Text 18613, 132 rader
Skriven 2008-12-28 15:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Ferga
=============
-=> Quoting Dave Sacerdote to Jim Weller <=-

 GJ>      Title: CHRISTMAS PUDDING
 
 DS> it wouldn't be Christmas
 DS> without it (that's a tradition from the English side of the family.)

A tradition I must revive here.

 JW> That lady, now long deceased, was an important early food influence
 JW> on me.

 DS> I hope you occasionally light a candle for her.

I do think of her from time to time. The last time I saw her I was
17. She was learning Japanese cooking (self taught) which was
sparked by her son being in Tokyo teaching English as a second
language to a bunch math and physics students at some university
there (he had a Ph.D in math himself.) I had been working in her
husband's business and had expressed an interest. The last week,
early Sunday morning, just before I started the drive home she made
sukiyaki for breakfast, not because it is a breakfast food but just
because it was my last opportunity to try it. I drank as much hot
sake as I dared before driving even though it was the crack of dawn.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Sukiyaki
 Categories: Japanese, Beef, Steak, Tofu
      Yield: 4 servings
 
      4 oz Beef suet or steak trimmings
      2 lb Beef tenderloin; sliced
           -very thin
           Dry mustard; for dip sauce
     12    Scallions; cut in 2" lengths
    1/2 lb Chinese cabbage;in 2" chunks
    1/2 lb Spinach;chopped in 1"lengths
      2 c  Shirataki
     12 lg Mushrooms
     12    1" cubes of tofu
      1 cn Bamboo shoots
      4    Bowls of hot rice
      2    Eggs; beaten with a little
           -water
           SAUCE:
    1/2 c  Shoyu
    1/4 c  Sake
    1/3 c  Sugar
 
  Definitions: Chinese cabbage is also known as Napa cabbage.
  Shirataki are translucent threads of gelatinous starch similar to
  Chinese glass noodles and available canned. Thin egg noodles
  cooked and cooled may be substituted. Shoyu is Japanese soy sauce.
  Sake is Japanese rice wine. Sherry or whiskey can be substituted.
  
  Background: To most Americans Sukiyaki is the tastiest of Japanese
  dishes; it has familiar ingredients and the sauced beef appeals to
  hearty appetites. This version of Sukiyaki may be slightly
  westernized; it was used by a chef at the Japanese embassy in
  Washington. In Japan, it is prepared in a heavy iron skillet over
  a hibachi [charcoal brazier]- an electric skillet works fine.
  Diners, using chopsticks, transfer the morsels of food directly
  from the skillet while the food is cooking to their individual
  rice bowls. They can select ingredients cooked to the degree they
  prefer.
  
  Method: Cook the rice and arrange all the main ingredients on a
  large platter and bring to the table where the skillet is ready.
  To prepare the mustard dipping sauce make a thin paste of mustard
  and water [not vinegar]. Coleman's hot English mustard can be
  substituted but it does have a vinegar base. Set out in 4 small
  containers. To prepare the egg dipping sauce, beat two eggs in a
  little water and set out in 4 small cups. To make the soy dipping
  and cooking sauce, combine the shoyu, sake and sugar; stir until
  the sugar is dissolved. Pour into a small pitcher and set aside
  having 4 small bowls ready to fill as the meal progresses.
  
  The first step both primes the skillet and takes the edge off the
  appetites of the waiting guests. Cut the suet into small pieces
  and fry in the skillet to make melted beef fat for frying in. If
  you use the fat trimmed from T-bone or sirloin steaks, you will
  have some cracklings left which make a small tasty first course.
  
  The next course is beef slices dipped in the soy sauce and fried
  in the beef fat [this is tastiest when the beef is rare- just a
  few seconds per side]. When cooked dip in the mustard sauce and
  eat. Optionally dip the cooked beef in the egg wash; this will add
  an extra sauce and cool the beef slightly to maximize taste and
  the egg film will cook enough from the heat of the meat to be
  safe. Each guest prepares and cooks his own beef. About a third of
  the beef is consumed in this fashion.
  
  For the next course thin some of the prepared soy sauce with a
  little water [about 3 parts sauce to 1 part water] and cover the
  bottom of the skillet. Add the rest of the beef and cook lightly
  just until the beef turns color. Place all the other ingredients
  on the beef and cook briefly. With tongs or chop sticks transfer
  the beef to top the vegetables. Do not stir. Continue cooking over
  medium heat until the vegetables are just barely tender. Start
  eating with bowls of rice. Keep the skillet on low heat until the
  meal is completed. This can be done all at once or in small
  batches so the ingredients don't overcook. Again the guest selects
  his own morsels when they are cooked to his taste and transfers
  the food to his own rice bowl.
  
  The last course is a small bowl of broth served as a thin soup in
  small cups or spooned over the last of the rice to flavor it.
  [Shrimp and other vegetables can be added; mild Spanish onion is
  especially nice; celery is good too- JW]
  
  From the Japanese Recipes Booklet for Members and Friends of the Japan
  Society.

  Recipe by Tatsuji Tada, one time chef at the Japanese embassy in
  Washington.

  Booklet passed on to me from Ferga Kerr-Lawson.

  Posted by Jim Weller.
 
MMMMM


Cheers

YK Jim


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