Wintermelon with crabmeat

serves 4

• 1-1/3 lb. (600 g) wintermelon (wax gourd; togan)
• 3 dried Chinese black mushrooms(shiitake)
• 5 c. dashi
• 1 can crabmeat

• 1/2 t. salt
• 1/2 T. soy sauce
• 1/8 t. MSG(ajinomoto; optional)

• 3 T. cornstarch
• 2-1/2 T. water

• 1-1/3 T. minced ginger root

Directions

Remove the seeds from the wintermelon, cut into 1-1/2"(4 cm) cubes, and peel (illus. 1). Blanch in boiling water about 1 minute, remove, and set aside. Soak the dried mushrooms until soft and cut diagonally into slices.

Pour the dashi into a pot and bring to a boil. Next add the wintermelon cubes and bring to a second boil over high heat. Turn the heat to low and simmer about 20 minutes, until the wintermelon is cooked through, i.e. soft and translucent. Transfer the wintermelon to a serving bowl.

Add the crabmeat and mushroom to the remaining liquid and bring to a boil. Mix in 1/2 t. salt,1/2 T. soy sauce,1/8 t. MSG(ajinomoto; optional) and then 3 T. cornstarch,+2-1/2 T. water to thicken. Pour over the wintermelon, top with the minced ginger root, and serve.

Fresh crab may be used instead of canned in this recipe. Steam the crabs until done, and remove the meat (illus. 2,3).
Scallops, shrimp, or clams may also be substituted

Simmered kombu-fish rolls

serves 4

• 1 strip dried kelp seaweed (kombu; 2' or 60 cm)
• 2-1/2 oz. (75 g) small dried fish
• 2/3 oz. (20 g) dried gourd shavings (kampyo), soaked until soft (Basic Rolled Sushi)

• 2 c. dashi
• 3 T. soy sauce
• 2 T. sugar
• 3 T. rice wine

Directions

Have all the ingredients ready (illus. 1).
Wipe the kelp clean with a damp cloth. Cut into pieces about the same length as the small dried fish. Set aside.

Soak the small dried fish in water for about 5 minutes. Remove the heads and entrails (illus. 2).
Place some of the small dried fish in the center of each piece of kelp (illus.3),
roll into a cylinder, and tie tightly with a dried gourd shaving . Place in a small saucepan. Mix 2 c. dashi,3 T. soy sauce,2 T. sugar3 T. rice wine until blended. Cook the kelp rolls in 1 until the sauce thickens and is almost completely reduced.

Red chili pepper may be added when cooking for a spicy-hot flavor.

Beef With Burdock Root

serves 4

• 6 oz. (180 g) burdock root (gobo)

• 3 c. water
• 1 T. rice vinegar

• 1 T. sesame oil
• 7 oz. (200 g) tender beef, shredded

• 3 T. each: water, soy sauce
• 4 T. sugar
• 2 T. oil.

• 1 T. white sesame seeds, toasted

Directions

Choose fresh burdock root with a firm, moist skin (illus.1)
Scrape with the dull edge of a knife to peel (illus. 2),
and wash. Cut into 1-1/2" (4 cm) sections, then shred with aknife (illus. 3)
or a shredder. Soak in 3 c. water and 1 T. rice vinegar to prevent discoloration. Drain well before use.

Add the sesame oil to a frying pan,then put in the shredded beef and shredded burdock root. Stir-fry over high heat until dry. Add 3 T. each: water, soy sauce,4 T. sugar ,2 T. oil. and continue stir- frying about 3 minutes until the sauce is reduced. Transfer to a serving dish. Sprinkle the toasted white sesame seeds over the top and serve.

Those who like spicy-hot food can ster-fry some shredded red chili pepper with the beef and burdock root.

This dish can also be refrigerated after cooking and eaten cold.

Chikuzen Ni

serves4

• 1/3 cake konnyaku(devil's tongue paste)
• 1/3 lb. (150 g) chicken meat (or lean pork)
• 2 oz. (60 g) bamboo shoots
• 1-1/3 oz. (40 g) carrot
• 2-2/3 oz. (80 g) burdock root (gobo)
• 4 dried chinese black mushrooms(shiitake)
• 2 oz.(60 g) lotus root

• 3 c. water
• 1 T. rice vinegar

• 1-1/2 c. dashi

• 1-1/2 T. sugar
• 1 T. mirin (sweet rice wine)

• 2-1/2 T. soy sauce
• 5 string beans

Directions

Cut the konnyaku into slices, and make a slit in the center of each slice (illus.1).
Pull one end through the center(illus.2).
Blanch in boiling water and set aside.
Cut the chicken into chunks. Roll-cut the bamboo shoots and carrots. Shave off slices from the burdock root (illus.3).
Soak the dried mushrooms until soft, and make a large crisscross cut in the center of each. Slice the lotus root and cut along the holes to make the slices into an attractive pattern. Marinate the lotus root together with the burdock root in 3 c. water +1 T. rice vinegar and set aside.

