SERVINGS 4-6 1 bunch horenso (winter spinach) 1 can crabmeat Cook horenso till tender in boiling water. Drain and spread on “su” or bamboo mat. Place shredded crabmeat in the center and roll as in making norimaki (see page 47). Makes 2 rolls. Better to leave rolls in refrigerator for a few hours. Cut diagonally…
SERVINGS 3-4 1 cup tuna (fresh), scraped 1/2 cup chopped round onion 1 egg 3/4 cup flour 1/3 cup water 1 teaspoon salt 1/2 teaspoon gourmet powder Dash of pepper Break egg in bowl and stir in water and flour to make a smooth batter. Grind tuna in suribachi, add onion, salt, gourmet powder, and…
SERVINGS 5 3/4 cup miso 1/4 cup sake 5 slices tuna cut 1/2 inch thick 1 teaspoon grated ginger 1/4 cup white sugar Mix ingredients and soak fish overnight or longer, and broil the sauce-coated slices under the broiler or over charcoal. Fish soaked in sauce will keep for three or four days if kept…
SERVINGS 4-5 1 lb. ika (cuttlefish) 3 tablespoons sugar 4 tablespoons shoyu 1/4 teaspoons salt 3 tablespoons sake 1/4 teaspoon gourmet powder Clean ika. Remove legs and triangular tips. Cut open the center section to flatten out. Place tips and legs on the flattened pieces, roll and tie with kanpyo or string. Place rolled ika…
1/2 lb. fresh frozen shrimps 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon gourmet powder Few drops red coloring Boil, shell, and clean shrimps. Put into suribachi and grind or put through a food grinder until finely mashed. Add rest of ingredients and mix until color is well blended. Grease frying pan lightly and cook…
SERVINGS 6 2 lbs. akule (aji fish) 1/2 lb. string beans cut in strips 1 carrot in 1/4 inch strips Clean fish and remove bones. Slice in 1/4-inch thickness lengthwise. Sprinkle salt and let stand. Parboil carrots and string beans separately in salted water. Drain. Roll several strips of carrots and beans in each piece…
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 4-6 1-1/2 lb. fresh shrimps Remove legs only, leaving shell and tail. Cut the back open, (through the shell) remove vein and flatten out. Soak in the following sauce for 1/2 hour. Mix well: 3/4 cup shoyu 1/4 teaspoon gourmet powder 1/2 cup sugar 1 teaspoon grated ginger 1 clove garlic Use broiler or…
SERVINGS 3 – 4 1/2 of a 2-pound mullet or awa_halved lengthwise 2 stalks celery Few sprigs of Chinese parsley Few stalks of chives 1/4 cup vinegar 3/4 teaspoon salt 1/4 teaspoon gourmet powder 1 teaspoon sugar 1 teaspoon shoyu Scale fish. Cut diagonally into 1/4-inch slices. Sprinkle with salt and let stand for 20-30…
SERVINGS 4 1 lb. raw fish 1 cup shredded lettuce or watercress tips 1/2 teaspoon dry mustard or ginger root 1/2 teaspoon hot water 1/2 cup shoyu Use fish which has no small bones in the flesh, such as tuna, ahi, swordfish, ulua or uku. Remove skin and the dark portion. Using a sharp, long…
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…
