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


--

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!!!

On 2015-08-30 03:51:13 +0000, cshenk said:

> 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).

You lived there then? Or you live there now, and these are the dates
that precede that?

> 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.

It's so easy to get kombu and real bonito flakes now, I've never
pondered alternatives. Never the less a good fish stock is a good fish
stock.

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

We make okonomiyaki at least once or twice a month. It's different
every time and is always the "best ever"!

gtr wrote in rec.food.cooking:

> On 2015-08-30 03:51:13 +0000, cshenk said:
>
> > 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).
>
> You lived there then? Or you live there now, and these are the dates
> that precede that?

I lived there 2001 to 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.


> It's so easy to get kombu and real bonito flakes now, I've never
> pondered alternatives. Never the less a good fish stock is a good
> fish stock.

Yup! I used to make dash from Bonito and Kombu but once I found the
powdered version, I took to that as it's just as good and a lot less
trouble.

> > Title: OKONOMIYAKI
> > Categories: Japan, Seafood
> > Yield: 4 Servings
>
> We make okonomiyaki at least once or twice a month. It's different
> every time and is always the "best ever"!

Yes! That recipe was only a base for the 'japanese pancake'. I add
lots of other bits such as are handy at the time.

Carol

--

cshenk wrote:
>
>Hi folks,

Recipes from a WWll Gook POW camp:

> 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
>

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
> >



--

On 2015-08-30 11:44:27 +0000, cshenk said:

>> You lived there then? Or you live there now, and these are the dates
>> that precede that?
>
> I lived there 2001 to 2007.

Where did you live?

> Yup! I used to make dash from Bonito and Kombu but once I found the
> powdered version, I took to that as it's just as good and a lot less
> trouble.

A week ago, for the first time, I got what appears to be a really
high-quality powdered dashi which I'm looking forward to trying. I've
used a number of powdered dashi's before and found a number of them a
bit too salty--though generally within range. I use to regularly make
udon soups for lunch every week or two using this stuff, though I
haven't in a long time.

>>> Title: OKONOMIYAKI
>>> Categories: Japan, Seafood
>>> Yield: 4 Servings
>>
>> We make okonomiyaki at least once or twice a month. It's different
>> every time and is always the "best ever"!
>
> Yes! That recipe was only a base for the 'japanese pancake'. I add
> lots of other bits such as are handy at the time.

There's a reason that almost every culture has some kind of a
significant pancake!

After the no-holds-barred approach we've taken to okonomiyaki, we've
more or less taken the same approach with pizza; always looking for
something new (or convenient) to try. In fact it might be accurate to
say we're doing the same thing with most of our cooking now; eschewing
recipes or quick to modify them and tending to free-form it much more
often.

On 8/30/2015 6:29 AM, Brooklyn1 wrote:
> cshenk wrote:
>>
>> Hi folks,
>
> Recipes from a WWll Gook POW camp:

Uncalled for.

gtr wrote in rec.food.cooking:

> On 2015-08-30 11:44:27 +0000, cshenk said:
>
> > > You lived there then? Or you live there now, and these are the
> > > dates that precede that?
> >
> > I lived there 2001 to 2007.
>
> Where did you live?

Sasebo Japan, up the hill from Tonoo market for the first 3 years, then
down by the base for the last 3.5.

https://www.google.com/search?q=tonn...soft:en-US:IE-
Address&ie=UTF-8&oe=UTF-8&sourceid=ie7&rlz=1I7MXGB_enUS514&gws_rd=ssl#q=
sasebo+market


>
> > Yup! I used to make dash from Bonito and Kombu but once I found the
> > powdered version, I took to that as it's just as good and a lot less
> > trouble.
>
> A week ago, for the first time, I got what appears to be a really
> high-quality powdered dashi which I'm looking forward to trying.
> I've used a number of powdered dashi's before and found a number of
> them a bit too salty--though generally within range. I use to
> regularly make udon soups for lunch every week or two using this
> stuff, though I haven't in a long time.

Smile, I love it. I make more than 1/4 ts per 3/4 cup but i like a
stronger dashi.

The powder can be loaded in a salt shaker with some dry rice and used
that way for small batches.

Udon soup is a mainstay here. Charlotte (daughter, age 21 now) even
passes on how to make dashi-udon-miso soups to the local folks in
Virginia Beach when we do the ethnic shopping trips.


