Recipe from Bobby Flay here: http://www.foodnetwork.com/recipes/bobby-flay/miso-ginger-marinated-grilled-salmon-recipe.html. We also heated the remaining marinade with a splash of sake and served the strained sauce on the side. (June 2015)
Tag: japanese
Japanese minced pork with green beans (ingenno hikiniku itame)
Recipe from Harumi’s Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes cookbook, available at: https://www.amazon.com/dp/1557885206/ref=cm_sw_r_sms_api_Kd9mxbMVKKNVD (May 2015)
Japanese seasoned rice with green peas
Rinse and drain 1½ dry cups uncooked Japanese medium grain or haiga rice for 30 mins, then add to the rice cooker inner pot. Cover with 1 ¾ cups chicken broth, 1 Tbsp sake, and 1 tsp soy (the combined rice and liquid should meet the “2” line mark on the inside of the rice… Continue reading Japanese seasoned rice with green peas
Japanese ginger-soy pork over sautéed bean sprouts
The marinade is 3 Tbsp soy, 2 Tbsp mirin, and 1 Tbsp microplaned ginger for 2/3 lb thinly sliced pork (preferably pork butt, but shabu shabu-style pork belly is OK, too). Dip each slice in marinade, one at a time, then pan fry in cycles until complete. Separately, clean and trim root ends off of… Continue reading Japanese ginger-soy pork over sautéed bean sprouts
Japanese savory steamed egg custards with mushrooms (kinoko no chawan mushi)
We finally used our new ramekins! This recipe involves eggs mixed with seasoned chicken broth (or vegetarian broth, if making vegetarian) that is poured over a mix of delicate mushrooms (here, bunashimeji (brown beech) and enoki mushrooms) and then steamed in a Chinese steamer for about 15 mins. Here, we used a mix of Chinese… Continue reading Japanese savory steamed egg custards with mushrooms (kinoko no chawan mushi)
Japanese pari pari style chicken
Marinate 1.5 lbs of chicken thighs (bone removed, skin lightly scored) in 1 Tbsp each sherry and light soy sauce, ½ Tbsp sesame oil, 1 tsp minced garlic, and some freshly ground black pepper. After 15 minutes, bake in a preheated 425 oven, skin side up, for 20 minutes (warning: at this point, our smoke… Continue reading Japanese pari pari style chicken
Japanese sautéed burdock
The sauce has mirin, soy, sake, and superfine sugar. This dish is tasty, but peeling and julienning the burdock root was time-consuming. Recipe from Harumi’s Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes cookbook, available at https://www.amazon.com/dp/1557885206/ref=cm_sw_r_sms_api_Kd9mxbMVKKNVD (Apr. 2015)
Japanese poached rockfish
Fish fillets gently poached in sake, mirin, soy sauce, and water with superfine sugar and ginger, served with wakame. Recipe from Harumi’s Japanese Home Cooking, a cookbook we found in Japantown, San Francisco. (Apr. 2015)
Japanese nabeyaki udon
Despite a relatively short list of ingredients, this dish is very challenging to execute. First, make the bonito stock: combine 2 quarts water with kombu (kelp) in a stockpot and heat on medium. Just before it boils, remove the kombu. Add 1 cup packed bonito shavings, bring to a boil, then immediately turn off heat.… Continue reading Japanese nabeyaki udon
Japanese grapefruit jello
During my childhood, a Japanese family friend, Mrs. Otsuka, made grapefruit jello, which she served in grapefruit shells (similar to lemon sorbet being served in a hollowed-out lemon). A few years ago, I finally tracked down a Japanese recipe for this dish, which turns out to be quite simple. First, lightly spray the inside of the gelatin mold(s)… Continue reading Japanese grapefruit jello
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