THEATOZOF

EASYJAPANESERECIPES

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Copyright©IndividualityLtd2015

StoriesandRecipesbyKatarinaKlafka

EditedbyTobiHannah

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Introduction

Hajimemashite!It’swonderfultomeetyou.I’msogladyouchosetoreadthisbook!

Few countries in the world have as lush and natural a cuisine as Japan (and believe me,
I’vesampledquiteafew!):andhowcouldthey,whentheverysoulofJapanesecookingis
its freshness? With the sparkling seasonality of its ingredients and the nourishing
yumminess of a savory shiitake, crisp cucumber, or perfectly-picked pike, Japanese
cuisine reaches the zenith of beneficial breakfasts and salubrious suppers. Not only is it
healthy,itisstunninglysimple;andnotonlyisitsimple,itisbeautiful.

Perhaps this beauty comes from the politeness and gratitude of Japanese culture, as
profoundlyingrainedintheJapaneseheartasseedsplantedlovinglyinavegetablegarden
orthedeeprootsofacherryblossomtree.InmanypartsofAmerica,wesaygracebefore
a meal; in Japan, chefs imbue that grace into their cooking from the moment their
fingertips first brush the uncooked rice, cherishing each grain with love and respect. In
thisway,tocook“Japanese-style”isnotonlytocookJapanesefood;itistogainagreater
understandingofandrespectfortheworldaroundyou,thefoodonyourtable,andeven
yourself.

IfirstlearnedtocookJapanese-stylefromawisewomanontheoutskirtsofKyoto.With
laugh lines as deeply grooved on her face as the war-wrought lines of sorrow—she was
born in Tokyo in 1939—she teased me gently when I mixed up matsutake (mushroom)
with matsusaka (beef) at the market and guided my clumsy fingers through chopping
unfamiliarvegetables.“Presentationisimportant,”shetoldme,chuckling,whileIglared
at the misshapen eggplant cubes (well, shapes) on the counter, “but not as important as
love.Ainoaji—thetasteoflove—youcan’tcooklikemewithoutit.”

When I returned to America, what I ate tasted strange—either too bland or violently
strong.Wherewastheheart?Wherewasthecrispness,thefreshness,thelove?Ireached
outtomyteacherintears,andsherespondedwithasmile.“Youdon’tneedtobeJapanese
tocooklikeme,”sheremindedme,“Andyoudon’tneedtobeinJapan,either!Whatdo
youneed?”

Doyoulovetocook?

Itismyhopethatthese26recipes,oneforeachletterofthealphabetwillhelpyoucookto
love.

Solet’sstartcooking–hajimemashou!

Autumn

A

AgedsahiAppleCurry

Theysay“it’sAmericanasMom’sApplePie”whensomethingherefillsyouwithasense
of home. When I was sorely missing that sense, my teacher made this dish for me. A
cultural mix—American apples and Indian curry—becomes uniquely Japanese when
servedoverfreshly-steamedriceandmyteacher’sownagedashi(soupbase)twist—apple
juice!Dewa,hajimemashou!

Ingredients:

-1tbsp.(15ml)vegetableoil

-1tbsp.(15ml)soysauce

-1lb.(440g)sweetpotatoes,cubed

-1~2Vidaliaonions,chopped

-2~3mediumapples,cubed(IlikeusingsweeteroneslikePinkLadies,buttart
wouldbedelicious,aswell—sousewhatyoulike!)

-1½cups(330ml)water

-1cup(220ml)applejuice

-4-6stalkscelery,chopped

-2-3carrots,cubed

- Other vegetables, to taste (I like zucchini and asparagus—but I recommend
usingwhat’sinseasontoyourregionforthebestflavor!)

-1packS&Bbrand(orsimilar)GoldenCurrysaucemix

-2~3cups(440~660g)freshlycookedwhiteshort-grainrice

Instructions:

- In a large, deep skillet (a wok works well), sauté the sweet potato, onions,
carrots, celery, and other vegetables in the oil and soy sauce for 3-5 minutes, until just
softened. Then, add the apples (and additional oil if necessary), and cook for 3-5 more
minutes,untiltheonionsaregoldenandtheapplesstartsoftening.

-

Add the water and apple juice, bring everything to a soft boil, and then

simmerfor5minutes.

-Breakuptheblockofcurrymixandstirintothewokuntilallthepowderhas
dissolved.

-Cookfor5-10moreminutes,untilthecurryhasthickenedandtheapplepieces
are easily poked through with a fork or chopstick. Can you smell the apples on the air?
Thispart,formyteacher,wasalittlebitofheaven.

-

Turn off the heat, and, using a generous spoon, heap 1-3 spoonfuls of

steaming curry onto 1 cup (220 g) of

freshly cooked rice per

person.

Smell, smile, and

enjoy!

B

Beefbowl(sukiyaki)

A staple of autumnal cold, the image of a family eating this beef dish is one integral to
Japanese childhood. This dish is large enough for a family, but divided in two, it makes
jumboservingsthatareexcellentforathletes!

Ingredients:

-1½cups(330ml)misostock(availableatAsianmarkets!)

-Ifyouhavenone,Emeril’sstockworksjustaswell.Usewhattastesgood!

-¾cup(165ml)soysauce(IlikeKikkoman’slow-sodiumalternative!)

-¾cup(165ml)mirin(availableatAsianmarkets!)

-1/8cup(30g)whitesugar(totaste)

-8oz.(220g)shiratakinoodles

-3tbsp.(45ml)canola/vegetableoil

-1lb.(440g)beeftopsirloin(slicethinlyforbestresults!)

-1onion(IfindVidaliaorothersweetonionsbringouttheflavorsthemost!)

-1bunchgreenonions

-4oz.(110g)freshmushrooms(shiitake,enoki,matsutake—whateverisnearest
toyourregion)

-1lb.(440g)firmtofu(cubingworksbest!)

