Japanese Chicken Wings

Posted by WingsFan91 11/2/2001 6:58 am

3 pounds chicken wings
1 cup flour
1 egg beaten with 1 teaspoon water
1 cup oil

Sauce
3 tablespoons low salt soya sauce
1 cup granulated sugar
1 teaspoon garlic powder
3 tablespoons water
1/2 cup white vinegar

Cut wings into pieces.
Dip in slightly beaten egg, then in flour.
Fry in oil until brown and crisp.
Put in shallow roasting pan.
Heat sauce until boiling.
Pour over wings.
Bake at 275 degrees F for approximately 1 hour.
Sauce thickens and coats wings.

Serves 4 people.

Sukiyaki

Serve hot from the skillet, with separate bowls for hot cooked rice.

1 teaspoon instant beef bouillon
1/2 cup hot water
1/3 cup soy sauce
2 tablespoons granulated sugar
1 pound beef tenderloin or boneless sirloin, 1 inch thick
2 tablespoons vegetable oil
3 stalks celery, cut diagonally into 1/4-inch slices
2 carrots, cut diagonally into 1/8-inch slices
1 bunch scallions, cut diagonally into 2-inch pieces
8 ounces mushrooms, thinly sliced (4 cups)
1 (8 1/2 ounce) can bamboo shoots, drained
4 cups packed spinach, stems removed
Hot cooked rice

Dissolve bouillon in hot water; stir in soy sauce and sugar. Reserve.
Cut beef into 1/8-inch slices.
Heat oil in 12-inch skillet until hot.
Place half each of the celery, carrots, scallions, mushrooms and bamboo shoots in separate areas in skillet.
Pour half the reserved soy sauce mixture into skillet.
Simmer uncovered until vegetables are crisp-tender, turning vegetables gently, 8 to 10 minutes.
Push vegetables to side of skillet; add half each of the beef and spinach.
Cook beef to desired doneness, about 3 minutes. Repeat with remaining vegetables and beef.

Yields 4 servings.

Suimono (Clear Japanese Soup)

3 cups water
1 tablespoon instant chicken bouillon
1 teaspoon soy sauce
Garnishes

Heat water, bouillon and soy sauce to boiling, stirring occasionally.
Serve in small bowls; top with 1 to 3 garnishes.

For garnishes, use thinly sliced mushrooms, scallion strips, celery leaves, thinly sliced lemon or lime, thinly sliced carrot, strips of lemon (without pith) or lime peel (without pith).

Peanut Butter Mochi

3 cups water
1 cup granulated sugar
1 (16 ounce) box mochiko (sweet rice flour)
Katakuriko (potato starch), for dusting

Filling
1 cup peanut butter
1/4 cup honey

To make filling, combine peanut butter and honey; refrigerate until firm, a few hours or overnight.

Bring water to a boil; add sugar and stir until dissolved.
Add mochiko a little at a time, stirring constantly.
Continue stirring over medium heat until lumps are dissolved.

Place dough on a surface dusted with katakuriko.
Allow to cool slightly.
Sprinkle with more katakuriko and knead a few times until smooth.
Form into a log.

Pinch off a 1 1/2-inch piece of dough and flatten into a circle. Place a teaspoon of filling in the center.
Fold edges around filling and pinch to seal.

Makes about 2 dozen mochi.

Variations: For strawberry mochi, coat strawberries in koshi-an (sweet bean paste), then wrap in mochi dough.
Add red food coloring to the boiling water if desired to turn the dough pink.
For chocolate-peanut butter mochi, substitute chocolate sauce for the honey in the filling, or wrap a chocolate Kiss in the filling.

Cold Noodles with Dipping Sauce (Soba)

1 (8 1/2 ounce) package soba granules (buckwheat noodles)
1 cup water
1/4 cup soy sauce
3 tablespoons granulated sugar
1/4 teaspoon hon-dashi (dashi granules)
1 scallion (with top), thinly sliced
1 teaspoon grated ginger root
1 tablespoon wasabi powder
1 tablespoon water

Cook noodles as directed on package; drain.
Cover and refrigerate until chilled.
Heat water, soy sauce, sugar and hon-dashi to boiling; remove from heat.
Cool; stir in onion and gingerroot.
Mix wasabi powder and water to a paste.
Divide noodles among 8 small bowls.
Pour soy mixture into 8 small dipping bowls.

