Ricette cucina giapponese

Title: Sambai-Zu (Rice-Vinegar & Soy Dipping Sauc
Categories: Japanese, Condiment
Yield: 6 servings

2 tb Rice Vinegar
1 tb Sugar
1/8 ts Salt
2 tb Niban Dashi
1 1/2 ts Soy Sauce
1 pn MSG

Put the vinegar, Dashi, Sugar, Soy Sauce and salt ito a small
saucepan and sprinkle lightly with MSG. Bring the Sauce to boil,
then immediately romove from heat and set aside. Let cool to room

Title: Grilled Chicken Teriyaki

Categories: Japanese, Chicken
Yield: 4 servings

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

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.

Title: Grilled Teriyaki Swordfish

Categories: Japanese, Seafood
Yield: 6 servings

4 Fresh swordfish steaks
1/2 c Light soy sauce
1/4 c Pineapple juice (no sugar-added)
1/4 c Sherry
1 tb Brown sugar
1/2 ts Ground ginger
1 Clove garlic minced or-pressed
2 ts Lemon juice

In a non-reactive bowl, combine the soy sauce, pineapple juice,
sherry, brown sugar, ginger and lemon juice. Place in heavy plastic
bag with swordfish steaks and refrigerate for 1 to 2 hours, turning
bag occasionally to thoroughly marinate all surfaces of the fish.
Remove swordfish from bag and grill over high heat, 4-5 minutes on
each side, turning once. Be careful not to overcook swordfish; it
dries out quickly (fish is done when flesh is opaque and flakes
easily with fork). Serve with lightly grilled slices of pineapple and
baked sweet potatoes.

Title: Hiranaka Sukiyaki
Categories: Japanese, Beef
Yield: 1 servings

1/4 c Sugar
1/2 c Soy sauce
1/4 c Of water or mushroom stock
3 Onions, sliced thin
4 Stalks celery sliced thin
1 cn Bamboo shoots
2 Bun green onions, tops,-sliced
1 lb Beef, cut into strips
1 cn Mushrooms
2 bn Watercress-small amount shiratake
2 ts MSG

Brown meat in vegetable oil. Add soy sauce, MSG, stock, and sugar.
Allow meat to cook in sauce for about 2 minutes. Add onion and celery
and let cook for a couple more minutes. Add mushrooms, bamboo shoots
and green onions and cook from three to five minutes. Push food to
side of pan and add shiratake. Cook until shiratake absorbs some of
the juice Add watercress and cook for one minute. Stir well and serve
with rice.

Title: Cucumber Relish
Categories: Japanese, Condiment
Yield: 6 servings

Stephen Ceideburg
1 md Cucumber
2 ts Salt
2 tb Vinegar
1 tb Sugar

Peel cucumber and slice as thinly as possible. Salt and let macerate
for 15 to 30 minutes. Drain and squeeze dry in a kitchen towel.
Combine with vinegar and sugar in serving bowl.

PER SERVING: 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat, 0 mg
cholesterol, 8 mg sodium, 0 g fiber.

Title: Daikon Sauce
Categories: Japanese, Condiment
Yield: 6 servings

Stephen Ceideburg
1/2 c Japanese soy sauce
1/4 c Vinegar
1/4 c Grated daikon
1 ds Togarashi (see note)
Water as needed

Combine soy sauce, vinegar, daikon and togarashi. Add enough water to
achieve a light sauce consistency.

Place sauce in small dishes for each diner.

Note: Togarashi is a Japanese seasoning made of crushed red pepper and
other condiments, blended into a powder. Red or black pepper may be

PER SERVING: 15 calories, 1 g protein, 3 g carbohydrate, 0 g fat, 0 mg
cholesterol, 1,373 mg sodium, 0 g fiber.

Title: Dango Jiru (Dumplings with Miso)
Categories: Japanese, Seafood
Yield: 6 servings

3 c Dashi
1/2 c Miso
1/4 pk Mochi-flour
2 Stalks green onions
1 lb White fleshed fish
1/4 ts Gourmet powder

1. Add enough Mochi-flour to make a stiff dough for dango, roll into
small marble sized balls and make a slight impression on each side,
by pinching.

