Faceromance

Peanut Butter Mochi

3 cups water
1 cup granulated sugar
1 (16 ounce) box mochiko (sweet rice flour)
Katakuriko (potato starch), for dusting

Filling
1 cup peanut butter
1/4 cup honey

To make filling, combine peanut butter and honey; refrigerate
until firm, a few hours or overnight.

Bring water to a boil; add sugar and stir until dissolved.
Add
mochiko a little at a time, stirring constantly.
Continue stirring
over medium heat until lumps are dissolved.

Place dough on a surface dusted with katakuriko.
Allow to cool
slightly.
Sprinkle with more katakuriko and knead a few times until
smooth.
Form into a log.

Pinch off a 1 1/2-inch piece of dough and flatten into a circle.
Place a teaspoon of filling in the center.
Fold edges around
filling and pinch to seal.

Makes about 2 dozen mochi.

Variations: For strawberry mochi, coat strawberries in koshi-an
(sweet bean paste), then wrap in mochi dough.
Add red food coloring
to the boiling water if desired to turn the dough pink.
For
chocolate-peanut butter mochi, substitute chocolate sauce for the
honey in the filling, or wrap a chocolate Kiss in the filling.

Teriyaki Beef Stir-Fry

Yield: 4 servings

1 (3/4 pound) flank steak
1/4 cup soy sauce
1/4 cup water
2 tablespoons honey
4 cloves garlic, minced
1/2 teaspoon ginger
1 teaspoon oil
1 onion, chopped
2 cups chopped broccoli
1 green bell pepper, chopped
1 tomato, chopped

Trim fat from beef.
Cut into strips.
(It is easiest to partially
freeze the beef before slicing.
It makes it so much easier - or
thaw just to the point where it can be cut easily.)

Combine soy sauce, water, honey, ,ginger and garlic in a shallow
dish.
Add meat and turn to coat.
Cover, and refrigerate for 30
minutes to 1 hour.

Add oil to a wok or stir fry pan at medium high heat.
Add steak
and vegetables, except for tomato, and cook for 3 to 5 minutes.

Add tomato and cook for an additional 3 minutes or until
done.

Per serving: 414 calories; 20% fat; 9.2 gm fat

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.