Treasure Chest

Japanese Soba Cold Noodle and Men-Tsuyu (multipurpose sauce)  Serve 1 Ingredients: Soba Noodle 1 bundle Green Onion 1 bundle chopped Nori 1 piece Men-Tsuyu (multipurpose sauce) for cold noodle or tempura Ingredients: 2:2:1 Soy Sauce: Mirin: Sake 1/2 cup Soy Sauce 1/2 cup Mirin 1/4 cup Sake Handful of Bonito Method to Make Ten-Tsuyu: Mix all ingredients together in a small pot. Bring it to a boil and turn off the heat. Cover the pot and let it cool completely before draining the bonito. Ready to use or store in a container up to a week. Before serving with cold noodle, mix 1 part men-Tsuyu with 2 part water. Method to make Cold Noodle: Follow the soba noodle package instruction to cook 1 bundle of soba. Prepare diluted Men-Tsuyu for dipping use. Add chopped green onion in the dipping sauce. Add shredded nori on top of cold soba. Ready to serve.

Suggested Seasoning Order: 1 Wine Miriam   2 さ sa Sugar 3 し shi Salt   4 す su Vinegar   5 せ se Soy Sauce   6 そ so Miso

Teriyaki Chicken 照燒雞 照り焼きチキン Ingredients: Chicken Seasoning Basic Ratio 1:1:1: Skin On Boneless Chicken Tight 4 pieces Soy Paste 5Tsp Sake 5Tsp Mirin 5Tsp Additional: Ginger 2 pieces Adjust Teriyaki Sauce as needed: Soy Sauce 1Tsp Oyster Sauce 1Tsp Honey 1tsp Rice Green Onion 1 spring diced Method: Cook rice and steam vegetable Clean chicken and butterfly it to have a more even thickness Use the tip of the knife to loosen the chicken meat side Mix all the seasoning (Soy Paste 5Tsp, Sake 5Tsp, Mirin 5Tsp, and grated ginger) together Put the chicken tight in seasoning and marinate for 10 minutes Preheat a medium frying pan over medium heat without oil Add the chicken tight skin side down to pan-fried for approximately 2 minutes (Note: Watch the cooking closely as the chicken skin may burn quickly and easily) Keep the leftover seasoning and set it aside Turn the heat down to low and cook the other side of the chicken tight with the lid on for 3

Cleans Cold Konnayku  蒟蒻 Lunch Bowl Serve 1 Ingredients: Yam Thread ( Konnayku ) 1 pack Strips of Meat e.g Leftover Chicken, Steak cut into small bite size strips Cucumber and or Cherry Tomatoes Few Slices Green Onion Diced Some Dressing: Grated Ginger 1/4 tsp Cooking Wine 1/2 Tsp Soy Paste 1/2 Tsp Salt Tiny Dash Peanut Butter 1 Tsp Soy Sauce 1 tsp White Vinegar 1 Tsp Sugar 1/2 Tsp Sesame Oil 1/4 tsp Finely Chopped Garlic 1/2 tsp Toasted Sesame Seed 1 tsp (Optional) Methods: Open the Yam Thread package and rinse it 2-3 times and drain Bring a small pot of water to a boil and added the Yam Thread bundles in Turn the heat off to medium and let it blanch for 1 minutes Remove and rinse the bundles in cold water, drain and set it into the refrigerator Mix the seasoning well in a serving bowl and set aside Cut the meat into bite size strips and mix well with 1-2 spoonful of seasoning Plating: Take the cold bundle

Men-Tsuyu (Multipurpose sauce) with cold noodles or tempura Serve:  One use with One bundle of buckwheat noodle (Zaru Soba) To Serve: 1 part Men-Tsuyu and 2 parts Water Ingredients: Ratio:  Soy Sauce 2x Mirin 2x Sake 1x Soy Sauce 4tsp Mirin 4tsp Sake 2 tsp Dried Bonito Flakes Handful or 1 package Methods: Mix all ingredients together Bring it to a boil Turn off and remove from heat Cover with lid to cool entirely Once cooled, drained and discard the bonito flakes To serve, use 1 part sauce and add 2 parts water Prepare diced green onion and wasabi on the side to be added to the sauce Serve with cold noodles Note:  Leftover sauce can be stored in a glass container up to 2 weeks.