Japanese Cookbook

Ingredients
4 bunches watercress, about 300g
3 tablespoons tahini paste
2 tablespoons white miso
1 tablespoon soy sauce

Ingredients
5 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 red chile, seeded and chopped
1 garlic clove, finely chopped
1 teaspoon clear honey

Ingredients
2 tablespoons soy sauce
1 inch gingerroot, peeled and shredded
1 lime, 1/2 juiced, 1/2 cut into wedges
250 g firm tofu, drained
2 sheets medium egg noodles
1 teaspoon vegetable oil
1/2 cucumber, peeled into ribbon
1 tablespoon toasted peanuts, crushed

Ingredients
1/2 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons mirin
2 tablespoons water

Ingredients
2 tablespoons light soy sauce (usukuchi shoyu)
2 tablespoons sake
2 tablespoons mirin
2 tablespoons light miso
2 green onions, crushed and slivered
1 teaspoon minced gingerroot
1 garlic clove, minced
8 boneless chicken thighs, skin intact
1 tablespoon five-spice powder
toasted sesame seeds

Ingredients
2 tablespoons coarse-ground black pepper
2 (1/2 lb) beef steak, about 1 pound (rib roast or rib eye roast)
1 tablespoon olive oil
1 garlic clove, minced
1 1/2 tablespoons sugar
4 tablespoons mirin
2 2/3 tablespoons soy sauce
3 leaves buckwheat groats (to garnish, or cress leaves)

Ingredients
1 banana
6-8 wonton wrappers
1/2 teaspoon sugar
3/4 cup oil
Garnish
caramel sauce
chocolate syrup
whipped cream

Ingredients
1/4 cup cocoa powder
1 cup all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 egg yolk (save the egg white for the mousse)
1 1/4 cups buttermilk
1/4 cup vegetable oil
1/4 teaspoon baking powder
For the Orange Mousse
1/2 cup frozen orange juice concentrate
3 egg whites
7/8 cup sugar
1 pint heavy cream

Ingredients
For the Tempura batter
1 egg
2 cups tempura flour
2 cups water
ice cubes
For the vegetables
1 piece bok choy
1 large carrot
1 medium zucchini
1 quart canola oil
For the Tofu chili dipping sauce
1/2 lb soft tofu
1/2 tablespoon sambal oelek
1 egg yolk
salt and pepper

Ingredients
1 1/4 lbs mahi mahi fillets
3 fennel bulbs
2 garlic cloves, finely chopped
1 inch gingerroot, finely chopped
1 cup white wine
1 tablespoon olive oil
For the Spicy Orange Glaze
1 cup sugar
1 cup orange juice
1 Thai chile, deseeded
2 inches gingerroot, roughly chopped
1/2 garlic clove, crushed
1 stalk lemongrass, crushed and cut