Easy Japanese recipes?

[Leng Lui----x]

Preferably a warm dish, like noodles. Or if you just give me links, that's fine.
I have to make it at school in under an hour .. and I have to do nine cooks overall... so the recipes must be cheap (i.e. as little ingredients as possible) and simple to make.

Thanks for helping ^^

[Love is life]

Mushroom Tofu

INGREDIENTS:
1 package of Tofu (cut in blocks)
1/2 lb of mushroom sliced (15-20 mushroom)
2 TBsp Soy Sauce
2 TBsp Sake
2 TBsp Mirin
1 half inch piece of ginger (see TIP: Ginger)
1 tsp of dashi powder
1 cup of water
1 TBsp of corn starch
1 green onion (optional)

HOW TO:
On a heated wok, add about a table spoon of vegetable oil, and when the oil is also heated, add the sliced mushroom and cook.

When the mushrooms look fully cooked, lower the heat to low-medium and add the blocks of tofu. You are mostly trying to warm up the tofu, so there's no need to stir too hard and destroy the tofu.

Add the soy sauce, sake, mirin and the shredded ginger and stir the wok gently not to break the tofu (instead of using chopsticks or spatula, just lift up the wok and twirl it around). Once that sauce gets mixed, add a cup of water and some dashi powder.

While that water heats up in the wok, take 1 Tablespoon of corn starch and mix that with enough water (about 2 Tablespoons should do it) so all the powder dissolves.

When the water (more like soup now) begins to boil, slowly add the dissolved corn starch to the wok and stir gently. As the wok continue to boil, the soup should get thicker.

Serve on a bowl with chopped green onions on top

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Crab Lettuce Fried Rice

INGREDIENTS:
2 bowls of rice
1 can of crab meat (or shrimp for cheaper alternative)
4-5 Finely chopped shrimp (optional)
1/2 onion
1 egg (beaten with 1 TBsp of crab juice from the can)
1/2 TBsp vegetable oil
1/2 TBsp sesame oil
1 half inch piece of ginger (see TIP: Ginger)
1 green onion finely chopped
1 TBsp mayonaise
2 handful of lettuce leaves
some salt
some pepper

HOW TO:
This is another great thing to cook when you have some leftover rice. On a heated wok, pour both vegetable and sesame oil. When the oil is well heated, saute the onion until it is well cooked, and add the chopped shrimp now if they are raw (if they are pre-cooked ones, add it when you add the crab later).

While that is being cooked, beat the egg with some crab juice from the can (about 1 table spoon) in a separate bowl. When the onion (and raw shrimp) are mostly cooked push them to one side of the wok, and scramble the egg on the open side of the wok.

When the egg is fully cooked, add the rice, chopped green onion, crab meat (and cooked shrimp if you are adding) and a tablespoon of mayo and mix well. Don't worry you won't taste this mayo. It's mostly in there to give it a bit of shine. When all that is mostly mixed, add the lettuce. How much lettuce? I normally tear a few leaves to be about a little larger than a bite size (they shrink), and I add one handful of that per serving (so in this case, two handfuls, which is about 1/4 of the whole lettuce).

Right after the lettuce is added, shred the ginger, shake some salt and pepper to your liking and serve. I tried to serve it by putting it in a bowl first and flipping that out onto a plate to make it look like regular fried rice presentation, but for this one with lettuce in it, it's better to just scoop and serve on a plate.