Conference turris::cooks

Japanese Gyoza...

	This is a recipe I picked up while in Japan.
Be careful -- these are addictive... (They are a variation on
Peking Ravioli that you get in resturants).

	Need:

	Pound of ground pork
	4 Green onions (Scallions)
	3 Medium sized garlic cloves
	3 quarter size slices of ginger root (Must be fresh !!!)
	Two big green leaves of cabbage.
	Shoyu/Tamari (Do not use Kikko-slime or any other bottle soy sauce.
	(SHoyu is a natural lighter style of soy sauce.)
	Hot sesame oil (If unavailable, soak about 10 red cayene peppers
			in about 1/2 of sesame oil and put on med heat
			until your eyes tear down your face :-)
	Sesame oil
	Rice Vineagar
	Gyoza Skins -- or Wonton skins if you can't find the real
			Gyoza skins.  I know Meditteranean food shop in
			Worcester has them -- if you are up here in
			the Andover area... I think there is a store somewhere
			in the Harvard/Ayer area that has them.

	
	O.k.

	First start by steaming the leaves of cabbage slowly.  Leave 
	steaming until soft but still firm.  Put the pork in a large
	mixing boil (prefer wood) and add 1/4 shoyu.  Mix with your
	hands (Yech !!).  Now chop up cabbage into small pieces and
	place in bowl with pork.  Next chop up Garlic and GInger into
	EXTREMELY fine texture.  THis is important !!!  You can use
	a processor, but it is difficult to due with ginger in small
	amounts.  What I do is chop by hands until very fine then
	place the whole blob into the processor with the plastic
	mixing blade.  To be honest, this kind of detracts from
	the aura of an age old recipe... :-}.  Now chop the scallions 
	into small pieces and place in with everything else.  Mix
	this well (Add more shoyu if the texture becomes too stiff
	or dry. Or if you just like alot of shoyu). 

	Now the hard part... rolling these is impossible to explain
	on computer .... so .. my dtn is 289-1097 and at home is
	603-886-0530.

	If I manage to put it into words, then I will add as a reply to
	this note.  

	Mata Dozo, Mike

--------------------------------------------------------------------------------
Japanese Gyoza...

	This is a recipe I picked up while in Japan.
Be careful -- these are addictive... (They are a variation on
Peking Ravioli that you get in resturants).

	Need:

	Pound of ground pork
	4 Green onions (Scallions)
	3 Medium sized garlic cloves
	3 quarter size slices of ginger root (Must be fresh!)
	Two big green leaves of cabbage.
	Shoyu/Tamari (Do not use Kikko-slime or any other bottle soy sauce.
	Hot sesame oil (If unavailable, soak about 10 red cayene peppers
			in about 1/2 cup of sesame oil and put on med heat
			until your eyes tear down your face :-)
	Sesame oil
	Rice Vineagar
	Gyoza Skins -- or Wonton skins if you can't find the real
			Gyoza skins.  I know Meditteranean food shop in
			Worcester has them -- if you are up here in
			the Andover area... I think there is a store somewhere
			in the Harvard/Ayer area that has them.

	
	O.k.

	First start by steaming the leaves of cabbage slowly.  Leave 
	steaming until soft but still firm.  Put the pork in a large
	mixing boil (prefer wood) and add 1/4 shoyu.  Mix with your
	hands (Yech !!).  Now chop up cabbage into small pieces and
	place in bowl with pork.  Next chop up Garlic and GInger into
	EXTREMELY fine texture.  THis is important !!!  You can use
	a processor, but it is difficult to due with ginger in small
	amounts.  What I do is chop by hands until very fine then
	place the whole blob into the processor with the plastic
	mixing blade.  To be honest, this kind of detracts from
	the aura of an age old recipe... :-}.  Now chop the scallions 
	into small pieces and place in with everything else.  Mix
	this well (Add more shoyu if the texture becomes too stiff
	or dry. Or if you just like alot of shoyu). 

	Now the hard part... rolling these is impossible to explain
	on computer (the best I can say is they look like a Man-of-war
	jelly fish (The kind on the beach's in Florida) so you can
	call me for the info at dtn 276-8123.

