All of these recipes can be prepped ahead of time.

Japanese Broth - first choose your garnishes.  Here are some suggestions: mushrooms, cilantro, parsley, chopped celery or carrots, chopped bok choy, green onions, lemon slices and bean sprouts.

For the broth combine the following ingredients in a saucepan or soup pot:

•  2 quarts of chicken broth
•  1/2 cup of mirin
• Soy sauce to taste

Simmer until hot.  Serve in bowls with garnishes on the side.  Provide chop sticks to add the garnishes to the broth.

Grilled Miso Salmon - I buy prepared miso marinade at the grocery store rather than make the miso paste from scratch. 

Place your salmon fillets in a glass bowl and spread the miso marinade on both sides of the salmon.  Let the salmon sit at room temperature while you prepare your grill. 

I have also prepared this meal by broiling the salmon in the oven and by pan frying.  With care, all methods work equally as well.

After 1/2 hour or when your grill is ready place the salmon on the grill flesh side down and grill for about five minutes (this, of course, depends on the size of your salmon fillet.  Watch your fillet so it does not burn).  Baste and turn.  Grill for another five minutes.  Repeat the basting and turning until  your salmon is completely done. 

Salmon is completely cooked when it flakes easily with a fork and the inside is no longer transparent.

Serve with jasmine rice or grilled Japanese Eggplant.

Grilled Japanese Eggplant - Assemble the following supplies:

• Japanese eggplants (two per person) 
• 3 tablespoons of sesame oil 
• 1 tablespoon each of soy sauce, apple cider vinegar (you could also use balsamic vinegar) and sugar.
• Fresh ginger - minced or the dried powder.  Add the ginger to your taste.
• A few cloves of garlic (passed through a garlic press).  Also added to your particular taste - you could use more or less than a few cloves.

Throughly combine the sesame oil, soy sauce, vinegar and sugar with the garlic and ginger.

Slice your eggplant in half lengthwise and brush with olive oil.   Place the eggplant, cut side down, on the grill and cook for five minutes.  Turn the eggplant and continue cooking.  When the eggplant is almost done (a fork inserts very easily - like a completely cooked baked potato) brush with the sesame oil glaze and continue grilling for a couple of minutes.

I have successful prepared this eggplant recipe in the oven under broil.

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