TOFU SALAD (Serves 2)
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INGREDIENTS
- 2 blocks Tofu
- 1tsp Chicken Bouillon Powder
- 1 slice Ham
- 2 Eggs, beaten
- 1/3 of one English Cucumber
- 1/3 cup JC Japanese Dressing (flavour of your choice)
- 1tbsp Oil
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DIRECTIONS
- Slice tofu into 2cm cubes. In a small pot, boil 1l of water with chicken bouillon powder, and add the tofu. Heat the tofu thoroughly, then let cool in the water.
- In a frying pan, heat the oil, and fry the eggs a little at a time to make thin layers (like crepes). Cool, and julienne the eggs.
- Julienne the cucumber and the ham. Line plate with tofu and top with the julienne eggs, ham and cucumber. Top with JC Japanese Dressing.
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CHICKEN SALAD (Serves 2)
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INGREDIENTS
- 1 Large Chicken Breast
- ½ cup Onions, sliced
- 1cup English Cucumber, sliced
- 1tbsp Salt
- Pinch Black Pepper
- 1/3 cup JC Japanese Dressing SESAME (or flavour of your choice)
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DIRECTIONS
- Place chicken breasts in a microwaveable dish, sprinkle with salt and black pepper. Cover and microwave on high for about 4 minutes. Let cool then, cut into thin slices.
- Sprinkle 1tbsp salt on the onions and cucumber. Toss then squeeze out excess water.
- In a salad bowl, toss the chicken, onions and cucumber with JC Japanese Dressing.
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TOFU SALAD WITH FETA CHEESE (Serves 4)
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INGREDIENTS
- 2 blocks Tofu, cut in 2cm cubes
- 1tsp Chicken seasoning, or
- 1 cube Chicken bouillon
- 1 cup Water
- 1¼ cup Tomatoes, chopped
- 1 cup Cucumber, sliced
- ½ cup Onions, chopped
- ½ cup Feta Cheese
- 1 cup JC Japanese Dressing (flavour of your choice)
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DIRECTIONS
- In a small pot, bring water with the chicken seasoning to a boil. Add the tofu and heat thoroughly. Let tofu cool in water.
- Drain the water from tofu, and toss tofu with all the vegetables and JC Japanese Dressing.
- Top with cheese.
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TUNA & MUSHROOM PASTA (Serves 5)
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INGREDIENTS
- 300g Spaghetti
- 1 can Tuna, flaked
- 100g Mushrooms, sliced
- 3 Medium Tomatoes, diced
- ¼ cup Mozzarella cheese
- ½ cup JC Japanese Dressing ORIGINAL
- 2tsp Parsley, minced
- 1tsp Olive oil or Vegetable oil
- Pinch Salt and Pepper
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DIRECTIONS
- Boil spaghetti till al dente. Let drain.
- Heat olive oil in skillet and add mushrooms. Season with salt and pepper.
- In large mixing bowl, toss together the mushrooms, tomatoes, tuna, and spaghetti, with JC Japanese Dressing ORIGINAL.
- Transfer 3 to serving plate and sprinkle with cheese and parsley.
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CARROT & PINEAPPLE SALAD (Serves 4)
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INGRÉDIENTS
- 1 Carrot
- 1 Pineapples, sliced
- 3 leaves Lettuce
- ¼ cup JC Japanese Dressing GINGER (or flavours of your choice)
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DIRECTIONS
- Julienne the carrot and toss with the pineapples.
- Line plate with lettuce, and place carrot, pineapple on top.
- Drizzle with JC Japanese Dressing.
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KIWI SALAD (Serves 4)
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INGREDIENTS
- 2 Kiwis
- 1 tbsp Parsley, chopped
- 3 leaves Lettuce
- 1 Tomato, sliced
- ¼ cup JC Japanese Dressing SESAME (or flavours of your choice)
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DIRECTIONS
- Slice kiwis into 7-8mm slices.
- Line plate with the lettuce leaves, and top with the kiwi slices.
- Place tomato slices on top of kiwi, and sprinkle with the parsley.
- Drizzle salad with JC Japanese Dressing.
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Compiled under the supervision of YOSHI KOREEDA.