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Japanese Golden Shrimp

----- Original Message -----
From: Tatka
To: phaedrus
Sent: Sunday, July 29, 2001 2:05 PM
Subject: golden shrimp

> Hello!
> I'm searching for a "golden shrimp" recipe. It's an egg topping (egg yolk
> sauce, very thick) that is used in many Japanese Steak houses. It's it
> laid on the shrimp then steamed. Thank you!

Hi Tatka,

Well, apparently a lot of people are looking for this recipe. I found several recipes, all slightly different! Since I have not had this dish (yet...), I cannot say which is the correct one. It will be up to you to choose one or to try them all. If one of them does turn out to be the right one, please let me know which one?


Japanese Golden Shrimp

Kogane yaki, an egg-yolk glaze:
2 T sake (rice wine)
3 T light soy sauce
1 egg yolk
Butterfly 12 shrimp in their shells.  Push
in long bamboo skewer from head to tail and
push in two more short skewers to run
perpendicular to the long skewer -- prevents
shrimp from curling.
Mix ingredients and coat shrimp several
times as you broil.
Golden Shrimp

1)Butterfly the shrimp and place on skewer
2)Grill on a charcoal fire with the shell down. Heat until about four-fifths
cooked. Turn over, and grill the other side for a moment. Remove from heat.
3)Take a mixture of two egg yolks, a half-teaspoon of mirin(sweet sake), and
a pinch of salt, which have been beaten together in a mortar. Baste the
shrimp with this mixture, using a brush.
4) Grill until the yolk covering is dry. Remove from heat and baste once
more. Grill again.
5)Remove from heat when the flesh looks lightly toasted. While still hot,
remove from skewers.
Golden Shrimp

23 surimi (fish paste)
8 large shrimp
1 oz sake
pinch of salt
6 t. flour
1 egg white
1 large onion, chopped
1/4 T. salt
9 oz Moto (recipe follows)
8 fresh peas, cooked

1 egg yolk
1 1/4 C vegetable oil
1/8 t. salt

Peel shrimp. Cut open like butterflies and remove vein. Soak in sake and
pinch of salt solution for 30 minutes. Take shrimp out and wipe off with
paper towel. Mix remaining ingredients (except peas) thoroughly. Coat the
topside of the shrimp with flour then place 2 T. of the mixture on top. Coat
entire shrimp with mixture. Put cooked green peas on top for coloring. Bake
at 350 degrees for 6-7 minutes or broil for 5 minutes until golden brown.

Moto Method

Put egg yolk into a bowl and add salt. Start whipping egg yolk while adding
vegetable oil slowly.
Note: If is becomes too hard, add egg whites to loosen. Finished product
should be like mayonnaise.
Golden Shrimp

4 Servings

20 large shrimp, cleaned and deveined
1/2 cup sake or dry sherry
***** sauce *****
3 egg yolks
2 oz. White Miso
1/4 cup Mirin ( sweet sake )
1 tablespoon soy sauce

1. In a skillet, boil sake over high heat; add shrimp;
cover and cook for 1-2 min.
Drain and set aside. Preheat oven to Broil.

2. In a bowl, mix all the sauce ingredients with wire whisk.
Apply sauce on shrimp with brush; put shrimp on baking sheet.

3. Broil shrimp until some parts of the sauce is brown;
baste with remaining sauce several times.

For this recipe, I suggest not to substitute sugar for "Mirin".

More Japanese Steakhouse Recipes

The Egg, Pickl'd

----- Original Message ----- 
  From: Pat 
  To: phaedrus
  Sent: Saturday, July 28, 2001 6:26 PM
  Subject: pickled eggs

  Dear Pheadrus,    I am in need of an old fashioned recipe 
  for pickled eggs.  The bartenders in Utica, NY used to make 
  their own. The store bought ones are bland and cost a fortune.  
  I understand that you use hardboiled eggs with vinegar, salt 
  and spices, and need help with the rest. Can you help.  
  Thank you, Pat.

Hi Pat,

There are basically two kinds of pickled egg recipes: 1) Just vinegar salt & spices, and 2) With beets or beet juice.

Since you didn't mention beets, I assume you want #1.

Below are several variations on the basic recipe. Good with beer.... The first one is pretty much the basic recipe. Some of the recipes say to let sit overnight, but I think 3 days is better. The longer they sit in the refrigerator before eating, the more spicy flavor they absorb.

Best to use hot jars so that they don't crack when you pour in the boiling pickling solution. You can heat the jars with hot water before putting in the eggs.


