
and
make three more 1-inch lengthwise slashes. Place in iced water. Drain
before
using. Makes 4 brushes.

Always be sure to use ripe pears.

Per serving: 27 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 7g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates

Recipe by: http://www.usapears.com/

Converted by MM_Buster v2.0n.






  [Home]  Japanese Persimmon (Diospyros Kaki)  [Home]  
 


Title: Japanese Persimmon (Diospyros Kaki)
Yield: 1 Info File

Ingredients

  -------------------------SEE DIRECTIONS-------------------------------

Instructions

The several varieties of trees that bear the edible persimmon fruit
are members of the EBONY family, Ebenaceae. The Japanese persimmon,
or kaki, Diospyros kaki, native to China and Japan, is the most
important commercially. The black sapote, D. digyna, native to
tropical Mexico and Central America, was important in the
pre-Columbian diet there.

One U.S. species, the common persimmon, D. virginiana, which grows
from Connecticut to Florida and west to Kansas, bears fruit that is
edible when fully mature. Another, the Texas persimmon, D. texana,
bears inedible fruit. Persimmons are also grown as ornamentals or for
their wood. [R. J. Knight, Jr; Grolier Encyclopedia]

SEASON: October through December.

LOOK FOR: Slightly firm, plump fruit with smooth, unbroken skin and
the stem cap attached. Avoid bruised or too soft fruit. Oriental
varieties are most common; smaller native persimmons are usually home
grown. (See Wild Persimmons)

TO STORE: When ripe, refrigerate persimmons and use them within 1 to 2
days.

TO PREPARE: Remove the caps. Press native persimmons through a food
mill or strainer to remove the seeds and skin before using the fruit
in recipes. For dessert or a snack, place an Oriental persimmon, stem
end down, on a plate; cut gashes through the top skin so that the
pulp can be eaten with a spoon.

Source: The New Good Housekeeping Cookbook ISBN: 0-688-03897-2 Typos
by Dorothy Flatman 1995






  [Home]  Japanese Pickle Roll (Handroll- Temakisushi)  [Home]  
 


Title: Japanese Pickle Roll (Handroll, Temakisushi)
Yield: 4 Servings

Ingredients

      4 c  sushi rice; see recipe
      4    takuan (Japanese pickles); 
           -cut in thin strips
      2    sheets nori seaweed
           Hand Vinegar:
      1 ts rice vinegar
      3    tbsps water
           Soy sauce; for dipping

Instructions

Just before rolling sushi, toast the nori by passing the shiny side over
a
high flame. The color of the nori will change from brownish black to
dark
green. (Without toasting, the nori will be gummy and hard to chew.)
Cut toasted nori sheets in half crosswise.

Lay a 1/2 a sheet of the nori, shiny side down on a counter. Combine the
rice vinegar and water, and moisten your hands with this hand vinegar to
keep the rice from sticking to your hands as you work. Spread about 1
cup
of the sushi rice on 3/4 of the nori closest to you, in a layer about
1/4
inch thick, spreading it to the edges. Lay 1/4 of the pickle slices
across
the center of the nori. Roll gently, using the fingers and palms of both
hands. Eat immediately, without cutting, and serve the soy sauce as a
dipping sauce.

- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories
from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

_____

  Contributor:  Susan Feniger and Mary Sue Milliken

  Preparation Time:  0:00






  [Home]  Japanese Pickle Roll - {Hand-Roll- Temaki-Sushi}  [Home]  
 


Title: Japanese Pickle Roll - {Hand-Roll, Temaki-Sushi}
Yield: 4 Servings

Ingredients

      4 c  Sushi Rice; see * Note
      4    Takuan, Japanese pickles; 
           -cut thin strips
      2    sheets Nori seaweed
           Soy sauce; for dipping
           === HAND VINEGAR ===
      1 ts Rice vinegar
      3 tb Water

Instructions

* Note:  See the "Sushi Rice" recipe which is included in this collection.

Just before rolling sushi, toast the nori by passing the shiny side over a
high flame.  The color of the nori will change from brownish-black to
dark-green.  (Without toasting, the nori will be gummy and hard to chew.)
Cut toasted nori sheets in half crosswise.
Lay a 1/2 sheet of the nori, shiny-side down on a counter.  Combine the
rice vinegar and water, and moisten your hands with this hand vinegar to
keep the rice from sticking to your hands as you work.  Spread about 1 cup
of the Sushi Rice on 3/4 of the nori closest to you, in a layer about
1/4-inch thick, spreading it to the edges.  Lay 1/4 of the pickle slices
across the center of the nori.  Roll gently, using the fingers and palms of
both hands.  Eat immediately, without cutting, and serve the soy sauce as
a dipping sauce.
This recipe yields 4 rolls or 4 servings.

Cones:  As a variation, roll the nori, rice and ingredients into a cone
shape and serve with dipping sauce.

Recipe Source:
TOO HOT TAMALES WORLD TOUR  with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # WT-1A01 broadcast 10-06-1997)
Downloaded from their Web-Site  -  http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD  -
jpmd44a@prodigy.com   -or-   MAD-SQUAD@prodigy.net

10-22-1997

- - - - - - - - - - - - - - - - - -

  Contributor:  Susan Feniger and Mary Sue Milliken

  Preparation Time:  0:00






  [Home]  Japanese Pickled Cauliflower Coca-Cola  [Home]  
 


Title: Japanese Pickled Cauliflower Coca-Cola
Yield: 1 Servings

Ingredients

      1 md cauliflower, separated into
      1    flowerets, washed, and
      1    drained
      1    green bell pepper, washed,
      1    cored, seeded, and cut into
      1    2-in strips
      1    water, boiling
    1/2 c  celery, very thinly sliced
    3/4 c  coca-cola
      6 tb wine vinegar or
      1    white vinegar
    1/4 c  sugar
  1 1/2 ts salt

Instructions

In a large bowl, combine the cauliflower flowerets and bell pepper
strips. Cover with boiling water.  Let stand for 2 minutes; drain
thoroughly. Add the celery.

In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and
salt. Pour over vegetables.  Toss lightly with a fork, and pack into
1-quart glass jars. Push down lightly so the liquid covers the
vegetables. Cover and chill overnight.  This keeps in the
refrigerator for several days. Makes about 1 quart. Recipe:
"International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981






  [Home]  Japanese Pickled Cauliflower  [Home]  
 


Title: Japanese Pickled Cauliflower
Yield: 1 Servings

Ingredients

      1 md cauliflower *
      1 lg green bell pepper **
      1    boiling water
    1/2 c  very thinly sliced celery
    3/4 c  coca-cola
      6 tb wine vinegar
    1/4 c  sugar
  1 1/2 ts salt

Instructions

* Cauliflower should be separated into flowerets, washed and drained.
** Green bell pepper should be washed, cored, seeded and cut into 2
inch strips.






  [Home]  Japanese Pickled Vegetables  [Home]  
 


Title: Japanese Pickled Vegetables
Yield: 4 Servings

Ingredients

      1 c  unseasoned rice vinegar
    1/4 c  sugar
      1 tb salt
      1    whole carrot, peeled; 
           -diagonally sliced
      1    whole red pepper; in 1/2" 
           -triangles
      1    whole yellow pepper; in 1/2"
           - triangles
    1/2    jicama, peeled; in 1/2" 
           -triangles

Instructions

In a small saucepan, heat vinegar, sugar, salt, and 1/4 cup water until
sugar and salt dissolve and mixture is heated through. Place vegetables
in a medium-size bowl, and pour hot pickling mixture over vegetables.
Let vegetables sit 1 hour at room temperature or 4 hours in
refrigerator, covered. Serve cold or at room temperature.

- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 73 Calories; less than one gram
Fat (2% calories from fat); 1g Protein; 18g Carbohydrate; 0mg
Cholesterol; 1601mg Sodium

_____

  Preparation Time:  0:00






  [Home]  Japanese Pickles  [Home]  
 


Title: Japanese Pickles
Yield: 6 Servings

Ingredients

      4    Japanese cucumbers
           -- thinly sliced, OR... 
           -standard cu
           -- peeled and sliced
      1    Red onion; thinly sliced
    1/2 c  Rice vinegar
      2 ts Rice syrup
    1/4 ts Salt
      3    Fresh red chili peppers
           -- seeded
      2 tb Fresh cilantro

Instructions

Combine all ingredients and refrigerate. Serve as a compliment to grilled
or spicy foods, or with chicken or fish.

Nutritional Info Per Serving: Protein: 1 gr. (11%); Carbohydrates: 10 gr.
(84%); Fat: .3 gr. (5%); Calories: 42; Sodium: 94 mg.; Cholesterol: 0 mg.

Exchanges: 2 vegetable

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from Whole
Foods Market Meal-Master compatible format courtesy of Karen Mintzias

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  Preparation Time:  0:00






  [Home]  Japanese Pork-Noodle Bowl  [Home]  
 


Title: Japanese Pork-Noodle Bowl
Yield: 5 Servings

Ingredients

      6    Cups water
      3    Cups sliced green onions; (2
           - inch)
      2    Cups julienne-cut carrot; (2
           - inch)
  5 1/2    Cups sake; (rice wine)
    1/2    Cup low-sodium soy sauce
      2    Tablespoons sugar
    1/2    Teaspoon crushed red pepper
      1    Piece peeled fresh ginger; 
           -sliced (1 1/2-inch)
  1 1/2    Pounds boned pork loin; cut 
           -into 1/2-inch
           -- slices
      1    Package fresh spinach; 
           -chopped (about 8
           -- cups) (10-ounce)
  2 1/2    Cups hot cooked whole-wheat 
           -spaghetti; (about 5 ounces
           -- uncooked pasta)

Instructions

1.  Combine the first 8 ingredients in a large Dutch oven, and bring
vegetable
mixture to a boil.  Partially cover, reduce heat, and simmer over low heat
20
minutes.  Add pork.  Bring mixture to a boil; cover, reduce heat, and
simmer
35 minutes or until pork is tenden Remove ginger slices with a slotted
spoon,
and discard.  Add spinach, and cook 1 minute or until wilted.  Place
spaghetti
into each of 5 large bowls, and top with broth mixture.  Yield: 5 servings
(serving size: 1/4 cup spaghetti and 21/4 cups broth mixture).

Converted by MC_Buster.

