THEATOZOFEASYJAPANESERECIPES

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StoriesandRecipesbyKatarinaKlafka

EditedbyTobiHannah

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Introduction

Hajimemashite!It’swonderfultomeetyou.I’msogladyouchosetoreadthisbook!

Fewcountries in theworldhaveas lushandnaturalacuisineasJapan(andbelieveme,I’vesampledquiteafew!):andhowcouldthey,whentheverysoulofJapanesecookingisits freshness? With the sparkling seasonality of its ingredients and the nourishingyumminess of a savory shiitake, crisp cucumber, or perfectly-picked pike, Japanesecuisine reaches thezenithofbeneficialbreakfastsandsalubrioussuppers.Notonly is ithealthy,itisstunninglysimple;andnotonlyisitsimple,itisbeautiful.

Perhaps this beauty comes from the politeness and gratitude of Japanese culture, asprofoundlyingrainedintheJapaneseheartasseedsplantedlovinglyinavegetablegardenorthedeeprootsofacherryblossomtree.InmanypartsofAmerica,wesaygracebeforea meal; in Japan, chefs imbue that grace into their cooking from the moment theirfingertips first brush the uncooked rice, cherishing eachgrainwith love and respect. Inthisway,tocook“Japanese-style”isnotonlytocookJapanesefood;itistogainagreaterunderstandingofandrespectfortheworldaroundyou,thefoodonyourtable,andevenyourself.

IfirstlearnedtocookJapanese-stylefromawisewomanontheoutskirtsofKyoto.Withlaugh linesasdeeplygroovedonher faceas thewar-wrought linesofsorrow—shewasborn inTokyo in 1939—she teasedmegentlywhen Imixedupmatsutake (mushroom)withmatsusaka (beef) at the market and guided my clumsy fingers through choppingunfamiliarvegetables.“Presentationisimportant,”shetoldme,chuckling,whileIglaredat themisshapeneggplant cubes (well, shapes)on the counter, “butnot as important aslove.Ainoaji—thetasteoflove—youcan’tcooklikemewithoutit.”

When I returned to America, what I ate tasted strange—either too bland or violentlystrong.Wherewastheheart?Wherewasthecrispness,thefreshness,thelove?Ireachedouttomyteacherintears,andsherespondedwithasmile.“Youdon’tneedtobeJapanesetocooklikeme,”sheremindedme,“Andyoudon’tneedtobeinJapan,either!Whatdoyouneed?”

Doyoulovetocook?

Itismyhopethatthese26recipes,oneforeachletterofthealphabetwillhelpyoucooktolove.

Solet’sstartcooking–hajimemashou!

Autumn

AAgedsahiAppleCurryTheysay“it’sAmericanasMom’sApplePie”whensomethingherefillsyouwithasenseof home.When I was sorelymissing that sense,my teachermade this dish forme. Acultural mix—American apples and Indian curry—becomes uniquely Japanese whenservedoverfreshly-steamedriceandmyteacher’sownagedashi(soupbase)twist—applejuice!Dewa,hajimemashou!

Ingredients:-1tbsp.(15ml)vegetableoil

-1tbsp.(15ml)soysauce

-1lb.(440g)sweetpotatoes,cubed

-1~2Vidaliaonions,chopped

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

-1½cups(330ml)water

-1cup(220ml)applejuice

-4-6stalkscelery,chopped

-2-3carrots,cubed

- Othervegetables, to taste (I likezucchiniandasparagus—butI recommendusingwhat’sinseasontoyourregionforthebestflavor!)

-1packS&Bbrand(orsimilar)GoldenCurrysaucemix

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

Instructions:- Ina large,deepskillet (awokworkswell), sauté the sweetpotato,onions,carrots, celery, and other vegetables in the oil and soy sauce for 3-5minutes, until justsoftened.Then, add the apples (and additional oil if necessary), and cook for 3-5moreminutes,untiltheonionsaregoldenandtheapplesstartsoftening.

