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Kaki No Sunomono (Oysters in Vinegar)
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:…
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Katsuo Teriyaki (Broiled Fresh Tuna)
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.
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Sakana No Itameni (Sauteed Fish Cooked in Shoyu Sauce)
SERVINGS 4 1/3 lb. fresh fish cut into cubes (left over raw fish may be used) 1/2 teaspoon mustard 2 tablespoons shoyu 4 medium onions sliced 1-1/2 tablespoons sugar 1/4 teaspoon gourmet powder 2 tablespoons shoyu Soak fish cubes in shoyu and mustard for 1 hr. Roll fish cubes in cornstarch and saute in 4…
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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.
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Kani To Horenso No Oshitashi) (Crab and Winter Spinach Roll)
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…
