Yakisoba Recipe (Japanese Cuisine)

Yakisoba

Ingredients for Yakisoba
* 3 packages yakisoba noodles
* 1 carrot
* 1/4 of a small cabbage
* 1/4 pound pork
* 1/3 cup yakisoba sauce
  *or seasoning packages which come with yakisoba noodles
* Beni-shoga (red ginger)
* Ao-nori (green seaweed)

How to Cook Yakisoba
1. Cut the cabbage, carrot, and pork into bite sizes.
2. Saute cabbage, carrot, and pork in a large frying pan.
3. Add yakisoba noodles in the pan.
4. Put 1/2 cup of water in the pan and cover it with a lid.
5. Take the lid off and add yakisoba seasoning mix or yakisoba sauce.
6. Stir the noodles well and fry them for a few minutes.
7. Sprinkle aonori, and beni-shoga over the noodles before serving.

Tempura Shrimp Recipe (Japanese Cuisine)

Tempura Shrimp

Ingredients for Tempura Shrimp
* 12 large shrimps
* 1 egg
* 1 cup ice water 
* 1 cup all purpose flour
* Vegetable oil for frying

How to Cook Tempura Shrimp
1. Peel shrimp and make a couple incisions on the stomach side so that it stays straight.
2. Beat an egg in a bowl.
3. Add ice water in the bowl.
4. Add flour in the bowl and mix lightly.
5. Heat oil to 350 F degree in a deep pan.
6. Pick shrimp up by the tail and dip the body part in the batter.
7. Fry it until brown.

Note
* Be sure to use very cold water.
* Do not overmix the batter.

FRESH SHRIMP APPETIZER RECIPE

FRESH SHRIMP APPETIZER

Ingredients for Fresh Shrimp Appetizer

* 4 live prawns (about 4 to 4-3/4" or 10 to 12 cm)
* 1 lemon
* 4 plum leaves
* wasabi (Japanese horseradish) as desired
* 3 T. rice vinegar
* 1-112 T. water
* 1-1 12 T. soy sauce

How to Make Fresh Shrimp Appetizer

1. Wash the prawns. Remove the heads and blanch in boiling water.
2. Remove as soon as they turn red in color, then soak in ice water.
3. Cut half of the lemon into thin rounds, and quarter the other half.
4. Shell the shrimp and make 2 to 3 slashes down the back of each; do not cut all Ihe way through.
5. Fill a bowl with ice water and ice cubes, then add the shrimp.
6. Stir the shrimp around in the ice water with a pair of chopsticks or a spoon for 1 minute until the flesh of the shrimp becomes firm , and it shrinks and curls up.
7. Place some crushed ice in a serving bowl, then tap with the lemon rounds.
8. On top of this place the shrimp and the wasabi. Dip in 1 to eat.
9. Place the plum leaves, the shrimp heads, and the quartered half lemon on a small dish and serve on the side.
10. The shrimp can be wrapped in the plum leaves before eating for variety.
11. If plum leaves are unavailable, parsley may be used as a substitute.

BROILED CHICKEN KEBABS RECIPE (YAKITORI)

BROILED CHICKEN KEBABS

Ingredients for Broiled Chicken Kebabs

* 14 oz. (400 g) chicken leg meat
* 1 small onion or three green onions
* 2 green peppers, seeded
* 1/3 c. each: soy souce, mirin (sweet rice wine)
* 4 T. sugar
* 1 T. flour
* 1/2 lemon

How to Make Broiled Chicken Kebabs

1. Cut the chicken leg meat, onion, and green peppers into 3/4· (2 cm) cubes.
2. On bamboo skewers, skewer the onion, green pepper, and chicken cubes alternately until the skewer is full.
3. Top with a piece of onion to secure the kebab. Quarter the lemon.
4. Bring 1 to a boil, then allow to cool. Marinate the kebabs in the sauce for 10 minutes. Remove.
5. Heat the oven to 450°F (232°c) and broil the kebabs on the top shelf for 4 minutes.
6. Turn over and brush on some of the leftover marinade . Broil another 4 minutes, until the meat is golden brown. Serve.