-Addthewaterandapple juice,bringeverything toasoftboil,and thensimmerfor5minutes.

-Breakuptheblockofcurrymixandstirintothewokuntilallthepowderhasdissolved.

-Cookfor5-10moreminutes,untilthecurryhasthickenedandtheapplepiecesareeasilypoked throughwitha forkorchopstick.Canyousmell theappleson theair?Thispart,formyteacher,wasalittlebitofheaven.

- Turnoff theheat, and, using a generous spoon, heap1-3 spoonfuls ofsteamingcurryonto1cup(220g)of freshlycookedriceperperson.Smell, smile, andenjoy!

BBeefbowl(sukiyaki)Astapleofautumnalcold, the imageofa familyeating thisbeefdish isone integral toJapanesechildhood.Thisdish is largeenoughforafamily,butdivided in two, itmakesjumboservingsthatareexcellentforathletes!

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—whateverisnearesttoyourregion)

-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.Addyourvegetableswiththeonion(NOTgreenonion)andmushrooms,andthinkaboutwhyyoulikethemasyoucookthemuntilthey’resoftandtheonionpiecesaregolden,about4-6minutes.

- Add thegreenonions, liquidmixture,noodles,beef,andcubesof tofu.Stirconsistently, alternating between gentle counterclockwisemotions and robust clockwiseswirls,untilthemixtureissimmeringmerrily.

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

CCucumbersalad(sunomono)Thissimple,crisprecipeisexcellentonhotSeptemberdays.

Ingredients:-3-4slenderJapanesecucumbers,slicedthinenoughyoucouldseelightthroughthemifyousetthemoveryoureyes

-Feeltheminthemarketforfirmnessandsilkiness.Thehardestandshiniestonesshouldgohomewithyou!

-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-testeveryfewsecondstoseewhenit’sbestforyou.

- 3.Pourtheliquidmixtureoverthecucumbers,sprinkleonthesesameseedsand/orseaweed,andmix.Voila!

D

Dobinmushi

Thisuniqueautumnstapledish,focusedontheseasonaldelightofmatsutakemushrooms,istraditionallymadeinaspecialteapot.Ifyoucanfindtheteapotandwanttoinvestthemoney,Iwon’tstopyou—butasmyteachershowedme,itcanbemadejustaseasilyinaregularpotwithasteam-escapelid!

Ingredients:- 3-4matsutakemushrooms, stemmed,wiped (NOTscrubbed!Begentle) toremovedirt,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,quarteredmatsutakepieces,and1tsp.(5ml)eachofsoysauceandricewineoverthecubesofchickenbreast.(Youcanmassagethisin,ifyouwouldlike.)

-2.

a.Ifusingginkgonuts,boil theminsaltedwaterfor7minutesorsobeforecoolingandshelling.Similarly, ifusingshrimporanotherseafoodaddition,boiluntil justcookedatthistime.

b.Ifaddingvegetables,frythesein1tbsp.(15ml)vegetableoiland1tbsp.(15ml)soysauceuntilcooked.

-3.Boilthemisostockwiththerestofthericewineandsoysauce.Ifyouhavethetraditional teapots,addapieceortwooffishcaketothebottomofeach,anddivideeachpot/panofyouringredientsbetweenthemforfurthercooking;ifnot,dropinthefish

cakes,andaddthemushrooms,chicken,andnuts/shrimp/vegetablestothemisobroth,andboiluntilthechickeniscooked.

- 4.Pourintobowls,garnishwithshavedyuzupeel,andappreciatetheheadyscentofautumn.Enjoy!

E

EggrollsAhh,eggrolls!CalledtamagoyakiinJapanese,theseareastapleofJapaneseschoolchildbento lunches. I’ve included the traditional sweet version here—but you can adjust thesugar,orexchangeforsaltandsoysauce,toyourtaste.Let’sdoit!

Ingredients:-1largeegg

-1tsp.(5g)sugar

-1tbsp.(15ml)vegetableoil

Instructions:-1.Gentlybutfirmlywhisktogethertheeggandsugar.

