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Hawaiian Spare Ribs (Oven Baked)

(Stacee Kosaka)

  • 3 pounds of spareribs
  • 3 TBS. brown sugar
  • 2 TBS. cornstarch
  • ½ tsp. salt
  • ¼ cup vinegar
  • ½ cup ketchup
  • 1 8 oz. can of crushed pineapple (undrained)
  • 1 TBS. shoyu
  • ½ tsp. fresh grated ginger

Combine all ingredients in a saucepan. Cook until thickened, stirring constantly. Arrange a layer of spareribs in a roasting pan. Cover ribs with ½ of the sauce, then add another layer of spareribs, add the remaining sauce. Cover pan tightly with heavy foil and bake at 325 degrees for 1-1/2 to 2 hours.

Serves approx. 4

Bulgogi

(Stacee Kosaka)

  • 2 pounds thinly sliced beef (rib eye or top sirloin)*
  • 3 scallions cut into 2-inch pieces
  • 1 small onion thinly sliced
  • 1 small carrot, thinly sliced

Marinade:

  • 6 TBS. soy sauce
  • 3 TBS. water
  • 2 TBS. sugar
  • 2 TBS. honey
  • 2 TBS. rice wine (or mirin)
  • 2 TBS. garlic
  • 2 TBS. sesame oil
  • 2 tsp. sesame seeds
  • 3 TBS. grated Asian pear (optional)
  • 1/8 tsp. pepper

Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, separate the slices. Add the meat and vegetables to the marinade and toss gently to combine everything well. Marinate the meat for about an hour.

Grill on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet.

Gram’s Beef Stew

(Stacee Kosaka)

  • 1 pound Beef stew meet, cubed to bite size
  • 4 carrots (sliced diagonally)
  • 4 stalks of celery (sliced diagonally)
  • ½ brown onion (bite size)
  • 1 zucchini (sliced diagonally)
  • 2 TBP Knorr beef stock (dry)
  • 1 28 oz. can stewed tomatoes
  • 1 cup elbow macaroni
  • 1 potato
  • 2 TBS dried oregano
  • 2 TBS dried basil
  • 2 bay leaves
  • Water
  • 1/3 cup flour
  • Salt and pepper
  • 1 TBS vegetable oil

In a bowl add stew meat, salt & pepper, and flour. Coat the meat well. In a large pot, heat and add oil. Brown the stew meat (about 5 min). Add canned stewed tomatoes + 2 cans of water (use the can as your measuring cup) and beef stock. Bring to a boil. Add veggies, spices and elbow macaroni. Turn to medium low for about 1 hour. Stir occasionally so the macaroni doesn’t stick to the bottom.

Eat with crackers or over rice.

Serves approx. 6

Japanese Croquette

(Lily Ikegami)

  • 4-5 russet potatoes
  • 1 can spam
  • 4-5 carrots (small)
  • Celery (4 sticks)
  • 1 brown onion
  • 2 boiled eggs
  • 3 large eggs – scrambled
  • Panko
  • Flour
  • Vegetable Oil for frying

Optional: Shoyu and Sugar

Cut potatoes into small pieces and boil. When gets soft, drain the potatoes.

While still warm, mash well.

Cut the vegetables in small pieces in separate dish. Sauté all the vegetates (celery and carrots).

Gradually add in the brown onion.

Cut the Spam to small pieces also and cook together. Season with shoyu and sugar (or sugar substitute) to make sweet.

Set aside the vegetables to cool.

After the vegetables are cool, cut the boiled eggs into small pieces and add to mashed potatoes and continue add the cooked vegetables and Spam.

Lay wax paper down for coated croquettes.

Take the mixture and shape into an egg shape (with hands dusted with flour otherwise it gets sticky).

Put into the refrigerator for a couple of hours.

Dip each croquette into the beaten eggs, then panko.

Fry until golden brown.

***You will only need to fry for a short time because the vegetables and potatoes are cooked

Gram’s Mac ‘n Cheese

(Stacee Kosaka)

  • 8 oz. elbow macaroni (cooked/drained)
  • 12 oz. shredded white cheddar cheese
  • 12 oz. shredded sharp yellow cheddar cheese
  • 2 eggs
  • 1 cup milk
  • 2 cups Portuguese sausage or Smoked sausage (cubed)
  • Salt and pepper to taste

Preheat oven to 350 degrees. Mix cheeses together, set aside. In a small bowl, beat the eggs. Add milk and continue beating until mixed well, set aside. Spray the bottom of a 2-quart casserole dish with cooking spray. Mix all ingredients together with the sausage and lay into the casserole dish. Bake about 50 min or until the cheese is golden brown.

