Chinese-Japanese Cook Book

page 77

      ONIGARA YAKI
      (Broiled Lobster)
One lobster; syou sauce; salt and pepper; powdered sanshi spice.

Wash the lobster carefully in cold water. Place in boiling, salted water, and
boil very slowly for one hour. Remove from the saucepan, and immediately throw
into cold water. Cut in two pieces lengthwise, and dip each half in syou sauce.
Place upon gridiron, and toast well both back and front, taking minute care not
to blacken skin and fins. Once again cover with syou sauce, sprinkle with sanshi
spice and pepper, and serve.

NOTE: Sanshi spice is made from the seeds that grow on the sanshi tree in Japan.

      YAKI ZAKANA (Fried Fish)

For any small fish. Wash the fish and scale it if necessary, removing all fins.
Rub well with salt. Have ready a deep iron pot and use peanut or goma-seed oil,
or, if preferred, olive oil. Do not have too much oil in pan,

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