Japanese Cooking - Contemporary & Traditional (22 page)
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Authors: Miyoko Nishimoto Schinner
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BOOK: Japanese Cooking - Contemporary & Traditional
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Ideally, this would be cooked at the table in an electric skillet. Have a heaping plate of additional vegetables and other ingredients that can be added to the skillet and cooked as the delectable ingredients in it are consumed. Vegetable other than those suggested here can be substituted. Shirataki or konnyaku noodles are truly calorie-free noodles made from a special mountain yam and are available in the refrigerated section of Japanese grocery stores.
Stewed and Braised Dishes
I
n these mostly vegetable dishes, the flavors penetrate the vegetables, and the dish can be served either hot or cold. The amount of soy sauce and sweetener used varies greatly with the household as well as the region; Tokyo cooks tend to go a little more heavily on the soy sauce than their Kyoto or Osaka counterparts who prefer a lighter flavor. You may adjust the seasonings to your own taste.
Stewed Vegetablesn these mostly vegetable dishes, the flavors penetrate the vegetables, and the dish can be served either hot or cold. The amount of soy sauce and sweetener used varies greatly with the household as well as the region; Tokyo cooks tend to go a little more heavily on the soy sauce than their Kyoto or Osaka counterparts who prefer a lighter flavor. You may adjust the seasonings to your own taste.
Root vegetables of choice:
4 to 6 cups large bite-sized pieces peeled carrots, daikon, bamboo shoots, lotus root, taro root
1
, or kabocha pumpkin (can be left unpeeled) (either use one vegetable or as many kinds as desired)
1
, or kabocha pumpkin (can be left unpeeled) (either use one vegetable or as many kinds as desired)
Konnyaku (page 25), cut into large bite sized pieces (optional)
Fresh or reconstituted shiitake
Approximately 2 cups konbu broth (enough to barely cover the vegetables)
1 to 2 tablespoons sweetener of choice
1 to 3 tablespoons mirin
2 to 4 tablespoons soy sauce
Place the vegetable pieces and shiitake in a pot, and pour the broth over to barely cover. Add the sweetener and mirin, partially cover, and simmer until tender. Add the soy sauce and simmer for another 5 or 6 minutes. If desired, more seasonings can be added. The vegetables should be tender, not crisp (with the exception of lotus root which does not become really soft). Place the vegetables and broth attractively in individual bowls or a serving dish. Serve either hot or at room temperature.
This is more of a method for cooking vegetables, particularly root vegetables, than a particular recipe. A single vegetable such as carrots or lotus root can be used, or several can be used to prepare a dish known as inaka-ni (country-style stewed vegetables). Root vegetables, shiitake, and sometimes konnyaku are cut into large bite-sized pieces and simmered in a broth laced with soy sauce, sugar, and mirin. Thus, the method employed will be introduced here, and quantities suggested, but feel free to use more or less as desired.
Yield: 4 to 6 servings
Braised Burdock Root2 large burdock roots, peeled and cut into matchsticks about 1 to 1½ inches long (approximately 4 cups)
1 tablespoon oil
2 medium carrots, scrubbed or peeled and cut into matchsticks about 1 to 1½ inches long (approximately 2 cups)
¼ cup Konbu
Dashi
(konbu stock), page 54 or water
Dashi
(konbu stock), page 54 or water
3 tablespoons soy sauce
3 tablespoons mirin
1 tablespoon sweetener of choice (optional)
2 tablespoons toasted sesame seeds
2
2
Burdock root discolors rapidly when cut due to oxygenation. To prevent this, or remove any discoloration, soak the cut pieces in water until you are ready to cook them. Drain well before cooking.
Heat the oil in a large saute pan. Add the burdock root and saute for 5 minutes. Add the carrots and continue to saute for another 5 to 6 minutes. Add the stock or water, soy sauce, and mirin, and sweetener, and simmer over low heat, stirring occasionally, until all the liquid is absorbed and the vegetables are fairly tender. Toss with the toasted sesame seeds.
Burdock root, an unusual but truly tasty vegetable, is the star of this dish. It is long, skinny, and covered with a hairy brown skin. Its high fiber content and crunchy texture make it a delicious and nutritious addition here. In this dish, it is braised with carrots and tossed with sesame seeds.
Yield: 3 to 6 servings
Spicy Braised Yam Cake1 konnyaku cake, page 25 (can be found in the refrigerated section of Japanese stores)
1 tablespoon sesame oil
cup
Konbu Dashi
(konbu stock), page 54 or water
Konbu Dashi
(konbu stock), page 54 or water
2 to 3 tablespoons soy sauce
About 2 dashes
shichimi
(Japanese 7-pepper spice)
shichimi
(Japanese 7-pepper spice)
Drain the konnyaku and rinse in fresh water. Slice in half lengthwise, then in ¼-inch slices. Heat the sesame oil in a skillet. Saute the yam cake slices for 3 to 4 minutes. Add the stock, soy sauce, and shichimi, and simmer gently, stirring occasionally, until almost all the liquid has evaporated. This can be served either hot or at room temperature.
Konnyaku is a grey or white hard, rubbery looking food that will most likely appear strange to those new to it. It is made from the root of a wild mountain yam that is reportedly calorie-free. (Really; I’ve checked the nutrient content on this in Japanese nutritional analysis books.) I love it, although for some people it may take some getting used to. This is the way my mother frequently prepares it.
Yield: 4 small servings
Stewed Japanese Pumpkin½ medium kabocha pumpkin, seeds and fiber removed
1 cup
Konbu Dashi
(Konbu Stock), page 54
Konbu Dashi
(Konbu Stock), page 54
¼ cup soy sauce
¼ cup mirin
1 to 2 tablespoons rice syrup, or FruitSource
With a very sharp knife, cut the kabocha into large chunks. Place all the ingredients in a heavy pot with a tight fitting lid, and bring to a boil. Reduce the heat to medium low, and simmer for about 15 minutes, or until the pumpkin is very tender and has absorbed the flavors. Serve hot or at room temperature.
This simple, homey dish is one of my favorites.
Yield: 4 servings
Sesame Potatoes10 to 12 small red or new potatoes, halved or quartered
¼ cup sesame seeds
2 tablespoons soy sauce
2 tablespoons mirin
½ teaspoon sesame oil
In a pot with a tight fitting lid, cook the potatoes with enough water to barely cover until tender. Drain off the water.
In a heavy skillet over medium heat, toast the sesame seeds until they make a slight crackling sound and are light brown. (Jiggle the pan continuously.) Immediately add the soy sauce, mirin, and sesame oil, and toss with the potatoes. Serve hot or at room temperature.
Yield: 4 servings
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