- 2.Thinlycoatanonstickfryingpanwithoil,andheatonmedium.Forbestresults,Irecommendusingaflatpan(likeoneforpancakes)insteadofacurvedone.

-3.Thiscallsforabitofdexterity!Pourtheeggmixtureintotheheatedpanandquicklyswirlitabout—youwantthemixturetobethin(lessthan¼inch(3/4cm)!)andevenly spread. (Tip: it’s okay to remove the pan from the burner if the egg is cookingthroughfasterthanyoucanswirlit!)

-4.Whentheeggissetandnearlycookedthrough,takeafork(orchopsticks,ifyou can use them), and gently fold over the corners/edges of your egg pancake justenoughtosmooththemout.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 therolledpartasyougo.

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

F

FriedtofuramenThis vegetarian delight was one of my favorite dinners on cool autumn nights. I likeoverloadingitwithvegetablesforafilling,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(althoughyoucanalsousethenoodlesfrom3instantramenpacks,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’reusingit!)inasaucepanforabout5minutes,thenaddthegarlic.Whenyoucanhearthepopandsizzleofthegarlic,cookforanother3minutes,thenturnofftheheat,andletthissitwhileyoudotherest.

-2.Frythetofuin¼cup(55ml)ofthesoysauceuntilgoldenbrown—thescentshouldembraceyouwarmly!

-3.Mixthebroth,mushrooms,greenonions,remainingsoysauce,ginger,andsugar/salt(ifusing)inanothersaucepan,andsimmerfor~8minutesonhigh,thenabout5moreminutesonlow.

- 4.While thebroth is cooking,make thenoodlesasper instructionson thepackage(s)andstrainwell.

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

WinterGGreenteacakeMatcha, or green tea, is one of the most famed ingredients of Japanese cuisine. Itsantioxidantandrejuvenatingpropertiesarewell-documented;morethanthis,however,isitsparadoxicaltaste,simpleyetheady,richyetlightonthetongue.Myteacherservedmethiscakeasanafternoonsnack—togetherwithmyfavoritelemontea—ondaysaftermyclassesinthedeepofwinter;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.(ThesoundeffectforfluffinessinJapaneseisfuwafuwa—canyouhearit?)

-2.Addtheeggsoneatatime,mixingwellaftereachaddition.

-3.Gentlysiftthedryingredientstogethertwice(thishelpsmaintainpurityofthetea!),andadd to thesugar-eggmixture.Mix this,notwithanelectricbeater,butwithaspoon(woodenisideal).

-4.Bakeat340*Fforabout30~40minutes,oruntilatoothpickinsertedintothecentercomesoutclean.

-5.Cool,andkeeprefrigerated.

This cakemakes an excellent companion to tea—greenorotherwise—and is best eatencool,withoutgarnish.Enjoy!

HHotpotIbeggedmyteachertotellmethetraditionalJapanesewaytopreparehotpot.Whensheraisedaneyebrowandexplaineditsintricacies,however,Ifeltmoreandmorelikeachild.HowcouldIeverperfectthisquintessentialtasteofJapanesewinter?Asalways,however,I shouldn’thave feared—forainoaji isperhapsmorealive inhotpot than inanyothercreation.Theheartofhotpotisitswarmth—andservedasitismeanttobe,inthemiddleofafamilytable,eachpersonreachingtofillherownbowlasshelikes,thatwarmth,thatlove,overflows.

Ingredients:-8cups(1760ml)water,OR4cups(880ml)waterand4cups(880ml)vegetableormeatstock(Irecommendchickenstock)

-2tsp.(10g)bonitoflakes

-4tbsp.(60ml)whitesoysauce

-2tbsp.(30ml)soysauce

-1tbsp.(15ml)mirin

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

-1tbsp.(15g)sugar

-½tsp.(2.5g)salt

-2tbsp.(30ml)vegetableoil

-Fishcakes(availableatAsianmarkets)(maybeomittedforvegetarianversions)

-5eggs

-1largedaikonradish

-1bunchgreenonions

-1”x4”slicedmeat(s)ofyourchoice(Irecommendbeef),~½lb-1lb.,OR3largepotatoes

- Additionalvegetablesandstarch,totaste(I likecubingcarrots,beets,sweetpotatoes,squash,andzucchini!)

