Our thoughts and prayers go out to Haitians and Chileans as they struggle in the wake of the terrible earthquakes. May the survivors get adequate food, medicine, and shelter.
1 lb. medium size shrimp
1 tsp. grated ginger
1/3 cup sugar
1/3 cup soy sauce
Without removing shells, cut open shrimp from the back and butterfly
Remove black sandy cord from back; place toothpick crosswise through shrimp to hold flat
Marinate in sauce of ginger, sugar and soy sauce for 30 min.; drain
Broil until done
Twist toothpicks and remove; sprinkle sesame seeds.
2 T. soya sauce
1 T. mirin
2 tsp. sake
1 tsp. sugar
1 lb. large scallops
1 T. oil
Mix soya sauce, mirin, sake and sugar in medium bowl: stir to dissolve sugar
Add scallops, let stand 10 min. turning occasionally
Drain scallops, reserving marinade.
To broil, place place scallops on preheated broiler rack; brush lightly with marinade.
Broil about 4 in. from heat source until brown, 4-5 min.
Turn scallops; brush lightly with marinade.
Broil just until scallops are opaque in centre and cooked through, 4-5 min.
ROLLED BEEF WITH VEGETABLES
2 gobo (vinegar water –1 part vinegar, 3 parts water)
1 cup dashi
1 T. sugar
1 T. shoyu
1 lb. sukiyaki beef
1 T. mirin
1 T. shoyu
4 carrots , cut in strips and parboiled
small bunch of green beans, parboiled
2 T. oil
3 T. mirin
Clean and cut gobo into strips. Soak in vinegar water. Bring to a boil; drain
Cook in dashi, sugar and shoyu 5 min.
Mix beef with 1 T. mirin and 1 T. shoyu. Take a small portion of meat; flatten and sprinkle lightly with flour.
Lay a few strips of gobo, carrots and beans in a row in middle of beef. Roll up. Fasten with toothpicks. Repeat making rolls.
Brown rolls in oil. Add 3 T. mirin and 3 T. shoyu, cooking slowly until juice is gone.
Remove toothpicks while hot.
Cut pieces diagonally.
I serve this on top of finely shredded lettuce.
2 1/2 large daikon
1 medium carrot
2 T. kiri konbu, soak 5 min. and drain.
1 T. salt
2/3 c. sesame seeds, toasted
1 c. sugar
1/2 c. white vinegar
Peel daikon and carrot. Cut the size of toothpicks.
Open age; cut in 2 inch strips. Cook age in water for 3 min, and drain.
Cook carrots in a large kettle for 1 or 2 min. in a little water.
Add daikon, age, kombu and salt. Stir together 3 or 4 min. until lukewarm. Drain the water.
Grind sesame seeds.
Add sugar and vinegar
Add the sesame dressing to other ingredients.
Cool and pack in a jar.
We are organizing a birthday party get together for all those born in 1930.
The party will be held in some Chinese Restaurant sometime in May.
Please reply if you could join us to this E-mail or 604.277.7591.
If you know anyone else turning 80 this year, please invite them to join us.