Hijiki

• Wash hijiki and soak in warm water until tender. Drain.
• Heat oil and fry aburage.
• Add carrots, gobo and Hijiki.
• Add dashi, sugar, shoyu, salt, sake and mirin. Mix well.
• Cover and simmer until liquid is absorbed and Hijiki is tender. For HIJIKI MUSUBI - squeeze Hijiki and mix with rice. Add salt to rice if desired. OTHER MUSUBI VARIATIONS - Add peas, salt salmon, or your favorite tsukemono (finely chopped) to rice and form into rice balls.

  Sukiyaki

  2 lbs very thinly sliced beef, chicken or pork 1 large round onion 1 bunch watercress, cut in 3" pieces 1 bunch green onions, out in 3" pieces 2 pkg. hirataki (Ito Konnyaku), cut in 3" pieces 1 block tofu, cut in large cubes Sauce: (combine and bring to a boil in a separate pot) 1 cup shoyu 3/4 cup sugar 3/4 cup mirin 1/2 cup water
• Arrange all ingredients in a large skillet or cast iron sukiyaki pan.
• Pour sauce over ingredients, about 1/2" deep.
• Bring skillet to a boil, reduce heat and simmer for 4-5 minutes.
• Gently separate meat and vegetables to cook evenly. (Raw eggs for dipping are optional.
  

Spicy Ahi and Lobster Napoleon

• Mix all ingredients together in a bowl. 1 1/2 avocado lemon juice to taste salt to taste
• Combine all ingredients in a bowl. 2 oz Lobster meat 1 tsp Tobiko caviar 1/2 tsp mayonnaise lemon juice to taste salt to taste
• Layer in side metal ring, ahi first, avocado second and lobster last. Unmold onto a small bed of greens and then garnish plate.

  Pancetta Wrapped Onaga with Leek Sauce

  6 oz Onaga 2 oz Pancetta
• Thinly slice pancetta and wrap around Onaga. Pan roast approximately 3 minutes each side.
• Leek Sauce 1 Leek, sliced and washed 2 Shallots, sliced 3 Shiitake mushrooms, thinly sliced
• Cook until soft. Add 1/2 cup white wine and reduce by half. Add 2 cups clam juice and reduce by half. Add 1/2 cup cream and boil 2 minutes. Remove from heat, puree, strain and return to pan. Bring back to boil and wisk in 2 oz. cold butter. Season with salt and pepper.

  Green Bean, Fennel and Frisee Salad

  1 oz green beans 1/2 oz fennel, shaved thin 1/2 oz frisee Champagne Vinaigrette 1 Tbs shallots, minced 1 tsp fresh thyme, chopped 1 tsp parsley, chopped 1/4 cup champagne vinegar 1/3 cup olive oil 1/4 cup extra virgin olive oil salt and pepper to taste
• Wisk all ingredients together. Toss green beans, fennel and frisee with the vinaigrette. Crispy Potato Cake 1 Russet potato, shredded, do not rinse juice of 1/2 lemon to prevent discoloration salt and pepper to taste
• In a small frying pan with 1 Tbs clarified butter, cook potato slowly until one side is crisp, flip to crisp other side. Remove and drain on paper towel.
• Sauce plate with leek sauce. In the center of the plate spoon a small portion of mashed potatoes. Top the mashed potatoes with the crispy potato cake. Then arrange the salad on top of the crispy cake and nestle the fish in the salad. Serve.
  

Airdate: November 17, 1996

Clams Ala "Hari's"

Lamb Lollipops on Mesclun Lettuce

• Cut the lamb loin into 1/2" medallions and marinate in the sateh marinade for 45 minutes.
• Skewer the medallions with bamboo skewers and grill.
• Cut the tortilla into thin strips and fry crisp.
• Toss the lettuce mix with the ranch dressing, arrange the lamb on the plate, top with tortilla crisps and drizzle with the pesto.

  Sateh Marinade

  1 tsp ground Coriander 1/2 tsp Galangal (Laos) 1/2 tsp fresh Turmeric 1/2 tsp Salt 1/4 tsp ground Cumin seed 2 tsp Lemon Grass 1/8 tsp freshly ground Pepper 1/2 Tbs Peanut Oil 1 tsp Sugar 2 fluid ounces coconut milk
• Place all ingredients with the exception of sugar and coconut milk in a blender and process to a paste. Add sugar and coconut milk.

  Thai Beef Salad

  1 1/2 lbs Flap Meat 1 medium Cucumber 15 pieces fresh Mint 4 pieces Green Onion, cut into 1" pieces 1 piece Lemon Grass 4 Tbs Fish Sauce (Nuoc Mam) 2 tsp Salt 2 Tbs Peanut Oil 2 Tbs fresh Thai Basil 3 medium Tomatoes 1/2 medium Red Onion 1/2 cup chopped Cilantro 8 medium Limes 2 tsp Sambal 1/2 tsp freshly grounded Pepper 2 Tbs Sugar 1 1/2 tsp minced Garlic 2 pieces Red Chili Pepper
• Extract juice from limes, add fish sauce, peanut oil, sambal, black pepper, salt and sugar.
• Finely chop 1/3 of the herbs and add to the above with garlic. Mix well.
• Use 1/3 of the dressing to marinate the flap meat (for best results marinate over night).
• In a large mixing bowl combine the remaining mint leaves, cilantro leaves. Add thinly sliced red onion, tomato wedges, sliced cucumber and green onions.
• Add 1/4 of the Thai basil, roughly chopped.
• Let rest in the refrigerator while you grill the flap meat to medium doneness, chill meat slightly, and cut into strips.
• Mix with the vegetable mixture, add the remaining dressing, mix well and serve on a bed of lettuce leaves, garnish with extra Thai basil and sliced chili pepper.
  

  
  Send questions, comments, suggestions to suresave@suresave.com