Ojiya (Soft Rice Cooked in Stock)
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Sakana Nitsuke (Fish Cooked in Shoyu)
SERVINGS 6 1/4 cup water, or 2 tablespoons sake and 2 tablespoons water 6 small fish (1-1/2 – 2 lbs.) or fish steaks 1/3 cup shoyu 2 tablespoons sugar Put water, shoyu and sugar in a large saucepan or frying pan and bring to a boil. Arrange fish in pan, single layer and cover. Cook…
Kaki No Sunomono (Oysters in Vinegar)
SERVINGS 4 1 box fresh frozen oysters 1 daikon Thaw oysters, wash and cut into 3 or 4 pieces if they are large. If they are of cocktail size, use them whole. Peel or scrape daikon and grate. Drain some liquid. Add to oyster and mix well. Pour enough sanbaizu sauce to suit taste. SAUCE:…
Fried Rice
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.
