TAKOYAKI

Ingredients:
O 1 2/3 cup flour
O 2 1/2 cup dashi soup
O 2 eggs
O 1/2 lb. boiled octopus, cut into bite-size pieces
O 1/4 cup finely chopped green onion
O 1/4 cup finely chopped benishoga (pickled red
ginger)
O 1/4 cup dried sakura ebi (red shrimp) *optional
O *For toppings:
O katsuobushi (dried bonito flakes)
O aonori (green seaweed powder)
O orcestershire sauce or takoyaki sauce
O mayonnaise
!reparation:
Mix flour, dashi soup, and eggs in a bowl to make
batter. Thickness of the batter should be like potage
soup. Preheat a takoyaki pan and grease the molds.
Pour batter into the molds to the full. Put octopus, red
ginger, green onion, and dried red shrimp in each mold.
Grill takoyaki balls, flipping with a pick to make balls.
hen browned, remove takoyaki from the pan and
place on a plate. Put sauce and mayonnaise on top and
sprinkle bonito flakes and aonori over.



OKONOMIYAKI
Ingredients

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ngredients
O 12 ounces sliced bacon
O 1 1/3 cups water
O 4 eggs
O 3 cups all-purpose flour
O 1 teaspoon salt
O 1 medium head cabbage, cored and sliced
O 2 tablespoons minced pickled ginger
O 1/4 cup tonkatsu sauce or barbeque sauce
irections
1. Fry the bacon in a large skillet over medium heat
until slightly crispy. Remove to paper towels to drain
and set aside.
2. n a large bowl, stir together the water and eggs.
Gradually stir in the flour and salt until smooth. Add
the cabbage and ginger; stir until evenly distributed.
3. Heat a skillet over medium heat and coat with
cooking spray. Pour about 1/4 of the batter into the
center of the skillet. Place 4 slices of cooked bacon in
the center. Use a spatula to shape the pancake into a
circle. Fry for about 5 minutes or until the edges are
dry. Flip and cook on the other side until the center is
stable and it is browned on both sides. Remove from
the pan and drizzle with tonkatsu sauce to serve.
Continue with remaining batter and bacon.

O 12 ounces sliced bacon
O 1 1/3 cups water
O eggs
O 3 cups all-purpose Ilour
O 1 teaspoon salt
O 1 medium head cabbage, cored and sliced
O 2 tablespoons minced pickled ginger
O 1/ cup tonkatsu sauce or barbeque sauce
irections
1. ry the bacon in a large skillet over medium heat until slightly
crispy. Remove to paper towels to drain and set aside.
2. In a large bowl, stir together the water and eggs. Gradually stir in
the Ilour and salt until smooth. Add the cabbage and ginger; stir
until evenly distributed.
3. Heat a skillet over medium heat and coat with cooking spray. Pour
about 1/ oI the batter into the center oI the skillet. Place slices oI
cooked bacon in the center. Use a spatula to shape the pancake into
a circle. ry Ior about 5 minutes or until the edges are dry. lip and
cook on the other side until the center is stable and it is browned on
both sides. Remove Irom the pan and drizzle with tonkatsu sauce to
serve. Continue with remaining batter and bacon.
SPICY FRIED CHICKEN RECIPE
O How to make Spicy fried chicken6 small chicken
drummettes (make 2-3 incisions per drummette for
marinating)
O 1tsp crushed ginger
O 1tbsp curry powder
O 1tsp turmeric powder
O 1tsp sambal belachan chilli paste
O 1tbsp cornflour
O dash of salt
O 1tsp brown cane sugar
1. Mix all the ingredients and marinade for one hour(in the
fridge).
2. Heat oil to medium-high in a frying pan, deep fry marinated
chicken 3-5mins each side.
3. Serve hot to warm
HOW TO MAKE FRIED RICE VERMICELLI / FRIED BEE
HOON
O Bee hoon / rice vermicelli / thin rice noodles
O Garlic, finely diced
O Soy sauce
O Oyster sauce
O Sesame oil
O White pepper
O Salt
O Fish sauce (optional)
O Chicken stock
O Shredded chicken
O Vegetables of your choice (carrots, cabbage, bean sprouts,
etc)
O Dried mushrooms
O Egg (optional)


absolutely adore fried beehoon because it is easy to cook,
yummy, healthy, cheap, etc etc.. everything good! You can fry it
with whatever ingredients you have on hand (just like fried
rice..). t keeps. t is awesome. t reminds me of Singapore. ;)

My only problem with it is that it's gone too quickly... always eat
more than should.. =(


Preparation:

1. Reconstitute rice vermicelli according to package
instructions (usually soaking in water for 20 mins will do);
drain and set aside.
2. Reconstitute dried mushrooms in water, reserving the water
for later use. Cut into thin strips.
3. Cut the larger vegetables into thin strips.
4. Beat egg, and fry it to obtain a thin omelette. Cut into thin
strips... (again..)
5. Mix soy sauce, oyster sauce, white pepper, salt, fish sauce,
reserved mushroom water, and chicken stock to taste.

Cooking:

1. Heat up a large wok, then heat up small amount of cooking
oil.
2. Stir-fry vegetables, mushroom, and garlic till garlic is
fragrant.
3. Add and stir-fry the shredded chicken to mix and sear
chicken a little.
4. Add rice vermicelli.
5. Add just enough of the stock mixture to have a little sizzling
at the bottom of the wok, and mix well with the ingredients
until mostly dry.
6. Repeat.
. Stop adding the stock mixture when it passes taste test. =)
8. Drizzle sesame oil on top, stir to mix well, and turn off the
fire.
9. Serve on platter and garnish with egg. =)

** Vegetarian option: Leave out chicken and egg and replace
chicken stock with vegetable stock.

** f you are frying a huge quantity of bee hoon, do it in batches
to ensure even mix!

** When frying the beehoon and stock mixture.. Take it slow!
Add a bit of stock mixture at a time. This is ensure that
everything is flavored evenly and so that it has the 'fried' taste at
the end. Can't be too wet.




Bite-size pieces oI daikon radishes are simply simmered in dashi soup.
The soup is thickened with katakuriko.



