Japanese

Cuisine
-=Se§ San wales: te ————

= i=
| “colts <See, egSs.
"aLX
oles

=r
eg.
Seles

’ Ra <es, A
\@- \ ea
|ee <es,\ = iS <<

—_——- —_—_ <<

gS.
aonete3 Gg.
(onoes |e$ i=|
;S See,

48 iS ; |=
<es, \ ae i5 oS.
o~
| GES.
“eek

—— —— ——__

=vi= —
= | C9 ~= 1Ess.\@Qy y j ea
e833ts.
; Ss
“ <See

— —EE
a=

e190; 88
4 G
ar28
sa
3e0 3Se
.

——

es
= . a
a7
me es Kee,
Con |C8 GaS
“cones e. iz

———

=9) 8
“cates Kes,
*\
iRoos
ees
wo
992
y) ;/&

Beae
= ¢
——_

Fj)
cosets See,

a a
ga
e883 SSS. z=
ee =——
-e watts
“ors
Or SSRs,
=
(0%
4 Gm |
 seme
aS =.

| Kesctts SERS.|
BS a
aa “SSS, 1

ia. z r 71
oY “4 ee 7
# Se

page CARER 5

| Ge Ses

[nara pn ceeeeees
ees was, 1 | ax
<0,
<A
A<

ee ree
|Rocke
Keres SRS eat. SSS
| Ge <ROa |S| eeprnago~
|| oye; KOO :
anes, SENS
=a

| 42%.
40

Ce A
oxy — i ——
Cee : f ys
8i fete,
RO WSuS
a >

nyeie Kowiv'

N27 i [tans < ysa>

605% ee
4
; —
Z
4

ww | é €. : yj
Recyy, 2 >
fess
¥ Cole ey
eyae

| at. <a
f .6e.%
.2aw.
| pe,
=—/ 4
[pereE Sey
, e#es, Gu a
 J

a i ;
Fe i

= i se 3 ee
- g
cc
4

Laure Kié
Photographs: Patrice Hauser
Cs
oun: © iS
be
 Vegetables 69
Si Ste, (EY Dengaku eggplants 70
72
w
Mushroom parcels
Ohitachi spinach 74
Green asparagus with
22 pers ume sauce fe
Oyaki 78

Fish and shellfish 81 Re

Je
Seabream tartare 82
Salmon teriyaki 84
XK Shrimp tempura 86
Marinated fish with miso 89
Steamed bass with
ponzu sauce 91
Tai meshi 92 Ss
Sashimi selection 94 2$
Basic recipes %
Japanese rice Meat 99
Sushi rice Oyako-don 100
Dashi broth Shabu-shabu 103
Miso soup Yakitori selection 104
Seasonings Niku maki 108
Tonkatsu 111
Soups and salads
Kenchin soup Eggs and tofu 113
Miso-flavored clam soup Chawan mushi 114
jg
ee
Soba noodle salad with crab Hiyashi tofu 117
Cucumber and wakame Tamagoyaki with spinach 118
seaweed salad Tofu burger 122
Radish salad with sprouted Tofu steak 124
seeds Tofu sukiyaki 127
Rice and noodles 41 WSs
Desserts 129
Sushi SY3
Sesame seed cheesecake 130 %
Maki Tangerine jelly dessert
Udon noodles with chicken with agar 132
dango meatballs Choco-tofu mousse 134
Yakisoba Chestnut yokan 137
Hiyashi somen Matcha, almond, and
Goma soba lemon tart 138
roy Onigiri
tod e
F allss’> Yaki meshi
. Rad Chirashi <e
 W -
5 DLYPWE

W ~
Si
ae
fc)
peal
*

©
lIrLase j
a
Laure Kié C2
 Mortar a es a Rice bowl
(suribashi)

Rolling mat (mak

Square sk illet
(tamagoyaki)

Japanese mandoline
 SEDBBIAN RE
LEA
FSF CHORE
3 BABORDI
min)

Celnat
Produits de
Fagriculture biologique

oOnnement au

complet
olegrain rice vincgat
 \3Dh
|

m *4| Ingredients |
BS
In order to make the recipes in
this book, some basic ingredi-
ents are essential, such as soy
sauce, mirin, rice vinegar, ses-
ame oil, miso, and seaweed—
substitutions will not do! These
ingredients are readily available
from stores selling organic pro-
duce (which usually stock a good BA

range of Japanese products),

from Asian grocers, or even from
supermarkets. For most of the
other ingredients, I will also list
suitable alternatives throughout
this book.
Potato flo
8FE
n
~
oO
ue)
n
®
n
&©
1)
Oo
pen
ck wheat flour noodles

Thin wheat flour noodles.

 “a GiGlh
ales

ee ee ce esate 3 a Japanese muctard

¢

ried bonito shavings

 recipes
Mastering these basic recipes
is the key to success. In Japan,
one judges a good cook by the
quality of his or her dashi, the
Japanese broth. Here you will
find the essential techniques
required to make the celebrated
dashi, Japanese rice, miso soup,
and the flavorful teriyaki sauce!

Kes,

in
LES
2 XG
 Preparation: 5 mins
Cooking: 12 mins
Standing: 10 mins
Japanese rice
- 2/4 cups (450 g) white rice Rinse the rice. Repeat several times until the water
(Japanese rice or short-
runs Clear.
grain Italian risotto rice)
- 2% cups (600 ml) water
4Serves
Drain and place in a large saucepan with the water.

Cover, bring to a boil, then cook for 12 minutes over

very low heat.

Remove the saucepan from the heat and allow to

stand for about 10 minutes with the lid on.

In Japanese the word rice (gohan - @§R) also means meal,

which underlines the importance of this cereal grain in
Japanese cooking. Japanese (Japonica) rice is a short-grain
variety with a high starch content, which gives it a slightly
sticky feel. I frequently substitute short-grain Italian risotto
rice, available in organic stores. All Japanese families have
a rice cooker, but the method of cooking it in a saucepan
described in this recipe will enable you to achieve rice of
a good consistency, soft yet firm to the bite.
Variation: Takikomi gohan
Rinse the rice and place it in the saucepan as
described in the recipe above.

Add 3 tablespoons of soy sauce, 3 tablespoons of

mirin, 1 piece of kombu, 2 inches (5 cm) long, and
1 dried shiitake mushroom to the saucepan.

Pour on the water and cook as described in the

previous recipe. This will yield a very flavorful rice.

Tip
if you have time, let the rice
= stand fer 30 minutes in the
water befere you cook it§$ this
will enable the grains to swell
and meisten and your rice will
be all the better for it.
Preparation: 5 mins
Cooking: 2 mins
Sushi rice
- 3 tbsp (40 g) superfine Dissolve the sugar and salt in the vinegar ina
sugar
saucepan over low heat (taking care not to allow
- 1 tsp salt
- Y% cup (75 ml) rice vinegar the mixture to boil.)
- 4 servings cooked rice (see
quantities and preparation
instructions on page 16)
Place the cooked rice in a bowl. Stir the vinegar
mixture through the rice carefully so as not to crush
the grains (cool the rice with a fan if possible); in
this way, the rice will have a good shine to it.

Cover the rice with a damp cloth, to avoid it drying

out, and allow to stand until you are ready to serve.

Tip
For a fruitier flaver, you
can substitute raspberry
er cider vinegar fer the
rice vinegar.
*
 Dashi broth
Preparation: 2 mins
Standing: 2 hours
Cooking: 3 mins

- Dried kombu, 2 in (5 cm) Put all the ingredients in a saucepan and allow to
- 1 dried shiitake mushroom
stand at room temperature for at least 2 hours.
- 1 quart (1 liter) cold water

Place the saucepan over low heat and warm through.

Turn off the heat just before the mixture comes to a
boil and allow to cool. Strain the broth.

Dashi broth is the staple of Japanese cookery. It forms the

1liter)
(1
Makes
quart basis of many dishes such as the famous miso soup, but it is
also used in sauces or for cooking vegetables, fish, or meat.
Dashi can be made with kombu seaweed, dried bonito
shavings (katsuobushi), dried shutake mushroom, or dried
sardine (niboshi).

ee Dip
Ll Fer maximum flaver,
steep the kembu and the
shiitake mushroom in the
water evernight.
 Preparation: 2 mins
Standing: 2 hours
Cooking: 3 mins

Variation: Dashi broth with katsuo - 1 handful katsuo (dried

bonito shavings)
Pour the water into a saucepan, add the dried - 1 quart (1 liter) cold water
bonito shavings, and allow to stand at room
temperature for at least 2 hours.

