On 21 Jan 2005 10:20:13 -0800, wrote:

>Lots of references on Google, but no recipes that I can find for the
>sauce itself. Anyone here have a good one?
>
Many variations and my recipes are by taste, but try these:

For Beef about 200 gram

2 T soy sauce
1 -2 T sake
1 T sesame oil
1 T sugar
1 T grated apple
1 1/2 T roasted sesame
1 clove garlic minced
pinch pepper
hichimi tougarashi or seven pepper spice (optional)


For Pork 200 gram

1 T miso
1 T soysauce
1 T mirin
1 T sugar
1 clove garlic minced
1/2 T rice vinegar
1 T roasted and ground sesame
1 T sesame oil

All around tare 200 gram (this one came from Hisama Hirano who was
once a challenger on Iron Chef). Besides peach he uses pineapple in
combination. Since I don't always have pineapple and peach available,
I use apple or pear in winter.

1 peach, peeled, cored and chopped fine
1 tsp hichimi tougarashi
3 T sugar
3 T soy sauce
1/2 medium onion, minced
1 clove garlic, minced
1 tsp ginger, minced
1 T miso
1 T sesame oil
pinch hichimi tougarashi (optional)

"Nona" > wrote in message
...
> Many variations and my recipes are by taste, but try these:
>
<snip>

Nona-san,
O-hisashiburi! I was thinking of you recently...there's a thread over on
e-Gullet on Japanese cheesecakes. I vaguely remember, years ago ('98 or
'99, I think), having a discussion on rfc about them. I'm sure you have
tons of Japanese cookbooks with recipes on them, but if you're interested,
it's in the Japan forum.

rona (back in Japan--you're welcome to visit!)

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We had
people who really wanted to live in Europe, but didn't have the energy to go
back. We call them Canadians."
---Grover Norquist in Newsweek, November 22, 2004

Nona wrote:
> On 21 Jan 2005 10:20:13 -0800, wrote:
>
> >Lots of references on Google, but no recipes that I can find for the
> >sauce itself. Anyone here have a good one?
> >
> Many variations and my recipes are by taste, but try these:
>
> For Beef about 200 gram
>
> 2 T soy sauce
> 1 -2 T sake
> 1 T sesame oil
> 1 T sugar
> 1 T grated apple
> 1 1/2 T roasted sesame
> 1 clove garlic minced
> pinch pepper
> hichimi tougarashi or seven pepper spice (optional)
>
>
> For Pork 200 gram
>
> 1 T miso
> 1 T soysauce
> 1 T mirin
> 1 T sugar
> 1 clove garlic minced
> 1/2 T rice vinegar
> 1 T roasted and ground sesame
> 1 T sesame oil
>
> All around tare 200 gram (this one came from Hisama Hirano who was
> once a challenger on Iron Chef). Besides peach he uses pineapple in
> combination. Since I don't always have pineapple and peach
available,
> I use apple or pear in winter.
>
> 1 peach, peeled, cored and chopped fine
> 1 tsp hichimi tougarashi
> 3 T sugar
> 3 T soy sauce
> 1/2 medium onion, minced
> 1 clove garlic, minced
> 1 tsp ginger, minced
> 1 T miso
> 1 T sesame oil
> pinch hichimi tougarashi (optional)

Wow, many thanks, Nona-san! I'll be looking for hichimi tougarashi as
of today!



Inu

"Dr. Dog" > wrote:
> []
> Wow, many thanks, Nona-san! I'll be looking for hichimi tougarashi as
> of today!
>
Sometimes it's called 'Shichimi'.

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On Fri, 4 Feb 2005 20:33:14 +0900, "Rona Yuthasastrakosol"
> wrote:
>
>rona (back in Japan--you're welcome to visit!)

Hi Rona - very nice to see that you are still here. I read and post
once in a while and thank you for the offer. What area in Japan this
time? I will be returning in early June to handle some family
obligation.

I also read and post in egullet - not too frequently though. My handle
there is shinju (picture with mom and I). I'll check out the
cheesecake thread. There was some discussion sometime back regarding
cream croquette in egullet and after several tries, I finally think I
got it right (no sticky hands) and quite simple. I even took some
pictures - I should post them there. The trick is cooking the roux
until it's shiny, sorta like making choux but less firm.

Nona wrote:
>
> Hi Rona - very nice to see that you are still here. I read and post
> once in a while and thank you for the offer. What area in Japan this
> time? I will be returning in early June to handle some family
> obligation.
>
> I also read and post in egullet - not too frequently though. My handle
> there is shinju (picture with mom and I). I'll check out the
> cheesecake thread. There was some discussion sometime back regarding
> cream croquette in egullet and after several tries, I finally think I
> got it right (no sticky hands) and quite simple. I even took some
> pictures - I should post them there. The trick is cooking the roux
> until it's shiny, sorta like making choux but less firm.

I'm in Nishinomiya now--half-way between Osaka and Kobe. I have a
relatively large apartment if you feel like visiting (you can see it at
http://community.webshots.com/user/prasantrin though it is not quite as
neat, anymore)! Think you could post your recipe for the croquette, too?
I've fallen in love with cream croquette and they are second only to kabocha
(still can't find the perfect recipe for those).

