Peanut Butter Mochi

3 cups water
1 cup granulated sugar
1 (16 ounce) box mochiko (sweet rice flour)
Katakuriko (potato starch), for dusting

Filling
1 cup peanut butter
1/4 cup honey

To make filling, combine peanut butter and honey; refrigerate
until firm, a few hours or overnight.

Bring water to a boil; add sugar and stir until dissolved.
Add
mochiko a little at a time, stirring constantly.
Continue stirring
over medium heat until lumps are dissolved.

Place dough on a surface dusted with katakuriko.
Allow to cool
slightly.
Sprinkle with more katakuriko and knead a few times until
smooth.
Form into a log.

Pinch off a 1 1/2-inch piece of dough and flatten into a circle.
Place a teaspoon of filling in the center.
Fold edges around
filling and pinch to seal.

Makes about 2 dozen mochi.

Variations: For strawberry mochi, coat strawberries in koshi-an
(sweet bean paste), then wrap in mochi dough.
Add red food coloring
to the boiling water if desired to turn the dough pink.
For
chocolate-peanut butter mochi, substitute chocolate sauce for the
honey in the filling, or wrap a chocolate Kiss in the filling.

Teriyaki Beef Stir-Fry

Yield: 4 servings

1 (3/4 pound) flank steak
1/4 cup soy sauce
1/4 cup water
2 tablespoons honey
4 cloves garlic, minced
1/2 teaspoon ginger
1 teaspoon oil
1 onion, chopped
2 cups chopped broccoli
1 green bell pepper, chopped
1 tomato, chopped

Trim fat from beef.
Cut into strips.
(It is easiest to partially
freeze the beef before slicing.
It makes it so much easier - or
thaw just to the point where it can be cut easily.)

Combine soy sauce, water, honey, ,ginger and garlic in a shallow
dish.
Add meat and turn to coat.
Cover, and refrigerate for 30
minutes to 1 hour.

Add oil to a wok or stir fry pan at medium high heat.
Add steak
and vegetables, except for tomato, and cook for 3 to 5 minutes.

Add tomato and cook for an additional 3 minutes or until
done.

Per serving: 414 calories; 20% fat; 9.2 gm fat

Red Bean Cake

2 pounds red beans
2 ounces unflavored gelatine
1/4 cup water
4 cups granulated sugar

Boil beans approximately 3 hours.
Rub through a sieve.
Dissolve
gelatine in the water.
Add sugar and gelatine and cook slowly 6 to
8 hours.

Turn into an 8- or 9-inch square pan.
Cool.
Cut into 1 1/2-inch
squares or rectangles.
Wrap pieces in cherry leaves if desired.

Serve with tea.

Hiranaka Sukiyaki

Posted by WingsFan91 9/5/2001 8:31 am

1/4 cup granulated sugar
1/2 cup soy sauce
1/4 cup water or mushroom stock
3 onions, sliced thin
4 stalks celery, sliced thin
1 can bamboo shoots
2 bunches green onions, tops, sliced
1 pound beef, cut into strips
1 can mushrooms
2 bunches watercress
Small amount shiratake (translucent rubbery noodles)
2 teaspoons MSG

Brown meat in vegetable oil.
Add soy sauce, MSG, stock, and
sugar.
Allow meat to cook in sauce for about 2 minutes.

Add onion and celery and let cook for a couple more minutes.

Add mushrooms, bamboo shoots and green onions and cook from
three to five minutes.
Push food to side of pan and add shiratake.
Cook until shiratake
absorbs some of the juice.

Add watercress and cook for one minute.
Stir well and serve with
rice.

Miso Shiru (Miso Soup with Bean Curd and Spinach)

Posted by Tiffany 11/30/2001 12:25 pm

Source: World Vegetarian by Madhur Jaffrey
(Clarkson/Potter Publishers)

4 cups vegetable stock
24 well-washed spinach leaves
1/2 pound soft, medium or firm bean curd, cut into 3/4-inch
cubes
2 scallions, cut into very fine rings (use both white and green
portions)
2 1/2 to 4 tablespoons miso
Pinch of cayenne

Put the stock into a medium pot and bring to a simmer.
Add the
spinach leaves and bring to a simmer again.
Cook until the leaves
wilt, 1 to 2 minutes.
Add the bean curd and scallions.
Simmer for
30 seconds.
Reduce heat to low.

Put the miso in a small sieve and lower it into the soup (you
may have to move the bean curd pieces aside).
Push the miso through
with a spoon.

Turn off the heat, stir once, sprinkle with cayenne and
serve.

Makes 2 to 4 servings.

Approximate values per serving: 144 calories, 5 g fat, 0
cholesterol, 20 g protein, 47 g carbohydrates, 10 g fiber, 1,410 mg
sodium, 15 percent calories from fat

Japanese Mustard Dipping Sauce (Karashi)

2 tablespoons soy sauce
2 tablespoons sake
1 tablespoon Dijon mustard
1/4 teaspoon hot pepper sauce

Combine all ingredients, whisking to blend well.
Will keep for
short periods if refrigerated.

Serve as a dip for egg rolls.