	If I manage to put it into words, then I will add as a reply to
	this note.  

	Enjoy !

    
    
    	I've been told that a traditional method of preparing
    	Gyoza is to add ground peanuts to the pork mixture.
    
    	It IS pretty darn good!
    
    

    See note 292 for Gyoza (steamed dumplings).  I haven't tried this
    recipe but a girl that used to work in our group (who is Japanese)
    said 292 was the same recipe her mother used.  She made some and
    brought them in and they were great and they are addicting!
                                             
    I'll check my recipe books when I get home.
    
    Judy

    How about...
                           Yakatori (shish-kabob- Japanse style)
    
    While vacationing in Japan-small stands on the side of the road
    would serve this:
    
    Cut up chicken breasts (bite size) & scallions (approx 1.5" long)-
    marinate in terriyaki the night before. Place alternating chicken
    and scallions on bamboo skewers and broil. Sprinkle sesame seeds
    on top. Remember, APPEARANCE is very important in Japanese cooking.
    
    
    Also, cut up pieces of pork cutlet (again-bite size or a bit larger)
    dip into beaten egg, coat with Japanese bread crumbs (they are pure
    white & can be found in Japanese/Chinese grocery stores) and fry
    in Peanut Oil. Its called Kadsudan (sp?). A dipping sauce made up
    of soy sauce, ginger and ? oops sorry I forgot. I will bring in
    the receipe tommorow for the sauce. When is your party?
    
    Jan

    I was at a party this past weekend and they had Sakura-bana, a 
    Japanese restaurant in Boston, preparing sushi. I don't know if
    you were looking for some sort of help or were going to do it all
    yourself but they brought the whole sushi set-up and it was excellent.
    They even came with a waiter who helped with keeping wine, sodas,
    etc available. I couldn't even give you an estimate on how much
    they cost but their phone number is 542-4311, located at 57 Broad
    Street. The sushi at this party was better then what I've had at
    the restaurant.

    How about tempura? If you don't mind fried foods.
    
    

    I wouldn't try to plan a meal for a specific guest based on what
    Japanese as an ethnic group may or may not like; rather, I would have
    your husband do a little sleuthing and see if he can't uncover some
    ideas for you.

    As a starting point, have your husband to ask your future guest if he
    has any dietary restrictions or allergies.  Additionally, you might
    also have your husband ask your guest about his favorite meals while in
    the U.S., and inquire whether there's any "American" meal that he'd
    like to try but hasn't yet.  You might discover your guest has always
    wanted to try a New England boiled dinner, or a Thanksgiving meal with
    all the trimmings.  Who knows--he may want to experience what a typical
    American family eats for an everyday family meal.  
    
    If your guest provides some clues--great, you've got something definite
    to pursue.  But if not, just plan the very nicest meal you can with
    your best tried-and-true recipes.  Making your guest feel welcome and
    special is really the point of the evening, anyway.

you might find that a meal with a great deal of cheese won't settle well
with your guest - it is not part of their normal diet and many Japanese
have problems eating cheese/dairy products other than yoghurt....

other than that, I would suggest a mixed grill type of approach...maybe
some chicken breast marinaded in lime juice and spices and some
beef tenderloin served with crisp potatos in the french bistro manner..
try using sweet potato for french fries rather than the usual Idaho
variety and you have a delightful treat.  Also - a lightly steamed
vegetable medly allows him to pick what he likes - if he don't eat
broccoli, he can eat cauliflower, etc.  Toss with a mild vinegarette
for a surprising taste treat...

    	Well, in that case, you might want to avoid a "Korean barbeque!"

    >If you were having a prominent Japanese businessman for dinner, what
    >would you serve?  :^)  
    
    I'd rephrase this slightly:
    
     	If you were having a prominent Japanese businessman for dinner, 
    	what would you make? 
    
    The answer, obviously, is: reservations!  
    
    					andrew
      
    

�If you were having a prominent Japanese businessman for dinner, what
�would you serve?  :^)  

While I've never had "prominent Japanese businessman", I'd imagine a light
vegetable would be a perfect complement.  Just make sure to not leave him in
the oven too long or he might get tough.

j.

