Japanese Meat Dishes

Awabi Sakami (Sweet Cooked Abalone)


  • 15 ounces Abalone (canned or fresh)
  • 1/4 pint Water
  • 2 1/2 tablespoons Sake
  • 1 ounce Sugar
  • 2 1/2 teaspoons Soya Sauce


Empty the can of Abalone into a small saucepan and add water. Bring to boil, re duce heat and simmer uncovered for 10 minutes. Add Sake and Sugar and cook for another 5 minutes, stir in Soya sauce and continnue to cook for 2-3 more minutes. Cool to room temperature, cut the abalone into 1/2″ thick slices and serve.

Buta Zen Mai (Pork with Fern Shoots)

Yield: 1 servings


  • 1 1/2 lb Lean pork-sliced thin
  • 1 lb Zen Mai (fern shoots) cut -into 1 1/2″ lengths
  • 3 ts Sugar
  • 2 Tb. shoyu
  • 1/2 ts Gourmet powder
  • 2 Tb. oil


1. Put oil in heated skillet. Add pork and cook for 2 minutes.

2. Add sugar, shoyu, gourmet powder and cook for 3 minutes.

3. Soak and drain Zen Mai. Add to mixture and cook until most of the liquid is absorbed.

4. Remove and serve.
From “Sukiyaki, the Art of Japanese Cooking and Hospitality”, by Fumiko. Edited and copyrighted by Scotty Guletz.
Hawaii and Pacific Books.

This is an interesting little book (booklet, really) that must have come out just after WW II. It was written by a Japanese lady living in Hawaii and tends to emphasize how genteel and hospitable the Japanese culture is++probably a good idea considering the historical context of the book.

The recipes are all pretty basic but look good and call for real Japanese ingredients that I’m sure were either scarce or unavailable on the Mainland at the time. Shoyu is, of course, soy sauce. I can’t believe that “gourmet powder” could be anything but MSG. Though it doesn’t call for “fiddleheads” by name, I can’t imagine what else “fern shoots” could be.

Chicken and Egg Domburi

Yield: 4 servings


  • 4 Chicken breats
  • 1 1/4 c Dashi or chicken bouillon
  • 4 tb Japanese dark soy sauce
  • 2 tb Japanese light soy sauce
  • 4 tb Mirin, sake or dry sherry
  • 2 tb Sugar
  • 6 Scallions; cut into thin -rings
  • 4 Eggs


Cut the chicken breats into thin strips or cubes. Bring the stock to a boil. Add the soy sauces, mirin, sake or dry sherry, and sugar, Bring back to a boil. Add the chicken, reduce the heat and simmer for 5 minutes. Stir in the scallions and leave stand for 1 minute. Lightly stir the eggs in a bowl just enough to break them up, Add the eggs tot the pan and leave to stand for a further 2 minutes, Carefull stir once. Spoon hot rice into individual bowls. Serve immediately

Chicken Teriyaki Dinner

Yield: 6 servings


  • 1/4 c Lite soy sauce
  • 3 tb Prepared spicy brown mustard
  • 1 tb Firmly packed brown sugar
  • 1/2 ts Ground ginger
  • 1 tb Sesame seeds
  • 1 Sliced thin medium onion
  • 1 Cut in half garlic clove
  • 2 tb Vegetable oil 4 Skinned boned chicken breast -halves each about 4 oz
  • Spinach and pepper saute -(see recipe for this)


In medium bowl, whisk together soy sauce, mustard, sugar and ginger; set aside. In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside. In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves.

Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through. Meanwhile, prepare spinach and pepper saute. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds. Place sauteed mixture on platter. Garnish with scallion fan.

Chicken Teriyaki Kabobs

Yield: 6 servings


  • 1 1/2 lb Chicken breasts, skinned and -boned
  • 1 bn Green onions, cut into 1″ -lengths
  • 1/2 c Soy sauce
  • 2 tb Sugar
  • 1 ts Oil
  • 1 ts Minced fresh ginger root
  • 1 Clove garlic, minced


Cut chicken into 1 1/2″ square pieces. Thread each of eight 6″ bamboo or metal skewers alternately with chicken and green onion pieces (spear onion slices through side, not lengthwise). Place skewers in shallow pan. Combine soy sauce, sugar, oil, ginger and garlic; pour over skewers and brush chicken thoroughly with sauce. Marinate 30 minutes. Reserving marinade, remove skewers and place on rack of broiler pan. Broil 3 minutes; turn over and brush with reserved marinade. Broil 3 minutes longer, or until chicken is tender.

Dango Jiru (Dumplings with Miso)

Yield: 6 servings


  • 3 c Dashi
  • 1/2 c Miso
  • 1/4 pk Mochi-flour
  • 2 Stalks green onions
  • 1 lb White fleshed fish
  • 1/4 ts Gourmet powder


1. Add enough Mochi-flour to make a stiff dough for dango, roll into small marble sized balls and make a slight impression on each side, by pinching.

2. Drop balls into boiling dashi.

3. Cut fish into small pieces. Grind Miso in surabachi.

4. When dango (dumplings) rise to the top, add the fish and the miso.

5. Add the gourmet powder and garnish with chopped green onions.

Ebi Kimizushi (Prawn Sushi with Egg Yolk)

Yield: 6 servings



  • 6 ea Med., Raw, Unshelled, Shrimp
  • 3 T Rice Vinegar
  • 1 t Sugar 1 pn MSG (optional)
  • 4 T Water
  • 1/4 t Salt
  • 4 ea Egg Yolks
  • 1/4 t Salt
  • 1 pn MSG (optional)
  • 1 1/4 t Sugar
  • 2 1/2 t Lemon Juice


To Cook Prawns

Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling. Drop the prawn into 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm. Drain in a sieve and cool quickly under cold running water. Remove the toothpicks and peel the prawns, leaving the last section of shell and tail on each one. De-vein the prawns by making a shallow incision across their tops with a small, sharp knife. Lift out the vein. Butterfly the prawns by cutting along their inner curves 3/4 of the way through, spreading the open and flattening with a cleaver.


Put the vinegar, water, salt, sugar and MSG into a mixing bowl and stir together thoroughly. Add the prawns, marinade at room temperature for 1 hour.


Drop the egg yolks into a small saucepan and beat lightly with a fork. Remove 2 1/2 t of the yolks and set aside. Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10-15 minutes until the yolks are firm and hard-boiled. Drain them in a sieve, and mash them into a paste. Beat the sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and continue to beat. Rub the mixture through a fine sieve.

To Assemble And Serve
Divide the seasoned egg filling into 6 equal parts and pack each part into the center of a prawn. Seal the edges by pressing them together. Serve at room temperature.

Steamed Egg Pot


  • 3 eggs
  • 3 cups dashi stock
  • 2 strips of white chicken meat
  • 4 small shrimps
  • 4 slices of kamaboko
  • 4 shiitake mushrooms
  • a dash of soy sauce
  • ***1 and half tsp. each of light colored soy sauce and Japanese sake
  • 1 tsp. of salt


(1) Crack eggs and mix with stock and seasonings with ***.
(2) Cut each strip of chicken into four pieces and sprinkle lightly with soy sauce.
Cut off inedible stem ends of mushrooms. Cut kamaboko slices in half.
(3) De-vein shrimp and cook lightly.
(4) Put chicken, kamaboko, mushrooms and shrimp evenly into each chawan-mushi bowl. Pour in egg mixture.

Close lid and steam for 12 to15 minutes. First under high heat and later under low heat.

(1) Cut pork into small pieces and radish and carrots into ichoo-giri.
Peel and cut taro into half-rounds(hangetsu-giri). Cut fried bean curd in half and cut into 5 mm strips.
(2) Heat vegetable oil in pan and braise pork in pot, add dashi stock, radish, carrots, taro and fried bean curd, and bring soup to a bowl.Turn heat to low and dissolve bean paste when Ingredients are cooked.
(3) Pour into bowl,and serve with minced green onion.



  • 8 prawns(shrimp)
  • 4 slices sweet potato
  • 2 eggplant
  • 1 egg
  • 4 beefsteak plant (shiso)
  • 4 shiitake mushrooms
  • 1 cup tempura flour
  • 1 cup ice-cold water
  • grated Japanese radish
  • ginger
  • oil for deep-frying
  • 1 cup soup stock***
  • 1/4 cup each of soy sauce and mirin.


(1) Peel prawns remove veins, and cut off tail tips. Make slashes in 4 places on prawns undersides to prevent curling.
(2) Peel sweet potato and cut into 5mm round slices.
(3) Cut eggplant in half and make four or five cuts lengthwise with the tip of a knife.
(4) Cut tiny slash on top of beefsteak plant leaves.
(5) Mix egg and ice-cold water to make one cup. Mix in flour lightly.
(6) Dip prawn and vegetable slices into flour mixture, deep-fry prawns in oil at 180 degrees(celsium) and vegetables at 165 degrees. (Before putting the ingredients into oil, drop some flour first to see the oil attained the heat)
(7) Put *** in pan to heat the tentsuyu (tempura sauce).
(8) Serve with grated Japanese radish and ginger as condiments.



  • 6 potatoes
  • 150 grams sliced beef
  • 1 and 1/2 onions
  • 1 and 1/2 tbsp vegetable oil
  • 2 cups water
  • 8 tbsp each sugar and soy sauce


(1) Peel potatoes, cut into six pieces, and immerse in water.
(2) Slice onions (hangetsu-giri) Cut beef into bite-size pieces.
(3) Heat vegetable oil in pan. Stir-fry beef. When beef is thoroughly brown, add onions and potatoes.
(4) Add 2 cups water and half the seasonings. Turn down heat when pot starts bubbling. Skim off foam. Add the remaining seasonings, depending on how much broth has boiled off.

Japanese Oden


  • 1 thick piece of fried bean curd
  • 2 fried fish cakes(satsuma-age)
  • 2 white fish cakes(hanpen)
  • 2 chikuwa (fish paste roll)
  • 1 konnnyaku
  • 4 sardine dumplings(tsumire)
  • 4 boiled eggs
  • 1/4 Japanese radish
  • 20cm kombu kelp
  • ***2 tbsp mirin
  • 1 tbsp each of soysauce and salt


(1) Wipe kombu and immerse in lukewarm water.
(2) Cut fried bean curd into four pieces. Halve sastuma-age, hanpen, and chikuwa and pour hot water over all of them.
(3) Cut radish in rounds 2cm thick. Quarter konnyaku and boil.
(4) Add *** and ingredients in (2), (3),sardine dumplings, and boiled eggs to kelp stock.


Shabu-shabu means “swish-swish,” referring to the swishing action when you cook a very thin slice of beef in hot water.

On a portable range, place a medium-sized pot (1/2 gallon should do). Place a couple of slices of kombu (a sort of kelp) and cover with cold water. Gently bring the water to a boil and remove the kombu just before it actually starts to boil. When the water is boiling very, very gently, you’re set.

On your table you should have: (for 4 people)


  • 1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed Kobe beef is the best. I MEAN VERY THIN (less than 1/16 inch)
  • 8 shiitake mushrooms
  • 1/2 lb enoki mushrooms
  • 1/2 lb shimeji mushrooms
  • 1/2 lb shirataki
  • 1 lb chinese cabbage
  • 1/2 lb watercress, to substitute for spring chrysanthemum leaves
  • 1 lb tofu, cut in 1 in. cubes, pressed and drained
  • any other ingredients you want to use

Dipping sauce:

  • In a small bowl, you should have soy sauce and lemon juice 2:1, as a dipping sauce.


Simply take one of the items, swish it around in the hot water for from a few seconds for beef to a few minutes for vegetables. Serve with hot steamed rice.

Tuna Tataki

Serves 4


  • 4 Tuna steaks
  • Black peppercorns, coarsely cracked

Dipping Sauce:

  • 1/2 cup Peanut oil
  • 1 ounce Sesame oil
  • 2 ounces Soy sauce
  • 1/2 ounce Garlic — grated
  • 1/2 ounce Ginger — grated
  • 5 spice powder to taste


Roll tuna in cracked black pepper then sear it in a very hot cast iron pan without oil. let cool slighly, then slice thinly. Serve with dipping sauce.

Sauce: 1/2 cup peanut oil, 1 oz. sesame oil, 2 oz. soy sauce, 1/2 oz grated garlic, 1/2 oz grated ginger, 5 spice powder to taste. Slice tuna very thin, serve with sauce down and garnish with pickled ginger. A great appetizer.


Serves 4


The sauce:

  • 1 tablespoon granulated sugar
  • 1/4 cup mirin (sweetened cooking sake)
  • 1/2 cup sake
  • 1/2 cup soy sauce


Mix ingredients over high heat and bring to a boil. Reduce heat to medium-low and simmer until reduced to one cup. (About 10 to 15 min.) Set aside.


  • 12 ounces of boned, skinless chicken
  • 8 ounces of chicken livers
  • cold water
  • 4 medium dried chinese black mushrooms, soaked in hot water util soft
  • 2 medium green bell peppers
  • 1 medium leek
  • 16 to 20 skewers
  • 1 lemon, cut into wedges


Soak the bambo skewers in cold water while you cut up the ingredients.

Cut the chicken into squares and the liver into squares and place the livers into the cold water and cover. Let stand 5 min. then drain and pat dry.

Remove the mushroom stems from the water and cut each cap into halves. Then cut each green pepper into 1-inch squares. Cut the leeks into 1- inch legnths.

Thread on the pieces of food on the skewers in alternating order, then place on a hot grill and baste with the sauce. Cook for about 3 to 4 min. Do not overcook or the chicken will be dry. Serve with the lemon wedges.


Shrimp, Oyster, Mushrooms and Peas in Wasabi Butter Sauce

4 appetizer or 2 main course servings


  • 1/2 cup water
  • 4 teaspoons wasabi powder (horseradish powder)*
  • 2 Tablespoons low sodium soy sauce
  • 1 1/2 teaspoons hon-dashi (Japanese bonito-type soup stock granules)*
  • 1 cup sake
  • 8 Tablespoons (1 stick of butter)
  • 4 teaspoons minced garlic
  • 3/4 teaspoons coarsely cracked pepper
  • 6 ounces oyster mushrooms, sliced
  • 16 sugar snap peas, stringed
  • 20 uncooked medium shrimp, peeled deveined
  • 4 garlic cloves, thinly sliced


Combine first 4 ingredients in small bowl; whisk to blend. Set mixture aside. Bring sake to boil in heavy large skillet over medium heat. Ignite with match and boil until reduced to 1/4 cup, about 5 minutes. Add 6 tablespoons butter, minced garlic and pepper to sake and stir until buttermelts. Add wasabi mixture to skillet and boil until reduced to 3/4 cup, about 3 minutes. Set sauce aside.

Melt remaining 2 tablespoons butter in heavy large skillet over high heat. Add mushrooms and sugar snap peasand saute 1 minute. Add shrimp and sliced garlic and saute 2 minutes. Add sauce and simmer until shrimp are cooked through and sauce is slightly thickened, about 1 minute longer. Transfer to plates and serve.

Types of cutting shown in these recipes

Ichoo-giri: Cut ingredients to the shape of ichoo leaves.
Hangetsu-giri: Cut into half- circles.
Butsu-giri: Cut without attention to specific shapes.

To make the Dashi-stock:

First, immerse kombu (sea tangle) into water.
Place water on low heat and remove the kombu before the water starts to boil.
Add bonito shavings then turn the heat off immediately and strain with a sieve to remove the shavings.

Tori No Kara-Age – Deep-fried Chicken Nuggets

Preparation/cooking time: 1 1/2 hours
Servings: 4

The mixture of garlic, ginger and soy sauce enhances the taste of the chicken, with the sliced lemon giving refreshing “bite” to these delicious nuggets.


  • 2 boneless chicken breasts, cut into bite-sized cubesFor the marinade:
  • 3 tablespoons soy sauce
  • 30g (1 oz) root ginger, peeled and grated
  • 2 large garlic cloves, peeled and grated
  • salt and freshly ground black pepperFor the coating:
  • 2 tablespoons cornflour
  • 2 tablespoons plain flour
  • vegetable oil, for deep frying
  • 2 slices lemon, to garnish


1. Marinate the chicken with the soy sauce, ginger, garlic, salt and pepper for 30 minutes.

2. Mix the cornflour with the plain flour. Take each piece of chicken from the marinade and roll in the flour mixture until completely coated.

3. Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until a burnished golden brown. Garnish with the sliced lemon and serve on a bed of salad leaves.