Recipes

Beef Misoyaki

Servings: 5

Ingredients:

1 ½ pound beef rib eye roast; thinlysliced
3 ¼ tablespoon sesame seeds
½ cub miso; light, see * note 1
1/3 cub sake; see * note 2
¾ teaspoon msg; (optional)
1 ½ tablespoon sugar
1 ½ tablespoon soy sauce
1 ½ tablespoon peanut oil

Preparation:

* Note 1: Fermented soybean paste; available in Japanese and Oriental markets.

* Note 2: Japanese wine; widely available.

Toast the sesame seeds in a frying pan. Cook only until a few pop and the rest turn golden brown.

Grind seeds with a mortar and pestle or run through a food blender. Do not grind too fine.

Add the miso to the sesame seeds and mix well. Add the soy sauce, sugar, optional MSG and sake.

Spread one-half of the mixture on a platter and place the beef slices in the marinade. Brush the remaining marinade on top.

Let stand for 30 minutes to 1 hour. Remove the beef from the marinade, scrape off the excess marinade and reserve.

Broil or pan fry with a little oil until just cooked -- about 5 minutes. Heat the leftover marinade and serve with the beef. Generally this dish is eaten with boiled rice.

Comments: Miso, fermented soybean paste, is used in this dish to provide a beef and soy flavor that is terribly rich. Obviously, it will stretch out the meat, but that does not seem to be the concern here.

The Japanese have loved beef for the past 100 years or so and they eat a great deal of it. Still, you will be surprised at how far this dish will go, at a meal.

Note: All Jeff Smith Frugal Gourmet recipes in this collection are from newspaper articles, not his cookbooks

Recipe by: Jeff Smith

Converted by MM_Buster v2.0n.

Broiled Clams

Servings: 6

Ingredients:

½ cub saki
½ cub soy sauce
¼ cub miso
3 tablespoon sugar
24 clams; shelled

Preparation:

Combine the saki, soy sauce, miso and sugar in a small saucepan. Heat just to boiling.

Thread each clam on a split bamboo or wooden stick that has been soaked in water and broil over hot charcoal 2-3 minutes on each side.

Serve the leftover sauce as a dip with the hot hors d'oeuvres.

Recipe by: The Pleasures of Japanese Cooking by Heihachi Tanaka

Converted by MM_Buster v2.0n.

Broiled Oysters And Mushrooms

Servings: 6

Ingredients:

½ pint oysters; about 12
12 medium mushroom caps
½ cub sesame oil; -or-
peanut oil
½ cub soy sauce
½ cub mirin

Preparation:

Clean oysters thoroughly. Dip in oil and put each in a mushroom cap. Skewer on bamboo or metal sticks, 3 or 4 to a skewer. Broil over charcoal, 2-3" | 5-7 cm above the heat, turning once during cooking.

Serve hot with a sauce make of soy sauce and mirin.

NOTE: Long cooking toughens oysters. Prepare just before eating.

Recipe by: The Pleasures of Japanese Cooking by Heihachi Tanaka

Converted by MM_Buster v2.0n.

Chicken Yakitori

Servings: 4

Ingredients:

8 ounce chicken breasts
1 ¾ tablespoon soy sauce
2 teaspoon honey
1 teaspoon ginger paste
1 teaspoon sherry
salt to taste

Preparation:

CUT the chicken breasts into eight cm long pieces.

Mix all the remaining ingredients and marinate the chicken in this mixture for three minutes.

Fix the chicken pieces onto skewers and grill.

Serve on a bed of lettuce with cucumber slices and prawn wafers.

Serve with French bread or toast.

Converted by MM_Buster v2.0n.

Citrus Sauce For Citrus Sections

Servings: 1

Ingredients:

2 tablespoon Cornstarch; dissolved in
¼ cub Lemon juice
1 teaspoon Grated orange rind
1 1/3 cub Orange juice
½ cub Sugar
¼ cub Orange liqueur; or to taste
Grapefruit and orangesections

Preparation:

Combine the dissolved cornstarch, orange rind, juice, and sugar in a saucepan and simmer for 3 to 5 minutes or until thickened and clear. Remove from the heat and stir in orange liqueur to taste. Pour over chilled citrus sections.
This recipe yields about 2 ½ cups sauce for ?? servings.

Recipe Source:
COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6750 broadcast 12-09-1997)

Recipe by: Michele Urvater

Converted by MM_Buster v2.0n.

Clams And White-Wine Sauce

Servings: 4

Ingredients:

4 pound fresh clams
¼ cub olive oil
3 cloves garlic
2 green onions; chopped
½ cub celery tops; chopped
3 tablespoon fresh parsley-- chopped
½ cub dry white wine
⅛ teaspoon freshly-ground black pepper;or to taste
2 tablespoon butter
2 tablespoon flour

Preparation:

Be sure the clams are all tightly closed when you buy them. Wash the clams and soak them in fresh water for about 1 hour. Drain.

Heat a 12-quart kettle and add the olive oil. Sauté the garlic and green onions for just a few moments.

In a small saucepan cook together the butter and flour to form a roux.

Put the drained clams in the pot along with the remaining ingredients except the roux. Cover and cook at medium-high heat until the shells are all opened wide. Discard any that do not open.

Remove the clams from the pot, leaving the nectar behind. Using a wire whip, stir the roux into the nectar and continue to stir until the sauce thickens.

Pour the sauce over the clams and serve. This dish is simple and rich. The resulting sauce is better than the clams themselves.

Recipe by: Jeff Smith

Converted by MM_Buster v2.0n.

Crabmeat Tempura

Servings: 6

Ingredients:

2 can crab meat; 6-½ ounces each
1 egg; well beaten
2 tablespoon cracker crumbs
2 cub vegetable oil; for frying

BATTER:
1 egg
1 cub flour
1 cub water

SAUCE:
½ cub chicken broth
2 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon fresh horseradish; grated

Preparation:

Remove hard membrane from crabmeat, leaving large chunks whole, flaking what remains. Mix crab flakes with beaten egg and cracker crumbs. Dip large chunks into egg and crumb mixture. Dust hands lightly with flour and shape into small balls. Chill well.

Make batter by mixing egg and water together, then adding flour. Three or four stirs are sufficient even though lumps remain.

To cook: Pour vegetable oil into deep saucepan or deep skillet. do not use basket. Heat oil until very hot (350-370F | 175-185C on a deep fat thermometer). Dip crabmeat balls, one at a time, into batter. Drain off excess batter and carefully drop into hot oil. Fry until golden brown, 2 to 3 minutes. Drain briefly on absorbent paper or on rack. Serve at once with sauce.

Sauce: Combine all sauce ingredients in small saucepan. Simmer briefly but do not allow to boil. Pour into four small bowls. Dip hot tempura into sauce and eat immediately.

Recipe by: The Pleasures of Japanese Cooking by Heihachi Tanaka

Converted by MM_Buster v2.0n.

Crab-Stuffed Cucumber Rolls

Servings: 6

Ingredients:

1 cub crabmeat; canned
2 tablespoon mirin
4 medium cucumbers
1 tablespoon salt
2 egg yolks; hard boiled
1 tablespoon sugar
½ teaspoon salt
2 tablespoon rice vinegar
1 tablespoon mirin

Preparation:

Shred crabmeat and sprinkle with 2 tablespoons mirin. Peel cucumbers and cut into 1-½" | 4 cm length; then shave each piece very thin, round and round into curls, discarding soft center and seeds.

Sprinkle prepared cucumber with the one tablespoon of salt.

