JAPANUSE

C U I S I N E 1

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SPECIAL SEASlINGREDIENTS USED IN JAPANESE COOKING
1 Pork a d light Soy Swce W u Soy y) sauce i s brewed from soy beons, wheat, rice, and other ingredients. Dark soy sauce is the most common kind; light-colored soy sauce contains fructose, and i s often used in light-colored dishes. PoaM Dashi base comes in either powdered or liquid form, and in bonito, kelp, and small dried fish flavors. Use doshi as stock in cooking. 3 Mlrln Mirin is o transparent, sweet cooking wine made from glcitinous rice, frequently used in Japanese cooking. 1C I ~ & U V Q ~ ~ (FwI~--''-; This condiment, containing sesame weds, finely crushed purple laver (nor$ and bits of dried bonito fillet, comes in many different types, and is usually mixed into rice or u d in making sushi. Use the type you prefer. 5 Mk0 Bean P 1 Miso is made of soy beans, rice, wheat, and other ingredients. It comes in regular and low-salt types. 6 This i s a yellow, piquant paste made from mustard seed powder. 7 Wmbl ( J Q P HoroetadW Japanese ~ ~ horseradish root is first ground into a powder, then made into a green, piquant paste.

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f m This seasoning i s made from toasted white w
radish sprouts, Szechuan peppercorns, fennel, pepper leaf, sesame seed, chili pepper, and pepper.

8 8gven-Fkvw Seaming CjhIchlrnl--a-

Doshi stock plays an important role in
Japanese cooking. The freshnass and tastiness of a dish often depend to a great extent on the quality of the dashi used. Presented below are methods for making the two different kinds of dashi:

boil, remove the kelp and continue to boil. Add the bonito shavings and turn off the heat immediately. After the bonito shavings have settled to the bottom of the pot, filter the stock through a piece of cheesecloth. The dashi stock i s now ready for use in light-colored dishes, for example, Savory Cup Custard (Chowan

213 to 1 oz. (20-30 g) orlea ~ o n i t o shavings (katsuobushi; illus. 1) 5 c. water 1 strip (4" or 10 cm) dried kelp seaweed (kombu; illus. 2) F - --

Mushi; p. 39). D Whole dried bonito fillets may be baked to
soften and shaved to make the bonito shavings.

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Rub the kelp clean with a cloth, then spread open. Make a series of cuts in the kelp crosswise at 112" (1 cm) intervals; do not, however, cut all the way through. These cuts allow the kelp to release more of its flavor into the stock while cooking; and leaving the kelp in one piece makes it easy to remove. Add the 5 cups of water to a pot together with the kelp. Before the center begins to

Add 2-112 cups water to the kelp and bonito shavings used in Dashi I and heat in a pot. Before the center begins to boil, add another 213 oz. (20 g) of bonito shavings and turn off the heat immediately. Wait until the ingredients have settled, and filter through a piece of cheesecloth. This dash; can be used in dishes with a darker color, such as Chikuzen Ni (p.24). User ready-made dashi for extra convenience (illus. 3).

Then add 2 tablespoons granulated white sugar and turn off the heat immediately. This step is not necessary if making only a small amount for home use. or the rice will become sticky and pasty (illus. Drain when the rice i s clean. Wash 2 cups of the rice (do not wash and rinse too long. and mix it in with a rice paddle. Cook in an electric rice cooker (or on an electric or gas stove) until done. and the flavor of the vinegar dispersed (illus. 1). allowing the rice grains to become springy and If unovailable. a porcelain or stainless steel container may be substituted. 2).HOW TO MAKE RICE FOR SUSHI swhl r c ze Choose short-grain or sushi rice that has whole. transfer the extra rice to another container and cover with a wet cloth to prevent the rice from becoming dry and hard. Pour the sushi vinegar over the cooked rice while the rice i s still hot. white. flat bottom can absorb steam and moisture. Do not allow the rice groins to cling together in clumps. . and with a minimum of broken groins. How to store wooden containers Wash immediately after use. pure white grains. ~~ 4) Suahl vinegar Mix 112 teaspoon salt into 3 tablespoons rice vinegar and bring to a boil over low heat. with no foreign material mixed in. Wipe clean with a dry cloth before the next use. so as to ovoid losing the vitamin 01 content in the rice). Leove the rice covered and undisturbed for another 15 minuter after iurning off the heat. and translucent. and dry place. Fan the rice (either by hond or with an electric fan) while mixing in the vinegar. The various brands of sushi vinegar available commercially may also be used (illus. 17 If you m o b a large quantity of sushi rice. Add 1-314 cups water and s w k 30 minuter or longer. Utgndls for mhlng the awl11 rice A wooden container with a large. The proportion of sugar to vinegar can be adjusted according to personal taste. and drip-dry (do not dry in the sun). so it is convenient to make a large amount at once and keep it in the refrigerator for use when necessary. Store in a dark. The vinegar mixture i s ready when the sugar has completely dissolved. Sushi vinegar must be prepared ahead of time. Do this until the rice is light and fluffy. cool. and do not squish the grains. 3).

3 cm) udon noodles. Sprinkle some flour over the top. Cover with a wet cloth and leave undisturbed for about one hour. U Homemade udon noodhs hove a pleasantly springy texture. Cut into 118" (.112 oz.the dough oround the rolling pin. then press down again. Remove from the bowl and use a rolling pin (prhrably one with about the same diameter as a broomstick) to roll out into a 4" x 8" (1 0x 20 cm) rectangle. 2). Repeat the above steps for 5 minutes (about 3 to 4 times). (100 g) high gluten flour (about 113 c. illus. Place the dough on a counter ond knead until of a consistency that i s neither too soft nor too firm.H Holm""-I UDON ' NOODLES SERVES 4-5 lengthen the dough. Remove from the bowl. fold into three parts. Remove the noodles when cooked through. and rinse in cold water. 1). Add the udon and wait until the water comes to a second boil. . Spreod open the dough on tha counkr. rather than kneaded by hand. Add 1 cup of cold water.) 3. It should be about as sohy as sea water (15 units on a salinometer. wrap them in plastic and keep in the refrigerator. They will stay fresh for about one week. 3) to flatten. If you do not use them immediocly after making them. Sprinkle liberally with flour and fold into 3 or 4 layers. the dough can be placed in a plastic bag. (130 cc] water 112 T.2 cm) thick. 112 c. Press down and roll to T cook udon noodles: o Fill a pot with water ond bring to a boil. then cook another Minute. This makes the gluten in the flour soft and pliable. and the noodles are ready for use. The dough i s then stomped on with the feat. (200 g) low gluten flour (about 213 c. (10 g) sah 7 oz. You will be rolling out several separate looped layers at once. and are very convenient to use. They can be either siir-fried dr boiled. Roll up the dough on the rolling pin (illus.) 114 c. Press the dough down with the palm of your hand (illus. n For restaurantsthat make udon noodles in large quantities. Again sprinkle liberally with flour. and a piece of cloth spread on top of the bag. ond again roll up. low gluten flour Dissolve the srrh in the water. Repeat as above 5 more times until the dough i s about 1112" (. sprinkfe some flour over it. Mix the low gluten flour and high gluten flour together in a large bowl. Allow to set undisturbed for onother 20 minutes. Add the salt water very slowly to the flour as you kneod it into o smooth dough.

You need only refer to the illustrations below and practice several times to master this procedure. Wash the fish. used in preparing sushimi clean. oll the way through. etc. Illustrated and explained below are the methods for deboning fish and for preparing fish for pressed sushi with sashimi. knife. all the way through.4'F (3OC) and d l O F (5OC) to prevent spoilage. white towels. Insert the knife below the belly and rut from ieh to right. then rinse again in cold water. firm. When YOU hit the main bone. The fish must be kept at a temperature between 37. The fish cannot be rinsed once it has been deboned. and also make it more vulnerable to rapid spoilage. It is thus extremely important to know how to select fish. repeat this same cut. Cut from the belll lo the toil. cvt horn he upper back fin area down. Salt water fish are the most commonly used (fresh water fish are seldom eaten raw).4OF (3OC).Fish is one of the mainstays of the Japanese diet. and translucent. Freshness is by far the top priority: choose fresh or live fish with bright and clear eyes. 12) Basic M & h d for Deboning Fbh (illus. turn the fish wer. . cut from right to left. and remove the head. since contact with water would wash away the flavor. Hold the kn% slightly angled to the left. especially in the form of sashimi (cut raw fish}. remove the entrails. When you cut down to the large bone. Learning to debone fish is a key step in making sashimi. Remove the entrails and wash the fish. or the fish will freeze. let the temperature fall below 37. Next. 1-12) Start cuwin near the fins. It i s also important to keep the cutting board. however. (Do not. springy flesh.

3 m) hick slicer B an an le against the grain (th. and ir the most tender ond delicious part of the fish. cut the bock portion into 118" 1. remove the bones with a tweezars). When correaly sliced. towards the head. and rut each dire off with one stroke of the knife). Again. then angled bod.3 cm) thick at an an le agoinsf the grain (angle tfa knife to the Ieh.where (so that it resembles a block the dark-colored meat is (or of wood). Remove the flesh by pushing the knife in. down to the bone. tip should b angled . Grasp the skin with your left hand. Cut off the small bones in the Trim the flesh into a rectangle posterior ventral clre~. Rernovethefiliet. Cut off the fish bones from the belly. Insert o knife betwwn the flesh and the skin. be Slices with a rounded edge give a three-dimensional eReo and are convenient for use in arrangements. Cut with a sashimi knife as illustrated to form flat slices. Cut into the area where the tail is joined. it will come off in three pieces. so t f e slices have u rounded edge). Cut into slices about 118" 1. The bell flesh of tuna fish has a high i t content.Insert the knife into the toil portion and cut. Repeat on the other side. Follow the same procedure to remove the fillet from the other side. . . You can now remove the fillet from one side. somewhat to the ri ht.

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sic. these are simpler dishes that do not repeut ingredients used in the main dish). SESAME BEEF SERVES 4 I 718 lb. soup (consomm~. Transfer to a serving dish. as desired Cut the beef into thin slices and marinate in 1 about 30 minutes. a fried meat dish. . sashimi. Place some cooked broccoli and carrot on the side and serve. add 1 tablespoon oil. batter-fried seafood. 85) can be substituted. wup: Miso Soup (see p. the arrangement of the utensils and the atmosphere they-create are central to the meal.EXAMPLE O A COMPLETE JAPANESE MEAL F In a formal Japanese dinner. and stir-fry the beef rapidly until medium-well done. white sesame seeds (toasted) cooked broccoli. PWk Yellow Pickled Radish (Takuan) or Pickled Cabbage (see p. and a bowl of rice. 18).112 T. thick soup. two side dishes (as a rule. as desired cooked carrot. 42). 12). Fresh Fish Steamed with Tofu (see p. Rke: Usually white rice with some sesame seeds sprinkled over the top is served. Here is an example of a complete Japanese style meal as a reference: hbln Dtsh: Assorted Sashimi (see p. on special occasions.). 88) or Red Bean Rice (see p. Slde DMm! Sesame Beef (recipe right). rice wine 2 T. Little-of-Everything Rice (see p. or miso soup). The meal itself usually consists of three entrees and a soup: one main dish (for example. IHeat a flat-bottomed frying pan. soy sauce 114 c. (400 g) lean beef 2 T. 51). a dish of pickled vegetables. a broiled food. mirin (sweet rice wine) 1.

