Rika's Modern Japanese Home Cooking

Home , Japanese curry, Mirin, Sesame oil, Soy sauce, Teriyaki, Tonkatsu sauce

Cyan Magenta Yellow Black BJR26-10-2019_TL(Luck) Riz298- Rika’s japanese home cooking BJR26-10-2019_TL(Luck) Riz298- Rika’s

29 BJR26-10-2019 P001-224 175L CTP.indd 29 10/10/2019 3:58 PM 28 cooking home japanese Rika’s Riz298- BJR26-10-2019_TL(Luck) BJR26-10-2019 P001-224 175L CTP.indd 28 28 RIKA’S MODERN JAPANESE HOME COOKING WINE RECOMMENDATION: still bedelicious. skip thisstepand your dressing will don’t own amortar andpestle, you can with amortar andpestle,butif you seeds for gomaaeare lightly crushed isn’t watery. Traditionally, sesame blanched vegetables well sothe salad bean sprouts. The key istodrainthe green beans,asparagus,cabbage,and spinach, carrots, bellpeppers,okra, of blanched vegetables—broccoli, is slightly sweet andsuitsa variety seeds for our skin.Gomaaesauce My sister andIstilleat alotofsesame seeds islike usingagoodmoisturizer.” My mother usedtosay, “Eating sesame 2 tablespoons (30 milliliters) soy sauce 2 tablespoons (24 grams) sugar toasted sesameseeds 1 (570 grams) 1 headbroccoli, about1pound4ounces Tocai Friulano from theFriuli-Venezia-Giulia region. ⁄ 4 cupplus1tablespoon (45 grams) SERVES 4 This dishcallsfor BROCCOLI ( into stalk the Slice stalk. entire the peel and broccoli the of head the Hold NOTE: bowls. small in Serve thoroughly. combine to toss and dressing the Add bowl. the crushedseedsandmix well. add then dissolved, is sugar the until mix and soy sauce and sugar the combine bowl, small a In pestle. and mortar a with seeds sesame strainer. a in well drain then and cooking, from them stop to ice water the to broccoli the transfer orskimmer, spoon slotted a With minutes. 2 for cook and broccoli the Add boil. a to bring pieces. bite-sized go from pleasantly browned to burnt. pan or stir theseedsfrequently—they canquickly case, keep a close eye ontheseedsandshake the a 350°F (170°C) oven for 8to 10 minutes. Ineither until fragrant andlightly browned. Or bake themin dry skillet over mediumheat for 3to 5minutes or toast them yourself. Toast sesameseedsina 6− millimeter) rounds. Cut the florets into into florets the Cut rounds. millimeter) Place the broccoli florets in a medium medium a in florets broccoli the Place toasted the crush dressing, Tothe make and water with saucepan medium a Fill aside. set and ice water of bowl a Prepare You canpurchase toasted sesameseeds WI SALAD SALAD T H GOMAAE DRESSING Cyan Magenta 1 ⁄ 4 Yellow -inch -inch Black

10/10/2019 3:58 PM Cyan Magenta Yellow Black BJR26-10-2019_TL(Luck) Riz298- Rika’s japanese home cooking BJR26-10-2019_TL(Luck) Riz298- Rika’s

49 BJR26-10-2019 P001-224 175L CTP.indd 49 10/10/2019 3:59 PM 48 cooking home japanese Rika’s Riz298- BJR26-10-2019_TL(Luck) BJR26-10-2019 P001-224 175L CTP.indd 48 48 RIKA’S MODERN JAPANESE HOME COOKING WINE RECOMMENDATION: burning. The butter isaddedat the endtoavoid These mushrooms startcooking inoil. so you must eat themimmediately. Vegetable stir-friesgetsoggy quickly, that everybody isseated at thetable. you startcooking. Also,make sure the stir-fry must beready before condiments, andtheplates toserve everything beforehand. Ingredients, to aperfect stir-fry istoprepare maitake are justafew. The secret shimeji, enokidake, matsutake, and Japanese mushrooms. Shiitake, eryngii, any dinner. There are many typesof butter make anelegant starter for Fresh mushrooms stir-friedin goes full-bodied white, suchasanoaked Chardonnay,