>
> > > > Title: OKONOMIYAKI
> > > > Categories: Japan, Seafood
> > > > Yield: 4 Servings
> > >
> > > We make okonomiyaki at least once or twice a month. It's
> > > different every time and is always the "best ever"!
> >
> > Yes! That recipe was only a base for the 'japanese pancake'. I add
> > lots of other bits such as are handy at the time.
>
> There's a reason that almost every culture has some kind of a
> significant pancake!

Yup! Fast and tasty yet easy to do.


> After the no-holds-barred approach we've taken to okonomiyaki, we've
> more or less taken the same approach with pizza; always looking for
> something new (or convenient) to try. In fact it might be accurate
> to say we're doing the same thing with most of our cooking now;
> eschewing recipes or quick to modify them and tending to free-form it
> much more often.

Very much the same here yet some things we do classic because we want
to.

If you have a bread machine or are abled (sadly, I need a bread machine
due to spinal issues affecting my hands) then there are lovely things
you can do with pizza doughs involving added spices. These can easily
be GF at need.

Live life Mas!


Carol


--

On 2015-08-30 17:12:10 +0000, cshenk said:

>>> I lived there 2001 to 2007.
>>
>> Where did you live?
>
> Sasebo Japan, up the hill from Tonoo market for the first 3 years, then
> down by the base for the last 3.5.
>
> https://www.google.com/search?q=tonn...soft:en-US:IE-
> Address&ie=UTF-8&oe=UTF-8&sourceid=ie7&rlz=1I7MXGB_enUS514&gws_rd=ssl#q=
> sasebo+market

So cool. We've vacationed all over Japan for the past 15 years. We
spent a week in Fukuoka (a great city for gluttony) and Nagasaki. I
assume you must have made it to Hirado island. We hoped at some point
to visit, but never did. Have you read "The Roads to Sata" - Alan
Booth ('85)? Great book. It makes me want to return to Kyushu and go
even further south. We still toy (semi-idly) with emigrating, even
moreso when we read articles about the plummeting housing costs in less
urban areas:

http://www.nytimes.com/2015/08/24/wo...o-suburbs.html


>>> Yup! I used to make dash from Bonito and Kombu but once I found the
>>> powdered version, I took to that as it's just as good and a lot less
>>> trouble.
>>
>> A week ago, for the first time, I got what appears to be a really
>> high-quality powdered dashi which I'm looking forward to trying.
>> I've used a number of powdered dashi's before and found a number of
>> them a bit too salty--though generally within range. I use to
>> regularly make udon soups for lunch every week or two using this
>> stuff, though I haven't in a long time.
>
> Smile, I love it. I make more than 1/4 ts per 3/4 cup but i like a
> stronger dashi.
>
> The powder can be loaded in a salt shaker with some dry rice and used
> that way for small batches.

Great idea. I made a pasta sauce (from a marukai newsletter), that
called for matsutake mushrooms, garlic and olive oil. But the
curiousity was that they also called for 1/4 cup white wine and a tsp
of hondashi. I thought it was a fantastic idea, both in concept and
practice, and I'll be finding more places to do that, as wine has
slowly begun vying with salt and pepper as fundamental in my seasoning
strategies.

One of our staple pasta dishes is with mentaiko; butter, soy, finished
with a little nori. Again, something we now find it very easy to get.
I assume that everyone has vastly more "exotic" ingredients avalable to
them these days.

> If you have a bread machine or are abled (sadly, I need a bread machine
> due to spinal issues affecting my hands) then there are lovely things
> you can do with pizza doughs involving added spices. These can easily
> be GF at need.

You'll likely be horrifed to know: We never quite settled on a "best
case" pizza crust before acceding to the convenience of Boboli's pie
crust. We generally make pizza on a "too pooped to cook" night.

On 8/30/2015 12:33 PM, gtr wrote:
> We still toy (semi-idly) with emigrating, even moreso when we read
> articles about the plummeting housing costs in less urban areas:


How3 are you on unchecked radiation?

