Recipe Based on: Japanese Cooking A Simple Art by Shizuo Tsuji
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.
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.
Recipe Based on: Vegetariana
Serving Size : 8
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
Recipe Based on: The Global Vegetarian
Servings: 6
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.
Recipe Based on: Japanese Cooking A Simple Art by Shizuo Tsuji
Serving Size : 4
`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.