    Wow, CARBUFFS just got done roasting the Japanese, and now COOKS
    is doing it too.
    
    ed

    >Wow, CARBUFFS just got done roasting the Japanese, and now COOKS
    >is doing it too.
    
    No, don't roast them -- saut� them with fresh vegetables.

    Does anyone have a recipe for Sukiyaki?  (Now before anyone tells me it
    is not REALLY a Japanese recipe... I don't care.)  I love sukiyaki and
    the only person I know who knows how to make it is the M-I-L of a
    co-worker who won't part with her son's favorite recipe!  
    
    I have searched the notes file and I can't believe there is not a recipe 
    in here.  I would appreciate any help you can give.
    
    
    Thanks.

    Ingredients:
    
    2lbs fillet steak, cut into thin strips
    1 1/4 cups sake or dry sherry
    4 tbsp soy sauce
    salt and pepper
    8 scallions, cut into 1" lengths
    12 button mushrooms, stalks removed
    2 large green peppers, pith and seeds removed, cut into strips
    1 cup small spinach leaves
    vegetable oil for deep-frying
    
    Sauce:
    1 eating apple, cored and grated
    1 large leek, cleaned and choppped
    2 garlic cloves, crushed
    1/4 tsp cayenne pepper
    1 small red pepper, pith & seeds removed, finely chopped.
    
    1.  Put the beef strips into a large shallow dish, pour over the sake 
    	and soya sauce.  Sprinkle over salt and pepper to taste.  Leave 
    	at room temp. for at least 4 hours, turning the meat occassionally.
       	Transfer the meat to a plate and reserve the marinade.
    
    2.	Arrange the scallions, mushrooms, peppers and spinach decoratively
    	on a serving platter.  Set aside.
    
    3.	Pour the reserved marinade into a bowl and add the grated apple,
    	leek, garlic, cayenne and red pepper.
    
    4.	Fill a large deep-frying pan 1/3 full with oil and heat till very 
    	hot.  Either transfer the oil to a fondue pot or Japanese cooking 
    	pot (or continue cooking in the fry pan).  Cook and serve as with
    	a meat fondue.
    
    Serves 4 to 6

    Ingredients:
    
    Arrange the following on a serving platter:
    	2 lbs fillet steak, cut into thin strips
    	8 ozs can shirataki noodles
    	2 cups small spinach leaves
    	1 lb mushrooms, stalks removed, and caps halved
    	1 large carrot, cut into strips
    	12 scallions, sliced
    	7 ozs can bamboo shoots, drained and sliced
    	1 bean curd cake (tofu), cubed
    Mix 1 cup dashi and 1/2 cup sake (or dry sherry)
    Break 6 eggs into individual serving bowls and beat lightly. 
      [I don't serve with the eggs, but you may wish to.]
    2 tbsp. beef suet or lard
    3/4 cup soy sauce
    2 tbsp soft brown sugar
    
    Method:
    1.	Heat a heavy flameproof casserole until hot.     
    2.	Spear the suet on a fork and rub gently over the bottom of the
    	casserole; discard the suet. [If using the lard, just let this
    	melt.]
    3.	Put about 1/6 of the meat and vegetables into the casserole,
    	adding 1/6 of the dashi mixture, 1/6 of the soy sauce and 1/6 of
    	the sugar.  Cook for 5 to 6 minutes, turning frequently.  The
    	vegetables should be cooked but still crisp.
    4.	Transfer (with a slotted spoon) to individual serving plates and
    	serve with the beaten egg.  Repeat each serving.
    
    Note:  if the food begins to stick, add 1 teaspoon cold water to the
    	   casserole, or reduce the heat.  I prefer to add the water, as
    	   the sauce becomes thicker with each portion cooked.	
    
Serves 6

    
    Does anyone know what the usual dipping sauce is that 
    you dip Tempura in?  Had some at a Sushi place last
    week - they even put some on a salad and that was
    good too.
    
    Pam

You can buy it at many Asian food specialty stores. I forget what it's
called, but it's a mixture of rice vinegar and fish sauce (and probably
other stuff). It might even be called "tempura sauce".