Bring your dosimeter.

gtr wrote in rec.food.cooking:

> On 2015-08-30 17:12:10 +0000, cshenk said:
>
> > > > I lived there 2001 to 2007.
> > >
> > > Where did you live?
> >
> > Sasebo Japan, up the hill from Tonoo market for the first 3 years,
> > then down by the base for the last 3.5.
> >
> > https://www.google.com/search?q=tonn...icrosoft:en-US
> > :IE-
> > Address&ie=UTF-8&oe=UTF-8&sourceid=ie7&rlz=1I7MXGB_enUS514&gws_rd=ss
> > l#q= sasebo+market
>
> So cool. We've vacationed all over Japan for the past 15 years. We
> spent a week in Fukuoka (a great city for gluttony) and Nagasaki. I
> assume you must have made it to Hirado island. We hoped at some
> point to visit, but never did. Have you read "The Roads to Sata" -
> Alan Booth ('85)? Great book. It makes me want to return to Kyushu
> and go even further south. We still toy (semi-idly) with emigrating,
> even moreso when we read articles about the plummeting housing costs
> in less urban areas:
>
> http://www.nytimes.com/2015/08/24/wo...doned-homes-in
> -tokyo-suburbs.html
>
> > > > Yup! I used to make dash from Bonito and Kombu but once I
> > > > found the powdered version, I took to that as it's just as good
> > > > and a lot less trouble.
> > >
> > > A week ago, for the first time, I got what appears to be a really
> > > high-quality powdered dashi which I'm looking forward to trying.
> > > I've used a number of powdered dashi's before and found a number
> > > of them a bit too salty--though generally within range. I use to
> > > regularly make udon soups for lunch every week or two using this
> > > stuff, though I haven't in a long time.
> >
> > Smile, I love it. I make more than 1/4 ts per 3/4 cup but i like a
> > stronger dashi.
> >
> > The powder can be loaded in a salt shaker with some dry rice and
> > used that way for small batches.
>
> Great idea. I made a pasta sauce (from a marukai newsletter), that
> called for matsutake mushrooms, garlic and olive oil. But the
> curiousity was that they also called for 1/4 cup white wine and a tsp
> of hondashi. I thought it was a fantastic idea, both in concept and
> practice, and I'll be finding more places to do that, as wine has
> slowly begun vying with salt and pepper as fundamental in my
> seasoning strategies.

They were americanized but that's not a bad thing. Fuzion of 2 or more
cookeries is why cooking can be so great!

Without fusion there would be no cajun, tex-mex, or cantonese. Possibly
90% of 'southern' is a fusion of Amerind and african with english.

> One of our staple pasta dishes is with mentaiko; butter, soy,
> finished with a little nori. Again, something we now find it very
> easy to get. I assume that everyone has vastly more "exotic"
> ingredients avalable to them these days.
>
> > If you have a bread machine or are abled (sadly, I need a bread
> > machine due to spinal issues affecting my hands) then there are
> > lovely things you can do with pizza doughs involving added spices.
> > These can easily be GF at need.
>
> You'll likely be horrifed to know: We never quite settled on a "best
> case" pizza crust before acceding to the convenience of Boboli's pie
> crust. We generally make pizza on a "too pooped to cook" night.

Naw, we did boboli crust until we figured out a simple recipe here too.
I didnt start out making all our bread, it sorta happened over time.

I makes 2 crusts at a time and freeze one here.

Carol



--

On 8/30/2015 3:15 PM, cshenk wrote:
>> Great idea. I made a pasta sauce (from a marukai newsletter), that
>> >called for matsutake mushrooms, garlic and olive oil. But the
>> >curiousity was that they also called for 1/4 cup white wine and a tsp
>> >of hondashi. I thought it was a fantastic idea, both in concept and
>> >practice, and I'll be finding more places to do that, as wine has
>> >slowly begun vying with salt and pepper as fundamental in my
>> >seasoning strategies.
> They were americanized but that's not a bad thing. Fuzion of 2 or more
> cookeries is why cooking can be so great!
>
> Without fusion there would be no cajun, tex-mex, or cantonese. Possibly
> 90% of 'southern' is a fusion of Amerind and african with english.
>

Precisely so, ethnic cuisine benefits from hybridizing.

