Author: Japanese

Ingredients
1 teaspoon olive oil
1 medium onion, finely chopped
1 potato, peeled and cut into small cubes
750 g frozen shelled edamame, defrosted
1 quart vegetable read more

Ingredients
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 1/2 teaspoons read more

Ingredients
2/3 cup white sesame seeds, toasted until just golden brown
2 teaspoons dry mustard
1 teaspoon water
2/3 cup soya sauce
2/3 cup vegetable oil
1 read more

Ingredients
2 cups sushi rice, prepared
2 sheets nori
1/4 cup cooked turkey
1/4 avocado, cut into strips
1/2 carrot, cut into strips
1/4 cucumber, cut into strips
2 teaspoons wasabi

Ingredients
2 cups sushi rice, cooked to packet instructions and still warm
4 tablespoons sushi vinegar
1 tablespoon sugar
1/4 teaspoon salt

Ingredients
2 cups cooked sushi rice
2 sheets nori
1/3 cup smoked salmon
1/3 cup cream cheese
1 tablespoon red onion, finely chopped

Ingredients
1 tablespoon wakame seaweed (instant)
2 1/2 cups dashi (fish stock)
7 ounces soft tofu
3 tablespoons scallions (cut thinly)
4 tablespoons white miso

Ingredients
600-700 g pumpkin, chopped into chunks (about 2 inches each way)
200 ml water
3 tablespoons sugar
3 tablespoons Japanese soy sauce

Ingredients
2 (3 ounce) packages ramen noodles
1/2 cup dried mushroom, chopped
20 large raw shrimp, peeled and deveined
1/2 cup onion, finely chopped
1/2 cup scallion, read more

Ingredients
6 ounces soba noodles
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon minced ginger
1 lb shrimp, shelled and deveined
1 1/2 cups flour
1 cup skim milk
3 eggs
1/2 teaspoon salt