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Ingredients: 1/3 package soba noodles 1 package Somen, tiny 1 package hiamagi 1 eggplant, cut into strips 1/3 ginger root, sliced Sauce: (mix into eggplant before serving) 2 tablespoons Mirin 3 tablespoons bean paste Noodle Sauce #1: 2" piece grated ginger root wasabi, (mustard paste in a tube) 1/2" 2 chopped green onions 1 teaspoon soy sauce Noodle Sauce #2: soy sauce |
Directions: Cook each of the noodles separately in boiling water. Serve with fried eggplant: Cut eggplant into strips & fry in wok-type pan (if available) using generous amounts of oil. Best if a few slices of ginger root fried with eggplant. Make sauce. Stir into eggplant before serving. Dip noodles into sauces as desired. Also see sauce varieties for Teppan Yaki. |
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Ingredients: celery, slice thin Dressing: 4 tablespoons vinegar 2 tablespoons sugar 1 teaspoon hot mustard |
Directions: Arrange cucumbers & celery on a place. Spoon dressing over salad. Serve. |
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Ingredients: Sauce: Mix together 5 tbls white vinegar 3 tbls sugar dash salt 1/4 tsp Japanese bouillon, mixed w/4 tsp. water 1 tbls lemon or lime juice1/3 daikon 1 carrot |
Directions: Peal daikon and cut into 2" chunks. Peal thin strips around each chunk with a very sharp knife. Place strips on top of each other and chop into thin "matchsticks". Peal carrot, cut into 2" chunks. Slice very thinly, then into matchsticks. EASY WAY: Peal daikon & carrot. Cut into 2" chunks. Shred with an extra fine grater. Place daikon & carrot sticks into "heavily" salted water (about 3 cups water and 1/2 cup salt). Soak 5 to 10 minutes (while making sauce). Drain. Rinse in cold clear water and soak in cold unsalted water till time to serve. TO SERVE: Drain daikon/carrot mixture. Squeeze out excess water. Mix with half of sauce. Place remaining sauce on table for guests. Place small amount of salad into individual bowls. Garnish with small piece of peel from lime or a parsley sprig. |
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Ingredients: 9 cups cold water 2 ounces kombu (kelp) |
Directions: Combine water and kombu in a large saucepot, over a moderate flame. Bring just to the boil, remove from heat. Remove and discard kombu. Cover and chill. Use within 24 hours |
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Ingredients: 9 cups cold water 2 ounces kombu (kelp) 1 ounce katsuobushi |
Directions: Combine water and kombu in a large saucepot, over a moderate flame. Bring just to the boil, remove from heat. Remove and discard kombu. Add bonito flakes and allow to settle on bottom. Strain through a cheesecloth-lined chinois. Use within 24 hours |
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Ingredients: 8 cups dashi 1 tbsp soy sauce 1 tbsp finely slivered lemon zest 16 whole snow peas, strings removed 8 whole jumbo tiger prawns, peeled and de-veined (optional) |
Directions: Combine dashi and soy sauce in a saucepan, over a medium flame. Bring to a boil and reduce heat to a simmer. Cut snow peas on a bias to 1/2-inch pieces. Blanch in boiling water for 60-90 seconds, drain well. Blanch shrimp in boiling water for 60-90 seconds, drain well rinse individual soup cups in hot water to warm. Divide shrimp, snow peas, and lemon zest into individual portions and place into soup cups. Ladle 7-1/2 ounces of dashi into each cup. Serve hot. Various alternative garnishes include diced tofu, slivered beef, pork or chicken, sliced lobster, steamed clams, slivered carrots, sliced button mushrooms, enoki mushrooms, shredded napa cabbage, watercress, slivered ginger, slivered bamboo shoots, or sliced water chestnuts |
