Dimitri wrote:
> "Cindy Fuller" > wrote in message
> ...
>
>>Our next door neighbors' daughter is studying Japanese in middle school.
>>Her latest assignment was to cook a Japanese meal for her family, then
>>photograph the results. She wanted to make an udon soup, so she came
>>over to look for recipes in our cookbook collection. I'm the first to
>>admit that Japanese is low on my list of cookbooks, due to bad
>>experiences with early experiments in the cuisine. However, we found a
>>recipe for udon that involved poaching an egg in the broth.
>>
>>Last night as I was making our dinner, the phone rang. "Cindy, Mom's
>>stuck in traffic and I've got to get dinner started. HELP!" I went
>>over to find one frazzled 14-year-old. We made the dashi broth from
>>scratch, something I'd never done before, and soaked the shiitake
>>mushrooms. She cut up the tofu, but found that the fish cake she'd
>>bought the night before was moldy. Luckily, her mother stopped by the
>>grocery store on the way home and picked up some surimi (fake crab) as a
>>substitute. We also loaned her some cheesecloth to strain the dashi,
>>and sake and dark soy sauce to finish off the dish.
>>
>>After we had finished eating, the phone rang again. It was my student's
>>mother: "I'm bringing over some of this soup. It's wonderful!" And it
>>was. Dashi made from scratch is a whole lot better than the envelopes
>>of dashi-no-moto (think dashi bouillon) that turned me off 20+ years
>>ago. The soup was quite photogenic, which should make a good impression
>>on her Japanese teacher.
>>
>>All in a day's work.
>>Cindy
>>
>>--
>>C.J. Fuller
>
>
> Cool Neighbor
>
> The next step...........................................
>
> Yakitory! Uh Oh!
>
>
I was thinking okonomiyaki. It is definitely Japanese origin and easy
for kids to make.