JAPANESE

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SPECIAL SEASONING
INGREDIENTS USED IN
JAPANESE COOKING
1 Dark and light Soy Sauce (Sh"yu) Soy
souce is brewed from soy beans, wheal, rice, and
other ingredients, Dark soy sauce is the mosl common
kind; light.colored soy souce conloins fructose, and
is ahen used in light-colored dishes.
2 Doshi Doshi bose comes in either powdered or
liquid form, and in bonito, kelp, and smoll dried fish
flovors, Use dashi 05 stock in cooking.
3 Mlrtn Mirin is a tronsporent, sweet cooking
wine mode from glutinous rice, frequently used in
Japanese cooking.
4 Crushed Laver (Furigake) This condiment,
contoining sesame seeds, finely crushed purple lover
(nonl, and bils of dried bonito fillet, comes in mony
differenllypes, and is usually miJl:ed into rice or used
in making sushi, Use the type you prefer.
5 Miso (Soy Bean Paste) Miso is mode of soy
beans, rice, wheot, ond other ingredients. It comes
in re!=lular and low-salt types.
6 Mustard This i$ a yellow, piquant paste made
from mustard seed powder.
7 Wasabl (Japanese Horseradish) Japanese
horseradish root is first ground into a powder, then
made into a green, piquant pasle.

8 Seven-Flavor Seasoning (Shichimi-Ioga

loshll This seasoning is made from toosted white

radish sprouls, Szechuon peppercorns, fennel,

pepper leaf, sesome seed, chili pepper, ond pepper.

HOW TO MAKE DASHI STOCK

Doshi siock ploys on important role in
Japanese cooking. The freshness and tastiness
of a dish often depend to a great extent on
the quality of the dashi used. Presented below
ore methods for making the two different kinds
of deshi:
Doshi

2/3 to 1 oz. (20-30 g) dried bonito shavings

(kafsuobushi; illus. 1 )
5 c. water
1 strip (4 or 1 0 em) dried kelp seaweed
(kombu; iIIus. 2)
Rub the kelp cleon with a cloth, then spread
open. Make a series of cuts in the kelp
crosswise at 1/2 ( 1 em) intervals; do not,
however, cut all the way through. These cuts
allow Ihe kelp to release more of its flavor into
the siock while cooking; and leaving the kelp
in one piece makes it easy 10 remove.
Add the 5 cups of wafer to a pOI together
with the kelp. Before the center begins to

boil, remove the kelp ond continue to boil.

Add the bonito shavings and turn off the heat
immediately. After the bonita shavings have
settled to the bottom of the pot, filter the stock
through a piece of cheesecloth. The doshi stock
is now ready for use in light-colored dishes,
for ex.omple, Sovory Cup Custard (Chawan
Mushi; p. 39).
o Whole dried bonito fillets may be baked 10
soften and shoved 10 make the bonito
shavings.
Doshi

II

Add 2- 1 /2 cups water 10 the kelp and bonito

shavings used in Dashi I and heat in a pOI .
Before the center begins to boil, odd another
2/3 oz. (20 g) of bonito shavings and turn off
the heal immediately. Wait until the ingredients
have settled, and filter through a piece of
cheesecloth. This dashi can be used in dishes
with a darker color, such as Chikuzen N i
(p.2.4). Use ready-mode dash; for ex.tra
convenience(illus. 3).

HOW TO MAKE RICE FOR SUSHI

Sushi rice (serves 41

Choose short-groin or sushi rice thai has whole,

pure white groins, with no foreign material
mixed in, and with 0 minimum of broken grains.
Wash 2 cups of the rice (do nol wash and rinse
faa long, so as 10 ovoid losing the vitamin 81
conlent in the rice). Drain when the rice is clean,
whit., and translucent. Add 1-3/.4 cups water and
soak 30 minutes or longer. Cook in on electric rice
cooker (or on on electric or gas siove) until done.
leave the rice covered and undisturbed for
another 15 minutes after turning off tM! heal. Pour
the sushi vinegor over the cooked rice while the
rice is still hOi, and mix it in with a rice paddle.
Fan the rice (either by hand or with on electric
fan) while mixing in the vinegor. Do this until the
rice is light and fluffy, and the flavor of the
vinegar dispersed (ill us. 1). Do not allow the rice
grains to ding together in dumps, and do not
squish the grains, or the rice will become sticky
and pasty (illus. 2).
o If you make a large quanlily of sushi rice,
transfer the extra rice to another container and
cover with a wet doth to preyent the rice from
becoming dry and hard. This step is not necessary
if making only a small amount for home use.

Mix 112 teaspoon salt into 3 tablespoons rice

vinegor and bring to a boil oyer low heat. Then
add 2 tablespoons granulated white sugar and
turn off the heat immediately. The vinegar mixture
is ready when the sugar has completely dissolved.
Sushi vinegar musl be prepared ahead of time,
so it is convenient to make a large amount at once
and keep it in the refrigerator for use when
necessory. The proportion of sugar ta vinegar can
be adjusted according to personal taste. The
various brands of sushi vinegar available
commercially may also be used (illus. 3).

Sushi vinegar

Utensils for mixing the sushi rice

A wooden container with a lorge, flat bollom

can absorb steam and moisture, allowing the
rice groins to become springy and glossy. If
unayoiloble, a porcelain or stainless steel
contoiner may be substituted.
How to store wooden contoiners
Wash immediately after use, and drip-dry (do not
dry in the sun). Store in a dark, cool, and dry
place. Wipe clean with a dry cloth before the next
use.

HOW TO MAKE HOMEMADE UDON

SERVES 4-5
NOODLES
1/2 c. (130 eel waler
112 T. pO 9) sol!
7 oz. (200 g) low gluten flour (about 2/3 c.)
3112 oz. (l00 9) high gluten flour (about 1/3 c.)
114 c. low gluten flour
Dissolve the salt in the waler. It should be about
as salty as sea waler (IS units on a salinometer;
illus. 1).
Mix the low gluten flour and high gluten flour
together in a large bowl. Add the soil water very
slowly 10 the flour as you knead il inlo a
smooth dough. Cover with a weI cloth and leove
undisturbed for about one hour. Remove from the
bowl. Press the dough down with the palm of
your hand filius, 2), fold into three paris, then
press down again. Repeal the above sleps for 5
minutes (about 3 10 4 times).
Place the dough on a counler and knead until
of a consistency that is neither too soft nor too
firm. Allow to set undisturbed for another 20
minutes. Remove from the bowl and use a rolling
pin (preferably one with aboul the same diameter
as a broomstick) 10 roll out into a 4-xS- (l Ox20
em) rectangle. Sprinkle some flour over the top.
Roll up the dough on the rolling pin (ill us. 3) to
flolten. You will be rolling oul several separate
looped layers at once. Press down and roll to

JI
2

lengthen the dough. Spread open the dough on

Ihe counter, sprinkle some flour over ii, and again
roll up the dough around the rolling pin. Repeat
as above 5 more times until the dough is about
1112- (.2 em) thick. Sprinkle liberally wilh flour
and fold into 3 or .4 layers. Cut into liS- (.3 em)
udon noodles. Again sprinkle liberally wilh flour,
and the noodles are ready for use.
D Homemade udon noodles have a pleasantly
springy texture. They con be either stirfried or
boiled, and are very convenient to use. If you do
not use them immediately after making them,
wrap them in plastic and keep in the refrigerator.
They will stay fresh for about one week.
o for restauronts thaI make udon noodles in large
quantities, Ihe dough can be placed in a plastic
bag, and a piece of cloth spread on top of the
bag. The dough is then stomped on with the feet,
rather than kneaded by hand. This makes the
gluten in the flour soft and pliable.
To cook udon noodles:

fill a pol with water and bring to a boil. Add the

udon and wail until the water comes to a second
boil. Add I cup of cold water, then cook another
minute. Remove the noodles when cooked
through, and rinse in cold water.

NOTES ON FISH IN JAPANESE COOKING

Fish is one of the mainstays of the Japanese
diet, especially in the form of sashimi (cut row
fish). II is thus extremely importonllo know how
to select fish. Freshness is by for the top
priority: choose fresh or live fish with bright and
clear eyes, and translucent, firm, springy flesh.
Soh water fish are Ihe most commonly used
(fresh water fish ore seldom eaten row). The
fish must be kepi Of a temperature between
37..4F (J0C) and .4 1 F (SoC) 10 prevent
spoiloge. (Do nol, however, let the temperature
fall below 37..4F (30q, or the fish will freeze.
It is olso important to keep the culling boord,

12'

SIOrl tutling neor Ihe fins.

Hold Ihe knife slightly ongl.d
to the I.ft. When you cuI
down to Ihe large bone. turn
the fish over, repeol this some
cut, ond remoye Ihe heod.

knife, white towels, etc. used in preparing

sashimi clean. Wash the fish, remove the
entrails, then rinse again in cold water. The fish
cannot be rinsed once it has been deboned,
since contact with water would wash away the
fla ....or, and also make it more vulnerable to
rapid spoilage.
learning to debone fish is 0 key step in making
soshimi. Yau need only refer to the illustrations
below and practice several times to master this
procedure. Illustrated and explained below are
the methods for deboning fish and for
preparing fish for pressed sushi with soshimi.

Basic Method for Deboning Fish

Inserl Ihe knife below Ihe

belly ond cuI from I.k 10
righI, 011 the way through.

Remove Ihe enlroils ond wash

Ihe fish. CUI from Ihe belly 10
Ihe loil.

(iUus. 1. 1 2)

Ned, cuI from Ihe upper bock

fin oreo down. When you hil
Ihe moin bone, cui 'rom righl
to lek, all the woy through.

Inserl lhe knife into the loil

porlion and cut, dawn 10
the bone, towards Ihe head.
Remove the fillel.

CUi into Ihe area where the

loil is join. ed. You can now
remove Ihe fillel from one
side.

Follow the some procedure to

remove Ihe fillel from the
olher side. When correclly
sliced, it will come off in three
pieces.

CUi off the fish bones from Ihe

belly. Repeat on the olher
side.

Insert a knife between Ihe

flesh and the skin. Grasp Ihe
skin with your left hand.
Remove Ihe flesh by pushing
the knife in.

Cut off Ihe small bones in Ihe

pOllerior venlrol area, where
the dark-colored meal is (or
remove the bones wilh a
tweezers).

Tri,., the flesh into a redongle

(so that il resembles a block
of wood).

CUi with a soshimi knife as

illustrated 10 form flal slices.

16 Preparing Sashimi for Pressed Sushi

(illus

13-16)

13

The belly flesh of tuna fish has

a high fat conlent, and is the
most lender and delicious pori
of the fish.

CUi into slices oboul liS' (.3

em) thick al an angle agoinSI
Ihe grain (angle the knife 10
the left, and cuI each slice off
with one slroke of Ihe knife).

Again, CUi Ihe back porlion

into liS' (.3 em) thick slices at
on angle ogOinlt the groin
(the knife lip should be angled
somewhal 10 Ihe ri g hi, Ihen
angled bock, so Ih e slices
hove a rounded edge).

Slices wilh a rounded edge

give a three-dimensional
effed and are convenient for
use in arrangements.

EXAMPLE OF A COMPLETE JAPANESE MEAL

In a formal Japanese dinner, the arrangement
of the otensils and the atmosphere they creote
are central 10 the meal. The meal itself usually
consists of three entrees and a soup: one main
dish (for example, soshimi, a broiled food, a
fried meol dish, batter.fried seafood, elc.), two
side dishes (as a rule, Ihese ore simpler dishes
that do nol repeat ingredients used in the main
dish), soup (consomme, thick soup, or mise
soup), a dish of pickled vegetables, and a
bowl of rice. Here is an example of a
complete Japanese style meol as a reference:
Moln Dish: Assorted Sashimi (see
Side Dishes: Sesame Beef (recipe

p. 1 2).
right);
Fresh Fish Steamed with Tofu (see p. 42).
Soup: Miso Soup (see p. 1 8).
Pickle: Yellow Pickled Radish (Tokuon) or
Pickled Cabbage (see p. 5 1 ) .
Rice: Usually white rice with some sesame
seeds sprinkled over the top is served; on
special occasions, little-of-Everything Rice
(see p. 88) or Red Bean Rice (see p. 85) can
be substituted.

SESAME BEEf

SERVES A

7/8 lb. (400 9) lean beef

2 T. soy sauce
1 /4 c. rice wine
2 T . mirin (sweet rice wine)
1 - 1 /2 T. white sesame seeds (toasted)
cooked broccoli, as desired
cooked carrot, as desired
Cut the beef into thin slices and marinate
in 1 ahout 30 minutes.
Heat a flat-bottomed frying pan, odd 1
tablespoon oil, and stir-fry the beef rapidly
until medium-well done. Transfer to a serving
dish. Place some cooked broccoli and carrot
on the side and serve.

