Another gold medal in our kitchen dedicated to Mrs. Hoshizawa. Fantastic flavor, easy to make, refreshing. Snake palm or konjac texture reminds me on gummy bears. Carrot is sweet, potatoes and tofu soak all the fishy flavor. Entire meal smells like sea. Can’t wait to repeat this dish.
300 g green beans
4 fried fish cake
1 big carrot
2 small potatoes
100 g fried tofu (chunks)
200 g konjac
1 strip kelp
1+1/2 cup of water
4 tbsp. soy sauce
4 tbsp. mirin
1 heaping tbsp. muscovado sugar
Soak kelp in water. Soak fried tofu in hot water so to remove excess fat.
Hmmm… massage konjac with salt, rub it in, for minute or so. For better absorption of flavors. Pat it dry with kitchen towel. Cut potatoes, carrot and fish cakes in bite size chunks. First a diagonal cut is made, then a vegetable is turned to 90 degrees and cut so that to get approximately equal pieces. These movements are repeated until you get almost equal size pieces. Rangiri is Japanese name for this technique of cutting in rotation
Mrs. Hoshizawa prepared snake palm in very interesting way. First she cut it in stripes 1 cm tick, than she made small cut in the middle of the strip and flip over one end. That makes them nice and curly.
Remove kelp from water and make a knot at the both end and cut the strip in the middle. Preserve the soaking water. Drain tofu from soaking water.
In a heavy pan add soy sauce, mirin, sugar and kelp’s soaking water, warm up until sugar dissolves. At the bottom of the pan put kelp and than carrot and potatoes, on them tofu, konjac and green beans. On top of everything fish cakes.
Cover with a clean plate.
Put tight lid on. Bring to boil and cook on low heat for 20 minutes.
This one is a winner.
2 cups water
20 g bonito flakes
some very nice celery leafs and stalks
1 pack udon noodles (cooked, cooled)
1 pack agar flour; 4 g
2 tbsp. mirin
2 tbsp. soy sauce
Boil water and add bonito flakes, cook for 5 min. Strain. Add agar flour and stir until dissolve and cook for 2 more minutes. Let it cool on room temperature. Add mirin and soy sauce to cold soup.
Fry 1 egg (scrambled) until medium rare. Season with salt.
Assembly carefully. Noodles at the bottom and try to incorporate celery and egg equally. Bottom side is presentation side. Pour the soup over. Let it cool.
Agar flour is is a gelatinous substance derived form red algae, so basically it is the same if you use ordinary gelatin.
Today’s wisdom by Mrs. Hoshizawa: “Please cook with love and care!”
No wonder she’s cooking sample food for astronauts.
200 g thinly sliced beef (like for sukiyaki)
8 cups boiling water
300 g udon noodles (cooked, cooled, warm up again)
1 pack bean sprouts (blanched in salt water, strained)
2 tbsp. soy sauce
2 tbsp. mirin
splash of olive oil
1 tbsp. sake
1 tbsp. sugar
1 tbsp. soy sauce
1 tbsp. water
thinly sliced ginger
thinly sliced spring onion
Soak the beef in hot water. Cook for 1 minute and remove impurities from top. Add 2 tbsp. soy sauce and 2 tbsp. mirin, season with salt and cook 10 minutes on low heat. Remove the beef from the soup. Set the soup aside.
Cut the beef in smaller pieces (1 inch stripes). Put in hot frying pan some olive oil and add one spoonful sake, sugar, soy sauce and water. Add the beef and fry&mix until the beef is dry.
Assembly: at the bottom put noodles then some beef, add soup, top it with bean sprouts and garnish with ginger and spring onion.
It was just OK. maybe next time, more beef (the soup was very thin), less noodles and sprouts.
TV package has 154 channels. Most of the time there is nothing to watch, not even of the least interest. Well, except, sometimes Asian food channel. Only sometimes, because usually there are too much of those: mmmmm, ahhh, so tasty, oh this is so easy, crap. Those TV hosts and cooking industry, never miss a recipe, and they never have to throw the whole lunch away. Fake, like any other reality show. But there are exceptions, and one of our favorite shows is Dosanko cooking. The japanese host Mrs. Sachiko Hoshizawa, entered the Guinness Book of World Records for having the longest live cooking show in Asia – 14 years running. Her recipes are for homemade food. With Mrs. Hoshizawa Japanese cooking started to look easy to do. Her best advise is to cook with fresh sessional ingredients.
400 g halibut divided into 4 pcs. (or any fresh seasonal fish, Mrs. Hoshizawa uses cod)
3 cups of water
2 tbsp sake
2t tbsp mirin
2 tbsp soy sauce
10 x10 cm kombu
1/2 cup corn flower
3 tbsp ginger (julienned)
spring onion (julienned)
nori for garnish (julienned)
Coat the fish with mixture of corn flower and salt. Heat medium size saucepan, put the kombu inside and top it with a fish. Add sake. After few seconds sake will evaporate and than add water, mirin and soy sauce. Close tightly with a lid and cook on low heat 15 minutes. Add salt and pepper to taste. Diagonally julienne ginger, spring onion and nori. Arrange the soup and the fish in a soup bowl and sprinkle with nori, spring onion and ginger.