Robertson Adams

Pumpkin in Sauce (Kabocha no Nimono)

Ingredients

• 1 small acorn squash (1-1/2 lbs.)
• 1-1/2 cups water (or Basic Soup Stock-dashi, see below)
• 1 tsp. dashi-no-moto powder
• 1 Tbs. soy sauce
• 2 Tbs. sugar
• 1 Tbs. mirin
• 2 Tbs. sake

Directions

1. Peel squash and cut into 1 inch cube. Remove seeds.
2. In a medium saucepan, pour in water and stir in dashi powder(or Basic Soup Stock-dashi, see below), soy sauce, sugar mirin and sake.
3. Bring to a boil over moderate-high heat. Add squash and Cook for 10-15 minutes until tender and glazed but not mushy at reduced heat.

To make 2-1/2 quarts Ichiban Dashi (Basic Soup Stock)

Ingredients

• 2-1/2 qts. cold water
• 3-inch dried kelp (Kombu),
• 1 oz. of dried shaved bonito flakes (Katsuobushi)

Directions

1. In a 4 to 6 quart pan, place kelp in the cold water and heat. Then remove kelp immediately after reaching a boil.
2. Stir bonito flakes into boiling water, turn off the heat immediately. Flakes will settle on the bottom.
3. Strain stock with fine strainer into a large bowl.
4. Stock may now be use as the base for a soup or stew, or as cooking base.
5. Stock can be remain at room temperature up to 8 hours or refrigerated for as long as 2 days.( For convenience it can be frozen in an ice cube tray and used for up to 3 weeks)

Spinach with Sesame Seed Dressing (Horenso No Goma Ae)

Ingredients:

•3/4 pound spinach
•1/2 cup white sesame seeds
•2 Tbs. Japanese soy sauce
•2 tsp. sugar
Directions:
1.In a medium sauce pan with 1/2 cup water and pinch of salt, lightly boil spinach until wilted bright green.(do not over cook.)
2.Drain and refresh spinach under running cold water. Squeeze out excess water with hands as much as possible.
3.Trim roots from stem end and cut remaining leaves into 2 inch lengths.
4.Roast sesame seed over medium-high heat. To make sesame paste, crush sesame seed in a suribachi or food processor. Add sugar and continue
to grind until quite pasty.
5.And then blend soy sauce well.
6.Combine together spinach and sesame dressing. Serve chill.
When using a blender, you'll need to double the quantities in order to have enough volume to engage the blades of the blender.

Salmon roll (Sake No Maki Zushi)

Ingredients
•3/4 lb. Sweet Vinegared rice
•8 slices salmon
•12 fresh shiso leaves
•1/2 sheet laver(Nori)
•Garnish with Japanese pepper (Sanshou no mi)
Directions
1.Place a plastic wrap on bamboo sushi mat (Sudare) and arrange smoked salmon slices in 4 rows with shorter side at the top.
2.Then place 6 shiso leaves or laver (Nori) over arranged salmon.
3.Wet hands in vinegared water (1/2 cup water and 1/2 tsp. vinegar) to prevent rice from sticking to them. Spread 1/2 quantity of rice over 2/3
of laver.
4.To form roll, lift edge of bamboo sushi mat with thumb. Holding filling ingredients in place, roll mat. Press down firmly and continue to roll
sushi cylinder away from you to enclose. Roll to far edge of rice only, leaving uncovered portion of salmon extended.
5.Make one more salmon roll in the same way. Cut each roll into bite size using sharp wet (vinegared water) knife.