Ingredients:
O 2 lb daikon radish, peeled and cut into bite-size pieces
O 3 oz. imitation crab, shredded
O 1 cup dashi
O 2 Tbsp sake
O 1 Tbsp mirin
O 1/2 salt
O 1 Tbsp katakuriko (potato starch) or corn starch, mixed with 1
Tbsp water
!reparation:
Put dashi, sake, and daikon in a medium pan.
Bring to a boil on high heat and turn down the heat to medium.
Simmer daikon until soItened.
Season with mirin and salt and add imitation crab.
Bring to a boil.
Add katakuriko starch mixture and stir well.
When the soup thickens, stop the heat.
1apanese eep-fried Recipes
Seafood Recipes

Ingredients:
O 16 oysters
O 2 eggs
O 1 cup panko (bread crumb)
O 1/ cup Ilour
O oil Ior Irying
O salt and pepper to season
O thinly julienned cabbage
!reparation:
Clean oysters in salted water.
Dry oysters with paper towels.
Sprinkle salt and pepper over oysters.
Put Ilour, beaten eggs, and panko in separate plates.
Coat oysters with Ilour, eggs, then panko.
ry oysters in 350 degrees oil until turn brown.
Place thinly julienned cabbage on a plate and serve Iried oysters on the
side.
akes servings.
This Japanese-style seaIood curry is a varietion oI Japanese-style
curry. Various seaIood add great Ilavors in curry soup.
1apanese Seafood Recipes
Ingredients:
O 1 squid, gutted and cleaned
O shrimps, peeled and deveined
O scallops
O 1 onion, chopped
O 1 inch ginger, Iinely chopped
O 1 clove garlic, Iinely chopped
O 3 cups water
O 1 tsp salt
O 1/2 tsp pepper
O 1/ lb Japanese curry roux
!reparation:
Slice squid into 1/-inch wide rings. Heat some oil in a deep pot and
saute garlic, ginger, and onion, adding salt and pepper on medium
heat. Add water in the pan and bring to a boil on medium heat. Simmer
Ior about 15 minutes on low heat. Add squid, shrimp, and scallops and
simmer Ior 5 more minutes. Add curry roux and simmer Ior about 10
minutes on low heat, stirring well.
akes servings.

1apanese Vegetable Recipes
Ingredients:
O 2 squid
O 1 broccoli
O 1/2 inch ginger
O 2/3 cup chicken soup stock
O 1 tbsp sake
O 1 tsp soy sauce
O 1/3 tsp sugar
O 2/3 tsp salt
O 1 tbsp vegetable oil
O 2 tsp water and 2 tsp katakuriko starch
!reparation:
Remove the guts and legs Irom the squid body tube. Discard the guts
and cut legs into small pieces. Clean the squid tube and remove the
clear cartilage. Slice the squid tube into 1/3 inch thick rings. Cut
broccoli into bite-sized pieces and boil them. ince Iresh ginger. ix
sugar, salt, sake, and soy sauce in chicken soup stock and set aside.
Heat vegetable oil in a wok and saute ginger. Add broccoli in the pan
and stir-Iry them. Add squid and soup in the pan and bring to boil.
Pour mixture oI water and katakuriko starch over the ingredients and
stir quickly. Stop the heat.
makes servings
CaliIornia roll might be one oI the most popular sushi rolls. Since
typical sushi rolls are rolled in nori seaweed, many people tend to have
hard time to bite sushi rolls. This is one reason that caliIornia rolls are
made inside-out, so it's easy to bite.
Ingredients:
O sheets oI nori (dried seaweed)
O 1 avocado
O 3/ cup crab meat
O 2 Tbsp mayonnaise
O 1/2 tsp salt
O
Preparation:
Peel an avocado and cut it into strips or mash it. Put imitation crab in a
bowl and mix with salt and mayonnaise.
Cover a bamboo mat with plastic wrap.
ut a sheet oI dried seaweed on top oI the mat.
Spread about 1 cup oI sushi rice on top oI the seaweed and press
Iirmly. Sprinkle sesame seeds over the sushi rice.
Turn the sushi layer over so that the seaweed is on top.
Place avocado and crab horizontally on the seaweed. Roll the bamboo
mat Iorward, pressing the ingredients inside the cylinder-shaped sushi.
Press Iirmly the bamboo mat with hands, then remove the rolled sushi.
Cut the sushi roll into bite-size pieces.
Sushi rice

Sheets oI nori (dried seaweed)

Sushi Tamago

kampyo

CrabStick

Slice Cucumber

Avocados

Tobiko

Sakura Denbu

Takuwan pickles

1apanese Food !ictures



Ingredients:
O sheets oI nori (dried seaweed), cut in halI
O cups sushi rice
O 2 Japanese cucumber, cut into long sticks
Preparation:

Put a halI-size nori on top oI a bamboo mat (makisu).
Spread about a halI cup oI sushi rice on top oI the nori.
Place cucumber sticks horizontally on the rice.
Roll up the bamboo mat, pressing Iorward to shape the sushi into a
cylinder.
Press the bamboo mat Iirmly with hands.
Unwrap the bamboo mat. Cut the sushi roll into bite-size pieces.
akes rolls

Tuna sushi rolls are called tekkamaki in Japanese.

1apanese Sushi Recipes


Ingredients:
O cups sushi rice
O sheets oI nori (dried seaweed), cut in halI
O oz sashimi/sushi-grade tuna
!reparation:
Cut tuna into thin and long sticks.
Put a nori sheet on top oI a bamboo mat (makisu).
Spread the sushi rice on top oI the nori sheet.
Place tuna horizontally on the rice.
Roll up the bamboo mat, pressing Iorward to shape the sushi into a
cylinder.
Press the bamboo mat Iirmly and remove it Irom the sushi.
Cut the rolled sushi into bite-sized pieces.

akes rolls
This is a simple salad made with apple and satsumaimo sweet
potatoes.


