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For this month’s cover story, we would like to introduce cooking recipes created by Shino Saito.  She’s been working as a recipe developer/writer for over a decade, and have published many books in Japan.  She is a Vegetable Sommelier and a Raw Food Meister, also specialized in allergy-free, vegan, and macrobiotic foods.

She believes that healthy diet is the basis of healthy lifestyle.  Health of family starts from the kitchen. “What you are is what you eat” is a well-known phrase.  She focuses on making healthy foods with minimum effort.  Her recipes creates the table which anyone can gather and enjoy eating together; for people who have different needs, backgrounds, dietary restrictions, and others of that sort.  Not only the knowledge of Japanese cuisine but also raw food, vegan, vegetarian, gluten free, etc.

Shino currently lives in Los Angeles writing recipes almost every day.  In this issue, she has created unique home cooking recipes using Japanese food products and fresh produce, such as gyoza, noodles, strawberries, yakisoba and Hon Tsuyu etc.  She uses ingredients which you can easily find your closest supermarket.  Be ready to become hungry, healthy and happy with beautiful and fun cooking.  You can learn and experience a lot of essences of Japanese culinary skills by making these dishes.

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KIKKOMAN JAPANESE NOODLE SOUP BASE (HON TSUYU)

Japanese Style BEEF STROGANOFF with Cooked Rice

Cooking Time: 15 min
2-serving

1. Mince the garlic.  Peel the onion and slice.  Season the beef with salt and pepper.
2. In a large frying pan, heat the oil and garlic.  Add onion and pour 1 Tbsp. of water and stir.  Then put a lid on.  Steam for 1 min over medium heat to sweat the onion.  Take out the lid and fry until the onion is soft and brown.
3. Add the beef and mushrooms.  Stir-fry until the beef is half cooked.  Add Kikkoman Japanese Noodle Soup Base – Hon Tsuyu and stir.
4. Sprinkle on the oat flour and paprika powder.  Stir until the oat flour evenly covers.
5. Pour in the water and bring to a boil.  Then lower the heat and simmer for 5~7 min with a lid on, until fully cooked.  Turn off the heat and mix in the sour cream.
6. Place the cooked rice in serving bowls and pour the sauce over the rice.  Garnish with parsley and serve immediately.

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Tips and Variations:

Hon Tsuyu plays very important roles in Japanese home-cooking.  It can be used almost in any menu.  Most Japanese dishes are seasoned with soy sauce and mirin, they enhance and complement the ingredient’s natural umami.  Hon Tsuyu already contains soy sauce, mirin and umami.  It has everything you need to make your dish tasty.

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USE THIS PRODUCT!

Kikkoman Japanese Noodle Soup Base (Hon Tsuyu)
Hon Tsuyu can be used to make any Japanese dish.  Hon Tsuyu will increase the variety of your menus.
– Fourfold concentrate
– New extraction method
– A perfect blend of 2 soy sauces

Kikkoman Sales USA, Inc.
www.KikkomanUSA.com

J-BASKET MINI GYOZA, CHIKEN
DYNASTY SRIRACHA CHILI SAUCE

Easy Recipe for Appetizer
Mini GYOZAPINCHOS with Spicy and Sweer Sauce

Cooking Time: 30 min
4~8 servings

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Tips and Variations

For the recipe, I used shishito, edamame, and shiitake mushrooms to introduce you rather unique vegetables which are often used in Japanese cuisine.  You can also use your favorite vegetables.  This Sriracha Chili Sauce goes well with any other foods! 

To make a quick one-plate dish, just add the grilled mini gyoza and vegetables on top of cooked rice and season with Dynasty Sriracha Chili Sauce.

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1. Cut off the stems of shiitake mushrooms.  Slice the red radish.
2. Place Mini Gyoza, shishito peppers, and shiitake mushrooms on a baking sheet and spray enough cooking oil or apply with a brush.  Then, grill in an oven or air fryer at 350°F for 7~8 min until the surface is golden brown and fully cooked.
3. SPICY SAUCE: In a small bowl mix the mayonnaise and the Dynasty Sriracha Chili Sauce well and transfer to a serving plate.
4. SWEET SAUCE: In a small bowl mix the jam and the Dynasty Sriracha Chili Sauce well and transfer to a serving plate.
5. Serve the Gyoza pinchos with two sriracha sauces.

J-basket Mini Gyoza, chicken

J-Basket frozen mini gyoza was newly released with chicken & vegetable and pork & vegetable fillings.  This bite-size gyoza can cook with microwave, pan-fry, deep-fry, or soup.

Dynasty Sriracha Chili Sauce

Dynasty Sriracha Hot Chili Sauce brings the heat while tasting flavorfully mild.  Use this Sriracha Sauce to spice up stir-fry, chow mein, fried rice, soup and other Oriental favorites.  Squeeze, straight from the bottle, onto hot dogs, hamburgers, pizza, tacos and omelets for a delicious, fresh chili flavor. pork & vegetable fillings.  This bite-size gyoza can cook with microwave, pan-fry, deep-fry, or soup.