- - - - - - - - - - - - - - - - - -

  Contributor:  Cooking Light  March 1999

  Preparation Time:  0:00






  [Home]  Japanese Potstickers (Gyoza)  [Home]  
 


Title: Japanese Potstickers (Gyoza)
Yield: 1 Servings

Ingredients

      4    leaves chinese cabbage, 
           -minced (up; to 5)
      1 bn nira, minced
      2 lg green onions, minced
      2    cloves garlic, minced
      1 sm piece ginger, grated
      2 ts salt
      1 ts white pepper
      1 ds japanese soy sauce
      1 tb sesame oil
      1 tb peanut oil
      1 lb ground pork
      4    minced shittake mushrooms 
           -(up to 5)
      1    gyoza skins

Instructions

Nira is a vegetable sold in bunches in oriental groceries, and has a garlic
flavor.

Pour boiling water over cabbage and allow to sit for 1/2 min., then drain
and rinse with cold water. Combine with remaining ingredients and mix
coarsely with fingers. Place a tablespoon of filling in gyoza skin and
crimp edges. Place small amount of oil in frying pan and heat. Place gyoza
in pan and fry over med heat until lightly browned on one side. Add 3
tablespoons of water to pan, and cover. Allow gyoza to steam a couple of
minutes. Serve with dipping sauce of soy and sesame oil.

Posted to rec.food.recipes by japlady@nwu.edu (Rebecca Radnor) on Mon, 13
Feb 1995.






  [Home]  Japanese Prawn And Noodle Salad  [Home]  
 


Title: Japanese Prawn And Noodle Salad
Yield: 4

Ingredients

    150 g  japanese noodles or chinese 
           -noodles; cook according to
      1    ; pack instructions,
      1    ; rinse with cold
      1    ; water and drain
      2 tb arame; (optional)
      4 tb rice vinegar
      2 tb soy sauce
      2 tb sunflower oil
      2    cloves garlic; crushed
    125 g  fine beans; cut in half
      1    ; lengthways (4oz)
      1    red pepper; deseeded and cut
      1    ; into thin strips
     50 g  fresh root ginger; grated 
           -(2oz)
     25 g  sesame seeds; toasted (1oz)
    400 g  prawns; defrosted

Instructions

Place the cooked drained noodles in a salad dish and chill.

Put the arame in a small dish and pour over 2 tablespoons of boiling
water, the rice vinegar and soy sauce. Leave for 10 minutes.

Heat the sunflower oil in a wok and add the crushed garlic,stir fry for
1-2minutes and add the beans and red pepper. Stir-fry for 4-5 minutes and
allow to cool slightly.

Combine the vegetables with the noodles and stir in the arame (if arame is
not used add the rice vinegar and soy sauce directly to noodles).

Take the grated ginger and holding in one hand squeeze the juice over the
salad and discard the pulp. Stir the prawns into the noodles and combine
well.

Chill for 30 minutes before serving.

Notes Delicious served as a light lunch or as part of an oriental
meal.Arame is an attractive seaweed used extensively in Japanese cooking.

Converted by MC_Buster.

NOTES : An oriental fusion of noodles and prawns dressed with rice vinegar
and ginger

Converted by MM_Buster v2.0l.






  [Home]  Japanese Radish Salad  [Home]  
 


Title: Japanese Radish Salad
Yield: 4 Servings

Ingredients

      8 oz red radishes (large bunch)
  1 1/2 ts rice vinegar
      1 ts sugar
    1/2 ts low-sodium soy sauce
      1 ts toasted sesame seeds; more 
           -or less
      1    radish leaves; garnish

Instructions

Wash the radishes well to remove all grit. Trim, reserving a few leaves
for garnish, and thinly slice.
Combine vinegar, sugar and soy and mix to dissolve sugar. Add the
radishes. Refrigerate for 1 hour. When ready to serve, sprinkle with
sesame seeds and garnish with radish leaves.

Each dish: 19 cals, 1g fat, 1g fiber.

Variation: Add half a cucumber, peeled, seeded and diced.

Serving Ideas : Relish for Shabu Shabu (Japanese hot pot) or grilled fish
or chicken.

Description:
"Sweet and sour on the side"
Cuisine:
"Japanese"

From Pat_H 

- - - - - - - - - - - - - - - - - - -

Per serving: 19 Calories (kcal); 1g Total Fat; (25% calories from fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 38mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

NOTES : Here's another salad-condiment that we like.



Nutr. Assoc. : 4676 0 0 0 0 0

  Contributor:  Ruth Law, Pacific Light

  Preparation Time:  0:00






  [Home]  Japanese Rice Dessert Or Porridge  [Home]  
 


Title: Japanese Rice Dessert Or Porridge
Yield: 1 Servings

Ingredients

    3/4 c  rice; cooked, hot
      2 ds soy sauce
      1 ts brown sugar
      1    egg yolk

Instructions

Add soy and sugar to the hot rice. Stir in. Add the egg yolk and
stir. The heat of the rice will cook the yolk. As a dessert cut back
on the soy, double the sugar and add crushed nuts. Top with fresh or
poached fruit or berries if desired.

[I learned this recipe from a Japanese friend in my college days; the
proper name of it is long forgotten. The fruit embellishment is my
own idea and not traditional. In Japan this dish is served mainly to
children and invalids. It is simple but tasty.] Jim Weller.






  [Home]  Japanese Rice With Salted Peanuts And Scallions  [Home]  
 


Title: Japanese Rice With Salted Peanuts And Scallions
Yield: 1 Serving

Ingredients

      2 c  short-grain Japanese rice
      5 tb salted peanuts
      2    scallions; sliced thinly 
           -across
      1 ts peanut oil
           Kosher salt and freshly 
           -ground blac
           pepper

Instructions

METHOD

Lightly rinse the rice in a sieve until all the rice is wet.
Put it in a 6-cup saucepan with 2 cups water and let it soak
for 30 minutes.

Crush the peanuts lightly to the size of whole peppercorns.
This is easy to do by pressing a small, heavy saucepan on the
peanuts with a rocking motion.

Stir the rice well and place the saucepan over high heat. Let
the rice come to a boil. Stir it again and turn the heat down
as low as possible. Cover the saucepan with a tight-fitting lid
and let simmer for 11 minutes. Move the rice off the heat and
let it sit, covered for 5 minutes.

Transfer the rice to a bowl, stir well, and let cool for 10
minutes. Fold in the peanuts, scallions, oil, and season with
salt and pepper to taste. Shape the rice in a mold.

ASSEMBLY

Choose a simple, colorful plate that contrasts in both shape
and color with the rice.

Copyright c 1998 StarChefs. All rights reserved.

- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 53 Calories; 5g Fat (74% calories
from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 1/2 Vegetable; 1 Fat

NOTES : Chef Wayne Nish; Makes 4 bento servings

_____

  Preparation Time:  0:00






  [Home]  Japanese Rice  [Home]  
 


Title: Japanese Rice
Yield: 11 Servings

Ingredients

      2 c  japanese short-grain rice
  2 1/3 c  water

Instructions

Put the rice in a medium bowl and cover with cold water. Rub the rice and
swirl it vigorously with your hand, then drain. Repeat three or four
times, or until the water is clear. Drain the rice in a sieve; for optimal
texture, leave it in the sieve for 30 minutes.
Transfer the rice to a heavy 3 1/2-quart saucepan. Add the 2 1/3 cups
water (use a little less water if the package is labeled "new rice") and
bring to a vigorous boil over high heat. Cover tightly and cook over
moderately low heat for 5 minutes, then reduce the heat to very low and
cook for 10 minutes longer; do not peek at the rice as it cooks. Remove
from the heat; let stand for at least 10 minutes before serving.
Each 1/2-cup: 138 cals, 1%cff; 0g fat, 1g fiber

Description:
"MAKES ABOUT 5 1/2 CUPS"
Cuisine:
"Japanese"
Source:
"Food and Wine 1997 (Annual)"

From Pat_H 

- - - - - - - - - - - - - - - - - - -

Per serving: 130 Calories (kcal); trace Total Fat; (1% calories from fat);
2g Protein; 29g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

NOTES : Japanese rice is a short- to medium-grain white rice. When
properly cooked, it tends to form clumps. The writers recommend
the American-grown brand, Kokuho Rose. Rinsing makes the rice form
clumps.



Nutr. Assoc. : 4919 0

  Contributor:  Jeffrey Alford and Naomi Duguid

  Preparation Time:  0:00






  [Home]  Japanese Risotto With Mushrooms And Scallions  [Home]  
 


Title: Japanese Risotto With Mushrooms And Scallions
Yield: 4 Servings

Ingredients

  4 1/2 c  vegetable stock; or 
           -miso-infused broth, sa
      1 tb extra-virgin olive oil
    1/2 c  kokohu rose-brand sushi 
           -rice; or other short-grain 
    1/2 c  sake
      1    kosher salt
      1    freshly ground black pepper
    1/2 c  enoki mushrooms
    1/2 c  chopped scallions
    1/4 c  radish sprouts; (kaiware 
           -sprouts)

Instructions

1. If using the miso-infused broth, combine 1 tablespoon miso with 4 1/2
cups water and bring to a boil. Reduce the heat and simmer.

2. In a large saucepan, heat the olive oil over medium-high heat. Add the
rice, stirring constantly in one direction, until well-coated. Remove the
pan from the heat and add the sake. Return to the heat and stir constantly
in one direction until all of the liquid is absorbed. Add the stock or
broth in 1/2 cup increments, stirring constantly until all the liquid is
absorbed with each addition.

3. Season with salt and pepper. Spoon into serving bowls, garnish with the
mushrooms, scallions, and sprouts and serve.

PANTRY TIPS: Use traditional Japanese ingredients like sushi rice and miso
to create risotto with an Asian accent. The short-grained sushi rice
absorbs sake, a rice wine, and miso broth to achieve the same creamy
texture that characterizes perfect risotto. For the broth, use a savory
version of the miso. As with any risotto, Japanese risotto should be served
hot.