-Othervegetables,totaste—Irecommend:

-2-3carrots,shaved

-¾cup(165g)snowpeas

-2-3stalksofcelery,thinlysliced

-Ormixandmatchyourownfavoritesandregionalspecialties!

Instructions:

-Combinetheliquidingredients(miso,shoyu,mirin)withthesugar;mixlightly.

-Inaseparatepot,boilnoodlesfor1minuteorso.(Ioverboiledthefirstfew

timesItried–becareful!)ThenrinsewithCOLDwaterandsetaside.

-Heat1tbsp.oftheoilinaskillet.This,tome,isthemostimportantstep.Add
yourvegetableswiththeonion(NOTgreenonion)andmushrooms,andthinkaboutwhy
youlikethemasyoucookthemuntilthey’resoftandtheonionpiecesaregolden,about
4-6minutes.

- Add the green onions, liquid mixture, noodles, beef, and cubes of tofu. Stir
consistently, alternating between gentle counterclockwise motions and robust clockwise
swirls,untilthemixtureissimmeringmerrily.

Turn off the heat, close your eyes, and take a deep breath. That gorgeous smell? You
createdit.Nowserveitintobowlsandenjoytogether!

C

Cucumbersalad(sunomono)

Thissimple,crisprecipeisexcellentonhotSeptemberdays.

Ingredients:

-3-4slenderJapanesecucumbers,slicedthinenoughyoucouldseelightthrough
themifyousetthemoveryoureyes

-Feeltheminthemarketforfirmnessandsilkiness.Thehardestandshiniestones
shouldgohomewithyou!

-¼tsp.(1.25g)salt(IlikecrushedSwedishseasalt!)

-3tbsp.(45ml)ricevinegar(availableatAsianmarkets)

-Don’tsubstituteregularvinegar—I’vemadethatmistake,anditisn’tpretty.

-1tsp.(5ml)soysauce

-1tbsp.(15g)sugar

-1tsp.(5g)sesameseeds

-Seaweedflakes,totaste

Instructions:

-1.Massagethesaltintothecucumberslices,andletthemsitfor4-6minutes.
Then,gentlypressasmuchwateroutofthecucumbersasyoucan.

-2.Mixallotheringredients,savethesesameseeds,together.

-Iliketimingthisbythedissolvingofthesugar,buttaste-testeveryfewseconds
toseewhenit’sbestforyou.

-3.Pourtheliquidmixtureoverthecucumbers,sprinkleonthesesameseeds
and/orseaweed,andmix.Voila!

D

Dobinmushi

Thisuniqueautumnstapledish,focusedontheseasonaldelightofmatsutakemushrooms,
istraditionallymadeinaspecialteapot.Ifyoucanfindtheteapotandwanttoinvestthe
money,Iwon’tstopyou—butasmyteachershowedme,itcanbemadejustaseasilyina
regularpotwithasteam-escapelid!

Ingredients:

- 3-4 matsutake mushrooms, stemmed, wiped (NOT scrubbed! Be gentle) to
removedirt,andquarteredlengthwise

-4tsp.(20ml)ricewine

-2tsp.(10ml)soysauce

-4slicesfishcake(availableatAsianmarkets!)

-1chickenbreast(bonelessandskinlessisbest),slicedintobite-sizepieces

-1½cups(330ml)misostock

-1tsp.(5g)salt

-Gratedrindof1-2yuzu

-Optional:gingkonuts,3-4shelledshrimp,onionsand/orothervegetablestotaste

Instructions:

-1.Sprinkle½tsp.(2.5ml)ofthericewineoverthewiped,quarteredmatsutake
pieces,and1tsp.(5ml)eachofsoysauceandricewineoverthecubesofchickenbreast.
(Youcanmassagethisin,ifyouwouldlike.)

-2.

a.Ifusingginkgonuts,boiltheminsaltedwaterfor7minutesorsobeforecoolingand
shelling. Similarly, if using shrimp or another seafood addition, boil until just cooked at
thistime.

b.Ifaddingvegetables,frythesein1tbsp.(15ml)vegetableoiland1tbsp.(15ml)soy
sauceuntilcooked.

-3.Boilthemisostockwiththerestofthericewineandsoysauce.Ifyouhave
thetraditionalteapots,addapieceortwooffishcaketothebottomofeach,anddivide
eachpot/panofyouringredientsbetweenthemforfurthercooking;ifnot,dropinthefish

cakes,andaddthemushrooms,chicken,andnuts/shrimp/vegetablestothemisobroth,and
boiluntilthechickeniscooked.

-4.Pourintobowls,garnishwithshavedyuzupeel,andappreciatetheheady
scentofautumn.Enjoy!

E

Eggrolls

Ahh,eggrolls!CalledtamagoyakiinJapanese,theseareastapleofJapaneseschoolchild
bento lunches. I’ve included the traditional sweet version here—but you can adjust the
sugar,orexchangeforsaltandsoysauce,toyourtaste.Let’sdoit!

Ingredients:

-1largeegg

-1tsp.(5g)sugar

-1tbsp.(15ml)vegetableoil

Instructions:

-1.Gentlybutfirmlywhisktogethertheeggandsugar.

-2.Thinlycoatanonstickfryingpanwithoil,andheatonmedium.Forbest
results,Irecommendusingaflatpan(likeoneforpancakes)insteadofacurvedone.

-3.Thiscallsforabitofdexterity!Pourtheeggmixtureintotheheatedpanand
quicklyswirlitabout—youwantthemixturetobethin(lessthan¼inch(3/4cm)!)and
evenly spread. (Tip: it’s okay to remove the pan from the burner if the egg is cooking
throughfasterthanyoucanswirlit!)