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213 Ib. . and i s best if eaten the same day it i s prepared. Soak the shredded white radish in ice water about 30 minutes. wash each separately. If halfbeak fish i s unavailable. Sashimi should be stored in the refrigerotor at a temperature between 37. Set aside. and cut into 318" (1 cm) wide strips. Score the cockles and ark shells (with a crosshatch cut). Cut the porgy into 118" (. (180 g) fresh tuna fish fillet (maguro) W Slice the tuna into 318" (1 cm) thick strips.5 crn) thick diagonally-cut slices. 2). outer skin. 3). it i s best to serve them cooked rather than raw.desired as -- SOY Remove the head. and the resulting piece of fish should be as smooth as a piece of marble. tad 113 Ib. each cut should be made in a single stroke. and membrane from the cuttlefish [illus. Make a horizontal slash in one of the pieces on the interior. substitute any other fresh salt water fish. . and set aside. Dip in a mixture of wasobi and soy sauce to eat. (300 g) porgy (red sea bream. shredded Chinese white radish (daikon) wasabi (Japanese horseradish) and sauce. Roll the gherkin cucumber inside the halfbeak fish fillet. do not cut all the way through (illus. and roll into flowers (see page 103 of "Chinese Appetizers and Gornishes"). the important things to remember are that the knife should be sharp. If there are leftovers. Cut in half lengthwise. 1). O Cutting sashimi is on art. Drain well before using. INeatly arrange the ingredients separately on a serving dish.ASSORTED SA! SERVES 4 6-112 oz.4' and 41 O F {3' to 5'C). Insert a sheet of nori inside (illus. Cut into pieces. Cut the other half of the cuttlefish into thin slices. entrails. (150 g) fresh cuttlefish o squid r (ika) 1 shed p r p l e laver seaweed (nor4 1 halfbeak fish (sayon] (3" or 8 cm long: I small gherkin cucumber 4 cockles (tori& 2 ark shells (akagad 114 c.

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4 live prawns (about 4 to 4-314"
or 10 t o 12 cm) 1 lemon 4 plum leaves (Zba; illus. 1)

7-,.---

wawbi (Japanese horseradish),
as desired

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3 T. rice vinegar 1-112T. water 1-112 T. soy sauce

Wash the prawns. Remove the heads and blanch in boiling water. Remove as soon a5 they turn red in color, then soak in ice water. Cut half of the lemon into thin rounds, and quarter the other half. I Shell the shrimp and make 2 to 3 sloshes down the back of each; do not cut all the way through (illus. 2). Fill a bowl with ice water and ice cubes, then add the shrimp. Stir the shrimp around in the ice water with a pair of chopsticks or a spoon for 1 minute (illus. 3),until the flesh of the shrimp becomes firm, and it shrinks and curls up. Place some crushed ice in a serving bowl, then top with the lemon rounds. O top of this place the shrimp and the n wasobi. Dip in 1 to eat. Place the plum leaves, the shrimp heads, and the quartered half lemon on a-small dish and serve on the side. The shrimp can be wrapped in the plum leaves before eating for variety. 7 If plum leaves are unavailable, parsley may be used as a substitute.

FRESH BEEF APPETIZER
Sf RVES 4
1 Ib. (450 gJ tender lean beef
(or fillet)

112 Chinese white radish
(doikon)

112 small red chili pepper 2 green onions 1I2 onion 2 cloves garlic 1 T. lemon juice %' 1 T. soy sauce 112 c. dashi

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Choose tender lean beef that is bright red and springy to the touch. Trim off the sinews and fat (illus. 1). Cut against the grain into thin slices {illus. 2), and arrange on o plate. Cover and seal with plastic wrap (illus. 3). Refrigerate 2 hours (at 3 . ' to 41 O F or 3' to 5 "C). 74 Grind 1 into a puree (see p. 42, Fresh Fish Steamed with Tofu), mince the green onion finely, and cut the onion into half rings. Soak the onion in ice water about 10 minute;. Drain well before using. Pores the garlic. Sprinkle all of the ingredients over the cold beef. To serve, mix 2 well and pour over the beef. When choosing beef that is to be eaten raw, freshness i s of the utmost importance. The beef should be refrigerated at a temperature of 37.4' to 4 1O F (3' to 5 O C ) . For tastier and more tender beef, refrigerate for 6 days or more. 2 The dressing ingredients may, as an alternative, be pureed together, then mixed well with fresh raw egg yolk, soy sauce, and sesame oil.

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Mix thoroughly with a wooden stick or a spoon (illus. and rinse under the tap. W Put 3-112 cups woter into a pot and bring to o boil. Pass 1 through a spoon sieve. (80 g) miso (soy bean paste. (3009) porgy (red seal bream. 3).SERVES 4 MIS0 SOUP 213 Ib. remove. illus.) . Add 5 cups water and cook over low heat for 112 c. Turn off the heat immediately and pour the soup into a serving bowl. tai) RCut the porgy (or other fresh fish) bones into pieces (illus. Next add the fish bones and bring the soup to a boil. MSG i (optional) 2 T. 1) 118 t. (Remove the heods and entraits from 213 Ib or 3009 small dried fish. each: shredded daikon. Skim off the f w m . chopped green onion 20 minutes. Blanch briefly in boiling water. eoch: sugar. and dried fish broth for the water. Add the shredded daikon and carrot ond cook until soft. D Tofu and wakame (lobe-leaf seaweed) may be substituted for the fish bones. Sprinkle some chopped green onion over the top and serve.' ihredded carrot 1-213 oz. 2).

. or 150 g) small amount of fresh spinach. 3). and shredded lemon peel in a sewing bowl. Serve. white radish sprouts (kaiware) may be substituted. fish cake slices. spinach. o [7 If spinach is unavailable. Blanch in boiling water for about one minute and remove.- SERVES d R Remove the shell from the body of the shrimp (illus. dash. Place the prawns. Slash the back vertically. Bring 1 to a boil and pour into the bowl s it is obouf 7110 full. 1). Pull the tail out from the notch and curl as illustrated (illus.-4 prawns (113 Ib. about 318" (1 cm) long. Cut a notch in the center. but do not cut all the way through (illus. I peel 3-112 c. washed well and blanched in boiling water 4 slices fish cake &amaboko) small amount of shredded lemon .. 118 t. 2). soy sauce . each: salt.

Save the liquid. and peapods on a serving dish. B Add 1 and 2. Place the fried tofu pockets in the remaining iquid and cook 2 minutes. 1). Remove and cool. (8 g) shiratuki (clear J a 1 .8" (20 cm) each (soaked until soft. 2 T. Tie the opening shut with a dried gourd shaving. Serve with shredded gin er root. Open the fried tofu packets and stuff each with some d the filling ond sauce (illus. blanched in boiling water 3 T. by placing in a bowl of cold water. I Arrange the pockets. l 1 1 113 or. Cool. Immerse in boiling water 1 minute to remove the oily odor. (30 g) each: julienned carrot.69 Basic Rolled Sushi) 118 t. soy sauce 4 dried Chinese black muohrooms (shiitake. 3). 112 c. mushrooms. ouch: sugar. Lower the heat and cook until the liquid i s reduced to one cup. E T is dish i s especially good for picnics and box lunches. securing it tightly (illus.SERVES 4 C u t off one edge from each of the fried tofu pockets (illus. 2). 9 2-213 ox. c ushi ! 8 dried gourd shavings (kumpys). This i s the fillin for the tofu pockets. $aIt. STUFFED TOFU POCKEIS 8 square fried tofu ockets 2 or. soaked until soft] 8 Chinese papods bObzi TLshi. I A d d 3 the pockets. I and pour the remoining liquid over the top. a boil.d1 noodles made from devil's tongue postr). cook about 3 minutes. Remove and squeeze out the excess moisture. s sauce o 118 t.b a pot. 1 T. . shredded ginger raot' . (60 g) shred ed chicken 1 or. salt . Add the Chinese peopods and cook briefly. and the mushrooms to a pot and bring to . sugar. and remove. (40 g) julienned burdock - julienned bamboo shoots.

cornstarch .a u 1 pumpkin (1 Ib. light-colored soy sauce C 1 t.. 2 oz. Thicken with 2 and pour over the . Remove from the broth. 2). fillet I - 3 T. Save the broth. shredded ginger root - - l - Cut the pumpkin (illus. pumpkin. or 500 g) 2-213 o x .SERVES 4 . 3) and cut into chunks. ' a . : Add 1 and the pumpkin chunks to a pot and cook over low heat until completely done (about 15 minutes). 1) in half and remove the seeds (illus. Remove the skin from the chicken breast fillet and chop the meat finely. add 1 teaspoon oil. and serve. Pumpkins with thick flesh are best for this recipe.q 1-112 t. and arrange in neat rows on a serving dish. Top with shredded ginger root. water 1 T. miin (sweet rice wine) 2 T. Heat a frying pan. Add the liquid from cooking the pumpkin and bring to a boil. and stir-fry the chopped chicken. (80 g) chicken breast-. Remove the skin at 318" (1 cm) intervals (illus.

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then turn off the heat. . Shred ond set aside. shredded Chinese white radish 1 4 lemon 1 C u t the fish down to the bone starting from the upper back portion. and stir.: shredded carrot. 8 Place the fish and the stir-fried ingredients on a serving dish. (600g) golden thread 3 fish (red coat. I Remove the tough ends from the enoki. sugar 112 c. Cook over medium heat about 8 minutes.SERVES 4 1-1 I Ib. Heat 2 toblespoons oil in a frying pan and add the enoki. Put 1 in 0 pot and bring to a boil. Blanch the I peapods in boiling water. or other whitefleshed fish) 1 c. Squeeze on o little lemon juice before eating. Continue cutting down to the belly with the tip of the knife. Pour the liquid from cooking the fish over the top. light-colored soy sauce 7 oz. 1). then add It4 cup of liquid from cooking the fish. then place in a bowl of tap water to cool. dashi 213 c. add the shredded peapods. and the shredded carrot and white radish. Add the fish and cover the pot. Bring to a boil. 2). Remove the back fins (illus. Remove the entrails (illus. rice wine 2 T. (200 g) enoki (golden mushrooms) b Chinese peapods total of 1-114c. Stir-fry until soft. 3) and wash the fish. Turn over the fish and repeat the same cut (illus.

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Marinate the lotus root together with the burdock root in 1 and set aside. kelp (kombu) strips tied in knots. lower the heat and continue to simmer another 15 minutes or so. taro (dashaen).112 c. Stir-fry the chicken and other above ingredients briefly. mirin (sweet rice wine) 2. and cook until the sauce i s again reduced.1I2 T. Finally. Serve. Soak the dried mushrooms until soft. (150 g) chicken meat (or lean pork) 2 or. rice vinegar 1. water 1 T. . Add 2 and cook until the sauce is reduced. (60 g) bamboo shoots 1 113 oz. fl The ingredients used in this recipe may be varied to suit individual taste. sugar ' I l T .Cut the konnyaku into slices. (40 g) carrot 2-213 or. Pull one end through the center (illus. 2). add the soy sauce and string beans. soy sauce 5 string beans . III Cut the chicken into chunks. and make a slit in the center of each slice (illus. 3). dashi 1. Shove off slices from the burdock root (illus.SERVES 4 113 cake konnyaku (devil's tongue paste) 113 Ib. (80 g) burdock root 2 o z (60 g) lotus root 3 c. Blanch in boiling water and set aside. Chinese cabbage. peas. Roll-cut the bamboo shoots and carrots. and make a large crisscross cut in the center of each. Heat o frying pan and add 1 tablespoon oil. and so forth can be used. Slice the lotus root and cut along the holes to make the slices into on attractive pattern. 1). for example. Add the dashi and bring to a boil. - 4 dried ~ h i n s s e black mushrooms (shiitake) (sob4 .1I2 T. wood eors.

Droin well before use. I Add the sesame oil to a frying pan. and wash. sesame oil 7 or. 1). this dish can also be refrigerated after cooking and eaten 26 cold. then put in the shredded beef and shredded burdock root.ouce '1 4 T. ! I T . 2). (200 g) tende ' eef. rice vinegar 1 T. Soak in 1 to prevent discoloration. 3 c. sc 2 T. . white sesame seeds. water . Sprinkle the toasted white sesame seeds over the top and serve. each: water. 1 T. Cut into 1-112" (4 cm) sections. moist skin (illus. Scrape with the dull edge of a knife to peel (illus. sugar - I shredded 3 T. then shred with a knife (illus. oil. Transfer to a serving dish. . (1 80 g) burdock root (gobq C h o o s e fresh burdock root with a firm. Stir-fry over high heat until dry. 3) or o shredder. toasted those who like spicy-hot food con stir-fry some shredded red chili pepper with the beef and burdock root.SERVES A BEEF WITH BURDOCK ROOT 6 oz. Add 2 and continue stir-frying about 3 minutes until the sauce is reduced.

