Japanese Recipe

CARROT AND TOFU WITH SESAME DRESSING Ingredients* 1 3"x5" rectangle of usu-age tofu** 1 tbsp. rice vinegar 1 tsp. sugar 1 tsp. sake 1 tsp. reduced-sodium tamari 1/2 tsp. salt 1/2 tbsp. canola oil 3 cups carrots, cut into matchsticks (or use pre-packaged shredded carrots) 1/6 cup toasted and ground white sesame seeds*** 1 tsp. toasted sesame oil

Steps Rinse the tofu with boiling water, then drain and blot out the excess moisture (this will remove excess oil). Slice the tofu into thin strips. Combine the vinegar, sugar, sake, tamari, and salt in a small bow. Stir until the sugar is dissolved. Heat the oil in a large skillet over medium high heat. Add the carrots and tofu and saute until the carrots are crisp-tender, about 3 mintues. Reduce the heat to medium-low and add the sauce mixture. Cook for 2 more minutes, or until tender but not too soft. Turn off the heat, stir in the sesame seeds, and drizzle with toasted sesame oil. ** I use the pre-packaged shredded carrots to save time. Otherwise you can cut your own (2-3 medium carrots). *** You can buy sesame seeds already toasted, but the best flavor is achieved by toasting and grinding right before you use them.

CHICKEN DUMPLINGS Ingredients (for one serving)* 3 oz. ground chicken 2 tsp. flour 2 tsp. cornstarch 1 tsp. beaten egg 1/2 tsp. salt minced scallion (or naganegi if you can get it) pepper 4 strips of nori** (approx. 1.5" x 2.5") Canola oil for frying

Steps Combine the ground chicken, flour, cornstarch, egg, scallion/naganegi, salt, and pepper in a bowl. Knead to combine. Divide the chicken mixture into 4. Shape each dumpling into a half-circle, then wrap a strip of nori along the flat edge of the dumpling. Heat 1 tsp. of oil (more if needed) in a frying pan over medium heat. Add the dumplings and fry on both sides until golden. Reduce heat and continue cooking for an additional 2 minutes, or until done. So simple right? ;) ** You can also wrap half of the dumplings using shiso (also called beefsteak) leaves if you have them. I didn't have any fresh ones on hand, so I used nori for all.