Japanese Recipes

Ingredients

• 2 teaspoons dashi granules
• 4 cups water
• 3 tablespoons miso paste
• 1 (8 ounce) package silken tofu, diced
• 2 green onions, sliced diagonally into 1/2 inch pieces

Directions

1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Ingredients

• 8 snow peas
• 1 tablespoon vegetable oil
• 1/4 pound sirloin steak, thinly sliced
• 4 potatoes, cut into bite sized pieces
• 2 cups dashi soup
• 1/4 cup soy sauce
• 1/4 cup sake
• 1 tablespoon white sugar
• 1 onion, chopped

Directions

1. Put the snow peas in a small saucepan with enough water to cover; bring to a boil and immediately remove from heat. Drain and set aside.
2. Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.
3. Reduce heat to low and scatter the chopped onion over the mixture; allow to simmer until the liquid is nearly completely evaporated, about 15 minutes more. Top the mixture with the snow peas to serve.

Ingredients

• 2 large cucumbers, peeled
• 1/3 cup rice vinegar
• 4 teaspoons white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons minced fresh ginger root

Directions

1. Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
2. In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving.

Ingredients

• 1 cup sweetened red bean paste
• 1 cup sweet rice flour (mochiko)
• 1 teaspoon green tea powder (matcha)
• 1 cup water
• 1/4 cup white sugar
• 1/2 cup cornstarch, for rolling out the dough

Directions

1. Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
2. Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
3. Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.
4. Enjoy traditional Japanese rice cakes.

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons white sugar
• 3 tablespoons white vinegar
• 5 tablespoons chicken stock
• 1 teaspoon sesame oil
• 1/2 teaspoon chili oil (optional)
• 2 (3 ounce) packages ramen noodles
• 1 egg, beaten
• 1/2 cucumber, julienned
• 1 carrot, grated
• 1 slice cooked ham, cut into thin strips
• 1/4 sheet nori, cut into thin slices
• 1 tablespoon hot Chinese mustard (optional)

Directions

1. Mix the soy sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil together in a small bowl, and stir until the sugar dissolves. Set aside.
2. Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2 minutes. Drain immediately, and refrigerate noodles until cold. Meanwhile, heat a small nonstick skillet over medium heat. Pour in the beaten egg and tilt the pan to thinly coat the bottom with egg. When firm, fold the egg in half and remove from the pan. Slice into thin strips.
3. To serve, place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot, and ham. Pour the sauce over the top and sprinkle with crumbled nori. Serve with a touch of hot mustard on the side.