-4.Whentheeggissetandnearlycookedthrough,takeafork(orchopsticks,if
you can use them), and gently fold over the corners/edges of your egg pancake just
enoughtosmooththemout.Ifyouthinkyoureggisgoodenoughtoeat,turnofftheheat,
remove your pan from the stove, and—quickly and lightly!—use a spatula, chopsticks,
and the very tips of your fingers to roll the egg into a cylinder, pressing lightly on the
rolledpartasyougo.

-5.Sliceintosmall1~2inchthick(2.5~5cm)pieces,setonaplatewithasmall
bowlofsweetsoysaucefordipping,andenjoy!

F

Friedtofuramen

This vegetarian delight was one of my favorite dinners on cool autumn nights. I like
overloadingitwithvegetablesforafilling,nutritiousstarttotheschoolyear!

Ingredients:

-½cup(110ml)vegetableoil

-2tbsp.(15g)redpepperflakes

-2tbsp.(15g)garlic(freshlydiced,ordried)

-6cupsbroth(Ilikevegetable,butchickenisdelicious,too!)

-½lb.matsutake(orother)mushrooms—you’lljustwantthecaps!

-1bunchgreenonions

-½cup(110ml)soysauce

-1tbsp.(15g)powderedginger

-½lb.firmsilkentofu,cubedsmall

-1pkg.qualityramennoodles(althoughyoucanalsousethenoodlesfrom3
instantramenpacks,onabudget!)

-Vegetables,totaste(Ilikeshavedcarrots,dicedVidaliaonions,dicedzucchini,
dicedgreenpepper,shreddedcabbage,andalotofchoppedspinach!)

-2tbsp.(15g)salt(totaste)

-2tbsp.(15g)sugar(totaste)

-2oz.(55g)pickledslicedginger(forgarnish)—thesunnieritis,thebetter!

Instructions:

-1.Heattheoil,redpepper,andsundryvegetables(minusspinach,ifyou’reusing
it!)inasaucepanforabout5minutes,thenaddthegarlic.Whenyoucanhearthepopand
sizzleofthegarlic,cookforanother3minutes,thenturnofftheheat,andletthissitwhile
youdotherest.

-2.Frythetofuin¼cup(55ml)ofthesoysauceuntilgoldenbrown—thescent
shouldembraceyouwarmly!

-3.Mixthebroth,mushrooms,greenonions,remainingsoysauce,ginger,and
sugar/salt(ifusing)inanothersaucepan,andsimmerfor~8minutesonhigh,thenabout5
moreminutesonlow.

- 4. While the broth is cooking, make the noodles as per instructions on the
package(s)andstrainwell.

-5.Combinethenoodles,tofu,vegetablemix,andspinach(ifusing)inthebroth.
Pour into bowls, garnish with pickled ginger and fresh green onions (if desired), and
enjoy!

Winter

G

Greenteacake

Matcha, or green tea, is one of the most famed ingredients of Japanese cuisine. Its
antioxidantandrejuvenatingpropertiesarewell-documented;morethanthis,however,is
itsparadoxicaltaste,simpleyetheady,richyetlightonthetongue.Myteacherservedme
thiscakeasanafternoonsnack—togetherwithmyfavoritelemontea—ondaysaftermy
classesinthedeepofwinter;Isuggestyoutrydoingthesame.

Ingredients:

-2eggs

-1cup(220g)flour

-2/3cup(150g)whitesugar

-½cup(110g)butter

-1~2tbsp.(15-30g)matchapowder(totaste)

-½tsp.(2.5g)bakingpowder

Instructions:

-1.Creambutterandsugarinabowluntilfluffy.(Thesoundeffectforfluffiness
inJapaneseisfuwafuwa—canyouhearit?)

-2.Addtheeggsoneatatime,mixingwellaftereachaddition.

-3.Gentlysiftthedryingredientstogethertwice(thishelpsmaintainpurityofthe
tea!), and add to the sugar-egg mixture. Mix this, not with an electric beater, but with a
spoon(woodenisideal).

-4.Bakeat340*Fforabout30~40minutes,oruntilatoothpickinsertedintothe
centercomesoutclean.

-5.Cool,andkeeprefrigerated.

This cake makes an excellent companion to tea—green or otherwise—and is best eaten
cool,withoutgarnish.Enjoy!

H

Hotpot

IbeggedmyteachertotellmethetraditionalJapanesewaytopreparehotpot.Whenshe
raisedaneyebrowandexplaineditsintricacies,however,Ifeltmoreandmorelikeachild.
HowcouldIeverperfectthisquintessentialtasteofJapanesewinter?Asalways,however,
I shouldn’t have feared—for ai no aji is perhaps more alive in hotpot than in any other
creation.Theheartofhotpotisitswarmth—andservedasitismeanttobe,inthemiddle
ofafamilytable,eachpersonreachingtofillherownbowlasshelikes,thatwarmth,that
love,overflows.

Ingredients:

-8cups(1760ml)water,OR4cups(880ml)waterand4cups(880ml)vegetable
ormeatstock(Irecommendchickenstock)

-2tsp.(10g)bonitoflakes

-4tbsp.(60ml)whitesoysauce

-2tbsp.(30ml)soysauce

-1tbsp.(15ml)mirin

-2tbsp.(30ml)ricewine(tastearoundforyourfavorite—Ithinkasweeterone
worksbest!)

-1tbsp.(15g)sugar

-½tsp.(2.5g)salt

-2tbsp.(30ml)vegetableoil

-Fishcakes(availableatAsianmarkets)(maybeomittedforvegetarianversions)

-5eggs

-1largedaikonradish

-1bunchgreenonions

-1”x4”slicedmeat(s)ofyourchoice(Irecommendbeef),~½lb-1lb.,OR3large
potatoes

-Additionalvegetablesandstarch,totaste(Ilikecubingcarrots,beets,sweet
potatoes,squash,andzucchini!)

Instructions:

-1.Cubeallyourvegetables,chopthegreenonions,andslicethedaikonradish
intosmallcircularpieces.Fillapanwithcoldwater,andslowlyboiltheradishpieces.

