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Rika's Modern Japanese Home Cooking

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Rika's Modern Japanese Home Cooking 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 Cyan Magenta Yellow Black BROCCOLI SALAD WITH GOMAAE My mother used to say, “Eating sesame DRESSING seeds is like using a good moisturizer.” My sister and I still eat a lot of sesame seeds for our skin. Gomaae sauce is slightly sweet and suits a variety Hold the head of the broccoli and peel the of blanched vegetables—broccoli, entire stalk. Slice the stalk into 1⁄4-inch spinach, carrots, bell peppers, okra, (6−millimeter) rounds. Cut the florets into green beans, asparagus, cabbage, and bite-sized pieces. Prepare a bowl of ice water and set aside. bean sprouts. The key is to drain the Fill a medium saucepan with water and blanched vegetables well so the salad bring to a boil. Add the broccoli and cook for isn’t watery. Traditionally, sesame 2 minutes. With a slotted spoon or skimmer, seeds for gomaae are lightly crushed transfer the broccoli to the ice water to stop with a mortar and pestle, but if you them from cooking, and then drain well in a don’t own a mortar and pestle, you can strainer. To make the dressing, crush the toasted skip this step and your dressing will sesame seeds with a mortar and pestle. In a still be delicious. SERVES 4 small bowl, combine the sugar and soy sauce and mix until the sugar is dissolved, then add WINE RECOMMENDATION: This dish calls for the crushed seeds and mix well. Tocai Friulano from the Friuli-Venezia-Giulia region. Place the broccoli florets in a medium bowl. Add the dressing and toss to combine thoroughly. Serve in small bowls. 1 head broccoli, about 1 pound 4 ounces BJR26-10-2019_TL(Luck) Riz298- Rika’s japanese home cooking BJR26-10-2019_TL(Luck) Riz298- Rika’s (570 grams) NOTE: You can purchase toasted sesame seeds 1⁄4 cup plus 1 tablespoon (45 grams) or toast them yourself. Toast sesame seeds in a toasted sesame seeds dry skillet over medium heat for 3 to 5 minutes 2 tablespoons (24 grams) sugar until fragrant and lightly browned. Or bake them in 2 tablespoons (30 milliliters) soy sauce a 350°F (170°C) oven for 8 to 10 minutes. In either case, keep a close eye on the seeds and shake the pan or stir the seeds frequently—they can quickly go from pleasantly browned to burnt. RIKA’S MODERN JAPANESE HOME COOKING 28 28 BJR26-10-2019 P001-224 175L CTP.indd 28 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 Cyan Magenta Yellow Black STIR-FRIED MUSHROOMS WITH SOY SAUCE Fresh mushrooms stir-fried in MUSHROOMS butter make an elegant starter for 10 ounces (300 grams) button or other any dinner. There are many types of mushrooms Japanese mushrooms. Shiitake, eryngii, 1 tablespoon (15 milliliters) extra-virgin olive oil or vegetable oil shimeji, enokidake, matsutake, and 2 tablespoons (28 grams) unsalted butter maitake are just a few. The secret 1⁄4 teaspoon (2 grams) kosher salt or sea salt to a perfect stir-fry is to prepare 1 tablespoon (5 grams) sliced shiso leaves everything beforehand. Ingredients, or basil leaves condiments, and the plates to serve the stir-fry must be ready before SAUCE you start cooking. Also, make sure 2 tablespoons (30 milliliters) cooking sake, dry vermouth, or medium sweet sherry that everybody is seated at the table. 2 tablespoons (30 milliliters) soy sauce Vegetable stir-fries get soggy quickly, 1 teaspoon (5 grams) wasabi so you must eat them immediately. These mushrooms start cooking in oil. The butter is added at the end to avoid Start the mushrooms. Cut the mushrooms burning. SERVES 4 into bite-sized pieces. (If using shiitake mush- rooms, remove the stems.) WINE RECOMMENDATION: An elegant Make the sauce. In a small bowl, mix the BJR26-10-2019_TL(Luck) Riz298- Rika’s japanese home cooking BJR26-10-2019_TL(Luck) Riz298- Rika’s full-bodied white, such as an oaked Chardonnay, sake, soy sauce, and wasabi. goes well with this dish. Heat the oil in a frying pan on high and add the mushrooms. Stir to coat them with the oil. When the mushrooms have browned, add the butter and toss just until the butter has melted to coat the mushrooms. Add the sauce and toss to coat. Season with salt. Arrange in a large bowl or on a plate. Top with the sliced shiso or basil leaves and