Serve with wasabi paste.
Stir small amounts of wasabi paste into soy mixture to taste.

Seafood and Vegetables in Broth (Yosenabe)

1/2 (3 3/4 ounce) package cellophane noodles
4 (10 3/4 ounce) cans condensed chicken broth
2 broth cans water
2 medium carrots, cut into 1/8-inch slices
1 pound raw shrimp, shelled and de-veined
8 ounces cod or haddock fillets, cut into 1-inch pieces
4 ounces Chinese pea pods
1 tablespoon soy sauce
12 mushrooms, sliced
4 scallions (with tops), cut into 1 1/2-inch pieces
Dipping Sauce

Cover cellophane noodles with hot water.
Let stand 10 minute; drain.
Cut into 2-inch lengths.
Heat chicken broth, water and carrots to boiling in Dutch oven; reduce heat.
Simmer uncovered 5 minutes.
Stir in noodles and remaining ingredients except Dipping Sauce.
Cover and heat to boiling; reduce heat.
Simmer until shrimp are pink and fish flakes easily with fork, 3 to 5 minutes.
Serve with small dishes of Dipping Sauce.

Yields 6 servings.

Dipping Sauce
1/2 cup soy sauce
1/2 cup lemon juice
1 tablespoon thinly sliced scallion (with top)
Dash of red pepper flakes

Mix all ingredients.

Japanese Rice Crackers

Source: Another Taste of Aloha - the Junior League of Honolulu, Hawaii - 1994

1 1/2 cups all-purpose flour
1 1/2 cups mochiko (sweet rice flour)
3 tablespoons granulated sugar
2 tablespoons black sesame seeds
2 tablespoons baking powder
1 cup water
Vegetable oil for frying

Glaze
1/4 cup corn syrup
1/4 cup granulated sugar
1/4 cup soy sauce

Combine flour, mochiko, sugar, sesame seeds, baking powder and water.
Add more water if needed to make dough stick together. Divide dough into 4 parts and roll each paper thin on floured board.
Cut into 1-inch squares.

Heat the oil to 375 degrees F.
Fry crackers in batches, turning once, until golden brown, about 2 to 3 minutes per batch.
Drain on paper towels.

Glaze: Preheat oven to 300 degrees F.

Combine corn syrup, sugar and soy sauce and bring to boil.
Cook glaze until it falls thick from spoon.
Pour on cooled rice crackers and mix.
Place crackers in a single layer on cookie sheets and bake for 15 to 20 minutes or until dry.

Red Bean Cake

2 pounds red beans
2 ounces unflavored gelatine
1/4 cup water
4 cups granulated sugar

Boil beans approximately 3 hours.
Rub through a sieve.
Dissolve gelatine in the water.
Add sugar and gelatine and cook slowly 6 to 8 hours.

Turn into an 8- or 9-inch square pan.
Cool.
Cut into 1 1/2-inch squares or rectangles.
Wrap pieces in cherry leaves if desired.

Serve with tea.

Marinated Ginger Shrimp

This Japanese dish can be prettily arranged on a serving plate. Sweet sherry may be substituted if the sweet sake is not available.

1 1/2 pounds frozen shrimp, shelled and de-veined
1/4 cup soy sauce
3 ounces ginger root, chopped
1/4 cup vinegar
2 tablespoons granulated sugar
2 tablespoons sweet sake
1 1/2 teaspoons salt
2 to 3 tablespoons thinly sliced scallion

Cook shrimp as directed on package; drain.
Arrange shrimp in single layer in glass or plastic container.
Heat soy sauce to boiling; add gingerroot.
Reduce heat; simmer uncovered until most of the liquid is absorbed, about 5 minutes.
Stir in vinegar, sugar, sake and salt; pour over shrimp.
Cover and refrigerate at least 2 hours.

Remove shrimp from marinade with slotted spoon; arrange on serving plate.
Garnish with scallion.

Japanese Mustard Dipping Sauce (Karashi)

2 tablespoons soy sauce
2 tablespoons sake
1 tablespoon Dijon mustard
1/4 teaspoon hot pepper sauce

Combine all ingredients, whisking to blend well.
Will keep for short periods if refrigerated.

Serve as a dip for egg rolls.