Chirizu (spicy dipping sauce for sashimi) #1

Yield: 1 Servings

5 ts Sake      2 Spring Onions
3 tb Lemon juice      1/8 ts Hichimi Togarashi
4 oz Daikon      3 tb Japanese soy sauce
1 pn MSG

Warm the sake in a small sucepan. Ignite with a match off the heat and shake tha pan gently until the flame dies out. Pour the sake into a dish and cool. Put the sake with the grated daikon onions soy sauce lemon juice MSG and the 7 pepper spice into a mixing bowl. Mix well. To serve place in small individual dishes and serve with sea bass sea bream or sashimi. Subj: Hot and Sour Soup Date: 94-06-07 15:43:56 EDT From: EBWATERS The soup preparations may be done up to a day in advance. The final cooking takes little time. MARINADE: 1 tablespoon soy sauce 1 1/2 teaspoons Chinese rice wine or dry sherry 2 teaspoons hot chili oil 1/2 teaspoon finely minced fresh ginger 2 teaspoons finely chopped fresh coriander 1/2 teaspoon cornstarch 1/2 to 3/4 pound pork loin cut crosswise against the grain into thin slivers 1 ounce dried tree ears(about 1/2 cup) 3 tablespoons cornstarch 8 cups unsalted chicken stock 1 small leek white part only cut lengthwise then crosswise into paper-thin half moons 1/4 cup plus 3 tablespoons soy sauce Kosher salt Freshly ground black pepper unseasoned Japanese rice wine SOUP TRIMMINGS: 1 small leek white part only cut as above 1 small carrot shredded 1/2 small fennel halved lengthwise and cored then cut crosswise into paper-thin arcs 1 small rib celery cut crosswise and on the diagonal Combine th e marinade ingredients in abowl and stir until well blended. Add the pork and toss well. Seal airtight and marinate in the refrigerator for 2 to 4 hours or over night. Bring to room temperature before using and retoss to loosen the slivers. Soak the tree ears in 3 cups of cold water for 20 to 30 minutes. When supple drain and rinse under cool running water to dislodge any grit. Tear into nickle size pieces dicarding any tough or woody bits. About 20 minutes before serving the soup dissolve the cornstarch in 1/2 cup of the cold chicken stock and leave the spoon in the bowl. Over a low heat bring the remaining stock to a steaming near simmer in a large non-aluminum pot. While the soup heats separatly blanch theleeks and pork in a large saucepan of simmering water. Lower the leek pieces into the water ina strainer for 5 seconds to wilt then refresh under cold water and set aside to drain. Adjust the heat so the water barley simmers then slide in the pork and gently stir to separate the slivers. When the meat is 90 percent cooked 20 to 45 seconds depending on the thickness remove it and spread on a plate to cool. Don't worry if it is a bit under done; it will cook to completion in the soup. Once the soup reaches a near simmer add the soysauce stir and taste. Add enough kosher salt to bring out the flavor of the stock and then enough pepper to zing your lips. the amount needed will vary depending on the stock used. Last add the vinegar in a thin stream tasting until the flavor is pleasantly sour. You may need as much as 1/3 cup. When the flovors are strong and balanced bring the soup to a simmer stir the cornstarch mixture to recombine then add it to the pot stirring. Once the soup turns glossy in 2 to 3 minutes turn off the heat. Portion among heated soup bowl the tree ears pork ribbons leeks carrot fennel and celery. Ladle the seasoned soup into the bowls and serve immediately Subj: Tsukemono: Bean Sprout Namasu Date: 94-06-07 15:44:49 EDT From: EBWATERS Subj: Tsukemono: Bean Sprout Namasu 93-02-15 05:02:12 EDT From: BILLbox Posted on: America Online 1/2 lb fresh beansprouts 3 TB white sugar 3 TB white vinegar 1 TB sesame oil 1 TB finely sliced green onions 1/2 tsp salt sesame seeds mix all of the above in a plastic container and let sit at least 6 hours before serving. Can be made the night before.Subj: Neri Shiro Miso Date: 94-06-07 15:45:35 EDT From: EBWATERS