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Weird and Wonderful Recipes

From around the world

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Japan

Sushi Salad

8 c cooked rice (Jasmine or Calrose)
3/4 c rice vinegar (Komesu)
1 c chopped ham, chicken, or smoked fish 1/2 c chopped nuts
1/2 c water chestnuts
1 c chopped celery
1/2 tsp sugar or Ajinomoto

Mix all ingredients
Chill
Serve with seaweed decorations

Chestnut Rice

2 c rice 1/2 tsp salt
15 chestnuts 1 tsp saké
1 tsp shoyu 2 c water

Wash rice
Remove shells and brown skin of chestnuts
Soak nuts in water for one hour
Put rice and chestnuts in a pot,
add the rest of the ingredients
Bring to a boil
When water starts boiling, reduce heat and simmer for 15 minutes
Turn off heat and leave rice covered for 10 minutes before serving

Oyako Chicken Rice

200-250 grams chicken breast
1/2 tsp soy sauce
1/2 tsp rice wine
1/2 c snow peas
1/4 c kangkong
1 tbsp oil
1 white onion, sliced
2 c cooked rice

For soup

1 1/2 c water
2 tbsp soy sauce
2 tbsp sugar
2 tsp rice wine
1 tbsp chicken stock
1 tsp fish powder
4 eggs, beaten

Prepare soup by boiling together all soup ingredients except eggs
Set aside
Cut chicken into pieces
Season with soy sauce and rice wine
Steam vegetables until half-cooked, then set aside
Heat oil in a saucepan, and sauté onion and chicken
Add prepared soup and bring to a boil
Add vegetables and beaten eggs immediately
Turn off heat but keep cover on for 2-3 minutes
Divide cooked rice into four portions and place each in a soup bowl
Pour cooked chicken soup mixture on top of rice
Serves 4

NOTE:
The rice bowl can be garnished with some seaweed or thinly sliced red preserved ginger

Gonoku Gohan (Rice with Vegetables)

3 1/2 oz chicken breast, diced
1 tsp minced fresh ginger
2 tbsp saké or dry sherry
2 tbsp soy sauce
1 tbsp sugar
1/2 block konnyaku, cut into strips
1 tsp soy sauce
3 c raw rice
3 c dashi (bonito soup)

3 dried shiitake mushrooms, soaked in warm water for 20 minutes, drained, and cut into thin strips
1 pc abura-age, blanched then cut into 1/5- inch strips
1 burdock root, peeled and cut in "sausagi" (bamboo leaf) style, soaked in cold water for 20 minutes, and drained
1/2 carrot, peeled, cut into 1- times, 0.5-inch slices
1 tbsp minced parsley

Bring to a boil soy sauce, saké, ginger, and chicken
When cool, drain chicken, reserving liquid
Boil konnyaku strips, drain
Heat 1 tsp soy sauce in pan, add konnyaku, and stir to coat with soy sauce
Wash rice 1 hour ahead of cooking
Drain in a colander, and cover with a damp dishtowel

To reserve liquid from chicken, add enough dashi to make 3 1/4 cups liquid
Mix rice, liquid, 1 tbsp soy sauce, and put with all other ingredients, except parsley, in a heavy pan
Stir from bottom of pan, then cover
Cook over high heat until it boils, then cook about 12 minutes on low heat
Turn off heat
Let stand for 15 minutes
With a wooden spatula or fork, fluff up rice
Stir in 1 tbsp minced parsley just before serving

NOTE:
As rice cooked with soy sauce tends to burn easily and takes a longer time to absorb water, the heat should be a little lower than when cooking plain rice
Cooking time will be longer than usual

Sushi Roll

4 c glutinous rice
1/2 c vinegar
5 tbsp sugar
1/4 c kapyo (dried gourd)
1/4 c dried mushroom
4 tbsp soy sauce
4 c water
4 eggs
2 tsp sugar
1/8 tsp salt
1/4 c string beans, chopped
Some red pickled ginger
8 pc dried seaweed sheets

Clean, wash, and soak rice in water for one hour, then cook the usual way
Prepare vinegar solution by mixing vinegar, salt, and 2 tbsp sugar
Wash dried kapyo and boil in enough water 20 minutes until slightly tender
Drain and set aside
Wash mushroom and soak in 1 1/4 cup water for 1 hour
Squeeze water out and save it

In a pan combine 1 cup mushroom reserved water, 3 tbsp sugar, and soy sauce
Bring to a boil
Add kapyo and mushroom, and cook until the water dries

In a bowl, beat eggs, 2 tsp sugar, and salt
Cook in a greased frying pan
Cut into 1/3-inch-wide strips and set aside
Boil string beans for 2 minutes
slice red ginger into thin strips (boiled carrots or boiled shrimps can be substituted)

Spread the rice on seaweed sheets
Place a mixture of kapyo, mushrooms, egg strips, string beans, and red ginger in centre of the rice layer
Moisten the edges of the seaweed and roll it closing tightly
Slice the rolled seaweed sheets with a sharp and wet knife

Recipes from around the world (English)

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