Makes approx. 6 servings

Gardena Valley JCI presents 4 Film Shorts

Gardena Valley JCI presents
FILM AFTERNOON
SATURDAY, NOVEMBER 3 from 1:30-4:00pm
4 independent movies featuring four Sansei film makers

  • The Arts District without Artists – Directed by Steve Nagano
  • Holiday Bowl – Directed by Mitchell Matsumura
  • Jeff Imada: Breaking Barriers by Design – Directed by Cory Shiozaki
  • Say Yes to your Heart – Directed by George Takaki

THESE FILMS ARE GOING TO BE SHOWN AT THE SFV JAPANESE CULTURAL CENTER AND ALSO IN ORANGE COUNTY. DATE/TIME TBA.

YOUTH SCHOLARSHIP AWARD

This scholarship award is based on a point system from bowling activities and academia and will be awarded to outstanding youths directly related to SCNBA members. Scholarships will be submitted to the USBC SMART Program (Scholarship Management and Accounting Reports for Tenpins) to help with their continued educational goals. Thank you for spreading the word about this great opportunity and we look forward to the future scholarship winners.

SCNBA SCHOLARSHIP APPLICATION FORM


2018 Youth Scholarship Award Winner

Congratulations Bing “Tre” Lau III from Granada Hills for earning a $200 scholarship.  Bing currently bowls at Winnetka Bowl and is attending  is currently attending Granada Hills Charter High School. He will be a senior this fall.  Tre has bowled in many Pepsi Youth Bowling Championships and participated in the 2018 Junior Gold Championships in Dallas, Texas. He is a youth leader in the Rising Stars Youth Leadership Program (Little Tokyo) and volunteers at the San Fernando Valley JACC.

TRE LAU
$200 Scholarship
Relative of Bing Lau, Jr (Winnetka Bowl)


2017 Youth Scholarship Award Winner

Congratulations Kylie Shishima from Brea for earning a $100 scholarship. She is currently attending Orange Coast College and is an English major with future goals of becoming a children’s literature author.  She currently bowls Juniors at Keystone Lanes and has accomplished a lot in  youth tournaments.  She has 5 JAT Farm Club titles and was the first to bowl a 300 game in a JBT Women’s series title match.

Kylie ShishimaKYLIE SHISHIMA
$100 Scholarship
Relative of Eric Shishima (AMF Carter Lanes)


 2013 Youth Scholarship Award Winner

Danielle_Scholarship Award
DANIELLE ARMSTRONG
$1,000 Scholarship
Relative of Jerry & Deb Armstrong (Mission Hills Bowl)

Hi, I’m Danielle Armstrong and I’m a Junior at the Valley Academy of the Arts & Sciences. I have been working with the SFV Nisei since I was 9 years old helping the tournament committee as a lane monitor and office help. I also work some of the Southern California NBA tournaments as a lane monitor as well. My family bowls and I also enjoy it very much too.

I’m an active member of the Associated Student Body of my High School and plan to be President next year. I spend all of my free time performing and I have been in every musical performance at my school since its opening. After High School, I’m looking forward to my college education and I am keeping my options open in regards to which school I will be attending. I would like to thank you all for the generous scholarship provided and please know that the funds will be used wisely to further my education.


 2009 Youth Scholarship Award Winners

preston leslie_kamoto nicole_kato
PRESTON FUKUMIZU
$175 Award
Yorba Linda Bowl
Relative of Brian & Tina Fukumizu
LESLIE KAMOTO
$175 Award
BRC Moreno Vly Bowl
Relative of Gina Kamoto
NICOLE KATO
$50 Award
Pinz Bowling Center
Relative of Nancy Kato

2018 SINGLES RESULTS

LINBROOK BOWL
August 5, 2018

Open Results

CONGRATULATIONS CHAMPIONS:
WARREN MORITA (Men)
FLORA NISHIMOTO (Women)

Sal Polizzi, Henry Quattlebaum, Cyndi Castile, Scott Critchfield, Miyuki Oyakawa, Jay Culver, Flora Nishimoto, Michael Katsura

$50 Bonus High Game Awards:
Scott Critchfield 257 (Open men)
Leanne Jilek & Leanna Harada 226 (Open women)
Henry Quattlebaum 259 (Senior men)
Flora Nishimoto 238 (Senior women)

Ball Winners:
Randy Imoto – Storm ball of choice
John Conway – Steve Cook’s Bowling Supply