Vinegared rice (Sushi Meshi)

To make about 6 cups

Ingredients

• 4 cups Japanese short-grain rice
• 4-2/5 cups water
• 3 inch dried kelp (kombu)

Vinegar Dressing

• 1/2 cup rice vinegar(Su)
• 1-1/2 Tbs. sugar
• 1-1/2 Tbs. sweet sake (mirin)
• 1 tsp. salt

Directions

1. In a small stainless steel pan, combine together all vinegar dressing ingredients and over ʆ
   down to room temperature.
2. Wash rice until water runs clear. Add water (Sushi rice is firmer than steamed rice) and kelp. Soak 30 minutes.
3. Bring to a boil over moderate heat. Remove kelp just before boiling. Continue to boil about 30 seconds.
4. Reduce heat to low and simmer for 15 minutes with tight fitting lid. Let it cool and set aside. (You can also cook the rice in a rice
   cooker...much easier)
5. Place the steamed rice in a wooden bowl (Handai)while it is still hot. Fan rice to cool with a Japanese fan (Uchiwa) or a piece of cardboard.
6. Pour a few drops of vinegar dressing over steamed rice and toss with gentle cutting motion using wooden paddle (Shamoji). Do not add entire
   amount at one time.
7. Continue to sprinkle vinegar dressing, at little at a time while fanning rice. This helps to cool rice and to keep it from becoming saturated.
8. Cover rice with a damp cloth.

Miso-Clam Soup (Asari Misoshiru)

Ingredients

• 4 cups Basic Soup stock (Dashi)
• 20-30 small hard-shell clams
• 1/2 tsp. Japanese soy sauce (Shoyu)
• 2 Tbs. Soy bean paste (Brown Rice-Miso)
• 2 green onions

Directions

1. 1.To clean clams, soak in salted cold water for 30 or 40 minutes. Clams will open its shell to breathe and expel sand. Discard sandy water and
   repeat this cleaning procedure a few times.
2. Place clams in a large pot, add Basic Soup stock (Dashi) to cover all. Bring it to a boil over high heat until shell open. Skim off any scum that
   rises to surface.
3. Place miso in a ladle and dilute with a small amount stock. Stir diluted miso into stock until dissolve.
4. Continue to cook just before boiling. Transfer soup to a Japanese serving bowl (Owan), sprinkles chopped watercress over or green onions.

To make 2-1/2 quarts Ichiban Dashi (Basic Soup Stock)

Ingredients

• 2-1/2 qts. cold water
• 3-inch dried kelp (Kombu),
• 1 oz. of dried shaved bonito flakes (Katsuobushi)

Directions

1. 1.In a 4 to 6 quart pan, place kelp in the cold water and heat. Then remove kelp immediately after reaching a boil.
2. Stir bonito flakes into boiling water, turn off the heat immediately. Flakes will settle on the bottom.
3. Strain stock with fine strainer into a large bowl.
4. Stock may now be use as the base for a soup or stew, or as cooking base.
5. Stock can be remain at room temperature up to 8 hours or refrigerated for as long as 2 days.( For convenience it can be frozen in an ice cube
   tray and used for up to 3 weeks)

Miso-flavored Pork and Potato Soup (Satsuma-jiru)

Ingredients

• 4 cups Basic Soup stock
• 1/2 lb. boned loin of pork
• 2 to 4 Japanese mushrooms (Shimeji) or brown mushrooms
• 1 carrot, cut into 1/2 inch length
• 1/4 lb. sweet potato, peeled and cut into 1/2 inch dice
• 1 white turnip, cut into 1/2 inch dice.
• 1/2 cake Konyaku (gelatinous cake made from a tuber vegetable) (optional), cut into 1/2 inch diced pieces
• 1/2 block of Bean curd (Tofu)
• 1 to 2 green onion, chopped
• 1- 1/2 Tbs. Soy Bean Paste (Brown Rice Miso)
• 1/2 tsp. Japanese sweet rice wine (Mirin)
• Japanese Seven Pepper-spice (Shichimi togarashi)

Directions

1. Place pork, vegetables except green onion, konnyaku in large pot, add enough Basic Soup stock (Dashi) soup stock to cover all. Bring it to boil
   and skim off surface residue that forms on top.
2. Add sweet rice wine (Mirin) and reduce to simmer for 15 minutes. Add chopped green onion.
3. Place miso in a ladle and dilute with a small amount of soup in pot. Stir diluted miso into stock until dissolved. Add diced Bean curd (Tofu)
   and konyaku if available.
4. Continue to cook but be sure not to boil. Transfer soup to a bowl (Owan), sprinkle green onions over and Japanese Seven-pepper spice
   (Shichimi)

