Yield: 1 servings<\/p>\n
Ingredients<\/p>\n
* 1 1\/2 lb Lean pork-sliced thin
\n * 1 lb Zen Mai (fern shoots) cut -into 1 1\/2″ lengths
\n * 3 ts Sugar
\n * 2 Tb. shoyu
\n * 1\/2 ts Gourmet powder
\n * 2 Tb. oil<\/p>\n
Directions
\n1. Put oil in heated skillet.
\nAdd pork and cook for 2 minutes.<\/p>\n
2. Add sugar, shoyu, gourmet powder and cook for 3 minutes.<\/p>\n
3. Soak and drain Zen Mai.
\nAdd to mixture and cook until most of the liquid is absorbed.<\/p>\n
4. Remove and serve.
\nFrom \u00ab\u00a0Sukiyaki, the Art of Japanese Cooking and Hospitality\u00a0\u00bb, by Fumiko.
\nEdited and copyrighted by Scotty Guletz.
\nHawaii and Pacific Books.<\/p>\n
This is an interesting little book (booklet, really) that must have come out just after WW II.
\nIt 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.<\/p>\n
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.
\nShoyu is, of course, soy sauce.
\nI can’t believe that \u00ab\u00a0gourmet powder\u00a0\u00bb could be anything but MSG.
\nThough it doesn’t call for \u00ab\u00a0fiddleheads\u00a0\u00bb by name, I can’t imagine what else \u00ab\u00a0fern shoots\u00a0\u00bb could be. <\/p>\n