Mash egg yolks and mix with vinegar, sugar, ½ teaspoon salt, and one tablespoon mirin.

Place a small dab of crabmeat in each of the cucumber pieces and roll up.

Pour egg sauce over cucumber rolls and serve in small individual dishes. Makes 2 or 3 rolls each.

NOTE: Cooked shredded lobster or minced canned clams may be substituted for the crabmeat.

Recipe by: The Pleasures of Japanese Cooking by Heihachi Tanaka

Converted by MM_Buster v2.0n.

Cucumber Namasu

Servings: 5

Ingredients:

4 cucumbers
1 ¼ tablespoon salt
1/3 cub sugar
1/3 cub rice wine vinegar
1 ¼ teaspoon fresh ginger root; grated
1/3 teaspoon salt; or to taste

Preparation:

Prepare the cucumbers by slicing them in half. Remove the seeds if they are large. Slice in thin diagonals. Sprinkle with 1 ¼ tablespoon of salt and place in a bowl. Let stand for 20 minutes.

Rinse, drain and remove excess water by putting the cucumbers in a kitchen towel and squeezing out the water. Combine the sugar, vinegar, remaining salt and the ginger. Pour over the cucumbers and chill.

This recipe yields about 5 servings.

Comments: The Japanese table must always appeal to the eye as well as to the stomach. For this reason several pickle dishes, which can also function as decoration, are often served. This is a good one.

Recipe by: Jeff Smith

Converted by MM_Buster v2.0n.

Curried Shiitake Mushroom Soup W/ Oysters And Burdock Root

Servings: 8

Ingredients:

3 tablespoon extra virgin olive oil
10 ounce onion; diced
10 ounce celery; diced
10 ounce carrots; diced
10 ounce burdock root; diced
6 ounce shiitakes
1 teaspoon ground turmeric
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
1 teaspoon fenugreek
1 gallon water or chicken stock
1 dozen shucked oysters
1 vial liquid ginseng

Preparation:

"Throughout the world, different tribes and races have passed down traditional remedies from generation to generation and certain foods have a reputation of having aphrodisiac properties. So why not combine all or as many as possible from all the different cultures, when you need a boost! The French believe that oysters work, the Chinese take ginseng, the Japanese eat shiitake mushrooms and the Indians turn to fenugreek. Burdock root and celery stalks also have the same reputation so try the following for a potent global love potion. This should be a winning combination for Valentine's Day!!"

Saute the onions, celery, carrots, peeled and thinly sliced burdock root, and sliced shiitakes in extra virgin olive oil until soft. Sprinkle in the ground turmeric and other spices, and add 1 gallon chicken stock or water. Bring to a boil and simmer for 45 minutes to an hour. Add the vial of liquid ginseng to the broth, and shucked oysters and allow the oysters to poach for 1 minute or so, remove from heat and serve immediately. Nora Pouillon-Chef/Owner Nora and Asia Nora Restaurants and Author, "Cooking with Nora" (Random House 1996)

Recipe by: Nora Pouillon-Chef/Restaurant Owner and Author

Converted by MM_Buster v2.0n.

Dashi (First)

Servings: 1

Ingredients:

1 cub dried bonito fish;(katsubushi)
1 sq.; ¥
1 inch seaweed; (kombu)
5 cub water
1 teaspoon shoyu; (soy sauce)
2 teaspoon salt

Preparation:

Dashi is Ute indispensable to Japanese cooking. It is used as a soup base and as the liquid ingredient for many dishes. It is perhaps best described as a light, clear fish stock or bouillon.

Rinse any sand from the seaweed (kombu). Place kombu in the sauce pan with the water. Bring water to a boil and remove kombu. Add the dried bonito flakes to the water and remove pan from the heat. Strain through a clean cloth and season with salt and shoyu. Save the kombu and the bonito flakes for use in Dashi (Second).

Recipe by: Recipe Booklet by Japan Trade Center - San Francisco

Converted by MM_Buster v2.0n.

Dashi (Second)

Servings: 1

Ingredients:

1/3 cub dried bonito fish(katsubushi); NOT usedbefore
all dried bonito fish; firstdashi
(katsubushi) from the
seaweed (kombu) from the;first dashi
3 cub water

Preparation:

Place kombu from the first dashi and new dried bonito flakes and all the bonito from the first dashi in a sauce pan with the water. Bring to a boil and strain through a clean cloth.

This second dashi is of course less strong than the first dashi. The second dashi is used in tempura dipping sauce.

Recipe by: Recipe Booklet by Japan Trade Center - San Francisco

Converted by MM_Buster v2.0n.

French Fried Onions And Mushrooms

Servings: 4

Ingredients:

1 Onion; cut into ¼" slices
12 Mushrooms
½ cub Milk; combined with
½ cub Water
1 recipe Fritter Batter; see *Note
Peanut or vegetable oil
Juice
Salt; to taste

Preparation:

* Note: See the "Fritter Batter" recipe which is included in this collection.

Soak onions in milk and water for 30 minutes to remove some of the harshness. Drain and spread on towels.
Preheat oil to 350 to 370 degrees.
Dip onions in the Fritter Batter and fry, for about 5 minutes until light brown; drain on absorbent paper.
To fry mushrooms, cut stems ¼-inch below caps. Wipe caps clean with paper and sprinkle with lemon juice and salt. Heat vegetable oil to 375 degrees. Dip mushrooms in the Fritter Batter and fry, 2 to 3 minutes or until golden brown.
This recipe yields 4 servings.

Recipe Source:
COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6766 broadcast 11-25-1997)

Recipe by: Michele Urvater

Converted by MM_Buster v2.0n.

Ginger Sauce, From Benihana

Servings: 4

Ingredients:

¼ cub vinegar
½ cub soy sauce
1 fresh gingerroot 2-3" long
; peeled, chopped
1 large onion; rough cut

Preparation:

Place all ingredients in blender.

Blend at high speed 2 minutes, or until ginger and onion are minced.

Makes about ¾ cup sauce

Converted by MM_Buster v2.0n.

Ginger-Teriyaki Sauce

Servings: 1

Ingredients:

2 tablespoon sake; see * note
3 tablespoon mirin; (rice wine), see *
; note
3 tablespoon Japanese-style soy sauce
2 tablespoon sugar
2 teaspoon fresh ginger; grated

Preparation:

* Note: Dry sherry may be substituted for the sake and mirin.

Place all ingredients into a sauce pan and bring to a boil. Lower heat and simmer into a light syrupy consistency. Pour into a bowl. This recipe yields about ¼ cup of sauce.

Recipe by: The California Beef Council

Converted by MM_Buster v2.0n.

Grilled Shiitake Mushrooms On Japanese Greens

Servings: 1

Ingredients:

½ cub extra virgin olive oil
½ cub canola oil
4 cloves garlic; peeled and
crushed
4 tablespoon balsamic vinegar
8 sprigs fresh thyme
8 sprigs fresh oregano
18 large shiitake mushroom caps
6 generous handfuls of mixed
greens
salt and freshly ground
pepper

Preparation:

In a shallow bowl, mix together oils, garlic and 2 tablespoons of vinegar.
Crush the herbs gently between fingers to release flavor, and add to marinade.

Marinate for 1 hour.

Heat grill to medium. Lightly salt and pepper mushrooms and grill them gill side down for 2 to 3 minutes more.

Strain marinade and add the remaining vinegar. Season to taste. Add mixed greens and mushrooms, toss lightly to coat and serve immediately.