To make 2-1/2 quarts Ichiban Dashi (Basic Soup Stock)

Ingredients

• 2-1/2 qts. cold water
• 3-inch dried kelp (Kombu),
• 1 oz. of dried shaved bonito flakes (Katsuobushi)

Directions

1. In a 4 to 6 quart pan, place kelp in the cold water and heat. Then remove kelp immediately after reaching a boil.
2. Stir bonito flakes into boiling water, turn off the heat immediately. Flakes will settle on the bottom.
3. Strain stock with fine strainer into a large bowl.
4. Stock may now be use as the base for a soup or stew, or as cooking base.

Stock can be remain at room temperature up to 8 hours or refrigerated for as long as 2 days.( For convenience it can be frozen in an ice cube
tray and used for up to 3 weeks)

Braised Eggplant in Miso Sauce (Nasu no Miso Ni)

Ingredients

• 1 lb. eggplant, stemmed
• 2 Tbs. vegetable oil
• 2/3 cup Basic Soup Stock (Dashi)
• 1Tbs. dark bean paste
• 1 Tbs. brown sugar
• 1 tsp. soy sauce
• 1/2 Tbs. rice wine (Sake)
• 1/8 tsp dried red pepper (Tohgarashi), seeded and chopped

Directions

1. Cut eggplant into 1/2 inch thick slices and sauté in oiled sauce pan until translucent.
2. Pour in soup stock, simmer and cook at moderate heat for five minutes.
3. Combine together bean paste, sugar, soy sauce, rice wine and soy sauce stir into simmering eggplant. Cook it tenderly about 5 to 10 minutes.
4. Before removing from heat, sprinkle with chopped dried red pepper.

To make 2-1/2 quarts Ichiban Dashi (Basic Soup Stock)

Ingredients

• 2-1/2 qts. cold water
• 3-inch dried kelp (Kombu),
• 2 packages dried shaving bonito flakes (Katsuobushi)

Directions

1. In a 4- to 6-quart pan, place kelp in the cold water and heat. Then remove kelp immediately before boiling.
2. Stir bonito flakes into boiling water, turn off the heat. Flakes will settle on the bottom. Skim any surface scum with a large spoon.
3. Place a finely woven white cloth in a sieve set over a large bowl, strain stock through it. Remove the water-logged flakes.
4. Stock may now be use as the base for a soup or stew, or as cooking base.
5. Stock can be remain at room temperature up to 8 hours or refrigerated for as long as 2 days.( Also it can be frozen in the ice cubic container
   for your convenience.)

Chicken Omelette over Rice (Oyoko Donburi)

Ingredients

• 3 cups Japanese steamed rice
• 1/2 lb. chicken breast, (skinned )and cut into 1 inch slice
• 2 green onion, cut into 1 inch length
• 4 eggs
• 12 trefoil stalks (Mitsuba) or cilantro or watercress chopped (optional)
• 1 sheet dried laver (nori), crumbled
• 2/3 cup basic soup stock
• 3 Tbs. sweet sake (Mirin) pale dry sherry
• 3 Tbs. Japanese soy sauce

Directions

1. In a 5 to 6 inches skillet, place soup and boil. Then add soup stock and soy sauce with chicken. Bring to boil over high heat. Reduce heat to
   moderate. Cover with lid and cook until chicken is done.
2. Pour in beaten eggs (only enough to combine yolks and whites) with green onion. Simmer until eggs is lightly set.
3. Put rice in large rice bowls (donburi) and slide the omelet on top of steamed rice. Garnish with trefoil stalks and dried laver.
   
   To make 2-1/2 quarts Ichiban Dashi (Basic Soup Stock)

Ingredients

• 2-1/2 qts. cold water
• 3-inch dried kelp (Kombu),
• 1 oz. of dried shaved bonito flakes (Katsuobushi)

Directions

1. In a 4 to 6 quart pan, place kelp in the cold water and heat. Then remove kelp immediately after reaching a boil.
2. Stir bonito flakes into boiling water, turn off the heat immediately. Flakes will settle on the bottom.
3. Strain stock with fine strainer into a large bowl.
4. Stock may now be use as the base for a soup or stew, or as cooking base.

