Recipes

SHRIMP KUSHIYAKI

Serves 4.

Note: In 1983, Fuji-Ya owner Reiko Weston wrote a children's cookbook, "Cooking the Japanese Way," published by Lerner Publications Co. of Minneapolis as part of a series called Easy Menu Ethnic Cookbooks. Kushiyaki are foods broiled on skewers (kushi is Japanese for skewer). "Like so many Japanese specialties, kushiyaki can be made with a combination of many different ingredients," she wrote. "Seafood, beef, pork, chicken and vegetables such as mushrooms, onions, green pepper and zucchini all make great kushiyaki. Use your imagination and pick your own favorites."

• 1/4 c. soy sauce

• 2 tbsp. sugar

• 1 tbsp. freshly grated ginger root

• 1 green pepper, seeded, cored and cut into 1-inch pieces

• 1 lb. (about 2 c.) fresh whole mushrooms

Directions

Prepare charcoal grill or preheat broiler. In a small bowl, whisk together soy sauce, sugar and ginger and pour into a shallow pan. Alternate shrimp, green pepper and mushrooms on 12 small wooden skewers.

Broil skewers for 6 to 10 minutes or until done, dipping skewers into sauce several times during cooking. Turn skewers several times during cooking so all sides are cooked evenly. Pour remaining sauce over skewers and serve with hot rice.

SUKIYAKI

Note: "Nabemono dishes combine meat or seafood and vegetables in one pot to make a hearty and satisfying meal," wrote Reiko Weston. "In Japan, nabe cooking is done at the table, using a pot heated over a gas or charcoal burner. Meals featuring nabemono are particularly popular in the winter because the heat of the burner warms the room as well as cooking the food. To make your nabemono dish, you can use an electric frying pan or casserole. If you want to cook at the table the way the Japanese do, prepare your ingredients ahead of time and arrange them neatly on a platter. Then invite your family and friends over to watch while you cook a delicious sukiyaki or mizutaki." From "Cooking the Japanese Way" by Reiko Weston.

• 1 c. soy sauce

• 11/2 c. water

• 3 tbsp. sugar

• 1 to 11/2 lb. rib eye, sliced very thin

• 6 green onions, cut into 2-in. pieces

• 16 oz. shirataki (yam noodles)

• 8 oz. bamboo shoots

• 1 c. freshly sliced mushrooms

• 12 oz. tofu, cut into 1-in. cubes

In small bowl, stir together soy sauce, water and sugar and reserve. In a frying pan over medium-high heat, warm vegetable oil. Sauté beef until seared.