Converted by MM_Buster v2.0n.

Japanese Fried Rice

Servings: 1

Ingredients:

4 uncooked cups rice
1 cub frozen peas & carrots
6 eggs; beaten
1 cub diced onion; (½ smallonion)
¼ cub vegetable oil; up to ½, upto
½ cub diced smoked brisket
½ cub diced smoked butt
½ cub diced smoked chicken
½ cub diced smoked ribs bits
½ cube butter
¾ cub soy sauce; up to 1
salt
pepper

Preparation:

This recipe make a LOT. Reduce proportions as required.

1. Cook rice by putting in water and bring to boil. Then transfer to metal draining pan and cover. Put that pan then within another pan with boiling water below, but not touching water. Let rice finish cooking, about ½ hour.
This method better than boiling in that it allows rice to not be sticky or damp. More like a dryer fried rice. 2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. 3. In over-size cast iron frying pan put butter in pan, toss in onions and cook till translucent. Then toss in all diced meats. Cook till almost browned, but not burnt. Then toss in ¼ cup vegetable oil. 4. Spoon in rice, while stirring, till pan filled comfortably. Continue to stir. Add additional oil if appropriate. Then stir in ½ cup of Soy sauce. Stir till rice totally brown. Add another ¼ to ½ cup of Soy sauce to obtain desired texture, color, and taste. 5. Stir in peas, carrots,and eggs and mix thoroughly. Salt and Pepper to taste. Remember, Soy is already salty so be careful.

Source: Dan & Barbara Cannon

Converted by MC_Buster.

Converted by MM_Buster v2.0n.

Japanese Glossary - Ingredient Info

Servings: 1

Ingredients:

TEXT ONLY:

Preparation:

mirin [MIHR-ihn] A low-alcohol, sweet, golden wine made from glutinous rice.
Essential to the Japanese cook, mirin adds sweetness and flavor to a variety of dishes, sauces and glazes. It's available in all Japanese markets and the gourmet section of some supermarkets. Mirin is also referred to simply as rice wine.

dashi [DA-shee] Used extensively in Japanese cooking, dashi is a soup stock made with dried bonito tuna flakes (KATSUOBUSHI), KOMBU(a dried seaweed) and water. Dashi-no-moto is this stock in instant form; it comes granulated, powdered and in a concentrate.

shoyu [SHOH-yoo] Japanese for SOY SAUCE.

katsuobushi [Kat soo bush ee] dried bonito tuna flakes

kombu [kom bu] a dried seaweed, usually a very dark green

sake [sock ee] a fermented wine made from white rice, malt mold and water, served cold or hot.

aji-no-moto [ah gee no mo tow] MSG

diikon [die cahn] a large white radish, usually carrot-shaped

wasabi [waa saab ee] a variety of horseradish, green in color

Converted by MM_Buster v2.0n.

Japanese Gyoza Pot Stickers

Servings: 6

Ingredients:

1 ½ cub Napa cabbage
3 green onions chopped; up to4
3 dried mushrooms soaked in;warm water
; for 15 minute
and chopped
2 teaspoon ginger root grated
½ pound ground beef
1 tablespoon cooking wine
1 tablespoon Kikkoman soy sauce
1 tablespoon sesame oil
¼ teaspoon black pepper
gyoza wrappers
salad oil

SAUCE:
Kikkoman soy sauce
chili sesame oil; which is
hot

Preparation:

Chop cabbage fine, place in colander and pour boiling water over the cabbage.
Cool to touch, then squeeze cabbage well to get the water out. In a bowl mix cabbage, chopped green onions, chopped mushrooms and grated ginger. Mix ground beef, wine, soy sauce, sesame oil and black pepper together with vegetables; mix well. Place a small amount of filling (about 1 teaspoon) in center of gyoza wrapping and fold in half. Pleat edge to seal.

If edges won't stick together, dampen the inside edge with a little water, then pleat. Put 2 tablespoon salad oil in heated skillet (on medium heat).
Place gyozas in skillet, close together and fry until golden brown. Then, at edge of pan, pour in a little water, up to ¼ of the depth of the pot-stickers. Cover, turn heat to low and simmer until water is gone. Serve with dipping sauce as appetizer, or with hot rice as entree.

SAUCE:Mix soy sauce with chili sesame oil. Use a proportion of 10 parts soy sauce to 1 part oil; if you use a 5 to 1 proportion it may be a little hot for most people. The authentic sauce is a 2 to 1 proportion.

Converted by MM_Buster v2.0n.

Kami Dofu Iridashi

Servings: 1

Ingredients:

4 ounce crabmeat
4 ounce tofu; drained
1 egg yolk
2 tablespoon rice flour
¼ teaspoon salt
2 teaspoon soy sauce
2 tablespoon finely chopped spring oniongreens
2 tablespoon grated ginger root
peanut oil for deep frying
tempura dipping sauce

Preparation:

Serve these crab and tofu dumplings as a side with a light soup, or with a tempura dip as an hors d'ouevre. You can also include these dumplings as part of a main meal with tempura.

Makes 4 servings

If using canned crabmeat, drain completely.

Over a small bowl, press the tofu through the mesh of a strainer with the back of a spoon. Add the crabmeat and mix together. Combine the egg yolk, rice flour, salt, spring onion greens, grated ginger and soy sauce with the crabmeat/tofu mixture. Stir to form a stiff paste.

(At this point, you can set the 'batter' aside and make the tempura dipping sauce.)

Heat peanut oil on high in a wok (or heat to 375 F in a deep fryer). Using a tablespoon, spoon up portions of the crab-tofu batter and slide off into the frying oil, six or so dumplings at a time. Deep fry for a couple of minutes, until golden. Remove from oil and drain on paper toweling. Repeat with the remaining batter until finished.

Serve with sauce and grated radish.

Converted by MM_Buster v2.0n.

Miso Barbecue Beef Short Ribs With Ginger-Teriyaki Sauce

Servings: 6

Ingredients:

2 ½ pound beef short ribs; welltrimmed
1 ½ tablespoon Japanese miso
3 tablespoon mirin; (rice wine)
(or 3 tablespoons drysherry)
3 tablespoon style-style soy sauce
1 tablespoon distilled white vinegar
1 tablespoon sugar
2 teaspoon Asian sesame oil
1 ginger-teriyaki sauce; see *note
hot cooked noodles or rice

Preparation:

* Note: See the "Ginger-Teriyaki Sauce" recipe which is included in this collection.

Have your butcher cut the short ribs flanken-style into ¼-inch thick slices (each slice should contain 3 cross cut rib bones). Combine miso, mirin, soy sauce, vinegar, sugar and sesame oil. Place beef in self-sealing plastic bag; add marinade, turn bag, and massage to coat. Refrigerate 4 hours.

Remove ribs from marinade and wipe off excess. Grill over hot coals 1 to 1 ½ minutes on each side or until seared. Serve hot with Ginger-Teriyaki Sauce, over noodles or rice. This recipe serves 6.

Recipe by: The California Beef Council

Converted by MM_Buster v2.0n.

Miso Soup With Shrimp

Servings: 5

Ingredients:

10 large shrimp; cooked and peeled
3 cub dashi stock; see * note 1
½ cub miso; light, see * note 2
2 kamaboko -; (small cakes,thinly
; sliced), see * note
; 3
½ teaspoon sugar
2 scallion; chopped
½ bean curd; fresh, cut into
small cubes

Preparation:

* Note 1: Made from dried seaweed or dried tuna shavings; is available in Japanese or Oriental markets.