   Pickled  Eggs 

   Ingredients : 
   15 - 18 hard cooked eggs
   3 c. white vinegar
   1 c. water
   1 tbsp. salt
   1 tbsp. pickling spices

   Preparation : 
      Carefully shell eggs, place in hot jars and cover with boiling
   liquid and seal.  After cooling place in refrigerator until used. 
   Allow to stand 24 hours before serving. 
   Pickled  Eggs

   Ingredients : 
   12 eggs, hard boiled, peeled
   1 med. onion, sliced and separated
   2 c. vinegar
   1/2 c. water
   1 c. sugar
   1 tbsp. salt
   1 tsp. whole mixed pickling spice

   Preparation : 
     Put in large glass jars or 2-quart jars.     Boil above and cool. 
   Pour over eggs and onions.  Cover and refrigerate.  Can stand for
  many weeks. 
  Pickled  Eggs

   Ingredients : 
   12 hard-cooked eggs
   1 tsp. whole cloves
   2 tbsp. sliced gingerroot
   1 tsp. peppercorns
   3 c. cider vinegar
   1 1/2 c. water
   1 1/2 tsp. salt

   Preparation : 
     Place eggs in large screw-top jar.  Tie cloves, gingerroot and
   peppercorns in small cloth bag.  Combine vinegar, water and salt in
   saucepan; add spice bag.  Bring to a boil; cook for 10 minutes. 
   Remove spice bag; chill vinegar mixture.  Pour vinegar mixture over
   eggs; seal jar.  Let stand for 2 days before serving.  
    Pickled  Eggs

     In a saucepan, combine 2 cups vinegar, 2 tablespoons sugar, 1
   tablespoon pickling spice, 1 tablespoon pickling salt, 1/8 teaspoon
   minced garlic, 1/8 teaspoon red pepper, about 6 or 7 dashes of
   Louisiana hot sauce.  Bring to boil; simmer 10 minutes.  Cool.  In a
   jar, layer 9 small shelled hard-cooked eggs and sliced onion.  Fill
   jar with pickling brine.  Cover.  Refrigerate 48 hours before using.
    Keeps 2 months refrigerated.  
   Pickled  Eggs

   Ingredients : 
   1 doz. eggs
   1/3 c. white vinegar
   1 tsp. pickling spice
   1/2 onion, sliced (optional)
   1 1/2 c. apple cider
   1 1/2 tsp. salt
   1 clove garlic

   Preparation : 
     Simmer ingredients for 5 minutes; pour over boiled eggs. 
   Refrigerate.  Ready in 3 days.  
   Pickled  Eggs

   Ingredients : 
   1 qt. white vinegar
   10-12 hard boiled eggs
   2-3 cloves garlic
   1 tsp. salt
   2 tbsp. sugar
   1/2 tsp. whole cloves
   1 med. onion

   Preparation : 
     Peel eggs.  Put in large jar with onions, garlic and cloves.  Heat
   vinegar with salt and sugar.  Pour over eggs.  Let set in
   refrigerator for 2 weeks before eating.  
   Garlic  Pickled  Eggs

   Ingredients : 
   2 dozen eggs, hard boiled and peeled
   4 sprigs tarragon or 1 tbsp. dried
   8 cloves garlic, slivered
   1 1/2 qt. cider vinegar
   1 tsp. mustard seed
   2 bay leaves
   1 tsp. cardamom seed
   2 tsp. black peppercorns
   2 tsp. salt
   1 1/2 tbsp. sugar

   Preparation : 
     Pack eggs in 4 (1 pint) jars with 1 sprig tarragon and 2 cloves
   garlic in each.  Combine remaining ingredients in a pot and bring to
   a boil.  Simmer gently 15 minutes.  Strain the hot vinegar over the
   eggs.  Seal.  Process in boiling water bath 10 minutes.  Makes 4
   Pickled  Eggs

   Ingredients : 
   2 c. white vinegar
   2 tbsp. mild mustard
   1/2 c. water
   1 c. sugar
   1 tbsp. salt
   1 tbsp. celery seed
   1 tbsp. mustard seed
   6 whole cloves
   12 eggs, hard-boiled and shelled
   2 onions

   Preparation : 
     Slowly blend white vinegar and mustard.  Add water, sugar, salt,
   celery seed, mustard seed and cloves.  Simmer 10 minutes.  Cool. 
   Pour over eggs and onions.  Cover and refrigerate overnight.  
   Pickled  Eggs

   Ingredients : 
   16 hard cooked eggs, peeled
   4 c. malt or cider vinegar
   1/2 c. sugar
   1 tbsp. salt
   2 tsp. chopped fresh gingerroot
   2 tsp. whole allspice
   2 tsp. peppercorns

   Preparation : 
      Pack eggs snugly in clean wide-necked jars.  Combine remaining
   ingredients in large saucepan.  Heat to boiling; boil uncovered 10
   minutes.  Pour hot vinegar mixture over eggs; cool.  Screw lids in
   place.  Refrigerate at least 5 days before serving.  TIP:  Eggs can
   be stored covered in refrigerator up to 2 weeks without change in
   flavor or texture.  Makes 16. 
    Pickled  Eggs

   Ingredients : 
   1 dozen eggs
   1 qt. vinegar
   4 tbsp. salt
   2 tbsp. cayenne pepper
   2 tbsp. pickling seasoning

   Preparation : 
      Put vinegar in a pot.  Add salt and cayenne pepper.  Stir until
   it comes to a boil.  In a jar, put pickling seasoning, pour boiling
   vinegar in jar with seasoning.  Let stand until cooled.  Add hard
   boiled eggs, cover jar.  Let set 1 week.

