Somen Salad recipe:
Serves 6-10
1 pkg (16 0z) somen,
boiled 1 medium head lettuce,
shredded Barbequed pork,
sliced into thin strips 3 eggs, beaten,fried crepe-style and thinly sliced
1 kamaboko,
sliced in strips
3 stalks green onion, chopped
SALAD DRESSING
4 T sugar
2 tsp salt (or less)
4 T vinegar
4 T soy sauce
4 T sesame oil
½ c salad oil
Layer the above ingredients, in the order given, in a 13 x 9 inch pan. Chill. SALAD DRESSING 4 T sugar 2 tsp salt (or less) 4 T vinegar 4 T soy sauce 4 T sesame oil ½ c salad oil Heat the dressing ingredients in a saucepan until sugar dissolves. Chill. Pour over salad just before serving. Itadakimasu! You can find these ingredients at your local Japanese market, like Tokyo Central.
Serves 6-10
1 pkg (16 0z) somen,
boiled 1 medium head lettuce,
shredded Barbequed pork,
sliced into thin strips 3 eggs, beaten,fried crepe-style and thinly sliced
1 kamaboko,
sliced in strips
3 stalks green onion, chopped
SALAD DRESSING
4 T sugar
2 tsp salt (or less)
4 T vinegar
4 T soy sauce
4 T sesame oil
½ c salad oil
Layer the above ingredients, in the order given, in a 13 x 9 inch pan. Chill. SALAD DRESSING 4 T sugar 2 tsp salt (or less) 4 T vinegar 4 T soy sauce 4 T sesame oil ½ c salad oil Heat the dressing ingredients in a saucepan until sugar dissolves. Chill. Pour over salad just before serving. Itadakimasu! You can find these ingredients at your local Japanese market, like Tokyo Central.
Japanese Potato Salad recipe:
Potato (Russet or Gold variety)
Cucumber – Cut thin or thicker depending on your liking
Shredded Carrots (We often cheat and get the pre-shredded ones at Trader Joe’s)
Salt
Pepper
Kewpie Mayonnaise
Diced Hard-Boiled Egg
Corn – Great optional addition
Boil potatoes until soft, drain, peel, and set aside to cool. Slice cucumbers or kyuri and salt. Cover with a paper towel to absorb the cucumber’s excess water and set aside. After several minutes, rinse salt off and squeeze water out of the cucumbers. Mash potatoes, coarsely or smooth depending on your desired texture. Add Kewpie Mayo, cucumbers, and carrots (we also add corn) and mix well. Salt and pepper to taste.
Potato (Russet or Gold variety)
Cucumber – Cut thin or thicker depending on your liking
Shredded Carrots (We often cheat and get the pre-shredded ones at Trader Joe’s)
Salt
Pepper
Kewpie Mayonnaise
Diced Hard-Boiled Egg
Corn – Great optional addition
Boil potatoes until soft, drain, peel, and set aside to cool. Slice cucumbers or kyuri and salt. Cover with a paper towel to absorb the cucumber’s excess water and set aside. After several minutes, rinse salt off and squeeze water out of the cucumbers. Mash potatoes, coarsely or smooth depending on your desired texture. Add Kewpie Mayo, cucumbers, and carrots (we also add corn) and mix well. Salt and pepper to taste.
Gardena JCI Kendo volunteers and runs our Yakisoba booth each year at our Annual GVJCI Matsuri Fundraiser. It's the best yakisoba in town and our supporters and volunteers look forward to it each year! You can hear JCI Kendo shouting "YAKISOBA!!!" throughout the weekend creating a multi-sensory experience. They are so enthusiastic and it shows in their delicious yakisoba that is enjoyed by so many! YAKISOBA!!!
Spam Musubi recipe:
1 Can Spam
2-3 C. Cooked Rice
Nori
Cook 2-3 cups white rice and let cool. Cut Spam into ¼” slices. Fry Spam over medium heat until brown and crispy. When it reaches your preferred doneness, take Spam out of pan and place on a paper towel to cool. If using a “single” Spam musubi press, place ½ sheet of nori on cutting board. Place press mold onto one end of nori, add rice and press for an even layer of rice. Add one slice of Spam. Add more rice and compress. Hold press and lift off mold. Remove press carefully. Wrap with nori to complete. Cut in half for smaller bite-size pieces. For variety, add furikake or dip fried Spam into teriyaki sauce when assembling musubi. Enjoy!
