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| Steaming: Mushimono | ||
| Cooking in a contained, hot, wet atmosphere—steaming— is a method of cooking common throughout Asia. Steam cooks foods quickly and without loss of flavor, aroma, vitamins, and tenderness. Many vegetables are candidates for steaming, as are poultry and seafood. Sea bream, flounder, salmon, clams, and mussels cook very well in a steamer. Several foods can be steamed together in individual servings, but care must be taken that they are cut in sizes to cook for the same amount of time. | ||
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| Steamed Pork in Spicy Garlic Sauce Mushibuta no Shoyu Ninniku-zuke |
Steamed Chocolate Cake Mushi Chokoreito Keiki |
Steamed Pork with Ponzu Dressing Mushibuta Ponzu-zoe |
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| Steamed Chicken, Shitake, and Japanese Onion Tori, Shiitake to Negi no Mushimono |
Steamed Chicken Breast with Golden Kimizu Sauce Tori now Sakamushi Kimizu-zoe |
Tofu Daisies Mushi Dofu |
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| Salmon Steamed with Sweet Rice |
Steamed Egg Custard Chawanmushi |
Jagaimo Manju: Stuffed Potato Buns |
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| Bright Orange Kabocha-Miso Soup Kabocha no Miso-shiru |
Dried Siitake Mushroom Soup Hoshi Shiitake Sûpa |
Steamed Duck Breast with Mustard-Miso Dressing Mushigamo Karashi Sumiso-zoe |
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| Chilled Eggplant and Tomato Salad Hiyashi Nasu to Tomato no Sarada |
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| Cooking Technique: Deep Frying | Cooking Technique: Steaming | Cooking Technique: Pickling (Tsukemono) |
Tess's Japanese Kitchen 