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 ASIAN - SALADS
ASIAN- SALADS

CUCUMBER AND CRAB SALAD

CHUKA SOBA SALAD
cucumbers (Chinese-Style Noodle Salad)
to 2 teaspoons salt
can (6 oz.) crab, shredded Dressing:
2 tablespoons mirin
tablespoon sugar 2 tablespoons soy sauce
2 tablespoons vinegar 1/3 cup rice vinegar or 3 tablespoons white vinegar
1/2 teaspoon MSG 2 tablespoons sugar
teaspoon soy sauce 1/4 teaspoon dry mustard
Peel cucumbers; scrape out seeds. Slice very thinly. Sprinkle with salt; set aside for
hour. Drain and rinse
quickly; squeeze out excess water. Add the crab. Combine the
an
Combine above ingredients in a jar; shake well.
remaining ingredients; stir until sugar is dissolved. Pour over cucumbers and crab. Chill
for an hour before serving. 4 ounces chuka soba
tablespoon sesame oil
chicken breast or 6 ounces cooked ham, thinly sliced
SUMI SALAD 1-1/2 cups bean sprouts
1/2 of a large cucumber, sliced julienne style
2 tablespoons salad oil
1/4 cup sliced almonds
1/3 pound small or medium shrimp, cooked, peeled and deveined
1/4 cup white sesame seeds
1/2 cup sliced green onions
to 2 tablespoons toasted sesame seeds
8 stalks green onion, finely sliced
1 medium head cabbage, finely chopped Cook chuka soba in boiling, salted water, about to minutes. Drain immediately
2 packages (3
oz.) Nissin ramen noodles, uncooked and and rinse in cold water; drain and turn into rimmed serving platter. Drizzle with
broken into very small pieces cut into
sesame oil; toss until well coated. Set aside. Cook chicken; skin, debone and
Dressing (recipe below) sprouts in a wire strainer and dip into boiling water for one minute.
chunks. Place bean
Heat
oil in skillet; toast almonds top of noodles. Just before serving, pour dressing over
Cool. Layer all ingredients on
remaining ingredients. and sesame seeds until lightly browned. Combine with
Cover and chill several hours or overnight salad and toss.
blend. Makes about ten 1/2-cup servings. to allow flavors to

Dressing:
1/4 cup sugar
1 teaspoon black pepper
1 teaspoon salt
1 cup salad oil

tablespoons rice vinegar

6
2 teaspoons MSG (optional)
Combine all ingredients; mix well.

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 ASIAN - SALADS ASIAN - SALADS

SOMEN SALAD CHICKEN SALAD

(Japanese Thin Noodle Salad)

One half package (16 oz.) somen, boiled 3 whole chicken breasts
medium head lettuce, shredded Margarine
Salt and MSG to taste
Ham or char siu, sliced in thin strips
2 eggs, beaten, fried crepe-style and thinly sliced 1/2 package (12 oz.) won ton skins
1 kamaboko, sliced in strips Peanut oil for deep frying
4 stalks green onion, chopped
3 stalks green onion, chopped
MSG (optional) 1/2 of a medium head lettuce, shredded
to 2 tablespoons toasted sesame seeds
Salad Dressing (recipes below)
Salt and MSG to taste'
Layer the above ingredients, in the order given, in a 13 x 9-inch pan. Chill. Serve taste. Bake for 1
with margarine; sprinkle with salt and MSG to
one of the following salad dressings: Rub chicken breasts with
hour or until done. Cool and shred chicken. Cut won ton skins intoToss
1/8-inch wide strips;
together chicken,
Salad Dressing, No. 1 towels.
deep fry in peanut oil until light brown. Drain on paper and MSG. Increase or
lettuce, won ton strips, green onions, toasted sesame seeds, salt
1/4 cup sesame seeds
1/4 cup sugar
decrease any of above ingredients as desired.
2 teaspoons salt may wish to try the following salad dressing. If you do,
NOTE: * As a variation, you
1/2 cup salad oil or 6 tablespoons sesame oil omit the salt in salad:
1/4 cup vinegar
1/4 cup soy sauce
3 tablespoons sesame oil
Combine 3 tablespoons soy sauce
dressing ingredients. Pour over
layered ingredients just before serving. Dash of chili oil
Salad Dressing, No. 2
Combine ingredients and use for salad as desired.
1/3 cup Japanese rice vinegar
1/4 cup soy sauce
1/4 cup sugar

1 teaspoon salt
1/3 cup salad oil

1/4 cup white sesame seeds, ground

Combine all
ingredients and refrigerate. Shake well; pour over
before serving.
layered ingredients just

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 ASIAN - SALADS
ASIAN - SALADS

CHINESE CHICKEN SALAD, NO. 1

CHINESE CHICKEN SALAD, NO. 2
2 or 3 chicken breasts
2 ounces saifun (bean threads)
Salt, pepper, garlic salt and MSG to taste
2 ounces saifun (bean threads) Salad oil for deep frying
Salad oil for deep frying
1/2 to 1 pound chicken meat, cooked and shredded
or more cups shredded lettuce
medium head lettuce, shredded
stalk green onion, cut into 1-1/2 inch match stick slices
4 stalks green onion, cut in match stick strips
1/2 cup sliced almonds bunch cilantro, coarsely chopped
Salad Dressing (recipe below) 1/2 cup sliced almonds
Salad Dressing (recipe below)
Season the chicken well with salt, pepper, garlic salt and MSG. Bake at 350 degrees for
45 minutes to 1 hour. Cool and shred chicken. Break saifun in pieces; deep fry in hot Deep fry saifun in hot oil to puff them. Combine
salad ingredients. Add salad dressing
oil. Drain on paper towels. Just before serving, combine chicken, saifun, lettuce and and toss just before serving.

green onions. Add salad dressing and toss. Garnish with sliced almonds.
Salad Dressing:
Salad Dressing:
tablespoons Hoisin sauce
1/4 cup sugar tablespoon sesame oil
teaspoon salt tablespoons salad oil
3 tablespoons vinegar tablespoon sugar
1/4 cup salad oil tablespoons catsup
tablespoons toasted sesame seeds tablespoons plum sauce
1/4 teaspoon pepper 3 tablespoons vinegar
teaspoon MSG
Combine above ingredients; mix well.
Combine the above ingredients; mix well and refrigerate. Shake well and pour over salad
just before serving.

NOTE: Saifun may be deep fried ahead of time and stored in a Ziploc
bag.

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 ASIAN - SALADS ASIAN - SALADS

TOFU SALAD
KOREAN BEAN SPROUT SALAD (Bean Curd Salad)

1 pound fresh bean sprouts 2 blocks (16 oz.) tofu

teaspoon salt 2 lettuce leaves, shredded
cups boiling water 1/2 cucumber, sliced
1-1/2 tablespoons finely chopped green onion 1/4 package (4 oz.) alfalfa sprouts, sliced
teaspoon sugar 6 mushrooms, sliced
tablespoon sesame oil can (7 oz.) water-packed tuna, drained

tablespoon toasted and crushed sesame seeds medium tomato, diced

1/4 cup soy sauce stalk green onion, finely chopped
1/2 clove garlic, finely chopped Salad Dressing (recipe below)
Dash of cayenne pepper layers. Slice tofu into thirds; drain on paper towels. Place tofu in
This salad is made in

Cook bean sprouts in salted boiling water for serving dish large enough to hold tofu in a single layer. Layer the remaining ingredients
2
minutes and drain. Combine remaining in the order listed.
ingredients, pour on sprouts; mix well. Chill well before serving. Makes 6 servings.
Salad Dressing:

1/2 cup soy sauce

1/4 cup salad oil
SAIFUN AND BEAN SPROUTS SALAD 1/4 cup sesame oil
(Bean Threads with Bean Sprouts)
Combine ingredients; mix well. Pour over layered salad just before serving.
1/4 cup vinegar
2 teaspoons salt
2 teaspoons sesame oil TOFU-SALMON NAMASU
Dash of MSG (Bean Curd-Salmon Salad)
1/3 stalk
green onion, thinly sliced diagonally
ounce saifun (bean threads) 1/4 cup soy sauce
cups bean sprouts, washed and drained 1/4 cup sugar
1/4 cup vinegar
Combine vinegar, salt, sesame oil and MSG in a bowl. tablespoon sesame oil
aside. Soak saifun in hot water until soft Add green onion; mix well. Set block (19 oz.) tofu, cut into small cubes and drained well
and
drain well. Set aside. Boil transparent; cut into 4-inch lengths and cup large chunks of salmon or tuna
bean sprouts are still
bean sprouts for 2 minutes; do not overcook. Drain. While
hot, toss quickly in vinegar mixture. Add saifun; mix well. Re- tomato, diced
frigerate and serve cold. 1/2 of an onion, diced
green pepper, diced
Combine soy sauce, sugar, vinegar and sesame oil for salad dressing;
mix well. Layer

ingredients in the following order: tofu, salmon, tomato, onion and green pepper.
Pour dressing over the layered ingredients just before serving.

