Professional Documents
Culture Documents
Japanese Cuisine
Japanese Cuisine
CU IS IN E
SPECIAL SEASONING
INGREDIENTS USED IN
JAPANESE COOKING
1 Dark and light Soy Sauce (Sh"yu) Soy
souce is brewed from soy beans, wheal, rice, and
other ingredients, Dark soy sauce is the mosl common
kind; light.colored soy souce conloins fructose, and
is ahen used in light-colored dishes.
2 Doshi Doshi bose comes in either powdered or
liquid form, and in bonito, kelp, and smoll dried fish
flovors, Use dashi 05 stock in cooking.
3 Mlrtn Mirin is a tronsporent, sweet cooking
wine mode from glutinous rice, frequently used in
Japanese cooking.
4 Crushed Laver (Furigake) This condiment,
contoining sesame seeds, finely crushed purple lover
(nonl, and bils of dried bonito fillet, comes in mony
differenllypes, and is usually miJl:ed into rice or used
in making sushi, Use the type you prefer.
5 Miso (Soy Bean Paste) Miso is mode of soy
beans, rice, wheot, ond other ingredients. It comes
in re!=lular and low-salt types.
6 Mustard This i$ a yellow, piquant paste made
from mustard seed powder.
7 Wasabl (Japanese Horseradish) Japanese
horseradish root is first ground into a powder, then
made into a green, piquant pasle.
II
Sushi vinegar
JI
2
12'
(iUus. 1. 1 2)
(illus
13-16)
13
p. 1 2).
right);
Fresh Fish Steamed with Tofu (see p. 42).
Soup: Miso Soup (see p. 1 8).
Pickle: Yellow Pickled Radish (Tokuon) or
Pickled Cabbage (see p. 5 1 ) .
Rice: Usually white rice with some sesame
seeds sprinkled over the top is served; on
special occasions, little-of-Everything Rice
(see p. 88) or Red Bean Rice (see p. 85) can
be substituted.
SESAME BEEf
SERVES A
11
ASSORTED SASHIMI
SERVES A
sauce, 0$ desired
Slice the luna inlo 3/8" (1 em) ,hick strips. CUi the porgy inlo
liS" (.5 em) thick diagonallY-CUI slices. Sel aside.
Remove the head, entrails, outer skin, and membrane from the
cullJefish (illu5. I J . Cui in half lengthwise. Make a horizontol slosh
in one of the pieces on the interior; do nol cui all the way through
(illus. 2). Insert a sheet of nor; inside (illus. 3), ond cut into 318
( 1 cm) wide strips. Cut the other half 01 the cuttlelish into thin slices,
ond roll inlo flowers (see page 103 of "Chinese Appetizers and
Gornishes").
Roll the gherkin cucumber inside Ihe halfbeak fish lillet. CUi into
pieces. Score the cockles and ark shells (with a croS$hotch cut),
wash each separately, and set aside.
Soak the shredded white radish in ice water obaut 30 minutes.
Drain well before using_
Neatly arrange Ihe ingredients separately on a serving dish.
Dip in a mixture of wosobi and soy sauce to eal.
Cutting sashimi is on art; the imporlont things 10 remember are
that the knile should be sharp, each cut should be mode in a single
slrake, and the resulting piece of fish should be as smooth as a
piece of marble. Sashimi should be stored in the refrigerator at
a temperature between 37.40 and 4 1 F (3 10 SoC), and is besl
if eaten Ihe same day it is prepared. If there are leftovers, il is
best 10 serve them cooked rather Ihan raw.
If halfbeak fish is unavailable, subslitute any alher fresh salt
waler fish.
13
.d
SERVES .4
15
16
17
SERVES 4
Cut the porgy
MISO SOUP
18
PRAWN SOUP
SERVES .4
19
SERVES A
CuI off one edge from each 01 the fried tofu pockets (illus. 1).
Immerse in boiling water 1 minute to remove the oily odor. Cool
by placing in a bowl of cold water. Remove and squeeze out the
ellcess moisture.
Add 1 and 2 to a pot, cook about 3 minutes, and remove. This
is the fillin g for the tofu pockets. Place the lried tofu pockets in the
remaining liquid and cook 2 minutes. Remove and cool. Save Ihe
liquid.
. .
.
Open the fried tofu pockets and sluff each wllh some of the fIlling
and sauce (illus. 2). Tie the opening shut with a dried gourd
shaving, securing it lightly (ill us. 3).
Add 3, the pockets, and the mushrooms 10 a pot and bring to
a boil. lower the heat and cook until the liquid is reduced to one
cup. Add the Chinese peapods and cook briefly.
Arrange the pockets, mushrooms, and peopads on a serving dish,
.
and pour Ihe remaining liquid over the lop. Serve WIth shredded
ginger rool.
o This dish is especially good for picnics and box lunches.
20
SERves 4
11
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13
24
CHIKUZEN NI
SERVES 4
(gobo)
4 dried Chinese block mushrooms
(shiifake)
oz. (60 9) lotus roof
c. water
I T. rice vinegor
c. doshi
T. suger
T. mirin (sweet rice wine)
T. soy scuce
5 string beans
2
3
11
1.1/2
1-1/2
1
21/2
Cui the
1).
3).
15
25
SERVES 4
26
13 c. water
1 T. rice vinegar
1 T. sesame oil
7 oz. (200 g) lender beef,
shredded
3 1. each: water, soy sauce
4 T. sugar
2 T. oil.
1 T. white sesame seeds, toasted
SERVES .4
Hove all the ingredients ready (illus. 1). Wipe the kelp
clean with 0 damp cloth. Cui into pieces about the some
length as the small dried fish. Set aside.
Soak the small dried fish in water for about 5 minutes.
Remove the heads and entrails filius. 2).
Place some of the small dried fish in the cenler of eoch
piece of kelp (ill us. 3), roll inlo a cylinder, and 'ie tightly
with a dried gourd shoving. Place in a small soucepon. Mix
1 until blended. Cook the kelp rolls in 1 vntil the sauce
thickens and is olmost completely reduced.
Red chili pepper may be added when cooking for a spicy.
hot flavor.
17
SERVES A
Remove the seeds from the wintermelon, cut into '.112(4 em) cubes, and peel lillus. 1 ) . Blanch in boiling water
about 1 minute, remove, and set aside. Soak the dried
mushrooms until soft and cut diagonally inlo slices.
Pour the dash; into a pot and bring to a boil. Next odd
Ihe wintermelon cubes and bring to a second boil over high
heat. Turn the heat to low and simmer about 20 minutes,
until the wintermelon is cooked through, i.e. soft and
translucent. Transfer the wintermelon to a serving bowl.
Add the crahmeat and mushroom to the remaining liquid
and bring to a boil. Mix in 1, and then 2 to thicken. Pour
over the winlermelon, lOp with the minced ginger root, and
serve.
::J Fresh crab may be used instead of canned in this recipe.
Steam the crabs until done, and remove the meat (illus. 2,
3). Scallops, shrimp, or clams may also be substituted.
18
SERVES .4
Point the head of the river Iroul 10 the right and the belly towards
you. Inserl a skewer in each, entering 01 the eye (illus, 1 ) , and
making the :oil portion slick up, so thol the fish looks 0$ though
suspended in a swimming poslure (illus. 2). Rub solt onto the fin
and toil portions of the fish as 0 garnish. Sprinkle 1 18 teaspoon
salt over the body. Skewer the fish logether in pairs with the shorter
skewers (illus, 3) to facilitate turning the fish over.
Preheat the oven 10 3500 10 400f (1770 10 204q. Broil the
fish on the upper rock of the oven about 5 minutes, until it is cooked
through and the skin is golden brown. Remove the skewers ond
ploce the fish in a serving dish. Squeeze some lemon juice over
the top, ond eot while hot.
To eot, first flatten the fish by pressing down on it with a pair
of chopsticks. Turn the fish so the bock is focing upwards, ond press
down 0 few times. RemovinQ the heod and center bone will make
the fish even easier to eot.
o .Acording to Japonese custom, the belly of fish must foce the
guest when serving this dish; plocing it otherwise would be
considered impolite.
;:) Mackerel pike, porgy, or other fresh fish moy be used in this
recipe.
29
SERVES 4
Wash the eel and cut off the head and tail (inus. 1 ). Cut into
4 equal portions and set aside.
Ploce 1 in a bowl, then odd the eel pieces to marinate. Remove
after 30 minutes. Put the remaining liquid in a pot, bring to a boil,
turn off the heat, and set aside.
Insert the skewers just between the skin and Hesh of the eel,
spiraling the fish araund the skewer (ill us. 2). Oil a baking rock,
and place the skewered eel on tap (ill us. 3). Place on the upper
shelf 01 the oven and broil at 450F (232C). Baste the eel with
the leftover marinade os the eel is brailing (about 3 ta 4 times).
Broil about 6 minutes until both sides are golden brown. Remove
the skewers, brush some honey on the eel for extra flavor, and
sprinkle with toasted white sesame seeds or ground Szechuan
pepper. Serve.
11 you do nol have an oven, the eel can be charcoal grilled.
See p. 43, Spinach with Sesame Paste, for instructions
on how to toast white sesame seeds.
30
SERVES .4
Cut the chicken leg meat, onion, and green peppers into
3/4 (2 em) cubes. On bamboo skewers, skewer the onion,
green pepper, and chicken cubes (illus. 1 ) alternately until
the skewer is full. Top with a piece of onion to secure Ihe
kebob (illu5. 2). Quarter the lemon.
Bring 1 to a boil, then allow to cool. Morinate the kebobs
in the souce for 1 0 minutes. Remove .
Heat the oven 10 450F (232q and broil the kebobs
on the top shelf for 4 minutes. Turn over and brush on some
of the leftover marinade. Broil another 4 minutes, until the
meat is golden brown. Serve.
n The kebobs can also be charcoal-grilled (illus. 3). Brush
on the marinade as the kebabs are grilling. Grill until the
chicken is cooked through and golden brown. Before eating,
ground Szechuan pepper, ground black pepper, or seven
flavor seasoning (shichimi-fogaroshll may be sprinkled over
the kebabs, according 10 individual preference.
31
SERVES 4
32
0'
SERVES 4
Crock Ihe 6 eggs into a bowl and beat lightly. Gently mix in
I until well blended (do not beat until foomy).
