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Recipes

RcpCardAmazu Shoga
RcpCardAsian Grilled Shrimp
RcpCardBasic Sambaizu Sauce
RcpCardBasic Tempura Batter
RcpCardBeef Teriyaki
RcpCardBeni Shoga
RcpCardCalifornia Rolls
RcpCardChawan Mushi
RcpCardChicken Terini
RcpCardChicken Teriyaki
RcpCardChicken Yakitori
RcpCardClear Soup with Variations
RcpCardCrab Dumplings
RcpCardCrab Stuffed Cucumber
RcpCardCrunchy Meatballs
RcpCardCucumber Salad
RcpCardDaikon and Carrot Salad
RcpCardDashi
RcpCardEbi
RcpCardFried Bananas
RcpCardGinger Dressed Salad
RcpCardGinger Sauce
RcpCardGlazed Beef Rolls
RcpCardGlazed Mussels
RcpCardGlazed Pork Rollups
RcpCardGohan
RcpCardGohan (steamed rice)
RcpCardGreen Beans with Sesame
RcpCardJapanese Ginger Sauce
RcpCardJapanese Mustard Sauce
RcpCardKarei Raisu
RcpCardKohaku Namasu Salad
RcpCardKyoto Sushi Rice
RcpCardKyuri-Momi
RcpCardLight Tempura Batter
RcpCardMicrowave Rumaki
RcpCardMiso Shiru
RcpCardMushroom Stuffed Chicken
RcpCardNishiki Maki
RcpCardOhitashi
RcpCardOkayo Donburi
RcpCardOriental Pickled Cabbage
RcpCardOriental Wings
RcpCardPearl Balls
RcpCardPuff Crisp Batter
RcpCardPuffy Tempura Batter
RcpCardRobata Maki
RcpCardRumaki
RcpCardSaimin
RcpCardSake Clams
RcpCardSalmon Teriyaki
RcpCardScallion-Soy Bbq Sauce
RcpCardSesame Dressed Asparagus
RcpCardSesame Shrimp
RcpCardSesame-Miso Asparagus

Any Comments?  E-mail me.

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Amazu Shoga

1 servings

1 pound young fresh ginger root
2 teaspoons kosher salt
2 tablespoons sugar
5 tablespoons water
3/4 cup rice vinegar
1/4 teaspoon salt

PEEL GINGER AND CUT INTO PAPER-THIN SLICES
SPRINKLE ALL SIDES WITH SALT
SET ASIDE AND ALLOW TO DRAIN FOR 24 HOURS
RINSE WELL AND DRAIN
BRING 4 CUP WATER TO A BOIL IN A SAUCEPAN, OVER A MODERATE FLAME
ADD GINGER SLICES AND BOIL FOR 5 MINUTES
RMEOVE FROM HEAT AND DRAIN WELL
COMBINE SUGAR, WATER, VINEGAR, AND 1/4 TEASPOON SALT IN A SMALL SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR TO DISSOLVE SUGAR AND SALT
POUR HOT MARINADE SOLUTION OVER GINGER SLICES AND ALLOW TO COOL COMPLETELY (ginger will turn color as it cools)
STORE CHILLED IN AN AIRTIGHT CONTAINE

Nutrition Facts
Amount Per Serving: Calories 471 - Calories from Fat 30
Percent Total Calories From: Fat 6%, Protein 7%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 0mg, Sodium 5347mg, Total Carbohydrate 102g, Dietary Fiber 5g, Sugars 0g, Protein 8g, Vitamin A 0 units, Vitamin C 23 units, Calcium 0 units, Iron 2 units


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Asian Grilled Shrimp

4 servings

1/3 cup soy sauce
1/4 cup sesame oil
1 tablespoon brown sugar
1 tablespoon minced ginger
1/4 cup finely minced scallions
1 pound jumbo tiger prawns, shelled and deveined
8 bamboo skewers, soaked in water

COMBINE SOY, SESAME OIL, GINGER, SUGAR, AND SCALLIONS-MIX WELL
ADD SHRIMP AND TOSS TO MIX WELL
COVER AND CHILL FOR 4-6 HOURS
THREAD SHRIMP ONTO SKEWERS
GRILL FOR 4 MINUTES ON EACH SIDE, BASTING OFTEN
SERVE HOT, ACCOMPANIED BY RIC

Nutrition Facts
Amount Per Serving: Calories 264 - Calories from Fat 140
Percent Total Calories From: Fat 53%, Protein 37%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 2g, Cholesterol 173mg, Sodium 1542mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 231 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units


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Basic Sambaizu Sauce

8 servings

5 tablespoons rice vinegar
5 tablespoons dashi
1/2 cup sugar
4 teaspoons soy sauce
1/4 teaspoon salt
1/8 teaspoon msg

COMBINE VINEGAR, DASHI, SUGAR, SOY, AND SALT IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME
SPRINKLE WITH MSG
HEAT AND STIR TO A BOIL
REMOVE FROM HEAT AND COOL TO ROOM TEMPERATURE
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 54 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 2%, Carbohydrate 98%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 331mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 3 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Basic Tempura Batter

4 servings

1 cup cornstarch
3/4 teaspoon salt
3/4 cup cold water
1 beaten egg

COMBINE INGREDIENTS-STIR TO MIX (do not beat)
MIXTURE SHOULD REMAIN SLIGHTLY LUMP

Nutrition Facts
Amount Per Serving: Calories 135 - Calories from Fat 11
Percent Total Calories From: Fat 8%, Protein 5%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 53mg, Sodium 459mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 79 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Beef Teriyaki

8 servings

2 pounds boneless beef sirloin
3/4 cup pineapple juice
3/4 cup soy sauce
2 tablespoons honey
1 teaspoon garlic puree
1 teaspoon crushed black peppercorns
16 bamboo skewers, soaked in water

SLICE BEEF INTO 1/4" THICK SLICES
COMBINE REMAINING INGREDIENTS-MIX WELL
ADD STEAK STRIPS-MIX WELL
COVER AND CHILL FOR 2-4 HOURS
THREAD ONTO BAMBOO SKEWERS
BROIL OR GRILL AS DESIRED
STRAIN MARINADE INTO A SAUCEPAN, OVER A MEDIUM FLAME
HEAT JUST TO A BOIL
SPOON A SMALL AMOUNT OF HEATED MARINADE ONTO A SERVING PLATTER
DIVIDE REMAINDER OF MARINADE BETWEEN SAUCE CUPS
PLACE GRILLED STRIPS ON PLATTER
SERVE HOT, WITH RIC

Nutrition Facts
Amount Per Serving: Calories 283 - Calories from Fat 103
Percent Total Calories From: Fat 36%, Protein 49%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 101mg, Sodium 1618mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 35g, Vitamin A 2 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units


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Beni Shoga

1 servings

1 pound peeled fresh ginger root
1 cup kosher salt
4 cups rice vinegar
5 cups sugar
2 cups water
1 teaspoon red food coloring

CUT GINGER INTO JULIENNE STRIPS OR SLICE PAPER-THIN
PLACE INTO A 1-GALLON JAR AND COVER WITH THE KOSHER OR HAWAIIAN SALT
ALLOW TO STAND FOR 24 HOURS
COMBINE VINEGAR, SUGAR, WATER, AND RED FOOD COLORING IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL SUGAR MELTS AND DISSOLVES COMPLETELY REMOVE FROM HEAT AND COOL TO ROOM TEMPERATURE
POUR OVER GINGER
COVER AND CHILL FOR 3-5 WEEKS
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 4508 - Calories from Fat 30
Percent Total Calories From: Fat 1%, Protein 1%, Carbohydrate 99%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 0mg, Sodium 112477mg, Total Carbohydrate 1112g, Dietary Fiber 5g, Sugars 0g, Protein 8g, Vitamin A 0 units, Vitamin C 23 units, Calcium 0 units, Iron 4 units


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California Rolls

12 servings

3 cups short grain or medium grain rice
4 cups water
1 3x3-inch piece kombu
6 to 5 tablespoons rice vinegar
5 tablespoons sugar
3 to 2 teaspoons salt
1/4 pound picked, flaked crabmeat
1 each peeled, seeded, sliced avocado
2 tablespoons wasabe powder
2 to 1 tablespoon water
4 ounces refrigerated pink pickled ginger
6 ounces soy sauce
3 each toasted nori sheets
sesame seeds, as garnish