New Mexico Green Chili Sauce

----- Original Message -----
From: garrison
To: phaedrus
Sent: Monday, July 23, 2001 10:18 AM
Subject: Green chili

> Was born in New Mexico, Albuquerque. Had a green chili sauce that 
> went over rellenos Could you please help.


I have a recipe (below) called "New Mexico Green Chile Sauce" for use with chiles rellenos that uses canned chiles. If you want to use fresh chiles, try New Mexico chili peppers or whatever kind you like.


New Mexico Green Chile Sauce

1   tablespoon butter, lard, or bacon fat
2/3 cup chopped onion
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup chopped canned green chilies or to taste
1 large clove of garlic, finely minced
3/4 tablespoon of salt
Dash of ground cumin

Melt butter in a saucepan over medium heat. Add onion; cook until softened.
Stir in the flour, then gradually stir in broth. Add chiles, garlic, salt,
and cumin.

Simmer, stirring, 20 minutes; serve as desired.

Makes 2 cups

From "Jane Butel's Southwestern Kitchen".

Angel Food Pie

----- Original Message -----
From: Hunter
To: phaedrus
Sent: Friday, July 27, 2001 10:02 PM
Subject: Angel Food Pie

> I am looking for and angel food pie my husband said he had in the
> 1950's.  Hope you can help me in my search.


The problem here is that there are at least three kinds of pie that are called "Angel Food Pie", and then there are variations of each kind. See if one of the recipes below coincides with your husband's memory.


Angel Food Pie

  Amount  Measure       Ingredient -- Preparation Method

   1                    Baked pie shell -- Graham cracker is ok
   4 1/2  tablespoons   cornstarch
     3/4  cup           sugar
   1 1/2  cups          boiling water
     1/2  teaspoon      salt
   3                    egg whites
   3      tablespoons   sugar
   1      teaspoon      vanilla
     1/2  cup           cream -- whipped & sweetened
                        semisweet chocolate -- curled or grated
                        chopped nuts

Beat egg whites & salt until stiff.

Add 3 tablespoons sugar & the vanilla; beat until

In a 1-qt. glass measure, heat water in microwave
2 minutes.

Blend together cornstarch and 3/4 cup sugar;
gradually stir into hot water.

Heat in microwave another 1 1/2 to 2 minutes,
stirring every 30 seconds, until thickened.

Pour slowly over egg whites, beating as you pour.

Cool slightly; then fill crust.  Chill at least 2

Cover with whipped cream, then sprinkle with
chocolate and nuts.

This recipe makes a very high 8 or 9 inch pie or
two shallow pies.   Double recipe, making one at a
time for 3 nice sized pies.
Angel Food Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup crushed pineapple
1 cup cold water
1 cup granulated sugar
Pinch of salt
3 tablespoons cornstarch
2 tablespoons lemon juice
3 egg whites

Mix together crushed pineapple, sugar, salt and lemon juice. When boiling,
add cornstarch which has been mixed with water. Stir constantly until
thickened. Cool completely. Beat egg whites until very stiff. Then fold into
above mixture. Put in baked pie shell and cover with whipped cream and
chopped nuts. Chill.
Strawberry Angel Food Pie

Courtesy of Cindy and Friend in Houston, Texas

One Large Angel Food Cake
1 1/2 cups boiling water
3 oz Package Strawberry Jello (wild strawberry is good)
One Small Box Frozen sliced Strawberrys (thawed)
12 oz Cool Whip Break

Angel Food Cake into pieces about 1" by 1" or so and drop into a 9" pie pan.
Boil 1 1/2 cups water. Stir in Jello Mix. When disolved, add thawed
strawberries with liquid. Carefully pour over broken Angel Food using a
measuring cup or large spool. Chill. Cover with Cool Whip. It's perfect on a
hot summer day.
Angel Food Pie