Garnish with delicate enoki mushrooms, chopped scallions, and spicy kaiware
radish sprouts. Serves 4 PER SERVING

Martha Stewart's Healthy Quick Cooking

Recipe by: Healthy Quick Cook by Martha Stewart (1997)

Posted to TNT Recipes Digest by rkanahele@juno.com (Ronald KL Kanahele) on
Feb 10, 1998






  [Home]  Japanese Roast Beef And Spinach Salad Lhj  [Home]  
 


Title: Japanese Roast Beef And Spinach Salad Lhj
Yield: 4 Servings

Ingredients

           DRESSING:
      2 tb red wine vinegar
      1 tb Dijon mustard
      1 tb soy sauce
      2 ts grated fresh ginger
    1/2 ts freshly ground pepper
    1/4 c  olive oil
           DIPPING SAUCE:
      2 tb water
      1 ts grated fresh ginger
      1 ts soy sauce
    1/4 ts Asian sesame oil
           SALAD:
     12 oz thinly sliced rare roast 
           -beef
     10 c  torn spinach leaves; washed
    1/2 lb mushrooms; sliced
      1    red bell pepper; in thin 
           -strips
      1 bn green onions; in thin strips

Instructions

The key ingredient in this tangy dish is dark Asian sesame oil. A little
bit packs a lot of flavor.
1. Make dressing: Whisk vinegar, mustard, soy sauce, ginger and pepper
together in small bowl. Gradually whisk in oil.
2. Make Dipping Sauce: Stir all ingredients together in small serving bowl.
3. Roll up each roast-beef slice around bell pepper and green onion strips.
Toss spinach and mushrooms with dressing in large bowl. Arrange roast beef,
salad and bowl of dipping sauce on large platter.
Drizzle beef with 2 teaspoons dipping sauce. Makes 4 servings.
Total prep time: 40 minutes
Degree of difficulty: easy
Low-calorie
PER SERVING: Calories 350, Total Fat 21 g, Cholesterol 69 mg, Sodium 625 mg
Carbohydrates 10 g, Protein 30 g
DAILY GOAL
Calories 2,000 (F), 2,500 (M)
Total Fat 60 g or less (F), 70 g or less (M)
Cholesterol 300 mg or less
Sodium 2,400 mg or less
Carbohydrates 250 g or more
Protein 55 g to 90 g
FROM LHJ ONLINE http://www.lhj.com
(C) Copyright 1999, Meredith Corporation, All Rights Reserved.
MC formatting by bobbi744@acd.net

- - - - - - - - - - - - - - - - - -

  Contributor:  FROM LHJ ONLINE http://www.lhj.com

  Preparation Time:  0:40






  [Home]  Japanese Rosy Pickled Ginger (Gari)  [Home]  
 


Title: Japanese Rosy Pickled Ginger (Gari)
Yield: 1 Servings

Ingredients

      1 lb unpeeled baby ginger (in
      1    oriental groceries) or
      1    peeled regular ginger
      1    (note: regular ginger tends
      1    to be stronger and tougher,
      1    but works
      1    quite well anyway)
      1    peel (if necessary), rinse,
      1    and pat dry.
      1    put in a bowl and coat with
      1    about a heaping tablespoon
      1    salt
      1    (preferably the pickling
      1    variety)
      1    (24 hours later:)
    1/2 c  sugar
      2 c  rice vinegar (unseasoned
      1    light)
      1 c  less 2 tablespoons water
      1    set in a cool place for 24
      1    hours

Instructions

Dissolve sugar in rice vinegar and water.  Put into a 6-cup resealable
glass jar (I use the kind with the lever-action wire closure and
rubber seal ring). Rinse the salt off the ginger and pat dry. Put
ginger into vinegar/sugar solution.  Close jar and refrigerate at
least a week.

The vinegar will turn the ginger a rosy pink.  Just before serving,
slice thinly with the grain.

You can keep a jar of this going indefinitely by replenishing the
ginger and vinegar/sugar solution as it is used.






  [Home]  Japanese Rosy Pickled Ginger  [Home]  
 


Title: Japanese Rosy Pickled Ginger
Yield: 1 Serving

Ingredients

      1 lb Unpeeled baby ginger (in
           Oriental groceries) or
           Peeled regular ginger
           (Note: regular ginger tends
           To be stronger and tougher,
           But works
           Quite well anyway)
           Peel (if necessary), rinse,
           And pat dry.
           Put in a bowl and coat with
           About a heaping tablespoon
           Salt
           (preferably the pickling
           Variety)
           (24 hours later:)
    1/2 c  Sugar
      2 c  Rice vinegar (unseasoned
           Light)
      1 c  Less 2 tablespoons water
           Set in a cool place for 24
           Hours

Instructions

Dissolve sugar in rice vinegar and water.  Put into a 6-cup resealable
glass jar (I use the kind with the lever-action wire closure and rubber
seal ring). Rinse the salt off the ginger and pat dry. Put ginger into
vinegar/sugar solution.  Close jar and refrigerate at least a week.

The vinegar will turn the ginger a rosy pink.  Just before serving, slice
thinly with the grain.

You can keep a jar of this going indefinitely by replenishing the ginger
and vinegar/sugar solution as it is used.

- - - - - - - - - - - - - - - - - -

  Preparation Time:  0:00






  [Home]  Japanese Salad Dressing  [Home]  
 


Title: Japanese Salad Dressing
Yield: 6 Servings

Ingredients

           3/4 cup red miso
      3 tb sugar
      3 tb mirin (japanese rice wine)
      2 tb hot water
      2 ts light soy sauce
           1/4 teaspoon sesame oil
      1 tb toasted sesame seeds
           1/2 head iceberg lettuce, 
           -torn
      1 ea carrot, thinly sliced

Instructions

In a small bowl, combine miso and sugar. Add mirin, water, soy sauce,
sesame
oil, and sesame seeds. Stir until well blended. Serve over lettuce and
carrot slices. Toss to combine.
The pungent miso also adds vitamins, protein, and nutrients to this
healthy,
low-fat dressing, which contains just a 1/4 teaspoon of sesame oil. Serve
drizzled on top of a simple salad of iceberg lettuce and shaved carrots.

Yields: 1 cup






  [Home]  Japanese Salad  [Home]  
 


Title: Japanese Salad
Yield: 2 Servings

Ingredients

      1    carrot, cut into thin
      1    julienned strips
    1/2    green pepper, also cut into
      1    thin julienned strips
      1    some mung bean sprouts- i
      1    used about 2 c. or so.

Instructions

Boil water.  Throw in carrot and let cook for a minute or two. Add
pepper and sprouts.  Turn off heat when water reboils. (I let it sit
a few minutes at this step and it was fine, still crispy). Drain the
vegies and rinse with cold water.  Chill.

Before eating toss with dressing:

~ 1 T. soy sauce - 2 T. rice wine vinegar - 1 t. sesame oil - sesame
seeds (for looks mostly)

I found I still had most of the dressing left in the bottom of the
dish, so not all of the sesame oil was consumed.

Source: This is modified from a recipe I found in the Orlando Sentinel
while on vacati on.

This makes enough for 2 side dishes or 1 large meal (for me). YMMV.

Posted by Christel=Reeve%SQA%Banyan@magnolia.banyan.com to the Fatfree
Digest [Volume 15 Issue 7] Feb. 7, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80 






  [Home]  Japanese Simmered Pork Roast  [Home]  
 


Title: Japanese Simmered Pork Roast
Yield: 6 Servings

Ingredients

      3 lb pork shoulder roast
      1 tb cooking oil
  1 3/4 c  water
      6    green onions, cut in 1 
           -pieces
    3/4 c  sake or dry white wine
    1/3 c  light soy sauce
      3 tb grated gingerroot
      1    hot cooked rice

Instructions

Trim excess fat from pork. Pour cooking oil into a wok or large skillet.
Preheat over medium-high heat. Quickly brown the meat on all sides in the
hot oil. Add the water, onion, sake, soy and ginger. Bring to boiling.
Reduce heat. Simmer, covered until the meat is tender (may be around 2 1/4
hours). Strain the juices and skim off fat. Serve juices with sliced meat
over hot cooked rice

Notes: This is great left over in stir fried rice or noodles.
Per serving: 771 Calories; 67g Fat (78% calories from fat); 32g Protein;
11g Carbohydrate; 121mg Cholesterol; 136mg Sodium

Posted to MasterCook Digest V1 #349

Recipe by: Better Homes and Gardens

From: bsparks@ix21.ix.netcom.com (Brent and Lois Sparks)

Date: Sat, 21 Dec 1996 06:55:01 +0730






  [Home]  Japanese Skewered Lamb (Low Cal)  [Home]  
 


Title: Japanese Skewered Lamb (Low Cal)
Yield: 8 Servings

Ingredients

      2 lb lean boneless lamb
    1/4 c  soy sauce
      1 tb honey
      2 tb vinegar
      2 tb sherry
      2 ea garlic cloves
    1/4 ts ground ginger
  1 1/2 c  bouillon

Instructions

Before cooking:  Cut the lamb into strips that are 1/8 inch thick,
1/2 inch wide and 3 inches long across the grain. Combine the
remaining ingredients (crushing the garlic with a garlic press), and
pour the mixture over the meat.  Turn the meat to coat it well and
let it stand uncovered for 1 hour at room temperature - or covered
overnight in the refrigerator. Turn the meat occasionally so it gets
seasoned evenly. Weave the meat onto skewers. Broil them about 4
inches from the heat source for about 2 minutes on each side. Makes 8
servings. Calories per serving: 248






  [Home]  Japanese Skewered Lamb  [Home]  
 


Title: Japanese Skewered Lamb
Yield: 8 Servings

Ingredients

      2 lb lean boneless lamb
    1/4 c  soy sauce
      1 tb honey
      2 tb vinegar
      2 tb sherry
      2    garlic cloves
    1/4 ts ground ginger
  1 1/2 c  bouillon

Instructions

Before cooking:  Cut the lamb into strips that are 1/8 inch thick,
1/2 inch wide and 3 inches long across the grain. Combine the
remaining ingredients (crushing the garlic with a garlic press), and
pour the mixture over the meat.  Turn the meat to coat it well and
let it stand uncovered for 1 hour at room temperature - or covered
overnight in the refrigerator. Turn the meat occasionally so it gets
seasoned evenly. Weave the meat onto skewers. Broil them about 4
inches from the heat source for about 2 minutes on each side. Makes 8
servings. Calories per serving: 248






  [Home]  Japanese Soy Vinegar Dressing  [Home]  
 


Title: Japanese Soy Vinegar Dressing
Yield: 1 Servings

Ingredients

      1 tb light soy sauce
      2 tb rice vinegar
      3 tb dashi (japanese stock)
    1/2 ts grated fresh ginger

Instructions

This is a basic vinaigrette-style dressing that works well with shredded
vegetables.

IN A BOWL, whisk together the ingredients. Toss with salad ingredients and
serve chilled or at room temperature.

Makes 3/4 Cup






  [Home]  Japanese Soy-Vinegar Dressing  [Home]  
 


Title: Japanese Soy-Vinegar Dressing
Yield: 1 Servings

Ingredients

      1    no ingredients

Instructions

1 T  light soy sauce
2 T  rice vinegar
3 T  stock
1/2 t  fresh ginger

This is a basic vinaigrette-style dressing that works well with
shredded vegetables.