* Note 2: Fermented soybean paste; available in Japanese or Oriental markets.

* Note 3: Deep-fried fish paste cakes or can use deep-fried bean curd cakes; available in Japanese or Oriental markets.

Prepare the Dashi stock according to the instructions on the package. Bring to a simmer and stir in the miso, using a wire whisk. Add the sugar, kamaboko and fresh bean curd. Divide into five bowls and add the scallions and shrimp.

Comments: It is a very light soup and served with just a few delicate ingredients added, so one may enjoy the flavor of the soup itself.

The Japanese drink this soup from the bowl; spoons are not offered. Your children will love that aspect of Japanese formality.

Recipe by: Jeff Smith

Converted by MM_Buster v2.0n.

Mushroom Consomme

Servings: 6

Ingredients:

½ ounce Dried Porcini mushrooms;broken into pieces
2 Garlic cloves; peeled,chopped
1 quart Homemade Chicken Stock;cold, thoroughly
degreased - see * Note
Salt; to taste
Freshly-ground black pepper;to taste
1 cub Cold water
3 Egg whites
Thinly-sliced cultivatedstemmed
mushrooms or Enoki; forgarnish
Radish or other sprouts; forgarnish

Preparation:

* Note: See the "Homemade Chicken Stock" recipe which is included in this collection.

Combine Porcini mushrooms, garlic and chicken stock and simmer for 30 minutes. Season to taste with salt and pepper. Meanwhile beat water with egg whites, and gradually, in a thin steady stream, ladle half of the mushroom broth into the egg whites. Pour the mixture back into the saucepan and set over moderate heat. As the broth reaches the simmer, stir it continuously with a whisk. When the simmer is reached, stop stirring; the egg whites should have mounted to the surface in a frothy "cap". Gently move the saucepan to the side (half off heat) so that the edge of the liquid is barely bubbling. Make a quarter turn of the saucepan every 5 minutes until all parts of broth have had a chance to clarify.
Line a wide strainer with a triple layer of washed cotton cheesecloth. Set the strainer over a deep saucepot (so that bottom of strainer remains above surface of liquid). Carefully ladle stock and egg white cap into cheesecloth, disturbing egg whites as little as possible. Towards the end of straining, as cheesecloth gets full, the liquid will pass down more slowly. Just lift the cheesecloth gently so liquid can drain through an unused section of it. Let cheesecloth and egg whites sit over saucepan undisturbed for 5 minutes.
When ready to eat, reheat consomme in a clean saucepan; adjust seasoning and ladle it out. Garnish with raw mushroom slices and radish sprouts This recipe yields 6 appetizer servings.

Recipe Source:
COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6737 broadcast 12-10-1997)

Recipe by: Michele Urvater

Converted by MM_Buster v2.0n.

Oranges And Figs In Spiced Red Wine

Servings: 6

Ingredients:

2 cub Red wine
1 cub Sugar

TIED IN CHEESECLOTH:
1 piece Cinnamon stick -(1"long); tied together with
4 Star anise; tied togetherwith
4 Cardamom pods; tied togetherwith
2 Whole cloves
6 large Navel oranges; peeled, pithremoved
and halved lengthwise
12 Dried figs; halved
1/3 cub Walnuts or pistachios;chopped

Preparation:

Combine the wine, sugar and bouquet garni in a saucepan large enough to contain the oranges and figs in a single layer. Bring to a simmer, covered, over moderate heat. Add the figs and simmer for 5 minutes. Add the oranges and turn them for 3 to 4 minutes, turning them so they cook evenly. Turn the heat off and let the oranges and figs cool in the syrup.
Remove fruit to a serving bowl. Reduce the syrup by half and let cool.
Discard bouquet garni and spoon syrup over figs and oranges. Garnish with walnuts or pistachios if you wish
This recipe yields 6 servings.

Recipe Source:
COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6768 broadcast 12-15-1997)

Recipe by: Michele Urvater

Converted by MM_Buster v2.0n.

Oyster Miso

Servings: 6

Ingredients:

1 can oysters; 8 ounces
½ cub miso
4 cub chicken broth
1 teaspoon cornstarch
¼ teaspoon liquid red pepper seasoning

Preparation:

In a saucepan heat chicken broth to boiling. Blend the miso in a small amount of hot stock. Add to the stock along with the oysters and liquid.

Mix cornstarch with a small amount of water to make a paste. Blend into oyster mixture. Simmer over low heat, stirring constantly, until soup is slightly thickened. Stir in liquid red pepper seasoning just before serving.

Recipe by: The Pleasures of Japanese Cooking by Heihachi Tanaka

Converted by MM_Buster v2.0n.

Pickled Daikon - {takuan}

Servings: 3

Ingredients:

6 medium daikon radish; peeled
¼ cub pickling salt -; (no iodine)
¼ cub distilled white vinegar
¼ cub sugar
¼ teaspoon yellow food coloring
1 dried chile pepper; chopped
; (optional)
1 cub water

Preparation:

Prepare the daikon by slicing and placing it in clean canning jars.

Boil all the brine ingredients together to dissolve the sugar. Cool the liquid. Pour over the sliced daikon and place in the refrigerator. Shake the jars occasionally. The pickle will be ready to eat in about two days.

Comments: This is another pickle that is common on the Japanese table. In the earlier days our Japanese immigrant ancestors simply grew the vegetables from the old country here in the new. And thus the pickles.

Recipe by: Jeff Smith

Converted by MM_Buster v2.0n.

Smoked Baby Clam Puffs

Servings: 24

Ingredients:

1 can japanese smoked baby clams;3-2/3 ounce
milk; * see note
1 egg
1/3 cub flour
1 teaspoon baking powder
½ teaspoon salt
vegetable oil; fordeep-frying
soy sauce; for dipping

Preparation:

* Drain clams, reserving the juice. Measure juice and add to it enough milk to make 1/3 cup | 75 ml.

In a mixing bowl, beat the egg slightly; add clam juice and milk.

sift together the dry ingredients and add to the liquids, blending well. Add the clams. Drop by teaspoonfuls into deep fat heated to 375F | 190C. Fry 3-5 minutes, or until golden brown. Drain on absorbent paper.

Keep hot until served. Serve with soy sauce for dipping.

Makes 24 puffs.

Recipe by: The Pleasures of Japanese Cooking by Heihachi Tanaka

Converted by MM_Buster v2.0n.

Smoked Spiced Eggplant Puree

Servings: 8

Ingredients:

2 Eggplants -; (2 ½ lbstotal)
1 teaspoon Whole cumin seeds
1 teaspoon Whole coriander seeds
¼ cub Vegetable oil
1 large Onion; finely chopped
1 teaspoon Minced garlic
1 teaspoon Fresh ginger
¼ teaspoon Turmeric
(or pinch yellow asafetidapowder)
1 ½ teaspoon Salt
Juice of 1 fresh lime
½ cub Plain yogurt -; (to 2/3 cup)
1 Fresh jalapeno pepper;seeded, minced
¼ cub Chopped fresh coriander
¼ cub Chopped fresh mint

Preparation:

Preheat oven to 450 degrees.
Char over a gas flame, grill, or broil the eggplants until the skins are charred and blistered. Transfer to baking pan and roast for 30 minutes or until soft. Remove from oven and cool. Toast cumin and coriander seeds until aromatic and grind in a spice grinder (or toast spices already ground).
Heat oil in a small skillet over moderate heat. Add onion and saute until tender. Add garlic and ginger and saute a few seconds to release the aroma.
Add turmeric, ground toasted cumin and coriander and salt and saute another minute just to release the aroma.
Cut stem ends of eggplants and peel skin. Set eggplant in food processor and puree until coarse. Add onion and spice mixture and puree. Transfer to serving bowl and stir in lime and yogurt and jalapeno. Right before serving dust eggplant puree with chopped cilantro and mint. Serve with toasted pita triangles or fresh vegetables or crackers.
This recipe yields 8 servings.

