November 14, 2005

"You know that I know how to make that stuff, don’t you?"

"Well why don’t you make me some then?"

A typical conversation over the prepared food case at Nijiya. I usually would just go ahead and buy the stuff, but for some strange reason today I was overcome with bravado; and of course the Missus called me on it. I haven’t really made any of this stuff in years. Well I decided to dig out some recipes, and some books and actually cook some of this. So instead of eating out this past Sunday, I had a "nimono(simmered food)-fest"! All these recipes are modifications of those found in various cookbooks I have.

Kiriboshi Daikon when rehydrated has a somewhat nutty taste, and a nice crunchy texture.

Kiriboshi-Daikon Ni
(Simmered Kiriboshi Daikon)

2 oz Kiriboshi Daikon
(Dried White Radish Strips)
3 Fresh Shiitake Mushrooms
3 Chikuwa (Broiled Fishcake)
1 Tb Toasted Sesame Seeds
1-2Tb Vegetable Oil
1/4 Tsp Dashi No-Moto (optional)
1/2 Cup water used for soaking Kiriboshi Daikon
1 Cup Water
2 Tb Sake
1/4 Cup Soy Sauce(not Kikkoman)
3-4 Tb Sugar
2 Tb Mirin

1 – Rinse the Kiriboshi-Daikon in cold water. Squeeze out excess water, and place in a bowl. Add water to just cover radish strips. Soak for 30-40 minutes

2 – Slice Shiitake Mushroom and Chikuwa into thin (1/8") slices.

3 – When Kiriboshi-Daikon is reconstituted squeeze out water, and cut into bite size strips if necessary.Set aside 1/2 cup of strained soaking liquid.

4 – Heat oil in a pot, add in order; the Chikuwa, Shiitake Mushroom, and the Kiriboshi Daikon, stir fry briefly using medium heat.

5 – Add Soaking Liquid and Water, and bring to a boil. Once a boil is reached add sake, mirin, and sugar, and simmer for 5 minutes.

6 – Add soy sauce and simmer until the liquid is almost completely absorbed.

7 – Sprinkle Sesame Seeds before serving.

Hijiki is the black colored dried seaweed that is often seen stuffed into Onigiri (Rice Balls), and is often used as garnish or as a side dish at "Asian-Fusion" restaurants. It is high in vegetable protein, calcium, and iron.

Hijiki Nimono
(Simmered Hijiki Seaweed)

1 oz Dried Hijiki Seaweed
1/3 Carrot sliced into thin "sticks"
1 Sheet Aburage (Thin Fried Tofu Sheets)
1-2 Tb Vegetable Oil
3/4 Cup Water
2 Tb Sake
2-3 Tb Mirin
3-4 Tb Sugar
1/4 Cup Soy Sauce
Salt to taste

1 – Place Hijiki in a bowl, and rinse several times in cold water. Soak in cold water for 20-30 minutes until soft.

2 – Pour boiling water over Aburage to remove excess oil, and cut into thin slices.

3 – Drain Hijiki.

4 – Heat oil in a pot using medium heat. Add in the following order Carrot, Aburage, and Hijiki, and fry for 1-2 minutes.

5 – Add water and bring to a boil. Add sake, mirin, and sugar. Lower to a low simmer. When the liquid is almost absorbed add soy sauce and salt, stirring until almost absorbed.

Some notes; many times you’ll find this dish with Soybeans (Edamame), or cooked black beans, or topped with sesame seeds. You can also add Shimichi Togarashi (Japanese Chili Pepper Powder – actually "seven spice"…) for some zing. This dish tastes better the next day after flavors have had time to meld.

Niku tofu is a real homestyle dish. This version features Shirataki, often called "yam noodles", the noodle form of Konnyaku.

Niku Tofu
(Simmered Beef and Tofu)

1/2 Lb thinly sliced beef – sliced into bite sized slices
1 Block soft tofu
1 medium onion sliced
1-2 packages Shirataki (Yam noodles)
1 bunch green onions green part only sliced
1 Cup water
4 Tb Sugar
3 Tb Sake
3 Tb Mirin
1/4 Cup Soy sauce
Salt
1-2 Tb vegetable oil

1 – Rinse Shirataki under cold water. Then pour boiling water over shirataki to remove bitterness and smell (Shirataki has a very strong and unpleasant odor), rinse under cold water, and drain.

2 – Heat vegetable oil in a sauce pan or wok over medium heat. Fry the beef until slightly browned. Add the Shirataki and onion and fry.

3 – When ingredients are heated through add Water and bring to a boil. Add Sake, Mirin, Sugar, and Soy Sauce. Reduce to a simmer.

4 – Add tofu and mix in, being careful not to mash tofu. Let simmer for 10-15 minutes.

5 – Top with green onions before serving.

I had a blast juggling three "active" pots. I haven’t had so much fun since I worked as a cook in a drive-in as a teenager! In fact I decided to make me a bento, so I made my "Mama’s Eggs", basically a "rustic" Dashi-Maki Tamago (Rolled Egg Omelette):