Place the saucepan over low heat. Turn off the heat
just before the mixture comes to a boil and allow to
cool. Strain the broth. wJuo
(4
so
»py)

Katsuo bushi is cooked bonito (fish), which ts dried then

flaked into shavings. It is used mainly as the basis for dashi
broth, but it can also be a condiment for vegetables or
rice, often served with soy sauce.
==

Tip
You can combine the twe
variatiens en dashi broth
by using all 3 ingredients
(bonita shavings, shiitake
mushreem, and kembu).
 Preparation: 5 mins \ WMI is 0S oup
Cooking: 3 mins

- 3% cups (800 ml) dashi Bring the dashi broth to a boil in a saucepan. Add
broth (see p. 20)
the wakame seaweed then take the saucepan off
- scant 4 tbsp miso paste
the heat.
$Serves- 1 tbsp dried wakame
- '% tbsp sesame seeds
(optional)
Dilute the miso paste in a little broth to moisten
it slightly.

Stir this mixture into the saucepan. Add a few

sesame seeds if using.

You can liven up your miso soup with an extra

ingredient (tofu, mushrooms, leeks, carrots,
onions...)—cook your chosen ingredient in the
broth before you add the miso.

ar lip
De net boil the miso paste or it will
lease its nutritional qualities and its
flaver. Add it at the last minute.
Here are a few indispensable sauces to go
with meat or vegetable skewers, noodles,
salads, fritters, fondues...
 Gema-dare Pen2u sauce
Makes 7 cup (250 ml) Makes 1 cup (250 ml)

- % cup (120 g) sesame paste (tahini) - 1 small handful dried bonito shavings
- ¥%, cup (120 ml) dashi broth (see p. 20) or (or 1 dried shiitake mushroom)
soy milk - dried kombu, 2 in (5 cm) piece
- 2 tbsp rice vinegar - 4 tbsp lemon juice
- 4 tbsp soy sauce - 4tbsp tangerine juice
- 4tbsp mirin
In a bowl, dilute the tahini in a quarter of the - Ye cup (120 ml) soy sauce
broth. Gradually add the remaining broth to
the bowl, stirring continuously, as if making The day before, place the dried bonito
mayonnaise. shavings and kombu seaweed in a jar and
cover with soy sauce. Close the jar, and allow
Add the soy sauce and rice vinegar. Mix to to infuse overnight in the refrigerator.
obtain a smooth sauce.
On the day you wish to serve it, strain the
Store this sauce in a jar in the refrigerator for sauce then add the remaining ingredients.
up to 2 weeks.
Can be stored in the refrigerator for up to
2 weeks.

Mise sauce
e

Makes 743 cup (190 ml)

Yakiteri sauce
- scant 2 tbsp (30 g) miso paste Makes genereus 744 cup (2QQml)
- 2 tbsp dashi broth (see p. 20) or cold water
- 1 tbsp mirin - % cup (120 ml) sake
- 1 tbsp sesame paste (tahini) - 5 tbsp mirin
- “% tsp powdered chicken bouillon
Mix the miso paste with the remaining (or 1 chicken bouillon cube)
ingredients in a bowl. - *f, cup (150 ml) soy sauce
- 3 tbsp superfine sugar
Strain the mixture.
Place all the ingredients in a large saucepan.
Can be stored in a jar in the refrigerator for Bring to a boil, stirring continuously to
up to 2 weeks. dissolve the sugar and the bouillon, then
simmer over low heat for about 15 minutes
until you obtain a syrupy consistency.

Can be stored in the refrigerator for up to

2 weeks.

7b
Tenkatsu sauce Tsuyu (tempura sauce)
Makes generous 74+ cup (200 ml) Makes 144 cups (300 ml)

- 4 tbsp apple sauce - 1 small handful dried bonito shavings

- 1 tbsp fresh ginger, grated - 6 tbsp mirin
- 1 clove garlic, finely chopped - 6 tbsp soy sauce
- 4 tbsp mirin - generous “% cup (200 ml) cold water
- 4 tbsp tomato paste
- 1 tbsp rice vinegar Pour the water into a saucepan then add the
- 2 tbsp soy sauce
remaining ingredients. Heat the mixture over
- 4 tbsp superfine sugar
a medium heat until it comes to a boil. Take
off the heat and allow to cool.
Place all the ingredients in a large saucepan.
Bring to a boil, stirring continuously to
Strain the sauce.
dissolve the sugar, then allow to simmer over
low heat for about 5 minutes until syrupy.
Can be stored in the refrigerator for up to
1 week.
Can be stored in the refrigerator for up to
2 weeks.

Ume sauce
Teriyaki sauce Makes '42 cup (90 mi)

Makes 144 cups (300 mi)

- 2 tbsp umeboshi paste
- 2 tbsp sake
- generous % cup (200 ml) soy sauce - 2 tbsp mirin
- 7, cup (150 ml) mirin
- 4 tbsp superfine sugar
Mix all the ingredients in a bowl.

Place all the ingredients in a saucepan. Bring

Can be stored in the refrigerator for up to
to a boil then lower the heat and let the sauce
3 weeks.
reduce for 5 minutes, stirring occasionally.

Can be stored in the refrigerator for up to

2 weeks.
Preparation: 15 mins
Cooking: 15 mins Kenchin soup
- 1 small carrot, peeled Slice the carrot, sweet potato, and daikon into thin
- % sweet potato, peeled
rounds; cut these into two or four, depending on
- % daikon, peeled
- lleek their size.
- scant 4 tbsp miso paste
- 3'% cups (800 ml) dashi
Slice the leek into rounds.
broth (see p. 20)
- 1 tbsp toasted sesame oil
- 3% oz (100 g) firm tofu In a bowl, dilute the miso paste in a little broth.
- 2 thin slices unsalted pork
belly, shredded
- 1 tbsp soy sauce Heat the oil in a large saucepan and fry the
- % scallion, thinly sliced vegetables, tofu, and pork belly over high heat for
3—4 minutes. Pour over the remaining broth and
allow to simmer over medium heat for about
10 minutes, until the vegetables are tender.

Using your fingers, break up the tofu into large

chunks. Add these to the saucepan and cook for
a further 5 minutes.

Add the soy sauce and the diluted miso paste to

the saucepan.

Divide the hot soup between bowls and garnish

with the thinly sliced scallion.
 een
Seti

ye

rerun _ 2
(Le ae SR

i
 Miso-flavored
Preparation: 10 mins
Standing: 10 mins
Cooking: 10 mins
clam soup
- 14 oz (400 g) clams Rinse the clams, then soak them in a large quantity
- 2 tbsp dried wakame
of cold water for about 10 minutes.
- 4 tbsp white miso paste
- 1 tbsp chopped scallion
Rehydrate the wakame seaweed in a bowl of
water for 10 minutes. Drain and use your hands to
squeeze out excess water.

Bring 3!’ cups (800 ml) cold water to a boilina

saucepan. Plunge the clams into the saucepan
of boiling water and cook over high heat for 4-5
minutes, until they open. Lower the heat.

In a small bowl, dilute the miso paste with a little

cooking water from the clams. Add the diluted
paste to the saucepan (taking care not to let it boil.)

Divide the wakame and the clams between

4 bowls. Pour over the miso broth and sprinkle with
chopped scallion. Serve immediately.

Very high in mineral content, wakame is one of the

seaweeds most frequently used in Japanese cooking.
It is one of the key ingredients in miso soup, and is
found in most salads. It is usually available in dried form
(to be rehydrated) but it can be also be bought fresh in
organic stores.

a
Tip
You can use cockles
instead of clams.
 Soba noodle salad
with crab
Preparation: 12 mins
Standing: 10 mins
Cooking: 8 mins

- 9 oz (250 g) soba noodles Rehydrate the dried wakame seaweed in a bowl of

- 4% 0z (125 g) crabmeat
cold water for 10 minutes. Drain and use your hands
- % cup (100 g) daikon,
grated to squeeze out excess water.
- 4tbsp dried wakame
- 8 tbsp ponzu sauce
Cook the soba noodles in a large saucepan of
(see p. 26)
- grated lime zest to garnish boiling water according to the instructions on the
(optional) packet (about 5 minutes.)

Rinse the noodles under cold running water and

drain them.

Pile up the noodles on a serving platter. Add the

wakame and the crabmeat, then sprinkle with
ponzu sauce. Garnish with grated daikon and lime
zest.

Buckwheat is used in France to make the famous Breton

buckwheat pancakes. In Japan, however, this cereal is used
exclusively to make noodles. Indeed, in Japanese, soba
means buckwheat.

34
 Cucumber and
wakame seaweed
- % cucumber
salad
- 2 tbsp dried wakame
- 1 tbsp rice vinegar Rehydrate the dried wakame in a bowl of cold
- 2 tbsp sesame seeds
¢Serves- water for 10 minutes. |
1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- pinch of salt Meanwhile, peel the cucumber, cut in half
lengthways, de-seed, and slice thinly. Place ina
strainer with the salt for about 10 minutes and
leave to drain.
Radish salad with
Preparation: 8 mins
sprouted seeds
No cooking

Wash and spin the salad leaves. Ae Be eet,

salad leaves
- 8 small radishes
Wash and trim the radishes; cut them into thin - 1 handful sprouted seeds
rounds. - ¥% clove garlic, finely
sa
2
chopped
- 1 tbsp lemon juice
Arrange the salad leaves on a serving plate, - 1% tbsp soy sauce
sprinkle with the radish rounds, and garnish with - 3 tbsp toasted sesame oil
sprouted seeds.