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 ASIAN - PICKLES

ASIAN _ SALADS

KIM CHEE
TUNA-NOODLE SALAD (Korean Pickled Cabbage)

cans (6-1/2 oz.) chunk tuna 2 pounds nappa (Chinese cabbage)

package (10 oz.) frozen baby
peas 1/2 cup salt
cup thinly sliced celery quart water
3/4 cup mayonnaise chili peppers, seeds removed
1 tablespoon lemon juice tablespoon sugar
1/2 to teaspoon curry powder teaspoon salt
1/8 teaspoon garlic salt 1/2 teaspoon chopped ginger
mein noodles clove garlic, chopped
cup (1 small can) chow
1/2 cup toasted nuts
Crisp lettuce leaves Wash nappa; cut into 1-inch lengths. Soak in 1/2 cup salt and water for to 2 hours or
Sliced radishes, carrots or green onions for garnish more. Wash and drain thoroughly. Add remaining ingredients; mix well. Press tightly
drain. into jars, cover and refrigerate.
slightly (about 2 minutes) and
Drain tuna and break into chunks. Cook peas
Combine mayonnaise, lemon juice,
Combine peas, celery and tuna. Cover and chill well.
add chow mein noodles to tuna
curry powder and garlic salt. Chill. Just before serving,
a bed of lettuce,
mixture and toss. Add mayonnaise mixture and toss lightly. Serve on Makes
and garnish with sliced radishes, carrots and/or green onions.
sprinkle with (Pickled Vegetables)
6 servings.
2 cups water
1/4 cup vinegar
WATERCRESS SHIRA AE
1/4 cup sugar
(Watercress with Bean Curd Sauce)
tablespoons salt
1-1/2 to 2 pounds watercress head cabbage or nappa
1/2 block (19 oz.) tofu
tablespoon toasted sesame seeds Combine water, vinegar, sugar and salt; mix well. Cut cabbage into pieces; place into :
tablespoons miso container. Cover with the vinegar mixture. Put pressure on top of cabbage using a plate
tablespoons sugar and a heavy weight or use a tsukemono maker. Serve after 24 hours.
1/2 teaspoon MSG (optional)

Wash and cook watercress in boiling water until crisp-tender. Drain, cut into 2-inch
lengths and set aside. Using clean cloth, squeeze excess liquid from tofu; set aside.
Crush sesame seeds in a suribachi. Add tofu, miso, sugar and MSG; mix well. Squeeze
excess water from cooled watercress; add watercress to tofu mixture. Blend well; serve
chilled.

NOTE: Also delicious with spinach or hakusai!

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 ASIAN- PICKLES
ASIAN - PICKLES

KYURI-NAPPA ZUKE KYURI MISO ZUKE

(Spicy Pickled Vegetables) (Pickled Cucumbers in Soybean Paste)

cup miso
1/2 gallon water
1/2 cup salt cup sugar

3/4 cup sugar cup beer

piece (7-inch square) konbu 1/3 cup vinegar

shichimi tongarashi 1/4 cup salt
3 chilipeppers or a shake or two of

3 tablespoons MSG
4 to cucumbers, cut lengthwise
Whole pickling cucumbers
Mix miso, sugar, beer, vinegar and salt. Pour over cucumbers packed in a glass jar. Seal
head cabbage, cut into fourths
head nappa, cut into fourths jar tightly. Let stand for week before eating. After a week, store in refrigerator.

Place all ingredients, except vegetables, in a gallon container; shake or stir well. Add NOTE: Japanese eggplants may be used in place of the cucumbers.
vegetables; refrigerate. Remove konbu after 2 days. Pickles will be ready in 2 or 3 days.
Cut into bite-size pieces and serve.

COMMENT: As delicious as Rafu-Zuke! It's so simple to make and the whole family NASUBI TSUKEMONO, NO. 1
enjoys eating it. (Pickled Japanese Eggplants)

1/4 cup Hawaiian salt

1/4 cup vinegar
KYURI TSUKEMONO 1-2/3 cups sugar
(Pickled Cucumbers) 1-2/3 cups water
Chili pepper to taste
2 cups water 12 nasubi (Japanese eggplants)
1/2 cup salt
5 pickling cucumbers, cut in half lengthwise Combine salt, vinegar, sugar, water and chili pepper. Slice nasubi in half lengthwise or
3 cups water cut into bite-size pieces. Place in n enamel container; soak in salt solution for 3 days.
1/2 cup vinegar Squeeze excess liquid from nasubi. Pack in covered jars; refrigerate.
1/4 cup sugar
4 cloves garlic, crushed For a large quantity of nasubi use:
small piece ginger, grated
3/4 cup Hawaiian salt
Combine 2 cups water and salt in a saucepan. Bring to a boil; heat until salt is dissolved. 3/4 cup vinegar
Cool and pour over cucumbers; set aside while preparing the sauce. cups sugar
Combine 3 cups
water, vinegar, sugar, garlic and ginger; mix well. Drain cucumbers; pour the sauce over cups water
them. Let stand for 30 minutes or overnight. Cut into bite-size pieces and serve. Chili pepper to taste

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ASIAN- PICKLES ASIAN - PICKLES

NASUBI TSUKEMONO, NO. 2

(Pickled Japanese Eggplants)

2 pounds nasubi (Japanese eggplants)

(Pickled Vegetables)
Salted water cups sugar
1/2 cup soy sauce cup soy sauce
3/4 cup sugar 3/4 cup vinegar
1/4 cup miso
MSG to taste
1/2 cup sake Sesame seeds to taste
MSG to taste
small daikon, chopped
Dry mustard to taste
3 cucumbers, chopped
Cut nasubi into bite-size pieces. Soak overnight in salted water (5 tablespoons salt per Kirikonbu to taste (optional)
cups water) with a heavy weight on top. Place nasubi in a colander; pour boiling water Chopped ginger to taste (optional)
over them. Let stand until cool. Squeeze excess liquid from nasubi. Mix remaining
Heat sugar, soy sauceand vinegar until sugar is dissolved. Add MSG and sesame seeds.
ingredients into a paste, add nasubi and let stand overnight. Pack into jars and cover
Add vegetables to sauce. (Kirikonbu and ginger may be added, if desired.) Pack into jars;
tightly. Refrigerate.
divide remaining liquid equally among jars. Refrigerate 3 days before serving.

HAWAIIAN SANBAI ZUKE

(Hawaiian-style Pickled Vegetables) MRS. ITO'S TAKUAN
(Pickled White Radish)
2 daikon, cut into bite-size pieces
head cabbage, cut into bite-size pieces 10 pounds daikon
1 cauliflower, cut into bite-size pieces
3/4 cup salt
4 pickling cucumbers, cut into bite-size pieces cup white vinegar
Salt
cup sake
cup sugar
cups sugar
cup mirin
tablespoon salt
cup soy sauce
cup Japanese vinegar Wash daikon; dry for about two days until daikon is limp. Cut into bite-size pieces.
Few slices ginger Place in a large enamel pan; cover with 3/4 cup salt. Let daikon stand for two days with
heavy weight set top of daikon. DO NOT add water. Drain for several hours until
Place a single layer of vegetables in a crock; sprinkle with salt. Repeat layers
of vegetables, dry to the touch. Pack loosely into quart jars.
sprinkling salt each layer. Place weight on top of vegetables; let stand overnight.
Drain vegetables; squeeze out excess water. Set aside. Combine remaining ingredients. Combine remaining ingredients in a saucepan; cook until sugar is dissolved. Pour hot
Cook until bubbly, remove from heat liquid over daikon, seal jars tightly and store in a cool place. Light yellow color should
and then reheat until bubbly. Do this 2 or 3 times;
cool. Mix cooled sauce with vegetables in a large
container with a lid. Refrigerate for appear in about a week. The takuan is then ready to eat. Refrigerate after opening jar.
days; mix the vegetables every day, Sanbai Zuke will be ready to serve after the third
day. Pack in jars and refrigerate. COMMENT: Mrs. Mine Ito or "Ito no Obachan" used this recipe to make takuan for our
church to sell. She grew the daikon and made the takuan herself. She made 2,400 quart
NOTE: Other vegetables may be used.
jars every year for over 10 years.

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ASIAN - SOUPS ASIAN - SOUPS

CLAM MISO SHIRU KONBU DASHI

(Soybean Paste Clam Soup) (Basic Soup Stock Made with Kelp)

6 to 8 cups water Konbu Dashi is often used to prepare dashi and is also used as stock in Zen Temple
1/4 cup shiro miso or to taste Cookery. Konbu's flavoring components are found mainly on its surface; thus, care
1/2 block (19 oz.) tofu, cut into 1/2-inch cubes should be taken not to remove them by washing. Since they and the konbu's nutrients
can (10 oz.) clams or about 12 fresh cockle clams pass quickly into the stock, lengthy cooking is unnecessary and actually leads to
1/2 cup sliced nappa decline in flavor.
Salt and MSG to taste
1 stalk green onion, chopped piece (5-inch square) konbu, wiped lightly with a damp cloth
3 cups water
Bring water to a boil. Add miso by straining it through a strainer held in the boiling
water. Simmer for about 5 minutes. Add the clams and tofu; simmer for 2 minutes Combine konbu and water in a saucepan; bring just to a boil. Turn off heat, remove

longer. Skim off any foam. Add the nappa, salt and MSG; simmer until nappa Is tender. konbu and reserve for use in other cooking. Use dashi as required.
Garnish with green onion when serving.
Cold Water Method:
NOTE: 1/2 cup snow peas may be used in place of the nappa.
Combine water and konbu; allow to stand for at least 6 hours, preferably overnight.
Remove konbu and use dashi as required. (Some cooks bring the stock just to boil
before removing the konbu.) The lengthy soaking IS often said to make the best use of
DASHI* the konbu's nutrients and gives the finest flavor.
(Basic Soup Stock)

1 piece (5-inch square) konbu

5 cups water (Seasoned Clear Soup with Garnishes)
1/2 cup katsuobushi
5 cups dashi
Wash konbu, place in hot water and heat just to boiling. Remove konbu when it rises to 1 to 1-1/2 teaspoons salt

the top; skim off film. Add katsuobushi; turn off

heat after 1 minute and cover. Steep 1 teaspoon soy sauce
for 20 minutes. Use only the clear soup on top. DO NOT squeeze or strain. Sprinkle of MSG
May be used
as a base for a clear soup or as dashi for sukiyaki and other dishes when 1/2 block (19 oz.) tofu, cut into small cubes
seasonings are
added. Green onion, finely chopped

NOTE: *Dashi may be purchased in instant form Bring dashi just to simmer over moderate heat. Reduce heat; stir in salt, soy sauce and
in the Asian section of most super-
markets. MSG. Place tofu cubes in each soup bowl. Carefully ladle soup into each bowl; garnish
with green onions.