3). Set aside. and tie tightly with a dried gourd shaving. Basic Rolled Sushi) c. dash. w Soak the smatl dried fish in water for about 5 minutes. 2). T. Cook the kelp rolls in 1 until the sauce thickens and is almost completely reduced. rice wine SERVES d 2 3 2 3 Have all the ingredients ready (illus. Cut into pieces about the same length as the small dried fish. . rugor T. Wipe the kelp clean with a damp cloth. 69. I}. ERed chili pepper may be added when cooking for a spicyhot flavor. soy sauce T. Remove the heads and entrails (illus.SIMMERED KOMBUBFISHR O D 1 strip dried kelp seaweed (kumbu. Place some of the small dried fish in the center of each piece of kelp (illus. Place in o small saucepan. (20 g) dried gourd shavings (kampyq. roll into a cylinder. M i x 1 until blended. (75 g) small dried fish 213 oz. 2' or 60 cm) 2-112 oz. soaked until soft (see p.

and W Pour the dashi into a (shiitake) 5 c. Blanch in boiling water about 1 minute. 2. or clams may also be substituted. MSG (ajinomoto. I Add the crabmeat and mushroom to the remaining liquid I and bring to (I boil. cornrtakh 2-112 T. ond set aside. salt 112 T. remove.e. OF - -113 Ib. shrimp. Pour over the wintermelon. 3). Sook the dried mushrooms until soft and cut diagonally into slices. pot and bring to a boil. and then 2 to thicken. and peel (illus. Mix in 1.113 T. cut into 1-112" (4 cm) cubes. ond remove the meat (illus. minced ginger root . until the wintermelon is cooked through. soft and translucent. Scallops. water 1. 3 1. Turn the heat to low and simmer about 20 minutes. E Fresh crab may be used instead of canned in this recipe. dashi 1 can crabmeat 112-t. (600 g) wintermelon (wax gourd. 6 g a n ) 3 dried Chinese block mushrooms serve. l Steam the crabs until done. top with the minced ginger root. soy sauce 118 t. Transfer the wintermelon to a serving bowl. 7). i. Next add the wintermelon cubes and bring to a second boil over high heat.SERVES 4 Remove the seeds from the wintermelon.

3Tto focilitoie turning the fish over. r that the fish looks or t ou h o suspended in o rwimmin osture (illur. placing it otherwise would be considered impolite. To eat. or other fresh fish may be used in this recipe. 1 and making the toil portion stick up. first flotten the fish by pressing down on it with a pair of chopsticks. Sprinkle 118 teaspoon s d t over the bod . 29 metal 4 T. I Preheat the oven to 350° to dOOoF ( 1 7' to 204OC). and press down a few times. salt long) 40 cm long) short metol skewers (6" or 15 cm /2 lemon c. Rub rolt onto the En and tail portions of the i s as u garnish. 3 Mackerel pike. Or or 450 gl - SERVES 4 Point the head of the river trout to the right and the belly towards you. porgy. and eat while hot. Removing the head and center bone will make the fish even easier to eot. Skewer the fish together in pairs with the shorter skewers (illus. Squeeze some lemon juice over the top. until it is cooked through and the skin is golden brown. According to Japanese custom.m T- - re k . Remove the skewers and place the fish in a serving dish.4 r~vmr trout ( u p ) (1 Ib. Turn the fish so the back is facing upwords. the belly of fish must face the guest when serving this dish. Broil the 7 fish on the upper rack of the oven about 5 minutes. Insert a skewer in each. 2). entering at the eye (illus.

Oil a baking rack. brush some honey on the eel for extra flavor. Remove after 30 minutes. rice wine 8 metal or bamboo skewers 1 t. and sprinkle with toasted white sesame seeds or ground Szechuan pepper. Remove the skewers. toasted or 118 t. mirin {sweet rice wine) dash each: ginger root juice. Place 1 in a bowl. 1). soy sauce 4 T. 2). then add the eel pieces to marinate. bring to a boil. 7 If you do not have an oven. Broil about 6 minutes until both sides ore golden brown. C See p. or 450 g net weight) Wash the eel and cut off the head and tail (illus. spiraling the fish around the skewer (illus. and place the skewered eel on top {illus. Serve. sugar 6 T. 2 T. 3). honey 1 T. the eel can be charcoal grilled. Boste the eel with the leftover marinade as the eel is broiling (about 3 to 4 times). Place on the upper shelf of the oven and broil at 450°F (232OC). 43. 1 Ib. white sesame seeds. Insert the skewers lust between the skin and flesh of the eel. turn off the heat. about 14" or 35 cm long.SERVES 4 BROILED FRESH EEL (Unogi Kabayaki) 1 fresh eel (unogi. Spinach with Sesame Paste. for instructions on how to toast white sesame seeds. and set aside. Put the remaining liquid in a pot. Cut into 4 equal portions and set aside. ground Szechuan pepper .

BROILED CHICKEN KEBABS (Yakitori]
14 oz. (400 g) chicken leg meat 1 small onion or three green onions 2 green peppers, seeded 113 c. each: soy sauce, mirin (sweet rice wine) 4 T. sugar 1 T. flour I - - 112 lemon

SERVES 4 C u t the chicken leg meat, onion, clnd green peppers into 314" (2 cm) cubes. On bamboo skewers, skewer the onion, green pepper, and chicken cubes (illus. 1) alternately until the skewer i s full. Top with a piece of onion to secure the kebab (illus. 2). Quarter the lemon. I Bring 1 to a boil, then allow to cool. Marinate the kebabs in the sauce for 10 minutes. Remove. I Heot the oven to 450°F (232OC) and broil the kebabs on the top shelf for 4 minutes. Turn over and brush on some of the leftover marinade. Broil another 4 minutes, until the meat i s golden brown. Serve. The kebabs can also be charcoal-grilled (illus. 3). Brush on the marinade as the kebabs are grilling. Grill until the chicken is cooked through and golden brown. Before eating, ground Szechuan pepper, ground black pepper, or sevenflavor seasoning (shichimi-figamshi) may be sprinkled over the kebabs, according to individual preference.

31

SERVES 4

BROILED FISH PICKLED IN ....-- 1-2 marlin (kajikq steaks (213 Ib.
or 300 -9) 118 t. salt 1 square cheesecloth 14 oz. (400 g) white miso 3 T. mirin (sweet rice wine) 2 T. each: rice wine, sugar 112 lemon

Wash the fish. Cure in salt for 30 minutes. I Wash the salt off the fish, then sprinkle 1 tablespoon rice wine over the fish, and dry. Wrap in one layer of white cheesecloth (illus. 1). Mix 1 thoroughly and allow the fish 2) for about one day. Open the cheesecloth and remove the fish steaks (illus. 3). Rinse clean. Broil in the oven under medium heat (350' to 400°F or 17' to 204OC) until done, about five minutes. Squeeze on 7 some lemon juice before serving. 13 Other types of fish that do not have too many bones may be used in this recipe, such as oil fish, cod, or slate cod croaker, etc. fll The fish may be pickled in the miso for 2 to 3 days, but no more than 3 days; otherwise the fresh flavor of the fish will be absorbed into the miso paste. The same is true when pickling vegetables.
to pickle in it (illus.

1

I

JAPANESE EGG ROLL
6 eggs 5 T. dushi 112 t. sab

SERVES 4

Crack the 6 eggs into a bowl and beot lightly. Gently mix in 1 until well blended (do not beat until foamy).
Heat a flat-bottomed frying pan. Lightly oil the bottom, using a wad of cotton or cheesecloth. Pour about 3 tablespoons of the egg mixture into the pan. Fry into o thin layer of egg over low heat. Roll up the egg "pancoke" with a poir of chopsticks [illus. 1). Ploce near the edge of the pon. Oil the bottom of the pan again, add 3 tablespoons of the egg mixture, and fry into another thin egg pancake. The second egg pancake will be attached to the first; wrap the second around the first. Agdn place it near the edge

213 213

t. light-colored soy souca
t. sugar

of the pan (illus.2). Repeat this process until the egg mixture is used up. When complete, the egg roll should stand about 1-112" (3cm) high. Place on a bamboo sushi mot {sudare; illus. 3), and roll tightly. Allow to cool, cut, and arrange in a serving dish. Serve. Cooked shredded eel or other cooked foods may be added to the egg mixture for variety.

Cook 1 until soft. light-edlored soy sauce o Aicken. 112 3 . Slice into rounds and arrange on a plate. 2' (60cm) each 3 T. or 600 g) 1 herkin cucumber 1.9r 2 t. Steam 15 minutes. Allow to cool.813 oz. mirin t. Fry the chicken rolls over hi& k t until golden brown. 3). sugar. Carefully cut the chidran with linked slices so that a lor tr icken of even hiekmrso results (illus. A low the chicken rolls to coo. P P" 1. Remove and ploca in a t. Cook until the sauce i s reduced. bamboo shoots 1 dried Chinese black mushroom (shiitake. and remove the bone Cut ~llus. f - Heat a fryina pan and add 1 tablespoon oil. then remove the strings. each: soy sauce. Beot the eggs lightly and add to the pot. and set aside. &hi E 1 t. (40 g) each: carrot. 2). Serve.SERVES 4 STUFFED Cl ""EN ROLLS 'I . d Add 1 and 2 to a pot and cook 2 minutes. flow 34 . This i s the filling. Add 112 of t e filling and some gherkin cucumber.1 . Stir constonfly until the enn becomes firm. so that the flavors are well absorbed. S mad open the chicken and sprinkle on some flour. Marinate in 1 2 teaspoon ralt ond 1 teaspoon rim wine for 15 minutes. soaked until soft) -- 114 c. Repeat for the second piece - 2 chicken legs (about 1-113 Ib. cube. I down the middle of each chicken leg. Secure with a swing (illus. Mix 3 ond odd to the ot. our 2 lengths of string. then transfer to a steamer. Roll into a cylindrical shape. Quarter the gherkin cucumbers lengthwise and scrape out the 4 s .

Fry on both sides until golden. Remove from pan and arrange on a serving plate.-9- K CL .-. Garnish with the ginger root dices. (300 g) lean pork 3 T. WITH C .-R L of SERVES 4 213 Ib. Garnish with the string beans and serve.--. Blanch .'the string beons in boiling water and cut into pieces. . 2). and place the pork in the pan.. mirin (sweet rice wine) 1 T. Blend 1 and mariaate the pork in it for obout 30 minutes. each: sugor. add 1 tablespoon oil. Pour the remaining marinade liquid into the frying pan and cook over medium heat until it is reduced to obout half of its original volume and is thick. 1 Heat a flat-bottomed frying pan. then pour the cooked morinade over the pork. Make 2 to 3 slashes into the whits sinew areas (illus. rice wine 12 slices ginger root 8 string beans t- Slice the pork (illus. 3) to prevent shrinking while frying. . soy sauce 2 T. 1) and tenderize with the dull edge u cleaver (illus.

Place on o serving plate. Marinate in 1 sbout 10 minutes.s are golden brown. Dfhe serving plate may be garnished with pickled red ginger root (beni-hga)and canned gingko nuts for added taste vorioty ond visual oppeal. Add the squid and fry until both ri%. Score the inside with parallel or cross cuts (illus. about 213 Ib. ronsfer to o serving plate. midn 1 T.--. or uni paste may be brushed on the squid while broiling. Squeeze some lemon juice over the top before eoting. salt 1 T. I Pan-frying method: Heat a flat-bottomed frying an and odd 2 tablespoons oil.. and ooufer membrane from the squid. Broil until both sides have a deep caramel co or. Fry until the sauce i s almost completely reduced. each: rice wine. S rinkle on 2. or 300 9) 112 t.-D 3 ---- r 'I squid (iku. 1). rugor I 4 slices lemon e 36 . I Broiling method: Heat a oil Cur. entrails..--- 9. mirin I T .SERVES 4 R e m o v e the head. Squeeze some lemon juice over the top before eating. and 2 frequent1 while it is broiling. and the oven to 450" t o rr baking dish. 2). 0Block sesame seeds may be sprinkled on. r .--- .

