Achara Zuke (Turnips in Vinegar Dressing)
Ingredients: 4 oz white turnips 1 tsp salt dried red pepper 1-inch square kombu, washed 1/4 cup rice vinegar or 1/4 c white vinegar 4 tsp sugar soy sauce
Instructions: Starting a day ahead, peel the turnips and, one at a time, slice them in the following fashion: Make thin slices down to within 1/8-inch of the base, move the turnip a half turn clockwise and make similar slices intersecting the first ones. Now cut each turnip into quarters. In a mixing bowl, stir the salt into 1/4 c cold water. Add the turnips. Soak in the refrigerator for 24 hours. The following day, cover the dried red pepper with cold water and soak at room temperature for about 1 hour, or until soft. Cut off the top of the pepper, remove and discard the seeds, slice the pepper crosswise into very thin rings. Wrap the piece of kombu in a damp towel and let it rest for about an hour, or until it is soft and pliable. Cut into strips 1-inch by 1/8-inch wide. Drain the turnips and squeeze them firmly until dry. Combine the vinegar, 1/2 c cold water, sugar and a sprinkle of soy sauce in a 1 1/2 to 2 qt jar and stir thoroughly. Add the turnips, pepper rings and kombu, and stir again. Cover tightly with a jar cover or plastic wrap, and refrigerate for at least 12 hours before serving. Will keep for 3 or 4 days. Yield: 8 pickles

Amazu Shuga (Pickled Pink Ginger)
Ingredients: 1/3 lb fresh, young, ginger root* 1/3 cup rice vinegar 1/4 cup sugar 1/4 tsp salt *Large pieces, pref. with pinkish skin, scraped
Instructions: Using a sharp knife shave ginger root into paper-thin slices. In a small, airtight container, combine vinnegar, sugar and salt. Blanch ginger for 30 seconds in boiling water. Drain ginger; cool. If desired, reserve liquid for cooking purposes. Add cooled ginger to vinegar mixture; mix well. Store marinating ginger in the refrigerator. Pickled ginger can be eaten after 24 hours of marinating. It will keep several weeks. Good with either Sushi or noodles. Add marinade to salads or sauces. Yield: 1 batch

Awabi Sakami (Sweet Cooked Abalone)
Ingredients: 15 ounces abalone (canned) 1/4 pint water 2 1/2 tablespoons sake 1 ounce sugar 2 1/2 teaspoons soya sauce
Instructions: Empty the can of Abalone into a small saucepan and add water. Bring to boil, reduce heat and simmer uncovered for 10 minutes. Add Sake and Sugar and cook for another 5 minutes, stir in Soya sauce and continnue to cook for 2-3 more minutes. Cool to room temperature, cut the abalone into 1/2-inch thick slices and serve. Serving Size: 6

Basic Teriyaki Sauce
Ingredients: 1 cup Mirin wine 1 cup Sake 1 cup Japanese soy sauce 1 cup Dashi 1 tbs Sugar
Instructions: WARM THE MIRIN and sake in a saucepan over moderate heat. Remove the pan from the burner. Carefully, ignite the mixture and shake back and forth until the flame dies. Return pan to the burner and add the soy sauce, dsi and sugar; bring to a boil. Cool to room temperature. Set aside in a saucepan 1/2 cup of the teriyaki sauce. Dip pieces of meat (chicken, sliced beef, etc.) into remaining sauce to marinate. Grill meats. Reduce the sauce in the saucepan over high heat into a thickened glaze. Yield: Makes 1 Quart