NOTE: Other garnishes such as thin strips of lemon or lime rind may also be added.

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ASIAN • SOUPS ASIAN - SOUPS

HOT-SOUR SOUP MRS. SENGA'S CHINESE CORN SOUP

6 cups chicken broth can (16 oz.) cream-style corn

5 to 6 shiitake, soaked and sliced 1/2 pound minced chicken

2 teaspoons sake
1/2 cup lean pork butt, cut into thin strips
slice jah choy (pickled turnip) (optional) teaspoon salt
1/2 cup slivered bamboo shoots 2 cans (14-1/2 oz.) chicken broth
2 blocks (19 oz.) tofu, cut into small cubes or strips 2 egg whites, beaten
12 prawns, cleaned and diced (optional) 1 tablespoon cornstarch
or 2 boneless chicken breasts, cut into strips 3 tablespoons water
8 to 10 drops Tabasco hot pepper sauce or red pepper oil
In a blender, process the cream-style corn until very fine. Combine the corn, chicken,
3 tablespoons red wine vinegar
1-1/2 tablespoons soy sauce
sake and salt; set aside. Pour the chicken broth in a pan; bring to a boil. Add the corn-
chicken mixture; bring to a boil. Slowly add the beaten egg whites, stirring constantly.
1/2 teaspoon freshly ground pepper
tablespoon cornstarch
Combine the cornstarch and water to form paste; add to the soup. Heat soup, stirring
1/4 cup water constantly, until thickened.
egg, well beaten
Salt to taste
1/2 to 3/4 teaspoon sesame oil
MATSUTAKE NO OTSUYU
5 to 6 slivers fresh ginger
(Pine Mushroom Soup)
2 to 3 stalks green onion, cut into 2-inch lengths and slivered

Bring the chicken broth to a boil; add the shiitake, 2 fresh matsutake
pork and jah choy. Simmer for 10
minutes. Add bamboo shoots, tofu, prawns and chicken; simmer for another 5 minutes. cups water

Add Tabasco sauce, vinegar, soy tablespoon salt

sauce and pepper. Mix the cornstarch and water to
form a paste; stir into soup. Turn up heat until soup begins to thicken. Add beaten 1/4 block (19 oz.) tofu
egg, stirring soup constantly. Add salt, to 4 cups dashi
taste. Remove from heat; pour into a serving
bowl. Garnish with sesame oil, ginger and green onions. teaspoon salt
teaspoon MSG
I teaspoon soy sauce

Wash matsutake in cold water. Slice into thin pieces lengthwise. Soak in a mixture of
cups water and 1 tablespoon salt for 10 minutes or until ready to use. Drain. Cut tofu
into thin 3/4-inch square pieces and drain. Place dashi, salt, MSG and soy sauce in
saucepan; bring to a boil. Add tofu and matsutake; simmer until tofu floats. DO NOT
boil. Serve once. Makes 6 servings.

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ASIAN - SOUPS ASIAN - RICE

CHINESE RICE
(New Year's Soup with Rice Dumplings)
Chinese rice should be quite firm and dry yet sticky enough to manage with chopsticks.
1/2 bunch spinach
6 cups chicken broth 2 cups long or medium-grain rice

tablespoon soy sauce 2 cups water'

Salt to taste
8 slices kamaboko Place rice in a heavy pan with a tight-fitting lid. Wash rice in cold water and drain.

1/2 cup peeled and slivered gobo, cooked Repeat process until water s clear, about 3 or 4 times. Drain well.
3 stalks green onion, thinly sliced diagonally
Mochi (rice cakes) Cooking Method, No.

Cook spinach in boiling salted water for a few minutes.

Drain and cut into 1-inch lengths. Add 2 cups water; bring to a boil. Continue boiling rice over medium heat until water

Combine chicken broth, soy sauce and salt in a saucepan; bring to a boil. Add kamaboko, has evaporated. Reduce heat to low; let steam for 20 minutes. DO NOT stir rice while
gobo and green onions; heat thoroughly. Add as many boiling or grains will not remain separate.
mochi as needed for your guests.
Cook just until mochi is soft. DO NOT overcook; mochi
will dissolve if cooked too long.
Cooking Method, No. 2

Add 2 cups water; bring to a boil. Cook on high heat for 3 minutes. Reduce heat to

SEAWEED SOUP low and simmer for 17 minutes.

pound ground pork Cooking Method, No. 3

4 to 5 cups water
3 to 4 sheets nori (dry seaweed) Use an automatic rice cooker Follow the directions for your rice cooker.
1/2 block (19 oz.) tofu, cubed
eggs, beaten NOTE: *Quantity of water will vary with how soft you want your cooked rice and the
Salt and pepper to taste time of the year. Rice, a fall crop, contains more moisture when it is freshly harvested
2 to 3 stalks green require less water.
onion, chopped and will

Brown pork in pan, add water and bring to a boil. Skim off
Tear nori; fat; simmer for 30 minutes.
add to soup. Add cubed tofu; stir in
with green onions and serve. beaten eggs, salt and pepper. Garnish

COMMENT: Tastes just like Far East Cafe's seaweed soup.

You may add chopped or
sliced water chestnuts, if desired.

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ASIAN - RICE ASIAN - RICE

JAPANESE RICE BUTA NIKU GOHAN

(Rice with Pork and Vegetables)
2 cups short-grain rice
2-1/4 cups water* 3 cups rice
gobo, cut into small pieces and soaked in rice water
Place rice in a heavy, deep pan with a tight-fitting lid. Wash rice with a small amount of 1/2 pound pork, cut into small pieces
water. Drain; add more water. Repeat process until water is clear. Drain well; add 2-1/4 Salad oil
cups water. Let stand at least 30 minutes to 1 hour before cooking. cup water
1/2 pound green beans, cut into 1/4-inch pieces
In a covered pan, bring rice to a rolling boil over high heat. Reduce heat to lowest medium carrot, cut into small pieces
setting; simmer for 12 to 15 minutes. Turn off heat; allow rice to stand, undisturbed, for 6 medium shiitake, soaked and cut into small pieces
at least 10 minutes. DO NOT remove lid at any time while rice is cooking; it is better 2 bamboo shoots, cut into small pieces

to keep lid on until serving. Fluff rice gently with a shamoji or rice paddle. Serves 2 to 4 teaspoon sugar
Soy sauce to taste
Alternative Cooking Method: MSG to taste
Salt to taste
Since rice is a staple in the Japanese diet and is served plain practically at every meal,
many cooks own automatic rice cookers. Follow the directions for your rice cooker. When washing the rice, reserve about 3 cups of the water from the rice; soak the gobo in
the reserved rice water. Cook the rice in the usual way. Saute the pork in a little oil. Add
NOTE: *Quantity of water will vary with how soft you your cooked rice and the water and simmer for about 15 minutes. If you have a bone from the pork, simmer the
time of the year. Rice, a fall crop, contains more moisture when it is new and will bone with the pork meat. Drain gobo; add the vegetables, sugar, soy sauce, MSG and
require less water. salt.

After the beans and carrots are tender, remove the pork bone; mix the vegetable mixture
with the cooked rice. Mix thoroughly to get color evenly distributed through the rice.

COMMENT: A family favorite! Perfect served with a tossed salad.

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 ASIAN - RICE
ASIAN - RICE

FRIED RICE, NO. 2

OYAKO DONBURI
(Rice with Chicken and Egg Topping) 3 to 4 strips bacon, sliced in 1/4-inch pieces
1/2 of an onion, chopped
pound chicken, boned and sliced into small pieces
1/2 cup frozen or fresh peas
3 cups cooked rice
to carrots, coarsley grated
shiitake, soaked in water, softened and sliced
1/2 package (10 oz.) frozen peas
6 stalks green onion, cut into 1/2-inch lengths
Salt and pepper to taste
4 cups dashi
3 tablespoons soy sauce
Fry bacon and onion together; drain off excess fat. Add cooked rice; stir well. Add
tablespoon sugar carrots, peas, salt and pepper. Remove from heat when carrots and peas are tender. DO
1/2 teaspoon MSG
NOT overcook.
2 tablespoons mirin
6 eggs, beaten
sheets nori
BASIC SUSHI MESHI, NO. 1
cups cooked rice (Seasoned Rice for Sushi)

Place chicken, peas, shiitake, green onions and dashi in a deep frying pan Dutch oven;
cook for about 5 minutes, until chicken is cooked. Add
4 cups short-grain rice
soy sauce, sugar MSG and mirin. 4 cups water
Add the beaten eggs last. Bring to a boil, cover and turn off heat. DO NOT overcook
piece (6-inch square) dashi konbu
eggs. Toast nori lightly over flame; crumble into pieces. Fill donburi bowls with rice;
ladle chicken and egg mixture over rice. Sprinkle with crushed nori; serve hot. Wash rice and soak in 4 cups water for 2 hours or longer. Place rice, water and konbu

(wiped with a damp cloth) in a rice cooker. Cook and let stand for 20 minutes.

