“Even if only once a week, try making some Japanese food! It’s part of the cultural experience.” Renata Janney (Fukushima) 2nd year
Yasai-Itame (Vegetable Stir-Fry) Sterling Diesel, Nagasaki Another pocket recipe for getting your greens. Learn to stir-fry and you can make just about anything. Ingredients (serves 2+) • 1 tablespoon olive oil • 2 tablespoons soy sauce (or other desired sauce) • 1 tablespoon cooking sake • 4 cloves garlic, minced (chopped very finely)
garlic is fragrant, add the tofu (or meat if using). Stir until it’s almost fully cooked. 3. Add all of your vegetables and cooking sake at once. Stir constantly until they begin to wilt. 4. Add soy sauce and any spices you’d like, then remove from heat. Chicken, Cashew, and Soba Stir-fry Alexandra Brueckner, Aomori A no-fail fry-pan recipe for meat, veggies, and carbs, all in one. Start with boiling the water, then go from there. Ingredients (serves 4) • 1 head of broccoli, chopped into florets • 2-3 carrots, diced
• 1 tablespoon ginger, minced
• 200 g of soba noodles
• 10 basil leaves
• 3 cloves garlic, minced
• 100g package of fried tofu triangles cut into bitesized pieces
• 1 tablespoon grated ginger
• Desired vegetables (cabbage, carrots, etc.)
• 1 tablespoon olive oil
• 2 skinless chicken breasts, diced • 1 teaspoon sesame oil • 1 tablespoon soy sauce • ½ cup vegetable broth • 1 cup toasted cashews Process 1. Bring a large pot of water to boil. Add in vegetables and noodles. Boil 3-5 minutes, until the vegetables are crisp. Drain and set aside. 2. Heat a large skillet over medium-high heat. Add in olive oil, ginger, and garlic. Stir for 1-2 minutes, until the garlic is starting to turn golden. 3. Add in chicken, sesame oil, and soy sauce. Stirfry until cooked through, about five minutes. 4. Stir in vegetables, noodles, broth and cashews. Heat through and enjoy!
“Go local and go nuts!!” Benoit Forgues (Saga) ex-JET
Process 1. Cut up vegetables so they’re ready to throw into the pan. Cabbage slices should be about 5×5 cm squares. Slice the other vegetables into strips about 1cm thick. Basil leaves can be left as they are. Rinse beansprouts, if using, carefully so as to not break them. Set vegetables aside. 2. Turn your stove to medium heat. Put the oil, garlic, and ginger into your wok. When the SEPTEMBER 2014
LIFESTYLE
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