Menu by Judy Lauper
Meets at Marjorie's and begins at 6:30 p.m. Email if you would like to attend. Attendees will be sent directions. Special thanks to Noriko Byrd and Marjorie Singler for their help on the menu/recipes.

Assignments: Singler: Sushi, Plum Wine, Rice, Sake.
Krane: Green Beans, Cabbage, Edamame.
Murray: Japanese Ginger Pork.
Lauper: Seared Salmon Udon Soup, Dessert.
Jahleh: Cucumber Salad.

Appetizer: Sushi


Edamame are green soybeans. Salt-boiled edamame in pods are eaten by squeezing beans out of pods with fingers. It's a great appetizer to serve with beer. If you have salt-boiled and frozen edamame, just thaw them in the fridge. Ingredients: 1 lb fresh edamame in pods, or frozen edamame in pods 2 Tbsp and more salt (The desirable amount of salt vary, depending on the amount of water to boil edamame.) Preparation: Cut off the stem end of each pod. Wash edamame well and put in a bowl. Sprinkle a pinch of salt and rub edamame with salt. (If you are using frozen edamame, please start from the next step.) Boil lots of water in a large pot. Add about 2 Tbsp of salt in the boiling water. Put edamame in the boiling water and boil for 3 to 4 minutes, or softened. Drain edamame in a colander. Taste one edamame and if it's not salty enough, sprinkle more salt over boiled edamame. Spread the edamame on a flat tray to cool.



  • Soup: Seared Salmon Udon

    Serves 4

    6 ¼ cups good vegetable stock

  • 1 in piece fresh root ginger, finely sliced
  • 1 garlic clove crushed
  • 6 scallions sliced
  • 3 T soy sauce
  • 3 T sake
  • 1 lb salmon fillet, skinned and boned
  • 1 t peanut oil
  • 12 oz udon noodles
  • 4 small heads bok choi
  • 1 cup beansprouts
  • Salt and ground black pepper


    1. Pour the stock into a large pan and add the ginger, garlic, and a third of the spring onions.  Add the soy sauce and sake.  Bring to the boil, then reduce the heat and simmer for 30 minutes.

    2.  Meanwhile, remove any pin bones from the salmon using tweezers, then cut the salmon on the slant into 12 slices, using a very sharp knife.

    3.  Brush a ridged griddle or frying pan with the oil and heat until very hot.  Sear the salmon slices for 1-2 minutes on each side until tender and marked by the ridges of the pan.  Set aside.

    4. Cook the udon noodles in boiling water for 4-5 minutes or according to the packet instructions.

    5. Once the noodles are cooked, drain them well and place under cold running water.  Drain again and set aside.

    6.  Strain the broth into a clean pan and season to taste, then bring to the boil. Break the bok choi into leaves and add to the pan.  Using a fork, twist the noodles into four nests and put these into bowls.  Add three slices of salmon to each bowl.  Divide the remaining spring onions,  and beansprouts among the bowls, then ladle the broth around the ingredients.



    Japanese Ginger Pork

    Multiply portions according to how many will be served.

     Ready In: 1 Hr 20 Min


    1 tablespoon grated fresh ginger root

    2 tablespoons soy sauce

    2 tablespoons sake

    2 tablespoons mirin

    1 pound thinly sliced pork loin

    3 tablespoons vegetable oil


    In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour. Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it.

    Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture.

    Remove the meat and add the sauce to the pan all at once, turn up the heat and quickly cook until the sauce caramelizes.  When the sauce has thickened, stop cooking and add the pork back to the sauce.

    Serve over steamed rice with Asian cabbage or steamed green beans.

    Japanese Cabbage

  • 3 tablespoons sesame oil
  • 3 tablespoons rice vinegar
  • 1 clove garlic, minced (optional)
  • 1 teaspoon grated fresh ginger root (optional)
  • 1 tablespoon white sugar (optional)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 large head cabbage, cored and shredded
  • 1 bunch green onions, thinly sliced
  • 1 cup almond slivers
  • 1/4 cup toasted sesame seeds

    Directions: Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated.

    Japanese Green Beans


    1 tablespoon canola oil

    1 1/2 teaspoons sesame oil

    1 pound fresh green beans, washed

    1 tablespoon soy sauce

    1 tablespoon toasted sesame seeds


    Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

    Japanese Cucumber Salad RecipeCucumber Salad
    3 English cucumbers

    Cut in half lengthwise and scoop out seeds.  Slice crosswise extremely thin.  Place on a paper towel or in a colander and lightly sprinkle with salt.  Allow to sit for 30 minutes so cucumbers can drain. Refrigerate until serving time.

    Toss with dressing and sprinkle 4 T toasted sesame seeds over.
    ½ cup rice vinegar
    2 teaspoons sugar
    ½ teaspoon salt
    Japanese Hibachi Salad Dressing
    3 tablespoons fresh ginger, grated
    2 tablespoon tomato paste
    2 green onions
    2 medium carrots, cut into rounds
    5 tablespoons oil
    6  tablespoons rice wine vinegar
    1 garlic clove, grated
    3 tablespoons low sodium soy sauce

    Combine in blender and puree, add water for more viscous dressing.

    Green tea ice cream with carved fresh fruit.


    Recipes from Marjorie:

    Cuisine Asian Course Dessert -Freeze Chill Armenian Jello Recipes


  • 4 cups milk
  • 5 tablespoons sugar
  • 3 eggs, slightly beaten
  • 2 packages unflavored gelatin
  • 1/2 cup cold water
  • Vanilla or almond extract to taste
  • 1 can lychee fruit for garnish

    Directions: Combine the milk and sugar in a saucepan. Bring to boil over high heat. Reduce heat. Gradually stir in the eggs and cook, stirring, for one minute. Remove from heat.

    In a separate dish, mix the gelatin with the water until the gelatin is dissolved. Stir into the milk. Add the vanilla or almond extract, mixing well. Pour into a jello mold. Cover and chill.

    Before serving, garnish with the lychee fruit and drizzle with some of the syrup, if you wish.

    EGG CUSTARD PIE RECIPES Apple Egg Custard Pie with Oatmeal Crust

    Egg Custard Pie Recipe Ingredients


  • 1 cup oats
  • cup all-purpose flour
  • cup brown sugar
  • tsp cinnamon
  • 4 tablespoons butter softened


  • 2 eggs
  • cup sugar
  • tsp vanilla extract
  • cup milk
  • 3 apples peeled & cut into wedges
  • tsp cinnamon


  • 1 tablespoons flour
  • 1 tablespoons brown sugar
  • 1 tablespoons sugar
  • 1 tsp cinnamon

    Egg Custard Pie Recipe INSTRUCTIONS 1. Preheat Oven 350 degrees: 2. In a food processor combine oats, flour, cinnamon and brown sugar and give a few good chops until oats are ground. 3. In a bowl combine butter and add mixture from the food processor and mix until dough is crumbly. 4. Butter the bottom of a pie plate and press the dough to the bottom and sides. Place pan in the oven and bake 15 minutes or until crust is slightly golden. 5. For the filling beat together eggs, cup sugar and vanilla. Beat in the milk until smooth. 6. Arrange the apple wedges on the bottom of the crust and pour the filling into the crust. Sprinkle the combined topping on the pie and return to the oven for another 30-40 minutes, or until the filling is set. The egg custard pie recipe of apple with oatmeal crust is ready to serve...Enjoy the pie !