COVER RICE WITH WATER, DRAIN
REPEAT UNTIL WATER RUNS CLEAR
COMBINE RICE, KOMBU, AND WATER FROM INGREDIENTS LIST IN A SAUCEPAN, OVER A MODERATELY-HIGH FLAME
COVER, BRING TO A BOIL, REDUCE HEAT TO MEDIUM, AND BOIL FOR 5 MINUTES
REDUCE HEAT TO LOW AND SIMMER FOR 15 MINUTES, UNTIL ALL LIQUID HAS BEEN ABSORBED
REMOVE FROM HEAT, REMOVE COVER, LAY TOWEL ON TOP, AND RECOVER PAN
ALLOW TO REST FOR 15 MINUTES
COMBINE VINEGAR, SUGAR, AND SALT IN A SMALL SAUCEPAN, OVER A MEDIUM-LOW FLAME
HEAT AND STIR TO DISSOLVE SALT AND SUGAR
ADD ADDITIONAL SALT TO TASTE
SPOON RICE INTO A LARGE BAKING PAN
POUR VINEGAR MIXTURE OVER RICE
VIGOROUSLY STIR TO MIX WELL
FAN UNTIL COMPLETELY COOLED AND GLOSSY
COVER WITH A SLIGHTLY DAMP TOWEL, DO NOT CHILL
CUT NORI SHEET IN HALF, LENGTHWISE
SPREAD RICE ON ONE SIDE OF NORI, FLATTEN SLIGHTLY
SPRINKLE WITH SESAMI AND TURN OVER
PLACE ONE PORTION OF CRAB AND 2 THIN SLICES AVOCADO ON ONE EDGE
ROLLUP, CUT INTO SIXTHS, AND TRANSFER TO A PLATTER
COMBINE WASABE WITH A SMALL AMOUND OF WATER-MIX WELL
SERVE ROLLS AT ROOM TEMPERATURE, WITH WASABE PASTE, GINGER, AND SOY TO THE SID

Nutrition Facts
Amount Per Serving: Calories 393 - Calories from Fat 35
Percent Total Calories From: Fat 9%, Protein 9%, Carbohydrate 82%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 13mg, Sodium 1291mg, Total Carbohydrate 81g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 601 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units


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Chawan Mushi

16 servings

3/4 pound skinless boneless chicken breast
1 tablespoon soy sauce
1 tablespoon sake
16 whole cleaned small shrimp
1 cup thinly sliced scallions
1/2 cup sliced water chestnuts
12 slightly beaten eggs
8 cups dashi, or unsalted chicken stock
1 tablespoon soy sauce
2 tablespoons Mirin

CUT CHICKEN INTO 1/2-INCH CUBES
COMBINE WITH 1 TABLESPOON SOY SAUCE AND SAKE-MIX WELL
ALLOW TO STAND FOR 15-30 MINUTES, DRAIN WELL
DIVIDE CHICKEN, SHRIMP, SCALLIONS, AND WATER CHESTNUTS INTO INDIVIDUAL PORTIONS
PLACE EACH PORTION INTO AN 8-OUNCE CUSTARD CUP OR RAMEKIN COMBINE EGGS, DASHI, REMAINING 1 TABLESPOON SOY SAUCE, AND MIRIN-MIX WELL
REMOVE ANY FOAM FROM THE TOP OF MIXTURE
SPOON 2/3 CUP INTO EACH CUSTARD CUP OR RAMEKIN
REMOVE ANY FOAM FROM THE TOPS OF EACH
COVER WITH FOIL
PLACE INTO A BAMBOO STEAMER
STEAM FOR 15 MINUTES, UNTIL SET
SERVE HOT OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 94 - Calories from Fat 37
Percent Total Calories From: Fat 40%, Protein 51%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 189mg, Sodium 465mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 318 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Chicken Terini

4 servings

1/2 cup soy sauce
1/3 cup sake
1/4 cup sugar
1/2 teaspoon finely minced ginger
1/2 teaspoon finely minced garlic
1 teaspoon sesame oil
4 boneless chicken breast halves
1 tablespoon peanut oil

COMBINE SOY, SAKE, SUGAR, GINGER, GARLIC, AND SESAME OIL-MIX WELL
POUR OVER CHICKEN, COVER, AND CHILL FOR 60 MINUTES TO 2 DAYS DRAIN CHICKEN WELL, PAT DRY, AND RESERVE MARINADE
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD CHICKEN AND BROWN LIGHTLY ON ALL SIDES
POUR RESERVED MARINADE OVER THE TOP
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL CHICKEN FLESH IS NO LONGER PINK IN THE MIDDLE, BASTING OFTEN
REMOVE FROM PAN AND SLICE THINLY
ARRANGE ONTO SERVING DISHES
REDUCE MARINADE TO THICKEN
LADLE A SMALL AMOUNT OVER CHICKEN
GARNISH AS DESIRED
SERVE HOT, OVER RICE, WITH REMAINING MARINADE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 248 - Calories from Fat 54
Percent Total Calories From: Fat 22%, Protein 47%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 68mg, Sodium 2136mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 25 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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Chicken Teriyaki

16 servings

1/3 cup sake
1 cup soy sauce
3/4 cup Mirin
2 tablespoons sugar
16 skinless boneless chicken breasts
peanut oil, for browning

COMBINE SAKE, SOY SAUCE, MIRIN, AND SUGAR IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO DISSOLVE SUGAR, SET ASIDE
WIPE THE BOTTOM OF A SKILLET WITH PEANUT OIL AND PLACE OVER A MODERATE FLAME
ADD CHICKEN PIECES, SKIN-SIDE DOWN, AND BROWN WELL
TURN AND COOK UNTIL DONE
REMOVE FROM THE PAN, SET ASIDE
DEGREASE THE PAN AND THEN DEGLAZE WITH THE TERIYAKI SAUCE HEAT AND STIR OVER A MEDIUM FLAME UNTIL SLIGHTLY REDUCED AND THICKENED
ADD THE CHICKEN
HEAT AND TURN TO LIGHTLY GLAZE ON ALL SIDES
REMOVE CHICKEN, RESERVING THE REMAINING SAUCE
SLICE EACH BREAST DIAGONALLY INTO 1/2-INCH STRIPS
ARRANGE ONTO INDIVUAL SERVING PLATES-REASSEMBLING TO IT'S ORIGINAL FORM
LADLE A SMALL PORTION OF SAUCE OVER EACH
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 280 - Calories from Fat 34
Percent Total Calories From: Fat 12%, Protein 79%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 137mg, Sodium 1183mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 55g, Vitamin A 50 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units


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Chicken Yakitori

12 servings

1 pound boneless chicken breast
1/2 cup sake
1/2 cup soy sauce
1 tablespoon sugar
1 tablespoon minced garlic
2 whole green bell peppers, seeded and cut to medium dice
1 whole onion, cut into wedges
24 bamboo skewers, soaked in water

CUT CHICKEN INTO 1-INCH CUBES
COMBINE SAKE, SOY, SUGAR, AND GARLIC-MIX WELL
POUR OVER CHICKEN
COVER AND CHILL FOR 2-3 HOURS
DRAIN WELL AND POUR RESERVED MARINADE INTO A SAUCEPAN THREAD CHICKEN, BELL PEPPERS, AND ONIONS ONTO BAMBOO SKEWERS
GRILL OVER HOT COALS FOR 4-6 MINUTES
HEAT MARINADE TO A BOIL, OVER A MEDIUM FLAME
REMOVE FROM HEAT
ARRANGE SKEWERS ONTO A SERVING PLATTER
SERVE SKEWERS HOT, WITH HEATED MARINADE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 70 - Calories from Fat 5
Percent Total Calories From: Fat 7%, Protein 56%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 22mg, Sodium 712mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 86 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units


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Clear Soup with Variations

8 servings

8 cups dashi
1 tablespoon soy sauce
1 tablespoon finely slivered lemon zest
16 whole snow peas, strings removed
8 whole jumbo tiger prawns, peeled and deveined