2. Drop balls into boiling dashi.

3. Cut fish into small pieces. Grind Miso in surabachi.

4. When dango (dumplings) rise to the top, add the fish and the miso.

5. Add the gourmet powder and garnish with chopped green onions.

Title: Fried Gyoza

Categories: Japanese, Pork, Beef
Yield: 6 servings

5 oz Cabbage, chopped
6 oz Ground pork or beef (or-combination of both)
2 tb Japanese soy sauce
1 tb Sesame oil
1 ts Mirin (Japanese rice wine)-or sherry
1 Green onion, minced
1 ts Grated ginger
1 Dried black mushroom, soaked-in 2 tb water
2 tb To 3 tb peanut oil
1/4 c Hot water
1 sm Pkg Gyoza skins (available-at Oriental food stores)

-----------------------DUNKING SAUCE----------------------------
1/4 c Japanese soy sauce
1 ts Rice wine vinegar
1 ds Rayu or sesame oil

"Pot Stickers"

Cook cabbage in a small amount of boiling salted water until tender.
Squeeze out all liquid and mince fine. Chop mushroom. Mix soy sauce,
sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage.
Refrigerate for 1 hour or more.

Place a scant teaspoon of mixture on each gyoza skin. Moisten edges
with cornstarch and water, fold over and seal. Crimp edges with a
fork. Cover bottom of a large non-stick skillet (electric is good)
with oil. Brown the gyoza over medium heat (350 degrees) turning
frequently. Add 1/4 c water to skillet- let, cover and steam on low
heat 7 minutes. Stir often to prevent sticking. Remove cover, raise
heat and cook for 2 minutes until crisp.

Place sauce on table in small individual bowls. Gyoza may be prepared
in advance or frozen. Lay them in a single layer on a greased cookie
sheet, and cover with greased paper. Thaw before cooking.

"Pot Stickers" are usually served as a first course. They are also
excellent as an appetizer.

Suggestion: Egg Drop Soup and "Pot Stickers", followed by Beef and
Oyster Sauce a crisp green vegetable and hot Chinese tea.

Title: Minced Pork Balls on Skewers
Categories: Japanese, Pork
Yield: 6 servings

3 Dried japanese black
-mushrooms soaked in cold
-water for 1/2 hr
4 Spring onions
1 lb Pork tenderloin finely-minced
2 Egg
1 1/2 tb Light soy sauce
2 ts Sugar
2 ts Mirin or slightly sweet-white wine
1/2 ts Salt
1/4 c Breadcrumbs
Oil for deep frying
Bamboo skewers

1 c Sake/mirin/slightly sweet-white wine
1/3 c Dark soy sauce
1 tb Sugar
1/3 c Soup stock
Chili powder
Juice of one lemon

Remove mushroom stems and chop caps. Peel onions, remove green tops
and roots and chop finely. Combine mushrooms, onion, minced pork,
eggs, soy sauce, sugar and mirin in a large mixing bowl. Season with
salt and knead to a smooth paste. BLend in half the breadcrumbs,
knead again, then form mixture into 1 1/2 inch balls. Roll meatballs
in remaining breadcrumbs, pressing on lightly. Heat 1 inch oil in a
wok and fry meatballs until golden brown and cooked through. Drain
and keep warm. For sauce, combine sake or wine, soy sauce, sugar,
stock and chili powder in a small saucepan and bring to a boil. Cool,
add lemon juice and transfer to small sauce bowls. Thread several
meatballs on each skewer. Line a serving dish with lettuce and
arrange skewers on top. Serve with the sauce.

Title: Monkfish with Ginger Sauce
Categories: Japanese, Seafood, Ceideburg 2
Yield: 4 servings

1/4 lb Julienned vegetable (i.e.-cucumber, onions, carrot orCelery)
Vegetable oil
Salt and pepper
1 lb Monkfish
1/4 c Butter
3/4 c White wine, approximately
Fish Stock (see below)
3/4 c Heavy cream, about
3 1/2 tb Peeled, sliced ginger, set-aside in a bowl of water

-------------------------FISH STOCK---------------------
3 1/2 tb Butter
2 lb White fish bones
2 md Onions, thinly sliced
17 oz White wine, approximately
34 oz Water, approximately
1 Bay leaf
White pepper
pn Thyme

This one comes from the Japanese consulate, but is obviously not a
traditional Japanese dish. It uses cream, butter, thyme and white
pepper++not traditional Japanese ingredients.

Saute the vegetables in a small amount of oil. Season with salt and
pepper. Set aside.