well withthisdish. SERVES 4 An elegant MUSHROOMS STIR MUSHROOMS or 1 tablespoon (15milliliters) extra-virgin olive oil mushrooms 10 ounces(300 grams) button or other with the sliced shiso or basil leaves and serve. and leaves orbasil shiso sliced the with salt. with Season coat. to toss and sauce the Add mushrooms. the coat to melted has butter the until just toss and butter the add havebrowned, mushrooms the When oil. the with them coat to Stir mushrooms. the add wasabi. and soy sauce, sake, stems.) the remove rooms, mush shiitake using (If pieces. bite-sized into mushrooms the Cut mushrooms. the Start 1 teaspoon (5 grams) wasabi 2 tablespoons (30 milliliters) soy sauce dry vermouth, or mediumsweet sherry 2 tablespoons (30 milliliters) cookingsake, SAUCE or 1 tablespoon (5 grams) slicedshisoleaves 1 2 tablespoons (28grams) unsalted butter ⁄ WI 4 teaspoon (2grams) kosher salt or seasalt

basil vegetable Arrange in a large bowl or on a plate. Topplate. a oron bowl large a in Arrange and high on pan frying a in oil the Heat the mix bowl, small a In sauce. the Make

leaves T H SOY SAUCE

oil - FRIED FRIED Cyan Magenta Yellow Black -

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SALADS, EGGS & TOFU STARTERS 69 10/10/2019 4:00 PM

Black Yellow Yellow any excess. any ﬀ Magenta Magenta AVOCADO Cyan Cyan TOFU TOFU H MASHED H MASHED FRIED FRIED T - WI medium heat. Place the tofu in the pan.

wasabi, and the lemon juice. Make the sauce. In a bowl, mash the Cut the tofu into eight slices and season In a non-stick frying pan, heat the oil Arrange the tofu on individual plates and

minutes on high to get rid of excesswater, then set aside to cool. avocadowith a fork. Mash in half of the salt, the with the remaining salt. Dredge the tofu in the potato starch and shake o over Pan-fry the tofu until the bottom side is golden brown. Flip and cook the other side. top each piecewith some of the avocado sauce and half of an umeboshi plum pickle. Wrap theWrap tofu in a paper towel and place in a microwaveable container. Microwave for 3 PAN ﬂour ﬂour

This dish goes lemon ½ SERVES 4 SERVES erence does matter. When does matter. erence in a pan, I use potato starch starch in a pan, I use potato ﬀ

with Prosecco or any good sparkling wine. wine. good sparkling any or with Prosecco

little di

cup (50 grams) potato starch or tapioca or starch potato grams) cup (50 cup (60 milliliters) vegetable oil vegetable milliliters) cup (60 teaspoon (2 grams) wasabi (2 grams) teaspoon avocado, pitted and peeled pitted avocado, 3 4 ⁄ ⁄ pitted and halved pitted ½ juice of squeezed Freshly 1 1 4 umeboshi plum pickles, 1 12-ounce (340-gram) block momen block (340-gram) 1 12-ounce tofu (medium-firm) ½ sea salt or salt kosher grams) (5 1 teaspoon well do not have potato starch, try using try starch, potato do not have will get crispy The tofu tapioca flour. without burning. WINE RECOMMENDATION: and nuttier. Cooking is a science. is a science. Cooking and nuttier. A tofu I fry potato flour, Unlike instead of flour. you gluten. If does not have starch Tofu’s texture and flavor changes changes and flavor texture Tofu’s firm tofu Cold, with the temperature. but taste of soy, a strong will have creamier it becomes when heated, BJR26-10-2019 P001-224 175L CTP.indd 69 BJR26-10-2019_TL(Luck) Riz298- Rika’s japanese home cooking home japanese Rika’s Riz298- BJR26-10-2019_TL(Luck) 67

SALADS, EGGS & TOFU STARTERS 67 10/10/2019 4:00 PM

E H T T Black WI Yellow Yellow minutes on high 3 Magenta Magenta Cyan Cyan TOFU TOFU MISO PAS MISO GRILLED GRILLED tablespoon (15 milliliters) cooking sake milliliters) (15 tablespoon Make the sauce. In a microwaveable Cut the tofu into 8 slices. Place the pieces Broil the tofu until the sauce begins to toTransfer individual plates and serve.

