(Continued From Japanese Food Recipes page)

If using small eggplants, remove stem end. Halve lengthwise and make diagonal slashes about 1 inch apart halfway through eggplant. Cut in half crosswise. If using large eggplant, cut into pieces about 2 1/2 inches by 1/2 inch; do not peel. Cut diagonal slashes about 1 inch apart as for small eggplants.

Heat several tablespoons oil in skillet or wok over medium high heat. Add red peppers and eggplant and stir-fry 2 to 3 minutes, adding more oil if necessary (use as little as possible).
Arrange eggplant and peppers in steamer and sprinkle with 2 tablespoons soy sauce. Steam until tender, about 10 minutes. Combine takini with remaining 2 tablespoons soy sauce and mirin. Discard peppers. Arrange eggplant on salad plates. Top each serving with sesame mixture.
MENU 2
SUSHI KARA-AGE
(DOUBLE FRIED CHICKEN WITH

GINGER  AND SESAME OIL)

KYURI MOMI
(CUCUMBER SALAD WITH SWEET VINEGAR DRESSING)
HAMAGURISAKANI (SAKE-COOKED Clams)
SUSHI
In Japan if you wanted sushi, you would simply order it from a sushi shop and it would be delivered by bicycle in a matter of minutes. Though sushi bars are springing up all over this country, you might like to know how to make your own. To shape the rolls you will need a bamboo placemat or a special reed mat, called a sudare, available at stores that sell Oriental cooking equipment.
Makes 12 to 18 slices.
_________________GOHAN_________________
(Japanese Steamed Rice)
Rice is the backbone of Japanese cuisine and no meal is considered complete without it Even the most sumptuous dinner ends with a bowl of steamed rice so the host will be sure that the guests have had enough to eat.
The secret to cooking rice in the Japanese manner, so it clings together and is easy to pick up with chopsticks, is to choose short or medium grain rice, measure the water properly and cook the rice without peeking.
Makes 6 cups cooked rice.
Sushi Rice
2 cups Japanese or other short or
medium grain rice 2 cups water 1/2 cup white vinegar 6 tablespoons sugar 1 tablespoon salt 1 slice peeled fresh ginger
Wrapping
2 sheet nori (dried seaweed or lave), about 8x7 inches each or
6 eggs,
tablespoons sugar 2 tablespoon water 3/4 teaspoon salt oil
2 cups Japanese or other short or
medium grain rice 21/2 cups cold water 1 teaspoon salt (optional)
Pour rice into strainer and rinse with cold water until water runs clear. Drain well.
Transfer rice to heavy deep saucepan with tight-fit­ting lid.
Add 2 1/2 cups cold water and salt if desired. Let stand 30 minutes to 1 hour.
Place saucepan over high heat and bring to boil. Cover, reduce heat to lowest setting and cook 15 minutes; do not remove lid during cooking.
Turn off heat, let stand, covered, 10 minutes.
Filling
1 carrot, cut into long, thin strips 1 tablespoon chicken broth or water 11/2 teaspoons sugar 1 teaspoon white vinegar salt
3 to 4 green beans
1 ounce large dried mushrooms (preferably shitaki), softened 30 minutes in water to cover, drained and cut into strips
1 tablespoon sugar
1 tablespoon Japanese soy sauce
1 tablespoon water
1/2 teaspoon salt
Wasabi Paste (optional see recipe)
4 to 5 ounces cooked crabmeat or 4
ounces fresh scallops (uncooked), thinly sliced fresh lemon juice

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