IN A BOWL, whisk together the ingredients. Toss with salad
ingredients and serve chilled or at room temperature. Makes 3/4 Cup






  [Home]  Japanese Spring Rolls  [Home]  
 


Title: Japanese Spring Rolls
Yield: 1

Ingredients

      1    garlic
      1    black pepper
      1    lemon juice
      1    japanese soy sauce
      1    grape seed oil
      1    japanese salad leaves
      1    mushrooms
      1    french pastry
      1    scallops
      1    rock shrimp

Instructions

First make the dressing. Mix together the garlic, black pepper, lemon
juice, Japanese soy sauce, blend together with grape seed oil and whisk
with a blender.

Use very thin French pastry and cut into triangles.

Chop scallops and rock shrimp and add pepper. Place Japanese salad leaves
on to the pastry placing the shrimp on top and sliced mushrooms.

Fold tightly and deep fry for 2-3 minutes. Make sure the oil is at least
190 degrees. Place the dressing in a cocktail glass and place the two
hariaki into the glass dipping into the dressing.

To garnish place caviar on to the spring rolls, decorate with gold leaf.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.






  [Home]  Japanese Steak Salad With Sesame Dressing  [Home]  
 


Title: Japanese Steak Salad With Sesame Dressing
Yield: 4 Servings

Ingredients

      1 lb boneless beef top sirloin 
           -steak, cu; t into 1 pieces
      3 c  napa cabbage and romaine 
           -lettuce, s; liced 1/4 thick
    1/2 c  carrots; thin diagonally 
           -sliced
    1/2 c  radishes; thinly sliced
    1/2 c  cucumber; thinly sliced
      1 c  hot cooked rice
     24    snow pea pods; blanched
      1    sesame marinade and dressing

Instructions

Prepare Sesame Marinade and Dressing. Place beef top sirloin steak in
plastic bag; add reserved 1/3 cup marinade from Sesame Marinade and
Dressing, turning to coat. Close bag securely and marinate in refrigerator
2 hours, turning once. Remove steak from marinade; discard marinade. Place
steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat.
Broil 16 to 21 minutes for rare to medium, turning once. Let stand 5
minutes. Trim excess fat from steak; carve steak into thin slices.
Meanwhile combine napa cabbage, lettuce, carrots and radishes; place equal
amounts of salad mixture on 4 individual plates. Arrange equal amount of
cucumber slices in circle at top of salad mixture. Mound 1/4 cup rice on
top of each cucumber circle. Fan pea pods around both sides of rice.
Arrange steak slices in spoke fashion on salad greens, radiating down from
rice.

Serving Ideas : Serve salad with Sesame Dressing.

NOTES : A boneless beef top sirloin steak will yield four 3-ounce cooked,
trimmed servings per pound.

Recipe by: National Cattlemen's Beef Association & Susan Parenti

Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "Yolanda de
Ortega"  on Sep 23, 1997






  [Home]  Japanese Steamed Tofu And Vegetables  [Home]  
 


Title: Japanese Steamed Tofu And Vegetables
Yield: 4

Ingredients

    1/4 c  soy sauce
  1 1/2 tb mirin or rice wine
      1 ts rice wine vinegar
      1 tb minced fresh gingerroot
      1 tb minced garlic
     32 oz firm tofu; drained
      1    and cut into 1-inch cubes
      3 c  broccoli florets; small 
           -pieces
      3 c  cauliflower florets; small 
           -pieces
      2 c  thinly sliced carrots
      4    scallions; thinly sliced

Instructions

DIRECTIONS:

1. Bring an inch or so of water to boil in pot fitted with steamer basket
or insert. Cut four 12-inch squares of aluminum foil and lay them flat on
work surface (or see Note below).

2. Combine soy sauce, mirin, vinegar, ginger, and garlic in large bowl.
Add tofu to marinade and toss gently. Place one quarter of tofu cubes and
marinade in center of each piece of foil. Crimp foil together to create
four sealed packets.

3. Place broccoli, cauliflower, and carrots in steamer basket or insert.
Place tofu packets over vegetables and steam over medium heat for 8 to 10
minutes, or until vegetables are tender.

4. Transfer each packet to shallow bowl. Carefully snip packet open with
clean kitchen shears (to avoid burning yourself) and slide tofu and juices
into bowl. Surround tofu with vegetables and garnish with scallions.
Serve immediately.

Note: if you don't wish to wrap food in aluminum foil, use four small
covered heatproof bowls that will fit on your steamer rack.

PER SERVING: 192 cals, 22 g protein, 3 g fat, 22 g carbs, 8 g fiber, 879
mg sodium, 213% vitamin A, 177% vitamin C, 15% calcium. Estimated by
publisher

*Recipe from "Eating for a Healthy Glow," By Victoria Abbott Riccardi in
Natural Health Magazine, March 1999.

NOTES : This light yet flavorful Asian dish contains vitamin A-rich
carrots, vitamin C-rich cauliflower, and broccoli, which is a
terrific source of both vitamins.  The tofu supplies lots of
low-fat protein in addition to iron and zinc.  Garlic is a good
source of selenium.  14% cff

Recipe by: Natural Health, March 1999*

Converted by MM_Buster v2.0l.






  [Home]  Japanese Stir Fry With Pork  [Home]  
 


Title: Japanese Stir Fry With Pork
Yield: 2 Servings

Ingredients

     10 oz (1 pkg) frozen stir-fry
      1 ts Oil
           Japanese vegetables with
    1/2 ts Cornstarch
           Seasonings
      2 ts Dry sherry
      1    Boneless pork chop; cut into
      1 ts Soy sauce
           Julienne strips
      2 c  Hot cooked rice
      1    Empty frozen vegetables into

Instructions

packet. Add pork and oil to vegetables. Cover with lid or vented plastic
wrap and microwave on high three minutes. 2>. Empty contents of seasoning
packet into a small bowl. Stir in cornstarch; blend in sherry and soy
sauce. Stir mixture into vegetables; recover. Microwave on high three to
four minutes; or until vegetables are crisp tender and pork is no longer
pink. Stir and serve over rice.

- - - - - - - - - - - - - - - - - -

  Preparation Time:  0:00






  [Home]  Japanese Stuffed Mushrooms  [Home]  
 


Title: Japanese Stuffed Mushrooms
Yield: 6 Servings

Ingredients

      1    Inch cube fresh ginger
      1    Egg (medium)
     10 oz Chicken, skinned, minced
      3    Blades fresh chives
           Or 1 spring onion, chopped
           Freshly ground black pepper
     18    Large well formed mushrooms
      1 tb Vegetable oil
      6 tb Japanese soy sauce (shoyu)
      2 tb Distilled white vinegar OR
      3 tb Japanese rice vinegar

Instructions

Peel the ginger and grate it finely.  Collect it all on your fingertips.
Hold it over a bowl and squeeze out the juice.  Discard the ginger pulp,
keeping the juice.  Break the egg into the same bowl and beat it lightly.
Add the minced chicken and black pepper to taste.  Fienely chop about 2
teaspoons of fresh chives or spring onion and add to the stuffing.  Mix
gently. Gently break of the mushroom stems. Wipe the mushroom caps with
damp kitchen paper. Stuff each mushroom cavity with a heaped teaspoon of
the chicken mixture, flattening out the top. Put the oil into a large
non-stick frying pan and set it over a medium-high heat. When it is hot,
put in the mushroom caps, stuffed side down. Cook for 4-5 minutes or until
lightly browned.  Turn the cups over and turn the heat down to medium.
Cover the pan and cook for 3-4 minutes. Meanwhile mix the soy sauce and
vinegar in a bowl. Put three caps on to each of six individual salad
plates, stuffed side up. Spoon an equal amount of sauce over each plate of
mushrooms.  Serve hot with english mustard to dip in.

- - - - - - - - - - - - - - - - - - -

Per serving: 321 Calories (kcal); 36g Total Fat; (100% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

  Preparation Time:  0:00






  [Home]  Japanese Style Marinated Mushrooms (Ken Hom)  [Home]  
 


Title: Japanese Style Marinated Mushrooms (Ken Hom)
Yield: 4 Servings

Ingredients

      1 lb small button mushrooms
           ***MARINADE***
    2/3 c  sake
           (rice wine or dry sherry)
      2 tb soy sauce
      2 ts sugar
      1 tb white rice vinegar; or
           cider vinegar
    1/2 ts salt
           ***GARNISH***
      2 tb scallions; finely chopped

Instructions

INTRO: *Serves 4. *What could be easier than a dish that requires no
cooking? Well, almost no cooking: the marinade must be heated and it in
turn "cooks" the mushrooms overnight. This simple and delicious appetizer
also makes a splendid side dish for roasted meats.

PREP: Place the marinade ingredients in a small pan and simmer for about 5
minutes. Allow to cool thoroughly. Combine the cooled marinade with the
whole mushrooms and let them marinade overnight.

When ready to serve the mushrooms, drain them and discard the marinade.

Source: Asian Vegetarian Feast (HardCover 1988) by Ken Hom. William Morrow
and Company, Inc. New York. ISBN: 0-688-07753-6. Reprint: trade paper 1997.

dec 1997 kitpatH and Buster

- - - - - - - - - - - - - - - - - -

  Contributor:  Asian Vegetarian Feast (1988)

  Preparation Time:  0:00






  [Home]  Japanese Style Pickled Ginger  [Home]  
 


Title: Japanese Style Pickled Ginger
Yield: 1 Servings

Ingredients

      1    see instructions

Instructions

The best for pickling are the tender "stem ginger" pieces, generally
available about midsummer in areas where there are large Asian populations.
This has barely any skin, as it is still in the baby stage and has a faint
tinge of pink where the stems have been trimmed. In lieu of the baby
ginger, you may use the older rhizomes, but please make sure that it is
very fresh and that no withering or molding is evident.

This recipe is from the book, Fancy Pantry...one of my very favorite books
of doodads... 1 pound tender young ginger or twice as much older stemmed
1 1/2 T pickling salt 1 1/2 c rice vinegar or distilled white vinegar 3/8 c
water 3/8 c sugar 1. To prepare young ginger: break the pieces at the
joints and trim off any discolored or withered pieces. Scrape off the skin
with a sharp knife. Wash pieces and pat dry.

2. To prepare more mature ginger, peel using a hand-held bladed peeler,
then peel the tender outer layers using the peeler. Move to another section
when you encounter the pulpy center of the rhizome.

3. Combine the ginger and salt in ceramic or stainless steel bowl, turning
the pieces to coat with salt. Cover and set aside for 24 hours, turning the
pieces a few times in that period.

4. Drain the ginger and discard the liquid. Dry the ginger thoroughly and
place in a clean quart jar or two pint jars (canning jars are not
necessary).

5. Stir together vinegar, water and sugar until sugar is dissolved, then
pour over ginger pieces, covering by at least 1/2 inch. Cover with a lid,
label and refrigerate. Ready to eat in a week...slice off thin pieces with
the swivel bladed peeler. From: Sandee Eveland Date: Mon, 07-1

Posted to JEWISH-FOOD digest by Nancy Berry  on Oct
12, 1998, converted by MM_Buster v2.0l.






