shikake waza help

[samros]

Hello. I live in a country ( Mauritius) where there is no Kendo school, so I have to learn through the internet. However, I practice Iaido, so I know how to handle a sword. I would like to know how to apply the shikake waza , i.e harai, debana, katsugi, hiki, maki, katate. I have read about these waza, so I know what I should do, now I want to know how to put them into practice, in other words, what movements of the sword, of the body, of the hands etc must be done. If there are other shikake waza, I would like to know them too. If you want to know something about Muso Shinden Ryu Iaido, I can help you out!!

[Hai_hai]

Four 8-ounce filets mignons
2 tablespoons unsalted butter
1 tablespoon chopped shallots
1 cup shiitake mushrooms, stemmed and sliced
2 tablespoons bourbon
1/2 cup demi-glace (recipe follows)
1/2 cup Cabernet Sauvignon or other red wine
1/4 cup Madeira or dry sherry
2 tablespoons sweet butter
Salt and freshly ground black pepper to taste

To prepare the filets: Preheat the oven to 350 F. Brown the filets on all sides in 2 tablespoons of butter in a heavy ovenproof sauté pan or skillet. Bake in the oven for 8 to 10 minutes, or until medium rare. Set filets aside and keep warm. Transfer the filet pan to a burner on top of the stove, add the shallots and mushrooms to the pan, and sauté until the shallots are translucent. Add the bourbon. Avert your face, ignite the bourbon with a long match, and shake the pan until the flames subside. Add the demi-glace and wines and cook over medium heat to reduce until thickened, about 5 to 8 minutes. Stir in 2 tablespoons of butter. Season to taste with salt and pepper. Keep warm.

[Bleda]

Excuse me hai hai, but i was going to make this today and you didn't post the recipe for demi-glace. Pls finish the recipe!

[Hai_hai]

Demi-Glace
5 pounds cut veal marrow bones
2 cups peeled and diced carrots
2 cups diced onions
2 cups diced celery
2 tablespoons tomato paste
2 bottles Cabernet Sauvignon or other red wine
1 bottle Madeira wine or dry sherry
1 gallon water
8 garlic cloves
1 fresh thyme sprig
3 bay leaves

Preheat the oven to 400 F. Place the bones in a large baking pan and roast until browned, about 30 to 40 minutes. Add the carrots, onions and celery and roast for 20 minutes more. Add the tomato paste, stir and continue roasting for 10 minutes. Place on the stove top, pour in the wines and cook over medium heat, stirring to scrape up the browned bits from the bottom of the pan. Place in a heavy stockpot, add the water, garlic, thyme and bay leaves, and simmer gently for 24 hours; check and add water if necessary to keep the bones covered. Strain through a fine-meshed sieve. Cook the strained sauce over medium heat to reduce to the consistency of heavy cream. The sauce may be used immediately, covered and refrigerated for 3 days, or frozen for later use.

[Bleda]

Thankyou, i'll let you know how it tastes tommorrow.