1 cup (68 grams) miso grams) cup (68

tablespoon (12 grams) sugar dissolved dissolved sugar (12 grams) tablespoon 4

⁄ 2 tablespoons (25 grams) sugar (25 grams) 2 tablespoons mirin or milliliters) (30 2 tablespoons 1 in Preheat the the broiler.Wrap tofuwith a paper towel and place in a microwaveable container. Microwave for to get rid of excess water, any then set aside to cool. container, mix the miso, sugar, and mirin and microwave 2for minutes. on a foil-lined baking sheet. Spoon the miso sauce the over tofu. brown, about 10 minutes. 1 12-ounce (340-gram) block momen block (340-gram) 1 12-ounce tofu (medium-ﬁrm) 1 Alsatian whites, like like whites, Alsatian SERVES 4 SERVES ers a healthy dose of dose ers a healthy ﬀ you don’t have a microwave, press press a microwave, don’t have you

Sylvaner, and a dry Riesling go well with this dish. Riesling go well dry and a Sylvaner, of excess water. water. of excess WINE RECOMMENDATION: as dengaku, can be varied by mixing by varied as dengaku, can be chopped sesame seeds, tahini, or the paste. into pine nuts almonds or If to get rid 10 to 15 minutes the tofu for experience it, but they agree it tastes agree it, but they experience this miso can also slather You great. salmon, vegetables, on boiled sauce chicken shrimp, scallop, pork, or cod, This dish, known them. and then broil miso soup, but this flavorful paste is miso soup, but this flavorful in stir-fries, stews, also a component dishes. Miso has a complex and broiled taste and o a hard people have umami. Many first when they time placing the flavor Miso is, obviously, an ingredient in an ingredient Miso is, obviously, BJR26-10-2019 P001-224 175L CTP.indd 67 Cyan Magenta Yellow Black BJR26-10-2019_TL(Luck) Riz298- Rika’s japanese home cooking

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SEAFOOD MAIN DISHES 85 10/10/2019 4:01 PM

Black Yellow Yellow Magenta Magenta FISH Cyan Cyan vermouth

TERIYAKI TERIYAKI Transfer toTransfer a platter. Garnishwith pickled Sprinkle the salt on both sides of the together mix in a small bowl Meanwhile, Place the ﬁllets in a large bowl. Pour Heat a frying pan medium-high over heat, thePour marinade the over ﬁllets and minutes. dry

minute per side.

cook anfor additional 2 minutes. Both sides should be coated and glossy. and serve. ginger 1 tablespoon (12 grams) sugar (12 grams) 1 tablespoon oil vegetable (15 milliliters) 1 tablespoon ginger young 4 bulbs pickled Rinse the fillets under runningwater and pat towels. with paper dry fillets and set aside at room temperature for 15 the mirin, sauce,soy sake, and sugar. Stir until the sugar is dissolved. the sauce the over fillets and turn to coat. Marinate at room temperature 5 for minutes. then turn the heat to Film low. the panwith thevegetable oil. Place the marinated fillets in the pan (reserve the marinade) and cook until browned on both sides, turning once, about 1 4 fish fillets with or without skin, with or 4 fish fillets total grams) about 1 pound (450 sea salt or salt kosher grams) (6 1 teaspoon mirin milliliters) (30 2 tablespoons sauce soy milliliters) (30 2 tablespoons cooking sake milliliters) (30 2 tablespoons or Choose a fruity fruity Choose a SERVES 4 SERVES rich taste.

Chardonnay or a Loire Valley Chenin Blanc for Chenin Blanc for Valley Loire a or Chardonnay their salmon, scallops, and swordfish. It salmon, scallops, and swordfish. tofu and is also delicious on baked vegetables. WINE RECOMMENDATION: make the dish light, marinate the fish marinate the dish light, make and then grill minutes about 20 for use the method below, Or it. broil or the fish and both marinates which this sauce Use it in the sauce. cooks halibut, mahi-mahi, cod, albacore, for ratio is always the same: two parts the same: two is always ratio parts and two parts sake, mirin, two make To to one part sugar. sauce soy the fish first pan-fry fish rich, teriyaki To the sauce. with it and then coat sauce are sold in supermarkets, but sold in supermarkets, are sauce at own your make can easily you sauce, soy mix mirin, sake, home. Just the and boil saucepan in a and sugar The reduced. slightly until mixture Teriyaki sauce, famous all over the all over famous sauce, Teriyaki sake, fermented is made from world, teriyaki types of Various called mirin. BJR26-10-2019 P001-224 175L CTP.indd 85 Cyan Magenta Yellow Black BJR26-10-2019_TL(Luck) Riz298- Rika’s japanese home cooking

