: Chicken Yakitori Japanese Skewered ChickenIngredients3 green onions, cut into 1″ strips lengthwise 8 green peppers, quartered and seeded 2/3 lb. chicken livers 1 clove garlic 1-1/3 lb. boned, skinless chicken breastBarbecue Sauce:1/2 cup soy sauce 1/2 cup mirin 1-2 tablespoons sugar pepper bamboo skewers or sticksMethod:1.
Pierce skewer through sides of green onions. Skewer green peppers in the same way.2. Cut livers into 4-6 pieces.
Soak in water to remove odor.3. Crush garlic, add to 5 cups boiling water; add livers (do not overcook), drain in colander. Skewer livers.4. Cut chicken into bite-size pieces.5. Thread chicken on skewers.
6. Arrange skewers on platter.7. Simmer Barbecue Sauce until reduced to half of original quantity.8. Place gridiron over high heat, arrange two bricks on both sides. Barbecue, brushing with sauce, until cooked as desired. Sprinkle with pepper.
Let guests help themselves.Eggplant Miso Soup1 quart boiling water 2 tablespoons Miso 1 Carrot — chopped 2 Scallions — chopped 1/2 cup Tofu — cubed 1 cup Eggplant — juliennedIn boiling water, add miso. Mash to dissolve. Add carrots, scallions, tofu and eggplant. Cook until vegetables are tender.Japanese Potstickers/ GyozaNira is a vegetable sold in bunches in oriental groceries, and has a garlic flavor.4-5 leaves Chinese cabbage, minced 1 bunch Nira, minced 2 large green onions, minced 2 cloves garlic, minced 1 small piece ginger, grated 2 tsp salt 1 tsp white pepper Dash of Japanese soy sauce 1 TBS sesame oil 1 TBS peanut oil 1 pound of ground pork 4-5 minced shittake mushrooms Gyoza skinsPour boiling water over cabbage and allow to sit for 1/2 min.
, then drain and rinse with cold water. Combine with remaining ingredients and mix coarsely with fingers. Place a tablespoon of filling in gyoza skin and crimp edges. Place small amount of oil in frying pan and heat. Place gyoza in pan and fry over med heat until lightly browned on one side. Add 3 tablespoons of water to pan, and cover. Allow gyoza to steam a couple of minutes. Serve with dipping sauce of soy and sesame oil.
Japanese-Style Salad DressingsPreparation time: 5 minutesHere are some simple recipes:Oil and Vinegar* 1 tbs rice vinegar * 2 tbs vegetable oil * 1 tsp sesame oil * 1 tsp soy sauce * salt and pepperGinger Dressing* 1 tbs rice vinegar * 1 tbs vegetable oil * 1 tbs sesame oil * 1 tbs grated fresh ginger * 1 tsp soy sauceBon Appetit!Pan-Broiled Scallops8 shelled sea scallops 2 Tbsp soy sauce 1 Tbsp sake or dry sherry 2 Tbsp oil1. Wash scallops.2. Mix soy sauce and sake in a bowl.3. Heat oil in a frying pan and saute the scallops till they change color. Add soy sauce and sake. Shaking the pan to prevent sticking, continue cooking until the scallops are well-seasoned.
Serves 4Shabu ShabuShabu-shabu means “swish-swish,” referring to the swishing action when you cook a very thin slice of beef in hot water.On a portable range, place a medium-sized pot (1/2 gallon should do). Place a couple of slices of kombu (a sort of kelp) and cover with cold water. Gently bring the water to a boil and remove the kombu just before it actually starts to boil. When the water is boiling very, very gently, you’re set.
On your table you should have: (for 4 people)Ingredients* 1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed Kobe beef is the best. I MEAN VERY THIN (less than 1/16 inch) * 8 shiitake mushrooms * 1/2 lb enoki mushrooms * 1/2 lb shimeji mushrooms * 1/2 lb shirataki * 1 lb chinese cabbage * 1/2 lb watercress, to substitute for spring chrysanthemum leaves * 1 lb tofu, cut in 1 in. cubes, pressed and drained * any other ingredients you want to useDipping sauce* In a small bowl, you should have soy sauce and lemon juice 2:1, as a dipping sauce.Simply take one of the items, swish it around in the hot water for from a few seconds for beef to a few minutes for vegetables. Serve with hot steamed rice.Enjoy!Sukiyaki1 piece beef suet, about 2″ x 2″ x 1/2″ (enough to lightly grease hot pan) 1 Lb. lean beef, sliced paper-thin across the grain, then cut into