Measurement Conversions

All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring
cups and spoons are used throughout, and all cup and spoon measurements are level.
We have used medium-sized (60 g, grade 3) eggs in all recipes.
International Measures

Volume Lengths Weights

1 teaspoon = 5 ml 6 mm = 1/4 inch 28 g = 1 oz
1 UK/US tablespoon = 15 ml = 3 teaspoons 12 mm = 1/2 inch 250 g = 8 oz
1 Australian tablespoon = 20 ml = 4 teaspoons 2.5 cm = 1 inch 500 g = 1 lb
We have used international 15 ml tablespoon measures. If you are using an Australian
20 ml tablespoon, the difference will not be noticeable for most recipes. However, for
flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified.
Cup Equivalents
1/ cup = 60 ml = 2 fl oz 1 cup sliced Chinese Cabbage = 100 g
4
1/ cup = 125 ml = 4 fl oz 1 cup minced chicken = 200 g
2
1 cup = 250 ml = 8 fl oz 1 cup uncooked rice = 200 g
2 cups = 500 ml = 16 fl oz = 1 pint 1 cup raw peanuts = 150 g
4 cups = 1 litre = 32 fl oz = 1 quart 1 cup plain flour = 150 g
1 cup spinach = 75 g
Oven Temperature Guide
When using convection ovens, the out- ºC ºF
side of the food cooks more quickly. As a Low 150 300
general rule, set the oven temperature Moderate 180 350
15°C to 20°C lower than the temperature Med. Hot 200 400
indicated in the recipe, or refer to your Hot 220 425
oven manual. Very Hot 230 450
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Photography: Adrain Lander
Food Styling: Susie Donald Japan: Tuttle Publishing,
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 Japanese
COOKING
Susie Donald

A selection of delicious Japanese dishes that are easy

to prepare at home, and light and healthy too !
Entertaining Japanese-style is now even easier with clear,
step-by-step instructions for party favourites including
Green Tea Ice-cream, sukiyaki, shabu-shabu and teppanyaki.

PERIPLUS EDIT I ONS

Singapor e • Hong Kong • Indonesia
 Ingredients
Azuki are small red beans that are sold in sauce) is often used. The former is less
the dried foods section of the food store. salty than the latter. Japanese soy sauce is
They are soaked and cooked with rice or slightly less salty than Chinese soy sauce,
sweetened and eaten as a dessert. which can be used as a substitute, but in
lesser amounts.
Daikon radishes look like large white car-
rots and are white inside and mild in fla- Kanpyo are long, thin strips of dried
vor. They may be grated and eaten raw or gourd that are used in sushi, slow-cooked
cooked in stews or soups. They are regarded claypot dishes and for tying foods
as a healthy antidote for oily foods. together. They are sold in plastic packets
and are readily available in the dried
Dashi is the ubiquitous Japanese fish stock foods section of Japanese food stores
used in preparing and seasoning many and many supermarkets.
Japanese dishes. It can be made fresh
from dried bonito flakes and is also avail- Konbu are the dried leaves of kelp (a type
able in an instant powdered version that of seaweed) that are harvested, dried and
you just dissolve in water. Instant dashi sold as flat black sheets with white pow-
powder comes in small plastic packets or der on the surface. They are used to flavor
jars and is useful when a small amount sushi rice and dashi stock, and are nor-
of dashi stock is required. mally removed and discarded before serv-
ing. They are sold in plastic packets and
Deep-fried tofu slices (abura-age) are sold are readily available in the dried foods
in packets of four or five thin squares in the section ofJapanese food stores and many
refrigerated section of food stores. They supermarkets.
should be blanched in boiling water to
remove excess oil before using. After blanch- Mirin is a sweet cooking wine made from
ing, drain and pat dry with a paper towel. glutinous rice. Avoid products labelled
"aji-mirin", which are flavored with
Dried bonito flakes (katsuo bushi) are monosodium glutamate (MSG) . It is
dried shavings of bonito fish sold in small readily available in Japanese food stores
plastic packets. The shavings come in and many supermarkets.
varying sizes-the larger ones are used to
make dashi soup stock whereas the finer Miso or fermented bean paste is made
ones are used as a garnish. They are read- from soybeans and grain malt (from rice,
ily available in Japanese food stores and wheat or barley) . It must be kept refriger-
many supermarkets. ated and is sold in plastic packs or tubs in
the refrigerated section of food stores. It
Japanese soy sauce is an essential, ingre- comes in different colors and tastes, rang-
dient in most Japanese dishes. It is made ing from very salty to very sweet.
of soybeans, wheat and salt. It comes in
several varieties and many different Nori are dried leaves of seaweed which
grades. Generally, at table, the usukuchi are cut into squares and used for wrap-
shoyu (light soy sauce) is used, whereas in ping sushi and also as garnish for other
cooking, the koikuchi shoyu (heavy soy dishes. They come in different tastes and

2
sizes. The plain ones are used as garnish- mung bean vermicelli (glass or bean thread
ing or wraps for sushi, while the flavored transparent noodles), if not available.
ones are eaten as snacks.
Shiso is an attractive dark green or red
Pickled ginger is eaten as an accompa- leaf that is widely used in Jap anese cook-
niment to rice dishes, especially sushi ing either as an ingredient or a garnish. It
and sashimi. It is thin slices of ginger is a member of the mint family, and the
that have been pickled first in salt, then leaves have a hint of basil and spearmint
in vinegar. It is sold in jars and is widely flavor. It is usually minced and added to
available in food stores and many super- rice served with sashimi, crisp-fried as
markets. You may also make it at home. tempura, and used to garnish sushi.

Ponzu dipping sauce is a popular Japan- Saba noodles are made from buckwheat
ese lemon-soy sauce dressing made by flour and have a distinctive taste and are
combining 4 tablespoons lemon juice, sometimes flavored with green tea, in
4 tablespoons soy sauce, 3 tablespoons which their normal beige-brown color is
Basic Dashi Stock (page 4) and 1 table- replaced by green. They are sold as dried
spoon mirin and stirring well. It is pack- sticks in packets.
aged ready-mixed in bottles, and is widely
available in Japanese food stores. Somen are very fine wheat noodles
generally white in color and are sold as
Sesame salt (goma shio) is a mixture of dried sticks in packets.
toasted black sesame seeds (either whole
or ground) and salt. It is a popular Tempura dipping sauce is made by
accompaniment to Japanese meals, and blending 250 ml ( 1 cup) Basic Dashi
can be purchased ready-mixed. Stock (page 4), 4 tablespoons soy sauce,
3 tablespoons mirin, 3 tablespoons
Seven-spice chilli powder (shichimi toga- shredded daikon and 3 teaspoons
rashi) is a potent blend of ground chilli shredded fresh ginger. Stir well to mix.
with other seasonings such as mustard,
sansho, black sesame and poppy seeds. Udon wheat noodles come in various
It is often sprinkled on noodles, grilled shapes and sizes and are whiteish-beige
items and one-pot dishes. It is widely in color. They can be substituted with
available in food stores and is packaged ramen or Chinese wheat noodles.
ready-mixed in bottles.
Wakame is a type of seaweed that is
Shiitake is the most commonly used available in dried strips. As it can with-
mushroom in Japanese cooking. It is stand long period of boiling, it is com-
readily available fresh or dried. The dried monly used in one-pot dishes both as a
versions are the same as the dried black flavorer as well as an ingredient. It must
Chinese mushrooms that can be used as a be soaked in water for 5 to 10 minutes
substitute. before using.

Shirataki noodles are thin strings of kon- Wasabi is one of the best known of all
nyaku, a glutinous starch obtained from Japanese condiments. It is a very spicy
the elephant foot plant. Eaten in sukiyaki Japanese horseradish that is sold in
and other hotpots, it may be replaced with powdered form or as a prepared paste.

Ingredients 3
 Basic Dashi Stock (Bonito Flake Stock)
10-cm (4-in) square piece 1 Cut konbu square into 4 narrow strips. Place in a
konbu, wiped clean saucepan with 4 cups water and cook over m edium
1 liter (4 cups) water heat. Heat until just about to boil, then quickly
60 ml (1/4 cup) cold water rem ove pan from the heat, remove and discard konbu.
90 g (3 oz) bonito flakes 2 Add the cold water and bonito flakes to the konbu
broth. Bring to a boil then remove immediately from
Makes 1 liter (4 cups)
heat, and set aside to cool.
Preparation time: 5 mins
3 When all the bonito flakes have sunk to the bottom,
Cooking t ime: 20 mins
pour the liquid over a strain and discard the flakes.