Yield: 2 servings
Ingredients:
O 1/2 apple, cut in halI and cored, sliced into 1/ inch slices,
lightly soaked in salted water and drained
O 1/2 lb satsumaimo, washed and cut into 1/2 inch cubes, soaked
in water Ior about 5 minutes and drained
O 1 oz raisons, soItened
O 3 Tbsp mayonnaise
O 1-2 leaves iceberg lettuce, washed and torn into medium pieces
!reparation:
Boil satsumaimo until soItened and drain.
Let it cool.
Put apple, satsumaimo, and raisons in a bowl and season with
mayonnaise.
Spread lettuce on a plate and serve salad on top.
Deep-Iried meat balls are served with sweet and sour sauce. eatballs
are generally called nikudango in Japan. These sweet and sour
meatballs are good Ior bento lunch boxes. Try not to put too much
sauce in that case.
1apanese !ork Recipes
Ingredients:
O 3/ lb. ground pork
O 1/ lb. onion, chopped
O 2 tsp ginger juice
O 1 egg, beaten
O 2 tsp soy sauce
O 2 Tbsp panko, or bread crumbs
O or Sauce:
O 1 /1/2 cup water
O 2 tsp chicken buillon powder
O 3 Tbsp sugar
O 1 Tbsp viinegar
O 1 Tbsp soy sauce
O 2 Tbsp ketchup
O Tbsp water and 2 Tbsp katakuriko, or cornstarch
!reparation:
ix ground pork, onion, ginger, egg, soy sauce, and panko in a large
bowl. Knead well. Shape small balls. Heat oil to 360 degrees in a
deep skillet. Deep-Iry meat balls until well-done. Drain and set aside.
Put water, chicken bouillon, sugar, vinegar, soy sauce, and ketchup in
a deep pot and bring to a boil. Stir in the katakuriko and water mixture.
When the sauce is thickened, stop the heat. Serve meat balls on plates
and pour sweet and sour sauce over them.
akes about 2 dozens meat balls
Enoki mushrooms are stir-Iried with nira chives and eggs. It's a good
dish to served with steamed rice.
ield: 2 servings
Ingredients:
O 1 bunch nira chives, cut into 2 inch lengths
O 1 enoki mushrooms, about 1/2 lb, trimmed and cut into 2 inch
lengths
O 2 eggs, beaten
O 1 1/2 Tbsp miso
O 1 Tbsp mirin
O 1 Tbsp vegetable oil



Preparation:
1. ix miso and mirin in a small cup and set aside.
2. Heat vegetable oil in a skillet on high heat.
3. Stir-Iry nira chives and enoki mushrooms until soItened.
. Pour beaten eggs.
5. When eggs begin to set, stir-Iry them.
6. Add miso seasoning and stir lightly.

ow to Make Teriyaki Chicken
Ingredients:
O lb chicken breasts or thighs
O 2 Tbsp sake
O Tbsp soy sauce
O Tbsp mirin
O 2 Tbsp sugar
O grated ginger


!reparation:
!oke chicken using a fork. Mix other ingredients in a bowl.
Marinate the chicken in the mixture for 15 minutes in the
refrigerator. eat some vegetable oil in a frying pan. First, fry the
skin side of the chicken on medium heat until the skin is browned.
Turn the chicken over to fry the other side on low heat. !our the
sauce used to marinate chicken in the pan. Cover the pan and
steam cook the chicken on low heat until done. Remove the lid and
simmer until the sauce becomes thick. Stop the heat. Slice the
chicken and serve on a plate. !our thickened sauce over the
teriyaki chicken. Garnish with grated ginger if you would like.

Corn Ramen
Ingredients:
O 2 Chukamen (raw Chinese noodles)
O 1/2 cup whole kernel corn
O 1 cup bean sprout
O 1 Tbsp butter
O 2 tsp salt
O 1 1/2 cup chicken soup stock
O 1 cup katsuodashi soup
O 2 tsp mirin
O 2 tsp white sesame seeds
!reparation:
elt butter in a medium pan and saute corn and bean sprouts on
medium heat. Lightly season with salt and pepper. Pour chicken soup
and katsuodashi soup and bring to a boil. Season with salt and mirin.
Serve the hot soup into individual bowls. In the meantime, boil lots oI
water in a large pan. Add chukamen noodles in the boiling water and
cook Ior a Iew minutes, or according to the package instruction. Drain
the noodles and serve in the hot soup. Sprinkle sesame seeds on top.


SEAFOOD RAMEN

You wiII need:
- 2 packages of ramen noodles
- 2 tilapia filets (cooked)
- 1 cup of shrimps (cooked)
- 1 can of clam chowder (the brand you like best)
- 1/2 cup of onions
- 1/2 cup of milk
- 1/3 cup of vegetable oil (cooking)
- 3 cups of water

How to cook:
The noodles:
1. Put 2 cups of water in a cooking pot and bring to a boil.
. Once the water is boiling add your ramen noodles.
3. Wait 2-3 minutes until the noodles are tender and separated.
4. Take off the water with the strainer.
The recipe:
. Heat the vegetable oil and the onions in a cooking pot.
6. Add the clam chowder can in the cooking pot.
7. Add 1/2 cup of milk and 1/2 cup of water.
8. Add the 2 tilapia filets.
9. Cook until the tilapia becomes opaque. (make sure it's fully
cooked!)
10. Put your ramen noodles in a pot that goes on the oven and
heat them until they get a nice browning color.
11. Once the noodles are ready, take them off the oven and add
your seafood on top.
1. Enjoy!

GYOZA
O 1/3 cup chopped and boiled cabbage or hakusai
(Chinese cabbage), excess water removed
O 2 Tbsp chopped green onion
O 1/2 lb ground pork
O 1 tsp sesame oil
O 1 tsp sugar
O 2 Tbsps soy sauce
O 1/2 tsp garlic salt
O 1 tsp grated fresh ginger
O 20 gyoza wrappers
O 1 Tbsp vegetable oil
O *For dipping sauce
O soy sauce, rice vinegar, rayu (chili oil)
PREPARATION:
Combine all ingredients other than oil in a bowl and mix well by
hands. Place a spoonful of gyoza filling in a gyoza wrapper and
put water along the edge of the wrapper by fingers. Make a
semicircle, gathering the front side of the wrapper and sealing
the top. Heat oil in a frying pan. Put gyoza in the pan and fry on
high heat until the bottoms become brown. Turn down the heat
to low. Add 1/4 cup water in the pan. Cover the pan and steam
the gyoza on low heat until the water is gone. Serve gyoza with
dipping sauce on the side. For the dipping sauce, mix a 1:2 ratio
of soy sauce to rice vinegar and add some rayu chili oil if you
would like.


!ORK GYOZA RECI!E
Ingredients:
O 2/3 lb medium raw shrimp, shelled and deveined
O 1/4 lb cabbage or hakusai (chinese cabbage), finely
chopped
O 1 Tbsp chopped green onion
O 2 tsp grated ginger
O 2 tsp sake
O 1 tsp salt
O 1 tsp sesame oil
O 2 tsp katakuriko or corn starch
O 20 - 24 gyoza wrappers
O *oil for frying
Preparation:
Lightly boil chopped cabbage and drain. Let it cool. Squeeze the
cabbage to remove the water and place in a medium bowl.
Finely chop shrimp and put in the bowl. Add green onion and
ginger in the bowl and mix well. Season with sake, salt, sesame
oil. Add katakuriko and mix well. Take a gyoza wrapper and
place a spoonful of filling in the middle of the wrapper. Put water
along the edge of the wrapper by fingers. Make a semicircle,
gathering the front side of the wrapper and sealing the top.
Repeat the process to make more gyoza dumplings. Heat oil in
a large skillet. Place gyoza in the skillet and fry on high heat
until the bottoms of gyoza become brown. Turn down the heat
to low. Pour 1/4 cup of water in the skillet and cover. Steam the
gyoza on low heat until the water is gone. Serve gyoza with
dipping sauce on the side. For dipping sauce, mix a 1:1 ratio of
soy sauce to rice vinegar and add some karashi mustard if you
would like.


