Japanese and Chinese Cookbook

JAPANESE AND
CHINESE
COOKBOOK
100 Easy Recipes For Cooking Traditional Asian
Dishes At Home
Emma Yang
JAPANESE
COOKBOOK
50 Easy Recipes For Cooking Traditional Dishes
From Japan At Home
Emma Yang
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© Copyright 2023 by Emma Yang - All rights reserved.
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Disclaimer Notice
This book is written and published independently. Please keep in mind

that the material in this publication is solely for educational and
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information, and exercises are provided solely for self-help information.
This book is not intended to replace expert psychologists, legal, financial,
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By reading this text, the reader accepts that the author will not be held
liable for any damages, indirectly or directly, experienced due to the use of
the information included herein, particularly, but not limited to, omissions,
errors, or inaccuracies. You are accountable for your decisions, actions,
and consequences as a reader.
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SUMMARY
Introduction 10
Chapter 1: Ramen 13
Miso Ramen
Shoyu Ramen
Shio Ramen
Tonkatsu Ramen
Tan Tan Ramen
Kaarage Ramen
Vegetarian Ramen
Vegan Udon Ramen
Chapter 2: Sushi 25
California Roll
Salmon Avocado Roll
Tekka Maki
Kappa Maki
Uramaki Crab
Ebi Tempura Roll
Philadelphia Uramaki
Dragon Roll Uramaki
Homemade Nigiri Sushi
Homemade Hosomaki
Homemade Sashimi
Homemade Makizushi
Homemade Gunkan
Chapter 3: All Time Classic Japanese Recipes 44

Teriyaki Chicken
Tonkatsu
Gyoza
Vegetarian Gyoza
Takoyaki
Traditional Okonokiyaki
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Osaka-Style Okonomiyaki
Hiroshima-Style Okonomiyaki
Yakisoba
Miso Soup
Chicken Yakitori
Vegetarian Yakitori
Tuna Onigiri
Umeboshi Onigiri
Temaki Salmon
Chirachi
Katsusando
Suriyaki
Shogayaki
Tamagoyaki
Kaarage
Shrimps Tempura
Natto
Chapter 4: Japanese Desserts 82
Daifuku
Wagashi
Mochi Ice Cream
Anmitsu
Dorayaki
Dango
Introduction 98
Chapter 1: Dumplings 102

Szechuan Chicken Dumplings
Shrimp and Leek Dumplings
Pork and Chive Dumplings
Mushroom and Eggplant Dumplings
Vegetable and Tofu Dumplings
Chapter 2: Noodles 112

Lo Mein
Dan-Dan Noodles
Sesame Noodles
Singapore Noodles
Zha Jiang Noodles
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Chapter 3: Chinese Meat Recipes 124
Cantonese Roast Duck
Beijing Roast Duck
Nanjing Brine-Boiled Duck
Black Pepper Beef
Stir-Fried Beef and Potatoes
Hand Torn Beef
Pineapple Chicken
Chicken Chop Suey
Sichuan Roasted Whole Chicken
Bang Bang Chicken
Chapter 4: Chinese Fish Recipes 140

Shrimp with Lobster Sauce
West Lake Vinegar Fish
Shrimp Fried Rice
Braised Fish in Soy Sauce
Kung Pao Shrimp
Drunken Prawns
Steamed Fish with Ginger and Scallions
Ginger Garlic Baked Salmon
Sweet and Sour Fish
Fish with Black Bean Sauce
Chapter 5: Chinese Vegetarian Recipes 156

Vegetable Fried Rice
Tofu and Vegetable Hot Pot
Eggplant in Garlic Sauce
Stir-Fried Mixed Vegetables
Buddha's Delight
Vegetarian Chinese Dumplings
Sesame Tofu
Rice Noodles with Peanuts
Vegetarian Chinese Ramen
Vegetarian Noodle Salad
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Chapter 6: All Time Classics 173
Traditional Baozi with Pork
Hot and Sour Soup
Chow Mein
Egg Rolls
Ma Po Tofu
Wonton Soup
Spring Rolls
Vegetarian Hakka Noodles
Hot Pot
Scallions Pancake
Conclusions 195
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INTRODUCTION
Traditional Japanese cuisine is a centuries-old culinary tradition with deep roots
in the culture and history of Japan. The dishes are known for their intricate
flavors, delicate presentation, and subtle use of ingredients. This cooking style
has been influenced by Chinese and Korean cuisines over many years, as well as
local customs from different areas throughout Japan. The earliest records of
traditional Japanese cuisine date back to the 8th century CE when rice was first
introduced from China to Japan. Since then, this staple grain has become an
integral part of the country’s diet. Rice forms the basis for many dishes,
including sushi, donburi (rice bowls), onigiri (rice balls), and much more. In
addition to rice, fish is a significant component in traditional Japanese cuisine
due to its abundance along coastal regions where most people lived during
ancient times.
Fish such as salmon, sea bream, and mackerel were often served grilled or
salted. At the same time, freshwater varieties like carp were boiled or fried into
tempura-style dishes. Seafood also plays an essential role in modern Japanese
cooking. However, it’s not quite so prominent today compared with earlier eras
when fishing was one of the primary food sources for many households across
Japan.
The use of vegetables in traditional Japanese cooking is another critical feature

that sets it apart from other styles worldwide, especially those found in Europe
or North America, which usually focus more heavily on meat-based proteins
such as beef or pork instead.
Commonly used vegetables include daikon radish (a large root vegetable
similar to a carrot), lotus root (the crunchy edible tuber), eggplant/aubergine
(known locally as Nasu), mushrooms like shiitake or enoki, seaweed such as
wakame/kombu/nori, etc., bamboo shoots (takenoko), green onions/scallions
(negi) and various kinds of beans including edamame soybeans).
-10-
Japanese cuisine also incorporates a variety of seasonings and condiments to
enhance flavors. Soy sauce, miso paste (fermented soybean), sake (rice wine),
and mirin (sweet rice wine) are all staples in traditional Japanese cooking. Other
common ingredients include dashi broth made from kombu seaweed or bonito
flakes, vinegar, sugar, and sesame oil for added depth of flavor.
In terms of presentation, dishes tend to be presented with great attention to

detail, often featuring colorful garnishes such as pickled ginger or shiso leaves
around the edges of the plate/bowl. This is just one example of how traditional
Japanese cuisine has evolved over time to become an art form in many ways
due to its intricate recipes and delicate plating techniques passed down
through generations.
Today, traditional Japanese food can still be found throughout Japan, whether
served in restaurants or prepared at home by families who continue preserving
their culinary heritage with pride. From sushi rolls and tempura vegetables to
ramen noodles and udon soups - there’s something for everyone when it comes
to exploring this unique style of cooking which continues captivating people
worldwide with its delicious taste sensations!
Preparing traditional Japanese cuisine at home is a great way to bring the