Steamed Egg Custard (Chawan Mushi)

250 g (8 oz) chicken 1 Marinate the chicken in the sake and soy sauce for
breast, diced about 10 m in utes. Drain and set aside.
1 tablespoon sake 2 To prepare the Dashi Custard, break the eggs into a
1 teaspoon soy sauce large bowl and stir them gently with chopsticks or a
8 fresh medium prawns, fork. Do not beat or allow bubbles to form in the
peeled and deveined eggs. Combine the Basic Dashi Stock or instant dashi
4-6 fresh shiitake mush- mixture with the sake, soy sauce and salt in a
rooms, stems removed
saucepan and place over medium heat, stirring slowly
and discarded, caps
to dissolve the salt. Heat until just before boiling, then
sliced
quickly rem ove. Do not allow dashi mixture to boil.
1 small carrot, peeled
3 Pour the dashi m ixture while still hot in a slow,
and thinly sliced, each
steady stream into the eggs, stirring gently to blend.
slice quartered
St rain the resulting egg and dashi mixture through a
120 g (4 oz) spinach,
rinsed, stems removed
fine sieve to remove any lumps.
Peel of 1I 4 lemon, finely 4 Evenly divide the chicken, prawns, and vegetables
grated, for garnish among 4 sm all heatproof bowls. Pour the egg mixture
over contents, leaving a 3(4 -in (2-cm) gap at the top of
Dashi Custard each bowl. Cover each bowl with foil or a lid.
625 ml (21/2 cups) Basic 5 Heat the water in a large saucepan with a steamer
Dashi Stock (above) rack, and place the custard cups on the rack. Cover
1 tablespoon sake partially with a lid to allow steam to escape. Cook
1 teaspoon soy sauce over medium high heat for 1 minute, then reduce heat
1 teaspoon salt to low and cook for another 15 m inutes, until a knife
4 large eggs comes out cleanly when inserted in the custard.
Remove from the steamer, garnish with grated lemon
Serves 4 peel, and serve immediately.
Preparation time: 15 m ins
Cooking time: 15 m ins
4
 Grilled Tofu with Vegetables
2 cakes (about 500g or 1 Halve both tofu cakes horizontally. Rem ove excess
1 lb) firm tofu, drained moisture by pressing tofu between sheets of paper
4 fresh shiitake mush- toweling.
rooms 2 Rem ove and discard the mushroom stems. Slice the
1 small carrot, peeled caps thinly. Combine the m ush rooms, carrot, potato,
and thinly shredded bell pepper, red chilli, egg white, 1 teaspoon soy sauce
1 small potato, peeled and salt in a bowl. Sift 2 tablespoon of the cornstarch
and thinly shredded over the mixture and stir to mix well. Heat broiler.
1 green bell pepper,
3 Sift remaining cornstarch over tofu pieces, and pile
thinly shredded
the vegetable mixture on top of the tofu pieces. Using
1 red chilli, thinly shred-
a spatula, lift tofu and vegetables onto broiler rack.
ded (optional)
Broil for 2 to 3 minutes, or until vegetables are lightly
1 small leek, rinsed and
cooked. Serve hot.
thinly shredded
1 egg white
2 tablespoons soy sauce Serves 4
2 tablespoons sake Preparation time: 20 mins
3 tablespoons cornstarch Cooking time: 5 mins
1I 4 teaspoon salt to taste

6
 Fresh Cold Tofu Appetizer
4 shiso leaves, stems 1 Stack shiso leaves and cut into shreds lengthwise,
removed and discarded about 3-mm (1/ 8 -in) thick.
500 g (lib) silken tofu, 2 Cut tofu into 4 equal pieces and place in a serving
drained on rack for platter.
30 minutes or patted 3 Pour soy sauce into small bowl for dipping.
dry with paper toweling 4 Sprinkle shiso leaves, spring onions, and dried
to remove moisture bonito flakes over the tofu. Place a small mound of
2 tablespoons soy sauce ginger on the side, and serve immediately with the
2 spring onions, thinly
dipping sauce.
sliced
20 g (1/4 cup) dried
Serves 4
bonito flakes
Preparation time: 5 mins
5 em (2 in) fresh ginger,
Assembling time: 3 mins
grated

Tofu 7
8
 Stir-fried Tofu with Chicken,
Egg and Vegetables
4 fresh or dried shiitake mushrooms
300 g (1 0 oz) firm tofu
1 tablespoon oil
250 g (8 oz) lean minced chicken
21/2 em (1 in) fresh ginger, grated
3 tablespoons sake
1 carrot, shaved into thin, wide strips
1 tablespoon sugar
2 tablespoons soy sauce
1 large egg, beaten
4 spring onions, cut in 1-cm (lh-in) lengths

1 Remove and discard the mushroom stems. Slice the

caps thinly crosswise. If using dried mushrooms, soak
in hot water for about 15 minutes, then drain and
squeeze out any excess water before cutting.
2 Break tofu coarsely with a fork, and set aside to drain.
3 Heat oil in a saucepan over medium-high heat and
stir-fry the minced chicken for about 2 minutes,
breaking it into small pieces with a wooden spoon.
4 Add the ginger and mushrooms and cook for
another 2 minutes.
5 Add the sake and carrots and cook over high heat,
stirring, for 1 minute.
6 Reduce heat to medium and add the tofu, stirring
for about 1 minute until heated through.
7 Dissolve the sugar in the soy sauce in a small bowl
and add to the beaten egg. Add the egg mixture and
stir until just cooked, about 2 minutes. Fold through
the spring onions and serve immediately.

Serves 4
Preparation time: 10 mins
Cooking time: 10 mins

Tofu 9
 Marinated Deep-fried Baby Octopus
1 kg (2 lbs) fresh baby 1 Clean baby octopuses or squids by peeling off the
octopus e s o r s quids o uter layer of skin u n d er cold r unning wat er.
120 ml (lh cup) sake 2 Combine the sake and soy sauce in a bowl and coat
2 tablespoons soy sauce the octopuses in the mixture. Set aside to m arinate in a
60 g ( 1/ 2 cup) all- cool place for 2 hours, or overnight in the refrigerator.
purpose flour 3 To make the Sauce, combine the Worcestershire
Oil for deep-frying sauce, tom ato ketchup and lemon juice in a small
4 lemon or lime wedges serving bowl, and set aside.
for garnish
4 Drain the octopuses and dredge each piece in flour.
5 Heat oil to 160"C (325"F) and cook 4 to 6 pieces at
Sauce
a tim e for about 2 minutes, or until crispy. Drain on a
4 tablespoons Worces-
wire rack and repeat until all the octopuses are cooked.
tershire sauce
4 tablespoons tomato 6 Serve immediately with Sauce and lem on wedges.
ketchup
2 tablespoons lemon Serves 4
juice Preparation time: 15 mins
Cooking time: 10 mins

Fish and Seafood 11

 Braised Flounder (Karei No Nitsuke)
4 whole flounders, 1 Using a sharp knife, score each fish on one side by
about 200-250 g making 2 parallel diagonal incisions about 3 em
(7 oz) each, cleaned, or (1 1/ 4 in) apart. Turn the fish over, and make 2 more
4 white fish fillets 150g parallel incisions on the diagonal. Make the cuts deep
(5 oz) each enough to almost touch the bone.
750 ml (3 cups) water 2 Combine the water, salt, sake, soy sauce, mirin and
1 teaspoon salt sugar and bring to a boil in a deep skillet. Add the
125 ml ( 1/ 2 cup) sake fresh ginger and cook for 30 seconds.
125 ml (1/2 cup) soy
3 Place fish in a single layer in the water, overlapping
sauce
heads and tails as necessary. When liquid returns to a
2 tablespoons mirin
boil, reduce heat to low and cook fish for 2 minutes.
3 tablespoons sugar
4 Spoon liquid over fish but do not turn fish over.
21/2 em (1 in) fresh
Cook for another 3 minutes, continually basting,
ginger, thinly sliced
until the fish flakes easily with a fork.
120 g (4 oz) fresh
spinach, washed,
5 Place spinach parcels alongside the fish and cook
trimmed, and tied for 30 seconds. Remove from heat.
in small parcels 6 Carefully lift fish and spinach onto serving plates,
and spoon some cooking liquid over the top. Serve
Serves 4 immediately with steamed rice.
Preparation time: 20 mins
Cooking time: 10 mins