Cut the monkfish into 4 pieces, one for each person. Season fish with
salt and pepper; dip into a little flour and shake lightly. Put the
butter in a baking pan, add the fish, and bake in a 350F oven for
about 10 minutes. Set aside and keep warm.

Combine wine and fish stock in a saucepan. Place over medium-high
heat and reduce until only a small amount of liquid remains in the
bottom of the pan, turn off the heat. Add heavy cream. Cook over low
heat for 3 to 5 minutes. Add vegetables. Drain ginger and add to
sauce. Adjust seasoning with salt and pepper. Pour sauce over fish
before serving. Serves 4.


Melt the butter in a stockpot; add fish bones and saute. Be careful
bones don't stick or burn. Add onion slices and white wine. Turn
heat to high. Reduce liquid by half, skimming the top to remove

Turn the heat to low. Add water and herbs. Simmer for 2 to 3
minutes. Strain and reserve the stock. Discard bones.

Title: Nuta-Ae (Seafood & Spring Onions in Miso Dr)
Categories: Japanese, Seafood
Yield: 6 servings

1 lb Cleaned fresh squid

18 Cockles or Clams

Title: Japanese Pickled Cauliflower
Categories: Japanese, Condiment, Coca-cola
Yield: 1 servings

1 md Cauliflower, separated into
Flowerets, washed, and
1 Green bell pepper, washed,
Cored, seeded, and cut into
2-in strips
Water, boiling
1/2 c Celery, very thinly sliced
6 tb Wine vinegar OR
White vinegar
1/4 c Sugar
1 1/2 ts Salt

In a large bowl, combine the cauliflower flowerets and bell pepper
strips. Cover with boiling water. Let stand for 2 minutes; drain
thoroughly. Add the celery.

In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and
salt. Pour over vegetables. Toss lightly with a fork, and pack into
1-quart glass jars. Push down lightly so the liquid covers the
vegetables. Cover and chill overnight. This keeps in the
refrigerator for several days. Makes about 1 quart. Recipe:
"International Cooking with Coca-Cola", a give-away pamphlet from The
Coca-Cola Company, 1981

Title: Japanese Udon

Categories: Japanese, Pasta
Yield: 6 servings

4 c All-purpose or whole-wheat-flour
1 ts Salt
1 Egg yolk
1/2 To 2/3 Cup cold water

Sift flour and salt together into a large bowl. Add the egg yolk and
enough cold water to make a stiff dough. Knead thoroughly. Cover the
dough with a damp cloth and let it stand for 30 minutes. Sprinkle a
board and rolling pin with additional flour. Roll out the dough until
it is paper-thin. Fold the dough into a long, loose roll and cut it
crosswise into strips, 1/10 inch wide. When unrolled, the dough
strips should be at least 12 inches long. Cook for three or four
minutes in boiling salted water. If you have a pasta rolling machine use it instead.

Title: Konbu No Tsukukani (Pickled Seaweed)
Categories: Japanese, Condiment
Yield: 6 servings

1 pk Konbu
1/2 c Sugar
6 c Water
1 tb Ginger
1/4 c Vinegar
1/2 ts Gourmet powder
2 1/2 c Shoyu

1. Wash Konbu and drain. Boil with water and vinegar and cook until
soft, approximately 2 hours.

2. Add sugar, ginger, shoyu, and cook until liquid is almost
absorbed. Stir often to prevent sticking to pan.

3. Add gourmet powder. Chill and serve.

Title: Lamb Teriyaki with Mushrooms
Categories: Japanese, Lamb
Yield: 6 servings

1 1/2 lb Lean cooked leg of lamb
1/4 c Japanese style soy sauce
1/4 c Rice/sherry wine
2 ts Ground ginger
1 Minced small garlic clove
12 oz Small washed whole mushrooms
2 Quartered and separated-onions
2 tb Salad oil

Cut meat into 2-inch cubes, discard any fat. Combine lamb with soy
sauce, wine, ginger and garlic in plastic bag set into bowl. Marinate
for two hours or longer in refrigerator. Reserve marinade; thread
meat on skewers, alternating with mushrooms and onion leaves. Wipe
gently with oil. Broil 4 inches from heat 3-4 minutes a side, basting
occasionally with marinade.