FRIED RICE, NO. 1 Awase-zu:*

tablespoons salad oil 1/3 cup Japanese vinegar or Heinz white vinegar
cup cooked and diced
meat (chicken, ham, Spam, bacon, pork, etc. tablespoons sugar
or combinations of)
tablespoon salt
1/2 teaspoon salt (optional) 1/4 teaspoon MSG
tablespoons soy sauce
tablespoons oyster sauce In a small saucepan, heat vinegar, sugar, salt and MSG until sugar and salt are dissolved;
4 cups cooked rice cool. Place hot rice in a large mixing bowl; fold in awase-zu, trying to keep the rice
1/2 cup thawed frozen peas
grains whole. Rice IS ready to be used in making maki zushi, chirashi zushi, inari zushi
1/2 cup chopped
green onions or nigiri zushi.
eggs, beaten
NOTE: Makes approximately 8 maki zushi or 6 dozen inari zushi.
Heat oil in skillet. Add diced meat; fry
for 2 minutes. Add salt, soy sauce and oyster *Seasonings for preparing sushi meshi may be purchased in powdered form (sushinoko)
sauce; cook for minute longer. Stir in rice, peas, green onions and or in bottles.
eggs; cook for an
additional 2 minutes. Makes 6 servings.
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 ASIAN - RICE
ASIAN - RI

CHIRASHI ZUSHI
BASIC SUSHI MESHI, NO. 2 (Seasoned Rice with Vegetables and Eggs)
(Seasoned Rice for Sushi)
Prepare each of the ingredients separately as follows:
4 cups short-grain rice Sushi Rice: See Basic Sushi Meshi recipe on page 165 or 166.
4 cups water
piece (6-inch square) dashi konbu Gu (Sushi Ingredients)

Wash rice well; let stand for several hours. Cook rice, water and konbu in a rice cooker.
After rice cooker turns off, let stand for 10 minutes. Put rice into large pan or bowl; package (1 oz.) kanpyo
fold in awase-zu. 1 teaspoon salt

Dashi

Awase-zu:* 1-1/3 tablespoons sugar

teaspoon soy sauce
3/4 teaspoon salt
cup Japanese vinegar or Heinz white vinegar
3/4 cup sugar (Add an additional 1/4 cup if Heinz is used.) 1/4 teaspoon MSG
1 to 2 tablespoons salt
Rub wet kanpyo with 1 teaspoon salt, rinse well and soak in warm water for 20 minutes.
teaspoon MSG Cook kanpyo in enough dashi to cover for 20 minutes or until tender. Add remaining
ingredients. Continue cooking for 10 minutes. Drain and cut into 1/4-inch pieces.
Heat ingredients until salt and sugar are dissolved. Cool and pour half of the awase-zu on
the hot rice. Fold awase-zu gently into rice, being careful not mash it. Slowly add Shiitake:
remaining awase-zu to taste. Rice is ready for preparing maki zushi, chirashi zushi, I package (1 oz.) shiitake
inari zushi or nigiri zushi. 1-1/2 tablespoons sugar
2 tablespoons soy sauce
NOTE: Leftover awase-zu may be used for namasu. 1/8 teaspoon MSG
*Seasonings for preparing sushi meshi may be purchased in powder form (sushinoko) or
Wash shiitake; soak in warm water for 20 minutes. Cook the shiitake in the same water
in bottles.
until tender. Add remaining ingredients; cook until sauce is absorbed. Finely dice or
into thin slivers.

Carrots:
2 cups finely diced or slivered carrots
1/2 cup water
tablespoons sugar
teaspoon salt
1/4 teaspoon MSG

Cook carrots in water for 3 minutes. Add remaining ingredients; cook for 5 minutes

longer or until tender. Drain,

Continued on next page.

166 - Orange County Buddhist Church

Orange County Buddhist Church 167
ASIAN - RICE ASIAN - RICE

CHIRASHI ZUSHI, Continued

Takenoko: (Seasoned Rice Wrapped in Fried Bean Curd)

cup finely diced or slivered takenoko
1/2 cup dashi Prepare all ingredients separately as follows:
tablespoon sugar
1/4 teaspoon soy sauce
1/2 teaspoon salt 30 aburage (makes 60 small inari)
1/4 teaspoon MSG Water
2-1/2 cups dashi
Cook takenoko with dashi, sugar, soy sauce, salt and MSG for 10 minutes. Drain.
2 tablespoons soy sauce
3/4 teaspoon salt
Garnishes
6 tablespoons sugar
Red Oboro: Needs no preparation; use as IS. 1/4 teaspoon MSG

Kinshi Tamago: Cut aburage in half crosswise. Carefully open each piece to form a pocket. Place in a
eggs,lightly beaten large pot, cover with water and boil for 15 minutes to remove excess oil. Drain and rinse
teaspoons sugar in cold water; drain again. Place aburage and dashi in a saucepan. Add soy sauce, salt,
1/4 teaspoon salt sugar and MSG; bring to a boil, lower heat and simmer for 30 minutes. Cook until liquid
1/4 teaspoon MSG is nearly absorbed. Cool and gently squeeze out excess liquid.

Combine eggs, sugar, salt and MSG; fry in very thin sheets like crepes. Cool and cut into Sushi Rice:
thin 1-inch strips. 4 cups Basic Sushi Meshi (see recipe on page 165 or 166)

Peas:
Cook and prepare the sushi rice while the aburage is cooking.
1/2 cup frozen peas

Cook Gu (Sushi Ingredients)

peas according to package directions and drain.
Nori: Carrots:
2 sheets nori 2 cups finely diced or slivered carrots
1/2 cup water
Toast nori by passing quickly over a low flame, Crush. 2 tablespoons sugar
teaspoon salt
Pickled Ginger (optional): Cut in fine slivers.
1/4 teaspoon MSG

Preparing the Chirashi Zushi Cook carrots in water for 3 minutes. Add remaining ingredients; cook for 5 minutes
Fold the gu are tender. Drain.
ingredients into the prepared sushi rice. Place on a large platter; decorate longer or until carrots
with garnishes in the order
ginger.
given above: red oboro, kinshi tamago, peas, nori and pickled Continued on next page.

168 - Orange County Buddhist Church Orange County Buddhist Church 169
ASIAN - RICE ASIAN - RICE

NORIMAKI ZUSHI
INARI ZUSHI, Continued (Sushi Rolled in Seaweed)

Shiitake: Prepare ingredients separately as follows:

package (1 oz.) shiitake Sushi Rice: Prepare Basic Sushi Meshi as on page 165 or 166.
2 cups warm water
1-1/2 tablespoons sugar Gu (Sushi Ingredients)
2 tablespoons soy sauce
1/8 teaspoon MSG
package (2 oz.) kanpyo
Wash shiitake and soak in warm water for 20 minutes. Cook in the same water until very teaspoon salt
tender. Add remaining ingredients; cook until sauce iS absorbed. Finely dice or cut into Dashi
thin slivers. 1/4 cup sugar
teaspoons soy sauce
Green Beans: 2 teaspoons salt
2 cups green beans, very thinly sliced crosswise 1/4 teaspoon MSG
cup water Rub wet kanpyo with 1 teaspoon salt, rinse well and soak in warm water for 20 minutes.
teaspoon salt Cook in enough dashi to cover for 20 minutes or until tender. Add remaining ingredients;
continue cooking for an additional 10 minutes. Drain and squeeze out excess liquid.
Cook green beans in salted water for 10 minutes or until tender Drain.
Shiitake:
package (2 oz.) shiitake
Fold the cooked gu ingredients into the sushi rice. Carefully fill each piece of aburage. 2 cups warm water
3 tablespoons sugar
1/4 cup soy sauce
1/4 teaspoon MSG

Wash and soak shiitake in warm water for 20 minutes. Cook in same water until very
tender. Add remaining ingredients; cook until liquid is well absorbed. Cut into 1/4-inch
thick strips.

Carrots:
2 medium carrots
cup water
2 tablespoons sugar
teaspoon salt
1/4 teaspoon MSG

Cut carrots lengthwise in 1/4-inch thick strips. Add water; cook for 10 minutes. Add

remaining ingredients; cook for an additional 5 minutes. Drain.

Continued on next page.

170 Orange County Buddhist Church Orange County Buddhist Church - 171
ASIAN - RICE ASIAN - RICE

NORIMAKI ZUSHI, Continued

ILLUSTRATIONS ON HOW TO PREPARE NORIMAKI

Spinach:
bunch spinach or 10 stalks watercress
cup water
teaspoon salt

Wash spinach; boil for 4 minutes in salted water. Drain and squeeze out excess water.

2 cans (4 oz.) unagi

Drain and split lengthwise.

Method for Preparing Norimaki

See illustrations on page 173

1. Place a sheet of nori on the sudare (bamboo sushi mat) with the end toward you and
even with the sudare. Sprinkle some awase-zu (see page 165 or 166) on the nori;
spread sushi rice over 2/3 of nori to a thickness of about 1/2-inch.

2. Arrange 5 strands of kanpyo, 1 row each of shiitake, carrots, spinach and unagi on
the rice about 1/3 from the front edge.

3.- 6. Moisten uncovered portion of nori with awase-zu. Roll away from you being
careful to keep gu (filling) in place with your fingers.
. - 8. When the edge of the sudare touches the rice, lift the sudare and finish rolling
the sushi.

9. Roll sushi again with the sudare and apply slight pressure to tighten the roll. Gently
push in rice and gu from sides of roll.

10. Cut sushi in desired thicknesses.

Arrange the sliced sushi on a platter, cut side up.

