Kyoto Cooking Circle monthly recipe
Japanese Breakfast - The root of all Japanese cuisine-

 Nowadays, bread is becoming increasingly popular as a breakfast food in many Japanese homes. It is probable that most people are reaching for toast, donuts and rolls first thing in the morning rather than traditional Japanese breakfast foods like natto, raw eggs, roast salmon, grilled Japanese horse mackerel, simmered or boiled vegetable dishes, grated radish, boiled and dried baby sardines, nori (dried seaweed), and pickled plums. They are being passed up in favor of other foreign foods. We recognized that these specific Japanese foods are easy to store, prepare and digest because of the way they are preserved (like dried seaweed) and fermented (like natto).Today, we’d like to revisit the value of Japanese food. We will also learn how useful a frying pan can be for one person meals for those who live alone.

■ Wakame to Tofu no Misoshiru (Miso Soup with Kelp and Tofu)
Ingredients (4 servings):
Dashi : 4 cups water, 10 (about 15g)Niboshi(boiled dried fish)
Miso soup: wakame(dried kelp), tofu, miso paste, green onion
Preparation-how to make dashi soup stock from boiled dried fish
Preparation-how to make dashi soup stock from boiled dried fish:
① Remove the head and stomach of the fish. These parts make dashi bitter.
② Tear each fish in two and soak them in water for 30 minutes.
③ Boil a pot of water. Turn the heat to medium and completely remove the scum that forms on the top.
④ Simmer for 2 or 3 minutes and strain the liquid through a colander.
*Select fine Niboshi which are all the same size, well-dried, have scales of a shiny blue-silver color.

1. Cut tofu into 1 cm cubes. Chop the green onion.
2. Pour dashi into a pot and add the tofu and wakame.
3. Add miso paste and stir it until it dissolves. Add the green onion last.
■2. Horenso to Jako oroshi
(Ohitashi made with boiled spinach with Japanese radish and baby sardines)
Ingredients (for 4 servings):
1 bunch spinach, 50cc water, salt, 4-6 Tbsp chirimenjako
1 cup grated Japanese radish, soy sauce,
This dish is especially nice when made with kizu(yuzu or lemon or kabosu or ponkan fresh vinegar)
1.Place the spinach in a frying pan.(See a picture.)
2.Use a ladle to pour water (50cc) into the pan.
3.Sprinkle a pinch of salt over the spinach and cover the pan with a lid. Boil for 3 minutes.
4.Remove from heat, drain the water and rinse the spinach in water. Squeeze to remove excess liquid. Cut into 3 cm long pieces.
5.Grate the radish and let sit in a colander to drain excess liquid.
6.Pour boiled water over chirimenjako and squeeze well.
7.Mix the grained radish, chirimenjako and spinach and serve them on a plate. Pour soy sauce (plus Kizu ) over the top.
■ Azi no Hiraki (Grilled Japanese Horse Mackerel)
In japan, fish is not only eaten raw, it is also appreciated when grilled.
Ingredients (for 4 servings):
4 dried and opened Japanese horse mackerels, 1 Tbsp sake
1.Place cooking paper on a frying pan.
2.Place the mackerel skin down on the paper and grill on medium heat until browned. Flip with a spatula and grill over low heat with a lid.
3.Pour 1 Tbsp sake over the grilled fish.

■ Tamagoyaki (Japanese-style Omelet)
Ingredients (2 long pieces):
4 eggs, 60cc dashi , 1tsp light soy sauce
1.Beat eggs in a bowl and mix in the dashi and soy sauce.
2.Coat a square omelet pan with oil, heat until a drop of egg mixture sizzles.
3.Pour a small portion of egg mixture into the pan and spread evenly. When the mixture is half cooked, roll it toward the front of the pan, grease the empty part of the pan, and add more egg mixture.
4.When the second layer of egg mixture is half cooked, roll it in the opposite direction as before, and grease the empty space again. Add more egg mixture. Repeat this, making the roll bigger and bigger.
5.When the omelet cools down, cut into pieces.

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