Club Food

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.

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.

Broiled Bean Curd (Tofu Dangaku)

“Dangaku” is the Japanese name for a sort of fair, and it refers
to a number of different foods, all of which are skewered before
cooking.
It refers both to street foods and to the stilts on which
fair performers entertain the crowds.

1/4 cup sake
2 tablespoons soy sauce
2 tablespoons sesame paste
1 tablespoon mirin (sweet Japanese cooking wine)
1 teaspoon grated gingerroot
1 pound firm bean curd (tofu)
Tempura Sauce, Hot Mustard Sauce
or Teriyaki Sauce

Mix sake, soy sauce, sesame paste, mirin and gingerroot in
ungreased 10 x 6-inch baking dish.
Cut bean curd into 1-inch cubes;
arrange in sake mixture.
Cover; refrigerate, turning bean curd
once, 1 hour.

Soak six 8-inch bamboo or wooden skewers in water.
Thread 4 bean
curd cubes on each skewer.

Set oven to broil or 550 degrees F.
Broil bean curd with tops
about 4 inches from heat until light brown, 2 to 3 minutes; turn.
Brush with marinade; broil 2 to 3 minutes.
Serve with Tempura
Sauce.

Yields 6 servings.

Coffee Jelly

1 envelope unflavored gelatine*
1/4 cup cold water
1 3/4 cups strong, hot coffee
1/4 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Whipped cream
Finely ground coffee (optional)

* For a firmer jelly, use 1 1/2 envelopes unflavored
gelatine.

Soften gelatine in cold water.
Add coffee and stir until
gelatine is dissolved.
Stir in sugar, salt and vanilla extract.
Pour into 8 x 4-inch loaf dish and chill until firm.

Cut into cubes and spoon into small dessert glasses.
Top with
whipped cream and sprinkle with finely ground coffee.

Yields 3 to 4 servings.

Cold Noodles with Dipping Sauce (Soba)

1 (8 1/2 ounce) package soba granules (buckwheat noodles)
1 cup water
1/4 cup soy sauce
3 tablespoons granulated sugar
1/4 teaspoon hon-dashi (dashi granules)
1 scallion (with top), thinly sliced
1 teaspoon grated ginger root
1 tablespoon wasabi powder
1 tablespoon water

Cook noodles as directed on package; drain.
Cover and
refrigerate until chilled.
Heat water, soy sauce, sugar and
hon-dashi to boiling; remove from heat.
Cool; stir in onion and
gingerroot.
Mix wasabi powder and water to a paste.
Divide noodles
among 8 small bowls.
Pour soy mixture into 8 small dipping
bowls.

Serve with wasabi paste.
Stir small amounts of wasabi paste into
soy mixture to taste.

Japanese Chicken over Rice (Yakitori Domburi)

Yakitori is a sauce usually made with poultry, and it requires
no marinating time.
Domburi means that the dish is served over
rice.

6 large chicken breast halves
1/2 cup soy sauce
1/2 cup mirin or sake
1 teaspoon minced gingerroot
1 clove garlic, minced
2 tablespoons vegetable oil
2 cups water
2 tablespoons granulated sugar
2 scallions (with tops), cut diagonally
into 1/4-inch slices
3 cups hot cooked rice

Remove bones and skin from chicken breast halves.
Mix soy sauce,
mirin, gingerroot and garlic in medium glass or plastic bowl.
Place
chicken in soy mixture.
Cover and refrigerate at least 1 hour.

Drain chicken, reserving soy mixture.
Heat oil in 12-inch
skillet until hot.
Cook chicken over medium heat until brown on
both sides and done, about 15 minutes.

Heat water, sugar and reserved soy mixture to boiling in 3-quart
saucepan; boil and stir 2 minutes.
Stir in scallions.

Cut each chicken breast half into 6 diagonal slices by holding
the knife or cleaver at a 45 degree angle to the cutting surface.
Place 6 slices on rice in soup bowl.
Spoon hot liquid over
chicken.

Yields 6 servings.

Japanese Rice Crackers

Source: Another Taste of Aloha – the Junior League of
Honolulu, Hawaii – 1994

1 1/2 cups all-purpose flour
1 1/2 cups mochiko (sweet rice flour)
3 tablespoons granulated sugar
2 tablespoons black sesame seeds
2 tablespoons baking powder
1 cup water
Vegetable oil for frying

Glaze
1/4 cup corn syrup
1/4 cup granulated sugar
1/4 cup soy sauce

Combine flour, mochiko, sugar, sesame seeds, baking powder and
water.
Add more water if needed to make dough stick together.
Divide dough into 4 parts and roll each paper thin on floured
board.
Cut into 1-inch squares.

Heat the oil to 375 degrees F.
Fry crackers in batches, turning
once, until golden brown, about 2 to 3 minutes per batch.
Drain on
paper towels.

Glaze: Preheat oven to 300 degrees F.

Combine corn syrup, sugar and soy sauce and bring to boil.
Cook
glaze until it falls thick from spoon.
Pour on cooled rice crackers
and mix.
Place crackers in a single layer on cookie sheets and bake
for 15 to 20 minutes or until dry.

Japanese Shrimp Sauce

From the kitchen of GrannyB

This is the shrimp sauce found in Japanese steakhouses.
It is
sweet and pinkish-orangish in color.
You can substitute fat-free
mayo, butter, and 0-calorie sugar, and it still tastes great.

Makes 1 1/4 cups (12 servings).

1 cup mayonnaise
3 tablespoons granulated sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
3/4 teaspoon paprika
3/8 teaspoon garlic powder

In a small bowl, combine mayonnaise, granulated sugar, rice
vinegar, melted butter, paprika and garlic powder.
Mix well, cover
and refrigerate.

Marinated Ginger Shrimp

This Japanese dish can be prettily arranged on a serving plate.
Sweet sherry may be substituted if the sweet sake is not
available.

1 1/2 pounds frozen shrimp, shelled and de-veined
1/4 cup soy sauce
3 ounces ginger root, chopped
1/4 cup vinegar
2 tablespoons granulated sugar
2 tablespoons sweet sake
1 1/2 teaspoons salt
2 to 3 tablespoons thinly sliced scallion

Cook shrimp as directed on package; drain.
Arrange shrimp in
single layer in glass or plastic container.
Heat soy sauce to
boiling; add gingerroot.
Reduce heat; simmer uncovered until most
of the liquid is absorbed, about 5 minutes.
Stir in vinegar, sugar,
sake and salt; pour over shrimp.
Cover and refrigerate at least 2
hours.

Remove shrimp from marinade with slotted spoon; arrange on
serving plate.
Garnish with scallion.

California Roll

Nori seaweed
Prepared sushi rice
Crab meat, cut into pieces
Avocado, peeled and cut into fine pieces
Cucumber, peeled, seeded and cut into fine strips
Toasted sesame seeds

Cut nori sheet in half and place it on bamboo mat, shiny side
down.
Dampen your fingers in water.
Spread a thin layer of sushi
rice over the seaweed, do not cover completely.
Leave a 1-inch
margin at the ends uncovered to seal the roll.
Lay crabmeat,
avocado and cucumber lengthwise.
Sprinkle with sesame seeds.

To roll; slowly fold the end of the mat closest to you over the
filling and tuck it in.
Use medium pressure to create a compact
tube.
Remove the mat from around the roll, press in the loose ends
and place it on a cutting board, seam side down.
Using a wet, sharp
knife, slice the roll in half then into 6 equal pieces.

Serve with wasabi, soy sauce and pickled ginger.