Ebi Kimizushi (Prawn Sushi with Egg Yolk)

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Yield: 6 servings

Ingredients:
SUSHI
6 ea Med., Raw, Unshelled, Shrimp

MARINADE
3 T Rice Vinegar
1 t Sugar 1 pn MSG (optional)
4 T Water
1/4 t Salt

FILLING
4 ea Egg Yolks
1/4 t Salt
1 pn MSG (optional)
1 1/4 t Sugar
2 1/2 t Lemon Juice

Directions:
To Cook Prawns>
Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling. Drop the prawn into 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm. Drain in a sieve and cool quickly under cold running water. Remove the toothpicks and peel the prawns, leaving the last section of shell and tail on each one. De-vein the prawns by making a shallow incision across their tops with a small, sharp knife. Lift out the vein. Butterfly the prawns by cutting along their inner curves 3/4 of the way through, spreading the open and flattening with a cleaver.

Marinade>
Put the vinegar, water, salt, sugar and MSG into a mixing bowl and stir together thoroughly. Add the prawns, marinade at room temperature for 1 hour.

Filling>
Drop the egg yolks into a small saucepan and beat lightly with a fork. Remove 2 1/2 t of the yolks and set aside. Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10-15 minutes until the yolks are firm and hard-boiled. Drain them in a sieve, and mash them into a paste. Beat the sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and continue to beat. Rub the mixture through a fine sieve.
To Assemble And Serve
Divide the seasoned egg filling into 6 equal parts and pack each part into the center of a prawn. Seal the edges by pressing them together. Serve at room temperature.

Dango Jiru (Dumplings with Miso)

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Yield: 6 servings

Ingredients:
3 c Dashi
1/2 c Miso
1/4 pk Mochi-flour
2 Stalks green onions
1 lb White fleshed fish
1/4 ts Gourmet powder

Directions:
1. Add enough Mochi-flour to make a stiff dough for dango, roll into small marble sized balls and make a slight impression on each side, by pinching.
2. Drop balls into boiling dashi.

3. Cut fish into small pieces. Grind Miso in surabachi.

4. When dango (dumplings) rise to the top, add the fish and the miso.

5. Add the gourmet powder and garnish with chopped green onions.

Yaki Tori - Chicken Teriyaki Kabobs

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Ingredients:
1 1/2 lb Chicken breasts, skinned and -boned
1 bn Green onions, cut into 1" -lengths
1/2 c Soy sauce
2 tb Sugar
1 ts Oil
1 ts Minced fresh ginger root
1 Clove garlic, minced

Directions:
Cut chicken into 1 1/2" square pieces. Thread each of eight 6" bamboo or metal skewers alternately with chicken and green onion pieces (spear onion slices through side, not lengthwise). Place skewers in shallow pan. Combine soy sauce, sugar, oil, ginger and garlic; pour over skewers and brush chicken thoroughly with sauce. Marinate 30 minutes. Reserving marinade, remove skewers and place on rack of broiler pan. Broil 3 minutes; turn over and brush with reserved marinade. Broil 3 minutes longer, or until chicken is tender.

Chicken Teriyaki Dinner

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Ingredients:
1/4 c Lite soy sauce
3 tb Prepared spicy brown mustard
1 tb Firmly packed brown sugar
1/2 ts Ground ginger
1 tb Sesame seeds
1 Sliced thin medium onion
1 Cut in half garlic clove
2 tb Vegetable oil 4 Skinned boned chicken breast -halves each about 4 oz
Spinach and pepper saute -(see recipe for this)

Directions:
In medium bowl, whisk together soy sauce, mustard, sugar and ginger; set aside. In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside. In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves.
Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through. Meanwhile, prepare spinach and pepper saute. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds. Place sauteed mixture on platter. Garnish with scallion fan.

Oyako Don - Chicken and Egg Domburi

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Ingredients:
4 Chicken breats
1 1/4 c Dashi or chicken bouillon
4 tb Japanese dark soy sauce
2 tb Japanese light soy sauce
4 tb Mirin, sake or dry sherry
2 tb Sugar
6 Scallions; cut into thin -rings
4 Eggs

Directions:
Cut the chicken breats into thin strips or cubes. Bring the stock to a boil. Add the soy sauces, mirin, sake or dry sherry, and sugar, Bring back to a boil. Add the chicken, reduce the heat and simmer for 5 minutes. Stir in the scallions and leave stand for 1 minute. Lightly stir the eggs in a bowl just enough to break them up, Add the eggs tot the pan and leave to stand for a further 2 minutes, Carefull stir once. Spoon hot rice into individual bowls. Serve immediately

Buta Zen Mai (Pork with Fern Shoots)

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Ingredients:
1 1/2 lb Lean pork-sliced thin
1 lb Zen Mai (fern shoots) cut -into 1 1/2" lengths
3 ts Sugar
2 Tb. shoyu
1/2 ts Gourmet powder
2 Tb. oil

Directions:
1. Put oil in heated skillet. Add pork and cook for 2 minutes.
2. Add sugar, shoyu, gourmet powder and cook for 3 minutes.