10.
172 - Orange County Buddhist Church Orange County Buddhist Church - 173
 ASIAN - RICE
ASIAN - RICE

LAYERED RICE
EASY SUSHI BAR
(Do-It-Yourself Sushi) 5 cups cooked rice
I package (4-1/5 oz.) harihari zuke (pickled vegetable mix)
5 cups uncooked rice 1/2 jar (3-1/2 oz.) shio fuki konbu (seasoned seaweed)
package (2.65 oz.) Tamanoi Sushinoko (powdered sushi flavoring) jar (2-1/10 oz.) nori goma furikake (prepared sesame seeds and seaweed)
1 package (6 oz.) Kani Kama (artificial crab), shredded
1 carrot, cut into thin 3-inch strips Layer half of the rice in a 13 x 9-inch pyrex dish; pack down. Layer, in order, the
cucumber, cut into thin 3-inch strips harihari zuke, shio fuki konbu and the remaining rice. Sprinkle with furikake.
avocado, cut into thin strips
1/2 pound sashimi, sliced (use fish of your choice) NOTE: Leftovers are great for ochazuke!
1/2 pound mirugai, sliced
package (10 sheets) sushi nori, cut into fourths
1/2 cup toasted white sesame seeds
1/2 cup mayonnaise
(Rice with Red Beans)
Wasabi to taste

Soy sauce to taste

1/2 cup azuki (red beans)
Wash and soak rice in water for at least 1 hour. Cook rice in usual way. Place hot rice in 4-1/2 cups water
a large bowl; mix in the powdered sushi flavoring. Serve the rice in separate bowls for
3 cups mochi-gome
each guest. Attractively arrange the crab, carrot, cucumber, avocado, sashimi and teaspoon salt
mirugai on a large platter or tray. Serve the remaining ingredients on separate plates or Red food coloring

in bowls. tablespoon black sesame seeds

Gomashio (recipe below)
Each guest will make his own sushi. Take a piece of nori, spread some of the flavored
Soak azuki overnight in 2 cups water in small bowl. Place azuki and water in a sauce
ingredients of your choice on top of the rice. For example: dab of
rice on it and place
pan; bring to a boil. Lower heat; simmer for 45 minutes or until tender. Drain and cool.
mayonnaise, a sprinkle of sesame seeds, avocado, cucumber and crab make a California Wash mochi-gome and place in a rice cooker. Add the remaining 2-1/2 cups water, salt
roll-type sushi; sashimi and wasabi, a tekka maki-type sushi and cucumber and sesame
seeds make a kappa maki-type sushi. Your guests will have fun creating their own sushi! and a drop of red food coloring; soak for 1 hour. Cook mochi-gome; cool. Gently fold
azuki into mochi-gome, trying to keep the beans whole. Garnish with sesame seeds.

NOTE: Ingredients served may Serve with Gomashio.

be varied and is up to the cook's imagination. Use
ingredients of your choice!

tablespoon sesame seeds, toasted and coarsely ground

tablespoon salt
1/4 teaspoon MSG

Combine the above and sprinkle, to taste, over Sekihan,

Orange County Buddhist Church 175

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 ASIAN - NOODLES
ASIAN - NOODLES

HOMEMADE UDON HOMEMADE UDON, Continued

(Thick Japanese Wheat Noodles)
then add cup cold water. Repeat this several times until noodles are a bit more tender
than "al dente" The noodles should be cooked to the center, but firm; DO NOT over-
Group Recipe:
cook noodles. Drain, rinse under cold running water and run hands through noodles to
5 pounds all-purpose flour remove surface starch. To reheat, place noodles in a colander; run under hot water Or

5 teaspoons salt place in a colander and plunge in a pot of boiling water until heated.
2-3/4 cups plus tablespoon water
5 eggs COMMENT: This is a project planned annually by Nancy Shibata for her 4th grade
Cornstarch Dharma School class.

Family Recipe:

4 cups all-purpose flour

teaspoon salt (Noodle Broth)
1/2 cup plus 1 tablespoon water
1 egg 2 cups dashi
Cornstarch 1/4 cup soy sauce or to taste

tablespoon sugar
Mix together all ingredients; mixture will be crumbly. Place mixed ingredients into tablespoons sake or mirin (optional)
heavy plasticbag; place the plastic bag into a heavy paper bag. Step on the bag to knead 1/4 teaspoon salt
the dough. Check occasionally for tears in the plastic bag and to make sure all the
crumbs are kneaded together. Combine all ingredients in saucepan. Bring to a boil. Serve hot or cold over cooked

noodles. Makes 2-1/2 cups.

Cut or tear off a piece of dough and put through a pasta machine on the thickest setting.
Double over and put through again. Fold over and repeat process. Dough should now
NOTE: Some optional garnishes for udon are chopped green onions, cooked spinach,
feel rather leathery; if not, repeat process. Roll through at progressively thinner settings shrimp tempura, thinly sliced beef and thinly sliced hard-cooked eggs.
until desired thickness is achieved. Fold back and forth accordian fashion and cut to
desired noodle length with sharp cleaver or roll through pasta machine cutter on

desired noodle size. Dust lightly with cornstarch. Noodles may be frozen.
To cook fresh
noodles, bring about 2 quarts unsalted water to a rolling boil in a large
pot. The pot should be large
enough to allow the boiling water to circulate around the
noodles. The noodles should not be overcrowded.

Add noodles gradually to boiling water. Stir slowly and equently to prevent noodles
from stickingto the bottom of the pot. Allow the water to
come to a full boil again;

Continued on next page.

176 - Orange County Buddhist Church Orange County Buddhist Church - 177
ASIAN - NOODLES ASIAN - NOODLES

CHOW FUN COLD CHICKEN CHOW MEIN

(Chinese Rice Noodles with Meat and Vegetables)
2 packages (12 oz.) Nanka Seimin (thin egg noodles)
Seasonings: Water
Salt and MSG to taste
piece ginger, sliced 4 tablespoons salad oil
1/2 teaspoon sugar large bunch green onions
1/4 teaspoon MSG pound bean sprouts, washed and drained
2 teaspoons salt package (1-1/2 lb.) chicken breasts
2 tablespoons soy sauce teaspoons salt
teaspoons MSG
Mix above ingredients in a bowl; set aside. teaspoons tongarashi
tablespoon soy sauce
tablespoon salad oil tablespoon toasted sesame seeds
1/2 pound pork, thinly sliced in strips 2 tablespoons sesame oil
5 fresh shrimp, cleaned and sliced

6 cups boiled chow fun noodles Break noodles into 2-inch lengths; boil following package directions. Drain. Toss noodles
cup green beans, sliced in julienne strips with salt, MSG, and 2 tablespoons oil. Add remaining 2 tablespoons oil to a frying pan;
stalk celery, sliced in julienne strips lightly stir-fry the noodles. Set aside. Cut the green onions into 2-inch lengths; shred
2 cups bean sprouts them lengthwise. Set aside. Pour boiling water over bean sprouts. Drain and set aside.
1 carrot, sliced in julienne strips
2 stalks green onion, cut into 1/2-inch lengths Microwave or bake chicken breasts until done. Cool and shred. Season chicken with a
eggs and/or 1/4 pound cooked ham mixture of 2 teaspoons salt, 2 teaspoons MSG. tongarashi, soy sauce, sesame seeds and
tablespoons sesame seeds sesame oil. Toss together noodles, green onions, bean sprouts and chicken. Serve cold.
Chinese parsley, chopped

Place oil ina hot frying pan or wok. Add pork and shrimp; stir-fry for 1 minute. Add
seasonings; saute for minute. Add noodles; stir-fry for 2 minutes. Add beans, celery,
bean sprouts, carrot and green onions, cook until vegetables are crisp-tender. DO NOT
overcook vegetables; set aside.

Beat
eggs; fry in very thin crepe-style sheets. Cut ham and eggs into thin strips. Place
noodles on serving platter; garnish with ham, eggs, sesame seeds and Chinese parsley.
Serve hot.

178 Orange County Buddhist Church Orange County Buddhist Church - 179
 ASIAN - NOODLES
ASIAN - NOODLES

PORK CHOW MEIN JAPANESE NOODLES WITH BEEF

1/2 pound pork, sliced into thin strips 4 cups water

tablespoon soy sauce 2 packages (3 oz.) ramen noodles with soup base
pound ground beef
teaspoon sake
onion, chopped
teaspoon cornstarch
3/4 cup water
package (1 lb.) fresh chow mein noodles
2 tablespoons salad oil
tablespoon soy sauce
green pepper, cut into chunks or 6 ounces snow peas,
onion, halved and thinly sliced
beans sprouts or frozen peas
1/4 pound green beans, cut julienne-style
or 1 package frozen French cut beans
Bring cups of water to a boil over high heat. Add noodles, reduce heat to medium and
1 to 2 carrots, shredded
cook for 3 minutes, stirring occasionally to separate the noodles. Rinse noodles in cold
can (8 oz.) sliced water chestnuts, drained
stalk green onion, thinly sliced
water; drain thoroughly. In a frying pan or wok, brown ground beef with onion; drain
off fat. Reduce heat; stir in packets soup base, water and soy sauce. Add noodles and
1/2 pound mushrooms, sliced
green pepper; continue cooking until heated through. Serve immediately. Serves to 3.
or 3 medium shiitake, soaked and thinly sliced
1/2 cup dashi or water
tablespoons soy sauce
tablespoon mirin
(Baked Chinese-Style Noodles)
teaspoon salt
teaspoon MSG
4 packages (7 oz.) refrigerated yakisoba (Fortune brand stir-fry noodles)
pound fresh bean sprouts
Pork chashu or ham, cooked and chopped
tablespoon cornstarch mixed with 1/4 cup water
pound bean sprouts
1/4 cup chopped green onion
Marinate sliced pork in tablespoon soy sauce, sake and 1 teaspoon cornstarch. Boil 2 tablespoons salad oil
noodles in 2 quarts boiling water with 1 tablespoon oil for 2 to minutes. Drain and 2 tablespoons oyster sauce
cool. Pan fry noodles in a large wok or frying pan with 1 tablespoon oil until lightly
2 to 3 tablespoons sesame seeds
browned; set aside.
Sesame seeds
Green onions, chopped
Saute pork and onion in the same pan on high heat until pork is cooked. Add remaining
Eggs, fried crepe-style and thinly sliced
ingredients, except bean sprouts and cornstarch. Add bean sprouts when vegetables are
crisp-tender; mix well. Thicken gravy with cornstarch and water mixture. Serve mixed
Pour boiling water over yakisoba to soften and drain, Combine chashu, yakisoba, bean
with the pan-fried noodles or serve over the noodles.
sprouts, 1/4 cup chopped green onion, salad oil and oyster sauce. Sprinkle with 2 to
tablespoons sesame seeds; sprinkle with packets of dry soup mix, which come with the
fresh, refrigerated yakisoba. Toss well. Bake at 350 degrees in a 13 x 9-inch baking dish
for 30 to 40 minutes; toss and mix a few times while baking. To serve, garnish with
additional sesame seeds, chopped green onions and/or eggs.