12
 Baked Fish with Vegetables
2 tablespoons sake
1 teaspoon soy sauce
1 teaspoon fresh ginger juice
1 teaspoon salt
650 g (11/2 lb) white fish fillets (such as flounder,
sea bass or cod), cut in 4 equal pieces
4 pieces aluminum foil, each 25-cm (10-in) square
1 large carrot, peeled and thinly sliced
1 medium onion, peeled and thinly sliced
1 medium bell pepper, seeds removed and sliced
1 tablespoon oil
1h lemon, sliced

1 Combine sake, soy sauce, ginger juice and salt in a

shallow baking dish. Coat the fish well with this mix-
ture and set aside to marinate for 10 minutes. Drain,
reserving marinade.
2 Heat oven to 160"C (325°F). Place one fillet in the
center of each aluminum foil square, brush with oil,
and sprinkle with carrot, onion, bell pepper and
remaining marinade. To seal the packet, bring the two
sides of foil over fish and crimp closed. Fold up each
end of the foil and place each packet on a baking sheet.
3 Bake for about 20 minutes or until fish flakes easily
with a fork. Place foil packets on serving plate or care-
fully remove fish and vegetables from the foil, pouring
any remaining juices over top. Garnish with lemon
slices and serve.

Serves 4
Preparation time: 15 mins
Cooking time: 20 mins

14
Fish and Seafood 15
16
 Tempura
60 g (2 oz) all-purpose 1 Put flour for dredging in mixing bowl and set aside.
flour for dredging 2 H eat oil in wok o r d eep -fryer to 16o· c (325°F).
1 eggplant, cut diagonally 3 To prepare first batch batter, beat 1 egg yolk with 1
into long, thick slices cup ice water in a mixing bowl until smooth. Add 1
120 g (1 cup) pumpkin cup flour all at once, and stir briefly with chopsticks
or sweet potato, peeled or a fork until just combined. The batter may be
and sliced into thin lumpy but should be quite thin. Do not overmix.
wedges 4 Dredge the eggplant, pumpkin, green beans and
100 g (3/4 cup) green
onion pieces in flour, shaking off any excess. Dip a
beans, trimmed
slice of vegetable into the batter and gently shake off
1 small onion, cut in
any excess.
crescents
5 Carefully slip vegetables, 5 to 6 pieces at a time, into
4 fresh shiitake mush-
rooms, stems removed the hot oil, and cook, turning once, until crisp, about
90 g (2/3 cup) fresh or 2 to 3 minutes. Remove from oil with a slotted spoon
frozen green peas and drain on a wire rack or paper towels.
8-10 prawns, peeled 6 To cook mushrooms, spoon batter on the underside
and deveined, with of the mushrooms, shaking off any excess. Place
tails intact mushrooms in oil, batter side down, and fry, turning
4 whitebait, about 60 g once, until tender, about 1 minute. Remove from oil
(2 oz) each, or white with a slotted spoon and drain on paper toweling.
fish fillets, sliced 7 Sprinkle green peas lightly with flour. Scoop about 1
4 scallops, cleaned and tablespoon peas into a slotted spoon and coat the peas
sliced in half horizontally in batter. Let excess batter from peas drip from spoon.
Oil for deep-frying Carefully place peas into the oil and cook for 2 to 3
Tempura Dipping Sauce minutes, turning once, until batter is crisp. Remove
(page 3) from oil and drain on paper toweling.
8 Heat oil to 1so·c (350°F). Meanwhile, prepare
Batter second batch batter. Dredge the seafood with flour
2 egg yolks and dip into batter. Cook seafood until golden and
500 ml (2 cups) iced
crisp, about 3 minutes. (Prawns may take 1 minute
water
more, depending on size.) Remove from oil with a
250 g (2 cups) all-purpose
slotted spoon and drain on paper toweling.
flour
9 Pour about 3 tablespoons warm Tempura Dipping
Sauce into small sauce bowls and serve with a selection
Serves 4
oftempura.
Preparation time: 20 mins
Cooking time: 30 mins

Fish and Seafood 17

 Salmon Teriyaki
500 g (lib) fresh salmon fillet, quartered
2 tablespoons soy sauce
1 tablespoon mirin
2 teaspoons sake
1 tablespoon oil
90 g (2h cup) daikon, peeled and grated

1 Place salmon fillets in large baking pan. Combine

soy sauce, mirin, and sake in a small bowl and pour
over salmon pieces to marinate for 10 minutes. Drain
salmon, reserving marinade.
2 Heat the broiler and brush rack lightly with oil.
Place fish on rack, skin side up, and brush pieces
lightly with marinade. Grill until skin is lightly
browned and crispy, about 4 minutes.
3 Turn salmon pieces and brush again lightly with the
marinade. Grill until the salmon is just cooked through
and the flesh flakes easily with a fork, about 4 minutes.
4 Remove fish to serving plates and spoon remaining
marinade over top. Serve immediately with grated
daikon and rice.

For equally delicious Scallop Teriyaki, substitute 500 g

(1 !b) trimmed large scallops. For Grilled Teriyaki Veg-
etables, use assorted vegetables such as asparagus, egg-
plants, red bell peppers, and shiitake mushrooms.

Serves 4
Preparation time: 15 mins
Cooking time: 10 mins

18
 Grilled Skewered Chicken (Yakitori)
1 tablespoon sugar 1 To prepare sauce, combine sugar, mirin, soy sauce,
60 ml (1/4 cup) mirin and sake in a saucepan and bring to a boil. Reduce
125 ml (1h cup) soy sauce heat to low and cook for about 15 minutes, reducing
125 ml ( 1/ 2 cup) sake the sauce to 1 cup.
500 g (1 lb) chicken meat 2 Dice the chicken meat and liver, then thread onto
200 g (7 oz) chicken liver skewers, alternating with pieces of leek and bell
4 fresh shiitake mush- pepper. If bamboo skewers are used, soak in water
rooms, stems removed
at least 10 minutes before use.
2 bell peppers, cut in
3 Heat the broiler. Baste the ingredients with the sauce.
3-cm (11/4 -in) squares
4 Broil the skewers for about 2 to 3 minutes, turning
1 leek, cut into 21h-cm
three or four times and basting each time, until the
(l-in) pieces
chicken and livers are just cooked. Do not overcook.
16-20 skewers, 20 em
(8 in) long
5 Remove from the heat. Sprinkle the skewers with
Seven-spice chilli powder seven-spice Chilli Powder and serve with lemon
(page 3) wedges.
Lemon wedges for garnish
Serves 4
Preparation time: 30 mins
Cooking time: 5 mins

20
 Crispy Fried Chicken Chunks
2 teaspoons fresh ginger 1 Combine the ginger juice, garlic, soy sauce and sake
juice in a mixing bowl. Marinate chicken pieces with mix-
1 clove garlic, minced ture in the mixing bowl and let stand for 20 minutes.
1 tablespoon soy sauce 2 Drain chicken and toss lightly in cornstarch,
1 tablespoon sake shaking off any excess.
SOOg (1 lb) chicken 3 Meanwhile, heat oil to 16o·c (325°F). Fry the chicken,
breast, cut into about 4 to 5 pieces at a time, until golden and cooked
bite-sized chunks through, about 4 minutes.
90 g (2/3 cup) cornstarch
4 Remove with a slotted spoon and drain on a paper
Oil for deep-frying
toweling. When oil returns to 16o·c (325°F), add
Lemon wedges for
more chicken pieces and repeat until all the chunks
garnish
are cooked. Keep chicken pieces warm until serving.
Arrange on individual plates and garnish with lemon
Serves 4
wedges.
Preparation time: 30 mins
Cooking time: 10 mins

Meat and Poultry 21

 .
Minced Chicken 1n
Clear Soup
500 g (1 lb) minced chicken
2 spring onions, minced
1 tablespoon fresh ginger, grated
60 ml (1 / 4 cup) soy sauce
1 medium egg
2 tablespoons cornstarch
750 ml (3 cups) Basic Dashi Stock (page 4)
2 tablespoons sake
2 tablespoons mirin
1 spring onion, finely sliced for garnish
2 sprigs fresh coriander leaves for garnish

1 Combine minced chicken, minced spring onions,

ginger, 1 tablespoon soy sauce, and egg in a mixing
bowl. Sprinkle in cornstarch and mix well.
2 Form chicken mixture into balls, about 5 em (2 in)
round. You may need to moisten your hands with
water to prevent the mixture from sticking.
3 Combine Basic Dashi Stock, sake, mirin, and
remaining soy sauce in a saucepan and bring to a boil
over medium heat.
4 Reduce heat and add chicken balls, one at a time,
to the simmering broth, and cook for about 5 min-
utes. Remove balls from broth with a slotted spoon
and transfer to four individual serving bowls. Pour
the broth into each of the bowls and garnish with
thinly sliced spring onions and fresh coriander leaves.

