Light-Colored Vegetables & Seaweed
#385-728
⭐LIGHT COLORED VEGETABLES
LETTUCE
CABBAGE
#409 Cabbage Soup
#419 Seasoned Cabbage Rolls
#429 Cabbage and Tomato Soup
NAPA CABBAGE/HAKUSAI
CELERY
GREEN ONION
CUCUMBER
#487 Marinated Chinese-flavored Cucumbers
#479 Pickled Cucumber Salad
CAULIFLOWER
#497 Bright Cauliflower Salad
#498 Cauliflower and Konbu
#500 Cauliflower Salad
#501 Cauliflower and Tomato in White Sauce
#502 Konbu Cauliflower Pickles
#503 Cauliflower Stem Pickles
#504 Cauliflower in Scallop Sauce
EGGPLANT
#534 Weiner, Ginger, and Eggplant
#542 Sauteed Eggplant Dressed in Green Vinegar
#542 Sauteed Eggplant dressed in Green Vinegar
My notes: A delightful side salad. Sprinkle with salt.
2 Asian eggplants
2 tomatoes
2 cucumbers (small and narrow are best)
2T salad oil
Pinch of salt
2T ponzu sauce
Remove the eggplant stem and cut into thick diagonal slices.
Remove the stems and seeds from the tomato and cut into 1.5cm squares.
Grate the cucumber and gently press out the excess water.
Heat the oil in a frying pan and saute the eggplant slices until they are brown on both sides. Sprinkle it with salt and set aside to cool.
Top the eggplant and tomatoes with the grated cucumber and top with ponzu sauce.
#548 Chilled Eggplant
SPROUTS, ALFALFA
#555 Bean Sprout Curry Salad
#560 Bean Sprouts and Ham Sizzle
#561 Fried Bean Sprout Wontons
#563 Chinese-flavored Bean Sprout and Pepper Salad
#567 Alfalfa Tomato Salad
GREEN BEANS, SILK PODS, SUGAR PEAS
#569 Stir-fried Garlic and Snow Peas
# 573 Green Bean Salad with Sesame Miso Dressing
# 576 Green Beans with Fish Shavings
# 579 Green Peas in Syrup
#579 Green Peas in Syrup
My notes: I liked it. My kids didn’t.
1.5 cups frozen green peas
A
1 cup water
6T sugar
Salt
Salt to taste
In a small pot, put water from A, sugar, and salt and heat over medium until dissolved. Set aside.
Put frozen peas into a pot of salted boiling water. Bring back to a boil and boil no more than two minutes. Drain immediately.
While peas are still hot, pour in syrup from step 1. Allow to cool and for flavors to absorb. If you are using fresh peas, boil them until they are soft and then follow the same instructions.
# 583 Shrimp and Broad Beans
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⭐POTATOES/ROOT VEGETABLES
RUSSET / JAGA IMO
#585 Niku Jaga (Meat and Potatoes)
#585 Niku Jaga (lit. Meat and Potatoes)
My Notes: Meat and potatoes does not mean the same thing in the USA and Japan. This is a sweet and savory, wonderful dish.
2 russet potatoes
½ round onion
200g rice noodles
200g thinly sliced beef (I used ground beef)
2 T sesame oil
A
2 cups dashi broth
2 T sake (or chicken broth or Mirin)
3 T sugar
3 T soy sauce
1 T Mirin
Peel potatoes and cut into quarters. Submerge in water.
Cut onion into wedges.
Prepare noodles, drain, and cut into desired length. Set aside.
Heat sesame oil in a pot and brown meat. Drain potatoes and add to meat pot.
Add A ingredients to the pot. Add onions to the pot.
Cook all ingredients over medium heat for about 10 minutes.
Add extra soy sauce and Mirin to the pot as needed. Cook another five minutes. Serve over noodles.
#586 Potato Croquettes
#589 Potato and White Fish Pot-au-feu
#589 Potato and White Fish Pot-au-feu
My notes: Pot-au-feu is French for “pot on fire”. It’s a traditional beef stew. I love a soup that has texture but is simple and comforting. I give this dish 4 stars for adults, but 3 stars for kids. I can’t imagine anything better on a cold winter’s day. Don’t overcook the veggies or their individuality will be compromised and it won’t look as pretty.
4 russet potatoes
1 round onion
1 carrot
4 filets white fish
A
5 cups water
3 cubes soup stock
Salt and pepper
1 T salad oil
Green onion for garnish
Peel and cut potatoes in half. Submerge in water. Cut onion into 8 wedges. Cut carrots into 4-5cm long quarters. Chamfer the sharp edge.
In a large pot, add potatoes, onions, carrots, and cook on medium heat until slightly softened, but firm.
Sprinkle fish with salt and pepper and saute in a frying pan until browned on both sides.
Add the fish to the pot and cook gently until heated through and veggies are tender. 5-6 minutes.
Top with sliced green onions.