  [Home]  Japanese Style Potato Salad  [Home]  
 


Title: Japanese Style Potato Salad
Yield: 4 Servings

Ingredients

      1 lb russet potatoes
    1/2    cucumber
    1/2 sm onion thin sliced
      1 ts yellow or dijon mustard
      3 lg sandwich sliced of ham
      1    cut into small squares
    1/2 c  mayonnaise
      1    salt and pepper
      1    optional: sliced apples

Instructions

Boil unpeeled potatoes. Cut cucumber lengthwise and remove seeds and
cut into thin slices and place in bowl. add salt. cut onion in thin
slices and soak in cold water until youUre ready to use them. Remove
skins from cooked potatoes and cut potatoes lengthwise into pieces 1
inch wide. Drain cucumber and drain onions well. Place all
ingredients into large bowl and mix well. Adding apple slices will
surprise your taste buds. this potato salad tastes very similar to
the one you would buy in Japan.






  [Home]  Japanese Style Tuna On Potato Rosti With Wasabi Sauce  [Home]  
 


Title: Japanese Style Tuna On Potato Rosti With Wasabi Sauce
Yield: 4

Ingredients

  ----------------------------MARINADE----------------------------------
      4    175 g tuna steaks; 
           -(approximately 2.5cm
      1    ; / 1 inch thick)
      4 tb sake
      4 tb soy sauce
      1 ts chilli oil
    1/2    lemon; (juice)
      1 tb vegetable oil
  
  --------------------------POTATO ROSTI--------------------------------
    450 g  baking potatoes; (peeled and
      1    ; par-boiled)
      1    salt and freshly ground 
           -black peppe; r
      2 tb clarified butter; (for 
           -frying)
      1    oil for frying
  
  -------------------------CUCUMBER SALSA-------------------------------
    1/2    cucumber
    1/2    red onion; (peeled and cut 
           -into
      1    ; very thin wedges)
      1 ts sugar
      1 tb hot water
    1/2    lemon; (juice)
      2 tb rice wine vinegar
      1    red chilli; (de-seeded and
      1    ; thinly sliced)
  
  --------------------------WASABI SAUCE--------------------------------
      2 ts wasabi paste
     90 ml natural yoghurt
    1/2    lemon; (juice)

Instructions

1. Place all the marinade ingredients in a bowl and mix together well.
Add the tuna, cover and refrigerate for at least 4 hours.

2. Prepare the salsa. Cut the cucumber in half lengthways, remove the
seeds with a spoon, cut each half into thirds and then thinly slice. Cut
the red onion into thin wedges. To make the dressing, dissolve the sugar
in a little hot water, add the lemon juice and rice wine vinegar and mix
together well. In a small bowl, mix together the cucumber, red onion and
red chilli. Add the dressing and toss all the ingredients together

3. Mix together the wasabi, natural yoghurt and lemon juice

4. Meanwhile, prepare the rosti. Grate the cold potatoes and mould into
4 balls, flatten slightly. Heat the oil in a frying pan, add the potatoes
and cook for 2 to 3 minutes on each side

5. Heat a griddle pan and cook the tuna steaks for 4 minutes on each
side, or until just opaque in the centre.

6. Place the rosti on four serving plates, place the tuna steaks on top
and arrange a pile of cucumber salsa by the side. Serve with the wasabi
sauce.

Converted by MC_Buster.

NOTES : Chef:Amanda Grant

Converted by MM_Buster v2.0l.






  [Home]  Japanese Style Turkey Kabobs  [Home]  
 


Title: Japanese Style Turkey Kabobs
Yield: 5

Ingredients

      1 pk boneless fresh turkey  
           -drumstick st; eaks, about  
    1/2 c  dry sherry
    1/4 c  sugar
    1/4 c  soy sauce
    1/2 ts pepper; freshly ground
      1    d garlic powder
      3 sm zucchini; cut into chunks
      3    pineapple slices; fresh  
           -about 3/4 inch thi
      3 sm onions; cut into quarters
      5    wooden skewers; or metal  14
           - inches long

Instructions

In small saucepan, combine sherry, sugar, soy sauce, pepper and garlic
powder. Cook and stir over med high heat until sugar is dissolved; cool.
Cut each turkey drumstick steak lengthwise into 4 strips; place in 9x13
pan. Pour sherry mixture over turkey. Cover; refrigerate at least 3
hours,
turning occasionally. Drain turkey, reserving marinade. Fold turkey
pieces
in half crosswise. Alternate turkey, zucchini, pineapple and onions on
skewers. Brush with reserved marinade. Grill or broil about 6 inches
from
heat 12-17 mins or until turkey is browned, turning and brushing
occasionally with marinade. Per serving: 197 cals, 16% cals from fat,
26g
prot, 13g carb, 4g fat, 101mg chol, 199mg sodium. From The Turkey
Store's A
Fresh Approach Cookbook

Per serving: 150 Calories (kcal); 1g Total Fat; (3% calories from fat); 3g
Protein; 29g Carbohydrate; 0mg Cholesterol; 832mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 0
Fat; 1/2 Other Carbohydrates

By Foodlore/Recipe Exchange INTERNET:EAT-L@LISTSERV.VT.EDU      To: ,
converted by MM_Buster v2.0n.






  [Home]  Japanese Sukiyaki  [Home]  
 


Title: Japanese: Sukiyaki
Yield: 1 Serving

Ingredients

      1 ts sesame oil
      4 lb lean beef; 1/2 inch strips
    1/2 c  soy sauce
      1    bundle green onions; 
           -coarsely chopped
      1    box fried tofu; cut into 16 
           -pieces
      1 c  fresh mushrooms; chopped
      1    bundle spinach; chopped
    1/2 ts fresh garlic; minced
    1/2 ts fresh ginger; minced
      1 tb white pepper
      1 lb potato noodles*
      6    raw eggs; whisked **

Instructions

*(cooked until clear, then drained) **Optional
1 Preheat wok on high. Add oil. 2 Cook meat until well done. 3 Add soy
sauce, onion, tofu, mushrooms, spinach, ginger, garlic, white pepper and
potato noodles. Combine well. 4 Divide evenly into six serving dishes. 5
Served with steamed rice.
May be served with whisked raw eggs in side bowls for dipping.

- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 4351 Calories; 285g Fat (60%
calories from fat); 388g Protein; 43g Carbohydrate; 1108mg Cholesterol;
9176mg Sodium

_____

  Preparation Time:  0:00






  [Home]  Japanese Sushi & Miso Soup  [Home]  
 


Title: Japanese Sushi & Miso Soup
Yield: 1

Ingredients

  ------------------------------SUSHI-----------------------------------
      1    cooked octopus
      1    cooked prawns
      1    raw tuna
      1    salmon caviar
      1    japanese sticky rice
      1    lava seaweed
      1    wasabi
      1    asparagus
      1    shiitake mushrooms
  
  ----------------------------MISO SOUP---------------------------------
      1    chicken stock
      1    diced tofu
      1    chopped seaweed
      1    soy sauce
      1    shiitake mushrooms

Instructions

Sushi (Recipe 1): Pour cooked rice into tray. Finely slice the salmon and
tuna. Put seaweed down on a sushi mat and press rice down on to it.

Slice mushrooms and asparagus into pieces and lay along the rice.

Add the wasabi. Roll the sushi and cut into slices.

Serve with salmon caviar, wasabi and soy.

Sushi (Recipe 2): Squeeze the rice into balls and press the prawns, tuna
or salmon into the top

Miso Soup: Boil the chicken stock in a wok. Chop the seaweed and
mushrooms and put in a bowl with the tofu.

Pour the chicken stock over the top and serve.

DISCLAIMERc Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.






  [Home]  Japanese Sushi  [Home]  
 


Title: Japanese Sushi
Yield: 1

Ingredients

      1    cooked octopus
      1    cooked prawns
      1    raw tuna
      1    salmon
      1    salmon caviar
      1    japanese sticky rice
      1    lava seaweed
      1    wasabi
      1    asparagus
      1    shiitake mushrooms

Instructions

Recipe one: Pour cooked rice into a tray. Finely slice the salmon and the
tuna.

Put the seaweed onto a sushi mat and press rice down onto it.

Slice the mushrooms and asparagus pieces and lay along the rice. Add the
wasabi. Roll the sushi and cut into slices. Serve with salmon caviar,
wasabi and soy.

Recipe two: Squeeze the rice into balls and press the prawns, tuna or
salmon into the top.

DISCLAIMERc Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.






  [Home]  Japanese Sushi2  [Home]  
 


Title: Japanese Sushi2
Yield: 1

Ingredients

      1    cooked octopus
      1    cooked prawns
      1    raw tuna
      1    salmon
      1    salmon caviar
      1    japanese sticky rice
      1    lava seaweed
      1    wasabi
      1    asparagus
      1    shittake mushrooms

Instructions

Pour cooked rice into a tray. Finely slice the salmon and the tuna. Put
seaweed down on a sushi mat and press rice down onto it. Slice the
mushrooms and asparagus into pieces and lay along the rice. Serve with
salmon caviar, wasabi and soy.

DISCLAIMERc Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.






  [Home]  Japanese Tea Ice Cream  [Home]  
 


Title: Japanese Tea Ice Cream
Yield: 6 Servings

Ingredients

      4    egg yolks
    3/4 c  granulated sugar
      2 ts soy sauce
  1 2/3 c  heavy cream
    1/3 c  + 1 t strongly brewed green 
           -tea

Instructions

From: MeLizaJane 

1.Beat egg yolks with sugar and soy sauce in a bowl.

2.Scald the cream; take off heat and stir in the cold tea. Add egg mixture
and cook over very low heat, stirring constantly until mixture thickens.

3.Either sieve the mixture, or put in blender, then freeze it. Stir the
mixture a few times for a smoother texture.

4.When mixture is partially frozen, break up the crystals by stirring. The
ice cream should be served soft.

Posted to recipelu-digest by jeryder@juno.com on Mar 29, 1998






  [Home]  Japanese Tempura  [Home]  
 


Title: Japanese Tempura
Yield: 1 Servings

Ingredients

      1    koromo ( batter )
      1    egg beaten
      1 c  cold water
      2 tb dry white wine
      1 c  flour
      1    tentsuyu(dipping sauce)
      1 tb dashi no moto( fish stock)
      1 c  water
      2 tb mirin( sweet rice wine )
      1    or 1 tbs sugar
      2 tb sake ( or dry white wine )
    1/4 c  soy sauce
      1    ginger root to taste
      1    vegetables & fish: ex:
      1    carrots, onions, mushrooms
      1    peppers, zucchini, snow pea,
      1    squash, eggplant etc. etc.
      1    okra
      1    shrimps, crab, scallops,
      1    squid, cod. etc. etc.

