Page 128 - GM EBOOK

Soba Noodles- Buckwheat noodles Wappa-Meshi- seafood and rice steamed in a sam-
boo basket
• 1 Salt • 1 Garlic

• 1 pk Soba Noodles • 1 Olive or Vegetable • 2 White Rice • 2 Salmon
Oil
• 1 Honey • 1 Cooking Sake • 6 Sprigs Mitsuba
• 1 Edamame
• 1 Soy Sauce
• 2 Carrots Sasa-Dango- mochi balls filled with red bean paste,
• 2 Rice Wine Vinegar or seasoned with mugwort and wrapped in bamboo
Sherry Vinegar • 4 Scallions leaves

• 2 Sesame Oil • 3 Black Sesame Seeds • 1 Mochi • 4 Bamboo Leaves
• 1 Ginger • 3 White Sesame Seeds • 1 Red Bean Paste

Poppo-Yaki- steamed bread flavored with brown
sugar
Yofu (western-style) Katsudon- bowl of rice topped • 1 Bread Roll • 1 Brown Sugar
with a deep-fried pork cutlet, egg, and condiments

• 1 Tofu • 1 Red Pepper Flakes Hegi-Soba- soba from the Uonuma and Ojiya areas,
which uses a special kind of seaweed
• 1 Hoisin Sauce • 1 Olive Oil
• 4 Soba Noodles • 2 Kombu Kelp
• 2 Soy Sauce • 1 Sesame Oil
• 1 Mentsuyu • 1 Katsuobushi (dried
• 1 Sugar • 3 Green Onions bonito flakes)
• 3 Ice Water
• 1 Ginger • 4 White Rice For Garnishing:
For Mentsuyu Dipping
• 2 Cloves Garlic • 2 Eggs Sauce: • 1 Kizami Nori
(shredded seaweed)
• 1 Cooking Sake
• 2 Green Onions
• 1 Mirin
Shoyu Sekihan- rice boiled together with red beans • 1 Wasabi (optional)
• 1 Soy Sauce
• 4 Mochi Rice • 4 Water
Tsubame-Sanjo Ramen- ramen made using thick
• 2 Short-Grain Rice • 1 Sesame Seeds udon-style noodles

• 1 Azuki Red Beans • 1 Salt
C
h • 1 Onion • 1 Olive Oil
a • 1 Sake
p
t • 1 Mushroom • 1 Ramen Noodles
e Noppe Stew- a traditional stew served throughout
r • 1 Garlic • For Broth:
Japan.
• 6 Broccoli • 1 Milk

• 4 Taro Root • 2 Shiitake Mushrooms • 1 Green Onion • 1 Salt
• $ Carrots • 4 Other Vegetables • 2 Eggs • 1 Soy Sauce

• 4 Burdock Root • 2 Soy Sauce • 1 Ginger • 1 Chili Powder

• 3 Pork Tender Loin • 2 Black Pepper

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