Note

+ The kebabs can also be charcoal-grilled. Brush on the marinade as the kebabs are grilling. Grill until the chicken is cooked through and golden brown.
+ Before eating, ground Szechuan pepper, ground block pepper, or seven flavor seasoning (shichimi-togarashi) may be sprinkled over the kebabs, according to individual preference.

ASSORTED SASHIMI RECIPE

ASSORTED SASHIMI

Ingredients for Assorted Sashimi

* 6-1/2 oz. (180 g) fresh tuna fish fillet (maguro)
* 2/3 lb. (300 g) porgy (red sea bream)
* 1/3 lb . (150 g) fresh cuttlefish or squid (ika)
* 1 sheet purple laver seaweed (nori)
* 1 halfbeak fish (sayori) (3" - or 8 cm long)
* 1 small gherkin cucumber
* 4 cockles (torigai)
* 2 ark shells (akagai)
* 1/4 c. shredded Chinese white radish (daikon)
* wasabi (Japanese horseradish) and soy sauce, as desired

How to Make Assorted Sashimi

1. Slice the tuna into 3/8" (1 cm) thick strips. Cut the porgy into l/8" - (0.5 cm) thick diagonally-cut slices. Set aside.
2. Remove the head, entrails, outer skin, and membrane from the cuttlefish.
3. Cut in half lengthwise. Make a horizontal slash in one of the pieces on the interior; do not cut all the way through.
4. Insert a sheet of nori inside, and cut into 3/8" (1 cm) wide strips.
5. Cut the other half of the cuttlefish into thin slices, and roll into flowers.
6. Roll the gherkin cucumber inside the halfbeak fish fillet. Cut into pieces.
7. Score the cockles and ark shells (with a crosshatch cut), wash each separately, and set aside.
8. Soak the shredded white radish in ice water about 30 minutes. Drain well before using.
9. Neatly arrange the ingredients separately on a serving dish. Dip in a mixture of wasabi and soy sauce to eat.

Note

+ Cutting sashimi is an art; the important things to remember are that the knife should be sharp, each cut should be mode in a single
 stroke, and the resulting piece of fish should be as smooth as a
 piece of marble.
+ Sashimi should be stared in The refrigerator at a temperature between 37.4 Farenheit and 41 Farenheit (3 to 5 Degree Celcius), and is best if eaten the same day it is prepared.
+ If there are leftovers, it is best to serve them cooked rather than raw.
+ If halfbeak fish is unavailable, substitute any other fresh salt water fish.

MISO SOUP RECIPE

MISO SOUP

Ingredients for Miso Soup

* 2/3 lb. (300g) porgy (red sea bream;)
* 1/2 c. each : shredded daikon, shredded carrot
* 1-2/3 oz. (80 g) miso (soy bean paste)
* 1/8 t. each: sugar, MSG (optional)
* 2 T. chopped green onion

How to Cook Miso Soup

1. Cut the porgy (or other Fresh Fish) bones into pieces. Blanch briefly in boiling woter, remove, and rinse under the tap.
2. Put 3· 1/2 cups water inta a pat and bring to a boil. Add the shredded daikon and carrot and cook until soft.
3. Next add the fish bones and bring the soup to a boil. Skim off the foam.
4. Pass 1 through a spoon sieve. Mix thoroughly with a wooden stick or a spoon.
5. Turn off the heat immediately and pour the soup into a serving bowl. Sprinkle some chopped green onion over the top and serve.
6. Tofu and wakeme {lobe.leaf seaweed} moy be substituted for the fish bones, and dried fish broth for the water. (Remove the heads and entrails from 2/3 Ib or 300g small dried fish . Add 5 cups water and cook over low heat for 20 minutes.)