So it looks like fall is equivalent to Japanese food in my brain. I’ve basically been eating only Japanese food for a week. I had a craving for nimono (vegetables boiled in a soy sauce-based sauce). I found this buri daikon recipe and only changed one thing (besides adding tons of veggies)- I decreased the amount of cooking sake to 20mL from 120mL as that was all I had.
On the menu that night was the nimono, miso soup with kabu (turnip) slices and greens and rice topped with garlic sesame.
Buri Daikon Plus
based on this recipe (Japanese)
400g Japanese amberjack (buri/ぶり/鰤), cut into large chunks
1/2 daikon radish, cut into thick slices and quartered
1 carrot, cut into thick slices and halved
1/2 block devil’s tongue jelly (konyaku)
2 satoimo (taro) quartered
50g bamboo shoot, halved and sliced
4 shitake mushrooms, halved if large
15g ginger slices
300mL water (original recipe calls for 180mL)
20mL cooking sake (original calls for 120mL )
1 teaspoon kombucha granules (昆布茶)
40g sugar (the origial recipe calls for ざらめ which looks like is sugar)
60mL soy sauce
1 tablespoon mirin (add at the end)
1 tablespoon cooking oil
Rinse the fish in boiling water, just until the color changes, and set aside. Heat up the cooking oil in the pot you will use for stewing. Saute the daikon pieces for about three minutes. Don’t let them get too brown or they may turn bitter later. Add everything but the mirin and bring to a boil. Reduce heat and simmer, covered, for about thirty minutes. Add the mirin and simmer for a few minutes. Taste and adjust seasonings. This makes a great side dish throughout the week.
I tried three new dishes a few days ago and thought I’d share two of them with you. The third was a vinegary spaghetti squash recipe that was okay but not remarkable. The other two I will repeat in the future.
I saw hijiki gohan on TV last week and figured it would be a good thing to try. Hijiki (Sargassum fusiforme, syn. Hizikia fusiformis) is pretty healthy and the rice looks appealing, so I gave it a go. I looked it up in Japanese and found several recipes that looked good but lacked ease of this recipe. Translation: I was lazy and wanted a ‘put everything in the rice cooker and press start’ recipe. It only took a few minutes to get a good one (actually the only one I could find). I went to cookpad.com which is one of the Japanese cooking sites I use the most. My husband uses the Ajinomoto.co.jp recipe area but I dislike using a site named after MSG.
Posted by Kotarou Desu on Cookpad.com
3 rice cooker cups uncooked white rice
3 rice cooker cups of water minus a bit
2 teaspoons fish stock powder
1 tablespoon sugar
1 teaspoon salt
2 tablespoons cooking sake
1.5 tablespoons soy sauce
15g dried hijiki
1/2 carrot, quartered lengthwise then sliced thinly
3 tablespoons black sesame seeds
1 can tuna fish
Wash the rice in the rice cooker bowl and fill almost up to the three cup line. Add the rest of the ingredients, mix, close the rice cooker and press start. When the rice is finished it will completely fill a three cup rice cooker so you will have to put the rice into a bowl to stir it. Stir and serve.
Also makes great rice balls and tastes good fried up the next day.
Next was daikon no nimono. Daikon is the giant white radish you can find in almost any Asian supermarket. Nimono literally translates into boiled stuff so you can imagine the cooking process. This is another easy one. I found it here on cookpad.com as well. This is a classic dish and I’m ashamed to admit that I made it for the first time after being in Japan for seven years.
Daikon no Nimono
Posted by Aki Pafe on Cookpad.com
1/2 daikon cut into bite sized chunks
1 tablespoon ginger, cut into very small pieces or grated
2 tablespoons cooking sake
2 tablespoons mirin
1.5 tablespoons sugar
2.5 tablespoons soy sauce
Heat oil in the bottom of the pan and saute the ginger until it changes color. Add the daikon and fry until browned. Add the rest of the seasonings and enough water to just cover the daikon pieces. Bring to a boil and simmer on medium heat until there is little liquid left. Serve.
I found this recipe on the Japanese food blog ごはん便り from すずキッチン (I can’t actually read the second word but the rest is – Meals ____ from Suzu Kitchen). She seems to post daily and almost all of it looks really good. I was really excited to make these because of the light flavor of the sauce. I’ve renamed the recipe as well as a literal translation sounds kind of boring sometimes. My methodology may not be bang on as I am not a fluent Japanese reader (can you use fluent for reading?).
Daikon Salmon Bites (サーモンと大根の甘酢漬け)
ごはん便り from すずキッチン
2cm of daikon sliced 1-2mm thin
75 grams sashimi grade salmon
1-3 green onions (this depends on your tying prowess – I needed more than three)
dash of salt
4 tablespoons vinegar
1 tablespoon sugar
1 tablespoon lemon juice
1 togarashi (dried hot pepper)
a little more salt
Sprinkle the daikon slices with salt and let sit until limp enough to wrap around salmon. I was multitasking at the time and left them for about twenty minutes. Wash off the daikon. Cut the salmon into as many pieces as you have daikon slices. Place each piece of salmon in the center of a slice of daikon, wrap the daikon around the salmon and tie with a piece of green onion. I sadly have no tips for not breaking the green onions mid-tie. When you have finished all of the tying, put the rest of the ingredients in a sauce pan and bring to a boil. Turn off the heat once the sugar has dissolved. Place the daikon salmon bites on a plate that can hold at least 5 tablespoons of liquid and pour the contents of the sauce pan evenly over the bites. The outside of the salmon may cook slightly and it gives a good flavor. The original recipe appears to cool the sauce first but I wanted the slightly cooked salmon flavor. Serve when ready. The salmon needs to be eaten that day and should not be left out for any given time.
We are well into nabe (hot pot) season and I am trying to do more experimenting this year. Last year we ate kimchi nabe a couple times a week. That was a lot of days I could have been trying new things. I even had a nice nabe cookbook at my disposal. I have tried a few this year already (Cod and Chinese Cabbage Nabe) and I thought I’d share a good one that non-meat eaters could enjoy too. I’m pretty sure that if you substituted vegetarian soup stock for chicken stock you wouldn’t find too much of a difference in taste. As you can imagine, prep for this one takes a little while but it makes up for it in short cooking time. If yo u are wondering about the color of the rice, I added a tablespoon of black rice to two cups of white rice in the rice cooker.
It was originally published in Japanese so I cannot guarantee what I did is exactly what the recipe called for but it worked and tasted great.
Ribbon Vegetable Nabe
Kyou no Ryouri Beginners 2008.1
15cm daikon, cut in half lengthwise
1/4 lotus root (れんこん)
1 potato (a longish one works best)
1/2 burdock root (ごぼう)
1 1/2 cups fish stock
1 1/2 cups chicken stock
1/4 teaspoon salt
1 tablespoon Thai fish sauce (ナムプラー)
Put the fish stock, chicken stock, salt and fish sauce in a nabe pot (or regular pot). Use a vegetable peeler to turn all of the vegetables except the lotus root into ribbons. Slice the lotus root thinly. Bring the stock to a boil and add the vegetables. Boil the vegetables for 2-3 minutes and serve. It’s that easy.