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Ingredients: 46 ounces dashi (low-sodium chicken broth will also work) 1 each beaten egg 2 tablespoons soy sauce 1 tablespoon white pepper, to taste 1/4 cup minced scallions cornstarch (mixed with a little water to thicken) |
Directions: Heat chicken broth to a boil, in a saucepot. Stir in soy sauce. Thicken slightly with cornstarch mixture. Dribble beaten egg while stirring quickly. Garnish with scallions. Serve hot. |
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Ingredients: Skins: 1 cup unsifted flour 1 cup water 2 eggs 1 tbls corn oil Prepare egg roll skins. Set aside. Filling: 6 tbls corn oil 1 cup raw shrimp 1 cup chopped celery 1 8 oz. can water chestnuts, drained, chopped 1/2 cup finely chopped green onions 1 clove garlic, minced 2 tbls soy sauce 2 tbls cornstarch 1/4 tsp ground ginger |
Directions: Skins: In small bowl, stir together flour & water until smooth. Add eggs. With mixer at low speed, beat 5 min. Let stand at least 15 minutes. Heat 6" skillet. Brush lightly with oil. Drop 2tbls. batter into pan. Immediately swirl pan to cover bottom. Cook till lightly browned. Turn and brown on other side. Filling: In large skillet, heat 3 tbls. corn oil over medium heat. Add shrimp, celery, water chestnuts, green onion & garlic. Cook 1-2 minutes or until shrimp turns pink. Stir in soy sauce, cornstarch & ginger. Spread 2 generous tablespoons filling down center of each skin. Tuck sides over filling and roll up butcher fashion, securing with a wooden pick if necessary. In skillet, heat remaining corn oil. Add egg rolls a few at a time and brown on all sides. Drain. |
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Ingredients: 3 cups cooked rice (cooled) chopped green peppers chopped carrots chopped onions cubed leftover meat (unsmoked bacon works also) 2 eggs salt & pepper soy sauce |
Directions: Put a little oil in wok and heat over medium-high heat till it sizzles. Add all above ingredients in order (except rice) through the meat. Stirring constantly, fry quickly till tender but not mushy. Add rice and chop in (do not stir), salt & pepper to taste. Add unbeaten eggs, let rest a few seconds and chop through till set. Serve with soy sauce if desired. Good side dish for almost any meal. |
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Ingredients: 1 cup long grain rice 1 cup water |
Directions: Cover rice with water, drain. Repeat until water runs clear. Combine rice & 1 3/4 cups water in a saucepan. Allow to stand for 30 minutes. Over high flame heat to a boil, reduce to low, cover, and simmer for 20 minutes. Remove from heat and allow to stand for 5-30 minutes (without removing cover). Fluff with fork. Serve Hot |
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Ingredients: 2 cups short grain rice 2 cups water |
Directions: Rinse the rice well. Drain. Repeat until the water runs clear. Combine rice & water in a saucepan. Let stand for 30 minutes. Place over a high flame. Cover & bring to a boil, reduce heat, & simmer for 15-20 minutes. Remove from heat & allow to stand for 15 minutes, without removing cover. Remove cover & fluff with a hera or fork. Spoon into a chawan (bowl). Serve Hot. |
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Ingredients: Filling: 1 pound ground beef 4 stalks celery 1/2 onion, chopped 1 cup shrimp, chopped, (optional) 1/2 pound mushrooms, chopped 1 tablespoon soy sauce 1 tablespoon Mirin 1 teaspoon salt 1 tablespoon sugar 6 teaspoons cornstarch, mixed with water for thickening Skins: 2 1/2 cups flour 1/2 teaspoon salt 1 egg 1 cup water Sauce: for dipping 1/2 cup white vinegar 1/4 cup soy sauce 1/8 cup Mirin |
