ORANGE GINGER DRESSING.
Enter the nirvanic plane by pouring this dressing over a bed of organic mixed greens. This dressing is also utterly delightful as a dipping sauce for Nori Rolls (page 157) or Tempura Vegetables (page 142). The sesame oil adds a distinct, nutty flavor. You can subst.i.tute a more mildly flavored oil if you prefer.
MAKES 1 CUPS MAKES 1 CUPS.
1 cup sesame oil cup peeled and minced fresh ginger (see Box below) 3 tablespoons rice vinegar 2 tablespoons water 2 tablespoons freshly squeezed orange juice 1 clove garlic 1 teaspoon Dijon or stone-ground mustard 1 tablespoon plus 1 teaspoon soy sauce 1 tablespoon agave nectar, organic sugar, or sweetener of choice, to taste 1. Combine all of the ingredients in a blender and blend until creamy. 1. Combine all of the ingredients in a blender and blend until creamy. 2. Store in a gla.s.s container in the refrigerator for up to a week. 2. Store in a gla.s.s container in the refrigerator for up to a week.
Variations Subst.i.tute safflower oil for the sesame oil. Subst.i.tute safflower oil for the sesame oil. Add 1 teaspoon toasted sesame oil. Add 1 teaspoon toasted sesame oil. Add 2 tablespoons minced fresh herbs like cilantro, parsley, or basil. Add 2 tablespoons minced fresh herbs like cilantro, parsley, or basil. Chefs" Tips and Tricks Chefs" Tips and Tricks To mince ginger, we peel it, then cut paper-thin slices. Next, we cut thin julienne strips of the thin slices. Finally, we mince the thin strips. This prevents any long strings of ginger from winding up in your food-something your guests will appreciate! To mince ginger, we peel it, then cut paper-thin slices. Next, we cut thin julienne strips of the thin slices. Finally, we mince the thin strips. This prevents any long strings of ginger from winding up in your food-something your guests will appreciate!
WAKAME AND CUc.u.mBER SALAD.
This salad is popular at sushi restaurants worldwide. The wakame in this dish imparts the flavor of the sea to the cooling cuc.u.mber. Feel free to experiment with different seaweeds, such as arame, hijiki, and even shredded nori. Serve as a side dish with Nori Rolls (page 157), Tempura Vegetables (page 142), and Miso Simple Soup (page 136.) SERVES 4 TO 6 SERVES 4 TO 6.
cup wakame or arame 1 cup warm water 2 tablespoons sesame seeds 1 medium cuc.u.mber, peeled, seeded, and sliced thin (approximately 2 cups) cup diced green onions 2 teaspoons toasted sesame oil 1 tablespoon mirin teaspoon sea salt, or to taste 1 teaspoons soy sauce, or to taste 1 tablespoon freshly squeezed lime juice Pinch crushed red pepper flakes 1. Place the wakame in a small bowl with the warm water and allow it to sit for 15 minutes. 1. Place the wakame in a small bowl with the warm water and allow it to sit for 15 minutes. 2. Meanwhile, place the sesame seeds in a small saute pan over medium-high heat and toast for 1 to 2 minutes, or until the seeds begin to pop, stirring occasionally. Remove from the heat. 2. Meanwhile, place the sesame seeds in a small saute pan over medium-high heat and toast for 1 to 2 minutes, or until the seeds begin to pop, stirring occasionally. Remove from the heat. 3. Place the cuc.u.mber in a mixing bowl with the green onion, sesame oil, mirin, salt, soy sauce, lime juice, and crushed red pepper flakes, and mix well. Strain and press the water out of the wakame, add it along with 2 tablespoons of the soaking water to the bowl, and gently mix well. Top with the sesame seeds before serving. 3. Place the cuc.u.mber in a mixing bowl with the green onion, sesame oil, mirin, salt, soy sauce, lime juice, and crushed red pepper flakes, and mix well. Strain and press the water out of the wakame, add it along with 2 tablespoons of the soaking water to the bowl, and gently mix well. Top with the sesame seeds before serving.
DAIKON CARROT SALAD.
Daikon is a j.a.panese word meaning "large root." With origins in Central Asia, daikon is a relatively mild radish when in season. If you can find black sesame seeds, they make for a stunning presentation, but any sesame seed will do. Allow the dish to sit for 20 minutes or longer before serving for optimal flavor. This salad makes a refreshing side dish for many a j.a.panese meal, including Teriyaki Tofu (page 159), Udon Bowl (page 165), or Nori Rolls (page 157). We even found that it wonderfully complements the Wok-Tossed Cabbage Salad (page 6). is a j.a.panese word meaning "large root." With origins in Central Asia, daikon is a relatively mild radish when in season. If you can find black sesame seeds, they make for a stunning presentation, but any sesame seed will do. Allow the dish to sit for 20 minutes or longer before serving for optimal flavor. This salad makes a refreshing side dish for many a j.a.panese meal, including Teriyaki Tofu (page 159), Udon Bowl (page 165), or Nori Rolls (page 157). We even found that it wonderfully complements the Wok-Tossed Cabbage Salad (page 6).
