Read Japanese Cooking - Contemporary & Traditional Online

Authors: Miyoko Nishimoto Schinner

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Japanese Cooking - Contemporary & Traditional (29 page)

BOOK: Japanese Cooking - Contemporary & Traditional

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1 tablespoon
ume
(salted ume plum paste) (Look for a brand without food coloring or additives.)

12 ounces daikon, peeled and cut into thin matchsticks

Red leaf or butter lettuce for garnishing 1 sheet nori, slivered (optional)
³

Mix the lime juice, sweetener, and ume paste well. Combine with the daikon and toss. Place a mound of daikon on a lettuce leaf, top with nori slivers, and serve immediately.

This refreshing salad is excellent for summer, either as an appetizer or as a small side salad. The daikon wilts quickly, diluting the dressing and becoming “pickled” after only a few minutes, so toss with the dressing just before serving
.

Yield: 4 to 6 servings

Mushroom Salad

Mashurumu to Shiso no Salada

Dressing

1 tablespoon soy sauce

cup balsamic vinegar

cup rice vinegar

3 tablespoons chopped garlic

Scant ½ cup extra-virgin olive oil

Dash cayenne

6 ounces enoki mushrooms

8 ounces
shimeji
(oyster mushrooms)

4 ounces button mushrooms

15 shiso leaves

To make the dressing, combine the soy sauce, vinegars, and garlic, then whisk in the olive oil in a steady stream. Add a dash of cayenne pepper, to taste.

Trim the bottom of the enoki mushroom clump, and separate into individual or small clumps of mushrooms. Trim the bottoms of the
shimeji
(oyster mushrooms), and separate into small sections by hand. Thinly slice the button mushrooms. Stack the shiso leaves, roll them up, then sliver with a sharp knife. Combine with the mushrooms in a bowl. Toss with the dressing and allow to marinate for 30 minutes before serving.

This marinated salad can serve as an easy and delicious appetizer on a bed of greens. Alternatively
,
it can be an accompaniment to a meal.

Soba Salad

Dressing

½ cup canola oil

2 tablespoons dark sesame oil

½ cup rice vinegar

2 tablespoons maple syrup or evaporated cane juice

8 ounces dry soba noodles

2 red bell peppers

1 bunch asparagus, 2 medium zucchini, or ½ head broccoli

10 fresh or dried and reconstituted shiitake mushrooms

2 tablespoons olive oil

Salt, to taste

2 ears of corn, preferably white (frozen may be used)

1 bunch scallions

1 Japanese cucumber, thinly sliced

¼ cup toasted sesame seeds

To make the dressing, combine all of the dressing ingredients in a jar, and shake well.

Cook the soba in boiling water until al dente. Drain and run under cold water until cold. Set aside.

Instead of the typical dreary pasta salad, try taking this to your next picnic. You’ll have everyone raving.

Yield: 3 to 6 servings, depending on whether it is served as a luncheon entrée or a picnic dish.

Trim and cut the red bell pepper into strips, then cut them in half. Cut the asparagus into 1-inch lengths, or if using zucchini, slice into ¼-inch slices. For broccoli, separate into small florets. Trim the stems from the shiitake, and cut into either quarters or halves, depending on the size of the mushroom. Place the vegetables onto a sheet pan, and toss with the olive oil and salt, thoroughly coating each piece. Bake at 375°F for about 15 minutes, or until tender.

Cut the kernels off of the ears of corn, and slice the scallions thinly. Combine the cooked soba with the roasted vegetables, corn, and scallions. Combine with the dressing. Arrange the cucumber slices on top, and sprinkle with the sesame seeds.

Optional Method:

Simply use all the vegetables in their raw state, or blanch some of them briefly.

Roasted Asparagus with Lime Ponzu Sauce

Lime Ponzu Sauce

¼ cup lime juice

1 tablespoon soy sauce

½ teaspoon salt

1 tablespoon sweetener of choice such as FruitSource, evaporated cane juice, maple syrup, or 2 tablespoons frozen concentrated fruit juice

2 to 3 tablespoons mirin

1 pound asparagus

1 to 2 tablespoons olive oil

Salt, to taste

2 teaspoons toasted sesame seeds

Combine all the ingredients for the sauce.

Preheat the oven to 400°F. Wash and trim the tough bottoms of the asparagus. Toss the asparagus with the olive oil, and sprinkle with salt to taste. Place on a baking sheet, and place in the oven for about 10 to 15 minutes (depending on the thickness), until the asparagus is tender-crisp, and quite tasty. Place a few stalks on each plate, pour on the Lime Ponzu Sauce, and sprinkle with the sesame seeds.

Although roasting the asparagus gives it a rich, savory flavor that contrasts nicely with the light, tangy ponzu (light citrus dipping sauce), it is also tasty served either steamed, blanched, or grilled.
When making the sauce, adjust the salt to taste according to the sweetener used. It should be tangy, but balanced with sweetness and saltiness.

Index

Aburage to Daikon no Happa no Itamemono

Aburage with Braised Daikon Greens

Age-Dashi Dofu

An Sauce with Tofu

An Sauce over Rice with Vegetables and Tofu

Asparagus, Roasted with Lime Ponzu Sauce

BOOK: Japanese Cooking - Contemporary & Traditional

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