Instructions:

-1.Cubeallyourvegetables,chopthegreenonions,andslicethedaikonradishintosmallcircularpieces.Fillapanwithcoldwater,andslowlyboiltheradishpieces.

-2.

-a.Whilethedaikoniscooking,boiltheeggsforabout12minutes.

-b.Afterscoopingtheeggsfromtheirboilingwater,dropthefishcakesintothewaterfor30secondsorso—thisshouldgetridoftheexcessoil—andthensetaside.

-c.Cuttheeggsinhalf.

-3.Frythegreenonionsandyourothervegetablesinthevegetableoiluntilthearomaembracesyourhead.

-4.Ifusingmeat,fryinthesoysauces,mirin,andricewineuntilbrowned,andsetaside.

-5.Addthewater/stockandanyremainingliquidingredients,dicedpotatoes(ifusingthem),friedvegetablemix,boileddaikon,eggs,sugar,andsalttoaslowcooker,andcookon“low”for3hours.

-6.Ifusingmeatand/orfishcakes,addthesetotheslowcookerandcookforanother30-45minutes.Ifnot,cookforanother30minutes,thenplaceonthetablewithaladle,bowls,andeagerfamily—andenjoy!

I

InarizushiInariarethevulpineguardsofShintoshrines.Thissweetsushiissaidtobetheirfavoritewintertimetreat—andmine,too!

Ingredients:-2cups(440ml)water

-3tbsp.(45ml)soysauce

-4tbsp.(60g)sugar

- 8 squares, or 4 rectangles, aburaage (fried bean curd)—available atAsianmarkets

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

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

Instructions:-1.Gentlyflattentheaburaagewitharollingpinortheheelofyourhand.Cutonesideofeach,and—verycarefully—slideathinknifedownthecenteroftheflatedge,¾oftheway intoeachpiece, tomakeapocket.Boil thesepieces inhotwater foraboutoneminute,anddrain.

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

- 3.Drainthesweetenedaburaage,andletthemsit,coveredonaplate,intherefrigeratorovernight.

- 5.Scoopyourfreshly-steamedriceoutofyourricecookerandmixwiththesushiriceflavoringmix,andletcoolfor10~15minutes.

-6.Rolltheslightlycooledriceintosmalloblongriceballs.Gentlyopeningeachaburaagepocket,slipthericeballsinside.

Squeeze a little, and addmore rice if necessary—then arrangeon a plate, bless the fox

spirits,andenjoy!

J

Jyuubakomono

Jyuubakomono,ortheFoodsofTenBoxes,arepartofaspecialcelebratorymealeatenafterNewYear’s.This recipe is for the first layerof theboxes—kuromame,adelicioussweet-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 thesugar, soysauce,andsaltwith justenoughwater tomake themcombineeasily(about¼cup(55ml) tostartwith;addmore ifyouneedit!).Bringthismixturejusttoaboil,thenremovefromheat.

-3.Gentlymixinthewashedbeansandbakingpowder.Thisisthefirstlongstep—youneedtocoverthisandletitsitforthreehours!

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

-5.Cooldownandenjoy!

K

Katsudon

Adon, short fordonburi, isabowlof ricewithasteaming, richmeatorvegetabledishserved on top. This don—made with pork—is a favorite of Japanese high schoolersreturninghomethroughshoppingdistrictsonsnowydays.

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,anddipeachporkchopintotheeggmixture—tappinglightlytoremoveexcessegg.Then,coateachpiecewithbreadcrumbs.

-3.Deepfryinhotoilfor2~5minutes(untilthebreadcrumbsareanicegoldenbrown),andsetaside.

