Miso soup -Japanese Recipe

Ingredients: (for 4 servings)

7 g dried kelp (Hoshi wakame), 1/2 block tofu, 4 cups dashi (niboshi dashi), 80-90 g miso.

How to make:

1. Soak kelp (wakame) in warm water, remove hard stems and rinse with water, strain with net and cut into bite size pieces.
2. Heat dashi without bringing it to a boil.
3. Smash miso through a net ladel (misokoshi) into dashi, when it is about to boil remove foam rising on the top.
4. Add wakame.
5. Place tofu on palm, cut lengthwise and then into 1/8 th pieces. Slide into soup.
6. when tofu floats to the top turn off heat.Soak kelp in warm water.

   Smash miso through a net ladel (misokoshi) into dashi.

   Slide tofu into soup.

   when tofu floats to the top turn off heat.

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Kansai style Okonomiyaki -Japanese Recipe

Ingredients: (for 1 serving)

50-60 g flour, 1 egg, 1 cup dashi, 1-2 Tablespoons grated yamaimo (mountain potato), 70 g cabbage.
As desired: mirin, salt, 20-30 g thinly sliced pork, 1/2 squid, 10-20 small shrimp, cleaned and shelled, 2-3 whole oyster, oil.

Preparation:

Batter:

1. In a bowl mix egg add yamaimo.
   (Powdered yamaimo can be used)
2. Add salt, a little mirin, then flour. Mirin removes the powdery taste.
   note: Okonomiyaki mix can also be used. Just add egg and water.

Filling; Add any combination of ingredients to cabbage.

1. Dice cabbage to 1-1.5 mm pieces
2. Cut pork into 3 cm. pieces. Remove skin of squid. Cut into small pieces.
3. Wash shrimp and drain.

How to make:

1. Add cabbage and filling to batter.
2. Pre-heat hot plate or fry pan. Cover surface completely with oil.
3. Pour batter into a circle about 20 cm in diameter.
4. Cook for about 5 minutes or until golden brown. Turn over with a spatula .
5. Cook for about 5 min until completely cooked.
   Be careful not to overcook or burn. Do not press down on it.
6. Before eating one or a combination of the following sauces:
   Mayonaisse, tonkatsu or okonomiyaki sauce, Japanese mustard (wagarashi). Catsup or any strong flavored sauce will do.

7. Dice cabbage to 1-1.5 mm pieces, cut pork into 3 cm. pieces. Remove skin of squid. Cut into small pieces.	Add cabbage and filling to batter	Pour batter into a circle about 20 cm in diamete	Cook for about 5 minutes or until golden brown. Turn over with a spatula .

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Tonkotsu Ramen ( A Japanese Daily Recipe )

Ingredients: (for 4 servings)

1.5 liters tonkotsu soup (1 kg pork bone, 2 liters water, 5-6 cloves of garlic, 1 onion), 4 packs chinese noodles, yakibuta (600 g pork rib, 1 cup soy sauce, 1/3 cup mirin, worstershire sauce, ginger), 200 g bean sprouts, 1 green onion.

Preparation:

Tonkotsu soup

1. Cut tonkotsu into large pieces.
2. In a deep large pot, bring water to a boil. Add tonkotsu. To prevent meat from overpowering the flavor, make sure water is boiling before putting in meat.
3. Add whole: peeled onion and garlic cloves.
4. Remove Aku (foam) regularly, boil for 3 hours.
5. Filter through kitchen croth (or paper towel) placed on strainer.

Yakibuta (Nibuta)

1. Cut pork rib or any meat with fat into 4-5 cm pieces.
2. Put tonkotsu soup back into the pot and bring to a boil. Add meat and boil for 1 hour. Remove foam on top often.
3. When meat is tender, turn off heat and remove meat.
4. In a different pot, add together soy sauce, mirin, ginger slices and a few drops of worstershire sauce.
   Add meat to this.
5. Turn meat over. Boil for 20 minutes. Allow flavor to seep in.
6. Cut meat into 7-8 mm thickness. Save remainer liquid for soup stock.

Toppings:

1. Wash bean sprouts and boil for1 minute. Do not over-cook. Drain.
2. Slice green onions thinly.

How to make:

1. Loosen Ramen noodles before adding to a large pot of boiling water. Cook 1-2 minutes to desired firmness.
2. In Chinese noodle bowls, put in 1-2 Tablespoons of soup stock.
3. Drain noodles. Place in bowls immediately.
4. Fill bowls 70-80% full with tonkotsu soup.
5. Garnish bean sprouts in the shape of a hill. Add green onions, then pieces of yakibuta
6. Add pepper to taste.

Hint: While cooking the meat make sure to add soup stock. Don’t let all the soup boil away.

In a deep large pot, bring water to a boil. Add tonkotsu.	Cut baraniku or any meat with fat into 4-5 cm pieces.	Wash bean sprouts and boil for1 minute. Slice green onions thinly.	In Chinese noodlle bowls, put in 1-2 Tablespoons of soup stock.
In a large pot of boiling water. Cook noodles 1-2 minutes to desired firmness.	Drain noodles. Place in bowls immediately.	Fill bowls 70-80% full with tonkotsu soup.	Garnish bean sprouts in the shape of a hill. Add green onions, then pieces of yakibuta

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Spinach with sesame paste ( A Japanese Daily Recipe )

Ingriedents: (for 4 servings)

1 bunch of spinach, 4 Tablespoons sesame paste (neri-goma), 1/2 teaspoon sugar, 1 Tablespoons soy-sauce, a little sake.

How to make:

1. Wash spinach in a bowl of water and rinse. if the stem is thick cut an X through the bottom
2. In a lot of boilng water add a pinch of salt, boil spinach standing up, push down as roots soften, boil for 1 min.
3. Strain, wash with cold water soon.
4. Squeeze excess water by lightly wringing with the all stems together, cut into 3-cm length pieces.
5. Grind sesame seeds. (or use pre-ground)
6. Mix sugar and soy-sauce with ground sesame, add a little sake.
7. Mix together with spinach

Cut spinach into 3-cm length pieces	Grind sesame seeds	Mix sugar and soy-sauce with ground sesame. Mix together with spinach

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Umezousui (poridge) ( A Japanese Daily Rwcipe )

Ingriedents: (for 2 servings)

1 cup of rice, 2 large umebosh, 2 oba (beefsteak leaves), 360 cc of dashi, a little salt, 2 small umeboshi.

How to make:

1. Only use cooled rice. Rinse slightly in strainer.
2. Remove pit of large umeboshi and mince.
3. Cut beefsteak leaves into thin strips.
4. Mix umebosh into dashi, bring to a boil.
5. Mix rice together and bring to a boil,add salt to taste.
6. Serve in bowls add beefsteak leaves in tenmori style, on top add small umeboshi.

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