Recipe Source:
COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6769 broadcast 11-26-1997)

Recipe by: Michele Urvater

Converted by MM_Buster v2.0n.

Soba With Cashew Ginger Sauce And Broccoli Florets

Servings: 4

Ingredients:

2 cub broccoli florets
8 ounce soba noodles

SAUCE:
½ cub cashews; unsalted
1 ½ inches ginger; minced
1 medium garlic clove; chopped
1 ½ teaspoon chopped fresh cilantro; ormore to taste
1 tablespoon low sodium tamari soy sauce
½ lime; juiced
2 tablespoon vegetable oil; mild
¼ cub hot water; plus
¼ cub hot water; as needed

TO SERVE:
1 carrot; finely shredded
low sodium tamari soy sauce

Preparation:

BROCCOLI (8 minutes) - Rinse and cut the broccoli; slice the stem; separate the head into bite sizes florets. Steam or Microwave the stems for 2 minutes.
Add the florets and cook for another 4 minutes. Drain.

NOODLES (8 minutes) - Soba noodles (ramen or Chuka Soba) will be cooked in a pot with plenty of boiling water. Set the water on to boil; 5 minutes. Flavor the water with a Dash of a salt substitute or Perc (optional). Add the noodles and boil for 2 minutes. When the noodles come to the surface stir well several times with chopsticks or a fork to separate strands. Drain.

SAUCE (8 minutes) -- In a dry skillet, warm the cashews over medium heat for 5 minutes, roasting often to prevent burning. Set aside to cool. Peel and finely mince the ginger. Chop a medium clove of garlic. Place the nuts, ginger, garlic, cilantro leaves into a food processor fitted with the metal blade.
Chop, pulsing, until fine. Add soy sauce, lime juice, and vegetable oil (light olive oil). Blend, until fairly fine and starting to get creamy. Continue to blend while adding the water a little at a time through the chute, up to ½ cup. The noodles are absorbent.

MAKES ¾ cup of a cashew-butter.

In a large serving bowl, toss the noodles with the sauce to coat. Toss with the broccoli. Serve with shredded carrot garnish and more tamari sauce; both condiments will add greater depth of flavor.

Recipe by: Hanneman's A Taste of Heaven and Earth by Bettina Vitell

Converted by MM_Buster v2.0n.

Steamed Mussels With Caramelized Onions

Servings: 4

Ingredients:

3 tablespoon butter
2 onions; thinly sliced
2 pound mussels
2 tablespoon olive oil
2 cloves garlic; chopped
1/3 cub dry white wine
1 ½ tablespoon balsamic vinegar
1/3 cub heavy cream
freshly-ground black pepper;to taste
fresh parsley; chopped

Preparation:

Heat a large frying pan and add the butter and onion. Sauté over medium heat for 5 minutes.

Cover and "sweat" the onion down over low heat. Cook until the onion becomes golden brown and caramelized, about 20 minutes. Be sure to stir the onion often. Set aside.

Trim the fuzzy beards off the mussels and wash and drain. Heat a 6- to 8-quart pot and add the oil, garlic and black pepper to taste. Sauté for 15 minutes and add the drained mussels and wine, bring to a boil.

Stir the mussels, cover and reduce the heat to a simmer. Steam the mussels open, stirring once, about 5 to 7 minutes. Drain the mussels into a colander, reserving the broth or "nectar".

Heat the frying pan with the onion again and strain in the reserved nectar.
Add the balsamic vinegar and cream and simmer a few minutes to reduce and thicken slightly.

Add the opened mussels in their shells and toss until all is hot and coated with the onion sauce. Serve immediately with parsley garnish.

Recipe by: Jeff Smith

Converted by MM_Buster v2.0n.

Tataki

Servings: 6

Ingredients:

3 New York strip steaks
¾ cub soy sauce
¾ cub sake
½ cub mirin
2 cub dashi

Preparation:

Mix together soy sauce, sake, mirin and dashi. (Sake and Mirin wines can be bought in most liquor stores. Dashi, a base for Japanese soup stock, is available in most Oriental stores.) Bring to boil. Add steak and return to boil. Cook 3 to 5 minutes. Be careful not to overcook the meat; it should be rare on the inside.

Remove steak, wrap in foil and refrigerate overnight.

Continue boiling, cooking until liquid has reduced to a thick sauce. You can tell when it is done, because the sauce makes large, slow bubbles when it is ready. Be careful; otherwise the sauce will burn. Refrigerate overnight.

To serve: Cut all fat from steaks. Slice in very thin slices. Arrange on a plate. Just before serving; pour 1 tsp. of reduced cooking sauce over meat.
You can also garnish with a little chopped green onion. For an appetizer serving, allow 5 to 7 slices per person. Serves 6.

Converted by MM_Buster v2.0n.

Tempura

Servings: 5

Ingredients:

1 pound shrimp; prepared w/tails
1 cub asparagus; 1" pieces
1 cub carrots; ¼" slices
1 cub celery; ¼" slices
1 cub cauliflower; flowerettes
1 cub zucchini; ½x2" sticks
1 cub green beans; 2" pieces
1 cub green onions; 2" pieces
1 bell pepper; cut into rings
1 onion; medium; cut into ring
1 parsley; bunch
1 cub snow peas
1 sweet potato; ⅛" slices
vegetable oil
1 tempura batter recipe
1 tempura sauce recipe

Preparation:

Make several crosswise slits on the underside of shrimp to prevent curling.

Parboil green beans.

Pat shrimp and vegetables dry; arrange on platter; cover and refrigerate until serving time.

Prepare batter and sauce recipes. Do not make batter recipe too far ahead of time.

Heat oil in a wok to 360F.

Dip shrimp and vegetables into batter with tongs; allow excess batter to drip into bowl.

Fry a few pieces at a time until golden brown, turning once (cooking time approximately 2-3 minutes). This is best prepared close to or at the table.

It is great fun to have a "tempura party" with guests cooking their own.

Serve with sauce and rice. (you may need more batter mix depending on the amounts of seafood and vegetables you prepare).

Does not keep well once cooked.

Converted by MM_Buster v2.0n.

Tempura - Cocktail Clams

Servings: 24

Ingredients:

1 egg; separated
1 can clams; 10-½ ounce,
; minced
1 teaspoon vegetable oil
½ cub flour
¼ cub clam juice
¼ teaspoon salt
vegetable oil; fordeep-frying

SAUCE:
¼ cub saki
¼ cub mirin
2 tablespoon soy sauce

Preparation:

Beat egg yolk until frothy.

Drain clams, reserving the liquid.

To the egg yolk add 1 teaspoon oil, the flour, salt and ¼ cup of the reserved clam liquid. (If necessary, add milk to make ¼ cup liquid.) Fold in stiffly beaten egg white. Add clams, stirring just enough to mix them into batter. Let mixture stand for at least 1 hour at room temperature.

Drop by spoonfuls into hot, deep oil (375F | 190C on a frying thermometer) and fry until golden, about 4 minutes. Drain on absorbent paper. Serve piping hot on cocktail picks with the sauce for dipping: mix well and serve sauce in a small bowl.