KANI SALA
t is quite easy to prepare kani salad at home (my two teenaged
daughters made the salad in the photo). To serve four to six
persons, you will need:
O 2 cucumbers, peeled or unpeeled and seeds scooped out
O 1 carrot, peeled
O a bunch of lettuce (varieties that can retain their shape
like iceberg and romaine are best), torn into bite-size
pieces
O 2 fresh ripe mangoes, thinly sliced
O 100 to 150 grams of kani kama (imitation crab sticks),
pulled apart into thin shreds
O 1/3 cup of Japanese mayonnaise (thinner than American
mayonnaise and the flavor is different too since it is
usually made with rice vinegar)
O a drizzle of sesame seed oil (use very sparingly as the
taste and flavor are quite strong)
O Tobiko (orange-colored flying fish roe), optional as it is
quite expensive
Thinly slice the cucumbers and carrot, and julienne (cut into
matchsticks). Alternatively, use the shredder commonly used for
making buko salad.
To serve, you can toss the cucumbers, carrot, lettuce and
mangoes with the Japanese mayonnaise, drizzle with a little
sasame seed oil and top with tobiko.
1apanese Recipes Shumai
Also known as gyoza.
24 wonton skins
300 g lean ground beef
2 tbsp fresh grated ginger root
2 tbsp finely chopped green onion
1 tbsp soy sauce
tsp sugar
1 tbsp sesame oil
2 tbsp corn starch
2 tbsp green peas
Mix ginger root, onion, soy sauce, sugar, sesame oil and corn
starch and add the mix to
the lean ground beef. Stir and mix well until the mixture
becomes sticky. Divide into 22-
24 fillings and place on the center of the wonton skins. Forn the
wonton skins into
"bowls" with flat bottoms. Place a geen pea on the center of the
filling. Steam 12-14
minutes over high heat.
The skins may also be seald in shaped into "half moons". Deep-
fry in oil (180C) until
golden.


Oyako onburi
serves 4
1/2 lb raw chicken cut from bone (1 large breast)
5 eggs
flour
1 c water
3 dried mushrooms
1/4 c sugar
1/3 c Japanese-type soy sauce
2 scallions, cut diagonally or one onion, sliced
2 c chopped fresh spinach
Cut chicken into small pieces. Beat in a bowl the eggs. Dust
chicken pieces with flour, dip in beaten egg (reserve extra), and
fry on both sides in hot oil until brown.
Combine in saucepan the water and mushrooms. Simmer 10
minutes,
remove mushrooms, and cut fine.

Drain any excess oil from skillet. Add to skillet the mushrooms
and liquid, sugar and soy.
Simmer 15 minutes. Add scallions. Simmer 10 more minutes.
Add
spinach.
While spinach is still bright green, add reserved beaten eggs to
skillet and cover. Cook briefly, just until set. Ladle over
individual rice servings in bowls and top with chopped parsley.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Yakisoba
ngredients:
* 3 packages yakisoba noodles
* 1 carrot
* 1/4 of a small cabbage
* 1/4 pound pork
* 1/3 cup yakisoba sauce
*or seasoning packages which come with yakisoba noodles
* Beni-shoga (red ginger)
* Ao-nori (green seaweed)
How to Cook:
1. Cut the cabbage, carrot, and pork into bite sizes.
2. Saute cabbage, carrot, and pork in a large frying pan.
3. Add yakisoba noodles in the pan.
4. Put 1/2 cup of water in the pan and cover it with a lid.
5. Take the lid off and add yakisoba seasoning mix or yakisoba
sauce.
6. Stir the noodles well and fry them for a few minutes.
. Sprinkle aonori, and beni-shoga over the noodles before
serving.
Common ngredients for Tempura:
Shrimp / Squid / Green pepper / Eggplant / Sweet potato /
Potato / Cabocha (Japanese
pumpkin) / Carrot / Shiitake Mushrooms / Renkon (lotus roots)
Basic Steps for Cooking Tempura:
1. Prepare the ingredients. (Cut into 3/4 inch in thickness. *See
Tip 5 and 6)
2. Make tempura batter.
3. Heat vegetable oil in a deep pan to 340-350F degree. (*See
Tip 4)
4. Lightly dip ingredients in the batter and immediately fry them
until brown. t takes
longer to fry vegetables than to fry seafood.
5. Drain tempura on a rack.
6. Serve right away with tentsuyu (tempura dipping sauce) or
salt. Tempura is best
served hot. *Grated daikon radish is a common condiment.
Tips for Making Crispy Tempura:
Tip 1: ce
Use ice water for the batter. This is really important to prevent
the batter from absorbing
too much oil. (Do not make the batter ahead of time.)
Tip 2: Batter
Try not to over mix the batter and not to coat ingredients with
the batter too much.
Tip 3: Frying Order
f you are frying both seafood and vegetables, fry vegetables
first. Then, fry seafood. Fry
vegetables at 340F degree and fry seafood at 350F degree.
Tip 4: Oil Temperature
To check the temperature of frying oil, drop a little batter into the
oil. f the batter comes
up right away instead of sinking to the bottom of the pan, it's
about 360 F degree. f the
batter goes halfway to the bottom and comes up, it's about 340F
degree. This is said to be
the right temperature to fry tempura.
Tip 5: Shrimp
Make a couple incisions on the stomach side of each shrimp so
that it stays straight.
Then, pick it up by the tail and dip the body part in the batter. (
Tempura Shrimp Recipe)
Tip 6: Squid
Remove the thin skin and lightly flour it before dipping in
tempura batter so that it won't
splash much.
Tempura Variations:
* Kakiage is round mixed tempura. To make kakiage, mix left
over tempura batter and thin strips or small pieces of several
ingredients together. Take a scoop of the ingredients in a large
spoon and slip them to 340F degree oil. Make kakiage into your
favorite size.
(Scallop Kakiage Recipe)
* Ten-don (Tempura Rice Bowl): Serve hot Japanese rice in a
bowl. Dip tempura
lightly in tentsuyu sauce. Place the tempura on top of rice.
Tempura Udon/ Tempura Soba: Boil udon noodles/soba
noodles (the boiling time
varies depending on the types of noodles) and drain. Heat men-
tsuyu in a pan and add the
udon/soba noodles. Serve the udon/soba noodle soup in a bowl.
Place tempura on top of
the noodle soup.
Tentsuyu
(tempura dipping sauce)
ngredients:
* 2 cup dashi soup stock
* 1/2 cup mirin
* 1/2 cup soy sauce
* 1 tbsp sugar
How to Cook:
* Mix all ingredients in a pan.
* Put the pan on high heat and bring the sauce to a boil.
* Cool the sauce.
Basic Tempura Batter
ngredients:
* 1 egg
* 1 cup ice water
* 1 cup all purpose flour
How to Cook:
* Beat an egg in a bowl.
* Add ice water in the bowl.
* Add flour in the bowl and mix lightly.
*Makes 4 servings
**Be sure to use very cold water.
*** Do not overmix the batter.
Tempura Shrimp
ngredients:
* 12 large shrimps
* 1 egg
* 1 cup ice water
* 1 cup all purpose flour
* Vegetable oil for frying
How to Cook:
* Peel shrimp and make a couple incisions on the stomach side
so that it stays straight.
* Beat an egg in a bowl.
* Add ice water in the bowl.
* Add flour in the bowl and mix lightly.
* Heat oil to 350 F degree in a deep pan.
* Pick shrimp up by the tail and dip the body part in the batter.
* Fry it until brown.
*Makes 4 servings
**Be sure to use very cold water.
*** Do not overmix the batter.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~~~
Fried Rice
ngredients:
* 2 cups cooked Japanese rice (*left over rice is the best)
* 1/4 cup chopped onion
* 1/4 cup chopped carrot
* 1/4 cup chopped green pepper
* 1/3 cup diced ham
* 2 eggs
* 1/2 tsp garlic salt
* 1 tsp chicken bouillon
* 2 tbsp soy sauce
* 2 tsp vegetable oil
How to Cook:
1. Put a wok or a pan on high heat.
2. Add oil to the pan.
3. Wisk the eggs in a small bowl.
4. Put the eggs in the heated pan and scramble very quickly.
5. Stop the heat and remove the scrambled eggs from the pan
into a dish.
6. Put the pan on high heat and add more oil.
. Saute vegetables and ham until soft.
8. Add garlic salt and chicken bouillon.
9. Add rice and stir well.
10. Add the scrambled egg that was cooked earlier to the rice
mixture and mix together.
Chinese homes, dried chinese mushrooms and dried prawns
shrimps are commonly found. So are bee hoon (rice vermicelli).
This is what I did :-
Ingredients
O 250 grammes bee hoon (pre-soaked till soIt and drained)
O pieces chicken IrankIurters (cut diagonally or whichever
way you like)
O 5 pieces dried chinese mushrooms (pre-soaked in one bowl
(about 250 ml) oI water till soIt and slivered. Remove stalk)
O 50 grammes dried prawns (pre-soaked in about 150 ml oI
water)
O 100 grammes chinese mustard (more iI you like)
O 2 eggs
O bulbs garlic (minced)
O 3 tablespoons cooking oil (preIerably palm oil)
O 3 pieces Lime
rom top (clockwise): Beehoon, IrankIurters, eggs, minced garlic,
chinese mustard, dried prawns and dried mushrooms