Heal " flol-bottomed frying pon. lightly oil the bottom, using
o wad of cotlon or cheesecloth. Pour about 3 tablespoons of the
eS9 mixture into the pan. fry into 0 thin layer of &g9 over low
heat. Roll up the egg "pancake" with 0 poir of chopsticks (illus.
1). Place near the edge of the pon. Oil lhe bottom of the pon ogcin,
odd 3 tablespoons of the 8g9 mixture, and fry into another thin
899 pancake. The second egg pancake will be attached 10 the first;
wrap Ihe second oround the firsi. Again place it near the edge
of the pon (illus.2). Repeat this process until the egg mixture is used
up. When complete, the egg roll should sland about 1 - 1 f2 (3cm)
high. Place on a bamboo sushi mat (sudore; illus. 3), and roll
lightly. Allow to cool, cui, and arrange in a serving dish. Serve.
Cooked shredded eel or other cooked foods may be added 10
Ihe egg mixture for variety.
33
SERVES .4
CUi down 'he middle of eoch chicken leg, and remove the bone
(illus. 1 . Carefully (ulth. chicken with linked slices so thol a large
sheet a chicken of even thickness results (itlus. 2). Morinate in 1 12
teaspoon solt and 1 teaspoon rico wine for 1 5 minutes, Quarter
the gherkin cucumbers lengthwise and scrape aul the seeds. Cook
1 until soft. cube, and sel oside.
Add I and 2 10 a pot and cook 2 minutes, so thol the flovors
ore well absorbed. Beal tha 8g9s lightly and odd 10 the pol. Stir
constantly unfil lhe 8g9 becomes firm. Allow to cool. This is the
filling.
Spread open the chicken and sprinkle on some flour. Add 1 12
of the filling and some gherkin cucumber. Roll into a cylindrical
shope. Secure with a Siring (illus. 3). Repeal for the second piece
of chicken.
Heat a frying pan and add 1 tablespoon oil. Fry Ihe chicken
rolls over high heal until golden brown, then transfer to a steamer.
Steam lS minutes. Remove and place in a p ot. Mix 3 and odd
to the ot. Cook until the sauce is reduced. A llow the chicken rolls
to coo , then remove the strings. Slice into rounds and arrange on
a plate. Serve.
34
SERVES 4
Slice 'ne pork (illus. 1 ) and tenderize wi,h the dull edge
of a cleover (illus. 2). Make 2 to 3 slashes into the white
sinew areas (illus. 3) 10 prevent shrinking while frying. Blend
1 and morinate the pork in it for about 30 minutes. Blonch
the string beans in boiling water and cut into pieces.
Heat a flat.bottomed frying pon, odd 1 tablespoon oil,
and place the pork in the pon. Fry on both sides until
golden. Remove from pan and orrange on a serving plate.
Pour the remaining marinade liquid into the frying pan
and cook over medium heat until it is reduced to about half
of its original volume and is thick. Garnish with the ginger
root slices, then pour the cooked marinade over the pork.
Garnish with the string beans and serve.
35
BROILED SQUID
SERVES 4
Remove the head, entrails, and outer membrane from the squid.
Score the inside with parallel or cross cuts (illus. 1). Marinate
in I about 10 minutes.
Broiling method: Heat a baking rock on top of a charcoal grill,
oil (illus. 2), and place the squid on the rock (illus. 3). Or, heat
the oven to 450 to 550F /232 to 260oq, place the squid in
a baking dish, and broil of high heat on the top shelf. Brush on
2 frequently while it is broiling. Broil until both sides have a deep
caramel color. Place on a serving plate. Squeeze some lemon juice
over the top before eating.
Ponfrying method: Heot a flatbottomed frying pan ond odd
2 toblespoons oil. Add the squid and fry until both sides are golden
brown. Sprinkle on 2. Fry until the sauce is almost completely
reduced. Transfer to 0 serving plote. Squeeze some lemon juice
over the top before eoting.
The serving plote moy be garnished with pickled red ginger root
(beni-shl)'ga) and conned gingko nuls for added taste variety and
visual appeal.
Block sesame seeds may be sprinkled on, or un; poste may be
brushed on the squid while broiling.
36
m;f;n
1 T. sugar
-4 slices lemon
CHICKEN IN FOIL
I lb. (450 g) chicken meat
I large fresh Chinese black
mushroom (shiitake)
1 /2 green pepper
I small onion
2 small red chili peppers
3 T. each: mirin, soy sauce
2 T. rice wine
.4 sheets aluminum foil, 8ff (20
em) square
4 sheets cellophane, 8" (20 em)
square
2 t. buller (or cooking oil)
1/2 lemon
SERVES 4
SEAFOOD IN A TEAPOT
SERVES 4
Wash and slice the chicken and fish. Cut the lemon into
4 slices. Cut the white radish sprouts (illus. 1) into sections.
Wash the clams and mushrooms and set aside (illus. 2).
Marinate the chicken in 118 teaspoon salt. Blanch the
chicken, fish, and clams separately in boiling water.
Bring 1 to a boil. Add the chicken, fish, clams, mushrooms,
and 1 to a teapot. Cover and place in a steamer. Steam
over high heat For 3 minutes, then remove. Sprinkle the
white radish sprouts over the top and replace the cover
immediately. Serve hal. Squeeze some lemon juice over the
top, then pour out some of the liquid to taste (illus. 3) before
eating.
o Other ingredients may be used in this recipe, such as
enoki, abalone mushrooms, pork, shrimp, fish coke, and 50
forth.
c If a teapot is unavailable, a bowl or casserole dish may
be substituted.