Orange County Buddhist Church - 181

180 - Orange County Buddhist Church
ASIAN - VEGETABLES ASIAN - VEGETABLES

ASPARAGUS GOMA KARASHI AE KOREAN BEAN SPROUTS (Microwave Recipe)

(Asparagus in Sesame-Mustard Sauce)
package (12 oz.) bean sprouts
1-1/2 pounds asparagus teaspoon minced green onion
2 tablespoons toasted sesame seeds 3/4 teaspoon salt
egg yolk 1/2 teaspoon Hon-dashi granules
2 teaspoons dry mustard clove garlic, minced
1 teaspoon soy sauce teaspoon toasted sesame seeds
Pinch of MSG 1-1/2 teaspoons sesame oil
1/8 teaspoon pepper
Snap off hard, lower part of asparagus stalks. Wash and remove scales; slice diagonally.
Cook in boiling water for 3 to minutes. Drain and set aside. Grind sesame seeds; mix Wash bean sprouts and drain. Place them in a clear plastic bag; cook on High for 3-1/2
with remaining ingredients. Toss asparagus with sauce. Serves 4 to 5. minutes. Rinse in cold water and drain. Squeeze bean sprouts to remove as much water
as possible; place them in medium-sized bowl. Add remaining ingredients; mix thor
oughly. Chill well before serving.

ASPARAGUS MISO AE
(Asparagus in Soybean Paste Sauce)
KIMPIRA GOBO
1/4 cup shiro miso (Spicy Fried Burdock Root)
4 to tablespoons packed brown sugar
2
tablespoons lemon juice 1/2 to 1 pound gobo
tablespoons mirin 2 quarts water

1/2 teaspoon MSG 1/4 cup vinegar

to 3 pounds fresh asparagus or green beans 3 tablespoons salad oil

1/2 cup sugar
Mix together all ingredients, except asparagus. Slice tablespoon soy sauce
asparagus in 1-inch diagonal pieces; red chili pepper, chopped
parboil for 5 minutes. Drain and cool. Mix with miso sauce and serve.
NOTE: Other vegetables may be used. Wash the gobo; scrape off skin. Cut gobo into matchstick-sized pieces; soak in water
immediately. Boil water, add vinegar and add the gobo. When the water returns to
boil, remove from heat and drain. Soak the gobo in cold water until cool and drain.
In a frying pan, heat the oil; saute the gobo. Add the sugar, soy sauce and red pepper;
mix well.

182 - Orange County Buddhist Church Orange County Buddhist Church - 183
 ASIAN - VEGETABLES
ASIAN - VEGETABLES

(Sweet Black Beans)

GREEN BEANS WITH SESAME SEEDS
I package (12 oz.) kuromame
pound green beans 1-1/4 cups sugar
Salt to taste 1-1/2 tablespoons soy sauce
2 tablespoons sesame seeds 4-3/4 cups water
teaspoon salt
tablespoon sugar
2 tablespoons soy sauce
1/2 teaspoon baking soda

until tender and bright green in color. Rinse kuromame several times, making sure that they are clean. Place beans in a Dutch
Wash and cook green beans in boiling
salted water
oven with a tight-fitting lid. Add the remaining ingredients; soak overnight. Cook,
and chill. Toast sesame seeds in a
Drain, Cut beans in diagonal slices, French cut-style, covered, over high heat. When the mixture comes to boil, reduce heat and simmer for
over medium-low heat until seeds begin to pop. DO NOT over-
small covered saucepan 7 hours. (Place paper towel over beans while cooking to prevent beans from "jumping"
heat as sesame seeds will become bitter. Grind or mash sesame seeds to bring out flavor and splitting open.) Turn off heat; let stand overnight. Drain the beans; reserve liquid.
soy sauce. Pour sauce
and fragrance. Make a sauce of ground sesame seeds, sugar and Boil liquid until it is reduced to half of the original amount. Pour liquid over beans; let
over beans; toss lightly.
stand overnight. It will be ready to eat on the next (fourth) day.

NOTE: Sauce may also be used with spinach, cauliflower or asparagus.

THREE SISTERS MUSHROOMS

6 to 8 dried shiitake; soaked, stems removed and cut in half (reserve liquid)
1/4 cup salad oil

(Seasoned Seaweed) slices ginger, minced

clove garlic, minced
onion, cut in 1-inch squares
package (4 oz.) hijiki
1/2 pound fresh mushrooms, cleaned (if large, cut in half)
6 carrots
1/4 cup water
can (8 oz.) straw mushrooms, drained
teaspoon sugar
to tablespoons salad oil
3 tablespoons oyster sauce
4-1/2 cups water
Dash of salt
2 tablespoons dashi
teaspoon chicken bouillon dissolved in 1/4 cup hot water
5 tablespoons soy sauce
1/4 cup liquid reserved from soaking shiitake
3 tablespoons sugar
tablespoon cornstarch
tablespoons mirin
MSG Soak shiitake mushrooms and set aside. Heat wok and add oil Brown ginger and garlic
over medium heat. Add onion and coat with oil; add shiitake and fresh mushrooms. Add
Cover hijiki with water; soak for at least 2 hours. Wash and drain. Cut carrots, konnyaku water, cover and cook for minutes. Add canned mushrooms and seasonings. Thicken
and aburage into matchstick-sized strips; saute with hijiki in salad oil for 10 minutes. with a mixture of liquid from soaking shiitake and cornstarch. (For more gravy, add 1/2
Combine the remaining ingredients; add to the fried mixture. Simmer, uncovered, until cup water.) Serve hot.
liquid is absorbed.

Orange County Buddhist Church - 185

184 - Orange County Buddhist Church
 ASIAN - VEGETABLES
ASIAN - VEGETABLES

NASUBI TERIYAKI
VEGETABLES WITH BACON
(Japanese Eggplants Seasoned with Soy Sauce)
1/4 pound bacon, cut into small pieces
pound nasubi (Japanese eggplants) 1/4 cup chopped green pepper
Salad or sesame oil 1/4 cup chopped onion
1/4 cup soy sauce 2 tablespoons chopped pimento
1/4 cup mirin 3 cups parboiled and chopped spinach
2 tablespoons sugar 3 tablespoons lemon juice
tablespoon grated ginger teaspoon MSG
1/4 teaspoon or less MSG teaspoon salt
A few drops sesame oil
Dash of pepper
2 tablespoons toasted white sesame seeds Kinshi Tamago (recipe below)
Soy sauce
Cut nasubi into 1-inch thick slices; soak in water for 10 to 15 minutes. Drain and pat
dry. Heat oil in a skillet; fry each piece on both sides until soft. Remove from heat. Saute bacon in a skillet. Add green pepper and onion; saute until onion is cooked. Add
Combine remaining ingredients, except sesame seeds. Add to nasubi; marinate for 10
pimento, spinach, lemon juice, MSG, salt and pepper; fry until heated through. Sprinkle
to 20 minutes before serving. Garnish with sesame seeds; serve hot or at room tempera-
kinshi tamago on top; serve with soy sauce.
ture. Serves 6.

Kinshi Tamago:

2 eggs, lightly beaten

SPINACH EGG ROLL 1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons soy sauce Yellow food coloring (optional)
tablespoon sugar
teaspoon sake Mix together all ingredients. Using a 7-inch frying pan, fry eggs in very thin, crepe-style
package (10 oz.) frozen chopped spinach sheets. When cool, slice very thinly into 2-inch lengths. Makes 4 sheets.
eggs, beaten
Oil for frying

Combine soy sauce, sugar and sake; stir until sugar is dissolved. Cook spinach according
to directions on package; drain well. Marinate spinach in
soy sauce mixture for about
1/2 hour. Preferably in a square skillet, fry half of the beaten egg to form a thin sheet.
When eggs are almost done, place half of the marinated spinach along one side of egg
sheet. Roll as in making a jelly roll. Cook for a short time after rolling. Remove from
skillet. Cook remaining ingredients in the same way. Cut into 1-1/2 inch slices. servings.

186 - Orange County Buddhist Church Orange County Buddhist Church - 187
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 1 72 0
ASIAN MAIN HES / SEAFOOD ASIAN - MAIN DISHES / SEAFOOD

SHRIMP TEMPURA LACY SHRIMP TEMPURA

2 pounds fresh shrimp 2 pounds fresh shrimp

1 cup all-purpose flour cup all-purpose flour
2/3 cup cornstarch cup cornstarch
teaspoon baking powder 1/4 teaspoon salt
eggs 1/4 teaspoon MSG (optional)
1/2 teaspoon MSG (optional) 1 egg, beaten
1-1/2 cups water 1-2/3 cups water
Dash of salt Salad oil for deep frying
teaspoon salad oil Tempura Sauce (recipe below)
Few drops yellow food coloring (optional)
All-purpose flour Shell and devein shrimp, leaving tails on. Slit shrimp on back, place on cutting board and
Salad oil for deep frying pound lightly with knife, making diagonal cuts. Carefully place shrimp on plate. Heat oil
Tentsuyu (recipe below) to 340 to 350 degrees in deep, heavy pan or tempura pan.

Shell and devein shrimp, leaving tails on. Make 3 or 4 cuts crosswise on belly side of
Prepare batter just before frying. Place flour, cornstarch, salt, MSG and egg in a bowl.
shrimp and pound gently with side of cleaver or knife so they will lie flat. Heat oil to
Add water ; mix well with fingers. Dip fingers in the thin, watery batter; sprinkle
on the
350 degrees in heavy, deep pan or a tempura pan. hot oil. Repeat several times to make a lacy background. Dip 3 or 4 shrimp in the batter;
place them carefully onto the lacy batter. Sprinkle more batter on top of shrimp. After
Prepare batter just before frying. Place next nine ingredients in a bowl; mix lightly.
1 minute, turn shrimp over to cook on other side. Drain on paper towels; serve hot with
DO NOT overmix; batter will be lumpy. Coat shrimp with flour, dip in batter and
Tempura Sauce.
deep fry until golden brown. Drain on paper towels; serve immediately with Tentsuyu.

