Frames version of this page
The following recipe was posted to the Kobe RMs mailing list by Drew Lundgreen (1979-1981) on November 19, 2004. It is from the "Japan Kobe Mission Cookbook."
4 cups apples
2 cups sugar
2 cups flour
2 tsp soda
1 tsp salt
2 tsp cinnamon
2 tsp vanilla
1/2 cup salad oil
2 eggs, well beaten
1 cup nuts
Peel the apples and chop into pieces; add 2 cups sugar. Mix in the rest of the ingredient and bake for 30 minutes in a moderate oven. (350)
(This recipe appeared in the February 2001 issue of The Light.)
Things you will need:
2 chicken breasts sliced into 5 slices each
4 chicken thighs
1/4 cup sugar
1/4 cup shoyu
Remove the skin from the chicken breasts or thighs. Slice the chicken breasts.
In a frying pan or pan that is quite wide, over high heat, bring the sugar and shoyu to a rolling boil.
Add the chicken pieces to the boiling teriyaki sauce. Turn the meat about every three or four minutes. Meat will be done in eight to fifteen minutes depending on its thickness.
The sauce will become thickened. Be careful that the sauce doesn't evaporate and burn. You can add a small amount of water if it cooks too quickly.
The following recipe for mugi bars was posted to the Kobe Alumni mailing list by Joel Clark (email@example.com), on February 3, 1999. He received it from Hugh Roberts (firstname.lastname@example.org).
1 cup Sugar
½ cup flour
1 ¼ cups unwashed mugi
1 tsp vanilla
½ tsp salt
2 ½ tsp baking powder
1/3 cup butter
Mix and bake for about 15 mins.
Marty Wolf (Marty_Wolf@radian.com) posted the following on the Kobe Alumni mailing list on April 12, 1999.
Everything is very approximate:
- 3/4-1 lb ground pork (do not use ground beef/turkey/chicken or pork sausage -- ground shrimp is surprisingly good, but I have only found it at a Chinese market in Mountain View, CA)
- 1/3-1/2 head cabbage - (boil and then chop, but the cabbage needs to remain firm -- Chinese cabbage [hakusai] gets too watery)
- lots of green onions (4 or 5 or more)
- lots of garlic (we usually go with 6-8 cloves, but we have gone with a full head before)
- a little ginger
- 2-3 tablespoons shoyu
- 1 teaspoon of sesame oil (optional)
- 1 package of gyoza skins (50 or so; wonton skins won't work -- too thin)
Mix together everything (except the skins) with your hands. I'm not sure if people remember the filling technique, so here goes. Put a heaping teaspoon of filling in the middle of the skin. Apply water to the edge of the top half of the gyoza skin. Fold the gyoza skin over the filling. Press the edges of the skin together while making 4-6 folds/tucks in the bottom half of the skin that was folded over. Cookie sheets make a good "holding pen" for the gyoza while you are making all of them. Don't let them touch unless you are starting to cook right away -- the skins can get very gooey.
Non-stick pans do not work very well. We use cast iron frying pans. Coat the pans with oil and let them sit on 'warm' for 10-15 minutes. When ready to cook, turn the temperature up to medium-high to high. Put the gyoza in the frying pan. After frying for 1 minute or so, throw some water in (not too much or you end up doing the wonton thing) and put a lid on to steam them. Cook for 4-5 minutes. We use pyrex casserole lids because you can see what's going on. My wife is always worried about eating raw pork, so we usually add another shot of water to make sure. We usually don't bother with lining the gyoza up like Osho's does, but that doesn't affect the taste. Serve with rice and thinly sliced cabbage and QP (kewpie) mayonnaise.
Now the Osho's gyoza sauce is a bit of a mystery. I'm pretty sure it was just shoyu and chili oil (ra-yu), but I'm not sure about the "floaties". We also joked that they were gyoza scrapings, but they probably were the small dried chili peppers (taka no tsume). We usually do shoyu and ponzu (a citrus vinegar made out of hassaku, daidai, natsumikan and other Japanese citrus fruit -- made by either Mitsukan or Nakano -- can't miss it in the store, it's a fluorescent yellow/green) with a touch of ra-yu. I add more ra-yu later on to my plate. We also mix up some Japanese mustard to go with it.
(Fried tofu w/ vegetables)
(This recipe appeared in the June 2000 issue of The Light.)
