1 bottle Japanese Rice Vinegar
2 1/2 cups Sugar
1/2 cup Salt
2 Tbsp Ajinomoto (MSG)
Boil all ingredients until sugar dissolves. Pieces of ginger or dried shrimp may also be added. Store in refrigerator. Use as needed. Warm mixture before using for sushi rice.
Adapted from Favorite Island Cookery, Book I, 1973
1/4 cup Korean Hot Sauce (Ko Choo Jung)
2 tsp Vinegar
2 tsp Shoyu
1/2 tsp Sugar
1 Tbsp toasted Sesame Seeds, crushed
1/2 tsp Ajinomoto (MSG)
1 Tbsp minced Green Onion
Combine all ingredients. Serve as dip for mandoo, fried fish, or fried meat. Makes 1/2 cup.
Adapted from Favorite Island Cookery, Book I, 1973
Put in bowl and mix lightly:
1 cup flour
2/3 cup cornstarch
1 tsp baking powder
2 eggs
1/2 tsp MSG
1 1/2 cups water
dash of salt
1 tsp oil
Add a few drops of yellow food coloring and mix lightly. Too much mixing will make batter gummy.
Note: Roll in flour, seafood, meat and poultry before dipping in batter.
Shrimp: to avoid curling, cut back and remove vein. Cut deeper and flatten out. Cut shrimp edges (completely through) with a knife or scissors.
Adapted from Favorite Island Cookery, Book II, December 1975
1 cup Bisquick
3/4 cup cornstarch
1/3 cup oil
1 egg
3/4 cup water
Combine all ingredients and blend well. Dip tempura items and fry in hot oil.
Adapted from Favorite Island Cookery, Book II, December 1975
Yield: 3/4 Cup
1/2 cup catsup
2 Tbsp worcestershire sauce
1/2 tsp dry mustard, mixed with a little water
Mix all ingredients together, serve with freshly made tonkatsu (fried breaded pork cutlet fried).
Adapted from Favorite Island Cookery, Book II, December 1975
1/2 cup Shoyu
1/2 cup Sugar
1/2 cup Water
1 Tbsp Mirin
Grated fresh ginger
Grated fresh onion
Bring all ingredients to boil. Thicken with cornstarch if desired.
Brush on meat, chicken, or pork and broil or pan fry.
Adapted from Favorite Island Cookery, Book II, December 1975
1 cup Water
1/4 cup Shoyu
4 Tbsp Mirin
1 tsp MSG
1/2 pkg Katsuo Dashi-No-Moto
Bring to a boil. Serve hot with grated daikon.
Adapted from Favorite Island Cookery, Book II, December 1975
Yield: 1 Cup
1/4 cup vinegar (brown cider vinegar)
1/2 cup shoyu
2 tsp fancy red paprika
1/2 tsp black pepper
2 large garlic cloves, crushed
1 piece ginger, finely chopped
3 stalks green onion, finely chopped
1/4 cup dark brown sugar, firmly packed
hot green pepper, if desired, remove seeds and slice fine
Mix all ingredients together, shake well.
Adapted from Favorite Island Cookery, Book II, December 1975
Yield: 1/2 Cup
1 Tbsp sesame seeds
1/2 cup shoyu
1/2 tsp MSG
2 Tbsp sugar
Pan roast sesame seeds well. Grind slightly in a suribachi (Japanese ridged bowl) and add remaining ingredients and mix well. Steam or boil vegetable leaves – won bok, watercress, spinach, etc. drain excess liquid. Serve warm or cold with sesame sauce.
Adapted from Favorite Island Cookery, Book II, December 1975
1 cup Shoyu
1/4 cup Sugar
1/4 cup Mirin
1/2 tsp MSG
1/2 cup grated Daikon
Lime or Lemon, as desired
Heat shoyu, sugar, mirin, and MSG. Cool and serve with daikon and lemon or lime juice.
*Dipping sauce for meat, vegetables, and seafood grilled in melted butter
Adapted from Favorite Island Cookery, Book II, December 1975
Tamalemala - Recipes From Family & Friends 