11

ASSORTED SASHIMI
SERVES A

6112 oz. (180 9) fresh tuna fish fillel

(maguro)

2/3 lb. (300 9) porgy (red sea bream;

10,1

1/3 lb. (150 9) fresh cUlllefish or squid

(iko)

sheel purple laver seaweed (no"l

halfbeok fish (sayo"l (3- or 8 em long)
small gherkin cucumber
.4 cockles (/origol1
2 ark shells (akogoll
114 c. shredded Chinese while radish
(doiNo,,)
wasobi (Japanese horseradish) and soy

sauce, 0$ desired

Slice the luna inlo 3/8" (1 em) ,hick strips. CUi the porgy inlo
liS" (.5 em) thick diagonallY-CUI slices. Sel aside.
Remove the head, entrails, outer skin, and membrane from the
cullJefish (illu5. I J . Cui in half lengthwise. Make a horizontol slosh
in one of the pieces on the interior; do nol cui all the way through
(illus. 2). Insert a sheet of nor; inside (illus. 3), ond cut into 318
( 1 cm) wide strips. Cut the other half 01 the cuttlelish into thin slices,
ond roll inlo flowers (see page 103 of "Chinese Appetizers and
Gornishes").
Roll the gherkin cucumber inside Ihe halfbeak fish lillet. CUi into
pieces. Score the cockles and ark shells (with a croS$hotch cut),
wash each separately, and set aside.
Soak the shredded white radish in ice water obaut 30 minutes.
Drain well before using_
Neatly arrange Ihe ingredients separately on a serving dish.
Dip in a mixture of wosobi and soy sauce to eal.
Cutting sashimi is on art; the imporlont things 10 remember are
that the knile should be sharp, each cut should be mode in a single
slrake, and the resulting piece of fish should be as smooth as a
piece of marble. Sashimi should be stored in the refrigerator at
a temperature between 37.40 and 4 1 F (3 10 SoC), and is besl
if eaten Ihe same day it is prepared. If there are leftovers, il is
best 10 serve them cooked rather Ihan raw.
If halfbeak fish is unavailable, subslitute any alher fresh salt
waler fish.

13

FRESH SHRIMP APPETIZER

live prawns (about 4 1o 4-314
or 1010 12 em)
1 lemon
4 plum leaves (obo; illus. 1)
wasobi (Japanese horseradish),
as desired
3 T. rice vinegar
1- 1/2 T. water
11/2 T. soy sauce

.d

SERVES .4

Wash the prawns. Remove Ihe heads and blanch in

boiling water. Remove as soon as they turn red in color,
Ihen soak in ice water. Cui half of Ihe lemon into thin rounds,
and quarter the other half.
Shell the shrimp and make 2 10 3 sloshes down Ihe bock
of eoch; do not cui all the way through (illus. 2). fill a bowl
with ice water and ice cubes, then odd Ihe shrimp. Slir the
shrimp around in the ice woter with a poir of chopsticks or
a spoon for 1 minute (illus. 3), until the flesh of the shrimp
becomes firm, and il shrinks and curls up.
Place some crushed ice in a serving bowl, then top with
the lemon rounds. On top of this place the shrimp and the
wasabi. Dip in 1 to eat. Place the plum leaves, the shrimp
heads, and the quartered half lemon on a 'small dish and
serve on the side.
The shrimp can be wrapped in the plum leaves before
eating for variety.
If plum leaves ore unavailable, parsley may be used as
a substitute.

15

16

FRESH BEEF APPETIZER

SERVES"

1 lb. (450 g) lender leon beef

(or fillet)
1/2 Chinese while radish
(dai.lc:on)
1 12 small red chili pepper
2 green onions
112 onion
2 cloves garlic
1 T. lemal"! juice
1 T. soy sauce
1/2 c. dash;

Choose tender lean beef Ihat is bright red and springy

Ihe touch. Trim off the sinews and fal (illus. 1). Cui against
the grain into Ihin slices filius. 2), and arrange on a pia Ie.
Cover and seal with plastic wrap (illus. 3). Refrigerate 2
hours {Ol 37.4 to 41F or 3 10 5 Qq.
Grind 1 into a puree (see p. 42, Fresh Fish Steamed with
Tofu), mince Ihe green onion finely, and cut the onion int?
half rings. Soak Ihe onion in ice water about 10 minutes.
Drain well before using. Puree Ihe garlic. Sprinkle all of the
ingredients over the cold beef. To serve, mix 2 well and pour
over the beef.
When choosing beef that is 10 be eaten raw, freshness
is of the utmosl importance. The beef should be refrigerated
at a temperature of 37.4 to 4 1 F (30 to 5C). For tastier
ond more tender beef, refrigerate for 6 days or more.
The dressing ingredients may, as on alternative, be
pureed together, then mixed well with fresh row egg yolk,
soy sauce, and sesame oil.
10

17

SERVES 4
Cut the porgy

MISO SOUP

(or other fresh fish) bones into pieces (illus.

2). Blonch briefly in boiling woter, remove, ond rinse under
the top.
Put 3- 1/2 cups woter into 0 pot ond bring to 0 boil. Add
the shredded daikon and carrot and cook until soft. Next
odd the fish bones and bring the soup to a boil. Skim off
the foam. Poss 1 through a spoon sieve. Mix thoroughly with
a wooden stick or a spoon (illus. 3). Turn off the heat
immediately and pour the soup into 0 serving bowl. Sprinkle
some chopped green onion over the top and serve.
Tofu and wakame (lobe-leaf seaweed) may be substituted
for the fish bones, and dried fish broth for the water.
(Remove the heads and entrails from 2/3 Ib or 300g small
dried fish. Add 5 cups water and cook over low heat for
20 minutes.)

18

2/3 lb. (300g) porgy (red sea

bream; fall
1/2 c. each: shredded daikon,
hredded carrot
1-2/3 oz. (80 g) miso (soy bean
paste; illus. 1 )
1/8 t. each: sugar, MSG
(optional)
2 T. chopped green onion

PRAWN SOUP

.4 prawns ( 1 /3 lb. or 150 g)

smoll amount of fresh spinoch,
washed well and blanched in
boiling water
.4 slices fish coke (komaboko)
small amount of shredded lemon
peel
3 1 /2 c. dashi
118 I. eoch: salt, soy sauce

SERVES .4

Remove the shell from the body of the shrimp (illus. 1) .

Slosh the bock vertically, but do not cut all the way through
(illu$. 2). Cut a notch in the center, about 3/8 (1 em) long.
Pull the toil oul from the notch and curl 05 illustrated (illus.
3). Blonch in boiling water for about one minute and
remove .
Place the prawns, spinoch, fish coke slices, and shredded
lemon peel in a serving bowl. Bring 1 to a boil and pour
into the bowl so it is about 7110 full. Serve.
D If spinoch is unavailable, while radish sprouts (koiworeJ
may be substituted.

19

STUFFED TOFU POCKETS

SERVES A
CuI off one edge from each 01 the fried tofu pockets (illus. 1).
Immerse in boiling water 1 minute to remove the oily odor. Cool
by placing in a bowl of cold water. Remove and squeeze out the
ellcess moisture.
Add 1 and 2 to a pot, cook about 3 minutes, and remove. This
is the fillin g for the tofu pockets. Place the lried tofu pockets in the
remaining liquid and cook 2 minutes. Remove and cool. Save Ihe
liquid.
. .
.
Open the fried tofu pockets and sluff each wllh some of the fIlling
and sauce (illus. 2). Tie the opening shut with a dried gourd
shaving, securing it lightly (ill us. 3).
Add 3, the pockets, and the mushrooms 10 a pot and bring to
a boil. lower the heat and cook until the liquid is reduced to one
cup. Add the Chinese peapods and cook briefly.
Arrange the pockets, mushrooms, and peopads on a serving dish,
.
and pour Ihe remaining liquid over the lop. Serve WIth shredded
ginger rool.
o This dish is especially good for picnics and box lunches.

20

8 square fried tofu /,ockets

2 oz. (60 g) shred ed chicken
1 oz. (30 g) each: julienned corral,
julienned bamboo shoots.
1 - 1 13 oz. (AO g) julienned burdock
rool (gobo)
2-2/3 oz. (80 g) shirafaki (clear
noodles mode from devil's longue
paste), blanched in boiling waler
3 T. sugar, 2 T. so y sauce
1(8 I. salt, 1(2 c. dashi
8 dried gourd shavings (kampyo), 8"
(20 em) each (soaked unlil soh;
see p.69 Basic Rolled Sushi)
3 c. doshi, 1/8 I. soh
A T. each: sugar, soy sauce
A dried Chinese block mushrooms
(shiitake; soaked unlil soh)
8 Chinese pea pods
1 T. shredded ginger rool

PUMPKIN WITH CHICKEN

1 pumpkin ( 1 lb. 2 oz. or 500 g)

2-2/3 oz. (80 9) chicken breast
fillel
2 c. dash;
2 T. sugar
3 1. midn (sweet rice wine)
2 T. light-colored soy souce
' I. cornstarch
' . 1 /2 t. waler
I T. shredded ginger rool

SERves 4

Cut the pumpkin (illus. 1 ) in half and remove the seeds

(illus. 2). Remove Ihe skin of 3/a ( 1 em) intervols (illus. 3)
and cut into chunks. Remove the skin from the chicken breast
fillet and chop the meol finely.
Add 1 and the pumpkin chunks to a pol and cook over
low heal until completely done (about 1 5 minutes). Remove
from the broth, and arrange in neot rows on a serving dish.
Sove Ihe broth.
Heat a frying pan, odd 1 teaspoon oil, and stir-fry the
chopped chicken. Add the liquid from cooking the pumpkin
and bring to a boil. Thicken with 2, and pour over the
pumpkin. Top with shredded ginger rool, and serve.
D Pumpkins wilh thick flesh are besl for this recipe.

11

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SOY SIMMERED GOLDEN THREAD

SERVES 4

1 . 1 /3 lb. (600 gl golden Ih,eod

fish (red coal; or other white
fleshed fish)
1 c. dash;
2/3 c. rice wine
2 T. sugar
1/2 c. light-colored soy sauce
7 oz. (200 9) enoK; (golden
mushrooms)
6 Chinese pea pods
Iota I of , 1 /4 c.: shredded carrol,
shredded Chinese while radish
114 lemon

Cut the fish

down to the bone starting from the upper back

portion. Turn over the fish and repeal Ihe some cut (illus.
I ) . Remove Ihe back Fins (illu5. 2). Continue cutting down
to the belly with the lip of the knife. Remove Ihe entroils
(illus. 3) and wash the fish. Put 1 in a pol and
bring to a boil. Add the fish and cover Ihe pot. Cook over
medium heat about 8 minutes, then turn off the heal.
Remove the lough ends from Ihe enoki. Blonch Ihe
pea pods in boiling water, then place in a bowl of top water
to cool. Shred and set aside.
Heat 2 tablespoons oil in a frying pan and odd the anoKi,
and the shredded carrot and white radish. Stir-fry until soft,
then odd 1/.4 cup of liquid from cooking the fish. Bring to
a boil, odd the shredded pea pods, and stir.
Place the fish and the stir-fried ingredients on a serving
dish. Pour the liquid from cooking the fish over the top.
Squeeze on a little lemon juice before eating.

13

24

CHIKUZEN NI
SERVES 4

113 cake konnyoku (davil's

tongue postel
1/3 lb. (150 g) chicken meol (or
lean pork)
2 oz. (60 9) bamboo shoots
1.1/3 oz. (40 g) corral
22/3 oz. (80 9) burdock root

(gobo)
4 dried Chinese block mushrooms
(shiifake)
oz. (60 9) lotus roof
c. water
I T. rice vinegor
c. doshi
T. suger
T. mirin (sweet rice wine)
T. soy scuce
5 string beans

2
3
11
1.1/2
1-1/2
1
21/2

Cui the

1).

konnyoku into slices, and make 0 slit in 'he center

of eoch slice (illus.
Pull one end through the center (illus.
2). Blanch in boiling waler and set oside.
Cut the chicken into chunks. Roll-cut 'he bamboo shoots
and carrots. Shove off slices from the burdock root (illus.
Soak the dried mushrooms until soft, and make a large
crisscross cut in Ihe center of each. Slice the lotus root and
cut along the holes to make the slices into on attractive
pattern. Marinate the lotus root together with the burdock
root in and set aside.
Heat a frying pan and odd I tablespoon oil. Stir-fry the
chicken and other above ingredients briefly. Add the dash;
and bring to a boil. lower the heat and continue to simmer
another
minutes or so. Add and cook until the sauce
is reduced. Finally, add Ihe soy sauce and string beans, and
cook until the sauce is again reduced. Serve.
D The ingredients used in this recipe may be varied 10 suit
individual tasle, for example, Chinese cabbage, taro
(dasheen), kelp (kombu) strips tied in knots, wood ears,
peas, and so forth can be used.

3).

15

25

SERVES 4

BEEF WITH BURDOCK ROOT

Choose fresh burdock root with a firm, moist skin (illus.

1 ) . Scrape with the dull edge of 0 knife to peel (illus. 2),
ond wash. Cut into 1 -l/2 (4 cm) sections, then shred with
o knife (iJius. 3) or 0 shredder. Soak in 1 to prevent
discolorotion. Drain well before use.
Add the sesame oil to a frying pan, then put in the
shredded beef and shredded burdock rool. Stir-fry over high
heot until dry. Add 2 ond continue stir-frying about 3
minutes until the souce is reduced. Transfer to a serving dish.
Sprinkle the toosted white sesame seeds over the top and
serve.
Those who like spicy-hot food can stir-fry some shredded
red chili pepper with the beef and burdock rool.
This dish con also be refrigerated after cooking and eaten
cold.

