HIBACHI COOKERY JAPANESE HIBACHI The hibachi, a small portable charcoal stove, is Japan’s gift to Canadian barbecue chefs. It’s wonderfulon the terrace, patio, beach, roadside, and picnic grounds. It can also be. used in the living room fireplace. The hibachi uses only charcoal for fuel. Light it by placing crumpled paper or other kindling in the bottom of firewell. Over this pour about 1/2 pound charcoal. Light fire. Add wet hickory chips, if desired, when fire is going. Open the hibachi damper while starting the fire and use the damper to regulate the fire afterwards. SUKITYAKI (Canadian- Style) 1/4 pound beef suet or butter 21/2 pounds sirloin of beef 21/2 cups beef stock or canned bouillon 2 cups bamboo shoots or shredded carrots 20 young green onions 2 stalks celery 1/4 cup or more soy sauce 2 tablespoons sugar 2 green peppers 1/2 pound fresh mushrooms Salt and paprika Melt fat in a saucepan and add beef which has been cut in very thin slices. Brown well. Add beef stock. (Bouillon cubes added to water may be used, if desired.) Cut the vegetables in very thin slices and add. Season with soy sauce, Salt, paprika and sugar. Cook gently for not more than 15 minutes. Serve with boiled rice. Serves 8 to 10. This dish is particularly good made in a chafing dish. SUKIYAKI (Japanese-Style) 1 cup soy sauce 1 cup water 2 tablespoons sugar 1 cup sake Arrange on a large plate or lacquer tray. 2 pounds (more or less) sirloin of beef 10 green onions (more or less) 1 tin shirataki noodles lor 2 tofu, cut in l-inch squares 1 tin butter bur (vegetable, optional) 1/2 pound mushrooms Eggs, if desired 1 tin bamboo shoots Mix the soy sauce, water, sake and sugar together and bring to boiling point. Put in pitcher or bottle for serving atthe table. Arrange other ingredients on tray or large plate. Put hot plate or hibachi in center of table. Pour sukiyaki sauce in pan. Add enough beef for first servings, and cook for about 3 minutes. Add vegetables; cook until tender. Then each person serves himself while the cooking continues. If desired, dip sukiyaki In raw egg, YAKITORI 1 3/4 pound broiler chicken, boned and cut into 1 1/2-inch squares 10 large scallions, cut in 2-inch lengths Sansho, or cayenne pepper SAUCE 3/4 cup shoyu 1/4 cup sugar 3/4 cup sake 21 Using wood or metal skewers about six inches long, skewer pieces of chicken and scallion alternately. (Generally 4 pieces of chicken and 3 of scallion are sufficient for each skewer.) Chicken livers may also be used, Mix shoyu, sugar and sake, Baste skewered meat and scallions in this sauce and puttobroil. Remove from fire three or four times for basting in sauce. Serve hot, sprinkled with sansho or cayenne pepper Pork or veal may be used in placeof chicken. Excessive broiling causes juice to escape and destroys some of the flavor. Keep skewers about 4-inches above hot coals, TERIYAKI This Japanese word means to charcoal (teri) broil (yaki). Meats are first marinated in a mixture of soy sauce, sweetened with sugar, and often with other seasonings. The meat is usually beef, but pork, fish or fowl can also be treated in this manner, Any good beef steak can beused. Less tender cuts should be treated with meat tenderizer first. HAWAIIAN BEEF TERIYAKI 2 pounds boneless beef steak 13/4 cups soy sauce 1/2 cup sugar 1/2 teaspoon crushed garlic 1 tablespoon grated fresh ginger OR 2 tablespoons minced preserved or candied ginger 1/2 teaspoon monosodium glutamate, optional Cut meat into 4 pieces and place in a bowl. Ina pan combine the soy, sugar, garlic, ginger, and monosodium glutamate, if used, Heat just until sugar is dissolved; cool. Pour mixture over meat and marinate for 1 hour or longer. Remove meat from marinade and grill over glowing coals, or broil in your oven until done to your liking. (Left- over marinade keeps well in the refrigerator for several weeks.) Slice each steak into finger-sized pieces and serve one steak to a customer. Makes 4 servings. FLAVOR VARIATIONS FOR BEEF TERIYAKI: Add to the marinade given above any one of these: 1 tablespoon sake (Japanese rice wine) or sauterne, or 1 tablespoon chili sauce or catsup. SESAME BEEF TERIYAKI Prepare a marinade of 1/2cupsoy sauce, 1/2 cup sesame oil, 1/3 cup minced onion, and 1 clove garlic, crushed, Marinate 2 pounds beef steak, cut into serving sized pieces, for 1 hour. Grill or broil until almost done. About 2 minutes before removing from heat, spread with 1/2 cup toasted and ground sesame seeds. (You’ll need about 41/4 ounces of sesame seeds.) Broil 2 minutes. Serve as you would plain beef teriyaki. Serves 4, PORK TERIYAKI Buy a 2-pound boneless pork steak; cut it into l-inch cubes. Marinate for 1 hour ina mixture of 1 cup soy sauce, 1/4 cup sherry, 1 clove garlic, crushed, and 1 teaspoon sugar. Broil slowly, basting with the marinade during broiling. Serves 4, If you wish to grill the pork, cut it into serving sized pieces, then after broiling cut as for beef teriyaki.