SERVES 4 TO 6
1 large daikon radish, peeled and grated
medium (about 2 cups)
3 carrots, peeled and grated
(about 2 cups)
1 tablespoon peeled and
minced fresh ginger
2 tablespoons freshly squeezed lemon juice
1 tablespoon toasted sesame oil
2 teaspoons soy sauce
2 teaspoons umeboshi vinegar
2 teaspoons mirin, optional
¼ teaspoon sea salt, or to taste
2 tablespoons black sesame seeds
1. Combine the daikon and carrots in a large bowl and mix well.
2. Combine the remaining ingredients except the sesame seeds in a small bowl and whisk well.
3. Pour over the daikon and carrots and gently mix well. Top with sesame seeds before serving.
Variations
• Try toasting the sesame seeds (see page 225).
• Replace the umeboshi vinegar with rice vinegar or your favorite.
• Replace some of the grated carrots with grated beets.
• Add 1 clove garlic, pressed or minced.
East Meets West: The Japanese Tea Ceremony
Also known as “The Way of Tea,” the Japanese tea ceremony is a highly ritualized way to prepare and serve the green tea
matcha
(see page 134). It can be a form of meditation wherein mindfulness is brought into everyday actions. The tea gatherings may include sweets and a light meal along with a light tea. They can also be longer affairs, lasting up to 4 hours, with a full meal, dessert, and a stronger tea. The recommended reading section in Appendix C lists a book that can further introduce you to this exquisite ceremony.
BURDOCK ROOT WITH GINGER SESAME SAUCE (GOBO SALAD)
Gobo, or burdock root, is slightly sweet and earthy. Combined with the dressing ingredients and toasted sesame, this salad is a sweet, roasty delight. Burdock has an abundance of healing and medicinal qualities and is eaten widely in the East. Create a Japanese salad sampler with the Wakame and Cucumber Salad (page 139) and Daikon Carrot Salad (page 140).
MAKES 4 SIDE SALADS
2 cups burdock root, peeled, cut into matchsticks
(about 2 thin 10-inch pieces of burdock)
½ cup water
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon rice vinegar
1½ teaspoons peeled and grated fresh ginger
1 teaspoon sesame seeds
1 cup shredded carrots
2 tablespoons thinly sliced green onion
1 teaspoon toasted sesame oil, optional
1. Place the burdock root in a sauté pan or small pot with the water, soy sauce, mirin, and vinegar. The burdock should be almost submerged in the liquid. Otherwise, add more water until most of the root is covered. Cover and cook for 5 minutes over medium heat.
2. Remove the cover, lower the heat to low, and add the ginger. Cook for another 5 minutes or until the burdock is soft but still a little crunchy.
3. Meanwhile, toast the sesame seeds in a separate, dry sauté pan for 2 or 3 minutes until they are light brown and fragrant. Add them to the burdock or if you are plating the salad yourself, you may wish to sprinkle the sesame seeds on last, after the salad is divided, to keep them from falling off in the dressing.
4. Add the carrots, green onion, and toasted sesame oil, if using. Stir and serve immediately or refrigerate to store.
TEMPURA VEGETABLES
Though deep-frying and healthy living do not go hand in hand, we think you may enjoy this recipe every now and again. And choosing the best-quality ingredients makes a big difference.
Cut the vegetables as flat as possible; this makes them easier to fry in shallow oil. You may wish to lightly pre-steam harder vegetables such as potatoes, squash, or carrots. Please keep in mind that the smaller variety of vegetables you use, the quicker the preparation time will be. Serve with soy sauce, Sweet and Sour Sauce (page 103), Ponzu Sauce (page 148), Mango Ginger Sauce (page 61), or one of the following dipping sauces.
SERVES 4
4 cups mixed vegetables
(onions, zucchini, broccoli, carrots, mushrooms, etc.)
2 cups safflower or sunflower oil or
other oil for frying (16 fluid ounces)
2½ cups flour (try whole wheat or white spelt flour
or for gluten-free tempura use brown rice flour)
½ teaspoon sea salt
2 cups sparkling water
1. Cut the vegetables and set aside near the stove. Pour the oil into a large, deep sauté pan, pot, or wok. Heat the oil over medium heat for a few minutes while you prepare the batter.
2. In a large mixing bowl, stir the flour and salt. Add the sparkling water and stir again to combine. Test if the oil is hot enough by dripping a little bit of the batter into it. If it sizzles and the batter remains at the top, you can begin.
