Brooklyn1 wrote in rec.food.cooking:

> cshenk wrote:
> >
> > Hi folks,
>
> Recipes from a WWll Gook POW camp:

Love you too Sheldon! The fish stock version BTW is classic coastal
Virginia up through New England.

The Japanese pancake (Okonomiyaki) is actually outstanding and one of
the Japanese foods that crosses culinary tastes quite well although in
my home the 'catsup' would be the mild jufran brand banana sauce
'ketcup'.


>
> > Xxcarol's Sock Stock (Fish)
> > Xxcarol, Soups, Low-fat, Japanese
> >
> > 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)
> >
> > OKONOMIYAKI
> > Japan, Seafood
> >
> > 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
> >



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