Sukiyaki 2
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In small bowl combine beef broth and mushrooms; let stand for 15 minutes. Remove mushrooms with slotted spoon, reserving broth. Trim off and discard mushroom stems and cut caps into quarters. Add soy sauce and sherry to broth and mix well; set aside broth mixture with mushrooms. Broil steak on rack in broiling pan 5 to 6 inches from heat source, turning once, until rare, about 3 minutes on each side. Remove steak to cutting board and cut into 1/4-inch thick slices. In 12-inch nonstick skillet heat oil over medium-high heat; add snow peas, scallions, onion, garlic, and ginger and saute for 1 minute. Add 1/4 cup reserved broth mixture and continue cooking for 1 to 2 minutes longer. Move vegetables to one side of skillet; add mushrooms, cabbage and bamboo shoots to center of skillet and pour in an additional 1/4 cup broth mixture. Cook until vegetables are tender-crisp, about 3 minutes; move vegetables to opposite side of pan from snow pea mixture. Add steak slices and remaining broth mixture to center of skillet and cook, turning once, until steak is heated through, about 30 seconds on each side. Decoratively arrange steak and vegetables on serving plate and top with any pan juices. Yield: 2 servings
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Sunomomo Dressing for Japanese Pickles
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Place cucumber slices on paper towels to drain excess liquid. Wrap in paper towels and refrigerate until serving time. Combine dressing ingredients in a small bowl, adding sugar to taste. Stir until sugar and wasabi are dissolved. At serving time, place cucumbers in a bowl, pour on dressing and toss. VARIATION: Try adding 1/4 pound (or more) thinly sliced octopus, kyuri tako no sunomono. Yield: 6 servings
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Sunomono Or Japanese Noodle and Cucumber Salad
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1) Cook the noodles in boiling water until just tender. Drain and rinse in cold water. Drain thoroughly, and transfer to a medium-sized bowl. (Store in water if not using right away.) 2) Add vinegar, sugar, soy sauce, salt, and sesame seeds. Mix well. Cover and chill until cold. (Don't chill for too long or the noodles will stick together.) 3) Peel adn seed the cucumber. Cut into quarters lengthwise, then into thin pieces. If not serving right away, wrap the cucumber pieces in a plastic bag or plastic wrap and refrigerate. 4) To serve, divide the noodles amon 4 or 5 serving bowls. Top with a small handful of cucumber slices, a light sprinkling of sesame seeds, and if desired, a few very thin slices of scallion greens. Serve cold. This salad is subtle adn very refreshing. There is a variety of textures-chewy cold noodles (bean thread noodles, some call them cellophane noodles 'cause when you boil them they become clear), crunchy sesame seeds, and smallooth cucumber slices. Sweet, salt, and vinegar combine harmoniously, each understated but very much present. Everything except the cucumbers and toppings can be combined several days ahead of time. (If you don't keep the boiled noodles in cold water while setting them aside, they will stick together.) The cucumbers can be prepared ahead also, and kept separate until serving. Note: The dressing contains no oil; however, the sesame seeds do) Yield: 4 servings
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Sushi (Japanese Rice with Vinegar Sauce)
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Should be prepared ahead. Wash rice, drain and place in pot with a good cover. Pour over rice boiling water and cook over medium high flame till water recedes to rice level. Clamp cover on, turn flame to low and steam for 15-20 minutes. Rice should be cooked but dry. Soak mushrooms and burdock in separate bowls filled with cold water for 1/2 hour. Drain and cut into small pieces. Combine chopped carrots, string beans, mushrooms and burdock with water, brown sugar, soy sauce, Msg, salt and cook till vegetables are tender. Drain. Combine ingredients for vinegar sauce for rice and cook till sugar and salt dissolve. Cool. Combine vegetables with cvooked rice. Add vinegar sauce and toss till grains are coated. This is generally served cold but may be served warm. Yield: 6 servings
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Sweet Rice Dumplings
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The Japanese call these rice dumplings obagies. Bring water to boil in a 2-quart saucepan. Add rice and salt, cover and reduce heat to medium. Cook for one hour. (Check to see if more water must be added to prevent sticking.) Remove from heat and let cool for 5 minutes. Preheat oven to 350 degrees F. Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill. (If you do not have a grain mill, use a Champion Juicer with a grinder attachment or pound mixture into a paste in a wooden bowl.) Repeat with remaining rice, raisins and cinnamon. Place walnuts on a baking sheet and roast in oven and let cool. Coarsely grind or finely chop walnuts. Measure rice ito 2 1/2 tablespoon portions. Moisten hands and shape dumplings. Roll each dumpling in walnuts to coat. Serve immediately. HINTS: To speed up cooking process, place rice in a pressure cooker with 2 1/4 cups of water and cook for 40 to 45 minutes. Remove from heat and let cool until pressure goes down. Dumplings can be stored in the refrigerator for several days. Reheat in oven when ready to serve. Yield: 9 servings
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Tempura Onion Rings
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1. In a deep fryer or large saucepan, heat the oil the 350F. Meanwhile, put 1 cup of the cornstarch in a brown paper bag. Add the onion slices and shake well to coat. Transfer the coated onion rings to a large baking sheet. 2. In a large bowl, mix the remaining 1/2 cup cornstarch with the flour and 1 teaspoon salt. Add 1-1/2 cups of cold water all at once into the flour mixture. Stir vigorously with chopsticks or a fork to be pieces of ice and lumps the size of a nickel in the batter. 3. When the oil is hot, add as many coated onion rings to the batter as will fit comfortably in the fryer; you will have to do this in about 5 batches: Using chopsticks or a large fork, life the rings to the hot oil and separate any that cling together. Fry the onion rings until golden brown all over, about 3 minutes. Transfer to paper towels or a paper bag to drain well. Repeat with the remaining onion rings and batter. Sprinkle the onion rings with salt if desired. Serve hot, warm or at room temperature with lemon, ketchup or soy sauce. Serves 4 to 6. Yield: 4 servings
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Teriyaki Chicken
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Mix and marinate Chicken. Place marinated chicken pieces on foil lined Cookie sheet and Broil for about 10 minutes on each side. Then bake for 1/2 hour at about 350 Deg.F. Yield: 6 servings
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Teriyaki Honey Chicken
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Place chicken in plastic bag. Combine remaining ingredients in small bowl and pour over chicken in bag, turning to coat. Close bag and marinate in refrigerator for at least 6 hours, turning 2 or 3 times. Remove chicken from marinade; reserve marinade. Arrange on rack over foil-lined broiler pan. Cover chicken with foil. Bake at 350 degrees for 30 minutes. Uncover; brush with marinade. Bake, uncovered, 30-45 minutes or until done, brushing occasionally with marinade. Four servings. Yield: 4 servings
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Teriyaki Marinade and Bbq Sauce
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Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and tenderize - 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts. BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade. Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat. Real garlic and ginger only improves this dish. The amount of pepper sauce can be varied from mild to fiery. You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavor. Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard. Yield: 2 cups
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