Stock can be remain at room temperature up to 8 hours or refrigerated for as long as 2 days.( For convenience it can be frozen in an ice cube
tray and used for up to 3 weeks)

Steamed Rice

• 2 cup short-grain rice (Japanese rice)
• 2-1/2 cups cold water

Directions

1. Place rice in a bowl, run cold water over until clear. ( Pour off milky water.) Add fresh water. Gently rub rice grains between hands to remove
   any powdery coating.
2. Drain and transfer rice to a sturdy 2 to 3 quart saucepan. Add water over and soak for 20 to 30 minutes.
3. Bring it to boil and continue for 30 seconds. Reduce heat low, cover sauce pan with a tightly fitting lid. Simmer rice 15 minutes.

For making perfect Japanese steamed rice, there is melodic chant; nursery rhyme as follows,

Hajime choro choro
Naka pappa
Akago naite mo
Futa toru na

Translated it goes.....

At first it makes bubble noises
And then it hisses
Even if it wakes the baby
Don't remove the lid.

Beef and Potato Stew (Niku Jaga)

Ingredients

• 4 medium-size potatoes, peeled, cut into quarters
• 1 onion, sliced
• 3/4 lb. beef, sliced or cut into bite size-strips
• l Tbs. vegetable oil (or sesame oil)
• 2 cups Basic soup stock (Dashi)
• 2 to 3 Tbs. brown sugar
• 3 Tbs. soy sauce
• 1-1/2 Tbs. (rice wine) sake
• 1 clove ginger, grated to extract juice

Directions

1. Soak potatoes in water for 5 minutes.
2. In a saucepan, heat vegetable oil and sauté beef until light brown. Add vegetables and continue to sauté for few minutes.
3. Pour soup stock into sauce pan, boil and skim off any scum that forms.
4. Add sugar, sake, and soy sauce and reduce heat to low. Simmer until potatoes are done.
5. Pour in mirin and ginger juice. Cook for 1 more minute.

To make 2-1/2 quarts Ichiban Dashi (Basic Soup Stock)

Ingredients

•2-1/2 qts. cold water
•3-inch dried kelp (Kombu),
•1 oz. of dried shaved bonito flakes (Katsuobushi)

Directions

1.In a 4 to 6 quart pan, place kelp in the cold water and heat. Then remove kelp immediately after reaching a boil.
2.Stir bonito flakes into boiling water, turn off the heat immediately. Flakes will settle on the bottom.
3.Strain stock with fine strainer into a large bowl.
4.Stock may now be use as the base for a soup or stew, or as cooking base.
5.Stock can be remain at room temperature up to 8 hours or refrigerated for as long as 2 days.( For convenience it can be frozen in an ice cube
tray and used for up to 3 weeks)