26

13 c. water

6 oz. (180 g) burdock roat (gobO)

1 T. rice vinegar
1 T. sesame oil
7 oz. (200 g) lender beef,
shredded
3 1. each: water, soy sauce
4 T. sugar
2 T. oil.
1 T. white sesame seeds, toasted

SIMMERED KOMBUFISH ROLLS

1 strip dried kelp seaweed
(kombu; 2' or 60 em)
2 1 /2 oz. (75 g) small dried fish
2/3 oz. (20 9) dried gourd
shavings (kompyo), soaked
until soft (see p. 69, Bosic
Rolled Sushi'
2 c. dash;
3 T. soy scuce
2 T. $ugor
3 T. rice wine

SERVES .4

Hove all the ingredients ready (illus. 1). Wipe the kelp
clean with 0 damp cloth. Cui into pieces about the some
length as the small dried fish. Set aside.
Soak the small dried fish in water for about 5 minutes.
Remove the heads and entrails filius. 2).
Place some of the small dried fish in the cenler of eoch
piece of kelp (ill us. 3), roll inlo a cylinder, and 'ie tightly
with a dried gourd shoving. Place in a small soucepon. Mix
1 until blended. Cook the kelp rolls in 1 vntil the sauce
thickens and is olmost completely reduced.
Red chili pepper may be added when cooking for a spicy.
hot flavor.

17

WINTERMELON WITH CRABMEAT

SERVES A
Remove the seeds from the wintermelon, cut into '.112(4 em) cubes, and peel lillus. 1 ) . Blanch in boiling water
about 1 minute, remove, and set aside. Soak the dried
mushrooms until soft and cut diagonally inlo slices.
Pour the dash; into a pot and bring to a boil. Next odd
Ihe wintermelon cubes and bring to a second boil over high
heat. Turn the heat to low and simmer about 20 minutes,
until the wintermelon is cooked through, i.e. soft and
translucent. Transfer the wintermelon to a serving bowl.
Add the crahmeat and mushroom to the remaining liquid
and bring to a boil. Mix in 1, and then 2 to thicken. Pour
over the winlermelon, lOp with the minced ginger root, and
serve.
::J Fresh crab may be used instead of canned in this recipe.
Steam the crabs until done, and remove the meat (illus. 2,
3). Scallops, shrimp, or clams may also be substituted.
18

'113 lb. (600 g) wintermelon

(wax gourd; togan)
3 dried Chinese black mushrooms
(shiitake)
5 c. dashi
1 can crabmeat
112t. salt
1/2 T. soy sauce
1/8 I. MSG (ajinomoto; optional)
3 T. cornstarch
2112 T. water
'.1/3 1. minced ginger root

BROILED RIVER TROUT

4 river troul (ayuJ (1 lb. or 450 g)

4 melol skewers 1 16" or 40 em tongl
4 T. salt
2 shorl metol skewers (6" or 1 5 em
long)
1 (2 lemon

SERVES .4
Point the head of the river Iroul 10 the right and the belly towards
you. Inserl a skewer in each, entering 01 the eye (illus, 1 ) , and
making the :oil portion slick up, so thol the fish looks 0$ though
suspended in a swimming poslure (illus. 2). Rub solt onto the fin
and toil portions of the fish as 0 garnish. Sprinkle 1 18 teaspoon
salt over the body. Skewer the fish logether in pairs with the shorter
skewers (illus, 3) to facilitate turning the fish over.
Preheat the oven 10 3500 10 400f (1770 10 204q. Broil the
fish on the upper rock of the oven about 5 minutes, until it is cooked
through and the skin is golden brown. Remove the skewers ond
ploce the fish in a serving dish. Squeeze some lemon juice over
the top, ond eot while hot.
To eot, first flatten the fish by pressing down on it with a pair
of chopsticks. Turn the fish so the bock is focing upwards, ond press
down 0 few times. RemovinQ the heod and center bone will make
the fish even easier to eot.
o .Acording to Japonese custom, the belly of fish must foce the
guest when serving this dish; plocing it otherwise would be
considered impolite.
;:) Mackerel pike, porgy, or other fresh fish moy be used in this
recipe.

29

BROILED FRESH EEL (Unagi Kabayaki)

SERVES 4
Wash the eel and cut off the head and tail (inus. 1 ). Cut into
4 equal portions and set aside.
Ploce 1 in a bowl, then odd the eel pieces to marinate. Remove
after 30 minutes. Put the remaining liquid in a pot, bring to a boil,
turn off the heat, and set aside.
Insert the skewers just between the skin and Hesh of the eel,
spiraling the fish araund the skewer (ill us. 2). Oil a baking rock,
and place the skewered eel on tap (ill us. 3). Place on the upper
shelf 01 the oven and broil at 450F (232C). Baste the eel with
the leftover marinade os the eel is brailing (about 3 ta 4 times).
Broil about 6 minutes until both sides are golden brown. Remove
the skewers, brush some honey on the eel for extra flavor, and
sprinkle with toasted white sesame seeds or ground Szechuan
pepper. Serve.
11 you do nol have an oven, the eel can be charcoal grilled.
See p. 43, Spinach with Sesame Paste, for instructions
on how to toast white sesame seeds.
30

fresh eel (vn09i; about 14" or

35 cm long, 1 lb. or 450 9 nel
weight)
2 T. sugar
6 T. soy sauce
4 T. m;r;n (sweet rice wine)
dash each: ginger root juice, rice wine
8 melal or bamboo skewers
1 I. honey
1 T. white sesame seeds, loasled
or liB t. graund Szechuan pepper

BROILED CHICKEN KEBABS (Yakitori)

1 4 oz. (400 9) chicken leg meat
1 small onion
or three green onions
2 green peppers, seeded
1 / 3 c. eoth: soy souce, mirin
(sweet rice wine)
.4 T. sugar
1 T. flour
1 /2 lemon

SERVES .4
Cut the chicken leg meat, onion, and green peppers into
3/4 (2 em) cubes. On bamboo skewers, skewer the onion,
green pepper, and chicken cubes (illus. 1 ) alternately until
the skewer is full. Top with a piece of onion to secure Ihe
kebob (illu5. 2). Quarter the lemon.
Bring 1 to a boil, then allow to cool. Morinate the kebobs
in the souce for 1 0 minutes. Remove .
Heat the oven 10 450F (232q and broil the kebobs
on the top shelf for 4 minutes. Turn over and brush on some
of the leftover marinade. Broil another 4 minutes, until the
meat is golden brown. Serve.
n The kebobs can also be charcoal-grilled (illus. 3). Brush
on the marinade as the kebabs are grilling. Grill until the
chicken is cooked through and golden brown. Before eating,
ground Szechuan pepper, ground black pepper, or seven
flavor seasoning (shichimi-fogaroshll may be sprinkled over
the kebabs, according 10 individual preference.
31

SERVES 4

BROILED FISH PICKLED IN MISO IMisoyaki)

Wash the fish. Cure in salt for 30 minutes.

Wash the salt off the fish, then sprinkle 1 tablespoon rice
wine over the fish, and dry. Wrap in one layer of while
cheesecloth (illus. 1 ) . Mix 1 thoroughly and allow the fish
to pickle in it (illus. 2) for about one day. Open the
cheesecloth and remove the fish steaks (illus. 3). Rinse clean.
Broil in the oven under medium heat (350 to 400 F or
17r to 204C) until done, about five minutes. Squeeze on
some lemon juice before serving.
D Other types of fish that do not have too many bones may
be used in this recipe, such as oil fish, cod, or slate cod
croaker, etc.
D The fish may be pickled in the miso for 2 to 3 days, but
no more than 3 days; otherwise the fresh flavor of the fish
will be absorbed inlo Ihe miso paste. The some is true when
pickling vegetables.

32

marlin (kajikll sleaks (2/3 lb .

300 9)
1/8 I. salt
1 square cheesecloth
1 4 oz. (400 g) white miso
3 T. mirin (sweet rice wine)
2 T. each: rice wine, sugar
1 /2 lemon
2

0'

JAPANESE EGG ROLL

68995
5 T. dash;
112 I. salt
2/3 I. light.colored soy sauce
2/3 I. sugar

SERVES 4
Crock Ihe 6 eggs into a bowl and beat lightly. Gently mix in
I until well blended (do not beat until foomy).
Heal " flol-bottomed frying pon. lightly oil the bottom, using
o wad of cotlon or cheesecloth. Pour about 3 tablespoons of the
eS9 mixture into the pan. fry into 0 thin layer of &g9 over low
heat. Roll up the egg "pancake" with 0 poir of chopsticks (illus.
1). Place near the edge of the pon. Oil lhe bottom of the pon ogcin,
odd 3 tablespoons of the 8g9 mixture, and fry into another thin
899 pancake. The second egg pancake will be attached 10 the first;
wrap Ihe second oround the firsi. Again place it near the edge
of the pon (illus.2). Repeat this process until the egg mixture is used
up. When complete, the egg roll should sland about 1 - 1 f2 (3cm)
high. Place on a bamboo sushi mat (sudore; illus. 3), and roll
lightly. Allow to cool, cui, and arrange in a serving dish. Serve.
Cooked shredded eel or other cooked foods may be added 10
Ihe egg mixture for variety.
33

STUFFED CHICKEN ROLLS

SERVES .4
CUi down 'he middle of eoch chicken leg, and remove the bone
(illus. 1 . Carefully (ulth. chicken with linked slices so thol a large
sheet a chicken of even thickness results (itlus. 2). Morinate in 1 12
teaspoon solt and 1 teaspoon rico wine for 1 5 minutes, Quarter
the gherkin cucumbers lengthwise and scrape aul the seeds. Cook
1 until soft. cube, and sel oside.
Add I and 2 10 a pot and cook 2 minutes, so thol the flovors
ore well absorbed. Beal tha 8g9s lightly and odd 10 the pol. Stir
constantly unfil lhe 8g9 becomes firm. Allow to cool. This is the
filling.
Spread open the chicken and sprinkle on some flour. Add 1 12
of the filling and some gherkin cucumber. Roll into a cylindrical
shope. Secure with a Siring (illus. 3). Repeal for the second piece
of chicken.
Heat a frying pan and add 1 tablespoon oil. Fry Ihe chicken
rolls over high heal until golden brown, then transfer to a steamer.
Steam lS minutes. Remove and place in a p ot. Mix 3 and odd
to the ot. Cook until the sauce is reduced. A llow the chicken rolls
to coo , then remove the strings. Slice into rounds and arrange on
a plate. Serve.

34

2 chicken legs (about 1 1 13 lb. or

600 gJ
1 gherkin cucumber
1113 oz. (40 g) each: carrot,
bamboo shoots
1 dried Chinese black mushroom
(shiitake; soaked until soh)
1/4 c. dashi
2 T. sugar
1 18 I. salt
1 I. lightcolored soy sauce
3 eg9 s
2 f. flour
2 lengths of string, 2' (60 em) each
3 T. eocn: soy sauce, sugar, mirin
1 12 t. flour

PORK CUTLETS WITH GINGER

2/3 lb. (300 9) lec" po.k
3 T. soy sauce
2 T. mir;n (sweet rice wine)
1 1. eoch: sugar, rice wine
1 2 slices ginger rool
8 siring beans

SERVES 4

Slice 'ne pork (illus. 1 ) and tenderize wi,h the dull edge
of a cleover (illus. 2). Make 2 to 3 slashes into the white
sinew areas (illus. 3) 10 prevent shrinking while frying. Blend
1 and morinate the pork in it for about 30 minutes. Blonch
the string beans in boiling water and cut into pieces.
Heat a flat.bottomed frying pon, odd 1 tablespoon oil,
and place the pork in the pon. Fry on both sides until
golden. Remove from pan and orrange on a serving plate.
Pour the remaining marinade liquid into the frying pan
and cook over medium heat until it is reduced to about half
of its original volume and is thick. Garnish with the ginger
root slices, then pour the cooked marinade over the pork.
Garnish with the string beans and serve.

