Japanese Cooking for Two

Soups: miso soup with wakame seaweed and onion; miso soup with silken tofu and spring onions; egg and leek consomme. Meat and poultry: simmered beef and potatoes; stir-fried pork in ginger with onions; deep-fried pork steak in breadcrumbs; Japanese chicken shish kebab; deep-fried chicken nuggets; tofu hamburger. Fish: fried marinated herrings; deep-fried mackerel; grilled salted trout; simmered mackerel; simmered squid with mouli. Vegetables: fried aubergine and green pepper in sweet miso sauce; spinach with bonito flakes and soy sauce; braised sweet potatoes; simmered cabbage and bacon; stir-fried mangetout and corned beef; Chinese leaves and cockles in mustard and soy sauce; green beans in a sesame dressing; simmered mixed vegetables; seafood salad with ponzu dressings; tempura. Small dishes: Japanese-style omelette; seaweed-wrapped avocado; salted cabbage and cucumber; simmered hijiki seaweed; braised soya beans; cucumber and wakame. Rice: basic sushi rice; "roll your own" sushi; thin rolls of cucumber and pickled radish; large sushi rolls; fried bean curd sushi; salmon roe sushi; Japanese rice balls; mixed rice. One pot: sukiyaki; cod and Chinese cabbage pot; noodles in soy sauce soup. Noodles: ramen noodles in miso soup; buckwheat noodles topped with deep-fried king prawn; wheatflour noodles with egg.