38
g
fresh shrimp (2-1/2 oz. or 75 511
.4 small fresh Chinese block
mushrooms (shiita ke)
.4 eggs
3 c. dashi
'1/2 I. satl
, t. each: li9ht-colored soy sauce,
mirin
.4 slices fish coke (kamaboko;
ripple-cuI)
bunch spinach, blanched in baiting
water and cui into sections
lemon peel, as desired
.4
SERVES .4
Cui the chicken inlo 8 small pieces and marinate in I. Remove
the shell from the bock portion of the shrimp, but leave head and
toil intoct. Make a crosscut in the center of the mushrooms (illus. I).
8eol the 699 lightly and place in a bowl. Mix in 2 and strain.
Divide the ingredients up equally four ways. Place one of the
portions in each 01 4 sleaming bowls (follow this order: chicken,
shrimp, fish coke, mushroom). Fill each bowl 4/5 lull with the 8g9
mixture. Skim off any foam (illus, 2). Place the bowls in a sleomer.
Aher bringing the waler to a lull boil, sleom 1 10 2 minutes over
high heal. Turn the heot lo low and sleom for aboul 1 5 minutes.
t! is impOrlO!)1 10 control the heat source carefully when steaming
egg. Remove from steamer, place some spinach and lemon peel
on top of each, and cover each bowl. Serve.
An electric rice cooker can also be used to make this dish. Add
2 cups water to the outer pot and steam about 1 0 minutes aher
the water has be9un to boil. Test for donenen by insertin9 a
toothpick or bamboo skewer. If no e99 flows out as liquid, it is
done. You must either cover the bowls with plastic wrap (illus. 3),
or place a white lowel or clolh inside the rice cooker cover to
prevent the condensed steam from drippin9 into the 899.
39
SERVES A
MOCK TOFU
40
4 eggs
1 - 1 /2 c. dashi
3/4 t. light-colored soy sauce
3/4 t. each: salt, midn
314 c. dashi
1 -2/3 T. midn
1-2/3 T. light-colored soy sauce
SERves .4
Peel the lotus rool lillus, 1) and soak in 1 about 15 minutes (10
prevent discoloration ond 10 remove any row 10sle). Grind into
o posle filius. 2) and place in a bowl. Mix in 2 unlil well blended
lillus, 3). Sel aside.
CuI the chicken into 8 smoll pieces. Mix in 3 and allow 10
marinate 1 0 minutes.
Place the chicken, shrimp, mushrooms and fish coke in a steaming
bowl, then pour enough of the lotus root paste over the top to fill
the bowl about 711 0 full. Place in a steamer and steam 30 minutes
over low heat. Remove from steamer and sprinkle a lillie lemon
peel over the top. Serve hal.
r- The portion of the lotus rool closest to the top is tougher but
tastier. If covered with mud, lotus root can be kept about one week.
Once lotus root is washed it is best to use it the some day for
maximum freshness.
LJ Gingko nul5 can be substituted for the shrimp. If using dried
gingko nuts, odd water and steam 30 minutes before use. Conned
gingko nuTs may be used as is.
41
.'
. , . .
SERVES A
Cut the porgy fillels into .4 large pi&ees. Sprinkle on 1/4 teaspoon
salt and set aside.
CuI each coke of tofu inlo .4 equal pieces, Score the mushrooms
with three intersecting cull to form Q slor in the cenler. Wip e the
, ch and orrol, blanch
kelp cleon with a damp cloth. Wash the $p'n
(illus.2). Grind inlo a pure:e !iUus.31', Add Ihe chopped green onion.
,
Mix in 1 thoroughly. ThiS IS the Ylnegar dip.
Spread open the kelp in a bowl. Place the fish, tofu, mushrooms,
. wl, e.
spinach, and carrol on top. Sprinkle o 2 tablespoons nce
7 oz.
SERVES 4
Wash and drain the white sesome seeds (illus. 1 ) . Toast
by heating in a dry frying pon over low heot (use no oil;
iIIus. 2). Grind inlo a powder (illus. 3) and mix together well
with 1 . This is the sesome paste.
Wash the spinach thoroughly and blanch in boiling water
about 1 minute. Rinse in lOp waler to cool. Squeeze oul the
excess moisture. Cui into 2n (5 em) sections, Place in a
serving dish. Toss with Ihe sesame poste and top with bonito
shavings 10 serve.
D Other vegetables, such as string beans, garland
chrysonthemum (shungiku), Chinese cabbage, cnd so forth,
may be substituted for the spinoch.
D The white sesame seeds may, as an alternative, be toasted
and sprinkled directly on the spinach instead of first ground
into a powder.
43
"
SERVES 4
Boil the shrimp until just cooked, shell, and set aside.
Small, thin okra is more tender and tastier (illus. 1 ) . Rub
gently with 118 teaspoon salt (illus. 2). Rinse clean. Blanch
in boiling water, cool in tap water, and cut into thin slices.
Separate the egg. Transfer the yolk to a large serving
spoon, then place the spoon on the surface of boiling water.