35

BROILED SQUID

SERVES 4
Remove the head, entrails, and outer membrane from the squid.
Score the inside with parallel or cross cuts (illus. 1). Marinate
in I about 10 minutes.
Broiling method: Heat a baking rock on top of a charcoal grill,
oil (illus. 2), and place the squid on the rock (illus. 3). Or, heat
the oven to 450 to 550F /232 to 260oq, place the squid in
a baking dish, and broil of high heat on the top shelf. Brush on
2 frequently while it is broiling. Broil until both sides have a deep
caramel color. Place on a serving plate. Squeeze some lemon juice
over the top before eating.
Ponfrying method: Heot a flatbottomed frying pan ond odd
2 toblespoons oil. Add the squid and fry until both sides are golden
brown. Sprinkle on 2. Fry until the sauce is almost completely
reduced. Transfer to 0 serving plote. Squeeze some lemon juice
over the top before eoting.
The serving plote moy be garnished with pickled red ginger root
(beni-shl)'ga) and conned gingko nuls for added taste variety and
visual appeal.
Block sesame seeds may be sprinkled on, or un; poste may be
brushed on the squid while broiling.
36

1 squid (ika; about 2/3 lb. or

300 91
112 t. soh
1 T. each: rice wine, mirin
I T.

m;f;n

1 T. sugar
-4 slices lemon

CHICKEN IN FOIL
I lb. (450 g) chicken meat
I large fresh Chinese black
mushroom (shiitake)
1 /2 green pepper
I small onion
2 small red chili peppers
3 T. each: mirin, soy sauce
2 T. rice wine
.4 sheets aluminum foil, 8ff (20
em) square
4 sheets cellophane, 8" (20 em)
square
2 t. buller (or cooking oil)
1/2 lemon

SERVES 4

.Cut the chicken into 8 pieces (about 1 - 1 /.4"x314" or 3 x 2

em). Cut the mushroom, green pepper, onion, and red chili
peppers into iulienne strips. Marinate in 1 about 1 0 minutes.
Place a sheet of cellophane on top of each sheet of
aluminum foil. Grease each sheet of cellophane with the
bUIIr or oil (illus. I). Set aside.
Divide the combined marinated ingredients into .4 equal
.
portions. Place one portion on each of the bulle red
cellophane sheets (illus. 2). fold in half, then wrap into a
package (illus. 3).
Heat the oven to .450F (232C). Bake the chicken
packets on the middle shelf for about 1 5 minutes. Remove
and place on a serving plate. Open and squeeze some
lemon iuice over the top to eat.
37

SEAFOOD IN A TEAPOT

SERVES 4
Wash and slice the chicken and fish. Cut the lemon into
4 slices. Cut the white radish sprouts (illus. 1) into sections.
Wash the clams and mushrooms and set aside (illus. 2).
Marinate the chicken in 118 teaspoon salt. Blanch the
chicken, fish, and clams separately in boiling water.
Bring 1 to a boil. Add the chicken, fish, clams, mushrooms,
and 1 to a teapot. Cover and place in a steamer. Steam
over high heat For 3 minutes, then remove. Sprinkle the
white radish sprouts over the top and replace the cover
immediately. Serve hal. Squeeze some lemon juice over the
top, then pour out some of the liquid to taste (illus. 3) before
eating.
o Other ingredients may be used in this recipe, such as
enoki, abalone mushrooms, pork, shrimp, fish coke, and 50
forth.
c If a teapot is unavailable, a bowl or casserole dish may
be substituted.

38

11/3 oz. (40 g) chicken meat

1-113 oz_ (40 9 ) f;,h Hllo'
112 small lemon
white radish sprouts (kaiware),
as desired
1.1/3 oz. (40 g) clams
4 small fresh Chinese block
mushrooms (shiifake)
3 c. dashi
2/3 I. salt
dash of light.colored soy sauce

SAVORY CUP CUSTARD (Chawan Mushi)

9) chicken 8
1 9 meal
soy sauce
1 21118/8oz. (60
su ar
I.
I.

g
fresh shrimp (2-1/2 oz. or 75 511
.4 small fresh Chinese block
mushrooms (shiita ke)
.4 eggs
3 c. dashi
'1/2 I. satl
, t. each: li9ht-colored soy sauce,
mirin
.4 slices fish coke (kamaboko;
ripple-cuI)
bunch spinach, blanched in baiting
water and cui into sections
lemon peel, as desired

.4

SERVES .4
Cui the chicken inlo 8 small pieces and marinate in I. Remove
the shell from the bock portion of the shrimp, but leave head and
toil intoct. Make a crosscut in the center of the mushrooms (illus. I).
8eol the 699 lightly and place in a bowl. Mix in 2 and strain.
Divide the ingredients up equally four ways. Place one of the
portions in each 01 4 sleaming bowls (follow this order: chicken,
shrimp, fish coke, mushroom). Fill each bowl 4/5 lull with the 8g9
mixture. Skim off any foam (illus, 2). Place the bowls in a sleomer.
Aher bringing the waler to a lull boil, sleom 1 10 2 minutes over
high heal. Turn the heot lo low and sleom for aboul 1 5 minutes.
t! is impOrlO!)1 10 control the heat source carefully when steaming
egg. Remove from steamer, place some spinach and lemon peel
on top of each, and cover each bowl. Serve.
An electric rice cooker can also be used to make this dish. Add
2 cups water to the outer pot and steam about 1 0 minutes aher
the water has be9un to boil. Test for donenen by insertin9 a
toothpick or bamboo skewer. If no e99 flows out as liquid, it is
done. You must either cover the bowls with plastic wrap (illus. 3),
or place a white lowel or clolh inside the rice cooker cover to
prevent the condensed steam from drippin9 into the 899.
39

SERVES A

MOCK TOFU

Beat the eggs lightly. Mix

thoroughly and add to the
egg, blending well. Strain (illus. 1 J .
Pour the egg mixture into a small baking pan (illus. 2,
3) or into on Oriental style metal lunchbox (bento). Skim
off any surface foam. Place in a steamer and steam over
high heat 1 to 2 minutes. Turn the heat to low and steam
for another 1 5 minutes.
Remove the mock tofu and allow to cool. Cut into 4
squares and place on a serving dish. Bring 2 to a boil, then
pour over the mock tofu. Serve.
D An electric rice cooker may also be used to make this dish.
See p. 39, Savory Cup Custard, for instructions.

40

4 eggs
1 - 1 /2 c. dashi
3/4 t. light-colored soy sauce
3/4 t. each: salt, midn
314 c. dashi
1 -2/3 T. midn
1-2/3 T. light-colored soy sauce

STEAMED LOTUS ROOT PASTE

1
2

2 links fresh lotus rool (renkan),

aboUI 2/3 lb. (300 9)
T. rice vinegor
3 c. waler
1/2 c. dashi
1 I. light-colored soy sauce
112 I. salt
1 I. mirin (sweet rice wine)
2 oz. (60 9) chicken leg meal
1/8 I. soy sauce
1 18 I. sugar
.4 shelled shrimp (2.1/2 oz. or 75 9)
or 8 gingko nuts
.4 small fresh Chinese block
mushrooms (shiitake)
.4 slices fish coke (komoboko)
lemon peel, as desired

SERves .4
Peel the lotus rool lillus, 1) and soak in 1 about 15 minutes (10
prevent discoloration ond 10 remove any row 10sle). Grind into
o posle filius. 2) and place in a bowl. Mix in 2 unlil well blended
lillus, 3). Sel aside.
CuI the chicken into 8 smoll pieces. Mix in 3 and allow 10
marinate 1 0 minutes.
Place the chicken, shrimp, mushrooms and fish coke in a steaming
bowl, then pour enough of the lotus root paste over the top to fill
the bowl about 711 0 full. Place in a steamer and steam 30 minutes
over low heat. Remove from steamer and sprinkle a lillie lemon
peel over the top. Serve hal.
r- The portion of the lotus rool closest to the top is tougher but
tastier. If covered with mud, lotus root can be kept about one week.
Once lotus root is washed it is best to use it the some day for
maximum freshness.
LJ Gingko nul5 can be substituted for the shrimp. If using dried
gingko nuts, odd water and steam 30 minutes before use. Conned
gingko nuTs may be used as is.

41

.'

. , . .

FRESH FISH STEAMED WITH TOFU

SERVES A
Cut the porgy fillels into .4 large pi&ees. Sprinkle on 1/4 teaspoon
salt and set aside.
CuI each coke of tofu inlo .4 equal pieces, Score the mushrooms
with three intersecting cull to form Q slor in the cenler. Wip e the
, ch and orrol, blanch
kelp cleon with a damp cloth. Wash the $p'n

eoch separately in boiling w?ler, and cuI mtl? sectln5.

Insert a chopstick severol limes ,Inlo the white radish to make
o number of "wells" (iIlus. I). Sluff the red chili pepper strips in ide

(illus.2). Grind inlo a pure:e !iUus.31', Add Ihe chopped green onion.
,
Mix in 1 thoroughly. ThiS IS the Ylnegar dip.
Spread open the kelp in a bowl. Place the fish, tofu, mushrooms,
. wl, e.
spinach, and carrol on top. Sprinkle o 2 tablespoons nce

Sleam over high heal about 7 to 8 mlnuts. Remve. Top. With

shredded young ginger root. Serve hot, With the vinegar dip on
the side.
o Other fish (that does not have too many bones) may be used
in this recipe, such as cod, slale cod crooker, Sp anish mackerel
(sawara), or grouper; or shrimp, dams, other shellfish, and so forth.
42

7 oz.

(200 g) porgy fillet (red sea

bream; skin on)
2 cakes soft toFu
.4 dried Chinese block mushrooms
(soaked until soft)
.4 p ieces dried kelp seaweed (kombu),
2 10 2-1/2" IS to 6 cm) square
1 bunch spinaCh
.4 slices corral
2 1/2 oz. (75 g) Chinese white
radish (daikon)
1 sma11 red chili pepper (seeded
and julienned)
.4 T. chopped green onion (green
p ortion only)
4 T . soy sauce
1 -2/3 T. each: rice vinegar, lemon juice
shredded young ginger root, as
desired

SPINACH WITH SESAME PASTE

2 T. white sesame seeds
2 I. sugar
2 T. soy sauce
2 t. deshi
1 lb. (450 9) fresh spinoch
bonito shovings, as desired

SERVES 4
Wash and drain the white sesome seeds (illus. 1 ) . Toast
by heating in a dry frying pon over low heot (use no oil;
iIIus. 2). Grind inlo a powder (illus. 3) and mix together well
with 1 . This is the sesome paste.
Wash the spinach thoroughly and blanch in boiling water
about 1 minute. Rinse in lOp waler to cool. Squeeze oul the
excess moisture. Cui into 2n (5 em) sections, Place in a
serving dish. Toss with Ihe sesame poste and top with bonito
shavings 10 serve.
D Other vegetables, such as string beans, garland
chrysonthemum (shungiku), Chinese cabbage, cnd so forth,
may be substituted for the spinoch.
D The white sesame seeds may, as an alternative, be toasted
and sprinkled directly on the spinach instead of first ground
into a powder.
43

OKRA WITH EGG DRESSING

"

SERVES 4
Boil the shrimp until just cooked, shell, and set aside.
Small, thin okra is more tender and tastier (illus. 1 ) . Rub
gently with 118 teaspoon salt (illus. 2). Rinse clean. Blanch
in boiling water, cool in tap water, and cut into thin slices.
Separate the egg. Transfer the yolk to a large serving
spoon, then place the spoon on the surface of boiling water.
Stir the yolk carefully with a pair of chopsticks until of a
thick consistency, about one minute (it will be about 3/10
cooked). Be extremely careful nat to burn yourself on the
steaml Place the egg in a bowl and mix in 1 , blending
thoroughly. This is the egg dressing.
Arrange the shrimp and okra on a serving plate. Pour
on 0 small amount of egg dressing and serve.
<-.I Bonito shavings (iUus. 3) may be sprinkled over the top
just before eating for extra flavor.
If okra is unavailable, gherkin cucumbers may be
substituted.

8 shdmp 1213 lb. 0' 300 g)

4 okra (ladies' fingers, gumbo)
I egg
1 t. rice vinegar
1/8 t. mirin
118 t. sugar

OOOPUS SALAD
7 oz. (200 9) fresh octopus (taka)
2 gherkin cucumbers
2- 1 /2 oz. (75 9) wokoma (lobe-leaf
seaweed)
,1/3 oz. (40 9) lotus rool (renkan)
2 T. rice wine
1/4 c. each; rice wine, waler
1 T. light-colored soy souce
3 T. sugor
112 I. salt
113 oz. ( 1 0 9) bonito shovings
(kolsuobus,l"l

ginger rool puree, as desired

SERVES A
Wash the octopus (illus. I ) . Cook in boiling waler aboul 5 10
6 minutes. Remove, allow 10 cool, and cui into 1 1.4" (.3 em)
diagonal slices.
Wash the gherkin (ucumben. Blanch in boiling water 3 seconds,
then immerse in cold waler (this gives the cucumbers a brilliant
g reen colorl," Droin. Make diogonal (01 a 45 ongle) crosseuls in
th e gherkin cucumbers, culling about halfway through (illus. 2).
Turn alief the cucumber and cut again in the same way. The
cucumber must remain connected (illus. 3). Cut into opproximotely
2-l/2 (4 em) pieces.
Rinse the wokome to remove the solt it contains, then squeeze
out the excess moisture. Cut the lotus root into thick strips, following
the groin. Blanch the wokome and the lotus root separately in
boiling waler. Morinote in the vinegar, together with the gherkin
cucumbers.
Bring I to a boil and strain. This is Ihe vinegor dressing.
Arrange the octopus, cucumber, wokome, lotus rool, and ginger
rool puree neatly on a serving plate. Pour the vinegar dressing
over the top and serve.
Squid or shrimp may be substituted for the octopus in this recipe.
'5

SHRIMPCUCUMBER ROLLS
2 (straight) gherkin cucumbers
sugar
1 1 1
1/2 T. rice vinegar

SERVES 4
Place the cucumbers on a cUlling board. Sprinkle 118 teaspoon
soh over them ond gently rub it in 10 make Ihe cucumbers soft and
pliable (illus. 1). Rinse clean. Cui inlo 1/16- ( . 1 em) thin rounds.
Cure in another 1/8 teaspoon soh for 5 minutes. Squeeze out the
exceu moisture and marinate in I .
Impale one shrimp on each bamboo skewer lillus. 2). Blanch
about 11/2 minutes in boilin g water. Place the Shrimp in a bowl
of cold water to cool. Pull out th e skewers. Remove the heads. shell.
and set aside.
Place the sheet of plastic wrap on the bamboo mot. Gently
squeeze the cucumbers dry and neatly orrone them in a flat. even
layer on the plastic wrap. about 1 1 /2- (4 em) wide (illus. 3); ovoid
stocking the cucumbers on top of each other. Place the shrimp in
the center. Gently roll into a light cylinder. Place in the refrigerator.
Before serving. use a sharp knife to slice the roll into 1 2 small
pieces. CUlling with one single downward stroke. Gently remove
the plastic wrap. Arrange neatly on a serving dish. Sprinkle 2 over
the top and serve.