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SEAFOOD MAIN DISHES 93 10/10/2019 4:01 PM

Black ER & & ER Yellow Yellow TT Magenta Magenta FISH FISH Cyan Cyan SOY SAUCE SOY H BU T WI the fillets to thecoat.Transfer fried fillets onade, then scatter on top of the fish

platter and pour the sauce them. over serve.

dry with paper towels. with paper dry

aside at room temperature 15 for to vermouth minutes to dehydrate. Quickly cut the shiso leaves into a thin Sprinkle the salt on both sides and Meanwhile, make the sauce. In a small Dredge the ﬁllets in the ﬂour just before

ﬀ

cup (30 grams) all-purpose flour all-purpose grams) cup (30 4 ⁄ SAUTÉED SAUTÉED to a chi and 1 teaspoon (4 grams) sugar sugar grams) (4 1 teaspoon 1 butter unsalted grams) (60 4 tablespoons basil leaves or 8 shiso leaves Rinse the fillets under runningwater and pat set 30 bowl, mix together the sake, sauce,soy and sugar. frying. Heat a frying pan and melt the butter in the pan medium over heat.When the butter has melted, reduce the heat to andlow place the fillets in the pan skin side down. Cook without moving 4for minutes, then turn andover fry anfor additional 2 minutes on the other side. Add the sauce to the pan and turn 2 tablespoons (30 milliliters) cooking sake or or cooking sake milliliters) (30 2 tablespoons dry sauce soy (15 milliliters) 1 tablespoon inch inch

I always I always SERVES 4 SERVES Creamy oaked oaked Creamy and tender fish. and tender f centimeters) thick and thick centimeters) ½ Dining with the Chef, Dining inch (1 inch 3 ⁄ 2 centimeters) thick. Mackerel, Mackerel, thick. centimeters) ½ teaspoons (9 grams) kosher salt or sea salt sea salt or salt kosher grams) (9 teaspoons to 7 minutes for a fillet that is 1 a fillet that for to 7 minutes

½ Chardonnays go well with this buttery sauce. buttery with this go well Chardonnays with skin, fish fillets, other or 4 Spanish mackerel total grams) about 1 pound (450 1 bluefish, halibut, salmon, albacore, bluefish, halibut, salmon, albacore, all good are and cod yellowtail, sautéing. for candidates WINE RECOMMENDATION: As a rule, sauté 4 to 5 minutes for a for 4 to 5 minutes As a rule, sauté fillet 6 (2 sole, catfish, snapper, red flounder, Sautéing over high heat works only only works high heat over Sautéing pan used by with the kind of thick are you When chefs. professional the type pan, Teflon-coated using a in the home kitchen, common more in so results heat low program program a big no-no.” is “Overcooking say, when cooking applies certainly That hardens, and the fish—the protein is crucial. control Heat fish gets dry. This sautéed fish is a wonderful, wonderful, fish is a This sautéed of dish. A simple combination quick outshines any sauce soy and butter TV On the concoction. elaborate BJR26-10-2019 P001-224 175L CTP.indd 9 Cyan Magenta Yellow Black BJR26-10-2019_TL(Luck) Riz298- Rika’s japanese home cooking BJR26-10-2019_TL(Luck) Riz298- Rika’s