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

vegetableoil andabout3 tbsp. (45ml) soysauce (youcanaddmore—aswellasmirinand/orteriyakisauce—ifyoulike!).Addonecutletatatimeandfryfortwominuteseach.

-5.Aseachcutletcomesout,setitontopofabowlof1cup(220g)freshly-scooped rice.Take some of the vegetablemixture and plop it on top of the cutlet (thissoundisperhapsthemostsatisfyingpartoftheprocess!),andpourthebeateneggoverthesteamingbowl—theheatfromthekatsudonwillcookitthrough!

LLongevitysobaThese noodles, called toshikoshi soba, are eaten each year on New Year’s Eve as aculinaryprayerforhealth,happiness,andlonglife.(It’sasecretfrommyteacher—whoswears by the power of udon—but soba is actuallymy favorite kind of noodle!) Sharewithyourfamilyandhopeforyourowngoodfortune!

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,thenboilandaddthebonitoflakes.Afterlettingthismixturesit,offheat,for5minutes,straintheflakesandkonbuoutandreturntheliquidtothepan.

-2.Addthesoysauce,mirin,andsugartoyourfreshly-madebroth,andreturntheliquidtoaboil.Boilfor1minute,thentakeoffheat.

-3.Cookthesobanoodlesaccordingtotheirpackage,thendrainandthoroughlyrinse.

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

SpringMMama’sMaruchanKaoru’squickrecipeformeandKanna.

Oneofmychildhoodfriendsishalf-Japanese.WealllovedgoingovertoKanna’shouse—andnot just becausewe loved her.Each time,without fail, hermotherKaoruwouldmakeus a bowl of steaming ramen: and although she used a cheapnoodle pack as thebase,Kaoru’sainoajishonethrougheachtime.

Ingredients:-1packstore-boughtramen(IlikeMaruchan’schickenflavor!)

-1~2greenonions,chopped

-1tsp.(5ml)soysauce

-½carrot,shredded

-¼cup(55g)cornkernels

-1egg

Instructions:-1.Heattheramennoodlesonthestoveasperinstructionsonthepackage—butalsoaddingthecornandcarrotshredswhenyouaddthenoodles!

-2.Meanwhile,hard-boiltheegg.

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

NNimonoKabocha

Thissidedishofsimmeredpumpkinisatastytreatatanytimeofyear—buttome,itsrichflavorcomplementsOsuimono(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,simmerfor15-20minutes,oruntilit’snicelycooked.

-3.Scoopthecooked,flavoredpumpkinpiecesoutofthebroth.Ifyoulike,youcanmixanadditional1tsp.(5g)sugarwith2tsp.(10ml)soysaucetomakeadippingordrizzlingsauce.

Youcankeeptheleftoverbrothforfutureuse!

OOsuimonoThislight,clear,andincrediblyeasysoupiseateneachyearonMarch3rd,theJapaneseDoll Festival.March3rd also celebratesGirls’Day—so I hopeyoumightmake this tohonoraspeciallittleladyinyourlife!

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;simmerfor10~15minutes.

-3.Garnishwithgreenonionandyuzurind,andenjoy!

P

PankoGratinThissunnyJapanese-Americanmealwastheproductofasillynightofcookingwithmyteacherformytwenty-firstbirthday,whichmayormaynothaveinvolvedabottleofricewine and her letting me put in whatever I wanted. It seems ridiculous—and yet, myteachergave thisdishhersealofapproval.Afterall,although thatsupremelyAmericanfood,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(untilonionsaregoldenandsweetpotatoeshavesomewhatsoftened).

-2.Inashallowcasseroledish,spreadoutalayerofhalfthepotatomixture,alayerofhalfthecheeses,andathinlayerof½cuppanko;then,repeatwiththerestofthepotatoes,cheese,andpanko.

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

-4.Removefromtheoven,drizzlewiththeteriyakisauce,andscoopuptoserveoveryourfresh,steamingrice—toppedwithacolorfulsmatteringofgratedyuzu!