'6

T.

4 shrimp (II3 lb. or 150 g)

"ambao skewers
lomboo svshi mat (sudore)
sheet plastic wrap (6- or 1 5 em
square)
2 T. sugar
2 T. rice vinegar

SHIRATAKI WITH UNI PASTE

112 lb. (225 g) shira/ok;

1/8 t. salt
1/8 I. eoch: rice wine, MSG
(optional)
' . 1 /2 T. un; paste (sea urchin,
sea chestnut poste; il1us. I I
1/3 T. rice vinegar
2/3 T. soy sauce
1/8 t. rice wine, MSG (optional)
mustard (ill us. 2), as desired
white radish sprouts (koiwore),
05 desired

SERVES

<1

Blanch the shirolale; {ill us. 3} briefly in boiling waler and

remove. Place in a frying pan with 1 (use no oil) and stir
fry until dry.
Stir 2 until combined. Add the stir-fried shir% k; and stir
until well mixed. Place in a serving dish. Top with 3 and
serve.

47

SERVES A

ASPARAGUS WITH COD ROE

Use only the most tender portion of the asparagus. Blanch

in boiling water for 1 minute and remove. Cool in a bowl
of top water. Cut into 1 - 1 /2" (4 cm) pieces and place in a
serving dish .
Make a slosh on the surface of the cod roe pouch (illus.
2). Turn over and scrape off the cod roe (illus. 3). Mix in
1/2 teaspoon rice wine. Sprinkle over the top of the
asparagus and serve.
r- Fresh cod roe can be kept in the refrigerator and eaten
raw. Seasoned (e.g. piquant. salty) cod roe is called temko.
n This dish can be served as on appetizer at a banquet,
and is also good as an accompaniment 10 wine.

'8

1 2 stalks green osparogus

1 pouch cod roe (!eroke;
iIIus. 1 )

SALMON ROE WITH DAIKON PUREE

1 - 1 /3 lb. (600 g) Chinese while
radish (daikon)
4 T. salmon roe (il1us. 1 )

SERVES 4

Grind the white radish inlo 0 puree (illus. 2). Gently

squeeze oul the excess moisture (illu5. 3) and place in a
serving dish.
Sprinkle Ihe salmon roe over Ihe top of the while radish
puree and serve. Small dishes of soy sauce may be served
on Ihe side as a dip, if desired.
Both solted and unsolted solmon roe ore available
commercially; choose the kind you prefer.

49

MISO PICKLES
Ploce the while miso in a clean, dry bowl. Mix 1 (illus,
1 ) into the miso until well blended.
Rub 1 teaspoon salt on the cucumbers and allow to sel
for 2 minutes. Rinse cleon. Move to a cool ploce to oir dry.
Add to the miso poste and mix well (illus. 2). Transfer the
cucumbers with miso to a contoiner thot can be lightly sealed
(illus. 3). Allow 10 cure 2 10 3 doys. Rinse and cui into slices
before serving.
o Tender eggplant, heod cabboge, carrots, Chinese white
radish, etc., con be pickled with this some method.
o Do not allow to cure more thon 3 days, or the liquid (and
flovor) contoined in the vegetables will escape into the mise
poste.

50

1 . 1 /3 lb. (600 g) ghe'k;n

cucumbers
1 4 oz. (AOO 9) while miso (soy
bean postel
5 T. mirin (sweet rice wine)
2 1.' sugar
1/2 T. soy sauce

PICKLED CABBAGE
2 - 1 /4 lb. ( 1 000 9) Ch;,.s.
cabbage (net weight)
2 T. salt
1 2 (5 em) piece dried kelp
(kombu)
small red chili pepper, sliced

Quarter Ihe Chinese cabbage and air-dry (illu5. 1 J.

Sprinkle on the salt (pul extra salt on the portion near the
rool). With a scissors, cui the kelp inlo 1 I1 0u (.2 em) wide
strips. Sel aside.
Place two quarters of the cabbage in a dry bowl, sprinkle
on some red chili pepper and kelp (illu5. 2), then add
another two quarters of cabboge. Ploce Ihe large end of
one cabbage quarter together with Ihe small end of Ihe
olher (illu5. 3). Follow this procedure until all of the
ingredients are used up. Cover with a wooden lid slightly
smaller thon the moulh of the container. Place a rock or
other heavy obiecl on top as a weight and leave
undisturbed 2 to 3 days.
After 3 days, the cabbage must be taken out and rinsed
clean (otherwise it will go sour). Rinse again in cold water,
squeeze out the excess water, and store in the refrigerator
in a clean container with a sealable cover; or cover with
plastic wrap. Serve any amount anytime.
n A gloss or ceramic bowl or a wooden container may also
be used to make pickles.
51

SERVES 4

BEEF SUKIYAKI

1 4 oz. (400 g) beef, Ihinly

sliced
2 large Chinese green onions
I onian
1 large coke tofu
garland chrysanthemum
(shungiku) or spinach,
as desired
2112 oz. (75 g) enoki
3112 oz. ( 1 00 g) Chinese
cabbage

22/3 oz. (80 g)

shir%

(or udon noodles)

314 c. burdock root
(gobo), iulienned
2112 oz. (75 g) buller
Konfo style sauce:
112 c. each: mirin, soy
sauce, dashi
24 T. sugar
4 eggs
1 c. dashi

ki

Cut the large Chinese green onions into diognol slices, the onion
into l/A" (.5 em) slices, and the tofu into large cubes. Cut off the
tough and willed portions from the garland chrysanthemum, and the
tough ends from Ihe enoki. Cul lhe Chinese cabboge into large chunks.
Wash each 01 ,he ingredients separately. Blanch Ihe shirotaki in
boiling water. Set aside.
Arrange Ihe sliced beef and all of the other ingredients neody on
serving plates.
Heat a sukiyaki pot and melt the buller in il. Move the buller
around with a pair of chopsticks 10 distribute the buller evenly over
the surface. Saute the large Chinese green onion in the buller. Add
the beef slices and stir.fry briefly. Add some of the vegetables. Bring
1 to a boil and pour over the beef and vegetables. Continue to cook
at the loble. Break on egg into each of 4 rice bowls and beat lightly.
Dip the sukiyaki ingredients in the e9g before eating.
Finally, odd the doshi, then the shirafaki, lofu, greens, etc. Bring
to a boil and eal. This is on excellent winter dish.
1 is Kont'i) (Tokyo area) style sauce, with more liquid. There is
also Kansai (Osaka area) slyle sauce, which has less liquid; it cansish
simply of 112 cup soy sauce and sugar to tasle. Use Ihe sauce you
prefer.

BEEF AND VEGETABLE CHAFING DISH (Shabu Shabu)

SERVES ..
1 4 oz. ,AOO 9) lender be.f (or
pork). thinly ,Iiced
2-112 oz. (75 9) tlnaki
.. fresh Chine,. block mushrooms
(shiitoke)

2/3 lb. {300 91 Chinese cabbage

7 oz. {200 gl fresh cauljflower
1 large coke tofu
7 oz. {200 gJ udon noodle, lor fine
shirotot"

1
2

gorland chrysanthemum (s/lImgiku),

as desired
.. c. wat.r
.
1 .. (10 em) piece dried kelp (kombu)
3/4 c. each: doshi, soy souce
2 T. sugor
.. T. mi,;"
1/8 I. MSG (oiinomoto; optional)
1 c. Hsome seed powder
118 I. while mifo
3/A c. soy souce
2 I. mir;"
Chinese while radish (doikon) pur,
as desired
minced fresh r.d chili pepper,
as desired
1/8 I. lemon juice
.

Cut off lhe laugh ends from lhe enole; and wash. Slice ,h.
mushrooms diogonally. Cui ,h. cabbage into chunks and the
cauliftawer inla flawerels (illus. 1). Blanch Ihe cauliflower briefly
in boiling waler. Cul lhe talu inlo 3/4- (2 cm) cubes. Immerse Ihe
udon noodles in boiling waler briefly, remove, and sel aside.
Arrange all Ihe above ingredients, including the sliced beef,
neolly on serving plotel_ Mix 2 and 3 separately unlil blended.
Place 4 in a small serving dish.
Put I in a pol over a lable burner, and allow 10 sook 30 minutes.
Bring 10 a boil, Ihen remove Ihe kelp. Immerse Ihe meal in Ihe kelp
stock and swish around a few limes. Remove when Ihe color
changes. Cook the olher ingredienls in the slack 01 you eol. Dip
in Ihe sauce you prefer (2 or 3, wilh 4 and lemon juice stirred in)
belore eating.
See page 43, Spinach with Sesame Paste, for instructions on
how 10 make Ihe sesame seed powder in 3. If you do nol core
for miso, muslard may be used as a subslilute .
Lorge Chinese green onion (illus. 2) may be added 10 the chafing
dish for extra flavor.
Substitute freshly-squeezed kumqual filius. 3) j uice for Ihe lemon
juice for a loste variation.

55

56

SEAFOOD AND VEGETABLE CHAFING DISH

SERVES 4

fresh fish ( 1 lb. or .450 g)

cuttlefish or squid (2/3 lb. or
300 g)
.4 shrimp ( 1 I2 lb. or 225 g)
112 lb. (225 9) chicken meat
1 lorg8 coke tofu
1 1 /3 lb. (600 g) Ch;nese
cabbage
1/4 lorg8 corrol
1 bunch spinoch
5 c. dashi
3 T. mirin
6 1. light-colored soy sauce
3 1. lemon iuice
2 .4 T. soy sauce
1 3/4 c. dashi

Remove Ihe head and bOlles from the fish (see p. 8). Cui
the fish meal inlo small pieces. Score the cuttlefish with a
crosscut (ill us. 1 ) . Remove the shell from the body portion
of the shrimp. Cui the chicken inlo pieces, and the lofu inlo
3/4" (2 em) cubes.
Puil iha leaves off the Chinese cabbage, one by one. Cui
the carrot into matchstick-sized strips. Leave the bunch of
spinoch whole; do nol cui. Wash each ingredient
until
.
thoroughly, then blanch separaTely in boiling ....ater
soft. Place some cabbage leaves, carrot, and spinach on
a bamboo SUJhi mot, and roll tightly into a cylinder shope
(illus.2, 3). Cut into 1 . 1 /4- (3 em) pieces.
Add 1 to a cloy pOI and bring to a boil. Place the fish
head, chicken meat, and the rest of the ingredients into the
pOI. Cook at the table ..... hile eoting. Dip in 2 before eating.
o lorge Chinese green onion, dried Chinese black
mushrooms, garland chrysanthemum (shungiku), and so
forth, may also be used in this recipe.

58

TOKYO STYLE STEW (Oden)

SERVES

2 fried fish sausoges IchikuW'o;

illus. 1)
1 coke konnyoku
2/3 lb. (300 g) Chinese while
radish (doikon)
1 2 eoch: fish bolls, quail 899s
rolls kelp (kombu)
4 cokes deep.fried lofu
slices burdock rool (gobo)
fempvro (illus. 2)
5 c. dashi
112 c. midn
1 1 12 T. soy sauce
2 T. eoch: while miso sugar
4 T. each: ketchup, cld water
1 I. chili poste
mustord, as desired

8
8

.4

Cut the fried fish sausog8S into chunks or diagonal slices.

Cut the konnyoku info small pieces. Roll-cul lhe white radish
inlo chunks. Skewer the fish bolls and quail eggs, four per
bomboo skewer (illus. 3).
Blanch the kelp rolls in boiling woler for about 2 minutes
10 remove the seowater odor. Cook the while rodish in 0
fresh pOI of boiling woler until done, about 5 minutes.
Remove.
Bring 1 to a boil in a day pot. Add tne olner ingredients
to the boiling liquid, then lower the heal and simmer about
40 minutes, until the flavors ore well absorbed, Dip in 2 or
mustard before eating,
The success of tnis dish depends an the quality and
reshness of the ingredients used. Choose the very best
Ingredients when shopping for this dish. Stuffed tofu poc.kets,
octopus, and so forth, may be substituted for some of the
ingredients in this dish,

"

60

.
-""' .
;;

. '
....
'"
f
.
. --.r
-=::
,

.
.
-,
.

61

--

VEGETABLE TEMPURA
SERVES .4

link lotus rool ".nlcon)

8 slices pumpkin {or sweet potato}
8 siring beons
.4 dried Chinese block mushrooms
(sMiroh; soaked unlil soh)
8 cobs boby corn (or 8 dice, okra)
8 stalks asparogus
I eggplant (preferably long thin
Orientol)
1/3 oz. (40 g) shredded burdock
rool (gobol
large 899
3/4 c. ice water
1 c. low.gluten flour
flour, as needed
1/4 c. each: mirin, soy sauce

1
11
2

I c. doshi

116

Ct.