I post under prasantrin on e-G--if you see me there, feel free to wave!

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We
had people who really wanted to live in Europe, but didn't have the
energy to go back. We call them Canadians." ---Grover Norquist in
Newsweek, November 22, 2004

Nona wrote:

> All around tare 200 gram (this one came from Hisama Hirano who was
> once a challenger on Iron Chef). Besides peach he uses pineapple in
> combination. Since I don't always have pineapple and peach
available,
> I use apple or pear in winter.
>
> 1 peach, peeled, cored and chopped fine
> 1 tsp hichimi tougarashi

Can the last entry, above, be correct? The recipe also calls for a
pinch of hichimi tougarashi at the end. 1 tsp seems an awful lot (I've
just purchased some, and it's fairly hot).


Inu

On 5 Feb 2005 10:13:09 -0800, "Dr. Dog" > wrote:

yes, remove that pinch of optional. BTW, you can use kochijdan
(Korean hot pepper sauce) or tohbandjan in place of hichimi
tougarashi. For that matter, any type of hot pepper sauce would work
as long as it's not 1 tsp tobasco. Most yakiniku tare is similar to
Korean style tare as the style basically came from Korea. Also if you
want, use a blender (only few seconds) or food processor (pulse few
seconds only). Like all recipes, keep tasting until you are satisfied
and make any adjustments to your taste.

Usually when I try a recipe I follow the instruction originally, but I
usually make some adjustments later depending on who I'm serving to.
Some people do not like it too hot, too sweet, etc. Good luck.

On Sat, 5 Feb 2005 21:15:51 +0900, "Rona Yuthasastrakosol"
> wrote:

>I'm in Nishinomiya now--half-way between Osaka and Kobe. I have a
>relatively large apartment if you feel like visiting (you can see it at
>http://community.webshots.com/user/prasantrin though it is not quite as
>neat, anymore)! Think you could post your recipe for the croquette, too?
>I've fallen in love with cream croquette and they are second only to kabocha
>(still can't find the perfect recipe for those).
>

Wow Rona you kitchen is very nice and very good size for Japan. I
love that gas grill/oven. Did you ship all your items to Japan? Your
kitchen seems very well stocked. I haven't checked all other photos
but I certainly well. Great photos!

Between Osaka and Kobe sounds nice too. How long are you planning to
be there this time?

Nona wrote:
> On 5 Feb 2005 10:13:09 -0800, "Dr. Dog" > wrote:
>
> yes, remove that pinch of optional. BTW, you can use kochijdan
> (Korean hot pepper sauce) or tohbandjan in place of hichimi
> tougarashi. For that matter, any type of hot pepper sauce would work
> as long as it's not 1 tsp tobasco. Most yakiniku tare is similar to
> Korean style tare as the style basically came from Korea. Also if you
> want, use a blender (only few seconds) or food processor (pulse few
> seconds only). Like all recipes, keep tasting until you are
satisfied
> and make any adjustments to your taste.
>
> Usually when I try a recipe I follow the instruction originally, but
I
> usually make some adjustments later depending on who I'm serving to.
> Some people do not like it too hot, too sweet, etc. Good luck.

Many thanks once again.



Inu

Hi Nona!

> BTW, you can use kochijdan (Korean hot pepper sauce)

It's called "gochujang".

> Most yakiniku tare is similar to
> Korean style tare as the style basically came from Korea.

That's what I thought when I saw those recipes ...
made my mouth water ... :-9

Bye, sanne.

On 6 Feb 2005 00:48:55 -0800, "sanne" > wrote:

>Hi Nona!
>
>> BTW, you can use kochijdan (Korean hot pepper sauce)
>
>It's called "gochujang".
>
Thanks for the correct Korean spelling. I try to spell it as it is
usually called in Japan. I really like this stuff - very versatile.
Others I like very much are tohbandjan and tenmendjan (sp?). I think
these came from China.

> On 6 Feb 2005 00:48:55 -0800, "sanne" > wrote:

> >> BTW, you can use kochijdan (Korean hot pepper sauce)
> >
> >It's called "gochujang".

For everyone reading but not yet tasted, I will point out it is NOT
flaming hot, despite the words "hot" and "Korean". I stir a spoonful
into soups and stews and stirfries without upsetting the chiliwimps in
the audience.
blacksalt

Hi blacksalt!

> For everyone reading but not yet tasted, I will point out it is
> NOT flaming hot, despite the words "hot" and "Korean".

Not flaming hot, but gochu are hotter than bell peppers.

> I stir a spoonful into soups and stews and stirfries without
> upsetting the chiliwimps in the audience.

At our parties, the food is entirely Korean.
And we need several kilograms of gochujang per year ...

To spice up the stuff, just add gochu-garu (Korean "hot" pepper
flakes), a little bit of sugar and soy-sauce, roasted
sesame-seed-oil, roasted sesame, some vinegar ...

Bye, sanne.