flavors of Japan into your own kitchen. Not only does this allow you to
experience authentic dishes in their most natural form, but it also allows you to
practice and hone your cooking skills. Many recipes are simple enough for
beginners, while more experienced cooks may want to try out more complex
dishes such as sushi or tempura vegetables. Whichever route you choose, there’s
sure to be something that appeals! With just a few ingredients and some basic
preparation techniques, you can easily recreate many classic Japanese meals in
your home.
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CHAPTER 1
RAMEN
Ramen is an iconic dish in Japanese cuisine, and it has been a staple of the
country's food culture for centuries. It originated in China as wheat-based
noodles served in a broth, but over time it evolved into its own distinct flavor and
style. Ramen can now be found all across Japan, with variations that range
from light shoyu to rich miso ramen. The traditional toppings include chashu
(roasted pork), menma (seasoned bamboo shoots), nori (seaweed) and
narutomaki (fish cake). With its savory flavors and comforting textures, ramen is
beloved by many Japanese people who enjoy gathering around the table to
share this simple yet satisfying meal.
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Miso Ramen
Miso ramen is a popular variation of ramen that originated in Japan during the 1950s. This type
of ramen broth is made with a mix of miso paste and chicken, pork, or fish broth. It has become
one of the most beloved types of ramen throughout Japan and abroad due to its strong umami
flavor and thick, creamy texture.
4 SERVINGS 30 MINUTES 450 KCAL MEDIUM
INGREDIENTS DIRECTIONS
4 cups chicken broth 1. In a large pot over medium heat, add the chicken
2 tablespoons miso paste broth and bring to a boil. Once boiling, reduce
2 teaspoons soy sauce heat to low and stir in miso paste until dissolved.
1 teaspoon sesame oil Add in soy sauce and sesame oil; stir to combine.
2 cloves garlic, minced Add garlic, onion, carrots, mushrooms and simmer
1 onion, diced for 10 minutes until vegetables are tender.
1 carrot, diced 2. When the vegetables are cooked through, use a
5 ounces sliced mushrooms ladle to scoop out any excess liquid from the pot if
3 ounces dried ramen necessary.
noodles 3. Add the ramen noodles to the pot, stirring to
separate them. Simmer for another 7 minutes until
the noodles are cooked through.
4. Taste the broth and adjust the seasoning with salt
or additional miso paste as desired.
5. Serve hot in individual bowls, with additional soy
sauce and sesame oil if desired. Enjoy!
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Shoyu Ramen
Ramen is a Japanese dish that originated in China and has been popular in Japan since the Meiji
period. After its arrival in Japan, ramen became a staple dish and evolved to be tailored to the
local taste buds. The shoyu ramen, which is made with a soy sauce-based broth, is a popular
variant of this dish. Shoyu ramen is often served in restaurants and izakayas, although it is also
popular for home cooks. Over the years, this dish has become a cultural icon in Japan and even
abroad.
2 SERVINGS 45 MINUTES 500 KCAL EASY
4 servings of ramen noodles 1. Bring a pot of water to a boil and cook the ramen
4 cups chicken broth4 noodles according to package instructions.
tablespoons soy sauce 2. In another pot, combine the chicken broth, soy
2 tablespoons mirin sauce, mirin, sake, sugar, garlic, ginger, and green
1 tablespoon sake onions. Bring to a low simmer and cook for 5
1 teaspoon sugar minutes.
2 cloves garlic, minced 3. Divide the cooked ramen noodles into 4 bowls.
1/2 teaspoon ginger, grated Ladle in the broth and top with desired toppings.
2 green onions, thinly sliced 4. Drizzle with sesame oil and serve.
1/2 teaspoon sesame oil
Optional toppings: boiled
egg, sliced pork, nori,
bamboo shoots, corn
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Shio Ramen
Shio ramen is a lighter version of ramen that has existed in Japan since the 1700s. It
was originally developed as a way to preserve salt and other ingredients in an edible
form and soon became popular throughout Japan due to its unique flavor. The broth
for shio ramen is made with just salt, chicken or fish broth and vegetables, making it
one of the lightest types of ramen available.
4 cups chicken broth 1. In a large pot over medium heat, add the
2 tablespoons sea salt chicken broth and bring it to a boil. Once
1 onion, diced boiling, reduce heat to low and stir in sea salt
1 carrot, diced until dissolved. Add onion, carrots, and
5 ounces sliced mushrooms and simmer for 10 minutes until
mushrooms the vegetables are tender.
3 ounces dried ramen 2. Add the ramen noodles to the pot, stirring to
noodles separate them. Simmer for another 7 minutes
until the noodles are cooked through.
3. Taste the broth and adjust the seasoning with
additional salt as desired.
4. Serve hot in individual bowls, topped with
other desired toppings such as scallions, nori,
etc.. Enjoy!
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Tonkotsu Ramen
Tonkotsu ramen is a classic Japanese dish originating from the Fukuoka prefecture on the island
of Kyushu. It features a creamy pork-bone broth that is boiled for hours to create a rich, milky
flavor and texture. The addition of Chashu pork, soft boiled eggs and various toppings makes
tonkotsu ramen an unforgettable experience.
6 cups chicken broth 1. In a large pot over high heat, add the chicken
3 pounds pork bones broth and bring it to a boil. Once boiling, reduce
1 onion, diced heat to low and add in the pork bones, onion,
2 cloves garlic, minced garlic, and soy sauce; stir to combine. Simmer for 1
1 teaspoon soy sauce hour uncovered until liquid has reduced by half
4 ounces chashu pork slices and flavors have combined nicely. Skim off any
(optional) excess fat that rises to the surface.
4 ounces dried ramen 2. Strain the broth through a fine-mesh sieve and
noodles discard the solids. Return strained broth to the pot
and bring to a low boil.
3. Add the chashu pork (if used) and cook for 5
minutes until just cooked. Remove pork from the
pot and set aside.
4. Add the ramen noodles to the boiling broth,
stirring to separate them. Simmer for another 7
minutes until the noodles are cooked through.
5. Serve hot in individual bowls, topped with chashu
pork slices and other desired toppings such as
soft-boiled eggs, scallions, nori, etc. Enjoy!
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Tan Tan Ramen
Tan tan ramen is a popular Chinese-style ramen that has gained popularity in Japan for its spicy
flavor and creamy texture. The broth is made from sesame paste, chicken or pork stock, chili oil,
and spices, creating a creamy base packed with umami flavors. Toppings such as minced pork or
beef add an extra layer of flavor and texture to this hearty dish.
4 cups chicken or pork 1. In a large pot over medium heat, add the chicken
stock or pork stock and bring it to a boil. Once boiling,
2 tablespoons sesame paste reduce heat to low and stir in sesame paste until
1 teaspoon soy sauce dissolved. Add in soy sauce and chili oil; stir to
1 teaspoon chili oil combine.
2 cloves garlic, minced 2. Add garlic, onion, carrots, and mushrooms and
1 onion, diced simmer for 10 minutes until vegetables are tender.
1 carrot, diced 3. Add the ramen noodles to the pot, stirring to
5 ounces sliced mushrooms separate them. Simmer for another 7 minutes until
3 ounces dried ramen the noodles are cooked through.
noodles 4. Taste the broth and adjust the seasoning with
additional sesame paste or chili oil as desired.
5. Serve hot in individual bowls, topped with minced
pork or beef if desired, and other toppings such as
scallions, nori, etc. Enjoy!
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Karaage Ramen
Karaage ramen is a unique type of ramen that combines two of Japan’s most beloved dishes -
karaage (Japanese fried chicken) and ramen! The broth is flavored with soy sauce and mirin,
creating an umami-rich broth that pairs perfectly with crunchy fried chicken pieces on top of
chewy ramen noodles.
4 cups chicken broth 1. In a large pot over medium heat, add the chicken
2 tablespoons soy sauce broth and bring it to a boil. Once boiling, reduce
2 tablespoons mirin (or heat to low and stir in soy sauce, mirin, and
sweet sake) sesame oil; stir to combine. Add garlic, onion,
1 teaspoon sesame oil carrots, and mushrooms and simmer for 10
1 onion, diced minutes until vegetables are tender.
1 carrot, diced 2. Meanwhile, prepare the fried chicken karaage by
5 ounces sliced mushrooms combining the flour with garlic powder in a
3 ounces dried ramen shallow dish. Heat a skillet over medium-high heat
noodles with enough oil to cover the bottom of the pan
For the Fried Chicken about ½ inch deep. Dredge each piece of chicken
Karaage: in the flour mixture and carefully place it into the
2 boneless chicken thighs, hot oil. Fry chicken for 3-4 minutes on each side
cut into bite-size pieces until golden brown and cooked through. Remove
½ cup all-purpose flour from pan and set aside.
¼ teaspoon garlic powder 3. Add the ramen noodles to the simmering broth,
stirring to separate them. Simmer for another 7
minutes until the noodles are cooked through.
4. Taste the broth and adjust the seasoning with
additional soy sauce or sesame oil as desired.
5. Serve hot in individual bowls, topped with fried
chicken karaage pieces and other desired
toppings such as soft-boiled eggs, scallions, nori,
etc. Enjoy!
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Vegetarian Ramen
Vegetarian ramen is a delicious and nutritious meal that has become increasingly popular in
Japan. It features a flavorful vegetable-based broth, chewy noodles and various toppings such as
mushrooms, soft boiled eggs, nori and scallions. It is an excellent way to get your daily dose of
vegetables without sacrificing flavor or texture.
4 cups vegetable broth 1. In a large pot over medium heat, add the
2 tablespoons miso paste vegetable broth and bring it to a boil. Once boiling,
(optional) reduce heat to low and stir in miso paste (if using)
1 teaspoon soy sauce until dissolved. Add in soy sauce (if using), garlic,
(optional) onion, carrots, and mushrooms and simmer for 10
2 cloves garlic, minced minutes until vegetables are tender.
1 onion, diced 2. Add the ramen noodles to the pot, stirring to
1 carrot, diced separate them. Simmer for another 7 minutes until
1 egg the noodles are cooked through.
5 ounces sliced mushrooms 3. Taste the broth and adjust the seasoning with
3 ounces dried ramen additional miso paste or soy sauce as desired.
noodles 4. Serve hot in individual bowls, topped with a soft-
boiled egg, scallions, and nori
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Vegan Udon Ramen
Vegetarian ramen is a delicious and nutritious meal that has become increasingly popular in
Japan. It features a flavorful vegetable-based broth, chewy noodles and various toppings such as
mushrooms, soft boiled eggs, nori and scallions. It is an excellent way to get your daily dose of
vegetables without sacrificing flavor or texture.
4 cups vegetable broth 1. In a large pot over medium heat, add the
2 tablespoons miso paste vegetable broth and bring it to a boil. Once boiling,
1 teaspoon soy sauce reduce heat to low and stir in miso paste (until
2 cloves garlic, minced dissolved. Add in soy sauce, garlic, onion, carrots,
1 shalllot, diced and mushrooms, and simmer for 10 minutes until
1 carrot, diced vegetables are tender.
5 ounces sliced shiitake 2. Add the udon noodles to the pot, stirring to
mushrooms separate them. Simmer for another 7 minutes until
3 ounces dried udon the noodles are cooked through.
noodles 3. Taste the broth and adjust the seasoning with
additional miso paste or soy sauce as desired.
4. Serve hot in individual bowls, topped with other
desired toppings such as scallions, nori, etc.. Enjoy!
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CHAPTER 2
SUSHI
Sushi is a traditional dish in Japanese food culture, and has been enjoyed for
centuries. Originating from the Edo period (1603-1868) of Japan, sushi was
originally created as a way to preserve fish by fermenting it with rice and salt.
Over time, this method of preservation evolved into the artful cuisine that we
know today. From its humble beginnings, sushi has become an integral part of
Japanese culture, and can be found everywhere from high-end restaurants to
convenience stores. Sushi is often served in bite-sized pieces on top of specially
prepared vinegared rice known as "sushimeshi". The combination of flavors and
textures makes sushi one of the most popular dishes among both locals and
foreigners alike. With its delicious taste and unique presentation, it's no wonder
why sushi continues to be cherished by many generations around the world!
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California Roll
The California Roll is an inside-out sushi roll that was created in the United States in the late
1960s. It was invented by a sushi chef who wanted to create a type of sushi that appealed to the
American palate, and so he used ingredients such as avocado, cucumber, and imitation crab
meat.
1 cup cooked sushi rice (2 1. Rinse the sushi rice until the water runs clear, and
cups uncooked) then cook according to package instructions.
2 sheets of nori seaweed Allow it to cool before using.
(dried seaweed paper) 2. Place a sheet of nori on a bamboo mat or cutting
½ cup imitation crab meat, board. Spread one cup of cooled sushi rice evenly
chopped into small pieces over the nori. Gently press down with your fingers
½ avocado, sliced into thin or spoon to spread it evenly over the entire surface
strips or cubes area of the nori.
½ cucumber, julienned or 3. Turn the nori over so that the rice side is facing
cut into thin strips down. Place the imitation crab, avocado, and
cucumber in a line across the center of the nori
sheet.
4. Start rolling up the sushi from one end to the
other, using your fingers to tuck it in as you go
until you reach the other end. Be sure not to roll it
too tightly or else it will be difficult to cut into
pieces later on. Use a sharp knife to cut the
California Roll into eight equal-sized pieces. Serve
with soy sauce and wasabi for dipping if desired.
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Salmon Avocado Roll
The Salmon Avocado Roll is a popular sushi roll found in many restaurants. It was created as an
alternative to traditional tuna-based sushi rolls, and it has become an instant classic due to its
flavor combination. This type of sushi roll uses fresh salmon, creamy avocado, and fragrant sushi
rice.
Sushi Rice (2 cups 1. Rinse the sushi rice until the water runs clear, and
uncooked) then cook according to package instructions.
Nori seaweed (dried Allow it to cool before using.
seaweed paper) 2. Place a sheet of nori on a bamboo mat or cutting
Fresh salmon, cut into thin board. Spread one cup of cooled sushi rice evenly
slices or cubes over the nori. Gently press down with your fingers
Avocado, sliced into thin or spoon if necessary to spread it evenly over the
strips or cubes entire surface area of the nori.
3. Turn the nori over, so the rice side faces down.
Place the salmon and avocado in a line across the
center of the nori sheet.
too tightly, or else it will be difficult to cut into
pieces later on. Use a sharp knife to cut the
Salmon Avocado Roll into eight equal-sized pieces.
Serve with soy sauce and wasabi for dipping if
desired. Enjoy!
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Tekka Maki (Tuna Roll)
Tekka maki (also known as tuna roll) is a traditional Japanese sushi roll that has been
around since the early 1900s. It is made with raw tuna, usually yellowfin or bigeye, and it
can be filled with other ingredients such as cucumber, avocado, or salmon. Tekka maki
is often served in restaurants as part of a platter of various types of rolls.
Sushi Rice (2 cups 1. Rinse the sushi rice until the water runs clear, and
Raw tuna, cut into thin board. Spread one cup of cooled sushi rice evenly
slices or cube over the nori. Gently press down with your fingers
Cucumber, julienned or cut or spoon if necessary, to spread it evenly over the
into thin strips entire surface area of the nori.
3. Turn the nori over so that the rice side is facing
down. Place the tuna and cucumber in a line
across the center of the nori sheet.
4. Begin rolling the sushi from one end to the other,
tucking it in with your fingers as you go, until you
reach the other end. If you roll it too tightly, it will
be difficult to cut it into pieces later on. Cut the
Tekka Maki into eight equal-sized pieces with a
sharp knife. If desired, serve with soy sauce and
wasabi for dipping. Enjoy!
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Kappa Maki (Cucumber Roll)
Kappa maki (also known as cucumber roll) is a type of sushi roll that originated in Japan during
the Meiji era (1868-1912). It usually consists of only two ingredients: sushi rice and cucumber slices,
but sometimes avocado or pickled radish are also added for additional flavor and texture. This
simple yet tasty dish has become popular around the world due to its light and refreshing taste.
Sushi Rice (2 cups 1. Rinse the sushi rice until the water runs clear and
Cucumber, julienned or cut board. Spread one cup of cooled sushi rice evenly
into thin strips over the nori. Gently press down with your fingers
or spoon if necessary to spread it evenly over the
entire surface area of the nori.
3. Turn the nori over so that the rice side is facing
down. Place the cucumber in a line across the
center of the nori sheet.
other, using your fingers to tuck it in as you go,
too tightly or else it will be difficult to cut into
pieces later on. Use a sharp knife to cut the Kappa
Maki into eight equal-sized pieces. Serve with soy
sauce and wasabi for dipping if desired. Enjoy!
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Uramaki Crab
Uramaki (also known as inside-out rolls) is a sushi roll invented in the United States during the
late 1960s. It is made using a variety of ingredients, such as avocado, cucumber, and imitation
crab meat, which are placed on top of nori seaweed paper before being rolled up with sushi rice
on the inside. This type of sushi roll has become popular around the world due to its creative
presentation and flavor combinations.
Sushi Rice (2 cups 1. Rinse the sushi rice until the water runs clear,
uncooked) and then cook according to package instructions.
Imitation crab meat, board. Spread one cup of cooled sushi rice evenly
chopped into small pieces over the nori. Gently press down with your fingers
Avocado, sliced into thin or spoon, if necessary, to spread it evenly over the
strips or cubes entire surface area of the nori.
Cucumber julienned or cut 3. Turn the nori over so that the rice side is facing
into thin strips down. Place the imitation crab, avocado, and
cucumber in a line across the center of the nori
sheet.
until you reach the other end. Be sure not to roll
it too tightly, or it will be difficult to cut into
pieces later.
5. Use a sharp knife to cut the Uramaki into eight
equal-sized pieces. Serve with soy sauce and
wasabi for dipping if desired. Enjoy!
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Ebi Tempura Roll
Ebi tempura is a sushi roll with fried shrimp as the main ingredient. It was invented by Japanese
chefs during the Edo period (1603-1868) and has since become popular worldwide due to its
savory flavor and texture. The fried shrimp gives this type of sushi roll a crunchy texture while
adding avocado, cucumber, and other ingredients provides an interesting flavor profile.
2 large prawns, shelled (Ebi) 1. Place the shelled ebi into the tempura batter mix
¼ cup Tempura Batter mix or tempura flour mixed with baking soda then set
or tempura flour aside until needed.
½ teaspoon baking soda 2. Heat up vegetable oil in a frying pan over medium
Vegetable oil for frying heat when hot enough, drop the battered ebi one
by one into the hot oil to fry until golden brown
color appears all over each side, this should only
take around 2 minutes on each side depending on
how big your pieces are if they’re small cut them
into halves before dipping them into the mixture,
so they don’t burn too quickly in hot oil .
3. Remove from heat once done, then place fried ebi
onto kitchen paper towels to drain off excess oils.
Assemble sushi rolls by putting some vinegared
rice onto nori sheets, followed by fried prawns,roll
tightly securing ends use dampened fingers
during rolling process as needed. Slice each roll
using sharp knife enjoy !
-33-
Philadelphia Uramaki
Uramaki is a style of sushi that is created by rolling the ingredients in nori seaweed and sticky
rice, then reversing the roll so that the nori wraps around the outside. This popular variation of
uramaki adds smoked salmon, cream cheese, and cucumber slices to create an exciting flavor
experience. The Philadelphia Uramaki gained favor in Europe when it was introduced there in
1990s.
2 cups cooked sushi rice, 1. Lay out one sheet of nori on a bamboo mat or
cooled to room plastic wrap with a glossy side facing down. Wet
temperature your hands lightly with water before handling the
4 sheets of Nori seaweed rice.
8 oz smoked salmon 2. Spread ½ cup of cooled sushi rice evenly over half
8 tbsp cream cheese of the nori sheet leaving ¼ inch border along the
1 small cucumber, cut into edges untouched by rice.
thin strips 3. Gently press down on top of the surface to even
out the layer until flat throughout the entire length
but take care not to crush grains together too
tightly as this will make the outer edge brittle after
rolling up later on end product won’t hold its shape
properly if done incorrectly.
4. Sprinkle salmon flakes uniformly over the top layer,
spread cream cheese across the middle section,
and layered cucumber strips onto the center.
Finally, fold the bottom portion up towards the
upper part, creating a triangular shape before
starting from any corner at the backside. Use both
thumbs to roll tightly forward, pressing firmly yet
gently while doing so until reaching the other end
where all four corners meet together, forming a
complete cylinder-like structure set aside.
Afterward, repeat the same steps above three
more times.
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Dragon Roll Uramaki
Uramaki is a form of sushi that originated in Japan. It’s an inside-out roll with nori (seaweed) on
the outside and sticky rice on the inside. This particular version, called Dragon Roll Uramaki,
combines shrimp tempura, cucumber strips, and smelt roe layered on top of it.
1 cup cooked white sushi 1. Spread ¼ cup cooked sushi rice onto each sheet of
rice toasted seaweed in an even layer about 3/4 inch
4 sheets of toasted seaweed thick. Make sure to leave space around all sides for
(nori) rolling up later on.
2 tablespoons spicy 2. In a separate bowl, mix together the spicy
mayonnaise mayonnaise and crabmeat salad or unagi until
½ cup cooked crabmeat combined well, then spread evenly over one side
salad or unagi (eel) of this layer of sushi rice, leaving a 1/2 inch border
8 pieces fried shrimp at all sides without any filling mixture.
tempura sticks 3. Place two pieces of shrimp tempura stick
2 small cucumbers cut into lengthwise across this filling mixture, followed by
thin strips some thin slices of cucumber placed right next to
them, slightly overlapping each other as needed..
4. Lift up one end edge closest to you and begin
rolling away from yourself tightly, tucking in both
ends as your go along, making sure not to slide
apart too much during this process until complete.
5. Moisten corners where edges meet with water if
necessary before pressing down gently, so they
adhere together better when finished.. 6.
Slice these dragon rolls into six equal-sized pieces
using a sharp knife moistened with a little bit of
water every time before slicing through the roll
cleanly without tearing apart.
-35-
Homemade Nigiri Sushi
Nigiri sushi is a type of sushi that consists of a slice of raw fish or other ingredients placed on top
of vinegared rice. It is believed to have originated in Edo (now Tokyo) in the early 19th century,
and it has since become a popular dish around the world. Nigiri sushi is often served in sushi
restaurants and is also easy to make at home.
2 cups Japanese short-grain 1. Rinse the rice in a fine-mesh sieve under cold
rice running water until the water runs clear.
2 cups water 2. Combine the rice and water in a medium
2 tablespoons rice vinegar saucepan and bring to a boil over high heat.
2 teaspoons sugar Reduce the heat to low and simmer, covered, for
1 teaspoon salt 18-20 minutes or until the water is absorbed and
4-8 slices of raw fish or the rice is tender.
other ingredients (such as 3. Mix the rice vinegar, sugar, and salt in a small bowl
cooked shrimp or omelette) until the sugar and salt are dissolved.
Wasabi (optional) 4. Transfer the cooked rice to a large mixing bowl and
Soy sauce (optional) pour the vinegar mixture over the rice. Using a rice
paddle or wooden spoon, gently fold the vinegar
mixture into the rice until the rice is evenly coated.
Let the rice cool to room temperature.
5. To assemble the nigiri sushi, take a small handful
of rice and shape it into an oval. Place a slice of raw
fish or another ingredient on top of the rice. If
using wasabi, add a small amount on top of the
fish.
6. To serve, cut each nigiri sushi into bite-sized pieces
and serve with soy sauce on the side for dipping if
desired. Enjoy!
-36-
Homemade Hosomaki
Hosomaki is a type of sushi roll that consists of small, thin rolls filled with a single ingredient, such
as cucumber, crab, or tuna. It is a popular type of sushi in Japan, and it is often served in sushi
restaurants around the world. Hosomaki is typically made with vinegared rice and seaweed (nori)
and is served in bite-sized pieces.
4 sheets of nori (dried the rice is tender.
seaweed) 3. In a small bowl, mix together the rice vinegar,
4 tablespoons filling of your sugar, and salt until the sugar and salt are
choice (such as cucumber, dissolved.
crab, or tuna) 4. Transfer the cooked rice to a large mixing bowl
and pour the vinegar mixture over the rice. Using a
rice paddle or wooden spoon, gently fold the
vinegar mixture into the rice until the rice is evenly
coated. Let the rice cool to room temperature.
5. To assemble the hosomaki, lay a sheet of nori on a
sushi mat or a piece of parchment paper. Spread a
thin layer of rice over the nori, leaving a 1-inch
border at the top. Arrange a line of filling down the
center of the rice.
6. Using the sushi mat or parchment paper to help
you, roll the nori tightly around the filling to form a
cylindrical shape. Repeat with the remaining
ingredients to make four hosomaki rolls.
7. Serve with soy sauce and wasabi on the side for
dipping, if desired. Enjoy!
-38-
Homemade Sashimi
Sashimi is a Japanese dish that consists of thinly sliced raw fish or meat. It is typically served with
soy sauce, wasabi, and pickled ginger on the side. Sashimi is often considered a delicacy in Japan
and is enjoyed for its delicate flavor and texture. Sashimi is usually made with high-quality, fresh
ingredients, and it is typically served at sushi restaurants.
1 pound fresh, thinly 1. To prepare the sashimi, slice the raw fish or
sliced raw fish or meat meat into thin slices using a sharp knife.
Soy sauce 2. Arrange the sashimi slices on a plate or
Wasabi serving platter.
Pickled ginger 3. Serve the sashimi with soy sauce, wasabi, and
pickled ginger on the side for dipping.
4. Enjoy your sashimi immediately, as it is best
served fresh and raw
-39-
Homemade Gunkan
Gunkan sushi, also known as "battleship sushi," is a type of sushi that consists of a small ball of
vinegared rice topped with various ingredients, such as raw fish or sea urchin, and held together
with a strip of seaweed (nori). It is a popular type of sushi in Japan and is often served in sushi
restaurants around the world. Gunkan sushi is easy to make at home and is a great way to enjoy
a variety of ingredients.
2 cups Japanese short- 1. Rinse the rice in a fine-mesh sieve under cold
grain rice running water until the water runs clear.
seaweed) 3. Mix the rice vinegar, sugar, and salt in a small bowl
1 cup filling of your choice until the sugar and salt are dissolved.
(such as raw fish, sea 4. Transfer the cooked rice to a large mixing bowl
urchin, or chopped and pour the vinegar mixture over the rice. Using a
scallops) rice paddle or wooden spoon, gently fold the
vinegar mixture into the rice until the rice is evenly
5. To assemble the gunkan sushi, cut each sheet of
nori into thin strips. Shape a small rice ball with
your hands and place it on a plate. Top the rice
with a small amount of filling, then wrap a strip of
nori around the filling to hold it in place. Repeat
with the remaining ingredients to make four
gunkan sushi.
6. To serve, cut each gunkan sushi into bite-sized
pieces using a sharp knife. Serve with soy sauce
and wasabi on the side for dipping, if desired.
Enjoy!
-40-
Homemade Makizushi
Makizushi is a type of sushi roll that consists of vinegared rice and a variety of fillings, such as
vegetables, seafood, and meats, rolled in seaweed (nori) and sliced into bite-sized pieces. It is a
popular type of sushi in Japan and is enjoyed around the world. Makizushi can be made with a
variety of fillings and can be served as a snack, appetizer, or main course.
2 cups Japanese short- 1. Rinse the rice in a fine-mesh sieve under cold
grain rice running water until the water runs clear.
seaweed) 3. Mix the rice vinegar, sugar, and salt in a small bowl
1 cup filling of your choice until the sugar and salt are dissolved.
(such as cucumber, 4. Transfer the cooked rice to a large mixing bowl and
avocado, crab, or cooked pour the vinegar mixture over the rice. Using a rice
shrimp) paddle or wooden spoon, gently fold the vinegar
mixture into the rice until the rice is evenly coated.
5. To assemble the makizushi, lay a sheet of nori on a
sushi mat or a piece of parchment paper. Spread a
thin layer of rice over the nori, leaving a 1-inch
border at the top. Arrange a line of filling down the
center of the rice.
6. Using the sushi mat or parchment paper to help
you, roll the nori tightly around the filling to form a
cylindrical shape. Repeat with the remaining
ingredients to make 4 makizushi rolls.
7. To serve, slice each makizushi roll into bite-sized
pieces using a sharp knife. Serve with soy sauce
and wasabi on the side for dipping, if desired.
Enjoy!
-42-
CHAPTER 3
ALL TIME CLASSIC
JAPANESE RECIPES
Japanese cuisine is a time-honored classic that has been enjoyed throughout
the centuries. It is known for its fresh ingredients, delicate flavors, and unique
preparation techniques. From sushi to tempura to ramen, Japanese dishes offer
something for everyone. The key to creating a delicious Japanese meal at home
lies in high-quality sourcing ingredients and mastering traditional cooking
methods. For instance, preparing sushi requires special rice vinegar and the
freshest seafood possible, while making tempura demands light batter with
perfect frying technique. With practice, anyone can learn how to make these
iconic dishes from scratch at home! From simple bento boxes to elaborate
kaiseki feasts, Japan offers an array of culinary delights that will please any
palate. With its focus on freshness, seasonality, and balance of flavors, Japanese
cuisine is a timeless classic that can be enjoyed at home in the comfort of your
own kitchen.
-44-
Temaki Salmon
Temaki sushi, also known as "hand roll sushi," is a type of sushi that consists of a cone-shaped
piece of seaweed (nori) filled with a variety of ingredients, such as vinegared rice and raw fish. It is
a popular type of sushi in Japan and is often served at casual gatherings and parties. Temaki
sushi is easy to make at home and is a fun and interactive way to enjoy sushi.
2 cups Japanese short-grain 1. Rinse the rice under cold running water in a fine-
rice mesh sieve until the water runs clear.
2 cups water 2. Bring the rice and water to a boil over high heat in
2 tablespoons rice vinegar a medium saucepan. Reduce to low heat and
2 teaspoons sugar cover for 18-20 minutes, or until the water has
1 teaspoon salt been absorbed and the rice is tender.
4 sheets of nori (dried 3. Mix the rice vinegar, sugar, and salt in a small bowl
seaweed) until the sugar and salt are dissolved.
4-8 slices of raw salmon 4. Place the cooked rice in a large mixing bowl and
Chopped vegetables (such pour over the vinegar mixture. Gently fold the
as cucumber, carrot, and vinegar mixture into the rice with a rice paddle or
bell pepper) wooden spoon until the rice is evenly coated. Allow
Wasabi (optional) the rice to come to room temperature.
Soy sauce 5. Lay a sheet of nori on a flat surface to start
assembling the temaki sushi. In the center of the
nori, place a small amount of rice and a slice of raw
salmon. If desired, garnish with a small number of
chopped vegetables and a dab of wasabi.
6. Roll the ingredients into a cone shape with the
nori as a wrapper and seal the edge with a small
amount of water. Make four temaki sushi with the
remaining ingredients.
-45-
Teriyaki Chicken
This classic Japanese dish is a favorite around the world. Teriyaki chicken was first made in the
early 19th century, and its popularity has only grown since then. The sweet-salty flavor of teriyaki
sauce makes it an irresistible meal for all ages.
4 boneless skinless chicken 1. Place chicken breasts in a shallow baking dish or

