Japanese Foods Recipes

200 g shiitake mushrooms 200 g flat mushrooms 100 g spring onion; finely diced 100 g cream cheese; vegetarian 50 g shallots; chopped 2 cloves garlic; chopped 30 ml olive oil ----------------------------MARINADE---------------------------------- 50 ml japanese soy sauce 25 ml japanese rice vinegar 25 ml sake or sherry 10 g ginger; finely grated 10 g dark brown sugar

Place the mushrooms on a baking tray and brush with 20ml of olive oil. Season and bake for 15 minutes until soft. Place the Japanese marinade ingredients in a bowl and put in the mushrooms, allow to marinate for 4 hours. Heat in a saucepan the remaining olive oil and cook the garlic and shallots until tender. Remove from the marinade the flat mushrooms and half of the shiitake mushrooms and retain half of the shiitake mushrooms. Drain well and place in a food processor and add the shallots and garlic, cream cheese and puree. Season with salt and pepper and mix in the chopped coriander and the chopped spring onion.

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1 tb vegetable oil 6 oz firm tofu; cut into 1" pcs. 3 md scallions; thinly sliced 1 tb fresh ginger root; grated 1 pk instant miso shiro soup mix; - 1.1 oz. size (white soybean-paste soup) 8 oz dried udon noodles OR -linguine 1 lg carrot; julienned 1 md red pepper; in thin strips 3 strips lemon peel; 3 by 1" 1/4 ts red pepper flakes; crushed 1 bn watercress; tough stem -removed

1. In a nonstick 10-inch skillet over medium-high heat, in hot vegetable oil, cook tofu, scallions, and ginger 5 minutes or until golden brown. 2. In 4-quart saucepan over high heat, heat 8 cups water to boiling. Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture; heat to boiling. Reduce heat to low; simmer soup 8 to 10 minutes until noodles are cooked (if using linguine, cooking time will be slightly longer) and vegetables are tender. Stir in watercress until it wilts. Serve immediately because noodles will absorb liquid quickly. Note: Shiro miso soup mix can be found in the dried soup section if Asian markets or in some supermarkets. If miso soup mix is unavailable, you can substitute 2 extra large vegetable bouillon cubes.

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4 c sushi rice; see recipe 4 takuan (japanese pickles); -cut in thin strips 2 sheets nori seaweed

HAND VINEGAR 1 ts rice vinegar 3 tb water Soy sauce; for dipping Just before rolling sushi, toast the nori by passing the shiny side over a high flame. The color of the nori will change from brownish black to dark green. (Without toasting, the nori will be gummy and hard to chew.) Cut toasted nori sheets in half crosswise. Lay a 1/2 a sheet of the nori, shiny side down on a counter. Combine the rice vinegar and water, and moisten your hands with this hand vinegar to keep the rice from sticking to your hands as you work. Spread about 1 cup of the sushi rice on 3/4 of the nori closest to you, in a layer about 1/4 inch thick, spreading it to the edges. Lay 1/4 of the pickle slices across the center of the nori. Roll gently, using the fingers and palms of both hands. Eat immediately, without cutting, and serve the soy sauce as a dipping sauce. Per serving: 680 Calories (kcal); 2g Total Fat; (2% calories from fat); 12g Protein; 156g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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