Futomaki Hawaiian Roll
(japan)
Ingredients
4 oz slice ham
2 slices canned pineapple
1/2 bunch spinach
3 sheets nori seaweed
2 1/4 cups sushi rice
Preparation
- Cut 1 sheet nori in half lengthwise. Cook spinach in salted water, drain.
- Cut spinach to match nori in length (long side, 7 inches).
- Slice ham 1/4 inch thick.
- Cut pineapple slices into wedges.
- Put rice on nori like you do for maki. Place spinach, pineapple and ham across rice. Roll tightly, push in rice at ends. Cut.
Chicken or Seafood with Sakura Sauce
(Japan)
Ingredients
chicken
3 egg yolks
1 whole egg
1 quart of vegetable oil
1 tb spoon of white pepper
1 tb spoon salt
soy sauce to taste(approx 5-6 tb spoon)
cooking wine
Preparation
- 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.
- After your seafood or chicken is 75% cooked, cover with sakura sauce, sprinkle water / wine around it, simmer for 3-4 minutes and serve.
- The water is used to create steam so the sauce will cook on top Enjoy!
Grilled Chicken Teriyaki
(Japan)
Ingredients
1/3 c Sake or dry sherry
1/3 c Honey
3 tb Teriyaki sauce
1/8 ts Garlic salt
Salt and ppper to taste
Preparation
- Place chicken, skin side up, in shallow baking dish.
- Sprinkle with salt and pepper.
- Mix together sake, honey, teriyaki sauce and garlic powder.
- Brush generously over chicken.
- Place in 400 degree oven for 10 minutes; baste again and cook 10 minutes longer.
- Remove chicken from oven and place on prepared grill, skin side up; baste thoroughly.
- Cook 6" from very hot coals for 10 to 15 minutes.
- Turn chicken briefly to give skin side a crackly finish.
- Baste bony side with any remaining sauce.
Serving
Serves 4 people
Fried Rice Shoyu
Ingredients
1 egg, beaten lightly
2 ts vegetable oil
1 ts shoyu
4 cups cooked rice
1 cup chopped scallions
1/2 cooked shrimp, crabmeat, diced pork or ham
1/2 cup cooked green peas
Preparation
- Heat oil in skillet; add beaten egg and scramble briefly.
- Add all remaining ingredients except shoyu.
- Cook over medium heat 4 or 5 minutes, stirring gently.
- Add shoyu; mix thoroughly.
- Cook 2 minutes.
Serving
Grilled Japanese Eggplant with Garlic-Chili
Ingredients
8 Japanese eggplants
Olive oil
Salt and pepper
1/2 lb Fresh mild goat cheese (chevre)
2 ts Minced garlic
1 ts Red pepper flakes
6 Basil leaves, shredded
Preparation
- Prepare the grill.
- Cut the eggplants in half lengthwise.
- Brush the cut edges with olive oil and season with salt and pepper.
- In a mixing bowl, combine the cheese, garlic, red pepper flakes, basil and a pinch of salt and blend well.
- Refrigerate until ready to use.
- Place the eggplant halves on the grill, flesh side down, and cook until almost soft. About two minutes. Remove from the grill and let cool slightly.
- Spread the goat cheese mixture on the warm eggplant pieces and serve at once.
