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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 salt & pepper to taste Sauce: (Mix sauce to taste. Set aside): 1/2 cup catsup 3 tbls. Worcestershire sauce 1 tbls. soy sauce |
Directions: Mix batter. Prepare vegetables in individual bowls. For each serving: 1 handful of each of cabbage and bean sprouts 1 tbsp. green onion 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. |
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Ingredients: Filling: 1 1/2 pounds ground pork, or beef 1/2 head cabbage 5 mushrooms 1 bamboo Filling Sauce: 3 tbls sugar 3 tbls soy sauce 1 tbls Mirin 3 tbls cornstarch, (mixed with water for thickening) Dough: 1 tbls dry yeast 500 grams flour, sifted 1 tbls sugar 400 cc warm 2% low fat milk Serving Sauce: 1 cup white vinegar 1/2 cup soy sauce 1/4 cup Mirin Put a LARGE pot of water on high heat to boil (used for steaming) |
Directions: 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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Ingredients: Sauce: 2 cloves garlic (crushed or minced) 2 cups water 2 tsp. Japanese bouillon 1/3 cup Mirin (cooking saki) 2.3 cup soy sauce 3/4 cup sugar 2.3 rice vinegar (white or wine okay) 2 tbls. sesame oil 1/2 inch root ground ginger (or ginger juice) 1/2 cup potato starch (mix w/water) (corn starch okay--not flour) stir in potato starch mixture until sauce thickens. |
Pork (or chicken) cut into bite-size pieces) chopped carrots (boil in salted water till semi-tender) green pepper (chopped) ginger juice (on meat cubes) onions (chopped) bamboo chunks 1 small head cabbage (torn in pieces) dry mushrooms (soak in water - trim off hard pieces) pineapple (optional) On Meat: (mix w/hands till meat is well coated) 2 tbls. Mirin (cooking saki) 3 tbls. soy sauce 2 tbls. sugar 1/2 - 1 cup potato starch |
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Ingredients: 2 pounds pork tenderloins, cubed 8 quail eggs, hard boiled, (optional) 1/2 cup cornstarch 1 clove garlic 1 large coarsely chopped carrot 5 large halved mushrooms 1 cup bamboo shoots, cut up 3 green bell peppers, sliced 1 onion, large, cut in 8ths 1/2 cabbage, coarsely cut Marinade: (pour over pork) 3/4" finely diced ginger root 2 tablespoons Mirin 2 tablespoons soy sauce 2 tablespoons sugar Sauce: (cook in large pan till thickened and clear) ginger root, 1/2" finely diced 1 tablespoon dashi, chicken bouillon okay) 3 tablespoons sugar 3/4 cup soy sauce 1/4 cup rice vinegar, white okay 2 tablespoons Mirin |
Directions: 3 tablespoons cornstarch (dissolved in cold water) Shake cornstarch over marinated meat cubes, mixing with hands, adding more cornstarch until moisture is absorbed. Brown lightly in about 1/2" to 1" oil in heavy frying pan (8-10 pieces at a time). Pour out oil & wipe pan. Add sesame oil (or clean fry pan okay). Over hot fire stir fry 1 large clove garlic & add in order: par boiled carrots; mushrooms; cooked bamboo shoots; peppers; onion; cabbage. Add all ingredients to sauce in large kettle as they are cooked. Serve hot with steamed rice. Add salt & pepper if desired or additional soy sauce. NOTE: Be sure to remove garlic clove before serving. |
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Ingredients: 1½ lb. pork (sliced) 3 cups cooked rice 1 tbls. ground ginger root juice 2 tbls. Mirin (cooking saki) 3 tbls. soy sauce 1 cup rice powder (corn starch okay) |
Directions: Put ginger root juice, cooking saki, soy sauce and rice power on meat and mix with hands. Deep fry a few at a time till done and crispy. |
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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. |
