JapanesecookingA

The next stop on our heavenly journey through
the wonderful world of food, is Japan, the "Land
of the Rising Sun" and mouth watering delights.

JAPANESE COOKING:

SOUPS

A.) O-SUMASHI (BASIC CLEAR SOUP):

This soup is served at the beginning of a meal.

3 cups water; 1 tsp. dashinomoto (an instant powder soup mix); 1/2 tsp. salt; 1/2 tsp.
soy sauce; 4 shatake mushrooms, sliced into thin strips; 1/2 cup chopped chives for
garnish:

   1.)   Bring water to a boil in a saucepan. Stir in dashinomoto, salt, and soy sauce.

    2.)   Remove immediately from the heat. Pour into 4 sm. bowls and garnish with mushroom
slices and a pinch of chopped chives.   Serves 4.

B.) TAMAGO TOJI - (JAPANESE STYLE EGGDROP SOUP):

1 egg; 2 tbls minced green onions; 3 cups chicken broth:

1.) Beat egg and green onions together in a small bowl.

2.) In a saucepan, bring the chicken broth to a boil. Swirl egg mixture around the in-
side of the pan in a small stream, making a circle. Remove soup from heat and pour into 4
small bowls. Serves 4.

JAPANESE RICE & NOODLE DISHES

I. GOHAN - RICE;

As in other Asian Countries, rice is a staple food in Japan. For plain
steamed rice to serve with other foods, cook the rice the same way as
for Chinese dishes.

II. MENRUI - NOODLES;

In Japan, noodles are eaten hot or cold, and they are ser-
ved in many different ways. The three most popular kinds of

Japanese noodles are; SOBA: ( Buckwheat noodles), SOMEN: (thin wheat noodles),
and UDON: ( thick wheat noodles).

Directions for cooking noodles:
            1. Bring 6 cups of water to a boil. Add noodles and return water to a boil, stirring occasionally. Cook for about 20 mins., or until noodles are soft.
            2. Drain noodles in a colander and rinse in cold water to stop the cooking action.
            3. For hot noodles: Set noodles aside and prepare broth (see below).
For cold noodles: Put noodles in the refrigerator to cool and prepare a dipping
sauce (directions follow the directions for broth).

BROTH

3 cups water; 1 tbl. dashinomoto; 4 tbls. soy sauce;
1 tbl. sugar

1.) Combine all broth ingredients in a saucepan and bring to a boil. Add noodles and bring
to a boil again to heat noodles.

2.) Remove from heat and serve noodles with broth in 4 individual serving bowls. Garnish
with chopped green onion or dried red pepper flakes. Serves 4.

DIPPING SAUCE

2 cups water; 1 tsp. dashinomoto; 6 tbls. soy sauce;
2 tsps. sugar:

1.) Mix together all ingredients and pour into 4 small dishes for dipping.

2.) Divide noodles into 4 individual serving bowls and garnish with sliced cucumber and mandarin oranges. Serve with the dipping sauce. Serves 4.

Click Here for Japanese Dishes with sauces:

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