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TOFU SALAD (Serves 2)
    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
    DIRECTIONS
  1. 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.
  2. 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.
  3. 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)
    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)
    DIRECTIONS
  1. 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.
  2. Sprinkle 1tbsp salt on the onions and cucumber. Toss then squeeze out excess water.
  3. 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)
    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)
    DIRECTIONS
  1. In a small pot, bring water with the chicken seasoning to a boil. Add the tofu and heat thoroughly. Let tofu cool in water.
  2. Drain the water from tofu, and toss tofu with all the vegetables and JC Japanese Dressing.
  3. Top with cheese.
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TUNA & MUSHROOM PASTA (Serves 5)
    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
    DIRECTIONS
  1. Boil spaghetti till al dente. Let drain.
  2. Heat olive oil in skillet and add mushrooms. Season with salt and pepper.
  3. In large mixing bowl, toss together the mushrooms, tomatoes, tuna, and spaghetti, with JC Japanese Dressing ORIGINAL.
  4. Transfer 3 to serving plate and sprinkle with cheese and parsley.
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CARROT & PINEAPPLE SALAD (Serves 4)
    DIRECTIONS
  1. Julienne the carrot and toss with the pineapples.
  2. Line plate with lettuce, and place carrot, pineapple on top.
  3. Drizzle with JC Japanese Dressing.
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KIWI SALAD (Serves 4)
    INGREDIENTS
  • 2 Kiwis
  • 1 tbsp Parsley, chopped
  • 3 leaves Lettuce
  • 1 Tomato, sliced
  • ¼ cup JC Japanese Dressing SESAME (or flavours of your choice)
    DIRECTIONS
  1. Slice kiwis into 7-8mm slices.
  2. Line plate with the lettuce leaves, and top with the kiwi slices.
  3. Place tomato slices on top of kiwi, and sprinkle with the parsley.
  4. Drizzle salad with JC Japanese Dressing.
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Compiled under the supervision of YOSHI KOREEDA.

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