Stir the yolk carefully with a pair of chopsticks until of a
thick consistency, about one minute (it will be about 3/10
cooked). Be extremely careful nat to burn yourself on the
steaml Place the egg in a bowl and mix in 1 , blending
thoroughly. This is the egg dressing.
Arrange the shrimp and okra on a serving plate. Pour
on 0 small amount of egg dressing and serve.
<-.I Bonito shavings (iUus. 3) may be sprinkled over the top
just before eating for extra flavor.
If okra is unavailable, gherkin cucumbers may be
substituted.
OOOPUS SALAD
7 oz. (200 9) fresh octopus (taka)
2 gherkin cucumbers
2- 1 /2 oz. (75 9) wokoma (lobe-leaf
seaweed)
,1/3 oz. (40 9) lotus rool (renkan)
2 T. rice wine
1/4 c. each; rice wine, waler
1 T. light-colored soy souce
3 T. sugor
112 I. salt
113 oz. ( 1 0 9) bonito shovings
(kolsuobus,l"l
SERVES A
Wash the octopus (illus. I ) . Cook in boiling waler aboul 5 10
6 minutes. Remove, allow 10 cool, and cui into 1 1.4" (.3 em)
diagonal slices.
Wash the gherkin (ucumben. Blanch in boiling water 3 seconds,
then immerse in cold waler (this gives the cucumbers a brilliant
g reen colorl," Droin. Make diogonal (01 a 45 ongle) crosseuls in
th e gherkin cucumbers, culling about halfway through (illus. 2).
Turn alief the cucumber and cut again in the same way. The
cucumber must remain connected (illus. 3). Cut into opproximotely
2-l/2 (4 em) pieces.
Rinse the wokome to remove the solt it contains, then squeeze
out the excess moisture. Cut the lotus root into thick strips, following
the groin. Blanch the wokome and the lotus root separately in
boiling waler. Morinote in the vinegar, together with the gherkin
cucumbers.
Bring I to a boil and strain. This is Ihe vinegor dressing.
Arrange the octopus, cucumber, wokome, lotus rool, and ginger
rool puree neatly on a serving plate. Pour the vinegar dressing
over the top and serve.
Squid or shrimp may be substituted for the octopus in this recipe.
'5
SHRIMPCUCUMBER ROLLS
2 (straight) gherkin cucumbers
sugar
1 1 1
1/2 T. rice vinegar
SERVES 4
Place the cucumbers on a cUlling board. Sprinkle 118 teaspoon
soh over them ond gently rub it in 10 make Ihe cucumbers soft and
pliable (illus. 1). Rinse clean. Cui inlo 1/16- ( . 1 em) thin rounds.
Cure in another 1/8 teaspoon soh for 5 minutes. Squeeze out the
exceu moisture and marinate in I .
Impale one shrimp on each bamboo skewer lillus. 2). Blanch
about 11/2 minutes in boilin g water. Place the Shrimp in a bowl
of cold water to cool. Pull out th e skewers. Remove the heads. shell.
and set aside.
Place the sheet of plastic wrap on the bamboo mot. Gently
squeeze the cucumbers dry and neatly orrone them in a flat. even
layer on the plastic wrap. about 1 1 /2- (4 em) wide (illus. 3); ovoid
stocking the cucumbers on top of each other. Place the shrimp in
the center. Gently roll into a light cylinder. Place in the refrigerator.
Before serving. use a sharp knife to slice the roll into 1 2 small
pieces. CUlling with one single downward stroke. Gently remove
the plastic wrap. Arrange neatly on a serving dish. Sprinkle 2 over
the top and serve.
'6
T.
SERVES
<1
47
SERVES A
'8
SERVES 4
49
MISO PICKLES
Ploce the while miso in a clean, dry bowl. Mix 1 (illus,
1 ) into the miso until well blended.
Rub 1 teaspoon salt on the cucumbers and allow to sel
for 2 minutes. Rinse cleon. Move to a cool ploce to oir dry.
Add to the miso poste and mix well (illus. 2). Transfer the
cucumbers with miso to a contoiner thot can be lightly sealed
(illus. 3). Allow 10 cure 2 10 3 doys. Rinse and cui into slices
before serving.
o Tender eggplant, heod cabboge, carrots, Chinese white
radish, etc., con be pickled with this some method.
o Do not allow to cure more thon 3 days, or the liquid (and
flovor) contoined in the vegetables will escape into the mise
poste.
50
PICKLED CABBAGE
2 - 1 /4 lb. ( 1 000 9) Ch;,.s.
cabbage (net weight)
2 T. salt
1 2 (5 em) piece dried kelp
(kombu)
small red chili pepper, sliced
SERVES 4
BEEF SUKIYAKI
shir%
ki
Cut the large Chinese green onions into diognol slices, the onion
into l/A" (.5 em) slices, and the tofu into large cubes. Cut off the
tough and willed portions from the garland chrysanthemum, and the
tough ends from Ihe enoki. Cul lhe Chinese cabboge into large chunks.
Wash each 01 ,he ingredients separately. Blanch Ihe shirotaki in
boiling water. Set aside.
Arrange Ihe sliced beef and all of the other ingredients neody on
serving plates.
