Seafood and Vegetables in Broth (Yosenabe) 1/2 (3 3/4 ounce) package cellophane noodles 4 (10 3/4 ounce) cans condensed chicken broth 2 broth cans water 2 medium carrots, cut into 1/8-inch slices 1 pound raw shrimp, shelled and de-veined 8 ounces ...

Suimono (Clear Japanese Soup) 3 cups water 1 tablespoon instant chicken bouillon 1 teaspoon soy sauce Garnishes Heat water, bouillon and soy sauce to boiling, stirring occasionally. Serve in small bowls; top with 1 to 3 garnishes. For garnishes, use ...

Sukiyaki Serve hot from the skillet, with separate bowls for hot cooked rice. 1 teaspoon instant beef bouillon 1/2 cup hot water 1/3 cup soy sauce 2 tablespoons granulated sugar 1 pound beef tenderloin or boneless sirloin, 1 inch thick 2 tablespoons ...

Teriyaki Beef Stir-Fry Yield: 4 servings 1 (3/4 pound) flank steak 1/4 cup soy sauce 1/4 cup water 2 tablespoons honey 4 cloves garlic, minced 1/2 teaspoon ginger 1 teaspoon oil 1 onion, chopped 2 cups chopped broccoli 1 green bell pepper, chopped 1 ...