Text 21, 101 rader
Skriven 2007-12-30 00:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Yam noodles
===================
-=> Quoting Carol Shenkenberger to All <=-

 CS> 1 lb yam noodles (same as the above, have not fixed them often and
 CS> could use ideas), dried

You may already know them as shirataki (shiratake). They are
commonly used in sukiyaki. Do you need a recipe for that?

Also:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tori No Mizutaki (Chicken Stew)
 Categories: Japanese, Noodles, Tofu, Beans, Chicken
      Yield: 4 servings
 
      1 lb Chicken drumsticks chopped
           Into 1-inch pieces
      1 lb Tofu, pressed and drained,
           Cut into 1-inch pieces
      1    Bundle watercress
      1    Chinese cabbage, cut into
      2    Inch pieces
      2 c  Shirataki (sub bean
           Vermicelli)
      2 c  Spring onions, cut into
      2    Inch pieces
      1 c  Carrots, thinly sliced
           Diagonally
      8    Dried shiitake mushrooms,
           Soaked in water (Keep this
           Water )
      1    2 inch x 6 inch kombu
           Seaweed, or
      2 ts Dashi powder (not for
           Purists)
           Dipping sauce:
      1 c  Kikkoman soy sauce
    1/2 c  Rice vinegar
      1    Lemon
 
  Add 1 inch of water to a 12-inch table-top skillet (electric or
  gas, whatever is available). Add the kombu and boil. Just before
  it starts to actually boil, remove the kombu. If you are using
  dashi powder, add it now (tsk, tsk...). If you soaked the shiitake
  mushrooms, dump that water in here, too. Anyway, just put whatever
  you want to eat in the water to cook it until ready. Serve with
  dipping sauce (just mix what's shown above) and lots of steamed
  rice. It will make you very warm. If you have the luxury of
  obtaining shichimi togarashi, sprinkle in a bit for added flavour.
  When you are finished, dump some rice into the remaining water and
  cook gently to make congee. It's soooo good in the morning.
  
  Cookbook: Japanese Cooking - A Simple Art
  From: Jo Tan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shabu Shabu With Watercress
 Categories: Japanese, Tofu, Beef
      Yield: 4 servings
 
      1 lb Very thinly sliced beef
           (sirloin), preferably
           Grain-fed
      8    Shiitake mushrooms
    1/2 lb Enoki mushrooms
    1/2 lb Shimeji mushrooms
    1/2 lb Shirataki
      1 lb Chinese cabbage
    1/2 lb Watercress, (sub for spring
           Chrysanthemum leaves)
      1 lb Tofu, cut in 1 in. cubes,
           Pressed and drained
 
  Beer-fed Kobe beef is the best. I MEAN VERY THIN (less than 1/16
  inch)
  
  Dipping sauce: In a small bowl, you should have 2 parts soy sauce
  and 1 part lemon juice, as a dipping sauce.
  
  Simply take one of the items, swish it around in the hot water
  from a few seconds for beef to a few minutes for vegetables. Serve
  with hot steamed rice.
  
  Any other ingredients you want to use
  
  From: "Northwoods Gourmet"
 
MMMMM

Cheers

YK Jim


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