This is a collection of recipes designed to make a complete Japanese
meal for 4-6 people (add your own rice). I am unfamiliar with much
of what follows (as I am with many of Jana's recipes) and tried to
be as accurate as possible given that. Sure sounds good!
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TEMPURA FISH AND VEGETABLES
This is a list of some examples of foods for frying.
For each person, prepare:
6-7 slices assorted fresh vegetables;
4-5 pieces fresh seafood or chicken;
SHRIMP: Peel, but leave on tail. Devein without cutting completely
through back. Spread open, make 2 shallow vertical cuts on each half to
prevent curling. Dredge in flour, and place on waxed paper until ready
to dip and fry.
PEPPER: Green or red. Cut in rings.
ZUCCHINI or CARROTS: Cut matchstick style.
GREEN BEANS or ASPARAGUS: Cut in half lengthwise if too thick.
SWEET POTATO or POTATO: Peel and cut paper thin. Soak in cold water,
pat dry before frying.
SMALL MUSHROOMS: Cut in half.
LOTUS ROOT: Peel, cut in 1/4 inch slices. Soak in mixture
of 1 c. water and 1 tsp. vinegar for 10 minutes. Pat dry before frying.
JAPANESE EGGPLANT: Cut in 1/4 inch slices. Soak in salt water
for 15 minutes, and pat dry before frying.
ONION: Cut in 1/3 inch slices.
SNOW PEAS:
MITSUBA: (Japanese trefoil leaves)
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DASHI (Homemade Fish Stock) Servings:
6 c. cold water
1-3 inch square dried kelp (konbu)
1/2 c. bonito (katsuobushi) flakes, or
2 pkgs (5 grams each) katsuobushi
Put konbu and water in a saucepan and bring to a boil. Remove konbu.
Add bonito flakes and boil 1 minute. Remove from heat and let rest 5
minutes. Bonito flakes will sink to bottom. Pour stock through a fine
mesh strainer. Discard flakes. Best within 2 days.
1 c. flour 1 tsp. cornstarch
1/2 tsp. baking powder 1 c. ice-cold water
1 egg
Mix all together quicky, and not thoroughly. Batter should be
slightly lumpy with a ring of flour remaining on outer edge. Mix just
before frying. Keep bowl away from heat, or place inside larger bowl
full of ice water. Mix separate batters for fish and for vegetables,
or divide recipe in half. Do not double -- make separate batches.
1 1/2 c. dashi or chicken broth 1/4 tsp. light soy sauce
1 1/2 tsp. mirin (sweet cooking sake)
1/2 c. chopped spinach or peas 3 lg. eggs
2-3 dried shiitake mushrooms 4 oz. cooked/diced chicken
2 T. finely slivered bamboo shoots
Soften mushrooms in water 20 minutes, then slice. Combine broth, soy
sauce, mirin and salt to taste, and simmer 2 minutes. Remove from heat
and cool completely. Beat eggs gently, add to cooled broth, mixing gently
to avoid air bubbles. Divide meat and vegetables evenly into 4-6 plain
(heatproof) custard cups, and gently pour egg mixture over each, filling
about 3/4 full. Cover cups with lids or cotton cloth secured with rubber
bands, and set in a hot steamer. Cover steamer and steam over high heat
for 3-5 minutes. Reduce heat and steam 10-15 minutes or until custard
sets (test with toothpick -- should come out clean). Serve hot, or chill
6-8 hours and serve cold.
1 1/2 c. chicken broth 1/2 tsp. soy sauce
1 1/2 tsp. mirin (sweet cooking sake) dash coarse kosher salt
Bring ingredients to a boil. Place garnishes (tiny cubes of tofu,
slivers of green onions, slivers of orange or lemon peel) in soup bowls.
Pour hot stock over and serve.
4 c. corn, safflower or peanut oil
or
3 1/3 c. corn, safflower or peanut oil 2/3 c. sesame oil
Use a heavy, deep pan, deep electric skillet, or wok. Heat oil to
355F. Use thermometer, or drop in a bit of batter. If it sinks halfway,
rises quickly, and spins around, oil is ready. Maintain heat while
frying, and don't overcrowd pan. Dip vegetables/meat in batter, and
fry 2-3 minutes per side. Drain thoroughly, and serve immediately.
1 c. dashi or chicken broth 1/3 c. soy sauce
1/4 c. mirin (sweet cooking sake)
2 T. sugar
Bring all ingredients to a boil, stirring to dissolve sugar. Divide
into bowls, let cool to room temperature. Can add 1 c. daikon radish as
option.
Source: Nancy Kuwabara
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ORANGE AGAR AGAR (gelatin dessert) Servings:
1/3 c. honey 1 1/2 c. water
1 1/2 c. orange juice 3 T. agar flakes
5-6 med. oranges strawberries or maraschino cherries
for garnish
Slice top off each orange (about 1/2 inch from top). Scoop out pulp
(use to make juice, etc). Slice off enough from bottom of shell so it
will sit upright. Bring water, juice and agar flakes to a boil, reduce
heat and simmer 10 minutes until agar is well dissolved. Add honey and
simmer 5 minutes, stirring occasionally. Pour mixture into orange shells,
and let cool to room temperature, then refrigerate overnight. To serve,
cut each into quarters or eighths, garnish with berries/cherries.