Seasoning
O 3 teaspoons light soya sauce or to taste
O Dash oI white pepper powder to taste
Method
Heat oil in wok. ry the chinese mushrooms Ior about 30 seconds and
remove Irom oil.
Proceed to Iry the dried prawns Ior 30 seconds. Add garlic Iollowed by
the IrankIurters and eggs. Stir-Iry till eggs are done and add back the
chinese mushrooms.
Add bee hoon and stir Iry Ior about 3 minutes, gradually adding water
which was used to soak the mushrooms and dried prawns a little at a
time to keep the bee hoon moist. Add seasoning Iollowed by chinese
mustard.
Continue stir-Irying till chinese mustard and bee hoon is cooked.
Serve with a squeeze oI lime.

Ants Climbing a Tree
Other names Ior this authentic Szechuan dish include Ants Climbing a
Hill, Ants Climbing a Log, and Ants Creeping up a Tree.
INGREDIENTS:
ounces transparent bean thread noodles (also known also vermicelli
or glass noodles)
5 dried Shiitake mushrooms
1/2 pound ground pork

arinade:
1 tablespoon light soy sauce or Kikkoman
2 teaspoons granulated sugar
1 teaspoon sesame oil
Pinch oI cornstarch

Other:
1 small red chili pepper and 1 teaspoon chili sauce, or 1 tablespoon
chili sauce
2 slices ginger
2 green onions

Ants Climbing a Tree
Other names Ior this authentic Szechuan dish include Ants Climbing a
Hill, Ants Climbing a Log, and Ants Creeping up a Tree.
INGREDIENTS:
ounces transparent bean thread noodles (also known also vermicelli
or glass noodles)
5 dried Shiitake mushrooms
1/2 pound ground pork

arinade:
1 tablespoon light soy sauce or Kikkoman
2 teaspoons granulated sugar
1 teaspoon sesame oil
Pinch oI cornstarch

Other:
1 small red chili pepper and 1 teaspoon chili sauce, or 1 tablespoon
chili sauce
2 slices ginger
2 green onions

aked oisin Sauce Chicken Wings

Although Iound in a Vietnamese cookbook, this chicken wings recipe
is actually a Chinese dish.
INGREDIENTS:
15 chicken wings
1 tablespoon honey or syrup
tablespoons hoisin sauce
3 tablespoons warm water
3/ teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, Iinely minced
1 scallion (green onion, spring onion), Iinely minced
1 slice Iresh ginger, minced
PREPARATION:
arinate chicken wings Ior 15 minutes in a mixture oI honey, hoisin
sauce, water, salt, pepper, garlic, scallion, and ginger.

Heat oven to 350 degrees. Place chicken wings on a baking sheet and
bake Ior 30 minutes, brushing occasionally with marinade.

Turn oven to broil and broil chicken wings Iive more minutes. Turn
wings every two minutes to avoid burning.

To serve: TransIer chicken wings to a serving platter and serve hot or
at room temperature.
arbequed Spareribs

INGREDIENTS:
pounds spareribs
3 tablespoons light soy sauce
3 tablespoons dark soy sauce
1/3 cup hoisin sauce
1 tablespoon ketchup
1 tablespoon red wine vinegar or balsamic vinegar
2 teaspoons brown sugar
2 garlic cloves, Iinely chopped
1/ cup honey dissolved in 1/2 cup boiling wate
PREPARATION:
Place the spareribs in a shallow dish. In a small bowl, combine the
light soy sauce, dark soy sauce, hoisin sauce, ketchup, vinegar, brown
sugar and chopped garlic. Add the mixture to the spareribs and
marinate in the reIrigerator, covered, overnight. Turn occasionally to
make sure the spareribs are completely coated.