-2.

-a.Whilethedaikoniscooking,boiltheeggsforabout12minutes.

-b.Afterscoopingtheeggsfromtheirboilingwater,dropthefishcakesintothe
waterfor30secondsorso—thisshouldgetridoftheexcessoil—andthensetaside.

-c.Cuttheeggsinhalf.

-3.Frythegreenonionsandyourothervegetablesinthevegetableoiluntilthe
aromaembracesyourhead.

-4.Ifusingmeat,fryinthesoysauces,mirin,andricewineuntilbrowned,and
setaside.

-5.Addthewater/stockandanyremainingliquidingredients,dicedpotatoes(if
usingthem),friedvegetablemix,boileddaikon,eggs,sugar,andsalttoaslowcooker,and
cookon“low”for3hours.

-6.Ifusingmeatand/orfishcakes,addthesetotheslowcookerandcookfor
another30-45minutes.Ifnot,cookforanother30minutes,thenplaceonthetablewitha
ladle,bowls,andeagerfamily—andenjoy!

I

Inarizushi

InariarethevulpineguardsofShintoshrines.Thissweetsushiissaidtobetheirfavorite
wintertimetreat—andmine,too!

Ingredients:

-2cups(440ml)water

-3tbsp.(45ml)soysauce

-4tbsp.(60g)sugar

- 8 squares, or 4 rectangles, aburaage (fried bean curd)—available at Asian
markets

-2cups(440g)cookedshort-grainwhiterice(IlikeKokuhoRose!)

-1tbsp.(15g)sushisalt-vinegarmix(availableinpouchesatAsianmarkets)

Instructions:

-1.Gentlyflattentheaburaagewitharollingpinortheheelofyourhand.Cutone
sideofeach,and—verycarefully—slideathinknifedownthecenteroftheflatedge,¾of
the way into each piece, to make a pocket. Boil these pieces in hot water for about one
minute,anddrain.

-2.Combinethewater,soysauce,andsugarinapot;boil,makingsurethesugar
isdissolved.Cookthedrainedaburaageinthispotfor10~15minutes.

-3.Drainthesweetenedaburaage,andletthemsit,coveredonaplate,inthe
refrigeratorovernight.

-5.Scoopyourfreshly-steamedriceoutofyourricecookerandmixwiththe
sushiriceflavoringmix,andletcoolfor10~15minutes.

-6.Rolltheslightlycooledriceintosmalloblongriceballs.Gentlyopeningeach
aburaagepocket,slipthericeballsinside.

Squeeze a little, and add more rice if necessary—then arrange on a plate, bless the fox

spirits,andenjoy!

J

Jyuubakomono

Jyuubakomono,ortheFoodsofTenBoxes,arepartofaspecialcelebratorymealeaten
after New Year’s. This recipe is for the first layer of the boxes—kuromame, a delicious
sweet-and-savoryblackbeantreat!Ironically,whilethisrecipeisoneofthesimplesthere
—sincethebeansneedtimetolockinflavor—thistakesthelongest.

Ingredients:

-¼lb.(110g)Japaneseblackbeans

-½cup(110g)sugar

-2tsp~1tbsp.(10-15ml)soysauce(totaste;Ilikemore!)

-¼tsp.(1.25g)salt

-½tsp.(2.5g)bakingsoda

Instructions:

-1.Washandstraintheblackbeans.

- 2. Mix the sugar, soy sauce, and salt with just enough water to make them
combine easily (about ¼ cup (55 ml) to start with; add more if you need it!). Bring this
mixturejusttoaboil,thenremovefromheat.

-3.Gentlymixinthewashedbeansandbakingpowder.Thisisthefirstlongstep
—youneedtocoverthisandletitsitforthreehours!

-4.Boilthecooled,coveredbeansforanother3-4hours.Thisisbyfarthelongest
(andeasiest)step—justleaveitsimmeringonabackburner,checkingoccasionallytosee
ifyouneedtoaddmorewater.

-5.Cooldownandenjoy!

K

Katsudon

A don, short for donburi, is a bowl of rice with a steaming, rich meat or vegetable dish
served on top. This don—made with pork—is a favorite of Japanese high schoolers
returninghomethroughshoppingdistrictsonsnowydays.

Ingredients:

-Forpork:

-6bonelessporkchops(4.25oz.,or120g.,each)

-2largebeateneggs

-~1/4cup(55g)flour

-pankobreadcrumbs

-vegetableoil(forfrying)

-Forbowl:

-6cups(1320g)short-grainwhiterice,freshlycooked

-Soysauce,salt,andmirin,totaste

-1bunchgreenonions(about1greenonion,sliced,perchop)

-Othervegetables,totaste(thinlyslicedcarrotsandcabbagearebighits!)

-1beateneggperbowl

-Teriyakisauce,totaste

Instructions:

-1.Aftertenderizingthepork,lightlycoateachpiecewithflour.

-2.Addabout1tbsp.(15g)flourtothebeateneggs,anddipeachporkchopinto
theeggmixture—tappinglightlytoremoveexcessegg.Then,coateachpiecewithbread
crumbs.

-3.Deepfryinhotoilfor2~5minutes(untilthebreadcrumbsareanicegolden
brown),andsetaside.

- 4. In a saucepan, fry the onions and other vegetables for ~10 minutes in

vegetable oil and about 3 tbsp. (45 ml) soy sauce (you can add more—as well as mirin
and/orteriyakisauce—ifyoulike!).Addonecutletatatimeandfryfortwominuteseach.

-5.Aseachcutletcomesout,setitontopofabowlof1cup(220g)freshly-
scooped rice. Take some of the vegetable mixture and plop it on top of the cutlet (this
soundisperhapsthemostsatisfyingpartoftheprocess!),andpourthebeateneggoverthe
steamingbowl—theheatfromthekatsudonwillcookitthrough!