SERVES 4 TO 6 SERVES 4 TO 6 1 large daikon radish, peeled and grated 1 large daikon radish, peeled and grated medium (about 2 cups) 3 carrots, peeled and grated (about 2 cups) 1 tablespoon peeled and minced fresh ginger 2 tablespoons freshly squeezed lemon juice 1 tablespoon toasted sesame oil 2 teaspoons soy sauce 2 teaspoons umeboshi vinegar 2 teaspoons mirin, optional teaspoon sea salt, or to taste 2 tablespoons black sesame seeds 1. Combine the daikon and carrots in a large bowl and mix well. 1. Combine the daikon and carrots in a large bowl and mix well. 2. Combine the remaining ingredients except the sesame seeds in a small bowl and whisk well. 2. Combine the remaining ingredients except the sesame seeds in a small bowl and whisk well. 3. Pour over the daikon and carrots and gently mix well. Top with sesame seeds before serving. 3. Pour over the daikon and carrots and gently mix well. Top with sesame seeds before serving.
Variations Try toasting the sesame seeds (see page 225). Try toasting the sesame seeds (see page 225). Replace the umeboshi vinegar with rice vinegar or your favorite. Replace the umeboshi vinegar with rice vinegar or your favorite. Replace some of the grated carrots with grated beets. Replace some of the grated carrots with grated beets. Add 1 clove garlic, pressed or minced. Add 1 clove garlic, pressed or minced. East Meets West: The j.a.panese Tea Ceremony East Meets West: The j.a.panese Tea Ceremony Also known as "The Way of Tea," the j.a.panese tea ceremony is a highly ritualized way to prepare and serve the green tea Also known as "The Way of Tea," the j.a.panese tea ceremony is a highly ritualized way to prepare and serve the green tea matcha matcha (see page 134). It can be a form of meditation wherein mindfulness is brought into everyday actions. The tea gatherings may include sweets and a light meal along with a light tea. They can also be longer affairs, lasting up to 4 hours, with a full meal, dessert, and a stronger tea. The recommended reading section in Appendix C lists a book that can further introduce you to this exquisite ceremony. (see page 134). It can be a form of meditation wherein mindfulness is brought into everyday actions. The tea gatherings may include sweets and a light meal along with a light tea. They can also be longer affairs, lasting up to 4 hours, with a full meal, dessert, and a stronger tea. The recommended reading section in Appendix C lists a book that can further introduce you to this exquisite ceremony.
BURDOCK ROOT WITH GINGER SESAME SAUCE (GOBO SALAD).
Gobo, or burdock root, is slightly sweet and earthy. Combined with the dressing ingredients and toasted sesame, this salad is a sweet, roasty delight. Burdock has an abundance of healing and medicinal qualities and is eaten widely in the East. Create a j.a.panese salad sampler with the Wakame and Cuc.u.mber Salad (page 139) and Daikon Carrot Salad (page 140).
MAKES 4 SIDE SALADS MAKES 4 SIDE SALADS.
2 cups burdock root, peeled, cut into matchsticks (about 2 thin 10-inch pieces of burdock) cup water 1 tablespoon soy sauce 1 tablespoon mirin 1 tablespoon rice vinegar 1 teaspoons peeled and grated fresh ginger 1 teaspoon sesame seeds 1 cup shredded carrots 2 tablespoons thinly sliced green onion 1 teaspoon toasted sesame oil, optional 1. Place the burdock root in a saute pan or small pot with the water, soy sauce, mirin, and vinegar. The burdock should be almost submerged in the liquid. Otherwise, add more water until most of the root is covered. Cover and cook for 5 minutes over medium heat. 1. Place the burdock root in a saute pan or small pot with the water, soy sauce, mirin, and vinegar. The burdock should be almost submerged in the liquid. Otherwise, add more water until most of the root is covered. Cover and cook for 5 minutes over medium heat. 2. Remove the cover, lower the heat to low, and add the ginger. Cook for another 5 minutes or until the burdock is soft but still a little crunchy. 2. Remove the cover, lower the heat to low, and add the ginger. Cook for another 5 minutes or until the burdock is soft but still a little crunchy. 3. Meanwhile, toast the sesame seeds in a separate, dry saute pan for 2 or 3 minutes until they are light brown and fragrant. Add them to the burdock or if you are plating the salad yourself, you may wish to sprinkle the sesame seeds on last, after the salad is divided, to keep them from falling off in the dressing. 3. Meanwhile, toast the sesame seeds in a separate, dry saute pan for 2 or 3 minutes until they are light brown and fragrant. Add them to the burdock or if you are plating the salad yourself, you may wish to sprinkle the sesame seeds on last, after the salad is divided, to keep them from falling off in the dressing. 4. Add the carrots, green onion, and toasted sesame oil, if using. Stir and serve immediately or refrigerate to store. 4. Add the carrots, green onion, and toasted sesame oil, if using. Stir and serve immediately or refrigerate to store.
TEMPURA VEGETABLES.
Though deep-frying and healthy living do not go hand in hand, we think you may enjoy this recipe every now and again. And choosing the best-quality ingredients makes a big difference.
Cut the vegetables as flat as possible; this makes them easier to fry in shallow oil. You may wish to lightly pre-steam harder vegetables such as potatoes, squash, or carrots. Please keep in mind that the smaller variety of vegetables you use, the quicker the preparation time will be. Serve with soy sauce, Sweet and Sour Sauce (page 103), Ponzu Sauce (page 148), Mango Ginger Sauce (page 61), or one of the following dipping sauces.
SERVES 4 SERVES 4.
