Kani No Nishiki Mushi
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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…
Crabmeat tortilla
1-1/2 cups crabmeat 3 tbsp. finely chopped onions 3 tbsp. oil 1/2 clove garlic, crushed 3 large eggs Salt and pepper to taste Saute the garlic and onions until light brown. Add the crabmeat. Season with salt and pepper; stir and cook for 3 minutes. Remove from fire and set aside. Beat the eggs until…