breasts (about 2 pounds) large zip-top bag and set aside. In a small bowl,
1/2 cup soy sauce whisk together soy sauce, brown sugar, garlic,
1/4 cup packed brown ginger, and vegetable oil until combined; pour
sugar over chicken and turn to coat evenly on both sides.
3 cloves garlic, minced Cover with plastic wrap or seal bag; refrigerate for
1 teaspoon ground ginger at least 15 minutes or up to 8 hours before cooking.
2 tablespoons vegetable oil 2. Preheat oven to 375°F (190°C). Remove the chicken
2 tablespoons cornstarch from the marinade, discarding the marinade. Place
2 tablespoons cold water chicken on a baking sheet lined with parchment
Sesame seeds for garnish paper or aluminum foil and bake for 20 minutes
(optional) until cooked through and no longer pink inside.
3. Meanwhile, make the teriyaki sauce: In a small
saucepan over medium heat, whisk together
cornstarch and cold water; stir in the remaining
marinade ingredients (soy sauce mixture). Bring to
a boil while stirring constantly; reduce heat to low
and simmer for 1-2 minutes until thickened.
Remove from heat.
4. Once the chicken is done cooking, brush each
piece with some of the prepared teriyaki sauce
before serving; garnish with sesame seeds if
desired. Serve hot over rice or noodles as desired!
-46-
Tonkatsu (Pork Cutlet)
Tonkatsu is a popular Japanese dish that consists of deep-fried pork cutlets served with shredded
cabbage and tonkatsu sauce – a savory Worcestershire-style condiment made from fruits,
vegetables, and spices like garlic powder, onion powder, and ginger root extract. It’s an easy meal
to prepare at home using simple ingredients you may already have in your pantry!
4 boneless pork chops, 1. Preheat oven to 350°F (175°C). Place pork chops on
pounded thin a cutting board and season with salt and pepper.
2 eggs, beaten In a shallow bowl, beat together eggs; in another
1 cup panko breadcrumbs shallow bowl, mix together panko breadcrumbs,
1/2 teaspoon garlic powder garlic powder, and onion powder. Dip each piece
1/4 teaspoon onion powder of pork into the egg mixture first, then coat with
Salt and pepper to taste the panko mixture.
Vegetable oil for frying 2. Heat vegetable oil in a large skillet over medium-
high heat; fry pork cutlets until golden brown on
both sides, about 3 minutes per side.
3. Transfer to a baking sheet lined with aluminum foil
or parchment paper; bake for 10 minutes until
cooked through.
4. Serve hot with tonkatsu sauce as desired!
-48-
Gyoza (Dumplings)
Gyoza is an iconic Japanese dish consisting of small dumplings filled with ground meat or
vegetables wrapped in thin dough wrappers called “gyoza skins” – similar to wonton wrappers
but much thinner. Gyoza can be boiled, steamed, or pan-fried before serving – a popular method
is to pan-fry them until golden and crispy on the outside, then add a splash of water to create
steam inside.
1 pound ground pork or 1. In a large bowl, combine ground meat with garlic,
beef ginger root, soy sauce, sesame oil, and green
2 cloves garlic, minced onions; mix well.
1 tablespoon grated ginger 2. Place about 1 teaspoon of the mixture in the
root center of each gyoza skin; moisten edges with
2 tablespoons soy sauce water and fold over into half moons. Crimp edges
2 teaspoons sesame oil together tightly to seal dumplings closed. Repeat
1/4 cup chopped green with remaining ingredients until all dumplings are
onions filled and sealed.
24 gyoza skins (round 3. Heat a large skillet over medium-high heat; lightly
wonton wrappers) coat the bottom of the skillet with vegetable oil or
cooking spray before adding dumplings in one
layer without crowding the pan (you may need to
cook them in batches).
4. Fry for 3-4 minutes until bottoms are golden
brown; reduce heat to low and add 2-3
tablespoons of water. Cover the skillet with a lid or
foil;
5. Steam for 8 minutes until cooked.
6. Serve hot with soy sauce or your favorite dipping
sauce!
-50-
Vegetarian Gyoza
Takoyaki is a traditional Japanese snack made of octopus, tempura scraps, pickled
ginger and green onion inside a ball-shaped wheat flour batter. The ingredients are
cooked in a special takoyaki pan to give the balls their unique shape.
2 tablespoons vegetable oil, 1. Heat a large non-stick skillet over medium heat.
divided Add one tablespoon of the vegetable oil and swirl
1/2 cup diced onion to coat the bottom of the pan. Add in the onions
3 cloves garlic, minced and cook until softened and beginning to brown,
1/4 teaspoon freshly grated about 5 minutes. Stir in garlic and ginger; cook for
ginger root 30 seconds more. Then add mushrooms, salt, and
8 ounces mushrooms, diced pepper; often stirring until all liquid has
small evaporated from the pan - about 5 minutes.
1/4 teaspoon salt 2. In a medium bowl, combine the cooled mushroom
1/4 teaspoon ground black mixture with cabbage or coleslaw mix, soy sauce,
pepper and sesame oil; stir until evenly combined, then
2 cups shredded cabbage set aside while preparing your gyoza wrappers.
or cole slaw mix 3. Lay 12 gyoza wrappers on a clean work surface in
2 tablespoons soy sauce front of you so that they all face up at once like
2 teaspoons sesame oil spokes on a wheel. Place two teaspoons of filling
24 gyoza wrappers (round onto each wrapper, leaving enough room around
wonton wrappers) the edges to seal shut without spilling any filling
Water for sealing the gyoza when pressed down tightly – this is important! Dip
your finger into some water, then run it along the
outside edge of the wrapper before pressing two
sides together to seal, forming a half-moon shape.
Press edges firmly together and makes sure they
are sealed shut.
4. Heat the same non-stick skillet over medium heat;
carefully place 12 gyoza into the pan at once. Cook
for about 2 minutes or until the bottoms of the
gyoza become golden brown, then pour 1/3 cup
water into the pan, quickly cover with a lid and
reduce heat to low. Allow the steam to cook the
gyoza for about 8 minutes.
Takoyaki
Takoyaki is a traditional Japanese snack made of octopus, tempura scraps, pickled ginger and
green onion inside a ball-shaped wheat flour batter. The ingredients are cooked in a special
takoyaki pan to give the balls their unique shape.
2 cups all-purpose flour 1. In a bowl, mix together the flour and baking
1 teaspoon baking powder powder until combined. Finally, stir in soy sauce
2 large eggs and salt until blended evenly throughout the
1 ½ cup dashi (soup stock) batter. Set aside while you prepare your filling
or cold water ingredients.
¼ cup soy sauce 2. Heat up your takoyaki pan on medium heat for
⅛ teaspoon salt about 5 minutes till hot enough Grease each hole
Filling Ingredients: lightly with vegetable oil.
3 ounces boiled octopus, 3. Once heated up, start by pouring around one
diced into small cubes tablespoon of batter into each hole, then adding
¼ cup benishoga (pickled an equal amount of the filling ingredients: octopus
red ginger), chopped finely cubes, benishoga pieces, katsuobushi flakes &
2 tablespoons katsuobushi mitsuba leaves.
(dried bonito flakes) 4. Use a pair of chopsticks or takoyaki pick to push
½ bunch mitsuba the ingredients around each hole, so they are
(Japanese parsley), chopped evenly distributed throughout the batter, and then
finely top off by pouring an additional tablespoon of
batter over it to cover up all the filling bits.
5. Once you’ve done this, let them cook on medium
heat for about 2 minutes before flipping each ball
with your chopsticks/takoyaki pick & letting them
cook another minute or two until golden brown in
color.
6. Remove from heat & serve warm with takoyaki
sauce, mayonnaise & katsuobushi flakes as
desired!
-54-
Traditional Okonomiyaki
Okonomiyaki is a popular Japanese dish that originated in the Kansai region of Japan. It is made
with a base of thinly sliced cabbage, eggs, and flour, and a variety of ingredients such as diced
pork, seafood, or vegetables can be added to the batter. Okonomiyaki is cooked on a griddle and
topped with okonomiyaki sauce, mayonnaise, green onions, and aonori (dried green seaweed).
2 cups thinly sliced cabbage 1. In a large bowl, mix together the cabbage, eggs,
2 eggs flour, and water until well combined. If using, add
1 cup all-purpose flour the diced pork to the mixture.
1/2 cup water 2. Heat a griddle or large frying pan over medium
1/2 pound diced pork heat and coat with cooking spray.
(optional) 3. Pour the okonomiyaki batter onto the griddle and
4 green onions, thinly sliced spread it out into a thin, even layer. Cook for about
2 tablespoons aonori (dried 5 minutes or until the bottom is crispy and golden
green seaweed) brown.
Okonomiyaki sauce, for 4. Flip the okonomiyaki over and cook for an
serving additional 5 minutes or until the other side is
Mayonnaise, for serving crispy and golden brown.
5. Remove the okonomiyaki from the griddle and
place it on a plate. Top with okonomiyaki sauce,
mayonnaise, green onions, and aonori.
6. Cut the okonomiyaki into slices and serve hot.
Enjoy!
-56-
Osaka-style Okonomiyaki
Okonomiyaki is a popular Japanese dish that originated in the Kansai region of Japan. In Osaka,
the batter for okonomiyaki is mixed with yakisoba noodles, which gives the pancake a different
texture and flavor. You can add a variety of ingredients to the batter, such as diced pork, seafood,
or vegetables. Once the pancake is cooked, it is topped with okonomiyaki sauce, mayonnaise,
green onions, and aonori (dried green seaweed).
1 cup all-purpose flour 1. In a large bowl, mix together the flour, water, eggs,
1 cup water cabbage, and yakisoba noodles until well
2 eggs combined. If using, add the diced pork to the
2 cups thinly sliced cabbage mixture.
4 ounces yakisoba noodles 2. Heat a griddle or large frying pan over medium
1/2 pound diced pork heat and coat with cooking spray.
(optional) 3. Pour the okonomiyaki batter onto the griddle and
4 green onions, thinly sliced spread it out into a thin, even layer. Cook for about
2 tablespoons aonori (dried 5 minutes, or until the bottom is crispy and golden
green seaweed) brown.
Okonomiyaki sauce, for 4. Flip the okonomiyaki over and cook for an
serving additional 5 minutes, or until the other side is
Mayonnaise, for serving crispy and golden brown.
5. Remove the okonomiyaki from the griddle and
6. Cut the okonomiyaki into slices
7. Serve hot. Enjoy!
-58-
Hiroshima-style Okonomiyaki
Okonomiyaki is a popular Japanese dish that originated in the Kansai region of Japan. In
Hiroshima, okonomiyaki is made with a base of yakisoba noodles, which are layered with thinly
sliced cabbage, eggs, and a variety of ingredients such as diced pork, seafood, or vegetables. The
layers are then cooked on a griddle and topped with okonomiyaki sauce, mayonnaise, green
onions, and aonori (dried green seaweed).
4 ounces yakisoba noodles 1. Heat a griddle or large frying pan over medium
2 cups thinly sliced cabbage heat and coat with cooking spray.
2 eggs 2. Spread the yakisoba noodles out in an even layer
1/2 pound diced pork on the griddle. Top with the cabbage, eggs, and
4 green onions, thinly sliced diced pork
2 tablespoons aonori (dried 3. Cook for about 5 minutes or until the bottom is
green seaweed) crispy and golden brown. Flip the okonomiyaki
Okonomiyaki sauce, for over and cook for an additional 5 minutes or until
serving the other side is crispy and golden brown.
Mayonnaise, for serving 4. Remove the okonomiyaki from the griddle and
5. Cut the okonomiyaki into slices and serve hot.
Enjoy!
-59-
Yakisoba
Yakisoba is a popular Japanese noodle dish that is made with thin, wheat-flour noodles that are
stir-fried with a variety of ingredients such as pork, seafood, or vegetables. It is seasoned with
yakisoba sauce, which is a sweet and savory sauce made with soy sauce, sugar, and other
seasonings. Yakisoba is often served at festivals and fairs in Japan and is a popular street food.
8 ounces yakisoba 1. Bring a large pot of water to a boil and cook the
noodles yakisoba noodles according to the package
1/2 pound thinly sliced instructions. Drain the noodles and rinse them
pork (or seafood or under cold water to stop cooking. Set aside.
vegetables) 2. Heat the vegetable oil over medium-high heat in a
1 small onion, thinly sliced large frying pan or wok. Add the pork (or seafood
1 small carrot, julienned or vegetables) and stir-fry for about 2-3 minutes
1 small bell pepper, thinly until the meat is cooked.
sliced 3. Add the onion, carrot, and bell pepper to the pan
2 tablespoons vegetable and continue to stir-fry for an additional 2-3
oil minutes or until the vegetables are tender.
4 tablespoons yakisoba 4. Add the yakisoba noodles to the pan and toss
sauce everything together to combine. Add the yakisoba
2 tablespoons water sauce, water, and oyster sauce (if using) to the pan
2 tablespoons oyster and continue to stir-fry until the noodles are
sauce (optional) heated and evenly distributed.
1 green onion, thinly sliced 5. Garnish the yakisoba with green onion, aonori, and
Aonori (dried green benishoga (if using). Serve hot. Enjoy!
seaweed) and benishoga
(red pickled ginger), for
serving (optional)
-60-
Miso Soup
Miso soup is a traditional Japanese soup that is made with dashi (a broth made from dried kelp
and bonito flakes), miso paste, and a variety of ingredients such as tofu, vegetables, and seafood.
It is a staple in the Japanese diet and is often served with rice as part of a traditional Japanese
breakfast or lunch. Miso soup is believed to have numerous health benefits and is a staple in
many Japanese households.
4 cups dashi 1. Start by making the dashi broth. You can either
4 tablespoons miso paste use a store-bought dashi broth or make your own
4 ounces firm tofu, diced by simmering a piece of kombu (dried kelp) and a
2 green onions, thinly sliced handful of bonito flakes in 4 cups of water for 20
Optional: 1 tablespoon minutes. Strain the broth to remove the solids
wakame seaweed, soaked before using.
in water and finely chopped 2. In a large pot, bring the dashi to a boil over
Optional: 1 small carrot, medium heat.
thinly sliced 3. Reduce the heat to low and add the miso paste,
Optional: 1 small potato, stirring until it is fully dissolved. Be sure to use a
diced spoon or spatula to dissolve the miso paste in a
small amount of the hot broth before adding it to
the pot. This will help to prevent clumps from
forming.
4. Add the tofu, green onions, and any optional
ingredients that you are using (such as wakame
seaweed, carrot, or potato).
5. Simmer the soup for 5-10 minutes, until the
vegetables are tender.
6. Serve hot, garnished with additional green onions
if desired.
Two tips for making the best miso soup:

Use a high-quality miso paste for the best flavor.
You can find miso paste at most Asian grocery
stores or online.
Don't let the soup boil after adding the miso paste,
as this can cause the soup to become bitter.
-62-
ChickenYakitori
Yakitori is a type of Japanese skewered and grilled chicken, typically flavored with a sweet soy
sauce glaze. It is a popular dish at izakaya (Japanese pubs) and can be found at festivals and
street food stalls.
1 pound chicken breasts or 1. In a small saucepan, combine the soy sauce, mirin,
thighs, cut into 1-inch sake, and sugar. Bring to a boil over medium heat,
cubes then reduce the heat to low and simmer for 10
8 skewers (if using minutes, until the sauce has thickened. Set aside
wooden skewers, soak in to cool.
water for 30 minutes 2. Preheat a grill or grill pan to medium-high heat.
before grilling to prevent 3. Thread the chicken onto the skewers, leaving a
burning) small space between each piece.
For the sauce: 4. Grill the chicken skewers for 8-10 minutes, turning
1/2 cup soy sauce frequently, until the chicken is cooked through
1/2 cup mirin (Japanese and lightly charred.
sweet rice wine) 5. Brush the chicken with the sauce and continue
1/2 cup sake grilling for 1-2 minutes, until the sauce has
1/2 cup sugar caramelized.
6. Serve hot, with any remaining sauce on the side.
Enjoy!
-64-
Vegetarian Yakitori
Yakitori is a popular Japanese dish that typically consists of grilled chicken skewers. However, it
can also be made with a variety of other ingredients, including vegetables, tofu, and tempeh. This
vegetarian version of yakitori uses a combination of vegetables and tofu for a delicious and
satisfying plant-based meal.
1 block firm tofu, cut into 1- 1. Soak the bamboo skewers in water for at least 30
inch cubes minutes to prevent them from burning during
1 red bell pepper, cut into grilling.
1-inch squares 2. In a small bowl, mix together the soy sauce, mirin,
1 green bell pepper, cut sake, brown sugar, ginger, and garlic to make the
into 1-inch squares marinade.
1 small zucchini, cut into 1- 3. Thread the tofu, bell peppers, zucchini, eggplant,
inch slices and onion onto the skewers, alternating the
1 small eggplant, cut into ingredients as desired.
1-inch slices 4. Brush the skewers with the marinade, making
1 small onion, cut into 1- sure to coat all sides evenly.
inch squares 5. Preheat a grill or grill pan to medium-high heat.
8 bamboo skewers Grill the skewers for about 8-10 minutes, turning
For the marinade: occasionally, until the vegetables are tender and
2 tablespoons soy sauce the tofu is lightly browned.
1 tablespoon mirin 6. Serve the skewers hot, with additional marinade
1 tablespoon sake for dipping if desired. Enjoy!
1 tablespoon brown sugar
1 teaspoon grated ginger
1 clove garlic, minced
-66-
Tuna Onigiri
Onigiri, also known as omusubi, are a type of Japanese rice ball that is often filled with various
savory fillings such as pickled plum (umeboshi), salmon, and tuna mayonnaise. They are a
popular snack in Japan and are often enjoyed as a quick and portable meal on the go.
2 cups uncooked Japanese 1. Rinse the rice in a fine-mesh sieve until the water
short-grain rice runs clear. Transfer the rice to a medium saucepan
2 tablespoons rice vinegar and add 2 cups of water. Bring to a boil over high
1 teaspoon sugar heat, then reduce the heat to low, cover, and
1/2 teaspoon salt simmer for 20 minutes.
Tuna mayonnaise 2. While the rice is cooking, mix together the rice
4 sheets nori (dried vinegar, sugar, and salt in a small bowl.
seaweed) 3. When the rice is finished cooking, remove it from
the heat and let it sit, covered, for 10 minutes. Fluff
the rice with a fork and then transfer it to a large
mixing bowl. Gradually add the vinegar mixture to
the rice and mix well.
4. Prepare the tuna, mixing it with the mayonnaise
until the mixture is smooth.
5. Divide the rice into four equal portions. Using wet
hands, shape each portion of rice into a triangle or
oval shape. Press a small well into the center of
each onigiri and fill it with one of the onigiri fillings.
Seal the filling in by pressing the rice around it to
enclose it.
6. Cut each nori sheet into quarters and wrap one
piece around each onigiri. Serve the onigiri
immediately, or wrap them in plastic wrap for a
portable snack. Enjoy!
-68-
Suriyaki
Sukiyaki is a Japanese hot pot dish made with thin slices of beef, vegetables, and tofu cooked in a
sweet and savory broth made with soy sauce, sugar, and sake. It is typically served with a raw
egg, which is beaten and mixed into the broth to create a creamy, silky sauce.
8 ounces thin sliced beef 1. Heat a sukiyaki pot or a large, deep frying pan over
1/2 medium onion, thinly medium-high heat.
sliced 2. Add the beef, onion, carrot, negi, tofu, and
1/2 medium carrot, thinly mushrooms to the pot.
sliced 3. In a separate bowl, whisk together the dashi, soy
1/2 medium negi (Japanese sauce, sugar, and sake. Pour the mixture over the
leek), thinly sliced ingredients in the pot.
1/2 block tofu, cut into 1-inch 4. Bring the mixture to a boil, then reduce the heat
cubes to low and simmer for 20-30 minutes, or until the
4 shiitake mushrooms, vegetables are tender and the beef is cooked to
stemmed and thinly sliced your desired level of doneness.
4 cups dashi or beef broth 5. To serve, beat the raw eggs in a small bowl. Place a
1/4 cup soy sauce small amount of sukiyaki in a bowl, and then pour
2 tablespoons sugar a beaten egg over the top. Mix the egg into the
2 tablespoons sake sukiyaki to create a creamy, silky sauce. Repeat
4 raw eggs, for serving with the remaining sukiyaki and eggs.
(optional) 6. Enjoy the sukiyaki hot with a bowl of rice on the
side.
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Umeboshi Onigiri
Umeboshi are pickled Japanese plums that are often used as a filling for onigiri, or Japanese rice
balls. They have a tart and salty flavor that pairs well with the mild flavor of the rice. This recipe
for umeboshi onigiri is a simple and delicious snack that is perfect for a quick and satisfying meal
on the go.
2 cups uncooked Japanese 1. Rinse the rice in a fine-mesh sieve until the water
short-grain rice runs clear. Transfer the rice to a medium saucepan
2 tablespoons rice vinegar and add 2 cups of water. Bring to a boil over high
1 teaspoon sugar heat, then reduce the heat to low, cover, and
1/2 teaspoon salt simmer for 20 minutes.
4 umeboshi, pitted and 2. While the rice is cooking, mix together the rice
finely chopped vinegar, sugar, and salt in a small bowl.
4 sheets nori (dried 3. When the rice is finished cooking, remove it from
seaweed) the heat and let it sit, covered, for 10 minutes. Fluff
the rice with a fork and then transfer it to a large
mixing bowl. Gradually add the vinegar mixture to
the rice and mix well.
4. Divide the rice into 4 equal portions. Using wet
hands, shape each portion of rice into a triangle or
oval shape. Press a small well into the center of
each onigiri and fill it with some of the chopped
umeboshi. Seal the filling in by pressing the rice
around it to enclose it.
5. Cut each sheet of nori into quarters and wrap one
piece around each onigiri. Serve the onigiri
immediately, or wrap them in plastic wrap for a
portable snack. Enjoy!
-70-
Chirachi
Chirashi sushi, also known as "scattered sushi," is a type of sushi that consists of a bed of
vinegared rice topped with various ingredients, such as raw fish, vegetables, and egg. It is a
popular type of sushi in Japan and is often served at celebrations and special occasions. Chirashi
sushi is easy to make at home and is a great way to enjoy a variety of ingredients in one dish.
4-8 slices of raw fish the rice is tender.
1 cup chopped vegetables 3. In a small bowl, mix together the rice vinegar,
(such as cucumber, carrot, sugar, and salt until the sugar and salt are
and bell pepper) dissolved.
1 omelette, cut into thin 4. Transfer the cooked rice to a large mixing bowl
strips and pour the vinegar mixture over the rice. Using a
Soy sauce rice paddle or wooden spoon, gently fold the
Wasabi (optional) vinegar mixture into the rice until the rice is evenly
5. To assemble the chirashi sushi, spread the rice
evenly over a large serving platter. Arrange the raw
fish, vegetables, and omelet strips on top of the
rice.
6. Bring to the table the chirashi plate, usually a
wooden box or a bowl and surprise your family and
friends!
-72-
Katsusando
Katsusando is a Japanese sandwich made with tonkatsu, a breaded and fried pork cutlet, and
sandwiches it between two slices of soft white bread. The sandwich is usually served with
tonkatsu sauce and shredded cabbage.
1 tonkatsu cutlet 1. Heat a frying pan over medium heat. Place the
2 slices of white bread tonkatsu cutlet in the pan and cook for 2-3
Tonkatsu sauce minutes on each side, or until it is golden brown
Shredded cabbage and cooked through.
2. Toast the white bread in a toaster or in a pan until
it is lightly toasted.
3. Spread tonkatsu sauce on one slice of bread.
4. Place the tonkatsu cutlet on top of the slice of
bread with the tonkatsu sauce.
5. Top the tonkatsu with shredded cabbage.
6. Place the other slice of bread on top to form the
sandwich.
7. Cut the sandwich in half and serve.
-74-
Shogayaki
Shogayaki is a Japanese dish made with thinly sliced pork that is marinated in a sweet and
savory mixture of soy sauce, sugar, and sake, then grilled or pan-fried until tender and
caramelized. It is typically served with a side of steamed rice and vegetables.
1 pound thinly sliced pork 1. In a small bowl, whisk together the soy sauce,
loin sugar, and sake to form a marinade.
1/4 cup soy sauce 2. Place the pork slices in a shallow dish and pour the
2 tablespoons sugar marinade over the top. Marinate the pork for at
2 tablespoons sake least 10 minutes or up to several hours.
1 medium onion, thinly 3. Heat a frying pan or grill pan over medium-high
sliced heat. Add a small amount of vegetable oil to the
Vegetable oil, for cooking pan.
4. Remove the pork from the marinade and discard
the excess marinade. Add the pork to the pan and
cook for 2-3 minutes on each side or until it is
caramelized and cooked through.
5. Remove the pork from the pan and slice it into
thin strips.
6. Serve the shogayaki hot, with a side of steamed
rice and vegetables. Enjoy!
-75-
Tamagoyaki
Tamagoyaki is a Japanese omelette made with thin layers of beaten eggs that are cooked in a
small, rectangular frying pan and rolled up to form a cylindrical shape. It is often flavored with
dashi, soy sauce, and sugar, and is often served as a side dish or topping for sushi.
3 large eggs 1. In a small bowl, whisk together the eggs, dashi, soy
1 tablespoon dashi or sauce, and sugar to form a smooth mixture.
chicken broth 2. Heat a small, rectangular frying pan over medium
1 tablespoon soy sauce heat. Add a small amount of vegetable oil to the
1 teaspoon sugar pan.
Vegetable oil, for cooking 3. Pour a small amount of the egg mixture into the
pan, tilting the pan to spread the mixture evenly
over the surface.
4. Cook the egg for 1-2 minutes or until it is set and
lightly browned on the bottom.
5. Using a spatula, carefully lift one end of the
omelette and roll it up tightly. Push the rolled
omelette to one end of the pan.
6. Pour a small amount of the remaining egg
mixture into the pan, spreading it evenly over the
surface.
7. Cook the egg for 1-2 minutes or until it is set and
lightly browned on the bottom.
8. Roll the second layer of omelette up tightly, and
then add it to the end of the first roll. Repeat the
process until all of the egg mixture has been used
up.
9. Cut the tamagoyaki into 1/2-inch slices and serve.
Enjoy!
-76-
Karaage
Karaage is a Japanese dish made with bite-sized pieces of chicken that are coated in a mixture
of cornstarch and flour, then deep-fried until crispy and golden brown. It is typically served as a
snack or appetizer, and is often accompanied by a dipping sauce such as tonkatsu sauce or soy
sauce.
1 pound boneless, skinless 1. In a medium bowl, mix together the cornstarch,

chicken breasts or thighs, flour, salt, and pepper.
cut into bite-sized pieces 2. Coat the chicken pieces in the cornstarch mixture,
1/2 cup cornstarch shaking off any excess.
1/2 cup all-purpose flour 3. Heat the vegetable oil in a deep fryer or a large,
1 teaspoon salt heavy-bottomed pot to 350°F.
1/2 teaspoon black pepper 4. Carefully add the coated chicken pieces to the hot
2 cups vegetable oil, for oil and fry for 5-7 minutes, or until they are crispy
frying and golden brown.
Tonkatsu sauce or soy 5. Remove the chicken from the oil and drain on a
sauce, for serving paper towel-lined plate.
(optional) 6. Serve the karaage hot, with tonkatsu sauce or soy
sauce on the side for dipping, if desired. Enjoy!
-77-
Shrimps Tempura
Shrimp tempura is a Japanese dish made with large shrimp that are coated in a light and crispy
batter, then deep-fried until golden brown. It is typically served with a side of tempura sauce or
tonkatsu sauce for dipping, and is often accompanied by a side of steamed rice.
1 pound large shrimp, 1. In a medium bowl, whisk together the flour, water,
peeled and deveined baking powder, and salt to form a smooth, slightly
1 cup all-purpose flour thick batter.
1 cup cold water 2. Heat a deep fryer or a large, heavy-bottomed pot
1/2 teaspoon baking powder to 375°F.
1/2 teaspoon salt 3. Dip the shrimp into the batter to coat them evenly.
Vegetable oil, for frying 4. Carefully add the battered shrimp to the hot oil
Tempura sauce or tonkatsu and fry for 2-3 minutes, or until they are crispy and
sauce, for serving (optional) golden brown.
5. Remove the shrimp from the oil and drain on a
paper towel-lined plate.
6. Serve the shrimp tempura hot, with tempura
sauce or tonkatsu sauce on the side for dipping, if
desired. Enjoy!
-78-
Natto
Natto is a traditional Japanese food made from fermented soybeans. It has a strong, pungent
smell and a sticky, gooey texture, and is often served with rice and other dishes such as
tamagoyaki or takuan (pickled yellow daikon radish). Natto is a good source of protein and is
believed to have health benefits due to its high content of enzymes and probiotics.
1 cup dried soybeans 1. Soak the soybeans in water for at least 8 hours, or
1 packet natto starter overnight.
culture (natto-kin) 2. Drain the soaked soybeans and place them in a
Water, for soaking and pressure cooker with enough water to cover them
cooking the soybeans by about 1 inch.
3. Cook the soybeans according to the
manufacturer's instructions for your pressure
cooker, typically for about 30 minutes.
4. Allow the cooked soybeans to cool to room
temperature.
5. In a small bowl, mix the natto-kin with a small
amount of water to form a smooth paste.
6. Place the cooked soybeans in a sterilized container
and add the natto-kin paste. Mix the soybeans and
natto-kin together until the soybeans are evenly
coated.
7. Cover the container with a lid or plastic wrap and
let it sit at room temperature for about 24-48
hours, or until the natto has fermented and
developed a sticky, gooey texture.
8. Serve the natto warm or at room temperature,
with rice and other dishes as desired. Enjoy!
-80-
CHAPTER 4
JAPANESE
DESSERTS
Japanese desserts, or "wagashi," are a traditional part of Japanese cuisine and
are typically enjoyed with tea. These desserts often have a delicate, subtle
sweetness and are made with natural ingredients such as red bean paste,
mochi (glutinous rice flour), and agar (a type of gelatin). One popular type of
wagashi is the anko-filled manjuu, which is a soft, round pastry filled with sweet
red bean paste. Another well-known wagashi is mochi, which is made from
pounded glutinous rice and can be filled with a variety of sweet fillings such as
ice cream or fruit. In addition to being enjoyed as a dessert, wagashi are also
often given as gifts on special occasions.
-82-
Daifuku
Daifuku is a popular Japanese sweet made from mochi (sticky rice cake) stuffed with a sweet
bean paste filling. It is often coated in a layer of potato starch or cornstarch to prevent sticking.
There are many variations of daifuku, with different fillings such as fruit or chocolate, but the
most common filling is anko, a sweet bean paste made from azuki beans. Daifuku is a traditional
treat in Japan, and is enjoyed for its soft, chewy texture and sweet flavor.
1 cup glutinous 1. In a small saucepan, combine the water and sugar

rice flour and bring to a boil over medium heat. Stir until the
1 cup water sugar is fully dissolved.
1/2 cup sugar 2. Remove the pan from the heat and stir in the
1 cup anko glutinous rice flour until a smooth dough forms.
(sweet bean 3. Divide the dough into 8 equal pieces and roll each
paste) piece into a ball.
Potato starch or 4. Flatten each dough ball and place a spoonful of
cornstarch, for Anko in the center.
dusting 5. Fold the dough around the filling to enclose it,
sealing the edges to form a smooth ball.
6. Dust the balls with potato starch or cornstarch to
prevent sticking.
7. Place the balls on a parchment paper tray and
cover them with a damp cloth.
8. Steam the daifuku over boiling water for 15
minutes.
9. Serve warm or at room temperature. Enjoy!
Tips for making the best daifuku:

