eeded.
Shred celery and Japanese leek along fibers and soak
ou can't find the Japanese mayonnaise, add 1 tablespoon of
In 2 quart casserole, combine Japanese-style vegetables and pea pods.<
hives.
Here is a recipe for primary dashi I posted
ll of this in the recipe.).
Start by cutting your
inutes before serving.
This recipe should make 2- 9 inch
njoy.
NOTES:
This recipe is fairly mild in taste
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.
ice cooker to make this recipe super easy. While the rice
he ingredients and mix.
SCALLOP AND MANGO CEVICHE:.
In
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
se it, look for the Japanese type in Oriental shops.
ot, boil water and add Japanese soy sauce until re-boiled
br>In same skillet with scallop juices and remaining butter and
rumbs and butter; sprinkle over scallop mixture. Bake, uncovered, at 350
In a medium, non stick skillet saute scallops in olive oil over medium heat until they are golden. Remove scallops and keep warm.
Add mushrooms, bell pepper to skillet and cook them till the mushroom are browned then add the pesto and chicken stock, then stir in the scallops, then the parmesan and pine nuts.
Blend prepared fettuccine with lemon zest and arrange on serving platter, top with scallop mixture.
Add more Parmesan to taste.
boil.
Add the Japanese noodles to the pan and
Mix all ingredients except cheese and pasta. Spoon mixture into broiling pan and broil 5 minutes. In meantime, boil water for pasta. Cook pasta. Turn scallop and shrimp and broil and additional 5 minutes. Serve this over pasta, add cheese (if desired) and serve.
For the sauce, in a small bowl stir together teriyaki sauce, vinegar, sesame oil, red pepper flakes, and salt and pepper to taste; set aside.
In a large skillet heat oil over medium-high heat. Add bell peppers; cook and stir 4 minutes or until crisp-tender. Add scallops and ginger; cook and stir 2 minutes. Add green onions; cook 1 minute or until scallops are opaque and firm. Stir in sauce; cook 1 minute. Spoon rice into 4 individual bowls. Spoon scallop mixture over rice. Sprinkle with sesame seeds, if desired, and serve.
rain excess oil.
Mix Japanese mayonnaise, 2 tablespoons honey, Dijon