QQuaileggsandsesameAlight,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-boiledeggs from theheatand let thepanstand for5-7minuteswith its lid onbeforedraining thewater.Now for the funpart—hold each eggunder a streamof coldwater and crack the shells against the outside of the pan!Onceyou’vedonethis,peelthemandputthembackinthesaucepan.

-3.Pourthewater,soysauce,andsugaroverthetopofthepeeledeggs.Simmerforabout20minutes,untilmostoftheliquidhasevaporatedandallofthesugarhasbeenlong-dissolved.

- 4.Removefromheat,gentlystir inthesesameoil,andgarnishwithsesameseeds.Mmmm!

RRiceballsTome,riceballs—oronigiri—are themostJapanesefoodofall.Youcanfill themwithwhatever you like bymaking a thumbprint dent in the center of the formed rice ball—pickled plums and bonito flakes are especially popular—or you can mix an onigiriseasoningpacketinwiththericeasyoushapeit.IparticularlylikethepurplevegetableflavoringpacketavailableatAsianmarkets—itmakesthericeballstastyandpretty.Let’sdoit!

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,wetacuttingboard,wetyourhands,andrubsaltbetweenyourdamppalms—thiswillhelpstopthericefromstickingtoyou!

- 3.Take a handful of the fresh rice in your salted fingers.Gently cup andcompress the rice betweenyour palms, forming it into a triangle about 1 inch (2.5 cm)thick.Ifyouareaddingaflavoringpacket,placeseveralhandfulsofriceontoyourcuttingboardandbrisklymassagethecontentsofthepacketintoyourricewithyourhands;ifyouwanttoaddafilling,pressyourthumbhalfwaydownintothecenterofyourriceballandaddapickledplum,½tsp.ofbonitoflakes,orwhateverticklesyourfancy!

- 4.Takeapieceofnori andwrap it, rough-side-down,aroundyouronigiri.Perfect!

SSakuramochi

Oneofthemoredelicaterecipeshere,sakuramochi—ameldedcherryblossomricepillow—is tomymind120%worth the effort.My teacher garnished thesewith freshly-fallencherry blossoms and lightly kissed eachonebefore giving them to her friends; perhapsyou, too, could try this, to infuse the mochi with a sense of spring, and impart yourkindnesstothoseyoulove.

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,addingthewaterandtheredfoodcoloring(justadroportwo!).Coverandmicrowavefor3minutes,removetomix,andmicrowavefor3minutesmore;then,coveritlightlywithadishclothandletitsitfor5-6minutes.

-5.Addthesugartothericemixtureandpound(apestleisidealforthis!)untilthericeisvery,verysticky,butafewricegrainsarevaguelyvisible.Dividethisintosixportions, flattened toabout1/8 to¼ inch (3/8 to¾cm) thickandmolded into squarishrectangles.

-6.Placearedbeanballintothecenterofeachricesquare.Foldthecornersover,then roll gently betweenyour palms to smooth out themochi ball. (Youmightwant tohaveyourhandsslightlywetforthis!)

-7.Wrapeachpiecewithacherryblossomleaf,arrangeonaplate,andsetinaroom-temperatureareawithsunlightfor30minutesto1½hours.Enjoy!

SummerTTanabatasoumenTanabata, or the Festival of the Star-CrossedLovers, is the celebration of the Japaneseversionof theVegaandAltairMilkyWaymythos.EachyearonJuly7th, thousandsofJapanesegather inyukataandgetaat shrine festivals,playinggames,makingprayers…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 othernoodlerecipesdetailedhere,thiswon’tbecomeasoup—instead,it’llbealovelydippingsauce!

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

-3.Combinetheeggswiththesugar.AsinEggrollsandXXOmuraisu,heataflat skillet sprayed with cooking oil and quickly pour 1/3 of the eggmixture onto thesurface.Youwantitasflatandevenaspossible!Cookuntilgolden-brown,thentakeofftheheatandsliceintostrips.Repeatwiththerestoftheeggmixture.