Heat a sukiyaki pot and melt the buller in il. Move the buller
around with a pair of chopsticks 10 distribute the buller evenly over
the surface. Saute the large Chinese green onion in the buller. Add
the beef slices and stir.fry briefly. Add some of the vegetables. Bring
1 to a boil and pour over the beef and vegetables. Continue to cook
at the loble. Break on egg into each of 4 rice bowls and beat lightly.
Dip the sukiyaki ingredients in the e9g before eating.
Finally, odd the doshi, then the shirafaki, lofu, greens, etc. Bring
to a boil and eal. This is on excellent winter dish.
1 is Kont'i) (Tokyo area) style sauce, with more liquid. There is
also Kansai (Osaka area) slyle sauce, which has less liquid; it cansish
simply of 112 cup soy sauce and sugar to tasle. Use Ihe sauce you
prefer.
1
2
Cut off lhe laugh ends from lhe enole; and wash. Slice ,h.
mushrooms diogonally. Cui ,h. cabbage into chunks and the
cauliftawer inla flawerels (illus. 1). Blanch Ihe cauliflower briefly
in boiling waler. Cul lhe talu inlo 3/4- (2 cm) cubes. Immerse Ihe
udon noodles in boiling waler briefly, remove, and sel aside.
Arrange all Ihe above ingredients, including the sliced beef,
neolly on serving plotel_ Mix 2 and 3 separately unlil blended.
Place 4 in a small serving dish.
Put I in a pol over a lable burner, and allow 10 sook 30 minutes.
Bring 10 a boil, Ihen remove Ihe kelp. Immerse Ihe meal in Ihe kelp
stock and swish around a few limes. Remove when Ihe color
changes. Cook the olher ingredienls in the slack 01 you eol. Dip
in Ihe sauce you prefer (2 or 3, wilh 4 and lemon juice stirred in)
belore eating.
See page 43, Spinach with Sesame Paste, for instructions on
how 10 make Ihe sesame seed powder in 3. If you do nol core
for miso, muslard may be used as a subslilute .
Lorge Chinese green onion (illus. 2) may be added 10 the chafing
dish for extra flavor.
Substitute freshly-squeezed kumqual filius. 3) j uice for Ihe lemon
juice for a loste variation.
55
56
Remove Ihe head and bOlles from the fish (see p. 8). Cui
the fish meal inlo small pieces. Score the cuttlefish with a
crosscut (ill us. 1 ) . Remove the shell from the body portion
of the shrimp. Cui the chicken inlo pieces, and the lofu inlo
3/4" (2 em) cubes.
Puil iha leaves off the Chinese cabbage, one by one. Cui
the carrot into matchstick-sized strips. Leave the bunch of
spinoch whole; do nol cui. Wash each ingredient
until
.
thoroughly, then blanch separaTely in boiling ....ater
soft. Place some cabbage leaves, carrot, and spinach on
a bamboo SUJhi mot, and roll tightly into a cylinder shope
(illus.2, 3). Cut into 1 . 1 /4- (3 em) pieces.
Add 1 to a cloy pOI and bring to a boil. Place the fish
head, chicken meat, and the rest of the ingredients into the
pOI. Cook at the table ..... hile eoting. Dip in 2 before eating.
o lorge Chinese green onion, dried Chinese black
mushrooms, garland chrysanthemum (shungiku), and so
forth, may also be used in this recipe.
58
8
8
.4
"
60
.
-""' .
;;
. '
....
'"
f
.
. --.r
-=::
,
.
.
-,
.
61
--
VEGETABLE TEMPURA
SERVES .4
1
11
2
I c. doshi
116
Ct.
15 g) bonito shoYings
(,"ohuabv!ll/l
.Cul lhe 10lus fool inlo 1/4 (.5 em) slices, Ihen carve Ihe edges
to form a decorotive pOll.rn (illus. I). Cul lh. remaining vegetable
ingredients inlo decorative pollern! as well (illus. 2, 3). Mix I 10
make Ihe boiler (see p. 60, Seafood Tempuro)
Heol 2 cups unued oil 10 omewhoT under smoing. Dip Ihe
vegetables firsl in 'he dry flour. Ihen in Ihe egg baller, and deep.
fry one 01 a time unlil crisp. about 3 minutes. Remove from 'he
oil and arrange in a serving dish. Serve hoi. Dip in 2 and 3 before
eOling ithe some as with seafood lempuro).
The temperature of the oil is ulremely important when frying
lempuro. Aher heating the oil. drip a lillie batter in it to tesl The
lemperalure; if the boiler floot! up quicly to the lurface. the oil
is about righl for frying seafood lempuro. If the boiler drop do
nOI rise 0$ quickly to the surface. the oil is probobly obaUI the right
lemperature for frying vegetable lempuro.
The lemperolure of The oil musl be ept conslonl. Aher deep.
frying the tempuro, return 10 the oil 10 fry another 30 seconds for
a crispier bOiler COOling.
.
SERVES 4
SERVES .4
66
DEEPFRIED TOFU
2 large cokes soft tofu
1/2 c. low-gluten flour
1 / 2 c. Chinese white radish
{daikon} puree
1 T. ginger root puree
2 T. chopped green onion
1/4 c. mirin (sweet rice wine)
1/4 Co soy sauce
1 c. dashi
SERVES 4
Trim off the hard edges from the tofu (illus. 1 ) and cut
each cake into 4 pieces (ill us. 2). Dredge each piece in flour
(;llu._ 3)
Heat a frying pan or wok and add 3 cups oil. Heat until
somewhat under smoking. Fry the tofu over high heal about
1 minute, until it is golden brown on the outside but still
tender inside. Remove from oil.