In a bowl, mix the sesame oil, soy sauce, and the

lemon juice until emulsified. Add the garlic.

Pour the dressing over the salad just before serving.

ip
Ti

Use teasted sesame ail~net

plain sesame ail-fer all the
recipes in this book. tt has
a much strenger flavor.
 noodles
Japanese people do not eat
bread, but they have rice at
every meal... even breakfast!
It is most often served plain, in e
ey !
a bowl, as an accompaniment
: Vy NY: AY V7 to ae dishes; it can, however, i
ma constitute the sole element in a >
a! meal: for example, onigiri, those
small Japanese-style sandwiches
that can be enjoyed at any time
of day. And, if no rice is on the
menu, inevitably there will be

See
e ees
noodles instead!
¢y ¢ ey ey ey
 ua) eZ

Preparation: 30 mins
No cooking Sushi
- 4 small bowls sushi rice Salmon sushi
(see p. 18)
Skin and bone the salmon (taking care to remove all
- 4 slices tamagoyaki (without
spinach: see p. 118) the dark parts sticking to the flesh.)
- 8 slices (or steaks) extra-
fresh salmon
Cut the salmon into % in- (2 cm-) thick slices.
- 4 slices extra-fresh
sea bream
- 4 large cooked shrimp Dampen your hands to avoid the rice sticking.
Serves- 4 fillets fresh anchovy
2%)
(Makes
¢
- 1 scallion, finely chopped
- 1 tsp fresh ginger, grated Place a small quantity of sushi rice in the palm of
- 4 cup salmon roe your hand. Press down lightly on the rice and roll it
- 1 sheet nori
- wasabi
into a small oval (or sausage) shape (the base should
be flatter.)

Using your finger, smear a small amount of wasabi

on top of the rice or in the center of the salmon slice.

Lay the salmon slice (wasabi side down) on top of

the rice.

Using 2 fingers, press down firmly on the fish so

it adheres to the rice. Arrange the sushi ona
serving plate.

12
 To serve
- Soy sauce
- Pickled ginger

Sea bream sushi

Make 1 rice oval shape (see opposite, steps 3 and
4.) Skin and bone the sea bream. Cut into % in-
(% cm-) slices (to obtain sufficiently large slices,
cut into the fillet almost parallel to the rolling mat,
not vertically.)

Proceed as for salmon sushi (see steps 5, 6, and 7)

then garnish with chopped scallion.

Anchovy sushi
Make 1 rice oval shape (see opposite, steps 3 and
4.) Proceed as for salmon sushi (see steps 5, 6, and
7) then garnish with grated fresh ginger.

Serve the sushi with pickled ginger, dipping them

in a little soy sauce.
 Sushi (continued)
Sushi with salmon roe
Make | rice oval shape (see p. 42, steps 3 and 4.) Cut
1 strip of nori wider than the height of the rice ball.
Wrap the seaweed strip round the rice.

Use a small spoon to place the salmon roe on top of

the rice.

Shrimp sushi
Make 1 rice oval shape (see p. 42, steps 3 and 4.)
Peel 1 shrimp, leaving the tail on. Cut open from the
stomach to the back without cutting the shrimp in
two.

Proceed as for salmon sushi (see p. 42, steps 5, 6,

and 7.)

Tamagoyaki sushi
Make 1 oval rice shape (see p. 42, steps 3 and 4.) Cut
1 thin strip of nori seaweed. Stick the omelet slice on
the rice as for the salmon. Wrap the seaweed strip
round the rice.

a
 Preparation: 35 mins
No cooking Maki
- 4 small bowls sushi rice Futo-maki (Makes 2 large rolls = 16 bite-size pieces)
(see recipe on p. 18)
- 4 sheets nori
- wasabi and soy sauce Place 1 sheet of nori seaweed on a rolling mat, with
the shiny, smooth side against the mat.
For the futo-maki
- 3 oz (80 g) very fresh
salmon, cut into strips Spread a layer of rice over three quarters of the nori
- 4% peeled cucumber, seaweed. Arrange half the ingredients in a single
de-seeded and cut into
layer on top of the rice.
small thick batons
- '% tamagoyaki (without the
spinach: see p. 118), cut into Keeping the filling ingredients in place with your
small lengths
fingers, lift up the edge of the mat closest to you.
- 1 handful arugula

For the hosso-maki Roll the nori so the filling ingredients are enveloped
- % avocado, cut into strips
in the rice: the edge of the seaweed sheet that is
- 2 tbsp black sesame seeds
7t(é
maki)
maki
thinner
large
Serves
+ - 1 handful arugula closest to you must touch the outer edge of the rice
- 1 handful sprouted seeds strip. Using the mat, press down with your hands so
as to form a cylinder.

Slowly roll up the maki, steadily pulling the mat with

one hand all the while.

Each time you roll, press down on the mat so the nori
sheet adheres well.

Make a second maki in the same way.

Tip
The neri sheet must not
be dampened, otherwise
it would became toe
elastic.
Remove the mat and place the rolled up maki on
a cutting board.

Using a sharp knife, cut the maki in two.

Cut each half in two once again.

Between cuttings, moisten the blade of your knife

with a damp cloth to avoid the rice grains sticking
to the blade.

Cut the sections once again to obtain 8 bite-size

pieces.

Hosso-maki (Makes 4 small rolls = 24 bite-size pieces)

Cut the nori seaweed sheet in two.

Lay 2 nori sheet on the rolling mat, with the shiny,

smooth side against the mat.

Spread out a layer of rice on three quarters of the

nori seaweed. Arrange a quarter of the ingredients
in a single layer on top of the rice. Proceed as for
futo-maki, but cutting the sushi into 6 bite-size pieces
instead of 8.

Make 3 further maki in the same way.

 Udon noodles with
Preparation: 20 mins
Cooking: 25 mins
chicken dango
For the chicken dango
meatballs
meatballs
- T oz (200 g) chicken breast,
minced
- 1% tbsp potato flour First make the chicken meatballs: mix all the
- 1 egg yolk ingredients in a large bowl until you have a
- 2 tbsp fresh ginger, grated
homogeneous mixture. Set aside.
- 1 clove garlic, crushed
- 8 sprigs cilantro, finely
chopped Cook the noodles in a large saucepan of boiling
- 1 tbsp soy sauce
water according to the instructions on the packet
To garnish (3-5 minutes.) Rinse the noodles under cold running
- 14 oz (400 g) udon noodles water and drain them.
- 2 quarts (2 liters) dashi broth
(see p. 20)
- 4 tbsp soy sauce Bring the dashi broth, soy sauce, and mirin to a boil
- 2 tbsp mirin in a large saucepan.
- 4 shiitake mushrooms
(or button mushrooms)
- 1 carrot, peeled and Remove the stalk from the shiitake mushrooms and
chopped add them to the saucepan with the carrot and leek.
- 1 leek, chopped
Lower the heat and simmer for 10 minutes.
- '% Chinese cabbage,
shredded
- generous % cup (100 g)
fresh spinach
Add the Chinese cabbage. Using two tablespoons,
form meatballs with the chicken mixture then add
them gradually to the saucepan. Cook for 4—5
minutes (they should bob up to the surface.)

Add the spinach and cook for a few minutes

until wilted.

Divide the noodles among 4 large bowls. Add the

chicken meatballs and the garnish. Pour over the
brothto cover and serve immediately.

Tip
= You can prepare and
coak the meatballs and
the garnish the day
before. The breth will
taste even better.
Yakisoba Preparation: 15 mins
Cooking: 10 mins
ae

Cut the pork belly slices into strips. - 14 oz (400 g) fresh ramen
noodles (or 9 02/250 g
dried ramen noodles)
Thinly slice the cabbage and onion. - 1% oz (50 g) thin slices
fh
SOA
unsalted pork belly
- 1 cup (100 g) cabbage
Heat the oil in a wok and stir-fry the onion and -'% onion
ginger for 2 minutes, stirring continuously. Add the - 1 tbsp neutral oil
cabbage and pork belly and cook for a further - 1 tbsp fresh ginger,
thinly sliced
4-5 minutes, stirring continuously. - 1 tbsp soy sauce
- 2 tbsp oyster sauce
Add the noodles and % cup (120 ml) water. Stir-fry
To garnish
them for 2 minutes then mix in the oyster and soy - Pickled ginger
sauces, coating all the ingredients well. - % sheet nori, cut into
thin strips

Divide the mixture between plates. Garnish with

pickled ginger and strips of nori seaweed just
before serving.

Even if their name is made up of the word “soba”,

yakisoba noodles are not made with buckwheat, but
with ordinary wheat. They can easily be replaced by
ramen noodles, which are found in Asian grocers and in
supermarkets.