Heat a frying pan and add 1 tablespoon oil. Stir-fry the chicken and othe above ingredients briefly. Add the dashi and bring to a boil. Lower the heat and continue to simmer another 15 minutes or ao. Add 1-1/2 T. sugar,1 T. mirin (sweet rice wine) and cook until the sauce is reduced.Finally, andd the soy sauce and string beans, and cook until the sauce is again reduced. Serve.

The ingredients used in this recipe may be varied to suit individual taste, for example, Chinese cabbage, taro(dasheen), kelp(kombu) Strips tied in knots, wood ears,peas, and so forth can be used.

Soy Simmered Golden Thread

serves4

• 1-1/3 lb. (600 g) golden thread fish(red coat; or other white-fleshed fish)

• 1 c. dashi
• 2/3 c. rice wine
• 2 T. sugar
• 1/2 c. light-colored soy sauce

• 7 oz. (200g) enoki(golden mushrooms)
• 6 Chinese peapods total of 1-1/4 c. : shredded carrot, shredded Chinese white radish 1/4 lemon

Directions

Cut the fish down to the bone starting from the upper back portion. Turn over the fish and repeat the same cut(illus.1)
Remove the back fins (illus.2). Continue cutting down to the belly with the tip of the knife. Remove the entrails (illus. 3)
and wash the fish. Put 1 c. dashi,2/3 c. rice wine,2 T. sugar,1/2 c. light-colored soy sauce in a pot and bring to a boil. Add the fish and cover the pot. Cook over medium heat about 8 minutes, then turn off the heat.
Remove the tough ends from the enoki. Blanch the peapods in boiling water, the place in a bowl of tap water to cool. Shered and set aside.
Heat 2 tablespoons oil in a frying pan and add the enoki,and the shredded carrot and white radish. stir-fry until soft, then add 1/4 cup of liquid from cooking the fish. Bring to a boil, add the shredded peapods, and stir.
Place the fish and the stir- fried ingredients on a serving dish. Pour the liquid from cooking the fish over the top.Squeeze on a little lemon juice before eating.

Pumpkin with Chicken

(serves4)

• 1 pumpkin (1 lb. 2 oz. or 500 g)
• 2-2/3 oz. (80 g) chicken breast fillet

• 2 c. dashi
• 2 T. sugar
• 3 T. mirin (sweet rice wine)
• 2 T. light-colored soy sauce

• 1 t. cornstarch
• 1-1/2 t. water

• 1 T. shredded ginger root

Directions

Cut the pumpkin (illus. 1) in half and remove the seeds (illus.2). Remove the skin at 3/8" (1 cm) intervals (illus. 3)
and cut into chunks.
Remove the skin from the chicken breast fillet and chop the meat finely.
Add dashi,sugar mirin,light-colored soy sauce and the pumpkin chunks to a pot and cook over low heat until completely done(about 15 minutes). Remove from the broth, and arrange in neat rows on a serving dish. Save the broth.
Heat a frying pan, add 1 teaspoon oil, and stir-fry the chopped chicken. Add the liquid from cooking the pumpkin and bring to a boil. Thicken with cornstarch water,and pour over the pumpkin. Top with shredded ginger root, and serve.
Pumpkins with thick flesh are best for this recipe.

Stuffed Tofu pockets

Stuffed Tofu pockets serves4

8 square fried tofu pockets

2 oz. (60 g) shredded chicken

1 oz. (30 g) each: julienned carrot, julienned bamboo shoots.

1-1/3 oz. (40 g) julienned burdock root (gobo)

2-2/3 oz. (80 g) shirataki (clear noodles made from devil's tongue paste),blanched in boiling water

3 T. sugar, 2 T. soy sauce

1/8 t. salt, 1/2 c. dashi

8 dried gourd shavings (kampyo), 8" (20 cm) each (soaked until soft; Basic rolled Sushi)

3 c. dashi, 1/8 t. salt

4 T. each: sugar, soy sauce

4 Dried Chinese black mushrooms (shiitake; soaked until soft)

8 chinese peapods

1 T. shredded ginger root

Directions

Cut off one edge from each of the fried tofu pockets (illus.1) - Immerse in boiling water 1 minute to remove the oily odor. Cool by placing in a bowl of cold water. Remove and squeeze out the excess moisture.
-Add Shredded chicken, julienned carrot, julienned bamboo shoots,julienned burdock root, shirataki,blanched,sugar,soy sauce,salt, dashi To a pot,cook about 3 minutes, and remove. This is the filling for the tofu pockets. Place the fried tofu pockets in the remaining liquid and cook 2 minutes. Remove and cool. Save the liquid.
-Open the fried tofu pockets and stuff each with some of the filling and sauce (illus. 2).
Tie the openting shut with a dried gourd shaving, securing it tightly (illus.3).
-Add dashi,salt,sugar,soy sauce, the pockets, and the mushrooms to a pot and bring to a boil. Lower the heat and cook until the liquid is reduced to one cup. Add the Chinese peapods and cook briefly.
-Arrange the pockets, mushrooms, and peapods on a serving dish, and pour the remaining liquid over the top. Serve with shredded ginger root.
-This dish is especially good for picnics and box lunches.