Ingredients

1 cup adzuki beans
3/4 cup sugar
1/4 teaspoon salt
water

Pancakes

* 2 cups adzuki bean paste
* 1 cup flour
* 1/2 cup sugar
* 1 tablespoon honey
* 1/2 teaspoon baking powder
* 2 eggs
* 1/4-1/2 cup water


Directions

For the bean paste :

1. Soak adzuki beans in water overnight.
2. Heat adzuki beans in a pot with one cup of water. When they come to a boil, add two more cups of cold water. When they come to a boil again, drain the beans in a colander.
3. Return the beans to the pot, add three cups of new water, and cook over high heat. When the beans begin to jump around after the water comes to a boil, turn the heat down to low and simmer until the beans are soft, about one hour. If necessary, add water so that the beans are always covered. Fastidiously skim off any foam that appears on the surface.
4. When the beans are soft enough to break between your fingers, drain them in a colander.
5. Return the beans to the pot again and mix in the sugar.
6. Mash the beans continuously over medium heat until almost all the water has evaporated and a paste has formed, about 35 minutes.
7. Add the salt and stir over medium heat for about 5 minutes more.
8. Remove from heat and transfer the paste to a container so that it can cool.
9. The paste may be kept in the refrigerator for three days and then frozen. (Makes 2 cups).

• Whisk eggs with sugar and honey in a mixing bowl.
• Add sifted flour and baking powder.
• Slowly add water while whisking until smooth.
• Drop small ladlesful on a lightly oiled fry pan or griddle to make pancakes that are about 3 inches in diameter. When bubbles start to appear, turn over the pancakes and cook briefly on the other side until golden.
• Spread about two tablespoons of adzuki bean paste on one pancake, then cover it with another to make a sandwich.

Ingredients

2 chicken breasts cut into 0.5cm strips (marinade in 2 tbsp Kikoman Soysauce + !tbsp sugar)
3 green shallots diced (trim leaf sections and keep aside as garnish)
3 cloves garlic chopped
1 large brown onion sliced into thin rings
Chilly flakes (optional)
Sesame oil
Mirin
Kikoman Soysauce
Pepper
5eggs beaten lightly

Place 1/3 of all condiments into a small flatbased nonstick pan and saute in sesame oil till fragrant. Add 1 tsp of mirin, 2 tbsp soysauce and dashes of pepper. Stirfry till meat is cooked through. Add 1/3 of egg mixture and increase the flames on the stove for approximately 30 seconds. Do not stir condiments at this point. When the eggs are almost done and the bottom is cooked and brown, remove the egg+ chicken mixture from the pan with care. Lift from the bottom. You should get a nice circular shape. Spoon warm Japanese rice into bowls and sprinkle on a tiny bit of Japanese Furikake (available at asian stores). Don't forget to save the juices + sauce from the pan. Pour sauce into the rice mixture and top with egg+chicken. Sprinkle with chopped green shallots. Serve hot! Repeat the whole process again twice with the rest of the ingredients.


FRIED RICE - Japan Recipe

Ingredients and Directions

2 cup rice, cooked
3 each egg
1/4 cup onion, chopped
2 tablespoon green pepper, chopped
2 tablespoon peanut oil
3 oz mushroom, sliced
2 tablespoon soy sauce
1 cn water chestnut, sliced

Saute' onion and green pepper until onion is tender. Stir in rice, chestnuts, mushrooms and soy sauce. Cook over low heat for 8-10 minutes stirring frequently. Stir in beaten eggs, and cook 3 minutes longer stirring occasionally. Cooked cubed pork, beef or lamb can be added for varieties.

Ingredients and Directions

3 packages yakisoba noodles
1 carrot
1/4 of a small cabbage
1/4 pound pork
1/3 cup yakisoba sauce
or seasoning packages which come with yakisoba noodles
Beni-shoga (red ginger)
Ao-nori (green seaweed)



How to Cook:

1. Cut the cabbage, carrot, and pork into bite sizes.
2. Saute cabbage, carrot, and pork in a large frying pan.
3. Add yakisoba noodles in the pan.
4. Put 1/2 cup of water in the pan and cover it with a lid.
5. Take the lid off and add yakisoba seasoning mix or yakisoba sauce.
6. Stir the noodles well and fry them for a few minutes.
7. Sprinkle aonori, and beni-shoga over the noodles before serving.


Tempura - Japan Recipe

1 egg
1 cup ice water
1 cup all purpose flour

How to Cook:

* Beat an egg in a bowl.
* Add ice water in the bowl.
* Add flour in the bowl and mix lightly.

* Makes 4 servings
** Be sure to use very cold water.
*** Do not overmix the batter.

Ingredients and Directions

24 wonton skins
300 g lean ground beef
2 tbsp fresh grated ginger root
2 tbsp finely chopped green onion
1 tbsp soy sauce
½ tsp sugar
1½ tbsp sesame oil
2½ tbsp corn starch
2 tbsp green peas

Mix ginger root, onion, soy sauce, sugar, sesame oil and corn starch and add the mix to the lean ground beef. Stir and mix well until the mixture becomes sticky. Divide into 22-24 fillings and place on the center of the wonton skins. Forn the wonton skins into"bowls" with flat bottoms. Place a geen pea on the center of the filling. Steam 12-14minutes over high heat.

The skins may also be seald in shaped into "half moons". Deep-fry in oil (180°C) until golden.



Yakitori - Japan Recipe

Ingredients and Directions

The sauce:
1 tablespoon granulated sugar
1/4 cup mirin (sweetened cooking sake)
1/2 cup sake
1/2 cup soy sauce

Mix ingredients over high heat and bring to a boil. Reduce heat to medium−low and simmer until reduced to one cup. (About 10 to 15 min.)

Set aside.

12 ounces of boned, skinless chicken
8 ounces of chicken livers cold water
4 medium dried chinese black mushrooms, soaked in hot water until soft
2 medium green bell peppers
1 medium leek
16 to 20 skewers
1 lemon, cut into wedges

Soak the bambo skewers in cold water while you cut up the ingredients Cut the chicken into squares and the liver into squares and place the livers into the cold water and cover. Let stand 5 min. then drain and pat dry.

Remove the mushroom stems from the water and cut each cap into halves.
Then cut each green pepper into 1−inch squares. Cut the leeks into 1− inch lengths.
Thread the pieces of food on the skewers in alternating order, then place on a hot grill and baste with the sauce. Cook for about 3 to 4 min. Do not overcook or the chicken will be dry.
Serve with the lemon wedges.