2). (450 g) chicken meot 1 large fresh Chinese black mush room (shiitake) 112 green pepper 1 small onion SERVES 4 Cut the chicken into 8 pieces (about 1-114" x 314" or 3 x 2 cm). ~ i v i d e combined marinated ingredients into 4 equal the portions. 8" (20 cm) square 4 sheets cellophane. rice wine 4 sheets aluminum foil. Open and squeeze some lemon juice over the top to eat. soy souce 2 T. 1). and red chili peppers into julienne strips. Bake the chicken packets on the middle shelf for about 15 minutes. 3). then wrap into a package (illus. 2 small red chili peppers 3 T. 8" (20 cm) square 2 t. Cut the mushroom. Place one portion on each of the buttered cellophane sheets (illus. Marinate in 1 about 10 minutes.CHICKEN IN FOIL 1 Ib. W Heof the oven to 450eF (232OC). butter (or cooking oil) 112 lemon . each: mirin. Remove and place on a serving plate. Set aside. green pepper. Fold in half. I Place a sheet of cellophane on top of each sheet of I crluminum foil. Grease each sheet of cellophane with the butter or oil (illus. onion.

Blanch the chicken. Bring 1 to a boil. salt dash of li ht-colored soy sauce. 0 If a teapot is unavailable. Add the chicken. fish cake. Cover and place in a steamer. dash.- - . and 1 to a teapot. then pour out some of the liquid to taste (illus. Squeeze some lemon juice over the top. Wash the clams and mushrooms and set aside (illus. Sprinkle the whits radish sprouts over the top and replace the cover immediately. mushrooms. Cut the white radish sprouts (illus. shrimp. . (40 g) clams 4 small fresh Chinese bladt murhrooms (shiitpke) 3 c. a bowl or casserole dish may be substituted. Serve hot. Cut the lemon . SEAFOOD IN A TEAPOT 1. 3) before eating. 1) into sections. . 213 t. fish.38 SERVES 4 Wash and stice the chicken and fish. -. and so forth. tl Other ingredients may be used in this recipe.-4-. (40 g) fish fillet 112 small lemon as desired white radish sprouts (kaiwarej. 2). and clams separotely in boiling water. such os enoki. 1-113 oz. (40 g) chicken meat 1-113 or.1 13 oa.into 4 slices. then remove. . pork. fish. Steam over high heat for 3 minutes. clams. Marinate the chicken in 118 teaspoon salt. abalone mushrooms.

SAVORY CUP CUSTARD (Chmnan Mushi) I118 3 2 ox. fish cake. 1). dash. mushroom). It i s importa~t control the hoot source carefully when steaming to egg. blanched in boiling water and cut into sections lemon peel. Place the bowls in a steomer. 1-112 t. (60g) chicken leg meat 118 t. Fill eoch bowl dl5 full with the egg mixture. Place one of the portions in each of 4 steaming bowls (follow this order: chicken. After bringing the water to a full boil. each: mirin 4 slicer fish cake (kamaboko. place some spinach ond lemon peel on top of each. Serve. Add 2 cups woter to the outer pot and steam about 10 minutes after the water has begun to boil. 1 Divide the ingredients up equally four ways. If no egg flows out as liquid. and cover each bowl. as desired . it i s done. Make o crosscut in the center of the mushrooms (illus. 1 Beat the egg lightly and place in o bowl. Turn the heat to low and steam for about I5 minutes. Skim off any foam (illus. shrimp. Mix in Z'ond strain. 4 fresh s rlmp (2-112 oz. ripple-cut) 1 bunch spinach. but leave head ond tail intact. steam 1 to 2 minutes over high heat. 3). salt 1 t. Test for doneness by inserting a toothpick or bamboo skewer. a An electric rice cooker can olro be used to make this dish. t. 2). soy sauce SERVES 4 I Cut the chickin into 8 srnoll pieces and Garinate in 1. or place a white towel or cloth inside the rice cooker cover to prevent the condensed steam from dripping into the egg. Remove from steamer. Remove the shell from the bock portion of the shrimp. You must either cover the bowls with plastic wrap (illus. or 75 gj 4 small fresh Chinese black mushrooms (shiitake) 4 eggs c.

Place in a steamer and steam over high heat 1 to 2 minutes. dashi 1-213 T. Strain (illus. then pour over the mock tofu. blending well. 1-112 c. 2. Bring . light-colored soy sauce 314 t. 39. for instructions. dashi 314 t. Mix 1 thoroughly ond add to the egg. each: salt.? to a boil. Savory Cup Custard. [7An electric rice cooker may also be used to make this dish. Skim off any surface foam. 3) or into an Oriental style metal lunchbox ( b e n a . Turn the heat to low and steam for onother 15 minutes. 1).SERVES 4 Im':K TOFU 4 eggs Beat the eggs lightly. See p. Remove the mock tofu and allow to cool. light-colored soy sauce . Serve. Cut into 4 squares and place on a serving dish. mirin 314 c. Pour the egg mixture into o small baking pan (illus. mirin 1-213 T.

2) and place in a bowl. Serve hot. soy sauce 118 1. or 75 g) o 8 gingko nuts r 4 small fresh Chinese black mushrooms (shiifake) d slices fish coke (kamubcko) lemon peel. odd wuter and steam 30 minutes before use. El Gingko nuts can be substituted for the shrimp. (300 g) 1 T. If covered with mud.$1 !I 1 2 links fresh lotus root (mnkon). Cut the chicken into 8 small pieces. Place the chicken. Canned gingko nuts may be used as is. light-colored soy sauce 112 t. and rook in 1 about 15 minutes (to prevent discoloration and to remove any raw taste). about 213 Ib. Remove from steamer and sprinkle o little lemon peel over the top. Mix in 3 and allow to marinate 10 minutes. water 112 c. Place in a steamer and steam 30 minutes over low heat. Mix in 2 until well blended (illus. Once lotus roo! i s washed it i s best to use it the same day for maximum freshness. mirin (sweet rice wine) 2 or. lotus root Can be kept about one week.. Set aside. mushrooms and fish cake in a steaming bowl. dashi S V "'D LOlUS ROOT PASTE T Peel 1) 1 t. salt 1 t.2 or. (60 g] chicken leg meat 118 t. rice vinegar 3 c. then pour enough of the lotus root paste over the top to fill the bowl about 7110 full. r: The portion of the lotus root closest to the top is tougher but tastier. If using dried gingko nuts. Grind into a paste (illus. shdmp. . as desired SERVES 4 I the lotus root (illus. 3). sugar 12-.

3]. Remove. chopped green onion (green ortion only) 4 soy sauce 1-213 T. Add the chopped green onion. clams. or shrimp. 1). 75 g) Chinese white radish ( aikon) 1 small red chili pepper (seeded and julienned) 4 T. Stuff the red chili pepper strips inside 1llur. FRESH FISH STEAMED WITH TOFU 02. Insert a chopstick several times into the white radish to make a number of "wells" (illus. such as cod. L i x in 1 thoroughly. as 7 5 I 5 d P. and cut into sections. Top with shredded young ginger root. Wash tha spinach and carrot. with the vinegar dip on the ride. mushr~mr. Cl Other fish (that doer not h v e too in this recipe. S rinkle on 2 tablespoons rice wine. . Serve hot. and carrot on top. skin on) 2 cakes soft tofu 4 dried Chinese black mushrooms (soaked until soft] 4 irces dried kalp seaweed (kombu). Place the fish. each: rim vinegar. iS p w d open the kelp in a bowl. tofu. W i the kelp clean with a damp cloth. Sprinkle on 114 teaspoon solt and mi oside. k n c h each separately in boiling water. This is the vinegar dip. s inach. lemon juice shredded young ginger root. (200 gJ porgy fillet (red sea broom.2). %om ovar high heat about to 8 minuter. slote cod Isowam). to 2-112" 5 to 6 cm) square 1 bunch spinuc 4 slicer carrot 2-112 02.SERVES 4 C u t h porgy fillets into 4 large pieces. Score the mushrooms Cui with thrtte intersecting cutr to form a star in the center. G r i d into a puma olus. I each cake of tofu into 4 equol p i e s . or grouper.

such as string beans. Cut into 2" (5 cm) sedions. sugar 1 2 T. Wash the spinach thoroughly and blanch in boiling water about 1 minute.SPINACH WITH T" "1E PASTE 2 T. . Place in a serving dish. Rinse in tap water to cool. illus. dashi 1 Ib. 2). This is the sesame paste. garland chrysanthemum (shungiku). as an alternative.desired SERVES A Wash and drain the white sesame seeds (illus. (450 g) fresh spinach I bonito shavings. Toss with the sesame paste and top with bonito shavings to serve. 3) and mix together well with I. Toast by heating in a dry frying pan over low heat (use no oil. Grind into a powder (illus. 13 Other vegetables. D The white sawme seeds may. soy suuce 2 t. white sesame seeds 2 t. 1).Chinese cabboge. may be substituted for the spinach. a$. be toasted and sprinkled directly on the spinach instead of first ground into a powder. and so forth. Squeeze out the excess moisture.

8 shrimp (213 Ib. Be extremely careful not to burn yourself on the steam! Place the egg in a bowl and mix in 1.SERVES 4 44 W Boil the shrimp until just cooked. I Separate the egg. 1). rice vinegar 1 118 t. Arrange the shrimp and okra on a sewing plate. Rinse clean. 2). Small. Stir the yolk corefully with a pair of chopsticks until of a thick consistency. sugar . gumbo) 1 t. If okra is unavailable. cool in top wafer. thin okra is more tender and tastier (illus. then ploce the spoon on the surface of boiling water. shell. Blanch in boiling water. Pour on a small amount of egg dressing and serve. or 300 g) 4 okra (ladies' fingers. Rub gently with 1I8 teaspoon salt (itlus. 3) may be sprinkled over the top l just before eating for extra flavor. E Bonito shavings (illus. and cut into thin slices. Transfer the yolk to a large serving spoon. This is the egg dressing. about one minute (if will be about 3110 cooked). gherkin cucumbers may be substituted. and set aside. blending thoroughly.

each: rice wine. Cut he lotus root into thick strips. then s uesze out the excess moisture. Blanch in boiling water 3 seconds. Blanch the wukame and the lotus root separately in 9 boilin water. Marinate in the vinegar. Remove. fol owing the grain. 3). and ginger root puree neat1 on a serving plate. G Squid or shrimp may be substituted for the octopus in this recipe. The 1 ginger root puree. 2). (10 ) bonito shwings &rrt~uobusi) 2. together with the gherkin cucum ers. Rinse the wakrrme to remove the salt it contains. 1-1 13 or. rice wine 114 c. and cut into 114" (. Cut into i s gherkin cucumbers. % i . cucumber. oHow to cool.OClOPUS SALAD 7 oz. 1 3 T. sugar a 1 W Wash the gherkin cucumbers. water 1 T. . light-colored soy sauce . 1). [ZOO g) fresh octopus (toko) 2 herkin cucumbers 2. This i s the vinegar dressing. as desired 112 t. Pour the vinegar dressing over the top an serve. Cook in boiling wakr about 5 to 6 minutes.Arrange the octopus.3 cm) diagonal slices. i approximately cucumber must remain connected (illus. wakom. Moke diagonal (at a 45O angle) crosscuts in through (illur.112" (4 cm) pieces. scllt 113 or. cutting about halfwo Turn over the cucumber and cut again in t e same way. then immerse in cold water (this gives the cucumbers cr brilliant teen color). H Bring 1 to a boil and stroin.812 or. lotus root.'Drnin. 75 g) w k n a (lobs-leaf seoweed SERVES 4 4 Wash the octopus (illus. 40 g) lotus root (mnkon) 2 T.

