Dining in--Minneapolis/St. Paul cookbook

SALMON TERIYAKI 3 cups Japanese soy sauce 3 pounds fresh salmon 3 cups mirin Oil 3 tablespoons sugar 1. Combine the soy sauce, mirin, and sugar. Slice the salmon into six 8-ounce steaks. Marinate in the soy sauce/mirin mixture about 4 hours. 2. Preheat broiler. 3. Remove the steaks from the marinade and pat dry. Lightly oil a broiler pan; arrange the steaks on the pan. Broil on both sides 5 to 6 minutes. Remove and arrange on an attractive platter. Serve at once. The salmon and tuna here are better than any in Japan. We've been lucky in locating good supplies. BEEF TERIYAKI 3 cups Japanese soy sauce Oil 3 cups mirin 6 (7-ounce) New York 3 tablespoons sugar strip steaks 1. To make a basting sauce, combine the soy sauce, mirin, and sugar. Set aside. 2. Preheat broiler. 3. Lightly oil a broiler pan and arrange the steaks on the pan. Using a pastry brush, baste the steaks generously with the sauce and broil 4 inches from heat about 2 minutes. Baste again and broil 2 to 3 minutes longer. Baste once more and turn carefully. Repeat for other side. Remove the steaks to a platter and keep warm. 4. Stir the pan juices over high heat with remaining basting sauce. Coat the steaks in this sauce about 2 minute on each side to glaze. Place the steaks on six plates and drizzle a little sauce over each. Serve at once. In Japan there are tremendous differences in seasoning but not in style of cooking. In Tokyo it’s heavier, and in Kyoto lighter. Ours is done more in the Tokyo style, cooked in stronger soy sauce. SHRIMP AND VEGETABLE TEMPURA 12 medium-size fresh shrimp Vegetable oil 6 fresh spears asparagus 1 cup flour 1 small (4" to 5” long) 1 egg yolk eggplant Ice cubes Y% yellow summer squash Japanese soy sauce 1. Place a metal bowl and 1 cup water in the refrigerator to chill. 2. Shell and devein the shrimp, leaving the tails intact. Cut each shrimp down the back so that it lies flat and forms a butterfly. Arrange on a plate, cover with plastic wrap, and refrigerate until time to use. 3. Cut the asparagus spears in 2-inch sections. Cut the stem off the eggplant and slice in half across the middle, then slice each half lengthwise in %-inch sections. Cut the squash in %-inch rounds. Arrange the vegetables neatly on a tray and set aside. 4. Heat the oil in a deep-fryer to 350°. 5. Place the flour in the well-chilled metal bowl. In a separate bowl, beat the egg yolk slightly and add the chilled water and ice cubes. Beat a few strokes, then combine loosely with the flour. Do not overmix; the batter should be lumpy. 6. Set the foods, batter, a rack or paper towels for draining, and a slotted spoon near the hot oil. Coat the vegetables and the shrimp in the batter, a few pieces at a time, slide into the oil, and deep-fry about 3 minutes, or until golden. Do not overfry. Arrange attractively on a serving platter, and serve hot with small saucers of soy sauce for dipping. Dip the tempura delicately into the soy sauce. Vegetables should be only lightly seasoned. Be sure not to cover them with too much sauce. SUNOMONO SALAD 3 cucumbers Salt 1 tablespoon vinegar Ya pound lump crabmeat 1 tablespoon sugar 1. Cut the cucumbers into halves and remove seeds; cut in thin slices. Set aside. 2. Mix the vinegar, sugar, 2/2 tablespoons water, and salt to taste. 3. Marinate the cucumber slices and the crabmeat in the sauce for 2 hour. Serve in small bowls at room temperature. This salad is pure Japanese: I don't serve anything which you won't find in Japan. It’s very Japanese to have rice only at the end of a meal. That's all we eat of rice. If you wish to finish with something sweet, serve ice cream or sherbet. oy ee Ae) Ez cS | " Regt i et Sete otiaw gal! t 7 : va =P Sea ien 4 a » “—{ poy ee ae - i ian ified Pyeng areas thy, ahi>e 1