Oriental

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Tofu     How to Make Tofu
6 Tofu Recipes
Cook Tofu Like a BOSS
"Chicken" Tofu
Fried Tofu With Spicy Teriyaki Glaze
Crispy Sesame Tofu
Marinated Tofu
Crispy Sweet and Sour Tofu
Tofu Bacon

Stir Fry Any Vegetable - Three Basic Flavors
Asian Lettuce Wraps

Vegan Curry

3 Noodle Dishes
6 Chinese Take-Out Inspired Dinners
Pad Thai Recipe      Vegan Pad Thai
Tempura
Chinese Fried Rice    Perfect Rice   Benihana's Fried Rice
Egg Foo Young    Egg Foo Young
Chinese Dumplings   Vegan Mushroom Dumplings    Vegan Dumplings   Veggie Potstickers
Dipping Sauce - for Pot Sticker    Korean Dipping Sauce    Soy Dipping Sauce
Nuoc Mam Vietnamese Dipping Sauce

Vegetable Egg Drop Soup
Hot and Sour Soup
Wonton Soup     Vegan Wonton Soup
Benihana Onion Soup

Thai Iced Tea

Benihana dipping sauces - Ginger sauce & Mustard sauce
Yum Yum Sauce
Ginger Dressing
Japanese Salad Dressing

Recipe Sites
http://www.japanfoodaddict.com/
http://www.bento.com/tf-recp.html
Cooking Rice
http://www.justhungry.com/2003/11/japanese_basics_1.html
Tempura
http://www.bento.com/trt-tempura.html

Okonomiyaki
1 C chopped cooked chicken, 1 1/2 C thinly sliced napa cabbage, 1/4 C shredded carrots, 3 green onions chopped,
12 fresh green beans cut into 1/2 inch pieces, 1 small green bell pepper cut into thin strips, 1 small zucchini cut into thin strips
3 eggs lightly beaten, 3/4 C flour, 3/4 C chicken stock, 2 t soy sauce, 1 t vegetable oil, 1/4 t toasted sesame oil
Mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

Ginger Pork
1 T grated fresh ginger root, 2 T soy sauce, 2 T sake, 2 T mirin, 1 pound thinly sliced pork loin, 3 T vegetable oil
Mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour.
Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture.

Zucchini and Onion
2 T vegetable oil, 1 medium onion thinly sliced, 2 medium zucchinis cut into thin strips,
2 T teriyaki sauce, 1 T soy sauce, 1 T sesame seeds, pepper
Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes. Add zucchini, and cook, stirring, about 1 minute.
Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes.

Miso Soup
2 t dashi granules, 4 C water, 3 T miso paste, 8 oz silken tofu diced, 2 green onions sliced diagonally into 1/2 inch pieces
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier."

Miso with Shiitake Mushrooms
4 C vegetable broth, 4 shiitake mushrooms thinly sliced, 1/4 C miso paste, 4 t soy sauce,
1/3 C diced firm tofu, 2 green onions thinly sliced
Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.

Soba Noodle Soup
8 oz shrimp, 8 oz soba noodles, 2 C chicken stock, 1/4 C soy sauce, 1/4 C mirin, 2 t sugar,
1/2 t instant dashi stock, 2 scallions sliced
cook soba in boiling water for 4-5 minutes until done. Meanwhile heat stock, soy, mirin, sugar, dashi to boil in a saucepan.
Add shrimp, cook for 2 minutes until cooked through.
Drain soba, divide between 2 bowls pour shrimp and soup over noodles, top with scallions, serve.