4 cups mixed vegetables (onions, zucchini, broccoli, carrots, mushrooms, etc.) 2 cups safflower or sunflower oil or other oil for frying (16 fluid ounces) 2 cups flour (try whole wheat or white spelt flour or for gluten-free tempura use brown rice flour) teaspoon sea salt 2 cups sparkling water 1. Cut the vegetables and set aside near the stove. Pour the oil into a large, deep saute pan, pot, or wok. Heat the oil over medium heat for a few minutes while you prepare the batter. 1. Cut the vegetables and set aside near the stove. Pour the oil into a large, deep saute pan, pot, or wok. Heat the oil over medium heat for a few minutes while you prepare the batter. 2. In a large mixing bowl, stir the flour and salt. Add the sparkling water and stir again to combine. Test if the oil is hot enough by dripping a little bit of the batter into it. If it sizzles and the batter remains at the top, you can begin. 2. In a large mixing bowl, stir the flour and salt. Add the sparkling water and stir again to combine. Test if the oil is hot enough by dripping a little bit of the batter into it. If it sizzles and the batter remains at the top, you can begin. 3. Dip the vegetables in the batter, shaking off the excess if necessary, and use tongs to place them into the oil one by one. Fill the pan with as many as can fit without sticking together. 3. Dip the vegetables in the batter, shaking off the excess if necessary, and use tongs to place them into the oil one by one. Fill the pan with as many as can fit without sticking together. 4. Fry on each side for 2 to 3 minutes, or until golden brown. Remove with the tongs, allowing each piece a few seconds to drip off excess oil. Transfer to a baking tray lined with paper towels. Serve immediately. 4. Fry on each side for 2 to 3 minutes, or until golden brown. Remove with the tongs, allowing each piece a few seconds to drip off excess oil. Transfer to a baking tray lined with paper towels. Serve immediately.
MISO CASHEW SPREAD.
This is an incredibly simple spread to whip up. Use it in your Nori Rolls (page 157), or as a dip for raw veggies like cuc.u.mber slices, celery, and carrot sticks. Try it also on rice cakes with sliced avocado and tomato. Experiment with different types of miso paste (see page 134) to experience how it changes the flavor of the dish.
MAKES APPROXIMATELY 2 CUPS MAKES APPROXIMATELY 2 CUPS.
1 cups cashews, raw (see Box below) or roasted unsalted cup water 2 tablespoons miso paste 1 tablespoon soy sauce, or to taste 1 tablespoon freshly squeezed lemon juice 1 clove garlic 2 teaspoons mirin, optional 1. Place all of the ingredients in a food processor or strong blender and process until smooth. 1. Place all of the ingredients in a food processor or strong blender and process until smooth. 2. If you are using a blender, you may need to add more water to get the smooth consistency. Adjust the soy sauce levels accordingly. 2. If you are using a blender, you may need to add more water to get the smooth consistency. Adjust the soy sauce levels accordingly.
Variation For a For a Miso Tahini Spread Miso Tahini Spread, replace the cashews with 1 cup of tahini paste. Instead of using the food processor, you can combine all of the ingredients in a bowl and whisk well. The Asian Pantry The Asian Pantry Did you know that cashews labeled "raw" are actually not raw? Well, they are raw compared to cashews that are sold as "roasted," but the process of removing the cashew from its sh.e.l.l actually heats the nut to temperatures as high as 200F. Did you know that cashews labeled "raw" are actually not raw? Well, they are raw compared to cashews that are sold as "roasted," but the process of removing the cashew from its sh.e.l.l actually heats the nut to temperatures as high as 200F.
EDAMAME DIP.
The boiling of the edamame gives you plenty of time to cut up some cuc.u.mbers, carrots, or fennel for dipping. Health food stores also have different kinds of rice chips, pita chips, rice cakes, and other suitable dippables. Though a food processor is recommended to prepare this dish, you may also use a strong blender.
MAKES ABOUT 3 CUPS MAKES ABOUT 3 CUPS.
1 (10-ounce) bag frozen sh.e.l.led edamame 1 tablespoon wasabi powder, or to taste 2 teaspoons peeled and finely grated fresh ginger 1 tablespoon rice vinegar 1 tablespoon mirin, optional 1 tablespoon soy sauce 2 teaspoons barley or other miso paste 1. Boil the edamame according to the instructions on the package. Make sure they are good and soft! Meanwhile, add the remaining ingredients to the bowl of a food processor fitted with the S-blade. 1. Boil the edamame according to the instructions on the package. Make sure they are good and soft! Meanwhile, add the remaining ingredients to the bowl of a food processor fitted with the S-blade. 2. Strain the cooked edamame and add it to the bowl. Process on high speed for 30 to 40 seconds or until a hummus-like paste forms. You may need to stop and sc.r.a.pe down the sides once or twice to make sure everything is fully incorporated. 2. Strain the cooked edamame and add it to the bowl. Process on high speed for 30 to 40 seconds or until a hummus-like paste forms. You may need to stop and sc.r.a.pe down the sides once or twice to make sure everything is fully incorporated. 3. Serve immediately or allow it to cool. 3. Serve immediately or allow it to cool.
NORI RICE b.a.l.l.s.