On 8/31/2015 4:33 AM, gtr wrote:
> On 2015-08-30 17:12:10 +0000, cshenk said:
>
>>>> I lived there 2001 to 2007.
>>>
>>> Where did you live?
>>
>> Sasebo Japan, up the hill from Tonoo market for the first 3 years, then
>> down by the base for the last 3.5.
>>
>> https://www.google.com/search?q=tonn...soft:en-US:IE-
>> Address&ie=UTF-8&oe=UTF-8&sourceid=ie7&rlz=1I7MXGB_enUS514&gws_rd=ssl#q=
>> sasebo+market
>
> So cool. We've vacationed all over Japan for the past 15 years. We
> spent a week in Fukuoka (a great city for gluttony) and Nagasaki. I
> assume you must have made it to Hirado island. We hoped at some point
> to visit, but never did. Have you read "The Roads to Sata" - Alan Booth
> ('85)? Great book. It makes me want to return to Kyushu and go even
> further south. We still toy (semi-idly) with emigrating, even moreso
> when we read articles about the plummeting housing costs in less urban
> areas:
>
> http://www.nytimes.com/2015/08/24/wo...o-suburbs.html
>
>
>>>> Yup! I used to make dash from Bonito and Kombu but once I found the
>>>> powdered version, I took to that as it's just as good and a lot less
>>>> trouble.
>>>
>>> A week ago, for the first time, I got what appears to be a really
>>> high-quality powdered dashi which I'm looking forward to trying.
>>> I've used a number of powdered dashi's before and found a number of
>>> them a bit too salty--though generally within range. I use to
>>> regularly make udon soups for lunch every week or two using this
>>> stuff, though I haven't in a long time.
>>
>> Smile, I love it. I make more than 1/4 ts per 3/4 cup but i like a
>> stronger dashi.
>>
>> The powder can be loaded in a salt shaker with some dry rice and used
>> that way for small batches.
>
> Great idea. I made a pasta sauce (from a marukai newsletter), that
> called for matsutake mushrooms, garlic and olive oil. But the
> curiousity was that they also called for 1/4 cup white wine and a tsp of
> hondashi. I thought it was a fantastic idea, both in concept and
> practice, and I'll be finding more places to do that, as wine has slowly
> begun vying with salt and pepper as fundamental in my seasoning strategies.
>
> One of our staple pasta dishes is with mentaiko; butter, soy, finished
> with a little nori. Again, something we now find it very easy to get. I
> assume that everyone has vastly more "exotic" ingredients avalable to
> them these days.
>
>> If you have a bread machine or are abled (sadly, I need a bread machine
>> due to spinal issues affecting my hands) then there are lovely things
>> you can do with pizza doughs involving added spices. These can easily
>> be GF at need.
>
> You'll likely be horrifed to know: We never quite settled on a "best
> case" pizza crust before acceding to the convenience of Boboli's pie
> crust. We generally make pizza on a "too pooped to cook" night.
>
Mmmm hmmm...

Ayup...

On 8/31/2015 1:37 AM, gtr wrote:
> On 2015-08-30 11:44:27 +0000, cshenk said:
>
>>> You lived there then? Or you live there now, and these are the dates
>>> that precede that?
>>
>> I lived there 2001 to 2007.
>
> Where did you live?
>
>> Yup! I used to make dash from Bonito and Kombu but once I found the
>> powdered version, I took to that as it's just as good and a lot less
>> trouble.
>
> A week ago, for the first time, I got what appears to be a really
> high-quality powdered dashi which I'm looking forward to trying. I've
> used a number of powdered dashi's before and found a number of them a
> bit too salty--though generally within range. I use to regularly make
> udon soups for lunch every week or two using this stuff, though I
> haven't in a long time.
>
>>>> Title: OKONOMIYAKI
>>>> Categories: Japan, Seafood
>>>> Yield: 4 Servings
>>>
>>> We make okonomiyaki at least once or twice a month. It's different
>>> every time and is always the "best ever"!
>>
>> Yes! That recipe was only a base for the 'japanese pancake'. I add
>> lots of other bits such as are handy at the time.
>
> There's a reason that almost every culture has some kind of a
> significant pancake!
>
> After the no-holds-barred approach we've taken to okonomiyaki, we've
> more or less taken the same approach with pizza; always looking for
> something new (or convenient) to try. In fact it might be accurate to
> say we're doing the same thing with most of our cooking now; eschewing
> recipes or quick to modify them and tending to free-form it much more
> often.
>
Mmmm hmmm...

Ayup...

On 8/30/2015 4:11 PM, gtr wrote:
> On 2015-08-30 03:51:13 +0000, cshenk said:
>
>> 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).
>
> You lived there then? Or you live there now, and these are the dates
> that precede that?
>
>> 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.
>
> It's so easy to get kombu and real bonito flakes now, I've never
> pondered alternatives. Never the less a good fish stock is a good fish
> stock.
>
>> Title: OKONOMIYAKI
>> Categories: Japan, Seafood
>> Yield: 4 Servings
>
> We make okonomiyaki at least once or twice a month. It's different
> every time and is always the "best ever"!
>
Mmmm hmmm...

Ayup...

On 8/30/2015 10:29 PM, Brooklyn1 wrote:
> cshenk wrote:
>> 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
>>
>
>
>
>
Mmmm hmmm...

Ayup...