Homestyle Japanese Cooking (7 page)

Spinach with Sesame Seed Dressing

3 tablespoons white sesame seeds

½ teaspoon sugar

2 tablespoons soy sauce

3 tablespoons Basic Dashi Stock (page
4
)

Pinch of salt

500 g (1 lb) fresh spinach, washed and stems removed

1 teaspoon oil

1
Dry-roast (without using oil) the sesame seeds in a large skillet over medium-low heat until golden brown, about 3 minutes. Set aside 1 teaspoon of the toasted sesame seeds for garnish. Using a mortar and pestle, grind the remaining seeds into a smooth paste.

2
Blend sugar, soy sauce, and Basic Dashi Stock with the sesame paste to make the dressing. Set aside.

3
Drain excess water from the washed spinach. Heat oil over medium heat in wok and add the spinach leaves in several batches, stirring vigorously with a wooden spoon until leaves have just wilted. Do not overcook.

4
Place cooked spinach in a colander to squeeze out any excess moisture. Combine spinach and dressing in a small bowl. Serve either hot or at room temperature. Garnish with reserved toasted sesame seeds.

Serves 4

Preparation time:
10 mins

Cooking time:
5 mins

Beansprout and Bell Pepper Salad

250 g (½ lb) bean-sprouts, trimmed

1 large carrot, peeled and thinly shredded

1 bell pepper, thinly shredded

2 teaspoons toasted white sesame seeds for garnish

Dressing

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon oil

1 teaspoon sesame oil

1
Wash beansprouts in cold water and drain well.

2
In a saucepan of well-salted boiling water, blanch the carrots for 30 seconds. Add the beansprouts and green bell pepper and cook for another 30 seconds. Drain and plunge vegetables into a pan of ice-cold water. When cool, drain well in a colander, set aside.

3
Combine the Dressing ingredients in a small bowl.

4
Just before serving, place the cooled vegetables in a serving bowl. Dress and toss the vegetables well. Garnish with toasted sesame seeds and serve.

Serves 4

Preparation time:
20 mins

Cooking time:
3 mins

Wakame and Tuna with Soy Dressing

10 g (
¹
/
₃
oz)
wakame

2 cups (500 ml) water

170-g (two 6-oz) cans water-packed tuna

2 teaspoons lemon juice

1 baby cucumber, thinly sliced

1 tomato, diced

Dressing

3 tablespoons rice vinegar

2 tablespoons soy sauce

1 teaspoon sugar

2 teaspoons sesame oil

1
Soak the dried
wakame
in a bowl of cold water to soften, about 20 minutes.

2
Bring the water to a boil in a small saucepan. Blanch the
wakame
for 30 seconds, drain and rinse under cold water. Pat dry with paper toweling. Remove any hard veins from the
wakame
and slice into 1-cm (½-in) strips.

3
To make the Dressing, combine vinegar, soy sauce, sugar and sesame oil in a small bowl, stirring until sugar is dissolved.

4
Place tuna in a mixing bowl, sprinkle with lemon juice and break into bite-sized pieces using a fork.

5
Combine
wakame
, baby cucumber and tomato with the tuna and toss with the Dressing. Serve immediately.

Serves 4

Preparation time:
30 mins

Assembling time:
3 mins

Eggplant Stir-fried with Ginger and Miso

½ cup (125 ml) water

¼ cup (60 ml ) miso

2 tablespoons soy sauce

2 tablespoons sugar

3 tablespoons oil

1 tablespoon freshly minced ginger

500 g (1 lb) eggplant, cut into chunks

1 large bell pepper, cut into bite-sized chunks

2 tablespoons sake

2 teaspoons cornstarch, mixed with 2 tablespoons water

1
Combine the water, miso, soy sauce and sugar in a small bowl, and stir until sugar is dissolved. Set aside.

2
Heat oil in a wok over high heat. Add ginger, eggplant and bell pepper, stir-fry until vegetables are almost tender, about 3 minutes.

3
Add sake and stir-fry for 20 seconds. Add the miso mixture.

4
Stir in cornstarch and continue stir-frying until the sauce thickens. Serve immediately.

Serves 4

Preparation time:
10 mins

Cooking time:
5 mins

Savory Japanese Pumpkin

500 g (1 lb) pumpkin or butternut squash

500 ml (2 cups) Basic Dashi Stock (page
4
)

2 tablespoons sugar

1 tablespoon
mirin

2 tablespoons soy sauce

1
Cut pumpkin into bite-sized chunks, leaving the skin on.

2
Using the sharp point of a knife, cut away small pieces of skin to give a mottled effect. Place pumpkin, skin-side-down in a saucepan with a heavy base.

3
Add 375ml (1½ cups) of the Basic Dashi Stock, and the sugar and
mirin
to the pumpkin and cover the saucepan.

4
Bring to a slow boil over medium heat and cook for about 8 minutes, turning pumpkin over after 4 minutes.

5
Add soy sauce and the remaining Basic Dashi Stock.

6
Simmer it covered until pumpkin is tender. Serve immediately or let cool to room temperature. The remaining broth is delicious over rice.

Serves 4

Preparation time:
10 mins

Cooking time:
20 mins

Clear Soup with Scallops and Asparagus

1 liter (4 cups) Basic Dashi Stock (page
4
)

Peel of ¼ lemon, finely grated

1 teaspoon salt

8 fresh scallops, cleaned with muscle removed

4 fresh asparagus spears, tough ends discarded

1 teaspoon soy sauce

1
Place Basic Dashi Stock, half of the grated lemon peel and salt in a saucepan and bring it to a boil. Remove the grated lemon peel from the saucepan with a sieve and set aside.

2
Cut asparagus in half and add to the saucepan. Cook until boiling.

3
Add scallops and soy sauce, stir, and cook for another 1 minute. Remove from heat.

4
Divide portions equally among serving bowls. Garnish with the remaining grated lemon peel and serve.

Serves 4

Preparation time:
10 mins

Cooking time:
4 mins