Directions: Skins: Mix with hands till doughy. Cover with a wet towel and let sleep 1 hour. Divide into 16 balls. Roll each ball out into a circle - paper thin. Use cornstarch to separate. Filling: Heat a little oil in a wok. Stir fry beef until done. Remove and drain. Repeat with remaining ingredients. Put all ingredients in wok and add last 6 ingredients, just using enough cornstarch mixture to thicken. Remove from heat and cool completely. After filling is cool, put 1 skin on gyoza press (mini turnover press) and place about 1 tsp filling into one skin. Brush edge with water and close press crimping & sealing the edge. Deep fry a few at a time till golden brown. Serve at once with sauce and/or hot mustard. NOTE: May be cooled and stored in freezer for future use. |
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Ingredients: 5 cups hot cooked (sticky) rice (cooked with 1/4 cup sake) 5 tbls. sugar 1 2/3 tbls. salt 1/2 cup rice vinegar 2 tbls. cooking saki (Mirin) mix together and put on rice - mix well chicken 2 dry tofu 1 carrot 1 bunch gobu mushrooms 1/4 cup firm peas3 or 4 eel - boil & BBQ with cooking saki, soy sauce, sugar, salt & pepper 1 root pickled ginger 14 egg sheets* sliced into strips (set aside) |
Directions: Cut ingredients from second list into matchsticks. Put rice mixture on a plate Sprinkle with egg strips, eel, peas & ginger. Garnish with sansho (fragrant leaf) |
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Ingredients: 4 eggs, hard boiled, smash with fork 2 cucumbers, cut to size of bread, slice thin 8 slices ham hot mustard margarine 1/2 Miracle Whip Lite, mix with eggs 24 slices bread |
Directions: Spread margarine & mustard (scantly) on 1 slice of bread. Add egg mixture. Top with slices of cucumber. Butter next slice of bread, put buttered-side down on top. Then butter top side. Place ham slice on bread, top with more egg mixture and another buttered slice of bread. Repeat for each sandwich. Wrap several sandwiches in wet (not wringing) towel. Let sleep - the longer the better. Trim crusts, cut in triangles. Serve. |
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Ingredients: Cooked rice (about 3 cups) 1 cup new bamboo - cut up stir fry in 1 tbls. oil over high heat Add: 1 tsp. Mirin (cooking saki) 1 tsp soy sauce |
Directions: Cook, stirring till all liquid is absorbed. Combine rice with bamboo and mix. Serve |
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Ingredients: 1/2 cabbage, chopped 1/2 pound bean sprouts 4 green onions, chopped 6 slices bacon, cut in half 6 eggs, (1 per serving) Batter: 1/2 cup cake flour, mixed w/water to a pancake batter consistency dash salt & pepper Sauce: (Mix sauce to taste. Set aside): 1/2 cup catsup 3 tablespoons Worcestershire sauce |
Directions: Prepare vegetables in individual bowls. Mix batter. For each serving: 1 handful of cabbage (coarsely chopped) 1 handful of bean sprouts (coarsely chopped) 1 tbsp. green onion (optional) 3 tbsp. batter 1 egg (slightly beaten) Stir together in a bowl just till coated. Place 2 slices of meat on well-oiled hot griddle. Pour vegetable mixture over top making a circle. Cook several minutes till 1st side is browned and will hold together when you turn it over with 2 spatulas. Turn. Press down with back of spatula. When brown, turn once more. Continue turning and pressing to flatten. Make crease across center and fold over. Lift to plate & garnish (parsley, pickled daikon, etc.) Serve with sauce on top. |
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Ingredients: 1/2 cup shredded cabbage 1/2 cup bean sprouts 1/4 cup corn 1/4 cup cooked chicken, or beef, turkey, bacon, etc. dash soy sauce 3 tablespoons flour, mixed with a little water 1 egg 1 tablespoon Miracle Whip Lite, if too dry, add a little more Mix ingredients together |