15 g) bonito shoYings

(,"ohuabv!ll/l

c. Chinese while rodish (daileon)

pure.
T. ginger rool puree

.Cul lhe 10lus fool inlo 1/4 (.5 em) slices, Ihen carve Ihe edges
to form a decorotive pOll.rn (illus. I). Cul lh. remaining vegetable
ingredients inlo decorative pollern! as well (illus. 2, 3). Mix I 10
make Ihe boiler (see p. 60, Seafood Tempuro)
Heol 2 cups unued oil 10 omewhoT under smoing. Dip Ihe
vegetables firsl in 'he dry flour. Ihen in Ihe egg baller, and deep.
fry one 01 a time unlil crisp. about 3 minutes. Remove from 'he
oil and arrange in a serving dish. Serve hoi. Dip in 2 and 3 before
eOling ithe some as with seafood lempuro).
The temperature of the oil is ulremely important when frying
lempuro. Aher heating the oil. drip a lillie batter in it to tesl The
lemperalure; if the boiler floot! up quicly to the lurface. the oil
is about righl for frying seafood lempuro. If the boiler drop do
nOI rise 0$ quickly to the surface. the oil is probobly obaUI the right
lemperature for frying vegetable lempuro.
The lemperolure of The oil musl be ept conslonl. Aher deep.
frying the tempuro, return 10 the oil 10 fry another 30 seconds for
a crispier bOiler COOling.
.

FRIED PORK CUTLET

1 lb. (450 g) pork cutlet
1
118
1 1/8 I.I. solt
pepper
1/4 c. low-gluten flour
1 e99 (lightly beaten)
1 c, fine bread crumbs
2 c. shredded cabboge
1 tomato
1 gherkin cucumber (cut into thin
diogonal slices)

SERVES 4

Cut off the

sinews from the edges of the pork cuIleI (ill us.

1 ) . Cut inlo 4 equal pieces (jllus. 2). Sprinkle on l . Gently
dip first in the flour, then in the egg mixture. then in the fine
bread crumbs.
Heat 2 cups oil to medium hoi in a frying pon or wok.
Fry the cutlets about 5 minutes (be sure to remove particles
from the oil when frying 10 keep it dean). The surface of
the cutlet should be crisp and golden brown. and the mea'
should be cooked through. Remove from the oil, cuI inlo
pieces, and arronge in a serving dish. Garnish with Ihe
shredded cobboge, lomolo, ond gherkin cucumber slices.
Dip in ketchup or pepper-soil before eoting; or 0 JiHle lemon
juice may be squeezed over the lOp.
o Sproy Ihe fine bread crumbs lightly with woler before use
(illus. 3) to prevent the fried botter cooling from becoming
100 hord.

SERVES .4

MACKEREL BARBARIAN STYLE

Wash the mackerel (iI1U5. 1) and dry with paper towels

(illu5. 2). Dredge in flour (illu$. 3) and set aside.
Heal the .4 cups oil in a frying pon or wok. Deep-fry the
fish in the oil over high heat for one minute. Turn the heal
to medium and continue to fry until crisp (obout minutes).
Remove from 'he oil and place on a serving plate.
Stir-fry the onion until soft. Add 1 and bring to 0 boil.
Add the green pepper and red chili pepper, mixing well.
Pour over the fish. Squeeze 0 IiHle lemon juice over the top
before eating.
.
.
Other fresh fish of a similar size may be cooked In this
woy.

66

.4 mackerel (total 1 lb. or 450 9)

2 T. low-gluten flour
.4 c. oil for frying
1/2 onion, cut in holf-rings
1 1 2 c. rice vinegar
1 T. eoch: sugar, soy sauce
2 T. dash;
1 green pepper, cut in julienne
strips
112 smoll red chili pepper, cut in
julienne strips
112 lemon

DEEPFRIED TOFU
2 large cokes soft tofu
1/2 c. low-gluten flour
1 / 2 c. Chinese white radish
{daikon} puree
1 T. ginger root puree
2 T. chopped green onion
1/4 c. mirin (sweet rice wine)
1/4 Co soy sauce
1 c. dashi

SERVES 4

Trim off the hard edges from the tofu (illus. 1 ) and cut
each cake into 4 pieces (ill us. 2). Dredge each piece in flour
(;llu._ 3)
Heat a frying pan or wok and add 3 cups oil. Heat until
somewhat under smoking. Fry the tofu over high heal about
1 minute, until it is golden brown on the outside but still
tender inside. Remove from oil.
Place the white radish puree, ginger root puree, and
chopped green onion on top of Ihe fried tofu. Bring 1 to
a boil, pour over the lop, and se.....e.

68

BASIC ROLLEDSERVES
SUSHI
(Norimaki)
4
4 dried Chinese block mushrooms
(shiitake)

c. sook waler from dried mushrooms

2 T. $ugor
1112 T. soy sauce
213 oz. (20 9) dried gourd shoving,

11 1

(kompyo)

dOlh of salt
I c. dashi
2 T. soy sauce
3 T. sugar
4 89g1
112 I. each: soh, sugar
113 I. soy louce
2 gherkin cucumbers (or lome
spinoch)
1 bamboo sushi mol (sudor.)
5 ,hls purple layer (no';; toosled)
1 c. waler
2 T. rice yinegor
4- 1/2 c. sushi rice

Soak the dried mushrooms until loh. Add 1 and cook until lh.
louce is olmost complelely reduced. Allow 10 cool, Ihen cuI Ih.
mushrooms into strips.
Soak the dried gourd shovingl in waler for about
minutes.
Remove and rub with loh (illus. I ). Cook in 2 unlil ,h. souce is
olmost completely reduced. Cool and cuI inlo pieces aboul the some
lenglh 0$ Ihe purple lover. Sel aside.
8eal Ihe eg3s lightly and mix in 3 . Fry into 1 1/4" (3 em) thick
slices (see p. 33, Japanese Egg Roll). Cut into slrips. Quarter the
gherkin cucumber lengthwise and scoop aul the seeds. Sel aside.
Wash the bamboo mot and airdry. Place a ,h_1 of purple lover
on the mol. WeI both hands wilh A . Pick up cup of sushi rice
and place in Ihe cenler of Ihe purple lover, then spread it evenly
over the seaweed. leave 3/S" (I em) of the Uloweed free ol lhe
fronl, and 3/4 (2 em) 01 'he bock. Arrange 'he obove ingredients
neolly across Ihe cenler of Ihe rice filius. 2). Pick up Ihe fronl of
Ihe seaweed filius. 3) to roli lhe sushi inlo 0 cylindrical shope. Roll
and pren logelher lightly wilh Ihe bamboo mal. Preu even the
two ends of Ih e sushi, then remove Ihe bamboo mal. Cut the sushi
in half, then inlo a tolal of eighl small pieces (wipe the knife wilh
a wei cloth to prevenl ,ticking). Serve.
When making small omounl$ of sushi 01 home, Ihe dried gourd
shavings and dried mushrooms can be cooked logether in and
2 until Ihe sauce is reduced. This method save, time and bother.
Egg fried inla a Ihin "poncoe" may be subslituted for the purple
lover. Place some lelluce on lop of the rice. Shrimp, asparagus,
broiled eel. and so forth can be included in the filling 10 make all
sarIs of sushi vorialions.

10

ASSORTED PRESSED SUSHI

2.4 PIECES
WITH SASHIMI
5
3

, Kes 'rm luna ,,"0911(0)

fillet (1-1(2 01.. or 75 91
dices fresh porgy fillel (1-2/3
02. or 45 g)
c. woler

2 T. rice vinegar
.. c. sushi rice
""Globi, as de,ed
113 oz. 110 91 " WI $Glmon .o.
mops purple 10....' (nori;
1")(5" or 2 . 5 )( 1 8 em)
113 0<1:. (10 9) lt.sn 5.0 u.dlll'

(Unt)

tlun dicM (ullielist. (I al

ar 3091
J cood shnmp (s p.
Shrimp-Cucumber Rolls)
3 ,Iius '99 roll Is p. 33,
Japenes. E99 Roll)
3 ork sheUs (MogO/)
J (ockl.s ',ongoI1

46,

2 ,Iices holfbeok ($OrOI'll

lillel I I 01. or 30 91

pickled ,....,.'sour inger

rool and lemon s iCIS, as
desired

How 10 p,epol& fish lor P'8S6ed sushi with sosh/ml Slice 'h, fIsh (Jee p.Q).
Dip your honds in I Pid; up oboUl 2/3 oz. 120 9) sushi ,iu with your right

hand, and gently sq ue.ze ;nlo 0 .e<1ongulor block

Pick up 0 slice 01 fish in your left hand and bru1h a linle wOJobi o...er rhe
cenrer (HlUi. 1). Ploc. rh. JIIJhi rice bloc on rap of ir (illus. 2) Pren down
gently on Ihe silshi rke with your right ,ndex linger {jlluli. 31, rhell turn it o...er
10 rhe !iih iii on the lap. Wirh your right thumb and indell linger, pr.u borh
,idei so tho! it ii roughly rec!a ng ulor (jilul. 4), then gently preu down on
Ihe liih ilice wilh your righl indell linger and middle linger. Ar rhe iome lime.
pren rhe fish oul toward one end with your left Ihumb, so Ihol rhe I" h orC\
outward {illui. 51. Turn !he IUlhi a round and rep.,,1 on Ihe orher end. Repeal
Ihe whole procedure on the same twa ends for a "n;ihed loo. Repeal Ihe
some procedure lor each 01 rhe irems in 2
To mako pfossoa $uS/lI wll h solmon fOO Pi( up a hall.handful of IUJni
rke and form it into a cylindrical shape. "frame" Ihe rice by ptening a itrip
01 purple la...er around rhe ourer edge, seal Ih. two .nds rogelher onla Ihe
rice with iome rice ...in.gor. fill with solman ro.. Fallow Ihe 10me procedure
for Ihe ieo urchin.
Arrange Ihe on.aned pressed IUIM amacli....ly in a ser...ing dish and 1e",e.
To eol Ui!ng chopsliclu. turn lhe lillhi lO that the filling sidfoloc., sideways
illus:
rhen dip in lOy souc. (illus 7) SIIJIli (on also be ealen with Ihe

71

HANDROLLED SEAWEED SUSHI (Temaki)

6 ROllS

6 sheets purple lover (nori;

l O x 3 1 12" or 25 x 9 em)
2 leaves leHuce
.4 stalks green asparagus
2 cooked shrimp
1 /2 pocket fine bonito shavings
(honago/suo)
mo),onais8, as desired
2 leaves lettuce
112 gherkin cucumber (cut ' 3/4"
or 7 em longl
3 T. sushi rice
wasoh;, as desired
2 slices soshimi
2 leaves lettuce
112 gherkin cucumber (cut in Ihin
diogonal slices)
.4 t. solmon roe

Cook Ihe asparogus in boiling water until done, Ihen cut

in 2-3/4" (7 em) pieces. See poge 46, Shrimp-Cucumber
Rolls, for instructions on how 10 prepare the shrimp. Arrange
all Ihe ingredients on plates anJ have reody.
Toast a sheet of purple lover. Place half of I in a corner
of 'he seaweed, in order, and roll up filius. " 2, 3).
Roll 2 and 3 in the same way as 1 . Serve and eat
immediately (to prevent the seaweed from becoming soggy).
To toast the purple lover: Place the seaweed in a dry
frying pan or wok, or on the lower shelf of on oven. Toosl
about 5 seconds and remove. Pretoosted seaweed is also
available commercially.
This dish is a good finger food for banquets or buffets.

2
74

HAM, VEGETABLE AND EGG ROLLS

.4

8 stalks fresh green asparogus

112 stalk celery
112 apple
2 slices hom (square)
2 sfolks Chinese celery
.4 eggs
leaves lenuce
moyonaise (or solt), as desired

ROLLS

Cui the tender ends of the green asparogus into 2-3/4

(7 em) lengths. Blanch in boiling water and cool in lOp
water. Pore off the strings from the celery and cut into
2-3/4- (7 em) lengths. Cui into thin strips along the grain
and soak in ice water. Cut the apple into thin strips and soak
in salt water. Droin each separately before use and set
aside. Cut the hom inlo fine strips. Blanch the Chinese celery
in boiling water, cool in lOp water, then teor info fine strips.
egg "pancakes" (about
Beat the e99 lightly. Fry inlo
6-1/2- to 8- or 1 7 to 20 em in diameter).
Spread aut one of the egg "pancakes". lay a leaf of
leHuce on it, then top with 1/4 of the asparagus, celery,
apple, ham, and some mayanaise Iillus. 1 ) . Fold the egg
"pancake" in half, allawing the filling to protrude somewhat
Iillus. 2). Roll the two ends tawards the center, then secure
with the Chinese celery shreds lillus. 3}. Repeat for the
remaining three egg "pancakes". Serve.
The filling ingredients can also be rolled i n Chinese moo
shu shells (Peking duck flour wrappers), bread, etc.