Serves 4
Preparation time: Smins
Cooking time: 15 mins

22
Meat and Poultry 23
 Sesame Chicken Loaf
500 g (1 lb) minced 1 Combine chicken, leek, ginger, soy sauce, sake, and
chicken meat egg in a mixing bowl and mix until well combined.
1 small leek, minced 2 Heat oil in a small skillet and pat chicken mixture
1 tablespoon minced evenly to cover the bottom. Cook over medium heat for
fresh ginger 2 to 3 minutes, or until underside is brown. Cut
1 tablespoon soy sauce chicken mixture into quarters, and turn the wedges
1 tablespoon sake
over to cook for another 2 to 3 minutes.
1 egg, beaten
3 Transfer to a chopping board and slice into smaller
1 tablespoon oil
pieces for serving, if desired. Sprinkle with toasted
2 tablespoons toasted
sesame seeds and serve.
sesame seeds

Serves 4 to 6
Preparation time: 15 mins
Cooking time: 10 mins

Mix chicken, leek, ginger, soy sauce, sake, Spread chicken mixture evenly over the base
and egg in a bowl until well combined. of the pan and brown the underside.

Cut loaf into quarters, then turn the wedges Slice chicken loaf into smaller serving portions
over to cook the other side. on a chopping board.

24
 Chicken Rolls with Spring Onions
4 chicken thighs (about 1 Debone chicken thighs and place on a work surface,
5 00 g or 1 lb) skin side d own. Score the flesh w ith a sh arp knife. P ress
2 teaspoons grated fresh on the meat to spread it out, creating an even thickness.
ginger 2 Combine ginger, 2 tablespoons sake and soy sauce
180 ml (3/ 4 cup) sake in a large bowl. Coat the chicken, and set aside to
2 tablespoons soy sauce marinate for 20 minutes, turning occasionally.
4 spring onions 3 Drain chicken and place skin side down on working
2 tablespoons cornstarch surface. Cut spring onions to the same length as the
1 tablespoon oil
chicken and place 3 or 4 pieces across each piece of
Kitchen string
chicken. Sprinkle with an even coating of cornstarch.
4 Roll each piece of chicken up and fasten with
Serves 4
kitchen string, securing at both ends.
Preparation time: 30 mins
5 Heat oil in 25-cm (10-in) skillet over medium-high
Cooking time: 20 mins
heat. Add chicken rolls, seam side down, and cook,
turning chicken frequently with tongs, until evenly
browned.
6 Drain fat from skillet, leaving chicken in place, and
add sake. Reduce heat to medium-low, cover and cook
for 7 minutes.
7 Add reserved marinade and cook chicken roll for
10 to 12 minutes, or until tender.
8 To serve, remove string from m eat and slice cross-
ways in 2-cm (3 / 4 -in) thick slices and spoon pan
juices over the slices.

Place 3 or 4 spring onion sticks across each Roll up the chicken and fasten with kitchen
piece of chicken. string on both ends.

Meat and Poultry 27

Japanese Garlic Ginger Steak
4 steaks (about 250 g or 8 oz each), excess fat
trimmed
4 cloves garlic, minced
4 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon sugar
4 tablespoons rice vinegar
180 g (6 oz) daikon, peeled and thinly shredded
lj2 carrot, peeled and thinly shredded
21/2 em (1 in) fresh ginger, thinly shredded
1 tablespoon oil
2 spring onions, thinly sliced

1 Place the meat in a large baking dish. In a small

bowl combine the garlic, soy sauce, and mirin, and
pour it over the steaks. Let it marinate for 30 minutes,
turning occasionally.
2 Dissolve sugar in vinegar. Arrange vegetables and
ginger in a large bowl and pour rice vinegar over the
shredded vegetables. Set aside for 5 to 10 minutes.
Drain and squeeze out any excess moisture.
3 Heat oil in a large skillet over high heat. Add the
steak and stir-fry until done to taste. For medium
rarea, stir-fry for about 3 minutes on each side.
4 Remove steaks and place on warmed serving
plates. Sprinkle with spring onions and serve with
the marinated vegetable mixture.

Serves 4
Preparation time: 30 mins
Cooking time: 10 mins

28
Meat and Poultry 29
 Stir-fried Pork with Ginger and Cabbage
3 tablespoons soy sauce 1 Combine soy sauce, ginger juice, sake, and sugar in a
2 tablespoons fresh small bowl and stir until sugar is dissolved.
ginger juice 2 Heat l tablespoon oil in a large skillet over high heat.
2 tablespoons sake Add pork and stir-fry until meat is partially cooked,
1 teaspoon sugar about l minute. Remove pork from skillet and drain.
2 tablespoons oil 3 Add remaining l tablespoon oil to the pan. Add
500 g (1 lb) pork tender- cabbage and ginger and stir-fry until almost tender,
loin, thinly sliced about 2 minutes. Return pork to skillet with the
120 g (3/4 cup) Chinese
sauce mixture, and stir-fry over high heat until pork
cabbage, cut into
is cooked through, about 2 minutes. Serve with rice.
small squares
5 em (2 in) fresh ginger,
thinly shredded

Serves 4
Preparation time: 10 mins
Cooking time: 6 mins

30
 Sliced Beef in Ginger Soy Gravy
500 g ( 1 lb) sirloin steak 1 Place potato chunks into bowl of cold water.
4 medium potatoes, 2 Freeze steak for 30 minutes to firm. Cut across the
peeled and cut grain into very thin slices.
into chunks 3 Halve onion lengthwise, and slice each half.
1 medium onion, peeled 4 Heat 1 tablespoon of the oil in a saucepan over
2 tablespoons oil medium-high heat. Add beef and stir-fry until meat
500 ml (2 cups) Basic is just brown, about 2 minutes. Remove from pan
Dashi Stock (page 4) and drain.
3 tablespoons sake
5 Heat remaining 1 tablespoon oil in pan over
2 tablespoons sugar
medium-high heat. Add onions and potatoes and
3 tablespoons soy sauce
stir-fry for 2 minutes until potatoes are well coated
5 em (2 in) fresh ginger,
with oil.
thinly shredded
6 Add Basic Dashi Stock, sake, and sugar and bring
to a boil over medium heat. Add soy sauce and beef
Serves 4
Preparation time: 35 mins to pan and cook until potatoes are tender, about 15
Cooking time: 20 mins minutes.
7 Garnish with ginger and serve immediately.