Tentsuyu (Tempura Sauce): Tempura Sauce:

2 cups dashi 2 cups dashi

2 teaspoons sugar 5 tablespoons soy sauce
1/4 cup soy sauce 3 tablespoons mirin
1/2 cup sake or sherry 1/4 teaspoon MSG (optional)
teaspoon MSG Daikon, grated
Daikon, grated
Bring dashi, soy sauce, mirin and MSG to a boil; remove from heat. Serve with grated
Bring first 5 ingredients to a boil, mix well and remove from heat. Serve with grated
daikon to taste.
daikon to taste.

NOTE: Other seafood, meat, poultry and various vegetables may be used with batter.
Suggested vegetables include green beans, carrots, asparagus, zucchini, eggplants, green
peppers, mushrooms and sweet potatoes. Tempura tastes best if eaten hot, immediately
after it is deep fried.

234 Orange County Buddhist Church Orange County Buddhist Church - 235
ASIAN - MAIN DISHES / SEAFOOD ASIAN - MAIN DISHES / SEAFOOD

GARLIC PRAWNS HOT BRAISED SHRIMP

2 tablespoons salad oil 1-1/2 to 1-3/4 pounds shrimp

2 to cloves garlic, crushed or minced egg white, slightly beaten
1 pound large prawns, shelled, deveined and butterflied teaspoon peanut oil
2 stalks green onion, cut diagonally into 1-inch lengths teaspoons sake or sherry
4-1/2 teaspoons cornstarch 1/4 teaspoon salt
2 tablespoons soy sauce
tablespoon cornstarch
tablespoons sake or dry sherry 1/2 to 3/4 cup peanut oil
tablespoon hot chili paste or oil
Heat wok; add oil. Add garlic and stir-fry briefly; DO NOT brown. Add prawns. Stir-fry tablespoons minced onion
and sake;
just until prawns turn pink. Add green onions. Combine cornstarch, soy sauce teaspoon minced garlic
add to wok. Toss and cook until thickened. Serve at once. teaspoon minced ginger
1/4 cup chicken broth (1 cube chicken bouillon dissolved in 1/4 cup water)
teaspoon sesame oil
tablespoons vinegar
SHRIMP WITH BLACK BEAN SAUCE tablespoons catsup
teaspoons soy sauce
2 tablespoons salad oil 2 teaspoons cornstarch
2 pounds shrimp, shelled, deveined and salted to taste tablespoon sake
3 tablespoons mashed black beans (dow see) tablespoon sugar
slices ginger, mashed 1/4 teaspoon salt
clove garlic, mashed tablespoon minced green onion
tablespoon whiskey
to 2 tablespoons sugar Shell and devein shrimp. Butterfly shrimp by slicing, not quite through, lengthwise along
Pinch of salt the back of shrimp and spreading them out. Rinse and pat dry. Combine egg white, 1 tea-
to 2 tablespoons oyster sauce spoon peanut oil, 2 teaspoons sake, 1/4 teaspoon salt and 1 tablespoon cornstarch in
tablespoon chopped green onion bowl. Add shrimp; mix to coat well. Let stand for 15 minutes to allow flavors to blend.
1/4 cup soy sauce
to 2 tablespoons all-purpose flour In a wok or large skillet, heat 1/2 to 3/4 cup peanut oil until hot. Add shrimp; stir-fry
1/2 cup water until shrimp turns pink and curls up. DO NOT overcook. Remove shrimp. Drain off all
but 3 tablespoons oil from wok. Reheat oil. Combine hot chili paste, onion, garlic and
Heat salad oil in skillet. Stir-fry shrimp for 2 to 3 minutes. Add next 9
ingredients; ginger in a small bowl. Mix well; add to oil in wok. Stir-fry until light in color. Combine
sprinkle with 1 to tablespoons flour. Cook few minutes longer; DO NOT overcook chicken broth, sesame oil, vinegar, catsup, soy sauce, 2 teaspoons cornstarch, 1 table-
shrimp. Add water for gravy; mix well. Cook until gravy is thickened. spoon sake, sugar and 1/4 teaspoon salt; add to wok. Bring to boil, add shrimp and
mix well. Immediately transfer to serving dish. Sprinkle with green onion. Makes 6 to 8
servings.

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 12 20
ASIAN - MAIN DISHES / SEAFOOD
ASIAN MAIN DISHES / SEAFOOD

KOREAN-STYLE SHRIMP
CHIKUWA NO AMAZUNI
Sauce:
(Fried Fish Cake and Vegetables)

tablespoon oyster sauce 2 chikuwa, cut into 1/4-inch thick slices

2 tablespoons sherry 4 teaspoons soy sauce
2 tablespoons soy sauce 2 teaspoons sake
2 tablespoons sugar Cornstarch
Pepper to taste Salad oil for deep frying
Korean hot sauce or cayenne pepper to taste 2 tablespoons sesame oil
1 can (8-1/2 oz.) bamboo shoots, sliced
Mix sauce ingredients; set aside. onion, cut into wedges
1 pound shrimp 6 shiitake, soaked and cut into quarters (reserve liquid)
1/2 teaspoon MSG (optional)
2 tablespoons salad oil
1/2 cup shiitake liquid (from soaking shiitake)
clove garlic, mashed
1/2 cup sugar
slice ginger, mashed
to 2 tablespoons chopped green onion 1/4 cup Japanese rice vinegar
1/4 cup soy sauce
Remove legs from shrimp; leave shells on. Set aside. Saute garlic and ginger in hot oil; 1-1/2 tablespoons cornstarch
add shrimp. Add sauce mixture; stir until shrimp is well coated and cooked through. 1/4 pound Chinese peas, blanched
Garnish with green onion.
Marinate chikuwa in a mixture of 4 teaspoons soy sauce and sake. Let stand for 10
minutes. Dredge seasoned chikuwa in cornstarch; deep fry in hot oil. Set aside.
SHRIMP WITH CHINESE PEAS

teaspoon salad oil Heat a frying pan; add sesame oil. Saute bamboo shoots, onion and shiitake. Combine
clove garlic, mashed remaining ingredients, except Chinese peas, to make a sauce; add to vegetables. Cook
1/2 pound shrimp, shelled and deveined until thickened. Add chikuwa and peas. Heat through and serve. Makes 6 servings.
1/2 cup water
teaspoon salt COMMENT. This was one of several recipes prepared at a cooking class taught by
teaspoons cornstarch cooking instructor from Japan.
tablespoons oyster sauce
1/2 teaspoon grated ginger
teaspoon wine
1/2 pound Chinese peas
large onion, sliced
can (8 oz.) water chestnuts, drained and sliced

Heat oil and garlic in a frying pan or wok; fry the shrimp until they turn pink. Remove
from pan. Combine water, salt, cornstarch, oyster sauce, ginger and wine to make a gravy.
Add the shrimp, Chinese peas, onion and water chestnuts. Cook until gravy is thickened.

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ASIAN - DESSERTS
ASIAN - DESSERTS

(Rice Crackers)
BURMESE CAKE

cup Cream of Wheat

1-1/2 cups mochiko can (12 oz.) frozen coconut milk combined
with milk to make
1-1/2 cups all-purpose flour 5 cups of liquid
3 tablespoons sugar 1-1/2 cups sugar
2-1/2 teaspoons baking powder 3 egg yolks
1/2 teaspoon salt 1/2 cup butter
2 tablespoons sesame seeds 1/2 cup raisins or 1/2 cup poppy seeds or a combination of both (optional)
cup warm water
Crisco oil for deep frying Brown Cream of Wheat under the broiler until lightly browned. In a saucepan, combine
Glaze (recipe below)
first 5 ingredients; heat, stirring constantly, until the coconut oil in the coconut milk is
melted. Add the raisins, if desired. Turn into a 13 x 9-inch baking pan. Broil until brown.
Combine all ingredients, mix well and knead. Let stand about 15 minutes. Roll out on a
floured board until very thin. Cut into 1 x 1/2-inch pieces. Deep fry at 400 degrees until
COMMENT: This recipe is from a Chinese friend from Burma. It is very interesting and
golden brown. Drain on paper towels. tasty.

Glaze:

1/4 cup soy sauce

BUTTERFLIES
1/4 cup maple or pancake syrup (real maple is best)
1/4 cup sugar
1/2 package (12 oz.) won ton skins
1/2 teaspoon MSG (optional) cups salad oil for deep frying
2/3 cup sugar
Preheat oven 425 degrees. Bring above ingredients to a simmer; DO NOT boil. Simmer
to
1/2 cup water
for minutes. Pour glaze over fried arare; mix to coat well. Place in a large shallow pan.
Bake for 5 minutes, stirring times while baking. Arare should not be sticky to the Cut each won ton skin in half, cutting it into two rectangles. Make 1-inch slit length-
touch. Separate while hot. Cool; store in an airtight container. wise in the center of the rectangle. Turn one end through the center cut. Repeat process
with remaining won ton skins. Deep fry in hot oil until golden brown; drain on paper
towels. In a saucepan, heat sugar and water for about 7 minutes; DO NOT stir. Dip the
fried butterflies into syrup mixture; serve hot cold.

