Nishime #2
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Kazunoko (New Year’s Dish) (Fish Roe in Shoyu)
SERVINGS 6 1 pkg. 8-ounce dried kazunoko (fish roe) 1/2 cup Hawaiian salt 2 cups water Soak dried kazunoko in salt water for at least 2 days. This will keep indefinitely in refrigerator. Use as needed. The night before serving, soak the amount of kazunoko you need in fresh water. In the morning, drain and…
Chicken Ono Loa
3 or 4 pound chicken3 tbsp. fat1 tbsp. finely chopped garlic1 tbsp. chopped ginger6 tablespoons vinegar1 tbsp. soy sauce2 tsp. salt1/8 tsp. pepperBoiling water Prepare chicken by grooming, drawing, and cutting into pieces. Heat fat in large, heavy skillet and brown chicken. Combine all seasonings and add to chicken. Add enough boiling water so that…
Hamaguri No Nishiki Yaki (Broiled Clams)
SERVINGS 4-5 1 lb. clams (fresh frozen) SAUCE: 1/4 cup mirin or sake 1/4 cup shoyu 1 tablespoon miso 1/4 teaspoon gourmet powder 2 tablespoons sugar Mix above sauce ingredients and bring to a boil. String about 3 to 4 claims on bamboo barbeque sticks, dip in sauce and broil over charcoal.
Japanese Kabob (Sukiyaki)
2 lb. sirloin top or any kind of steak in 1″ cubes3/4 cup shoyu1/4 cup raw brown sugar1/4 tsp. ajinomoto1/2 tsp. salt1 clove gar Uc. gratedsmall piece of gingerpineapple chunks Combine sboyu, sugar, ajlnomoto, salt, ginger and garlic. Soak steak cubes for at least 2 hours. Stick steak cubes and pineapple chunks alternately and broil…