Makes about 2 dozen hors d' oeuvres.

Recipe by: The Pleasures of Japanese Cooking by Heihachi Tanaka

Converted by MM_Buster v2.0n.

Tempura - Japanese Way

Servings: 1

Ingredients:

koromo; ( batter )
1 egg beaten
1 cup; ¥
1 " cold" water
2 tablespoon dry white wine
1 cub flour
tentsuyu; (dipping sauce)
1 tablespoon dashi no moto; ( fish stock)
1 cub water
2 tablespoon mirin; ( sweet rice wine )
OR 1 tbs sugar
2 tablespoon sake; or dry white wine
¼ cub soy sauce
ginger root to taste

VEGETABLES AND FISH: EX:
carrots; onions, mushrooms
peppers; zucchini, snow pea
squash; eggplant etc. etc.
1 " okra "
shrimps; crab, scallops
squid; cod. etc. etc.

Preparation:

Before you begin here a few essential tips to remember: you'll need a deep thick wall pan ( wok o.k. ), filled with 1 inch of peanut oil preferred ( Never lard or shortening ),slice vegetables thin enough for even cooking, fry in small batches and never crowd, and have the temperature of the oil from 340F for vegetables or 360F for fish. Cold water in batter is a must to keep the flour from being sticky .

Do a trial try of frying so you'll know how long vegetables or fish need to cook. Author did not mention poultry but I surmise it would be cooked as the fish is. Vegetables and fish were the initial things cooked this way in the history of tempura due to their trade with the Portuguese and Dutch merchants.

Make the batter: Beat egg with water. Mix in flour and whisk quickly. Set aside.

Make the tempura dip: Boil the dashi no moto ( this is a dried soup stock from fish or poultry usually contained in tea bag type of packing )in the water for 2 or 3 minutes. Turn off the heat and add all the remaining ingredients.
Prepare the vegetables or fish but cutting into rings, strips, cubes etc.

For fish, dredge in flour before dipping in batter. Vegetables are just dipped into the batter. Let excess batter drip off with either fish or vegetables.( meanwhile you will have had the oil preheated in the pan to the right temperature for either fish or vegetables Drop into oil by hand or use a tbs for vegetable cubes. Take the vegetables or fish out of the oil when slightly browned. Serve the tempura with the Tentsuyu dip along with rice.

Place rice in a bowl, top with tempura and a few tbs. of the tentsuyu dip.

Or serve tempura over Japanese noodles ( soba ).

Note: all Japanese ingredients may be found readily in most supermarkets or gourmet grocers today. Also, there are other variations in frying tempura; this is one basic historic method. Prior to using peanut oil, sesame seed oil was used mainly when tempura first became popular in Japan, over 400 years ago.

Converted by MM_Buster v2.0n.

Tempura Batter - 1

Servings: 1

Ingredients:

2 cub ice cold water
⅛ teaspoon baking soda
1 egg yolk
1 2/3 cub flour

Preparation:

Combine water, baking soda and egg yolk. Gradually whisk in flour until batter is smooth. Batter should be made immediately before serving. Note: The batter may seem thin but this is the way it should be.

Converted by MM_Buster v2.0n.

Tempura Batter - 2

Servings: 1

Ingredients:

1 cub flour
1 teaspoon baking powder
1 cub ice water
1 egg

Preparation:

Mix the egg and water then quickly add to the flour and baking powder. Don't worry about the lumps. Add your favorite vegetables (sliced sweet potato, broccoli, Vidalia onions, carrots, etc). Deep fry until barely golden. Drain well. When cooled, any leftovers can be frozen then reheated in a toaster oven.

Converted by MM_Buster v2.0n.

Tempura Batter - 3

Servings: 1

Ingredients:

½ cub flour
½ cub cornstarch
salt to taste
1 teaspoon baking powder
yellow food coloring
1 tablespoon oil; (add before water)
water till smooth; (½ cup+ 1 tbsp.)

Preparation:

Flour peeled and deveined shrimp, with tails still on, before dipping in batter. Fry in hot oil over medium heat. Also good for vegetable tempura.

Converted by MM_Buster v2.0n.

Tempura Batter - 4

Servings: 8

Ingredients:

sauce
¾ cub clam broth 1
¼ cub sake
½ teaspoon sugar
batter
2 ½ cub sifted flour
2 cub cold water
egg yolks
1 quart vegetable oil.
¼ cub soy sauce

Preparation:

Mix the batter with the exception of the oil. Dip food such as shrimp, lobster scallops and vegetables such as broccoli, pea pods, in batter and dunk in hot oil, fry until lightly browned.

This may sound like a hard appetizer but I heat oil in a pan until hot, pour into fondue pot and let the guests make their own. They seem to enjoy doing this.

Converted by MM_Buster v2.0n.

Tempura Dipping Sauce - 1

Servings: 1

Ingredients:

1 cub dashi
½ cub soy sauce
½ cub mirin; (sweet rice wine)
chili pepper
grated daikon
Japanese horseradish

Preparation:

Combine in saucepan. Bring to a boil. Cool and dip.

Heat oil in a pan until just ready to smoke. Dip fish and vegetables, one at a time, into batter. Carefully drop into oil. When done, the seafood and vegetables will float to the top. Don't overcook, and be sure to turn often.

Recipe by: Mitsubishi Electric Web Page

Converted by MM_Buster v2.0n.

Tempura Dipping Sauce - 2

Servings: 1

Ingredients:

1 cub water
1 tablespoon dashi
2 tablespoon mirin
2 tablespoon rice wine; (sake)
1 tablespoon soy sauce
3 tablespoon ginger; finely grated

Preparation:

Bring water to a boil in a small saucepan. Add the dashi. Reduce heat to a simmer. Then add the mirin, rice wine and soy sauce. Stir gently until thoroughly blended.

Cover the pan and remove from heat. Ladle out into individual portions (about ¼ cup) and serve with a portion of grated ginger mixed in.

Converted by MM_Buster v2.0n.

Tempura Dipping Sauce - 3

Servings: 1

Ingredients:

2 cub basic dashi
2 tablespoon dark soy sauce
2 tablespoon mirin
white vinegar to taste

Preparation:

Combine the dashi, soy sauce, and mirin in a saucepan and bring to a boil. Let boil for a few minutes to reduce by 1/3, then remove from heat and cool. Stir in vinegar to taste. Pour sauce into individual cups.

Recipe by: Tamales World Tour - TV Food Network

Converted by MM_Buster v2.0n.

Tempura Dipping Sauce - 4

Servings: 1

Ingredients:

½ cub white sesame seeds
½ cub dashi; (½ to 1)
¼ cub dark soy sauce; (¼ to ½)
2 tablespoon mirin
1 tablespoon sugar
1 tablespoon sake
cayenne pepper to taste

Preparation:

Toast the sesame seeds in a heavy pan until lightly browned. Transfer warm seeds to a mortar and grind to a paste, or whirl in a blender. Add the dashi, soy sauce, mirin, sugar and sake, and mix well, using a spatula to blend and smooth the sauce. Add cayenne to taste. Pour sauce into individual cups.

Recipe by: Tamales World Tour - TV Food Network

Converted by MM_Buster v2.0n.

Tempura Dipping Sauce - 5

Servings: 1

Ingredients:

¼ cub shoyu
½ cub dashi; (second)
2 teaspoon sugar
1 pinch MSG

Preparation:

Mix shoyu, dashi, sugar and MSG in a sauce pan and heat gently. Serve warm.