Tip
(f you are using dried needles,
cook them in advance in a large
quantity of water. There is ne
need te add water te the wek
when yeu add them.
Preparation: 10 mins
Cooking: 3 mins

ger rug) Cook the somen noodles in a large saucepan of

somen noodles ae 1; a > the inel ti th
SecA eee oiling water according to the instructions on the
only, finely chopped packet (2-3 minutes.)
- 2 tbsp sesame seeds

each d Rinse the noodles under cold running water and

- 1 small piece ginger, drain. Arrange on a serving plate and sprinkle with
Su een sesame seeds.
- 2’ cups (600 ml) tsuyu
sauce (see p. 27)
Serve with the sauce on the side and the
condiments in small dishes.
Somen are very thin wheat flour noodles, generally eaten
cold in summer. They have a very quick cooking time, and
must be rinsed under cold running water once cooked to
halt the cooking process and avoid them sticking.
 Preparation: 20 mins
Cooking: 15 mins Goma soba
- 14 oz (400 g) soba noodles Peel the carrot and cut into thin matchstick strips.
- 1 carrot
Trim and wash the spinach. Clean the asparagus,
- 1% cups (400 g)
fresh spinach remove the woody ends, and cut into 1 in- (3 cm-)
- 4 green asparagus stalks lengths.
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce
Heat the toasted sesame oil in a wok or skillet and
- 2’ cups (600 ml) miso soup
(see p. 22) fry the carrot and asparagus (except the tips) for
- *¥7 cup (150 ml) sesame- 3-4 minutes.
flavored goma-dare sauce
(see p. 26)
- 1 tbsp gomashio- Add the asparagus tips and cook all the vegetables
(or sesame seeds) for a further minute.

Add the spinach and cook for a further 3-4 minutes

until wilted. Remove from the heat, season with soy
sauce and set aside.

Cook the soba noodles in a large saucepan of

boiling water according to the instructions on the
packet (about 5 minutes.) Rinse under cold running
water and drain.

Heat the miso soup in a saucepan, but do not let it

boil.

Pour the sesame-flavored sauce into another

saucepan, and water down with a little soup.
Gradually pour in the remaining soup, as if making
mayonnaise.

Divide the noodles between 4 bowls. Pour over

sesame-flavored broth to cover and add the
vegetables. Garnish with gomashio (or sesame
seeds.)

ob
 Preparation: 5 mins
No cooking Onigiri
ee - 2 bowls cooked rice (see Onigiri with umeboshi
x Japanese rice p. 16)
Sprinkle salt over your dampened hands. Scoop up
. - 2 umeboshi (pickled plums),
ye pitted (available in organic a quarter of the rice and press it down compactly
a stores and Asian grocers) to form a triangle: the trick is to turn the triangle
a - % sheet nori seaweed, cut
= into 4 lengths
between your hands so as to maintain an even, light
- salt pressure on the three edges (without squashing the
rice, which must on no account be crushed.)

Make a small depression in the center of the

triangle and press half an umeboshi into the dip.
Place 1 length of nori seaweed at the bottom of the
onigiri.

Make 3 more onigiri with the remaining rice.

Variation: Onigiri with ham and peas
Gently mix 2 bowls of cooked rice (see Japanese
rice on p. 16) with 1 shredded slice of ham,
2 tablespoons cooked peas, and a pinch of salt.

Dampen your hands then sprinkle with salt and

make 4 triangles, following the instructions given
opposite.

Onigiri (4c 9) are snacks the Japanese enjoy at any

time of day. These rice sandwiches are easy to carry
around and are a practical way of using up Jast night's rice.
Pickled plums (umeboshi) are most frequently used as a
garnish, but this recipe could equally be served with other
ingredients such as smoked fish or pickles.
Preparation: 5 mins
Cooking: 6 mins

- 2 bowls cooked rice (see Broiled onigiri

Japanese rice p. 16)
Place the rice in a bowl. Add the drained and flaked
- 4 can tuna in brine
- 3 tbsp flaked sea lettuce or tuna and the sea lettuce seaweed. Mix gently so as
nori (available in organic not to crush the rice grains.
stores)
- 3 tbsp soy sauce
- salt Sprinkle salt over your dampened hands. Take up
a quarter of the rice and press it down compactly
to form a triangle: the trick is to turn the triangle
between your hands so as to maintain an even, light
pressure on the three edges (without squashing the
rice, which must on no account be crushed.)

Make 3 more onigiri with the remaining rice.

Arrange the onigiri on a baking sheet lined with

wax paper. Broil for about 2 minutes. Remove from
the broiler and, using a brush, daub soy sauce over
the onigiri; broil for 2 minutes; brush with soy sauce
once more, turn over, and brush the other side with
soy sauce; broil for a further 2 minutes.
 Preparation: 10 mins
Cooking: 12 mins
x
e Yaki meshi
- 1% Ib (600 g) cooked rice Beat the eggs with a pinch of salt in a bowl.
(see Japanese rice p. 16)
- 1% tbsp vegetable oil
-4eggs Heat 1 tablespoon of vegetable oil in a wok. Crack
- Generous 1% cups (180 g) in the eggs and, as soon as they start to cook, mix
fresh garden peas, shelled
with two chopsticks or a spatula. Take off the heat
- 2 scallions, finely chopped
- 1 tbsp fresh ginger, finely before the eggs are completely done. Transfer
chopped to a plate.
- IT oz (200 g) small cooked
shrimp
- 1 tbsp soy sauce Wipe the wok, pour in the remaining vegetable oil,
- 1 tbsp toasted sesame oil and cook the garden peas over medium heat for
- salt and freshly ground
3-4 minutes.
pepper

Add the scallions and ginger and cook for a further

2 minutes.

Add the shrimp then the cooked rice. Mix every-

thing together over medium heat for 2-3 minutes.
Season with soy sauce and toasted sesame oil.

Remove from the heat, add the scrambled eggs, and

season with salt and pepper.

Serve immediately.

Au
 pate
a
 Preparation: 20 mins
Cooking: 10 mins

- 4 bowls white sushi rice = Beat the eggs in a bowl.

(see p. 18) (oes Sete ai eee Pe 2

- 2 eggs ae
- groundnut oil for frying = Heat the oili
ina nonstick csiiet and pour in a little
ERO
Serves
# 8 Fake = : egg ito make athin pancake. Cook for
salmon fillet oe a
- 3% oz (100 g) very fresh ie
sea bream fillet - other side for a Few seconds. Remove the
aa DEL sesame. seods | cake com
ntheskilleb and repeat the process until
- 4shiso leaves (or a few 3 Be
arugula leaves)
- 2 tbsp flaked pickled ginge
- I strip nori, cut into thin Ff oat) ae on a cutting board, roll up, and
strips Bo et eee ee
‘
- wasabi
Cut into thin circles.
- soy sauce

Skin and bone the salmon and sea bream. Cut the fish
into slices /% in (1 cm) thick:

Divide the sushi rice between 4 bowls. Sprinkle with

- “sesame seeds then arrange the pancake rounds,
‘shiso leaves, salmon and sea bream slices, and the
Stnori seaweed strips. Add a little wasabi and a few
flakesof
oe ginger.
 Dengaku
Preparation: 8 mins
Cooking: 7 mins
\
\
eggplants
- 2 eggplants In a bowl, mix the miso paste, sake, mirin, and sugar
- 2 tbsp red miso paste
till smooth.
- 1 tbsp sake
- 1 tbsp mirin
- 2 tbsp superfine sugar Cut the eggplants in half lengthways. Score the
- vegetable oil
flesh with the tip of a knife to create a lattice
- 2 tbsp sesame seeds
- 4 scallions, finely pattern.
chopped

Lay the eggplant halves face up on a baking sheet

lined with wax paper. Broil for 3 minutes. Turn and
drizzle over a little oil. Broil for a further 3 minutes,
keeping a close eye on them all the time.

Spread the miso paste over the eggplant halves and

sprinkle with sesame seeds. Place under the heat
once again until caramelized (about 1 minute.)

Garnish with the finely chopped scallion and serve.

Tip
“= 6For a milder, sweeter
flaver replace the red
mise paste with white
mis® paste.
 Mushroo
Preparation: 5 mins
Cooking: 15 mins
parcels |
- 12 shiitake mushrooms
- 4% oz (125 g) enoki
(or button) mushrooms
- 47% oz (125 g) shimeji
(or oyster) mushrooms

For the sauce

- 2 tbsp soy sauce sesame : oil, and. iene juice into a bea Mix wel
- 2 tbsp toasted sesame oil emulsify.
- 2 tbsp lemon juice

Divide the mushrooms between 4 pieces of wax

paper and pour over a little sauce. Draw up and S
secure the little parcels with kitchen twine so they
look like candy.

Cook in the oven for 15 minutes.

 Ohitachi spinach
Preparation: 5 mins
Cooking: 1 min
Marinade : 30 mins

- 1% cups (400 g) First, make the sauce, mixing the dashi broth, soy
fresh spinach
sauce, and mirin in a bowl.
- pinch of salt
- 1 tbsp sesame seeds
¢Serves Clean the spinach. Blanch for 1 minute in a large
For the sauce
saucepan of salted boiling water and then plunge
- 6 tbsp dashi broth
(see p. 20) immediately in cold water. Drain and squeeze out
- 3 tbsp soy sauce excess water with your hands.
- 2 tbsp mirin

Arrange the spinach in a bowl. Pour over the sauce

and marinate for at least 30 minutes.