Title: Japanese Beef Stir-Fry
Categories: Japanese, Beef
Yield: 4 servings

12 oz Beef flank steak, partially Frozen
1 tb Peanut or vegetable oil
1 lg Red bell pepper, cored,
Seeded and thinly sliced,
About 1 1/4 cups
1 sm Onion, thinly sliced, about
3/4 cup
1 tb Chopped fresh gingerroot OR
1 ts Ground ginger
1 cl Garlic, crushed
1/8 ts Crushed hot red pepper
12 oz Fresh Chinese pea pods OR
2 pk (6 oz) frozen, thawed
1 lg Head escarole, about 1 lb.,
Coarsely chopped, about 8
1 tb Soy sauce
1/2 ts Light brown sugar, firmly

Using a sharp knife,held almost parallel to cutting surface,cut
partially frozen flank steak into very thin slices.In 12" skillet
over medium high heat,heat oil;add beef;cook 2 to 3 minutes,stirring
frequently until browned.Using slotted spoon,remove meat to plate;
keep warm.To drippings in skillet,add red bell pepper,onion,ginger,
garlic and crushed red pepper.Cook about 4 minutes,stirring
constantly until vegetables are crisp-tender.add pea
pods,escarole,soy sauce and brown sugar.Cook about 1 minute,stirring
constantly until pea pods are heated through and escarole is
wilted.Stir beef into vegetables. Makes 4 servings.

Title: Buta Zen Mai - Pork with Fern Shoots
Categories: Japanese, Pork
Yield: 6 servings

1 1/2 lb Lean pork-sliced thin
1 lb Zen Mai (fern shoots) cut
-into 1 1/2" lengths
3 ts Sugar
2 tb Shoyu
1/2 ts Gourmet powder
2 tb Oil

1. Put oil in heated skillet. Add pork and cook for 2 minutes.

2. Add sugar, shoyu, gourmet powder and cook for 3 minutes.

3. Soak and drain Zen Mai. Add to mixture and cook until most of the
liquid is absorbed.

4. Remove and serve.

Title: Carrots in Vinegar
Categories: Japanese, Condiment
Yield: 6 servings

1/2 lb Carrots thinly sliced (or-broccoli or cauliflower)
1/2 c Vinegar

Place carrots in a small saucepan with the vinegar. Bring vinegar to a
boil; cover pan and reduce heat. Cook at a simmer for about 8-10 min
or until carrots are tender and liquid is absorbed. Serve at room
temperature or chilled. Serve with a dressing such as mayonnaise or
garnish with salted black sesame seeds.

Title: Chicken Teriyaki Dinner
Categories: Japanese, Chicken
Yield: 6 servings

1/4 c Lite soy sauce
3 tb Prepared spicy brown mustard
1 tb Firmly packed brown sugar
1/2 ts Ground ginger
1 tb Sesame seeds
1 Sliced thin medium onion
1 Cut in half garlic clove
2 tb Vegetable oil
4 Skinned boned chicken breast-halves each about 4 oz
Spinach and pepper saute-(see recipe for this)

In medium bowl, whisk together soy sauce, mustard, sugar and ginger;
set aside. In large, nonstick skillet, over high heat, toast sesame
seeds until golden brown, about 4 minutes; remove from pan and set
aside. In same skillet, saute onion and garlic in oil until soft,
about 5 minutes, if desired, discard garlic clove halves. Add chicken
and soy sauce mixture to skillet. Cover and simmer, turning chicken
over once, until chicken is cooked through. Meanwhile, prepare
spinach and pepper saute. To serve, place chicken on platter, pour
sauce and vegetables over chicken and sprinkle with sesame seeds.
Place sauteed mixture on platter. Garnish with scallion fan.

Title: Creamy Mizutaki Sauce

Categories: Japanese, Condiment
Yield: 6 servings

Stephen Ceideburg
1 Egg (see note)
1 tb Vinegar
1 c Salad oil
1/3 c Sour cream
2 tb Japanese soy sauce
2 tb Mirin or dry sherry
1/3 c Beef broth

Combine egg, vinegar and 1/4 cup of the oil in a blender. Process
until creamy. Slowly add remaining oil at high speed until mixture
resembles mayonnaise. Transfer to a bowl and add sour cream, soy
sauce, main and broth.

Place sauce in small individual dishes for each diner.

Editor's note: According to studies, uncooked eggs may not be safe
since, in rare instances, they may carry salmonella. If you are
reluctant to eat raw egg, an egg substitute such as Egg Beaters may
be used.