Be sure to use glutinous rice flour, also known as
sweet rice flour, for this recipe. Regular rice flour
will not work.
If the dough is too sticky to handle, you can dust
your hands with some potato starch or cornstarch
to prevent sticking.
If you can't find Anko, you can also use other
fillings such as fruit, chocolate, or sweetened red
bean paste.
-83-
Wagashi
Wagashi is a type of traditional Japanese confectionery that is enjoyed for its delicate and
elegant flavors and textures. It is made with natural ingredients such as rice flour, sugar, and
plant extracts, and often has a sweet bean paste filling. There are many different types of
wagashi, each with its own unique flavor and shape, and they are often served with tea as a
way to enjoy the beauty of the natural world and the changing seasons.
1 cup glutinous rice flour 1. In a small saucepan, combine the water and sugar
1 cup water and bring to a boil over medium heat. Stir until the
1/2 cup sugar sugar is fully dissolved.
1 cup anko (sweet bean 2. Remove the pan from the heat and stir in the
paste) glutinous rice flour until a smooth dough forms. If
Red food coloring, optional you want to add a touch of color to your wagashi,
Potato starch or cornstarch, you can add a few drops of red food coloring at
for dusting this point.
3. Divide the dough into 8 equal pieces and roll each
piece into a ball.
4. Flatten each dough ball and place a spoonful of
anko in the center.
5. Fold the dough around the filling to enclose it,
prevent sticking.
7. Place the balls on a parchment paper tray and
cover them with a damp cloth.
8. Steam the wagashi over boiling water for 15
minutes.
Tips for making the best wagashi:

Be sure to use glutinous rice flour, also known as
sweet rice flour, for this recipe. Regular rice flour
will not work.
If the dough is too sticky to handle, you can dust
your hands with a little bit of potato starch or
cornstarch to prevent sticking.
Mochi Ice Cream
Mochi ice cream is a popular dessert in Japan and worldwide, featuring a soft, chewy mochi
(sticky rice cake) exterior and a creamy ice cream filling. It is believed to have originated in Japan
in the 1990s and has since become a popular treat in many countries. Mochi ice cream comes in
a variety of flavors, from classic vanilla to more exotic flavors like green tea and black sesame.
1 cup glutinous rice flour 1. In a small saucepan, combine the water and sugar
1 cup water and bring to a boil over medium heat. Stir until the
1/2 cup sugar sugar is fully dissolved.
8 scoops ice cream (flavor 2. Remove the pan from the heat and stir in the
of your choice) glutinous rice flour until a smooth dough forms.
Potato starch or cornstarch, 3. Divide the dough into 8 equal pieces and roll each
for dusting piece into a ball.
4. Flatten each dough ball and place a scoop of ice
cream in the center.
5. Fold the dough around the ice cream to enclose it,
prevent sticking.
7. Place the balls on a tray lined with parchment
paper and freeze for at least 1 hour.
8. To serve, remove the mochi ice cream from the
freezer and let it sit at room temperature for a few
minutes to soften slightly. Enjoy!
-88-
Anmitsu
Anmitsu is a traditional Japanese dessert made with agar agar jelly, sweet bean paste, and
various toppings such as fruit, mochi, and ice cream. It is believed to have originated in the late
19th century, and has since become a popular dessert in Japan. Anmitsu is often served in a
small bowl or glass, and is enjoyed for its refreshing and light flavors.
2 cups water 1. In a medium saucepan, bring the water to a boil.

2 tablespoons agar-agar 2. Add the agar-agar flakes and sugar, and stir until
flakes the agar-agar is fully dissolved.
4 tablespoons sugar 3. Remove the saucepan from the heat and pour the
4 tablespoons red bean mixture into a square or rectangular container.
paste Allow the mixture to cool and set in the
Assorted fruit, such as refrigerator for at least 30 minutes.
diced mango, 4. Cut the agar jelly into small cubes.
strawberries, and kiwi 5. Divide the agar jelly cubes, red bean paste, and
4 tablespoons black syrup fruit among four serving dishes.
(such as black sugar syrup 6. Drizzle black syrup over the top of the ingredients
or molasses) in each dish.
7. Serve chilled. Enjoy!
-88-
Dorayaki
Dorayaki is a traditional Japanese sweet consisting of two small round pancakes sandwiching a
filling of sweet red bean paste. It is believed to have originated in the early 20th century, and has
become a popular snack throughout Japan.
1 cup all-purpose flour 1. In a medium mixing bowl, combine the flour,

1 teaspoon baking baking powder, and sugar.
powder 2. In a separate mixing bowl, beat the egg, then add
2 tablespoons sugar the milk and vanilla extract. Pour the wet
1 egg ingredients into the dry ingredients and mix until
1/2 cup milk well combined.
1/2 teaspoon vanilla 3. Heat a large nonstick skillet over medium heat.
extract Drop spoonfuls of the batter into the skillet and
1 cup red bean paste cook for 2-3 minutes on each side until the
pancakes are golden brown.
4. Repeat the process until all of the batters is used
up. You should have about 12 pancakes.
5. Spread a spoonful of red bean paste on one
pancake, then top it with another pancake to form
a sandwich. Repeat with the remaining pancakes
and red bean paste.
6. Serve warm. Enjoy!
-89-
Dango
Dango is a type of Japanese dumpling made from mochiko (sweet rice flour) and often served on
a skewer. It can be enjoyed on its own, or as a topping for desserts such as anmitsu or mitarashi
dango (dango served with a sweet soy sauce glaze).
1 cup mochiko (sweet rice 1. In a medium mixing bowl, combine the mochiko,
flour) water, sugar, and salt. Mix until a smooth dough
1/2 cup water forms. If the dough is too dry, add a small amount
1/4 cup sugar of water. If the dough is too wet, add a small
1/4 teaspoon salt amount of mochiko.
2 tablespoons butter, 2. Divide the dough into 8 equal pieces and roll each
melted (optional) piece into a ball.
3. Thread the balls onto skewers, leaving a small
space between each one.
4. Place the skewers on a steamer basket and steam
for 15-20 minutes, until the dango is soft and
cooked through.
5. Optional: brush the dango with melted butter
before serving.
-90-
CONCLUSION
The all-time classic Japanese recipes featured in this book provide a culinary
journey through the diverse and flavorful world of Japanese cuisine. From savory
miso soup and tender teriyaki chicken to delicate sushi and refreshingly sweet
mochi, these dishes showcase the unique and varied flavors that have made
Japanese food so beloved worldwide. In addition to their delicious taste, these
recipes also offer a glimpse into Japan's rich cultural history and traditions.
Whether you are an experienced chef looking to expand your culinary repertoire
or a beginner looking to try something new, these all-time classic Japanese
recipes offer something for everyone. Each recipe is a testament to the art and
skill that goes into creating traditional Japanese dishes. Exploring them allows
us to gain a deeper appreciation for the flavors and techniques passed down for
generations.
-93-
CHINESE COOKBOOK
50 Easy Recipes For Cooking Traditional Dishes
From China At Home
Emma Yang
© Copyright 2023 by Emma Yang - All rights reserved.
Without the prior written permission of the Publisher, no part of this

publication may be stored in a retrieval system, replicated, or transferred
in any form or medium, digital, scanning, recording, printing, mechanical,
or otherwise, except as permitted under 1976 United States Copyright Act,
section 107 or 108. Permission concerns should be directed to the
publisher's permission department.
Legal Notice
This book is copyright protected. It is only to be used for personal

purposes. Without the author's or publisher's permission, you cannot
paraphrase, quote, copy, distribute, sell, or change any part of the
information in this book.
Disclaimer Notice
This book is written and published independently. Please keep in mind

that the material in this publication is solely for educational and
entertaining purposes. All efforts have provided authentic, up-to-date,
trustworthy, and comprehensive information. There are no express or
implied assurances. The purpose of this book's material is to assist readers
in having a better understanding of the subject matter. The activities,
information, and exercises are provided solely for self-help information.
This book is not intended to replace expert psychologists, legal, financial,
or other guidance. If you require counseling, please get in touch with a
qualified professional.
By reading this text, the reader accepts that the author will not be held
liable for any damages, indirectly or directly, experienced due to the use of
the information included herein, particularly, but not limited to, omissions,
errors, or inaccuracies. You are accountable for your decisions, actions,
and consequences as a reader.
-97-
INTRODUCTION
Chinese cuisine is a centuries-old culinary tradition with a rich history and
cultural significance. Its origins can be traced back to the Xia Dynasty (2070 BCE
- 1600 BCE) when the Chinese people first began cultivating grains and raising
livestock. Over the centuries, Chinese cuisine has been influenced by a variety of
regional and cultural factors, including geography, climate, and the availability
of ingredients.
One of the hallmarks of Chinese cuisine is its emphasis on balance and

harmony in both flavor and presentation. Dishes are often prepared using a
combination of savory, sweet, sour, and spicy flavors, and ingredients are chosen
for their complementary tastes and textures. The use of different cooking
techniques, such as stir-frying, steaming, and boiling, also helps to bring out the
unique flavors of each ingredient.
Rice is a staple grain in Chinese cuisine and is often served as the main
component of a meal. In addition to rice, wheat-based products such as noodles
and dumplings are also widely consumed. Meat, vegetables, and seafood are
also integral parts of Chinese meals, and these ingredients are often prepared in
a variety of ways, including stir-frying, braising, and roasting.
Seasonings and condiments play a significant role in Chinese cooking, with soy
sauce, oyster sauce, and hoisin sauce being among the most commonly used.
Other common ingredients include ginger, garlic, chili peppers, and vinegar,
which are used to add depth and complexity to the flavors of dishes.
In terms of presentation, Chinese cuisine is known for its beautiful and intricate
plating, with dishes often featuring colorful garnishes and intricate decorative
elements. From the iconic Peking duck to the spicy and aromatic Szechuan
dishes, Chinese cuisine has something for everyone, and its popularity continues
to grow worldwide.
-98-
Whether you are a beginner or an experienced cook, there are many delicious
and authentic Chinese dishes that you can easily prepare at home. With just a
few ingredients and some basic cooking techniques, you can bring the flavors
and traditions of China into your own kitchen and create a truly memorable
dining experience.
-99-
CHAPTER 1
DUMPLINGS
Dumplings are a popular and beloved food in traditional Chinese cuisine, with a
history dating back over 1,800 years. They are made with various fillings,
including meat, seafood, vegetables, and grains, and can be cooked in various
ways, including steaming, frying, and boiling.
One of the most famous types of dumplings in Chinese cuisine is the jiaozi, a
boiled dumpling filled with a mixture of meat and vegetables. Jiaozi are often
eaten during the Chinese New Year and symbolize prosperity and good luck.
Another popular type of dumpling is the xiaolongbao, a type of steamed
dumpling filled with a mixture of meat and broth.
Dumplings are often served as a snack or as part of a larger meal and can be
found at street markets, restaurants, and at home. They are a popular choice for
both everyday meals and special occasions and are enjoyed by people of all
ages.
Overall, dumplings are a beloved and integral part of traditional Chinese
cuisine, with a long history and a variety of different types and fillings. They are
enjoyed by people around the world and are often served as a snack or as part
of a larger meal!
-102
Szechuan Chicken Dumplings
The Szechuan chicken dumplings are a spicy twist on the traditional Chinese dumpling. Filled
with ground chicken and Szechuan pickled vegetables and flavored with Szechuan chili paste,
they pack a punch of flavor in every bite.
1/2 pound ground chicken 1. In a large bowl, mix together the ground chicken,
1/2 cup finely chopped Szechuan pickled vegetables, chili paste, salt,
Szechuan pickled white pepper, and sugar until well combined.
vegetables 2. Lay out the wonton wrappers on a clean, flat
1 tablespoon Szechuan chili surface. Place about 1 tablespoon of the chicken
paste mixture in the center of each wrapper.
1/2 teaspoon salt 3. Wet the edges of the wrapper with a small
1/4 teaspoon white pepper amount of water, and then fold the wrapper in half
1/4 teaspoon sugar to form a triangle. Press the edges together to seal
25 wonton wrappers the dumpling.
2 tablespoons vegetable oil, 4. Repeat this process with the remaining wrappers
for frying and filling.
5. Heat a large skillet over medium heat and add the
vegetable oil. Once the oil is hot, add the
dumplings in a single layer and cook for 2-3
minutes, until the bottoms are golden brown.
6. Add about 1/4 cup of water to the skillet, cover, and
cook for an additional 3-4 minutes, until the
dumplings are cooked through.
7. Remove the dumplings from the skillet and serve
immediately. Enjoy!
-104-
Shrimp and Leek Dumplings
The shrimp and leek dumplings are a tasty and flavorful twist on the traditional Chinese
dumpling. Filled with chopped shrimp and leeks and flavored with oyster sauce, they make for a
delicious appetizer or snack.
1/2 pound peeled and 1. In a mixing bowl, stir together the chopped
deveined shrimp, finely shrimp, leeks, oyster sauce, salt, white pepper, and
chopped sugar.
1/2 cup finely chopped leeks 2. Lay out the wonton wrappers on a clean, flat
1 tablespoon oyster sauce surface. Place about 1 tablespoon of the shrimp
1/2 teaspoon salt and leek mixture in the center of each wrapper.
1/4 teaspoon white pepper 3. Wet the edges of the wrapper with a small
1/4 teaspoon sugar amount of water, and then fold the wrapper in half
25 wonton wrappers to form a triangle. Press the edges together to seal
2 tablespoons vegetable oil, the dumpling.
for frying 4. Repeat this process with the remaining wrappers
and filling.
minutes until the bottoms are golden brown.
cook for an additional 3-4 minutes until the
immediately. Enjoy!
-105-
Pork and Chive Dumplings
These dumplings are a popular Chinese dish that consists of ground pork and chives wrapped in
a thin wonton wrapper and cooked until tender. They are often served as a snack or appetizer
and can be pan-fried, boiled, or steamed.
The origins of dumplings in China can be traced back to the Han Dynasty (206 BC – 220 AD),
when they were filled with meat and vegetables and served as a staple food. Today, dumplings
are enjoyed in many different regions of China and have become a beloved dish worldwide.
1/2 pound ground pork 1. Mix the ground pork, chives, salt, white pepper,
1/2 cup finely chopped and sugar in a bowl until well combined.
chives 2. Place a wonton wrapper on a clean surface and
1/2 teaspoon salt spoon about 1 tablespoon of the pork mixture into
1/4 teaspoon white pepper the center.
1/4 teaspoon sugar 3. Wet the edges of the wrapper with water, and fold
25 wonton wrappers the wrapper in half to form a triangle. Pinch the
2 tablespoons vegetable oil, edges together to seal the dumpling.
for frying 4. Repeat with the remaining wrappers and filling.
cook for an additional 3-4 minutes until the
immediately. Enjoy!
-106-
Mushroom and Eggplant Dumplings
The mushroom and eggplant dumplings are a unique and flavorful twist on the traditional
Chinese dumpling. Filled with a mixture of chopped mushrooms and diced eggplant and
seasoned with hoisin sauce, they make for a tasty and vegetarian-friendly option.
1/2 cup finely chopped 1. In a mixing bowl, combine the mushrooms,

mixed mushrooms eggplant, hoisin sauce, salt, white pepper, and
1/2 cup finely diced sugar. Mix until well combined.
eggplant 2. To assemble the dumplings, hold a wonton
1 tablespoon hoisin sauce wrapper in the palm of your hand. Place about 1
1/2 teaspoon salt tablespoon of the mushroom and eggplant
1/4 teaspoon white pepper mixture in the center of the wrapper.
1/4 teaspoon sugar 3. Bring the edges of the wrapper together, pleating
25 wonton wrappers and pinching the edges to seal the dumpling.
2 tablespoons vegetable oil, 4. Repeat this process with the remaining wrappers
for frying and filling.
6. Pour in about 1/4 cup of water, cover the pan, and
continue cooking for an additional 3-4 minutes
until the dumplings are cooked through.
7. Serve the dumplings hot, and enjoy!
-108-
Vegetable and Tofu Dumplings
The vegetable and tofu dumplings are a delicious and healthy twist on the traditional Chinese
dumpling. Filled with a mixture of finely chopped vegetables and crumbled tofu, and seasoned
with soy sauce and spices, they are a great option for vegetarians or those looking to add more
plant-based protein to their diet.
1/2 cup finely chopped 1. In a mixing bowl, combine the vegetables, tofu,
mixed vegetables (such soy sauce, salt, white pepper, and sugar. Mix until
as carrots, bell peppers, well combined.
and mushrooms) 2. Place a wonton wrapper on a clean surface. Scoop
1/2 cup crumbled tofu about 1 tablespoon of the vegetable and tofu
1 tablespoon soy sauce mixture onto the center of the wrapper.
1/2 teaspoon salt 3. Dab a bit of water along the edges of the wrapper.
1/4 teaspoon white Fold the wrapper in half to form a crescent shape,
pepper sealing the edges by pressing them together.
1/4 teaspoon sugar 4. Repeat this process with the remaining wrappers
25 wonton wrappers and filling.
2 tablespoons vegetable 5. In a large frying pan, heat the vegetable oil over
oil, for frying medium heat. Once hot, add the dumplings in a
single layer and cook until the bottoms are golden
brown, about 2-3 minutes.
6. Pour in about 1/4 cup of water, cover the pan, and
continue cooking for an additional 3-4 minutes
until the dumplings are cooked through.
7. Serve the dumplings hot and enjoy!
-110-
CHAPTER 2
NOODLES
Noodles are an integral part of Chinese cuisine and have a long history dating
back over 4,000 years. They are a staple food in China and are enjoyed by
people of all ages. Many different types of noodles are used in Chinese cuisine,
including wheat, rice, and bean.
Wheat noodles, also known as "mian," are the most common type of noodles
used in Chinese cuisine. They are made from wheat flour and water and are
often served in soups or stir-fried dishes. One of the most well-known dishes that
utilize wheat noodles is chow mein, which is made with stir-fried noodles and a
variety of vegetables and meats.
Rice noodles, also known as "fan," are made from rice flour and water and are
common in southern China. They are often used in soups, stir-fried dishes, and
cold dishes. One of the most famous dishes that utilize rice noodles is pad thai,
which is a popular Thai dish made with stir-fried rice noodles, shrimp, and a
variety of vegetables.
Bean noodles, also known as "dao," are made from various types of beans and
are common in northern China. They are often used in soups and cold dishes
and have a chewy texture.
Overall, noodles are an important part of Chinese cuisine and are enjoyed by
people worldwide. They can be served in various dishes and are a staple food in
China.
-112-
Lo Mein
Lo mein is a popular Chinese noodle dish made with thin wheat noodles, vegetables, and meat
(optional). It is typically stir-fried and seasoned with oyster sauce, soy sauce, and white pepper,
and is often served as a main course or a side dish. It is a flavorful and satisfying dish that is easy
to make at home.
8 ounces lo mein noodles 1. Cook the lo mein noodles according to the

2 tablespoons vegetable oil package instructions. Drain and set aside.
2 cloves garlic, minced 2. Heat a wok or large skillet over high heat. Add the
1/2 cup sliced shiitake vegetable oil and swirl to coat the pan. Add the
mushrooms garlic, mushrooms, carrots, bell peppers, and Napa
1/2 cup sliced carrots cabbage, and stir-fry for 2-3 minutes until the
1/2 cup sliced bell peppers vegetables are tender.
1 cup sliced Napa cabbage 3. If using chicken or beef, add it to the pan and stir-
2 cups sliced chicken or fry until cooked through.
beef (optional) 4. Add the cooked noodles to the pan and toss with
2 tablespoons oyster sauce the vegetables and meat.
1 tablespoon soy sauce 5. Mix the oyster sauce, soy sauce, and white pepper
1/4 teaspoon white pepper in a small bowl. Pour the sauce over the noodles
2 green onions, sliced and toss to coat.
6. Sprinkle with green onions and serve hot. Enjoy!
-114-
Dan-Dan Noodles
Dan-dan noodles are a spicy and flavorful Chinese dish originating in the Sichuan province. They
are made with thin wheat noodles, ground pork, vegetables, and a spicy sauce made with chili
bean paste and Sichuan peppercorns. Dan-dan noodles are typically served as a main course
and are popular street food in China.
8 ounces thin wheat 1. Cook the noodles according to the package

noodles instructions. Drain and set aside.
2 tablespoons vegetable oil 2. Heat a wok or large skillet over high heat. Add the
2 cloves garlic, minced vegetable oil and swirl to coat the pan. Add the
1 tablespoon Sichuan garlic, Sichuan peppercorns, ground pork, and stir-
peppercorns fry for 2-3 minutes until the pork is cooked.
1/2 cup ground pork 3. Add the bell peppers, Napa cabbage, and chicken
1/2 cup sliced bell peppers or beef (if using) to the pan and stir-fry for an
1 cup sliced Napa cabbage additional 2-3 minutes until the vegetables are
2 cups sliced chicken or tender.
beef (optional) 4. Add the cooked noodles to the pan and toss with
2 tablespoons chili bean the meat and vegetables.
paste 5. Mix the chili bean paste, soy sauce, and white
1 tablespoon soy sauce pepper in a small bowl. Pour the sauce over the
1/4 teaspoon white pepper noodles and toss to coat.
2 green onions, sliced 6. Sprinkle with green onions and serve hot. Enjoy!
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Sesame Noodles
Sesame noodles are a delicious and easy Chinese noodle dish made with thin wheat noodles,
vegetables, and a flavorful sesame sauce. They can be served with chicken, pork or a vegetarian
version, trendy in several classy restaurants in mainland China.