Directions: Heat up a frying pan and ladle about 1 cup of mixture...form into a pattie about 1/2" thick. Repeat. Cook on 1st side a couple minutes. Turn, and continue cooking while pressing down with back of spatula to flatten. Also helps it to cook throughout rather than having raw batter inside (YUCK). Continue turning, cooking, & pressing till done. Lift onto plate and serve immediately with Tonkatsu sauce or homemade sauce. SAUCE: Mix catsup, Worcestershire sauce & soy sauce to taste. |
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Ingredients: Sauce: (mix individually in bowls to suit taste) daikon, finely ground soy sauce Japanese Allspice ground ginger Batter: 1/2 cup ice water 1 egg 2 cups cake flour |
Directions: SHRIMP, cleaned w/tiny cuts on inside of curve to straighten. (Soak in water with pieces of ginger root) LOTUS ROOT, slice 1/4" thick diagonally MUSHROOMS CARROT, fanned, par cook in boiling salted water EGGPLANT, cut diagonally BEANS, raw, tie a few together to make a fan ONION, slices GREEN BELL PEPPER, cut into pieces POTATO, (sweet or regular) sliced diagonally Have vegetables cut and arranged artistically on tray ready to fry. Make sauce. Heat oil to 375 while making batter. |
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Ingredients: Skins: 2 1/2 Cups flour 1/2 tsp. salt 1 egg 1 cup water (Mix w/hands till doughy. Cover w/wet towel, let sleep 1 hour. Divide into 16 balls. Roll each ball out into a circle - paper thin. Use cornstarch to keep separate.) Sauce: 1/2 cup white vinegar 1/4 cup soy sauce 1/8 cup Mirin (cooking saki) Filling: 4 stalks celery, chopped 1/2 onion, chopped 1 cup shrimp, chopped 6 mushrooms, large, chopped 1 1/2 pounds ground beef 1 tbls. soy sauce 1 tbls. Mirin (cooking saki) 1 tsp. salt 1 tbls. sugar 6 tsp. cornstarch, mixed w/water |
Directions: Heat a little oil in a wok. Stir fry ground beef until done. Remove and drain. Repeat with remaining ingredients. Put all ingredients in wok and add last 6 ingredients. (Cornstarch mixture is to thicken). Remove from heat and cool thoroughly. After filling is cool, put about 1 tbls. into one skin. Roll up butcher fashion being sure to notleave any holes. Seal with a dab of water at edge. Deep fry a few at a time until golden brown. Serve at once with sauce and/or hot mustard. |
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Ingredients: 1/2 pound boneless chicken, cut in bite-size pieces 1 carrot, cut matchstick style 5 dried mushrooms, soaked & coarse chopped 2 dried tofu cakes (soak 15 minutes, then dice) 2 gobo roots - cut matchstick style 1/2 teaspoon salt 3 tablespoons sugar 2 tablespoons Mirin 1 tablespoon soy sauce 5 cups rice, cook according to preference Sauce: 1 cup rice vinegar 5 tablespoons sugar 1 2/3 tablespoons salt 1/4 cup Mirin EGG CRÊPE each: 1 egg 2 teaspoons sugar 1/4 teaspoon |
Directions: Boil gobo, drain, add 1 cup water and boil again. Add chicken, carrot & mushrooms. Add salt, sugar, Mirin, soy sauce & tofu. Cook 15 minutes. Add rice & mix well. SAUCE: Mix all ingredients well and add to vegetable/rice mixture. Decorate with finely sliced egg crepe, pickled ginger and green peas. FOR EACH EGG CRÊPE: Oil special oblong crepe pan and pour in 1/2 mixture. Cook till just set, turn over with chopsticks, then remove quickly. Roll and slice thinly. |
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Ingredients: Sauce: 3 tbls catsup 2 cloves garlic (minced) 6 tbls. soy sauce3/4 cup Worcestershire sauce 1/4 cup Mirin (cooking saki) dash salt 6 packages soba noodles 1 large carrot (shoestring chopped) 1 medium head of cabbage (coarsely sliced) 3 medium onions (coarsely sliced) 3 small green peppers (sliced thin) 2 packages bean sprouts (1 package okay) 1 lb. thin sliced pork (bacon okay) |
Directions: Stir fry in medium hot large frying pan (or wok) in serving size portions. Start with carrots, add meat, onion, pepper, etc. Spoon sauce over top while stir frying. Serve remaining sauce (hot) to pour over servings. |