Serve the spinach in a dish with the sauce and

garnish with sesame seeds.

Mirin is an alcoholic sweetened rice beverage used

exclusively in cooking and never as a drink. A few
drops added to simmered vegetables, fish, or meat will
sweeten the dish. Mirin is readily available from Asian
grocers or supermarkets.

74
 sgt

eager

aater
mh

et
ee
ay

dake eet 2 ”
oot had oho
oat Fs 47
+
Geer
ee.
Pee aeeeees eS
Phage

eae a
PE

aa
TS
x

eet ie* auver

 i
Green asparagus
with ume sauce Preparation: 5 mins
Cooking: 6 mins
a

Cut off the woody ends of the asparagus and peel if - 1 bunch green asparagus
- 2 tbsp umeboshi paste
necessary. Cut in two lengthways.
- 2 tbsp sake
- 1 tbsp mirin
fi,
SOAI
Steam the asparagus for about 6 minutes.

To make the ume sauce, mix the umeboshi paste

with the sake and mirin in a bowl.

Serve the asparagus with the ume sauce.

Umeboshi paste is lightly salted and fairly acid. It is made

from Japanese plums (ume) that are marinated in red
shiso leaves, which gives them their beautiful color. In
Japan, umeboshi paste is frequently served in meals as an
accompaniment to rice. It is readily available from Asian
grocers or in organic stores.

T/
 Preparation: 20 mins
Standing (dough):
15 mins Oyaki
Cooking: 30 mins

-*f, cup (100 g) all-purpose Sift both types of flour and the salt into a bowl.
flour
Combine with % cup (120 ml) of water and knead
- *f, cup (100 g) rice flour
- 1 tsp salt with your hands into a smooth and supple dough.
Cover with a damp cloth and leave to rest for
For the filling
15 minutes.
3ayaki
Makes- 1 tbsp vegetable oil
- T oz (200 g) carrots, peeled
and cut into small dice Divide the dough into 8 pieces. Roll out each piece
- T oz (200 g) green beans,
into a circle about 3 in (8 cm) in diameter.
trimmed and cut into small
circles
- 3 level tbsp white miso To make the filling, heat the vegetable oil in a skillet
paste
and fry the vegetables for about 3 minutes. Add
- 2 tbsp superfine sugar
- % tbsp toasted sesame oil 7 tbsp (100 ml) of water. Cover, lower the heat, and
cook until the water has been absorbed.

Mix the miso paste and the sugar in a bowl. Add

this mixture to the vegetables and cook for a further
2 minutes.

To make the oyaki, place 2 tablespoons of filling

on each dough circle. Bring the sides of the dough
up over the filling to form a pocket and pinch
the edges at the top to seal (remove any excess
dough.)

Heat the toasted sesame oil in a skillet and brown

the oyaki on both sides, flattening them gently with
a spatula. Pour on water to come halfway up the
sides of the skillet, cover, and cook over high heat
until the water has been totally absorbed.

Remove the lid and cook the oyaki for a further

2 minutes on each side. Serve immediately.
/3
aeet
;
PA
Lae
pa
se
terse
a
a
 shellfish
Entirely surrounded by water,
Japan has developed a cuisine
that relies heavily on produce
from the sea: fish, shellfish, and
even dried seaweed—you can
really taste the sea in many of
the dishes. Japanese cuisine
is renowned for its raw fish, of
course, but this chapter also
includes other easy recipes
for fish that will open up new
culinary horizons for you!

CP, So.
EG
 Preparation: 10 mins
No cooking
Refrigeration: 30 mins
Sea bream tartare
- Approx. 5’2 0z (150 g) Skin and bone the sea bream; cut it into small dice.
sea bream fillet
- 1 avocado
- 2 sheets shiso (or 2 sprigs Peel the avocado, remove the pit, and cut into small
$Serves cilantro) dice.
- 2 tbsp lemon juice
- 2 tbsp soy sauce
Finely chop the sheets of shiso.

Carefully mix the fish, avocado, and shiso in a bowl.

Season with soy sauce and lemon juice. Refrigerate
for 30 minutes.

Shiso (or perilla) is very fragrant and is ideal to

accompany raw fish or salads. This herb belongs to the
mint family, but its delicate flavor is much more subtle.
It is frequently found in Asian grocers’ stores under its
Vietnamese name of “tito”. Cilantro or arugula are good
alternatives.

= Tip
You can use a fish of your
choice instead fer this tartare
(sardines, anchavies, salmoneee)

BZ
 Salmon teriyaki
Preparation: 10 mins
Marinating: 30 mins
Cooking: 15 mins

- 4salmon steaks, approx. Skin and bone the salmon.

5% oz (150 g) each
- 7 tbsp (100 ml) teriyaki
sauce (see p. 27) Mix the teriyaki sauce and the ginger in a bowl.
- 2 tsp fresh ginger, grated Marinate the salmon steaks in this sauce for
- 1 handful snow peas
30 minutes in the refrigerator.
- 1 handful bean sprouts
- 2 tbsp sesame seeds
Steam the snow peas and bean sprouts for about
5 minutes.

Heat a nonstick skillet. Drain the salmon—reserving

the marinade—and seal over medium heat for
3—4 minutes on each side. Set aside on a plate.

Wipe dry the skillet with paper towels. Pour the

marinade into the skillet, return to the heat, and
allow the marinade to reduce for 2-3 minutes,
until it caramelizes.

Put the salmon back in the skillet and carefully coat

each steak in the hot sauce.

Arrange the salmon and vegetables on a serving

plate and garnish with sesame seeds.

BH
 Shrimp
Preparation: 20 mins
Cooking: 10 mins
tempura
For the tempura batter Mix the tempura batter ingredients in a bowl until
- 1 egg yolk
thoroughly smooth.
- *7, cup (100 g) all-
purpose flour, sifted
- ’% tsp baking soda Remove the stalks from the shiitake mushrooms and
- % cup (200 ml) ice water
trim off the ends of the okra.
For the garnish
- 8 large shrimp Peel the shrimp, leaving the tail intact; cut along
- 8 shiitake mushrooms
the back, and remove the black vein with the tip of
- 12 okra pods (or 1 small
head broccoli) a knife.
- oil for frying
-’4 daikon, peeled
and grated
Heat the frying oil to about 340 °F (170 °C.) Dropa
- 4 sheets shiso seaweed piece of bread into the oil: if it starts to bubble, the
(optional) oil is heated to a sufficiently high temperature.
- tsuyu (see p. 27)

Dip the shrimp, mushrooms, and okra in the

tempura batter then drop the battered vegetables
immediately in the frying oil (work in several
batches.) Deep fry until pale golden in color. Drain
on paper towels.

Arrange the tempura fritters on a serving plate with

the sheets of shiso and a little grated daikon.

To eat, dip the fritters in the tsuyu sauce, flavored

with some grated daikon.
Marinated fish
with miso rope 0mine \\,
Cooking: 10 mins
ge

To make the marinade, mix all the ingredients in - 2 slices swordfish “

a dish that has a lid. - few slivers pickled ginger :

For the marinade iy

Place the swordfish slices in the marinade, taking - 3% oz (100 g) white =
care to coat them thoroughly in the marinade. Put relaaes
the lid on the dish and allow to marinate for - 4 tbsp sake
1-3 days in the refrigerator. - 2 tbsp superfine sugar

On the day you wish to serve the fish, pre-heat the

oven to 400 °F (200 °C.) Take the fish out of the dish
and drain off the excess marinade.

Place the fish on a baking sheet lined with

wax paper.

Bake for 8-10 minutes, depending on the thickness

of the fish. Finish off the cooking by broiling for
1 minute.

Arrange the swordfish slices on a serving plate with

the pickled ginger.
Steamed sea bass
with ponzu sauce |[coscu.c”
Za

Cut away the hard green part of the leeks. Cut them - 4 sea bass, approx. 9 oz
,
into ; strips.
thin matchstick 250 g),
oR scaled
het and
cleaned
- 2 leeks
4,
SOAI
Place the leek strips in an electric steamer and lay - % cup (150 ml) ponzu
sauce (see p. 26)
the sea bass on top. Cover and cook for
- 3 tbsp toasted sesame oil
12-15 minutes.

Arrange the sea bass and leeks on a serving plate.

Sprinkle with a little ponzu sauce.

Heat the toasted sesame oil in a large saucepan

until smoking. Pour it at once over the fish and
serve immediately.

