Tofu Steak

Tofu Steak is simple, healthy appetizer, or a perfect side dish for many of the other recipes on this site!

Yield: 2 servings

Time: 6 minutes

Ingredients

• 200g tofu
• Some chopped green onion for topping

Spices

• 1 tbsp butter
• 1 tbsp mirin
• 1 tbsp soy sauce
• 1/2 tbsp flour

Preparation

1. Wrap tofu in a paper towel and microwave for 1 minute to remove water
2. Slice tofu lengthwise into 4 pieces (thin rectangles) and sprinkle with flour
3. Heat frying pan, add butter, then tofu, and heat for one minute. Flip over, cook for one more minute over medium heat
4. Add soy sauce and mirin, then cook for one more minute
5. Top with green onion and serve!

Renkon no Kinpira

Kinpira is a Japanese cooking style in which sliced vegetables are stir-fried and seasoned with sugar and soy sauce. Renkon (lotus root) has a snappy texture and a distinct appearance that will surely afford you many compliments!

Yield: 2 servings

Time: 15 minutes

Ingredients

• 3/4 lb Renkon (about 6″, thin sliced into wheels)
• 1 small carrot (sliced crosswise and halved)

Spices

• 2 tbsp soy sauce
• 2 tbsp sake
• 1 tbsp mirin
• 1 tbsp sugar
• 1 tbsp sesame seed
• 1 tsp sesame oil
• 1 tsp vinegar

Preparation

1. Mix 3 cups water and 1 tsp vinegar in a bowl, then marinate renkon for 3-4 min
2. Mix spices (soy sauce, sake, mirin, sugar) in a small bowl
3. Heat sesame oil in a frying pan and stir-fry renkon and carrots for 3 minutes
4. Add mixed spices and stir for 2 min over low heat
5. Sprinkle sesame on top and serve!

Moyashi (Bean Sprout) Salad

Bean sprouts are called moyashi in Japanese. It takes less than 10 min to prepare this recipe, so it is great when you need a quick side dish!

Yield: 2 servings

Time: 10 minutes

Ingredients

• 1 1/4 lb Bean sprouts
• 2 sticks of celery (chopped)
• 1 cup sliced carrots (thin)

Spices

• 2 tbsp Sesame
• 2 1/2 tbsp soy sauce
• 1 1/2 tbsp sugar
• 2 tbsp binegar
• dash salt

Preparation

1. Blanch bean sprouts in boiling water for 1 minute, and strain
2. Grind 1 tbsp sesame, then mix all spices in a small bowl (soy sauce, sugar, vinegar, ground sesame)
3. Mix bean sprouts, carrot, celery, 1 tbsp sesame, and spices in a bowl
4. Sprinkle salt to taste

Modifications

1. You can serve moyashi salad warm or cold, but I recommend it as a cold, crispy salad!

Corn Soup

The Japanese people love corn soup. Almost every family style restaurant serves corn soup and many varieties can be found in grocery stores. Corn soup dispensers can even be found in our internet cafes next to the coffee and soft drinks!

Yield: 4 servings

Time: 15 minutes

Ingredients

• 1 can of corn (15.25 oz)
• 1/2 yellow onion (sliced)
• 1 1/2 cup milk
• 1 tbsp butter
• 1 sprig of parsley
• 2 cubes of Maggi Vegetable Bouillon

Preparation

1. Partially melt butter in a saucepan, then saute onion for 5 minutes (until soft)
2. Add corn and stir for a minute or so
3. Add milk and heat on medium-low until hot but not boiling
4. Crumble vegetable bullion cubes into the soup and stir
5. Remove from heat and transfer to blender
6. Blend until smooth
7. Return to saucepan, heat, then garnish with parsley and serve.

Daikon to Konnyaku no Nimono

Konnyaku is made from yams. “Nimono” means boiled and seasoned in Japanese. A few readers have requested more vegetarian dishes, so here is simple and delicious offering. If you can not find konnyaku, try daikon by itself, or other vegetables (potato, carrot etc), or tofu.

Yield: 4 servings

Time: 30 minutes

Ingredients

• 1 lb daikon (1/2 inch slices then cut them lengthwise)
• 1 pack of konnyaku (1/2 lb) (cut in 1/2 inch triangles)

Spices

• 2 tbsp soy sauce
• 1.5 tbsp sake
• 1.5 tbsp mirin
• 1 tbsp sugar

Preparation

1. Boil konnyaku for 3 minutes, strain, and set aside.
2. Put 1 1/2 cups water and daikon in a sauce pan and bring to a boil.
3. When the water boils, add spices (soy sauce, sake, mirin, suger) and konnyaku, cover with lid, then boil for 25 minutes over medium heat.
   ※　Please keep the eye on the pan?if heat is too high, the water will evaporate quickly and the food will burn.

Corn Soup Pasta

Here’s a great way to use your leftover corn soup. Sometimes I’ll even make an extra batch just so I can make this recipe. It’s quick, fun, and delicious. It’s even quicker and still pretty tasty using instant corn soup, which is also very common in Japan.

Yield: 2 servings

Time: 15 minutes

Ingredients

• 1 1/2 cup corn soup
• 1/2 yellow onion (sliced)
• 4 slices of ham (chopped)
• 2 tbsp parmesan cheese
• Salt and pepper

Preparation

1. Boil pasta al dente
2. Heat oil in a frying pan and saute onion for 3 minutes (or until soft)
3. Add ham, stir for 2 minutes then add corn soup and heat until warm
4. Add pasta to the soup and mix on low until warm
5. Add parmesan cheese and salt and pepper to taste

Jyaga Bata Yaki

Jyaga Bata Yaki means baked potatoes with butter soy sauce. This is an easy side dish recipe that goes well with miso steak.

Yield: 2 servings

Time: 20 minutes

Ingredients

• 1 big potato (1 lb, cut into 1 inch pieces)
• 1/2 cup green onion (chopped)

Spices

• 1 tbsp butter
• 2 tsp soy sauce
• 1 tbsp mayonnaise
• dash of salt and pepper

Preparation

1. Microwave potato for three minutes
2. Put potato in a oven free dish, sprinkle salt and pepper, add soy sauce, mayonnaise and butter
3. Put in oven at 400 degrees for 10 minutes
4. Sprinkle green pepper on the potato and serve