serve. RIKA’S MODERN JAPANESE HOME COOKING 48 48 BJR26-10-2019 P001-224 175L CTP.indd 48 10/10/2019 3:59 PM Cyan Magenta Yellow Black BJR26-10-2019_TL(Luck) Riz298- Rika’s japanese home cooking BJR26-10-2019_TL(Luck) Riz298- Rika’s 68 BJR26-10-2019 P001-224 175L CTP.indd 68 10/10/2019 4:00 PM Cyan Magenta Yellow Black PAN-FRIED TOFU WITH MASHED Tofu’s texture and flavor changes AVOCADO with the temperature. Cold, firm tofu will have a strong taste of soy, but when heated, it becomes creamier and nuttier. Cooking is a science. Wrap the tofu in a paper towel and place in A little difference does matter. When a microwaveable container. Microwave for I fry tofu in a pan, I use potato starch 3 minutes on high to get rid of excess water, instead of flour. Unlike flour, potato then set aside to cool. Make the sauce. In a bowl, mash the starch does not have gluten. If you avocado with a fork. Mash in half of the salt, do not have potato starch, try using the wasabi, and the lemon juice. tapioca flour. The tofu will get crispy Cut the tofu into eight slices and season without burning. SERVES 4 with the remaining salt. Dredge the tofu in the potato starch and shake off any excess. WINE RECOMMENDATION: This dish goes In a non-stick frying pan, heat the oil well with Prosecco or any good sparkling wine. over medium heat. Place the tofu in the pan. Pan-fry the tofu until the bottom side is golden brown. Flip and cook the other side. 1 12-ounce (340-gram) block momen Arrange the tofu on individual plates and (medium-firm) tofu top each piece with some of the avocado ½ avocado, pitted and peeled sauce and half of an umeboshi plum pickle. 1 teaspoon (5 grams) kosher salt or sea salt ½ teaspoon (2 grams) wasabi Freshly squeezed juice of ½ lemon SALADS 1⁄3 cup (50 grams) potato starch or tapioca flour 1⁄4 cup (60 milliliters) vegetable oil , 4 umeboshi plum pickles, EGGS pitted and halved & T & O F U S T AR T ERS 69 BJR26-10-2019_TL(Luck) Riz298- Rika’s japanese home cooking BJR26-10-2019_TL(Luck) Riz298- Rika’s 69 BJR26-10-2019 P001-224 175L CTP.indd 69 10/10/2019 4:00 PM Cyan Magenta Yellow Black GRILLED TOFU WITH MISO PASTE 1 12-ounce (340-gram) block momen (medium-firm) tofu 1⁄4 cup (68 grams) miso 2 tablespoons (25 grams) sugar Miso is, obviously, an ingredient in 2 tablespoons (30 milliliters) mirin or miso soup, but this flavorful paste is 1 tablespoon (12 grams) sugar dissolved in 1 tablespoon (15 milliliters) cooking sake also a component in stir-fries, stews, and broiled dishes. Miso has a complex taste and offers a healthy dose of Preheat the broiler. Wrap the tofu with a umami. Many people have a hard paper towel and place in a microwaveable time placing the flavor when they first container. Microwave for 3 minutes on high experience it, but they agree it tastes to get rid of any excess water, then set aside to cool. great. You can also slather this miso Make the sauce. In a microwaveable sauce on boiled vegetables, salmon, container, mix the miso, sugar, and mirin and cod, shrimp, scallop, pork, or chicken microwave for 2 minutes. and then broil them. This dish, known Cut the tofu into 8 slices. Place the pieces as dengaku, can be varied by mixing on a foil-lined baking sheet. Spoon the miso sesame seeds, tahini, or chopped sauce over the tofu. Broil the tofu until the sauce begins to SALADS almonds or pine nuts into the paste. brown, about 10 minutes. If you don’t have a microwave, press Transfer to individual plates and serve. , the tofu for 10 to 15 minutes to get rid EGGS of excess water. SERVES 4 & T & O WINE RECOMMENDATION: Alsatian whites, like F U Sylvaner, and a dry Riesling go well with this dish. S T AR T ERS 67 BJR26-10-2019_TL(Luck) Riz298- Rika’s japanese home cooking BJR26-10-2019_TL(Luck) Riz298- Rika’s 67 BJR26-10-2019 P001-224 175L CTP.indd 67 10/10/2019 4:00 PM Cyan Magenta Yellow Black BJR26-10-2019_TL(Luck) Riz298- Rika’s japanese home cooking BJR26-10-2019_TL(Luck) Riz298- Rika’s 84 BJR26-10-2019 P001-224 175L CTP.indd 84 10/10/2019 4:01 PM Cyan Magenta Yellow Black TERIYAKI Teriyaki sauce, famous all over the FISH world, is made from fermented sake, called mirin. Various types of teriyaki sauce are sold in supermarkets, but you can easily make your own at 4 fish fillets with or without skin, home.
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