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| JAPANESE ONE-POT DISHES/ CONTINUED |
| B.) MIZUTAKI - (Chicken in a Pot): |
| 1 - 2 LBS. CHICKEN (BREASTS, THIGHS & LEGS) CUT INTO SERVING SIZE PIECES; 2 CUPS WATER; 2 CUPS BOK CHOY (CHINESE CABBAGE) CHOPPED; 1 CUP CHOPPED CARROTS; 4 CUPS WATER: |
| 1.) Place chicken in cooking pot with 2 cups water and bring to a quick boil. Drain immediately. Add 4 cups fresh water and heat to simmering. Simmer for 20 mins. 2.) Add cabbage and carrots and cook for 10 mins. Remove chicken and vegetables and place on individual serving plates. |
| DIPPING SAUCE: 1/2 CUP SOY SAUCE; 3 TBLS. LEMON JUICE: GARNISH: 1 TBL. CHOPPED GREEN ONION; 1/2 TBL. GRATED GINGER ROOT; 1/2 TBL. EACH, GRATED DAIKON AND CRUSHED RED PEPPER: |
| 1.) Mix soy sauce and lemon juice and pour into 4 individual bowls. 2.) Place well mixed garnish ingredients in 4 more small bowls. Each person can then mix the garnish and sauce to their individual tastes. Dip the chicken and vegetables in the sauce before eating. |
| JAPANESE BROILED DISHES Yakimono: |
| 1.) TERIYAKI - (Broiled Chicken): |
| 1/2 CUP SOY SAUCE; 3 TBLS. SUGAR; 1 TSP. FRESH GRATED GINGER ROOT; 3 TBLS. SESAME SEEDS; 1 1/2 - 2 LBS. CHICKEN, CUT INTO SMALL SERVING SIZED PIECES: **BEEF , PORK , SHRIMP , AND SOME KINDS OF FISH CAN BE SUBSTITUTED FOR THE CHICKEN. |
| 1.) Pre-heat oven to 375 degrees. 2.) Combine soy sauce, sugar, ginger root, and sesame seeds in a large bowl. Then place the chicken in a baking dish and pour the sauce over it. Bake for 45 mins. Brush on more sauce as the chicken bakes, (about every 15 mins.) Serves 4. |
| B.) KUSHIYAKI - ( Shrimp & Vegetables Broiled on Skewers): |
| Kushiyaki can be made with a combination of many different ingredients, such as ; seafood, beef , pork , chicken , lamb , and vegetables such as mushrooms, onions , green peppers , and zuchini. 1 lb. large fresh shrimp, peeled and deveined; 1/4 cup soy sauce; 2 tbls. sugar; 1 tbl. fresh minced ginger root; 1 green pepper; 1 lb. (2 cups) fresh whole shatake mushrooms: |
| 1.) Combine soy sauce, sugar, and ginger in a bowl. Clean out and cut green pepper into 1" pieces. Leave mushrooms whole. Pre-heat the oven to broil, or use an in-door grill. 2.) Alternate shrimp, green peppers, and mushrooms on 12 small bamboo skewers (be sure to pre-soak skewers in water at least 1 hr. before using). 3.) Broil skewered shrimp and vegetables for 6 - 10 mins., or until done. Dip the skewered shrimp and vegetables into the soy sauce mixture several times during broiling. Turn the skewers often so that all sides are cooked evenly. 4.) Pour remaining sauce over the skewers, when they are done, and serve with hot rice. Serves 4. |
| C.) SHIOYAKI - ( Salt - Broiled Fish): |
| ANY SMALL WHOLE FISH MAY BE COOKED IN THIS WAY. FILLETS, OR PIECES OF FISH, MAY BE USED AS LONG AS THE SKIN HAS BEEN LEFT ON. 2 WHOLE TROUT, CLEANED, OR 1 LB. FISH FILLETS WITH SKIN ON; SALT: |
| 1.) Salt fish lightly on both sides and leave at room temp., for 30 mins. 2.) Pre-heat the broiler or use an in-door grill. Broil or grill the fish about 5 mins., on each side or until golden brown. Serve with soy sauce and lemon wedges, along with a mixture of shredded lettuce, parsly, and ginger. |