Recipe by: Recipe Booklet by Japan Trade Center San Francisco

Converted by MM_Buster v2.0n.

Tempura Dipping Sauce - 6

Servings: 1

Ingredients:

1 cub dashi
½ cub soy sauce
½ cub mirin; (sweet rice wine)
chili pepper
grated daikon
Japanese horseradish

Preparation:

Combine in saucepan. Bring to a boil. Cool and dip.

Heat oil in a pan until just ready to smoke. Dip fish and vegetables, one at a time, into batter. Carefully drop into oil. When done, the seafood and vegetables will float to the top. Don't overcook, and be sure to turn often.

Recipe by: Mitsubishi Electric Web Page

Converted by MM_Buster v2.0n.

Tempura, The Japanese Way

Servings: 1

Ingredients:

koromo; ( batter )
1 egg beaten
1 cup; ¥
1 " cold" water
2 tablespoon dry white wine
1 cub flour
tentsuyu; (dipping sauce)
1 tablespoon dashi no moto; ( fish stock)
1 cub water
2 tablespoon mirin; ( sweet rice wine )
OR 1 tbs sugar
2 tablespoon sake; ( or dry white wine
; )
¼ cub soy sauce
ginger root to taste

VEGETABLES AND FISH: EX:
carrots; onions, mushrooms
peppers; zucchini, snow pea
squash; eggplant etc. etc.
1 " okra "
shrimps; crab, scallops
squid; cod. etc. etc.

Preparation:

Before you begin here a few essential tips to remember: you'll need a deep thick wall pan ( wok o.k. ), filled with 1 inch of peanut oil preferred ( Never lard or shortening ),slice vegetables thin enough for even cooking, fry in small batches and never crowd, and have the temperature of the oil from 340F for vegetables or 360F for fish. Cold water in batter is a must to keep the flour from being sticky .Do a trial try of frying so you'll know how long vegetables or fish need to cook.

Author did not mention poultry but I surmise it would be cooked as the fish is. Vegetables and fish were the initial things cooked this way in the history of tempura due to their trade with the Portuguese and Dutch merchants. Make the batter: Beat egg with water. Mix in flour and whisk quickly. Set aside.
Make the tempura dip: Boil the dashi no moto ( this is a dried soup stock from fish or poultry usually contained in tea bag type of packing )in the water for 2 or 3 minutes.

Turn off the heat and add all the remaining ingr edients. Prepare the vegetables or fish but cutting into rings, strips, cubes etc. For fish, dredge in flour before dipping in batter. Vegetables are just dipped into the batter.
Let excess batter drip off with either fish or vegetables.( meanwhile you will have had the oil preheated in the pan to the right temperature for either fish or vegetables Drop into oil by hand or use a tbs for vegetable cubes. Take the vegetables or fish out of the oil when slightly browned. Serve the tempura with the Tentsuyu dip along with rice.

Place rice in a bowl, top with tempura and a few tbs. of the tentsuyu dip. Or serve tempura over Japanese noodles ( soba ).

Note all Japanese ingredients may be found readily in most supermarkets or gourmet grocers today. Also, there are other variations in frying tempura; this is one basic historic method. Prior to using peanut oil, sesame seed oil was used mainly when tempura first became popular in Japan, over 400 years ago.

Converted by MM_Buster v2.0n.

Teriyaki Beef Skewers

Servings: 1

Ingredients:

1 pound round steak; thinly sliced
1 cub basic teriyaki sauce
1 tablespoon peanut oil; (optional)
6 tablespoon grated apple
2 dozen bamboo skewers

Preparation:

Similar to yakitori and satay, this recipe for skewered beef uses a teriyaki sauce for the marinade and baste.

Slice the round steak in ¼-inch thick slices. Thread each skewer with a couple slices of beef, then marinate the slices with the teriyaki sauce for 30 minutes in a long glass casserole.

(If grilling, oil the grill with the peanut oil to prevent sticking.)

Arrange the skewers on a grill or underneath a pre-heated broiler. Cook a couple of minutes per each side, or until the beef is no longer pink. Remove from grill or oven, and serve on individual plates with rice.

Top each skewer with a sprinkling of grated apple (something tart like a Granny Smith?) and a drizzle of additional, warmed teriyaki sauce.

Converted by MM_Buster v2.0n.

Teriyaki Canapés

Servings: 24

Ingredients:

1 pound beef sirloin tip steak
2 teaspoon ground ginger
1 clove garlic; minced
1 medium onion; minced
1 tablespoon sugar
2 ½ tablespoon dry sherry
1 tablespoon light soy sauce
⅛ teaspoon hot pepper oil
3 tablespoon water
1 tablespoon red wine

Preparation:

Remove all fat and cut steak into ½-inch cubes. Combine all other ingredients and pour over the meat. Let stand at least 2 hours, preferably overnight. Drain, reserving marinade.

Place meat in a single layer on a broiler pan. Broil 1 inch from the flame, 5 minutes on the first side, then turn over and broil 3 minutes more. Spear each cube with a toothpick and put on a heated serving dish or in a chafing dish.

Heat marinade and pour over meat. Keep hot.

Converted by MM_Buster v2.0n.

Teriyaki Chicken Delight

Servings: 6

Ingredients:

6 frying chicken quarters
2 tablespoon vegetable oil
¼ cub honey
½ cub teriyaki sauce
½ teaspoon ground ginger
2 garlic cloves; minced
1/3 cub medium dry sherry

Preparation:

Cut chicken into smaller portions. Rinse and pat dry. Place in glass bowl to marinate. In small saucepan combine oil, honey, teriyaki sauce ginger and garlic. Bring to boil.

Remove from heat and add sherry. pour over chicken pieces. Cover tightly and refrigerate overnight, turning once or twice.

Grill, beginning skin side down, 6 to 8 inches from coals; turn every 10 minutes and baste with marinade.

Cook for 25 to 30 minutes or until done and well browned.

Converted by MM_Buster v2.0n.

Teriyaki Chicken Kabobs

Servings: 4

Ingredients:

MARINADE:
1/3 cub lemon juice
¼ cub butter; melted
¼ cub soy sauce
2 tablespoon firmly packed brown sugar
½ teaspoon ground ginger
¼ teaspoon pepper
3 tablespoon ketchup
1 teaspoon finely chopped fresh garlic

CHICKEN:
2 pound chicken breasts; bonelessskinless
; cut in 1-inch pieces

KABOBS:
8 1 inch pineapple chunks
8 cherry tomatoes
1 small green pepper cut into 8pieces
1 small zucchini; cut in 8 pieces

Preparation:

In large resealable plastic food bag combine all marinade ingredients; add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well.
Place in 13x9 inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.

Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.

Meanwhile, with slotted spoon, remove chicken from marinade; reserve marinade.

Assemble kabobs on metal skewers, alternately threading chicken, pineapple, tomatoes, green pepper, and zucchini. Brush kabobs with marinade.

Place kabobs on grill over drip pan.

Grill, turning and basting with marinade occasionally, until chicken is fork tender (15-20 minutes.

Serve with wild rice if desired.

Recipe by: New Chicken

Converted by MM_Buster v2.0n.

Teriyaki Fish

Servings: 3

Ingredients:

¾ cub soy sauce
½ cub sugar
1 teaspoon grated fresh ginger root
1 clove garlic; peeled andcrushed
¼ teaspoon monosodium glutamate; (opt)
3 teaspoon sake; (Japanese rice wine)
cooking sherry
1 ½ pound fish fillets

Preparation:

1. In a shallow, 2-quart, heat-resistant, non-metallic baking dish combine soy sauce, sugar, ginger root, garlic, monosodium glutamate and sake. Stir to combine well.