Beef Stir-Fry
Ingredients: 12 oz beef flank steak, partially frozen 1 tbs peanut or vegetable oil 1 lg red bell pepper, cored, seeded and thinly sliced, about 1 1/4 cups 1 small onion, thinly sliced, about 3/4 cup 1 tbs chopped fresh gingerroot or 1 tsp ground ginger 1 clove garlic, crushed 1/8 tsp crushed hot red pepper 12 oz fresh chinese pea pods or 2 pk (6 oz) frozen, thawed 1 lg head escarole, about 1 lb., coarsely chopped, about 8 cups 1 tbs soy sauce 1/2 tsp light brown sugar, firmly packed
Instructions: Using a sharp knife, held almost parallel to cutting surface, cut partially frozen flank steak into very thin slices. In 12-inch skillet over medium high heat, heat oil; add beef; cook 2 to 3 minutes, stirring frequently until browned. Using slotted spoon,remove meat to plate; keep warm. To drippings in skillet, add red bell pepper, onion,ginger, garlic and crushed red pepper. Cook about 4 minutes, stirring constantly until vegetables are crisp-tender. Add pea pods, escarole, soy sauce and brown sugar. Cook about 1 minute, stirring constantly until pea pods are heated through an escarole is wilted. Stir beef into vegetables. Makes 4 servings. Yield: 4 servings

Beef Teriyaki
Ingredients: 2 lb flank steak (about 2 large steaks) 1 cup dry white wine 1/2 cup low-sodium soy sauce 2 tbs onion, minced 1 garlic clove, minced 1 tbs lemon juice, freshly squeezed 2 tbs honey 10 1/2 oz can beef broth, unsalted or 1 cup homemade beef broth 1 tsp ginger root, minced or grated
Instructions: Slice steaks diagonally across the grain into 1/2 x 1-inch strips and place in a shallow pan or large bowl. Mix remaining ingredients and pour over meat. Let marinate 1 to 2 hours, turning 3 or 4 times. Thread strips on skewers and grill until meat reaches desired degree of doneness. Yield: 2 servings

Braised Eggplant
Ingredients: 2 med eggplants 1/2 cup dry sherry 1/3 cup Tamari soy sauce 1 tbs molasses 1/4 cup vegetable oil 8 oz tempeh, cubed 2 1/2 cup chopped onions 2 tsp ground fennel seeds 1/4 tsp cayenne 1 tsp ground coriander 1 med green bell pepper, diced 4 cup sliced mushrooms 3 tbs tomato paste salt to taste brown rice chopped scallions toasted sesame seeds
Instructions: Leaving stems on, cut eggplants in half lengthwise. Mix together the sherry, soy sauce and molasses. Oil a baking pan. Pour sherry mixture into pan, place eggplant slices face down, cover tightly and bake at 350F for 45 minutes. Brown cubed tempeh, 1/2c of onions, 1 ts fennel and cayenne in oil for 20 minutes. Stir frequently to avoid burning. In a separate pot, saute remaining onion, coriander, remaining fennel till onions are transluscent. Add peppers and mushrooms and saute 15 to 20 minutes. With a slotted spoon, lift tempeh and onions from oil and stir into sauted vegetables. Stir in tomato paste and 2 tb braising liquid from eggplant pan. Salt filling. Turn eggplant halves over, carefully mash pulp and push to sides leaving a hollow centre. Fill each hollow with 1/4 of filling. Cover pan tightly and bake at 350F for 20 minutes til piping hot. Serve on bed of rice, pour over some juiice from baking pan and sprinkle with scallions and sesame seeds. Yield: 4 servings

Buta Zen Mai (Pork with Fern Shoots)
Ingredients: 1 1/2 lb lean pork-sliced thin 1 lb Zen Mai (fern shoots) cut into 1 1/2-inch lengths 3 tsp sugar 2 Tbs. shoyu 1/2 tsp Gourmet powder 2 Tbs. oil
Instructions: 1. Put oil in heated skillet. Add pork and cook for 2 minutes. 2. Add sugar, shoyu, gourmet powder and cook for 3 minutes. 3. Soak and drain Zen Mai. Add to mixture and cook until most of the liquid is absorbed. 4. Remove and serve.

Carrots in Vinegar
Ingredients: 1/2 lb carrots thinly sliced (or broccoli or cauliflower) 1/2 cup vinegar
Instructions: Place carrots in a small saucepan with the vinegar. Bring vinegar to a boil; cover pan and reduce heat. Cook at a simmer for about 8-10 min or until carrots are tender and liquid is absorbed. Serve at room temperature or chilled. Serve with a dressing such as mayonnaise or garnish with salted black sesame seeds. Yield: 6 servings