The Washington times., 1934-04-03

TN m are $S$8
practical for
our house Betsy C"swen
holds, of course, but many
could be used with great effect.
At Colonel Tanake's, the
guests were seated around the
long table, each having placed
in front of him a small, rec
tangular, lacquer tray. The
main dish, "torinabe," was
cooked in a chatting dish at the
table, although all it's ingredi-
ents had had prior preparation
in the kitchen. When this was
ready, the hostess served it,
using chopsticks, into the little
lacquer bowls which were placed
on the trays before the guests.
While this was being eaten,
clear soup, with a slice OF mush'
room and a wafer of fish paste
in it. was brought in, in more
little bowls, and the soup ana
"torinabe" were consumed TO-
gether.
After the soup came the fish
course, which in this case con
sisted of shrimp, fried in boil
ing oil, and with their tails le1t
on these tails were used as a
handle to hold them by Whlle
eotino A delicious and special
sauce was served with these.
The meal concluded, as they
tell me all proper japanese
meals do, with rice and cups
Of green tea. The rice IS
steamed, with no salt IN tne
water, and no salt or other
seasoning is used on it when
it is served in its little bowls
of LACQUER. The tea is strong,
and very good, but also un-
Favored.
GYUNABE
Translation Taken from
a Japanese Cook Book
Gyunabe was first so deslg-
mated by German named
Hall, about the year 1869, ana
the gyunabe which ne solo
and taught how to make has
since gained popularity as a
delicious food.
ingredients (fOr 5 PersOns)
About ~ pounds of sliced
fresh beef.
cake of baked tofu (Japan-
ese bean curd).
/ bunch of white bean sprouts.
Sliced bamboo sprouts.
5 young onions.
Sweet sake "a japanese
brew).
shoyu Japanese soy).
Molasses.
Japanese pepper and mus
tard.
only fresh lean beef should
be used and it should not be
sliced too thick. About five
ounces per person is the proper
proportion.
The baked tofu should be
cut in half and then each
half sliced into about three
pieces.
The young onions should be
peeled and sliced lengthwlse.
The bean sprouts and vege-
tables should all be piled on
a large plate using kitchen
knife for the purpose. (Trans-
lation note: This recipe fails
to mention mushrooms and
celery and other vegetables
which are frequently usedD
Shoyu and sweet sake about
five parts each and one part
molasses should be mixed in
a bowl.
A total of about a gill and
a half would be proper for
five persons; if too much is
used the food may taste un-
palatable.
Heat an iron pan over a
charcoal fire; rub it with a
piece of beef fat, then put in
the vegetables, arranging in
rows. Place the meat on top
and pour in the liquid, using
not too much, and bring to
a boil. Seasoning can be added
as desired.
Translation Notes
The word "gyunabe" is made
up of two characters. the first
meaning COW or cattle and the
second iron pot or PAN. The
term "tsukeyaki," which means
boiling with soy" is also fire.
quently used for the same con-
coction as gyunabe.
The word "torinabe" is made
up Of the characters meaning
bird CASUALLY thought of as
chicken) and the character for
iron pot or pan. Torinabe is
made the same as gyunabe ex-
cept that the meat Of chicken,
carefully stripped and free from
skin and bone, is used instead
of sliced beef.