Japanese Okonomiyaki

Serves 4

Ingredients:

* 12 ounces sliced bacon
* 1 1/3 cups water
* 4 eggs
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 medium head cabbage, cored and sliced
* 2 tablespoons minced pickled ginger
* 1/4 cup tonkatsu sauce or barbeque sauce

How To Cook:
1. Fry the bacon in a large skillet over medium heat until slightly crispy. Remove to paper towels to drain and set aside.

2. In a large bowl, stir together the water and eggs. Gradually stir in the flour and salt until smooth. Add the cabbage and ginger; stir until evenly distributed.

3. Heat a skillet over medium heat and coat with cooking spray. Pour about 1/4 of the batter into the center of the skillet. Place 4 slices of cooked bacon in the center. Use a spatula to shape the pancake into a circle.

4. Fry for about 5 minutes or until the edges are dry. Flip and cook on the other side until the center is stable and it is browned on both sides. Remove from the pan and drizzle with tonkatsu sauce to serve.

5. Continue with remaining batter and bacon.

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Japanese Beef Stir-Fry

Serves 8

Ingredients:

* 2 pounds boneless beef sirloin or beef top round steaks (3/4" thick)
* 3 tablespoons cornstarch
* 1 (10.5 ounce) can Campbell's® Condensed Beef Broth
* 1/2 cup soy sauce
* 2 tablespoons sugar
* 2 tablespoons vegetable oil
* 4 cups sliced shiitake mushrooms
* 1 head Chinese cabbage (bok choy), thinly sliced
* 2 medium red peppers, cut into 2"-long strips
* 3 stalks celery, sliced
* 2 medium green onions, cut into 2" pieces
* Hot cooked regular long-grain white rice

How To Cook:
1. Slice beef into very thin strips.

2. Mix cornstarch, broth, soy and sugar until smooth. Set aside.

3. Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.

4. Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.

5. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.

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Chicken noodle miso soup

Serves 4

Ingredients:

* low-calorie cooking spray
* 5cm/2in piece fresh root ginger, chopped
* 3 garlic cloves, crushed
* pinch of crushed chillies
* 3 tbsp miso paste
* 2 tbsp lime juice
* 200g/7oz fine egg noodles
* 2 chicken breasts, 125g/4½oz each, thinly sliced
* 125g/4½oz shiitake mushrooms, sliced
* 70g/2½oz baby sweetcorn, chopped
* 200g/7oz sugar-snap peas, halved
* 85g/3oz watercress, tough stems removed
* soy sauce, to serve

How To Cook:
1. Spray a large saucepan with oil and heat over a medium heat. Add the ginger, garlic and chillies and stir-fry for 1 minute.

2. Add 1.7 litres/3 pints boiling water and bring to a simmer. Stir in the miso paste, lime juice and noodles and cook for 1 minute. Cover and set aside.

3. Spray a large wok or frying pan with oil and stir-fry the chicken, mushrooms and sweetcorn for 2-3 minutes. Add the peas and cook for 2 minutes, or until the chicken is cooked through.

4. Transfer the soup to 4 bowls, spoon over the vegetables and chicken. Top with watercress and serve with soy sauce on the side.

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Grilled teriyaki chicken with leek and pepper stir fry

Serves 1

Ingredients:

For the chicken 
* 1 tbsp sesame oil
* 1 tbsp honey
* 1 tbsp soy sauce
* 100g/3½oz chicken thigh meat, scored with a sharp knife
For the stir fry 
* 1 tbsp olive oil
* 1 garlic clove, finely sliced
* ¼ leek, finely sliced
* ¼ red pepper sliced

How To Cook:
1. Preheat the oven to 200C/400F/Gas 6.

2. To make the chicken, in a large bowl mix together the sesame oil, honey and soy sauce.

3 Cover the chicken in the marinade and leave for five minutes.

4. Heat a griddle pan until smoking.

5. Char-grill the chicken for two to three minutes on each side.

6. Place in the oven and roast for five minutes.

7. To make the stir fry, heat the oil in a small frying pan. Add the garlic, leeks and pepper and cook until soft

8. Pour in the marinade mixture and bring to a simmer. Reduce until thick.

9. To serve, spoon the stir fry into the centre of a warm plate and place the chicken on top.

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Chicken Teriyaki Bowl

Serves 2

Ingredients:

* 1 tablespoon sugar
* 1 tablespoon soy sauce
* 1 tablespoon mirin
* 1 tablespoon sake
* 12.4 ounces (350 grams) boneless skin-on chicken thighs
* 1/4 teaspoon salt
* 2 bowls cooked rice
* 1/3 cup green peas - frozen

How To Cook:
1. To make the teriyaki sauce, combine the sugar, soy sauce, mirin and sake in a small bowl.