Preheat the oven to 350 degrees ahrenheit. ill a shallow roasting pan
with 1/2-inch oI water and place in the bottom oI the oven. Place the
pork on a rack above the water. Roast the pork Ior 50 to 60 minutes, or
until the ribs just begin shrinking and the internal temperature reaches
160 degrees ahrenheit. Brush the spareribs with the honey and water
mixture several times during roasting. Remove and cool brieIly beIore
serving.
Yield: 6 to Servings
Honey BeeI With Sesame Seeds
BeeI is marinated in a honey and soy mixture, stir-Iried with oyster
sauce and topped with sesame seeds. II desired, toast the sesame seeds
beIore serving.
INGREDIENTS:
1/2 pound Ilank steak
1/2 red bell pepper
1/2 green bell pepper
1 cup mung bean sprouts
1 stalk celery

arinade:
teaspoons liquid honey
3 tablespoons soy sauce
1 tablespoon water
1 green onion, chopped
2 teaspoons cornstarch

Sauce:
1 tablespoon oyster sauce
1/ cup low-sodium chicken broth
1 teaspoon granulated sugar

Other:
1 clove garlic
2 slices ginger
1 teaspoon cornstarch mixed with teaspoons water
3 tablespoons white sesame seeds
tablespoons oil Ior stir-Irying

oney eef With Sesame Seeds


BeeI is marinated in a honey and soy mixture, stir-Iried with oyster
sauce and topped with sesame seeds. II desired, toast the sesame seeds
beIore serving.
INGREDIENTS:
1/2 pound Ilank steak
1/2 red bell pepper
1/2 green bell pepper
1 cup mung bean sprouts
1 stalk celery

arinade:
teaspoons liquid honey
3 tablespoons soy sauce
1 tablespoon water
1 green onion, chopped
2 teaspoons cornstarch

Sauce:
1 tablespoon oyster sauce
1/ cup low-sodium chicken broth
1 teaspoon granulated sugar

Other:
1 clove garlic
2 slices ginger
1 teaspoon cornstarch mixed with teaspoons water
3 tablespoons white sesame seeds
tablespoons oil Ior stir-Irying
PREPARATION:
Wash and drain the vegetables. Remove the stems and seeds Irom the
bell peppers and cut into thin strips. Rinse and thoroughly drain the
mung bean sprouts. String the celery and cut on the diagonal into thin
strips.

Cut the Ilank steak across the grain into thin strips. Combine with the
marinade ingredients, adding the cornstarch last. arinate the steak Ior
15 minutes.

Combine the sauce ingredients and set aside.

Heat the wok over medium-high heat. Add 2 tablespoons oil to the
heated wok. When the oil is ready, add the beeI. Brown brieIly, then
stir-Iry until nearly cooked through. Remove Irom the wok. Clean out
the wok iI necessary.

Add 2 tablespoons oil. Add the garlic and ginger and stir-Iry brieIly
until Iragrant (about 30 seconds). Add the green pepper and the celery.
Stir-Iry brieIly, and add the red pepper.

Push the vegetables up to the sides oI the wok. Add the sauce in the
middle oI the wok. Heat brieIly, then add the cornstarch and water
slurry, stirring to thicken.

Add the steak back into the wok. Add the mung bean sprouts. ix
everything together. Sprinkle with the sesame seeds beIore serving.
Yield: 2- Servings
Vietnamese Restaurant-Style Salad Rolls


This vegetarian appetizer is served cold with a spicy hoisin sauce.
INGREDIENTS:
O 2 ounces vermicelli noodles
O large round rice paper wrappers
O 1 cup mung bean sprouts
O 1/2 cup cucumber, cut into thin strips to make 1/2 cup
O 1 medium carrot, shredded
O 2-3inch strips oI head lettuce
O Sauce:
O 1/ cup hoisin sauce
O 3 TB peanut butter
O 3 TB water

Vietnamese Restaurant-Style Salad Rolls
This vegetarian appetizer is served cold with a spicy hoisin sauce.
INGREDIENTS:
O 2 ounces vermicelli noodles
O large round rice paper wrappers
O 1 cup mung bean sprouts
O 1/2 cup cucumber, cut into thin strips to make 1/2 cup
O 1 medium carrot, shredded
O 2-3inch strips oI head lettuce
O Sauce:
O 1/ cup hoisin sauce
O 3 TB peanut butter
O 3 TB water
PREPARATION:
ake vermicelli according to package instructions, set aside.

SoIten 1 rice paper wrapper by immersing in warm water until soIt
(about 10-20 sec), careIully remove and place Ilat on a large plate or
cutting board. Be careIul not to let the paper Iold on itselI when
removing the wrapper Irom the water.

Place 1 piece oI lettuce in the middle oI the wrapper, add 1/ each oI
the vermicelli, cucumber, carrots, and sprouts. Roll rice paper as you
would a taco, tucking in the sides, it should stick to itselI easily.
Repeat Ior the remaining 7 wrappers. akes rolls.

or the sauce, mix the ingredients until smooth. Sauce can be split into
small bowls Ior each guest to dip rolls into. or variation, add thin
pieces oI chicken, beeI, or small shrimp.

Splcy Chlcken Wlng

Spicy Chicken Wing


INGREDIENTS:
O 1 kg chicken wings (mid-joint)
O 5 TB salt
O reshly Ground Black Pepper
PREPARATION:
Clean wings and marinate with 3 TB salt, the longer the better (the
wings can be prepared in advance and Irozen). Line the wings on a
baking tray, and sprinkle with remaining 2 TB salt and Ireshly ground
black pepper. Bake at 230 Celsius (roughly 50 ahrenheit) Ior 20
minutes or until golden, turning once. Serve with dipping sauce.