COMBINE DASHI AND SOY SAUCE IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL AND REDUCE HEAT TO A SIMMER
CUT SNOW PEAS ON A BIAS TO 1/2-INCH PIECES
BLANCH IN BOILING WATER FOR 60-90 SECONDS, DRAIN WELL
BLANCH SHRIMP IN BOILING WATER FOR 60-90 SECONDS, DRAIN WELL RINSE INDIVIDUAL SOUP CUPS IN HOT WATER TO WARM
DIVIDE SHRIMP, SNOW PEAS, AND LEMON ZEST INTO INDIVIDUAL PORTIONS AND PLACE INTO SOUP CUPS
LADLE 7-1/2 OUNCES OF DASHI INTO EACH CUP
SERVE HOT
various alternative garnishes include diced tofu, slivered beef, pork, or chicken, sliced lobster, steamed clams, slivered carrots, sliced button mushrooms, enoki mushrooms, shredded napa cabbage, watercress, slivered ginger, slivered bamboo shoots, or sliced water chestnuts

Nutrition Facts
Amount Per Serving: Calories 15 - Calories from Fat 2
Percent Total Calories From: Fat 11%, Protein 69%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 18mg, Sodium 655mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 88 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


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Crab Dumplings

2 servings

3/4 pound picked flaked crabmeat
3 tablespoons breadcrumbs
1 beaten egg
flour, for coating your hands
1 cup flour
1 lightly beaten egg
1 cup water
peanut oil, for frying

COMBINE CRAB, CRUMBS, AND BEATEN EGG-MIX WELL
FORM INTO BALLS WITH FLOURED HANDS
COVER AND CHILL FOR 60 MINUTES
COMBINE 1 CUP FLOUR, LIGHTLY BEATEN EGG, AND WATER-MIX WELL COVER AND CHILL FOR 30-60 MINUTES
HEAT OIL TO 375 DEGREES
DIP DUMPLINGS INTO BATTER, ALLOWING EXCESS TO DRIP OFF
PLACE INTO HOT OIL AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM
SERVE HOT OR WARM, WITH SOY SAUCE, HOT PEPPER SAUCE, OR COCKTAIL SAUCE TO THE SIDE-DEPENDING ON THE ETHNIC PRESENTATIO

Nutrition Facts
Amount Per Serving: Calories 636 - Calories from Fat 232
Percent Total Calories From: Fat 36%, Protein 24%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 10g, Cholesterol 452mg, Sodium 1374mg, Total Carbohydrate 62g, Dietary Fiber 0g, Sugars 0g, Protein 39g, Vitamin A 847 units, Vitamin C 9 units, Calcium 0 units, Iron 3 units


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Crab Stuffed Cucumber

4 servings

Kani Kyuri Ikomi

2 whole 2-inch diameter cucumbers
2 tablespoons salt
16 sprigs watercress
1/4 cup picked flaked crabmeat
2 tablespoons shredded pink pickled ginger
5 tablespoons rice vinegar
5 tablespoons dashi
3 tablespoons sugar
4 teaspoons soy sauce
1/8 teaspoon kosher salt
1/8 teaspoon msg

PEEL CUCUMBER LENGTHWISE, LEAVING A FEW NARROW FLUTES, FOR COLOR
RUB WITH 2 TABLESPOONS SALT
SET ONTO PAPER TOWELS AND ALLOW TO DRAIN FOR 15 MINUTES RINSE WELL TO FREE OF SALT, DRAIN, AND PAT DRY
TRIM THE ENDS AND REMOVE CORE WITH APPLE CORER OR MELON BALLER
BLANCH WATERCRESS IN BOILING WATER FOR 15 SECONDS
RINSE IN ICE WATER AND DRAIN
SLIT THE CUCUMBER DOWN ONE SIDE ONLY
CAREFULLY SPREAD APART AND STUFF WITH CRAB, WARERCRESS, AND GINGER
PRESS GENTLY BUT FIRMLY TO SEAL
CUT INTO 1/2-INCH THICK SLICES
ARRANGE ONTO A SERVING PLATTER
COMBINE VINEGAR, DASHI, SUGAR, SOY, AND SALT IN A SAUCEPAN, OVER A MEDIUM FLAME
SPRINKLE LIGHTLY WITH MSG
HEAT AND STIR TO A BOIL
REMOVE FROM HEAT, SET ASIDE TO COOL
SERVE THE KANI KYURI IKOMI (crab stuffed cucumber) AT ROOM TEMPERATURE, WITH THE SAMBAI-ZU IN TINY SAUCE CUPS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 85 - Calories from Fat 11
Percent Total Calories From: Fat 13%, Protein 15%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 1g, Cholesterol 20mg, Sodium 4079mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 463 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units


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Crunchy Meatballs

5 servings

1/2 pound ground pork
1 pound ground round
2 beaten
1/2 teaspoon salt
1/4 cup dry breadcrumbs
1 tablespoon soy sauce
1/4 teaspoon garlic powder
1 cup small dice water chestnuts

COMBINE INGREDIENTS, MIX WELL
SHAPE INTO 1-INCH BALLS
ARRANGE ON A RACK IN A BROILER PAN
BAKE @ 375 DEGREES FOR 15-18 MINUTES, UNTIL BROWNED
DRAIN WELL
SERVE WITH TERIYAKI SAUC

Nutrition Facts
Amount Per Serving: Calories 385 - Calories from Fat 249
Percent Total Calories From: Fat 65%, Protein 27%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 11g, Cholesterol 106mg, Sodium 576mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 144 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units


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Cucumber Salad

2 servings

2 peeled Japanese cucumbers
1 teaspoon salt
1 tablespoon vinegar
3 tablespoons sugar

HALVE CUCUMBERS LENGTHWISE AND SCOOP OUT SEEDS
CUT CROSSWISE INTO 1/8-INCH SLICES
PLACE INTO A COLLANDER AND TOSS WITH SALT
LET STAND FOR 15 MINUTES
RINSE VERY WELL, DRAIN WELL
COMBINE CUCUMBERS, VINEGAR, AND SUGAR-MIX WELL
LET STAND FOR 15-60 MINUTES
DRAIN WELL
SPOON INTO SMALL SERVING BOWLS
GARNISH AS DESIRED
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 102 - Calories from Fat 2
Percent Total Calories From: Fat 2%, Protein 4%, Carbohydrate 94%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1178mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 77 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units


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Daikon and Carrot Salad

12 servings

6 small Meyer lemons
2 tablespoons seasoned rice vinegar
1/4 cup sugar
1/4 teaspoon salt
1 cup finely shredded daikon
1/4 teaspoon salt
1/4 cup finely shredded carrot

CUT LEMONS IN HALF WITH A ZIG-ZAG CUTTER
CAREFULLY SQUEEZE AND RESERVE JUICE FROM LEMONS
REMOVE AND DISCARD PULP
CAREFULLY SCRAPE SHELLS SMOOTH
TRIM BOTTOMS TO STAND UPRIGHT
STUFF WITH DAMP PAPER TOWELS (if used within two hours)
OR WRAP IN PLASTIC AND FREEZE
ADD RESERVED LEMON JUICE TO SWEETENED RICE VINEGAR TO MAKE 1/2 CUP
COMBINE VINEGAR/LEMON MIXTURE, SUGAR, AND 1/4 TEASPOON SALT IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR TO DISSOLVE SUGAR, REMOVE FROM HEAT
COVER AND CHILL UP TO 5 DAYS
TOSS SHREDDED DAIKON WITH SALT, LET STAND FOR 2 MINUTES
ADD WATER TO COVER AND SOAK FOR 5 MINUTES
DRAIN, RINSE WELL, AND DRAIN WELL
TOSS SHREDDED CARROTS WITH SALT, LET STAND FOR 3 MINUTES RINSE IN COLD WATER, DRAIN, SQUEEZE WELL TO REMOVE MOISTURE
COMBINE DAIKON, CARROTS, AND CHILLED DRESSING-MIX WELL
LET STAND AT ROOM TEMPERATURE FOR 30 MINUTES
REMOVE PAPER TOWELS FROM LEMON SHELLS
SPOON SALAD INTO PREPARED SHELLS
SERVE CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 33 - Calories from Fat 1
Percent Total Calories From: Fat 3%, Protein 5%, Carbohydrate 93%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 125mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 653 units, Vitamin C 17 units, Calcium 0 units, Iron 0 units


