Hot Japanese Spinach Salad
Ingredients: 1 lb fresh spinach, washed and drained 1/2 lb fresh bean sprouts, washed and drained 1 tbs sugar 2 tsp distilled white vinegar 1 tbs Soy Sauce 2 tsp sesame seed; toasted
Instructions: Place spinach and bean sprouts in 2-quart microwave-safe baking dish. Cover; microwave on High 2 minutes. Toss vegetables; cover and microwave on High 3 minutes. Meanwhile, combine sugar, vinegar, soy sauce and sesame seed, stirring until sugar dissolves; pour over vegetables and toss to combine. Yield: 4 servings

Japanese Fruit Pie
Ingredients: 2 eggs 1 cup granulated sugar 1/2 cup butter or margarine, melted and cooled 1/2 cup coconut 1/2 cup raisins 1/2 pecans or walnuts, chopped 1 tsp vanilla 2 tsp vinegar pastry for 9-inch pie
Instructions: Beat eggs in mixing bowl until frothy. Beat in sugar and butter. Add next 5 ingredients. Stir. Pour into pie shell. Bake on bottom shelf in 350 F oven about 40 minutes until set. Makes 1 pie. Yield: 1 pie

Japanese Onion Soup
Ingredients: 1 chicken bone 1 onion, diced finely 1/2 carrot, sliced 1 beef bone 1/4 stalk of celery 1/4 piece garlic, smashed 2 qt water
Instructions: Boil the above for 45 minutes. Strain through cheesecloth or a soft napkin and use only the broth. A beef soup base can be used for added flavor. Add salt to taste. Yield: 6 servings

Japanese Salad
Ingredients: 1/4 cup sesame seed 1/2 lb linguine, broken in half 1 lb small shrimp, cooked 1 bunch green onions, thinly sliced 1/4 cup sesame oil 1/4 cup olive oil 1/2 lb mushrooms, sliced 1/3 cup soy sauce 1/2 cup sake or white wine 2 tb grated fresh ginger 2 garlic cloves, pressed 3 eggs 1 tb seaweed, coarsely crumbled
Instructions: Toast sesame seeds on cookie sheet in oven; set aside. In boiling water, cook noodles until tender, about 10 minutes; drain, rinse, and let dry. Transfer to large bowl. Add shrimp and green onions; mix well. Mix oils together; heat about 2 T of oil and saute mushrooms, 5 minutes. Add to shrimp. Blend in soy sauce, sake, sesame seed, ginger, garlic, and rest of oil. Cover and refrigerate 2 hours. In separate bowl, beat eggs and stir in seaweed. Oil skillet and add 1/4 of egg mixture. Cook until it loosens from pan; turn over and place on work surface. Make 3 more thin egg/seaweed pancakes. Slice pancakes into thin strips. Toss with chilled noodles. Spoon and serve. Yield: 4 servings

Kamo Sakamushi (Sake Steamed Duck)
Ingredients: 2 whole duck or chicken breast 2 1/2 tsp sake
Instructions: IN ADVANCE: Place boned duck or chicken breast skin side up on a flameproof dish and sprinkle with 1 scant tsp of salt. Cover, refrigerate, and let sit for 3 hours. TO COOK: Preheat the grill to it's highest point. Meanwhile, pour Sake over the Chicken or Duck and steam for 7 minutes. Remove the from steamer, and grill 3-inch from heat for 2 minutes. Cool to room temperature, cut breasts into 1/4-inch slices and serve. Yield: 24 servings