Meat and Poultry 31

 Seafood and Chicken Hotpot
8 fresh or dried shiitake 1 If using dried mushrooms, soak for 20 m inutes in
mushrooms, stems hot water until soft, then drain. Blanch carrot and set
removed and discarded, aside. Soak mussels or clams for 5 minutes in 4 cups
· caps, quartered cold water mixed with 2 tablespoons salt. Rinse under
1 carrot, thinly sliced cold running water and drain. Blanch shirataki noo-
6 mussels or large clams dles for 2 minutes, remove from water, and when cool
2 tablespoons plus enough to handle, cut into 10-cm (4-in) lengths.
1I 2 teaspoon salt
2 Bring the Basic Dashi Stock, mirin, soy sauce, and
225 g (8 oz) shirataki
salt to a boil. Pour enough liquid over the ingredients
noodles (glass noodles)
in the casserole to almost cover and it let cook over
225 g (l/2 lb) chicken
low heat. Keep remaining liquid mixture hot over
breast, skin removed
low heat. Do not boil the remaining liquid mix.
and diced
3 Arrange ingredients in four small batches- chicken,
225 g ( 1h lb) fish fillets,
such as sea bass, mack-
seafood, vegetables and tofu-into a hotpot on a
erel, or salmon, cubed table-top hotplate and cook them in batches.
4 large scallops 4 As ingredients continue to cook, diners can help
180 g (6 oz) shucked themselves from the cookpot. Pass individual dipping
oysters bowls of ponzu dipping sauce stirred with grated
8-10 prawns, peeled daikon and thinly sliced spring onions. Replenish
and deveined with the hotpot with remaining ingredients and Basic
tails intact Dashi Stock as needed.
4 leaves Chinese cabbage,
cut in 5-cm (2-in) squares Serves 4 to 6
1 large or 2 small leeks, Preparation time: 30 mins
rinsed Cooking time: 20 mins
300 g ( 10 oz) firm tofu
Pinch cayenne pepper
11h liters (6 cups) Basic
Dashi Stock (page 4)
1 tablespoon mirin
1 tablespoon soy sauce
l h teaspoon salt
250 ml (1 cup) ponzu
dipping sauce (page 3)
6 tablespoons daikon,
grated
1 spring onions, thinly
s liced

32
34
 Sweet Soy Beef and Vegetable
Hotpot (Sukiyaki)
12 dried or fresh shiitake 1 If usin g dried mushroom s, soak in hot water for
mushrooms, stems ab out 15 m in utes. Drain the mush room s and squeeze
removed and discarded out any excess water before use.
500 g (1 lb) beef 2 Arrange prepared ingredients on a serving platter.
tenderloin, thinly sliced Break 1 egg each into 4 sm all serving bowls.
250 g (8 oz) shirataki 3 Combine the sauce ingredients an d set aside.
(or glass noodles) Arrange in gredients in four small batches-mush -
250 g (8 oz) firm tofu,
rooms, beef, shirataki n oodles or glass n oodles, tofu
cubed
and spinach- into a h otpot on a table-top h otplate.
2 small leeks, rinsed
4 Heat th e oil into a h otpot on a table-top h otplate.
and sliced diagonally
Stir-fry the ingredients in batches, stirring continu-
120 g (4 oz) spinach,
ously until foods are cooked to desired donen ess.
washed and coarsely
cut in sections 5 Diners can then remove cooked m eat or vegetable
4 large eggs (optional) from the h otpot, using the egg as a dipping sauce
2 tablespoons oil for the h ot food. If you p refer, use ponzu dipping
sauce instead.
Sauce 6 Replen ish the cooking hotpot with rem aining
180 ml (3/ 4 cup) soy ingredients as n eeded.
sauce
60 ml (l/4 cup) sake Serves 4
60 ml (l/4 cup) mirin Preparation time: 20 mins
125 ml (lh cup) water Cooking time: 20 mins -~
\

One-pot dishes 35
 Sliced Beef Hotpot (Shabu-Shabu)
250 g (8 oz) shirataki 1 Blanch the shirataki noodles or glass noodles for 1
noodles or glass minute, drain, and cut into 10-cm (4-in) lengths.
noodles Arrange beef, shirataki noodles, tofu, mushrooms,
500 g (1 lb) beef tender- cabbage, spinach, and leeks on a platter.
loin, thinly sliced 2 Pour Sesame Sauce into a small bowl and garnish
300 g (10 oz) firm tofu, with spring onions. Set aside.
cubed
3 Pour ponzu dipping sauce into a small bowl and
8 fresh shiitake mush-
garnish with grated daikon. Set aside.
rooms, stems removed
4 At the table, place 11/2 liters (6 cups) water and
and discarded
konbu into a hotpot on a table-top hotplate and bring
4 leaves Chinese cabbage
to a boil over medium heat, and just before it boils,
120 g (4 oz) spinach
leaves, rinsed and
remove and discard konbu.
stalks removed 5 Pour enough liquid over the ingredients in the
2 small leeks, rinsed casserole to almost cover and it let cook over low heat.
and thinly sliced Keep remaining liquid mixture hot over low heat.
diagonally 6 Arrange ingredients in four small batches-vegeta-
Sesame Sauce (see box) bles, shirataki noodles, and tofu-into a hotpot on a
2 spring onions, thinly table-top hotplate. Each person cooks his or her own
sliced beef by holding a slice with chopsticks or a fondue
1 quantity of ponzu dip- fork and swishing the beef in the simmering stock for
ping sauce (page 3) 10 to 20 seconds, dipping the cooked beef in the sauce
120 g (4 oz) daikon, of choice and seasoning with salt, as desired. As the
grated other ingredients cook, people help themselves from
4-in piece konbu, wiped the cooking pot, dipping the hot food into the sauce
and cut in 4 strips of their choice. Replenish the p}atter with more ingre-
1I 2 teaspoon salt
dients as required until all food is cooked.
2 cups cooked udon 6 If serving udon noodles, when all the other ingre-
noodles (optional) dients are used up, cook them in the simmering
liquid for 3 minutes. Ladle noodles into individual
Serves 4 serving bowls.
Preparation time: 30 mins
Cooking time: 20 mins
Sesame Sauce is made by blending 100 g (3!4 cup)
toasted white sesame seeds, 1 tablespoon miso,
1 tablespoon sugar, 2 tablespoons mirin, 2 table-
spoons rice vinegar, 2 tablespoons sake, 6 table-
spoons soy sauce, 1 tablespoon prepared Japanese
mustard and if desired, 3 tablespoons Basic Dashi
Stock (page 4). Stir well to mix.

36
One-pot dishes 37
 Chicken One-pot (Mitzutaki)
2 tablespoons uncooked 1 Wrap rice in 10-cm (4-in) square piece muslin or
rice grains cheesecloth and secure with string.
1 kg (2 lbs) chicken, 2 Place rice bag, chicken, konbu, sake, salt and sugar
debone and cut into and the 2"liters (8 cups) water in a large saucepan and
bite-sized chunks bring it to a boil. Just before it boils, remove and dis-
10-cm (4-in) piece konbu, card the konbu. Reduce heat to low and cook, occa-
wiped clean and cut
sionally skimming the surface to remove foam or
into 4 strips
debris, for about 20 minutes.
1 tablespoon sake
3 Meanwhile, divide the 2 cups ponzu dipping sauce
1 teaspoon sa It
into four small serving bowls. Mix daikon and
1 teaspoon sugar
cayenne pepper together and place in small bowl to
2 liters (8 cups) water
2 cups ponzu dipping
serve as garnish. Arrange prepared vegetables, shi-
sauce (page 3)
rataki noodles and tofu on serving platter.
120 g (1 h cup) grated 4 Remove and discard rice from the broth. Strain,
daikon reserving the liquid. Put the chicken into a hotpot on
Pinch cayenne pepper a table-top hotplate and pour the reserved broth over
4 leaves Chinese cabbage, the chicken.
cut into small squares 5 At the table, heat the chicken and broth until boiling.
8 fresh shiitake mush- Arrange ingredients in four small batches-vegeta-
rooms, stems removed bles, shirataki noodles and tofu- into a hotpot on a
and tops scored table-top hotplate. When the ingredients in the hot-
2 small leeks, rinsed and pot are cooked, diners can remove cooked meat or
sliced diagonally vegetables from the hotpot.
1 carrot, peeled 6 Replenish the hotpot with remaining ingredients
and thinly sliced as necessary. Serve with seven-spice chilli powder,
250 g (8 oz) shirataki daikon, cayenne pepper mixture and lemon wedges
noodles or glass to garnish. If serving udon noodles, when all the other
noodles ingredients are used up, cook them in the simmering
300 g (10 oz) firm tofu, liquid for 3 minutes. Ladle noodles into individual
cubed serving bowls.
3 liters (3 quarts) water
1 spring onion, thinly
Serves 4
sliced
Preparation time: 30 mins
1 lemon, cut into wedges
Cooking time: 40 mins
Seven-spice chilli powder
(page 3)
2 cups udon noodles
(optional)
Kitchen string
Small piece of muslin or
cheesecloth

38
One-pot dishes 39
 Japanese Mixed Grill
For a successful grill, combine various types of meat-such as chicken, beef
tenderloin, boneless lamb, calf, or chicken livers, and pork tenderloin, with seafood
and vegetables.

