FRIDAY 03 JULY, 2015 Yakisoba Japanese Fried

Ingredients 1/2 onion 1 carrot 4 cabbage leaves 2 Tbsp oil Fresh ground black pepper 1 package Yakisoba Noodles Seasonings included in the yakisoba package Shredded (dried seaweed) Kewpie

Preparation Cut and meat. Heat oil in large pan on medium high heat and cook the protein (meat/seafood) Add onion, carrots, cabbage and cook until they’re soft. While cooking the vegetables, remove yakisoba noodles from the package and run under hot water to separate the noodles. Lower the heat to medium and add the black pepper, noodles, and yakisoba . Mix all the ingredients together, making sure not to burn the ingredients in the pan. Serve on a plate and top noodles with shredded nori and Kewpie Mayonnaise. Serve hot!

Ingredients 2 servings dry noodles 4 pieces shrimp 1/4 bunch fresh spinach 1 green onion pepper (seven herb pepper), avail- able in oriental store Seasonings for soup 1/3 cup Mizkan Soup Base 2 1/4 cup water

Preparations Wash spinach, parboil in hot water for a few minutes, drain, rinse and cut into 1 1/2 inch lengths. Set aside. In a pot, combine water and Mizkan Soup Base and bring to boil. In a separate pot, boil buckwheat noodles until done. Drain and rinse in plenty of cold water. Place cooked noodles into two bowls then pour hot sauce over the noodles. Top the soup with Shrimp tempura, spinach, finely chopped green onion, and shichimi pepper to taste. (www.lifehack.com)

a Salmon Shioyaki

Ingredients

r 4 salmon fillets, with skin, scaled, deboned 1 1/2 teaspoons sea salt 1 tablespoon oil

Preparation Dry the salmon fillets with paper towels. Rub sea salt on both sides of fil- lets, then wrap the salmon loosely with paper towel and let it sit in the refrigerator for about an hour. After an hour, heat pan to medium to pu medium high heat and coat bottom of pan with vegetable oil. Test the pan temperature by touching the very edge of the fillet to the pan. If it sizzles, the pan is ready! Arrange the fillets in the pan, skin side down. Remember to lay it away from you so you don’t splash any oil on your- self. Cook for about 5 minutes. Carefully urn fillets over and cook about 3 minutess more. Serve immediately with steamed rice and a wedge of lemon. Tem