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Dashi

8 servings

9 cups cold water
2 ounces kombu
1 ounce katsuobushi

COMBINE WATER AND KOMBU IN A LARGE SAUCEPOT, OVER A MODERATE FLAME
BRING JUST TO THE BOIL, REMOVE FROM HEAT
REMOVE AND DISCARD KOMBU
ADD BONITO FLAKES AND ALLOW TO SETTLE ON BOTTOM
STRAIN THROUGH A CHEESECLOTH-LINED CHINOIS
USE WITHIN 24 HOUR

Nutrition Facts
Amount Per Serving: Calories 4 - Calories from Fat 0
Percent Total Calories From: Fat 10%, Protein 15%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 24mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 9 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Ebi

16 servings

16 whole jumbo tiger prawns
1/2 cup rice vinegar
1/4 cup sugar
1/2 teaspoon salt, to taste

DEVEIN SHRIMP BY INSERTING SKEWER INTO BACK, THROUGH SHELL, TO PULL OUT VEIN
INSERT BAMBOO SKEWER THROUGH SHRIMP, LENGTHWISE, TO PREVENT FROM CURLING
BRING 4 CUPS WATER TO A BOIL, OVER A MODERATELY-HIGH FLAME ADD SHRIMP AND SIMMER FOR 4-6 MINUTES, UNTIL BRIGHT PINK DRAIN WELL, COOL
REMOVE SKEWERS AND SHELLS FROM SHRIMP
TAIL MAY BE REMOVED OR LEFT INTACT
BUTTERFLY SHRIMP BY LAYING ON BACK AND CUTTING LENGTHWISE ALMOST TO (but not through) BACK
COMBINE VINEGAR AND SUGAR IN A SAUCEPAN, OVER A LOW FLAME HEAT AND STIR JUST UNTIL SUGAR DISSOLVES
REMOVE FROM HEAT
SEASON WITH SALT TO TASTE
ARRANGE BUTTERFLIED SHRIMP IN A LARGE BAKING SHEET
POUR VINEGAR MIXTURE OVER SHRIMP TO COAT WELL
WEIGHT SHRIMP DOWN WITH A PLATE TO SPLAY OUT FLAT
COVER AND CHILL FOR 30-60 MINUTES
REMOVE FROM VINEGAR MIXTURE, DRAIN WELL
ARRANGE AS A GARNISH ON SUSHI RICE FOR NIGIRI SUSHI
OR ARRANGED ON A PLATTER
SERVE AT ROOM TEMPERATURE OR SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 21 - Calories from Fat 1
Percent Total Calories From: Fat 5%, Protein 27%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 11mg, Sodium 84mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 13 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Fried Bananas

12 servings

1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons peanut oil
2/3 cup cold water
1/4 cup sesame seeds
peanut oil, for frying
peanut oil, for frying

COMBINE DRY INGREDIENTS
STIR IN OIL-MIX WELL
FORM INTO A BALL
GRADUALLY STIR IN WATER-MIX INTO A SMOOTH BATTER
STIR IN SESAME SEEDS-MIX WELL
ADJUST CONSISTENCY SO THAT BATTER DRIPS SLOWLY FROM FOOD HEAT OIL TO 375 DEGREES
CUT BANANAS INTO 1-INCH PIECES
DIP BANANAS INTO BATTER, ALLOING EXCESS TO DRIP OFF
DEEP FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 129 - Calories from Fat 87
Percent Total Calories From: Fat 68%, Protein 6%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 0mg, Sodium 138mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 2 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Ginger Dressed Salad

4 servings

1 head iceberg lettuce, finely shredded
1/3 cup peanut oil
1 tablespoon sugar
2 teaspoons soy sauce
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 tablespoon finely grated, peeled ginger

DIVIDE SHREDDED LETTUCE BETWEEN SERVING BOWLS
COMBINE REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2 HOURS
POUR OVER LETTUCE-TOSS TO MIX WELL
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 182 - Calories from Fat 163
Percent Total Calories From: Fat 89%, Protein 1%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 3g, Cholesterol 0mg, Sodium 467mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 63 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Ginger Sauce

3 servings

1 cup minced onion
1/2 cup soy sauce
1/4 cup vinegar
3 tablespoons minced ginger
1 teaspoon sugar

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 78 - Calories from Fat 4
Percent Total Calories From: Fat 5%, Protein 18%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2747mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 8 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units


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Glazed Beef Rolls

4 servings

1 1/4 pounds beef tenderloin
1 teaspoon ground ginger
2 tablespoons soy sauce
1/2 cup thin strips of pineapple
1/2 cup thin strips of melon
2 tablespoons thin strips of refrigerated pink pickled ginger
1/2 cup thin strips of red bell pepper
1/4 cup peanut oil
2 tablespoons Mirin
4 whole butter lettuce leaves
12 round toothpicks

SLICE BEEF TENDERLOIN INTO EQUAL PORTIONS
PLACE BETWEEN TWO SHEETS OF MOISTENED PLASTIC WRAP AND POUND TO A THICKNESS OF 1/8-INCH
COMBINE POWDERED GINGER WITH 1/3 OF SOY SAUCE-MIX WELL
ADD BEEF SLICES, TURN TO COAT WELL
ALLOW TO STAND FOR 15 MINUTES
PLACE BEEF SLICES ONTO A WORKTABLE
DIVIDE PINEAPPLE, MELON, PICKLED GINGER, AND BELL PEPPERS EVENLY BETWEEN BEEF SLICES
ROLL BEEF SLICES AROUND FRUIT AND VEGETABLE STRIPS
FASTEN WITH TOOTHPICKS
HEAT OIL IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD BEEF ROLLS AND BROWN QUICKLY ON ALL SIDES
ADD MIRIN AND REMAINING SOY SAUCE
HEAT AND TURN ROLLS TO COAT WELL
HEAT AND STIR UNTIL LIQUID HAS ALMOST EVAPORATED AND ROLLS ARE GLAZED
REMOVE FROM HEAT
REMOVE TOOTHPICKS
SLICE INTO BITE-SIZED PIECES
PLACE CUT-SIDE UP ONTO LETTUCE LEAVES
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 533 - Calories from Fat 344
Percent Total Calories From: Fat 65%, Protein 29%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 12g, Cholesterol 121mg, Sodium 611mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 38g, Vitamin A 1429 units, Vitamin C 36 units, Calcium 0 units, Iron 5 units


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Glazed Mussels

12 servings

1/2 cup sake
1 tablespoon honey
1/4 cup soy sauce
1 teaspoon very finely minced ginger
36 each steamed and shucked mussels
1 tablespoon cornstarch
1 tablespoon cornstarch

COMBINE SAKE, HONEY, SOY SAUCE, AND GINGER IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL
ADD MUSSELS, REDUCE HEAT, AND SIMMER FOR 3 MINUTES
REMOVE MUSSELS WITH A SLOTTED SPOON, SET ASIDE
COMBINE CORNSTARCH AND WATER-MIX WELL
ADD CORNSTARCH MIXTURE TO SAUCEPAN
HEAT AND STIR UNTL THICKENED
REMOVE FROM HEAT
ADD MUSSELS AND STIR TO COAT WITH THICKENED SAUCE
SKEWER WITH TOOTHPICKS
ARRANGE ONTO A LETTUCE-LINED SERVING PLATE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 24 - Calories from Fat 1
Percent Total Calories From: Fat 3%, Protein 12%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 1mg, Sodium 353mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 5 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Glazed Pork Rollups

48 servings

1/4 cup ground ginger
2 cups soy sauce
12 pounds boneless pork loin, thinly sliced
6 slivered carrots
6 slivered scallions
1 cup thinly sliced pimiento
1 whole pineapple, peeled and cored
1 cup peanut oil
1 cup dry white wine
144 round toothpicks

