Golden Kimizu Sauce

17Nov09

http://1tess.wordpress.comThis meal is very pretty with slices of the palest pink chicken breast, bright green asparagus, and golden sauce. The breast is steamed with lemon slices and sake so it’s luscious and juicy. The kimizu sauce is made with egg yolks, sugar, and vinegar so it is sweet and smooth. I discovered that sometimes Ms. Shimbo adds a little Japanese mustard, and the bit of heat wakes up the flavors. The other advantage of this meal is that it is equally satisfying hot, room temperature, or cold. J. took a container to eat on the road. And in the creative spirit of wafu pasta, I finished it for dinner on spaghetti.

Pages: 1 2

Filed under: Japanese Food, Mushimono, Poultry, Salads, Dressings, and Sauces, Steaming, chicken   |  2 Comments

Chawan Mushi (a mushroom variation)

24Aug09

http://1tess.wordpress.com
In Japan, chawan mushi is a very popular savory custard. There are even special cups with lids for preparing and serving the dish. The traditional recipe is made with dashi, eggs, and chicken, shrimp, and mushrooms plus seasonal ingredients like gingko nuts, mitsuba, yuzu citron, kinome, or lily buds. This recipe is a variation of [...]

Filed under: Eggs, Japanese Food, Mushimono, Soups, Steaming, Suimono   |  1 Comment
Tags: chawan-mushi, Japanese Cooking

Hiyashi Nasu: Chilled Eggplant and Tomato Salad

19Aug09

This salad is another favorite from last summer! It doesn’t look beautiful, but don’t be deceived because it tastes lovely. Steaming the eggplant makes it sweet and creamy, without adding fat. The light dressing is flavored with ginger and sesame and is perfect to bring out the sweetness of the vegetables.

Filed under: Grilling and Pan-Frying, Japanese Food, Mushimono, Salads, Dressings, and Sauces, Steaming, Tsukemono, Vegetables, Yakimono   |  1 Comment
Tags: eggplant

Steamed Ginger-Flavored Fish

08Jul09

I made this dish while my daughter was visiting—the original recipe called for steaming a whole fish, but this time I used fillets as suggested by one of my commenting friends. My daughter had a craving for fish, especially flavored with ginger, so this recipe was perfect.

Filed under: Fish and Seafood, Japanese Food, Mushimono, Steaming   |  Leave a Comment
Tags: ginger

Steamed Ginger-Flavored Snapper

30May09

There is a tale, or fable, that many know, about cutting a ham in half. One variation with a child asking her mom why she cuts the holiday ham in half before putting it into the oven. She asks mom, who says grandma did it that way, and grandma says her mother did it that way, and finally great-grandma who explains that when she was first married she didn’t have a pan large enough to fit a whole ham. And she’d always thought that it dried out the ham.

Filed under: Fish and Seafood, Japanese Food, Mushimono, Steaming   |  8 Comments
Tags: Japanese Cooking, red snapper