Association of Foreign Wives of Japanese

Supporting Women since 1969


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3 Simple Recipes from The AFWJ Kitchen

16 Jun 2021 6:14 PM | Anonymous member (Administrator)

Rainy season is here and appetites and energy are low. AFWJ to the rescue with 3 simple recipes from The AFWJ Kitchen, our very own cookbook. 

Recipe 1:

Simple Bok Choy Salad

Vegetables:

  • 4 baby bok choy 
  • 1 carrot
  • 2 stalks of celery
  • 1 red pepper
Dressing:
  • 2.5 tbsp extra virgin olive oil
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tsp soy sauce
  • 1 tsp agave syrup or honey

Extras:

  • Salt and Pepper
  • Sesame seeds
  1. Cut and combine veggies in a large bowl 
  2. Whisk together dressing ingredients and pour over veggies 
  3. Toss well
  4. Add salt and pepper to taste and desired amount of sesame seeds

Recipe 2:

Pineapple Fried Rice

  • 3 cups cooked rice
  • 2 tbsp oil
  • 2.5 tbsp soy sauce
  • ½ tsp pepper
  • 2 cloves garlic
  • ½ tbsp grated ginger

Vegetables:

  • 1 small round onion cut into small pieces
  • 3 small green onions chopped (divided white and green sections)
  • ¼ cup peas 
  • ¼ big red bell pepper chopped
  • ¼ big green pepper chopped
  • 1 carrot diced 
  • 1 ¼ cups pineapple cut into small chunks

*Have all ingredients cut and ready to go before you start cooking*

  1. Heat oil and then add ginger and garlic, saute over medium heat for 2 minutes
  2. Turn up heat and round onion and the white part of the green onions, saute for 2 minutes
  3. Add other veggies (except for the green parts of the green onion), saute for 1 to 2 minutes
  4. Add pineapple, cook for 1 minute
  5. Add rice, soy sauce, salt and pepper, lower heat and cook for 2 minutes
  6. Garnish with the remaining green onion 

Recipe 3:

Japanese Mustard Spinach and Thick Deep-Fried Tofu Namul
  • 1 bunch of Komatsuna (approx 300g)
  • 1 sheet of atsuage (220g)
Seasoning:
  • 2 tbsp white sesame seeds
  • 1 tbsp of sesame oil
  • 1 tbsp soy sauce
  • 1 tsp mirin
  • Salt to taste
  • Optional: Dried red pepper/chili flakes to taste
  1. blanch komatsuna
  2. blanch atsuage and cut into 1 cm wide strips
  3. combine seasoning ingredients 
  4. mix seasoning with komatsuna and atsuage

We hope you enjoy this teeny sample of recipes from The AFWJ Kitchen! Members can find a link to the cookbook on the AFWJ in Action page of the website. Stay safe and dry and eat well during this season!

~S.Suzuyama




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