~9.12. use o shar knifa to dice h e roll into 12 small pieces. Sprinkle 2 over the top ond serve. Impole one shrimp on each bamboo skewer illus. Place the s rim I n a bowl d cold water to md. G d y d l into a tight cylin&r. IPloee the sheet of plastic wrap on the bamboo mat.' rice vinegar 4 shrimp (113 Ib. Sprinkle 118 teaspoon solt over thom and gently rub it in to moke the cucumbers soh and pliable fillus. Rnnova the k d r . I. Pull out e skewers. 1). ovoid stacking the cucumbers on top of each other. . Cut into 1116" (. 2). abut (1 wide (illus. and set aside. Rinm clean. sugar 2 1 r i a vinegor . cutting with one sing e downword stroke. Gently squeeze the cucumbers dry and neat1 a m n e . i I I 1-ldn $ P . Cure in another 118 teaspoon sol?for 5 minutes. w e n layer on the plastic wmp. Blanch about 1-112 minutes in boilin woter. rhdl.them in a flat.r - UP- SERVES 4 Ploce the cucumbers on a cutting boord. or 150 g) bamboo skewers tamboo sushi mat sudure) 1 sheet plastic wrap 6" or 15 an square) 2 T. 3). Gently remove the plastic wrap. 1 an)thin rounds. Place in t b refrigerator. Squeeze oui the excess moisture ond marin* in 1.I 2 stmight) gherkin cueumbers . Before sewing. Pbcm the shrimp in the center. Arronge neatly on a sewing dish.

Turn over ond scrape off the cod roe (illus. 3). . M Make a slash on the surface of the cod roe pouch (illus. TJ Fresh cod roe con be kept in the refrigerator and eaten taw. Blanch in boiling water for 1 minute and remove. Cut into 1-1 12" (4 cm) pieces and place in a serving dish. Cool in a bowl of top water.arako. illus. 2). and is also good as an accompanimenf to wine. salty) cod roe is called turuko. O This dish can be served as an appetizer at a banquet. Seasoned (e. Sprinkle over the top of the asparagus and serve. 1) Use only the most tender portion of the asparagus.SERVES 4 ASPARAGUS WITH COD ROE 2 .9. Mix in 112 teaspoon rice wine.talbgreen arpDrogur pouch od roe (. piquant.

rice vinegar 213 T. Place in a frying pan with 1 (use no oil) and stirfry until dry. sea Assfnut paste. rice wine. uni paste (sea urchin. Top with 3 and serve. 2). Place in o serving dish. MSG (optional) 1 mustard (illus. soy souce 1 8 t. as desired white radish sprouts (kaiwure). Stir 2' until combined. 1) 113 T. 3) briefly in boiling water and remove. . Add the stir-fried shiratuki and stir until well mixed.SHlRATAKl WITH UNI M E 1/2 Ib. illus. salt 118 t. as desired Blanch the shirutaki (illus. (225 g) shimtaki SERVES 4 118 t. each: rice wine. MSG (optional) 1-1MT.

Blanch in boiling water for 1 minute and remove.SERVES 4 ASPARAGUS WITH COD ROE 2 . 3). Turn over ond scrape off the cod roe (illus. Cut into 1-1 12" (4 cm) pieces and place in a serving dish. illus. piquant. O This dish can be served as an appetizer at a banquet.9. Sprinkle over the top of the asparagus and serve. and is also good as an accompanimenf to wine. Seasoned (e. 1) Use only the most tender portion of the asparagus.talbgreen arpDrogur pouch od roe (. Mix in 112 teaspoon rice wine. Cool in a bowl of top water. .arako. salty) cod roe is called turuko. M Make a slash on the surface of the cod roe pouch (illus. 2). TJ Fresh cod roe con be kept in the refrigerator and eaten taw.

2). . (600 g) Chinese white radish (duikon) 4 T. Gently squeeze out the excess mois!ure (illus. 3) and place in a serving dish. 0 Both salted and unsalted salmon roe are available commercially.SAT ""' ROE WITH r"'10N PUREE 1-113 Ib. choose the kind you prefer. Small dishes of soy sctuce moy be served on the side as a dip. if desired. Sprinkle the salmon roe over the top of the white radish puree and serve. 1) SERVES 4 Grind the white radish into a puree (illus. salmon roe (illus.

1) into the miso until well blended. (600g) gherkin cucumbe= I 14 oz. W Rub 1 teaspoon salt on the cucumbers and allow to set for 2 minutes. carrots. etc. 3).. I .'sugar 112 T. 2). Transfer the cucumbers with miso to o container that con be tightly seoled (illus. dry bowl. Add to the miso paste and mix well (illus. Rinse clean. . head cabbage. 5 T. Chinese white radish. Move to o cool phce to air dry. can be pickled with this some method. nDo not allow to cure more than 3 days.MIS0 PICKLES Place the white miso in a clean. Rinse and cut into slices 1-113 Ib. or the liquid (and flavor) contained in the vegetables will escape into the miso paste. (400 g) whitemiso (soy I before servina. mirin (sweet rice wine) 2 T. soy sauce beon paste) fl Tender ag&lant. Allow to cure 2 to 3 days. Mix I (illus.

lnese 2-114 Ib. 51 f P . squeeze out the excess water. Place a roc or i other heavy object on top as a weight and leove undisturbed 2 to 3 days. Rinse agoin in cold water. (1000 g) Ch' cabbage (net weight) 2 T. 3). and store in the refrigerator in o clean container with a sealabte cover. 1). sprinkle on some rea chili pep er and kel (illus. Serve any amount an n A glass or ceramic bowl or a woo en container may olso be used to make pickles. 1 rmem . Set aside. then add another two quarters o cabbage. Race the large end of one cabbage quarter together with the small end of the other (illus. Place two uarters of the cabbage in a dry bowl. Follow this procedure until all of the ingredients are used u Cover with a woodan lid sli htly smaller than the mout! of the container. 21. Sprinkle on the salt (put extra salt on the ortion near the root). or cover with plastic wrop. With a scissors. sliced IQuarter the Chinese cabbage and air-dry fillus. the cabbage must be taken out and rinsed clean (otherwise it will go sour). After 3 days. cut the kelp into 11 0" (-2 cm) wide strips. w i t 1 2" (5 cm) piece dried kelp (kombu) 1 small red chili pepper.

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Soutd the large Chinese green onion in the butter. and the tofu into large cubes. (100 g) Chinese cabbage 314 c burdock root (aobZ). dushi I Cut the large Chinese green onions into diagonal dices. (75 g) moki 3-112 ox. SERVES 4 BEEF SUKIYAKI 2-213 ox. d d i 2-4T. Use the sauce you prefer. Blanch the shirataki in boiling water. (80 g) shimtaki (or udon noodles) 1d oz. Move the butter around with a pair of chopsticks to distribute the butter evenly over the surface. This i s an excellent winter dish. it consists simply of 112 cup soy sauce and sugar to taste. soy sauce. tofu. Add some of the vegetables. W Finally. d Arrange the sliced beef and all of the other ingredients neatly on serving plates. . Wash each of the ingredients separotely. eoch: mirin. with more liquid. which has less liquid. Dip the sukiyaki ingredients in the egg before eating. (75 g) butter Kan6 style souas: 112 c. Heat a sukiyaki pot and melt the butter in it. Cut off the tough and wilted portions from the garland chrysanthemum. etc. Break an egg into eoch of 4 rice bowls and beat lightly.5 crn) slices. Bring to Q boil and eat.I . Set aside. add the dash. Bring 1 to o boil and pour over the beef and vegetables. sugar 4 W ~ S 1 c. thinly sliced 2 large Chinese green onions 1 onion 1 Iorge cake tofu garland chrysanthemum (shun@ku) or spinach. (400 g) beef. Continue to wok at the table. and the tough ends from the enoki. julienned 2-112 or. El 1 is KontS {Tokyo area) style sauce. There i s also Kansai (Osaka ore01 styk sauce.. greens. as desired 2-112 oz. Cut the Chinese mbbuge into large chunks. then the shirataki. the onion into 114" f. Add the beef slices and stir-fry briefly.

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(75 g) enoki 4 kesh Chinese black mushrooms (shiitake) 213 Ib. 7. 1). each: dash. soy sauce I Cut off the tough ends from the enoki and wash. (300 g) Chinese cabbage 7 02. thinly sliced 2-1 12 or. white miso hip (kombu) 314 c. mustard may be used as a substitute.I(St *-- SERVES 4 ' . as desired 118 t . Put 1 in a pot over a toble burner. mirin Chinese white radish (doikon) puree. (400 g) tender beef (or pork). If you do not care for miso. . Remove when the color changes. Place 4 in a small serving dish. 21 may be odded to the chafing dish for extra flavor.*y?. C Substitute freshly-squeezed kumquat (illus. o Bring to a boil.. Dip . MSG (ajinomofo. mirin 118 t. Iprno! juice .. Spinach with Sesame Poste. Cut the cabbage into chunks and the cauliflower into flowerets (illus.'. (200 g) udon noodles (or fine shirataki garland chrysanthemum (shungiku). minced fresh red chili pepper. optional) 1 c.E . remove. in the sauce you prefer (2 or 3 with 4 and lemon iuice stirred in) before eating.. and allow t rook 30 minutes. including the sliced beef. -< =. sugar 4 T. (200 g) fresh cauliflower 1 large cake tofu 7 ox. See page 43.0 -". Mix 2 and 3 separately until blended. and sat aside. 2 t. Immerse the m w t in the kelp stodt and swish around a fbw times. 3) juice for the lemon juice for a taste variation. _ _ z 14 or. Arrange all the above ingredients. sesame seed powder 118 t. as desired I 4 I :. neatly on serving plates.k) piece driad 314 c.. as desired . Loge Chinese green onion (illus. soy sauce 2 T. Immerse the udon noodles in boiling water briefly.-.I Shabu) . Slice the mushrooms diagonally. then remove the kelp. Cook the other ingredients in the stock as you eat. for instructions on how to make the sesame seed powder in 3. Cut the tofu into 316" (2 cm) cubes.---. Blanch the cauliflower briefly in boiling woter.

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and so forth. Add 1 to a clay pot and bring to a boil. and the rest of the ingredients into the pot. Cut the fish meat into small pieces. rnirin 6 T. Leave the bunch of spinach whole. Cut the carrot into matchstick-sized strips. Place the fish head. Cook at the table while eating. 3). carrot. and the tofu into 314" (2 cm) cubes. do not cut. 1). chicken meat.2. one by one. dried Chinese black mushrooms. Score the cuttlefish with a crosscut (illus. Dip in 2 before eating. and roll tightly into a cylinder shape (illus. then blanch separately in boiling water until soft. lemon juice 2 4 T. dashi I I Remove the head and bones from the fish (see p. 8). dashi 1 3 T. light-colored soy sauce 3 T. (225 g) chicken meat 1 large cake tofu 1-113 Ib. or 225 g) 112 tb. garland chrysanthemum (shungiku). Cut the chicken into pieces. Cut into 1-114" (3 cm) pieces. Remove the shell from the body portion of the shrimp. may also be used in this recipe. soy sauce 1-314 c. and spinach on a bamboo sushi mat. or 300 g) 4 shrimp (112 Ib. Wash each ingredient thoroughly. Place some cabbage leaves. or 450 g) 1 cuttlefish or squid (213 Ib. (600 g) Ch'lnese cabbage 114 large carrot 1 bunch spinach 5 c. Pull the leaves off the Chinese cabbage. . U Large Chinese green onion.SEAFOOD AND VEGETABLE CHAFING DISH SERVES 4 I fresh fish (1 Ib.

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St&d tofu pockets. illus. Remove. cold water I 1 t. Choose the very best ingredients when shopping for this dish. dashi 1 1 112 c. quail eggs 8 rolls kelp (kombu) 4 cakes deep-fried tofu 8 slices burdock root (gob4 fampura (illus. four per bamboo skewer (illus. Cut the konnyaku into small pieces. as desired Cut the fried fish sausages into chunks or diagonal slices. Blanch the kelp rolls in boiling water for about 2 minutes to remove the seawater odor.SERVES A 2 fried fish sausages (chikuwa. each: ketchup. may be substituted for some of the ingredients in this dish. octopus. 1) 1 cake konnyaku 213 Ib. Dip in 2 or mustard before eating. then lower the heat ond simmer about 40 minutes. Roll-cut the white rodish into chunks. sugar 2 4 T. Bring 1 to a boil in a clay pot. Skewer the fish balls and quail eggs. 3). Cook the white rodish in a fresh pot of boiling water until done. toy sauce 2 T. mirin 1-112 T. and so forth. Add the other ingredients to the boiling liquid. n The success of this dish depends on the quality ond freshness of the ingredients used. about 5 minutes. chili pasts mustard. each: white miso. . 2) 5 c. (300 g) Chinese white radish (daikon) 12 each: fish balls. until the flavors are well absorbed.