COMBINE POWDERED GINGER WITH 3/4 CUP OF SOY SAUCE-MIX WELL ADD PORK SLICES, TURN TO COAT WELL
ALLOW TO STAND FOR 15 MINUTES
PLACE PORK SLICES ONTO A WORKTABLE
CUT PINEAPPLE INTO MATCHSTICK SIZED STRIPS
DIVIDE CARROTS, SCALLIONS, PIMENTOS, AND PINEAPPLE STRIPS EVENLY BETWEEN PORK SLICES
ROLL PORK SLICES AROUND VEGETABLES, FASTEN WITH TOOTHPICKS HEAT OIL IN A LARGE SKILLET, OVER HIGH HEAT
ADD PORK ROLLS AND BROWN QUICKLY ON ALL SIDES
ADD WINE AND REMAINING SOY SAUCE, TURN ROLLS TO COAT WELL HEAT AND STIR UNTIL LIQUID HAS ALMOST EVAPORATED AND ROLLS ARE GLAZED
REMOVE FROM HEAT
REMOVE TOOTHPICKS
SLICE INTO BITE-SIZED PIECES
PLACE CUT-SIDE UP ONTO A LETTUCE-LINED SERVING PLATTER
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 279 - Calories from Fat 155
Percent Total Calories From: Fat 56%, Protein 33%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 5g, Cholesterol 73mg, Sodium 764mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 2659 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units


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Gohan

4 servings

1 cup long grain rice
1 cup water

COVER RICE WITH WATER, DRAIN
REPEAT UNTIL WATER RUNS CLEAR
COMBINE RICE AND 1-3/4 C WATER IN A SAUCEPAN
ALLOT TO STAND FOR 30 MINUTES
PLACE OVER A HIGH FLAME
HEAT TO A BOIL, REDUCE HEAT TO LOW, COVER, AND SIMMER FOR 20 MINUTES
REMOVE FROM HEAT AND LET STAND FOR 5-30 MINUTES (without removing cover)
FLUFF WITH A FORK
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 121 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 100%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 30g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Gohan (steamed rice)

4 servings

2 cups short grain rice
2 cups water

RINSE THE RICE WELL, DRAIN
REPEAT UNTIL THE WATER RUNS CLEAR
COMBINE RICE AND WATER IN A SAUCEPAN
LET STAND FOR 30 MINUTES
PLACE OVER A HIGH FLAME
COVER, BRING TO THE BOIL, REDUCE HEAT, AND SIMMER FOR 15-20 MINUTES
REMOVE FROM HEAT AND ALLOW TO STAND FOR 15 MINUTES, WITHOUT REMOVING COVER
REMOVE COVER AND FLUFF WITH A HERA OR FORK
SPOON INTO A CHAWAN (bowl)
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 347 - Calories from Fat 5
Percent Total Calories From: Fat 1%, Protein 7%, Carbohydrate 91%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 79g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units


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Green Beans with Sesame

16 servings

1 cup toasted sesame seeds
3 tablespoons soy sauce
2 tablespoons sugar
1/4 cup dashi, or water
2 pounds fresh green beans, trimmed and bias-cut

GRIND SESAME SEEDS TO A PASTE
COMBINE WITH SOY SAUCE AND SUGAR-MIX WELL
THIN WITH DASHI OR WATER, SET ASIDE
SIMMER THE GREEN BEANS IN BOILING SALTED WATER, UNTIL TENDER-CRISP
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
COMBINE BEANS AND SESAME MIXTURE-TOSS TO MIX WELL
SERVE SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 81 - Calories from Fat 47
Percent Total Calories From: Fat 58%, Protein 16%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 347mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 206 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Japanese Ginger Sauce

2 servings

1/2 cup soy sauce
1/4 cup apple cider vinegar
1 cup very finely minced onion
1 teaspoon very finely minced ginger
1/2 teaspoon msg

COMBINE INGREDIENTS IN A FOOD PROCESSOR OR BLENDER
PROCESS UNTIL MIXED WELL
STRAIN THROUGH A FINE SIEVE OR CHINOIS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, AS A DIPPING SAUC

Nutrition Facts
Amount Per Serving: Calories 86 - Calories from Fat 2
Percent Total Calories From: Fat 3%, Protein 23%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 5172mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 1 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


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Japanese Mustard Sauce

3 servings

1/4 cup dry mustard
2 tablespoons cold water
3 tablespoons cream
1/4 cup soy sauce
1 tablespoon sesame seeds, toasted and crushed
1 teaspoon very finely grated lemon zest

COMBINE MUSTARD AND WATER-MIX WELL
ADD REMAINING INGREDIENTS-MIX WELL
SERVE AT ROOM TEMPERATURE, FOR USE AS A DIPPING SAUC

Nutrition Facts
Amount Per Serving: Calories 149 - Calories from Fat 101
Percent Total Calories From: Fat 67%, Protein 19%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 13mg, Sodium 1379mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 175 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units


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Karei Raisu

4 servings

2 tablespoons peanut oil
1 pound medium dice chicken or boneless lean pork
1 cup minced onion
2 teaspoons minced garlic
1 tablespoon ground coriander
1 tablespoon brown sugar
1 teaspoon turmeric
1 teaspoon ground cumin
1 tablespoon curry powder
1/2 teaspoon ground cinnamon
2 cups unsalted chicken stock
1 cup roll-cut carrot
1 cup sliced mushroom
3 tablespoons unsalted butter
3 to 2 tablespoons rice flour, mixed with water

HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD MEAT IN SMALL BATCHES AND BROWN QUICKLY ON ALL SIDES
ADD ONIONS, HEAT AND STIR FOR 5 MINUTES, UNTIL SOFTENED
ADD CORIANDER, BROWN SUGAR, TURMERIC, CUMIN, CURRY POWDER, AND CINNAMON
HEAT AND STIR FOR 2 MINUTES TO BLEND SEASONINGS IN WELL
STIR IN BROTH AND CARROTS
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 10 MINUTES
HEAT BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD MUSHROOMS AND SAUTE FOR 3-4 MINUTES
STIR INTO BROTH MIXTURE AND SIMMER FOR 5 MINUTES
STIR IN RICE FLOUR/WATER MIXTURE
HEAT AND STIR UNTIL THICKENED
SERVE HOT, WITH HOT COOKED RIC

Nutrition Facts
Amount Per Serving: Calories 403 - Calories from Fat 227
Percent Total Calories From: Fat 56%, Protein 27%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 10g, Cholesterol 86mg, Sodium 797mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 28g, Vitamin A 8110 units, Vitamin C 10 units, Calcium 0 units, Iron 3 units


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Kohaku Namasu Salad

4 servings

1/4 cup unsalted chicken stock
3 tablespoons strained fresh lemon juice
1 teaspoon sugar
1/4 teaspoon soy sauce
1/8 teaspoon kosher salt
1/8 teaspoon msg
1 cup soaked and drained, shredded daikon
1/2 cup soaked and drained, shredded carrot

COMBINE CHICKEN STOCK, LEMON JUICE, SUGAR, SOY, SALT, AND MSG IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR TO DISSOLVE SUGAR
REMOVE FROM HEAT AND COOL
COMBINE DAIKON, CARROTS, AND BROTH MIXTURE
TOSS TO COAT WELL
ARRANGE INTO SMALL CHINA BOWLS
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 21 - Calories from Fat 1
Percent Total Calories From: Fat 5%, Protein 8%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 196mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 3872 units, Vitamin C 11 units, Calcium 0 units, Iron 0 units


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Kyoto Sushi Rice

6 servings

3 cups short or medium grain rice
3 cups water
1/3 cup rice vinegar
2 tablespoons sugar
1/4 teaspoon salt

WASH AND DRAIN RICE UNTIL WATER RUNS CLEAR, DRAIN
COMBINE RICE AND WATER IN A SAUCEPAN
LET STAND FOR 15-30 MINUTES
PLACE OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES, UNTIL ALL WATER HAS BEEN ABSORBED
REMOVE FROM HEAT, LET STAND FOR 15-20 MINUTES
COMBINE VINEGAR, SUGAR, AND SALT IN A SMALL SAUCEPAN
HEAT AND STIR, OVER A LOW FLAME, JUST UNTIL SUGAR DISSOLVES REMOVE FROM HEAT
SEASON TO TASTE WITH ADDTITIONAL SALT, AS NEEDED
DIVIDE RICE BETWEEN 2 SHALLOW BAKING PANS
POUR SEASONED VINEGAR OVER ALL, STIR TO MIX VERY WELL
SPREAD OUT AND FAN QUICKLY, UNTIL COOLED AND VERY GLOSSY COVER AND STORE AT ROOM TEMPERATURE UNTIL NEEDED, DO NOT CHIL

