3 cups rice – 3 cups water1 can mushroom (matsutake)3 age (Fried Tofu)2 Konyaku (Devils Tongue)1/3 cup dried shrimp3/4 cup shoyu1/2 cup sugar1/2 tsp. ajinomoto Wash rice and measure water and soak it for 3 hours. Wash and soak dried shrimp in 1-1/2 cup water. Cut mushrooms thin in strips, also Konyaku and age. Boil…
Sushi Rice:4 cups rice1/4 cup vinegar1/4 cup sugar2 tsp. salt2 tsp. ajinomoto(gourmet powder)1/4 cup dried shrimps Shrimps should be soaked in vinegar, sugar and salt. Drain shrimps and save liquid. Use this vinegar liquid to pour over cooled rice and toss lightly so rice will not be gummy. Filling:12 aburage2 medium size carrots10 string beansfew…
1-1/2 lb. hamburger1/2 lb. ground pork2 cups rice5 cups solid pack tomatoes1/3 cup water1 chopped onion2 tsp. mustardsalt and pepper Combine meat, onion, mustard, salt, pepper and water. Roll In meat ball1. Place in bottom of sauce pan. Pour tomatoes over meat, sprinkle uncook rice over. Cover sauce pan, place on small unit and cook…
4 slices bacon1/4 cup chopped onion1/4 cup chopped green pepper1 11-oz. Cream of Tomato Soup2/3 cup water2-1/2 cups cooked rice1 tsp. salt1/2 tsp. pepper Fry bacon until crisp; remove from skillet and chop. Saute’ onion and green pepper in bacon drippings until onion is tender. Add remaining ingredients and bacon. Bake in greased casserole in…
1 tbsp. shoyu2 cup cooked rice1 cup raw ham, cooked and diced1 cup Chinese sausage3 eggs scrambled3 stalks green onion Heat pan and fry sausage, ham over medium fire for 5 minutes. Add salt and shoyu. Add rice and cook for 5 minutes. Add onion and scrambled eggs.
3 cups rice3 cups water When steamed and ready, mix in the following:1/2 konnyaku (made from flour of tuber root)1 small carrot6 string beans6 dried mushrooms soaked in water1/3 kamaboko1 aburage (fried bean curd)1 small gobo (burdock) seasoning:2 tbsp. shrimp flakes3-1/2 tbsp. sboyu3-1/2 tbsp. sugar1-1/2 tsp. salt1/2 tsp. gourmet powder Cut all ingredients into small…
1/2 package (2 oz.) kampyo (Dried Gourd)2 oz. dried mushrooms1 medium carrot1 medium takenoko (bamboo shoots)1 small section renkon (lotus root)4 eggs (for fried eggs)1/2 cup peas or Chinese peas2 sheet nori (sea weed)few thin slices prepared pickled ginger1/2 lb. shrimps Kampyo: Wash and soak in water until soft. Add enough stock to cover and…
1 recipe of sushi rice10 sheets nori (black seaweed)2 oz. pkge. kanpyo (dried gourd)2 oz. shiitake (dried mushroom)2 medium carrots10 stalks watercress2 cans boiled eel or Hawaiian Tuna Kampyo: Wash and cook in water until soft. Add enough stock to cover and cook until tender. Add 4 tbsp. sugar, 3 tsp. shoyu, 2 tsp. salt,…
4 cups rice4 cups water6 inches dashi konbu (seaweed) Seasoning:1/3 cup Japse. vinegar or white vinegar5 tbsp. sugar2 tsp. gourmet powder1 tbsp. salt Wash rice and soak in water. Put water and konbu (wiped with a damp cloth) in a saucepan and bring to a boil. After 3 minutes remove konbu (seaweed) and add drained…