Tip
fI Check that the fish is dene by
inserting a wooden skewer in its
thickest part (it should go in
easily.)

sl
 Tai meshi
Preparation: 5 mins
Cooking: 15 mins
Standing: 10 mins

- head and carcass of Rinse the rice in several changes of water until
1 large sea bream
the water runs clear. Drain and transfer to a large
- scant 2% cups (480 g)
white rice saucepan with 2’2 cups (600 ml) water.
- 1 sheet kombu, 4 in
(10 cm) long
Add the kombu seaweed and shiitake mushroom to
- 1 dried shiitake
mushroom the saucepan, then lay the carcass and head of the
- 3 tbsp soy sauce sea bream on top. Season with soy sauce, mirin, and
- 3 tbsp mirin
salt. Cover and bring to a boil then cook over very
- few chives,
finely chopped low heat for 12 minutes.
- pinch of salt

Remove the saucepan from the heat and stand,

covered, for about 10 minutes.

Take off any pieces of sea bream flesh from

around the carcass—as well as the cheeks—and
arrange them ona plate. Remove the head, carcass,
kombu seaweed, and shiitake mushroom from the
saucepan.

Gently stir the sea bream flesh and cheeks into

the rice.

Divide between bowls and garnish with the finely

chopped chives.

This recipe is very simple. It is often made with a whole

sea bream, but it can also, as I suggest here, be made with
Just the carcass. Ask your fish merchant to cut off fillets
fo eat in, say, sashimi. This will enable you to make two
dishes with the same fish!

7
 Preparation: 10 mins
No cooking
\
Sashimi selection
- 1 salmon fillet Skin and bone the fish, taking care to remove all the
- 1 sea bream fillet
dark parts sticking to the flesh.
- 1 scorpion fish fillet
- 1 mackerel fillet
- 8 scallops Cut the fish fillets into % -inch- (’2-cm-) thick slices.
- 8 sheets shiso (optional)
- 1 small piece daikon,
peeled (optional) Cut the scallops into 2 or 3 strips widthways
- few slivers pickled ginger (depending on their size.)

To serve
- soy sauce Arrange the fish slices and scallop strips ona
- wasabi serving platter. Garnish with shiso seaweed sheets,
daikon cut into thin strips, and pickled ginger.

To serve the raw fish, dip in soy sauce flavored with

a dash of wasabi. Accompany with a bow] of rice
(see ‘Japanese rice’ on p.16.)

Sashimi is like sushi, but without the small rice ball. For
best results—it goes without saying that—only the best-
quality fish should be used. To be sure ofits freshness ask
your fish merchant!

tH
 Preparation: 10 mins
Cooking: few seconds
Ze

Variation: Salmon tataki - 2% lb (1 kg) salmon fillet

- 3 tbsp soy sauce
Heat a skillet over high heat and sear the salmon - 1 tbsp rice vinegar
for a few seconds on each side. Take the fish out of - 1 tsp fresh ginger, grated
SOAI
g
the skillet and cut it into strips % inch (% cm) thick. - 1 tbsp sesame seeds

Arrange on a serving platter.

To make the seasoning, mix the soy sauce, rice

vinegar, and ginger. Pour over the salmon strips
and garnish with sesame seeds.

Tataki is the name given to fish (or beef) that is briefly

seared then cut into slices the same way as sashim1. It is
usually seasoned before serving. Even if the fish remains
raw in the center, its flavor is totally different. It is—quite
simply—succulent!

Ti
= UR fish slices that are suffi~
ciently large (with fish that are not
very thick, such as sea bream), cut
the fillets so they are almost parallel
te the cutting beard-de net cut them
vertically.
 q=
~ Sash = a)
A fe] UW 2 {oe
 ee

* &%
é

2.
Ze
Gus
LS

= @ _n © —n fe) ® is} = S 5 ise}Q, © =

=

albeit in small quantities—and Ss

yakitori skewers have become
* &%

é as well known as sushi. Try a few

y
ion
GS

4 convivial shabu-shabu or the

ee flavorful tonkatsu.

e>
*

io
GS

>

?
* Se

Le
AK

>
ch‘

ey

Le"
GS

Ss
Cooking 10 min \
Preparation: 10 mins
Oyako-don
- 1 chicken thigh Bone the chicken, remove the skin, and cut the flesh
- 2 scallions
into strips.
- generous % cup (200 ml)
dashi broth (see p. 20)
- 4 tbsp soy sauce Finely chop the scallions (reserving a little green
eae part for the garnish.)
- 4 eggs
- 4 bowls cooked white
rice (see p. 16) Bring the dashi broth to a boil in a wok. Add the
ST chicken strips, scallions, soy sauce, and mirin. Cook
strips
over medium heat for about 5 minutes.

In a bowl, stir the eggs without beating them and

pour them into the wok, stirring gently. Cook until
the eggs have set.

Divide the cooked rice between bowls. Pour the

mixture over the rice, then garnish with the green
part of the scallions and the nori seaweed strips.

This dish, which is very popular in Japan, is a donburi, or

a garnish served in a bowl of rice. Okayo means literally
“parents and children.”

me
—
|
(# you ask your butcher to
bene the chicken thigh for
you, it will save you time!
Ac ASSIS
SEO Dag OED TESTE

ees ieee es
epashee
 Preparation: 15 mins

Shabu-shabu Soaking: 30 mins

Cooking: at table,
during the meal wed

Pour 2 quarts (2 liters) of water into a large - generous | lb ( 500 g)

beef fillet
saucepan, add the kombu seaweed, and leave
- 1 piece kombu seaweed,
to infuse for at least 30 minutes. 4 in (20 cm)
- 1 carrot f,
SONI

- 2 leeks
Meanwhile, peel the carrot and cut it into rounds.
- 4% Chinese cabbage
Cut the leeks into lengths. Cut the Chinese - 8 shiitake (or button)
cabbage into 1’2-inch- (4-cm-) chunks. Trim the mushrooms
- 14 oz (400 g) firm tofu
stalks from the mushrooms. Drain the tofu and cut
- 1% cups (300 ml) gome-
into cubes of about 1% inches (4 cm.) dare (see p. 26)

Cut the beef fillet into very thin slices with a very
sharp knife.

Arrange the vegetables, tofu, and meat ona large

serving platter.

Pour the kombu seaweed broth into a large

saucepan. Place it in the center of the table ona
portable stove and bring to a boil. Remove the
kombu seaweed.

When you are ready to sit down and eat, drop the
vegetables one by one into the broth. Then, each
diner takes turns to poach slices of meat and tofu
in the broth. Meat, vegetables, and tofu can all be
eaten together, dipped in the gome-dare served in
a small bowl. Tip
“yee! At the end of the meal
“| yau can enjey the breth,
which will have abserbed
all the different flavers
ef the dish.
 Preparation: 15 mins
Cooking: 15 mins
Yakitori selection
- 2 chicken thighs Bone the chicken thighs, remove the skin, and
- 16 shiitake (or button)
cut the flesh into cubes. Thread on to 8 wooden
mushrooms
- 3 long leeks skewers.
(preferably thin)
- generous % cup (200 ml)
Remove the stalks from the mushrooms. Thread
yakitori sauce (see p. 26)
2 mushrooms on to 8 wooden skewers.

Cut the leeks into 1’2-inch- (4-cm-) lengths. Steam

for 5 minutes and thread on to 8 wooden skewers.

24
(makes
$
Serves
skewers) Line a baking sheet with wax paper. Make two
cylinders out of aluminum foil and arrange them
on the baking sheet leaving a space between
them. Place the skewers between the aluminum
foil cylinders so the ends are supported and taking
care that that nothing touches the bottom of the
baking sheet.
Broil the skewers until they begin to color lightly.
Remove from the heat and dip them in a little
yakitori sauce. Turn them and broil the other side
for a further 2-3 minutes.

Continue to broil a further 3-4 times, dipping them

in a little yakitori sauce and turning them each time,
until cooked through.

Tip
Your woeden skewers will not
burn under the broiler if you
seak them in cold water for
30 minutes befere threading
the ingredients en te them.

10)
ri selection
Preparation: 15 mins
Cooking: 10 mins
»
\K Niku maki
- 12 thin slices unsalted Trim the green beans. Remove the stalk from
pork belly
the okra.
- 3% oz (100 g) green beans
_ - 4 green asparagus
- 4 okra pods Remove the woody ends of the asparagus and
- 1 handful arugula
peel them if necessary. Cut them into 2-3 sections,
- 4 tsp umeboshi paste
- 2 tbsp mirin depending on their size. Steam the asparagus for
5 minutes with the green beans and the okra.

To make the rolls, arrange a few leaves of arugula,

some green beans, and a little umeboshi paste ona
slice of pork. Roll up to close the niku maki.
Make another 3 niku maki in the same way.

Make 4 more rolls using asparagus as the main

filling ingredient and 4 more rolls using okra as the
main ingredient.

Place the rolls in a skillet and brown them over

medium heat on all sides for 4—5 minutes.

