A bit of Japan
On 8/29/2015 9:51 PM, cshenk wrote:
> 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
>
>
YESSS!!!
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