Clean the fish, and remove all bones. Cut into half-inch dice, sprinkle with salt, and let stand for about half an hour. Wash the radish and cut into thin pieces, then throw it into the salted, boiling water. Boil for about five minutes, then strain off all water and add half a cupful of syou sauce and the same amount of cooking juice. Let all boil up, then add the fish and let it simmer for about twenty-five minutes. Remove from the fire, and before serving add a tablespoonful of vinegar. Place on a hot platter, and sprinkle with grated lemon or orange peel. Serve with boiled rice.
ONIGARA YAKI (Broiled Lobster)
One lobster; syou sauce; salt and pepper; powdered sanshi spice.
Wash the lobster carefully in cold water. Place in boiling, salted water, and boil very slowly for one hour. Remove from the saucepan, and immediately throw into cold water. Cut in two pieces lengthwise, and dip each half in syou sauce. Place upon gridiron, and toast well both back and front, taking minute care not to blacken skin and fins. Once again cover with syou sauce, sprinkle with sanshi spice and pepper, and serve.
NOTE: Sanshi spice is made from the seeds that grow on the sanshi tree in Japan.
YAKI ZAKANA (Fried Fish)
For any small fish. Wash the fish and scale it if necessary, removing all fins. Rub well with salt. Have ready a deep iron pot and use peanut or goma-seed oil, or, if preferred, olive oil. Do not have too much oil in pan, but only enough to prevent burning. Lay the fish in the pan, but do not crowd one on top of another; fry a light brown, being careful in turning not to break the fish. Have ready oil-fried Tofu, and place each fish on a cake of about the length of the fish. Sprinkle with grated lemon peel, and serve with rice, very hot.
NOTE: Tofu is made from a mixture of syou bean and rice. It is mashed and rolled into a thin cake, and fried in oil, very much like pancakes.
JAPANESE FISH BALLS
Take any boiled fish, cold, and mix with rice, boiled to a paste. Roll in flour to balls the size of large marbles; toss into boiling goma-seed oil, and fry a golden brown.
POULTRY AND GAME
YAKI UDZURA (Broiled Quail or Pigeons)
Quail (or pigeons); mushrooms; aburage (bean cheese paste) Tofu; olive oil; parsley.
Prepare the quail or pigeons the day before using by washing and singeing and rubbing with salt, then put them away in cool place. Next day take half a pound of aburage, and fry the Tofu cakes in oil. Set in warm place to drain off the oil while toasting the birds. Dip the birds in olive oil, then in dry flour, and toast over a red-hot fire, turning quickly until they are a crisp brown. Place each bird, or half of a bird, if it is a pigeon, on the fried Tofu, and have some white mushrooms which have been fried in oil, placed around the birds. Then sprinkle with chopped parsley, and serve very hot.
SHIKA SHIRO (Pot-roasted Venison)
Three pounds of venison steak; one cupful of syou sauce; one cupful of vinegar; two tablespoonfuls of sugar; one quarter pound of fresh pork (fat); one quarter pound of miso paste; one onion.
Place the meat in an earthenware bowl and cover with one cup of vinegar, two tablespoonfuls of sugar and the same amount of salt, one tablespoonful of mixed spices, and one onion, sliced. Cover, and put away to pickle for two or three days in a cool place. When ready to cook, remove meat from the juices, cut up the pork in small strips, and fry a light brown in deep iron pan. Add the venison meat, and fry well on both sides until brown, taking care not to burn it. Add the syou sauce, cover tight, and let simmer for one hour, or two, if necessary. Mix the miso paste with a little cold water, and stir it until it thickens. Remove the platter, and garnish with slices of lemon sprinkled with chopped parsley.
FRIED SQUAB
Take very small squabs, clean them, and rub dry. Separate the legs and wings, and cut the body into small pieces. Toss into boiling peanut oil, and cook until crisp. Remove, drain off oil, and serve on fried Tofu.
HATO SHIRO (Stewed Pigeon)
Two good-sized pigeons; one cupful of syou sauce; one half cupful of mirin sauce or sherry; one tablespoonful of sugar; one small onion; two tablespoonfuls of kudze starch; one quarter pound of fat fresh pork; one dozen water chestnuts; one quarter pound of bamboo shoots; salt and pepper.