Dipping Sauce: ix ketchup with a bit oI honey and tabasco sauce

Cbicken Cbow Mein
O 2 boneless sklnless chlcken breasLs 7 Lo 8 ounces each
O ,arlnade
O 1 Lablespoon oysLer sauce
O 1 Leaspoon soy sauce
O SalL and pepper Lo LasLe
O 1 small plece (less Lhan 1 Leaspoon) cornsLarch
O Sauce
O 1/4 cup waLer or lowsodlum chlcken broLh
O 1 Lablespoon oysLer sauce
O 1 Lablespoon soy sauce
O SalL and pepper Lo LasLe
O 1 Lablespoon cornsLarch
O 4 Lablespoons waLer
O CLher
O 1/2 pound dry wonLon noodles
O 2 medlum rlbs celery
O 1 pound bok choy or broccoll
O 1/2 pound fresh mushrooms
O 1 red bell pepper
O 1/2 red onlon
O 1 green onlon (scalllon sprlng onlon)
O IegeLable oll for frylng and sLlrfrylng as needed
O 1/4 cup LoasLed sesame seeds
!reparation:
Cne or 2 hours before cooklng rlnse Lhe mung bean sprouLs so LhaL
Lhey have Llme Lo draln Lhoroughly

CuL Lhe chlcken lnLo Lhln sLrlps Add Lhe marlnade lngredlenLs addlng
Lhe cornsLarch lasL ,arlnaLe Lhe chlcken for 20 Lo 23 mlnuLes

1he followlng 3 sLeps can be compleLed whlle Lhe chlcken ls
marlnaLlng

1o prepare Lhe sauce ln a small bowl dlssolve Lhe 1 Lablespoon
cornsLarch wlLh Lhe 4 Lablespoons waLer Whlsk Lhe waLer or chlcken
broLh wlLh Lhe oysLer sauce soy sauce salL pepper and cornsLarch
and waLer mlxLure and seL aslde

SofLen Lhe noodles by placlng Lhem ln bolllng salLed waLer lunge
lnLo cold waLer Lo sLop Lhe cooklng process and draln Lhoroughly

Wash all Lhe vegeLables as needed CuL Lhe celery and Lhe bok choy
lnLo 1/2lnch pleces on Lhe dlagonal lf subsLlLuLlng broccoll for bok
choy peel Lhe sLalks unLll no more sLrlngs come ouL and sllce Lhlnly
on Lhe dlagonal Wlpe Lhe mushrooms clean wlLh a damp cloLh and
sllce CuL Lhe red bell pepper ln half remove Lhe seeds and chuL lnLo
chunks eel and chop Lhe onlon ulce Lhe green onlon

PeaL a wok or frylng pan over medlumhlgh Lo hlgh heaL Add 2
Lablespoons oll When Lhe oll ls hoL add Lhe noodles lry ln baLches
unLll golden 8emove Lhe noodles from Lhe pan

PeaL 2 Lablespoons oll Add Lhe onlon and Lhe meaL LeL Lhe meaL
brown brlefly Lhen sLlrfry unLll Lhe redness ls gone and Lhe meaL ls
nearly cooked Lhrough 8emove Lhe cooked meaL and onlon from Lhe
pan

Cook Lhe resL of Lhe vegeLables separaLely excepL for Lhe green
onlon seasonlng each wlLh a blL of salL whlle sLlrfrylng lf deslred
When cooklng Lhe bok choy or broccoll add 1/4 cup of waLer and
cover whlle cooklng 8emove each of Lhe vegeLables from Lhe pan
when flnlshed sLlrfrylng Add more oll as needed

Clve Lhe sauce a qulck resLlr Add all Lhe lngredlenLs back lnLo Lhe
wok maklng a well ln Lhe mlddle lf Lhe wok for Lhe sauce Add Lhe
sauce sLlrrlng qulckly Lo Lhlcken ,lx everyLhlng LogeLher SLlr ln Lhe
green onlons our Lhe cooked vegeLable and sauce mlxLure on Lop of
Lhe noodles Carnlsh Lhe chow meln wlLh Lhe LoasLed sesame seeds
Serve hoL

^Sised EggplSnt in CS^lic SSace


Ingredients:
O 2 medium Chinese eggplant (about 10 - 11 ounces)
O 2 teaspoons minced garlic
O 1 teaspoon minced ginger
O 1 green onion (spring onion, scallion) white and green parts,
Iinely chopped
O Sauce:
O 1 1/2 TB ( 1/2 tsp) dark soy sauce
O 1 1/2 TB ( 1/2 tsp) light soy sauce
O 1 TB Chinese red rice vinegar, balsamic vinegar or red wine
vinegar
O 1 TB Chinese rice wine or dry sherry
O 1/2 teaspoon granulated sugar
O 1/3 cup chicken broth
O Other:
O 3 TB ground pork (no more than 1/ cup)
O Black pepper, pinch
O 1/ tsp cornstarch
O 1 TB vegetable or peanut oil Ior stir-Irying
O 1 TB chili garlic sauce
O 1 tsp. cornstarch mixed with 1 TB water
!reparation:
1. Bring a large pot oI boiling water to a boil. While waiting Ior the
water to boil, prepare the eggplant: cut the ends oII the eggplant. Cut
the eggplant crosswise in halI. Cut each halI lengthwise into quarters.
Line up the eggplant slices Irom leIt to right and cut diagonally into
pieces approximately 3/ inch thick.
2. Place the eggplant in the water and boil Ior 1 minute (start timing
Irom the time the water returns to a boil). Drain the eggplant on paper
towels.
3. inely mince the garlic and ginger. inely chop the green onion. In a
small bowl, combine the sauce ingredients (the dark and light soy
sauce, vinegar, rice wine or dry sherry, sugar and chicken broth) and
set aside.
. In another small bowl, use your Iingers to mix the black pepper and
cornstarch into the ground pork. (The black pepper adds a bit oI extra
Ilavor and a small amount oI cornstarch helps keep the ground pork
Irom sticking).
5. Heat the wok and add 1 tablespoon oil in the wok on medium-high
heat. When the oil is hot, add the garlic, ginger and green onion. Stir-
Iry Ior 10 seconds, then add the ground pork. Stir in the chili garlic
sauce. Stir-Iry until the pork turns white and is nearly cooked (about 1
minute), using a spatula to break the pork into small pieces.
6. Add the eggplant and stir Ior a minute to mix everything together.
Give the sauce a quick re-stir and swirl it into the pan, stirring. Turn
down the heat to low-medium (about on the dial), cover and simmer
Ior about 10 minutes, until the eggplant is tender.
7. Give the cornstarch and water mixture a quick restir and add it in
the middle oI the pan, stirring quickly to thicken. ix the sauce with
the other ingredients and serve hot.

