Lamb Teriyaki with Mushrooms
Ingredients: 1 1/2 lb lean cooked leg of lamb 1/4 cup Japanese style soy sauce 1/4 cup rice/sherry wine 2 tsp ground ginger 1 minced small garlic clove 12 oz small washed whole mushrooms 2 quartered and separated onions 2 tbs salad oil
Instructions: Cut meat into 2-inch cubes, discard any fat. Combine lamb with soy sauce, wine, ginger and garlic in plastic bag set into bowl. Marinate for two hours or longer in refrigerator. Reserve marinade; thread meat on skewers, alternating with mushrooms and onion leaves. Wipe gently with oil. Broil 4 inches from heat 3-4 minutes a side, basting occasionally with marinade. Yield: 6 servings

Marinated Gingered Shrimp
Ingredients: 1 1/2 lb frozen shrimp, shelled and deveined 1/4 cup soy sauce 3 oz gingerroot, chopped 1/4 cup vinegar 2 tbs sugar 2 tbs sweet sake or dry sherry 1 1/2 tsp salt 3 tbs thinly sliced green onion
Instructions: Cook shrimp as directed on package; drain. Arrange shrimp in single layer in glass or plastic container, 12x7 1/2 x2 inches. Heat soy sauce to boiling; add gingerroot. Reduce heat; simmer uncovered until most of the liquid is absorbed, about 5 minutes. Stir in vinegar, sugar, sake and salt; pour over shrimp. Cover and refrigerate at least 2 hours. Remove shrimp from marinade with slotted spoon; arrange on serving plate. Garnish with green onion. Yield: 4 servings

Minced Pork Balls on Skewers
Ingredients: 3 dried japanese black mushrooms soaked in cold water for 1/2 hr 4 spring onions 1 lb pork tenderloin finely minced 2 egg 1 1/2 tbs light soy sauce 2 tsp sugar 2 tsp mirin or slightly sweet white wine 1/2 tsp salt 1/4 cup breadcrumbs oil for deep frying bamboo skewers Sauce: 1 cup sake, mirin, slightly sweet white wine 1/3 cup dark soy sauce 1 tbs sugar 1/3 cup soup stock chili powder juice of one lemon
Instructions: Remove mushroom stems and chop caps. Peel onions, remove green tops and roots and chop finely. Combine mushrooms, onion, minced pork, eggs, soy sauce, sugar and mirin in a large mixing bowl. Season with salt and knead to a smallooth paste. BLend in half the breadcrumbs, knead again, then form mixture into 1 1/2 inch balls. Roll meatballs in remaining breadcrumbs, pressing on lightly. Heat 1 inch oil in a wok and fry meatballs until golden brown and cooked through. Drain and keep warm. For sauce, combine sake or wine, soy sauce, sugar, stock and chili powder in a small saucepan and bring to a boil. Cool, add lemon juice and transfer to small sauce bowls. Thread several meatballs on each skewer. Line a serving dish with lettuce and arrange skewers on top. Serve with the sauce. Yield: 6 servings

Miso Barbecue Beef W/ginger Teriyaki
Ingredients: 2 1/2 lb cross rib, bottom round, rump roast 1 1/2 tbs Japanese miso 3 tbs Mirin, rice wine or dry sherry 3 tbs Japanese style soy sauce 1 tbs distilled white vinegar 1 tbs sugar 2 tsp sesame oil Sauce: 2 tbs sake 3 tbs mirin, rice wine or drysherry 3 tbs Japanese style soy sauce 2 tbs sugar 2 tsp grated fresh ginger.
Instructions: Slice roast across grain into 1/4-inch thick slices. Combine miso, mirin, soy sauce, vinegar, sugar and sesame oil. Place beef in self sealing plastic bag; add marinade, turn bag, and massage to coat. Refrigerate 4 hours. Remove meat from marinade; wipe off excess. Grill over hot coals 1 to 1 1/2 minutes on each side or until seared. Serve hot with ginger-teriyaki sauce, over noodles or rice. SAUCE: Place all ingredients into a saucepan and bring to a boil. Lower heat and simmer into a light syrupy consistency. Yield: 6 servings