PER SERVING: 370 calories, 2 g protein, 1 g carbohydrate, 40 g fat (7
g saturated), 41 mg cholesterol, 361 mg sodium, 0 g fiber.

Title: Shabu Shabu Dinner
Categories: Japanese, Beef, Seafood
Yield: 6 servings

Stephen Ceideburg
1/2 lb Shabu shabu or sukiyaki-meat *
18 Sea scallops, cut in half
12 lg Prawns, shelled but tail-left on
12 lg Shiitake mushrooms, sliced
1/2 md Head napa cabbage, shredded
12 Green onions, cleaned,-trimmed, with part of green-left on
1 cn Bamboo shoots
1/2 lb Leaf spinach
12 oz Firm tofu, cut into 1 inch-cubes
2 c Short-grain rice, cooked
Pickled vegetables-(purchased or homemade)
1 Or more dipping sauces (see-recipes)
4 c Chicken broth
1 Piece of kombu (kelp), about-3 inches square (optional)

* rib-eye or New York steak, sliced paper thin

Place an electric wok electric skillet in the center of the table.
Arrange meat, seafood, vegetables and tofu on platters. Place rice in
a serving bowl and set on the table. Set out bowls of pickles. Set
each diner's place with a plate, chopsticks (forks for the timid), a
rice bowl and a small plate for pickles, plus individual bowls of
dipping sauces.

Bring broth and kombu to a simmer in the wok or skillet. Remove and
discard kombu if used. Let diners select and cook their own meat and
vegetables in the broth, using their chopsticks or forks. At the
conclusion of dinner, pour remaining broth into bowls and pass around
the table.

PER SERVING (not including pickled vegetables or sauces): 515
calories, 41 g protein, 67 g carbohydrate, 10 g fat (3 g saturated),
89 mg cholesterol, 205 mg sodium g fiber.

Title: Some Oroshi (White-Radish & Red-Pepper Garn
Categories: Japanese, Condiment
Yield: 1 servings

3" round section daikon
6 tb Pon-su (equal soy-lemon juic
4 Takano Tjume (Whole red pepp)
2 Spring onions, chopped

Make 4 openings in the flat side of the daikon with chopsticks or
the tip of a knife. Insert a red pepper deep into each opening, so
that the tip is level with the daikon. Set aside for at least 4
hours. The daikon's moisture will reconstitute the pepper and the
pepper will have spiced the daikon. Grate the daikon, divide into 6
equal parts, and roll into a small ball. TO SERVE: Pour the pon-su
(equal parts soy-sauce and lemon juice) and add a ball to each dish.
garnish with onion and serve with sashimi.

Title: Teriyaki Chicken
Categories: Japanese, Chicken
Yield: 6 servings

1 c Soy Sauce
1 ts Garlic
1/4 c Wine (White)
2/3 c Sugar
1 ts Ginger
Chicken pieces

Mix and Marinate Chicken. Place marinated Chicken pieces on foil lined
Cookie sheet and Broil for about 10 minutes on each side. (I also
then bake for 1/2 hour at about 350 Deg.F.

Title: Teriyaki Turf & Surf Kabobs
Categories: Japanese, Beef, Seafood
Yield: 6 servings

1 lb Boneless tender beef steak-about 1 inch thick cut into
1 1/2 Inch pieces
3/4 lb Large shrimp peeled and-deveined leaving tails on
1/2 Bottle teriyaki marinade and-sauce
2 tb Minced green onion
1 tb Dry sherry
2 ts Minced fresh ginger root
4 Green onion cut crosswise-into 2 inch lengths
4 Metal or wooden skewers,-each about 12 inches long

Place beef and shrimp in large plastic bag. Combine teriyaki sauce,
minced green onions, sherry and ginger; pour into bag. Press air out
of bag tie top securely. Marinate 30 minutes, turning bag over
occasionally. Thread beef, prawns and green onion lengths alternately
on skewers, leaving space between pieces. Place skewers on grill 4-5
inches from hot coals. Cook 4 minutes, turn skewers over and cook 3
minutes longer, or until prawns are cooked.