76

l 2' w,. r

SUSHI SALAD
SERVES I

1 c. sushi rice
1/2 sheet purple laver (no';; cut
into fine shreds)
4 slices marlin {Koiilc11 fillet
2 slices cUHlefish (iko)
1 gherkin cucumber
2 slices tuna fish (moguro) fillet
2 slices Japanese egg roll
I ark shell (okogol1
I slice octopus (taKa)
1 slice ( 1 . 1 12" or 4 cm square)
broiled eel {unogl1
2 slices mockerel (saba)
1 shrimp
1 slice cockle (,arigoI1
2 fish rolls
1 dried Chinese block mushroom
(shiitake; soaked until 50ft and
cooked)
112 t. wosoh; (Japanese horseradish)

Place the sushi rice (see p. 6) in a serving dish and sprinkle

on the purple lover shreds. Roll the marlin into a flower (see
"Chinese Appetizers and Garnishes", p. 103). Spread open
the cUHlefish slices, place 1/2 gherkin cucumber an top, and
roll up. Secure with a toothpick, then cut into pieces.
Arrange the tuna fish fillel, Japanese egg roll slices (see p.
33), ark shell, and other ingredients neolly on a ploHer.
Cut the other half of the gherkin cucumber inlo thin
diagonal slices. Place the mushroom on the side as a
garnish, then top with the wasah; and serve. This is a
Kanfo (Tokyo) style dish.
Fish rolls can either be bought ready-made, or mode
yourself at home. To make: Cut a 3 " x 1 1 12" (e x 4 cm)
piece of fish fillel into lie" 1.5 cm) slices. Roll both ends
toward the center to form a double scroll. A strip of purple
lover may be placed on top of the fish slice before it is
rolled.
As a variation, the above ingredients may be shredded
and sprinkled over the sushi rice (illus. 1 ,2,3). This is the
Kansai (Osaka) version of Sushi Salad.
- Serve Sushi Salad in a bowl or wooden rice box.

. .'
,

.! "

""

. :d,.;:"
:' l.. .

SERVES

TOFU POCKET SUSHI (Inarizushi)

Cut the fried lofu pockets diagonally into triangles (illus.

1 ) . Place in a pot with 1 and bring to a boil. Cook until
the sauce is completely reduced, and set aside to cool.
Dip both hands in 2. Stuff the tofv pockets about 4/5 full
with svshi rice (illus. 2). Sprinkle a lillie toasted block sesame
seed over the top (illus. 3). Eat with the pickled shredded
ginger root.
The square fried tofu pockets can be cut into squares or
rectangles, or they can be rolled, for variation.
Diced dried Chinese block mushroom (shiitake), diced
carrot, and diced dried gourd shoving (kampyO) may be
cooked with 1 until the sauce is reduced. Allow to cool, then
mix in with the sushi rice, along with some chopped gherkin
cucumber.
To make shredded pickled ginger rool; cut 213 lb. (300
g) fresh young ginger into thin slices, and blanch in boiling
waler 1 minute. Remove and pickle in 3 tablespoons sugar
and 3 tablespoons vinegar.

1 0 squore fried tofu pockets

213 c. dashi
5 T. sugor
1
3 T. soy sauce
1 1 c. waler
2
2 T. rice vinegar
4 1 / 2 c. sushi rice (opprox.)
2 t. toasted block sesame seeds
shredded pickled sweet-sour
ginger rool, as desired

CRAB AND RICE MIXUP

1 con crab meal
1 T. ginger root juice
2 bo.....ls cooked rice
2 dried Chinese block mushrooms
.4 bunches spinach
.4 c. doshi
1 I. soh
2 I. light-colored lOY sauce
pinch of MSG (optional)
2-112 oz. (75 sl artificial crob meol
.4 e99s

SERVES .4

51ir Ihe ginger rOOT juice inlo Ihe crob meol (illus. 1 ) . Add some
cold waler to the coolted rice 10 seporote the groins (illul, 2).
Soak Ihe mushrooms until soft and (1,11 inlo thick ,"ips. Cui Ihe
spinach inlo pieces. Sel oside.
Bring I to 0 boil. Add the cooked ftce ond mushrooms and bring
10 0 Full U!<:ond boil over high heol. Add lhe crob meal, lhe artificial
crob meOI (illus. 31. and Ihe spinoch. Cook briefly. Skim oK Ihe
foam, break in Ihe 8991 and lurn oK Ihe heal. Serve.
10 make 9'"ger fOO' ,UIC8 filter olf ,h. liquid from ginger rool
puree.
Purple lover shreds, frelh oyslen, clams, fish IiIlets, and so forth
may be added 10 Ihis dish according to individual preference.

SERVES 4

TEA RICE

Broil the sohed solman until cooked through. Skin and

debone; tweeze out the fine bones. Tear into fine shreds
1;11. 3).
Place the cooked rice in a serving dish. Top with
the
sahed salmon shreds, and 2. Pour on the hot teo and serve.
Pickled vegetables may be added on the side, or top with
boniTo shreds.
Use either green or oolong teo.
....., This dish is especially convenient if you shred fried salted
solman lehover from the previous meal.

1,

80

1 - 1 /3 oz. (37 g) sohed salmon

(shiojohJ
4 c. cooked rice
t. MSG (optional)
t. salt
T. white sesame seeds (illus.
4 stalks trefoil {mitsuboJ
purple lover {no"l shreds,
as desired
1 t. wosobi (Japanese
horseradish; iIIus. 2)
3 c. teo

1 1/6118
1

1)

PORK CUTLET OVER RICE (Katsudon)

1 .4 oz.. (400 9) leon pork

1 12 c. flour
1 egg. ligntly beoten
3/4 c. fine bread crumbs
.4 c. cooked rice
1 . 1 /2 c. doshi
5 T. mirin (swee' rice wine)
2112 T. soy sauce
1 t. sugar
sliced green onion, green
portion only. as desired
.do eg9s, lightly beoten

Cui

SERVES A

the leon pork into 3/8n ( 1 em) thick slices. Tenderize

by pounding with the dull edge of a cleaver or 0 meal
mollet. Sprinkle on 1 /8 teaspoon each of salt and pepper.
Dip the pork slices in the ingredients in I, in order (illus.
I , 2, 3) .
Heal 3 cups cooking oil to 320F (1 60C). Deep-fry the
pork slices over medium heot until golden brown on both
sides and cooked through. Remove from the oil, cui inio
pieces, and place some pork in eoch rice.filled bowl.
Bring 2 10 Q boil. Add the green onion and egg. When
the egg is about half set, pour over the pork and rice. Serve.

SERVES .4

FRIED SHRIMP OVER RICE (Tendon)

Shell the shrimp, but leave the tail intact. Remove the tips
of the toils (illus. 1 ) and chop off the ends of the double toil
shells (illus. 2). Scrape out the moisture contoined in the
shrimp toil with the dull edge of 0 knife. Make several gentle
slashes in the belly portion of the shrimp (illus. 3), lightly
pound it straight, and set aside.
Heat 2 cups cooking oil. Dip the shrimp in 1 and deep
fry until crisp (see p. 60, Seafood Tempuro). Separotely dip
the green pepper, eggplant, and taro in 1 and fry until crisp
(see p. 62, Vegetable Tempuro).
Put 1 cup of cooked rice into each individual bowl. and
top with the batter-fried shrimp and vegetables. Bring 2 to
a boil, and pour some over each portion. Toss and eat.

81

4 jumbo shrimp
1 12 c. low-gluten flour
112 e99
1/3 c. water (or ice water)
4 slices green pepper
.4 slices eggplant
4 slices taro (dasheen)
.4 c. cooked rice
5 1. mirin (sweet rice wine}
1 t. sugar
2- 1 12 T. soy sauce
1 - 1 12 c. dash;

CHICKEN AND EGG OVER RICE IOyako Domburi) SERVES 4

1 /4 lb. ( 1 20 9; net wI,) chicken
leg (dark) meat
1 onion
2 large Chinese green onions
4 8g9s
1 1 /2 c. dash;
5 T. mir;n
1 - 1 J2 I. sugor
2 1. soy sauce
4 c. cooked rice

Cut the chicken meat into thick strips (ill us. 1 J, the onion
into half-rings (illus. 2j, and the large Chinese green onion
into diagonal slices (illus. 3). Beal the eggs lightly and set
aside.
Bring 1 to a boil. Add the chicken and onion, and cook
until soft. Next add the beaten 899S and lorg8 Chinese
green onion. When the 899 is about holf set, pour some of
the contents over each portion of rice. Se1'\l8.

SERVES

<1

BEEF OVER RICE IGyudon)

Add 1 and the anian to a saucepan, and cook until the

onion is soft. Next odd the sliced beef and green onion, and
cook briefly. Put some of the contents over each ricefilled
bowl, and top with some sliced pickled red ginger root (illus.
3). Serve.

84

2/3 lb. (300 g) sliced beef

(;lIu,. I )
1 t. eoch: sugar, soy sauce
1/2 t. so It
1 . 1/2 c. dash;
5 T. mirin
1/8 t. pepper
1-1/2 c. sliced onion (illus. 2)
4 green onions, sliced
4 c. cooked rice
sliced pickled red ginger root
(beni.shoga), as desired

RED BEAN RICE

1 /3 c. red (odzuki, ozukn beans
5 c. glutinous rice (sweet rice)

SERVES

Choose red beans that are large and have no foreign

moiler mixed in (illus. 1 ) . Add 2 cups water and bring to
o boil. Discord the water (this is fa remove any bitterness).
Add a fresh 3 cups of water and again bring to a boil. Turn
the heat to low and simmer about 30 minutes, until the beans
begin to split open (illus. 2). Remove the beans, drain well,
and retain the cooking liquid .
Wash the glutinous rice and soak in the liquid used to cook
the red beans (illus. 3) about
hours. Drain well, again
retaining the liquid. Mix the red beans into the glutinous rice.
Transfer to a doth-lined steomer, and spreod out evenly.
Steam over high heat for about 50 minutes (pour the liquid
from cooking the red beans over the rice os it steaming; pour
in a little at a time each of 4 to 5 seporate times). Serve.
Red Bean Rice is often served on holidays and ot
celebrations; it symbolizes happiness ond good fortune.

86

TWO COLOR RICE

SERVES

1 /2 lb. (225 g) ground beef

2 T. sugar
.d T. soy sauce
1 T. mirin (sweet rice wine)
6 c. cooked rice
5 eggs
113 t. salt
2 3 T. dash;
dash of sugar
2.112 oz. (75 g) cooked peas
shredded pickled red ginger root
(beni.shogo), as desired

Heat a frying pon and odd 1 teaspoon cooking oil. Put

in the ground beef {illus. 1 J and stir.fry until the meat
changes color. Add 1 and continue to stir-fry until the sauce
is reduced. Pour over the cooked rice.
Beat the eggs lightly. Mix in 2 until well blended.
Heat .d tablespoons cooking oil in a frying pan, pour in
the egg mixture. and stir-fry until the eg9 is set. Ploce on
the rice next to the ground beef. Scatter some cooked peas
(illus. 2) and shredded pickled red ginger rool (illus. 3) over
the top and serve.
Cooked dried Chinese block mushroom strips (see p. 69
Bosic Rolled Sushi) and shredded purple lover (nonl may
be added according to individual preference.

88

LlTTLEOfEVERYTHING RICE
SERVES 4

3 c. row rice
31/2 oz. (100 g) chicken meat
1 oz. (30 g) corrot
I square fried tofu pocket
114 cake JconnyoKu
1 T. peas
1/3 I. 501t
3 T. light.colored soy sauce
1 T. rice wine
3 c. doshi
shredded pickled red ginger rool
(beni.shogol. as desired

Cut the chicken, corral, fried fofu pocket, and konnyolcu

of I (illus. 1) inlo julienne strips. Place in a bowl with the
peas. Mix in 2 and marinote about 20 minutes (illus. 2). Sel
oside.
Wash the rice, then odd the dashi and all the other
ingredients, and mix carefully until blended (illus. 3). Cook
until done. Sprinkle on some shredded pickled red ginger
and serve.

RICE BALLS (Onigiri)

3 BAllS
Divide Ihe rice inlo 3 balls.
Remove Ihe seed from Ihe pickled plum, and cui Ihe plum
inlo Ihree pieces.
Place one piece of pickled plum in each rice boll. Place
a rice boll in your left hand. and press inlo on angle (ill us.
2); place your righl hand on top of Ihe rice ball and ftotten
it down lillus. 3). Repeal this process until the rice boll is
in Ihe shope of 0 Iriongle. Encircle one of the bolls with a
slrip of purple lover; rolilhe second ball in the crushed lover;
and roll the 1051 one in the block sesame seeds. Serve.
Rice bolls can 0150 be made by pressing Ihe rice into rice
molds available commercially.