Not to be confused with nori rolls, this simple snack is called onigiri onigiri in j.a.pan. It"s the ultimate convenience food and is great for traveling. Once you get the hang of rolling the b.a.l.l.s, you will become a speed roller. You can fill the b.a.l.l.s with any filling you like. A traditional favorite is the umeboshi plum, but feel free to get creative with your fillings. See the variations for some suggestions. If you wish, you can serve the b.a.l.l.s with a dipping sauce such as Ponzu Sauce (page 148), Teriyaki Sauce (page 159), or Mango Ginger Sauce (page 61). in j.a.pan. It"s the ultimate convenience food and is great for traveling. Once you get the hang of rolling the b.a.l.l.s, you will become a speed roller. You can fill the b.a.l.l.s with any filling you like. A traditional favorite is the umeboshi plum, but feel free to get creative with your fillings. See the variations for some suggestions. If you wish, you can serve the b.a.l.l.s with a dipping sauce such as Ponzu Sauce (page 148), Teriyaki Sauce (page 159), or Mango Ginger Sauce (page 61).
MAKES 8 TO 10 b.a.l.l.s MAKES 8 TO 10 b.a.l.l.s.
1 cups sushi rice 2 cups water or dashi (see page 136) 1 teaspoon sea salt 1 tablespoon rice vinegar 4 sheets of nori 2 tablespoons umeboshi plum paste (or see Variations on page 146) Bowl of cold water 1. Place the sushi rice, water, salt, and vinegar in a small pot over medium heat. Bring to a boil. Cover, lower the heat to simmer, and cook until all of the liquid is absorbed, for 10 to 15 minutes. 1. Place the sushi rice, water, salt, and vinegar in a small pot over medium heat. Bring to a boil. Cover, lower the heat to simmer, and cook until all of the liquid is absorbed, for 10 to 15 minutes. 2. While the rice is cooking, place the nori sheets on a clean cutting board and slice into 2-inch strips. (You may also use culinary scissors to do this.) Set aside. 2. While the rice is cooking, place the nori sheets on a clean cutting board and slice into 2-inch strips. (You may also use culinary scissors to do this.) Set aside. 3. When the rice is cool enough to handle but still relatively hot, you are ready to roll. Creating the b.a.l.l.s is a bit of an acquired skill, so be patient with yourself. You will discover your own rolling technique. Wash your hands well and keep them wet through the process. Use a cup measuring cup to scoop the rice, make a small hole in the rice, and place the plum paste in the center. Use a spoon to remove the rice from the cup, then form it into a ball using your hands. Be sure to cover the plum as much as possible with rice. 3. When the rice is cool enough to handle but still relatively hot, you are ready to roll. Creating the b.a.l.l.s is a bit of an acquired skill, so be patient with yourself. You will discover your own rolling technique. Wash your hands well and keep them wet through the process. Use a cup measuring cup to scoop the rice, make a small hole in the rice, and place the plum paste in the center. Use a spoon to remove the rice from the cup, then form it into a ball using your hands. Be sure to cover the plum as much as possible with rice. 4. Once you have your ball, place it in the center of one strip of nori and fold the nori over the ball. Place another strip of nori over the uncovered portion of the ball and fold the nori around the ball. This should completely cover the ball with nori. Now dip your hands in the cold water and coat the ball well. Repeat this process with all of the rice. 4. Once you have your ball, place it in the center of one strip of nori and fold the nori over the ball. Place another strip of nori over the uncovered portion of the ball and fold the nori around the ball. This should completely cover the ball with nori. Now dip your hands in the cold water and coat the ball well. Repeat this process with all of the rice.
Variations If you can only find whole umeboshi plums, cut them into teaspoon servings. If you can only find whole umeboshi plums, cut them into teaspoon servings. Let your imagination run wild! Instead of using umeboshi, try small pieces of grilled or roasted vegetables, tofu, or tempeh. You can also use pickled ginger and a spread of wasabi paste or umeboshi paste. Let your imagination run wild! Instead of using umeboshi, try small pieces of grilled or roasted vegetables, tofu, or tempeh. You can also use pickled ginger and a spread of wasabi paste or umeboshi paste. Try coating the rice ball with toasted sesame seeds before covering with nori. Try coating the rice ball with toasted sesame seeds before covering with nori. Replace the sushi rice with Azuki Rice (page 156), adding an extra cup water to the cooking liquid for a stickier rice. Replace the sushi rice with Azuki Rice (page 156), adding an extra cup water to the cooking liquid for a stickier rice.
ARAME LOTUS ROOT SAUTe.
Here is another dish incorporating the majestic lotus root (see page 90). The flavor of the sea is imparted with the arame, and you can experiment with different j.a.panese mushrooms to further explore this dish"s possibilities. Enjoy with Teriyaki Tofu (page 159), Braised Tempeh with Green Beans (page 168), or Tempura Vegetables (page 142) and then knock "em dead with the Lime Mint Lychee Sorbet (page 131).