Nutrition Facts
Amount Per Serving: Calories 633 - Calories from Fat 8
Percent Total Calories From: Fat 1%, Protein 7%, Carbohydrate 91%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 110mg, Total Carbohydrate 144g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


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Kyuri-Momi

8 servings

2 whole English cucumbers
2 teaspoons salt
1/2 cup rice vinegar
5 tablespoons sugar
1 teaspoon kosher salt
1 tablespoon toasted sesame seeds
shredded carrot
shredded daikon

HALVE CUCUMBERS, REMOVE SEEDS, AND SLICE THINLY
COMBINE WITH SALT-MIX WELL
LET STAND FOR 15 MINUTES, RINSE, AND DRAIN WELL
PLACE A CUPFUL OF CUCUMBER IN A CLEAN TOWEL AND SQUEEZE DRY REMOVE TO A MIXING BOWL AND REPEAT WITH REMAINING CUCUMBER COMBINE RICE VINEGAR, SUGAR, AND REMAINING SALT-MIX WELL POUR OVER CUCUMBER SLICES-MIX WELL
COVER AND CHILL FOR 15-30 MINUTES
SPOON INTO SMALL SHALLOW BOWLS
SPRINKLE WITH SESAME SEEDS
GARNISH WITH CARROT AND DAIKON
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 60 - Calories from Fat 7
Percent Total Calories From: Fat 11%, Protein 6%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 894mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 2555 units, Vitamin C 12 units, Calcium 0 units, Iron 0 units


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Light Tempura Batter

4 servings

1 each egg yolk, beaten
1/2 cup flour
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon white pepper
1/2 cup water
1 each egg white

SIFT TOGETHER FLOUR, CORNSTARCH, SALT, AND WHITE PEPPER COMBINE YOLK AND WATER, BEAT UNTIL FOAMY
GRADUALLY BEAT IN FLOUR MIXTURE-MIX WELL
BEAT WHITES TO STIFF PEAKS
FOLD INTO YOLK MIXTUR

Nutrition Facts
Amount Per Serving: Calories 89 - Calories from Fat 13
Percent Total Calories From: Fat 14%, Protein 14%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 51mg, Sodium 163mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 78 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Microwave Rumaki

8 servings

4 chicken livers, halved
2 tablespoons soy sauce
2 tablespoons dry sherry
8 slices water chestnuts
1/4 pound sliced bacon

MARINATE CHICKEN LIVERS IN SOY AND SHERRY FOR 1-4 HOURS
REMOVE FROM MARINADE TO DRAIN WELL
CUT BACON SLICES IN HALF, CROSSWISE
ARRANGE ONTO A MICROWAVE PLATE MICROWAVE ON HIGH FOR 2-3 MINUTES, TURNING ONCE
PLACE A PIECE OF LIVER ONTO A WATER CHESTNUT SLICE
WRAP WITH A SLICE OF BACON AND FASTEN WITH A TOOTHPICK OR SKEWER
ARRANGE AROUND THE EDGE OF A PAPER TOWEL-LINED PLATE
COVER WITH PLASTIC
MICROWAVE ON HIGH FOR 2-3 MINUTES, TURNING ONCE
ARRANGE ONTO A SERVING PLATTER
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 105 - Calories from Fat 79
Percent Total Calories From: Fat 76%, Protein 17%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 80mg, Sodium 374mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 3288 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units


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Miso Shiru

4 servings

2 ounces kombu
1 cup katsuobushi
4 cups water
3 tablespoons white miso
4 ounces large dice, soft tofu
4 sliced mushrooms, as garnish
1/4 cup as garnish, minced scallions

HEAT WATER TO A BOIL, REMOVE FROM HEAT
ADD KOMBU TO WATER AND ALLOW TO STEEP FOR 10 MINUTES REMOVE AND DISCARD KOMBU
PLACE PAN OVER A MEDIUM FLAME
ADD KATSUOBUSHI SHAVINGS
BRING TO A BOIL AND REMOVE FROM HEAT
ALLOW TO STAND UNTIL ALL SHAVINGS SINK TO THE BOTT0M
STRAIN THROUGH A FINE CHINLOIS AND DISCARD SOLIDS
HEAT CLEAR STRAINED STOCK TO A BARE SIMMER, OVER A MEDIUM FLAME
ADD MISO AND SIMMER FOR 2-5 MINUTES
STIR IN GARNISH AS DESIRED
REMOVE FROM HEAT
LADLE INTO AN OWAN (covered laquered wooden soup bowl)
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 67 - Calories from Fat 21
Percent Total Calories From: Fat 31%, Protein 28%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 2mg, Sodium 636mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 94 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units


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Mushroom Stuffed Chicken

8 servings

4 shiitake mushrooms, finely minced
1/2 pound minced button mushrooms
1/2 cup minced scallions
1/2 cup minced carrot
1 teaspoon unsalted butter
2 tablespoons peanut oil
1/4 cup minced shallot
1 tablespoon minced ginger
1 tablespoon minced
1 tablespoon sake
1 teaspoon sesame oil
2 eggs, separated
4 boneless chicken breasts
1 cup rice flour, or cornstarch
peanut oil, for frying

COMBINE MUSHROOMS, SCALLIONS, AND CARROTS
SEASON WELL WITH SALT AND PEPPER
COMBINE BUTTER AND OIL IN A SKILLET OVER A MODERATE FLAME
ADD SHALLOTS AND SAUTE FOR 8-10 MINUTES, UNTIL SOFTENED BUT NOT BROWNED
ADD GINGER AND GARLIC
SAUTE FOR 2 MINUTES
ADD MUSHROOM MIXTURE AND SAKE
HEAT AND STIR FOR 10-15 MINUTES, UNTIL ALL LIQUID HAS EVAPORATED
REMOVE FROM HEAT
ADD SESAME OIL AND EGG YOLKS
STIR AND SET ASIDE
CAREFULLY POUND BREASTS FLAT
CUT INTO 3x4-INCH PIECES
DUST LIGHTLY WITH RICE FLOUR AND PAT WITH YOUR HANDS TO REMOVE EXCESS
SPREAD A HEAPING TABLESPOON OF STUFFING ONTO EACH
ROLLUP AND TIE TO SEAL
DIP EACH ROLL IN EGG WHITE
DREDGE IN FLOUR AND PLACE INTO A HOTEL PAN
COVER AND CHILL FOR 30-60 MINUTES TO SET COATING
HEAT OIL TO 375 DEGREES
ADD ROLLS IN SMALL BATCHES AND FRY FOR 5-6 MINUTES, UNTIL GOLDEN BROWN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
ALLOW TO COOL FOR 15 MINUTES
REMOVE STRING AND BIAS CUT INTO THIN SLICES
ARRANGE ONTO INDIVIDUAL SERVING PLATES
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 296 - Calories from Fat 85
Percent Total Calories From: Fat 29%, Protein 42%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 123mg, Sodium 106mg, Total Carbohydrate 21g, Dietary Fiber 1g, Sugars 0g, Protein 31g, Vitamin A 2967 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


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Nishiki Maki

4 servings

3/4 pound extra lean beef, cut into one thin slice per portion
1 teaspoon ground ginger
2 tablespoons soy sauce
1/2 cup julienned carrot
1/4 cup slivered scallions
1 whole pimiento, seeded and cut into julienne strips
2 slivered shiitake mushrooms
2 tablespoons peanut oil
2 tablespoons Mirin
4 butter lettuce leaves
12 round toothpicks

COMBINE GINGER WITH 1/3 OF SOY SAUCE-MIX WELL
ADD BEEF SLICES, TURN TO COAT WELL
ALLOW TO STAND FOR 15 MINUTES
PLACE BEEF SLICES ONTO A WORKTABLE
DIVIDE CARROTS, SCALLIONS, PIMENTOS, AND SHIITAKE MUSHROOMS EVENLY BETWEEN BEEF SLICES
ROLL BEEF SLICES AROUND VEGETABLES, FASTEN WITH TOOTHPICKS HEAT OIL IN A LARGE SKILLET, OVER A MODERATELY-HIGH FLAME
ADD BEEF ROLLS AND BROWN QUICKLY ON ALL SIDES
ADD MIRIN AND REMAINING SOY SAUCE
TURN ROLLS TO COAT WELL
HEAT AND STIR UNTIL LIQUID HAS ALMOST EVAPORATED AND ROLLS ARE GLAZED
REMOVE FROM HEAT
REMOVE TOOTHPICKS
SLICE INTO BITE-SIZED PIECES
PLACE CUT-SIDE UP ONTO LETTUCE LEAVES
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 226 - Calories from Fat 90
Percent Total Calories From: Fat 40%, Protein 50%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 72mg, Sodium 575mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 28g, Vitamin A 3965 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units