1/2 cup sliced red bell garlic, bell peppers, cucumber, carrot, and bok
peppers choy, and stir-fry for 2-3 minutes, until the
1/2 cup julienned cucumber vegetables are tender.
1/2 cup grated carrot 3. If using tofu, add it to the pan and stir-fry until
1 cup sliced bok choy heated through.
2 cups sliced tofu (optional) 4. Add the cooked noodles to the pan and toss with
2 tablespoons tahini the vegetables and tofu.
1 tablespoon soy sauce 5. Mix the tahini, soy sauce, and white pepper in a
1/4 teaspoon white pepper small bowl. Pour the sauce over the noodles and
2 tablespoons toasted toss to coat.
sesame seeds 6. Sprinkle with toasted sesame seeds and serve hot.
Enjoy!
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Singapore Noodles
Singapore noodles are a popular Chinese-Singaporean noodle dish made with thin rice noodles,
vegetables, and curry seasoning. They can be served as a main course or a side dish and are a
flavorful and aromatic option for a weeknight meal.
8 ounces thin rice noodles 1. Soak the rice noodles in hot water for 20 minutes,
2 tablespoons vegetable oil or until softened. Drain and set aside.
2 cloves garlic, minced 2. Heat a wok or large skillet over high heat. Add the
1/2 cup sliced red bell vegetable oil and swirl to coat the pan. Add the
peppers garlic, bell peppers, cucumber, carrot, and bok
1/2 cup julienned cucumber choy, and stir-fry for 2-3 minutes, until the
1/2 cup grated carrot vegetables are tender.
1 cup sliced bok choy 3. If using tofu or shrimp, add it to the pan and stir-
2 cups sliced tofu or shrimp fry until heated through.
(optional) 4. Add the softened noodles to the pan and toss with
1 tablespoon curry powder the vegetables and protein.
1 tablespoon soy sauce 5. Sprinkle the curry powder, soy sauce, and white
1/4 teaspoon white pepper pepper over the noodles and toss to coat.
2 tablespoons chopped 6. Sprinkle with cilantro and serve hot. Enjoy!
cilantro
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Zha Jiang Noodles
Zha jiang noodles are a popular Chinese noodle dish made with thin wheat noodles, vegetables,
and a savory and slightly sweet zha jiang sauce made with fermented soybean paste. They can
be served as a main course or a side dish and are a delicious and satisfying option for a
weeknight meal.
1/2 cup sliced red bell garlic, bell peppers, cucumber, carrot, and bok
peppers choy, and stir-fry for 2-3 minutes, until the
1/2 cup julienned cucumber vegetables are tender.
1/2 cup grated carrot 3. If using tofu or ground pork, add it to the pan and
1 cup sliced bok choy stir-fry until heated through.
2 cups sliced tofu or ground 4. Add the cooked noodles to the pan and toss with
pork (optional) the vegetables and protein.
1/2 cup zha jiang sauce 5. Pour the zha jiang sauce over the noodles and toss
(available at Asian markets to coat.
or online) 6. Sprinkle with green onions and serve hot. Enjoy!
2 green onions, sliced
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CHAPTER 3
CHINESE RECIPES
-MEAT-
Meat has always played a significant role in traditional Chinese cuisine. It is
often used as a garnish or added to dishes to provide protein and enhance the
flavor of the dish. There are many different types of meat used in Chinese
cuisine, including duck, beef, and chicken.
Duck is a popular choice in traditional Chinese cuisine, particularly in the
southern regions of China. It is often served roasted or braised and is a popular
dish during special occasions and festivals. Peking duck, with its crisp skin and
flavorful meat, is a well-known dish that originated in Beijing. Another popular
dish is Cantonese roast duck, which is known for its succulent meat and crispy
skin.
Beef is also commonly used in Chinese cuisine, although it is not as popular as it
is in Western countries. It is often used in stir-fries, braises, and soups and is
often cooked with vegetables and spices to add flavor. One of the most famous
dishes that utilizes beef is Mongolian beef, which is made with thinly sliced beef
that is stir-fried with vegetables and a flavorful sauce.
Chicken is another common type of meat used in Chinese cuisine. It is often
used in stir-fries, soups, and braised dishes. One of the most well-known dishes
that utilizes chicken is General Tso's chicken, which is made with deep-fried
chicken pieces that are coated in a sweet and spicy sauce. Another popular dish
is Szechuan chicken, which is made with diced chicken and vegetables that are
stir-fried in a spicy sauce.
Overall, meat plays a significant role in traditional Chinese cuisine and is often
used to add flavor and protein to dishes. Duck, beef, and chicken are all
commonly used in a variety of dishes and are enjoyed by many people around
the world.
-124-
Cantonese Roast Duck
Cantonese roast duck is a traditional Chinese dish made by marinating a whole duck in a
mixture of soy sauce, honey, and various spices before roasting it in an oven or over a fire until
the skin is crisp and the meat is tender. It is often served with thin wheat pancakes, hoisin sauce
or plum sauce, and sliced green onions or scallions.
1 whole duck, about 4-5 1. Preheat your oven to 400°F.

pounds 2. Mix the honey, soy sauce, hoisin sauce, five-spice
1 tablespoon honey powder, and salt in a small bowl to create a
2 tablespoons soy sauce marinade for its signature flavor.
1 tablespoon hoisin sauce 3. Place the duck in a roasting pan and brush the
1/2 teaspoon five-spice marinade all over the skin. Be sure to get every
powder nook and cranny.
1/2 teaspoon salt 4. Place the duck in the oven and roast for 1 hour.
2 tablespoons vegetable oil 5. Increase the oven temperature to 450°F and roast
1/2 cup water for an additional 20-30 minutes to get a really crisp
Thin wheat pancakes skin and give the duck a beautiful golden color.
Sliced green onions or 6. While the duck is cooking, heat a small saucepan
scallions over medium heat. Add the vegetable oil and
Hoisin sauce or plum sauce water and bring to a boil.
for dipping 7. Reduce the heat to low and simmer for 5-10
minutes, until the mixture has thickened slightly.
8. In the last 10 minutes of cooking, brush the glaze
over the duck. This will give the skin a shiny,
caramelized appearance and add an extra layer of
flavor.
9. Once the duck is cooked, remove it from the oven
and let it rest for 10-15 minutes before carving.
10. To serve, carve the duck into thin slices and serve
with thin wheat pancakes, hoisin sauce or plum
sauce, and sliced green onions or scallions. Enjoy!
-126-
Beijing Roast Duck
Beijing roast duck is a classic Chinese dish that is enjoyed throughout the country and around
the world. It is made by roasting a whole duck over a fire or in an oven until the skin is crispy and
the meat is tender and juicy. The key to a good roast duck is to balance the crisp skin and the
succulent meat, which is often achieved by basting the duck with oil or fat during the cooking
process.
1 whole duck, about 4-5 1. Preheat the oven to 400°F.

pounds 2. In a small bowl, mix together the honey, soy sauce,
1 tablespoon honey hoisin sauce, five-spice powder, and salt.
2 tablespoons soy sauce 3. Place the duck in a roasting pan and brush the
1 tablespoon hoisin sauce mixture all over the skin.
1/2 teaspoon five spice 4. Place the duck in the oven and roast for 1 hour.
powder 5. Increase the oven temperature to 450°F and roast
1/2 teaspoon salt for an additional 20-30 minutes until the skin is
2 tablespoons vegetable oil crispy and the meat is tender.
1/2 cup water 6. While the duck is roasting, heat a small saucepan
Thin wheat pancakes over medium heat. Add the vegetable oil and
Sliced green onions or water and bring to a boil.
scallions 7. Reduce the heat to low and simmer for 5-10
minutes until the mixture has thickened slightly.
8. When the duck is done, remove it from the oven
and let it rest for 10-15 minutes before carving.
with thin wheat pancakes, hoisin sauce, and sliced
green onions or scallions.
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Nanjing Brine-Boiled Duck
Nanjing brine-boiled duck is a traditional Chinese dish made by simmering a whole duck in a
flavorful brine before roasting it in the oven to achieve a crispy skin. It is often served with thin
wheat pancakes, hoisin sauce or plum sauce, and sliced green onions or scallions.
1 whole duck, about 4-5 1. In a large pot, bring the water to a boil.
pounds 2. Add the salt, honey, soy sauce, rice wine, brown
2 quarts water sugar, and five-spice powder. Stir until the salt and
1 cup salt sugar have dissolved.
1/2 cup honey 3. Place the duck in the pot and bring the mixture
1/2 cup soy sauce back to a boil.
1/2 cup rice wine 4. Reduce the heat to low and simmer for 1 hour until
1/2 cup brown sugar the duck is cooked through and the meat is
1 tablespoon five spice tender.
powder 5. Remove the duck from the pot and let it cool to
2 tablespoons vegetable room temperature.
oil 6. Heat a small saucepan over medium heat. Add the
Thin wheat pancakes vegetable oil and bring it to a boil.
Sliced green onions or 7. Reduce the heat to low and simmer for 5-10
scallions minutes until the oil has thickened slightly. This
Hoisin sauce or plum will be used as a glaze for the duck.
sauce for dipping 8. Brush the glaze over the duck, covering the entire
surface.
9. Preheat the oven to 400°F.
10. Place the duck in the oven and roast for 10-15
minutes until the skin is crispy.
11. Remove the duck from the oven and let it rest for
5-10 minutes before carving.
with thin wheat pancakes, hoisin sauce or plum
sauce, and sliced green onions or scallions. Enjoy!
-129-
Black Pepper Beef
Black pepper beef is a delicious and easy-to-prepare Chinese dish made with thinly sliced beef
tenderloin that is stir-fried with black pepper, garlic, and a savory sauce. It is often served over
steamed rice or noodles and is a popular choice for busy weeknight dinners.
1 pound beef tenderloin, cut 1. Heat a large skillet or wok over high heat. Add the
into thin slices vegetable oil and swirl to coat the bottom of the
1 tablespoon vegetable oil pan.
2 cloves garlic, minced 2. Add the beef to the pan and cook for 1-2 minutes
1 tablespoon fresh black on each side, until browned.
pepper, coarsely ground 3. Add the garlic and black pepper to the pan and
1/4 cup soy sauce cook for an additional minute until fragrant.
1/4 cup beef broth 4. Add the soy sauce, beef broth, and brown sugar to
1 tablespoon brown sugar the pan and bring to a boil.
1 teaspoon cornstarch 5. Mix the cornstarch and water in a small bowl to
1/4 cup water create a slurry.
2 green onions or scallions, 6. Add the slurry to the pan and stir until the sauce
sliced has thickened.
7. Add the green onions or scallions to the pan and
stir to combine.
8. Serve the black pepper beef over steamed rice or
noodles. Enjoy!
-130-
Stir-Fried Beef and Potatoes
Stir-fried beef and potatoes is a classic Chinese dish made with thin slices of tender beef sirloin
and cubed potatoes that are stir-fried together in a wok with garlic and ginger. The flavorful
sauce is made with soy sauce, beef broth, and hoisin sauce, and is thickened with a cornstarch
slurry. This dish is often served over steamed rice or noodles and is a hearty and satisfying meal
that is perfect for a quick and easy dinner.
1 pound beef sirloin, cut 1. Heat a large skillet or wok over high heat. Add the
into thin slices vegetable oil and swirl to coat the bottom of the
1 medium potato, pan.
peeled and cut into 2. Add the beef to the pan and cook for 1-2 minutes
small cubes on each side, until browned.
1 tablespoon vegetable 3. Add the potato to the pan and cook for an
oil additional 3-4 minutes, until tender.
2 cloves garlic, minced 4. Add the garlic and ginger to the pan and cook for
1 tablespoon fresh an additional minute until fragrant.
ginger, grated 5. Add the soy sauce, beef broth, and hoisin sauce to
1/4 cup soy sauce the pan and bring to a boil.
1/4 cup beef broth 6. Mix the cornstarch and water in a small bowl to
1 tablespoon hoisin create a slurry.
sauce 7. Add the slurry to the pan and stir until the sauce
1 teaspoon cornstarch has thickened.
1/4 cup water 8. Add the green onions or scallions to the pan and
2 green onions or stir to combine.
scallions, sliced 9. Serve the stir-fried beef and potatoes over
steamed rice or noodles. Enjoy!
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Hand Torn Beef
Hand torn beef is a Chinese dish made with thin slices of beef sirloin that are cooked with onions,
garlic, ginger, and red bell peppers in a savory sauce. It is often served over steamed rice or
noodles and is a flavorful and satisfying meal.
1 pound beef sirloin, cut into 1. Heat a large skillet or wok over high heat. Add the
thin slices vegetable oil and swirl to coat the bottom of the
2 tablespoons vegetable oil pan.
1 small onion, chopped 2. Add the beef to the pan and cook for 1-2 minutes
2 cloves garlic, minced on each side, until browned.
1 tablespoon fresh ginger, 3. Remove the beef from the pan and set it aside.
grated 4. Add the onion, garlic, and ginger to the pan and
1/4 cup soy sauce cook for 2-3 minutes, until the onion is translucent.
1/4 cup beef broth 5. Add the soy sauce, beef broth, and hoisin sauce to
1 tablespoon hoisin sauce the pan and bring to a boil.
1 teaspoon cornstarch 6. In a small bowl, mix together the cornstarch and
1/4 cup water water to create a slurry.
1 red bell pepper, chopped 7. Add the slurry to the pan and stir until the sauce
2 green onions or scallions, has thickened.
sliced 8. Add the red bell pepper, green onions or scallions,
and reserved beef to the pan and stir to combine.
9. Serve the hand torn beef over steamed rice or
noodles. Enjoy!
-133-
Pineapple Chicken
Pineapple chicken is a sweet and savory Chinese dish made with small cubes of boneless,
skinless chicken breasts that are stir-fried with onions, garlic, and diced pineapple in a sauce
made with soy sauce, chicken broth, and honey. It is often served over steamed rice or noodles
and is a popular choice for a quick and easy dinner.
1 pound boneless, skinless 1. Heat a large skillet or wok over high heat. Add the
chicken breasts, cut into vegetable oil and swirl to coat the bottom of the
small cubes pan.
1 tablespoon vegetable oil 2. Add the chicken to the pan and cook for 3-4
1 small onion, chopped minutes, until no longer pink.
2 cloves garlic, minced 3. Add the onion and garlic to the pan and cook for
1/4 cup soy sauce an additional 2-3 minutes until the onion is
1/4 cup chicken broth translucent.
1 tablespoon honey 4. Add the soy sauce, chicken broth, and honey to
1 teaspoon cornstarch the pan and bring to a boil.
1/4 cup water 5. Mix the cornstarch and water in a small bowl to
1 cup diced pineapple create a slurry.
2 green onions or scallions, 6. Add the slurry to the pan and stir until the sauce
sliced has thickened.
7. Add the diced pineapple and green onions or
scallions to the pan and stir to combine.
8. Serve the pineapple chicken over steamed rice or
noodles. Enjoy!
-134-
Chicken Chop Suey
Chicken chop suey is a classic Chinese-American dish made with small cubes of boneless,
skinless chicken breasts that are stir-fried with onions, garlic, celery, and carrots in a flavorful
sauce made with chicken broth, soy sauce, and hoisin sauce. It is often served over noodles or rice
and is a quick and easy meal that is perfect for busy weeknights.
1 pound boneless, 1. Heat a large skillet or wok over high heat. Add the
skinless chicken breasts, vegetable oil and swirl to coat the bottom of the
cut into small cubes pan.
1 tablespoon vegetable 2. Add the chicken to the pan and cook for 3-4
oil minutes, until no longer pink.
1 small onion, chopped 3. While the chicken is cooking, mix together the
2 cloves garlic, minced chicken broth, soy sauce, and hoisin sauce in a
1/2 cup sliced celery small bowl. Set aside.
1/2 cup sliced carrots 4. Mix the cornstarch and water in another small
1/4 cup chicken broth bowl to create a slurry. Set aside.
1/4 cup soy sauce 5. When the chicken is cooked, remove it from the
1 tablespoon hoisin pan and set it aside.
sauce 6. Add the onion, garlic, celery, and carrots to the pan
1 teaspoon cornstarch and cook for 3-4 minutes, until the vegetables are
1/4 cup water tender.
2 cups cooked noodles 7. Return the cooked chicken to the pan, along with
or rice, for serving the broth mixture. Bring the mixture to a boil.
8. Add the cornstarch slurry to the pan and stir until
the sauce has thickened.
9. Serve the chicken chop suey over cooked noodles
or rice. Enjoy!
-136-
Sichuan Roasted Whole Chicken
Sichuan roasted whole chicken is a flavorful and aromatic Chinese dish made with a whole
chicken that is rubbed with a blend of toasted Sichuan peppercorns, cumin seeds, and fennel
seeds and then roasted to perfection. The chicken is served with a savory sauce made with soy
sauce, chicken broth, and hoisin sauce and is garnished with green onions or scallions. This dish is
a great option for a special occasion or a weekend dinner and is sure to impress your family and
friends with its delicious flavors and aromas.
1 whole chicken, about 3-4 1. Preheat the oven to 425°F.

