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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:…
Sauteed Namazu with Sesame Seed
1 Namazu Flour or cornstarch Sesame seed (white) Oil for frying (not deep fat) TERI SAUCE: 1/2 cup shoyu 1/2 cup sugar 1 tbsp. mirin* 1 tsp. MSG* 1 piece ginger (optional) 1 clove garlic (optional) Mix together ingredients for sauce; stir well until sugar dissolves or bring to boil. Fillet fish and cut into…
Spiced Tongue
Boil tongue until tender, with bay leaf and cloves about 2 hours. Take out from liquid and remove skin. Slice tongue about 1/2” thick and place in a baking dish or pan and cover. Back in the following sauce: 1 #2-1/2 can tomatoes (solid pack) 2/3 cup vinegar 1/2 cup brown sugar 1 can hot…
