Recipes

 
Ingredients

2cups  Okara
1/3  Burdock 
Half or 1/3  Carrot 
3 slices  Dry shiitake 
5 slices  Lotus root 
2 slices  Fried tofu
Half  Konnyaku

2 Tbs  Soy sauce (white Dashi)
2 Tbs  Menmi
1 Tbs  Maple syrup
2 Tbs  Mirin
1 Tbs  Tuyu
 

Okara

Instructions
  1. Rehydrate dry shiitake mushroom with water.

  2. Cut all vegetables into small pieces (like corn)

  3. Fry Tofu OKARA in a frying pan and put aside.

  4. Mix vegetables tofu OKARA together and fry until soft

  5. add seasoning and mix
     

 
Ingredients

2cups  Okara
1/3  Burdock 
Half or 1/3  Carrot 
3 slices  Dry shiitake 
5 slices  Lotus root 
2 slices  Fried tofu
Half  Konnyaku

2 Tbs  Soy sauce (white Dashi)
2 Tbs  Menmi
1 Tbs  Maple syrup
2 Tbs  Mirin
1 Tbs  Tuyu
 

Korean Pancakes

Instructions
  1. Rehydrate dry shiitake mushroom with water.

  2. Cut all vegetables into small pieces (like corn)

  3. Fry Tofu OKARA in a frying pan and put aside.

  4. Mix vegetables tofu OKARA together and fry until soft

  5. add seasoning and mix
     

Miso Sauce
  1. 1 Tbs Korean Miso

  2. 1 Tbs Mayo or soymilk

  3. 1 Tbs Korean cooking sugar

  4. Green onion

 

Mix Altogether

Korean Dip
Japanese Vinegar Sauce
  1. 100 cc soy sauce

  2. 1 Tbs Garlic  

  3. half green onion

  4. 1 Tbs sugar

  5. 1 Tbs Korean cooking sugar

  6. 1/4 Cup water (with 1/4 cup soy sauce)

  7. Sesame oil (drizxzle)

  8. Sesame seeds (few pinches)

  9. 1 Tsp Red chili pepper

 

Mix altogether

  1. 1 Tbs Ponzu

  2. 1 Tsp sugar

  3. Ra-yu

  4. Green onion

Mix Altogether

Ingredients

1 cup MOCHIKO 
½ cup Sugar
1 cup Water
20-25 g Mochi for one ball
1 Package Prepared red beans
Starch

Mochi Balls

Instructions
  1. Mix mochiko, sugar and water together in a bowl.

  2. Heat in a microwave for 3 minutes. 

  3. Flip in bowl and warm up again in the microwave for another 3 minutes.

  4. Sprinkle starch on cutting board and put mochiko mix on board.

  5. Break up in hard-sized pieces.

  6. Flatten in hand add red beans in centre.

  7. Roll into a ball leave until the ball becomes translucent

 
 
Ingredients

Round rice paper wrappers
Carrot
Lettuce leaves
Beets
Cucumber
Vegetarian ham

(Any colourful vegetables such as red, green, yellow, orange peppers, etc.)

Raw Spring Roll Salad

Instructions
  1. Thinly slice (julienne) all vegetables (approx. 2-3 inches in length)

  2. Soften the rice paper:

    • Fill large bowl with warm water

    • Dip one rice paper into warm water until it starts getting soft

  3. Lay softened rice paper on cutting board

  4. First, put lettuce leaf on the rice paper then add other vegetables on top of the lettuce

  5. Spread a bit of water around the edges of the rice paper to moisten

  6. Wrap by starting to roll from the edge, folding the edges and finish rolling.

Wrap Sauce

About 700 cc

Half carrot
Half onion
30 g sesame seeds
A clove of garlic
130 cc soy sauce
250 cc~350 cc oil
30 g~50 g Sugar
100 cc Vinegar

Coarsly chop all the dressing ingredients and add into a blender and blend until smooth and pour into a dressing bowl

 
Ingredients

1- package dinner roast or other meat substitute
1-head lettuce, separated, washed and dried
1- chopped bunch of cilantro 
1-shredded carrots
1-cucumber, cut in thin strips
1-sweet onion, cut in thin strips (optional)
Crushed peanuts (optional)

Filipino Lettuce Wrap

Instructions
  1. Prepare all vegetables and set aside.

  2. Chop dinner roast.

  3.  Heat oil in a pan and stir fry dinner roast.

  4. Add prepared vegetables, stir fried dinner roast and crushed peanuts (optional) into a lettuce leaf.

  5. Wrap lettuce leaf and serve with dipping sauce

Wrap Sauce
  1. 2 cups sweet chili sauce

  2. 1- lemon juice

 

Mix Altogether

Ingredients

3 cups cooked tapioca (according to package)
1 can mango pulp
1 can coconut milk
1 can soya milk
1 cup sugar 
3 mango diced
2 cups diced strawberries 
1 pint blueberries

Mango Tapioca Dessert

Instructions
  1. Cook tapioca and rinse. Keep pearls in a bowl of water and soak overnight.

  2. Drain tapioca and mix all ingredients together in a large bowl.

  3. Chill in refrigerator for 1 hour.

  4. Scoop into bowls/cups and serve

 
Ingredients

3- minced garlic heads
2- onions
1- bunch minced green onion
1-pack medium firm tofu
6-hard boiled eggs (Optional)
1-sachet of annato
2-sachet mama cita palabok mix (dissolved in 1 and ½ cup water)
1-can cream of mushroom 
1- package rice noodles (bihon)

Palabok

Prepare Toppings
  1. Mince 1 garlic head and 1 onion and set aside for toppings. 

  2. Heat oil in a pan and fry the minced garlic and onion. Set aside for toppings.

  3. Chop green onions into small pieces and set aside for toppings.

  4. Boil eggs. Peel and chop eggs into small pieces and set aside for toppings.

Prepare Sauce & Noodles
  1. Soak the noodles in water for 15 minutes. Drain water and set aside.

  2. Dissolve mama cita palabok with 1 and ½ cup water.

  3. Mince the rest of the garlic head and onion.

  4. Heat cooking oil in a large pan and saute garlic and onion in a pan with oil.

  5. While stirring, add annatto powder in the pan.

  6. While stirring, add cream of mushroom in the pan.

  7. While stirring, add water/Mama Cita Palabok mix in the pan.

  8. Bring sauce to a boil.

  9. Add salt and pepper to taste.

  10. Take pan off the heat.

  11. Boil water in a pot.

  12. Take soaked noodles and submerge in boiling water for a few minutes until cooked.  Strain noodles.

  13. Add noodles to the pan with the sauce and mix together.

  14. Mix in the toppings and serve.

 
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