Add the mirin and cook for a further 1 minute,

turning the niku maki all the time. Serve very hot.
Diseaoneissin
Tonkatsu Bae tealiy mds \
Cooking: 10 mins
6

Shred the cabbage. Beat the egg in a dish. Pour the - 4 pork scallops, approx. 5% |
: j oz (150 g) each S
flour and breadcrumbs into two other dishes. = (f67 0100) Geen cabbage Ics
-legg "
Season the pork scallops with salt and pepper. - 4 tbsp all-purpose flour a
; - 4-6 tbsp “Panko”
P ee in the flour then in pie beaten egg, and Pecadeubibe Gavailable ee
finally in the breadcrumbs (taking care that the Asian grocers) or ordinary
breadcrumbs stick well.) breadcrumbs
- oil for frying
a oe : F - 7 tbsp (100 ml) tonkatsu
Heat the oil in a wok (drop a small piece of bread in sauce (see p. 27)
the oil: if bubbles appear around it, it has reached ee nee ae
the right temperature.) Cook the scallops for about ; gaeee age
5 minutes until golden (in 2 batches). Drain on - salt and pepper
paper towels.

Cut the scallops into slices and arrange on a bed of

shredded cabbage on a serving platter.

Coat with tonkatsu sauce and add the lemon

wedges. Serve accompanied with a bowl of rice.

Ti
wr tt op are shert of time,
stere~beught tenkatsu
sauce is available from
Asian greacers.

I
S™

and tofu
Tofu—known also as “vegetarian
steak”—is a soy-based food
which is high in protein. It also
has the advantage of being fairly
bland and therefore will soak up
all the different flavors in a dish
(salty, acid, spicy, bitter, sweet.)
I would like to share some
recipes with you that will take
you on a voyage of discovery into
tofu and what it can offer.

>

Wise Se oe
 Preparation: 5 mins
Cooking: 25 mins
\
e\ Chawan mushi
-3 eggs Pre-heat the oven to 300 °F (150 °C.)
- 1% cups (400 ml) dashi broth
(see p. 20)
- '% tbsp soy sauce Beat the eggs and dashi broth together in a bowl.
$Serves- 2 tbsp mirin Add the soy sauce, mirin, and salt.
- 1 tsp salt
- 2 oz (60 gq) small raw shrimp,
deveined Divide the shrimp and snow peas between
- 12 snow peas 4 ramekins (reserving a few shrimps and peas for
the garnish.) Pour over the egg mixture.

Cover the ramekins with aluminum foil and place

on a rack over an oven pan. Pour 2 glasses of water
into the bottom of the pan. Place in the oven and
cook for 20 minutes. Arrange the reserved shrimp
and snow peas on top of the ramekins and cook for
a further 5 minutes.

Tip
“HF You can alsa caak the chawan
mushi in an electric steamer,
in which case you will net need
te cover the ramekins with
aluminum feil.

14
Des
wee Y:
a ne Sits
ee ne “ -
Hiyashi tofu ipa
No cooking
eg

Cut the tofu into 12 cubes. - 14 oz (400 g) silken tofu, 7)

drained s
; : - % tomato >
Cut the tomato into thin dice. - 2 tsp fresh ginger, grated =
- 2 scallions,

Sprinkle the grated ginger and scallion over ine COR eee
- 2 tsp sesame seeds
4 tofu cubes. - 1 tsp wasabi
- 1 tbsp toasted sesame oil

Sprinkle the tomato dice and sesame seeds over

4 of the other tofu cubes.

Arrange a little wasabi on the remaining tofu cubes.

Put 1 of each sort of tofu cube on each plate.

Sprinkle the tomato ones with toasted sesame oil.

Serve with soy sauce.

The two main varieties of tofu are firm and silken. The
latter is creamier and usually served on its own with a
little soy sauce. To keep tofu once it is opened, put it in a
container and cover it with cold water. It can be stored like
this for 4 days in the refrigerator. Just remember to change
the water every day.

1k
 Tamagoyaki
Preparation: 10 mins
Cooking: 10 mins
\
\
with spinach
- 6 eggs Beat the eggs with the dashi broth, soy sauce, and
- 7 tbsp (100 ml) dashi
mirin in a bowl.
broth (see p. 20)
- 2 tsp soy sauce
- 2 tbsp mirin Heat 1 tbsp vegetable oil in a skillet then pour ina
- vegetable oil for frying
small amount of beaten egg to make a thin pancake.
- 3 tbsp cooked and finely
chopped spinach
Arrange the spinach in a line across the pancake,
To serve
lift up the edge closest to you and fold over to cover
- grated daikon
- soy sauce the spinach.

Roll up the pancake until you reach the opposite

side of the skillet.

Grease the skillet if necessary with oiled paper

towels.

Once again, pour a small amount of beaten egg

mixture into the skillet. Lift the rolled-up pancake
slightly to let a little beaten egg run underneath.

Cook until set, then roll up the new pancake until

you reach the opposite side of the skillet.

1h
Repeat the process until you have used up all the
beaten egg mixture. You will obtain a rectangular
or cylindrical omelet depending on the shape of
the skillet.

Lightly brown the omelet on all sides over medium

heat.

Place the omelet in the center of a maki rolling mat

on a work surface. Fold the edges of the mat over
the omelet to cover it and press down well to make
a block.

Cut the omelet into slices and serve with a little

grated daikon and soy sauce.

This delicious Japanese-style omelet is created by rolling

up thin egg pancakes one after the other. It can be served
with rice or as sushi.

Tip
For a change, try replacing
the spinach with anether
vegetable such as green beans,
da crabmeat.
— Tamageyaki with spinach —
 Tofu burgers
Preparation: 20 mins
Infusing: 30 mins
Cooking: 10 mins

- 9 oz (250 g) firm tofu, Wrap the tofu in paper towels and place between
drained
two cutting boards to drain for 15 minutes.
- 2 dried shiitake mushrooms
- 1 carrot, peeled and grated
-legg Soak the shiitake mushrooms for about 10 minutes
- % tbsp fresh ginger, grated
in a small saucepan containing 1 glass of water, to
- 2 tbsp potato flour
- 1 tbsp soy sauce rehydrate them.
- 1 tsp salt
- oil for frying
Bring the saucepan to a boil. Remove from the heat
and infuse for 10 minutes. |

Drain the shiitake mushrooms (you can reserve

the soaking liquid, which will make good broth),
remove the stalks, and chop finely. Pat dry with
paper towels.

In a bowl, mash the tofu with a fork. Add the carrot,

mushrooms, the egg, ginger, potato flour, soy sauce,
and salt. Mix well, then shape into 8 small balls.

Heat the oil in a wok then drop in the balls, in

several batches. Brown each batch for about
5 minutes, then drain on paper towels.

rad
i
|
|
ms
Sure ir Tofu steak
Cooking: 10 mins

- 11 02 (300 g) firm tofu, Wrap the tofu in paper towels and press between
cage two cutting boards to drain for 15 minutes.
- 1 clove garlic, green
shoot removed, finely
chopped Remove the paper towels and cut the tofu into
TI soon 4 slices. Season with salt and pepper on each side.
- 2 tbsp toasted sesame oil ; ; ; ‘ 5
- 1 handful bean sprouts Sprinkle with garlic and coat lightly in flour.
- 7 tbsp (100 ml) ponzu

soa Gs at
- 4 scallions, finely
Heat 1 tbsp toasted sesame oil in a skillet and stir-
chopped fry the bean sprouts over high heat for 2-3 minutes.
- salt and freshly ground Set aside on a plate.
pepper

Pour the remaining oil into the skillet and brown

the tofu slices over medium heat for 3 minutes on
each side.

Arrange 1 slice of browned tofu and a few bean

sprouts on each plate. Sprinkle with ponzu sauce
and garnish with scallion.
Tofu sukiyaki Preparation: 10 mins
Cooking: 15 mins
Wen

To make the sukiyaki sauce, put all the ingredients - 14 oz (400 g) firm tofu,
drained and cubed
for the sauce in a saucepan and bring to a boil. Stir
- '% tbsp vegetable oil
to dissolve the sugar. Set aside. - 2 leeks, cut into lengths
- 4 shiitake mushrooms, f,
SeA
halved
Heat the oil in a large saucepan and add the tofu
- 4 Chinese cabbage,
cubes, leeks, shiitake mushrooms, and thinly sliced thinly sliced
cabbage. Sprinkle over a little sukiyaki sauce and - 1 cup (200 g) spinach
- 1 scallion, green part only,
simmer for 5-6 minutes, until the leeks are tender.
thinly sliced
- 4 fresh organic eggs
Add the spinach. As soon as it starts to wilt, remove
For the sukiyaki sauce
from the heat. Sprinkle with scallion. - 6 tbsp soy sauce
- 6 tbsp mirin
To serve, each diner breaks and lightly beats 1 egg - 3 tbsp sake
- 3 tbsp water
in a bowl. During the course of the meal, the diner - 3 tbsp superfine sugar
uses the beaten egg as a dip for the cubes of tofu
and vegetables, as required.

Tip
This traditienal dish is usually
made with slices of beef. Here
is a vegetarian versien which will
make you truly appreciate tefu. To
complete the dish, serve with a bowl
of rice.