* The pork is usually packaged in neat slices in the market. However, they sell the same thing cheaper if you get the packages that have the messed-up form of the thin-sliced meat. These contain the ends and smaller or broken slices. But they work just as well and are less expensive.
Brown the pork in a small amount of oil. Add the vegetables. Flavor with the sauce. Add the tofu and mix gently to flavor everything. Serve with or over rice.
(This recipe appeared in the May 2000 issue of The Light.)
Ingredients Amount flour 1 cup egg 1 water 1/2 cup cabbage 1 cup green onion 1/4 cup squid, shrimp, bacon, anything! As you prefer
Mix water, eggs, and flour until smooth. Dice cabbage and green onions, and add to mix. Add squid, shrimp, bacon, or anything you like, as you prefer. Heat fry pan or hot plate to medium and base with salad oil. Pour mix onto hot plate or fry pan. You may lay strips of bacon across the top now, if desired. Fry both sides until well done all the way through. Serve with okonomiyaki sauce Kyupie (brand name). Also, dried bonita flakes and powdered seaweed add good flavor if spread on top.
(This recipe appeared in the July 2000 issue of The Light.)
1 large chicken breast
2 1/2 Tbsp Shoyu (soy sauce)
1 cup chicken broth
2 tsp. Sugar
1/4 to 1/2 tsp. Salt (to taste)
2 or 3 med fresh mushrooms or sliced canned mushrooms
1/2 package thawed frozen peas
2 green onions, sliced 1/4 inch
3 eggs, slightly beaten
Cut the chicken into cubes or slices.
Place in a bowl and add the shoyu.
Heat the broth, and add the sugar and salt and marinated chicken.
Stir carefully. Cook for 3 minutes.
Add the mushrooms, peas, and green onions.
Cook fur two minutes more.
Blend the eggs in a small bowl and pour the eggs into the pan with the other ingredients.
Cook for 3 minutes carefully shaking the pan by the handle to distribute the flavors or stir gently with cooking hashi.
Eggs will be soft and coddled, but set.
Place hot cooked rice (from suihanki) 3/4 full in large bowls (donburi).
Scoop the chicken--egg mixture over the rice.
Sprinkle a little chopped flavored nori (ajitsuki nori) for garnish.
|1||package chicken or pork|
|1||cup tomato paste (catsup)|
|1||large onion (chopped)|
|1||can chunk pineapple|
|2||Tbs corn starch|
Fry meat. In pot add water, sugar, vinegar, tomato paste, salt, pineapple juice, onion, green pepper.
Simmer. Onion and green pepper may be pre-fried if you are in a hurry. Add meat and pineapple chunks to sauce. Stir in 2 Tbs corn starch diluted in water. Serve over rice and enjoy.
(This recipe appeared in the December 2000 issue of The Light.)
You will need:
1 bowl of cooked rice (2 for a companionship)
2-3 pieces of tempura from the grocery store deli* (4-6 for 2 people)
1/2 cup water
1/4 teaspoon fish broth seasoning (hon dashi)
1 tablespoon sugar
2 tablespoons shoyu (soy sauce)
How to make:
In a small saucepan, mix water, fish broth seasoning, sugar and shoyu. Bring to a boil and then simmer (almost boil) for 2 minutes.
Add the pieces of tempura and simmer another minute.
Put the pieces of tempura on the rice.
Spoon 2 tablespoons of sauce over the tempura.
* Pieces of tempura may be pumpkin, eggplant, fish; shrimp, sweet potato, or green pepper
(This recipe appeared in the January 2001 issue of The Light.)
2 teaspoons vegetable oil
40 g thin sliced pork
1 cabbage leaf
40 g bean sprouts
1/2 small green pepper
1 package ready to use ramen or soba noodles
salt and pepper
yaki soba or okonomi-yaki sauce
Cut pork into 1 1/2 inch strips. Cut cabbage leaf into thin strips. Cut green pepper into thin strips.
Heat oil in a frying pan. Fry the pork, cabbage, bean sprouts, green pepper until tender, about 5 minutes.
Remove vegetable and pork from pan. Add noodles and fry for about 3 minutes. Add more oil if needed.
Return the vegetables and pork to pan. Season with salt, pepper, yaki soba sauce. Fry 2 minutes more.
Serve on individual plate. Sprinkle on crushed nori seaweed, shaved fish flakes, sesame seeds, if desired.
4 tablespoons Worcestershire sauce
1 table spoon shoyu sauce. Mix.