Sakura Sauce

Posted by WingsFan91 8/27/2001 11:42
am

3 egg yolks
1 whole egg
1 quart vegetable oil
1 tablespoon white pepper
1 tablespoon salt
Soy sauce to taste (approximately 5-6 tablespoon)
Cooking wine

Put 3 egg yolks in a tall quart-size cup.
Put 1 whole egg in
also.
Add about 1/2 quart of vegetable oil.
Use a hand held blender
and begin mixing until it develops a mayonnaise consistency.
Add
white pepper, salt, desired amount of soy sauce, and another 1/2
quart of oil and continue to mix until well blended.

To use: After seafood or chicken is 75% cooked, cover with
sakura sauce, sprinkle water/wine around it, simmer for 3 to 4
minutes and serve.
The water is used to create steam so the sauce
will cook on top.
Enjoy!

Soba with Toasted Sesame Seed Sauce

Posted by Marla 12/25/2001 4:01 pm

” Soba noodles are available in Japanese food stores, whole food
stores, and some supermarkets.
You can add any vegetables to this
dish that you enjoy or have on hand.”

1/2 cup sesame seeds
8 ounces dried soba noodles
2 tablespoons balsamic vinegar
1 tablespoon granulated sugar
2 1/2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon dark sesame oil
5 green onions, chopped
3 cups broccoli florets

Preheat the oven to 375 degrees F (190 degrees C).

Pour the sesame seeds onto a rimmed baking sheet.
Toast the
seeds in the oven for 10 to 12 minutes, until they are a rich brown
around the edges.

Meanwhile, bring a large pot of salted water to a boil.
Add the
noodles and cook them for 5 to 6 minutes, or until they are just
tender.
Drain them, rinse them well with cold water, and drain them
again.

In a large mixing bowl, mix together the vinegar, sugar, soy
sauce, garlic, sesame oil and green onions.
Add the noodles, and
the toasted sesame seeds.
Toss well, then stir in the broccoli.
Let
the dish sit for 30 minutes at room temperature before serving.

Makes 2 to 3 servings.

Japanese Chicken Wings

Posted by WingsFan91 11/2/2001 6:58 am

3 pounds chicken wings
1 cup flour
1 egg beaten with 1 teaspoon water
1 cup oil

Sauce
3 tablespoons low salt soya sauce
1 cup granulated sugar
1 teaspoon garlic powder
3 tablespoons water
1/2 cup white vinegar

Cut wings into pieces.
Dip in slightly beaten egg, then in
flour.
Fry in oil until brown and crisp.
Put in shallow roasting
pan.
Heat sauce until boiling.
Pour over wings.
Bake at 275 degrees
F for approximately 1 hour.
Sauce thickens and coats wings.

Serves 4 people.

Seafood and Vegetables in Broth (Yosenabe)

1/2 (3 3/4 ounce) package cellophane noodles
4 (10 3/4 ounce) cans condensed chicken broth
2 broth cans water
2 medium carrots, cut into 1/8-inch slices
1 pound raw shrimp, shelled and de-veined
8 ounces cod or haddock fillets, cut into 1-inch pieces
4 ounces Chinese pea pods
1 tablespoon soy sauce
12 mushrooms, sliced
4 scallions (with tops), cut into 1 1/2-inch pieces
Dipping Sauce

Cover cellophane noodles with hot water.
Let stand 10 minute;
drain.
Cut into 2-inch lengths.
Heat chicken broth, water and
carrots to boiling in Dutch oven; reduce heat.
Simmer uncovered 5
minutes.
Stir in noodles and remaining ingredients except Dipping
Sauce.
Cover and heat to boiling; reduce heat.
Simmer until shrimp
are pink and fish flakes easily with fork, 3 to 5 minutes.
Serve
with small dishes of Dipping Sauce.

Yields 6 servings.

Dipping Sauce
1/2 cup soy sauce
1/2 cup lemon juice
1 tablespoon thinly sliced scallion (with top)
Dash of red pepper flakes

Mix all ingredients.

Suimono (Clear Japanese Soup)

3 cups water
1 tablespoon instant chicken bouillon
1 teaspoon soy sauce
Garnishes

Heat water, bouillon and soy sauce to boiling, stirring
occasionally.
Serve in small bowls; top with 1 to 3 garnishes.

For garnishes, use thinly sliced mushrooms, scallion strips,
celery leaves, thinly sliced lemon or lime, thinly sliced carrot,
strips of lemon (without pith) or lime peel (without pith).

Sukiyaki

Serve hot from the skillet, with separate bowls for hot cooked
rice.

1 teaspoon instant beef bouillon
1/2 cup hot water
1/3 cup soy sauce
2 tablespoons granulated sugar
1 pound beef tenderloin or boneless sirloin, 1 inch thick
2 tablespoons vegetable oil
3 stalks celery, cut diagonally into 1/4-inch slices
2 carrots, cut diagonally into 1/8-inch slices
1 bunch scallions, cut diagonally into 2-inch pieces
8 ounces mushrooms, thinly sliced (4 cups)
1 (8 1/2 ounce) can bamboo shoots, drained
4 cups packed spinach, stems removed
Hot cooked rice

Dissolve bouillon in hot water; stir in soy sauce and sugar.
Reserve.
Cut beef into 1/8-inch slices.
Heat oil in 12-inch skillet
until hot.
Place half each of the celery, carrots, scallions,
mushrooms and bamboo shoots in separate areas in skillet.
Pour half
the reserved soy sauce mixture into skillet.
Simmer uncovered until
vegetables are crisp-tender, turning vegetables gently, 8 to 10
minutes.
Push vegetables to side of skillet; add half each of the
beef and spinach.
Cook beef to desired doneness, about 3 minutes.
Repeat with remaining vegetables and beef.

Yields 4 servings.