4 large mussels, scrubbed 1 Arrange ingredients in four small batches on a

and beards removed serving platter, grouping meats and vegetables
500 g (1 lb) boneless together.
beef, pork, or 2 At the table, brush the oil onto a flat heat-proof
lamb, cut into cubes tabletop grill over medium heat, and add about one-
8-10 prawns, peeled quarter of each of the ingredients from the platter.
and deveined with Cook until desired doneness, 4 to 6 minutes, turning
tails intact occasionally. Diners may use chopsticks to remove
8 fresh shiitake mush-
cooked meat or vegetable from the table-top vessel.
rooms, stems removed
3 Replenish with remaining ingredients as needed.
and discarded
Serve with choice of sesame sauce, ponzu dipping
2 bell peppers, seeds
sauce, grated daikon, spring onions, seven-spice chilli
removed and cut
powder and mustard.
into long strips
2 small leeks, rinsed
and sliced Sesame Sauce is made by blending 100 g (3!4 cup)
1 medium onion, peeled toasted white sesame seeds, 1 tablespoon miso,
and cut in wedges 1 tablespoon sugar, 2 tablespoons m irin, 2 table-
1 large carrot, peeled . spoons rice vinegar, 2 tablespoons sake, 6 table-
and sliced spoons soy sauce, 1 tablespoon prepared Japanese
1 sweet potato, peeled mustard and if desired, 3 tablespoons Basic Dashi
and sliced Stock (page 4). Stir well to mix.
2 ears corn, husked and
quartered
Serves 4 to 6
1 eggplant, sliced
Preparation time: 5 mins
1 tablespoon oil
Cooking time: 15 mins
Sesame Sauce (see box)
1quantity Ponzu dipping
sauce (page 3)
120 g (1/2 cups) daikon,
grated
2 spring onions, thinly
sliced
4 tablespoons Seven-
spice chilli powder
(page 3)
60 ml ( 1/ 4 cup) prepared
Japanese mustard

40
 Spinach with Sesame Seed Dressing
3 tablespoons white 1 Dry-roast (without using oil) the sesame seeds in a
sesame seeds large skillet over medium-low heat until golden brown,
lh teaspoon sugar about 3 minutes. Set aside l teaspoon of the toasted
2 tablespoons soy sauce sesame seeds for garnish. Using a mortar and pestle,
3 tablespoons Basic grind the remaining seeds into a smooth paste.
Dashi Stock (page 4) 2 Blend sugar, soy sauce, and Basic Dashi Stock with
Pinch of salt the sesame paste to make the dressing. Set aside.
500 g (1 lb) fresh
3 Drain excess water from the washed spinach. Heat
spinach, washed
oil over medium heat in wok and add the spinach
and stems removed
leaves in several batches, stirring vigorously with a
1 teaspoon oil
wooden spoon until leaves have just wilted. Do not
overcook.
Serves 4
4 Place cooked spinach in a colander to squeeze out
Preparation time: 10 mins
any excess moisture. Combine spinach and dressing in
Cooking time: 5 mins
a small bowl. Serve either hot or at room temperature.
Garnish with reserved toasted sesame seeds.

42
 Beansprout and Bell Pepper Salad
250 g ( 1/ 2 lb) bean- 1 Wash beansprouts in cold water and drain well.
sprouts, trimmed 2 In a saucepan of well-salted boiling water, blanch
1 large carrot, peeled the carrots for 30 seconds. Add the beansprouts and
and thinly shredded green bell pepper and cook for another 30 seconds.
1 bell pepper, thinly Drain and plunge vegetables into a pan of ice-cold
shredded water. When cool, drain well in a colander, set aside.
2 teaspoons toasted 3 Combine the Dressing ingredients in a small bowl.
white sesame seeds 4 Just before serving, place the cooled vegetables in
for garnish
a serving bowl. Dress and toss the vegetables well.
Garnish with toasted sesame seeds and serve.
Dressing
3 tablespoons soy sauce
Serves 4
2 tablespoons rice vinegar
Preparation time: 20 mins
1 tablespoon oil
Cooking time: 3 mins
1 teaspoon sesame oil

Vegetables 43
 Wakame and Tuna with Soy Dressing
10 g (1/3 oz) wakame 1 Soak the dried wakame in a bowl of cold water to
2 cups (500 ml) water soften, about 20 minutes.
170-g (two 6-oz) cans 2 Bring the water to a boil in a small saucepan .
water-packed tuna Blanch the wakame for 30 seconds, drain and rinse
2 teaspoons lemon juice under cold water. Pat dry with paper toweling.
1 baby cucumber, thinly Remove any hard veins from the wakame and slice
sliced into 1-cm (1 / 2 -in) strips.
1 tomato, diced 3 To make the Dressing, combine vinegar, soy sauce,
sugar and sesam e oil in a small bowl, stirring until
Dressing
sugar is dissolved.
3 tablespoons rice vinegar
4 Place tuna in a mixing bowl, sprinkle with lem on
2 tablespoons soy sauce
juice and break into bite-sized pieces using a fork.
1 teaspoon sugar
5 Combine wakame, baby cucumber and tomato
2 teaspoons sesame oil
with the tuna and toss with the Dressing. Serve
immediately.
Serves 4
Preparation time: 30 mins
Assembling time: 3 mins

44
 Eggplant Stir-fried with Ginger and Miso
h cup (125 ml) water
1 1 Combine the water, miso, soy sauce and sugar in a
1/ 4cup (60 ml ) m iso small bowl, and stir until suga r is dissolved. Se t aside .
2 tablespoons soy sauce 2 Heat oil in a wok over high heat. Add ginger, egg-
2 tablespoons sugar plant and bell pepper, stir-fry until vegetables are
3 tablespoons oil almost tender, about 3 minutes.
1 tablespoon freshly 3 Add sake and stir-fry for 20 seconds. Add the miso
minced ginger mixture.
500 g (1 lb) eggplant, 4 Stir in cornstarch and contin ue stir-frying until the
cut into chunks
sauce thickens. Serve immediately.
1 large bell pepper, cut
into bite-sized chunks
Serves 4
2 tablespoons sake
Preparation time: 10 mins
2 teaspoons cornstarch,
Cooking time: 5 mins
mixed with 2 table-
spoons water

Vegetables 45
 Savory Japanese Pumpkin
500 g (1 lb) pumpkin or 1 Cut pumpkin into bite-sized chunks, leaving the
butternut squash skin on.
500 ml (2 cups) Basic 2 Using the sharp point of a knife, cut away small
Dashi Stock (page 4) pieces of skin to give a mottled effect. Place pumpkin,
2 tablespoons sugar skin-side-down in a saucepan with a heavy base.
1 tablespoon mirin 3 Add 375ml (11/ 2 cups) of the Basic Dashi Stock, and
2 tablespoons soy sauce the sugar and mirin to the pumpkin and cover the
saucepan.
Serves 4 4 Bring to a slow boil over medium heat and cook for
Preparation time: 10 mins about 8 minutes, turning pumpkin over after 4 min-
Cooking time: 20 mins
utes.
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.