#595 Cheesy Potato Bake
# 596 Chinese Fried Potatoes
#597 Weiner Potato Salad
# 604 Potato & Pepper Stir-fry
# 605 Potato Okonomiyaki
#605 Potato Okonomiyaki
My notes: I was fresh out of octopus the day I made this dish. In fact, I made this dish twice, and I was out of octopus both days. So, I left it out and made it anyway. It tasted kind of like hashbrowns. I tried it with mayonnaise, Sriracha sauce, ketchup, sour cream, a variety of seasoning salts, and the only thing that was any good was a little bit of ketchup and extra salt. I added some bacon bits, but they weren’t that great. I probably wouldn’t make it again unless I really wanted fresh hashbrowns. Don’t put it too thick in the pan, or the middle will be really soggy!
4 russet potatoes
200g cabbage
1 green onion
150 g cooked octopus (tako)
2 eggs
A
4T flour
½ t salt
Dash of pepper
Katsuobushi (fish flakes)
Oil
Soy sauce
Peel potatoes and submerge in water.
Thinly slice the cabbage. Chop the green onion and thinly slice the octopus.
In a large bowl, slightly beat the eggs, add A ingredients, and the grated potatoes. Grate the potatoes separately and remove as much liquid as possible before adding. Add the cabbage, onion, octopus and 5 g of fish flakes. Mix all together.
Oil a small frying pan, heat up, and fry on medium heat about half of the mixture at a time. When it begins to brown, flip it (if needed) and cook another 5 minutes. Top with soy sauce and more fish flakes. Cook the rest the same way.
SATSUMA IMO
SATO IMO
#611 Small Taro and Shrimp
#617 Dutch-fried Little Taro with Daikon
#618 Sweet Sesame Taro
CARROT
#641 Sauteed Carrot and Daikon
#641 Sauteed Carrot and Daikon
My notes: A good winter comfort food. I didn’t have any chirimenjyako or little salted dried fishies, so I added a little dashi powder to the cooking liquid and then sprinkled with a dash of kosher salt. I think crushed up Korean fried nori seaweed sheets would be good too.
Big carrots
Big daikon radish - 5 cm (300 grams)
Daikon greens, if available, or spinach
2T chirimenjyako (tiny dried fish)
1T oil
A
1.5 T soy sauce
1T sake
2T water
Peel the carrots and daikon radish and cut into thin, wide matchsticks. Boil the daikon greens and cut into small pieces. Set aside.
Heat a frying pan and add the fish. Cook until crispy and then add oil and add carrots and daikon.
Add the A ingredients to the pan. Mix and continue cooking 2-3 minutes.
DAIKON RADISH
#649 Simmered Daikon Radish & Satsuma Age
#649 Simmered Daikon and Satsuma Age
My notes: The recipe calls for satsuma-age, which I thought was a type of deep-fried tofu, but I was wrong, and it is a type of fried fish cake. I made it with tofu and it was delicious. I’m sure the fish cake version is good too.
500 g daikon radish
Daikon radish greens
1 piece Satsuma-age (fish cake) or deep-fried tofu
1 T oil
1.5 c. dashi broth (prepared)
Sake or chicken bouillon
Sugar
1 T mirin
1 ¼ T soy sauce divided
Peel and cut daikon into bite size pieces. Cut greens into 3-4 cm pieces.
In a small pot, boil the “age” to remove some of the oil and cut into 1 cm pieces strips.
Heat the oil in a frying pan and stir-fry the daikon until lightly browned. Add the “age” and continue to cook. Add the dashi, sake, sugar, mirin, and 1 T soy sauce. Simmer for 10 minutes.
Once the daikon is heated through, simmer another 5 minutes. Add the greens at the end. Serve hot.
#650 Grilled Chicken and Daikon Radish with Greens Stir-Fry
#652 Grilled Chicken Carrot and Daikon Radish Salad
#653 Marinated Daikon Salad
#653 Marinated Daikon Salad
My notes: Double the amount of Ponzu sauce. I let mine sit for a day to absorb the flavors.
Daikon radish
5cm carrot
4 cabbage leaves
2 t. konbu tea (I used a 2” square of dried konbu seaweed)
3 T. ponzu sauce (I made my own)
Peel the daikon and slice it into thin strips.
Peel and slice the carrot the same way.
Slice the cabbage into 1.5cm strips.
In a bowl, mix daikon, carrot, cabbage and tea and ponzu. Let sit for 30 minutes.
Remove veggies from sauce and serve.
#655 Daikon & Beef Noodle Bowl
TURNIP
#659 Turnips and Ground Pork Bowl
#660 Turnip and Bacon Mayo Sizzle
#661 Turnips & Fried Tofu Pot
#663 Steamed Chicken and Turnips
BAMBOO SHOOTS, LOTUS ROOT, BURDOCK ROOT
ROUND ONIONS
KONNYAKU , SHIRATAKI
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⭐MUSHROOMS, LEGUMES
SHIITAKE
#
KINOKO
GREEN PEAS, SOY BEANS, BROAD BEANS
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