2. Cut the chicken into small bite-sized pieces, and sprinkle with 1/4 teaspoon of salt.

3. Heat a non-stick frying pan over medium high heat until hot. If you are using skinless chicken, you'll need to add some oil, otherwise, add the chicken onto the dry pan in a single layer.

4. Let the chicken fry undisturbed until browned on one side. Flip the chicken over, and brown the other side.

5. Give the teriyaki sauce a stir, and add it to the pan.

6. Let this mixture boil, tossing the chicken in it until there's very little liquid remaining and the sauce forms a thick shiny glaze.

7. Prepare 2 bowls of rice, and heat the peas in some boiling salted water.

8. When the chicken teriyaki is done, serve it on the rice, and drizzle with any remaining sauce. Top with the green peas.

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Teriyaki Chicken Drumsticks

Serves 4-6

Ingredients:

8 -12 chicken drumsticks
1 cup soy sauce
1 cup brown sugar, packed
1 cup water
3 tablespoons olive oil or 3 tablespoons canola oil
1 teaspoon ginger (optional)

How To Cook:
1. Heat oil in a large saucepan over medium high heat.

2. Brown chicken pieces in hot oil.

3. While chicken is browning, mix together the soy sauce, sugar, water, and ginger.

4. Add the sauce to the chicken.

5. Bring to a boil and then reduce heat to medium low and let simmer, uncovered, for about 20 to 30 minutes or until chicken is done and sauce has thickened.

6. Turn chicken pieces occasionally during cooking process.

7. Serve over cooked rice.(We use short grain "sticky rice" prepared in a rice cooker.).

8. Serve excess sauce along side, people always seem to want more of it.

9. To reduce the calories, skinless chicken may be used.

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California Roll Sushi

Makes 8 rolls

Ingredients:

* 1 cup uncooked short-grain white rice
* 1 cup water
* 1/4 cup rice vinegar
* 1 tablespoon white sugar
* 1/2 cup imitation crabmeat, finely chopped
* 1/4 cup mayonnaise
* 8 sheets nori (dry seaweed)
* 2 1/2 tablespoons sesame seeds
* 1 cucumber, cut into thin spears
* 2 avocados - pitted, peeled, and sliced the long way

How To Cook:
1. Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.

2. Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.

3. Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.

4. Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.

5. Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

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Benihana Japanese Fried Rice

Serves 4

Ingredients:

* 4 cups cooked rice or 1 cup uncooked rice
* 1 cup frozen peas, thawed
* 2 tablespoons carrots, finely diced
* 2 eggs, beaten
* 1/2 cup onion, diced
* 1 1/2 tablespoons butter
* 2 tablespoons soy sauce
* salt

How To Cook:
1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt,
    reduce heat and simmer in covered saucepan for 20 minutes).

2. Pour rice into a large bowl to let it cool in the refrigerator.

3. Scramble the eggs in a small pan over medium heat.

4. Separate the scrambled chunks of egg into small pea-size bits while cooking.

5. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion     to the bowl.

6. Carefully toss all of the ingredients together.

7. Melt butter in a large frying pan over medium/high heat.

8. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy     sauce plus a dash of salt and pepper.

9. Cook rice for 6-8 minutes over heat, stirring often.

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Yakisoba Chiken

Serves 6

Ingredients:

* 7 tablespoons low-sodium soy sauce, divided

* 1/2 pound skinned, boned chicken breast, cut into bite-size pieces

* 2 teaspoons vegetable oil, divided

* 2 cups vertically sliced onion

* 1 cup (2-inch) julienne-cut carrot

* 6 cups coarsely shredded napa (Chinese) cabbage

* 1/4 cup sake (rice wine) or dry sherry

* 1 tablespoon minced peeled fresh ginger

* 2 teaspoons sugar

* 1/4 teaspoon salt

* 4 1/2 cups cooked soba (about 9 ounces uncooked buckwheat noodles)

Procedure:

Combine 3 tablespoons soy sauce and chicken in a zip-top plastic bag; seal and marinate in refrigerator 30 minutes, turning occasionally.

Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; cook 3 minutes or until done. Remove chicken from skillet; keep warm. Add 1 teaspoon oil, onion, and carrot to skillet; stir-fry 2 minutes. Add cabbage; stir-fry 2 minutes or until cabbage begins to wilt.

Combine 1/4 cup soy sauce, sake, ginger, sugar, and salt. Pour sake mixture over cabbage mixture. Add chicken and soba; toss well to coat. Cook 1 minute or until thoroughly heated.

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