46
 Clear Soup with Scallops and Asparagus
1 liter (4 cups) Basic 1 Place Basic Dashi Stock, half of the grated lem on
Dashi Stock (page 4) peel and salt in a saucepan and bring it to a boil.
Peel of l I 4 lemon, finely Rem ove the grated lemon peel from the saucepan
grated with a sieve and set aside.
1 teaspoon salt 2 Cut asparagus in half and add to the saucepan .
8 fresh scallops, cleaned Cook until boiling.
with muscle removed 3 Add scallops and soy sauce, stir, and cook for
4 fresh asparagus
another 1 m inute. Rem ove from heat.
spears, tough ends
4 Divide portions equally am ong serving bowls.
discarded
Garnish with the remaining grated lemon peel
1 teaspoon soy sauce
and serve.
Serves 4
Preparation t ime: 10 mins
Cooking time: 4 mins

Soup 47
 Tofu and Vegetable Soup
250 ml (1 cup) water
1 teaspoon vinegar
120 g (4 oz) burdock root, peeled (optional)
225 g (8 oz) firm tofu
1 teaspoon oil
1 teaspoon sesame o il
120 g (4 oz) minced chicken
1 potato, peeled, quartered, and thinly sliced
120 g (4 oz) daikon, pee led, quartered, and thinly sliced
1 carrot, peeled, quartered, and thinly sliced ·
1 1I 4 liters (5 cups) Basic Dashi Stock (page 4)
1 tablespoon soy sauce
1 teaspoon salt
4 fresh shiitake mushrooms, stems re moved and
discarded, caps quartered
2 spring onions, cut into sections
Seven-spice chill i powder (page 3)

1 Combine the water and vinegar in a bowl. Shave

burdock root into long, thin strips and soak in the
vinegared water for 5 to 10 minutes. Rinse and drain.
2 Using a fork, break the tofu roughly into small
pieces.
3 Heat both oils in a medium saucepan over medium
heat, and when hot, add the chicken. Cook the chicken,
stirring constantly until just cooked, about 1 minute.
4 Add the burdock root, potato, daikon and carrot,
and cook, stirring constantly, for another 2 minutes.
5 Add Basic Dashi Stock, soy sauce and salt, and heat
until boiling. Reduce heat to low and cook until veg-
etables are tender, about 4 minutes. Stir mushrooms
and tofu into soup, and cook for another
2 minutes. Add spring onions and remove from heat.
Serve immediately with the seven-spice chilli powder.

Se rves 4
Preparation time: 20 mins
Cook i ng time: 12 mins

48
Soup 49
 Miso Soup with Tofu and Bamboo Shoot
180 g (6 oz) soft tofu, 1 Place Basic Dashi Stock and bamboo in a saucepan
cubed and bring to a boil over medium heat. Cook for
100 g (1 cup) fresh or 1 min ute and add the tofu.
canned bamboo shoots, 2 Place m iso in large ladle and dissolve it with some
thinly shredded of the hot soup, stirring it with a wooden spoon . Stir
1 liter (4 cups) Basic the m iso into the saucepan, and add the soy sauce.
Dashi Stock (page 4) 3 Bring the soup to a boil and ladle it into four bowls.
3 tablespoons miso Do not overcook. Serve immediately.

Serves 4
Preparation time: 5 mins
Cooking time: 5 mins

50
 Chicken and Egg Drop Soup
100 g (31 I 2 oz) chicken 1 Place chicken strips in a small bowl and marinate
breast, cut into thin with sake and 1I 4 teaspoon salt for 5 to l 0 minutes.
strips 2 Heat Basic Dashi Stock in a saucepan until boiling.
1 tablespoon sake Add lf 4 teaspoon salt, soy sauce, and chicken to the
1h teaspoon salt Basic Dashi Stock and cook for l minute.
1 teaspoon soy sauce 3 Slowly pour one-third of the beaten egg into the
1 liter (4 cups) Basic soup, stirring constantly; the egg will form "threads"
Dashi Stock (page 4) as it cooks. When the soup boils again, add another
2 eggs, beaten
one-third of the egg, stirring constantly. Bring soup
180 ml (3/4 cup) water
back to a boil, add the final amount of egg and when
8 thin slices carrot,
all the egg cooks, remove from the heat.
blanched, for garnish
4 Ladle soup into four serving bowls and garnish with
carrot. Serve immediately.
Serves 4
Preparation time: 20 mins
Cooking time: 15 mins

Soup 51
 Japanese-style Plain Steamed Rice
660 g (3 cups) uncooked 1 Cover uncooked rice in cold water and wash it
1 short-grain rice thoroughly by rubbing between your hands until the
750 ml (3 cups) water water is quite cloudy. Drain and repeat this process
several times until the water rinses off clear.
Serves 4-6 2 Place the rice in a saucepan with a heavy base, fill
Preparation time: 5 mins with the water, cover with a lid, and bring to a boil.
Cooking time: 35 mins 3 Once boiling, lower the heat and simmer for
20 minutes. By this time most of the water would
have been absorbed. Remove from the heat and leave
rice to stand for a further 10 minutes with the lid on.
4 Using a wet rice paddle or a fork, fluff up the rice
and serve in heated individual rice bowls.

Rice with Three Toppings

400 g (2 cups) uncooked 1 Cook rice following the steps for plain rice (see
short-grain rice above), but keep rice warm in covered saucepan
500 ml (2 cups) water until needed.
2 tablespoons sugar 2 Combine l tablespoon of the sugar, l tablespoon of
2 tablespoons soy sauce the soy sauce, l tablespoon of the sake, and the ginger
2 tablespoons sake juice in a saucepan. Bring to a boil and add the
1 tablespoon fresh ginger
chicken, stirring with a wooden spoon to break up
juice the clumps. Cook about
250 g (lh lb) minced
3 minutes. Remove from heat and set aside.
chicken
3 Cook peas in boiling water until tender, about 4
2 cups fresh or frozen
minutes. Drain and set aside.
peas
4 Place eggs, salt and remaining sake, soy sauce, and
8 large eggs, beaten
lh teaspoon salt sugar in a saucepan. Cook over low heat, stirring
Pickled ginger (page 2), constantly, until eggs are set but still moist, about
for garnish 4 minutes. Remove from heat.
5 Divide rice among four individual bowls and place
Serves 4 equal amounts of the three toppings over the rice in
Preparation time: 15 mins . distinct sections. Garnish with pickled ginger and
Cooking time: 35 mins serve immediately.

52
Rice and Noodles 53
 Azuki Bean Rice
140 g (3/4 cup) azuki 1 Place the red beans in a saucepan and cover
beans, w ashed a nd with wate r. Bring t o a boil and d rain, cover with fr esh
drained cold water, and bring to a boil again.
750 g (3 1/ 2 cups) 2 Reduce the heat to low, cover and cook until beans
uncooked glutinous are tender, about 40 minutes, adding more water as
rice, washed and needed to keep beans covered.
drained
3 Drain the beans, reserving the liquid. Pour the
Sesa111e salt (page 3) to
reserved liquid from the beans onto the uncooked
taste
rice grain and let stand, covered, overnight to allow
the rice to take on a pinkish color.
Serves 4 to 6
3 Drain the rice and reserve the liquid. Combine the
Preparation time: 45 mins
beans and rice, taking care not to crush the beans.
+ overnight soaking
Bring water to a boil in the base of a steamer. Line the
Cooking time: 35-50 mins
steamer with cheesecloth and spread the rice and
beans mixture over top. Poke a few holes in the rice
for the steam to escape.
4 Steam over high heat until the rice is cooked, about
50 minutes, basting frequently with the reserved red
bean liquid.
5 Serve in individual heated serving bowls and sprinkle
sesame salt over the top. This dish can also be served
at room temperature.

Rice and Noodles 55

 Deep-fried Tofu and Noodles
in Clear Soup (Kitsune Udon)
4 slices deep-fried tofu, 1 Blanch deep-fried tofu by placing it in a sieve and
(abura-age) pouring boiling water over it. Drain and pat dry with
2 liters (8 cups) water a paper towel. Cut each piece of tofu into quarters to
400 g ( 12 oz) dried udon yield 16 pieces.
noodles 2 Bring the water to a boil and add the noodles, stir-
1 1h liters (6 cups) Basic ring gently to keep them separate. Cook at a vigorous
Dashi Stock (page 4) boil for 5 minutes, or until the noodles are cooked '
2 tablespoons sugar but still firm. Drain in a colander and rinse under
6 tablespoons soy sauce
cold water. Drain well and cover with a damp kitchen
3 tablespoons mirin
towel until completely cool.
lh teaspoon salt 3 Place 250 ml ( 1 cup) of the Basic Dashi Stock and the
1 small leek, rinsed and
sugar and tofu in a saucepan and bring to a boil.
thinly sliced
Reduce heat to low and cook for 2 minutes. Add 2
Seven-spice chilli powder
tablespoons of the soy sauce and cook until almost
(page 3), for garnish
all the liquid has evaporated. Remove from the heat.
4 Combine the remaining Basic Dashi Stock and
Serves 4
Preparation time: 10 mins
soy sauce, mirin and salt in a pot and place over high
Cooking time: 20 mins
heat. When boiling, add the leek slices and remove
from the heat.
5 Divide the noodles among individual serving bowls.
Top with tofu and ladle broth over the tofu, making
sure each bowl has some leek. Serve immediately with
the seven-spice chilli powder.