1 C. sugar
3 heaping T. flour
2 T. butter or margarine
21/4 C. milk
2 egg whites
1 tsp. vanilla
Heat butter in milk until melted. Add sugar and flour which have been mixed.
Boil mixture until it is thick, stirring constantly. Beat egg whites until
stiff. Fold pudding mixture into egg whites a small amount at a time. Be
careful not to cook the egg whites. (Extension advises against eating raw
eggs.) Add vanilla. Pour mixture into a baked and cooled pie crust. When
cool, top with Cool Whip and pecans.
Angel Food Pie

5 tablespoons cornstarch
1 1/4 cups sugar
2 cups hot water
2 egg whites, stiffly beaten
1 teaspoon vanilla
1/4 teaspoon almond extract
1/4 cup heavy cream, whipped
1 baked 9-inch pastry shell
3/4 cup heavy cream, whipped

Combine cornstarch and sugar in top of double boiler. Add hot water
gradually, stirring constantly, and cook until mixture has become thickened
and transparent. Continue cooking for about 20 minutes, stirring

Beat hot mixture gradually into stiffly beaten (but not dry) egg whites.
Continue beating until all has been added. Cool. Add flavorings.

Carefully but throughly fold in the 1/4 cup heavy cream that has been
whipped. Pour mixture into pastry shell. Chill until pie has set.

When ready to serve, garnish with remaining whipped cream. If desired,
chocolate can be drizzled on top.

Old Fashioned Syrup Bread

----- Original Message -----
From: Cecilia 
To: phaedrus
Sent: Wednesday, July 25, 2001 2:22 PM
Subject: Syrup bread

> Dear Uncle Phaedrus:
> I remember eating a delicious, heavy, sweet cake called syrup bread when
> I was a little girl.  The lady who made it passed away several years ago
> and no one else in my family remembers this delicious dessert.  I must
> have eaten it all before the rest of my family arrived home in the
> evenings.  I would love to find a recipe if you could help.
> Thank you
> Cecilia

Hi Cecilia,

I found several syrup bread recipes. They're all different. Maybe one of them is close to what you remember.


Syrup  Bread

 Ingredients :
 1 c. butter or oleo
 2 c. dark corn syrup
 3-4 eggs
 3 c. plain flour
 1 tsp. baking soda
 1 tsp. buttermilk

 Preparation :
    Cream butter and syrup with eggs and blend well.  Add flour
 alternately with buttermilk (mix the baking soda in milk first).
 Pour in black iron skillet and bake in a 350 degree oven until done.
  If you like you can use allspice and fig preserves.  
Auntie's  Syrup  Bread

 Ingredients :
 3/4 c. shortening
 1 c. brown sugar
 1 c. molasses or syrup
 3 eggs, beaten
 2 1/4 c. flour
 1/2 c. corn meal
 1 tsp. soda
 1 tsp. baking powder
 1 tbsp. ginger
 1/2 tsp. cloves
 1 c. sour milk

 Preparation :
    Cream shortening; gradually add sugar, beating well after each
 addition.  Add molasses and beaten eggs; mix.  Sift dry ingredients
 together alternately with milk to molasses mixture.  Pour into
 well-greased pan lined with wax paper.  Cook in a moderate oven at
 325-350 degrees for 35 minutes.
Mama  Shad's  Syrup  Sweet  Bread

 Ingredients :
 1 c. sorghum syrup
 2 eggs
 1 stick butter
 1 c. milk
 2 c. self-rising flour

 Preparation :
    Mix all ingredients.  Put in buttered/floured pan.  Bake at 250
 degrees until done.  Eat plain, with butter or stacked with stewed
Maple  Syrup,  Walnut  And  Raisin  Bread

 Ingredients :
 2 c. of all purpose flour
 1 tsp. of baking powder
 1 tsp. of baking soda
 1/2 tsp. of salt
 1 egg, slightly beaten
 1/3 c. of maple syrup
 3/4 c. of buttermilk
 3 tbsp. of melted butter
 1 c. of chopped walnuts
 1/2 c. of raisins

 Preparation :
    Mix flour, baking powder, soda and salt thoroughly in a
 medium-sized bowl.  Add egg, maple syrup, buttermilk and butter, and
 mix all ingredients until blended. Stir in walnuts and raisins.
 Scrape batter into a greased 8 1/2 inch loaf pan and bake in a 350
 degree preheated oven for 50 minutes.  Let bread cool in pan for 10
 to 15 minutes.  Turn out and cool thoroughly.
Ginger  Syrup  Sweet  Bread

 Ingredients :
 2 c. plain flour
 3 tsp. baking powder
 1 tsp. soda
 1 tsp. salt
 2 tbsp. sugar
 1 tsp. each of nutmeg and allspice
 1/2 tsp. ginger1 c. syrup
 1/2 c. buttermilk
 2 heaping tbsp. lard (or other
 2 unbeaten eggs

 Preparation :
     Beat well.  Cook 30 or 35 minutes until done.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus