Japanese

Salad Soy Recipe

Crunchy Somen Salad

Crunchy Somen Salad

Serving Size: 4
  • 3.5 oz Somen
  • Garlic Salt As needed
  • ¼ Lettuce
  • 6 Asparagus
  • 2 (medium-sized) Tomato
  • Salad Soy As needed
  • Roasted Sesame Seeds Sparingly
Preparation
  1. Break somen into 3 pieces and boil. Take out, put in cold water and strain.
  2. Wash the lettuce in cold water, cut into pieces as you like and strain. Cut the tops off the tomatoes and cut into bite-sized wedges.
  3. Take the hard part of the asparagus off with a peeler, cut the bottoms off and cut into pieces as you like. Put the asparagus in a heat resistant dish and heat in the microwave for 1 minute. Take out and put in cold water and strain.
  4. Heat the oil from 1. to medium heat and fry the somen noodles. Put the fried noodles on a plate with a paper towel on it to soak up the oil. While the noodles are still hot, shake the garlic salt on them.
  5. Arrange on the vegetables and somen on the plate, shake the sesame seeds on top and pour the Salad Soy on top and enjoy.

Baked Cheese Potato

Baked Cheese Potato

Serving Size: 4
  • 2-3 Potatoes
  • 2 strips Bacon
  • 3 Tbsp Frozen corn
  • 2 oz Camembert cheese
  • <A>
  • 1 tsp Dried parsley
  • 1 Tbsp Salad Soy
  • 1 Tbsp Mayonnaise
  • Black pepper sparingly
Preparation
  1. Peel the skin off potatoes and cut in half. Then cut from one end to the other in 5 mm slices. Put potatoes in oven safe ceramic au gratin bowl, cover with saran wrap and microwave for 2-3 min.
  2. Slice bacon in 1cm bits and cut the block of Camembert cheese in fourths.
  3. Mix bacon, frozen corn, ingredients A in a bowl.
  4. Put step 3 in oven safe bowl, place cheese over and heat in 480°F for 5-6 min. or until golden-brown.