Ingredients

• 3 cups water
• 2 tablespoons dashinomoto
• ½ cup miso
• ½ cup cubed tofu
• 2 scallions chopped for garnish

Method

1. In a saucepan, bring water to a boil and stir in dashinomoto and miso.
2. Add tofu and bring mixture to a boil again.
3. Remove from heat, pour into 4 small bowls and garnish with chopped scallions.

Ingredients

For the yolk mixture (kimian)

• 6 small hard-boiled eggs
• ¼ cup sugar

For the pea mixture (endoan)

• 1¾ cup frozen peas
• 3 tbsp sugar

Method

1. To make the kimian, shell the eggs, cut them into half and scoop the yolks.
2. Using a wooden spoon, press the yolks through a sieve into a bowl. Add the sugar and mix well.
3. To make the endoan, cook the peas in a lightly salted boiling water for about 3-4 minutes.
4. Drain and then crush the peas with a pestle and mortar.
5. Transfer the paste into a saucepan, add the sugar and cook over a low heat until thick.
6. Spread out the pea paste in a shallow dish so that it cools quickly.
7. Divide both mixtures into six portions.
8. Place a portion of the pea mixture on a wet muslin cloth and put a similar amount of the yolk mixture on top.
9. Wrap the mixture up and twist the top of the cloth to join the mixtures together and mark a spiral pattern on top.
10. Unwrap and place on a plate. Make the five other dessert cakes similarly.
11. Serve cold.

Ingredients

• 1 package Japanese udon noodles
• 1tsp vegetable oil
• 1medium red bell pepper, cut into thin strips
• 1medium carrot, diagonally sliced
• 2 green onions, thinly sliced
• 2 cans beef broth
• 1 cup water
• 1 tsp soy sauce
• ½ tsp grated fresh ginger
• ½ tsp black pepper
• 2 cups thinly sliced fresh shiitake mushrooms, stems removed
• 4 ounces daikon (Japanese radish), peeled and cut into thin strips
• 4 ounces tofu, drained and cut into 1/2-inch cubes

Method

1. Cook noodles according to package directions, omitting salt.
2. Drain. Rinse and set aside.
3. Heat oil in large saucepan until hot.
4. Add red bell pepper, carrot and green onions; cook for about 3 minutes or until slightly softened.
5. Stir in beef broth, water, soy sauce, ginger and black pepper; bring to a boil.
6. Add mushrooms, daikon and tofu, reduce heat and simmer for 5 minutes.
7. Place noodles in soup mixture and ladle soup over noodles.

Ingredients

• 1 ¾ cups short-grain rice
• 2 cups water
• 4 pork cutlets, breaded by dipping each in one beaten egg, then fresh bread crumbs
• 1 small leek, sliced in ½-inch pieces
• 2 cups dashi stock
• 2/3 cup mirin (sweet rice wine)
• 2/3 cup soy sauce
• 4 eggs

Method

1. Pour the rice into a big bowl of water and scrub the grains against each other to remove all starch.
2. Strain the rice, then wash and rinse it well.
3. Drain.
4. Bring the rice and 2 cups of water to a boil, give it a quick stir, then cover, reduce to simmer, and cook for 10-15 minutes.
5. Turn off the heat and let it steam for another 15 minutes.
6. Bring the dashi, mirin, and soy sauce to a boil, add the sliced leek, and simmer till soft.
7. Deep fry the pork cutlets till golden and tender.
8. Drain on paper towels.
9. Half fill four large bowls with the hot rice.
10. Slice each pork cutlet diagonally into ½-inch strips, and arrange each intact cutlet on the rice.
11. Whisk the eggs with chopsticks, then pour slowly into one spot over the onion into the dashi.
12. When the egg is nearly set, stir once.
13. Ladle a quarter of the egg mass on top of the four bowls, one by one.

Ingredients

• 1 cup diced shrimp
• 3 water chestnuts, diced
• 6 mushrooms, diced
• 2 scallions, chopped
• 1 tbsp sherry wine
• 4 eggs, beaten
• 1 tsp salt
• 3 cups beef broth
• 12 leaves of spinach

Method

1. Preheat oven to 300 degrees F.
2. Combine shrimp, water chestnuts, mushrooms, and scallions.
3. Divide evenly in 6 oven-safe custard cups.
4. Whisk eggs, salt, sherry and broth.
5. Divide broth mixture evenly between the cups.
6. Cover the broth in each custard cup with two leaves spinach.
7. Fill a large baking pan with 2-3 inches of boiling water.
8. Place the custard cups in the pan and cover with tin foil.
9. Bake for 30 minutes or until the mixture is set.