240 Orange County Buddhist Church Orange County Buddhist Church - 241
ASIAN - DESSERTS
ASIAN - DESSERTS

CHINESE PRETZELS
ALMOND FLOAT
egg, well beaten
envelope (1/4 oz.) unflavored gelatin
6 tablespoons evaporated milk 1/3 cup water
cup water
3/4 cup boiling water
1-1/2 cups cornstarch
1/3 cup sugar
3/4 cup all-purpose flour
cup milk
1/2 cup sugar
teaspoon almond extract
1/4 teaspoon salt
Canned fruit with syrup
Salad oil for deep frying
Soften gelatin in water. Add boiling water and sugar; mix well. Add milk and almond
Mix together egg, milk and water; set aside. Sift together cornstarch, flour, sugar and

salt; add to egg mixture. Mix well. Deep fry in hot oil using pretzel iron.
extract. Pour into an 8 x 8-inch pan. Refrigerate until set. Cut into 1/2-inch cubes; serve
with fruits and syrup such as fruit cocktail, Mandarin oranges or peaches.
NOTE: A pretzel iron is also called a rosette iron.
COMMENT: This is especially refreshing during the summer.

ALMOND COOKIES
LEMON-TEA KANTEN
(Japanese Gelatin)
3 cups sifted all-purpose flour
1/2 teaspoon salt
2 green tea bags
teaspoon baking soda
1-1/2 cups boiling water
1-1/2 cups Crisco shortening 3 sticks white kanten
cup sugar
4-1/2 cups water
egg, beaten
2-2/3 cups sugar
teaspoon almond extract
lemon, very thinly sliced into slivers
cup blanched almonds or red food coloring
egg, beaten
Steep tea bags in 1-1/2 cups boiling water; set aside. Wash, shred and soak kanten in
1/4 teaspoon sugar
water for 30 minutes. Drain and squeeze excess water from kanten. Place kanten, 4-1/2
cups water and sugar in a saucepan; boil until kanten is dissolved. Strain mixture into
Preheat oven to 350 degrees. Sift together flour, salt and baking soda; set aside. Cream
bowl, add tea and mix well. Rinse a 13 x 9-inch pan with water; pour kanten into pan.
shortening and 1 cup sugar until light and fluffy; add 1 egg and almond extract. Mix Skim off foam. Add lemon. Chill overnight or until firm.
thoroughly. Gradually add the dry ingredients; mix well. Roll into 1-inch balls; place on
a greased cookie sheet. Indent each cookie with a floured finger. Place an almond or a
red dot (using the flat end of a chopstick dipped in red food coloring) in the indenta-
tion. Combine 1 beaten egg with 1/4 teaspoon sugar; mix well. Brush
cookies with egg
wash, Bake for 20 minutes.

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Orange County Buddhist Church - 243
ASIAN - DESSERTS IAN- DESSERTS

AZUKI YOKAN COCONUT MOCHI

(Red Bean Gelatin) (Coconut Rice Cakes)

1 box (16 oz.) mochiko

I package (12 oz.) azuki (red beans)
Water 3 cups sugar
2 sticks red or white kanten
1
tablespoon baking powder
2 cups milk
4 cups water
cups sugar 1/2 cup melted butter or margarine
eggs, beaten
1-1/2 teaspoons salt
teaspoon vanilla

Rinse azuki in water until clean. Boil azuki in water for 30 minutes, drain and add more can (12 oz.) frozen coconut milk, thawed
cup shredded coconut
water. Continue cooking, adding water as needed, until beans are very soft, about 3
hours or more. Cool slightly. Place beans in a clean piece of cloth; squeeze out liquid.
Preheat oven to 375 degrees. In a large mixing bowl, combine all the ingredients; mix
Add more water and repeat process twice.
well with a spoon. Pour into a well greased 13 x 9-inch pan. Bake for one hour or until
Soak kanten in water for 10 minutes; squeeze liquid from the kanten. Boil 4 cups water; toothpick inserted in center comes out clean. Cool and cut into squares.
add kanten. After kanten is dissolved, add sugar, azuki and salt. Cook, stirring frequently
with a wooden spoon, for about 1-1/2 hours. When azuki mixture becomes thick, you NOTE : Use a plastic knife to cut the mochi; the mochi will not stick to it.

will be able to draw a line through the mixture; it will stick to the spoon without
running. Rinse a 13 x 9-inch pan with water; DO NOT dry pan. Pour mixture into pan
and cool. When yokan is cool, refrigerate overnight. Slice and serve. MOCH! (Microwave Recipe)
(Rice Cakes)

package (10 oz.) mochiko

2 cups water
BATA MOCHI
cup sugar
(Butter Rice Cakes)
1/4 teaspoon vanilla (optional)
2 to 3 drops red or green food coloring
5 eggs
2 cups sugar
1-1/2 teaspoons baking powder
In medium bowl, combine mochiko, water, sugar, vanilla and food coloring. Mix well
3 cups milk
until smooth. Pour mixture into a greased microwave bundt pan. Cover with plastic
box (16 oz.) mochiko
wrap, cook on Medium-High for 10 minutes. Loosen mochi by running a plastic knife
1/2 cup melted margarine or butter
around inner and outer edges of pan, remove from pan and cool. Cut into serving pieces
teaspoon vanilla
with a plastic knife and coat with kinako.

Preheat oven to 350 degrees. Beat eggs and sugar until lemon-colored. Add the remaining NOTE: A mixture of 1/2 powdered sugar and 1/2 katakuriko may be substituted for the
ingredients; beat until smooth. Pour into a 13 x 9-inch pyrex baking dish, which has
kinako.
been sprayed with Pam. Bake for 1 hour. Cool and cut into 2 x 1-inch pieces.

Orange County Buddhist Church - 245

244 - Orange County Buddhist Church
ASIAN - DESSERTS ASIAN - DESSERTS

BAKED AZUKI MOCHI

(Baked Rice Cakes with Red Beans)
SHORTBREAD MANJU
1 package (12 oz.) azuki (red beans) (Sweet Bean Cakes)
cup sugar
Pinch of salt egg

cups mochiko 5 cups unsifted all-purpose flour

cups sugar 1/2 cup sugar
cup packed brown sugar I pound butter, softened
2 cups water 3/4 cup sweetened condensed milk
1 teaspoon baking soda can (18 oz.) koshian
1 can (12 oz.) frozen coconut milk
Kinako to taste Preheat oven to 375 degrees. Beat egg; set aside. Mix together flour and sugar. Cream
Sugar to taste butter in a big bowl; add dry ingredients alternately with milk and half the beaten egg
(reserve half the beaten egg for an egg wash.) Mix well. Divide dough in half; press half
Wash azuki; place in a saucepan with enough water to cover beans. Cook for 30 minutes into an ungreased 13 9-inch pan. Spread koshian on top. Press other half of dough
and drain. Add more water, as needed, and cook, stirring often, until beans are soft,
over koshian. Brush with remaining egg. Bake for 40 to 45 minutes.
about 3 hours or more. Add cup sugar and salt; mix well. Preheat oven to 350 degrees.
Mix azuki with remaining ingredients; turn into a foil-lined 13 x 9-inch pan. Bake for 50
to 55 minutes. Cool; sprinkle with kinako. Cut into 2 x 1-inch pieces. Serve with a mix-
ture of kinako and sugar to taste. May be frozen. OKINAWA DANGO
(Fried Doughnut Holes)

PIE CRUST MANJU 7 large eggs

(Sweet Bean Cakes) 1 teaspoon baking powder
3 cups sugar
5 cups all-purpose flour
1/3 cup water
1/2 teaspoon salt
6 cups all-purpose flour (approximately)
1/2 cup sugar
Salad oil for deep frying
1-2/3 cups Crisco shortening
1/2 to 3/4 cup cold water
2 cups tsubushian
Mix together eggs, baking powder, sugar and water. Add 5 cups of the flour, Gradually
add remaining flour until mixture is the consistency of bread dough. Using your hands,
egg yolk, beaten
form into 2-inch balls. Deep fry in hot oil untilgolden brown; drain on paper towels.
2 teaspoons cream

Preheat oven to 375 degrees. Combine flour, salt and sugar in a bowl. Cut Crisco into
flour mixture as per pie crust. Gradually add cold water; mix well. Form into 1-inch
balls. Flatten out with fingers; fill with 3/4 teaspoonful
of tsubushian.
Pinch edges of
dough to close. Place on an ungreased cookie sheet with edges on bottom; brush manju
with beaten egg yolk mixed with 2 teaspoons cream. Bake for 25 minutes or until
golden brown.

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ASIAN - DESSERTS

OHAGI OR BOTA MOCHI

(Rice Cakes Covered with Sweet Bean Paste)
package (16 oz.) azuki
Water
2-1/2 cups sugar
1/2 teaspoon salt
cups mochi-gome
cup short-grain rice
3-1/2 cups water
Salt to taste

Wash azuki in water and soak overnight. Drain. Add enough water to cover; bring to a
boil. Cook 10 to 15 minutes and drain. Repeat process three times. Add water to cover;
cook until beans are very tender,about 3 hours or longer. Add more water during this
time,as needed. Turn into a suribachi; grind, breaking up the whole beans. Place in
saucepan, add sugar and 1/2 teaspoon salt. Cook over low heat, stirring constantly, until
an is thick enough to hold its shape. Cool.

Wash and cook rice, following directions for 'Japanese Rice" on page 162. Let stand 20
minutes. While rice IS still hot, partially mash rice grains with a shamoji or a wooden
spoon dipped in water. Dip hands into salted water; make rice balls, 1-1/2 inches in dia-
meter. Cover rice balls with a layer of an.

PRUNE MUI
(Chinese Candy)
1/2 box (1 lb.) light brown sugar
1-1/2 tablespoons Hawaiian salt
1-1/2 tablespoons sherry
1/2 teaspoon Chinese 5-spice powder
whole cloves
5

3/4 cup lemon juice

4 packages (12 oz.) prunes
ounces preserved lemon peel
ounces seedless Ling Hing mui (sweet/salty preserved plums)
Combine brown sugar, salt, sherry,
5-spice, cloves and lemon juice. Stir until mixture
slightly dissolved. Add prunes, lemon peel and Ling Hing mui. Let stand for 4 days
in a large bowl, mixing 2 times a
day. Store in covered jars.

248 - Orange County Buddhist Church