Hours are MONDAY to SATURDAY, 10AM to 5PM.
Hours are MONDAY to SATURDAY, 10AM to 5PM.
Bring the dashi (soup stock) to a full boil, add the ageh (deep fried tofu) and cook for about 2 minutes. Reduce heat and add the tofu. Simmer for 1 minute, do not boil the tofu. Place the miso paste in a ladle or small strainer, and while holding the utensil suspended in the soup, stir the miso paste into the soup until it is dissolved. Bring the soup just up to boiling point but do not boil. Add chopped green onions.
Note: Boiling the tofu or miso will reduce their food value.
OPTIONAL: Dashi is generally a fish based soup stock but vegetable broth is a good alternative. For a heartier soup, other vegetables may be added such as wakame seaweed, bean sprouts, taro root, white potatoes, carrot, spinach, or nappa (Chinese cabbage, etc. These should be added in order of cooking time needed to reach desired tenderness after the ageh is added but before the tofu and miso paste.
IN ORDER TO GET THE PROPER RESULTS, NEVER COOK LESS THAN ONE CUP OF RAW RICE.
(For 3 rice cooker cups [2/3 regular cups] of raw rice)
Mix all ingredients thoroughly until all seasonings are dissolved. Heating or microwaving the solution is acceptable to dissolve ingredients more quickly.
Introduce to the rice the sushi su, gently stirring it into the rice and fanning the mixture. Use a large bowl but preferably not metal, since metla retains its heat so well.
Mix the su (vinegar), sugar, water and mirin (sweet rice wine) together for use as dressing. Slice the cucumbers and place in cold water until ready to use. Soak the noodles in cold water for 5 minutes and then boil them in water for 2 minutes. Drain and cool in a colander. Squeeze the water from the cucumbers and mix thoroughly with the noodles. Place the cucumbers and noodles in salad bowls, dress the top with shrimp and pour the dressing on top.
Rinse dashi konbu (dried kelp) under cold water. Place dashi konbu in pot, add 6 cups of water. Add katsuo bushi (bonito flakes). Bring to a boil and simmer for 20 minutes. Strain the konbu & katsuo out of the stock.
Makes 5.5 cups (1.3 L) stock.
Add water and dashi no moto (powder soup stock). Bring to a boil. When the powder is dissolved, soup stock is ready.
Heat frying pan until hot, add 1 1/2 Tbsp. oil. Add gyoza (dumplings), cook flat side until slightly brown (approx. 2 - 3 minutes) over medium heat. Add 1/2 - 3/4 cup water and cover with lid. Cook at low heat for approx. 7 - 10 minutes. Remove lid and continue to cook until water has dissipated, and the gyoza is well browned.
Cook frozen at 170 - 180 degress until skin is nicely browned (approx. 3 mintues)
Place frozen gyoza (dumplings) into steamer. Steam at high for 6 - 8 minutes.
Soak the kazunoko for 7-9 hours in a large bowl of fresh water, changing the water 2-3 times to remove the excess salt.
Taste test a small piece and if still too salty, change the water and continue soaking for an additional hour or so.
A thin whitish membrane covering the pieces will have become visible. Remove the membrane easily by rubbing and peeling it off under fresh running water.
Rinse thoroughly and pat dry
for 500 grams of Kazunoko
Mix ingredients together and simmer for 3 minutes. Remove from heat and cool. Soak the kazunoko in the cooled sauce for a few hours, preferably overnight. Cut into bite-sized pieces and serve in a bowl with some of the sauce. Stores well refrigerated.
Rub octopus very well with salt. Wash off very thoroughly and put in heavy pot. Sprinkle with whiskey and sugar. Cover with a lid and cook over high heat until it starts to steam. Lower heat immediately and simmer for 50 mintues. (45 mintues if you prefer it less tender). Additionalwater not required.
Remove the vein and shell (except for the tail) from the prawns making deep slits across the belly to keep from curling. For dipping sauce, mix all into pan, bring to a boil, then remove from heat. Set aside. To prepare the tempura batter, mix ice cold water and egg in bowl. Add tempura flour to the mixture. Do not beat. The mixture should be lumpy. Heat 2 - 3 inches of oil in a wok or deep fryer until it reaches the temperature of 300 degree Fahrenheit. Hold the tail of the shrimp, dust with extra flour and then dunk into batter. Still holding the tail, slowly slide into hot oil until crisp. Do not overcrowd. Drain on paper towels. Do the same for vegetables, turning over after one minute in oil and fry until golden.
Arrange meat and vegetables attractively on large platter. At the table, heat electric frying pan and spread oil evenly. Add about half the meat, sprinkling sugar over it to prevent burning. Push meat to one side of pan when nicely browned. Arrange portions of vegetables, shirataki or harusame noodles in frying pan, pour one half the sauce over all, cover and cook until vegetables are tender crisp. Add tofu gently and heat though. Cook the rest of the meat and vegetables as they get eaten, adding more sauce as needed. Serve cook sukiyaki with a raw egg, beaten raw egg served in dipping bowl, add a little soy sauce if desired. If using Vermicelli noodles, place noodles in bowl, cover in boiling water, let sit for 25 minutes, drain and use.
Optional (cut into bite size pieces):
Add oden no moto (soup stock) and water into nabe (hot pot). Boil gobo (burdock root), carrot, chicken, daikon (radish), egg(s), konnyaku (yam cake) and/or sato imo (taro). Once at a boil turn heat to low. add ageh and/or satsuma until warm. Allow the flavor to soak into the ingredients. add sake (rice wine), shoyu (soy sauce), and mirin (sweet rice wine) to your liking.
Drain the tofu and pat dry. Cut tofu into 1" cubes. Coat tofu with kara-ageh ko and deep fry at 350 degrees Fahrenheit for about 1 minutes (until lightly browned on all sides). Remove and drain oil off the tofu. Bring dashi to a full boil. Add sugar, shoyu (soy sauce), and mirin (sweet rice wine). Place the tofu in bowls, sprinkle the green onions and kastuo bushi (bonito flakes) on top and pour the seasoned dashi (soup stock) on top.