1 Can Spam
2-3 C. Cooked Rice
Nori
Cook 2-3 cups white rice and let cool. Cut Spam into ¼” slices. Fry Spam over medium heat until brown and crispy. When it reaches your preferred doneness, take Spam out of pan and place on a paper towel to cool. If using a “single” Spam musubi press, place ½ sheet of nori on cutting board. Place press mold onto one end of nori, add rice and press for an even layer of rice. Add one slice of Spam. Add more rice and compress. Hold press and lift off mold. Remove press carefully. Wrap with nori to complete. Cut in half for smaller bite-size pieces. For variety, add furikake or dip fried Spam into teriyaki sauce when assembling musubi. Enjoy!
Yakisoba recipe:
Ingredients (Serves 2)
300 g yakisoba noodles (2 servings) (10 oz)
1 2/3 tbsp soy sauce
200 g cabbage (4-5 leaves) (7 oz)
1/2 onion 100 g pork scraps (3.5 oz)
3 tbsp Japanese chuno sauce
1 tbsp vegetable oil
Benishoga, as needed
Cut a slit into one end of each bag of noodles to open up the seal, then put both into a microwave (do not stack the bags), and microwave (600 W) for approx. 1 minute. This will make the noodles easier to loosen. Advice Remove the noodles and place in a bowl. Sprinkle with 1 tbsp of soy sauce and coat as you loosen the noodles. Advice Cut the cabbage into approx. 5 cm squares. Slice the onion along the grain into thin slices. Mix together the chuno sauce and 2 tsp of soy sauce in a small bowl. Oil a frying pan with vegetable oil and place over medium heat. Add the pork, then add the cabbage on top of the pork, then add the onion slices on top of the cabbage. Press down with a wooden spatula for approx. 1 minute. Scoop up from the bottom of the pan to turn over the entire contents, and stir-fry for another minute. Move the contents of the frying pan to the edges and add the noodles in the center. Cook for approx. 1 minute, gently pressing down on the noodles with a wooden spatula. Use the wooden spatula in one hand and cooking chopsticks in the other to stir-fry the ingredients together for approx. 1 minute. Use a tossing motion to mix together the ingredients more easily, and cook off the moisture. Move the contents of the frying pan to the edges once more, and pour the chuno sauce mixture in the center of the pan. Advice When the sauce has warmed up and begins to bubble, evenly coat the ingredients by stir-frying for approx. 1 more minute. Serve topped with benishoga.
Ingredients (Serves 2)
300 g yakisoba noodles (2 servings) (10 oz)
1 2/3 tbsp soy sauce
200 g cabbage (4-5 leaves) (7 oz)
1/2 onion 100 g pork scraps (3.5 oz)
3 tbsp Japanese chuno sauce
1 tbsp vegetable oil
Benishoga, as needed
Cut a slit into one end of each bag of noodles to open up the seal, then put both into a microwave (do not stack the bags), and microwave (600 W) for approx. 1 minute. This will make the noodles easier to loosen. Advice Remove the noodles and place in a bowl. Sprinkle with 1 tbsp of soy sauce and coat as you loosen the noodles. Advice Cut the cabbage into approx. 5 cm squares. Slice the onion along the grain into thin slices. Mix together the chuno sauce and 2 tsp of soy sauce in a small bowl. Oil a frying pan with vegetable oil and place over medium heat. Add the pork, then add the cabbage on top of the pork, then add the onion slices on top of the cabbage. Press down with a wooden spatula for approx. 1 minute. Scoop up from the bottom of the pan to turn over the entire contents, and stir-fry for another minute. Move the contents of the frying pan to the edges and add the noodles in the center. Cook for approx. 1 minute, gently pressing down on the noodles with a wooden spatula. Use the wooden spatula in one hand and cooking chopsticks in the other to stir-fry the ingredients together for approx. 1 minute. Use a tossing motion to mix together the ingredients more easily, and cook off the moisture. Move the contents of the frying pan to the edges once more, and pour the chuno sauce mixture in the center of the pan. Advice When the sauce has warmed up and begins to bubble, evenly coat the ingredients by stir-frying for approx. 1 more minute. Serve topped with benishoga.