-4.Boilthesoumennoodlesaspertheinstructionsonthepackage,thendrainandcoolthemunderrunningwater.

- 5.Arrangethecooledeggstripsandsaltedcucumberandtomatoslicesonaplatewithabowlofthesaucefromstep1inthecenter.Leteveryonemeasureoutherownsoumenanddipherappetizersintothebonito-mirinsauce.Ifyouwant,youcandrizzleabitoftheleftoversauceoveryoursoumen;ifnot,sitback,relax,andenjoy!

U

UnadonWhereas katsudon is the taste ofwinter, unadon—or unagi (eel) donburi—is firmly thesweet,savorytasteofJapanesesummer.Irecommendenjoyingthiswithafriendonahotsummerday.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-linedbakingsheetfor6-8minutesat425*F(218*C).

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

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

VVegetariansushi

Although Buddhism used to prohibit the consumption of meat, modern Japanese pridethemselvesonthequalityoftheirbeef,chicken,andpork—andfarfrombeingthenorm,findingcompletelyvegetariandishesinrestaurantsisnowalmostimpossible!Fortunately,my teacher—always knowledgeable—taught me to look for, and make, this delicioussushi.Calledkyuurimaki,orcucumberrolls,thisissaidtobethefavoritefoodofkappa,mischievouswater sprites.Maybe that’swhy I loveenjoying thesewithmy feetdippedintothelake!

Ingredients:-3cups(660g)freshcookedshort-grainsushirice

- 3 tbsp. (45ml) rice vinegar,OR2 tbsp. (30g) sushi vinegar powdermix(availableatAsianmarkets!)

-4sheetsnori

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

-Avocadopieces,totaste

-Freshpickledgingerslices,totaste

-1bambooroller(formakingsushi)

Instructions:-1.Spreadthefreshly-cookedriceinalow-sideddish,andsprinkleonthevinegarorpowdermix.Usinggentlebut firm, forward-slicingmovementswith the ricepaddle,“chop”thericeandmixinthevinegar/powder.

-2.Putasheetofnorirough-side-upontheroller.Usingthepaddleandstartingfromtheendclosestyou,spreadathin(~¼inch/¾cmthick)layerofriceevenlyonthenori,leaving1inchfree(parallelwiththebamboograin)ofriceatthetopoftheseaweedsheet.

-3.Placefiveorsixstripsofcucumber(andavocadoorginger!)inathin,layeredline (parallelwith thebamboograin)1½ inchesawayfromthe rice-coveredendof thenori.

- 4.Usetheroller tofoldtherice-coveredendofthenorioverthecucumber,firmlysqueezingthesushirollthroughthebambootomakeitstick.Pullbacktheroller,androllthesushi(withyourfingers)overtherestoftherice-coverednori;then,coveringthesushirollwiththebamboorolleragain,squeezetherollfirmlyallaroundinordertopackthesushiinplace.

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

W

WatermelonBy far the simplest recipe in this book, Japanesewatermelon is less a food as it is anexperience. Suika-wari, or watermelon-splitting, is a longheld tradition of Japanesesummer.Andwhen thedaysarehotand thesun ishigh…whynotgatheryour friends,andtryitforyourself?

Ingredients:-1largewatermelon

-1smoothstick(abaseballbatworks—justmakesureit’sclean!)

-1picnictablecloth

-1blindfold

Instructions:1.Setthewatermelononthetableclothinasuitablyobstacle-freearea.

- 2.Blindfold eachmember of your party in turn.When someonehas beenblindfolded, hand her the stick, and turn her around five times fast so she doesn’trememberwhereyousetthewatermelon.

- 3.Youandyourotherfriendscancheeroutandguide(ortrick!)yourfriendtowardsthewatermelon.Heraimistofinditandsmashitlikeafruitypiñata;yoursistosmile,laugh,andhavefun!

