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Ingredients: 1-2 lbs. ground chicken (add ginger juice & salt) Mix well with hands. Sauce: Combine all ingredients except cornstarch and heat thoroughly Add cornstarch mixture to thicken 1 cup water 1 tsp. Japanese bouillon 3 tbls. soy sauce 2 tbls cooking saki (Mirin) 1 tbls. white vinegar 2-3 tbls. sugar sliced ginger 1 tsp. sesame oil 1 heaping tbls. corn starch (mixed w/water for thickening sauce) |
Directions: Make into 1-inch balls. Roll in cornstarch. Deep fry 5-10 minutes (partial batches) Put in sauce, heat briefly and serve. |
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Ingredients: boneless chicken cut into 1-inch cubes cooking saki (Mirin) to pour over enough corn starch to coat pieces |
Directions: Heat 1-inch oil in fry pan over medium heat. Fry about 8 to 10 pieces at a time about 2 minutes. Drain on paper towels and repeat process in a 2nd frying pan while cooking another batch in the 1st frying pan. After all pieces have been fried 2 minutes in each pan, drain on paper towels and return to first pan a few more minutes until brown. Drain on paper towels and serve plain or with sauce to dip. NOTE: This process is called "soft frying" |
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Ingredients: 1¼ - 1½ boneless chicken pieces 1 large onion (chopped coarsely) several green peppers and mushrooms (sliced) 2 tbls. cooking saki (Mirin) ¼ cup soy sauce 2 tbls. sugar 3 tbls. toasted sesame seeds |
Directions: Mix all ingredients well and divide into 6 portions. Put each portion into a square of foil and fold securely. Bake in hot (450) oven 10-15 minutes. Serve with lemon slice and ... Butter Rice Rinse rice, sauté dry rice in butter. Add boiling water and steam until done. |
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Ingredients: Sauce: 1 cup soy sauce 1/2 root ginger (sliced) 2 tbls. sugar 2 tbls cooking saki 1 tsp salt 3 cups water dash Japanese allspice (optional) |
Directions: "Clean chicken" by dropping 1 piece at a time into boiling water until it cooks scum off - about 30 seconds to 1 minute each. Repeat until all chicken is cleaned. Meanwhile bring sauce to a boil. Put in "cleaned" chicken and boil 5 minutes. Turn off heat, cover and let "sleep" for 10 minutes. Boil again for 5 minutes. Let sleep for 20 minutes. Serve with white rice or fried rice. NOTE: Strain cooled sauce through cheesecloth & store in freezer to use again and again. |
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Ingredients: 2 med. onions (chopped) ½ lb. boned chicken (cubed) 2 tbls. butter (or margarine) 8 eggs (beaten) 1 cup catsup ¾ cup cooked green peas 2 cups rice (cook according to directions) |
Directions: Sauté onion in butter till clear. Add chicken, catsup and peas. Add cooked rice. Make "2-egg" omelets with generous servings of chicken/rice mixture inside. |
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Ingredients: 1½ lb. boned chicken breasts 1½ tbls. dry mustard powder ½ to 1 cup bouillon (Japanese kind best) 2 tbls. cooking saki (Mirin) dash salt |
Directions: Stir chicken with cooking saki (Mirin) & a little salt till coated. Steam 15 minutes. Mix dry mustard powder with water to make a thick paste. Turn upside-down to "rest for 5 minutes. Add to: Bouillon, cooking saki and salt Stir cooled chicken pieces in mixture till well coated. |
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Ingredients: 2 cups chicken (or pork) cut into bite size pieces 3 med. carrots (coarsely chopped) boil in water till semi-tender 1 green pepper (chopped) 2 med. onions (coarsely chopped) 1/2 cup bamboo chunks 1 small head cabbage (torn into pieces) 1 pkg. dry mushrooms soak in water - trim off hard spots 1 can pineapple chunks On Meat: Mix with hands till well coated 2 tbls. cooking saki (Mirin) 3 tbls. soy sauce 2 tbls. sugar 1/2 to 1 cup potato starch Sauce: 2 cloves garlic (crushed and minced) 2 cups water 2 tsp. Japanese bouillon 1/3 cup cooking saki (Mirin) 2.3 cup soy sauce 3/4 cup sugar 2/3 cup rice vinegar (white or wine okay) 2 tbls. sesame oil 1/2' root ground ginger (or juice) 1/2 cup potato starch (mix with water) corn starch okay - do not use flour |
Directions: Heat oil 3-inches deep to about 350. Fry (in this order) and drain on paper towels: peppers (15 to 30 seconds), carrots (30 seconds to 1 minute), bamboo (30 seconds to 1 minute), cabbage (15 to 30 seconds), mushrooms (15 to 30 seconds), meat (not all at once - fry until thoroughly cooked). Put it all in the sauce and return to high heat. Serve with white or fried rice. |
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Ingredients: Chicken Ginger root 3 tbls. cooking sake 2 tbls. sugar 3 tbls. soy sauce |
Directions: Bone chicken soaked in water & ginger root. (Pat dry) Fry in hot oil. Add cooking sake Cover & reduce heat to medium. Move around occasionally Add sugar and soy sauce Cook until done. Slice diagonally into 1-inch strips. Pour sauce over top and serve. |
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Ingredients: 4 lb. chicken 2 lb. chicken livers, etc. (optional) bamboo skewers green onions Sauce: 2 cups soy sauce 1 cup cooking saki (Mirin) 1 cup sugar 4 cloves garlic (minced) 1 handful sliced ginger root |
Directions: Bring a large pan of salted water with sliced ginger root & onion tops to a rolling boil. Put in chicken and par cook. Wash & cut into 1-inch pieces. Repeat with livers, etc. Put in sauce which has already been brought to a boil. Boil on high for 5 to 10 minutes. Strain chicken and save sauce. While boiling, cut up remaining onions into 1-inch pieces. Put chicken, onion & chicken livers on skewers alternately. Cook over hot BBQ until browned. Dip in sauce again and serve. Serve extra sauce at table. |