3. Dip the vegetables in the batter, shaking off the excess if necessary, and use tongs to place them into the oil one by one. Fill the pan with as many as can fit without sticking together.
4. Fry on each side for 2 to 3 minutes, or until golden brown. Remove with the tongs, allowing each piece a few seconds to drip off excess oil. Transfer to a baking tray lined with paper towels. Serve immediately.
MISO CASHEW SPREAD
This is an incredibly simple spread to whip up. Use it in your Nori Rolls (page 157), or as a dip for raw veggies like cucumber slices, celery, and carrot sticks. Try it also on rice cakes with sliced avocado and tomato. Experiment with different types of miso paste (see page 134) to experience how it changes the flavor of the dish.
MAKES APPROXIMATELY 2 CUPS
1½ cups cashews, raw (see Box below) or roasted unsalted
¾ cup water
2 tablespoons miso paste
1 tablespoon soy sauce, or to taste
1 tablespoon freshly squeezed lemon juice
1 clove garlic
2 teaspoons mirin, optional
1. Place all of the ingredients in a food processor or strong blender and process until smooth.
2. If you are using a blender, you may need to add more water to get the smooth consistency. Adjust the soy sauce levels accordingly.
Variation
• For a
Miso Tahini Spread
, replace the cashews with 1 cup of tahini paste. Instead of using the food processor, you can combine all of the ingredients in a bowl and whisk well.
The Asian Pantry
Did you know that cashews labeled “raw” are actually not raw? Well, they are raw compared to cashews that are sold as “roasted,” but the process of removing the cashew from its shell actually heats the nut to temperatures as high as 200°F.
EDAMAME DIP
The boiling of the edamame gives you plenty of time to cut up some cucumbers, carrots, or fennel for dipping. Health food stores also have different kinds of rice chips, pita chips, rice cakes, and other suitable dippables. Though a food processor is recommended to prepare this dish, you may also use a strong blender.
MAKES ABOUT 3 CUPS
1 (10-ounce) bag frozen shelled edamame
1 tablespoon wasabi powder, or to taste
2 teaspoons peeled and finely grated fresh ginger
1 tablespoon rice vinegar
1 tablespoon mirin, optional
1 tablespoon soy sauce
2 teaspoons barley or other miso paste
1. Boil the edamame according to the instructions on the package. Make sure they are good and soft! Meanwhile, add the remaining ingredients to the bowl of a food processor fitted with the S-blade.
2. Strain the cooked edamame and add it to the bowl. Process on high speed for 30 to 40 seconds or until a hummus-like paste forms. You may need to stop and scrape down the sides once or twice to make sure everything is fully incorporated.
3. Serve immediately or allow it to cool.
NORI RICE BALLS
Not to be confused with nori rolls, this simple snack is called
onigiri
in Japan. It’s the ultimate convenience food and is great for traveling. Once you get the hang of rolling the balls, you will become a speed roller. You can fill the balls with any filling you like. A traditional favorite is the umeboshi plum, but feel free to get creative with your fillings. See the variations for some suggestions. If you wish, you can serve the balls with a dipping sauce such as Ponzu Sauce (page 148), Teriyaki Sauce (page 159), or Mango Ginger Sauce (page 61).
MAKES 8 TO 10 BALLS
1¼ cups sushi rice
2 cups water or dashi (see page 136)
1 teaspoon sea salt
1 tablespoon rice vinegar
4 sheets of nori
2 tablespoons umeboshi plum paste (or see Variations on page 146)
Bowl of cold water
1. Place the sushi rice, water, salt, and vinegar in a small pot over medium heat. Bring to a boil. Cover, lower the heat to simmer, and cook until all of the liquid is absorbed, for 10 to 15 minutes.
2. While the rice is cooking, place the nori sheets on a clean cutting board and slice into 2-inch strips. (You may also use culinary scissors to do this.) Set aside.
3. When the rice is cool enough to handle but still relatively hot, you are ready to roll. Creating the balls is a bit of an acquired skill, so be patient with yourself. You will discover your own rolling technique. Wash your hands well and keep them wet through the process. Use a ¼ cup measuring cup to scoop the rice, make a small hole in the rice, and place the plum paste in the center. Use a spoon to remove the rice from the cup, then form it into a ball using your hands. Be sure to cover the plum as much as possible with rice.