12
Desserts
In Japan, desserts are often
just a piece of fruit. Japanese
sweet things—in particular
those based on sweet red bean
paste (anko)—are traditionally
eaten on their own, with green
tea, and not as part of a meal.
French patisserie, however, has
had an influence and nowadays
desserts—with a Japanese
twist—are more fashionable.
Highly original desserts flavored
with matcha (green tea) powder,
sesame, or yuzu (a Japanese
citrus fruit) have been invented.
 Sesame seed
cheesecake
Preparation: 15 mins
Standing: 10-12 hours
e
Cooking: 45 mins

For the base To make the base, grind the cookies to a powder
- 4% oz (125 g) plain cookies
in a mixer. Add the melted butter, salt, and sesame
- 3% tbsp (50 g) butter,
melted seeds and mix again.
Vv
werves
- small pinch salt
- '% 0Z (85 g) black sesame
Spread out the cookie mixture in a high-sided pan.
seeds
Pat down lightly with the back of a spoon to flatten.
For the filling Refrigerate for 30 minutes until the piecrust has
- 1% lb (600 g) cottage cheese
firmed up slightly.
- *f, cup (150 ml) créme
fraiche
- 9 tbsp (125 g) cane sugar Pre-heat the oven to 355 °F (180 °C.)
- 2eggs
- black sesame seeds
To make the filling, beat the cottage cheese and
sour cream in a bowl until very smooth. Add the
sugar and eggs and beat again until the mixture
is creamy.

Pour the filling over the prepared base, smoothing

it with a spatula. Bake for 45 minutes.

Cool the cheesecake to room temperature, then

store in the refrigerator for 10-12 hours before
eating. Sprinkle with sesame seeds just before
serving.

Tip
q L The black sesame seeds can be
replaced by ordinary ivery-
celered sesame seeds. The flaver
will be different but the cheese-
cake will be equally geod?
 Tangerine jelly
Preparation: 10 mins
Cooking: 2 mins
Standing: 1 hour
dessert with agar
- 4 tangerines Cut the tops off the tangerines and, with a spoon,
- 7 tbsp (100 ml) water
gently remove the whole fruit, taking care to
- 1 tbsp agave syrup
(available from organic preserve the peel shell in one piece. Put the shells
¢
eerves stores) or cane syrup to one side.
- % tsp agar

Purée the tangerine flesh in a food processor. Press

through a strainer, trying to extract as much of the
pulp as possible.

Pour the water, agave syrup, and agar powder into a

small saucepan and stir. Bring to a boil and simmer
for 30 seconds. Remove the saucepan from the heat
and add the tangerine juice, stirring continuously.

Pour the jelly mixture into the tangerine shells, cool,

and refrigerate for 1 hour.

Tip
sar (Agar is a powerful gelling
agent which has to be carefully
contralled. Take care net te use
tee much ear your jelly dessert
will be teo firm.
 Choco-tofu
mousse
- 3% oz (100 g) semisweet
chocolate
- 10 oz (280 g) silken tofu
The day before, break the chocolate into pieces
- 2 tbsp agave syrup and melt in a saucepan with 2 tablespoons of water
(available from organic over very low heat. ioe
stores) or cane syrup <
es
- scant 1 tsp matcha
or hazelnut powder Remove the saucepan from the heat as soon as the
(optional) squares begin to soften and leave the chocolate to
continue to melt. :

Add the tofu (cut into chunks) and the agave syrup.
Stir well to obtain a mousse-like texture. Refrigerate
overnight.

The following day, sprinkle matcha or hazelnut

powder over the mousse.
v
Chestnut
yokan Preparation: 5 mins
Cooking: 2 mins
Refrigeration: 1 hour

Stir the water and the agar powder together ina - *f, cup (150 ml) water
- 1 tsp agar
saucepan. Bring to a boil and simmer for 30 seconds.
- 6% oz (180 g) sweetened
chestnut paste
JES
se
f
Remove from the heat, add the chestnut paste, and - few marrons glacés
(for the decoration)
whip until smooth.

Pour the mixture into a 5 x 4-inch- (12 x 10-cm-)

mold and cool. Refrigerate for at least 1 hour before
serving, cut into rectangular pieces, and garnish
with chopped up marrons glacés.

Agar (or kanten, in Japanese) is a natural gelling agent

derived from a type of red seaweed. It is an excellent
substitute for gelatin because it is healthier. It needs to be
boiled for a few seconds to develop its gelling qualities.
Agar is sold in most organic stores.
 Matcha, almond,
Preparation: 15 mins
Cooking: 25 mins
and lemon tart
For 1 tart, 10 in (26 cm)
dia., or 6 tartlets
- 9 0z (250 g ) pastry
- 1 tsp matcha powder

9 eerves
For the almond
and matcha filling
- scant 3 tsp matcha powder
- 2 tbsp almond paste
- 1% oz (40 g) almond
powder
- 2 tbsp agave syrup

For the lemon cream

- juice of 1 lemon
- 6 tbsp (80 g) superfine
sugar
- 4 eggs, beaten
- 1 tbsp cornstarch
 :whipping continuously. oo

Spread the lemon cream over the almond and matcha

__ filling. Smooth it out carefully and allow to cool. Sprinkle
_ with matcha powder before serving.
eo, i
 1 tsp 1 tsp
15 ml 1 tbsp 1 tbsp

35 ml 2% tbsp 27% tbsp

65 ml Y% Cup 2 fl oz

125 ml Ye cup 4% floz

250 ml 1 cup 9 fl oz

500 ml 2 cups 17
fl oz

1 liter 4 cups 1 quart

30g loz loz

55g ine) Co) N ine) ° N

115g 4 oz 4 oz

110g
225g
454g 1 lb (16 02) oe

Very cool 140 °C PAIRS) VS

Cool 150°C 300 °F

Warm 160 °C 325 °F
moderate
180 °C 350 °F
Lil
2

Fairly hot 190-200 °C 375-400 °F gl (o>)

Hot
220 °C 425 °F ine)
(ge)
|>
|
oe
soinjerodutrs}
udaAC
Very hot 230-240 °C 450-475 °F

‘
:a _—
ir
e
! RIA
Re
 SKSGS. |
Sayonara!

ie hs AS) 1h«es
Domo arigato!

A big thank you to all those who helped to

create this amazing project, particularly to
Patrice, without whose help nothing would
have been possible, and to the warm and
friendly team at Mango, who allowed me the
honor of coming to Gigors to taste some of
their Japanese specialties!
The following addresses can be useful for Japanese food
and cooking utensils:

UK-based online shops:

http://www.japancentre.com/
http://www.japanesekitchen.co.uk/
US-based online shops:
http://www.marukaiestore.com/
http://store.mitsuwa.com/storefront.aspx
http://www.japansuper.com/

It is advisable not to serve dishes that contain raw eggs

to very young children, pregnant women, elderly people,
or to anyone weakened by serious illness. Ifin any doubt,
consult your doctor. Be sure that all the eggs you use are
as fresh as possible.

© Mango, Paris — 2012

Original Title: Cuisine japonaise : les bases
Original ISBN: 978-23-17003-57-8

Editorial Directors: Barbara Sabatier and Aurélie

Cazenave
Graphic Design: Laurent Quellet
Photoengraving: Amalthéa
Production: Thierry Dubus et Marie Guibert

© for this English edition: h.f.ullmann publishing GmbH

Translation from French: Anna Bennett in association with

First Edition Translations Ltd, Cambridge, UK
Typesetting: The Write Idea in association with
First Edition Translations Ltd, Cambridge, UK

Project management for h.f.ullmann: Lars Pietzschmann

Overall responsibility for production: h.f.ullmann

publishing GmbH, Potsdam, Germany

Printed in India, 2015

ISBN 978-3-8480-0754-7

10987654321
XIXVINVUVIV IV WII

www.ullmann-publishing.com
[email protected]
facebook.com/ullmann.social
 Serene

| Gz Ss,

> a
y ¢
detes SNe:
ws
| &.@

|
: i

eta pak ‘i
 > aa. cao s.
(aa%e> owe.
we
“cores AO
ity: Sy

maa.
CRS
a’e* <<

>

upg
ms a,
ave: SAU
= &
“dieeg
>
205%
wr
SRR cai: ‘eae
ze
&O40 SRS
ri OF

ry =

203%

es auuc
Sa

S a,
xs) auue
oe, te eS

fete; SRS
> aa,
rnQO
 Japanese Cuisine |
for Beginners
In the past decades, Japanese food has become part of the
global culinary scene: sushi, maki, miso soup, teriyaki, and tofu
have found their way to our plates and palates. Japanese cooking
not only harmoniously combines flavors and aesthetics, it is
also praised for its nutritional and health benefits. This book
introduces readers to the essence of Japanese cuisine: what are
the basic ingredients and utensils? Which basic recipes do you
need to know to cook Japanese style? More than 50 recipes of
traditional yet simple Japanese dishes are explained step-by-
step with tips and variations.

978-3-! 480-075