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(40 g] shredded burdock root (gob4 1 314 c. Dip the vegetables first in the dry flour. dashi 116 oz. aThe temperature of the oil must be kept constant. Cut the remaining vegetable ingredients into decorative patterns as well (illus. Chinese white radish (daikon) 1 T. low-gluten flour 1 c. If the batter drops do not rise us quickly to the surfoce. Dip in 2and 3 before eating (the same o with seafood tempura). the oil i s about right for frying seofood tempura. us needed 114 c.SERVES 1 liik lotus root (renkon) 8 slices pumpkin (or sweet pototo) 8 string beans 4 dried Chinese black mushrooms (shiitake. 1 c. each: mirin. 60. 3). Serve hot. ifthe botter floats up quickly to the surface. (5 g) bonito shavings (kotsuobushi) * I flour. then corve the edges to form a decorative pattern (illus. return to the oil to fry onother 30 seconds for a crispier batter coating. drip a little batter in it to test the temperature. 1 113 or. the oil i s probobly about the right temperohre for frying vegstoble tempura. I 1 large egg ice water 1 c. 1). 2. Remove from the oil and arrange in a sewing dish. After deepfrying the tempura. then in the egg batter. and deepfry one at a time until crisp. H e a t 2 cups unused oil to somewhat under smoking.5 cm) slices. about 3 minutes. soy sauca mCut the lotus root into 114" (. ginger root puree . r Dfhe temperature of the oil i s extremely important when frying hmpura. Mix 1 to make the batter (see p. Seofood Tempuro). After heating the oil. soaked until soft) 8 cobs baby corn (or 8 slices okra) 8 stalks asparagus 1 eggplant (preferably long thin Oriental) .

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3) to prevent the fried batter coating from becoming too hard. cut into pieces. then in the egg mixture. Gently dip first in the flour. (450 g) pork cutlet 118 t. . and arrange in a serving dish. salt 118 t. then in the fine bread crumbs. pepper 114 c. Cut into 4 equal pieces (illus. low-gluten flour 1 egg (lightly beaten) 1 c. and gherkin cucumber slices. Spray the fine bread crumbs lightly with water before use (illus. and the meat should be cooked through. 1).FRIED PORK CUTLET SERVES 4 I 1 Ib. Garnish with the shredded cabbage. 2). Sprinkle on 1. Dip in ketchup or pepper-salt before eoting. Remove from the oil. fine breod crumbs 2 c. tomato. W Heat 2 cups oil to medium hot in a frying pan or wok. shredded cabbage 1 tomato 1 gherkin cucumber (cut into thin diagonal slices) Cut off the sinews from the edges of the pork cutlet (illus. or a little lemon juice may be squeezed over the top. Fry the cutlets about 5 minutes (be sure to remove particles from the oil when frying to keep it clean). The surface of the cutlet should be crisp and golden brown.

Add the green pepper and red chili pepper. cut in julienne strips 112 small red chili pepper. Deep4ry the fish in the oil over high heat for one minute. Dredge in flour (illus. cut in julienne strips 112 lemon . low-gluten flour 4 c. 1 1 4 mockerel (total 1 Ib. 1) and dry with paper towels (illus. 5 Other fresh fish of a similar size may be cooked in this way. Squeeze o little lemon juice over the t.op before eating. Remove from the oil and place pn a serving plate. Add 1 and bring to o boil. soy sauce 2 T. Pour over the fish. 2). cut in half-rings 112 c. 3) and set aside. oil for frying I12 onion. rice vinegar 1 T. L Heat the 4 cups oil in a frying pan or wok. dashi 1 green pepper. Stir-fry the onion until soft. Turn the heat to medium and continue to fry until crisp (about 8 minutes). each: sugar. or 450 g) 2 T. mixing well.SERVES 4 MACKEREL BARBARIAN STYLE W a s h the mackerel (illus.

2). 3) Heat a frying pan or wok and add 3 cups oil. Place the white radish puree.D E F I D TOFU E P RE 2 large cakes soh tofu 112 c. Chinese white radish (daikon) puree 1 T. low-gluten flour 112 e. until it i s golden brown on the outside but still tender inside. and chopped green onion on top of the fried tofu. dashi SERVES d Trim off the hard edger from the tofu (illus. Bring 1 to a boil. mirin (sweet rice wine) ll4c. ginger root puree 2 T. and serve. ginger root puree.soysauce 1 c. Heat until somewhat under smoking. Dredge each piece in flour . 1) and cut each cake into 4 pieces (illus. Remove from oil. 1 I (illus. pour over the top. Fry the tofu over high heat about 1 minute. chopped green onion 114 c. .

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then cut the mushrooms into strips. then spread it evenly over the seaweed. Roll and press to ether tightly with the bamboo mat. f B . soy sauce 213 or. Cook in 2 until the sauce is olmost com letely reduced. Cut into strips. Soak the dried gourd shavings in water for about 10 minutes. water T rice vinegar 4-112 c. This method saves time and bother. 33. then remove the bamboo mat. Set aside. ! 2 T. dash. and 314" (2 cm) at the back. sushi rice . Add 1 and cook until the sauce is almost completely reduced. soy sauce 3 T. Press even the two ends of t e sushi. Remove and rub with salt (illus. broiled eel. Serve. Shrimp. 1). Pick up the front of the seaweed {illus. (20 g) dried gourd shavings Ikampy"I dash of s t a 1 c. Wet both hands with 4. each: salt. Beat the eggs lightly and mix in 3. 3) to roll the sushi into a cylindrical shape. Arrange the above ingredients neatly across the center of the rice (illus. sugar 4 eggs 112 t. P ace o sheet of purple laver on the mat. sugar 113. Japanese Egg Roll]. asparagus. Cut the sushi in half. Cool and cut into pieces about the same length as t e purple laver. Quarter the gherkin cucumber lengthwise and scoo out the seeds. and s o forth can be included in the filling to make all sorts of sushi variations. 2 I I (shiitake) 1 c. toasted) c. soak water from dried mushrooms 2 T. Fry into 1-114" (3 cm) thick slices (see p. sugar 1-112 T. When making small amounts of sushi at home.SERVES 4 1 4 dried Chinese black mushrooms 1 H Soak the dried murhrooms until soh. n Egg fried into a thin "pancake" may be substituted for the purple laver. 2). then into a total of eight small pieces (wipe the knife with a wet cloth to prevent sticking). 1 5 1 2 bamboo sushi mat (sudare) sheets purple laver (nori. Pick up 1 cup of sushi rice and place in the center of the purple laver. Set aside. Leave 318" (1 cm) of the seaweed free at the front. Place some lettuce on top of the rice. Wash the bamboo mot and air-dry. the dried ourd shavings and dried mushroomr can be cooked together in and 2 unfil the sauce i s reduced. Allow to cool. SOY sauce 2 gherkii cucumbers (or some spinach) P '1 '1 .

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33. then gently press down on the fish slice with your ri ht index finger and middle finger. 5). or 75 g] 3 slices kesh porgy fillet ( I -213 or. and gently squeeze into a rectangular block. Press down gently on the sushi rice with your right index finger (illus. 41. 5 18 cm) ~ 113 or. 31. Sushi can. water rice vinegar 4 c. Repeat the same procedure for each of the items in 2. then turn it over so the fish is on the top. Repeat the whole procedure on the same two ends for a finished look. Follow the same procedure for the sea urchin. "Frame" the rice by pressing a strip of purple laver around the outer edge.-I TO eat:Using chopsticks.: l " x 5 "or 2 . or 30 g) pickled sweet-sour root and lemon s Ices. With your right thumb and index finger. Arronge the assorted pressed sushi aRractively in a serving dish and serve. Place the sushi rice block on top of it (illus. At the s a m e time. press +hefish out towar! one end with your left thumb.9). s that the fish o r o o outward (illus. T make pre-d o SuSM ~ 4 t h salmon toe: Pick up a holf-handful of sushi rice and form it into a cylindrical shape. press both o sides s that it i s roughly redangular (illus. . 46. 2). a slice of fish in your left hand ond brush a little wasabi over the rentor ( i k s I ) . (20 g) sushi rice with your right I Pick u hand. :. or 30 g) 3 cooked shrimp (see p.ASSORTED PRESSED SUSHI 24 PIECES 5 slices fresh tuna (maguro) fillet (2-112 oz.Pick u p about 213 02. (10 ) bash salmon roe 2 drips purp e laver (nor. . qlso be eaten with the 1 . 3 slices egg roll (see p.then dip in soy sauce (illus. Turn the sushi around and repeut on the other end.9 now to prepare :i far prel ' W i wilh sashknl: Slice the fish (see p. Dip your hands in I. Shrimp-Cucumber Rolls) ' 1 2 T. sushi rice wosubi. as desired 113 02. Fill with salmon roe. )a anese Egg l o l l ) 3 arC she115 (akagog 3 cockles (torigcrr) 2 slices halfbmk (sayor4 fillet (1 o r . seal the two ends together onto the rice with some rice vinegar. or 45 g) 1 C. as desired 3 thin slices cuttlefish ( 1 oz. turn the sushi s that the filling side faces sideways o jillus: 6. (10 g) fresh sea urchin B yinger (u. 7).

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salmon roe Cook the asparagus in boiling water until done. . for instructions on how to prepare the shrimp. Roll 2 and 3 in the same way as 1. and roll up (illus. Serve and eat immediately (to prevent the seaweed from becoming soggy).'HAND=ROLLEDSEAWEED SUSHI (Ternaki) 6 ROLLS 6 sheets purple laver (nori. or on the lower shelf of an oven. 2. Shrimp-Cucumber Rolls. Toast a sheet of purple laver. Arrange all the ingredients on plates and have ready. Place half of 1 in cr corner of the seaweed. in order. sushi rice wasabi. 1. EI To toost he purple laver: Place the seaweed in a dry frying pan or wok. lO"x3-112"or 2 5 x 9 cm) 2 leaves lettuce 4 stalks green ctsparogus 2 cooked shrimp I 1 ! 1I2 packet fine bonito shavings (hanagatsuo) mayonaise. Toast about 5 seconds and remove. as desired 2 leaves lettuce 112 gherkin cucumber (cut 1-314" or 7 cm long) 3 T. Pretoasted seaweed is also available commercic~ll y. 3). This dish is a good finger food for banquets or buffets. then cut in 2-314" (7 cm) pieces. as desired 2 slices sashimi 2 leaves lettuce 112 gherkin cucumber (cut in thin diagonal slices) 4 t. See page 46.

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cool in tap water. apple. The fitling ingredients can also be rolled in Chinese moo shu shells (Peking duck flour wrappers). and some mayonaise (illus. Repeat for the remaining three egg "pancakes". then top with 114 of the asparagus. Lay a leaf of lettuce on it. then tear into fine strips. Spread out one of the egg "pancakes". Beat the egg lightly. Cut the apple into thin strips and soak in salt water. as desired Cut the tender ends of the green asparagus into 2-314" (7 cm) lengths. then secure with the Chinese celery shreds (illus. etc. allowing the filling to protrude somewhat (illus. . 3). Fold the egg "pancake" in half. 1). bread. 2). Blanch in boiling water and cool in tap water. Fry into 4 egg "pancakes" (about 6-112" to 8" or 17 to 20 cm in diameter). Pare off the strings from the celery and cut into 2-314" (7 cm) lengths. Cut into thin strips along the groin and soak in ice water. Cut the ham into fine strips. Blanch the Chinese celery in boiling water. Roll the two ends towards the center. ham. Drain each separately before use and set aside. Serve.4 ROLLS 8 stalks fresh green asparagus 112 stalk celery 112 apple 2 slices ham (square) 2 stalks Chinese celery 4 eggs 4 leaves lettuce mayonaise (or salt). celery.

