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    484 Recipes

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    From "The Poetical Pursuit of Food, by Sonoko Kondo. I have not tried this yet, as clams are difficult to find in the desert, but hope to try it with canned baby clams instead. If you try it first, let me know how it is! Using the standard 2 ounces of dry pasta per serving, this actually makes 8 servings, but I've reproduced it as written out of respect for the author.

    Recipe #512277

    Chopped shrimp sandwiched between two shiitake mushrooms.

    Recipe #512276

    From "The Poetical Pursuit of Food,", 1986, by Sonoko Kondo. The tofu makes the cake very moist, similar to a carrot cake.

    Recipe #512275

    Adapted from a recipe by Tracy Madeiros in "The Vermont Farm Table Cookbook", 2013. The original recipe called for 1-2 jalapenos, seeded and minced, but we always have roasted green chiles in the freezer. We also make our own chili powder, so the heat may depend upon which one you use. I thought it might be too hot with all that chile powder, but beans and bulghur can take a lot of flavor because they are relatively bland. The bulghur absorbs a lot of liquid, so add more liquid (water or stock or broth) as needed to maintain the right thickness and texture.

    Recipe #512244

    A light salad or vegan side dish with lots of protein. From"Japanese Vegetarian Cooking", by Leslie Downer.

    Recipe #512237

    An autumn dish from "Good Food From a Japanese Temple". Sometimes the tofu and mushroom mixture is too crumbly to hold together well. If that happens, add some egg or an egg substitute, according to your diet.

    Recipe #512236

    A centuries-old technique from Kyoto temple cuisine. From "Good Food From a Japanese Temple", by Abbess Soei Yoneda.

    Recipe #512234

    A festive (gold) winter side dish or meat garnish. From "Good Food From a Japanese temple".

    Recipe #512233

    Simple and unusual. Ginger acts as an appetizer, freshens the palate, ans also warms the body. Good as an hors d'oeuvre or between the courses of as heavy meal, or served with pumpkin or sweet potato tempura. It would also make an amazing garnish on some dishes. From "Good Food From a Japanese Temple".

    Recipe #512227

    A rich vegetable dish. Other summer squashes, like pattypan or yellow crookneck, can also be used. We do this with grilled, rather than sauteed squashes cut in half lengthwise. Eggplant works nicely this way, too. From "Good Food From a Japanese Temple".

    Recipe #512226

    From "Good Food From a Japanese Temple". This is guest food, not daily fare, part of the cuisine developed in Kyoto temples housing offspring of the imperial family. Make sure you use a hot mustard. You can mix some dry ground mustard in hot water to make a suitable paste.

    Recipe #512225

    Adapted from "Good Food From a Japanese Temple". Green beans are named for the monk, Ingen, who brought them to Japan.

    Recipe #512223

    An elegantly simple spring side dish from "Good Food From a Japanese Temple", by Soei Yoneda, a Zen abbess. Easily multiplied at 10 pea pods per serving.

    Recipe #512222

    From Elizabeth Andoh's classic "At Home With Japanese Cooking". The patties are delicious freshly fried and garnished with some grated radish or ginger and a tiny bit of soy sauce, or even more delicious simmered in seasoned stock. Use whatever vegetables you have: carrot, burdock root, lotus root, shiitake or other mushrooms, boiled bamboo shoots, or whatever you can think up. Fried patties may be frozen for up to 1 month, or stored in an airtight container in the fridge for 3 or 4 days. Serve as a side dish with rice, miso soup and a salad. Prep time does not include pressing tofu. For vegan version, substitute 2-3 tsp. glutinous yam (yama imo), peeled and grated, for the egg white.

    Recipe #512101

    From Elizabeth Andoh's classic "At Home With Japanese Cooking". This is a very popular side dish in Japan, goes well with plainly cooked fish or poultry.

    Recipe #512098

    Tender and slow-simmered, serve this hot or cold. The flavorful braising juices can be thickened with a little cornstarch if you like a gravy. It also make a great soup with noodles added. Recipe yields about 1 quart soup and 15-20 slices of pork. From Elizabeth Andoh's classic "At Home With Japanese Cooking".

    Recipe #512067

    Serve this hot on a blustery day with rice and Japanese pickles or daerk bread and a green salad. From Elizabeth Andoh's classic "At Home With Japanese Cooking". I substitute a little firm tofu (unblanched) for the konnyaku; it's not the same, but adds some bulk. Use bone-in chicken, the bones are important for a rich stock.

    Recipe #512066

    From Elizabeth Andoh's classic "At Home With Japanese Cooking". Chunks of eggplant braised in a smooth, pungent sauce, garnished with toasted white sesame seeds, a good accompaniment to salt-grilled fish, steamed chicken, or a fluffy omelet.

    Recipe #512065

    Slightly adapted from Elizabeth Andoh's classic "At Home With Japanese Cooking". Chicken simmered with an assortment of vegetables in a sweetened dark stock over a butane burner on the table.. Add cooked white noodles to the remaining liquid when all the tidbits have been removed and eaten, or serve with rice on the side.

    Recipe #512064

    The sauce is also good with fresh-cooked asparagus, broccoli, or cauliflower. From Elizabeth Andoh's classic "At Home With Japanese Cooking".

    Recipe #512062

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