JFC International Inc
www.JFC.com

PREMIUM SWEET & SPYCY HABANERO YAKISOBA

Spicy Sauce and Sweet Fruits are a Perfect Match!
HABANERO YAKISOBA with Pinapple and Cashew Nuts

Cooking Time: 15 min

2-serving

1. Cut the green pepper and pineapple into bite-sized pieces.  
2. Heat the cooking oil in a big frying pan, over medium heat.  Stir fry the cashew nuts until golden brown and transfer to a plate.
3. Stir fry the pineapple and peppers and add the noodles.  Pour 1/4 cup of water then put a lid on.  Steam for 30 seconds then separate the noodles and stir fry.
4. Add the sauce and mix well.  Transfer to serving plates.
5. To make a sunny side egg, fry the eggs over medium heat.  With a spoon, pour the cooking oil over the egg yolk while frying.
6. Place the eggs on the Yakisoba and serve immediately.

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Tips and Variations

Try adding ham and sausages for meat. For a variation, use a pineapple as a plate.  It makes an easy party food!

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Premium Sweet & Spicy Habanero Yakisoba

The sweet and sour flavor of the yakisoba sauce is combined with a punch of spicy habanero chili.  The sweet and spicy combination is excellent with the thick and chewy noodles!  Even if it’s super spicy, the addictive taste will keep you slurping for more!  The package contains 2 servings of noodles and sauce.  Vegetarian-friendly.

MYOJO U.S.A., Inc
www.myojousa.com

MURATA FARM FRESH STRAWBERRIES

Japanese Iconic Sponge Cake Covered with Heavy Whipping Cream

Japanese Strawberry SHORT CAKE

Cooking Time: 2hrs
15cm baking pan (4~6 people)

1. Sponge Cake: Line a 6 inch baking pan.  Set the oven to 350°F.  Sift the flour and baking powder together.  Set aside.
2. Crack the eggs into a large bowl.  Combine the yolk and white with a whisk.  Next, add the sugar and beat until the sugar melts.  While beating the egg mixture, place the bowl of the egg mixture into a warm bath to make it lurk warm.  Beat well until the volume gets tripled as thick as yogurt.   
3. Sift the half of the flour mixture over the egg mixture, then fold it gently but rapidly.  Shift the remaining flour and fold it again.  
4. Microwave the heavy whipping cream for the sponge for 30 seconds and pour over the batter.  Fold it gently but rapidly until the batter becomes shinny and evenly colored.  
5. Pour the batter into the lined baking pan and bake for 16~17 min.  
6. Take out the sponge cake from the baking pan and cool it upside down.
7. Syrup:  Microwave the water and sugar until the sugar melts.  Cool it completely.  
8. Decoration Cream:  In a large bowl, whip the cream and sugar to soft-peaks.
9. Cut the sponge in half horizontally.  Apply the syrup all over the surface with a brush and apply the cream on the cut surface of lower layer of the sponge, then place sliced strawberries.  Cover the strawberries with the cream and put the top half of the sponge.  Coat the side and top of the sponge with the cream.  Place strawberries on the top.
10. Whisk the cream again to stiff-peaks and transfer to a piping bag. Decorate as you like.

Tips and Variations
To make a fluffy sponge cake, step 3 is the most important part. Beat the egg mixture well in order to hold enough air. Be careful not to deflate the egg mixture when folding in the flour. The baking powder is a safety ingredient. Once you get used to making the sponge you can omit it.

STRAWBERRY SOUP with Balsamic Vinegar Sauce

Cooking Time: 2hrs
15cm baking pan (4~6 people)

Ingredients:
□  8 Fresh Strawberries
□  1 cup Milk of your choice
□  2 scoops Mascarpone Cheese
□  2 Tbsp. Sugar
□  1 Tbsp. Balsamic Vinegar
□  1 Tbsp. Maple Syrup
□  1 Tbsp. Pistachios

1. Wash the strawberries and remove stems.  Cut 4 strawberries into small pieces.  Finely chop the pistachios.  To make the sauce, combine the balsamic vinegar and maple syrup in a small heat-resistant bowl and microwave for 30 seconds or until it slightly thickens.  
2. In a blender, put 4 of the whole strawberries, milk, and sugar.  Blend until smooth.
3. In serving bowls, place the mascarpone cheese and chopped strawberries.  Pour the strawberry-milk into the bowls.  
4. Garnish with the balsamic sauce and pistachios.  Serve immediately.
   

Tips and Variations

This recipe is to enjoy the special aroma of the high quality Japanese strawberries!

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Murata Farm Fresh Strawberries

Murata’s Family Farm is located in Ibaraki prefecture in Japan.  It has a vibrant scarlet flesh like a ruby and a full, supple shape.  A well-balanced flavor and rich fragrance coupled with a burst of juiciness the moment you bite into them.

