Amazu Shoga (Pickled Pink Ginger)
Using a sharp knife or a Beriner cutter, shave the
ginger into paper-thin slices. In a small, airtight
container, combine the vinegar, sugar and salt. Blanch
the ginger for ... Read More
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Amazu Shuga (Pickled Pink Ginger)
Whilst poring over my three volume loose leaf cookbook
(inhabited mainly by stuff snatched from here) I ran
across the following that I though you might be
interested in. I... Read More
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Awabi Sakami (Sweet Cooked Abalone)
Empty the can of Abalone into a small saucepan and add
water. Bring to boil, reduce heat and simmer
uncovered for 10 minutes. Add Sake and Sugar and cook
for another 5 min... Read More
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Basic Teriyaki Sauce
WARM THE MIRIN and sake in a saucepan over moderate
heat. Remove the pan from the burner. Carefully,
ignite the mixture and shake back and forth until the
flame dies. Return... Read More
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Buta Zen Mai (Pork with Fern Shoots)
1. Put oil in heated skillet. Add pork and cook for 2 minutes.
2. ea Add sugar, shoyu, gourmet powder and cook for 3 minutes.
3. ea Soak and drain Zen Mai. Add t... Read More
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Buta Zen Mai - Pork with Fern Shoots
1. Put oil in heated skillet. Add pork and cook for 2
minutes.
2. Add sugar, shoyu, gourmet powder and cook for 3
minutes.
3. Soak and drain Zen Ma... Read More
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Carrots in Vinegar
Place carrots in a small saucepan with the vinegar.
Bring vinegar to a boil; cover pan and reduce heat.
Cook at a simmer for about 8-10 min or until carrots
are tender and l... Read More
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Celery Sukiyaki
Cut steak into thin diagonal slices. (For easier
slicing, partially freeze first.) In large skillet,
heat 2 tb oil. Add steak strips, a few at a time.
Brown on both sides. ... Read More
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Chicken and Egg Domburi
Cut the chicken breats into thin strips or cubes. Bring the stock to a
boil. Add the soy sauces, mirin, sake or dry sherry, and sugar,
Bring back to a boil. Add the chicken, reduce... Read More
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Chicken Teriyaki Dinner
In medium bowl, whisk together soy sauce, mustard,
sugar and ginger; set aside. In large, nonstick
skillet, over high heat, toast sesame seeds until
golden brown, about 4 mi... Read More
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Chicken Teriyaki Kabobs
Cut chicken into 1 1/2" square pieces. Thread each of eight 6"
bamboo or metal skewers alternately with chicken and green onion
pieces (spear onion slices through side, not lengthw... Read More
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Chirashi Zushi
1/4 cup dashi stock (recipe for dashi will follow)
1/4 cup shitaki soaking water
2 TBS. mirin (a heavily sweetened sake, used for cooking)
... Read More
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Clear Japanese Soup
GARNISHES
6 Sliced Fresh Mushrooms
2 Green Onions And Tops
-Sliced Diagonally
1 Very Thinly Sliced Carrot
Bring broth to ... Read More
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Cucumber Relish
From the "Japanese Country Cookbook, " by Russ
Rudsinski.
Peel cucumber and slice as thinly as possible. Salt
and let macerate for 15 to 30 minutes. Drain and
... Read More
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Dango Jiru (Dumplings with Miso)
1. Add enough Mochi-flour to make a stiff dough for
dango, roll into small marble sized balls and make a
slight impression on each side, by pinching.
2. Drop ball... Read More
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Dashi (Basic Soup Stock)
1. Bring water to boil. Add konbu and shaved
Katsubushi.
2. Turn off heat and let stand for 10 minutes.
Strain.
From: Sukiyaki, The Art of Japan... Read More
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Donburi Ni Shiru (Dipping Sauce for Donburi)
TO COOK:
Over moderate heat, bring the mirin to a boil in a 1
quart saucepan. Remove the pan from the heat and set
the mirin alight with a match. Shake the pan gently
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Donburi Soboro
Heat oil and saute carrots, add green onions. Add
beef and brown. Add tofu, spinach, salt, sugar and soy
sauce. Cook on low heat; beat eggs and add to
mixture. Cook and s... Read More
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Ebi Kimizushi (Prawn Sushi with Egg Yolk)
-MARINADE-
3 T Rice Vinegar
1 t Sugar
1 pn MSG
4 T Water
1/4 t Salt
-FILLING-
4 ea Egg Yolks
1/4 t Sa... Read More
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Eggplant Miso Soup
In boiling wash, add miso. Mash to dissolve. Add
carrots, scallions, tofu and eggplant. Cook until
... Read More
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Fresh Ichiban Dashi
Take 3.5 quarts water and bring to a boil. When boiling add a 3" square
piece of kelp. Return to heat, and when it boils remove the kelp. Add
1 c preflaked katsuobushi (dried bo... Read More
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Fried Gyoza
---DUNKING SAUCE---
1/4 c Japanese soy sauce
1 ts Rice wine vinegar
1 ds Rayu or sesame oil
"Pot Stickers"
Cook cabbage in a small ... Read More
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Goma Jayu-ae (soy & Sesame-seed Dressing W/ F
DRESSING
1 1/2 oz White Sesame Seed, Ground
1 1/2 ts Sugar
2 1/2 tb Sake
5 ts Soy Sauce
PREPARE IN ADVANCE:
Snip off ends of french beans a... Read More
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Goma Joyu-ae (soy & Sesame Seed Dressing With
DRESSING
1/2 c White sesame seeds, warmed
-- & ground into a paste
3 tb Sake
2 ts Sugar
2 tb All purpose soy sauce
... Read More
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Gomasio (Japanese Spice)
Goma is the Japanese name for sesame. This mixture is used as a condiment to
sprinkle on rice, raw vegetables and salads. it is good on boiled potatoes,
too.
Lightly roas... Read More
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Grilled Chicken Teriyaki
Place chicken, skin side up, in shallow baking dish.
Sprinkle with salt and pepper. Mix together sake,
honey, teriyaki sauce and garlic powder. Brush
generously over chicken... Read More
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Grilled Haole-Style Yams with Pineapple Butter
Wrap yams in foil, place on grill over medium-hot coals. Cook 45 to 60
minutes, or until tender when pinched. Meanwhile, combine remaining
ingredients in saucepan. Heat, stirring,... Read More
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Grilled Japanese Eggplant with Garlic-Chili G
Prepare the grill. Cut the eggplants in half
lengthwise. Brush the cut edges with olive oil and
season with salt and pepper. In a mixing bowl,combine
the cheese, garlic, ... Read More
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Grilled Teriyaki Swordfish
In a non-reactive bowl, combine the soy sauce,
pineapple juice, sherry, brown sugar, ginger and lemon
juice. Place in heavy plastic bag with swordfish
steaks and refrigerate... Read More
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Gyoza A La Ruth
Boil 5 cups of water and add 5 chicken bouillon cubes. Mix until
fully dissolved. Combine pork, cabbage, onions, ginger, parsley,
salt, pepper, sugar, cornstarch, soy sauce, and s... Read More
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Asian & Pacific Island 