L

Longevitysoba

These noodles, called toshikoshi soba, are eaten each year on New Year’s Eve as a
culinary prayer for health, happiness, and long life. (It’s a secret from my teacher—who
swears by the power of udon—but soba is actually my favorite kind of noodle!) Share
withyourfamilyandhopeforyourowngoodfortune!

Ingredients:

-3cups(660ml)water

-1piecekonbu

-1cup(220ml)bonitoflakes

-3tbsp.(45ml)soysauce

-1tbsp.(15ml)mirin

-2tsp.(10g)sugar

-1pkg.(about160g.)sobanoodles,uncooked

-1/3precookedfishcakepackage,slicedthin(availableatAsianmarkets!)

-1-2greenonions,chopped

-Rindof1yuzu

Instructions:

-1.Soakthekonbupieceinthewaterfor20minutes,thenboilandaddthebonito
flakes.Afterlettingthismixturesit,offheat,for5minutes,straintheflakesandkonbuout
andreturntheliquidtothepan.

-2.Addthesoysauce,mirin,andsugartoyourfreshly-madebroth,andreturnthe
liquidtoaboil.Boilfor1minute,thentakeoffheat.

-3.Cookthesobanoodlesaccordingtotheirpackage,thendrainandthoroughly
rinse.

-4.Addthesobatothebroth,divideamongbowls,andgarnishwithfishcake(s),
greenonions,andyuzurind.Enjoy!

Spring

M

Mama’sMaruchan

Kaoru’squickrecipeformeandKanna.

Oneofmychildhoodfriendsishalf-Japanese.WealllovedgoingovertoKanna’shouse
—and not just because we loved her. Each time, without fail, her mother Kaoru would
make us a bowl of steaming ramen: and although she used a cheap noodle pack as the
base,Kaoru’sainoajishonethrougheachtime.

Ingredients:

-1packstore-boughtramen(IlikeMaruchan’schickenflavor!)

-1~2greenonions,chopped

-1tsp.(5ml)soysauce

-½carrot,shredded

-¼cup(55g)cornkernels

-1egg

Instructions:

-1.Heattheramennoodlesonthestoveasperinstructionsonthepackage—but
alsoaddingthecornandcarrotshredswhenyouaddthenoodles!

-2.Meanwhile,hard-boiltheegg.

-3.Afteradding2/3oftheseasoningpackettothecookedramen,pourintoa
bowl. Garnish with the seasoned onions; add the soy sauce; and, gently shelling and
cuttingtheegginhalf,floatonehalfoftheegginthesoup.Yummmm!

N

NimonoKabocha

Thissidedishofsimmeredpumpkinisatastytreatatanytimeofyear—buttome,itsrich
flavorcomplementsOsuimono(nextrecipe!)mostwell.

Ingredients:

-1lb.(440g)pumpkin,ORbutternutsquash

-1cup(220ml)misostock

-2tbsp.(30ml)soysauce

-1tbsp.(15ml)mirin

-1tbsp.(15g)sugar

-1tbsp.(15ml)ricewine

Instructions:

-1.Removepumpkin’stheseedsandfibersandchopitintosmallsquares.

-2.Boilthepumpkininasaucepanwithalloftheotheringredients;then,simmer
for15-20minutes,oruntilit’snicelycooked.

-3.Scoopthecooked,flavoredpumpkinpiecesoutofthebroth.Ifyoulike,you
canmixanadditional1tsp.(5g)sugarwith2tsp.(10ml)soysaucetomakeadippingor
drizzlingsauce.

Youcankeeptheleftoverbrothforfutureuse!

O

Osuimono

Thislight,clear,andincrediblyeasysoupiseateneachyearonMarch3rd,theJapanese
Doll Festival. March 3rd also celebrates Girls’ Day—so I hope you might make this to
honoraspeciallittleladyinyourlife!

Ingredients:

-1½cups(330ml)water

-¾tsp.(3.75g)miso

-½tsp.(2.5ml)soysauce

-2tsp.(10ml)ricewine

-¼tsp.(1.25g)salt

-Rindof1yuzu

-1-3greenonions,chopped

Instructions:

-1.Bringthewatertoaboil.

-2.Addthemiso,soysauce,ricewine,andsalt,andreturntoboil;simmerfor
10~15minutes.

-3.Garnishwithgreenonionandyuzurind,andenjoy!

P

PankoGratin

ThissunnyJapanese-Americanmealwastheproductofasillynightofcookingwithmy
teacherformytwenty-firstbirthday,whichmayormaynothaveinvolvedabottleofrice
wine and her letting me put in whatever I wanted. It seems ridiculous—and yet, my
teacher gave this dish her seal of approval. After all, although that supremely American
food,cheese,wentintothisdish—itstillhasmyownainoajiinfusedintoit!

Ingredients:

-1cup(220g)pankobreadcrumbs

-½cup(110g)extra-sharpcheddarcheese,shredded

-½cup(110g)pepperjackcheese,shredded

-4sweetpotatoes,washedanddiced

-1largeVidaliaonion,chopped

-1clovegarlic,minced

-1tbsp.(15ml)soysauce

-2tbsp.(30ml)vegetableoil

-1tbsp.(15g)sugar

-1tbsp.(15g)currypowder

-3tbsp.(45ml)teriyakisauce

-Gratedrindof1yuzu

-3cups(660g)freshlycookedshort-grainwhiterice

Instructions:

-1.Mixthesugarintothevegetableoilandsoysauceuntilcompletelydissolved.
Addthesweetpotatoes,onions,garlic,andcurrypowder,andfryfor10-15minutes(until
onionsaregoldenandsweetpotatoeshavesomewhatsoftened).

-2.Inashallowcasseroledish,spreadoutalayerofhalfthepotatomixture,a
layerofhalfthecheeses,andathinlayerof½cuppanko;then,repeatwiththerestofthe
potatoes,cheese,andpanko.