105 BJR26-10-2019 P001-224 175L CTP.indd 105 10/10/2019 4:02 PM 104 cooking home japanese Rika’s Riz298- BJR26-10-2019_TL(Luck) BJR26-10-2019 P001-224 175L CTP.indd 104 104 RIKA’S MODERN JAPANESE HOME COOKING WINE RECOMMENDATION: delicious here. used for yakitori and isparticularly Szechuan pepper. Itiscommonly pepper istheJapanese version of barbecue or broil themeat. Sansho the meat inthereduced sauce, then reduce thesauce onitsown, marinate with theprotein. The second isto add thesauce andreduce ittogether is tosauté themeat until tender, then method describedinthisrecipe, which apply teriyaki sauce. The ﬁrstisthe and meatballs. There are two ways to be usedonbeef,lamb,pork,duck, little lesssugar.) This sauce canalso (Teriyaki sauce for ﬁshcontains a and sugar, always inequalamounts. simple mixofmirin,sake, soy sauce, sauce for meat andpoultry isa “Put more sauce inmy bento.” Teriyaki sidle uptomy mother and whisper, teriyaki sauce somuch that Iusedto sister andIbrought toschool. Ilove chicken dishinthebento boxes my o When I was growing up,my mother POULTRY Gewürztraminer or Oregon Pinot Noir. f en putthisdeliciousteriyaki SERVES 4 Try a bottle of 2 boneless chicken thighs(with skin) sansho and serve immediately. serve and sansho chicken. the glazes and reduces sauce the until Simmer pan. frying minutes. for over 3 low heat cook over, and thighs the turn towels, paper minutes. for 4 heat medium over covered, Cook, down. skin-side chicken mirin. and sake, sugar, thickness. uniform a it give to chicken the Score fork. a evenly with sides both prick and thighs chicken the anyfrom fat Remove Freshly ground sanshoor black pepper to taste 1 tablespoon (15milliliters) vegetable oil 3 tablespoons (45 milliliters) mirin 3 tablespoons (45 milliliters) cookingsake 3 tablespoons (40 grams) sugar 3 tablespoons (45 milliliters) soy sauce SAUTÉED CHICKEN Cut the chicken into slices. Sprinkle with with Sprinkle slices. into chicken the Cut the in chicken over the sauce Pourthe with chicken the from oil any excess Blot the add and pan frying a in oil the Place soy sauce, the combine bowl, medium a In WITH TERIYAKI Cyan Magenta SAUCE Yellow Black

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POULTRY & MEAT MAIN DISHES 119 10/10/2019 4:02 PM

ribs

- Black Yellow Yellow spot. (Or ask your your ask spot. (Or f Magenta Magenta Cyan Cyan to 15 minutes.

STEWED STEWED 10 In the pot of a pressure cooker, com Cook at high pressure 25 minutes.for Remove from the heat and allow the theTransfer ribs to a serving platter along

pounds (1 kilogram plus 130 grams) pork plus 130 grams) pounds (1 kilogram cup (120 milliliters) sushi vinegar sushi cup (120 milliliters) cooking sake cup (120 milliliters) ½ 3 tablespoons (45 milliliters) soy sauce soy milliliters) (45 3 tablespoons 5 slices ginger garlic, sliced 1 clove chili pepper 1 dried red Cut the ribs perpendicular to the bone, feeling the so along the bone for butcher to do thisyou.) for bine the vinegar,ribs, water, sake, sauce, soy ginger, garlic, and chili pepper. pressure to release naturally as the pot sits for with sauceany and serve immediately. 2 water milliliters) 1 cup (240 ½ ½ PORK RIBS PORK SERVES 4 SERVES Have a glass a Have SWEET & SOUR SOUR & SWEET pressure cooker is a cooker pressure and simmer, covered, covered, and simmer,

can stew this on the this on the can stew

us who are busy. busy. who are us

Alsace.

hours. A

from

Dolcetto or Barbera d’Alba with spare ribs. spare with d’Alba Barbera or Dolcetto

good bottle of Rioja is an apt match for back back for match is an apt Rioja of good bottle

A full-bodied a for look white, prefer you ribs. If wine of for useful very and however, tool, handy those of for WINE RECOMMENDATION: I provide instructions for using a instructions for I provide don’t you but if cooker, pressure you one have 2 additional instead. Use stovetop water cups of for barbecues, but in Japan, we we in Japan, barbecues, but for with a stew them into make usually ribs spare Use and sugar. sauce soy taste, and back a richer want you if one. Below a lighter prefer you ribs if In the United States, pork ribs are ribs are pork In the United States, BJR26-10-2019 P001-224 175L CTP.indd 119 Cyan Magenta Yellow Black BJR26-10-2019_TL(Luck) Riz298- Rika’s japanese home cooking BJR26-10-2019_TL(Luck) Riz298- Rika’s

