2 tsp vegetable oil

50 g thinly sliced fresh ginger 

small amount of spicy mustard 

BRAISE MIXTURE: ⤵️

EASY SUKIYAKI

Ingredients: (2 sevings 515kcal.)

7 oz. or 200 g. beef loin, thinly sliced
7 oz. or 200 g. shirataki filaments
1 3/4 oz or 50 g. scallions

mixture:
[A]-60cc. japanese wine(sake)
[A]-2 tablesppons sugar
[A]-3 tablespoons soy sauce

2 eggs

Procedures:
1.Roughly chop the scallions. Brieftly parboil the shirataki to extract the harsh taste, and cut into manageable pieces.

2. Put [A]mixture in a skillet, bring to a boil and add the meat and shirataki. When the meat turns whitish, add the scallions.

3. When the scallions are tender, break the eggs and slip them in. Cook for 20 to 30 seconds and remove from heat.

SUSHI BALLS Temari-zushi

Since hindi ako makahulma ng sushi rice perfectly, coz ang paghulma daw ng sushi rice ay may tamang sizes & hindi daw pwede iba't-iba ang size lalo na kapag ihahanda sa party. But according to my former Japanese husband puwede daw gumawa ng sushi ball & it's very easy to make. Like any occasions such as birthdays, festivals,wedding, anniversary, these bite-sized balls are bright ang colorful. A different seasoning for each fish adds to the variety of flavors.

Make 30 lbs.

2 oz. or 50g. tuna fillet
2 oz. or 50g. sea bream
2 oz. or 50g. squid (body), cleaned and peeled
1 whole sayori (halfbeak)***
1/2 tablespoon Japanese rice vinegar
3 thin slices smoked salmon
6 sprigs kinome
2-3 tablespoons Japanese shoyu or soy sauce to serve

SUSHI RICE:
2 cups uncooked rice
1 sheet of kombu kelp, 2"x 2" or 5cm x 5cm
1/4 cup Japanese rice vinegar
1/2 tablespoon sugar
1/2 tablespoon salt

GARNISHES:
6 pcs. mi-zansho tsukadani seeds or capers
Wasabi & mustard
A little bit of mashed umeboshi

Method:

(1.) Prepare sushi rice as for Hand-Wrapped Sushi: wash and soak the rice in 2 1/4 cups of water at least one hour before cooking. Add the kombu kelp and place over high heat. Remove the kombu kelp once the water comes to a boil. Cook te rice over the low heat for 13-14 minutes. Turn up the heat brieftly, then remove from heat. Let stand for 8 minutes. Mix the vinegar with the sugar and salt. Dip the rice paddle in the vinegar mixture and use it to transfer the steamed rice to a handai or large shallow dish. Pour the vinegar mixture over the rice a little at a time and, with the paddle, mix in the vinegar swiftly but gently. Fanning the rice at the same time gives a better flavor.+++

(2.) Holding the knife at an angle, slice the tuna thinly into squares of about 1 1/2" or 3.5cm. Slice the sea bream and peeled squid in the same way. Cut the smoked salmon into squares the same size.

(3.) Fillet the sayori and rub vinegar into the skin. Peel off the skin from the head towards the tail. Cut into squares of 1/2" or 3.5cm.

(4.) Divide the rice into 30 portions. Lay a portion of rice on a piece of plastic wrap and twist the corners together, so that the rice forms a rough ball shape.

(5.) Lay a slice of tuna on a damp cloth and place the rice ball on top. Twist the cloth together to form a sphere. Press the top of each ball to set the fish in place. Repeat with the remaining rice and fish. When preparing the sea bream balls, sandwich a sprig of kinome between the fish and the rice.

(6.) Garnish the tuna balls with a dot of mustard,the squid balls with a dot of wasabi, the smoked salmon with mizansho and the sayori with wasabi and mashed umeboshi. Arrange the sushi balls decoratively on a serving dish and serve with small dishes of shoyu. Dip the balls in shoyu before eating.

*** Sayori (halfbeak) is a slender fish with white fish. It has a light and delicate taste. If unavailable, an uncooked ham (Parma, Bayonne, Westphalian, etc.) makes a subtitute.
+++ A fan to cool the rice. If a fan os not available, a piece of stiff card can also be used.

1/4 cup flour

1/4 cup chopped onion

1 clove Garlic minced

3 tbsp cooking oil

1-1/2 cup water

1/4 cup tomato sauce or 2 tbsp catsup

1 tbsp vinegar

1 tsp horsedish

1 tsp mustard

3/4 tsp salt

1/4 tsp pepper

1. Coat meat flour.  Heat oil in skillet and brown meat on both sides. Add garlic and onion and saute a minute or two or until onions are transparent. 

2. Stir in 1 cup of the water, tomato sauce, vinegar, horsedish, mustard, salt and pepper. Cover and simmer 45 minutes or until tender, stirring occasionally.

3. Pour remaining water in skillet scraping browned bits from the bottom. Heat through. Serve over rice or noodles.

7 oz or 200g chicken breast

3-1/2 or 100g shimeji mushrooms

1/4 onion

3 tbs white wine

3 tbs heavy creampinch of salt & pepper

2 tbs vegetableds oil

Mixture A:

1/2 tsp salt

pinch of pepper
1 tsp curry powder

Cooking time:15min

439 kcal

2 servings

CHICKEN WITH MISO SAUCE

7 oz or 200g chicken thigh

1/6 tsp salt pinch of pepper

1 negi (long onion)

1 tbs vegetable oil

[A]=1 tbs sugar

[A]=1-1/2 tbs miso

[A]=2 tbs soy sauce

[A]=1/2 tbs soy sauce

(#1). Butterfly cut the chicken by slicing into the thick part & season into the thick part & season w/ salt & pepper. Cut the long onion into about 3-inch or 8-cm-long & 3/8-inch or 2-mm-wide strips.

(#2). Put [A] in a bowl, mix well, wrap, & heat for about 30 seconds in a microwave oven.

(#3). In a skillet, heat 1 tsp of oil. Saute the long onion & remove. Add 2 tsp of oil, place the chicken skin side down, and pan-broil over moderate heat until crisp. Turn over, slightly reduce the heat, cover, & cook until heated through.

(#4). Cut the chicken into manageable sizes & transfer to a plate. Pour Method(#2) over them & top w/ the sauteed long-onion.