pounds 2. Place the Sichuan peppercorns, cumin seeds, and
1 tablespoon Sichuan fennel seeds in a small skillet and toast over
peppercorns medium heat for 2-3 minutes until fragrant. Grind
1 tablespoon cumin seeds the toasted spices in a spice grinder or using a
1 tablespoon fennel seeds mortar and pestle.
2 tablespoons vegetable oil 3. Rub the ground spices all over the chicken.
2 cloves garlic, minced 4. Heat a large skillet or wok over high heat. Add the
1 tablespoon fresh ginger, vegetable oil and swirl to coat the bottom of the
grated pan.
1/4 cup soy sauce 5. Add the chicken to the pan and cook for 3-4
1/4 cup chicken broth minutes on each side, until browned.
1 tablespoon hoisin sauce 6. Transfer the chicken to a roasting pan and roast in
1 teaspoon cornstarch the preheated oven for 45-60 minutes until the
1/4 cup water internal temperature reaches 165°F.
2 green onions or scallions, 7. While the chicken is cooking, mix together the soy
sliced sauce, chicken broth, and hoisin sauce in a small
bowl. Set aside.
8. Mix the cornstarch and water in another small
bowl to create a slurry. Set aside.
9. When the chicken is cooked, remove it from the
oven and let it rest for 10 minutes.
10. Heat the skillet or wok over high heat. Add the
minced garlic and grated ginger to the pan and
cook for 1-2 minutes, until fragrant.
11. Add the soy sauce mixture to the pan and bring to
a boil. Add the cornstarch slurry to the pan and stir
until the sauce has thickened.
12. Slice the chicken and serve it with the sauce on
top.
Bang Bang Chicken
Bang Bang Chicken is a Chinese dish with a spicy and sweet flavor; it's perfect for those who
enjoy some heat in their food. The dish is popular street food from Hunan and Sichuan provinces,
it is made from the chicken breast that is chopped or shredded, tossed in a spicy sauce, and
served cold. The name "Bang Bang" comes from the traditional method of pounding the chicken
to make it tender and thin. The dish is typically served as a cold appetizer, but it can also be
served as a main dish with steamed rice.
1 pound boneless, skinless 1. Mix the chicken pieces and corn starch in a large
chicken breast, cut into bowl, and toss to coat well.
bite-sized pieces 2. Add the oil, garlic, and ginger in a large skillet or
2 tablespoons corn starch wok over high heat. Cook until fragrant, about 1-2
2 cloves of garlic, minced minutes.
1 tablespoon grated ginger 3. Add the chicken pieces to the skillet and cook for
2 tablespoons vegetable oil about 5-7 minutes or until the chicken is cooked
1/4 cup chicken broth through.
2 tablespoons soy sauce 4. Remove the chicken from the skillet and keep it
1 tablespoon sugar warm.
1/4 teaspoon white pepper 5. In the same skillet, add the chicken broth, soy
powder sauce, sugar, white pepper powder, and green
2 green onions, sliced onions and bring to a simmer; stir to mix.
1/2 cup peanuts, crushed 6. Let simmer for 2-3 minutes or until the sauce has
thickened
7. Return the chicken to the skillet, toss to coat with
sauce, and cook for another minute.
8. Remove the skillet from the heat, and transfer to a
serving platter
9. Sprinkle the crushed peanuts over the chicken,
and serve.
-138-
CHAPTER 4
CHINESE RECIPES
-FISH-
Fish has always been a central part of Chinese culinary traditions, representing
wealth and abundance. Fish dishes are a staple in the Chinese diet, served
across different regions in a myriad of ways. Some of the types of fish commonly
used in traditional Chinese cuisine include cod, salmon, shrimp, carp, sea bass,
and Sole fish, to mention a few.
One of the most famous traditional fish dishes is steamed fish, where the fish is
cooked to perfection with ginger and scallion sauce. Cantonese-style steamed
fish often use Sole fish or sea bass as the main ingredient, while in Szechuan
cuisine, carp fish is commonly used in the hot and spicy fish stew. But Chinese
cuisine goes beyond just steaming, as fish can also be stir-fried, braised, fried, or
made into soups and stews.
From freshwater to saltwater varieties, fish is a versatile ingredient, frequently

incorporated into a variety of different dishes, from soups to stews to fish balls,
offering a wealth of flavors and textures. Fish has been a staple food in China for
centuries and continues to be enjoyed by many worldwide as a symbol of
prosperity and good luck.
-140-
Shrimp with Lobster Sauce
Shrimp with lobster sauce is a classic Cantonese dish that is known for its rich and savory flavor.
The dish is made with a savory sauce that is made of oyster sauce, rice vinegar, and sesame oil,
which gives a nice balance of sweetness and saltiness to the shrimp. The use of ginger and garlic
in the dish also gives a nice depth of flavor to the dish. This dish is perfect for those who are
looking for a classic Chinese dish that is simple to make but has many flavors. Serve it with
steamed rice for a complete meal that everyone can enjoy.
1 pound of large shrimp, 1. n a large bowl, combine the shrimp and corn
peeled and deveined starch and toss to coat well.
2 tablespoons corn starch 2. Add the oil, garlic, and ginger in a large skillet or
2 cloves of garlic, minced wok over high heat. Cook until fragrant, about 1-2
1 tablespoon grated ginger minutes.
2 tablespoons vegetable oil 3. Add the shrimp to the skillet and cook until they
2 tablespoons oyster sauce turn pink for about 2-3 minutes.
1 tablespoon rice vinegar 4. In a small bowl, combine the oyster sauce, rice
1 tablespoon sugar vinegar, sugar, and sesame oil, and stir to mix.
1 tablespoon sesame oil 5. Pour the sauce over the shrimp and stir to coat
2 green onions, sliced well.
6. Cook for an additional 2-3 minutes or until the
sauce is thickened and the shrimp are fully
cooked.
7. Remove the skillet from the heat and stir in the
green onions.
8. Serve shrimp with lobster sauce over steamed rice
and enjoy!
-142-
West Lake Vinegar Fish
West Lake Vinegar Fish is a traditional Chinese dish that originated in Hangzhou, Zhejiang
province. It's known for its delicate and flavorful taste, thanks to the combination of Chinese
black vinegar, soy sauce, and sugar, which give it a nice balance of sourness, saltiness, and
sweetness. The dish is often served as a meal over steamed rice and is a great way to enjoy a
classic Chinese dish in the comfort of your own home. It's simple to make, and it's a great way to
impress guests or to enjoy a special dinner at home.
1 pound of white fish fillets 1. In a large bowl, combine the fish fillets and
(tilapia or cod) cornstarch, toss to coat well.
2 tablespoons corn starch 2. In a large skillet or wok over high heat, add the oil
2 cloves of garlic, minced and garlic and ginger. Cook until fragrant, about 1-
1 tablespoon grated ginger 2 minutes.
2 tablespoons vegetable oil 3. Dip the fish fillets in the beaten egg white and add
1/4 cup Chinese black to the skillet. Cook for 2-3 minutes on each side or
vinegar until the fish is lightly browned and cooked.
1 tablespoon soy sauce 4. Remove the fish from the skillet and keep warm.
1 teaspoon sugar 5. Add the Chinese black vinegar, soy sauce, sugar,
1/4 teaspoon white pepper and white pepper powder in the same skillet and
powder stir to mix.
2 green onions, sliced 6. Bring the mixture to a simmer and cook until the
1 egg white, lightly beaten sauce thickens about 2-3 minutes.
7. Return the fish to the skillet and spoon the sauce
over the fish.
8. Stir in the green onions and cook for another
minute.
9. Remove the skillet from the heat, and serve the
West Lake Vinegar Fish over steamed rice.
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Shrimp Fried Rice
Shrimp fried rice is a classic Chinese dish that is perfect for a quick and easy weeknight dinner.
The dish is made with cooked and chilled white rice, which is stir-fried with shrimp, eggs, and
mixed vegetables, and seasoned with soy sauce and sesame oil. The dish is very versatile and can
be easily adapted to your personal taste. The dish can be made with any protein of your choice,
and any vegetables you have on hand. It's a great way to use up leftovers and make a complete
meal in one dish.
4 cups of cooked and 1. In a large skillet or wok over high heat, add the oil
chilled white rice and garlic and ginger. Cook until fragrant, about 1-
1 pound of large shrimp, 2 minutes.
peeled and deveined 2. Add the shrimp and cook until they start to turn
2 tablespoons vegetable oil pink, about 2-3 minutes.
2 cloves of garlic, minced 3. Add the onion, frozen vegetables and stir-fry for 2-
1 tablespoon grated ginger 3 minutes until the vegetables are tender-crisp.
1 small onion, diced 4. Push the shrimp and vegetables to the side of the
1 cup of mixed frozen skillet, add the beaten eggs and scramble until set.
vegetables (carrots, peas, 5. Add the cooked rice and stir-fry, breaking up any
corn) clumps of rice and stirring until the rice is well
3 eggs, lightly beaten coated with the sauce, about 2-3 minutes.
2 tablespoons soy sauce 6. Add the soy sauce and sesame oil and stir-fry for
1 tablespoon sesame oil another 2-3 minutes.
2 green onions, sliced 7. Stir in the green onions and serve the shrimp fried
rice hot and enjoy!
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Braised Fish in Soy Sauce
Braised fish in soy sauce is a traditional Chinese dish that is known for its rich, savory and slightly
sweet taste. The fish is typically braised in a flavorful sauce made with soy sauce, chicken broth,
sugar, green onions, and red bell pepper. It can be made with any type of fish fillet, and it's a
perfect dish to use if you're looking for a simple, healthy, and delicious meal. The combination of
fish with vegetables makes it a well-rounded and simple to make meal
1 pound of white fish fillets 1. In a large bowl, combine the fish fillets and corn
(tilapia or cod) starch, and toss to coat well.
2 tablespoons corn starch 2. Add the oil, garlic, and ginger in a large skillet or
2 cloves of garlic, minced wok over high heat. Cook until fragrant, about 1-2
1 tablespoon grated ginger minutes.
2 tablespoons vegetable oil 3. Add the fish fillets to the skillet and cook for about
1/4 cup soy sauce 2-3 minutes on each side or until the fish is lightly
1/4 cup chicken broth browned and cooked through.
1 tablespoon sugar 4. Remove the fish from the skillet and keep warm.
2 green onions, sliced 5. In the same skillet, add the soy sauce, chicken
1 red bell pepper, sliced broth, sugar, green onions, and red bell pepper, stir
to mix.
6. Bring the mixture to a simmer and cook for about
5 minutes or until the sauce thickens and the
vegetables tender.
7. Return the fish to the skillet and spoon the sauce
over the fish.
8. Reduce the heat to low and simmer for 2-3
minutes.
Braised Fish in Soy Sauce over steamed rice.
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Kung Pao Shrimp
Kung Pao shrimp is a spicy and savory dish that is perfect for those who love bold and flavorful
food. With shrimp as the main ingredient and Sichuan peppercorns, soy sauce, and chili flakes in
the sauce, the dish packs a punch of flavor in every bite. The peanuts add a crunchy texture to
the dish and the bell peppers add a nice sweetness to balance out the flavors. It's a perfect meal
for dinner parties and special occasions.
1 pound of large shrimp, 1. In a large bowl, combine the shrimp and corn
peeled and deveined starch, toss to coat well.
2 tablespoons corn starch 2. In a small pan over medium heat, dry roast the
1/4 cup peanuts peanuts until golden brown and set aside.
2 bell peppers, diced 3. In a large skillet or wok over high heat, add the oil
2 cloves of garlic, minced and Sichuan peppercorns. Cook until the
1 tablespoon grated ginger peppercorns are fragrant, about 1 minute.
2 tablespoons vegetable 4. Add the shrimp to the skillet and cook until they
oil start to turn pink, about 2-3 minutes.
2 tablespoons Sichuan 5. Add the garlic, ginger, and bell peppers and cook
peppercorns for an additional 1-2 minutes.
2 tablespoons soy sauce 6. In a small bowl, combine the soy sauce, rice
1 tablespoon rice vinegar vinegar, sugar, and chili flakes (if using) and stir to
1 tablespoon sugar mix.
2 tablespoons chili flakes 7. Pour the sauce over the shrimp and vegetables
(optional) and stir to coat well.
2 green onions, sliced 8. Stir in the roasted peanuts and cook for an
additional 1-2 minutes or until the sauce is
thickened and the shrimp are fully cooked.
9. Remove the skillet from the heat and stir in the
green onions.
10. Serve Kung Pao shrimp over steamed rice and
enjoy!
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Drunken Prawns
Drunken Prawn is a classic Chinese dish that is known for its bold and flavorful taste. The dish is
made with large prawns that are cooked in a flavorful sauce made with Chinese rice wine, soy
sauce, and sugar, which gives a nice balance of sweetness and saltiness. The use of ginger and
garlic in the dish also gives a nice depth of flavor to the dish. It's perfect as an appetizer or serve it
with steamed rice for a complete meal that everyone can enjoy. It's simple to make, and it's a
great way to impress guests or to enjoy a special dinner at home.
1 pound of large shrimp, 1. Mix the shrimp and corn starch in a large bowl,
peeled and deveined and toss to coat well.
2 tablespoons corn 2. Add the oil, garlic, and ginger in a large skillet or
starch wok over high heat. Cook until fragrant, about 1-2
2 cloves of garlic, minutes.
minced 3. Add the shrimp to the skillet and cook until they
1 tablespoon grated turn pink for about 2-3 minutes.
ginger 4. Add the Chinese rice wine or dry sherry, soy sauce,
2 tablespoons vegetable and sugar.
oil 5. Stir-fry for another 2-3 minutes or until the shrimp
1/4 cup Chinese rice are fully cooked and the sauce has thickened and
wine or dry sherry coated the shrimp.
1 tablespoon soy sauce 6. Remove the skillet from the heat, and add the
1 teaspoon sugar green onions.
2 green onions, sliced 7. Serve Drunken Prawns as an appetizer or with
steamed rice for a complete meal
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Steamed Fish with Ginger and Scallions
Steamed fish with ginger and scallions is a traditional and healthy Chinese dish. Fish is steamed
and flavored with a simple sauce made of soy sauce, rice wine, sugar, ginger, and scallions. This
dish is considered a delicacy in Chinese cuisine; the flavors of ginger and scallions highlight the
delicate taste of the fish. It's a perfect dish for people who are looking for a low-calorie and
healthy meal option. It's simple to make and a great way to impress guests or enjoy a special
dinner at home. The addition of cilantro and red chilies give it a nice refreshing taste and finish.
1 pound of white fish fillets 1. Cut fish fillet into 3-4 inches long and 1 inch wide,
(tilapia or cod) put in a heatproof dish.
2 tablespoons soy sauce 2. In a small bowl, mix together the soy sauce, rice
1 tablespoon rice wine or wine or dry sherry, sugar, garlic, ginger, and green
dry sherry onions. Pour the mixture over the fish.
1 teaspoon sugar 3. Cover the dish with a lid or foil and steam the fish
2 cloves of garlic, minced over high heat for 8-10 minutes or until it's cooked
2 tablespoons grated through.
ginger 4. While the fish is steaming, heat the sesame oil and
2 green onions, sliced vegetable oil in a small saucepan until hot. Pour
1 tablespoon sesame oil the hot oil over the fish and quickly add the
2 tablespoons of vegetable cilantro and sliced red chilies.
oil 5. Carefully remove the fish from the steamer, be
Cilantro and sliced red mindful of the hot steam.
chilies for garnish 6. Serve the Steamed Fish with Ginger and Scallions
over steamed rice.
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Ginger Garlic Baked Salmon
Ginger Garlic Baked Salmon is an easy, healthy, and delicious dish with a flavorful marinade
made from soy sauce, rice vinegar, brown sugar, garlic, and ginger. This marinade gives the
salmon a delicate balance of savory and sweet flavors, with a subtle spicy kick from the ginger.
The oven-baking method locks the moisture in the fish and ensures its delicate texture of the fish.
The dish can be served with steamed rice or your favorite side dishes, such as sautéed vegetables
or a salad for a well-rounded and complete meal.
4 6-ounce salmon fillets 1. Preheat the oven to 400 degrees F (200 degrees
2 tablespoons soy sauce C). Line a baking sheet with foil.
1 tablespoon rice vinegar 2. Mix the soy sauce, rice vinegar, brown sugar, garlic,
1 tablespoon brown sugar and ginger in a small bowl.
2 cloves of garlic, minced 3. Place the salmon fillets on the prepared baking
1 tablespoon grated ginger sheet. Brush the soy sauce mixture over the
2 tablespoons vegetable oil salmon fillets.
2 tablespoons chopped 4. Bake the salmon for 15-20 minutes or until it's
cilantro or green onion for cooked through.
garnish 5. While the salmon is baking, heat the vegetable oil
over medium-high heat in a small pan. Add the
garlic and ginger and cook until fragrant, about 1-2
minutes.
6. Remove the salmon from the oven and spoon the
oil mixture over the salmon.
7. Garnish the salmon with cilantro or green onion
before serving.
8. Serve the Ginger Garlic Baked Salmon with
steamed rice or your favorite side dish.
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Sweet and Sour Fish
Sweet and Sour Fish is a classic Chinese dish with a sweet and tangy sauce, served over a deep-
fried fish fillet. The dish is typically made with white fish fillets, which are coated in a batter, deep-
fried to a golden crisp, and then smothered in a sweet and sour sauce made with sugar, rice
vinegar, ketchup, and corn starch. The dish is usually served with vegetables, such as bell peppers
and onions, which contrast nicely to the sweet and tangy sauce.
1 pound of white fish fillets 1. Mix the flour, salt, sugar, and baking powder in a
(tilapia or cod) large bowl. Slowly add the water, stirring until the
1 cup all-purpose flour batter is smooth.
1 teaspoon salt 2. Heat the vegetable oil in a large skillet or wok over
1 teaspoon sugar high heat.
1/2 teaspoon baking powder 3. Dip the fish fillets in the batter, then carefully place
1/2 cup water them in the hot oil and fry until golden brown,
1 cup vegetable oil about 2-3 minutes on each side. Remove the fish
1/4 cup sugar from the oil and drain on paper towels.
2 tablespoons rice vinegar 4. Mix the sugar, rice vinegar, ketchup, and water in a
1/4 cup ketchup small saucepan. Bring to a boil over medium-high
1/4 cup water heat, and then reduce the heat to low.
1/4 cup corn starch 5. In a small bowl, mix the corn starch with 1/4 cup of
1 red bell pepper, sliced water. Slowly stir the mixture into the saucepan.
1 green bell pepper, sliced Cook, stirring until the sauce thickens, about 2
1 onion, sliced minutes.
Steamed rice, for serving 6. Add the red bell pepper, green bell pepper, and
onion to the skillet or wok, and stir-fry for 1-2
minutes.
7. Return the fish to the skillet or wok and spoon the
sauce over the fish.
8. Cook for a couple of minutes to let the flavors
combine.
9. Serve the Sweet and Sour Fish over steamed rice
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Fish with Black Bean Sauce
Fish with Black Bean Sauce is a traditional Chinese dish with a savory sauce made with
fermented black beans, soy sauce, sugar, and chicken broth, served over the white fish fillet. The
black beans have a strong, savory, and slightly salty flavor that pairs well with the delicate taste
of the fish. The dish is often served over steamed rice, which helps to balance out the strong
flavors of the sauce. The black bean sauce is versatile and can also be used with other meats
such as chicken or pork. This dish is perfect for those who are looking for a healthy and flavorful
meal.
1 pound of white fish 1. In a large bowl, combine the fish fillets and corn
fillets (tilapia or cod) starch, and toss to coat well.
2 tablespoons corn 2. Add the oil, garlic, and ginger in a large skillet or
starch wok over high heat. Cook until fragrant, about 1-2
2 tablespoons vegetable minutes.
oil 3. Add the fish fillets to the skillet and cook for about
2 cloves of garlic, minced 2-3 minutes on each side or until the fish is lightly
1 tablespoon grated browned and cooked through.
ginger 4. Remove the fish from the skillet and keep warm.
1/4 cup of fermented 5. In the same skillet, add the mashed black beans,
black beans, rinsed and chicken broth, soy sauce, sugar, and red bell
mashed pepper, and stir to mix.
1/4 cup chicken broth 6. Bring the mixture to a simmer and cook for about
2 tablespoons soy sauce 5 minutes or until the sauce thickens and the
1 tablespoon sugar vegetable tender.
1 teaspoon corn starch 7. Mix 1 tsp corn starch in a small bowl with 2 tbsp of
2 green onions, sliced water. Pour it into the skillet and stir until the
1 red bell pepper, sliced sauce thickens.
Steamed rice, for serving 8. Return the fish to the skillet and spoon the sauce
over the fish.
9. Stir in the green onions and cook for another
minute.
Fish with Black Bean Sauce over steamed rice.
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CHAPTER 4
VEGETARIAN CHINESE
RECIPES
Vegetarianism has a long history in China, with many traditional Chinese dishes
being naturally plant-based or easily adaptable to a vegetarian diet. From
mouth-watering, savory stir-fries to delicate, flavorful soups, Chinese cuisine is a
treasure trove of delicious, healthy, and satisfying meatless options.
Chinese, vegetarian dishes often rely on soy-based products as a protein source,
such as tofu and tempeh, and also use a variety of mushrooms and other
vegetables to balance flavors, textures, and nutrients. One of the most famous
vegetarian dishes is mapo tofu, which is a spicy, savory dish made with tofu,
vegetables, and a flavorful sauce. Another popular dish is the Buddha's delight,
which is a traditional one-pot meal made with a variety of vegetables,
mushrooms, and tofu in a flavorful broth.
Chinese cuisine also has a variety of delicious noodle and dumpling dishes that
can be easily adapted to a vegetarian diet, such as vegetable chow mein, Zha
Jiang Mian, and vegetable dumplings. These dishes often use a wide range of
flavorful vegetables, and different types of mushrooms, providing a satisfying
and well-balanced meal.
Overall, Chinese cuisine offers a wealth of delicious, healthy, and satisfying
meatless options, from traditional dishes like mapo tofu and Buddha's delight to
vegetarian adaptations of noodle and dumpling dishes. With the incorporation
of different types of vegetables, mushrooms, and soy-based products, Chinese,
vegetarian dishes offer a balance of flavors, textures, and nutrients that are sure
to please any palate.
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Vegetable Fried Rice
Vegetable Fried Rice is a classic Chinese dish that is enjoyed by many people. It's a simple and
versatile dish that can be made with a variety of vegetables, it's a great way to use leftovers and
make a hearty meal. It's usually made with day-old rice, as it's less sticky and easier to stir-fry. The
dish is usually seasoned with soy sauce, oyster sauce and sugar, these ingredients help to
balance the flavors and give the dish a savory taste. You can also add different vegetables to suit
your preference, or use a vegan version of oyster sauce to make it vegan.
4 cups cooked white or 1. In a pan or wok, heat the oil over medium-high
brown rice heat.
1 tablespoon vegetable 2. Add garlic, onion, and vegetables and stir-fry for
oil about 2-3 minutes or until the vegetables are just
2 cloves of garlic, tender.
minced 3. Add the cooked rice and stir-fry for an additional 2-
1 onion, diced 3 minutes or until the rice is heated through.
1 cup of mixed 4. Add the soy sauce, sugar, and stir-fry for 1-2
vegetables, such as minutes more.
carrots, peas, bell 5. Season with salt and pepper to taste.
peppers and 6. Add the green onions and stir-fry for an additional
mushrooms, diced 1-2 minutes.
2 tablespoons soy sauce 7. Remove from heat and serve immediately.
1/2 teaspoon sugar
2 green onions, thinly
sliced
Salt and pepper to taste
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Tofu and Vegetable Hot Pot
Tofu and Vegetable Hot Pot is a classic Chinese dish enjoyed for its simplicity and ability to
incorporate a variety of vegetables. The dish is usually seasoned with soy sauce, oyster sauce,
and sugar; these ingredients help to balance the flavors and give the dish a savory taste. You can
also add different vegetables to suit your preference or use a vegan version of oyster sauce to
make it vegan
8 oz. firm tofu, cut into 1. In a pan or wok, heat the oil over medium-high
cubes heat.
2 tablespoons vegetable oil 2. Add the garlic, ginger, and vegetables and stir-fry
2 cloves of garlic, minced for about 5-7 minutes or until the vegetables are
1 tablespoon grated ginger just tender.
2 cups of mixed vegetables, 3. Add the tofu, soy sauce, sugar, and broth. Stir to
such as carrots, bell combine.
peppers, broccoli, snow 4. Bring the mixture to a simmer and let it cook for
peas, and mushrooms, about 15-20 minutes or until the vegetables are
sliced fully cooked and the broth is slightly thickened.
2 tablespoons soy sauce 5. Season with salt and pepper to taste.
1 teaspoon sugar 6. Remove from heat and serve hot, garnished with
2 cups vegetable broth green onions.
2 green onions, thinly sliced
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Eggplant in Garlic Sauce
Eggplant in Garlic Sauce is a popular Chinese dish for its savory and sweet flavor. The eggplant is
stir-fried to give it a crispy texture and then simmered in a rich garlic sauce. The dish is usually
made with Chinese eggplants, which are thinner and longer than the common eggplant. The
eggplant is also often deep-fried for a crispy texture, but in this recipe is stir-fried to reduce the
amount of oil used. The garlic sauce is usually made with soy sauce, hoisin sauce, rice vinegar,
sugar, and broth or water; these ingredients give the dish a balance of flavors.
2 medium eggplants, 1. In a wok or large pan, heat the oil over medium-
cut into cubes high heat.
2 tablespoons vegetable 2. Add the eggplant and stir-fry for about 5-7
oil minutes or until the eggplant is cooked through
4 cloves of garlic, and lightly browned.
minced 3. Remove the eggplant from the pan and set aside.
1 tablespoon grated 4. In the same pan, add the garlic, ginger, soy sauce,
ginger hoisin sauce, rice vinegar, sugar, broth or water
2 tablespoons soy sauce and red pepper flakes (if using) and stir until well
2 tablespoons hoisin combined.
sauce (can be omitted 5. Bring the sauce to a simmer and let it cook for
for a vegan version) about 2-3 minutes or until slightly thickened.
1 tablespoon rice vinegar 6. Add the eggplant back to the pan and stir to coat
1 teaspoon sugar the eggplant with the sauce.
1/4 cup vegetable broth 7. Simmer for an additional 2-3 minutes or until the
or water eggplant is heated through.
1/4 teaspoon red pepper 8. Remove from heat and serve hot, garnished with
flakes (optional) green onions.
sliced
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Stir-Fried Mixed Vegetables
Stir-Fried Mixed Vegetables is a classic Chinese dish enjoyed for its simplicity and ability to
incorporate a variety of vegetables. It's a great way to get your daily dose of vegetables and a
healthy dish. You can also add different vegetables to suit your preference or use a vegan version
of oyster sauce to make it vegan. This dish is usually served as a side dish or as a main course. It's
also great for using leftovers and making a hearty meal.
2 tablespoons vegetable oil 1. In a pan or wok, heat the oil over medium-high
2 cloves of garlic, minced heat.
1 tablespoon grated ginger 2. Add garlic, ginger, and vegetables and stir-fry for
2 cups of mixed vegetables, about 5-7 minutes or until the vegetables are just
such as carrots, bell tender.
peppers, broccoli, snow 3. Add the soy sauce, and sugar and stir-fry for 1-2
peas, and mushrooms, minutes more.
sliced 4. Season with salt and pepper to taste.
2 tablespoons soy sauce 5. Add the green onions and stir-fry for an additional
1 teaspoon sugar 1-2 minutes.
2 green onions, thinly sliced 6. Remove from heat and serve immediately.
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Buddha's Delight
Buddha's Delight is a classic Chinese dish enjoyed for its simplicity and ability to incorporate a
variety of vegetables. The dish is usually seasoned with soy sauce, rice wine, and sugar; these
ingredients help to balance the flavors and give the dish a savory taste. The dish is usually
served as a main course; it's also a great way to use leftovers and make a hearty meal.
This dish is also known as "Jai" and is a traditional Buddhist dish.
1 cup dried lily buds 1. Soak the dried lily buds, shiitake mushrooms,
1 cup dried shiitake wood ear mushrooms, and black fungus in hot
mushrooms water for at least 30 minutes or until softened.
1 cup dried wood ear Drain and slice into bite-size pieces.
mushrooms 2. In a pan or wok, heat the oil over medium-high
1 cup dried black fungus heat.
1 cup fresh bamboo shoots, 3. Add the garlic and stir-fry for about 1 minute or
sliced until fragrant.
1 cup fresh water chestnuts, 4. Add the soaked mushrooms, bamboo shoots,
sliced water chestnuts, snow peas, baby corn, mung
1 cup fresh Chinese snow bean sprouts, and stir-fry for about 5-7 minutes or
peas, trimmed until the vegetables are tender.
1 cup fresh baby corn 5. Add the soy sauce, rice wine, sugar, and broth. Stir
1 cup fresh mung bean to combine.
sprouts 6. Bring the mixture to a simmer and let it cook for
3 tablespoons vegetable oil about 15-20 minutes or until the vegetables are
2 cloves of garlic, minced fully cooked, and the broth is slightly thickened.
2 tablespoons soy sauce 7. Season with salt and pepper to taste.
2 tablespoons rice wine 8. Remove from heat and serve hot, garnished with
1 tablespoon sugar green onions.
2 cups vegetable broth
2 green onions, thinly sliced
-163-
Vegetarian Chinese Dumplings
Vegetarian Chinese Dumplings, also known as "Jiaozi", are a popular Chinese dish enjoyed by
many people. These dumplings are made with a simple dough and filled with a variety of
vegetables, such as cabbage, carrots, and mushrooms, and seasoned with soy sauce, sesame oil,
salt and sugar, these ingredients give the dish a balance of flavors. They are typically steamed or
boiled and are often served as a main course or as a appetizer.
2 cups all-purpose flour 1. In a mixing bowl, combine the flour and water. Mix
1/2 cup warm water until the dough comes together. Knead the dough
1 cup finely chopped for about 5-7 minutes or until it becomes smooth
mixed vegetables, such as and elastic. Cover the dough with a damp cloth
cabbage, carrots, and and let it rest for at least 30 minutes.
mushrooms 2. In a separate mixing bowl, combine the
1/2 cup finely chopped vegetables, scallions, garlic, soy sauce, sesame oil,
scallions salt, and sugar. Mix well.
2 cloves of garlic, minced 3. Roll out the dough into a long rope and cut it into
1 tablespoon soy sauce small pieces.
1 tablespoon sesame oil 4. Roll each piece of dough into a small circle about 3
1/4 teaspoon salt inches in diameter.
1/4 teaspoon sugar 5. Place a tablespoon of the vegetable filling in the
center of each dough circle.
6. Fold the dough in half to form a half-moon shape,
and press the edges together to seal the
dumpling.
7. Bring a pot of water to a boil. Carefully drop the
dumplings into the boiling water and cook for
about 5-7 minutes or until they float to the surface.
8. Remove the dumplings with a slotted spoon and
serve them with your favorite dipping sauce.
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Sesame Tofu
Sesame Tofu is a popular Chinese dish that is enjoyed for its savory and slightly sweet flavor. The
tofu is stir-fried to give it a crispy texture and then simmered in a savory sauce. The dish is usually
seasoned with soy sauce, rice vinegar, sugar, and sesame oil; these ingredients give the dish a
balance of flavors and a nutty sesame flavor. The dish is usually garnished with sesame seeds
and green onions to add more flavor and color to the recipe.
1 pound firm tofu, drained 1. Cut the tofu into cubes and set aside.
and pressed 2. In a pan or wok, heat the oil over medium-high
3 tablespoons vegetable heat.
oil 3. Add the garlic and stir-fry for about 1 minute or
2 cloves of garlic, minced until fragrant.
2 tablespoons soy sauce 4. Add the tofu and stir-fry for about 5-7 minutes or
1 tablespoon rice vinegar until the tofu is lightly browned.
1 tablespoon sugar 5. Add the soy sauce, rice vinegar, sugar, and sesame
1 teaspoon sesame oil oil. Stir to combine.
2 tablespoons sesame 6. Cook for about 2-3 minutes or until the tofu is
seeds, toasted heated through and the sauce is slightly
2 green onions, thinly thickened.
sliced 7. Remove from heat and sprinkle with sesame seeds
and green onions.
8. Serve hot as a side dish or as a main course.
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Rice Noodles with Peanuts
This Vegetarian Stir Fry Rice Noodles with Peanuts is a classic Chinese dish that is enjoyed for its
simplicity and ability to incorporate various vegetables. The dish is usually seasoned with soy
sauce, rice vinegar, and sugar; these ingredients help to balance the flavors and give the dish a
savory taste. The peanuts are added for a crunchy texture and a nutty flavor; it's a common
ingredient in many chinese stir fry dishes.
8 oz. rice noodles 1. Cook the rice noodles according to package

