Teriyaki Steak
Ingredients: 1 flank steak (about 2 lb) 1 cup soy sauce 1 cup white wine 1 cup sugar 2 tbs grated ginger root 1 minced clove garlic 1 sliced small onion
Instructions: Place meat in a large shallow glass baking dish. Combine soy sauce, wine, and sugar and pour over meat. Place ginger, garlic and onion on top of meat. Let stand 24 hours, covered, in the refrigerator. Turn once. Bring meat to room temperature and broil over hot coals 4-5 minutes per side. Slice across width of meat, against the grain, into thin strips for serving. You may substitute the powdered spices with fresh in the same amounts. Just mix them into the sauce before pouring over meat. Yield: 6 servings

Tofu To Niku Donburi
Ingredients: 6 oz tofu (2 squares) 2 carrots, shredded 2 green onions, chopped fine 1/2 cup parsley, chopped fine 2 eggs 8 oz shrimp, crab, or crab blend (or less) 2 tbs oil (for frying) 3 tbs soy sauce 2 tsp sugar
Instructions: Heat the oil and saute all the vegetables until tender (3-4 minutes). Mash the tofu with a fork. Add the shrimp or crab, tofu, soy sauce and sugar to vegetables. Mix well. Cook until everything is heated. Beat the eggs and pour over mixture. Cook until eggs are done. Serve in a bowl over rice. NOTES: This recipe can be made with beef, chicken, or pork instead of shrimp or crab. Yield: 3-4 servings

Toriwasa (Chicken and Parsely with Horesradish Sauce)
Ingredients: 1 whole chicken breast 1/8 tsp salt 1/2 tsp salt 2 1/2 tsp wasabi 1 sheet nori 5 tbs sake 1 pinch MSG 4 oz bunch Italian Parsely 2 tbs soy sauce
Instructions: Skin and bone chicken breasts. Cut chicken breasts horizontally into paper thin slices, then into shreds 1/4-inch wide. Put chicken, sake, 1/8 t salt, and a sprinkling of MSG into a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature. Put 5/8 pt water, 1/2 t salt, into as small pan. Bring to a boil. Cook parsely for 1 minute. Drain and rinse under cold water. TO ASSEMBLE: Put the Wasabi paste with 2 T of soy sauce and MSG into a mixing bowl. Stir in chicken, liquid and parsely; mix thoroughly. Divide into 6 small bowls, and cover with shredded nori. Yield: 6 servings

Tosa Joyu (Soy-Based Dipping Sauce for Sashimi)
Ingredients: 3 tbs Soy sauce 5 tsp Katsuobushi 2 1/2 tsp Sake 1 pinch MSG Garnish: 2 1/2 tsp Wasabi
Instructions: Place all ingredients in a small saucepan. Bring to a boil, uncovered, stirring constantly. Remove from heat, strain, ans set aside to cool. Divide into serving dishes and garnish with wasabi.

Udon
Ingredients: 4 cup all-purpose or whole-wheat flour 1 tsp salt 1 egg yolk 1/2 to 2/3 cup cold water
Instructions: Sift flour and salt together into a large bowl. Add the egg yolk and enough cold water to make a stiff dough. Knead thoroughly. Cover the dough with a damp cloth and let it stand for 30 minutes. Sprinkle a board and rolling pin with additional flour. Roll out the dough until it is paper-thin. Fold the dough into a long, loose roll and cut it crosswise into strips, 1/10 inch wide. When unrolled, the dough strips should be at least 12 inches long. Cook for three or four minutes in boiling salted water. Yield: 6 servings

Yakitori
Ingredients: 2 tbs each dry sherry and canned chicken broth 1 tbs Teriyaki sauce 1/2 clove garlic, thinly sliced 1/4 tsp pared ginger root, thinly sliced 5 oz skinned and boned chicken breast, 1-inch pieces 5 oz chicken livers 8 small mushroom caps 4 med scallions cut in 1-inch pieces
Instructions: In small stainless-steel or glass mixing bowl combine sherry, chicken broth, teriyaki sauce, garlic and ginger; mix well. Add chicken and livers and toss to coat with marinade. Cover with plastic wrap and refrigerate for at least 1 hour. Onto each of four 12-inch wooden or metal skewers, starting and ending with mushroom cap and alternating remaining ingredients, thread 2 mushroom caps, 1/4 each of the chicken pieces, livers and scallions. Remove and discard garlic and ginger from marinade, reserving marinade. Set skewers on nonstick baking sheet and broil 4 to 5 inches from heat source, turning once and brushing frequently with marinade, until livers are browned and firm and chicken is tender, 2 to 3 minutes on each side. Arrange skewers on serving plate and brush or pour any pan drippings over skewers. Yield: 2 servings

Yakitori Glaze
Ingredients: 1/2 cup Sake 1/4 cup Mirin (sweet rice wine) 3/4 cup Japanese soy sauce 1/4 cup sugar 1 oz Tamari 1 tsp grated fresh ginger
Instructions: Combine all ingredients in a small saucepan and bring to a boil. Cook until reduced by a quarter. Cool. Store in the refrigerator. Makes about 1 3/4 cups. To use: Dip thinly sliced meat, chicken cubes, shrimp or fish filets in the glaze, then grill. May also be brushed on food as it cooks.