| JAPANESE NOODLE, SHRIMP, AND CUCUMBER
SALAD
2/3 c. rice wine vinegar
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. sugar
1 tsp. dry mustard
Pinch of cayenne pepper
SALAD:
1 lb. fresh bean sprouts
14 oz. dried soba noodles
1/4 c. oriental sesame oil
2 lbs. cooked bay shrimp
3 lg. cucumbers, peeled, halved, and thinly sliced
6 green onions, sliced
Red cabbage leaves
For Dressing: Whisk together vinegar, soy sauce, oil, sugar, and mustard in small bowl.
Season with cayenne pepper. (Can be prepared 1 day ahead. Cover and leave at room temperature.)
For Salad: Blanch bean sprouts in boiling water 30 seconds. Drain and refresh in cold water.
Drain.
Bring large pot of salted water to boil.
Add noodles and boil until tender, stirring occasionally, about 3 minutes.
Drain noodles.
Refresh in cold water.
Drain and place in large bowl.
Add sesame oil and toss to coat. (Can be prepared up to 6 hours ahead. Cover and refrigerate bean sprouts and oriental noodles separately.)
Add bean sprouts, shrimp, cucumbers, and onions to noodles.
Drizzle with dressing.
Toss gently to combine.
Line platter with cabbage leaves and mound salad in center.
JAPANESE-STYLE FRIED CHICKEN
1 lb. chicken thighs
2 tbsp. soy sauce
2 tbsp. Japanese sake
2 tsp. fresh ginger juice, grate and squeeze out juice
5 tbsp. cornstarch
Vegetable oil for deep frying
Using a fork, prick holes all over the chicken.
Cut into 2-inch pieces.
Mix soy sauce, Japanese sake and fresh ginger juice.
Steep chicken in the soy sauce mixture for 20 minutes, stirring occasionally.
Heat vegetable oil to 330 to 340 degrees and fry slowly and well.
YAKISOBA (JAPANESE STYLE NOODLES WITH
SAUCE)
1-2 lbs. thinly sliced beef
4 pkg. Japanese style noodles (chow mein) with sauce
3 carrots, thinly sliced
1/2 head cabbage, chopped
2 yellow onions, sliced
2 tbsp. oil
3 tbsp. sugar
6 tbsp. oyster sauce
Salt and pepper to taste
In big frying pan, heat oil and brown meat.
Add all the vegetables and stir-fry until vegetables become tender.
Add oyster sauce, sugar, salt and pepper to taste.
Set them aside.
Cook Japanese style chow mein as directed on the package with sauce.
Add vegetables and meat to the chow mein and mix them or heat.
Serves 4 to 6 people.
JAPANESE BEEF
1 lb. very thin sliced round steak
2 tbsp. peanut oil
1 to 2 pkgs. frozen Birds Eye Japanese vegetables (not stir-fry)
1 to 2 tbsp. soy sauce
Slice steak (on diagonal) and brown in oil.
Cook about 5 to 10 minutes and add frozen vegetables.
Add soy sauce and stir.
Cook about 10 minutes.
Serve over rice.  |