Katsudon
Ingredients: 8 cup hot cooked short-grained white rice 4 pork loin cutlets (6 oz ea) salt and pepper Breading: 6 tbs flour 2 eggs; beaten 2 1/2 cup bread crumbs oil for deep frying Onion And Egg Topping: 1 small onion 2 1/2 c dashi 7 tbs Mirin 3 tbs light soy sauce 3 tbs dark soy sauce 4 green onions; cut into 1 1/2-inch lengths 6 eggs; beaten
Instructions: Pound the cutlets with a mallet to flatten slightly. Slash fat at edge of cutlets to keep the meat from curling during deep frying. Salt and pepper both sides. Dust with flour , dip in beaten egg, and coat both sides thickly with day or fresh Bread crumbs, Let rest 2-3 minutes before deep frying. Heat a generous amount of oil in a heavy bottomed pot or deep-fryers to medium temperature(340 degrees), and deep-fry cutlets on at a time, turning once, till golden brown, about 6 minutes each. Remove, drain on absorbent paper, and cut crosswise into 1/2-inch slices. Keep hot. Meanwhile slice onion into rounds or half-moons and in a large frying pan in a scant amount of oil, saute onion over high heat till transparent and soft. Add dsi, miring and soy sauces to the pan. Bring to a simmer. Add the green onions. Finally pour the beaten egg over the simmering onions. Stir when the egg begins to set. The egg is done while still a little runny and juicy. (Do not cook egg until hard and dry) You want the juices to seep sown in to the rice in the bowl from the egg topping. To assemble and serve: Put a single portion of hot rice (1 1/2-2 cups) into a donburi-type bowl. Neatly arrange a slicwed cutlet to cover half the rice. Use fried onion and egg topping to cover part of the cutlet and the rest of the rice. Use all the liquid. Serve immediately. Yield: 4 servings

Kinome-Ae (Bamboo Shoots with Green Soy Dressing
Ingredients: 10 oz bamboo shoots (takenoko) 1 1/2 tsp sugar 1 pinch MSG 2-inch square kombu 3 tbs Shiro Miso (white and sweet) 3/8 pt Dashi 2 tsp salt 5 tsp sake 4 oz fresh spinach leaves 1/4 tsp Kona Sansho (Pepper)
Instructions: IN ADVANCE: Place bamboo shoot on side, cut off base, the cut bas in half horizontally. Cut the top lengthways in quarters. Cut all pieces into 1/2-inch dice. Bring 3/8 pt water to boil, drop in shoots, and return to boil. Boil uncovered for 10 minutes until tender. Drain and set aside. Put Dashi, sugar, 1/4 t salt, msg and kombu into a medium saucepan and bring to a boil over high heat. Add the bamboo shoots. Boil until almost all of the liquid is gone. Remove from heat and set aside to cool. Wash the spinach leaves thoroughly and pat dry. Grind the leaves into a paste, adding the rest of the salt slowly. Add 3/8 pt of water to paste andtransfer to a small saucepan. Bring to boil. Pour misture through a fine sieve, discard the liquid. TO SERVE: Pour the miso dressing into a bowl and rub the spinach paste through a sieve into the dressing. The stir the mixture until it turns a soft, delicate green. Sprinkle with a 1/4 t of Kona Sansho powder. Add the bamboo shoots, and stir together gently. Serve at room temperature. Yield: 6 servings

Konbu No Tsukukani (Pickled Seaweed)
Ingredients: 1 pk kombu (kelp seaweed) 1/2 cup sugar 6 cup water 1 tbs ginger 1/4 cup vinegar 2 1/2 cup shoyu
Instructions: 1. Wash Konbu and drain. Boil with water and vinegar and cook until soft, approximately 2 hours. 2. Add sugar, ginger, shoyu, and cook until liquid is almost absorbed. Stir often to prevent sticking to pan. 3. Chill and serve. Yield: 6 servings

Kyuri No Sunome (Japanese Cucumber Salad)
Ingredients: 5 cucumbers (medium), seeded 2 teaspoons salt 1/2 cup lemon juice 1/2 cup sugar 1/4 teaspoon MSG (optional) 1 tablespoon white wine vinegar 2 teaspoons sesame seeds, toasted
Instructions: Peel cucumbers lengthwise, leaving thin green stripes. Slice very thinly into a large glass or stainless steel bowl. Add salt and mix with hand until cucumber slices are quite limp. Set aside for 45 minutes. Meanwhile, mix lemon juice, sugar, MSG and white wine vinegar. Transfer cucumbers to a strainer and squeeze as much liquid as possible out of the cucumbers. Discard salt water. Add cucumbers to the lemon juice mixture. Ground the toasted sesame seeds and stir into the salad. Serving Size: 6