Japanese Foods Recipes

2 ts vegetable oil 1 lb pressed tofu*; cubed 2 lg potatoes; peeled and cubed 2 carrots; cubed 1 c sliced daikon radish 1 onion; diced 1/2 c mirin 1/4 c miso* 1 tb sugar

In a large nonstick skillet, heat the oil. Add the tofu; cook, stirring as needed, until golden, 5-6 minutes. Add 2 cups water; bring to a boil. Stir in the potatoes, carrots, daikon and onion; return to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes. In a small bowl, combine the mirin, miso, sugar and 1/4 cup of the vegetable cooking liquid. Stir into the vegetable mixture.

Note:

1 md yellow onion; sliced 2 whole potatoes; chunked (up -to 3) 2 carrots; diced 1 c whole mushrooms 3/4 lb beef or other meat; cut in -bite size pcs 1 box curry roux; (japanese -brand) 1 serving freshly cooked warm -rice

Read the instruction on the box of commercial curry roux and find out what ingredients you need first. You may increase or decrease the amount of vegetables and meat by as much as 50% if you wish. However, the amount of water you add should not be decreased. If the consistency of the curry stew is too thick, adjust it by adding water at the end. The commercial curry roux contains everything, so you do not need to add salt or pepper. Typical ingredients are listed above. Directions: Heat a deep pan and add one or two tablespoons of oil. Saute the sliced onion over medium heat until it softens. Brown the meat separately, then add it to the onion. Add water as specified, add a bay leaf, and simmer for 2 hours. Then add the potatoes, carrots and mushrooms and continue simmering. When the potates and carrots are tender add the curry roux. Simmer gently for 15 minutes while stirring. Serve with rice

Note:

3 lightly beaten eggs 3/4 c cornstarch 4 boneless skinless chicken -breast ha (about 1 lb. total); cut -into strips 1/3 c cooking oil 4 c fresh bean sprouts 1 sm cucumber 1/3 c thinly sliced radishes 3 tb sliced green onions Toasted sesame seeds Finely chopped red sweet -pepper Hot cooked spaghetti or -linguine; optional AMAZU SAUCE 1/4 c soy sauce 1/4 c sugar 1/4 c rice or white vinegar 1 tb toasted sesame oil

Combine eggs and cornstarch. Dip the chicken into mixture, coating well. In a large skillet, hear oil over medium-high heat. Add chicken, half at a time; cook 5 minutes or until browned. Drain; keep warm. Cook bean sprouts in a large amount of boiling water for 3 minutes; drain. Use a vegetable peeler to slice cucumber into long thin strips. Toss together bean sprouts, cucumber, radishes, and green onions; arrange chicken on top. Drizzle with Amazu Sauce. Garnish with sesame seeds and red pepper. Serve over cooked pasta, if desired.

Note: