GreatGrandma's Sushi Rice

Vinegar Sauce:
1/2 cup white vinegar
1/2 cup sugar
1 teaspoon salt

good for 10 sushi rolls

Grandma's Spare Ribs

6 lbs pork spare ribs
1 cup vinegar
1 cup shoyu (soy sauce)
¼ to ¾ cup water
1 ¾ cups sugar
pinch of salt
¼ t Ajinomoto (msg)
pieces of ginger

Mix together all of the ingredients (except ribs) and put in large pot and let simmer over low heat.  Make a paste of cornstarch and shoyu. Marinate each rib in the paste and brown with 1 tablespoon Wesson oil. When all the ribs are browned put them in the pot with the sauce and turn heat up to high until boiling. Quickly cover and reduce heat to very low and cook until done.  It's necessary to stir often to prevent burning and sticking.

Grandma's Mochiko Chicken

4 tablespoons cornstarch
4 tablespoons sugar
4 tablespoons mochiko (rice flour)
5 tablespoons shoyu (soy sauce)
1 tablespoon sesame oil
1 clove garlic
1 tablespoon green onion

Marinate 2 hours or overnite. Mix in 2 tablespoons sesame seeds (the forgotten ingredient) before frying. Deep fry. 5 lbs deboned chicken thighs or 2-3 lbs beef.

Pork Wrapped in Seaweed (Butaniku Kombu Maki)

1 pound pork, cut into 1/2 x 1/2 x 2 1/2 inch strips
8 ounces nishime kombu (dried kelp), soaked and washed, cut into 5" to 6" lengths
Kampyo (dried gourd strips), rinsed
2 1/2 cups water
1/3 cups shoyo (soy sauce)
1/4 cups sugar
1 tablespoon sake (rice wine)
1/2 teaspoon salt

Wrap a piece of pork tightly with a piece of kombu and tie with kampyo. Repeat. Pack kombu maki in sauce pan, add water and simmer gently for 1 1/2 to 2 hours. Mix shoyu, sugar, sake and salt together. Add mixture to pan and simmer for another 30 minutes.

Compare with HECO's Kubu Maki and Konbu Maki

Pork Tofu (Buta Dofu)

½ pound pork, sliced thin
1 ½ tablespoon vegetable oil
2 ½ tablespoons sugar
1/3 cup shoyu (soy sauce)
2 thin slices ginger root, crushed
1 tablespoon mirin (rice wine)
1 medium carrot, peeled and cut into thin strips
3 stalks green onion, cut into 1-inch pieces
1 round onion, peeled and sliced
1 block tofu, cut into 1-inch cubes

Stir-fry pork in hot oil. Mix sugar, shoyu, ginger, and mirin together, add to pork and cook 2 minutes. Add carrot, green onion, and round onion and cook another minute. Add tofu and cook one more minute or until hot.

Serve with hot rice.

Compare with HECO's Pork or Chicken Tofu

No more paper US Savings Bonds :(

Treasury Direct

Independence Day 2012

Hamburgers
Hotdogs
Chili
Potato salad
Egg rolls
Cheese cake
Spam Musubi