-3.Bakefor15-20minutesat375*F,oruntilpankohasbrownedontop.

-4.Removefromtheoven,drizzlewiththeteriyakisauce,andscoopuptoserve
overyourfresh,steamingrice—toppedwithacolorfulsmatteringofgratedyuzu!

Q

Quaileggsandsesame

Alight,protein-richfingerfood,thisisdeliciousservedasanappetizerorasasnack.Plus,
it’sfun!

Ingredients:

-16orsoquaileggs

-½cup(110ml)water

-2tbsp.(30ml)soysauce

-1tsp.(5g)sugar(ormore,totaste)

-¼tsp.(1.25ml)sesameoil

-Sesameseeds,forgarnish

Instructions:

-1.Covertheeggs(stillinshells!)withacouplecupsofcoldwaterinathick-
bottomedsaucepanandbringjusttoaboil.Don’toverdoit!Quailsarenotoriouslyfinicky.

- 2. Remove the just-boiled eggs from the heat and let the pan stand for 5-7
minutes with its lid on before draining the water. Now for the fun part—hold each egg
under a stream of cold water and crack the shells against the outside of the pan! Once
you’vedonethis,peelthemandputthembackinthesaucepan.

-3.Pourthewater,soysauce,andsugaroverthetopofthepeeledeggs.Simmer
forabout20minutes,untilmostoftheliquidhasevaporatedandallofthesugarhasbeen
long-dissolved.

-4.Removefromheat,gentlystirinthesesameoil,andgarnishwithsesame
seeds.Mmmm!

R

Riceballs

To me, rice balls—or onigiri—are the most Japanese food of all. You can fill them with
whatever you like by making a thumbprint dent in the center of the formed rice ball—
pickled plums and bonito flakes are especially popular—or you can mix an onigiri
seasoningpacketinwiththericeasyoushapeit.Iparticularlylikethepurplevegetable
flavoringpacketavailableatAsianmarkets—itmakesthericeballstastyandpretty.Let’s
doit!

Ingredients:

-2cups(440g)short-grainwhiterice,uncookedandwashed

-2cups(440ml)water

-¼cup(55ml)ricevinegar

-½tsp.(2.5g)salt,plusmoreforyourhands

-2sheetsnori,brokenintopieces3inches(7.5cm)longand1inch(2.5cm)thick

Instructions:

-1.Combineallingredientsbutthenoriinaricecooker,andcookaspernormal.

-2.Oncethericehascooked,letitsitfortenminutes.Inthemeanwhile,weta
cuttingboard,wetyourhands,andrubsaltbetweenyourdamppalms—thiswillhelpstop
thericefromstickingtoyou!

- 3. Take a handful of the fresh rice in your salted fingers. Gently cup and
compress the rice between your palms, forming it into a triangle about 1 inch (2.5 cm)
thick.Ifyouareaddingaflavoringpacket,placeseveralhandfulsofriceontoyourcutting
boardandbrisklymassagethecontentsofthepacketintoyourricewithyourhands;ifyou
wanttoaddafilling,pressyourthumbhalfwaydownintothecenterofyourriceballand
addapickledplum,½tsp.ofbonitoflakes,orwhateverticklesyourfancy!

- 4. Take a piece of nori and wrap it, rough-side-down, around your onigiri.
Perfect!

S

Sakuramochi

Oneofthemoredelicaterecipeshere,sakuramochi—ameldedcherryblossomricepillow
—is to my mind 120% worth the effort. My teacher garnished these with freshly-fallen
cherry blossoms and lightly kissed each one before giving them to her friends; perhaps
you, too, could try this, to infuse the mochi with a sense of spring, and impart your
kindnesstothoseyoulove.

Ingredients:

-1cup(220g)glutinousorsweetrice

-¾cup(165ml)water

-Redfoodcoloring(justatad!)

-1tbsp.(15g)sugar

-7tbsp.(~105g)redbeanpaste(availableatAsianmarkets!)

-6pickledcherryblossomleaves(availableatAsianmarkets!)

Instructions:

-1.Rinseandsoakthesweetriceinwater(overnightisbest!).

-2.Thenextday,soakthecherryblossomleavesinwaterfor10~15minutes.
Lightlyshakethem,thenpatthemdrywithapapertowelordishcloth.

-3.Dividetheredbeanpasteintosixpieces,androllitintosmallballswithyour
(clean!)hands.

-4.Drainandputthesoakedsweetriceintoalargebowl,addingthewaterand
theredfoodcoloring(justadroportwo!).Coverandmicrowavefor3minutes,removeto
mix,andmicrowavefor3minutesmore;then,coveritlightlywithadishclothandletitsit
for5-6minutes.

-5.Addthesugartothericemixtureandpound(apestleisidealforthis!)until
thericeisvery,verysticky,butafewricegrainsarevaguelyvisible.Dividethisintosix
portions, flattened to about 1/8 to ¼ inch (3/8 to ¾ cm) thick and molded into squarish
rectangles.

-6.Placearedbeanballintothecenterofeachricesquare.Foldthecornersover,
then roll gently between your palms to smooth out the mochi ball. (You might want to
haveyourhandsslightlywetforthis!)

-7.Wrapeachpiecewithacherryblossomleaf,arrangeonaplate,andsetina
room-temperatureareawithsunlightfor30minutesto1½hours.Enjoy!

Summer

T

Tanabatasoumen

Tanabata, or the Festival of the Star-Crossed Lovers, is the celebration of the Japanese
version of the Vega and Altair Milky Way mythos. Each year on July 7th, thousands of
Japanese gather in yukata and geta at shrine festivals, playing games, making prayers…
andeatingthesenoodles!

