Mixed Rice - "Maze Gohan"

This is a family favourite...my grandmother was famous for this recipe!  It took many years for me to actually finalize the recipe (it's still a work in progress), as it was 'in her head' and I needed to keep calling her every time I made it to tweak it here or there.  So this is a valuable commodity in our family and I hope this entry will help keep the tradition alive.  It travels well and feeds a crowd, so we usually make this in the summer for bbqs or picnics...but it would be equally good in the winter.  I made this last for our 'summer birthdays' pool party in July and it always meets with rave reviews and nostalgic thoughts...

Maze Gohan

2 boneless chicken breasts (cut into bite-sized pieces - it's easier to do this if the meat is partially frozen)
2 grated carrots
One handful of green beans, cut on the diagonal
1 can of bamboo shoots (cut thin)
8 dried shiitake mushrooms (or fresh)
1 pkg kampyo (dried gourd...comes in long strips)
1/2 cup frozen green peas
3/4 cup sugar
3/4 cup Japanese soya sauce (shoyu)

5 cups cooked rice
1.5 cups sugar
1 1/4 cups vinegar (rice or white)
2 tbsp mirin
salt

Sesame seeds and/or eggs for garnish

Soak kampyo and shiitake (if using dried) in hot water for 1 hour.  Cut shiitake and kampyo small.
In a medium saucepan, boil water and add chicken for 5 mins.  Add vegetables, shiitake and kampyo.  Boil until vegetables are tender.  Mix equal parts shoyu and sugar and add to vegetable mixture.  Let marinate for at least 10 mins.  Drain and squeeze.
Mix sugar, vinegar and mirin together in a measuring cup and add to rice.  Let marinate for 15 mins.  Mix in vegetable mixture (cut, do not stir...).  Cook peas in accordance with package directions and add to rice.  Transfer to serving bowl and garnish with black sesame seeds or eggs.

Egg garnish - beat 2 - 3 egs with a bit of salt.  Pour thinly into a teflon pan.  Roll and slice thin (long strips).

New Years Day - Japanese style!

A tradition in Japanese culture is to have a special feast on New Years' Day.  I remember the big feasts at my grandmothers' house.  She would cook for days in advance and a stream of people would come by the house over the course of New Years' Day...'open house' style.  We would set and re-set the table for new guests to arrive.  I miss those days.  Great memories.  On this new years, we did a 'mini' New Years Day...sushi, sunomono (cucumber salad...my sister's first attempt...and a good one!), bbq duck, mochi, mizuyokan (red bean cake...eating is meant to be 'good luck' for the new year) and japanese chow mein...a yummy, nostalgic and great time together.  Here is my grandmother's recipe for Japanese Canadian chow mein...simple but it's all in the technique!!

Nanny's Chow Mein

1 lb boneless chicken breast (cut in bite-sized pieces)
1 med stalk of celery
2 med onions
Couple of handfuls of mushrooms
handful of green beans
1 package dried brown chow mein noodles (available at Japanese market)
2 tsp garlic
2 tsp sugar
2 tsp salt
2 eggs
green onions or goma (black sesame seeds) for garnish

Thinly slice onions lengthwise, creating long, thin slices.

Cut beans on a diagonal, to produce nice, thin slices...but watch your fingers!  Slice celery thinly on the diagonal and mushrooms in half and then sliced.

Spray a large saucepan or dutch oven with cooking spray and add one tbsp of vegetable oil.  Heat over medium heat and add the chicken pieces.  Stir and cook until no longer pink.

Add onions and cook until transuculent.  Add salt, sugar, garlic and the rest of the vegetables.  Cook, stirring frequently, until veg is tender but not too soft.  Add the chow mein noodles and stir.  Cook with the lid on to steam the noodles, stirring occasionally.  If the noodles start to stick to the bottom, add a bit of water to the pot.  In the interim, spray a medium non-stick frying pan with cooking spray and heat over medium-low heat.  Beat the eggs in a bowl and add a bit of salt.  Pour the egg mixture into the frying pan in a very thin layer (save some for a second batch).  This should be almost paper thin.  Heat over medium to low heat until set.  Do not let it brown.  When set, roll carefully off the pan with a spatula, creating a toilet roll effect. Remove to a cutting board and slice the roll on the short side to create long lengths.

When chow mein mixture is done.  Remove to a serving platter and garnish with egg strands and goma or green onion).  Gochisosama!