Cashew Tamari Dressing
Ingredients: 6 oz salad oil 2 oz tamari 1/4 cup cashews
Instructions: Pour the oil and tamari into a blender and blend until well mixed. Add the cashews and pulse briefly, to chop them coarsely. Serve. If this is too salty, back off on the tamari. This can be adjusted infinitely to individual taste. Tamari is one kind of Japanese Soy Sauce. It comes in reasonable sized bottles, but is somewhat more expensive than other Soy Sauces due to the method it is manufactured.

Celery Sukiyaki
Ingredients: 1 1/2 lb flank steak 3 tbs salad oil 3 cup celery, sliced diagonally 2 small onions, sliced, separated into rings 1 beef bouillon cube 3/4 cup boiling water 1 cup water chestnuts, sliced 5 tbs soy sauce 1 1/2 tsp ground ginger 1/2 tsp ground black pepper
Instructions: Cut steak into thin diagonal slices. (For easier slicing, partially freeze first.) In large skillet, heat 2 tb oil. Add steak strips, a few at a time. Brown on both sides. Remove and set aside. Add celery and onion to skillet. Saute for 3 minutes in 1 tb oil. Dissolve bouillon cube in water. Add to skillet along with water chestnuts, soy sauce, ginger and black pepper. Stir well. Add browned steak; spoon juice over steak. Cover and simmer 10 minutes or until steak and vegetables are fork tender. Serve over rice. Yield: 6 servings

Chicken and Egg Domburi
Ingredients: 4 chicken breats 1 1/4 cup dashi or chicken bouillon 4 tb Japanese dark soy sauce 2 tbs Japanese light soy sauce 4 tbs Mirin, sake or dry sherry 2 tbs sugar 6 scallions; cut into thin rings 4 eggs
Instructions: Cut the chicken breasts into thin strips or cubes. Bring the stock to a boil. Add the soy sauces, mirin, sake or dry sherry, and sugar, Bring back to a boil. Add the chicken, reduce the heat and simmer for 5 minutes. Stir in the scallions and leave stand for 1 minute. Lightly stir the eggs in a bowl just enough to break them up, Add the eggs tot the pan and leave to stand for a further 2 minutes, Carefully stir once. Spoon hot rice into indiidual bowls. Serve immediately. Yield: 4 servings

Chicken Teriyaki Kabobs
Ingredients: 1 1/2 lb chicken breasts, skinned and boned 1 bunch green onions, cut into 1-inch lengths 1/2 cup soy sauce 2 tbs sugar 1 tsp oil 1 tsp minced fresh ginger root 1 clove garlic, minced
Instructions: Cut chicken into 1 1/2-inch square pieces. Thread each of eight 6-inch bamboo or metal skewers alternately with chicken and green onion pieces (spear onion slices through side, not lengthwise). Place skewers in shallow pan. Combine soy sauce, sugar, oil, ginger and garlic; pour over skewers and brush chicken thoroughly with sauce. Marinate 30 minutes. Reserving marinade, remove skewers and place on rack of broiler pan. Broil 3 minutes; turn over and brush with reserved marinade. Broil 3 minutes longer, or until chicken is tender. Yield: 6 servings

Chicken Wings
Ingredients: 3 lb chicken wings 1 cup flour 1 egg beaten with 1 tsp water 1 cup oil Sauce: 3 tbs low salt soya sauce 1 cup sugar 1 tsp garlic powder 3 tbs water 1/2 cup white vinegar
Instructions: Cut wings into pieces. Dip in slightly beaten egg, then in flour. Fry in oil until brown and crisp. Put in shallow roasting pan (I use a cookie sheet). Heat sauce until boiling. Pour over wings. Bake at 275 F for approximately 1 hour. Sauce thickens and coats wings. Yield: 4 servings

Chirizu (Spicy Dipping Sauce for Sashimi)
Ingredients: 5 tsp sake 2 spring onions 3 tbs lemon juice 1/8 tsp togarashi (pepper spice) 4 oz daikon 3 tbs Japanese soy sauce 1 pinch MSG
Instructions: Warm the sake in a small sucepan. Ignite with a match, off the heat, and shake tha pan gently until the flame dies out. Pour the sake into a dish and cool. Put the sake with the grated daikon, onions, soy sauce, lemon juice, MSG, and the 7 pepper spice into a mixing bowl. Mix well. To serve, place in small individual dishes and serve with sea bass, sea bream, or sashimi. Yield: 1 batch

Clear Japanese Soup
Ingredients: 1 1/2 qt chicken broth 1/3 cup dry sherry 4 1/2 tsp soy sauce 1 thinly sliced lemon Garnishes: 6 sliced fresh mushrooms 2 green onions and tops, sliced diagonally 1 very thinly sliced carrot
Instructions: Bring broth to simmer in large saucepan. Add sherry and soy sauce; simmer 2 to 3 minutes. Ladle soup into small bowls; float a lemon slice in each bowl. Arrange garnishes on tray and add to soup as desired. Yield: 6 servings

Cucumber Relish
Ingredients: 1 med cucumber 2 tsp salt 2 tbs vinegar 1 tbs sugar
Instructions: Peel cucumber and slice as thinly as possible. Salt and let marinate for 15 to 30 minutes. Drain and squeeze dry in a kitchen towel. Combine with vinegar and sugar in serving bowl. Yield: 6 servings

Daikon Sauce
Ingredients: 1/2 cup Japanese soy sauce 1/4 cup vinegar 1/4 cup grated daikon 1 dash Togarashi (see note) water as needed
Instructions: Combine soy sauce, vinegar, daikon and togarashi. Add enough water to achieve a light sauce consistency. Place sauce in small dishes for each diner. Note: Togarashi is a Japanese seasoning made of crushed red pepper and other condiments, blended into a powder. Red or black pepper may be substituted. Yield: 6 servings