Title: Toriwasa (Chicken & Parsely with Horesradish)
Categories: Japanese, Chicken
Yield: 6 servings

1 Whole Chicken Breast
1/8 ts Salt
1/2 ts Salt
2 1/2 ts Wasabi
1 Sheet Nori
5 tb Sake
1 pn MSG
4 oz Bunch Italian Parsely
2 tb Soy Sauce

Skin and bone chicken breasts. Cut chicken breasts horizontally into
paper thin slices, then into shreds 1/4" wide. Put chicken, sake, 1/8
t salt, and a sprinkling of MSG into a small saucepan. Bring to a
boil. Remove from heat and let cool to room temperature.
Put 5/8 pt water, 1/2 t salt, into as small pan. Bring to a
boil. Cook parsely for 1 minute. Drain and rinse under cold water.
TO ASSEMEBLE: Put the Wasabi paste with 2 T of soy sauce and MSG into
a mixing bowl. Stir in chicken, liquid and parsely; mix thoroughly.
Divide into 6 small bowls, and cover with shredded nori.

Title: Tosa Joyu (Soy-Based Dipping Sauce for Sashim)

Categories: Japanese, Condiment
Yield: 1 servings

3 tb Soy sauce
5 ts Katsuobushi
2 1/2 ts Sake
1 pn MSG

2 1/2 ts Wasabi

Place all ingredients in a small saucepan. Bring to a boil,
uncovered, stirring constantly. Remove from heat, strain, ans set
aside to cool. Divide into serving dishes and garnish with wasabi.

Title: Tuna Tataki
Categories: Seafood, Japanese
Yield: 4 servings

1 Tuna
Black pepper
1 c Peanut oil
1 oz Sesame oil
2 oz Soy sauce
1/2 oz Garlic; grated
1/2 oz Ginger; grated
5 Spice powder to taste

Fresh loin of tuna without bloodlines, roll in cracked black pepper
then sear it in very hot cast iron pan without oil, cool down for
better slicing. Sauce: 1 cup peanut oil, 1 oz. sesame oil, 2 oz. soy
sauce, 1/2 oz grated garlic, 1/2 oz grated ginger, 5 spice powder to
taste. Slice tuna very thin, serve with sauce down and garnish with
pickled ginger. A great appetizer.

Title: Yakitori Glaze
Categories: Japanese, Condiment
Yield: 1 servings

Stephen Ceideburg
1/2 c Sake
1/4 c Mirin (sweet rice wine)
3/4 c Japanese soy sauce
1/4 c Sugar
1 oz Tamari
1 ts Grated fresh ginger

Combine all ingredients in a small saucepan and bring to a boil. Cook
until reduced by a quarter. Cool. Store in the refrigerator.

Makes about 1 3/4 cups.

To use: Dip thinly sliced meat, chicken cubes, shrimp or fish filets
in the glaze, then grill. May also be brushed on food as it cooks.

Title: Sunomomo Dressing for Japanese Pickles
Categories: Japanese, Condiment
Yield: 6 servings

2 tb To 4 tb sugar
1/2 c Rice vinegar
1/4 c Fresh lemon juice
1 ts Salt
1 ts Freshly grated ginger
1/4 ts Wasabi, powdered horseradish- dissolved in 1 ts water

Place cucumber slices on paper towels to drain excess liquid. Wrap in
paper towels and refrigerate until serving time.

Combine dressing ingredients in a small bowl, adding sugar to taste.
Stir until sugar and wasabi are dissolved. At serving time, place
cucumbers in a bowl, pour on dressing and toss.

VARIATION: Try adding 1/4 pound (or more) thinly sliced octopus,
kyuri tako no sunomono.

Title: Chicken and Egg Domburi
Categories: One-dish, Ethnic, Meat/poul, Japanese
Yield: 4 servings

4 Chicken breats
1 1/4 c Dashi or chicken bouillon
4 tb Japanese dark soy sauce
2 tb Japanese light soy sauce
4 tb Mirin, sake or dry sherry
2 tb Sugar
6 Scallions; cut into thin-rings
4 Eggs

Cut the chicken breats into thin strips or cubes. Bring the stock to a
boil. Add the soy sauces, mirin, sake or dry sherry, and sugar,
Bring back to a boil. Add the chicken, reduce the heat and simmer for
5 minutes. Stir in the scallions and leave stand for 1 minute.
Lightly stir the eggs in a bowl just enough to break them up, Add the
eggs tot the pan and leave to stand for a further 2 minutes, Carefull
stir once. Spoon hot rice into indiidual bowls. Serve immediately.