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Simple Takuwan
Takuwan (takuan) is pickled daikon, a type of tsukemono, or preserved vegetable. In our house, we called tsukemono, “ko-ko.” Mom would serve just a tiny portion of ko-ko, nestled up against the rice, with every dinner. Here’s a recipe for this ko-ko that is usually bright yellow, but if you are wary of food coloring, you are welcome to leave it out.
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Fish Cake
2 pounds oio, scraped 1/2 cup cornstarch Juice of 1 clove of garlic 1 egg 1-1/2 cups water 1 tablespoon sugar 1 teaspoon salt Dash of gourmet powder 1/4 cup chopped string beans 1/4 cup chopped carrots Place scraped fish in suribachi and grind until smooth. Mix cornstarch, garlic, egg and water, and add to…
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Niku No Karei Age
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….