3. Soak and drain Zen Mai. Add to mixture and cook until most of the liquid is absorbed.

4. Remove and serve.
From "Sukiyaki, the Art of Japanese Cooking and Hospitality", by Fumiko. Edited and copyrighted by Scotty Guletz.
Hawaii and Pacific Books.

This is an interesting little book (booklet, really) that must have come out just after WW II. It was written by a Japanese lady living in Hawaii and tends to emphasize how genteel and hospitable the Japanese culture is++probably a good idea considering the historical context of the book.

The recipes are all pretty basic but look good and call for real Japanese ingredients that I'm sure were either scarce or unavailable on the Mainland at the time. Shoyu is, of course, soy sauce. I can't believe that "gourmet powder" could be anything but MSG. Though it doesn't call for "fiddleheads" by name, I can't imagine what else "fern shoots" could be.

Awabi Sakami (Sweet Cooked Abalone)

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Ingredients:
15 ounces Abalone (canned or fresh)
1/4 pint Water
2 1/2 tablespoons Sake
1 ounce Sugar
2 1/2 teaspoons Soya Sauce

Directions:
Empty the can of Abalone into a small saucepan and add water. Bring to boil, re duce heat and simmer uncovered for 10 minutes. Add Sake and Sugar and cook for another 5 minutes, stir in Soya sauce and continnue to cook for 2-3 more minutes. Cool to room temperature, cut the abalone into 1/2" thick slices and serve.

Chinese Duck Sauce

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Ingredients:
3 large peaches, or 1 l pound, 13 ounce can peaches, drained
9 large plums, or 1 l pound, 14 ounce can plums, drained
1 Cup diced red bell peppers
1 Cup coarsely chopped dried apricots
half Cup dark brown sugar (omit if using canned fruit)
3/4 Cup granulated sugar (omit if using canned fruit)
2/3 Cup distilled white vinegar
2 teaspoons minced Candied Ginger or to taste (optional)

Directions:
1. If using fresh fruit, skin the peaches and plums by plunging them into boiling water for a few seconds. Rinse and peel under cool water. Quarter the plums and divide the peaches into eighths, and discard the pits. There should be about 5 cups of peaches and plums.
2. Combine all the ingredients in a large, noncorrosive pot and bring to a boil, stirring several times. Reduce the heat to low. Simmer, uncovered, for 1 half hours, stirring occasionally.
3. Press the mixture through a coarse food mill or strainer. Cool and store in an airtight jar in the refrigerator.

Chinese Lobster Sauce

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Directions:
Rinse 1/2 cup fermented black beans; drain. Mash beans in a bowl. Place wok over medium heat until hot. Add 1/4 cup vegetable oil. Add 4 teaspoons minced garlic and cook, stirring, until fragrant, about 5 seconds. Add black beans, 1/3 cup Shao Hsing wine or dry sherry, 1/4 cup each chicken broth and dark soy sauce, 2 tablespoons brown sugar, and 4 teaspoons sesame oil and cook for 2 minutes. Add 3 teaspoons cornstarch mixed with 4 teaspoons water and cook, stirring, until sauce boils and thickens. Use in steamed, stir-fried, or braised dishes. Makes about 1 1/3 cups.

Red-Cooking Sauce

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Directions:
Place a medium saucepan over high heat until hot. Add 2 tablespoons vegetable oil. Add 4 crushed cloves garlic and 6 thin slices fresh ginger and cook, stirring, until fragrant, about 5 seconds. Add 3 cups chicken broth, 1/2 cup soy sauce, 1/3 cup dark soy sauce, 1/4 cup Shao Hsing wine or dry sherry, 2 whole star anise, 1 piece dried tangerine peel or 2 pieces fresh orange peel, and 3 tablespoons sugar. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes, stirring occasionally. Strain liquid and use in braised, stewed, and casserole dishes. Makes about 3 1/2 cups.