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Mini Tomato and Tuna Salad (Serves 2)
Calories: 113kcal
Sodium: 0.4g
Ingredients:
  • 6 mini tomatoes
  • 1/4 Japanese cucumber
  • 1/2 canned tuna (40g)
Seasonings:
Cooking Directions:
  • Cut tomatoes into halves. Cut cucumber into thin slices. Drain the tuna.
  • Mix evenly in a bowl the tomatoes, cucumber, tuna, PURE SELECT MAYONNAISE and grain mustard.
Egg Mayo Sandwich Serves: 2
Calories: 305kcal
Sodium: 1g
Ingredients:
  • 2 eggs
  • 4 slices white sandwich bread
  • 1 Japanese cucumber
Seasonings:
Cooking Directions:
  • Place eggs in saucepan of cold water enough to cover eggs. Bring to boil at mid flame, then simmer for 10 minutes at low flame. Rinse eggs with cold water till cooled and remove shell. Cut egg into cubes of about 7mm.
  • Mix evenly in a bowl chopped egg, PURE SELECT MAYONNAISE, mustard, salt and pepper.
  • Cut cucumber in half, then cut into thin long slices. Add a little salt and leave for 5 minutes. Dry the sliced cucumber.
  • Spread some butter on a slice of bread. Place half the sliced cucumber on the bread and spread half the egg mayonnaise mixture. Top with another slice of bread and press lightly. Cut into 6 equal parts.
  • Repeat step 4 with the other 2 slices of bread.
Steamed Egg Terrine (Serves 4)
Ingredients:
  • 4 salty duck eggs (cooked)
  • 6 eggs
  • 3 century eggs
Seasonings:
  • 1/4 teaspoon salt
  • 4 tablespoons water
  • 1/2 teaspoon HONDASHI
Cooking Directions:
  • Remove the shell from duck eggs and century eggs. Cut into 1/2" cube.
  • Beat the eggs with water and seasoning, then mix with cooked eggs.
  • Brush a cake mold with a little oil, pour mixture into mold, then steam over high heat for 5 minutes, and lower the heat for another 10 minutes. Cool down, de-mold and slice into rectangle about 1/2" thick. Serve cold.
Braised Tofu with Shrimp (Serves 4)
Ingredients:
  • 1/2 lb shrimp
  • 1 oz snow peas
  • 1 package soft tofu
  • 1/2 oz scallion chopped
Seasonings 1:
  • 1/2 teaspoon salt
  • 1/2 teaspoon corn starch
Seasonings 2:
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/2 teaspoon HONDASHI
Seasonings 3:
  • 1 tablespoon corn starch paste
Cooking Directions:
  • Rinse shrimp and pat dry, then marinate with Seasoning 1 for 10 minutes.
  • Cut the tofu into 1/2" cubes, blanch in boiling water for 10 seconds. Drain.
  • Heat 3 tablespoons oil in a wok, stir-fry shrimps, remove after done. Sauté the scallion with remaining oil, add tofu and stir-fry carefully, then mix with Seasoning 2, cover with lid and keep cooking for 2 minutes.
  • Add snow peas and thicken with Seasoning 3. Serve hot.
Pan Fried Oyster Cake (Serves 4)
Ingredients:
  • 1/2 lb baby oyster
  • 3 eggs
  • 1 oz scallion chopped
  • 3 oz green leek chopped
Seasonings:
  • 1/2 teaspoon salt
  • 1 tablespoon rice wine
  • 1/2 teaspoon HONDASHI
  • 3 tablespoons oil
  • 3 tablespoons corn starch
  • 2 tablespoons all purpose flour
Cooking Directions:
  • Wash the oysters with salt, then rinse with water. Drain.
  • Beat the eggs, then mix with scallion, leek, all the seasoning, and oysters.
  • Heat 2 tablespoons oil in a fry-pan, place 2 tablespoons of mixture in the pan to make 2" pancake. Pan-fry both sides till golden brown (recipe can make 8-10 cakes). Serve with sweet chili sauce.
Bean Paste Pot Stew (Serves 4)
Ingredients:
  • 4 oz beef
  • 4 oz shelled surf clams
  • 4 oz radish
  • 4 oz onion
  • 4 cups water
  • 4 tablespoons Korean bean paste
  • 1 tablespoon chopped garlic
  • 1 tablespoon HONDASHI
  • 2 stalks green onion
  • 2 Korean green peppers
  • 8 oz squash
  • 1 package tofu
  • 1 Korean red pepper
Cooking Directions:
  • Soak surf clams in salt water and clean thoroughly.
  • Cut beef, radish, onion, squash, and tofu into bite size pieces.
  • Cut green and red peppers crosswise in 2 inch lengths.
  • In medium size pot, add 4 cups water, beef, radish, bean paste, chopped garlic and HONDASHI . Bring to boil. After boiling hard, add clams.
  • After it boils again, add rest of ingredients and continue boiling until cooked.
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