Hi folks,

I was pulling some things together for a Yahoo group and figured you
all might like them too.

My forays to Japanese cookery actually predate me ever knowing I'd live
there eventually (early 2001- late 2007).

Here is one of my earlier posts. I was making Dashi since my years in
Hawaii (1986-1989). it's americanized here with a bay leaf and is a
basic fish stock.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Sock Stock (Fish)
Categories: Xxcarol, Soups, Low-fat, Japanese
Yield: 12 Servings

2 lg Cotton tube socks
3 lb Fish bones/heads/tails/fins
2 Sliced carrots
2 md Sliced onions
2 Sliced stalks celery
1 Bay leaf
2 Crushed garlic cloves
6 Peppercorns
1/2 ga Water (or more)

Ok, Socks! Yikes! What's she up to now? I aint eatin socks!

No dear. The socks are clean (never been worn) bought just for
holding delicate fishbones. I tuck as much as comfortably fits then
pin it closed and use it to make sure the bones dont get lost in the
food.

Now the stock above is a sample basic fish stock. How much water is
added depends on how strong you want it. I would start with 1/2
gallon. Many people also add a cup of white wine to this. Me, I add
shoyu (soy sauce) and chinese 5 spice or ginger. Frequently I add
seaweed shredded and then use this in place of my basic dashi.

From the kitchen of: xxcarol Date: 05 Sep 98
From: Greg Mayman Date: 08-10-00 Cooking

MMMMM

This one below is iconic Japanese Kyushu food. Kyushu is the bottom
island of the main string of Japan, before Okinawa at the very bottom
of the chain. Okinawa is 'Japan' but more recently added while Kyushu
has always been a part and you can take a bullet train from there via
an underground tunnel to Tokyo and such places north. The movie Shogun
would have taken place in Kyushu.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: OKONOMIYAKI
Categories: Japan, Seafood
Yield: 4 Servings

1 Sheet nori (8x7")
SAUCE
1/4 c Catsup
1 1/2 tb Worcestershire sauce
1/4 ts Dijon mustard
2 tb Sake
1 ts Tamari soy sauce
OKONOMIYAKI
2 Eggs
1 c White flour
1 c Water
2 tb Sake
1 pn Of salt
2 c Shredded cabbage (1 1/2"
-strips)
1/4 c Shredded carrot
4 Whole scallions, cut in 1/2
-lengthwise and into 1-inch
-strips
1/4 c Vegetable oil
1/2 c Cooked shrimp, cut in
-1/2-inch pieces

Toast the nori, crumble, and set aside. Combine all sauce ingredients
in a small saucepan and simmer for 30 seconds, stirring constantly.
Remove from the heat and cool to room temperature. Beat the eggs in a
lge. bowl. Add the flour and water and continue beating until you
have a batter the consistency of pancake batter. Add the sake and
salt. Fold in the cabbage, carrots, and scallions. Mix the batter
together evenly. Each okonomiyaki will use 1/4 c. of batter. Heat 1
tbsp of oil in a 10-inch skillet. Spoon 1/4 c. of batter onto the hot
skillet (like a pancake) making sure the vegetables are evenly
distributed. Then sprinkle 1/4 of the shrimp on top. Cook each side
on medium heat for 2 minutes, until lightly browned. Reduce the heat
to low and cook, covered, for another 5 minutes, occasionally turning
and gently pressing the okono. with a spatula. Prepare 3 mor okono.
as above. Keep the finished pancakes warm in a low oven while making
the rest, or use 2 skillets and make 2 okono. at a time.

Serve hot with the sauce to taste (~1 tbsp per okono.), and top with a
sprinkling of nori.

YIELDS 4 6-INCH OKONO. -- SERVES 4.

MMMMM


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