2 tablespoons vegetable oil instructions, then drain and set aside.
2 cloves of garlic, minced 2. In a pan or wok, heat the oil over medium-high
1 tablespoon grated ginger heat.
2 cups mixed vegetables, 3. Add the garlic and ginger and stir-fry for about 1
such as bell peppers, minute or until fragrant.
carrots, and broccoli, sliced 4. Add the vegetables and stir-fry for about 5-7
2 tablespoons soy sauce minutes or until the vegetables are just tender.
1 tablespoon rice vinegar 5. Add the cooked rice noodles, soy sauce, rice
1 teaspoon sugar vinegar, and sugar. Stir to combine.
1/4 cup peanuts, coarsely 6. Cook for about 2-3 minutes or until the noodles are
chopped heated through and the sauce is slightly
2 green onions, thinly sliced thickened.
Salt and pepper to taste 7. Remove from heat and toss in the peanuts and
green onions.
8. Season with salt and pepper to taste.
9. Serve hot as a side dish or as a main course.
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Vegetarian Chinese Ramen
Vegetarian Chinese Ramen is a variation of traditional Chinese ramen that is enjoyed for its
simplicity and ability to incorporate various vegetables. The dish is usually seasoned with soy
sauce, hoisin sauce, and sugar; these ingredients help to balance the flavors and give the dish a
savory taste. The dish is usually served as a main course; it's also a great way to use leftovers and
make a hearty meal.
4 packs of ramen noodles 1. Cook the ramen noodles according to package

2 tablespoons vegetable oil instructions, then drain and set aside.
2 cloves of garlic, minced 2. In a pan or wok, heat the oil over medium-high
1 tablespoon grated ginger heat.
2 cups mixed vegetables, 3. Add the garlic and ginger and stir-fry for about 1
such as bell peppers, minute or until fragrant.
carrots, and broccoli, sliced 4. Add the vegetables and stir-fry for about 5-7
1 tablespoon hoisin sauce 5. Add the cooked ramen noodles, soy sauce, hoisin
1 teaspoon sugar sauce, sugar, and broth. Stir to combine.
2 cups vegetable broth 6. Bring the mixture to a simmer and let it cook for
2 green onions, thinly sliced about 15-20 minutes or until the vegetables are
Salt and pepper to taste fully cooked and the broth is slightly thickened.
7. Season with salt and pepper to taste.
8. Remove from heat and serve hot, garnished with
green onions.
-169-
Vegetarian Noodle Salad
This Vegetarian Noodle Salad is a refreshing and light dish that is perfect for hot summer days.
It's a great way to use leftover cooked noodles and vegetables, and it can be served cold or at
room temperature. It's also a great dish for taking to picnics or potlucks. The dish is usually
seasoned with soy sauce, rice vinegar, and sugar; these ingredients help to balance the flavors
and give the dish a savory taste.
8 oz. thin rice noodles 1. Cook the rice noodles according to package
2 cups mixed vegetables, instructions, then drain and rinse with cold water.
such as bell peppers, 2. In a pan or wok, heat the oil over medium-high
carrots, and cucumber, heat.
julienned 3. Add the garlic and stir-fry for about 1 minute or
2 tablespoons vegetable oil until fragrant.
2 cloves of garlic, minced 4. Add the vegetables and stir-fry for about 2-3
2 tablespoons rice vinegar 5. Remove from heat and let it cool
1 teaspoon sugar 6. In a separate mixing bowl, combine the soy sauce,
2 tablespoons chopped rice vinegar, and sugar. Mix well.
cilantro 7. Add the cooked noodles and the vegetable
2 green onions, thinly sliced mixture to the bowl and toss to combine.
Salt and pepper to taste 8. Season with salt and pepper to taste.
9. Serve chilled or at room temperature, garnished
with cilantro and green onions.
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CHAPTER 5
ALL TIME CLASSICS
Vegetarianism has a long history in China, with many traditional Chinese dishes
being naturally plant-based or easily adaptable to a vegetarian diet. From
mouth-watering, savory stir-fries to delicate, flavorful soups, Chinese cuisine is a
treasure trove of delicious, healthy, and satisfying meatless options.
Chinese, vegetarian dishes often rely on soy-based products as a protein source,
such as tofu and tempeh, and also use a variety of mushrooms and other
vegetables to balance flavors, textures, and nutrients. One of the most famous
vegetarian dishes is mapo tofu, which is a spicy, savory dish made with tofu,
vegetables, and a flavorful sauce. Another popular dish is the Buddha's delight,
which is a traditional one-pot meal made with a variety of vegetables,
mushrooms, and tofu in a flavorful broth.
Chinese cuisine also has a variety of delicious noodle and dumpling dishes that
can be easily adapted to a vegetarian diet, such as vegetable chow mein, Zha
Jiang Mian, and vegetable dumplings. These dishes often use a wide range of
flavorful vegetables, and different types of mushrooms, providing a satisfying
and well-balanced meal.
Overall, Chinese cuisine offers a wealth of delicious, healthy, and satisfying
meatless options, from traditional dishes like mapo tofu and Buddha's delight to
vegetarian adaptations of noodle and dumpling dishes. With the incorporation
of different types of vegetables, mushrooms, and soy-based products, Chinese,
vegetarian dishes offer a balance of flavors, textures, and nutrients that are sure
to please any palate.
-173-
Traditional Baozi with Pork
Baozi, also known as steamed buns, is one of the most popular traditional Chinese
dishes, particularly in Northern China. The dish consists of a leavened dough that is
filled with meat or vegetables, then steamed. The Traditional Baozi with Pork, is a
classic and authentic Chinese dish that is delicious and easy to make. The buns are
fluffy, and the filling is savory and juicy. This dish is typically served as a breakfast or
brunch food, but it can also be enjoyed as a snack or main dish at any time of the
day. It's great for picnics, parties, and even for meal prepping. The recipe includes
ingredients like yeast, flour, sugar, pork, cabbage, garlic, ginger, soy sauce, and rice
vinegar to make the dough and filling. You can also try different variations by
experimenting with different fillings and seasonings.

1 1/2 cup all-purpose flour 1. In a small bowl, combine the warm water, sugar and
1/2 cup warm water yeast. Stir to mix and let sit for 10 minutes or until the
2 tablespoons sugar mixture becomes frothy. This is known as "proofing
1 teaspoon active dry yeast the yeast," and it helps to ensure that the yeast is
1/2 teaspoon baking powder active and will help the dough rise.
1/4 teaspoon salt 2. Mix the flour, baking powder, and salt in a large bowl.
1/2 pound ground pork 3. Add the yeast mixture to the flour mixture, and stir
1/4 cup finely chopped until a dough forms. The dough should come
cabbage together in a ball and may be slightly sticky.
2 cloves of garlic, minced 4. Knead the dough for about 8-10 minutes on a floured
1 tablespoon grated ginger surface until smooth and elastic. You'll know that the
2 tablespoons soy sauce dough is ready when it's smooth and bounces back
1 tablespoon rice vinegar when you press it with your finger.
1 teaspoon sesame oil 5. Place the dough in a greased bowl, cover it with a
1 green onion, finely chopped damp cloth and let rise in a warm place for about 1
1 egg, lightly beaten (for hour. This step allows the dough to rise and become
brushing on the buns) light and fluffy.
6. While the dough rises, In a pan over medium heat,
cook the ground pork, cabbage, garlic, and ginger,
until the pork is browned and the cabbage is wilted.
Drain any excess fat.
7. Add the soy sauce, rice vinegar, sesame oil, and green
onion, stir well, and cook for 2-3 minutes. Let cool.
These ingredients provide a savory, sweet, and tangy
flavor to the filling that pairs well with the soft and
fluffy dough.
8. Preheat the steamer. Roll out the dough into a large
circle, then cut it into 8-10 smaller circles. Try to get
the circles as evenly as possible so that the buns will
cook evenly.
9. Place about two tablespoons of the pork mixture in
the center of each dough circle. Be careful not to
overfill the buns, or they may burst open during
steaming.
10. Bring the edges of the dough up to enclose the filling,
pleating and pinching the edges together to seal. The
pleats are what give the baozi its characteristic shape
and also help to keep the filling inside during
steaming.
11. Brush the buns with the beaten egg. This step helps
to give the buns a golden brown and shiny
appearance.
12. Place the buns on the steamer basket and steam for
15-20 minutes
Hot and Sour Soup
Hot and Sour Soup is a classic Chinese soup that is known for its bold and tangy flavor. It typically
features a mix of savory ingredients, including pork, mushrooms, and eggs combined in a rich,
flavorful broth. The broth combines chicken or vegetable stock, rice vinegar, soy sauce, sesame
oil, sugar, and white pepper. Cornstarch is used to thicken the soup, giving it a glossy texture.
The dish originates in Szechuan and Hunan provinces in China, where the cuisine is famous for its
bold and spicy flavors. It was originally a dish that people eat during winter as it was considered
to be a warming dish; it's also believed to help with cold and flu symptoms. The combination of
sour and spicy flavors represents the balance between yin and yang, a central concept in
traditional Chinese medicine.
It has become increasingly popular in Chinese restaurants worldwide, and variations of the dish
can be found in many different cuisines, including Chinese-American and Chinese-Canadian.
Depending on your preference, you can adjust the soup to your liking with the levels of sourness
and spiciness. Some people prefer a more sour soup, while others prefer a sweeter or spicier
version. Additionally, depending on the region or restaurants, you can find different versions, like
adding bamboo shoots or adding different meats like shrimp, scallops, or even fish to the soup.

4 cups chicken or 1. Bring the stock to a simmer over medium heat in a
vegetable stock large pot.
1/4 cup rice vinegar 2. While the stock is heating up, slice the pork into
2 tablespoons soy sauce thin strips and marinate it with a pinch of salt and
1 tablespoon sesame oil pepper.
1 teaspoon sugar 3. Slice the mushrooms and thinly slice the green
1/4 teaspoon ground white onions.
pepper 4. Whisk together the rice vinegar, soy sauce, sesame
2 tablespoons cornstarch oil, sugar, and white pepper in a small bowl.
1/4 cup cold water 5. Once the stock reaches a simmer point, add the
8 ounces pork loin, thinly bowl mixture to the pot, and stir well.
sliced 6. Whisk together the cornstarch and cold water in
8 ounces mushrooms, another small bowl until smooth. Slowly pour this
sliced mixture into the pot, stirring constantly. This will
2 eggs, lightly beaten thicken the soup and make it glossy.
3 green onions, thinly 7. Add the marinated pork and mushrooms to the
sliced pot, and stir. Allow them to cook for a few minutes.
1/4 cup cilantro leaves, 8. Slowly pour in the beaten eggs while stirring gently.
chopped This will create egg ribbons in the soup.
9. Add the sliced green onions and cilantro to the pot
and stir.
10. Allow the soup to simmer for 5-7 minutes or until
the pork is fully cooked and the vegetables have
reached the desired doneness.
11. Taste and adjust seasoning to your liking with more
salt, pepper, soy sauce, vinegar, or sugar if
necessary.
12. Serve the soup hot, garnished with additional green
onions or cilantro, if desired.
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Chow Mein
Chow Mein is a classic Chinese dish consisting of stir-fried noodles with meat and
vegetables flavored with a savory sauce. The dish is believed to have originated in
the city of Guangzhou, in the Guangdong province of southern China, but it's also
popular in Hong Kong, Singapore, Malaysia, and also in the USA due to Chinese
immigrants that brought the recipe with them. The name "chow mein" means "stir-
fried noodles," It can be made with various types of noodles, including wheat, rice,
and egg noodles.
There are two main types of chow mein, depending on the method of cooking and
the kind of noodles used: the "Cantonese chow mein," which has crispy noodles, and
"American chow mein" that has steamed and soft noodles that are later mixed with
vegetables and sauce, and it's also common to add a gravy over the dish.
The dish is known for its savory and slightly sweet flavor, and it can be made with
various types of meat, including chicken, pork, beef, and tofu, for vegetarians.
Vegetables commonly used in chow mein include onions, bell peppers, carrots, and
cabbage. The dish is versatile and can be adjusted to personal taste with different
vegetables, proteins, or levels of spiciness.

1 pound boneless chicken 1. Cook chow mein noodles according to package
breast, thinly sliced instructions and set aside; when they are done,
8 oz chow mein noodles rinse them with cold water and drain them to
(fresh or dry) prevent sticking.
3 tablespoons oil, divided 2. In a bowl, mix together the soy sauce, oyster sauce,
2 cloves of garlic, minced hoisin sauce, cornstarch, and water to make a
1 teaspoon ginger, grated sauce.
1 cup sliced onion 3. In a large pan or wok over high heat, add one
1 cup sliced bell pepper tablespoon of oil. When the oil is hot, add the
1 cup sliced cabbage chicken slices in a single layer and cook until they
2 stalks of celery, sliced are no longer pink about 5-7 minutes. Remove
1/4 cup soy sauce them with a slotted spoon and set aside.
2 tablespoons oyster sauce 4. In the same pan or wok, add the remaining oil over
2 tablespoons Hoisin sauce medium-high heat. When the oil is hot, add the
2 tablespoons corn starch
garlic and ginger, and stir fry for 30 seconds or until
2 tablespoons water
fragrant.
sliced 5. Add the onion, bell pepper, cabbage, and celery,
and stir fry for another 2-3 minutes or until
vegetables are tender-crisp.
6. Add the chicken back to the pan and the prepared
sauce, and toss everything together until the sauce
thickens and coats all the ingredients.
7. Add the cooked noodles to the pan, toss to
combine, and heat through. If the noodles are dry
or hard, you can add a tablespoon or two of water
or chicken broth to help moisten and soften them.
8. Taste and adjust seasoning to your liking with more
soy sauce, oyster sauce, or hoisin sauce if needed.
9. Garnish with green onions before serving.
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Egg Rolls
Egg rolls are a popular Chinese-American dish that is made by wrapping a mixture
of meat and vegetables in a thin flour wrapper and then deep-frying it until crispy
and golden brown. The dish's origins are not entirely clear, but it is believed to have
been created by Chinese immigrants in the United States, who adapted traditional
Chinese ingredients and cooking techniques to suit local tastes.
The traditional Chinese version of the dish is known as "spring rolls," and it's a bit
different; it's made with thinner and lighter wrapper, it's not deep-fried, and it's filled
with vegetables only, it's mostly served in Chinese fine dining restaurant or during
special occasions.
The filling for egg rolls can vary widely, but it typically includes a combination of
meat (usual pork) and shredded vegetables, such as cabbage, carrots, and onion.
Some recipes may include mushrooms, bean sprouts, bamboo shoots, or other
ingredients. The rolls are then deep-fried until crispy and golden brown, and they are
typically served with a dipping sauce, such as soy sauce or sweet and sour sauce.

