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( Japanese )

TERIYAKI STEAK

 Beef Steak 900 gms. Soya sauce 1 cup White wine 1 cup Sugar 1 cup Ginger root, grated 2 tbsps. Garlic, minced 1 clove. Sugar 1 cup Onion, sliced 1 no. Salt As required

CHICKEN AND EGG DOMBURI

 Chicken breasts 4 nos. Chicken stock 1¼ cup Dark soya sauce 4 tbsps. Light soy sauce 2 tbsps. Dry sherry 4 tbsps. Sugar 2 tbsps. Onions, cut into thin rings 6 nos. Garlic powder 1 tsp. Eggs 4 nos.

TERIYAKI HONEY CHICKEN

 Chicken, cut into pieces 1 kg. Honey ½ cup Soya sauce ½ cup Sherry, dry ¼ cup Ginger, grated 1 tsp. Garlic, crushed 2 cloves. Salt As required

CHICKEN WINGS

 Chicken wings 1 kg. Flour 1 cup Egg, beaten with 1 tsp water 1 no. Oil 1 cup For the Sauce Soya sauce 3 tbsps. Sugar 1 cup Garlic powder 1 tsp. Water ½ cup

PRAWN SUSHI

 Prawns, unshelled 6 nos. For the Marinade Rice Vinegar 3 tbsps. Sugar 1 tsp. Ajinomoto A pinch Water 4 tbsps. Salt ¼ tsp. For the Filling Egg Yolks 4 nos. Salt Salt Sugar 1¼ tsp. Lemon Juice 2½ tsp.

CLEAR SOUP

 Chicken Broth 3 cups Dry Sherry 1/3 cup Soya Sauce 41/2 tsps. Lemon, thinly sliced 1 no. For the Garnish Green Onions, sliced 2 nos. Carrot, thinly sliced 1 no.

Prawns with Garlic

 • 10-12 oz peeled raw small prawns • coarse salt • 5 fl oz extra virgin olive oil • 6 large garlic cloves, thinly sliced • 2 dried red chillies • chopped parsley or coriander to serve

Japanese Skewered Lamb

 2 lbs lean boneless lamb
¼ cup soy sauce
1 tablespoon honey
2 tablespoons vinegar
2 cloves garlic
¼ teaspoon ginger, Ground
1 ½ cups bouillon cubes

Lamb Teriyaki with Mushrooms

 1 ½ lb Lean cooked leg of lamb
¼ c Japanese style soy sauce
2 ts Ground ginger
1 Minced small garlic clove
12 oz Small washed whole mushrooms
2 Quartered and separated onions
2 tb Salad oil

Japanese-style Potato Salad

 ¼ lb. ground meat
1 lb. potatoes
½ medium yellow onion - minced
½ egg, beaten (to mix with the potato)
1 teaspoon curry powder
1 tablespoon oil
Salt
Pepper
Nutmeg to taste
½ cup flour
1 egg, beaten
2 cups bread crumbs
Enough canola oil for deep-frying
8 cabbage leaves - thinly sliced and soaked in cold water until serving time.
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