125 BJR26-10-2019 P001-224 175L CTP.indd 125 10/10/2019 4:04 PM 124 cooking home japanese Rika’s Riz298- BJR26-10-2019_TL(Luck) BJR26-10-2019 P001-224 175L CTP.indd 124 124 RIKA’S MODERN JAPANESE HOME COOKING WINE RECOMMENDATION: the where it will continue cooking with 6 minutes, thenremove toaplate, of porkloinin340°F (170°C) oilfor 3 meat. The basicformula istocook a will dependonthethickness ofthe reach themeat. time The exact frying avoid having theheat from theoil Use panko with bigger flakes so you and so contrast ofcrispy panko breadcrumbs Tonkatsu isaglobalfavorite. The 1 teaspoon (5 grams) kosher salt or seasalt 1 teaspoon (4 grams) sugar 2 tablespoons (35 grams) ketchup Worcestershire 2 tablespoons (30 milliliters) 1 cup(50 grams) large-flake panko breadcrumbs 1 large egg,beaten 1 each and 4 boneless pork loin chops,5ounces(140 Montepulciano d’Abruzzo. which isfattier, balancetherichtaste with also a goodmatch. If you are usingpork shoulder, well withthisdish. A fruity goodbottle of Rioja is ⁄ ⁄ 3 4 cup(40 grams) unbleached all-purpose flour -inch- (2

residual heat. f 3 meat insideismind-blowing. ⁄ 4 inch(2 CRISPY JAPANESE − centimeter-) thick slice

sauce

centimeters) SERVES 4 PORK CUTLETS A dry Rieslinggoes

thick

grams) about temperature, room to come meat the Let 3 or 4cabbageleaves, shredded Vegetable oilfor frying Freshly ground black pepper to taste and serve the prepared sauce on the side. the on sauce prepared the serve and plate, serving a on pork the and cabbage the 2 for rest them let and drain to rack prepared the to chops cooked Transferpan. the the crowding from keep to necessary if batches in work and steady, it keep to oil the of perature tem the Regulate side. per minutes 3 about (170°C). 340°F to Bring sides. high with pot large a breadcrumbs. the in dredge ﬁnally and egg beaten the in dip Then ﬂour. the in Dredge pepper. and salt with sides both on chops the Season curling. from meat the stop to fat the meets meat the where border the along chops the of sides both sugar andsetaside. and ketchup, sauce, Worcestershire the mix pan. sheet separate a on rack a Rest pan. sheet a on breadcrumbs the and bowl, separate a in egg the bowl, soup

minutes. minutes. Slice each cutlet into 5 or 6 pieces. Place Place pieces. or6 5 into cutlet each Slice golden, until oil the in chops the Deep-fry in for frying oil of inches several Place on fibers the in cuts small several Make bowl small a Forin Tonkatsusauce, the 30 minutes. Place the flour in a shallow shallow a in flour the Place minutes. Cyan Magenta Yellow Black - 10/10/2019 4:04 PM Cyan Magenta Yellow Black BJR26-10-2019_TL(Luck) Riz298- Rika’s japanese home cooking BJR26-10-2019_TL(Luck) Riz298- Rika’s

139 BJR26-10-2019 P001-224 175L CTP.indd 19 10/10/2019 4:04 PM 138 cooking home japanese Rika’s Riz298- BJR26-10-2019_TL(Luck) BJR26-10-2019 P001-224 175L CTP.indd 18 138 RIKA’S MODERN JAPANESE HOME COOKING WINE RECOMMENDATION: favorite, skirtsteak. short rib,sirloin,andmy personal Recommended cutsare chuck roll, recipe. Heisafanatic yakiniku lover. overhead. This sauce ismy husband’s table, with powerful ductfans with agasor charcoal grillat each specializing in yakinuku are equipped grills or stovetop grills.Restaurants marinated beefonsmallportable or yakinuku, we cook thinslices of ﬂame. Butfor Japanese barbecue, portions ofmeat cooked over anopen American barbecueisallaboutlarge 3 1 1 1 tablespoon (9 grams) grated garlic 1 1 of thesaucegoeswell withthem. California or a Primitivo from Puglia. The sweetness ⁄ ⁄ ⁄ ⁄ ⁄ 4 4 4 4 4 cup(60 milliliters) cookingsake cup(50 grams) sugar cup(24 grams) grated ginger cup(40 grams) grated pear or apple cup(180milliliters) soy sauce SERVES 4 Try a Zinfandel from STYLE BEEF JAPANESE BARBECUE 1 teaspoon (5 grams) kosher salt or seasalt 1 tablespoon (10 grams) toasted sesameseeds 1 tablespoon (15milliliters) sesameoil 1 tablespoon (21grams) honey placing a few slices of meat in each one. each in meat of few a slices placing leaves, the with wraps make can Diners serve. and top on meat cooked the Arrange platter. total. minutes 2 about once, turning beef, the Grill grate. grill the oil Lightly grill. orcharcoal gas a prepare minutes. 10 least for at and them grill to ready are you until refrigerator the in slices the nate mari and wrap, coverplastic with mixture, tenderize. to mallet a gently with Pound slices. thick thoroughly. Combine salt. and seeds, sesame oil, sesame honey, soysauce, sake, sugar, the Add garlic. and ginger, pear, the combine bowl, large a In Leaves of 1headbutter lettuce 2 pounds(900 grams) beef Make a bed of lettuce leaves on a serving serving a on leaves lettuce of bed a Make meat, the grill to ready are you When soy sauce prepared the in slices the Place into beef the Slice Cyan 1 ⁄ 4 -inch- (7 -inch- Magenta − Yellow millimeter-) millimeter-) Black - -