SERVES 4 TO 6 SERVES 4 TO 6.
cup dried arame 3 tablespoons arame soaking water 2 tablespoons toasted sesame oil cup diced shallots 2 tablespoons peeled and minced fresh ginger 2 cloves garlic, pressed or minced pound maitake or shiitake mushrooms (2 cups chopped) pound lotus root, peeled and thinly sliced (about 1 cup) 1 tablespoon mirin, optional 1 tablespoon plus 1 teaspoon soy sauce 2 tablespoons freshly squeezed lime juice teaspoon crushed red pepper flakes, or to taste teaspoon sea salt, or to taste Sesame seeds for garnish 1. Place the arame in a small bowl with 1 cup of warm water and allow it to soak until soft, approximately 15 minutes. Drain well, reserving 3 tablespoons of the soaking water. 1. Place the arame in a small bowl with 1 cup of warm water and allow it to soak until soft, approximately 15 minutes. Drain well, reserving 3 tablespoons of the soaking water. 2. Meanwhile, add the sesame oil to a saute pan over medium-high heat. Add the shallots, ginger, garlic, and mushrooms and cook for 5 minutes, stirring frequently. 2. Meanwhile, add the sesame oil to a saute pan over medium-high heat. Add the shallots, ginger, garlic, and mushrooms and cook for 5 minutes, stirring frequently. 3. Add the lotus root and cook for 10 minutes, stirring frequently and adding small amounts of water if necessary to prevent sticking. Remove from the heat and place in a mixing bowl with the remaining ingredients, including the arame and soaking water, but not including the sesame seeds. Garnish with the sesame seeds before serving. 3. Add the lotus root and cook for 10 minutes, stirring frequently and adding small amounts of water if necessary to prevent sticking. Remove from the heat and place in a mixing bowl with the remaining ingredients, including the arame and soaking water, but not including the sesame seeds. Garnish with the sesame seeds before serving.
Variations Experiment with different mushrooms such as oyster, enoki, or shimeji. Experiment with different mushrooms such as oyster, enoki, or shimeji. Add 1 seeded and diced hot red chile pepper or cup diced red bell pepper for color. Add 1 seeded and diced hot red chile pepper or cup diced red bell pepper for color. Replace arame soak water with Fish-Free Sauce (page 85) and adjust salt accordingly. Replace arame soak water with Fish-Free Sauce (page 85) and adjust salt accordingly.
GRILLED SHIITAKE MUSHROOMS WITH PONZU SAUCE.
Ponzu sauce is a thin, tangy sauce. An authentic version often makes use of a citrus called yuzu. If your local market is out of yuzu, you can use lemon, lime, or a combination of both. Instead of grilling the mushrooms you can broil or saute them. Serve the sauce as a dipping sauce for Nori Rolls (page 157), Nori Rice b.a.l.l.s (page 145), or Tempura Vegetables (page 142) as well.
SERVES 4 TO 6 SERVES 4 TO 6.
16 large shiitake mushrooms or 4 large portobello mushrooms, quartered 2 tablespoons sesame oil 1 tablespoon soy sauce 3 tablespoons Ponzu Sauce (recipe follows) PONZU SAUCE.
MAKES 1 CUP.
2 tablespoons arame, chopped cup warm water cup soy sauce 2 tablespoons mirin 3 tablespoons rice vinegar 1 teaspoon peeled and minced fresh ginger 2 tablespoons freshly squeezed lime juice 2 tablespoons freshly squeezed lemon juice Pinch crushed red pepper flakes 1. Preheat a grill. Place the mushrooms, sesame oil, and 1 tablespoon soy sauce in a shallow dish. Mix well to evenly coat the mushrooms. 1. Preheat a grill. Place the mushrooms, sesame oil, and 1 tablespoon soy sauce in a shallow dish. Mix well to evenly coat the mushrooms. 2. Meanwhile, make the Ponzu Sauce: soak the arame in the water for 15 minutes. Place the remaining sauce ingredients in a small bowl and whisk well. Remove 3 tablespoons of this mixture and add it to the mushrooms. Place the remaining sauce in a small pot over low heat. 2. Meanwhile, make the Ponzu Sauce: soak the arame in the water for 15 minutes. Place the remaining sauce ingredients in a small bowl and whisk well. Remove 3 tablespoons of this mixture and add it to the mushrooms. Place the remaining sauce in a small pot over low heat. 3. Add the arame along with the soaking water into the pot with the sauce ingredients and cook for 5 minutes, stirring occasionally. Transfer the sauce to a bowl for dipping (you can strain out the arame if you wish). 3. Add the arame along with the soaking water into the pot with the sauce ingredients and cook for 5 minutes, stirring occasionally. Transfer the sauce to a bowl for dipping (you can strain out the arame if you wish). 4. Grill the mushrooms until char marks appear, flipping a few times to ensure even cooking. Serve them on a platter with the Ponzu Sauce for dipping. 4. Grill the mushrooms until char marks appear, flipping a few times to ensure even cooking. Serve them on a platter with the Ponzu Sauce for dipping.
Variations You can grill, broil, or saute other vegetables such as zucchini, bell peppers, carrots, or eggplant. You can grill, broil, or saute other vegetables such as zucchini, bell peppers, carrots, or eggplant. Try marinating and roasting tofu or tempeh (see page 227) using the Ponzu Sauce for the marinade and dipping sauce. Try marinating and roasting tofu or tempeh (see page 227) using the Ponzu Sauce for the marinade and dipping sauce.
SPINACH SESAME SALAD (Os.h.i.tASHI).
This cold salad is not only a super simple dish to prepare, it also makes for a beautiful presentation. It is wonderful as a side dish when served with Sesame Tofu with Wasabi Cream Sauce (page 160), Nori Rolls (page 157), or Tamari Ginger Tofu (page 162).