Ingredients:

-1pkg.(~16oz./440g)soumennoodles

-1½cup(330ml)bonitostock

-¼cup(55ml)soysauce

-¼cup(55ml)mirin

-1cucumber,thinlyslicedround

-2eggs,beaten

-1tsp.(5g)sugar

-1pinchsalt

-2oz.(55g)imitationcrab(orrealifyoucangetit!),shredded

-4smalltomatoes,thinlyslicedround

Instructions:

-1.Heatmirin,soysauce,andbonitostockinasaucepanandbringtoaboil.
Simmer for 1 minute, then take off heat and put aside. In a changeup from the other
noodlerecipesdetailedhere,thiswon’tbecomeasoup—instead,it’llbealovelydipping
sauce!

- 2. Pinch salt over the sliced cucumber and sliced tomato, let sit for a few
minutes,thengentlypressoutthewaterofthecucumbers(asinCucumbersalad!).

-3.Combinetheeggswiththesugar.AsinEggrollsandXXOmuraisu,heata
flat skillet sprayed with cooking oil and quickly pour 1/3 of the egg mixture onto the
surface.Youwantitasflatandevenaspossible!Cookuntilgolden-brown,thentakeoff
theheatandsliceintostrips.Repeatwiththerestoftheeggmixture.

-4.Boilthesoumennoodlesaspertheinstructionsonthepackage,thendrainand
coolthemunderrunningwater.

-5.Arrangethecooledeggstripsandsaltedcucumberandtomatoslicesona
platewithabowlofthesaucefromstep1inthecenter.Leteveryonemeasureoutherown
soumenanddipherappetizersintothebonito-mirinsauce.Ifyouwant,youcandrizzlea
bitoftheleftoversauceoveryoursoumen;ifnot,sitback,relax,andenjoy!

U

Unadon

Whereas katsudon is the taste of winter, unadon—or unagi (eel) donburi—is firmly the
sweet,savorytasteofJapanesesummer.Irecommendenjoyingthiswithafriendonahot
summerday.Havefun!

Ingredients:

-1eelfillet(vacuum-sealedisbest!)

-3tbsp.(45ml)ricewine

-2cups(440g)freshcookedshort-grainwhiterice

-½cup(110ml)soysauce

-1/3cup(75ml)mirin

-4tbsp.(60g)sugar

Instructions:

-1.Slicethefilletintofourequalpieces,sprinkle1tbsp.(15ml)ofricewine
(and/orsomesoysauce!)ontothem,andbakeonafoil-linedbakingsheetfor6-8minutes
at425*F(218*C).

-2.Simmerthesoysauce,mirin,sugar,andremaining2tbsp.(30ml)ricewinein
asmallsaucepanfor~10minutes,oruntilslightlythickened.

-3.Placeonecupofcookedriceineachbowl,coverwith1-2tbsp.(15-30ml)
sauce(totaste),andtopwithoneortwopiecesofcookedunagi.Enjoy!

V

Vegetariansushi

Although Buddhism used to prohibit the consumption of meat, modern Japanese pride
themselvesonthequalityoftheirbeef,chicken,andpork—andfarfrombeingthenorm,
findingcompletelyvegetariandishesinrestaurantsisnowalmostimpossible!Fortunately,
my teacher—always knowledgeable—taught me to look for, and make, this delicious
sushi.Calledkyuurimaki,orcucumberrolls,thisissaidtobethefavoritefoodofkappa,
mischievous water sprites. Maybe that’s why I love enjoying these with my feet dipped
intothelake!

Ingredients:

-3cups(660g)freshcookedshort-grainsushirice

- 3 tbsp. (45 ml) rice vinegar, OR 2 tbsp. (30 g) sushi vinegar powder mix
(availableatAsianmarkets!)

-4sheetsnori

-1freshcucumber,slicedintothin(~¼inch/¾cmacross)strips

-Avocadopieces,totaste

-Freshpickledgingerslices,totaste

-1bambooroller(formakingsushi)

Instructions:

-1.Spreadthefreshly-cookedriceinalow-sideddish,andsprinkleonthevinegar
or powder mix. Using gentle but firm, forward-slicing movements with the rice paddle,
“chop”thericeandmixinthevinegar/powder.

-2.Putasheetofnorirough-side-upontheroller.Usingthepaddleandstarting
fromtheendclosestyou,spreadathin(~¼inch/¾cmthick)layerofriceevenlyonthe
nori,leaving1inchfree(parallelwiththebamboograin)ofriceatthetopoftheseaweed
sheet.

-3.Placefiveorsixstripsofcucumber(andavocadoorginger!)inathin,layered
line (parallel with the bamboo grain) 1 ½ inches away from the rice-covered end of the
nori.

-4.Usetherollertofoldtherice-coveredendofthenorioverthecucumber,
firmlysqueezingthesushirollthroughthebambootomakeitstick.Pullbacktheroller,
androllthesushi(withyourfingers)overtherestoftherice-coverednori;then,covering
thesushirollwiththebamboorolleragain,squeezetherollfirmlyallaroundinorderto
packthesushiinplace.

-5.Slicewithawet,sharpknifeinto½inch(1.5cm)thickpieces.Dipinsoy
sauceandenjoy!

W

Watermelon

By far the simplest recipe in this book, Japanese watermelon is less a food as it is an
experience. Suika-wari, or watermelon-splitting, is a longheld tradition of Japanese
summer. And when the days are hot and the sun is high… why not gather your friends,
andtryitforyourself?

Ingredients:

-1largewatermelon

-1smoothstick(abaseballbatworks—justmakesureit’sclean!)

-1picnictablecloth

-1blindfold

Instructions:

1.Setthewatermelononthetableclothinasuitablyobstacle-freearea.

- 2. Blindfold each member of your party in turn. When someone has been
blindfolded, hand her the stick, and turn her around five times fast so she doesn’t
rememberwhereyousetthewatermelon.

-3.Youandyourotherfriendscancheeroutandguide(ortrick!)yourfriend
towardsthewatermelon.Heraimistofinditandsmashitlikeafruitypiñata;yoursisto
smile,laugh,andhavefun!

