1. E

    Seaweed Egg Drop Soup

    Serves 2 3 cups homemade chicken or vegetable stock 1 to 2 ounces dried seaweed (the thin, flaky, purplish kind) 1 teaspoon fresh ginger, minced 1 tsp cornstarch mixed with 1 ounce water Sea salt and pepper to taste 2 eggs, lightly beaten Optional garnish: scallions, thinkly sliced Bring stock...
  2. E

    Japan 'Rice Soup'

    Yield: 16 Servings 2 qt Chicken stock or dashi 3 c Dry rice, calrose 1/2 c Chopped green onions 1/2 c Chopped bok choy (cabbage) 1/2 c Shrimp meats, deshelled 1/2 c Mussels or clams, deshelled 1/4 c Chopped squid 1/4 c Octopus chopped 1/2 c...
  3. E

    Seaweed #2

    1/2 oz Midori Melon Liqueur 1/2 oz Malibu Rum 1/2 oz Blue Curacao 1/2 oz Sweet & Sour Mix 1/2 oz Orange Juice 1/2 oz Sprite Ingredients can be mixed in any order over ice.
  4. E

    Seaweed #1

    1.25 OuncesFinlandia Artic Pineapple 1.5 Ounces Midori Melon Liqueur .25 Ounce Strawberry Liqueur .25 Ounce Pineapple Juice Stir with ice in a cocktail glass
  5. E

    Seaweed and Shiitake Salad

    4 oz. seaweed 4 oz. shiitakes 2 oz. soy sauce 2 oz. pickling brine Toss seaweed and shiitakes with soy sauce and pickling brine. Refrigerate for 2 to 3 hours.
  6. E

    Pheasant with Asian Influence

    Char Siu Barbecue Pheasant Tenderloin Seaweed and Shiitake Salad Smoked Breast of Pheasant Marinated Squash and Daikon Cured Liver and Heart Terrine Bean Salad Smoked Lotus Root Neck Sausage Roasted Pheasant Breast with Pistachio Herb Farce Kimchi Salad Poached Celery and Leg Meat...
  7. E

    Marinated Garnish

    6 button mushrooms 12 asparagus tips 6 small bamboo shoots 3 oz. scallion-seaweed vinaigrette Place all ingredients in bowl; combine. Cover; refrigerate for 2 to 3 hours.
  8. E

    Makizushi (Rolled Sushi)

    Futomaki sweet bright pink fish powder egg filling(recipe will be posted) strips of gourd steamed vegetables Tekkamaki fresh raw tuna Kappamaki julienned cucumber ber Anakyu grilled marine eel cucumber Umekyu(described as a good way to end sushi dinner) cucumber neri ume(tart plum paste) We...
  9. E

    Ten Tasty Vegetables - Shi Ziang Cai

    1 c carrots, shredded 1/2 c Nami dried black mushrooms 1 c white Chinese turnip 1/2 c Cloud Ear dried fungus 1 c white Chinese celery 1/2 c dried lily flowers 8 ea pieces soy spiced beancurd 2 oz bean thread noodles, soaked 3 c soybean sprouts, NOT mung 1 ts salt (to taste) 4 ea green onions...
  10. Chef


    4 5 1/2-ounce salmon fillets (can substitute king salmon for Pacific salmon), skin removed 1/4 cup vegetable oil Salt to taste Pepper to taste Pickled Ginger, see recipe, garnish OR Dried seaweed, garnish Soy-Wasabi Sauce, see recipe Servings: 2 1. Lightly brush salmon with oil and season with...
  11. Chef

    Japanese Yakisoba

    3 packages yakisoba noodles 1 carrot 1/4 of a small cabbage 1/4 pound pork 1/3 cup yakisoba sauce or seasoning packages which come with yakisoba noodles Beni-shoga (red ginger) Ao-nori (green seaweed) Makes 4 servings 1. Cut the cabbage, carrot, and pork into bite sizes. 2. Saute cabbage...
  12. Chef

    Hot and Sour Vegetable Soup

    Hot and Sour Vegetable Soup 8 c. Vegetable Stock 1/2 lb. Mushrooms 1 Can Straw mushrooms 6 Shitake mushrooms- Soaked in warm water 20 min. and sliced 2 c. Bok choy leaves- Finely shredded 2 c. Dried seaweed- Broken into pieces [may be presoaked] 1 c. Dried bean curd sheet- Broken into pieces...