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Ohitashi

4 servings

1 bunch spinach, soaked in acidulated water and drained
8 cups water
1/4 cup katsuobushi
1/4 teaspoon soy sauce

HEAT WATER TO A BOIL IN A SAUCEPOT, OVER A MODERATE FLAME ADD SPINACH IN LAYERS AND SIMMER FOR 2-3 MINUTES, UNTIL TENDER-CRISP
DRAIN AND RINSE BRIEFLY UNDER COLD WATER
BEGINNING AT ROOT END, WRING WATER FROM SPINACH
REMOVE AND DISCARD ROOT
CUT REMAINDER INTO 2-INCH SLICES
REMOVE TO SMALL SERVING DISHES
SPRINKLE LIGHTLY WITH BONITO SHAVINGS
SEASON WITH SOY SAUCE AS DESIRED
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 5 - Calories from Fat 0
Percent Total Calories From: Fat 10%, Protein 42%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 65mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 945 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units


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Okayo Donburi

16 servings

8 cups dashi
2/3 cup soy sauce
2/3 cup sugar
1/2 cup sake
12 cups cooked short grain rice
1 pound skinless boneless chicken breast
3 cups bias-sliced scallions
12 eggs

COMBINE DASHI, SOY SAUCE, SUGAR, AND SAKE IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR UNTIL SUGAR DISSOLVES
REMOVE FROM HEAT
CUT CHICKEN INTO 1-INCH WIDE STRIPS, THEN DIAGONALLY INTO 1/4-INCH STRIPS
DIVIDE CHICKEN AND SCALLIONS INTO EQUAL PORTIONS
SIMMER INDIVIDUAL PORTIONS IN 1/2 CUP DASHI, UNTIL CHICKEN BEGINS TO FIRM UP AND IS ALMOST DONE
BREAK AN EGG INTO A SAUCER AND STIR LIGHTLY
SWIRL INTO PORTION AND SIMMER UNTIL HALF SET
SPOON 1-1/2 CUPS RICE INTO A DONBURI OR LARGE SOUP BOWL
STIR CHICKEN MIXTURE AND POUR OVER RICE
SERVE AT ONC

Nutrition Facts
Amount Per Serving: Calories 649 - Calories from Fat 45
Percent Total Calories From: Fat 7%, Protein 14%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 179mg, Sodium 1015mg, Total Carbohydrate 127g, Dietary Fiber 1g, Sugars 0g, Protein 22g, Vitamin A 352 units, Vitamin C 5 units, Calcium 0 units, Iron 8 units


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Oriental Pickled Cabbage

6 servings

2 pounds celery cabbage or mustard cabbage
2 tablespoons dry mustard
1/2 teaspoon salt
2 teaspoons soy sauce
2 teaspoons vinegar

CUT CABBAGE INTO 1-INCH SLICES
COMBINE CABBAGE AND WATER TO COVER IN A SAUCEPOT, OVER A HIGH FLAME
BRING TO A BOIL AND SIMMER FOR 1 MINUTE
REMOVE FROM HEAT AND DRAIN WELL
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR OVER CABBAGE
COVER AND CHILL FOR 1-48 HOURS
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 63 - Calories from Fat 15
Percent Total Calories From: Fat 24%, Protein 19%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 338mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 199 units, Vitamin C 72 units, Calcium 0 units, Iron 1 units


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Oriental Wings

6 servings

2 pounds disjointed chicken wings
1/2 cup brown sugar
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon minced
1 teaspoon powdered chicken bouillon
1/2 teaspoon salt
1/2 teaspoon white pepper

PLACE WINGS INTO A BAKING PAN
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR OVER WINGS TO COAT EVENLY
BAKE @ 325 DEGREES FOR 60 MINUTES
SERVE HOT OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 380 - Calories from Fat 220
Percent Total Calories From: Fat 58%, Protein 30%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 7g, Cholesterol 117mg, Sodium 1047mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 573 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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Pearl Balls

20 servings

2 cups uncooked glutinous rice
3 tablespoons cornstarch
2 tablespoons cold water
2 pounds lean ground pork
1/4 cup minced scallions
1/2 cup minced water chestnuts
2 teaspoons minced ginger
2 beaten eggs
2 tablespoons soy sauce
2 tablespoons dry white wine
2 teaspoons sugar
1 teaspoon salt

RINSE THE RICE UNTIL THE WATER RUNS CLEAR AND DRAIN WELL
ADD WATER TO COVER BY 1-INCH
COVER AND LET STAND FOR 30 MINUTES, DRAIN WELL
COMBINE CORNSTARCH AND 2 TABLESPOONS WATER-MIX WELL COMBINE WITH REMAINING INGREDIENTS, EXCEPT RICE-MIX WELL FORM INTO 1-1/2" BALLS
ROLL IN RICE AND PAT WITH YOUR HANDS TO COAT EVENLY
ARRANGE ONTO A PLATE, ALLOWING AT LEAST 1/2-INCH SPACE BETWEEN BALLS
PLACE INTO A BAMBOO STEAMER FOR 30-45 MINUTES, UNTIL RICE IS TRANSLUCENT AND PORK IS COOKED
REMOVE FROM STEAMER
ARRANGE ONTO A SERVING PLATTER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 210 - Calories from Fat 36
Percent Total Calories From: Fat 17%, Protein 25%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 50mg, Sodium 260mg, Total Carbohydrate 30g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 40 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Puff Crisp Batter

8 servings

1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons peanut oil
2/3 cup cold water
1/3 cup finely minced scallions
1 tablespoon sesame seeds
1 tablespoon sesame seeds

COMBINE DRY INGREDIENTS
STIR IN OIL-MIX WELL
FORM INTO A BALL
GRADUALLY STIR IN WATER
MIX INTO A SMOOTH BATTER
STIR IN SCALLIONS AND SESAME SEEDS (if used)
ADJUST CONSISTENCY SO THAT BATTER DRIPS SLOWLY FROM FOOD COAT FOOD AS DESIRED, ALLOW EXCESS TO DRIP OFF
DEEP FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 134 - Calories from Fat 77
Percent Total Calories From: Fat 58%, Protein 5%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 206mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 16 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Puffy Tempura Batter

4 servings

2 each eggs, beaten
1 cup cold water
3/4 cup flour
1/8 teaspoon salt

COMBINE EGGS AND WATER, BEAT UNTIL FOAMY
STIR IN FLOUR AND SALT
CHIL

Nutrition Facts
Amount Per Serving: Calories 120 - Calories from Fat 25
Percent Total Calories From: Fat 21%, Protein 19%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 106mg, Sodium 105mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 159 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Robata Maki

12 servings

1 pound extra lean beef
24 whole scallions, trimmed
1/4 cup soy sauce
1/4 cup sugar
1/4 cup peanut oil
2 teaspoons sake
2 tablespoons water
1 tablespoon toasted sesame seeds

PLACE BEEF IN FREEZER FOR 60-90 MINUTES UNTIL FIRM
SLICE INTO THIN 1-1/2x5 INCH STRIPS
CUT WHITES OF THREE-FOURTHS THE SCALLIONS INTO 4-INCH STRIPS MINCE GREENS AND REMAINING SCALLIONS FOR GARNISH, SET ASIDE ROLL A STRIP OF BEEF AROUND EACH PIECE OF SCALLION WHITE SECURE WITH A TOOTHPICK
COMBINE COMBINE SOY, SUGAR, SESAME OIL, MIRIN, AND WATER POUR OVER ROLLS TO MOISTEN
COVER AND CHILL FOR 1-24 HOURS
REMOVE ROLLS TO A PLATE, RESERVE MARINADE
HEAT 2-4 TABLESPOONS OIL IN A SKILLET, OVER A HIGH FLAME
ADD 4 ROLLS AND BROWN QUICKLY ON ALL SIDES
REMOVE TO A PLATE
REPEAT AS NEEDED UNTIL ALL ROLLS HAVE BEEN BROWNED
RETURN ALL ROLLS TO SKILLET
ADD POUR RESERVED MARINADE OVER ALL
HEAT AND TURN UNTIL SAUCE IS QUITE THICK AND ROLLS ARE WELL GLAZED
REMOVE FROM HEAT
REMOVE TOOTHPICKS FROM ROLLS
SLICE ROLLS IN HALF OR THIRDS
REMOVE TO A SERVING PLATTER
POUR REMAINING SAUCE OVER ALL
GARNISH WITH MINCED SCALLIONS AND TOASTED SESAME SEEDS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 127 - Calories from Fat 57
Percent Total Calories From: Fat 45%, Protein 39%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 32mg, Sodium 367mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 8 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Rumaki

