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Ingredients: Filling: 1 1/2 pounds ground beef, or pork 1/2 head cabbage 5 mushrooms 1 bamboo Filling Sauce: 3 tablespoons sugar 3 tablespoons soy sauce 1 tablespoon Mirin (cooking saki) 3 tablespoons cornstarch (mixed with water for thickening) Dough: 1 tablespoon dry yeast 500 grams flour, sifted 1 tablespoon sugar 400 cc warm 2% low fat milk Serving Sauce: 1 cup white vinegar 1/2 cup soy sauce 1/4 cup Mirin |
Directions: Put a LARGE pot of water on high heat to boil (used for steaming) Filling: Chop vegetables finely and put in a Dutch oven. Cook quickly with no water. Before done, add and crumble beef (pork). Cook till meat is done. Add sauce ingredients (vary to taste). Set aside and cool slightly. Dough: Mix together and knead 5 minutes. Keep warm and covered with a damp cloth. Divide dough into 24 balls about the size of a golf ball (slightly larger). With thumbs push from outside to center making a hole. Do all the way around until the under side resembles a mushroom cap. Flatten dough with hands to about 4" in diameter. Place a heaping tablespoon of filling in center. Bring up sides to cover and seal filling inside. Shape ball and place sealed side down on a 2-1/2" square of wax paper inside steamer basket lined with a damp cloth. Place balls about 2-3" apart. Steam 10 minutes. Serve immediately with sauces & hot mustard. |
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Prepare Ahead Sauce: Sauté slowly in butter till light brown - about 40 minutes 2 onions, finely sliced 3 cloves garlic, minced 1˝" minced ginger root Ingredients: 2 lbs. stew meat, dredge in flour, salt & pepper 2 carrots, diced 5 potatoes, cut in small chunks 2 onions, course chopped 1 apple, pealed & diced 6 cups boiling water 2 tbls. margarine 3 Japanese bouillon, cubes or 6 American beef cubes 1/3 cup margarine 1/3 cup flour 4 tbls. curry powder 1 cup chutney 6 cups cooked rice |
Directions: Put dredged stew meat in pressure cooker with 2-3 cups water. Cook about 30 minutes or until tender. Prepare large stew pot with 6 cups boiling water. Sauté carrots in margarine, add to stew pot. Repeat with potatoes and onion in order. Stir and add apple. Add precooked sauce to pot. Add bouillon cubes. In small fry pan brown margarine & flour. Add curry powder. Stir in chutney. To stew pot, add meat & liquid from pressure cooker. Salt to taste. Stir some liquid into curry mixture till thin enough to easily mix back into stew pot. Stir well to mix all ingredients. Serve with steamed rice and Japanese pickles. |
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Ingredients: 2 pounds boneless beef sirloin 3/4 cup pineapple juice 3/4 cup soy sauce 2 tbls. honey 1 tsp. garlic puree 1 tsp. crushed black peppercorns 16 bamboo skewers, soaked in water |
Directions: Cover and chill for 2-4 hours. Thread onto bamboo skewers. Broil or grill as desired. Strain marinade into a saucepan, over a medium flame. Heat just to a boil. Spoon a small amount of heated marinade onto a serving platter. Divide remainder of marinade between sauce cups. Place grilled strips on platter Serve hot, with rice. |
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Ingredients: 1 pound lean boneless beef, such as rib-eye or sirloin 8 oz. canned pineapple chunks 1/4 cup soy sauce 1 tbls. sugar 1 tsp. minced fresh ginger root 1 tbls. minced garlic 16 whole peeled water chestnuts 16 whole pimiento-stuffed green olives |
Directions: Cut meat into 3/4-inch cubes. Drain pineapple chunks, reserve liquid, and set chunks aside. Combine reserved liquid, soy sauce, sugar, ginger, and garlic-mix well. Pour over meat, cover, and chill 1-24 hours. Thread one meat cube onto each skewer. Follow with pineapple chunks, and water chestnuts. Broil or grill, 3-inches from heat, for 5 minutes. Baste, turn, and broil or grill for another 5 minutes garnish end of skewer with a green olive. Serve hot, with steamed rice and reserved marinade to the side. |
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Ingredients: 2 lbs. beef, very thin sliced (flank steak ok) mushroom, enoki daki carrot, sliced thin rounds Chinese cabbage, *see below bean sprouts chrysanthemum, leaves sliced pre-cooked bamboo shoots spring noodles Sauce: 2 pkgs. sesame seeds, roasted & crushed 1/2 cup walnuts, crushed 1 1/2 cups bean paste 1 1/4 cups Mirin 1 bunch chives 6 cloves garlic, very finely chopped |
Directions: SAUCE: Mix first 5 ingredients together well. Serve cold to dip meat and vegetables in. Add chives and garlic to individual dishes. Place pot of boiling water over hibachi and each person cooks his own. Swish meat with chopsticks in boiling water till just barely cooked. Dip in sauce. When done, put noodles in boiling water, turn off heat. After 1 minute, drain. *Lay cabbage leaves on sushi mat - top with spinach leaves and roll. Blanche roll in boiling water - squeeze - remove mat and slice into 1-1/2" sections. Looks prettier on platter than plain cabbage. |
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Ingredients: 1/2 cup soy sauce 1/4 cup sake 1/3 cup sugar vegetable shortening (lite) 1 lb. beef tenderloin 2 cups 2-inch bias-sliced scallions 4 cups large dice napa cabbage 1/2 lb. fresh spinach, cut into strips 2 cups drained shirataki noodles 12 large mushrooms, sliced 1 lb. large dice tofu 1 cup sliced bamboo shoots |
Directions: Combine soy sauce, sake, and sugar-mix well, set aside. Freeze beef until firm and slice into paper-thin strips. Heat beef suet or fat in a skillet, over a moderately-high flame. Add beef, heat and stir just until blush disappears. Remove from heat. Remove beef from pan. Arrange vegetables into separate mounds in skillet. Cover with beef strips. Pour sauce mixture over all. Place over a medium flame. Heat just until vegetables are tender. Serve hot, with hot cooked rice. |
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Sauces: Soy Sauce: 1 clove garlic, minced ginger root, 1" grated 4 tbls. soy sauce Sesame Sauce: 5 tbls. sesame seeds (crushed & roasted) 3 tbls. soy sauce 2 tbls. sugar 1 tsp. sesame oil, (goma) 1 tbls. Mirin (cooking saki) Mizu-Sausage Sauce: 1 onion, diced 1/2 dry sausage, diced 3 tsp. sesame oil, (goma) 1 cup bean paste (darb mizu) 1 dry red pepper, seeded and chopped 3 tbls. Mirin (cooking saki) 4 tbls. water |
Directions: Arrange on Large Platter sliced onion ~ sliced eggplant ~ fried tofu ~ mushroom bean sprouts ~ green bell pepper (pieces) ~ very thin slices of beef cabbage, leaves ~ soba, cooked ~ udon, cooked Stir fry "Mizu-Sausage" Sauce till mixed well and heated through. Fry on well oiled hot griddle servings of mixed vegetables and beef. Fry noodles last. Serve as each item is cooked with sauces to dip. |
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Ingredients: thinly sliced beef eggplant green bell pepper onion mushroom bean sprouts soba noodles, boiled Sauce: 2 cloves garlic 3/4 cup soy sauce 2 tsp. sesame oil, (goma) 1 tbls. toasted sesame seeds 1 green onion, chopped & sprinkled on top |
Directions: Stir fry quickly on a hot griddle, wok or frying pan starting with the beef and adding vegetables. End with noodles. Add a little sauce while cooking. Serve with additional sauce. |