Place the white radish puree, ginger root puree, and
chopped green onion on top of Ihe fried tofu. Bring 1 to
a boil, pour over the lop, and se.....e.
68
BASIC ROLLEDSERVES
SUSHI
(Norimaki)
4
4 dried Chinese block mushrooms
(shiitake)
11 1
(kompyo)
dOlh of salt
I c. dashi
2 T. soy sauce
3 T. sugar
4 89g1
112 I. each: soh, sugar
113 I. soy louce
2 gherkin cucumbers (or lome
spinoch)
1 bamboo sushi mol (sudor.)
5 ,hls purple layer (no';; toosled)
1 c. waler
2 T. rice yinegor
4- 1/2 c. sushi rice
Soak the dried mushrooms until loh. Add 1 and cook until lh.
louce is olmost complelely reduced. Allow 10 cool, Ihen cuI Ih.
mushrooms into strips.
Soak the dried gourd shovingl in waler for about
minutes.
Remove and rub with loh (illus. I ). Cook in 2 unlil ,h. souce is
olmost completely reduced. Cool and cuI inlo pieces aboul the some
lenglh 0$ Ihe purple lover. Sel aside.
8eal Ihe eg3s lightly and mix in 3 . Fry into 1 1/4" (3 em) thick
slices (see p. 33, Japanese Egg Roll). Cut into slrips. Quarter the
gherkin cucumber lengthwise and scoop aul the seeds. Sel aside.
Wash the bamboo mot and airdry. Place a ,h_1 of purple lover
on the mol. WeI both hands wilh A . Pick up cup of sushi rice
and place in Ihe cenler of Ihe purple lover, then spread it evenly
over the seaweed. leave 3/S" (I em) of the Uloweed free ol lhe
fronl, and 3/4 (2 em) 01 'he bock. Arrange 'he obove ingredients
neolly across Ihe cenler of Ihe rice filius. 2). Pick up Ihe fronl of
Ihe seaweed filius. 3) to roli lhe sushi inlo 0 cylindrical shope. Roll
and pren logelher lightly wilh Ihe bamboo mal. Preu even the
two ends of Ih e sushi, then remove Ihe bamboo mal. Cut the sushi
in half, then inlo a tolal of eighl small pieces (wipe the knife wilh
a wei cloth to prevenl ,ticking). Serve.
When making small omounl$ of sushi 01 home, Ihe dried gourd
shavings and dried mushrooms can be cooked logether in and
2 until Ihe sauce is reduced. This method save, time and bother.
Egg fried inla a Ihin "poncoe" may be subslituted for the purple
lover. Place some lelluce on lop of the rice. Shrimp, asparagus,
broiled eel. and so forth can be included in the filling 10 make all
sarIs of sushi vorialions.
10
2 T. rice vinegar
.. c. sushi rice
""Globi, as de,ed
113 oz. 110 91 " WI $Glmon .o.
mops purple 10....' (nori;
1")(5" or 2 . 5 )( 1 8 em)
113 0<1:. (10 9) lt.sn 5.0 u.dlll'
(Unt)
46,
How 10 p,epol& fish lor P'8S6ed sushi with sosh/ml Slice 'h, fIsh (Jee p.Q).
Dip your honds in I Pid; up oboUl 2/3 oz. 120 9) sushi ,iu with your right
71
2
74
ROLLS
76
l 2' w,. r
SUSHI SALAD
SERVES I
1 c. sushi rice
1/2 sheet purple laver (no';; cut
into fine shreds)
4 slices marlin {Koiilc11 fillet
2 slices cUHlefish (iko)
1 gherkin cucumber
2 slices tuna fish (moguro) fillet
2 slices Japanese egg roll
I ark shell (okogol1
I slice octopus (taKa)
1 slice ( 1 . 1 12" or 4 cm square)
broiled eel {unogl1
2 slices mockerel (saba)
1 shrimp
1 slice cockle (,arigoI1
2 fish rolls
1 dried Chinese block mushroom
(shiitake; soaked until 50ft and
cooked)
112 t. wosoh; (Japanese horseradish)
. .'
,
.! "
""
. :d,.;:"
:' l.. .
SERVES
SERVES .4
51ir Ihe ginger rOOT juice inlo Ihe crob meol (illus. 1 ) . Add some
cold waler to the coolted rice 10 seporote the groins (illul, 2).
Soak Ihe mushrooms until soft and (1,11 inlo thick ,"ips. Cui Ihe
spinach inlo pieces. Sel oside.
Bring I to 0 boil. Add the cooked ftce ond mushrooms and bring
10 0 Full U!<:ond boil over high heol. Add lhe crob meal, lhe artificial
crob meOI (illus. 31. and Ihe spinoch. Cook briefly. Skim oK Ihe
foam, break in Ihe 8991 and lurn oK Ihe heal. Serve.
10 make 9'"ger fOO' ,UIC8 filter olf ,h. liquid from ginger rool
puree.
Purple lover shreds, frelh oyslen, clams, fish IiIlets, and so forth
may be added 10 Ihis dish according to individual preference.
