RECIPES OF JAPAN

Ingredients

2-3 medium-size

8 ounces

3 tbsp

2 pieces

1

2 tsp

2 cups

1 tbsp

2-3 tsp

2 to 3 dashes

Shititake mushrooms (dried)

Fresh ramen (or 6 ounces dried noodles)

Vegetable oil

Fish cake Tempura

Onion (small to medium-size , chopped)

Minced gingerroot

Green cabbage leaves (coarsely chopped)

Mirin

Soy sauce

Sansho (grounded)

Pepper or black pepper (adjust to taste)

Salt (adjust to taste)

1. Soak mushrooms in a bowl of warm water 30 minutes
2. Squeeze dry and cut off stems
3. Slice mushrooms thinly
4. Bring 3 quarts water to a boil in a large pot and add ramen
5. Cook for 1 to 2 minutes or until tender yet firm to the bite
6. Rinse ramen quickly and drain well
7. Toss with 1 tablespoon of the oil and set aside
8. Cut fish cakes in half, then into thin strips
9. Heat remaining 2 tablespoons oil in a wok or large skillet over medium-high heat
10. Add onion and gingerroot and stir-fry 2 minutes
11. Add cabbage and mushrooms and stir-fry for 3 minutes
12. Add fish strips and sprinkle with mirin
13. Stir-fry 1 minute more
14. Add ramen and toss until hot
15. Season with soy sauce, pepper, onions and salt