- 4.Oncesomeonehassuccessfullymadecontact(lookoutforflyingseeds!),gatherroundandenjoy!

Xxx(“KissKiss”)OmuraisuOmuraisu,oromeletrice,isafavoritefoodofchildrenandadultsalike.Myfavoritepart?Parentswilldraworwritemessagesoflovetotheirchildreninketchuponthetopoftheomelet!

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)soysaucefor8-10minutes, until cooked through.Add the cooked rice, cubedham, and shreddedcheese;pourtherestofthevegetableoilandsoysauceontop,andaddtwotbsp.(30ml)ketchup.

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

-3.Takeofftheheat,coolenoughtotouch,andsetthericemixtureonadampcuttingboard.Then,formitintoanoblongpillow!

-4.Beattheeggswiththesugar(andsalt/peppertotaste).Aftercoatingaflatsaucepan with cooking spray, quickly pour in the egg mixture and swish it around toflattentoabout¼inch(¾cm)thick(seerecipeforEggrollsforaddedinstruction!).You

wanttouseaspatulatogentlypushtheedgesaround,soitformsacircle.

-5.Whentheeggsareholdingtogetherbutnotquitecookedthrough,gentlyliftthericepillowandplaceitononehalfoftheeggcircle,leavingabitofeggexposedalongoneside.Presstheotherhalfoftheeggpancakedownintothepanwithyourspatulatohelpitcookthrough,thenliftitandflipitoverthetopofthericemixture,pressingdowntheedgeintotheexposededgeoftheotherhalftoweldthemtogether.

- 6.Carefully flip theomuraisuontoaplatewith thefoldedoversideon thebottom,andgarnishwithaketchup-messageoflove!

YYasai-udonUdon,deliciousthicknoodles,areastapleofJapanesesummer.Thistastynoodledishisthickwithhealthyvegetablesbut—duetoitslackofmeat—remainslightenoughonthestomachforanyhotsummerday.Ilikeomittingthemushrooms,personally,butdowhatyoulike—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. (30ml) of the soy sauce and all the vegetable oil, fry your

vegetables,starches,andfungifor5~7minutes,untiltheybegintocookthrough.Addthegarlic,andcookuntilyoucanhear it sizzleandpop; reduceheat,andsimmer,covered,untilthegarlicisgolden-brown.

- 3.Simmerthevegetablestock,ginger,remainingsoysauce,sesameoil,andsugarfor3minutesorso.Keepontheheat!

-4.Addthefriedvegetablemixtothestockmixture,andsimmerforanother3-5minutes.

- 5.Takethebrothofftheheat,addthecookedudonnoodles,dividebetweenbowls,garnishwithgreenonions,andenjoywithafreshcupoftea!

ZZashikiwarashi-monoThankyousomuchforstickingwithme!Inthespiritofgratitude,I’vesavedtheeasiestandmostspecialrecipeforlast—easiest,becauseyoucancombineitwithanyoftherestofthese,andmostspecial,becauseitmustcomefromwithinyourowngratitude.

In Japanese tradition,azashikiwarashi—akindof spirit—lives inhappy,healthyhomesand promotes the good fortune of the house.Do you know your zashikiwarashi? She’sbeenwithyouthiswholetime!Shelikeseveryroomofahappyhouse,butparticularly,she feelsathome inwarm,kindkitchens.Haveyoubeencookingwithainoaji?Thenchancesare,you’veattractedyourveryownzashikiwarashi:andnow,youhaveachancetothankher,andaskforhercontinuedblessingsasyoucookforyourfamilyandfriendswithlove.

Ingredients:Kindness,warmth,happinessandrecipeyoulove

Instructions:

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

Closeyoureyes;pressyourfingertipstoyourlips;andsmileasyouthinkofthejoyyou’llgive,toyourselfandtoothers,whenyouserveyourmeal.

Doumoarigatougozaimasu,zashikiwarashi-chan!Korekarawaitsumonoyouniosewaninatteorimasu.

Dewa,hajimemashou!

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