10/10/2019 4:04 PM 150 cooking home japanese Rika’s Riz298- BJR26-10-2019_TL(Luck) BJR26-10-2019 P001-224 175L CTP.indd 150 150 RIKA’S MODERN JAPANESE HOME COOKING for thisamount ofrice. use 580milliliters,or ascant 2 rice soldinJapan. InJapan I would cooking water thantheshort-grain the UnitedStates requires alittleless Japanese-style short-grainrice soldin it justbefore Iﬁndthe serving. You canmicrowave therice toreheat wrap while itisstill warm andmoist. of rice at atimeand wrap itinplastic right before eating. Cook 3to4 rice, and you donotneedtocook it special rice cooker tomake perfect long-grain rice. You donotneeda it isslightly sticky compared todrier grown inso distinctively sweet because itis Japanese short-grainrice is RICE ( 1

KILOGRAM ) COOKEDRICE, ABOUT 4SERVINGS f water. When cooked, MAKES 4 SHORT ½ ½

CUPS CUPS cups cups, JAPANESE STEAMED 2 cups(420 grams) Japanese short-grain rice NOTE: immediately. serve and heat the from Remove minutes. 13 for covered, cook, lowand to heat the turn boil, to starts water the Once heat. overhigh dry. and hard Your be will rice 30 for sit mixture the water.Let milliliters) 2 scant the add and bottom times. more 4 process this Repeat drain. and gently, mix again, water immediately. drain and Rinse rice. overwater tap the cold Run bowl. large a in rice the Place 2 scoop thericeinto smallbowls withoutmixingit. prefer thericeto remain ﬁrminthecenter. Igently after itiscooked andlet itsteam further, butI 1 ⁄ 3

cups(560 milliliters) water Cover the pot with a lid and bring to a boil boil a to bring and lid a with pot Cover the heavy a with pot large a in rice the Place Add yourhands. with rice the rub Gently minutes. Don’t try to skimp on this step. step. this on skimp to try Don’t minutes. Somepeople like to ﬂuff andstir therice - GRAIN Cyan RICE Magenta 1 ⁄ 3 cups (560 (560 cups Yellow Black

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RICE DISHES & SOUPS 169 10/10/2019 4:06 PM

Black -inch ½ Yellow Yellow millimeters) thick, 5 Magenta Magenta RICE BEEF BEEF Cyan Cyan inch ( 8 ⁄ 1 BOWL BOWL If you cannot ﬁnd premade shredded shredded ﬁnd premade cannot you If hours. Slice the meat against the grain minutes.

2 -centimeter) slices. Peel the ginger and Cook the Steamed Japanese Short-Grain Cut the onion diagonally into Put the onion, ginger, and beef in a large Place the rice in a bowl and topwith the 2 ⁄ 1 to pickled ginger, mix one part sushi vinegar to one to vinegar mix one part sushi ginger, pickled and let then add julienned ginger vinegar, part rice pickle. to 30 minutes it sit for Rice following the recipe on page 150. (1 slice thinly. Cut the thinly sliced beef into bite-sized pieces. saucepan and add the sake, mirin, sauce,soy sugar, and water. Stir to combine, bring to a boil, then reduce the heat to andlow simmer for 7 simmered beef and onion.each Top serving with an egg and some shredded pickled ginger. NOTE: Wrap theWrap beef in plasticwrap and freeze for 1 into slices about and pound each slice to tenderize. - f