Misty Fried Shrimp (Ebi No Kasumi Age)
Ingredients: 3 oz Harusame or Saifon (Japanese Soy Flour Noodles) 1/2 tsp salt 1/4 tsp Sansho (Japanese Fragrant Pepper) 30 large shrimp, peeled and deveined (tails reserved) 2 egg whites soy sauce lime wedges 1/3 cup flour
Instructions: Preheat the oil in the deep fryer. Hold the noodles over a paper bag. Use a scissors to cut the noodles into 1/4 - 1/2-inch pieces. Transfer to a large bowl. Score the underbelly of the shrimp to prevent curling. Pat the shrimp dry with paper towels. Combine the flour with the salt and sansho. Pour the flour mixture into a plastic bag. Add the shrimp in small batches. Shake the bag to coat the shrimp lightly with the flour mixture. Set aside. Beat the egg whites in a medium bowl until they are foamy. Dip each shrimp into the egg white. Pat the cut noodles onto the shrimp, covering the shrimp completely. Fry the shrimp in small batches (do not crowd). Fry until opaque (about 2 minutes). The noodles will remain pale. Drain on paper towels. Yields: 8 Servings

Namasu (Daikon and Carrot in Vinegar Dressing
Ingredients: 1/2 lb daikon, peeled and shredded 2 1/2 tsp salt 2 1/2 tsp rice vinegar 1 pinch MSG 1 small carrot, shredded 1/4 oz Katsuobushi (bonito flakes) 1 1/2 tsp sugar
Instructions: Put the Daikon, carrot, 3/8 pt water and salt into a mixing bowl, Stir thoroughly and set aside for 30 minutes. Put half of the Katsuobushi into a small pan, cook uncovered over low heat for 3-4 minutes, stirring constantly. Transfer the Katsuobushi to a mortar and grind into a fine powder. Shake the powder onto a piece of greaseproof paper through a sieve and set aside. Drain the daikon and carrot, squeeze them dry and place in a mixing bowl. Add vinegar, sugar, and MSG. Mix thoroughly and add katsuobushi. Serve at room temperature in small bowls. Yield: 6 servings

Nasu Karashi Sumiso-ae (Eggplant w/ Mustard and Miso Dressing
Ingredients: 1 lb eggplant 4 tbs white miso dressing 2 1/2 tsp powdered mustard (wasabi) 1 pinch salt 2 1/2 tsp soy sauce
Instructions: IN ADVANCE: Cut the Eggplant in half lengthwise, then crossways into 4 pieces, then into 4-inch cubes. Bring 3/4 pt water to boil in a small saucepan. Add Salt and drop in Eggplant. Boil fot 3-5 minutes. Drain and let cool. Pat the cubes dry. TO ASSEMBLE AND SERVE: Put the Miso, Soy Sauce, and Wasabi into a mixing bowl and stir until well blended. Add the eggplant and toss until well coated. Serve at room temperature. Yield: 6 servings

Neri Shiro Miso (White Miso Dressing)
Ingredients: 30 oz Shiro Miso (White Miso) 3/8 pt sake 10 oz sugar 2 egg yolks
Instructions: Put the miso, sugar,sake into a medium sized saucepan and bring to a boil, stirring constantly. Reduce heat and, and simmer for 30 minutes, stirring occaisionally. Remove pan from heat and wuickly beat in 2 egg yolks, 1 at a time. Immediately dip the bottom of the pan in ice water to cool rapidly. The dressing may be used in Nuta-ae, Nasu Karashi Sumiso-ae, or Kinome-ae.

Nigiri Sushi (Finger Sushi)
Ingredients: Mustard Paste: 4 tsp dry mustard 2 tsp water 1 tsp shoyu Toppings (Choose From: sashimi (raw fish) cooked shrimp cooked octopus caviar sliced cucumber etc.
Instructions: Make a paste out of mustard, water, and shoyu. Shape sushi rice into oblongs about 1-inch x 2 1/2-inch; flatten slightly. Pat mustard paste on rice; press desired topping on top. Dip in shoyu to eat.