Japanese Foods Recipes

150 g japanese noodles or Chinese -noodles; cook according to 1 ; pack instructions, 1 ; rinse with cold 1 ; water and drain 2 tb arame; (optional) 4 tb rice vinegar 2 tb soy sauce 2 tb sunflower oil 2 cloves garlic; crushed 125 g fine beans; cut in half 1 ; lengthways (4oz) 1 red pepper; deseeded and cut 1 ; into thin strips 50 g fresh root ginger; grated -(2oz) 25 g sesame seeds; toasted (1oz) 400 g prawns; defrosted

Place the cooked drained noodles in a salad dish and chill. Put the arame in a small dish and pour over 2 tablespoons of boiling water, the rice vinegar and soy sauce. Leave for 10 minutes. Heat the sunflower oil in a wok and add the crushed garlic,stir fry for 1-2minutes and add the beans and red pepper. Stir-fry for 4-5 minutes and allow to cool slightly. Combine the vegetables with the noodles and stir in the arame (if arame is not used add the rice vinegar and soy sauce directly to noodles). Take the grated ginger and holding in one hand squeeze the juice over the salad and discard the pulp. Stir the prawns into the noodles and combine well. Chill for 30 minutes before serving.

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1 lb boneless beef top sirloin -steak; cut into 1" pieces 3 c napa cabbage and romaine -lettuce; sliced 1/4" thick 1/2 c carrots thin diagonally sliced 1/2 c radishes; thinly sliced 1/2 c cucumber; thinly sliced 1 c hot cooked rice 24 snow pea pods; blanched Sesame Marinade and Dressing

Prepare Sesame Marinade and Dressing. Place beef top sirloin steak in plastic bag; add reserved 1/3 cup marinade from Sesame Marinade and Dressing, turning to coat. Close bag securely and marinate in refrigerator 2 hours, turning once. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 21 minutes for rare to medium, turning once. Let stand 5 minutes. Trim excess fat from steak; carve steak into thin slices. Meanwhile combine napa cabbage, lettuce, carrots and radishes; place equal amounts of salad mixture on 4 individual plates. Arrange equal amount of cucumber slices in circle at top of salad mixture. Mound 1/4 cup rice on top of each cucumber circle. Fan pea pods around both sides of rice. Arrange steak slices in spoke fashion on salad greens, radiating down from rice.

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----------------------------MARINADE---------------------------------- 4 175 g tuna steaks; -(approximately 2.5cm 1 ; / 1 inch thick) 4 tb sake 4 tb soy sauce 1 ts chilli oil 1/2 lemon; (juice) 1 tb vegetable oil --------------------------POTATO ROSTI-------------------------------- 450 g baking potatoes; (peeled and 1 ; par-boiled) 1 salt and freshly ground -black peppe; r 2 tb clarified butter; (for -frying) 1 oil for frying -------------------------CUCUMBER SALSA------------------------------- 1/2 cucumber 1/2 red onion; (peeled and cut -into 1 ; very thin wedges) 1 ts sugar 1 tb hot water 1/2 lemon; (juice) 2 tb rice wine vinegar 1 red chilli; (de-seeded and 1 ; thinly sliced) --------------------------WASABI SAUCE-------------------------------- 2 ts wasabi paste 90 ml natural yoghurt 1/2 lemon; (juice)

1. Place all the marinade ingredients in a bowl and mix together well. Add the tuna, cover and refrigerate for at least 4 hours. 2. Prepare the salsa. Cut the cucumber in half lengthways, remove the seeds with a spoon, cut each half into thirds and then thinly slice. Cut the red onion into thin wedges. To make the dressing, dissolve the sugar in a little hot water, add the lemon juice and rice wine vinegar and mix together well. In a small bowl, mix together the cucumber, red onion and red chilli. Add the dressing and toss all the ingredients together 3. Mix together the wasabi, natural yoghurt and lemon juice 4. Meanwhile, prepare the rosti. Grate the cold potatoes and mould into 4 balls, flatten slightly. Heat the oil in a frying pan, add the potatoes and cook for 2 to 3 minutes on each side 5. Heat a griddle pan and cook the tuna steaks for 4 minutes on each side, or until just opaque in the centre. 6. Place the rosti on four serving plates, place the tuna steaks on top and arrange a pile of cucumber salsa by the side. Serve with the wasabi sauce.

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