Chinese fried Chow Mein

(KATA YAKI SOBA)
Serves 4
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Prepare 2 pots of hot water. Parboil noodles, parboil seafood.(see below)
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COOK NOODLES: (15 minutes)

18 oz/500g Chowmein Noodles (thin egg type).

Boil a pot of water and a bit of oil.
Parboil noodles for 15 seconds, drain.
Pour some oil over the noodles and stir to stop stickiness.

Heat large fry pan with a little more oil to medium high (high).
Spread noodles over the pan evenly, cook until brown on one side. (8 minutes?)
Flip and do the same on the other side.
Cut into 4 portions, and place on individual plates. Set aside.

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SEASON THE SEAFOOD: (10 minutes)

300g package thawed mixed seafood (Or individual prawns,squid,scallops)
Parboil seafood (not too long or they will strink!)
Drain, then add:

1/2 tsp. salt
pinch of pepper
1 tsp oil
1/2 egg white
1 TBS starch
1 tsp. oil
(1 1/2 TBS sake) Optional.

Mix well, set aside.
(This will be added to the cooked vegetables.)

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PREPARE and COOK THE VEGETABLES: (15-20 minutes)

Vegetable variations can include:
200 g (fist full) cut green vegetables
(chinese cabbage, spinach, bok choy)
4 shiitake mushrooms , sliced
1/4 carrot, strips
1/2 round onion, sliced
1/2 piece celery , sliced (optional)
small Quail eggs (optional)
salt, pepper
1/2 TBS Oyster sauce (optional)

In fry pan, medium heat, add:
Sesame Oil (2-3 TBS).
1 clove garlic , minced
1 piece ginger, grated
Then add prepared vegetables. (10 minutes prep time.)
Cook until just softened. (5 minutes)
go immediately to add seafood and sock (below)

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ADD SEAFOOD AND STOCK TO VEGETABLES: (10 minutes)

3 cups hot soup stock (tori gara, chinese chicken type, vegetable)
3 TBS corn starch in a little water (mixed).
Bowl of seasoned seafood.

Add the seafood to the vegetables, mix and cook just a little.
Add the soup stock to the pan. Heat till almost a boil.
Remove from heat,
add the mixed cornstarch.
Return to heat and cook to thicken.
Place on top of prepared noodles.

-------- Was that easy? easier? ---------
You can do it! Family will love you for it!

Grilled Salmon with Mustard Mayonnaise

Serves 4

3 pieces Salmon (Japanese style , 1/2 of a Salmon steak, total 350g).

Mayonnaise sauce:
4 TBS Mayonnaise
1 tsp. seed mustard
1/2 TBS Lemon juice,
1/2 TBS soy sauce

Grilled vegetables:
Japanese mushrooms,
Green mild peppers, shishito,
salt,pepper,soy sauce.

DIRECTIONS:
Cut salmon pieces in half (about two large bites per piece)
Rub salmon with 1/2 tsp salt, and some pepper, wait 10 minutes.
Prepare mayonnaise sauce , mix it together.

Preheat grill to medium.
(Cookie sheet with foil works well for ovens)
Align and cook salmon untill lightly grilled.
(Inside Oven top element, door closed, 4-5 minutes.)
Flip salmon, and cook same on other side.
(Oven is warmer now, so be careful not to over cook.)
Top pieces with mayonnaise sauce, and cook another 7 minutes.

Serve with grilled Japanese mushrooms, and mild green peppers or Shishito.
Grill on medium 10 minutes, sprinkle with salt,soysauce,pepper.

*NOTE*
This recipe is also recommended for MEKAJIKI and TARA (white fishes).

Tonjiru Pork Soup

1/2 (400g) cabbbage (optional)
200 g Pork slices (leftover amount)
1 carrot
1 round onion
80 g string beans, cut in half
6 cups dashi soup
salt/pepper
6 flat TBS. miso.
1 TBS. Sesame oil

Directions:
Fry pork, carrot, onion in Sesame oil.
Add remaining ingredients, simmer.
Take out impurities (aku) floating on top with wire mesh spoon.

*NOTE* - do not boil this soup or the miso will separate from the ingredients.
- Sprinkle with 7 spice (Shichimi).
Serves 4

Weiner Pasta Tomato Soup

1 TBS oil
500 g fine ground weiners, sliced diagonally. (optional)
1 clove garlic, minced. (Squish with knife side, and slice)
8 brussel sprouts / broccoli
1/4 cup canned corn
salt/pepper
Fry above in pot.

Add:
2 cups water
soup boullion (chicken/vegetable type, 2 teaspoons/cube, see directions on box)
50g macaroni/spiral pasta (large handful)
cook a few minutes.

Add:
1 can whole tomatoes (Cut tomatoes in pot with kitchen scissors)
4 pinches sugar to taste (Japanese can tomatoes contain suggar to cut sourness)
Mixed italian dry spices to taste (1 teaspoon?)

Cook 10 minutes on medium-low to meld flavors.

Serves 4, large bowls.
Time: 30 minutes