Instructions

Before you begin here a few essential tips to remember: you'll need a
deep thick wall pan ( wok o.k.  ), filled with 1 inch of peanut oil
preferred ( Never lard or shortening ),slice vegetables thin enough
for even cooking, fry in small batches and never crowd, and have the
temperature of the oil from 340 for vegetables or 360 degrees for
fish. Cold water in batter is a must to keep the flour from being
sticky.Do a trial try of frying so you'll know how long vegetables or
fish need to cook.Author did not mention poultry but I surmise it
would be cooked as the fish is.Vegetables and fish were the initial
things cooked this way in the history of tempura due to their trade
with the Portuguese and Dutch merchants.

Make the batter: Beat egg with water. Mix in flour and whisk quickly.
Set aside. Make the tempura dip: Boil the dashi no moto ( this is a
dried soup stock from fish or poultry usually contained in tea bag
type of packing )in the water for 2 or 3 minutes. Turn off the heat
and add all the remaining ingredients. Prepare the vegetables or fish
but cutting into rings, strips, cubes etc.For fish, dredge in flour
before dipping in batter. Vegetables are just dipped into the batter.
Let excess batter drip off with either fish or vegetables.( meanwhile
you will have had the oil preheated in the pan to the right
temperature for either fish or vegetables Drop into oil by hand or
use a tbs for vegetable cubes. Take the vegetables or fish out of the
oil when slightly browned. Serve the tempura with the Tentsuyu dip
along with rice.Place rice in a bowl, top with tempura and a few tbs.
of the tentsuyu dip. Or serve tempura over Japanese noodles ( soba ).
Note all Japanese ingredients may be found readily in most
supermarkets or gourmet grocers today.  Also, there are other
variations in frying tempura; this is one basic historic method.
Prior to using peanut oil, seseme seed oil was used mainly when
tempura first became popular in Japan, over 400 years ago.

http://www.simpleinternet.com/recipes/






  [Home]  Japanese Teriyaki Marinade  [Home]  
 


Title: Japanese Teriyaki Marinade
Yield: 1 1/2 Cups

Ingredients

    1/2 c  light soy sauce
    1/2 c  japanese cooking wine 
           -(mirin)*
    1/3 c  granulated sugar
      1    clove garlic, smashed and 
           -left whol; e
      1    piece fresh gingerroot 1 
           -inch cut i; n half
      1 tb honey
    1/2 ts japanese wasabi powder or
      1    1/4 ts. wasabi paste-optl.*

Instructions

In small saucepan, combine all ingredients; bring to a boil and cook
for a few minutes until syrupy.  Remove from heat; discard garlic and
ginger. Let cool.

Marinade food in about 3/4 cup of sauce for 20 minutes.  When ready to
cook, reheat remaining marinade and brush over food several times
during cooking and once again at end of cooking to glaze.  Makes 1
1/2 cups. *Available in Japanese food stores.  Delicious marinade for
salmon steaks, scallop kabobs, chicken, chicken livers and beef
steaks. Typed in MMFormat by cjhartlin@msn.com  Source: Canadian
Living Rush Hour Cookbook






  [Home]  Japanese Udon  [Home]  
 


Title: Japanese Udon
Yield: 6 Servings

Ingredients

      4 c  all-purpose or whole-wheat 
           -flour
      1 ts salt
      1    egg yolk
    1/2    to 2/3 cup cold water

Instructions

Sift flour and salt together into a large bowl. Add the egg yolk and
enough cold water to make a stiff dough. Knead thoroughly. Cover the
dough with a damp cloth and let it stand for 30 minutes. Sprinkle a
board and rolling pin with additional flour. Roll out the dough until
it is paper-thin. Fold the dough into a long, loose roll and cut it
crosswise into strips, 1/10 inch wide. When unrolled, the dough
strips should be at least 12 inches long. Cook for three or four
minutes in boiling salted water

If you have a pasta rolling machine use it instead.






  [Home]  Japanese Vegetable Salad  [Home]  
 


Title: Japanese Vegetable Salad
Yield: 4 Servings

Ingredients

    1/3 c  Soy sauce
      3 tb Rice-wine vinegar
      2 tb Sugar
      1 tb Sake
      2 ts Fresh lemon juice
      1 md Carrot; peeled
      1    Japanese cucumber
      1 sm Daikon; peeled
      3 tb Black sesame seeds

Instructions

In a small bowl, whisk together the soy sauce, rice-wine vinegar, sugar,
sake, and lemon juice.  Cut the carrot, cucumber, and daikon using the
green machine.  Combine vegetables in a medium bowl.  Pour dressing over
vegetables, and toss well to coat.  Divide salad among four bowls, and
sprinkle with sesame seeds to garnish.
Makes 4 servings.

Recipe Source:
Martha Stewart Living - 

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

- - - - - - - - - - - - - - - - - -

  Contributor:  Martha Stewart

  Preparation Time:  0:00






  [Home]  Japanese Vinaigrette  [Home]  
 


Title: Japanese Vinaigrette
Yield: 1

Ingredients

    1/2 c  white vinegar
    1/4 c  mirin
      8 ts rice vinegar
    1/2 ts soy sauce
      1 ts sesame oil
      2 tb sugar

Instructions

Put all the ingredients in a bowl and whisk until thoroughly blended.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9419 - INGRID CROCE

Converted by MM_Buster v2.0l.






  [Home]  Japanese Winter Vegetable Stew With Miso -Ww  [Home]  
 


Title: Japanese Winter Vegetable Stew With Miso -Ww
Yield: 4 Servings

Ingredients

      2 ts vegetable oil
      1 lb pressed tofu*; cubed
      2 lg potatoes; peeled and cubed
      2    carrots; cubed
      1 c  sliced daikon radish
      1    onion; diced
    1/2 c  mirin
    1/4 c  miso*
      1 tb sugar

Instructions

In a large nonstick skillet, heat the oil. Add the tofu; cook, stirring as
needed, until golden, 5-6 minutes. Add 2 cups water; bring to a boil. Stir
in the potatoes, carrots, daikon and onion; return to a boil. Reduce the
heat and simmer until the potatoes are tender, about 20 minutes. In a small
bowl, combine the mirin, miso, sugar and 1/4 cup of the vegetable cooking
liquid. Stir into the vegetable mixture.

SERVING PROVIDES: 1 Bread, 1 Fruit/Vegetable, 2 Protein/Milks, 80 Bonus
Calories.

PER SERVING: 301 Calories, 6 g Total Fat, 0 g Saturated Fat, 0 mg
Cholesterol, 658 mg Sodium, 41 g Total Carbohydrate, 7 g Dietary Fiber, 17
g Protein, 95 mg Calcium .

*MISO (Pronounced MEE-soh) is a highly nutritious fermented soybean paste
with a creamy consistency. It is used extensively in Japanese cuisine to
thicken and season dishes. The lighter miso is used in delicate soups,
sauces, and marinades, while the darker version is used in heartier dishes.
It is available in Asian markets as well as most natural foods stores.

*PRESSED TOFU (see recipe)

Recipe from Weight Watchers Versatile Vegetarian

(C) From Weight Watchers Light and Tasty Deluxe (C) 1997 The Learning
Company, Inc. Recipes Weight Watchers International, Inc., owner of the
registered trademark.

Notes: This is a real home-style Japanese stew. Daikon, also called
Japanese white radish, has the sharp taste and crisp texture of radish, but
it can grow to be more than one foot long. Look for it at Asian markets.
Mirin is a sweet rice wine common in Japanese kitchens; if it's
unavailable, substitute sweet sherry.

Recipe by: Weight Watcher's Versatile Vegetarian

Posted to EAT-LF Digest by KitPATh  on Feb 10,
1998






  [Home]  Japanese Winter Vegetable Stew With Miso  [Home]  
 


Title: Japanese Winter Vegetable Stew With Miso
Yield: 4 Servings

Ingredients

      2 ts vegetable oil
      1 lb pressed tofu; * cubed (see 
           -recipe)
      2 lg potatoes; peeled and cubed
      2    carrots; cubed
      1 c  sliced daikon radish
      1    onion; diced
    1/2 c  mirin
    1/4 c  miso
      1 tb sugar

Instructions

In a large nonstick skillet, heat the oil. Add the tofu; cook, stirring as
needed, until golden, 5-6 minutes. Add 2 cups water; bring to a boil. Stir
in the potatoes, carrots, daikon and onion; return to a boil. Reduce the
heat and simmer until the potatoes are tender, about 20 minutes. In a
small bowl, combine the mirin, miso, sugar and 1/4 cup of the vegetable
cooking liquid. Stir into the vegetable mixture.

SERVING PROVIDES: 1 Bread, 1 Fruit/Vegetable, 2 Protein/Milks, 80 Bonus
Calories.

PER SERVING: 301 Calories, 6 g Total Fat, 0 g Saturated Fat, 0 mg
Cholesterol, 658 mg Sodium, 41 g Total Carbohydrate, 7 g Dietary Fiber, 17
g Protein, 95 mg Calcium .

*MISO (Pronounced MEE-soh) is a highly nutritious fermented soybean paste
with a creamy consistency. It is used extensively in Japanese cuisine to
thicken and season dishes. The lighter miso is used in delicate soups,
sauces, and marinades, while the darker version is used in heartier
dishes. It is available in Asian markets as well as most natural foods
stores.

*PRESSED TOFU (see recipe)

Recipe from Weight Watchers Versatile Vegetarian

(C) From Weight Watchers Light and Tasty Deluxe (C) 1997 The Learning
Company, Inc. Recipes Weight Watchers International, Inc., owner of the
registered trademark.

>From: KitPATh 

- - - - - - - - - - - - - - - - - - -

Per serving: 252 Calories (kcal); 9g Total Fat; (32% calories from fat);
13g Protein; 28g Carbohydrate; 0mg Cholesterol; 658mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
1 Fat; 1/2 Other Carbohydrates

NOTES : This is a real home-style Japanese stew. Daikon, also called
Japanese white radish, has the sharp taste and crisp texture of
radish, but it can grow to be more than one foot long. Look for it
at Asian markets. Mirin is a sweet rice wine common in Japanese
kitchens; if it's unavailable, substitute sweet sherry.


Nutr. Assoc. : 0 5290 0 0 3035 0 1638 0 0

  Contributor:  Weight Watcher's Versatile Vegetarian

  Preparation Time:  0:00






  [Home]  Japanese-Style Carrot Sticks  [Home]  
 


Title: Japanese-Style Carrot Sticks
Yield: 1

Ingredients

      1 c  rice vinegar; (not seasoned)
    1/3 c  sugar
    1/2 ts salt
      1 lb carrots; cut into sticks

Instructions

In a saucepan cook vinegar, sugar, and salt over moderately high heat,
stirring occasionally, until sugar is dissolved and mixture is hot. Put
carrots in a heatproof ceramic or glass dish and pour vinegar mixture over
them. Marinate carrots, covered and shilled, at least 4 hours and up to 1
day.

Makes about 4 cups.

Gourmet May 1996

Converted by MC_Buster.

Per serving: 465 Calories (kcal); 1g Total Fat; (1% calories from fat); 4g
Protein; 122g Carbohydrate; 0mg Cholesterol; 1210mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 0 Fat;
5 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.






  [Home]  Japanese-Style Curry Rice  [Home]  
 


Title: Japanese-Style Curry Rice
Yield: 1 Servings

Ingredients

      1 md yellow onion; sliced
      2    whole potatoes; chunked (up 
           -to 3)
      2    carrots; diced
      1 c  whole mushrooms
    3/4 lb beef or other meat; cut in 
           -bite size pcs
      1    box curry roux; (japanese 
           -brand)
      1    serving freshly cooked warm 
           -rice

Instructions

Read the instruction on the box of commercial curry roux and find out what
ingredients you need first. You may increase or decrease the amount of
vegetables and meat by as much as 50% if you wish. However, the amount of
water you add should not be decreased. If the consistency of the curry stew
is too thick, adjust it by adding water at the end. The commercial curry
roux contains everything, so you do not need to add salt or pepper. Typical
ingredients are listed above.

Directions: Heat a deep pan and add one or two tablespoons of oil. Saute
the sliced onion over medium heat until it softens. Brown the meat
separately, then add it to the onion. Add water as specified, add a bay
leaf, and simmer for 2 hours. Then add the potatoes, carrots and mushrooms
and continue simmering. When the potates and carrots are tender add the
curry roux. Simmer gently for 15 minutes while stirring. Serve with rice.

~ - recipe courtesy of Hiroyuki Sato (71461.2100@compuserve.com)

Recipe by: Noriko's Kitchen

Posted to recipelu-digest by "Valerie Whittle"  on Feb
15, 1998






  [Home]  Japanese-Style Fried Zucchini With Sesame Seeds  [Home]  
 


Title: Japanese-Style Fried Zucchini With Sesame Seeds
Yield: 2 Servings

Ingredients

  ----------------------------DRESSING----------------------------------
      2 tb mirin
      2 tb rice vinegar
      1 ts soy sauce pref japanese
      1 tb white sesame seeds
      1 tb black sesame seeds
    1/2 ts salt
  
  ----------------------------ZUCCHINI----------------------------------
      1 lg zucchini
      1    flour for dusting
      1    vegetable oil for frying

Instructions

Combine all the ingredients for the dressing in a small bowl and mix
well. Set aside.

Cut the zucchini into thin sticks, about " by 2". Dust with flour.

Heat several inches of vegetable oil to 375F in a heavy skillet. Fry
the zucchini in batches until golden brown and quite crisp. Drain on
paper towels while you fry the rest.

When all the zucchini is fried, mound it on a serving platter and
drizzle it with the dressing. Serve immediately.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 63






  [Home]  Japanese-Style Ginger Salad Dressing  [Home]  
 


Title: Japanese-Style Ginger Salad Dressing
Yield: 3 Servings

Ingredients

      1 tb rice vinegar
      1 tb vegetable oil
      1 tb sesame oil
      1 tb grated fresh ginger
      1 ts soy sauce

Instructions

Mix well.

Recipe by: Ken Iisaka

Posted to recipelu-digest by "Valerie Whittle"  on Feb
15, 1998






  [Home]  Japanese-Style Oil And Vinegar Salad Dressing  [Home]  
 


Title: Japanese-Style Oil And Vinegar Salad Dressing
Yield: 2 Servings

Ingredients

      1 tb rice vinegar
      2 tb vegetable oil
      1 ts sesame oil
      1 ts soy sauce
      1    salt and pepper

Instructions

Mix well.

Recipe by: Ken Iisaka

Posted to recipelu-digest by "Valerie Whittle"  on Feb
15, 1998






  [Home]  Japanese-Style Rice Salad  [Home]  
 


Title: Japanese-Style Rice Salad
Yield: 6

Ingredients

      8 oz three-grain tempeh
      1    cut into 1/2-inch cubes
    1/4 c  tamari or reduced-sodium soy
           - sauce
    1/8 ts wasabi powder; (optional)
      2 tb dark sesame oil
      1 c  uncooked long-grain brown 
           -rice
    1/2 ts coarse salt
      1 c  fresh corn kernels; (from 2 
           -ears)
      3 tb rice vinegar
      1 tb mirin
      5 sm button or cremini mushrooms;
           - thinly sliced (3/4
      1    ; cup)
      4    radishes; julienned
      3 bn watercress
      1    peanut-miso dressing
      1    (see separate recipe)
      3 sm carrots; julienned
      1 c  julienned daikon

Instructions

6 SERVINGS DAIRY-FREE

In this salad, tempeh is marinated in sesame oil and tamari, brown rice is
dressed with rice vinegar and mirin, and watercress is tossed with a tasty
peanut sauce. Each component has its own interest and integrity and when
combined with the other elements creates a delightful summer treat.
Frozen
corn maybe substituted for the fresh.

In medium saucepan, bring 2 inches water to boil over high heat. Place
steamer basket 1n saucepan, add tempeh, cover and steam 20 minutes.
Meanwhile, in large bowl, mix tamari, wasabi powder if using, and sesame
oil. Add hot tempeh and mix well to coat. Set aside to marinate while
preparing rice.

In medium saucepan, bring 2 cups water to a boil. Add rice and salt and
return to a boil. Cover, reduce heat to low and simmer until water is
absorbed, about 35 minutes.

Preheat oven to 375 F. Remove rice from heat and let stand, covered, 10
minutes. Transfer rice to large bowl and fluff with fork.

Drain tempeh; spread on baking sheet. Bake, stirring occasionally, until
lightly browned on all sides, about 25 minutes.

Bring small saucepan of water to a boil. Add corn, cover and cook 2
minutes. Drain, rinse under cold running water and drain well. Set
aside.

In small bowl, whisk together vinegar and mirin. Gradually pour mixture
over rice while still slightly warm and mix gently to combine. When rice
reaches room temperature, add corn, mushrooms, radishes and tempeh and
toss
to blend.

Break thick stems off watercress; discard. Break remaining watercress in
half, wash, then dry thoroughly in salad spinner or with paper towels.
In
large bowl, toss watercress with Peanut-Miso Dressing.

Place rice salad and watercress on individual serving plates; garnish with
carrots and daikon. Alternatively, if salad is part of a buffet, place
rice salad and watercress side by side on large serving platter; arrange
carrots and daikon on separate plate.

PER SERVING: 317 CAL.; 15G PROT.; 12G TOTAL FAT (2G SAT. FAT); 42G CARB.;
0 CHOL.; 589MG SOD.; 4G FIBER

Converted by MC_Buster.

Per serving: 83 Calories (kcal); 5g Total Fat; (48% calories from fat); 2g
Protein; 10g Carbohydrate; 0mg Cholesterol; 178mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates

Recipe by: Vegetarian Times Magazine, August 1999, page 38

Converted by MM_Buster v2.0n.






  [Home]  Japanese-Style Steamed Fish  [Home]  
 


Title: Japanese-Style Steamed Fish
Yield: 2 Servings

Ingredients

      2    8 to 12 oz. scaled drawn
      1    porgies, flounder, or
      1    rainbow trout or four 4 oz.
      1    butterfish
      4    lemon slices
      2 tb snipped chives
  1 1/2 c  small whole fresh mushrooms
      2 tb soy sauce
      1 tb lemon juice
      1 tb water
      1 ts grated gingerroot

Instructions

1. In a large skillet place a large open steamer basket over 1 inch
water. Bring water to boiling, then reduce heat to a simmer.
Carefully place fish on the steamer basket.  Top with lemon slices
and chives, then add mushrooms.

2. Cover skillet.  Steam for 8 to 15 minutes or till fish is done.

3.  Meanwhile, for the dipping sauce, combine soy sauce, lemon juice,
water, and ginger root.  Serve the sauce on the side with steamed
fish and mushrooms.

*Better Homes and Gardens Fresh Fish Cookbook*

From : Wesley Pitts      1:117/110       Mon 14 Aug 95 19:07

From: Teri Chesser                    Date: 27 Feb 97 National
Cooking Echo Ž






  [Home]  Japanese  [Home]  
 


Title: Japanese
Yield: 1 Serving

Ingredients

      2 oz Brandy
  1 1/2 ts Orgeat Syrup
      1 tb Lime juice
      1 ds Bitters
      1    Lime peel twist

Instructions

Shake all ingredients (except lime peel) with ice and strain into a
cocktail glass.  Add the twist of lime peel and serve.

Recipe Source:
THE ALL DRINKS LIST  compiled by Andy Premaza


Formatted for MasterCook by Joe Comiskey, aka MR MAD  -
jpmd44a@prodigy.com   -or-   MAD-SQUAD@prodigy.net

06-13-1998

- - - - - - - - - - - - - - - - - -

  Preparation Time:  0:00






  [Home]  Jean B'S Korean Garlic Steak (6)  [Home]  
 


Title: Jean B'S Korean Garlic Steak (6)
Yield: 1 Servings

Ingredients

      2 lb steak; well trimmed, up to 3
    1/4 c  minced scallion
      2 tb minced garlic; (i don't use 
           -a press for
      2 tb dark oriental sesame oil
      2 tb sugar
      1 tb vinegar; (i use cider 
           -vinegar, but
      1 tb minced gingerroot
      3 tb soy sauce

Instructions

This is based on Korean recipes for Bul Gogi.

Combine garlic, oil, vinegar, gingerroot, sugar, and scallions. Marinate
meat overnight in frig. Add soy sauce just before broiling to desired
degree of doneness. Jean B.

Posted to TNT Recipes Digest by JB  on Apr 02, 1998






  [Home]  Jean B'S Korean Hamburgs  [Home]  
 


Title: Jean B'S Korean Hamburgs
Yield: 1 Servings

Ingredients

      1    300-gram cake of tofu; , 
           -(excess liquid drained)
    1/2 lb ground chicken or lean 
           -ground beef
      2    cloves garlic; pressed
      4    scallions; minced
      1 ts toasted ground sesame seeds
      2 ts dark oriental sesame oil
    1/4 ts salt
    1/8 ts pepper
      1 ts soy sauce; (i always use 
           -japanese so
      2 ds cayenne; (up to 4)

Instructions

This is pretty much Korean in origin. If you wanted to be really authentic,
you might dredge the burgers in flour, dip them in beaten egg, and fry them
in sesame oil (or, less authentically, oil flavored with a little sesame
oil).