Glossary

Dashi Japan's basic soup stock made from katsuobushi (bonito shavings) and dried konbu. Dashi is also available in a number of instant mixes, but is best when made from scratch. It has a very subtle flavor and can therefore be used in a number of different soups.
Goma (Sesame seeds) Sesame seeds are used a great deal in Japanese cooking both to season and to garnish various dishes.
Goma Abura (Sesame oil) A pungent oil extracted by the pressing of roasted sesame seeds. Used in small amounts to enhance the flavor and aroma of various dishes.
Handai (Shallow wooden bowl) is a shallow wooden bowl made of fragrant cedar wood with copper hoops. It is often used to hold rice when making sushi as it helps the rice to cool, absorbs excess moisture, and does not react with vinegar. It serves as an excellent serving dish as well. After using, it should be washed by hand, rinsed thoroughly and towel dried.
Katsuobushi (Dried bonito flakes) Katsuobushi is used primarily in making dashi but is sometimes used as a garnish as well.
Konbu (Kelp) used primarily for making stock. This Laminaria, sea -vegetable are harvested, sun-dried and folded into smooth sheets. Kelp is in rich in minerals and vitamins. Hidaka Konbu or Hokkaido Konbu are considered the best.
Mirin (Sweet rice wine) thick rice wine. Mirin is roughly the consistency of a light syrup and is made using sweet glutinous rice, koji (a mold) , and shochu (a distilled 90 proof liquor). Mirin adds a sweetness to the dishes in which it is used, as well as a glaze.
Miso (Soy Bean Paste) is fermented soybean paste and is used in soups, sauces and marinades. It is high in protein, vitamin B, trace minerals and calcium. There is a wide variety of colors, textures and aromatic flavors of miso. Shiro Miso "white miso", has a nice light savory taste. Low-salt miso which is popular in Kyoto is called Saikyo Miso. Aka Miso is a dark reddish brown color and has pungent taste and is from Northern Japan. Fudgy brown miso called Hatcho miso is popular around central Japan, especially in the Nagoya area.
Nori (Laver) is sea vegetable, which has extremely high protein, calcium, iron, minerals and vitamins. To make Nori, seaweed is rinsed , chopped and spread out on a screen to sun- dry. It is then often cut into 6 by 10 inches pieces which are used in sushi rolls. After opening the package, keep it in an air tight container along with the anti-moisture pellets. Keeping it in the freezer helps to preserve the original crispy and aromatic quality.
Okome (Hulled, raw rice) Rice is the foundation of the Japanese diet and is considered the main dish of any meal of which it is a part. Rice is best used within six months of harvest, and it should be stored in airtight containers at room temperature.
Shamoji (Wooden rice paddle) A shamoji is similar to a Western serving spoon, only not as concave and with a slightly shorter handle. The shamoji is used for scooping cooked rice, as well as for stirring and mixing sushi rice and other rice dishes. It also works well as a press for pressing ingredients through a strainer in making puree.
Shiso The dark green leaf of the beefsteak plant. Shiso can be bought fresh during the summer. It is best used within two to three days, but can be torn and used in salads for up to a week if kept in a sealed plastic bag in the vegetable drawer of your refrigerator.
Shoyu (Soy Sauce) Soy sauce is a vital seasoning ingredient in Japanese cooking. It is naturally fermented from soy beans, wheat, a culture (koji), salt and water. Tamari soy sauce is brewed with 100% soy beans and contains no wheat. It is used as an excellent dipping soy sauce for sushi. Soy sauce should be stored in a cool dark place.
Soba (Buckwheat noodles) Excellent cold or hot. High fiber and full of vitamins.
Somen(Thin, white noodle) Somen are fresh-dried noodles that are generally sold in small bundles. Somen is especially popular in the summer months because it can be cooked and then chilled and eaten with a special dipping sauce.
Su (Rice Vinegar) is a natural mellow sweet vinegar made from white rice. rice vinegar. Rice vinegar is much milder than ordinary vinegar. While ordinary vinegar should never be substituted for rice vinegar, many people find that they prefer the more subtle taste of rice vinegar in place of ordinary vinegar in their Western dishes. It is often used for vegetables to reduce discoloration and soften fibers.
Sudare (Bamboo mat) Made of thin bamboo slats held together with twine, the sudare is used for rolling foods such as sushi. Like all wooden utensils, the sudare should be hand washed using cold water and then dried thoroughly.
Suribachi (Utensil) The suribachi is a versatile utensil unique to the Japanese kitchen. It is usually ceramic, and looks much like an ordinary bowl on the outside. The inside, however, is lined with grooves to facilitate the grinding process. It is used primarily for crushing, blending, and grinding foods, but works very well for creaming butter and other ingredients for Western cooking, as well. A stick, called a surikogi, is used when grinding and crushing.
Tempurako (Low gluten wheat flour) While all-purpose flour may be used when making tempura, best results will be had when using tempurako. Tempurako is finer than ordinary flour and tends to coat the foods being battered more evenly without clumping.
Uchiwa (Japanese flat fan) This may seem like an odd utensil to have in the kitchen, but it comes in very handy for speeding the cooling of sushi rice, as well as controlling the occasional flare-up while grilling.
Udon (Wheat noodles) Thick wheat noodles usually served in a hot soup. Taste great with shichimi (7 spice mixture)