I was fixing up the house, when suddenly I thought struck me. Why not open the kitchen to the public? Now it is! Just be carefull not to bother Kenshin while he's cooking. ^_^
Kenshin- *looks up from a fish he was cutting* Oro?
note- all recipies come from "Cooking the Japanses way" by Reiko Weston unless noted otherwise.
A RECIPIE (I know I spelled that wrong) FOR MISO SOUP.
3 cups water
2 tablespoons dashinomoto
1/2 cup miso
1/2 cup tofu, cubed
2 scallions, chopped into thin rounds for garnish
1. In a sausepan, bring water to a boil and stir in dashinomoto and miso
2. Add tofu and bring mixture to a boil again
3. remove from heat, pour into four small bowls, and garnish with scallions. serves four.
SUKIYAKI
1 to 1 1/2 pounds rib-eye of beef
1 12 ounce black tofu, cut into 1-inch cubes
1 tablespoon oil
6 scallions, cut into 2-inch pieces
1 small can shirataki
1 8-ounce can sliced bamboo shoots, rinsed under cold running water
4-6 sliced fresh mushrooms
1 cup soy sause (preferably Japanese)
1 1/2 cups water
3 tablespoons sugar
1. slice beef very thin (if meat is slightly frozen it is much easier to cut)
2. slice tofu into 1-inch pieces and set aside
3. heat oil in frying pan and saute beef
4. add scallions, shirataki, bamboo shoots, mushrooms, and tofu
5. combine remaining ingredients to make a sause. Pour sause over meat and vegetables until they are half covered. Adjust heat so that sause simmers
6. after about ten minutes test a piece of meat to see if it is done
7. remove from pan and serve with hot rice. serves four.
SHIROYAKI
2 whole trout, cleaned, or 1 pound fish fillets with skin on
salt
1. salt fish lightly on both sides and leave at room temperature for 30 minutes
2. start charcoal grill or preheat broiler
3. broil fish for about 5 minutes or until golden brown
4. serve with soy sause and lemon wedges. serves four
If you know any recepies for Japanese food, feel free to send them to
Back through the door to the Rest of the House...
