ery thinly. Sprinkle both with a little salt, and let sit
Place all ingredients in a small blender.
Blend till smooth.
Note: Togarashi is a Japanese seasoning made of crushed red pepper and other condiments, blended into a powder. Red or black pepper may be substituted.
ood boys.
The original recipe gives no direction for mixing
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
huck roast in a very large pot
erving of dry ingredients into a large bowl, preferably the one
Mix well until thick like a pancake batter, then add raisins
Mix together as for pie crust: the sugar, brown sugar, flour and butter.
Sprinkle bottom of 11 x 15 pan ungreased with 1 cup chopped nuts, then with 2 cups of above mixture.
Beat together the remaining ingredients.
Stir into flour mix. Pour over mix in pan, spreading gently and evenly.
Bake in a 350 oven 35-40 minute.
Cut into as many bars as desired.
mount of oil in a pan, cook chicken in batches
tsp black pepper in a small bowl. Place in an
nutes, set aside.
In a bowl add the ground meat
Heat the oil in a large Dutch oven over
n large bowl.
Bring a large saucepan of water to
licing across.
Place into a strainer and sprinkle with sea
PREPARATION:
Wash Japanese rice well and drain. Put water and rice in a pan. (*an earthenware pot is suitable.) Leave it for 30 minutes. Put the pan on medium heat and bring to boil. Turn down the heat and cook the rice for 30-40 minutes. Add salt before serving. Sprinkle chopped green onion and sesame seeds if you wish.
This is a recipe to make plain okayu. You might want to add some vegetables or meat, depending on your appetite.
cup of water to a boil and add the dashi
Mix the dashi, Mirin, salt, and Usukuchi or shoyu in a saucepan, and heat to boiling.
Add the katsuobushi flakes, and continue boiling for 1 minute
Strain the mixture through a cheese cloth or a coffee filter.
Add finely grated tangerine skin or orange skin, and mix well.
Allow to cool.
Pour water into a large saucepan. Drop konbu into the water. Bring to a simmer; the water will start sucking in the essence of the konbu. Add soy sauce, mirin, and sake. Simmer, tasting from time to time, about 5 minutes. Remove konbu and let cool completely. Pour into a bottle, seal, and store inside a refrigerator. Use as soon as possible.
ombine all dry ingredients in a bowl, mixing together with hands