2. Place fish fillets in sauce mixture and marinate for ½ hour.

3. Heat, uncovered, in Microwave Oven for 9 minutes basting occasionally with sauce.

Converted by MM_Buster v2.0n.

Teriyaki Salmon With Horseradish Dip

Servings: 4

Ingredients:

6 tablespoon light soy sauce
6 tablespoon sweet sherry
1 tablespoon soft brown sugar
1 piece fresh ginger root;1-inch long,
; crushed
1 garlic clove; crushed
8 salmon scallops -; (3 ozea), skinned
1 tablespoon white wine vinegar
2 teaspoon creamed horseradish sauce
1 tablespoon sesame seeds

Preparation:

Put 4 tablespoons each of the soy sauce and sherry in a small pan with half the sugar, the ginger, and garlic and stir over low heat to dissolve the sugar. Bring to a boil, then simmer for about 5 minutes until reduced and thickened slightly. Leave to cool completely, then strain into a shallow nonmetallic dish.

Add the salmon to the soy marinade, stirring to coat. Cover and set aside for 30 minutes. Meanwhile, put the remaining soy sauce, sherry, and sugar in a small pan with the vinegar and cook over low heat until the sugar dissolves.
Stir in the horseradish and keep warm.

Preheat the broiler. Thread each piece of salmon onto two 6-inch bamboo skewers and arrange on the lightly oiled broiler rack. Broil for 2 minutes, then turn over and brush with the remaining marinade. Sprinkle with the sesame seeds and broil for 2 to 3 minutes longer until the salmon is just cooked through. Serve at once with the horseradish dip.

Comments: Salmon scallopes -- thin slices of boneless salmon -- are the ideal cut for this Oriental-style recipe.

Recipe Source: GREAT SNACKS and APPETIZERS by Orla Broderick

Recipe by: Orla Broderick

Converted by MM_Buster v2.0n.

Teriyaki Steak Appetizers

Servings: 1

Ingredients:

1 ½ pound steak; sirloin
½ cub salad oil
¼ cub honey; liquid
¼ cub soy sauce
½ cub onion; finely chopped
1 garlic clove; crushed
½ teaspoon ginger

Preparation:

Cut steak into long 1/16 inch strips across the grain. Combine remaining ingredients in large flat pan; add steak strips. Marinate strips f

or several hours. Lift strips out of marinade; shake to remove excess marinade.

Thread strips on metal skewers. Place on grill; broil over medium heat just until well browned, turning and brushing with marinade.

Serve hot.

Converted by MM_Buster v2.0n.

Teriyaki Wing Dings

Servings: 10

Ingredients:

1/3 cub fresh lemon juice
¼ cub ketchup
¼ cub soy sauce
¼ cub vegetable oil
2 tablespoon brown sugar
¼ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
3 pound chicken drumettes

Preparation:

Make marinade by combining all ingredients except chicken; mix well. Rinse chicken drumettes well and drain on paper towels. Place chicken in a shallow baking dish; pour marinade over all.

Cover and refrigerate 6 hours or overnight, turning occasionally.

Preheat oven to 375F.

Arrange chicken on a rack in a baking dish lined with aluminum foil. Bake 40 to 45 minutes, basting occasionally with the marinade.

Refrigerate leftovers. Delicious hot or cold.

Recipe by: Prodigy Food and Wine Board

Converted by MM_Buster v2.0n.

Tonkatsu Sauce

Servings: 1

Ingredients:

¼ cub ketchup
4 teaspoon rice wine
4 teaspoon soy sauce
4 teaspoon Worcestershire sauce
4 teaspoon sugar
4 teaspoon rice wine vinegar
4 teaspoon yellow mustard
¼ teaspoon ground allspice
⅛ teaspoon ground clove
¼ teaspoon garlic powder

Preparation:

Mix all ingredients together in medium-size bowl and whisk until thoroughly blended.

Use as a sauce with tonkatsu and katsudon, or as a sauce to accompany grilled chicken, turkey, pork, steaks or fish.

Converted by MM_Buster v2.0n.

Udon

Servings: 6

Ingredients:

3 large shiitake mushrooms
14 ounce udon
6 cub light chicken broth
2 tablespoon katsuobushi; * see note
6 cloves garlic; crushed
1 onion; quartered
1 tablespoon chopped fresh ginger
2 tablespoon crushed dried chiles; ormore to taste
1 tablespoon sugar
3 sheets nori
salt and freshly groundpepper; to taste
oil for coating pan
2 eggs; lightly beaten
3 green onions; finely chopped
; small
1 small fresh hot red chile
seeded and cut into thinstrips
1 small fresh hot green chile
seeded and cut into thinstrips
1 cub tofu cubes; ½"
12 snow peas
stemmed and cut lengthwise

Preparation:

Soak mushrooms in warm water to cover for 1 hour. Drain and set aside. In a large saucepan bring 2 to 3 quarts of water to a boil and add noodles. Cook at a rapid boil until noodles are soft but not squashy (about 10 minutes). Drain, rinse in cold water, and set aside.

In a large pot, put broth, katsuobushi, garlic, onion, ginger, dried chiles, sugar, and 2 sheets of the nori, and bring to a boil. Reduce heat to low and cook for 45 minutes. Season to taste with salt, pepper, and more dried chiles.
Cook for another 10 minutes. Strain broth, return to pot, bring to a boil, and add noodles. Reduce heat and simmer for 5 minutes. Cut mushrooms into quarters.

In a lightly oiled omelet pan, make eggs into two or three small rolled omelets. Remove to a flat surface and sliver finely. Crumble the remaining sheet of nori. Add eggs, nori, and remaining ingredients to noodles and broth.
Stir gently and simmer for another minute before serving.

Serve hot.
NOTES : If katsuobushi is unavailable, you may substitute 1 cup fish scraps, often called chowder scraps, available from fish markets.

Converted by MM_Buster v2.0n.

Udon Noodle Salad

Servings: 4

Ingredients:

4 small skinless boneless chickenbreast halves
(about 1 pound total)
2 garlic cloves; minced
2 teaspoon grated peeled freshgingerroot
¼ cub plus 1 tablespoon seasonedrice vinegar
1 ½ cub fresh coriander sprigs
1/3 cub fresh flat-leafed parsleyleaves
½ cub chicken broth
1 tablespoon vegetable oil
½ pound dried udon or soba noodles
1 cub mung bean sprouts
3 scallions; sliced thin

Preparation:

In a sealable plastic bag combine chicken with garlic, gingerroot, and 1 tablespoon vinegar and marinate, chilled, 1 hour.

Prepare grill.

Discard marinade and grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through.
Transfer chicken to a plate and keep warm, covered.

In a small saucepan heat coriander, parsley, broth, and oil until mixture just begins to boil and in a blender puree until smooth. Stir in remaining ¼ cup vinegar and season with salt and pepper.

In a 6-quart kettle bring 3 ½ quarts salted water to a boil and cook noodles 2 minutes. Stir in 1 cup cold water and bring to boil again. Repeat procedure 2 times and simmer noodles until just tender, about 5 minutes. Drain noodles in a colander and rinse under cold water.

Cut chicken crosswise into ½-inch slices. Divide dressing among 4 shallow bowls and top with noodles, chicken, sprouts, and scallions.

Converted by MM_Buster v2.0n.