Rev. Oyama’ Recipes - continued from the article of Rev. Oyama

The article about Rev. Oyama was posted on September 25, but Hiroko forgot to include Rev. Oyama’s recipes.

I. Here Foo Yo Tan recipe written by Rev. Oyam posted. The other name of this is Egg Foo Yang. His Writing is very good. He taught brush writing and painting.

Ingredients for Foo Yo Tan
1. Garlic
2. ½ small onion – cut in pieces
3. 2 stalk of celery – cut in pieces
4. ½ lb. beans sprout – cut in pieces
5. 6 or 7 eggs
6. Shrimp – can or fresh, small size
7. Oil

Cooking
With reference to Rev. Ohyama’s recipe the Foo Yo Tan in the photo was made by Hiroko.

1) Brown the garlic and sauté the vegetables 2, 3, and 4 in the garlic
2) Pour water to cover the vegetables, and cook until vegetables are soft
3) Take out the juice from the vegetables
Put aside the juice (about 1 cup) for gravy
4) Mix eggs and shrimps into the vegetables

5) Fry the vegetables and eggs mixture
Put 1 cooking spoonful of the mixture into boiling oil

6) This step is NOT mentioned in Rev. Oyama’s recipe, but it is a better way to take out the excess oil in Foo Yo Tan
Prepare boiling water and put the fried Foo Yo Tan into the boiling water

7) Stack newspaper and paper towels. Take out the Foo Yo Tan from the boiling water, and put them on the stacked paper.
8) Make the gravy with the setting aside juice and pour the dissolved corn starch water

One Foo Yo Tan with Gravy (Hiroko put ½ cup of green peas in the gravy)

II. Shu-mai
Ingredients
1. Ground pork - 2 lb.
2. Ground beef - ¼ lb.
3. Sugar and pepper – pinch
4. Green onion 1 bunch – cut into pieces
5. Water chestnuts – 1 small can – cut into pieces
6. Beans spout – 1 lb. – cut into pieces
7. Shiitake – 3 or 4 – cook with 1 Tbsp sugar and ½ Tbsp soy source and cut into pieces
8. Shoga – cut into pieces 1 Tbsp
9. Egg – 1
10. Red Wine
11. 3 inch square egg roll skin – 1 lb.
12. Dissolved corn starch in water (close the skin tight)

Cooking
1) Mix ground meat well with sugar and pepper
2) Put green onion, water chestnuts, beans sprout, tasted shiitake, shoga, egg, and red wine into the meat mixture one by one and mix well


3) Wrap 2) mixture with egg roll skin
Cover the mixture completely with the skin and close the skin tight with the cornstarch water
The wrapped mixture in photo done by Hiroko is so bad that do NOT be example

4) Steam – This Japanese steamer is very good, so within 15 minutes it can be done.

5) Can you see? Because of this Hiroko’s wrapping is NO good. The meat mixture out from the skin and it isn’t become Shu-mai.

However, Hiroko’s family loves the meat mixture and this is very healthy. The meat served with green peas.
The other dish by the meat is Tofu Noodle Pence