4. Once you have your ball, place it in the center of one strip of nori and fold the nori over the ball. Place another strip of nori over the uncovered portion of the ball and fold the nori around the ball. This should completely cover the ball with nori. Now dip your hands in the cold water and coat the ball well. Repeat this process with all of the rice.
Variations
• If you can only find whole umeboshi plums, cut them into ½ teaspoon servings.
• Let your imagination run wild! Instead of using umeboshi, try small pieces of grilled or roasted vegetables, tofu, or tempeh. You can also use pickled ginger and a spread of wasabi paste or umeboshi paste.
• Try coating the rice ball with toasted sesame seeds before covering with nori.
• Replace the sushi rice with Azuki Rice (page 156), adding an extra ¾ cup water to the cooking liquid for a stickier rice.
ARAME LOTUS ROOT SAUTÉ
Here is another dish incorporating the majestic lotus root (see page 90). The flavor of the sea is imparted with the arame, and you can experiment with different Japanese mushrooms to further explore this dish’s possibilities. Enjoy with Teriyaki Tofu (page 159), Braised Tempeh with Green Beans (page 168), or Tempura Vegetables (page 142) and then knock ’em dead with the Lime Mint Lychee Sorbet (page 131).
SERVES 4 TO 6
¼ cup dried arame
3 tablespoons arame soaking water
2 tablespoons toasted sesame oil
¼ cup diced shallots
2 tablespoons peeled and
minced fresh ginger
2 cloves garlic, pressed or minced
¼ pound maitake or shiitake mushrooms
(2 cups chopped)
¾ pound lotus root, peeled and thinly
sliced (about 1 cup)
1 tablespoon mirin, optional
1 tablespoon plus 1 teaspoon soy sauce
2 tablespoons freshly squeezed lime juice
¼ teaspoon crushed red pepper flakes,
or to taste
½ teaspoon sea salt, or to taste
Sesame seeds for garnish
1. Place the arame in a small bowl with 1 cup of warm water and allow it to soak until soft, approximately 15 minutes. Drain well, reserving 3 tablespoons of the soaking water.
2. Meanwhile, add the sesame oil to a sauté pan over medium-high heat. Add the shallots, ginger, garlic, and mushrooms and cook for 5 minutes, stirring frequently.
3. Add the lotus root and cook for 10 minutes, stirring frequently and adding small amounts of water if necessary to prevent sticking. Remove from the heat and place in a mixing bowl with the remaining ingredients, including the arame and soaking water, but not including the sesame seeds. Garnish with the sesame seeds before serving.
Variations
• Experiment with different mushrooms such as oyster, enoki, or shimeji.
• Add 1 seeded and diced hot red chile pepper or ¼ cup diced red bell pepper for color.
• Replace arame soak water with Fish-Free Sauce (page 85) and adjust salt accordingly.
GRILLED SHIITAKE MUSHROOMS WITH PONZU SAUCE
Ponzu sauce is a thin, tangy sauce. An authentic version often makes use of a citrus called yuzu. If your local market is out of yuzu, you can use lemon, lime, or a combination of both. Instead of grilling the mushrooms you can broil or sauté them. Serve the sauce as a dipping sauce for Nori Rolls (page 157), Nori Rice Balls (page 145), or Tempura Vegetables (page 142) as well.
SERVES 4 TO 6
16 large shiitake mushrooms or
4 large portobello mushrooms, quartered
2 tablespoons sesame oil
1 tablespoon soy sauce
3 tablespoons Ponzu Sauce (recipe follows)
PONZU SAUCE
MAKES 1 CUP
2 tablespoons arame, chopped
¼ cup warm water
¼ cup soy sauce
2 tablespoons mirin
3 tablespoons rice vinegar
1 teaspoon peeled and minced fresh ginger
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed lemon juice
Pinch crushed red pepper flakes
1. Preheat a grill. Place the mushrooms, sesame oil, and 1 tablespoon soy sauce in a shallow dish. Mix well to evenly coat the mushrooms.
2. Meanwhile, make the Ponzu Sauce: soak the arame in the water for 15 minutes. Place the remaining sauce ingredients in a small bowl and whisk well. Remove 3 tablespoons of this mixture and add it to the mushrooms. Place the remaining sauce in a small pot over low heat.
3. Add the arame along with the soaking water into the pot with the sauce ingredients and cook for 5 minutes, stirring occasionally. Transfer the sauce to a bowl for dipping (you can strain out the arame if you wish).