Ingredients

• ¾ lb edamame
• ½ small onion
• 2½ cup chicken soup stock
• ½ tbsp vegetable oil
• 12/3 cup milk
• 1½ tbsp butter

Method

1. Boil edamame beans.
2. Shell them and set aside.
3. Slice onion thinly.
4. Heat oil in a deep pan and saute onion slices.
5. Add chicken soup stock and edamame in the pan and simmer for 30 minutes on low heat.
6. Mix the soup in a blender.
7. Put the soup back in a deep pan and add milk.
8. Simmer for 5 minutes on low heat.
9. Add butter, salt, and pepper to season.

Ingredients

• 4 cups water
• 2 vegetable bouillon cubes
• 3 cups cooked dried adzuki beans
• 2 tsp vegetable oil
• 3 medium carrots, cut diagonally into 1/16-inch thick slices
• ¼ cup white miso
• 4 scallions, sliced thin

Method

1. In a heavy saucepan bring water to a boil and add bouillon cubes, stirring until dissolved.
2. Add beans and simmer, stirring occasionally, 15 minutes.
3. In a heavy skillet heat oil over moderately high heat and stir-fry carrots until crisp, about 3 minutes.
4. Stir carrots into soup.
5. In a small bowl stir together miso and ½ cup hot broth until combined will and stir into soup.
6. Bring soup to a boil, stirring occasionally, and stir in scallions.

Ingredients

• 1 tbsp canola oil
• 1 medium onion, finely chopped
• 2 large carrots, peeled and diced
• 2 cloves garlic, chopped
• 6 cups vegetable stock
• 3 strips kombu, soaked and diced
• 4 large scallions, chopped
• 2 inch daikon, sliced thin
• 4 ounces udon
• 3 tbsp miso paste
• 1 cup bean sprouts
• Salt and pepper to taste

Method

1. Saute onion, carrots and garlic over medium heat for about 7 minutes.
2. Add stock, kombu, half of scallions and daikon.
3. Bring to simmer for 5 minutes.
4. Add udon.
5. Cook over medium heat until noodles are al dente.
6. Meanwhile, dissolve miso paste in 3 tablespoons warm water.
7. Just before serving, stir in paste.
8. Do not boil soup once miso has been added.
9. Ladle soup in bowls and top with scallions and bean sprouts.
10. Season with salt and pepper at table.

Ingredients

• 1 potato, peeled and cubed
• ½ onion, cubed
• 2 oz carrot, cubed
• 2 slices bacon, cut into small pieces
• 1 tbsp butter
• 2½ cup soy milk
• 1 cube chicken bouillon
• Salt and pepper to taste

Method

1. Put butter in a medium pot, and saute onion, potato, carrot, and bacon over medium heat.
2. Add soy milk and bring to a boil.
3. Be careful not to overflow.
4. Turn down the heat to low and dissolve chicken bouillon in the soup.
5. Stir the soup.
6. Simmer for about 15 minutes, or until vegetables are softened.
7. Stop the heat.
8. Season with some salt and pepper as you like.

Ingredients

• ¼ block hakusai cabbage
• 4 chicken thighs
• 1 cube chicken bouillon
• 1 cup milk
• 1½ tbsp corn starch
• Salt and pepper to taste

Method

1. Cut hakusai cabbage into about 2 inch-long pieces.
2. Cut chicken into bite-sized pieces.
3. Saute chicken in the pan.
4. Lightly season chicken with salt and pepper.
5. Add 2 1/2 cup of water in the pan and heat.
6. Dissolve chicken bouillon cube in the soup.
7. Add hakusai in the soup and simmer for 10-15 minutes until soften.
8. Add milk in the soup and bring to a boil.
9. Dissolve corn starch in 3 tablespoons of water and add to the soup. Stir the soup.
10. Season the soup with salt and pepper as you like.