20 servings

15 chicken livers, trimmed and quartered
1 cup soy sauce
1 clove garlic, halved
3 slices ginger
60 slices water chestnuts
30 slices bacon

COMBINE LIVERS, SOY SAUCE, GARLIC, AND GINGER-MIX WELL
COVER AND CHILL FOR 4-96 HOURS, DRAIN WELL-RESERVING MARINADE
CUT EACH BACON SLICE IN HALF
PLACE A WATER CHESTNUT SLICE AND A PIECE OF MARINATED LIVER ONTO EACH HALF BACON SLICE
WRAP BACON AROUND TO COVER AND SECURE WITH A TOOTHPICK REPEAT WITH REMAINING BACON, WATER CHESTNUTS, AND LIVERS PLACE ONTO A BAKING SHEET SPRAYED WITH A NON-STICK COATING BAKE @ 400 DEGREES FOR 5 MINUTES, BASTE WITH MARINADE
BAKE @ 400 DEGREES FOR 5 MINUTES, BASTE WITH MARINADE
BAKE @ 400 DEGREES FOR 5 MINUTES
REMOVE TO A SERVING PLATTER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 240 - Calories from Fat 187
Percent Total Calories From: Fat 78%, Protein 14%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 8g, Cholesterol 128mg, Sodium 1096mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 4933 units, Vitamin C 16 units, Calcium 0 units, Iron 3 units


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Saimin

6 servings

6 cups unsalted chicken stock
1 tablespoon soy sauce
1 teaspoon minced ginger
1 pound fresh noodles
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced scallions
1/2 pound Chinese BBQ pork

PARBOIL NOODLES, DRAIN
HEAT STOCK, SOY, AND GINGER TO A LOW SIMMER, OVER A MEDIUM FLAME
ADD NOODLES AND SIMMER FOR 1 MINUTE, WITHOUT BOILING
SEASON TO TASTE
ADD PORK AND SCALLIONS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 369 - Calories from Fat 65
Percent Total Calories From: Fat 18%, Protein 22%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 97mg, Sodium 1769mg, Total Carbohydrate 56g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 100 units, Vitamin C 1 units, Calcium 0 units, Iron 4 units


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Sake Clams

8 servings

24 tightly closed manilla clams
2 tablespoons cornmeal
1/2 cup sake
1 tablespoon wasabe powder
1/4 cup water
1/4 cup soy sauce

PLACE CLAMS IN A LARGE BOWL
ADD WATER TO COVER AND STIR IN CORNMEAL
CHILL FOR AT LEAST 3 HOURS
DRAIN, SCRUB, AND RINSE CLAMS
PLACE CLAMS AND SAKE IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A LOW BOIL
COVER AND STEAM UNTIL CLAMS JUST OPEN
REMOVE FROM HEAT, COOL
REMOVE CLAMS FROM SHELL, RESERVING HALF OF EACH SHELL REPLACE CLAMS ON THE HALF SHELL
ARRANGE ONTO A SERVING PLATTER
COMBINE WASABE AND WATER-MIX WELL
DOT HALF OF THE CLAMS WITH A TINY BIT OF WASABE
BRUSH LIGHTLY WITH SOY
BRUSH THE REMAINING CLAMS WITH SOY SAUCE ONLY
SERVE IMMEDIATELY OR COVER AND CHILL
REMOVE FROM REFRIGERATOR 60 MINUTES BEFORE SERVING
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 65 - Calories from Fat 6
Percent Total Calories From: Fat 9%, Protein 51%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 20mg, Sodium 549mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 189 units, Vitamin C 8 units, Calcium 0 units, Iron 9 units


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Salmon Teriyaki

4 servings

4 salmon steaks, or fillets
1 teaspoon salt
1/4 cup soy sauce
1/4 cup sake
1 tablespoon sugar

SPRINKLE SALMON WITH SALT, SET ASIDE
COMBINE SOY, SAKE, AND SUGAR IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR UNTIL SUGAR HAS DISSOLVED
ALLOW TO REDUCE SLIGHTLY, UNTIL THICKENED
BROIL OR GRILL SALMON QUICKLY ON BOTH SIDES, BASTING OFTEN ARRANGE ONTO A SERVING PLATTER OR INDIVIDUAL SERVING PLATES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 428 - Calories from Fat 213
Percent Total Calories From: Fat 50%, Protein 43%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 6g, Cholesterol 150mg, Sodium 1724mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 46g, Vitamin A 1033 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units


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Scallion-Soy Bbq Sauce

1 servings

1/4 cup minced scallions
1/3 cup soy sauce
2 tablespoons white wine
2 tablespoons catsup
1 tablespoon peanut oil
1 teaspoon Worcestershire sauce

COMBINE INGREDIENTS-MIX WELL
USE AS A BASTE OR DIPPING SAUCE FOR SKEWERED CHICKEN OR BEE

Nutrition Facts
Amount Per Serving: Calories 240 - Calories from Fat 124
Percent Total Calories From: Fat 52%, Protein 10%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 5859mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 401 units, Vitamin C 9 units, Calcium 0 units, Iron 3 units


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Sesame Dressed Asparagus

16 servings

1 cup toasted white sesame seeds
3 tablespoons soy sauce
2 tablespoons sugar
1/4 cup dashi, or water
2 pounds fresh asparagus tips

GRIND SESAME SEEDS TO A PASTE
COMBINE WITH SOY SAUCE AND SUGAR-MIX WELL
THIN WITH DASHI OR WATER, SET ASIDE
SIMMER THE ASPARAGUS IN BOILING SALTED WATER, UNTIL TENDER-CRISP
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
COMBINE ASPARAGUS AND SESAME MIXTURE-TOSS TO MIX WELL
ARRANGE ONTO A SERVING PLATTER
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 84 - Calories from Fat 47
Percent Total Calories From: Fat 56%, Protein 21%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 206mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 517 units, Vitamin C 19 units, Calcium 0 units, Iron 1 units


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Sesame Shrimp

3 servings

6 bamboo skewers, soaked in water
1/2 cup toasted white sesame seeds
1 pound jumbo tiger prawns, shelled and deveined
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup melted unsalted butter

SEASON SHRIMP WITH SALT AND PEPPER
DIP INTO MELTED BUTTER
THREAD ONTO SKEWERS
COAT EVENLY WITH SESAME SEEDS
GRILL FOR 4 MINUTES ON EACH SIDE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 498 - Calories from Fat 331
Percent Total Calories From: Fat 67%, Protein 30%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 15g, Cholesterol 285mg, Sodium 629mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 38g, Vitamin A 1062 units, Vitamin C 3 units, Calcium 0 units, Iron 6 units


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Sesame-Miso Asparagus

16 servings

1/2 cup toasted white sesame seeds
1/2 cup white miso
1/4 cup Mirin
2 pounds fresh asparagus tips

GRIND SESAME SEEDS TO A PASTE
COMBINE WITH MISO-MIX WELL
THIN WITH MIRIN, SET ASIDE
SIMMER THE ASPARAGUS IN BOILING SALTED WATER, UNTIL TENDER-CRISP
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
COMBINE ASPARAGUS AND SESAME MIXTURE
TOSS TO MIX WELL
ARRANGE ONTO A SERVING PLATTER
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 67 - Calories from Fat 29
Percent Total Calories From: Fat 43%, Protein 24%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 317mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 520 units, Vitamin C 19 units, Calcium 0 units, Iron 1 units


This page last updated on 28 May 2001.
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