SERVES 4 SERVES 4.
pound fresh baby leaf spinach, rinsed and drained well (6 cups tightly packed) 1 tablespoon plus 1 teaspoon soy sauce 1 tablespoon mirin 1 teaspoons toasted sesame oil Gomasio (page 174) or sesame seeds 1. Place the spinach in a small pot or saute pan with a little water over medium-high heat. Cook until the spinach is just soft and turns a darker green, approximately 3 minutes, using tongs to gently stir. Be sure not to overcook. 1. Place the spinach in a small pot or saute pan with a little water over medium-high heat. Cook until the spinach is just soft and turns a darker green, approximately 3 minutes, using tongs to gently stir. Be sure not to overcook. 2. Place the spinach in a colander and rinse with cold water. Drain well and place in a bowl with the remaining ingredients except the Gomasio and gently mix well. 2. Place the spinach in a colander and rinse with cold water. Drain well and place in a bowl with the remaining ingredients except the Gomasio and gently mix well. 3. Form the spinach into four individual portions of your desired shape. Try forming squares, circles, rectangles, or oval "towers." Sprinkle with the Gomas...o...b..fore serving. 3. Form the spinach into four individual portions of your desired shape. Try forming squares, circles, rectangles, or oval "towers." Sprinkle with the Gomas...o...b..fore serving.
Variation For For Versatile Sauteed Greens Versatile Sauteed Greens, saute 3 cloves of garlic, pressed or minced, in 1 tablespoon of sesame oil. Add the spinach or replace with your favorite green vegetable such as kale, chard, collard greens, bok choy, or napa cabbage. Cook until the greens are just soft. Add 1 tablespoon freshly squeezed lemon juice, a pinch of crushed red pepper flakes, and salt and pepper to taste. If desired, top with some vegan b.u.t.ter. East Meets West: Bento Box East Meets West: Bento Box Perhaps the ultimate lunch box, bento boxes are takeaway containers with compartments so that small portions of several dishes can be enjoyed without having them all wind up in one big pile. Traditionally the boxes are made from black lacquer. Many j.a.panese restaurants serve meals bento-box style. A vegan bento box might include Nori Rolls (page 157) or Nori Rice b.a.l.l.s (page 145), Wakame and Cuc.u.mber Salad (page 139), Daikon Carrot Salad (page 140), Tempura Vegetables (page 142), and a Mochi Treat (page 171). Perhaps the ultimate lunch box, bento boxes are takeaway containers with compartments so that small portions of several dishes can be enjoyed without having them all wind up in one big pile. Traditionally the boxes are made from black lacquer. Many j.a.panese restaurants serve meals bento-box style. A vegan bento box might include Nori Rolls (page 157) or Nori Rice b.a.l.l.s (page 145), Wakame and Cuc.u.mber Salad (page 139), Daikon Carrot Salad (page 140), Tempura Vegetables (page 142), and a Mochi Treat (page 171).
ROASTED EGGPLANT WITH BLACK SESAME SAUCE.
Black sauces are cool! This one is made with black sesame seeds, which when combined with the eggplant give this dish a "baba ganoush of the Far East" effect. Use j.a.panese eggplant, which are thinner and smaller than American eggplant, if you can find them. If you do use the regular variety, slice the eggplant into thick cutlets.
Serve as a side with Ramen Noodle Stir-Fry (page 167), Tamari Ginger Tofu (page 162), or Teriyaki Tofu (page 159).
SERVES 6 TO 8 SERVES 6 TO 8.
4 small j.a.panese eggplants, sliced in half 1 tablespoon sea salt Freshly ground black pepper 2 tablespoons diced red bell pepper, optional Black and white sesame seeds BLACK SESAME SAUCE.
cup black sesame seeds cup water 1 tablespoon freshly squeezed lemon juice 1 tablespoon plus 1 teaspoon soy sauce cup sesame oil 1 tablespoon agave nectar or sweetener of choice to taste 1 tablespoon mirin teaspoon crushed red pepper flakes 1 teaspoon toasted sesame oil teaspoon sea salt, or to taste 1. Preheat the oven to 425F. Place the eggplant halves in a ca.s.serole dish, sprinkle with salt, and allow them to sit for 5 minutes. Rinse well, lightly oil the ca.s.serole dish, and return the eggplant to the dish. Top with freshly ground pepper and a sprinkle of sea salt. Place in the oven and bake until a knife can easily pa.s.s through the eggplant, approximately 20 minutes. 1. Preheat the oven to 425F. Place the eggplant halves in a ca.s.serole dish, sprinkle with salt, and allow them to sit for 5 minutes. Rinse well, lightly oil the ca.s.serole dish, and return the eggplant to the dish. Top with freshly ground pepper and a sprinkle of sea salt. Place in the oven and bake until a knife can easily pa.s.s through the eggplant, approximately 20 minutes. 2. Meanwhile, place the Black Sesame Sauce ingredients in a blender and blend well. Pour into a small saute pan and keep warm over low heat until the eggplant is done cooking. 2. Meanwhile, place the Black Sesame Sauce ingredients in a blender and blend well. Pour into a small saute pan and keep warm over low heat until the eggplant is done cooking. 3. When the eggplant is done cooking, spread some sauce on each cutlet, top with diced red bell pepper, if using, and sprinkle with black and white sesame seeds before serving. 3. When the eggplant is done cooking, spread some sauce on each cutlet, top with diced red bell pepper, if using, and sprinkle with black and white sesame seeds before serving.
