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02-21-2007, 01:35 AM
INGREDIENTS:
* 4 cups steamed Japanese rice * 8 strips of dried nori (seaweed) * Salt to taste * *For fillings: * ume (pickled plum) / grilled salted salmon PREPARATION: Grill salted salmon slices. After the salmon cools, tear it into small chunks and set aside. Cook steamed rice. Put about a half cup of steamed rice in a rice bowl. Make a dent in the center of the rice and place fillings, such as ume (pickled plum) and grilled salmon. Wet your hands in water so that the rice won't stick. Rub some salt on your hands. Place the rice in the rice bowl on your hands. Form the rice into a round or a triangle, by pressing lightly with your both palms. Wrap the rice ball with a strip of nori. Makes 8 rice balls.  
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02-21-2007, 01:41 AM
Sukiyaki recipe
Serve hot from the skillet, with separate bowls for hot cooked rice. 1 teaspoon instant beef bouillon 1/2 cup hot water 1/3 cup soy sauce 2 tablespoons granulated sugar 1 pound beef tenderloin or boneless sirloin, 1 inch thick 2 tablespoons vegetable oil 3 stalks celery, cut diagonally into 1/4-inch slices 2 carrots, cut diagonally into 1/8-inch slices 1 bunch scallions, cut diagonally into 2-inch pieces 8 ounces mushrooms, thinly sliced (4 cups) 1 (8 1/2 ounce) can bamboo shoots, drained 4 cups packed spinach, stems removed Hot cooked rice Dissolve bouillon in hot water; stir in soy sauce and sugar. Reserve. Cut beef into 1/8-inch slices. Heat oil in 12-inch skillet until hot. Place half each of the celery, carrots, scallions, mushrooms and bamboo shoots in separate areas in skillet. Pour half the reserved soy sauce mixture into skillet. Simmer uncovered until vegetables are crisp-tender, turning vegetables gently, 8 to 10 minutes. Push vegetables to side of skillet; add half each of the beef and spinach. Cook beef to desired doneness, about 3 minutes. Repeat with remaining vegetables and beef. Makes 4 servings.
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02-21-2007, 01:47 AM
Japanese Chicken over Rice (Yakitori Domburi) recipe
Yakitori is a sauce usually made with poultry, and it requires no marinating time. Domburi means that the dish is served over rice. 6 large chicken breast halves 1/2 cup soy sauce 1/2 cup mirin or sake 1 teaspoon minced gingerroot 1 clove garlic, minced 2 tablespoons vegetable oil 2 cups water 2 tablespoons granulated sugar 2 scallions (with tops), cut diagonally into 1/4-inch slices 3 cups hot cooked rice Remove bones and skin from chicken breast halves. Mix soy sauce, mirin, gingerroot and garlic in medium glass or plastic bowl. Place chicken in soy mixture. Cover and refrigerate at least 1 hour. Drain chicken, reserving soy mixture. Heat oil in 12-inch skillet until hot. Cook chicken over medium heat until brown on both sides and done, about 15 minutes. Heat water, sugar and reserved soy mixture to boiling in 3-quart saucepan; boil and stir 2 minutes. Stir in scallions. Cut each chicken breast half into 6 diagonal slices by holding the knife or cleaver at a 45 degree angle to the cutting surface. Place 6 slices on rice in soup bowl. Spoon hot liquid over chicken. Yields 6 servings.
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02-21-2007, 01:49 AM
Seafood and Vegetables in Broth (Yosenabe) recipe
1/2 (3 3/4 ounce) package cellophane noodles 4 (10 3/4 ounce) cans condensed chicken broth 2 broth cans water 2 medium carrots, cut into 1/8-inch slices 1 pound raw shrimp, shelled and de-veined 8 ounces cod or haddock fillets, cut into 1-inch pieces 4 ounces Chinese pea pods 1 tablespoon soy sauce 12 mushrooms, sliced 4 scallions (with tops), cut into 1 1/2-inch pieces Dipping Sauce Cover cellophane noodles with hot water. Let stand 10 minute; drain. Cut into 2-inch lengths. Heat chicken broth, water and carrots to boiling in Dutch oven; reduce heat. Simmer uncovered 5 minutes. Stir in noodles and remaining ingredients except Dipping Sauce. Cover and heat to boiling; reduce heat. Simmer until shrimp are pink and fish flakes easily with fork, 3 to 5 minutes. Serve with small dishes of Dipping Sauce. Yields 6 servings. ----------------------------------------------------------- Dipping Sauce 1/2 cup soy sauce 1/2 cup lemon juice 1 tablespoon thinly sliced scallion (with top) Dash of red pepper flakes Mix all ingredients.
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02-21-2007, 01:00 PM
Japanese Clam Chowder
Ingredients: 3/4 lb (400g) Clam 3 Strips Bacon 1 1/2 med. Potato 1/2 (80g) Carrot 3 1/2 Oz (100g) Mushroom (sliced) 2 Oz (60g) Green peas ----Sauce----- 2 tbsps Butter 3 tbsps Flour 1 1/2 cup Milk 1/4 tsp Salt 1/4 tsp Pepper 1 tbsps Cooking oil Preparation: 1. Wash clam well. Place in a pot and add 2 1/2 cups of water. Cover the pot and heat at high heat till clams open up. Remove clam meat from shell. 2. Cut the bacon into 1/4 inch pieces. Peel potato and cut into 3/4 inch squares. Cut carrots into 1/2 inch thick chunks. 3. Heat the pot with 1 tbsp oil. Cook bacon, potato, carrots for 3-5 minutes then pour into clam soup. Cover and cook at low to medium heat for 15 minutes. Using another pan, cook sauce by first melting butter and add flour. Cook at low heat (make sure it does not brown). Then add milk, salt, and pepper. Cook till smooth texture. 4. Add above sauce to the clam soup. Then add mushroom, green peas, and clams. Bring to boil once and serve. Yields 6 servings.
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02-21-2007, 01:02 PM
Chicken Teriyaki Dinner
Ingredients: 4 Skinned boned chicken breast 1/4 cup soy sauce 3 tbsps Prepared spicy brown mustard 1 tbsp Firmly packed brown sugar 1/2 tsp Ground ginger 1 tbsp Sesame seeds 1 medium onion (thinly sliced) 1 clove Garlic (Cut in crushed) 2 tbsps Vegetable oil Preparation: 1. Whisk together soy sauce, mustard, sugar and ginger in a medium bowl and set aside. 2. Toast sesame seeds until golden brown in a large, nonstick skillet, over high heat for about 4 minutes. Remove from pan and set aside. 3. Using same skillet, sauté onion & garlic in oil for about 5 minutes for until soft. If desired, discard garlic clove halves. 4. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked thoroughly. 5. Place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds. Serve. Yields 6 servings.
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