• 1/2 lb. Boned Chicken, cut into small pieces--parboil for about 2 minutes and drain
  
• 1 Bunch of Mizuna - wash well, cut bottom off, and slice into 3 inch pieces. (If Mizuna is not available, use 1 small or 1/2 of a large Nappa cabbage.)
  
• 1 Kamaboko (fish cake), sliced thin
  
• 5 pieces of Dried Shiitake Mushrooms - soak in water until soft, cut off the stems, and slice thin
  
• 5 cups of Prepared Dashi (Japanese soup stock; if you use Hondashi brand, use about 1 1/4 tsp. Hondashi with 5 cups of boiling water)
  
• 1/2 tsp. Salt (or to taste)
  
• 1/2 tsp. Usukuchi Shoyu (light-colored Japanese soy sauce). If unavailable, use regular Japanese soy sauce (Yamasa or Kikkoman brands)
  
• 6 pieces of Mochi (also called komochi) rice cakes, fresh or frozen. Broil until they are lightly browned and puffy.
  

1. In a soup pot, bring the Dashi just to boiling.
   
   
2. Turn down to a simmer and add the salt and soy sauce, stir, and adjust seasoning to taste.
   
   
3. Add the chicken, Mizuna (or Nappa), Kamaboko, and shiitake, and simmer all together for about 10 to 15 minutes.
   
   
4. Place the mochi rice cakes in individual soup bowls, and carefully ladle the soup mixture making sure that each bowl contains all of the ingredients.
   
   
5. Serve hot, and take care not to burn your mouth on the mochi!

• 8 cups dashi
  
• 1/2 cup sake
  
• 1/2 cup soy sauce
  
• 2-3 tablespoons sugar
  
• Chikuwa, cut diagonally in half
  
• Kamaboko, sliced
  
• Deep-fried fish balls, on small bamboo skewers
  
• Ganmodoki
  
• Fried tofu cubes or ag‚ treasure bags
  
• Firm tofu or yaki-dofu, cut in cubes
  
• Konnyaku, blanched
  
• Daikon, peeled and cut in 1-1/2" slices
  
• Koimo, peeled
  
• Chinese cabbage leaves, parboiled and rolled up with scallion ties
  
• Cooked quail eggs, on small bamboo skewers
  
• Karashi paste (for dip)

1. Bring first 4 ingredients to a boil in a large pot.
   
   
2. Add remaining ingredients in desired proportions, except Karashi paste.
   
   
3. Cook, covered, over low heat 1 hour or longer. Add more liquid if necessary.
   
   
4. Serve hot, in large bowls with side dishes of Karashi paste as a dip.

• 1 medium sized Chinese Cabbage, thinly sliced
  
• 1 Red Kamaboko, thinly sliced
  
• 1/2 cup grated carrot
  
• 2 eggs, fried ad thinly sliced
  
• 1 medium chile pepper, sliced
  
• 1 pkg (2 oz) long rice
  
• 20 medium shrimp, cooked and peeled
  
• Watercress
  
  Dressing:
  
  
• 1/2 cup sugar
  
• 1/2 cup vinegar
  
• 1/2 cup sesame oil
  
• 1/2 cup shoyu

• 2 pieces Kamaboko (steamed fish cake on wooden strip)
  
• 20g dried shrimp, soaked in sake until slightly soft, and minced
  
• 1 piece ginger root, grated
  
• 200g ground pork
  
• 30g miso paste
  
• Flour for coating
  
• 1 egg, lightly beaten
  
• Bread crumbs for coating
  
• Oil for deep-frying
  
• Ponzu (commercially blended dipping sauce of soy sauce, vinegar and citrus juice)
  
• Sesame oil
  
• Ichimi-togarashi (hot red pepper powder)
  
• 1/3 daikon (Japanese radish), grated
  
• 1 stalk green onion, cut into thin rings

1. Make a slightly diagonal shallow cut across the bottom of the Kamaboko at 3mm and cut off at 6 mm so that each slice has a shallow cut at the center.
   
   
2. Put the ground pork, dried shrimp, ginger root and miso paste in a mixing bowl and knead well.
   
   
3. Dust the Kamaboko slices with the flour and stuff a small amount of pork mixture in each cut.
   
   
4. Dip the Kamaboko sandwiches first in the beaten egg and then in bread crumbs. Deep-fry at 175 degrees until light brown.
   
   
5. Arrange on a serving plate. Drop a little sesame oil in the ponzu and divide into small dipping bowls. Serve with the ichimi-togarashi, grated daikon and green onion. Individuals mix with the dipping sauce to taste.

• 5 cups rice, cooked
  
• 2 lbs chashu, cut in bite size pieces
  
• 2 portuguese sausage (hot)
  
• 3 eggs
  
• 1 bunch green onions, diced
  
• 1 lg carrot, shredded
  
• 4 tbsp. ko chujung paste (korean hot sauce)
  
• 2 blocks Kamaboko (fish cake), julienned
  
• 3/4 cup oyster sauce
  
• 4 tbsp. vinegar
  
• 2 tbsp. sugar
  
• 4 tbsp. soy sauce
  
• 1 pkg bonito (fish flake)

• 1 piece Kamaboko
  
• 1 cup chopped celery or shredded cabbage
  
• 4 oz. spaghetti noodles (cooked and seasoned with salt)
  
• 1 tbsp. chopped green onions Mayonnaise (to taste) Salt and Pepper (to taste)

• 1 pkg yakisoba noodles or 3 pkgs dried Ramen noodles
  
• 1/4 lbs chashu, chicken, pork, ground beef or Kamaboko
  
• 4 cups chopped vegetables (bean sprouts, carrots, etc.)
  
• 1 stick iriko dashi (fish soup base powder)
  
• 3 tbsp. water
  
• 1/2 tsp. mirin
  
• 3 garlic cloves
  
• 3 tbsp. soy sauce

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