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| JAPANESE DISHES WITH SAUCES |
| SUNOMONO AND AEMONO |
| Sauces for "SUNOMONO" dishes always include vinegar, while "AEMONO" sauces are made from toasted sesame seeds, soy sauce, miso, and many other ingredients. |
| A.) KANI TO KYURI NO SUNOMONO - ( CUCUMBER WITH CRAB): |
| FOR VARIETY, YOU COULD USE SHRIMP OR SCALLOPS IN PLACE OF THE CRAB. |
| 2 CUCUMBERS; 1 TSP. SALT; 3/4 CUP CANNED CRAB OR FROZEN CRAB, THAWED; |
| DRESSING: |
| 1/4 CUP RICE VINEGAR; 2 TBLS. SUGAR; 1/4 TSP. SOY SAUCE: |
| 1.) Thinly slice cucumbers, place in a bowl, and sprinkle with salt. Let stand for 5 mins., then use your hands to gently squeeze water out of the cucumbers. 2.) Break up crab into small pieces. In another bowl, combine vinegar, sugar, and soy sauce. 3.) Put cucumbers and crab in 4 small bowls and pour on dressing. Sprinkle with sesame seeds. Serves 4. |
| B.) GOMA-AE (Broccoli with Sesame Seed Dressing): |
| This dish can be made using spinach, green beans, cabbage, or any fresh green vegetable you may have on hand. |
| 1 LB. BROCCOLI, CUT IN SMALL (1" - 2") PIECES; 3 TBLS. SESAME SEEDS; 3 TBLS. SOY SAUCE; 1 TBL. SUGAR: |
| 1.) Cook broccoli in a steamer or in a pan with 1/2 cup water for 5 - 7 mins., (broccoli should be bright green when done. Do not over cook). Drain and set aside. 2.) Prepare sesame seeds by toasting them in a dry frying pan over medium heat. When the seeds begin to pop, remove from heat. When they have cooled, lightly crush them with a rolling pin or in a blender. 3.) Add soy sauce, sugar, and sesame seeds to the broccoli and mix well. Serves 4. |
| C.) HORENSO - ( Boiled Spinach): |
| 1 LB. SPINACH; 4 TSPS. SOY SAUCE; 3 TBLS. KATSUOBUSHI - (DRIED BONITO FISH SHAVINGS): |
| 1.) Wash spinach well and cook in a steamer or in a pan with 1/2 cup of water for about 3 mins. 2.) Drain spinach and set in cold water to stop the cooking action. Then with your hands, squeeze out as much water as possible. 3.) Cut spinach into 1" - 2" pieces and place in 4 individual serving bowls. Garnish with katsuobushi and pour soy sauce over spinach. |
| JAPANESE ONE-POT DISHES |
| NABEMONO |
| A.) SUKIYAKI - (Simmered Beef & Vegetables): |
| 1 1/2 LBS. RIB-EYE OF BEEF; 12 OZ. OF TOFU CUT INTO 1" CUBES; 1 TBL. OIL; 1 BUNCH GREEN ONIONS CUT IN 2" PIECES; 1 SMALL CAN OF SHIRATAKI - (YAM NOODLES), OR 1 SWEET POTATO, SLICED IN THIN SHOESTRING SLICES; 1 8OZ. CAN OF SLICED BAMBOO SHOOTS, RINSED UNDER COLD RUNNING WATER; 1 CUP SLICED SHATAKE MUSHROOMS; 1 CUP SOYSAUCE; 1 1/2 CUPS WATER; 3 TBLS. SUGAR: |
| 1.) Slice beef very thin. Heat oil in frying pan or wok, and saute the beef. Add green onions, shirataki, bamboo shoots, mushrooms and tofu. 2.) Combine remaining ingredients to make a sauce. Pour sauce over the meat and vegetables until they are half covered. Lower heat and simmer for 10 mins., then remove from pan and serve hot with rice. Serves 4. |