1/2 pound ground pork or 1. In a large skillet over medium-high heat, brown the
beef ground pork or beef and cook until it is no longer
1 cup shredded cabbage pink. Drain off any excess fat using a slotted spoon,
1 cup shredded carrots and set the meat aside in a plate.
1/2 cup diced onion 2. In the same pan, add some oil if needed, then add
1/4 cup diced mushrooms the garlic and stir-fry for an additional minute until
2 cloves of garlic, minced fragrant.
1 teaspoon soy sauce 3. Add the onion, mushroom, cabbage, carrots, and
1 teaspoon corn starch soy sauce and stir-fry for another 5 minutes or until
8-10 egg roll wrappers the vegetables are tender.
oil for frying 4. Mix in 1 teaspoon of cornstarch to thicken the
mixture.
5. Add the browned meat back to the pan and mix
everything together
6. Allow the mixture to cool for about 10 minutes.
7. Place one wrapper in front of you, with one corner
pointing towards you and the other corner pointing
away.
8. Place about 2 tablespoons of the mixture about 1
inch from the bottom corner closest to you.
9. Roll the wrapper tightly once, tucking in the sides
to seal the roll.
10. Roll the wrapper twice more, tucking in the sides
again to ensure the roll is sealed.
11. Repeat the process with the remaining wrappers
and filling.
12. Heat oil in a deep fryer or large pot to 350-375
degrees Fahrenheit. Carefully place the egg rolls in
the hot oil and fry them for 3-4 minutes or until
golden brown. Drain on paper towels.
13. Serve warm with your favorite dipping sauce
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Ma Po Tofu
Ma Po Tofu, also known as "Mapo Doufu" or "Mapo Tofu," is a traditional and popular
Chinese dish from the Sichuan province of China. It's made with silken tofu in a spicy
and savory sauce, typically with ground meat (usual pork) and a wide variety of
seasonings and spices, like chili paste or sauce, Sichuan peppercorn, ginger, garlic,
and scallions. The dish is known for its spicy and numbing taste, usually due to the
presence of Szechuan peppercorn, an ingredient that gives a distinct tingly, spicy
flavor.
The dish has a rich history, with the first recorded reference of it dating back to the
late 19th century; it's said that it was created by a woman called 'Pockmarked
Grandma' who had a small restaurant in the city of Chengdu, the capital of Sichuan
province. It quickly became popular among the city's working-class population and
eventually spread to other parts of China and around the world, particularly in
Chinese-American cuisine.

1 pound firm tofu 1. Drain and press the tofu to remove excess water.
1/2 pound ground pork Cut the tofu into small cubes.
or beef 2. In a large skillet or wok over medium-high heat,
2 cloves of garlic, minced add two tablespoons of oil, add the ground pork or
1 teaspoon ginger, beef and cook until it's no longer pink, about 5-7
grated minutes. Drain off any excess fat.
2 tablespoons oil 3. Add the ginger and garlic and stir fry for an
2 tablespoons chili paste additional minute.
or sauce 4. Add the chili paste or sauce, soy sauce, and rice
2 tablespoons soy sauce wine, and stir-fry for another 2 minutes.
2 tablespoons rice wine 5. Add the vegetables and stir fry for another 2-3
2 tablespoons corn minutes, or until vegetables are tender-crisp.
starch 6. Mix in 2 tablespoons of cornstarch to thicken the
2 cups vegetable broth sauce.
2 cups chopped Chinese 7. Slowly pour in 2 cups of vegetable broth and stir.
vegetable such as bok 8. Bring the mixture to a simmer, and then add the
choy or Chinese broccoli tofu cubes. Gently stir and cook for another 2
2 green onions, thinly minutes or until the tofu is heated through.
sliced 9. Stir in 2 tablespoons of sesame oil and the sliced
2 tablespoons sesame oil green onions and cook for another minute.
2 tablespoons Szechuan 10. If using Szechuan peppercorn, add it and stir fry for
peppercorn, crushed another minute.
(optional) 11. Taste and adjust seasoning to your liking with more
soy sauce, chili paste, or rice wine if needed.
12. Serve over steamed rice, with the sauce and
vegetables spooned over the tofu.
-183-
Wonton Soup
Wonton Soup is a classic Chinese dish made of bite-sized dumplings filled with a
mixture of meat and vegetables called wontons, served in a flavorful broth. It's a
classic dish from Southern China, particularly Cantonese cuisine. The filling can vary
widely and can include ingredients such as ground pork, shrimp, ground beef, or a
mixture of different meats and vegetables. The wontons are usually wrapped in a
thin wonton wrapper, which is made from flour and egg, then cooked in a broth,
which can be chicken, pork, or vegetable-based.
Wonton soup is enjoyed in China and worldwide, especially in Chinese-American

cuisine. It's a comforting, hearty, delicious dish that many enjoy. It can be a stand-
alone dish or served as an appetizer before the main course. It's also a versatile dish
that can be made in advance and frozen later or cooked to order, and the broth can
be seasoned to your preference.

1 pound ground pork or 1. In a large bowl, mix together ground pork or
shrimp shrimp, Napa cabbage, scallions, garlic, ginger,
1 cup finely chopped Napa sesame oil, soy sauce, salt, and pepper. Mix well and
cabbage set aside.
1/4 cup minced scallions 2. Lay out wonton wrappers on a clean surface and
2 cloves of garlic, minced place about 1 teaspoon of the filling in the center of
1 teaspoon grated ginger each wrapper.
1 teaspoon sesame oil 3. To wrap the wontons, hold the wrapper with one
1 teaspoon soy sauce hand and use the other hand to lightly moisten the
1/4 teaspoon salt edges of the wrapper with water using your finger
1/4 teaspoon pepper or a pastry brush.
1 package wonton 4. Fold the wrapper in half diagonally, sealing the
wrappers (approximately edges to form a triangle. Bring the two corners
50 wrappers) together and press to seal, ensuring that no air is
8 cups chicken or trapped inside. Repeat this process with the
vegetable broth remaining wrappers and filling.
2 cups bok choy or Chinese 5. In a large pot, bring the broth to a boil.
broccoli, chopped 6. Carefully add the wontons to the boiling broth, a
(optional) few at a time, and cook for 2-3 minutes or until they
float to the surface. Be careful not to overcrowd the
pot as this will lower the temperature and the
wontons will take longer to cook.
7. If using bok choy or Chinese broccoli, add them to
the pot in the last minute of cooking.
8. Remove the wontons and vegetables with a slotted
spoon and place them in bowls.
9. Ladle the hot broth over the wontons and
vegetables.
10. Serve hot with additional soy sauce or chili oil, if
desired.
-185-
Spring Rolls
Spring rolls are a traditional Chinese dish that are made by wrapping a mixture of
meat and vegetables in a thin flour wrapper and then fried until crispy and golden
brown. They are often enjoyed as appetizers or snacks and can be found in Chinese
restaurants and street food vendors worldwide. The history of spring rolls can be
traced back to the Tang Dynasty in China (618-907 AD), where a dish called "Chang
Yu" or "Chang Go" was mentioned in literature. Chang Yu is a similar dish to spring
rolls, which was made of meat and vegetables wrapped in wheat flour skin and
deep-fried. However, it's thought that the modern version of spring rolls that we
know today was created in the 20th century in Shanghai and later popularized in
Chinese-American cuisine. The origins of the name "spring roll" are not entirely clear,
but one possibility is that it refers to the roll served during the spring.
Spring rolls come in many different variations and styles depending on the region of
China, like Cantonese spring rolls are typically stuffed with shrimp and vegetables
and are not very spicy, while Szechuan-style spring rolls often contain a spicy meat
filling. They can also be found in many other Asian cuisines, such as Vietnamese
spring rolls or summer rolls (made with rice paper wrapper)

1/2 pound ground pork or 1. In a large skillet over medium-high heat, brown the
shrimp ground pork or shrimp and cook until it is no longer
1 cup shredded cabbage pink. Drain off any excess fat.
1 cup shredded carrots 2. In the same pan, add some oil if needed, then add
1/2 cup diced onion the garlic and stir-fry for an additional minute until
1/4 cup diced mushrooms fragrant.
2 cloves of garlic, minced 3. Add the onion, mushroom, cabbage, carrots, and
1 teaspoon soy sauce soy sauce and stir-fry for another 5 minutes or until
8-10 Spring Roll wrappers the vegetables are tender.
oil for frying 4. Allow the mixture to cool for about 10 minutes.
5. Lay out one spring roll wrapper on a clean surface
with one corner pointing towards you and the
other corner pointing away.
6. Place about 2 tablespoons of the cooled filling
about 1 inch from the bottom corner closest to you.
7. Roll the wrapper tightly once, tucking in the sides
to seal the roll. Be careful not to overfill the wrapper
or it will be difficult to roll.
8. Fold the left and right corners of the wrapper
inwards, towards the center of the roll, ensuring
they are tucked tightly.
9. Roll the wrapper twice more, tucking in the sides
again to ensure the roll is sealed. Moisten the top
corner with a bit of water to seal the roll.
10. Repeat the process with the remaining wrappers
and filling.
11. Heat oil in a deep fryer or large pot to 350-375
degrees Fahrenheit. Carefully place the spring rolls
in the hot oil and fry them for 3-4 minutes or until
golden brown.
12. Use a slotted spoon to remove the spring rolls from
the oil and drain them on paper towels.
13. Let the spring rolls cool for a few minutes before
serving them warm with your favorite dipping
sauce.
-187-
Vegetarian Hakka Noodles
Hakka Noodles are a traditional Chinese dish that is believed to have originated from
the Hakka people of China. The Hakka, who are a distinct ethnic group with their
own language and customs, have historically been known for their delicious and
hearty dishes.
Hakka noodles are made from wheat noodles and are stir-fried with various
vegetables. The dish can be made with meat or meatless. It's known for its simplicity
and for being a hearty and satisfying dish. The dish is usually stir-fried and can be
enjoyed as a main dish or side dish. The key to this recipe is to cook the noodles al
dente and not overcook them when stir-frying them with the vegetables. The dish is
usually served with a soy-based sauce and can be seasoned to your preference.
The history of Hakka noodles is not clear, but it's thought that it's a dish that
developed over time as a way for the Hakka people to use the ingredients available
to them in their region. The dish is a common staple in the diet of the Hakka people
and is enjoyed by many people around the world, particularly in areas with a large
population of Hakkas.

8 oz Hakka noodles 1. Bring a large pot of water to a boil and add the
1 tablespoon oil Hakka noodles. Cook the noodles according to
2 cloves of garlic, minced package instructions, typically for 4-5 minutes or
1 teaspoon grated ginger until al dente.
1/2 cup diced onion 2. Drain the noodles and rinse them with cold water
1/2 cup diced carrots to stop the cooking process and to remove excess
1/2 cup diced bell pepper starch. Set aside.
1/2 cup diced mushrooms 3. Heat oil in a large skillet or wok over medium-high
1/4 cup diced green onions heat.
2 tablespoons soy sauce 4. Add garlic and ginger and stir-fry for 1 minute.
1 teaspoon vinegar 5. Add the diced onion and stir-fry for 2-3 minutes or
Salt and pepper, to taste until softened.
1/4 cup diced cilantro, for 6. Add the diced carrots, bell pepper, and mushrooms
garnish (optional) and stir-fry for another 2-3 minutes or until the
vegetables are tender.
7. Add the cooked and rinsed noodles, soy sauce,
vinegar, salt, and pepper to the skillet and stir-fry
for 2-3 minutes or until the noodles are heated
through and well coated with the sauce.
8. Add the diced green onions and stir-fry for an
additional minute.
9. Remove the skillet from the heat and transfer the
noodles to a serving plate.
10. Garnish with diced cilantro and serve hot as a main
dish.
-189-
Hot Pot
Hot pot, also known as Chinese fondue, is a traditional Chinese dish that has been
enjoyed for centuries. It's a communal meal where a simmering pot of broth is
placed in the center of a table and diners cook their own food in the pot.
The origins of hot pot can be traced back to the Han Dynasty in China (206 BC-220
AD) where a dish called "Mongolian hot pot" was mentioned in literature. This dish
was similar to the hot pot we know today, where a pot of boiling soup was placed in
the center of a table, and diners cooked their own food in the pot.
Hot pot is popular in many regions of China, such as Sichuan and Hunan, where
spicy broths are favored, and in Northern China, where milder broths are more
common. The dish is usually enjoyed during the colder months but can be enjoyed all
year round. Hot pot is a versatile dish that can be adapted to different preferences
and dietary restrictions.
Hot pot is a communal meal that is enjoyed with family and friends; it's a way to
share a meal and bond over the cooking process. It's also a convenient meal as you
can prepare the ingredients ahead of time and put them in the pot as you desire.

1 (4-5 lb) bone-in chicken, 1. Bring the chicken broth or water to a boil in a large
cut into pieces pot.
8 cups chicken broth or 2. Add the chicken, mushrooms, carrots, onion,
water cabbage, bok choy, tofu, beef or lamb, and shrimp (if
2 cups sliced mushrooms using) and bring to a simmer.
1 cup sliced carrots 3. Once it starts simmering, you can add soy sauce,
1 cup sliced onion rice wine or sherry, ginger, and garlic and stir to
1 cup sliced Napa cabbage combine.
1 cup sliced bok choy 4. Reduce the heat to low and let the soup simmer for
1 cup sliced firm tofu 30-40 minutes or until the chicken is cooked
1 cup sliced beef or lamb through and the vegetables are tender.
(optional) 5. Once the soup is done, remove the chicken and
1 cup sliced shrimp vegetables from the pot and let them cool for a few
(optional) minutes.
1/4 cup soy sauce 6. Slice the chicken and vegetables, and return them
1/4 cup rice wine or sherry to the pot.
1 tablespoon grated ginger 7. To serve, ladle the hot pot into individual bowls and
2 cloves of garlic, minced top with green onions and a drizzle of sesame oil.
2 green onions, thinly sliced 8. Serve hot with the hot pot dipping sauce on the
Sesame oil, as needed side.
Hot pot dipping sauce, such
as a mixture of soy sauce, It's important to keep the heat low when the
rice vinegar, sesame oil and ingredients are simmering; this will help the flavors to
chili sauce develop and the ingredients to cook evenly. You can
use any broth you prefer; chicken, vegetable, or beef
broth are some common options. You can also add
other ingredients as per your preference and
availability. The dipping sauce is an essential part of this
dish; it helps to add an extra layer of flavor to the dish,
you can make a simple dipping sauce with soy sauce,
rice vinegar, sesame oil, and chili sauce, but you can
also make a more elaborate one with a mix of different
sauces and spices.
-191-
Scallions Pancake
Scallion pancakes are a traditional Chinese dish that is enjoyed by many people.
They're savory and flavorful, with a crispy texture on the outside and a soft, chewy
center. The key to making good scallion pancakes is to get the right balance of oil
and flour, and to roll the dough out thinly, this allows the pancakes to cook evenly.
The addition of scallions gives them a distinct flavor, you can use different herbs or
vegetables to adjust the flavor to your preference. These pancakes are typically
served as a side dish or appetizer, but they can also be used as a wrap for various
fillings.

2 cups all-purpose flour 1. Mix flour, boiling water, scallions, and salt in a large
1 cup boiling water mixing bowl. Stir until the dough comes together.
1/2 cup thinly sliced The boiling water will help the dough become
scallions pliable, allowing you to knead it easily.
1/2 teaspoon salt 2. Knead the dough on a floured surface for about 5
1/4 cup vegetable oil, plus minutes or until it becomes smooth and elastic. The
more as needed dough should have a slight elasticity to it and
should not stick to your fingers.
3. Cover the dough and let it rest for 15-20 minutes.
This will help the dough to relax and make it easier
to roll out.
4. Divide the dough into four equal portions.
5. On a floured surface, roll out each portion of dough
into a thin circle. The circles should be about 6-8
inches in diameter and about 1/4 inch thick.
6. Brush each circle with vegetable oil, and then roll it
up tightly into a spiral shape, starting from the outer
edge and rolling it towards the center.
7. Flatten the spiral shape again into a circle and roll it
out to about 1/4 inch thickness. This process of
rolling, oiling, and rolling again gives the scallion
pancakes their layers.
8. Heat a skillet over medium-high heat. Once the
skillet is hot, add 1-2 tablespoons of oil to coat the
skillet's bottom.
9. Place a scallion pancake in the skillet and cook for
about 2-3 minutes per side or until golden brown
and crispy. Be sure to monitor the heat; you want
the pancakes to cook evenly, adjust the heat as
necessary.
10. Repeat with the remaining pancakes, adding more
oil as needed.
11. Serve hot as a side dish or appetizer.
-193-
CONCLUSIONS
In conclusion, Chinese cuisine is a diverse and rich culinary tradition that offers
various flavors, ingredients, and techniques. Throughout this book, we have
explored the many different types of meat, fish, and vegetarian recipes that
make up the Chinese culinary canon, as well as some of the classic dishes that
have become beloved by diners worldwide.
One of the most striking things about Chinese cuisine is its emphasis on balance
and harmony, both in terms of the flavors and ingredients used in a dish, as well
as the balance between different types of dishes in a meal. This is reflected in
the use of a wide variety of ingredients, from meats and seafood to vegetables
and grains, and the careful use of seasonings and sauces to bring out the best
in each ingredient.
Another key aspect of Chinese cuisine is its focus on tradition and history. Many
of the dishes we have explored in this book have been passed down through
generations and are steeped in cultural and historical significance. This gives
Chinese cuisine a sense of depth and richness that is hard to find in other
culinary traditions.
In addition to its delicious flavors and rich cultural heritage, Chinese cuisine is
also notable for its adaptability and versatility. Whether you're looking for a
hearty and comforting dish to warm you up on a cold winter's day or a light and
refreshing meal to enjoy on a hot summer's afternoon, there's a Chinese dish
that will fit the bill.
Overall, this book has explored the many facets of Chinese cuisine, from its rich
history and cultural significance to its delicious flavors and versatility. Whether
you are a seasoned Chinese food lover or a newcomer to this culinary tradition, I
hope that this book has provided you with a deeper understanding and
appreciation of this wonderful and diverse cuisine.
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JAPANESE AND

Without the prior written permission of the Publisher, no part of this

This book is copyright protected. It is only to be used for personal

This book is written and published independently. Please keep in mind

Chapter 3: All Time Classic Japanese Recipes 44

Chapter 4: Japanese Desserts 82

Chapter 1: Dumplings 102

Chapter 2: Noodles 112

Chapter 4: Chinese Fish Recipes 140

Chapter 5: Chinese Vegetarian Recipes 156

The use of vegetables in traditional Japanese cooking is another critical feature

In terms of presentation, dishes tend to be presented with great attention to

Preparing traditional Japanese cuisine at home is a great way to bring the

4 SERVINGS 30 MINUTES 450 KCAL MEDIUM

2 SERVINGS 45 MINUTES 500 KCAL EASY

4 SERVINGS 30 MINUTES 300 KCAL EASY

4 SERVINGS 90 MINUTES 500 KCAL MEDIUM

4 SERVINGS 30 MINUTES 500 KCAL MEDIUM

4 SERVINGS 45 MINUTES 600 KCAL MEDIUM

4 SERVINGS 30 MINUTES 300 KCAL EASY

4 SERVINGS 30 MINUTES 300 KCAL EASY

4 SERVINGS 15 MINUTES 200 KCAL EASY

4 SERVINGS 15 MINUTES 250 KCAL EASY

4 SERVINGS 25 MINUTES 250 KCAL MEDIUM

4 SERVINGS 25 MINUTES 175 KCAL EASY

4 SERVINGS 20 MINUTES 250 KCAL EASY

2 SERVINGS 15 MINUTES 600 KCAL MEDIUM

2 SERVINGS 20 MINUTES 200 KCAL EASY

2 SERVINGS 25 MINUTES 320 KCAL EASY

2 SERVINGS 20 MINUTES 200 KCAL EASY

4 SERVINGS 30 MINUTES 150 KCAL EASY

4 SERVINGS 20 MINUTES 100 KCAL EASY

4 SERVINGS 30 MINUTES 150 KCAL EASY

4 SERVINGS 20 MINUTES 200 KCAL EASY

4 SERVINGS 20 MINUTES 250 KCAL EASY

4 SERVINGS 20 MINUTES 350 KCAL EASY

4 boneless skinless chicken 1. Place chicken breasts in a shallow baking dish or

4 SERVINGS 30 MINUTES 420 KCAL EASY

4 SERVINGS 30 MINUTES 300 KCAL MEDIUM

4 SERVINGS 25 MINUTES 155 KCAL EASY

4 SERVINGS 35 MINUTES 350 KCAL MEDIUM

4 SERVINGS 40 MINUTES 300 KCAL MEDIUM

4 SERVINGS 40 MINUTES 400 KCAL MEDIUM

4 SERVINGS 40 MINUTES 300 KCAL EASY

4 SERVINGS 30 MINUTES 300 KCAL EASY

4 SERVINGS 20 MINUTES 100 KCAL EASY

Two tips for making the best miso soup:

4 SERVINGS 30 MINUTES 200 KCAL EASY

4 SERVINGS 30 MINUTES 150 KCAL EASY

4 SERVINGS 20 MINUTES 300 KCAL EASY

4 SERVINGS 45 MINUTES 500 KCAL MEDIUM

4 SERVINGS 20 MINUTES 150 KCAL EASY

4 SERVINGS 30 MINUTES 225 KCAL EASY

4 SERVINGS 15 MINUTES 500 KCAL EASY

4 SERVINGS 20 MINUTES 200 KCAL EASY

4 SERVINGS 15 MINUTES 450 KCAL EASY

6 SERVINGS 20 MINUTES 550 KCAL EASY

1 pound boneless, skinless 1. In a medium bowl, mix together the cornstarch,

4 SERVINGS 20 MINUTES 325 KCAL MEDIUM

4 SERVINGS 30 MINUTES 100 KCAL EASY