Toasted Rice Balls

One cup (200cc) of cooked rice for every 2-3 rice balls required
Fillings: flesh of pickled plums ("umeboshi"), shaved bonito ("katsuo bushi"), tuna fish, teriyaki chicken, or "takuan" (yellow pickled radish).
Soy Sauce
Salt

Cook the rice in the normal (Japanese) way, but decrease the amount of water by 20 percent. One cup (200cc) of rice is sufficient for 2-3 rice balls.
Wet your hands thoroughly, sprinkle salt on them and rub them together. Shape the rice with pressing and rolling motions. The rice ball should be firm.
Poke a hole in the rice ball and insert the filling. Shaved bonito should be mixed with a small amount of soy sauce before insertion.
Toast the rice balls on a grill over a slow flame. A stove top fish grill is often used in Japan, but a barbecue grill is also suitable.
Toast them on both sides, being careful not to let them burn. Baste both sides with soy sauce at least once while they are being grilled.
When both sides are a golden brown, they are ready to serve.

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Dashimaki tamago (Japanese Food Recipe)

Ingredients (4 servings)
4 Eggs, 1/4 cups stock (dashi),
(1/2 table spoons soy, salt, 1/2 table spoons mirin),
Oil

Put 1/4 cups stock into a bowl, and add –. Mix them up.
Break 4 eggs and put into another bowl, mix them up.
Besides, mix (1) with (2).
Thinly coat a suquare frying pan with oil and pour in the egg mixture and wipe out the surplus oil. Pour 1/3 (3) into the frying pan, and add spread.
After the surface of (3) changed to boil soft, roll it up from the opposite side to this side.
Move the rolled egg to the opposite side of the frying pan, and oil on this side. Add put 1/3 (2) into and roll it up after the surface of (3) comes to be boiled soft.
Repeat (5).
Pick (6) up and let it cool and cut.

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Sukiyaki - Japanese food
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