Good stuff!

Ingredients / Directions
750 g cutlets of gemfish
kingfish
1 jewfish
tuna or nortas
1 ocean trout
4 tb plum or rice vinegar
2 tb soy sauce
2 tb mirin wine
3 ts sugar
1 1/2 c shredded white radish,
1 soaked in water
1/2 sheet nori
cut in thin
1 strips
1 lebanese cucumber halved,
1 seeded and sliced
Marinate fish cutlets in combined vinegar
soy sauce
mirin wine and
sugar. Place in refrigerator for 1 hour(s). Remove cutlets from mari-
nade and grill or barbecue
using medium heat
for 3 to 4 minutes on
each side or until flesh flakes. Brush cutlets with marinade during
cooking. Heat remaining marinade to boiling point. Drain radish and
mix with nori. Arrange cutlets on a plate with radish
nori and
cucumber. Just before serving
spoon heated marinade over cutlets.

Wow!

Ingredients / Directions
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 In a large nonstick skillet
heat the oil. Add the tofu; cook
stirring as
needed
until golden
5-6 minutes. Add 2 cup(s)s 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(s) of the vegetable cooking
liquid. Stir into the vegetable mixture.

You got to try this!

Ingredients / Directions
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
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 hour(s).

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.

Good stuff!

Ingredients / Directions
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
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 hour(s). 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

Good stuff!

Ingredients / Directions
1/2 stalk green onion
cut into 1/2″ strips

BURGER

400 grams chicken meat
chopped or ground
100 grams onion
chopped
2 tbsp flour

SAUCE

1 can (140 g) DEL MONTE Filipino Style Tomato Sauce
1/2 teaspoon ginger
grated
4 cloves garlic
minced (1 tbsp)
1/8 teaspoon pepper
2 tbsp soy sauce
1 teaspoon calamansi juice
1-1/2 tbsp brown sugar
1 COMBINE ingredients for sauce. Set aside.

2 COMBINE ingredients for burger with 3/4 teaspoon iodized fine salt (or 3/4 tbsp iodized rock salt) and 1/4 teaspoon pepper. Mix well. Divide into 8 then shape into patties. Brush with sauce. Grill in pan with 3 tbsp oil while basting with sauce until just cooked. Simmer remaining sauce for 1 minute. Pour over burgers. Top with green onions.

Outstanding!

Ingredients / Directions

Directions:
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 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 cup(s)s 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.

You got to try this!

Ingredients / Directions

Directions:
3 lightly beaten eggs
3/4 c cornstarch
4 boneless skinless chicken
-breast ha
(about 1 lb. total); cut
-into strips
1/3 c cooking oil
4 c fresh bean sprouts
1 sm cucumber
1/3 c thinly sliced radishes
3 tb sliced green onions
Toasted sesame seeds
Finely chopped red sweet
-pepper
Hot cooked spaghetti or
-linguine; optional
AMAZU SAUCE
1/4 c soy sauce
1/4 c sugar
1/4 c rice or white vinegar
1 tb toasted sesame oil Combine eggs and cornstarch. Dip the chicken into mixture
coating well. In
a large skillet
hear oil over medium-high heat. Add chicken
half at a
time; cook 5 minutes or until browned. Drain; keep warm. Cook bean sprouts
in a large amount of boiling water for 3 minutes; drain. Use a vegetable
peeler to slice cucumber into long thin strips.
Toss together bean sprouts
cucumber
radishes
and green onions; arrange
chicken on top. Drizzle with Amazu Sauce. Garnish with sesame seeds and red
pepper. Serve over cooked pasta
if desired.

It’s alright!

Ingredients / Directions
1/4 lb Mushrooms
sliced
2 tb Vegetable oil
1 c Seeded
sliced in 1/4″
4 Eggs
lightly beaten
Strips
red or green pepper
2 ts Soy sauce
4 Trout
8-10 oz. boned with
Skin
head and tail
3 Scallions
cut in 1/2″
Including greens
8 Strips of bacon
1 c Bean sprouts
2 Ribs celery
sliced

Mix the vegetables together. In a large skillet or wok heat oil
then toss in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate. Stuff each of the 4 trout with one-fourth of the vegetable mixture–the filling will expand the opening by about an inch. Wrap 2 slices of bacon around each trout
tucking the ends under the trout. Bake in a large baking dish so trout are not touching in preheated 500 degree oven about 15 minutes
until skin is crisp and the fish is opaque to the bone. Test after 12 minutes. Vegetables will remain crisp.

the best!

Ingredients / Directions
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 tb water
Soy sauce; for dipping

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(s)
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: 680 Calories (kcal); 2g Total Fat; (2% calories from fat); 12g
Protein; 156g Carbohydrate; 0mg Cholesterol; 20mg Sodium
Food Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates

Outstanding!

Ingredients / Directions
2 tbsp. sesame seed
2 tbsp. slivered almonds
1/2 head cabbage
thinly
-sliced
2 green onions with tops

-chopped
1 pkg. ramen noodles
broken
-and uncooked
1 chicken breast
boiled and
-chopped

Dressing:
1/2 cup(s) vegetable oil
3 Tbsp. vinegar
2 Tbsp. sugar
1 teaspoon. salt
1/2 teaspoon. pepper
Mix all ingredients together and pour over salad mixture; toss lightly.
Chill
overnight Toast sesame seed and almonds in oven until light brown.
Combine with remaining ingredients.