56
Rice and Noodles 57
 Cold Soba Noodles (Zaru Soba)
2 liters (8 cups) water 1 Bring water to a boil in a large saucepan over high
10 oz (300 g) saba heat and add noodles, stirring gently to keep them
noodles separate. Cook at a vigorous boil until the noodles are
350 ml (11/3 cups) Basic cooked and still firm, about 5 minutes. Drain in colan-
Dashi Stock (page 4) der and rinse under cold water. Drain well and cover
5 tablespoons soy sauce with a damp kitchen towel until completely cool.
3 tablespoons mirin
2 Combine Basic Dashi Stock, soy sauce, mirin and
1 tablespoon sugar
sugar in a small saucepan, and cook over medium
1 sheet nori, toasted
heat until sugar is dissolved. Just before boiling,
and cut in thin strips
4 teaspoons wasabi
remove from heat and set aside.
2 spring onions, thinly 3 Divide cold noodles among four individual serving
sliced bowls and top each bowl with one-quarter of the nori.
4 Pour dipping sauce into four small bowls and stir
Serves 4 in some wasabi and spring onions. Dip the noodles
Preparation time: 10 mins into the sauce before eating.
Cooking time: 15 mins

58
 Chilled Noodles with Prawns and Tomato
375 ml (11h cups) Basic 1 To make dipping sauce, combine the Basic Dashi
Dashi Stock (page 4) Stock , mir in a nd soy sau ce and cook until boiling.
90 ml (1/3 cup) mirin 2 Bring 2liters (8 cups) water to a boil in a large
90 ml (1/3 cup) soy sauce saucepan and add noodles, stirring gently to keep them
21/2 1iters (10 cups) water separate. Cook at a vigorous boil until the noodles
350 g (12 oz ) dried
cooked but still firm, about 5 minutes. Drain in colan-
somen noodles
der and rinse under cold water. Drain well and cover
12-15 prawns
with a damp kitchen towel until completely cool.
Iced water plus ice cubes
3 Peel and devein the prawns. Bring 2 cups salted water
2-3 ripe tomatoes, each
cut into 6 wedges to a boil in a saucepan, and poach prawns until they
1 baby cucumber, thinly turn pink and opaque, about 1 minute. Drain and cool.
sliced 4 Divide noodles equally among four serving bowls
2 spring onions, thinly and cover noodles with iced water. Add three ice
sliced cubes to each bowl and arrange the prawns, tomatoes
2 tablespoons grated and cucumber on top.
fresh ginger 5 Place spring onions and grated ginger into 4 small
dishes and pour dipping sauce over the top, adjusting
Serves 4 to taste. Dip the noodles, prawns, and vegetables into
Preparation time: 30 mins the dipping sauce before eating.
Cooking time: 5 mins

Rice and Noodles 59

 Japanese Sponge Cake (Kasutera)
5 large eggs 1 Preheat oven to 180°C (350°F) . Grease and flour a
150 g (5 oz) Caster sugar 22 1/rcm (9-in) square baking pan.
60 ml ( 1/ 4 cup) honey 2 Break the eggs in a bowl and beat until frothy. Beat
3/4 teaspoon baking in the sugar and honey gradually. Continue beating
powder until the mixture is thick and pale and the beaters
90 g (3 oz) all- leave a thin ribbon, about 12 minutes.
purpose flour 3 Sift the baking powder and flour together into the
Caster sugar for dusting bowl with the egg mixture.
4 Gently fold the dry ingredients into the egg mixture
Serves 6 to 8 until just combined, and carefully pour the mixture
Preparation time: 10 m ins
into the prepared cake pan.
Cooking time: 30 mins
5 Bake for 30 minutes. Remove from the heat and
leave to cool on a wire rack.
6 Dust with caster sugar and cut into squares before
serving.

Beat the egg mixture for about 12 minutes Cool the cake on a wire rack and dust with
until it leaves a ribbon trail. caster sugar.

60
 Green Tea Ice-Cream
600 ml (1 pint) vanilla 1 Blend the ice cream and powdered green tea
ice-cream together and freeze in a plastic container. For an
1 tablespoon powdered interesting variation, serve green tea ice-cream with
green tea matcha (see the sweetened red beans.
box)
One 350 g (13-oz) can
sweetened azuki beans Powdered Green Tea (matcha) is readily available
from Japanese food stores. It is an essential ingredient
(optional)
when making green tea ice-cream.

Serves 4
Preparation time: 5 mins

62
 Peach Jelly (Morna No Jelly)
4-5 long strips of 1 Rinse the agar-agar in cold water. Place agar-agar
agar-agar in a sau cep a n and cover with water, setting aside to
500 ml (2 cups) water soak for 20 to 30 minutes.
330 g ( 11/ 2 cups) sugar 2 Bring the agar-agar and water to a boil, cooking until
1I 2 cup fresh white
dissolved, and stir in the sugar until completely dis-
peaches (from about 2 solved.
small peaches), cu bed 3 Add the peach pulp and the lemon juice and
Juice of 1h lemon set aside until completely cooled.
2 eggs (egg whites only)
4 Beat the egg whites until stiff, then fold in the
cooled peach mixture.
Serves 4
5 Pour into a shallow dish and chill in the refrigerator
Preparation time: 50 mins
until set. Cut into small squares and serve.
Cooking time: 20 mins

Aga r -aga r is a vegetable gelatin made from a type

of seaweed. It is commonly used as a stabilizing agent
to thicken ice-cream, jelly and p udding. It is readily
available in the dried foods section in food stores,
and is sold as thin strips packaged in p lastic packets.

Desserts 63
 Complete List of Recipes
Tofu and Custards One-pot Dishes Azuki Bean Rice 55
Steamed Egg Custard Seafood and Chicken Deep-fried Tofu and
( Chawan Mushi) 4 Hotpot 32 Noodles in Clear Soup
Grilled Tofu with Sweet Soy Beef and (Kitsune Udon) 56
Vegetables 6 Vegetable Hotpot Cold Soba Noodles (Z aru
Fresh Cold Tofu (Sukiyaki) 35 Saba) 58
Appetizer 7 Sliced Beef Hotpot Chilled Noodles with
Stir-fried Tofu with (Shabu-shabu ) 36 Prawns and Tomatoes 59
Chicken, Egg and Chicken Hotpot
Vegetables 9 (Mitzutaki) 38 Desserts
Japanese Sponge Cake
Fish and Seafood Vegetables (Kasutera) 60
Marinated Deep-fried Spinach with Sesame Seed Green Tea Ice-cream 62
Baby Octopus ll Dressing 42 Peach Jelly (Morna No
Braised Flounder (Karei Beansprout and Bell Jelly) 63
No Nitsuke) 12 Pepper Salad 43
Baked Fish with Wakame and Tuna with
Vegetables 14 Soy Dressing 44
Tempura 17 Eggplant Stir-fried with
Salmon Teriyaki 18 Ginger and Miso 45

Meat and Poultry Soups

Grilled Skewered Chicken Basic Dashi Stock (Bonito
(Yakitori) 20 Flake Stock) 4
Crispy Fried Chicken Savory Japanese
Chunks 21 Pumpkin 46
Minced Chicken in Clear Clear Soup with Scallops
Soup 22 and Asparagus 47
Sesame Chicken Tofu and Vegetable Soup 48
Loaf 24 Tofu and Bamboo Shoot
Chicken Rolls with Spring Miso Soup 50
Onions 27 Chicken and Egg Drop
Japanese Garlic Ginger Soup 51
Steak 28
Stir-fried pork with Gin- Rice and Noodles
ger and Cabbage 30 Japanese-style Plain
Sliced Beef in Ginger Soy Steamed Rice 52
Gravy 31 Rice and Three
Japanese Mixed Grill 40 Toppings 52

64
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