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Broiled Seabass and Sukiyaki

BROADCAST DATE: 09/14/03

Broiled Seabass
From the Kitchen of:
Chef Tishihiro Abe and Chef Kojiro Miyamoto
of Nani-wa Ya Restaurant

1 part soy sauce
1 part mirin (sweet cooking sake)
1 part sake
1/4 part sesame seed
1/8 part lemon juice

Marinade seabass (or fish of your choice) for 20 to 30 minutes then broil fish at 400 degrees for approx 6-7 minutes depending on thickness or until the juice runs clear when poked with a toothpick (firmer fish like salmon and mahimahi will take longer).

Sukiyaki
From the Kitchen of:
Chef Tishihiro Abe and Chef Kojiro Miyamoto
of Nani-wa Ya Restaurant
Ingredients
1/2 Chinese cabbage, cut into serving pieces
4 shiitake mushrooms
5 green onion, finely chopped to 2"
1 onion, sliced diagonally
1/2 block tofu, cut into 4 pcs.
1 bag Kon-nyaku yam noodle
12 oz. beef, thinly sliced
assorted vegetables (strong smelling vegetables are not recommended)
eggs, if desired

Heat skillet or pan. Use fat part and make the oil evenly go around the pan. Put 1/3 of beef and vegetables into the pan and add 2 c. of sukiyaki sauce after briefly cooked. Simmer about 5 minutes, until all ingredients are soft.
If desired, dip the cooked sukiyaki into the raw beaten eggs and eat. This is the traditional style of eating sukiyaki.

Sukiyaki Sauce
3 c. soy sauce
2 c. sake
1 c. mirin
1 1/2 c. sugar
1 c. water
2" dried giant kelp

Mix ingredients into a pan and boil. Cool it off before serving.