2 medium sweet potatoes 1 cup sugar 1/4 cup water Peel 3 medium sweet potatoes and slice thin or cut in thin strips. Soak in water, changing several times until water is clear. Drain, spread out on tray or pan and dry for 2 or 3 days, depending on the thickness of potatoes. Fry slowly…
Clean dashi konbu with damp cloth and cut in 1/4-inch strips. Fry crisp in deep fat. Make a syrup of 1 cup sugar and 1/3 cup water. Cook until syrup spins a thread. Remove from stove and stir in the fried konbu.
Dough: 1 small egg 1/4 cup water 1/4 teaspoon salt 1 tablespoon sugar 1-1/2 cups flour 1-1/2 teaspoons baking powder Syrup: 3/4 cup brown sugar 1/4 cup dark molasses 1/4 cup water Make a stiff dough with the above ingredients. Roll out thin (1/5”) and cut into strips 1/4” x 1-1/2”. Drop one by one…
1 pound sliced teriyaki steak 1 tablespoon ginger juice 1 bunch green onion Flour, bread crumbs, or cracker meal 1 egg Mix in an empty salt shaker: 1-1/2 teaspoons salt 1-1/2 teaspoons curry powder 1/4 teaspoon garlic salt 1/4 teaspoon gourmet powder Brush ginger juice on meat, sprinkle seasoned salt and leave for 30 minutes….
SERVINGS: 4 1 tofu Make a paste with 1 tablespoon constarch and 3 tablespoons water, add to 2 cups boiling water and stir.
SERVINGS 6 1-1/2 lbs katsuo sliced into 6 pieces. Prepare teriyaki sauce following directions for Ebi no Teriyaki, omitting garlic. Soak katsuo in the sauce overnight and broil. Baste a few times while broiling.
SERVINGS 6 6 small fish Scale and clean one fish (mempachi, papio, moana, or small mullet) for each person. Cut two or three slits diagonally on each side of fish so heat will penetrate. Sprinkle salt and broil on both sides until cooked. Serve each fish with a tablespoonful of grated turnip (daikon) and shoyu…
SERVINGS 6 San-bai-zu sauce (for 6 fish) 2 tablespoons sake 1/2 cup shoyu 2 tablespoons vinegar 2 tablespoons sugar Scale and clean one small fish (moana, papio, weke, aji or opapale) for each person. Broil over charcoal, soak for 1/2 hour in san-bai-zu, and serve with finely slivered ginger root.
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…
Prepare beforehand: 1/2 batch azuki An (see page 121) 1 batch white An (see pg. 130) Color one half of white An pink by adding a little red food coloring. (You will have red, white, and pink An). Dango 1 pkg. mochi-ko (rice flour) 1/2 cup cornstarch Mix into stiff dough, being careful not to…