Try a bottle of of bottle a Try chuck or shoulder or chuck

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175 BJR26-10-2019 P001-224 175L CTP.indd 175 10/10/2019 4:06 PM 174 cooking home japanese Rika’s Riz298- BJR26-10-2019_TL(Luck) BJR26-10-2019 P001-224 175L CTP.indd 174 174 RIKA’S MODERN JAPANESE HOME COOKING WINE RECOMMENDATION: roux. of meat inapotandaddtheflavorful vegetables of your choice andany kind garam masala.Simply sauté andboil cumin, coriander, cardamom,and contains spices such asturmeric, Glico are goodchoices. The roux days. The brandsHouse,S&B,and Japanese curry, iseasy tofindthese curry roux, anessential ingredient in to pleaseJapanese palates. Instant Kingdom andhassince evolved first brought toJapan from theUnited Curry made with Indianspices was 1 tablespoon (15milliliters) extra-virgin olive oil 2 boneless, skinless chicken thighs 2 carrots 2 russet potatoes 1 large yellow onion (page 150) 1 batch Steamed Japanese Short-Grain Rice well to thestrong flavor of curry. Ripe, buttery California Chardonnay alsostands up fruity rosé madefrom Grenache isa goodmatch. SERVES 4 A glassof chilled JAPANESE 3 ounces(85 grams) 3 cups(720milliliters) water onions. naganegi and ginger pickled with Serve rice. over pour the and curry Warm the plates. pepper. chili the in Stir amounts. small in water by adding thin overly thick, seems sauce the If dissolved. fully until roux curry the in Mix heat. the from pan the remove knife, paring a with pierce surface. the to rise that fat and foam o Skim boil. a to bring and water the and chicken the Add over low heat. vegetables the carrots. for the same the Do quarters. into half each cut then and them, halve potatoes, page on recipe the following Rice Short-Grain Japanese Steamed the Cook Naganegi onionsto taste Shredded pickled ginger to taste Chili pepper to taste CHICKEN To serve, place rice on individual serving serving individual on rice place Toserve, so are vegetables the When sauté and saucepan a in oil olive the Place pieces. eight into thigh chicken each Cut the Peel wedges. eight into onion the Cut CURRY W

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193 BJR26-10-2019 P001-224 175L CTP.indd 19 10/10/2019 4:07 PM 192 cooking home japanese Rika’s Riz298- BJR26-10-2019_TL(Luck) BJR26-10-2019 P001-224 175L CTP.indd 192 192 RIKA’S MODERN JAPANESE HOME COOKING WINE RECOMMENDATION: simple tomake. a complex ﬂavor, despitebeingquite rest ofthe way through. The dishhas noodles sothat they are cooked the are aldente. Drainandthensauté the (or microwave frozen ones)until they udon istheboilingtime.Boilnoodles The key tomakinggoodstir-fried addition toor inplace ofthecarrots. also usecabbageandmushrooms in clams are allpopular options. You can protein: chicken, beef,shrimp, and replace theporkhere with another and extremely popular meal. You can Stir-fried udon, yakiudon, isaneasy ½ 1 teaspoon (2grams) curry powder 2 teaspoons (8 grams) sugar 1 1 tablespoon (15milliliters) soy sauce 2 tablespoons (30 milliliters) oyster sauce Sicily, or Sardinia. a fruity white winefrom thesouthof Italy—Puglia, ⁄ 4 teaspoon (3 grams) kosher salt or seasalt cup(60 milliliters) water SERVES 4 This dishcallsfor STIR NOODLES cut 5 ounces(140grams) pork belly or shoulder, 2 tablespoons (30 milliliters) sesameoil 4 servingsfrozen or driedudonnoodles sansho, andserve. and scallions chopped with garnish platter, serving a Transferto sauce. the with coated are noodles the until tossing, Cook, mixture. tender. until stir-fry and carrot, and onion the add medium, to heat the Raise through. cooked until pork the stir-fry and over low heat colander. a in Drain boiled.) as as well microwave a in cooked be can udon (Frozen instructions. package salt soy sauce, oyster the combine bowl, small a In Sansho to taste 1 bunchscallions,chopped 1 ½ ⁄ 4 large yellow onion,peeled andthinly sliced carrot, peeled andjulienned

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