Variations Try serving the Black Sesame Sauce with roasted acorn squash. For a stunning presentation, you can stuff the squash with cooked black forbidden rice. Garnish with roasted red bell peppers and minced fresh cilantro. Try serving the Black Sesame Sauce with roasted acorn squash. For a stunning presentation, you can stuff the squash with cooked black forbidden rice. Garnish with roasted red bell peppers and minced fresh cilantro. The sauce pairs nicely with any grilled or roasted vegetables. The sauce pairs nicely with any grilled or roasted vegetables. If you have more time, allow the eggplant to "sweat" for up to 20 minutes (see page 63). If you have more time, allow the eggplant to "sweat" for up to 20 minutes (see page 63). East Meets West: Macrobiotics East Meets West: Macrobiotics Macrobiotics is a lifestyle approach that emphasizes balance in diet. It is essentially a whole-grain diet that includes cooked vegetables and legumes. Some principles include eating locally and seasonally and avoiding refined products. Many individuals have experienced great improvements in their health by following a macrobiotic diet. A sample meal might include miso soup, a grain dish, a bean dish, some cooked squash or other vegetables, a small amount of sea vegetables, and some toasted nuts or seeds. There is an emphasis on cooked foods and eating heavier foods in the winter and lighter foods in the summer. Check out the Macrobiotics is a lifestyle approach that emphasizes balance in diet. It is essentially a whole-grain diet that includes cooked vegetables and legumes. Some principles include eating locally and seasonally and avoiding refined products. Many individuals have experienced great improvements in their health by following a macrobiotic diet. A sample meal might include miso soup, a grain dish, a bean dish, some cooked squash or other vegetables, a small amount of sea vegetables, and some toasted nuts or seeds. There is an emphasis on cooked foods and eating heavier foods in the winter and lighter foods in the summer. Check out the Hip Chick"s Guide to Macrobiotics Hip Chick"s Guide to Macrobiotics by Jessica Porter to learn more about macrobiotics. by Jessica Porter to learn more about macrobiotics.
ARAME GARLIC RICE.
We could easily call this dish "garlic lover"s rice." If you haven"t had whole cloves of garlic cooked along with the rice, it"s something that is not to be missed. This is another quick and simple side dish that can accompany any entree. Try it with Sesame Tofu with Wasabi Cream Sauce (page 160), Teriyaki Tofu (page 159), or Kung Pao Tempeh (page 123).
SERVES 6 SERVES 6.
cup arame soaked in 1 cups hot water 2 cups white basmati rice 3 cups water or vegetable stock (see page 228) 1 teaspoon salt, or to taste 8 to 10 garlic cloves 2 tablespoons mirin, optional 1. Place the arame and hot water in a small bowl and allow it to sit for 10 minutes. 1. Place the arame and hot water in a small bowl and allow it to sit for 10 minutes. 2. Drain well and place in a medium pot with the remaining ingredients over medium-high heat. 2. Drain well and place in a medium pot with the remaining ingredients over medium-high heat. 3. Bring to a boil, cover, lower the heat to low, and simmer until all of the liquid is absorbed, approximately 10 minutes. Allow it to sit for 5 minutes before gently mixing well. 3. Bring to a boil, cover, lower the heat to low, and simmer until all of the liquid is absorbed, approximately 10 minutes. Allow it to sit for 5 minutes before gently mixing well.
Variations Try replacing the arame with hijiki and soak for an additional 10 minutes before using. Try replacing the arame with hijiki and soak for an additional 10 minutes before using. Add 1 cup of chopped onion or veggies such as celery, shallots, bell peppers, or mushrooms. Add 1 cup of chopped onion or veggies such as celery, shallots, bell peppers, or mushrooms. If you have more time, replace the basmati rice with brown rice or another grain and cook according to the instructions on page 230. If you have more time, replace the basmati rice with brown rice or another grain and cook according to the instructions on page 230. Chefs" Tips and Tricks Chefs" Tips and Tricks The scientific way to get garlic out of its skin is to place a clove on a clean cutting board and gracefully thump it with the bottom of a bottle or jar or the flat side of a knife. The clove will then easily peel out of the skin. The scientific way to get garlic out of its skin is to place a clove on a clean cutting board and gracefully thump it with the bottom of a bottle or jar or the flat side of a knife. The clove will then easily peel out of the skin.
SPICY SHIMEJI MUSHROOMS.
An extremely popular mushroom in j.a.pan, shimeji is a generic term for about twenty varieties of mushrooms. They come in cl.u.s.ters that are quite artistic. Experiment with different varieties to experience the subtle and not so subtle flavor profiles. You can also subst.i.tute the more common shiitake or cremini mushroom. Serve as a side dish with any of our j.a.panese entrees or use as a filling in Nori Rolls (page 157) or Nori Rice b.a.l.l.s (page 145).
MAKES 2 TO 4 SMALL SERVINGS MAKES 2 TO 4 SMALL SERVINGS.
1 tablespoon toasted sesame oil 2 cloves garlic, pressed or minced 1 hot chile pepper, seeded and diced pound shimeji mushrooms, whole (about 3 cups) cup diced red bell pepper 2 tablespoons thinly sliced green onion 1 tablespoon freshly squeezed lemon juice 1 tablespoon soy sauce, or to taste 2 teaspoons mirin Ground cayenne pepper or crushed red pepper flakes to taste White sesame seeds 1. Place the sesame oil in a small saute pan over medium-high heat. Add the garlic and chile pepper and cook for 2 minutes, stirring frequently. Add the mushrooms and red bell pepper and cook until the mushrooms are soft, approximately 7 minutes. 1. Place the sesame oil in a small saute pan over medium-high heat. Add the garlic and chile pepper and cook for 2 minutes, stirring frequently. Add the mushrooms and red bell pepper and cook until the mushrooms are soft, approximately 7 minutes. 2. Add the remaining ingredients except the sesame seeds and mix well. Garnish with the sesame seeds and enjoy! 2. Add the remaining ingredients except the sesame seeds and mix well. Garnish with the sesame seeds and enjoy!
