Category: Japanese

Ingredients
2 tablespoons lime juice
2 tablespoons sesame oil
2 tablespoons avocado oil
2 tablespoons olive oil
1 teaspoon soy sauce
1 garlic clove, crushed

Ingredients
3 green peppers or sweet red peppers, seeded and deveined (can use equal mixture of green and sweet red peppers for color)
4-5 slices ham
3 tofu pockets (aburaage)
read more

Ingredients
1200 ml vegetable stock
100 g carrots, in matchsticks
100 g baby sweetcorn, halved
100 g snow peas (mangetout)
100 g spring onions, finely sliced
read more

Ingredients
1 cup light soy sauce (Utsukushi)
1 cup rice vinegar
1 cup olive oil
1 small onion
1 small apple
2-3 garlic cloves
1 carrot
1 tablespoon orange marmalade (Robinson’s) or brown sugar

Ingredients
1 (18 ounce) can tsubushi-an (red azuki bean paste)
3 1/2 cups flour or rice flour
4 teaspoons baking powder
1 1/4 cups sugar
3 egg whites (unbeaten)
1/2 cup vegetable oil
1/2 cup milk

Ingredients
1 (18 ounce) can tsubushi-an (red azuki bean paste)
3 1/2 cups flour or rice flour
4 teaspoons baking powder
1 1/4 cups sugar
3 egg whites (unbeaten)
1/2 cup Wesson Oil
1/2 cup milk

Ingredients
2 lbs chicken thighs (I use boneless and skinless)
1/3 cup shoyu (soy sauce)
1/4 cup sugar
2 tablespoons wine or sake
2 tablespoons oil
1 garlic clove, mashed
1 slice gingerroot

Ingredients
2 kg chicken breast fillets (cut into thin strips)
2 teaspoons garlic, chopped
2 teaspoons ginger, chopped
4 tablespoons fresh lime juice
1 cup ketjap read more

Ingredients
1 (12 ounce) can tsubushi-an (I make my own, directions at bottom of recipe)
1 (12 ounce) can koshi-an
5 3/4 cups brewed coffee (hot and very strong, I use decaf)
read more

Ingredients
1 cup soy sauce
2 oranges, juice and zest of
3 tablespoons brown sugar
1 tablespoon minced gingerroot