-4.Oncesomeonehassuccessfullymadecontact(lookoutforflyingseeds!),
gatherroundandenjoy!

X

xx(“KissKiss”)Omuraisu

Omuraisu,oromeletrice,isafavoritefoodofchildrenandadultsalike.Myfavoritepart?
Parentswilldraworwritemessagesoflovetotheirchildreninketchuponthetopofthe
omelet!

Ingredients:

-1cup(220g)freshlycookedshort-grainwhiterice

-2slicesham,cubed

-1-2slicescheddarcheese,shredded

-2largeeggs

-2tbsp.(30ml)vegetableoil

-2tbsp.(30ml)soysauce

-1tbsp.(15g)sugar

-Vegetables,totaste:

-Shavedcarrot

-ChoppedVidaliaonion

-1cup(220g)snowpeas

-1cup(220g)shreddedcabbageand1teaspoonofKetchup

Instructions:

-1.Fryvegetableswith1tbsp.(15ml)vegetableoiland1tbsp.(15ml)soysauce
for 8-10 minutes, until cooked through. Add the cooked rice, cubed ham, and shredded
cheese;pourtherestofthevegetableoilandsoysauceontop,andaddtwotbsp.(30ml)
ketchup.

-2.Cooktherice-vegetablemixtureonmedium-highheat,stirringconstantly,
untileverythinghascombinednicelyandthehamhascookedthrough,about7-9minutes.

-3.Takeofftheheat,coolenoughtotouch,andsetthericemixtureonadamp
cuttingboard.Then,formitintoanoblongpillow!

-4.Beattheeggswiththesugar(andsalt/peppertotaste).Aftercoatingaflat
saucepan with cooking spray, quickly pour in the egg mixture and swish it around to
flattentoabout¼inch(¾cm)thick(seerecipeforEggrollsforaddedinstruction!).You

wanttouseaspatulatogentlypushtheedgesaround,soitformsacircle.

-5.Whentheeggsareholdingtogetherbutnotquitecookedthrough,gentlylift
thericepillowandplaceitononehalfoftheeggcircle,leavingabitofeggexposedalong
oneside.Presstheotherhalfoftheeggpancakedownintothepanwithyourspatulato
helpitcookthrough,thenliftitandflipitoverthetopofthericemixture,pressingdown
theedgeintotheexposededgeoftheotherhalftoweldthemtogether.

- 6. Carefully flip the omuraisu onto a plate with the folded over side on the
bottom,andgarnishwithaketchup-messageoflove!

Y

Yasai-udon

Udon,deliciousthicknoodles,areastapleofJapanesesummer.Thistastynoodledishis
thickwithhealthyvegetablesbut—duetoitslackofmeat—remainslightenoughonthe
stomachforanyhotsummerday.Ilikeomittingthemushrooms,personally,butdowhat
youlike—andenjoy!

Ingredients:

-1lb.(440g)udonnoodles

-4cups(880ml)vegetablestock

-2clovesmincedgarlic

-½tsp.(2.5g)powderedginger,OR½-inch(1.5cm)piecemincedfreshginger

-4tbsp.(60ml)soysauce

-2tbsp.(30ml)sesameoil

-2tbsp.(30ml)vegetableoil

-2tsp.(10g)sugar(totaste)

-Vegetables,starches,andfungi,totaste:

-1Vidaliaonion,chopped

-2-3carrots,shaved

-1cup(220g)broccoli

-1cup(220g)snowpeas

-3cups(660g)spinach,chopped

-2cups(440g)cabbage,chopped

-½cup(110g)mushrooms,sliced

-1cup(220g)sweetpotato,cubed

-½bunchgreenonions,chopped(forgarnish)

Instructions:

-1.Prepareudonaccordingtopackage.

- 2. In 2 tbsp. (30 ml) of the soy sauce and all the vegetable oil, fry your

vegetables,starches,andfungifor5~7minutes,untiltheybegintocookthrough.Addthe
garlic, and cook until you can hear it sizzle and pop; reduce heat, and simmer, covered,
untilthegarlicisgolden-brown.

-3.Simmerthevegetablestock,ginger,remainingsoysauce,sesameoil,and
sugarfor3minutesorso.Keepontheheat!

-4.Addthefriedvegetablemixtothestockmixture,andsimmerforanother3-5
minutes.

-5.Takethebrothofftheheat,addthecookedudonnoodles,dividebetween
bowls,garnishwithgreenonions,andenjoywithafreshcupoftea!

Z

Zashikiwarashi-mono

Thankyousomuchforstickingwithme!Inthespiritofgratitude,I’vesavedtheeasiest
andmostspecialrecipeforlast—easiest,becauseyoucancombineitwithanyoftherest
ofthese,andmostspecial,becauseitmustcomefromwithinyourowngratitude.

In Japanese tradition, a zashikiwarashi—a kind of spirit—lives in happy, healthy homes
and promotes the good fortune of the house. Do you know your zashikiwarashi? She’s
beenwithyouthiswholetime!Shelikeseveryroomofahappyhouse,butparticularly,
she feels at home in warm, kind kitchens. Have you been cooking with ai no aji? Then
chancesare,you’veattractedyourveryownzashikiwarashi:andnow,youhaveachance
tothankher,andaskforhercontinuedblessingsasyoucookforyourfamilyandfriends
withlove.

Ingredients:

Kindness,warmth,happinessandrecipeyoulove

Instructions:

Whenmakingarecipe—fromthisbook,oranyother—takeamomentbeforeyoubegin,
andafteryoufinish,tothankyourzashikiwarashi.

Closeyoureyes;pressyourfingertipstoyourlips;andsmileasyouthinkofthejoyyou’ll
give,toyourselfandtoothers,whenyouserveyourmeal.

Doumoarigatougozaimasu,zashikiwarashi-chan!Korekarawaitsumonoyouniosewani
natteorimasu.

Dewa,hajimemashou!

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