Free Cooking & Recipes

Archive for July, 2009

Crispy Fried Tofu Nuggets (Agedashi-dofu)

Ingrediens:

• 1 Japanese cucumber or
• 1/2 European cucumber
• 1 cup Sea Vegetable & Bonito Stock
• 1/4 cup light soy sauce
• 3 tablespoons mirin
• 2 small green onions, thinly sliced
• 2 tablespoons grated gingerroot
• 2 tablespoons grated daikon
• 1 (16-20 ounce) pkg. regular Japanese or firm Chinese tofu, rinsed     4 cups peanut or vegetable oil
• 1/2 cup potato starch or cornstarch

Preparation:

1. Cut cucumber in half lengthwise. Cut halves crosswise into 1/4-inch-thick slices. Spread cucumber slices over a serving platter. Set aside.
2. Combine stock, soy sauce and mirin in a bowl or cup. Pour into 4 or 5 small serving bowls. Arrange onions, gingerroot and daikon in small bowls or on a serving plate.
3. Cut tofu in half horizontally. Place slices between double layers of clean kitchen towels; press 10 minutes. Heat oil to 360 F. (180 C). Cut tofu into 1-inch cubes. Coat well with potato starch. Fry tofu in several batches until golden brown and crispy. Drain on a wire rack. Spread tofu over cucumber. Offer small plates and bowls of dipping sauce. Season dipping sauce as desired with onions, gingerroot and daikon.

Crumbed Fried Pork (Tonkatsu)

Ingrediens:

• 1 lb pork loin good pinch each salt and pepper
• 1/2 cup all-purpose flour
• 6 egg yolks, beaten with 2 tablespoons water
• 2 cups Japanese dried bread crumbs
• 2 green onions pickled ginger and pickled daikon
• 2 cups finely shredded Chinese or Savoy cabbage
• 1 sheet nori
• 1-1/2 cups oil, for frying
• 1 cup Tonkatsu sauce

Preparation:

1. Trim pork of any sinew and cut into 8 thin slices. Sprinkle the slices with the salt and pepper and lightly coat with flour.
2. Dip each steak into the egg mixture and then in bread crumbs; press the crumbs on with your fingertips to ensure an even coating. Place the steaks in a single layer on a plate and refrigerate, uncovered, for at least 2 hours.
3. Meanwhile prepare the garnishes. Peel away the outside layers of the green onions, then slice the stems very finely and place in a bowl of cold water until serving time. Slice the ginger and daikon and set aside with the shredded cabbage. Using a sharp knife, shred the nori very finely and then break into strips about 1-1/2 inches long. Set strips aside until serving time.
4. Heat the oil in a heavy-based frying pan until hot. Cook 2-3 steaks at a time until golden brown on both sides, then drain on kitchen paper. Repeat the process with the remaining steaks. Carefully slice the steaks into 1/2 inch strips and reassemble into the original steak shape. Top each of the steaks with a small bundle of the nori strips. Serve the pork with the Tonkatsu sauce, shredded cabbage, drained green onions. pickled ginger, daikon and steamed rice.

NOTE: Japanese bread crumbs give an authentic, extremely light and delicious coating to this dish-use either the fine or coarse variety as both will give excellent results. Hot mustard, or Karashi, can be used as a dipping sauce for the pork.

Daikon Dipping Sauce (Tentsuyu)

Ingrediens:

• 1/3 cup light soy sauce (usukuchi shoyu)
• 1-1/4 cups sea vegetable & bonito stock
• 1/3 cup mirin
• 1/2 to 3/4 cup grated daikon radish, to taste
• 2 tablespoons grated gingerroot

Preparation:

In a medium-size saucepan, heat soy sauce, stock and mirin over low heat; keep warm until needed. Prepare daikon and gingerroot; place in separate small dishes. At serving time, divide sauce among 4 or 5 medium-size bowls. Pass daikon and gingerroot at the table for mixing into dipping sauce.

Grilled Miso Chicken (Tori No Miso-Zuke Yaki)

Ingrediens:

• 2 tablespoons light soy sauce (usukuchi shoyu)
• 2 tablespoons sake
• 2 tablespoons mirn
• 2 tablespoons light miso
• 2 green onions, crushed and slivered
• 1 teaspoon minced gingerroot
• 1 garlic clove, minced     8 boned chicken thighs, skin intact
• 1 tablespoon toasted sesame seeds
• seven-spice powder (optional)

Preparation:

1. Blend soy sauce, sake, mirin, miso, green onions, gingerroot and garlic in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or refrigerate overnight. turning several times.
2. Preheat a hibachi, portable tabletop grill or charcoal grill. Shake marinade off chicken; pat dry. Place skin-side down on hot grill. Grill 4 to 5 minutes. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside. When chicken is done, sprinkle with sesame seeds and spice mixture.

Kansai-Style Scattered Sushi (Chirashi-Zushi)

Ingrediens:

• 1/2 recipe Sushi Rice
• 1/2 recipe Seasoned Vegetables for Sushi Rice
• 1/2 recipe Seasoned Shiitake Mushrooms
• 1 to 2 tablespoons toasted sesame seeds
• 2 green onions, thinly sliced
• 1/4 cup frozen petit green peas, thawed
• 1/2 lb cooked seafood (shrimp, poached salmon, crabmeat or clams)
• 1 ripe avocado, peeled, cubed, and drizzled with lemon juice     Egg Crepes, cut into fine threads
• 1 sheet nori, finely shredded
• Japanese pickled vegetables of choice

Preparation:

Prepare Sushi Rice, Seasoned Vegetables for Sushi Rice and Seasoned Shiitake Mushrooms. Slice mushrooms into strips. Assemble all the ingredients. In a medium size bowl, lightly toss rice with sesame seeds and green onions. Scoop rice onto a large attractive platter. On top of the sushi rice, scatter the vegetables, mushroom strips, green peas and seafood. Top with avocado, crepe threads, nori and pickles. Spoon onto small plates for eating with chopsticks.