True World Foods LLC
TrueWorldFoods.com

DAY-LEE PRIDE PORK GYOZA POTSTICKERS

Easy and Healthy One-pan Meal
PORK GYOZASTIR-FRY
with Japanese Ankake Sause

Cooking Time: 15 min

2-serving

1. Peel the carrots with a peeler to make ribbons.  Cut the asparagus into bite-size pieces.  Finely chop the walnuts.  In a small bowl, mix the corn starch and 2 Tbsp. of water.  Set aside.
2. Heat one spoon cooking oil in a frying pan and place the gyoza.  Pour 1/2 cup of water and put a lid on, and steam for 5 min.
3. Lower the heat and drizzle one spoon cooking oil.  Heat until the bottom of the gyoza turns golden brown.  Transfer to a plate.
4. In the same frying pan, pour some extra oil and stir fry the vegetables and nuts.  Season lightly with salt and pepper.  Transfer to a plate.
5. To make sauce, in the same frying pan, add soy sauce, mirin and rice vinegar.  Mix well over medium heat.  Add the soup stock and bring to a boil.  Drop the corn starch mixture little by little while stirring constantly.  Heat until it thickens.
6. Place the gyoza and vegetables on serving plates and pour the sauce.

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Tips and Variations

Dashi soup stock is a Japanese soup stock usually made with kelp and bonito flakes.  For the recipe you can use any kind of soup stock you like.  This sauce is called Ankake sauce, which is a non-fat gravy sauce, thickened with potato starch.  Corn starch does the same job.  Try this sauce on any other flavor gyoza or vegetables you like!

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Day-Lee Pride  Pork Gyoza Potstickers

Fully cooked frozen gyoza potstickers.  This Japanese style gyoza is made with thin skins.  You can enjoy it in a variety of ways: pan-fry, deep-fry, steam, soup, or simply microwave.  It has higher percentage of protein filling than most otherbrands.  No MSG added.

Day-Lee Foods Inc.
www.dayleepride.com
www.crazycuizine.com

GREENOODLE ORGANIC BROWN RICE NOODLE

Vegan CURRY NOODLE and Teriyaki Tofu Cutlet

Cooking Time: 15min
2 Servings

1. Mince the garlic and onion.  Finely chop the raisins.  Cut the tofu cutlet into bite-sized pieces.
2. Teriyaki Tofu Cutlet: Heat the cooking oil in a frying pan and pan-roast the tofu cutlet.  Season with soy sauce and mirin.  Set aside.
3. Curry Sauce:  Heat the cooking oil and garlic in a frying pan.  Add onion and pour one table spoon of water and stir.  Then put a lid on.  Steam for 1 min over medium heat to sweat the onions.  Take out the lid and fry until the onions are soft and brown.  Add the tomato, raisins, curry powder, soy sauce and stir.  Pour in the soup stock and bring to a boil.  Simmer for 5~7 min.  Add the coconut milk.  Turn off the heat.
4. Noodles:  In another pot, bring 14.5oz (420ml) of water to a boil.  Add the noodles and cook for 3~4 min.  Drain and transfer to serving bowls.
5. Pour the curry sauce over the noodles.  Add the Teriyaki Tofu cutlet.  Garnish with cilantro.

Tips and Variations

If adding another toppings, tempe, chicken, shrimp, are recommended. Teriyaki is a well known cooking method of Japanese cuisine.  Grill or pan-roast food and season with soy sauce and mirin.  You can just remember the ratio is 1:1 (Soy Sauce : Mirin).

Garlic Clam NOODLE SOUP with Brown Rice Noodle

Cooking Time: 15mins
2 Servings

Ingredients:
□  1 Pkg Brown Rice Noodle
□ 6 Clams (if small, 10 to 12 Clams)
□ 1 Tomato
□ 1/2 stalk Celery
□ 1 stalk Spring Onion
□ 1 clove Garlic
□ 4 cups Water (for Soup)
□ 1 tsp. Salt
□ 1 tsp. Sake (or White Wine)
□ 1/2 Soy Sauce

1. Clean the clamshells under running water.  Slice the tomato.  Remove strings of celery and slice.  Mince the garlic.  Finely chop the spring onion.  
2. To make soup, heat the oil and garlic in the large frying pan and add the clams, tomato and celery.  Sprinkle sake over the clams.  Put a lid on, then heat over medium heat until the clams open up.  Pour 4 cups of water and bring to a boil.  Season with the salt and soy sauce.
3. To cook Brown Rice Noodle, in another pot, bring 2 to 3 quarts of water to a boil.  Add the noodles and cook for 4 to 6 minutes, stirring occasionally.  Drain and transfer to serving bowls.
4. Pour the soup into the serving bowls, and place the toppings.  Garnish with spring onion.  Serve immediately.

Tips and Variations

Umami is very a important part of Japanese cuisine.  Kelp and bonito flaks are often used to add Umami substance in Japanese cuisine.  Clams, tomatoes, and celery also have different kinds of umami substance.  These umami substances work much better when combined, which is why I used these ingredients in the recipe in order to introduce you the taste of Umami to you!  Enjoy the soup full of Umami together with delicious Brown Rice Noodles!

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GreeNoodle Organic Brown Rice Noodle

This organic moroheiya noodles are non fried, fat free, vegan friendly, and excellent source of dietary fibers and vitamin A. Moroheiya is a highly nutritious vegetable that was prized by the Egyptians for its health and beauty benefits.

Eon Foods International LLC
www.greenoodle.com

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