One small chicken; one medium-sized carrot; one pint of satorius (elephant-ear plant); two white radishes; one quarter pound of dried mushrooms; one quarter pound of aburage (oil-fried Tofu); one quarter pound of miso paste (soy bean and rice cheese); one half teaspoonful of mixed red-pepper spices.
To prepare the chicken, separate the meat from the bones; then put bones in cold water and boil slowly for about two hours. Strain, and add the well-chopped vegetables. (The mushrooms should have been washed, and soaked in lukewarm water for ten minutes previously.) Boil for one more hour, then add the chicken meat, cut in very small pieces, salt, spices, and half a teaspoonful of sugar. Cook all slowly for one hour. This makes about three pints of soup. It is better to make it the day before it is to be used. Soup is always improved by standing over night. The late Mikado took three or four sips of this soup for breakfast.
TORI SHIRU (Chicken Soup)
Two pound chicken (not necessarily young); one half pound of egg noodles; one half cupful syou sauce; one quarter pound of white mushrooms; one half dozen water chestnuts; salt, pepper, and sugar.
Thoroughly clean and singe the chicken, and scald feet to peel off scabs or skin. Cut giblets in small pieces and the chicken in about six pieces, and cover with three quarts of cold water. Boil all for about three hours, according to the age of the chicken. While it is boiling wash and cut up the vegetables. Now make the egg noodles of flour and eggs and roll as thin as paper on a floured board, then cut in shapes of flowers (chrysanthemums, the Japanese prefer), and leave spread out on the board to dry. Drain all soup from the bones and bring to a boil. Add vegetables, salt, pepper, and one teaspoonful of sugar; also the syou sauce. Boil all for half an hour, then throw in the noodles and cook for ten minutes. Serve each bowl of soup with one large noodle flower on top.
UWO SHIRU (Fish Soup)
One and one half pounds of fish (any kind); one quarter pound of fat pork; one pound of miso paste (bean and rice paste); one half cupful of syou sauce; one cupful of cooking juice sauce; one small carrot; two onions; three hard-boiled eggs; two tablespoonfuls of cooked, chopped ham; pepper, salt, sugar, and spices.
To make this soup, any fish of the milder variety can be used, such as cod, haddock, or bass; lobster and shrimps are also good cooked this way. Have the pork cut into small pieces, and fry a golden brown; then wash the fish and take out all bones, chop up into small pieces, add to the pork, and fry for a few minutes. Have ready all the vegetables, cleaned and grated, and put into the pot with the syou and cooking juice, salt, pepper, and spices. Let it come to a boil, then add the miso paste, mixed with a pint and a half of boiling water. Stir all well together, and boil for one hour, adding boiling water if it cooks away. Strain into soup bowls, and serve with slices of hard-boiled eggs, sprinkled with chopped parsley and grated ham.
FISH
MUSHI KUJIRA (Boiled Whale or Bass)
Two pounds of fish; one half teacupful of syou; orange and lemon skin; two long, large radishes; two tablespoonfuls of vinegar; salt, and dash of cayenne pepper.
Take off all bones and slice the fish daintily in long slices, and then in half-inch dice. Sprinkle with salt, and leave for about fifteen minutes. Cut radishes in long, even, delicate strips. Boil for a few minutes, strain, then add half a cupful of syou sauce and two tablespoonfuls of a fine vinegar. When it boils, drop in the fish slices. Boil up, then push to back of range, and, covered tight, let it simmer for half an hour. Grate the peels of half a lemon and half an orange, and sprinkle over the fish, after having removed it to a hot platter. Serve with boiled rice.
NOTE: This dish comes from Nagasaki, and is really a Japanized Chinese dish. Japanese cooking of fish greatly resembles that of the Chinese.
TEMBANI OF MACKEREL (Fish Delicacy)
One good-sized mackerel; one fresh radish; one cupful of syou sauce; vinegar; orange or lemon peel; one half cupful of cooking juice.