Alternate cooking method: Instead oI boiling the eggplant, you can
stir-Iry it beIore combining with the pork and other ingredients. Heat
the wok and add 3 tablespoons oil. When the oil is very hot, add the
eggplant slices. Stir-Iry the eggplant Ior 2 3 minutes, until it begins
to brown. Be sure to keep stirring the eggplant so that it doesn`t stick
to the pan. Press down on the eggplant to remove excess oil. Remove
and drain on paper towels.
Sweet Snd Soa^ Po^k


Ingredients:
O 1 large can (20 ounces) pineapple chunks
O 1/ cup vinegar
O 2 tablespoons light soy sauce
O 1 1/2 teaspoons salt
O 1/ teaspoon ground ginger
O 1/2 cup water
O 2 pounds boneless pork loin, trimmed, cut into 1-inch cubes
O 1 large onion, cut in chunks
O 1 medium green bell pepper, cut in chunks
O 1 medium red bell pepper, cut in chunks
O 3 tablespoons cornstarch
O hot cooked rice
!reparation:
Drain juice Irom pineapple; pour juice in a Dutch oven. Add vinegar,
soy sauce, salt, ginger, and 1/2 cup water; stir until smooth. Add pork
and bring to a boil. Reduce heat, cover, and simmer Ior 1 hour, or until
meat is tender. Add onion, green pepper, red pepper, and pineapple
chunks. Simmer 10 minutes longer, or until onion and peppers are just
tender. Put cornstarch in a cup and stir in 3 tablespoons water. Stir into
pork and juices; heat to boiling, reduce heat, and simmer the sweet and
sour pork Ior 1 minute. Serve sweet and sour pork with rice.
Sweet and sour pork recipe serves to 6.


Chicken Lo Mein Recipe

Chinese noodles with chicken are so tasty and Iun to eat!

Ingredients:
1/ Cup Soy Sauce
1/2 Cup Seasoned Rice Vinegar
2 Tbsp. Vegetable Oil
1/2 tsp. Ground Ginger
1/2 tsp. Garlic Powder
1 lb. Chicken Breasts, boneless & skinless (cut in thin strips)
2 Tbsp. Vegetable Oil
1 1/2 Cups Broccoli lowerets
1 large Onion, cut into wedges
1/2 small Red Bell Pepper, cut in thin strips
oz. resh ushrooms, sliced
1/2 small yellow bell pepper, cut in thin strips
1 Cup Water, cold
2 Tbsp. Cornstarch
1 tsp. Chicken Bouillon
1/2 lb. Spaghetti or Linguine, cooked

Directions:
Combine the soy sauce, vinegar, vegetable oil, ginger, and garlic in a
medium bowl. Add the chicken, and cover to let marinate in the
reIrigerator Ior 1 to 2 hours.

Heat 2 Tbsp. oI oil in a wok. Add the chicken and broccoli, and stir-
Iry Ior 2 minutes. Add the onion, mushrooms, and peppers until
they`re tender.

ix the water, bouillon, and cornstarch. Add to the chicken, and stir
until thickened. Add the noodles, and mix thoroughly. Serve.

BeeI and Broccoli Recipe

This is a great Chinese recipe to make Ior the Iamily.

Ingredients:
3/ lb. Sirloin BeeI Tips, sliced against the grain 1/ inch thick
1 1/2 Tbsp. Cornstarch
1/ tsp. Salt
1/ tsp. Black Pepper
3 Tbsp. Vegetable Oil
3 Garlic Cloves, chopped
10 oz. Irozen Broccoli lorets, thawed
3 Tbsp. Soy Sauce
1/3 Cup Water

Directions:
In a bowl, toss the beeI, cornstarch, salt, and pepper until the meat is
coated.

Heat 2 Tbsp. oI oil in the wok, on high heat and add the beeI to stir-
Iry, until it`s cooked through. TransIer the beeI into a bowl.

Add the last Tbsp. oI oil to the wok and add the garlic and broccoli and
stir-Iry until the broccoli is tender, about 2 minutes.

Add the water and soy sauce and bring it to a boil, add the meat back
in until the sauce is thickened, about 2 minutes.

Serve over rice.

And Enjoy!
Spicy Ko^eSn Po^k {DSe|i algogi] Recipe

ae[l 8ulgogl ls made of Lhlnly sllced pork whlch ls marlnaLed ln a splcy
chlll pepper sauce and elLher grllled or panfrled lLs very popular
cooked wlLh oLher vegeLables llke onlons zucchlnl or peppers or
wrapped wlLh rlce ln leLLuce leaves
!rep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Ingredients:
O 2 lb pork pork buLL ls besL buL you can use loln for a leaner cuL
O 1 cup korean pork marlnade
!reparation:
1 Sllce pork lnLo very Lhln pleces abouL Lhe Lhlckness of bacon
2 ,ake korean pork marlnade halvlng Lhe reclpe slnce you are
uslng small pleces of pork wlLhouL bones
3 ,arlnaLe for aL leasL 30 mlnuLes
4 Crlll or broll for abouL 48 mlnuLes or unLll done or sLlrfry ln
an ungreased pan for 310 mlnuLes
Ko^eSn "Sasbi" Rolls {KimbSp] Recipe

Ingredients:
O Dried seaweed (nori)- sheets
O 2 cups cooked rice
O 2 tsp sesame oil
O 2 tsp salt
O TRADITIONAL ILLINGS
O 1 carrot, julienned
O cucumber, cut into long strips
O 2 eggs
O beeI (bulgogi)
O 1/2 pound oI spinach, parboiled
O pickled radish, cut into strips
O imitation crab (optional)
O Iishcake (optional)
O ALTERNATE POPULAR ILLING SUGGESTIONS:
O smoked salmon and cream cheese
O kimchi and cheese
O spam, mayo, and veggies
O ham and cheese
O tuna salad with romaine lettuce and cheese
O Iresh or seasoned vegetables Ior vegetarians
!reparation:
1. When rice is almost cooled, mix with sesame oil and salt.
2. Stir Iry carrots brieIly with a dash oI salt.
3. Stir Iry cucumber with a dash oI salt.
. Whisk eggs until evenly yellow and Iry into Ilat omelet.
5. Cut cooked egg into long strips.
6. Cook bulgogi according to recipe directions.
7. Using a bamboo sushi roller or a piece oI tin Ioil, lay the dried
seaweed shiny side down.
. Spread about cup oI rice onto 2/3 oI the seaweed, leaving the
top 1/3 bare (iI you moisten your Iingers or a spoon to pat
down the rice, you'll get less oI a sticky mess).
9. Lay the Iirst ingredient down around 1/3 oI the way up Irom
the bottom oI the seaweed.
10. Lay the other Iillings down on top.
11. Roll Irom the bottom (as iI you're rolling a sleeping bag),
pressing down to make the Iillings stay in.
12. As you continue to roll, pull the whole thing down towards the
end oI the bamboo mat.
13. Spread a tiny dab oI water along the top seam to hold the roll
together.
1. Set aside and continue with other seaweed sheets.
15. Cut each roll into 7- pieces.
16. Dak Gal-bi


Spicy Stirred-ried Chicken

8lblmbop

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