"Recipes from the Chef's Kitchen"

Show 467

Konami Japanese Restaurant

8221 Leesburg Pike
Vienna, Va. (On Rte 7)
Chef Oki Masayuki

Tuna Steak

1)  1 1/2 lb. Tuna (diced) Yellow fin the best, but you
      can use swordfish
2)  1/2 tbs. Garlic (sliced)
3)  1 tbs. Garlic Oil
4)  1 tbs. Parsley (chopped)
5)  1 tbs Japanese Rice Wine (Sake)
6)  1 1/2 tbs. Soy Sauce
7)  1 tbs. Butter
8)  Salt
9)  Black Pepper

1)  Cut the tuna into half inch cubes (bite size) and
      sprinkle salt and pepper on the tuna.
2)  Heat the oil in a pan and stir-fry over medium high
      heat for 2 minutes.
3)  Turn the heat down, add the garlic and cover with
      a lid.  Steam until cooked about 3-4 minutes,
      shaking the pan or stirring from time to time.
4)  Stir in sake, soy sauce and butter, then shake the
      pan or stir until the sauce reduces to the half of
      what it started with.
5)  Serve with the parsley.

Tofu Salad

1)  1/2 pack Tofu (firm) - protein
2)  1/4 head Lettuce - Iceburg or Romaine - crispy
3)  1 Cucumber - you can use regular Cucumber
      or seedless
4)  1 heart Celery
5)  1/2 Carrot
6)  1/2 inch thick Daikon (Japanese radish)
7)  1/2 pack Alfafa Sprouts

1)  1 pinch Black Pepper
2)  3 tbs. Rice Vinegar
3)  5 tbs. Soba Tsuyu (ready-to-use soupbase for
      Japanese Noodle - Fishbroth homemade at home
      or at the Restaurant)
4)  1 tbs. Soy Sauce
5)  1 tbs. Lemon Juice
6)  1 1/2 tbs. Sesame Oil
7)  1/2 tbs. Roasted Sesame Seeds

1)  Cut tofu into small cubes - bite sized pieces
2)  Prepare the vegetables julienned. Refrigerate tofu
      and vegetable until ready to eat.
3)  Prepare dressing. Combine all ingredients.
4)  In a salad bowl, put in all vegetables, sprinkle with
      tofu and sesame seeds on the top, and then pour the
5)  Heat the sesame oil in a pan until it starts smoking,
      then pour on top of the salad. Mix well and eat.

Good Eating!!!