Japanese Foods Recipes

3/4 cup red miso 3 tb sugar 3 tb mirin (japanese rice wine) 2 tb hot water 2 ts light soy sauce 1/4 teaspoon sesame oil 1 tb toasted sesame seeds 1/2 head iceberg lettuce, -torn 1 ea carrot, thinly sliced

In a small bowl, combine miso and sugar. Add mirin, water, soy sauce, sesame oil, and sesame seeds. Stir until well blended. Serve over lettuce and carrot slices. Toss to combine. The pungent miso also adds vitamins, protein, and nutrients to this healthy, low-fat dressing, which contains just a 1/4 teaspoon of sesame oil. Serve drizzled on top of a simple salad of iceberg lettuce and shaved carrots.

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3 lb pork shoulder roast 1 tb cooking oil 1 3/4 c water 6 green onions, cut in 1 -pieces 3/4 c sake or dry white wine 1/3 c light soy sauce 3 tb grated gingerroot 1 hot cooked rice

Trim excess fat from pork. Pour cooking oil into a wok or large skillet. Preheat over medium-high heat. Quickly brown the meat on all sides in the hot oil. Add the water, onion, sake, soy and ginger. Bring to boiling. Reduce heat. Simmer, covered until the meat is tender (may be around 2 1/4 hours). Strain the juices and skim off fat. Serve juices with sliced meat over hot cooked rice

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4 egg yolks 3/4 c granulated sugar 2 ts soy sauce 1 2/3 c heavy cream 1/3 c + 1 t strongly brewed green -tea

1.Beat egg yolks with sugar and soy sauce in a bowl. 2.Scald the cream; take off heat and stir in the cold tea. Add egg mixture and cook over very low heat, stirring constantly until mixture thickens. 3.Either sieve the mixture, or put in blender, then freeze it. Stir the mixture a few times for a smoother texture. 4.When mixture is partially frozen, break up the crystals by stirring. The ice cream should be served soft.

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