Japanese Culture in New York - Chopsticks NY

[Ingredients] (Serves 4)
o 12 piece Ajinomoto frozen gyoza dumplings
o Your favorite mixed vegetable salad
o 1/2 pack enoki mushrooms
o 1 cucumber o 1 tomato o 2 tsp ginger
(For dressing)
o 2 tbsp nam pla (fish sauce)
o 1 lime o 1 1/2 tbsp sesame oil
o Sugar to taste

[Directions]
1. Place gyoza dumplings in a non-stick pan. Add 2 oz water (no oil needed)
2. Cover with lid and cook for approximately 5 minutes.
3. Remove lid and cook until bottom is golden brown.
4. Shred cucumber and grate ginger. Cut tomato into 1/2-inch cubes, and cut the stems off of enoki mushrooms and roughly break into pieces.
5. Mix nam pla, squeezed lime juice, sesame oil and sugar well to make dressing.
6. Toss all the vegetables together and arrange gyoza dumplings on top. Pour dressing and serve.

[Ingredients] (Serves 3-4)
o 400-500 g (14-18 oz) tuna
(sashimi quality, block cut)
o Salt to taste
o Pepper to taste
o All purpose flour for dusting
o 2 tbsp butter
o 1 tube (130 g [4.6 oz]) MISOTCHUP
o Baby leaf greens for garnish

[Directions]
1. Season tuna with salt and pepper.
2. Dust tuna with all-purpose flour.
3. Melt butter on heated pan and pan-sear tuna on all sides. Be careful not to brown the butter.
4. Slice the pan-seared tuna.
5. Plate tuna on a garnish of baby leaf greens.
6. Drizzle MISOTCHUP over the tuna.

[Ingredients] (Serves 2)
o 1/2 lb. pork loin
o 1 egg
o 2 tbsp all-purpose flour
o 1/2 cup Kikkoman Panko Bread Crumbs
o Vegetable oil for frying
o Shredded cabbage (served on side)
o Kikkoman Tonkatsu Sauce to taste

[Directions]
1. Cut pork loin into 1/2 inch-thick pieces.
2. Place all-purpose flour, raw egg, and Kikkoman Panko Bread Crumbs in separate dishes for breading
3. Dust pork with flour and dip in egg and then panko.
4. Fill non-stick pan 1 inch deep with vegetable oil.
5. Deep-fry breaded pork at 350°F. Once browned, turn over.
6. Take pork out of pan and place on paper towel to drain oil.
7. Cut into bite-sized pieces and arrange on plate with shredded cabbage on the side.
8. Enjoy with Kikkoman Katsu Sauce

[Ingredients] (Serves 1)
o 1 pack boiled udon noodles
o 1 cup cut cabbage
o 1/2 cup sliced onion
o 1/3 cup shredded carrot
o 1 piece abura-age (fried tofu)
o 1 tsp Kikkoman Oyster Sauce
o 1 tsp Kikkoman Soy Sauce
o Bonito flakes to garnish
o 1 tbsp vegetable oil

[Directions]
1. Cut cabbage into bite-sized pieces, slice onion, and shred carrot.
2. Blanch abura-age and cut it into bite-sized pieces.
3. Warm and loosen udon noodles in boiling water and drain.
4. Place vegetable oil in non-stick pan and sauté cabbage and onion first and then add carrot and abura-age.
5. Once the vegetables are done, add udon and toss.
6. Mix Kikkoman Oyster Sauce and Soy Sauce well.
7. Pour the mixed sauce on udon and stir.
8. Remove from heat, arrange udon on plate, and sprinkle with bonito flakes.

[Ingredients] (Serves 4)
o 6.5 oz short grain rice
o 6 tbsp Mizkan Sushi Vinegar
o 400 g (14 oz) salmon (sashimi grade)
o 4 tbsp mayonnaise
o 1/2 onion (sliced) o 1 avocado
o 2 scallions (use only white part)
o 5-10 sheets nori seaweed
o 6 tbsp soy sauce
o 2 tbsp Mizkan Honteri® Sweet Seasoning

[Directions]
1. To make sushi rice, sprinkle Mizkan Sushi Vinegar over freshly cooked rice and mix well.
2. For one kind of salmon topping, using 1/2 of the salmon, slice into sushi strips and set aside.
3. For the another kind of salmon topping, mix soy sauce and Mizkan Honteri® and use to marinate the remaining 1/2 of sliced salmon for about 30 minutes to 1 hour.
4. Shred scallion.
5. Slice onion and soak in cold water to remove the harshness. Drain the onion and pat dry with paper towel.
6. Pit and peel avocado and thinly slice into about 16 pieces.
7. For one type of hand roll sushi, place nori seaweed on hand, spread sushi rice, put sliced salmon, onion, avocado and mayonnaise to taste, and hand roll it.
8. For the other type, place nori seaweed on hand, spread sushi rice, put sliced marinated salmon, scallions, and hand roll it.