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Arrange the tuna fish fillet.2. fl Serve Sushi Salad in a bowl or wooden rice box. This is a Kant6 (Tokyo) style dish. sushi rice 112 sheet purple laver (nori. Roll the marlin into a flower (see "Chinese Appetizers and Garnishes". place 112 gherkin cucumber on top. . p. wasobi (Japanese horseradish) P l a c e the sushi rice (see p. soaked until soft and cooked) 112 t. ark shell. then top with the wasabi and serve. then cut into pieces. Q As a variation. Spread open the cuttlefish slicer. Cut the other half of the gherkin cucumber into thin diagonal slices. 103). or made i yourself ot home. and roll up. Place the mushroom on the side as a garnish.3).SERVES 1 1 c. Secure with a toothpick. t Fish rolls can either be bought ready-made. and other ingredients neatly on a platter. Japanese egg roll slices (see p.5 cm) slices. 1. the obove ingredients may be shredded and sprinkled over the sushi rice (illus. cut into fine shreds) 4 slices marlin (kajiki) fillet 2 slices cuttlefish (ika) 1 gherkin cucumber 2 slices tuna fish (maguro) fillet 2 slices Japanese egg roll 1 ark shell (akagai) 1 slice octopus (tako) 1 slice (1-112" or 4 cm square) broiled eel (unagi) 2 slices mackerel (sabo) 1 shrimp 1 slice cockle (torigai) 2 fish rolls 1 dried Chinese black mushroom [shiitake. A strip of purple laver may be placed on top of the fish slice before it i s rolled. This i s the Kansai (Osaka) version of Sushi Salad.1 12" (8 x 4 cm) piece of fish fillet into 118" (. 33). 6) in a serving dish and sprinkle on the purple laver shreds. Roll both ends toward the center to form a double scroll. To make: Cut a 3" x 1.

'a- - c* - 3 SERVES d TOFU POCKET SUSHI (Inarizushi) i ! 10 square fried tofu pockets 213 c. (300 g) fresh young ginger into thin slices. dashi W Cut the fried tofu pockets dia onolly into triangles (illus. Place in a pot with 1 and ring to a boil.) 2 t. 3). then mix in with the sushi rice. Sprinkle a little toasted black sesame seed over the top (illus. diced carrot. along with some chopped gherkin rucumber. 7 fa make shredded pickled ginger rbot: cut 213 Ib. or they con be rolled. Stuff the tofu pockets about 415 full with sushi rice (illus. 91 2 T. Allow to cool. 1). Dip both hands in 2. for variation.1 I2 c. and set aside to cool. Cook until the sauce i s completely reduced. 2). i T e square fried tofu pockets can be cut into squares or 7 rectangles. rice vinegar 4. and diced dried gourd shaving (kampy6) may be cooked with 1 until the sauce i s reduced. and blanch in boiling water 1 minute. sushi rice (approx. a s desired . toasted black sesame seeds shredded pickled sweet-sour ginger root. Eat with the pickled shredded gin er root. Remove and pickle in 3 tablespoons sugar and 3 tablespoons vinegar. Diced dried Chinese black mushroom (shiitake).

light-colored soy sauce pinch of MSG (optional) 2. and the spinach. fish fillets. the odficiol crab meot (illus. Add some cold water to the cooked rice to separate the grains {illus. Bring 1 to a boil. filter OR the liquid from ginger root puree. break in the eggs and turn off the heat. -n j u h . clams. 1). ginger root juice 2 bowls cooked rice 2 dried Chinese block mushrooms 4 bunches spinoch d c. 2). Purple laver shreds. Add the crab meat. Set oside. 175 g) artificial crab meat 4 eggs SERVES 4 IStir the ginger root juice into the crab meat (illus. Cut the spinach into pieces. and so forth may be added to this dish according to individual preference. Add the cooked rice and mushrooms and bring to a full second boil over high heot.CRAB AND RICE MIX=UP 1 can crab meat 1 T. 31. dash. fresh oysters. Skim off the foam. 1 t.112 oz.solt 2 t. 1 . Cook briefly. Serve. Soak the mushrooms until soft ond cut into thick strips.

and 2. 3). white sesame seeds {illus. Pour on the hot tea and serve. tweeze out the fine bones. 4 c. Pickled vegetables may be added on the side. tea . t Use either green or oolong tea. Tear into fine shreds (illus. 1) 4 stalks trefoil (mifsuba) purple laver (nori) shreds. illus. wasabi (Japanese horseradish. Place the cooked rice in a serving dish. 2) 3 c. salt 1 T. (37 g) salted salmon (shiojake) Broil the salted salmon until cooked through. or top with bonito shreds. MSG (optional) 116 t.SERVES 4 TEA RICE 1-113 oz. i DThis dish is especially convenient if you shred fried salted salmon leftover from the previous meal. Top with 1. the salted salmon shreds. cooked rice 118 t. as desired 1 t. Skin and debone.

and place some pork in each rice-filled bowl. 1 2 1 egg.PORK CUTLET OVER LI II (Katsudon) 14 oz. green portion only. 3). When the egg is about half set. Heat 3 cups cooking oil to 320°F ( I 60°C). sugar sliced green onion. cooked rice 1 . Sprinkle on 118 teaspoon each of salt and pepper. soy sauce 1 t. pour over the pork and rice. 2. Bring 2 to a boil. mirin (sweet rice wine) 2-112 T. . Tenderize Cut by pounding with the dull edge of a cleaver or a meat mallet. dushi 5 T. in order (illus. Dip the pork slices in the ingredients in 1. Add the green onion and egg. lightly beaten 1. Deep-fry the pork slices over medium heat until golden brown on both sides and cooked through. as desired 4 eggs. fine bread crumbs 4 c. flour ' I the lean pork into 318" (1 cm) thick slices.112 c. lightly beaten 314 c. (400 g) lean pork SERVES 4 112 c. Sewe. cut into pieces. Remove from the oil.

and pour some over each portion. and taro in 1 and fry until crisp (see p. Remove the tips of the tails (illus. cooked rice T. Dip the shrimp in 1 and deepfry until crisp (see p. 2).lendon) 1 S h e l l the shrimp. Toss and eat. mirin (sweet rice wine) I t.SERVES 4 FRIED SHRIMP OVER L. low-gluten flour 112 egg 113 c. Separately dip the green pepper. 1) and chop off the ends of the double tail shells (illus. Scrape out the moisture contained in the shrimp tail with the dull edge of a knife. soy sauce p. and top with the batter-fried shrimp and vegetables.112 c. 60.-. Seafood Tempura). I 4 jumbo shrimp 112 c. sugar 2-112 T. and set aside. I Heat 2 cups cooking oil. eggplant. lightly pound it straight. I 4 4 4 4 5 1 . but leave the tail intact. Vegetable Tempura). Make several gentle slashes in the belly portion of the shrimp (illus. 62. 3). dashi .. Bring 2 to a boil. water (or ice water) slices green pepper slices eggplant slices taro (dasheen) c. Put 1 cup of cooked rice into each individual bowl.

Next add the beaten eggs and Iarge Chinese green onion.mEN AND EGG OVER RICE (Opko Domburi) 114 ~ b ..Ct. soy s&ca 4 c. I Bring 1 to a boil. I). Serve. doshi 5 7. aside. Add the chicken and onion. pour some of the contents over each portion of rice.1 12 c. cooked rice I I Cut the chicken meat into thick strips (illus. and cook I until soft. mirin 1-112 t. Beat the eggs lightly and set . When the egg is about half set.. and the large Chinese green onion into. net w+.. the onion into half-rings (illus. (120 g. 3). diagonal slices (illus. sunar 2 T. .) =hicken leg (dark) meat 1 onion 2 large Chinese green onions 4 egg= 1. 2).

and cook until the onion i s soft. sliced onion (illus. and top with some sliced pickled red ginger root (illus. 2) 4 green onions. soy sauce 112 t. Next odd the sliced beef and green onion. (300 g) sliced beef (illus. salt 1-112 c. 1) 1 t. Put some of the contents over each rice-filled bowl. Serve. as desired . cooked rice sliced pickled red ginger roo1 (beni-shoga). pepper 1-1 I2 c. and cook briefly. diced 4 c. mirin 118 t. 213 Ib. each: sugar.SERVES 4 --" OVER RICE [Gyudon) -- W Add 1 and the onion to a saucepan. 3). dushi 5 T.

2). 1). and spread out evenly. Add 2 cups water and bring to a boil. pour in o little at a time each of 4 to 5 separate times). drain well. Drain well. . 0 Red Bean Rice is often served on holidays and at celebrations. Steam over high heat for about 50 minutes (pour the liquid from cooking the red beans over the rice as it steaming. Turn the heat to low and simmer about 30 minutes. Transfer to a cloth-lined steomer. and retoin the cooking liquid. Serve. 4 Wash the glutinous rice and soak in the liquid used to cook the red beans (illus. 3) about 8 hours. glutinous rice (sweet rice) Choose red beans that are large and have no foreign matter mixed in (illus. red (adzuki. Add a fresh 3 cups of water and again bring to a boil. Discard the water {this is to remove any bitterness). again retaining the liquid. it symbolizes happiness and good fortune.SERVES 4 113 c. azukd beans 5 c. until the beans begin to split open (illus. Mix the red beans into the glutinous rice. Remove the beans.

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sugar 1 4 T. soy sauce 1 T. Place on the rice next to the ground beef.112 Ib. Add 1 and continue to stir-fry until the sauce is reduced. salt 3 T. as desired R Heat a frying pan and add 1 teaspoon cooking oil. . Put in the ground beef (illus. pour in the egg mixture. Heat 4 tablespoons cooking oil in a frying pan. 2) and shredded pickled red ginger root (illus. 1) and stir-fry until the meat changes color. 3) over the top and serve. Scatter some cooked peas (iltus.-. and stir-fry until the egg is set. (225 g) ground beef 2 T. cooked rice 5 eggs 113 t. (75 g) cooked peas shredded pickled red ginger root 3 CTII1 RICE SERVES 4 I I (beni-shoga). dashi dash of sugar 2-112 oz. 69 Basic Rolled Sushi) and shredded purple laver (nori) may be added according to individual preference. l Beat the eggs lightly. XCooked dried Chinese black mushroom strips (see p. mirin (sweet rice wine) 6 c. Mix in 2 until well blended. Pour over the cooked rice.

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3). . and konnyaku of 1 (illus.. Place in a bowl with the peas.. peas 113 t. light-colored soy sauce 1 T. Set aside. as desired SERVES 4 ..LT LE 0 . fried tofu pocket. salt 3 T. . 1 square fried tofu pocket 1 14 cake konnyaku 1 T. 1) into julienne strips. Sprinkle on some shredded pickled red ginger and serve. rice wine 3 c...G RICE y l Cut the chicken. Mix in 2 and marinate about 20 minutes (illus. then add the dashi and all the other I ingredients. dashi shredded pickled red ginger root (beni-sh-ga). .. I Wash the rice. carrot.' I T I ~ FE. and mix carefully until blended (illus. 2). Cook until done.

. Place a rice ball in your left hand. . RICE BALLS (Onigiri) 1-1 I2 c. 2). os desired d Place one piece of pickled plum in each rice ball. place your right hand on top of the rice ball and flatten it down (illus. Rice bolls can also be made by pressing the rice into rice molds available commercially. 11.. Encircle one of the balls with a strip of purple laver. cooked rice plum (umeborhq 1 1 strip p r p l e laver (nori. and roll the last one in the block sesame seeds. Serve. and press into on angle (illus. and cut the plum into three pieces."'I 1 I / '4 fh. roll the second ball in the crushed laver. Remove the seed from the pickled plum. illus. as desired block seeds. 'L 1' 3 BALLS Divide the rice into 3 balls.. Repeat this process until the rice bull i s in the shape of a triangle. 6"x 314" o 15x2 cm) r crushedlover {furigake. 3).

