Recipes2u

Peanut Butter Mochi
3 cups water
1 cup granulated sugar
1 (16 ounce) box mochiko (sweet rice flour)
Katakuriko (potato starch), for dusting
Filling
1 cup peanut butter
1/4 cup honey
To make filling, combine peanut butter and honey; refrigerate
until firm, a few hours or overnight.
Bring water to a boil; add sugar and stir until dissolved. Add
mochiko a little at a time, stirring […]

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Teriyaki Beef Stir-Fry
Yield: 4 servings
1 (3/4 pound) flank steak
1/4 cup soy sauce
1/4 cup water
2 tablespoons honey
4 cloves garlic, minced
1/2 teaspoon ginger
1 teaspoon oil
1 onion, chopped
2 cups chopped broccoli
1 green bell pepper, chopped
1 tomato, chopped
Trim fat from beef. Cut into strips. (It is easiest to partially
freeze the beef before slicing. It makes it so much easier […]

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Red Bean Cake
2 pounds red beans
2 ounces unflavored gelatine
1/4 cup water
4 cups granulated sugar
Boil beans approximately 3 hours. Rub through a sieve. Dissolve
gelatine in the water. Add sugar and gelatine and cook slowly 6 to
8 hours.
Turn into an 8- or 9-inch square pan. Cool. Cut into 1 1/2-inch
squares or rectangles. Wrap pieces in cherry leaves […]

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Hiranaka Sukiyaki
Posted by WingsFan91 9/5/2001 8:31 am
1/4 cup granulated sugar
1/2 cup soy sauce
1/4 cup water or mushroom stock
3 onions, sliced thin
4 stalks celery, sliced thin
1 can bamboo shoots
2 bunches green onions, tops, sliced
1 pound beef, cut into strips
1 can mushrooms
2 bunches watercress
Small amount shiratake (translucent rubbery noodles)
2 teaspoons MSG
Brown meat in vegetable oil. Add soy […]

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Miso Shiru (Miso Soup with Bean Curd and Spinach)
Posted by Tiffany 11/30/2001 12:25 pm
Source: World Vegetarian by Madhur Jaffrey
(Clarkson/Potter Publishers)
4 cups vegetable stock
24 well-washed spinach leaves
1/2 pound soft, medium or firm bean curd, cut into 3/4-inch
cubes
2 scallions, cut into very fine rings (use both white and green
portions)
2 1/2 to 4 tablespoons miso
Pinch of cayenne
Put the […]

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