SERVES 4
TEA RICE
1,
80
1 1/6118
1
1)
Cui
SERVES A
SERVES .4
Shell the shrimp, but leave the tail intact. Remove the tips
of the toils (illus. 1 ) and chop off the ends of the double toil
shells (illus. 2). Scrape out the moisture contoined in the
shrimp toil with the dull edge of 0 knife. Make several gentle
slashes in the belly portion of the shrimp (illus. 3), lightly
pound it straight, and set aside.
Heat 2 cups cooking oil. Dip the shrimp in 1 and deep
fry until crisp (see p. 60, Seafood Tempuro). Separotely dip
the green pepper, eggplant, and taro in 1 and fry until crisp
(see p. 62, Vegetable Tempuro).
Put 1 cup of cooked rice into each individual bowl. and
top with the batter-fried shrimp and vegetables. Bring 2 to
a boil, and pour some over each portion. Toss and eat.
81
4 jumbo shrimp
1 12 c. low-gluten flour
112 e99
1/3 c. water (or ice water)
4 slices green pepper
.4 slices eggplant
4 slices taro (dasheen)
.4 c. cooked rice
5 1. mirin (sweet rice wine}
1 t. sugar
2- 1 12 T. soy sauce
1 - 1 12 c. dash;
Cut the chicken meat into thick strips (ill us. 1 J, the onion
into half-rings (illus. 2j, and the large Chinese green onion
into diagonal slices (illus. 3). Beal the eggs lightly and set
aside.
Bring 1 to a boil. Add the chicken and onion, and cook
until soft. Next add the beaten 899S and lorg8 Chinese
green onion. When the 899 is about holf set, pour some of
the contents over each portion of rice. Se1'\l8.
SERVES
<1
84
SERVES
86
88
LlTTLEOfEVERYTHING RICE
SERVES 4
3 c. row rice
31/2 oz. (100 g) chicken meat
1 oz. (30 g) corrot
I square fried tofu pocket
114 cake JconnyoKu
1 T. peas
1/3 I. 501t
3 T. light.colored soy sauce
1 T. rice wine
3 c. doshi
shredded pickled red ginger rool
(beni.shogol. as desired
3 BAllS
Divide Ihe rice inlo 3 balls.
Remove Ihe seed from Ihe pickled plum, and cui Ihe plum
inlo Ihree pieces.
Place one piece of pickled plum in each rice boll. Place
a rice boll in your left hand. and press inlo on angle (ill us.
2); place your righl hand on top of Ihe rice ball and ftotten
it down lillus. 3). Repeal this process until the rice boll is
in Ihe shope of 0 Iriongle. Encircle one of the bolls with a
slrip of purple lover; rolilhe second ball in the crushed lover;
and roll the 1051 one in the block sesame seeds. Serve.
Rice bolls can 0150 be made by pressing Ihe rice into rice
molds available commercially.
90
1- 1 /2 c. cooked rice
pickled plum (umebosh/l
1 slrip purple lover Inod; 6 x
314- or 1 5 x 2 em)
crushed lover (furigake; iIIus. 1 ) .
a s desired
block sesame seeds, as desired
1
UDON IN BROTH
.4
noodles (illus. 1 )
.4 shrimp,
8 clams
.4 eggs
seven-flavor
seasoning Ishichimi
togorosh,1. as desired
SERVES 4
and
2
92
COLD NOODLES
SERVES 4
2
94
Cook the
SERVES
96
SERVES A
I
2
98
JAPANESE SALAD
SERVES 4
1.4
SERVES 4
SAVORY PANCAKES
3.
100
SERVES A
Chop thlt onion (illus. 3). Cui the broccoli into flowerets, and
the corral inlo thick strips. Immerse eoch separately in boiling waler
for about 3 minutes. Place in cold waler to stop the cooking
process, then drain.
Heol 0 flat-bottomed frying pon, then odd 2 tablespoons butler.
Saute the onion in the butler until 50ft, odd the ground beef, and
mix well. Mix 1 into the beef mixture unlil well combined. This is
the filling_
Add 1 / 1 0 teaspoon each salt and pepper to 2 of the eggs. Beat
lightly to mix in.
Heal the frying pon and odd 1 - 1 /2 tablespoons butter. Pour in
the eg g ond stir gently. lightly p ress down on the egg when it is
obout holf sel lo form 0 pancake 7 ( 1 8 em) in diameter. Bake
over medium heat until fully sel. Add 1/4 of the filling and fold
in half when the bottom of the egg "pancake" begins 10 brown.
Turn off Ihe heal and Ironsfer 10 a serving plate. Place some
broccoli and corral on the side. Repeat the some procedure for
Ihe 6 remoining eggs. Serve.
The nulmeg is oplional, and may be omitted if unavailable.
TEPPANYAKI
SERVES .4
dashi
or 300 g)
.4 green peppers
7 large dried Chinese
block mushrOOMS
(shiitake)
Onion
(sweet rice
wine)
T.
sugar
pinch of MSG
(optional)
1 c. white sesame
seed powder
bit of white
1 eggplant (peferably 3
long thi'! Oriental)
1/2 Chinese while
radish
4 T. mirin
(daikon)
mi50
Cut the beef into 3/8" ( 1 em) thick slices. Wash the
teppanyaki griddle.
Fry