All these recipes make enough to serve my whole family; that's seven including me, Aeka, Granpa, Tenchi, Mihoshi, Ryoko (though she eats enough for two) and Washu. Ryo-Ohki gets a whole other serving all by herself. Did you know that if I didn't stop her, she'd eat carrots all day long until she burst?

Miso (say it "mee-so") is a sticky paste made from soy beans and rice. It is a staple of Japanese cuisine.

Miso Soup

6 tablespoons miso
6 scallions; chopped
3 liters boiling water
1 1/2 cups tofu; cubed
6 carrots; chopped

Add miso to boiling water, and mash until dissolved. Add the carrots, scallions, and tofu. Cook and stir until all the veggies are tender. Don't forget the carrots or Ryo-Ohki will be upset!


Sukiyaki-nabe is what we call the special pan or skillet used for making this dish. I use a wok for mine, though.

Sukiyaki



2 lb flank steak (sirloin tips work well too)
3 tablespoons salad oil
3 cups celery
2 small onions, sliced, separated into rings
1/2 cup beef bouillon
1/2 cup boiling water
4 cups fresh shitake mushrooms
6 scallions; chopped
1 cup sliced water chestnuts
5 tablespoons soy sauce
2 tablespoons sugar
1 1/2 teaspoons ground ginger
2 teaspoons black pepper

Cut steak, celery, and onions into thin diagonal slices. Heat the oil in wok. Add steak strips, a few at a time. When it's brown on both sides, remove the steak from the wok and set it aside. Add celery, onion, mushrooms, and scallions to the wok; saute for 3 minutes in oil. Add the bouillon, water chestnuts, soy sauce, ginger and pepper. Stir well. Add browned steak; spoon juice over steak. Cover and simmer 10 minutes or until the steak is tender enough to cut with a fork. Serve over rice. Hint: Flank steak is much easier to slice if you chill it for a few hours first.

Tsukemono are Japanese pickles. They are little and spicy.

This recipe takes a little more preparation but it is well worth it!

Rice Balls

6 cups steamed rice
4 sheets seaweed
4 tsukemono
1 pound boned, skinless salmon
1 teaspoon salt
2 tablespoons sesame seeds

In one dish, set the rice to the side. In the second dish, bake salmon on both sides and shred into small pieces; toss with the sesame seeds and tsukemono. This will make your filling.

Lightly toast two seaweed sheets together over grill and toast the other sides together (be careful not to burn them!). Cut into 8 pieces lengthwise.

Now comes the fun part! Put a little salt water (temizu) on both hands. Take a handful of rice and hold it in your palm. Put the filling in the center, then form a "ball" around it. Wrap tororo konbu (or seaweed) tightly around and squeeze.

Mihoshi likes to help me make this dish because she loves the pickles! I have to watch the filling bowl carefully to make sure she doesn't eat it all while I'm not looking!

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