Mash all the ingredients together (preferably squishing it with your hands)
til it is homogeneous. Spoon into a nonstick pans, forming burger shapes.
(The mixture is pretty soft.) You may want to have a little oil in the pan,
especially if you are using chicken. Cook about 5 minutes over medium-high
heat. Turn over carefully and cook til all juices have evaporated.

*I think this is the amount of tofu in one of those aseptic boxes. You can
use a little more or a little less; you don't have to be terribly precise.
I wouldn't recommend using the really firm tofu for this. Posted by Jean B.
to TNT.

Posted to TNT Recipes Digest by JB  on Mar 11, 1998






  [Home]  Jeanette'S Chinese Pickled Beets  [Home]  
 


Title: Jeanette'S Chinese Pickled Beets
Yield: 15 Servings

Ingredients

      3 cn small whole beets
      1 c  sugar
      2 tb cornstarch; rounded
      1 c  vinegar
     24    whole cloves
      3 tb ketchup
      3 tb cooking oil
      1 ts vanilla
  1 1/2 c  beet juice
      1 ds salt

Instructions

In a dutch oven or large skillet, mix sugar, cornstarch, vinegar, cloves,
ketchup, oil, salt, vanilla and beet juice. Slice beets into pan. Cook over
medium heat stirring constantly until thick. Simmer 15 minutes.

This is good hot served as a vegetable or cold as a salad served on
lettuce or as a relish.

Recipe serves 15 to 18; maybe divided in 1/3 for a family meal.

From .  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.






  [Home]  Jerk Pork Haitienne W Pickapeppa Sauce & Plantain Chips  [Home]  
 


Title: Jerk Pork Haitienne W/Pickapeppa Sauce & Plantain Chips
Yield: 4 Servings

Ingredients

      1    plaintain chips:
      1 qt peanut oil
      2 c  plantains -- diced in 1
      1    pieces
      1    salt
      1    for jerk pork:
  1 1/2 lb pork loin, trimmed, cut in 1
           - inch c; ubes
      1    salt
      1    black pepper -- freshly
      1    ground
    2/3 c  olive oil
      3 tb wet jerk seasoning
      1    mango, ripe, peeled, pitted
      1    cut in 3/4 cubes
      1    pineapple, ripe, peeled --
      1    cut in 3/4 cubes
      1    red onion -- cut in 3/4
      1    dice
      2    red bell peppers -- cut in
    3/4    dice
      1    pickapeppa hot sauce

Instructions

FOR CHIPS

Heat oil in heavy-bottomed skillet over medium heat to 350-deg. F.

Fry plantain pieces 2 minutes; drain on paper towels.  Flatten pieces
between 2 sheets of parchment paper to a thickness of 1/4".  Return
plantains to skillet; continue to fry until golden.

Remove.  Drain on paper towels; transfer to sheet pan lined with
parchment; sprinkle with salt.

FOR JERK PORK

Rub pork with salt and pepper; reserve.

Heat 3 TBSP olive oil in a skillet over medium heat; stir in 1/2 TBSP
jerk seasoning.  Add mango, pineapple, onion, and peppers; saute 5
minutes or until they soften.

Remove fruit and vegetables from skillet; cool.

Using bamboo skewers soaked in cold water (to prevent scorching), make
kebobs by alternately skewering pork, fruits, and vegetables.  Place
kebobs in shallow dish.

Mix remaining olive oil with 2 1/2 TBSP jerk seasoning; pour over
kebobs. Cover; marinate overnight.

To serve, grill kebobs over hardwood fire to desired doneness.  Serve
2 per person; garnish with plantains; serve Pickapeppa hot sauce on
the side.

NOTES : Can be scaled up in direct proportion.

Frm. Food Arts/Sep 96 Recipe By: Chef Marc Murphy, The Greatest Bar on
Earth

From: Inagaddadavida                  Date: 11 Dec 96 Chile-Heads
List Ž






  [Home]  John Dory With Chinese Broccoli  [Home]  
 


Title: John Dory With Chinese Broccoli
Yield: 2

Ingredients

    400 g  chinese broccoli; about (14 
           -oz)
      1 ts peanut oil
      2    pieces john dory fillet; 150
           - g (5 oz) each,
      1    ; skinned
    1/2 tb low-salt soy sauce
    1/4    lemon; juice of
      2    spring onions; cut in 1 cm 
           -(1/3
      1    ; in) pieces
      1    a little freshly ground 
           -black peppe; r, optional

Instructions

Trim hard broccoli stalks and wash broccoli well. Bring a saucepan of cold
water to the boil and cook broccoli for 3 minutes. Drain

Heat oil in a non-stick frypan. Cook John Dory, 2 1/2 minutes, then turn
and
cook the second side for 2 1/2 minutes. Transfer fillets to a plate.

Add soy sauce and lemon juice to frypan. Add spring onions and broccoli and
stir to season broccoli.

Serve broccoli around fish and spoon sauce and spring onions over the
fillets.
Season with black pepper and serve.

Converted by MC_Buster.

Per serving: 26 Calories (kcal); 2g Total Fat; (69% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.






  [Home]  John Hartman'S Indianapolis Baked Beans  [Home]  
 


Title: John Hartman'S Indianapolis Baked Beans
Yield: 10 Servings

Ingredients

      2 lb dry navy beans
      6 tb sugar
      2 ts dry mustard
    1/2 ts black pepper
  1 1/4 lb smoked pork jowl
    2/3 c  molasses
      4 ts salt
      1    hot water

Instructions

Soak beans overnight in a saucepan.  In the morning, add more water,
if necessary, to cover and parboil beans for 10 minutes.  Then run
cold water through beans in a colander or strainer.  Cut pork jowl in
one-inch cubes, leaving skin on.  The quantity of the pork may be
decreased if desired without affecting flavour.  Spread half of the
cubed pork on the bottom of the bean pot (a traditional stoneware 2-3
quart pot is perfect). Put beans in pot. Cover with the rest of the
pork. Mix other ingredients with hot water. Pour over the beans. Add
enough water to make level with the beans. Bake in a 300 F. oven for
6 hours. Add water while cooking to keep moist.

John Hartman Indianapolis, IN.   U/L to NCE by Burt Ford 3/97.






  [Home]  Jook- Chinese Thick Rice Soup  [Home]  
 


Title: Jook, Chinese Thick Rice Soup
Yield: 4 Servings

Ingredients

    1/2 c  long grain rice
    1/2 c  glutinous rice
      5 qt chicken broth
      1 lb ground pork
      1 tb dark soy sauce
      1 ts salt
      2 ea green onion stalks
     12 ea water chestnuts

Instructions

Rinse rice 2 or 3 times. Soak overnight. Mince green onions and water
chestnuts. Mix with ground pork, soy sauce and salt.
Bring stock and rice to a boil. Turn heat down and simmer for 2-3 hours or
until the rice breaks down completely and the soup becomes thick and
creamy. Turn heat up and add ground pork mixture, shaping 1 tsp at a time
into a small ball and dropping it into the soup. Cook for 5 minutes or
until pork balls are done. Correct seasoning. Serve in individual soup
bowls. Pass the condiments around for each person to choose his or her
favourite toppings. I like Nam-Yuey in mine!
You can make this ahead of time and reheat.
You can also use chicken slices, ground beef, beef slices, fish filets or
ham slices. A roast chicken or turkey carcass is excellent for making the
stock. Just cook the carcass, rice and water together. Take out the
carcass when the soup is done. I add Duck Liver Sausage bits!
Condiments which you can use:
Sesame oil, White Pepper, Green Onions, Chinese Parsley (cilantro), tea
melon (sweet cucumber), Szechwan turnips, chopped peanuts, Deep Fried
Devils (Yao Ja Guai, which are small fried bread sticks), NAM-YUEY!
From "Dim Sum", by Rhoda Yee. Posted by James Lor.






  [Home]  Jook~ Chinese Thick Rice Soup  [Home]  
 


Title: Jook~ Chinese Thick Rice Soup
Yield: 4 Servings

Ingredients

    1/2 c  long grain rice
    1/2 c  glutinous rice
      5 qt chicken broth
      1 lb ground pork
      1 tb dark soy sauce
      1 ts salt
      2 ea green onion stalks
     12 ea water chestnuts

Instructions

Rinse rice 2 or 3 times. Soak overnight. Mince green onions and water
chestnuts. Mix with ground pork, soy sauce and salt. Bring stock and
rice to a boil. Turn heat down and simmer for 2-3 hours or until the
rice breaks down completely and the soup becomes thick and creamy.
Turn heat up and add ground pork mixture, shaping 1 tsp at a time
into a small ball and dropping it into the soup. Cook for 5 minutes
or until pork balls are done. Correct seasoning. Serve in individual
soup bowls. Pass the condiments around for each person to choose his
or her favourite toppings. I like Nam-Yuey in mine! You can make this
ahead of time and reheat. You can also use chicken slices, ground
beef, beef slices, fish filets or ham slices. A roast chicken or
turkey carcass is excellent for making the stock. Just cook the
carcass, rice and water together. Take out the carcass when the soup
is done. I add Duck Liver Sausage bits! Condiments which you can use:
Sesame oil, White Pepper, Green Onions, Chinese Parsley (cilantro),
tea melon (sweet cucumber), Szechwan turnips, chopped peanuts, Deep
Fried Devils (Yao Ja Guai, which are small fried bread sticks),
NAM-YUEY! From "Dim Sum", by Rhoda Yee. Posted by James Lor.






  [Home]  Jumbo Lump Crab Salad With Plantain Chips And Avocado  [Home]  
 


Title: Jumbo Lump Crab Salad With Plantain Chips And Avocado
Yield: 1

Ingredients

      1 lb jumbo lump crab meat; picked
           - through for
      1    ; cartilage
    1/4 c  diced red; yellow and green
      1    ; pepper
      2    scallions; minced
    1/4 c  mayonnaise
    1/4 c  ketchup
      1    tomato; peeled and diced
      1    lime juiced
      1    salt and pepper
      1    plantain chips
      1    sliced avocado

Instructions

In a large bowl add all ingredients until blended, being careful not to
shred crab meat. Serve in a mold on a chilled plate, garnish with
plantain chips and sliced avocado.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9421 - HERB WILSON

Converted by MM_Buster v2.0l.