Variation Add 2 tablespoons vegan b.u.t.ter and gently mix well before serving. Add 2 tablespoons vegan b.u.t.ter and gently mix well before serving.
TOASTED SESAME-ROASTED VEGETABLES.
Here"s a simple marinade for all of your roasting needs. Change up the different vegetables and have yourself a good ol" time. The vegetables are the perfect side dish for Teriyaki Tofu (page 159), Arame Garlic Rice (page 153), and Coconut Mashed Parsnips (page 186).
SERVES 4 SERVES 4.
2 medium tomatoes, cut in half 2 zucchini, sliced 2 heads baby bok choy, cut in half MARINADE.
cup water 2 tablespoons toasted sesame oil 2 tablespoons soy sauce 1 tablespoon rice vinegar 2 teaspoons seeded and diced hot chile pepper 1. Preheat the oven to 400F. Place the marinade ingredients in a large ca.s.serole dish. Add the tomatoes and zucchini and cook for 15 minutes. Add the bok choy and cook for 10 minutes longer. Use tongs to flip the bok choy periodically to keep it moist. 1. Preheat the oven to 400F. Place the marinade ingredients in a large ca.s.serole dish. Add the tomatoes and zucchini and cook for 15 minutes. Add the bok choy and cook for 10 minutes longer. Use tongs to flip the bok choy periodically to keep it moist. 2. To serve, place the vegetables on a plate and drizzle with the marinade. 2. To serve, place the vegetables on a plate and drizzle with the marinade.
AZUKI RICE.
Adding cooked beans is a simple way to b.u.mp up the flavor and nutritional profile of a rice dish. Feel free to subst.i.tute your bean of choice for the azuki, which is very popular in j.a.panese cuisine. Cross cultural boundaries and serve with Red Curry (page 70), Sesame Garlic Stir-Fry (page 113), or Madras Curry (page 25).
SERVES 8 TO 10 SERVES 8 TO 10.
2 cups white basmati rice 3 cups water or vegetable stock (page 228) 1 tablespoon rice vinegar 1 teaspoons sea salt, or to taste 1 (15-ounce) can cooked azuki beans, drained and rinsed, or 1 cups home-cooked beans (see page 230) cup thinly sliced green onions 3 tablespoons sesame seeds 1. Place the rice, water, rice vinegar, and salt in a medium pot over high heat. Bring to a boil. Cover, reduce the heat to simmer, and cook until all of the liquid is absorbed, approximately 10 minutes. Remove from the heat and allow to sit for 5 to 10 minutes. 1. Place the rice, water, rice vinegar, and salt in a medium pot over high heat. Bring to a boil. Cover, reduce the heat to simmer, and cook until all of the liquid is absorbed, approximately 10 minutes. Remove from the heat and allow to sit for 5 to 10 minutes. 2. Meanwhile, place the azuki beans in a small pot with a little water. Simmer over low heat, stirring occasionally, until the rice is ready. Add more water if necessary to prevent sticking. 2. Meanwhile, place the azuki beans in a small pot with a little water. Simmer over low heat, stirring occasionally, until the rice is ready. Add more water if necessary to prevent sticking. 3. Combine the rice, beans, green onions, and sesame seeds in a large bowl and gently mix well. To serve in a creative shape, pack the mixture tightly in a ramekin dish or in a 1-cup measuring cup. Flip onto individual plates. 3. Combine the rice, beans, green onions, and sesame seeds in a large bowl and gently mix well. To serve in a creative shape, pack the mixture tightly in a ramekin dish or in a 1-cup measuring cup. Flip onto individual plates.
Variations If you have more time, replace basmati rice with brown rice or another grain and cook according to the instructions on page 230. If you have more time, replace basmati rice with brown rice or another grain and cook according to the instructions on page 230. Try toasting the sesame seeds. Try toasting the sesame seeds.
NORI ROLLS.
Sushi rolls can be as fun to dream up as they are to serve. With such a nice presentation, you can hardly go wrong. Everyone is always wowed by these simple yet delicate edible treasures. Though it will take time to build proficiency in rolling, the technique is dependable. Keep it tight, don"t overstuff them, and work with cooled sticky rice. You don"t even need a bamboo mat, although some people swear by them, in order to get the roll as tight as can be. We use a little extra water to cook the rice to get that desired sticky consistency. The authentic j.a.panese kitchen steams the rice instead of boiling it. Easier than you think, the technique involves covering a steamer basket with cheesecloth before steaming the rice as you would any vegetable. An electric rice steamer also works well. Our other secret to good rice is preparing it early in the morning (perhaps as you get ready for work). Then just leave it sitting on the stove or countertop, covered, until ready to roll. This way the rice will be thoroughly cooled but not hard from being refrigerated.
For filling the rolls we recommend that you start simple, with two or three ingredients. Choose from avocado, cuc.u.mber, green onions, shredded carrots, red or yellow bell peppers, seaweed, daikon, sprouts, or micro greens. Sometimes we even enjoy some chopped macadamia nuts in our rolls.