Sushi Recipe

Inarizushi is known as brown bag sushi. Sushi rice is packed in a seasoned fried tofu (bean curd.)


* 6 abura-age (fried tofu)
* 4 cups sushi rice *rice and sweet vinegar mixture
* 1/2 cup dashi soup stock
* 1 tbsp sugar
* 2 tbsp mirin
* 3 tbsp soy sauce

Put abura-age into boiling water for a moment and drain well. Cut the abura-age in half so that each piece have an open end. Put dashi soup stock, sugar, mirin, and soy sauce in a pan and bring to a boil. Add abura-age pieces to the pan and lower the heat. Put a lid over the pan and simmer for 15 minutes. Take out the abura-age into a plate and lightly press to remove the liquid. Shape into small sized ovals and press into an abura-age pocket. Fold in the open side to close the pocket.

*Makes 12 pieces


Okayu is easy to digest and is easy to eat. When you have a stomachache or have a cold, okayu is a good food to eat. Also, okayu is a good baby food. In China, okayu is commonly eaten for breakfast.
*This is a recipe to make plain okayu. You might want to add some vegetables or meat, depending on your appetite. (For example, boiled chicken, boiled shrimps, boiled scallops, mushrooms, daikon radishes, and so on.

*makes 2 servings

* 1/2 cup Japanese rice
* 3 cups water
* 1/2 tsp salt
* *some chopped green onion
* *sesame seeds

Wash Japanese rice well and drain. Put water and rice in a pan. (*an earthenware pot is suitable.) Leave it for 30 minutes. Put the pan on medium heat and bring to boil. Turn down the heat and cook the rice for 30-40 minutes.Add salt before serving. Sprinkle chopped green onion and sesame seeds if you would like.

Pepper Corn Paella - Vegetarian

Yield: 4 Servings


1 tb vegetable oil
1 onion; chopped
2 garlic cloves; minced
1 c short-grain rice
1/4 ts turmeric
2 c vegetable stock; warm
1/4 ts salt
1/4 ts pepper
1 sweet red pepper
1 sweet green pepper
2 plum tomatoes
1 1/2 c corn kernels
1 fresh parsley, chopped


In large nonstick skillet or paella pan, heat oil over medium heat;
cook onion, garlic, rice and turmeric for 4 minutes or until onion is
softened. Stir in stock, salt and pepper; bring to boil. Reduce heat,
cover and simmer for 10 minutes.

Meanwhile, cut green and red peppers in half lengthwise; remove core
and membranes. Cut in half crosswise; cut lengthwise into strips.
Core and chop tomatoes. Stir peppers and tomatoes into pan; cook,
covered, for 15 minutes or until rice is almost tender.

Stir in corn; cook, covered for about 5 minutes or until liquid has

Garnish with parsley.

Serve with a crusty roll and crunchy-crisp marinated salad.

The Cooking recipe from China

Chinese Egg Rolls
6 Servings


1/2 c soy sauce
1/4 c water
1 mashed garlic clove
1 juice from 1/4 lemon
1 quartered roasting chicken
2 lb lean pork tenderloin
3 tb vegetable oil
1 finely sliced celery stalk
1 sm head cabbage finely diced
3 finely diced large onions
1 pk (8-oz) finely diced fresh
1 soy sauce to taste
1 salt and pepper
1 lb bean sprouts thoroughly
1 egg roll wrappers
1 lightly beaten egg white
1 vegetable oil for frying
1 dipping sauce:
1/2 c soy sauce
1 ts dry mustard
1 ts to 3 ts garlic powder
1 ts vinegar
1 ts brown sugar


Mix together, soy sauce, water, garlic and lemon juice. Add the chicken
andpork. Cover tightly and marinate overnight. Roast the chicken and the
pork together in a 350 degree oven until done. The chicken takes about an
hour. The pork takes about an hour and a half. When cool, cut into
matchstick pieces. Set aside. In a wok, or dee-sided frying pan, warm
the oil. Over medium heat, add the celery, cabbage, onions and mushrooms.
Stir fry until celery and onions are tender. Add chicken and pork. Stir
until heated through. Add soy sauce, salt and pepper to taste. Remove
this mixture from heat. Stir in bean sprouts. When working with egg roll
wrappers be sure to cover them with a damp cloth to prevent them from
drying out. To fill each roll, mound about 2 heaping tablespoon of filling
just below the center of the egg roll. Fold bottom corner up over filling
to cover, then fold in thetwo outside corners. Roll closed, sealing shut
with a bit of egg white. Putoil in a wok or large pan to a depth of about 2
inches - deep enough to cover the egg rolls. Over medium-high heat,
warm the oil and carefully add the egg rolls, one at a time. Deep fry about
2-3 minutes, until golden brown on both sides, turning once. May be
kept warm in 200 degree oven until serving time. Serve with dipping
DIPPING SAUCE: Combine soy sauce,
mustard, garlic powder, vinegar and brownsugar.

NOTE: Egg rolls may be frozen
after frying and cooled. Reheat in oven to serve.

The Cooking recipe from China

Chinese Stuffed Mushrooms
1 Servings


24 fresh mushrooms (about 1 lb)
1 ts grated; pared fresh


6 oz Uncooked; boneless lean pork - root
1/4 c Drained whole water 2 ts Rice wine or dry sherry
Chestnuts 1 ts Soy sauce
3 Green onions 1/2 ts Hoi sin sauce
1/2 Small red or green pepper 1 Egg white
- seeded 3 c Vegetable oil
1 sm Stalk celery 1/2 c All-purpose flour
1 ts Cornstarch

Afghani Briyani


- 1 kg. lamb meat on the bone, cut into large pieces.
- 5 cloves
- 1large cinnamon stick
- 2 tsp. salt
- 1tbsp. ginger paste
- 1 tbsp. garlic paste
- 8 cups water
- 3 cups good quality saila rice
- 3/4 cup cooking oil
- 1 large onion skinned and thinly sliced
- 1 inch piece cinnamon stick
- 6 cloves
- 8-10 green cardamoms
- 1 tsp. cumin
- 3-4 carrots, peeled and grated
- 1\2 cup green raisins
- 1\2 cup pine nuts

1. Wash meat thoroughly under cold water tap. Place the meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
2. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.
3. Fry the nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside.
2. Heat oil in a large heavy based pan, add the onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. Bring to boil and add the rice to it. Carefully stir once. Cover and reduce the heat to medium and cook for 7-10 minutes. Gently stir the rice. (Do not stir to hard otherwise the rice will break.) Put a layer of carrot, raisins and pine nuts on the top of the rice. Cover with a tight fitting lid, reduce the heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish.
Serve with Raita.

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