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Category Archives: Asian Food Recipes
For 4 servings
14 oz. dried soba
Hot water for boiling
<For hand made dipping sauce>
4-5 cups boiling water
1 soy sauce
3-inch piece of kombu (kelp)* soak in water overnight.
4 dried shitake mushrooms*soak in water overnight.
wasabi paste, finely chopped green onion, and dried seaweed sliced
Add hot water in a sauce pan.Add soy sauce and mirin in the same sauce pan and heat and boil with kombu and shiitake for 1 hour. (Remove kombu and shiitake when you serve.) * For dipping sauce
Add dried soba noodles in the boiling water, gently stirring noodles with chopsticks. Turn down the heat to medium. (Following the package instructions)
Drain and cool the noodles in cold water. Gently wash noodles with hands and drain well. Divide soba among four serving plates.
Divide dipping sauce among four small cups. Put toppings on small plates and serve them on the side of soba.
*Some people may have Buckwheat allergies. It is rare in the U.S. but please be careful.
1 pack Tofu
1 sheet Konbu (kelp)
1 sliced spring onions
[For dipping sauce]
1 sliced yuzu (small citrus fruit)
Make several slits in the kombu (cutting one direction only). Cut the tofu into small pieces, and finely slice the spring onions. Grate the ginger.
Pour the soy sauce in the individual small dipping bowl and add some spring onion and ginger to taste.
Place the kombu in a pot of water, just over half full, and bring it to the boil. Add the tofu, and leave to simmer. Remove the tofu just before the pot returns to the boil. Dip in the sauce before eating.
1/2 lb gobo (burdock root)
1/4 lb carrot, peeled and cut into short and thin strips
1 1/2 Tbsp mirin
1 Tbsp sugar
1/2 Tbsp sake
1 Tbsp soy sauce
1 tsp sesame seeds
2 tsps vegetable oil
Lightly shave the gobo skin and shred gobo into very thin strips. Soak the gobo strips in water for a while and drain well. Heat vegetable oil in a frying pan, and fry gobo for a couple minutes. Add carrot strips in the pan and stir-fry them. Add sake, mirin, and sugar and stir-fry until the liquid is gone. Season with soy sauce and stir-fry well. Turn off the heat. Sprinkle sesame seeds.
Hot & Cold OK
100g (3.5 oz) red beans (anko)
100 ml/gram water
A pinch of salt
1 piece of rice cake
- Heat red beans and water in a saucepan.
- Add a little bit salt
- Grill a small mochi in the toaster
- When Mochi is ready, put it in Zenzai (Red bean soup)
Details: Click (reference): http://www.justonecookbook.com/recipes/zenzai-red-bean-soup/
* I always buy Red beans can in Asian supermarket. I use this bland ” Morinaga,Ogura An”. As topping, I sometime add Matcha(green tea) powder.
Green Tea Jelly 抹茶ゼリー from Japan
-1 cup Water
-1-2 tbsp agar
-1 tbs Green tea (Matcha) Powder
1) Boil water in a pot
2) Add agar into a pot and melt the agar
3) Add green tea powder into a pot
4) After both agar and green tea powder have melted, add sugar and combine everything. Adjust your favorite taste
5) Move mixture into a container of your liking and refrigerate till set.
*Agar is made from plant. This is one of my favorite desserts.
Tofu and Basil Salad
1 pack of (Coarse-Grained) Tofu, sliced
1 Fresh Tomato, sliced
1 handful of Fresh Basil
½ teaspoon Salt
1 clove Garlic, minced
2 tablespoons Olive oil
2 tablespoons Vinegar
In a bowl, combine (mix) the fresh basil, salt, garlic, olive oil and vinegar, and put this dressing on sliced Tofu and Tomato.
* image photo