Potato Salad recipe:
4 russet potatoes
4 eggs
2 tbsp mustard
2 cups mayonnaise
2 stalks celery
6 sweet pickles
1/4 cup diced onion
1 tsp salt
1 tbsp sweet pickle juice paprika for garnish
Instructions: Boil potatoes the day before preparing potato salad. Cut up potatoes into ½ x ½ inch squares Place potatoes into a large mixing bowl Cut up vegetables and place into small individual bowls (pickles, onions & celery) In a medium-sized bowl: Add pickles, onions & celery Add 1 tsp salt Add 1 tbsp sweet pickle juice Mix together thoroughly Set aside In another medium-sized bowl: Add 2 Cups - Best Foods Mayonnaise Add 2 tbsp. - French’s Mustard Mix together thoroughly Combine ingredients in this order: To the potatoes Add vegetables (pickles, onion & celery) – Mix Add chopped eggs – Mix Add Mayonnaise and mustard mixture – Mix Taste – if okay, transfer to a serving bowl Add Paprika Optional – add fresh parsley Refrigerate and serve the next day.
4 russet potatoes
4 eggs
2 tbsp mustard
2 cups mayonnaise
2 stalks celery
6 sweet pickles
1/4 cup diced onion
1 tsp salt
1 tbsp sweet pickle juice paprika for garnish
Instructions: Boil potatoes the day before preparing potato salad. Cut up potatoes into ½ x ½ inch squares Place potatoes into a large mixing bowl Cut up vegetables and place into small individual bowls (pickles, onions & celery) In a medium-sized bowl: Add pickles, onions & celery Add 1 tsp salt Add 1 tbsp sweet pickle juice Mix together thoroughly Set aside In another medium-sized bowl: Add 2 Cups - Best Foods Mayonnaise Add 2 tbsp. - French’s Mustard Mix together thoroughly Combine ingredients in this order: To the potatoes Add vegetables (pickles, onion & celery) – Mix Add chopped eggs – Mix Add Mayonnaise and mustard mixture – Mix Taste – if okay, transfer to a serving bowl Add Paprika Optional – add fresh parsley Refrigerate and serve the next day.
Shave Ice recipe:
1. Put ice cubes in a shaving machine.
2. Shave ice.
3. Scoop vanilla ice cream, place on ice.
4. Shave some more ice on top of ice cream.
5. Pour Strawberry syrup and condensed milk.
1. Put ice cubes in a shaving machine.
2. Shave ice.
3. Scoop vanilla ice cream, place on ice.
4. Shave some more ice on top of ice cream.
5. Pour Strawberry syrup and condensed milk.
Iced Coffee Recipe:
1 tbsp hot water
1 tbsp instant coffee
1/4 tsp sugar
1 cup milk
1 tbsp hot water
1 tbsp instant coffee
1/4 tsp sugar
1 cup milk
Udon Recipe:
Sanuki Udon (Usually can be found in the freezer section of your Asian market)
Udon/Noodle Soup Base Concentrate
Char Siu
Kamaboko
Green Onion
Boil the udon per directions noted on the packaging and drain.
Create your soup by adding hot water to the soup base concentrate.
Add sliced char siu and sliced kamaboko.
Top with finely chopped green onions.
Enjoy!
Sanuki Udon (Usually can be found in the freezer section of your Asian market)
Udon/Noodle Soup Base Concentrate
Char Siu
Kamaboko
Green Onion
Boil the udon per directions noted on the packaging and drain.
Create your soup by adding hot water to the soup base concentrate.
Add sliced char siu and sliced kamaboko.
Top with finely chopped green onions.
Enjoy!