Asparagus With Mustard Dressing

Recipe Based on: Japanese Cooking A Simple Art by Shizuo Tsuji

20 Spears Asparagus -- trimmed

1/2 Teaspoon Salt

2 Teaspoons Dry Mustard -- mixed with

2 Teaspoons Water

1 Medium Egg

1 Teaspoon Dark Soy Sauce

Cut spears into bite sized pieces. Add salt to wanter, enoug to cover, bring to boil, add asparagus simmer until tender. Add egg and soy sauce sto mustard mixture. Stir thoroughly, top aspargus with this sauce.

Bok Choy And Shitake Mushrooms

2 Cups Vegetarian chicken-flavored Broth

5 - 6 shitake mushrooms

1 Tablespoon (plus) freshly minced Garlic

1 Inch square freshly minced Ginger

4 Cups chopped bok choy or 6 to 7 baby bok choy

2 tablespoons Corn starch

1/4 cup Cool water

1 cup Boiling water

1 cup Shredded or slicced bamboo Shoots

1 tablespoon Light soy sauce -- or to taste

Pour one cup boiling water over shitake mushrooms and allow them to sit, covered for 30 minutes.

When they are ready add the cornstarch to 1/4 cup of cool water and set aside. Slice the mushrooms into bite sized pieces, removing the stems, and pour the soaking liquid into a skillet. Add garlic and ginger. Sim- mer for a few minutes and then add the mushrooms, the bamboo shoots, the broth and the soy sauce. Simmer for at least 5 minutes.

Steam the boy choy separately (2-3 minutes, checking and tossing often). whole baby bok choy may take a little longer.

Add the bok choy to the mixture. Stir in the cornstarch till it's as thick as you like it. Serve over rice.

Japanese Noodle Salad

Recipe Based on: Vegetariana
Serving Size : 8

8 Medium Shiitake Mushrooms

2 Medium Daikon -- matchsticks

4 Large Carrots -- matchstick size

1 Pound Japanese Noodles

Dressing Ingredients:

1/4 Cup Tamari Soy Sauce

1/4 Cup Rice Vinegar

2 Tablespoons Peanut Oil

2 Tablespoons Sesame Seeds

2 Teaspoons Honey

4 Large Scallion -- chopped

cook as noodles as directed. rinse noodles with cold water and drain well. toss with carrots, mushrooms and daikon in bowl. If daikon is unavailable, white turnip may be used. combine dressing ingredients in bowl and stir until blended. Pour over noodle mixture and combine thorougly. add scallions. may be chilled or served at once.

NOTES : noodles can consist of buckwheat, udon, somen, or jinenjo

Miso Soup With Udon

Recipe Based on: The Global Vegetarian
Servings: 6

1 Tablespoon Canola Oil

1 Medium Yellow Onion -- finely chopped

2 Large Carrots -- peeled and dice

2 Cloves Garlic -- chopped

6 Cups Vegetable Stock

3 Strips Kombu -- soaked and diced

4 Large Scallion -- chopped

2 Inch Daikon -- sliced thin

4 Ounces Udon

3 Tablespoons Miso Paste

1 Cup Bean Sprouts

Salt And Pepper -- to taste

Saute onion, carrots and garlic over medium heat. 7 minutes. add stock, kombu, half of scallions and daikon. Bring to simmer, 5 minutes. add udon. cook over medium heat until noodles are al dente. Meanwhile, dissolve miso paste in 3 tablespoons warm water. just before serving, stir in paste. do not boil soup once miso has been added. ladle soup in bowls and top with scallions and bean sprouts. season with salt and pepper at table.

NOTES : kombu is seaweed.

Wind In The Pines

Recipe Based on: Japanese Cooking A Simple Art by Shizuo Tsuji
Serving Size : 4

1 Pound Chicken -- ground

3 Tablespoons Sake

2 Medium Eggs -- beaten

1/4 Teaspoon Salt

1 Tablespoon Sugar

3 Tablespoons Dark Soy Sauce

1 Teaspoon Ginger Juice

1 Medium Egg Yolk -- beaten

2 Teaspoons Poppy Seeds -- or sesame seeds

`Simmer HALF the ground chicken in sake, allow to cool. Do not cook all chicken as it will shrink. Allow to cool. Mix all ingredients except egg yolk and seeds. Bake 30 minutes at 425* until done. Remove from oven, brush on egg yolk, sprink with seeds, bake 2 minutes.

Serving Ideas : goes well with asparagus with mustard dressing.

Other Recommended Cookbooks for Japanese Cooking

• The Book of Sushi by Hinjiro Omae, Kinjiro Omae, Yuzuru Tachibana
• At the Japanese Table : New and Traditional Recipesby Lesley Downer
• Cooking With Japanese Foods: A Guide to the Traditional Natural Foods of Japan by John Belleme, Jan Belleme (Contributor)
• A Dictionary of Japanese Food: Ingredients & Culture by Richard Hosking
• Healthful Vegetable Cooking by Asako Tohata, Asako Tahata
• Healthy Japanese Cooking by Hiroko Fukuhara, Yasuko Takahata