90

1- 1 /2 c. cooked rice
pickled plum (umebosh/l
1 slrip purple lover Inod; 6 x
314- or 1 5 x 2 em)
crushed lover (furigake; iIIus. 1 ) .
a s desired
block sesame seeds, as desired
1

UDON IN BROTH
.4

packoges (2 lb. 3 oz. or

1 000 9) precooked uden

noodles (illus. 1 )

4 dried Chinese block

mushrooms (shiitake)
1 1 /2 c. mushroom soak waler
1
2- 1 /2 T. $ugor, 1 T. soy souce
1/2 fish coke (komoboko)
.4 bunches s in och
p
3 oz. (80 9) chicken meol

.4 shrimp,

8 clams

1 4 c. doshi, 114 I. soh

2
1 / 2 c. each: mirin, l ig ht-c olored
soy sauce

.4 eggs

seven-flavor

seasoning Ishichimi
togorosh,1. as desired

SERVES 4

Soak the mushrooms unlil

soft, then cook in I until the

flavors are well absorbed (about 8 minutes). Cui Ihe fish
coke 01 about a 1 5 angle, and ollernole Ihe knife back
nd forth while CUlling to form a rippled risi n g sun patlern

(dlu5. 2, 3 ) . Blanch Ihe s p inach in boiling waler about 30

seconds. Squeeze out t h e excess moisture and cui into
1 - 1 /4" (3 cm) lengths. Slice the chicken. Set oside .
Immerse the precooked udon noodles in hal woter for 30
seconds, and transfer 10 a cloy pOI. Place the mushrooms,
chicken slices, fish ake slices, shrimp, ond clams on lap of
the n odles. Pour In 2 and bring 10 0 boil over high heal.
Pour In Ihe egg and conlinue 10 cook unlil lhe e99 is oboul
holf set. Add Ihe spinoch. Serve hal . A lillie seven-flovor

seasoning may be sprinkled over Ihe top, if desired.

Udon noodles ore sold in fresh uncooked, dry,
cooked forms; choose Ihe kind you prefer.

and

2
92

COLD NOODLES
SERVES 4

4 bunches somen (thin wheet

noodles)
.4 medium shrimp
2 gherkin cucumbers
2 e9gs
8 slices fish cake (komaboko)
4 c. crushed ice lapprox.)
1 c. dashi
114 c. each: midn, light.colored
soy souce
1/6 oz. (5 g) bonito shreds
2 T. chopped green onion
1 sheet purple lover, cut into
thin strips
1 1 12 T. ginger root puree

Ploce 'h somen lillus. 1 ) in boiling water. Aher it

comes to a second boil, add 1 cup of tap water and continue
to cook about 1 minute, unlil 'he noodres are cooked
through. Remove from the boiling water and place in a bowl
of tap water to cool. Drain (illus. 2), then add some crushed
ice, and chill in the refrigerotar.
Cook the shrimp and remove the shells. Cut the gherkin
cucumber into thin rounds. Beol the egg lightly, fry into a
thin egg "pancake", and cut into shreds. Set aside.
Bring 1 to a boil and strain. This is the broth for the cold
noodles.
Place ice cubes (or ice water) in a transparent bowl. Add
the somen (illus. 3). Arrange the egg shreds, shrimp,
cucumber, and fish coke neatly on lap. Divide the broth
among four small bowls, filling each obout 315 full. Place
2 in a small dish.
Add some of 2 into the noodle broth. Toke some noodles
and other ingredients and dip in the broth before eating.
Chinese vermicelli can be substituled for the s'Omen, and
the other ingredients con be voried according to individual
preference.

2
94

EMERALD BUCKWHEAT NOODLES

SERVES 4

4 bunches buckwheat noodles (saba)

I c. dashi

1/4 c. mi,in (sweet rice wine)

1/4 c. lightcolored soy souce
116 oz. (5 gl bonito ,hreds

1 c. chopped gr.en onion

118 I. wasob; (Japanese horseradish)
1/2 c. Chinese whilll radish (daikan)
purell
shelll purple lover (nori; cuI inlo
shreds)

Cook the

buckwheaT noodles (illus. I). Soak in 1 0 cups ice wOler

10 cool. Drain well and place in a serving dish.

Bring 1 10 a boil, slroin, and place in small bowls; this is the
broth for Ihe noodles. Place each of Ihe ingredients in 2 (fresh quail
e99' may also be added) in seporole small dishes.
Mi)( some of 2 inlo the brolh, 'hen dip the noodles and other
ingredients in the brolh 10 eol.
How to Make Homemade Buckwheat Noodles {Sobol: Use '
buckwheat with brown kernels. Remove the husks and grind inlo
flour (illus. 2). Add 2 cups low.gluten flour, 118 teaspoon soit, and
3 cups water 10 10 cups buckwheal flour. Knead into a smooth
dough that is neither 100 soh nor 100 sliff (if the dough is too dry,
odd more water; if too $Iicky, odd dry flour). Leave undisturbed
about 1 hour. See page 7, How 10 Make Homemade Udon
Noodles for instructions on rolling out lhe dough. CU1 inlo 31l6w
(.2 cm) thin n"odles,
Buckwheat is harvested during Seplember and October, so lhese
IWO months are the buckwheat noodle "season", when saba is 01
its freshesl and best. Saba comes in dry and fresh uncooked forms.
It can be eaten cold or hot; try using it in recipes colling for udon
noodles, or for Chinese style noodles in broth.
Wasob; (Japanese horseradish) powder (sold in bOl(es or cons;
iIIus. 3) can be used 10 make wasabi dip. Add some cold or lepid
water to some wasabi powder 10 form a paste (use 3 tablespoons
wosobi powder to '112 tablespoons water). Leave in a tightly
sealed container for ' 0 minules and it is ready for use.

SERVES

FRIED UDON NOODLES

Immerse the precooked udon noodles in boiling water

briefly and remove.
Cut the onion into half-rings. Cut the cabbage heart into
slices (illus. 1 ) , then cut all of the cabbage into shreds. Cut
the pork into shreds (ill us. 2).
Heat a frying pan and odd 3 tablespoons oil. Stir-Fry the
onion, cabbage. and pork briefly. Add 1 and the noodles.
Stir-fry until the sauce is reduced. Sprinkle on a liHle sesame
oil and seven-flavor seasoning Iillus. 3). and serve.

96

4 packages (2 lb. 3 oz. or

1 000 g) precooked udon
noodles
1 anion
1 /2 head cabbage (2/3 lb. or
300 g)
1/3 lb. (150 g) leon pork
2 T. Chinese dark vinegar
3 T. soy sauce, 1 - 1 /3 T. sugar
1/4 t. MSG (optional)
1- 1/2 c. water, 118 t. pepper
sesame oil. as desired
seven-flavor seasoning Ishichimi,ogarashl1. as desired

HOT SPRING EGGS

A eggs
1 -1/2 T. mirin (sweet rice wine)
1 T. soy souce
2/3 c. dashi
118 oz. (A g) bonito shavings
(hanagatsuo)
white radish sprouh (kaiware), as
desired

SERVES A

Place the eggs in a saucepan of cold water (illus. 1) and caok

about AO minutes over low heat. The temperature should be
maintained at between 1.:19 to 15AoF (65 to 68C). Do not
allow the thermometer to touch the bottom of the pot (illus. 2). Add
cold water or temporarily turn off the heat if the temperature goes
too high. Simmer until the yolk is partially solid, and the egg white
is smooth and soh (illus. 3). These are "hot spring" eggs.
Bring 1 to a boil and turn off the flame immediately. Wait until
the bonito shavings have sellled, then strain. This is the soup stock.
Shell the cooked eggs, and place one egg in each bowl. Top
with some white radish sprouls, add some soup stock, and serve.
D 1.:19 to 15AoF (65 to 68C) h equivalent to the temperature
obtained by adding A cups boiling water to 2-112 cups cold water.
o Hot spring eggs can be kept up to 2 days in the refrigerator.
This dish is a delicate and unusual breakfast.

I
2
98

JAPANESE SALAD
SERVES 4

1.4

oz. (400 9) cuttlefish (iko; de

nol split)
6 c. waler
2 green onions
2 slices ginger rool
1 T. rice wine
1 head lettuce
1 lomalo
1 2 stalks fresh green asparagus
I onian
6 T. salad oil
2 T. rice vintJgar
1 1/2 1. oy sauce
1 I. sesame oil
I 1. while sesame seed powder
I cooked egg yolk

Remove the enlrails and ouler membrane from the

cuttlefish. Bring 1 to a boil and odd the cuttlefish. lower
the heat and simmer, covered, for 3 minutes. Turn oH the
heal, then leave covered for another 3 minutes. Place in cold
water (to make the cUfflefish firm). Cut into thin rings.
Wash the lettuce and tomoto separately ond cut into slices.
Blonch the asparagus briefly in boiling water and cut into
sections. Slice the onion into rounds {illus. 1 J and soak in
ice water (iHus. 2) about 1 0 minutes. Remove from the ice
water and pal dry with paper towels. Stir 2 logether until
of a thick consistency.
Arrange the salad ingredients neatly on a serving platter,
then pour 2 over Ihe top. Place the cooked e99 yolk in a
strainer and press down on Ihe lap with a rubber spatula
to grate the yolk over fhe solad. Move the strainer while
graling so Ihal there I:; an even dusting of egg yolk over
the top. Serve.

SERVES 4

SAVORY PANCAKES

1 wel l to form a thick batter. Cut the cuttlefish in 2 into strips

(illus. 2), and deyein the shrimp (illus. 3).
.
Heat a flatbottomed frying pan and add 3 tablespoons all. Pour
118 of the botler into the pan and fry oyer low heat into a
"pancake" until about half done. Sprinkle on 1/4 of
prenin
tho ingredients down lighlly. When the o"om of te pancake
is golden, furn il over 10 fry Ihe olher Side for 1 minute. emove
to a plole with a spalula. Pour anolher 1/8 of lhe batler Inlo Ihe
frying pan and again fry into a "pancake". Heal unlil abaul half
done. then place the fint "po,oC;Jke" on top 01 the nolf-doe Wlcond
one. Conlinue to fry unlil golden brown. Tronsfer 10 0 serving plate.
Mix 3 unlil blended. Top Ihe pancake wilh 3, Ihen some pickled
red ginger rool shreds and bonito shreds. Serve.
"Tempuro crumbs" are Ih crumbs of fried boiler whidl are
skimmed from ,he oil when frying tempuro. Adding tempUfo crumbs
to 2 gives this dish utra flavor and crunch. They may be omitted
if unavailable.
Mix

3.

100

2/3 c. low.gluten flour

3/4 c. doshi
5 eggs
1 lb. (450 g) cabbage, shredded

1 c. tempufa crumbs (illus. 1 )

2

113 lb. (150 g) cUlllefish (lka)

1/3 lb. (150 g) shrimp (shelled)
21/2 oz. (75 g) pOl'"k shreds
112 c. chopped green onion
2 I. mustard, 6 T. ketchup
2 T. mayonaise
6--8 T. Chinese dark vinegar
pickled red ginger root (beni.shogoJ
shreds, 01 desired
fine bonito shreds Ihonogolsua).
as desired

JAPANESE BEEF OMELETTE

7 oz. (200 gj ground beef
1/2 onion
113 lb. (150 91 broccoli
1 {2 corral
114 t. nutmeg (ill us. 1 )
118 I . pepper
118 t. soh
8 T. butter
2 I. flour
2 1. sweet wine (illus, 2)
8 eg9s

SERVES A
Chop thlt onion (illus. 3). Cui the broccoli into flowerets, and
the corral inlo thick strips. Immerse eoch separately in boiling waler
for about 3 minutes. Place in cold waler to stop the cooking
process, then drain.
Heol 0 flat-bottomed frying pon, then odd 2 tablespoons butler.
Saute the onion in the butler until 50ft, odd the ground beef, and
mix well. Mix 1 into the beef mixture unlil well combined. This is
the filling_
Add 1 / 1 0 teaspoon each salt and pepper to 2 of the eggs. Beat
lightly to mix in.
Heal the frying pon and odd 1 - 1 /2 tablespoons butter. Pour in
the eg g ond stir gently. lightly p ress down on the egg when it is
obout holf sel lo form 0 pancake 7 ( 1 8 em) in diameter. Bake
over medium heat until fully sel. Add 1/4 of the filling and fold
in half when the bottom of the egg "pancake" begins 10 brown.
Turn off Ihe heal and Ironsfer 10 a serving plate. Place some
broccoli and corral on the side. Repeat the some procedure for
Ihe 6 remoining eggs. Serve.
The nulmeg is oplional, and may be omitted if unavailable.

TEPPANYAKI

SERVES .4

3/.4 c. each, soy sauce,

1 .4 oz. (.400 g) beef

8 shrimp (2/3 lb. or
300 9)
1 cuttlefish (2/3 lb.

dashi

or 300 g)
.4 green peppers
7 large dried Chinese

block mushrOOMS

(shiitake)
Onion

(sweet rice

wine)

T.

sugar

pinch of MSG
(optional)
1 c. white sesame
seed powder
bit of white

1 eggplant (peferably 3
long thi'! Oriental)
1/2 Chinese while
radish

4 T. mirin

(daikon)

small red chili

pepper

mi50

3/.4 c. soy sauce

2 t. mirin
2 T. minced green
onion
lemon juice, as
desired

Cut the beef into 3/8" ( 1 em) thick slices. Wash the

shrimp (the shells may be removed from Ihe body

portion, head and toil left inlact). Score the culliefish
wilh a crosscut. Seed the green pepper and cut inlo
pieces. Soak the dried mushroom until soft and cui inlo
pieces. CUIlhe onion inio rounds, and the eggplant into
diagonal slices. Grind I into a puree (see p. 42, Fresh
Fish Steamed with Tofu). Set aside .
Lightly oil (or bUller) on iron

teppanyaki griddle.

Fry

the ingredients (in a quantity appropriate for the size

of the griddle), and eat a s the food becomes ready.
Dip in 2 or 3 . A lillie 1 and lemon juice may be added
to the dipping sauce.