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  1. #11
    MMMommy is offline Diamond level (5000+ posts)
    Join Date
    Oct 2006


    Pot stickers from Costco, gyozas from TJs

    I make a spicy edamame that is a hit. You take cooked edamame in the pods (buy and boil or buy it ready to eat). Heat some olive oil in a pan. Toss in the edamame (pods on), saute with granulated garlic (or garlic powder), kosher/sea salt, black pepper, and cayenne pepper. Use these seasonings to taste. Serve warm from stovetop, room temp or cold. Sucking on the seasoned pod is the best part!

  2. #12
    squimp is offline Diamond level (5000+ posts)
    Join Date
    Jan 2004


    For a Japanese theme -

    Gyoza from TJs - they also sell a gyoza dipping sauce that we like
    Steamed edamame sprinkled with kosher salt
    Miso soup with little cubes of tofu and sliced scallions (I think TJs has a boxed miso that we like)

    I love seaweed salad, but would have to buy that at the restaurant because I have never made it.

  3. #13
    Join Date
    Jul 2007


    My kids love Chinese style pork buns from the freezer section at Trader Joe's.


  4. #14
    urquie is offline Emerald level (3000+ posts)
    Join Date
    Jan 2004


    Rice cracker mix
    Cucumber salad (itís served as an appetizer)

    New York Times has a popular recipe, but you have to subscribe to see it...
    Japanese Cucumber Salad

    • 2 large thin-skinned cucumbers (about 1 1/2 pounds), sliced thin
    • Salt to taste
    • 3 tablespoons seasoned rice vinegar
    • 1 tablespoon soy sauce
    • 1 teaspoon sugar
    • 1 small garlic clove, minced or pureed
    • 1 teaspoon minced fresh ginger
    • ⅛ teaspoon cayenne (more to taste)
    • Freshly ground pepper
    • 2 tablespoons dark sesame oil
    • 3 tablespoons sunflower oil or grapeseed oil
    • 1 bunch scallions, white and light green parts, sliced very thin
    • 2 tablespoons chopped cilantro

    • Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
    • Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.


    • Advance preparation: This will keep for a day or two in the refrigerator but the dressing will become more watery.

    Cucumber Salad With Soy, Ginger and Garlic Recipe
    Last edited by urquie; 2 Days Ago at 08:06 PM.

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