(80 C J ~chicken meat 4 shrimp. choose the kind you prefer. Set aside. 1 T. Add the spinach. A little seven-flavor seasoning may be sprinkled over the top. 3 oz.SERVES 4 4 packages (2 lb. salt c. then took in 1 until the flavors are well absorbed (about 8 minutes). Pour in 2 and bring to a boil over high heat. dry. 1 Immerse the precooked udon noodles in hot water for 30 seconds. 1 Soak ! . fish cake slices. 114 t. Pour in the egg and continue to cook until the egg is about half set. Place the mushrooms. Slice the chicken. 2. and clams on top of the noodles. if desired. Blanch the s inach in boiling water about 30 seconds. and alternate the knife back and forth while cutting to form a rippled rising sun pattern (illus. soy sauce 112 fish cake (kamaboko) 4 bunches s inach 3 or. Udon noodles are sold in fresh uncooked. dashi. 1) 4 dried Chinese black mushrooms (shiitake) 112 c. or 1000 g ) precooked udon noodles (illus.114" (3 cm) lengths. shrimp. 8 clams 4 c. light-colored soy sauce 4 eggs seven-flavor seasonina Ishichimi- the mushrooms until soft. each: mirin. Squeeze out t e excess moisture and cut into 1 . 3). and transfer to a clay pot. mushroom soak water 2-112 T. and cooked forms. chicken slices. sugar. Cut the fish cake at about a 15" angle. Serve hot.

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cucumber. Arrange the egg shreds. Cut the gherkin cucumber into thin rounds. 17 Chinese vermicelli can be substituted for the somen.'then add some crushed ice. Add the somen (illus. Set aside. Divide the broth among four small bowls.COLD NOODLlS SERVES 4 4 bunches somen (thin wheat 4 2 2 8 noodles) medium shrimp gherkin cucumbers Place t h ~ somen (illus. 1) in boiling water. R Place ice cubes (or ice water) in a transparent bowl. W Cook the shrimp and remove the shetls. Remove from the boiling water and place in a bowl of tap water to cool. chopped green onion 1 sheet purple laver. odd 1 cup of tap water and continue to cook about 1 minute. Drain (illus. and chill in the refrigerator. Toke some noodles I and other ingredients and dip in the broth before eating. This is the broth for the cold noodles. light-colored soy sauce 1 6 ox. Bring 1 to o boil and strain. 114 c. I Add some of 2 into the noodle broth. fry into a thin egg "pancake". After it comes to a second boil. and fish cake neatly on top. Place 2 in a smatl dish. crushed ice (approx. each: mirin. and cut into shreds. cut into thin strips 1 112 T. filling each about 315 full.) 1 c. 1 eggs slices fish cake (kumaboko) 4 c. 3). until the noodles are cooked through. Beat the egg lightly. shrimp. ginger root puree - . (5 g) bonito shreds 1 2 T. 2). and the other ingredients can be varied according to individual preference. dash.

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Chinese white radish {daikon) puree C o o k the buckwheat noodles (illus. Mix some of 2 into the broth. or for Chinese style noodles in broth. and place in small bowls. U How to Make Homemade Buckwheat Noodles (Soba):Use buckwheat with brown kernels. Wasabi (Japanese horseradish) powder {sold in boxes or cans. add more water. Cut into 3116" (-2 crn) thin naodles. '. Bring 1 to a boil. Knead into a smooth dough that i s neither too soft nor too stiff (if the dough is too dry. cut into shreds) . See page 7. dashi 114 c. then dip the noodles and other inqredients in the broth to eat. when sobo is at its freshest and best. chopped green onion 118 t.Buckwheat i s harvested during September and October.. It can be eaten cold or hot. this is the broth for the noodles. (5 g) bonito shreds 1 c. mirin (sweet rice wine) 114 c. 1). Place each of the ingredients in 2 {fresh quail eggs may also be added) in separate small dishes. s o these two months are the buckwheat noodle "season". if too sticky. Leave in a tightly sealed container for 10 minutes ond i t is ready for use. 118 teaspoon salt. Leave undisturbed about 1 hour. try using it in recipes calling for udon noodles. illus. Remove the husks and grind into flour (illus. Soba comes in dry and fresh uncooked forms. Add 2 cups low-gluten flour. Add some cold or tepid water to some wasabi powder to form a paste (use 3 tablespoons wasobi powder to 1-112 tablespoons water). light-colored soy sauce 116 oz. Drain well and place in a serving dish. 1 sheet purple laver (nor. wasabi (Japanese horseradish) 112 c. and 3 cups water to 10 cups buckwheat flour. I. Soak in 10 cups ice water to cool. 2). 3) can be used to make wasabi dip. strain.EMERALD BUCKWHEAT NOODLES SERVES 4 1 2 4 bunches buckwheat noodles (soba) 1 c. add dry flour). How to Make Homemade Udon Noodles for instructions on rolling out the dough.

C u t the onion into half-rings. as desired +.SERVES 4 FRIED UDON NOODLES 4 packages (2 Ib. as desired . Heot a frying pan and add 3 tablespoons oil. water. seven-flavor seasoning (shichimitzgarashi). 118 t. or 1000 g) precooked udon noodles I Immerse the precooked udon noodles in boiling water briefly and remove. 1 onion 112 head cabbage (213 Ib. Cut the pork into shreds (illus. or 300 g) 113 Ib. I). 3). cabbage. and pork briefly. 2). Cut the cabbage heart into slices (illus. Add 1 and the noodles. (150 g) lean pork 2 T. 1-113 T. Stir-fry the onion. Sprinkle on a little sesame oil and seven-flavor seasoning (illus. sugar 114 MSG (optional) 1-112 c. Chinese dark vinegar 3 T. soy sauce. 3 or. then cut all of the cabbage into shreds. Stir-fry until the sauce is reduced. pepper sesame oil. and serve.

I Shsll the cookad eggs.I SERVES 4 4 eggs 1-112 T. (4 g) bonito shavings (hunagatsuo) white radish sprouts (koiware). C Hot spring eggs can be kept up to 2 days in the refrigerator. Add cold water or temporarily turn off the heat if the temperature goes too high. i This dish is a delicate and unusual breakfast. This i s the soup stock. dushi 118 oz. The temperature should be maintained at between 149" to 15d°F (65" to 68OC). . Top I with some white radish sprouts. I Bring 1 to a boil and turn off the flame immediately. as desired I Ploce the eggs In a saucepan of cold water (illus. These ore "hot spring" eggs. soy sauce 213 c. Do not allow the thermometer to touch the bottom bf the pot (ill". Woit until the bonito shavings have settled.. Simmer until the yolk is partially solid. then strain. 149* to 154*F f65O to 68OC1 i s eauivalent to the temmroture obtained by addin6 4 cups boiliAg wder to 2-112 cups coid water. and serve. 3). 2). odd some soup stock. 1) and cook about 40 minutes over low heat. mirin (sweet rice wine) 1 T. and place ona egg in each bowl. ondthe egg white i s smooth and soft (illus.

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Bring 1 to a boil and add the cuttlefish. Place the cooked egg yolk in o strainer and press down on the top with a rubber spatula to grate the yolk aver the solad. Remove from the ice water and pat dry with paper towels. l Arrange the salad ingredients neatly on a serving platter. 2 slices ginger root 1 T. sesame oil 1 T. Wash the lettuce and tomato separately and cut into slices. rice vinegar 1-1 12 T. Slice the onion into rounds (illus. (400 g) cuttlefish (ika. salad oil 2 T. for 3 minutes. covered. Cut into thin rings. Turn off the heat. white sesame seed powder 1 cooked egg yolk . Stir 2 together until of a thick consistency. then leave covered for another 3 minutes. Place in cold water (to make the cuttlefish firm). Blanch the asparagus briefly in boiling water and cut into sections.JAPANESE SALAD SERVES 4 14 oz. do not split) N Remove the entrails and outer membrane from ihe cuttlefish. 1) and soak in ice water (illus. Move the strainer while grating so that there i s an even dusting of egg yolk over the top. rice wine 1 head lettuce 1 tomato 12 stalks fresh green asparagus 1 onion 6 T. Serve. 2) about 10 minutes. soy sauce 1 t. Lower the heat and simmer. then pour 2 over the top.

Continue to fry until golden brown. then some pickled red ginger root shreds and bonito shreds. tempura crumbs (illus. pressing the ingredients down lightly. as desired . dashi 118 of h e batter into the pan and fry over low heat into a until obout half done. They may be omitted i f unavailable. 2). Mix 3 yntil blended. Cut the cuttlefish in 2 into strips (illus. 6 T. Top the pancake with 3. Sprinkle on 114 of 2. Pour "pancake" SAVORY PANCAKES 213 c. and devein the shrimp (illus. Adding tempura crumbs to 2 gives this dish extra flavor and crunch. (150 g) shrimp (shelled) 2-112 oz. (75 g) pork shreds 112 c. low-gluten flour 1 1 114 c. n "Tempura crumbs" are the crumbs of fried batter which are skimmed from the oil when frying tempura. turn it over to fry the other side for 1 minute. When the bottom of the "pancake" i s golden. then place the first "pallcake" on top of the half-done second one. Heat until about holf done. as desired fine bonito shreds {hunagatsuo). Remove to a plate with o spatula. Chinese dark vinegar pickled red ginger root (beni-sh~ga) shreds. (450 g) cobbaga. shredded 1 c. Serve. Transfer to a serving plate. 3 I 5 eggs 1 Ib. Heat a flot-bottomed frying pan and add 3 tablespoons oil. mustard. 1) 113 Ib. moyondw 6-8 T. ketchup 2 T. chopped green onion 2 t. Pour another 118 of the batter into the frying pan and again fry into a "pancake". 3).:! SERVES A Mix 1 well to form a thick batter. (150 g) cuttlefish (ika) 113 Ib.

This i s fhe fillin . Turn off the heat and transfer to a sewing plate. Repeat the same procedure for the 6 rernoining eggs. 1 .Add 1710 teaspoon each salt and pepper to 2 of the eggs. 8 Heat the frying pan and add 1-1I2 tablespoonr butter. Bate ' over medium heat until fully set. ( The nutmeg i s optional. 1) '118 t. and mix well. Beat lightly to mix in. Add 1 4 of the filling and fold 1 in half when the bottom of the egg "pancake" begins to brown. Mix 1 into the beef mixture until well combined. flour 2 T. Serve.I SERVES 4 7 oz. sat I 8 t. Cut the broccoli into flowerets. Place in cold water to stop the cooking process. Saute the onion in the butter until soft. 3). butter 2 t. then add 2 tablespoons butter. . and the carrot into thick strips. add the ground beef. sweet wine (illus. Placm some broccoli ond carrot on the side. Pour in the eg and stir gently. 8 T. then drain. Lightly ress down on the egg when i t is oboutaalf set to form a 7 (18 cm) in diameter. Heat a flat-bottomed frying pan. Immerse each separately in boiling water for about 3 minutes. and may be omitted if unavailable. (150 gJ broccoli 112 carrot 114 t. nutmeg (illus. 2) 8 eggs pel'pr Chop the onion (illus. (200 g) ground beef 112 onion 113 Ib.

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dashi d T. Set aside. . sugar pinch of MSG (optional) 1 c. (400 g) beef 8 shrimp I213 Ib. mirin 2 T. head and tail left intact). Soak the dried mushroom until soft and cut into pieces. each: soy sauce. Lightly oil (or butter) an iron teppanyaki griddle.SERVES 4 14 oz. 2 or 300 g) 4 green peppers 7 large dried Chinese black mushrooms 314 c. and the eggplant into diagonal slices. Grind 1 into a puree {see p. minced green onion lemon juice. soy sauce 2 t. or 300 9) 1 cuttleiish (1213 Ib. white sesame (shiitake) 1 onion 1 eggplant (preferably long thiq Oriental) ' 112 Chinese white radish (daikon) 1 small red chili Pepper I seed powder bit o white miso f 314 c. Score the cuttlefish with a crosscut. 42. A little 1 and lemon iuice may be added fo the dipping sauce. Seed the green pepper and cut into pieces. Cut the onion into rounds. Dip in 2 or 3. mirin (sweet rice wine) 2 T. Fry the ingredients (in o quantity appropriate for the size of the griddle). Fresh Fish Steamed with Tofu). Wash the shrimp {the shells may be removed from the body porjion. and eat as the food becomes ready. as desired Cut the beef into 318" (1 cm) thick slices.