Spicy Braised Gobo (Kinpira Gobo)

Ingrediens:

• 2 (15-18-inch) pieces gobo (burdock root)
• 2-1/2 tablespoons soy sauce
• 2 tablespoons sake
• 1 tablespoon mirin
• 2-1/2 tablespoons sugar
• 1/2 teaspoon dashi-no-moto powder
• 2 tablespoons vegetable oil
• seven-spice powder, to taste     1 heaping tablespoon toasted sesame seeds

Preparation:

1. Using a vegetable brush, scrub off earthy brown covering from each piece of gobo. Cut pieces in half; soak in a pan of cool water 10 minutes. Cut each piece into 2-inch lengths, then cut into matchstick strips. Return strips to pan of water.
2. In a large skillet, boil gobo in 4 cups water over high heat 5 minutes; drain well and set aside. Dry skillet. Combine soy sauce, sake, mirin, sugar and dashi powder in a small bowl. In small skillet, heat vegetable oil over high heat. Add drained gobo; stir-fry 2 minutes. Reduce heat to medium-low. Pour in soy sauce mixture. Cook and stir until sauce has almost all evaporated. Add Seven-Spice Powder. Place braised gobo into a serving bowl. Spirnkle with sesame seeds

Sushi Rice (Shari)

Ingrediens:

• 2 cups California short or medium-grain rice
• 1 (3-inch) piece dried kinbu (kelp), lightly wiped
• 2-1/3 cups bottled spring water or tap water

Preparation:

1. Place rice in a large bowl; fill with cool water. Swish your hand through the water; pour off and add fresh water. Repeat process until the water is fairly clear. Drain rice in a large strainer; tap gently to remove liquid. In a 3-quart saucepan, combine rice and konbu with the water; soak 15 minutes. Remove konbu.
2. Bring rice to a rolling boil. Reduce heat to low. Cover saucepan with a tight-fitting lid. Simmer 15 minutes or until liquid is absorbed. Remove from heat. Let rice stand, covered and undisturbed, 15 minutes.
3. Prepare Seasoned Rice Vinegar (see recipe). With a damp wooden rice paddle or spoon, remove rice to a damp cedar rice mixing tub or a pottery or glass bowl. Hold paddle over rice; sprinkle with vinegar, letting it drip on rice. Add small portions, mixing each portion into rice with a gentle cutting and tossing motion. A partner to fan is helpful while you toss rice. A small electric fan works well, too. Mix in only as much dressing as the rice will absorb without becoming too moist. Use at once, or cover with a damp cloth. Do not refrigerate; rice becomes hard. Use within 6 to 8 hours.

Strawberry Tofu Sherbet (Ichigo Dofu Sha-be-to)

Ingrediens:

• 2 cups fresh strawberries, hulled
• 1 (14 to 16-oz) pkg. silken tofu, rinsed and patted dry
• 1 cup corn syrup
• 1/2 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 teaspoon freshly grated orange peel

Preparation:

Puree strawberries and tofu in a blender or food processor fitted with a stell blade. Add remaining ingredients; process until blended. Depending on size of blender, mixture may have to be processed in 2 batches. Refrigerate mixture until chilled. Freeze in an ice cream machine according to manufacturer’s directions. When frozen, serve immediately or store in the freeze. To store, remove dasher from canister. Cover lid with foil. If necessary, scoop sherbet from canister and pack into airtight containers for freezing.

Okinawan Sweet Fritters (Sato Dango)

Ingrediens:

• 1 large egg
• 1/2 cup evaporated milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/3 cup chunky or smooth Japanese bean paste
• 6 cups peanut oil or vegetable oil
• 1/4 cup sugar (optional)

Preparation:

In a small bowl, combine egg and milk. In a medium bowl, sift together flour, baking powder, salt, brown sugar and cinnamon. Add the egg and milk to the flour mixture; stir until blended. Stir in bean paste. In a wok or shallow pan, heat oil to 350 F (175 C). Drop batter into the hot oil by the tablespoonsful. Fry fritters 3 to 5 minutes, turning often to brown evenly. Cut open one fritter to be sure the batter is cooked inside, Roll hot fritters in sugar or serve plain.

Egg Chrysanthemum (Tamago Kiku)

Ingrediens:

• 1 extra-large egg per flower
• pinch of salt
• 1 or 2 drops yellow food coloring
• vegetable oil
• thin slices of pink pickled ginger, cut in fine shreds

Preparation:

1. In a small bowl, beat eggs, salt and food coloring. Heat a 10 or 11-inch skillet over medium-high heat. Wipe skillet with a paper towel that has been dipped in oil. Pour beaten egg into oiled skillet. Swirl skillet so covers bottom of skillet. Reduce heat to low. Cook 1 minute or until egg is set. Remove skillet from heat. Carefully turn egg sheet over; cook 30 seconds. Turn cooked egg out of skillet. Cool 5 minutes.
2. Fold 2 opposite sides of egg sheet so they meet in center. Fold egg sheet in half again, starting from a folded side. Using a small knife, make short slits, 1/2 inch apart, down the side with the double fold. Make slits no deeper than one-fourth to one-half the width of the folded piece. Beginning at 1 end, carefully roll up the egg sheet. Set flower on the base. Secure with wooden picks. Gently spread open flower petals. Place a small amount of ginger in center of flower.