Tempeh Rice Lettuce Wraps with Garlic and Lime

2 garlic cloves, peeled
1- inch segment of fresh ginger, peeled
1/2 cup almond, cashew, or coconut milk
scant 1/4 teaspoon fine grain sea salt
8 ounces plain tempeh, crumbled
1 1/2 cups / 6 ounces leftover rice
1 teaspoon soy sauce or shoyu
1 tablespoon freshly squeezed lime juice
1 small cucumber, deseeded, and cut into 1/4-inch dice
1 small carrot, peeled and grated
a handful of sliced herbs, cilantro, basil, mint
10 – 12 whole lettuce leaves, romaine, little gems, etc.
to serve (all optional):
extra lime, serrano vinegar*, shallot oil, a favorite curry paste

Use a mortar and pestle to smash the garlic and ginger into a paste. Heat 1/4 cup of the nut milk in a medium sauce pan over medium heat, stir in the ginger-garlic paste along with the salt, and barely simmer for a minute of two before adding the tempeh. Stir until well-coated, cover, and allow to cook for about five minutes, stirring once or twice along the way. Add the rice, stir, and allow it to heat.
In the mean time add the soy sauce, and lime juice to the remaining nut milk, stir well, and add to the saucepan as well. Transfer to a serving bowl, and stir in the cucumber. Top with the grated carrot, and herbs, and give a light final toss.

To serve, spoon a generous amount of the rice mixture into a lettuce leaf. If you want to make them extra special do any/all of the following. Spread a whisper thin layer of curry paste across the lettuce, top with the rice mixture, and finish with a spoonful of serrano chile vi

Roasted Fish (or Scallops, Chicken, or Tofu) with Miso Rice and Ginger Scallion Sauce

1/4 cup white or sweet miso
1 1/2 cups basmati or other long-grain rice
4 (6-ounce) skin-on fish fillets (or other protein; see note)
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1/4 cup low-sodium soy sauce
1/4 cup chopped scallions, plus more for garnish
1 tablespoon distilled white vinegar or unseasoned rice vinegar
1 tablespoon minced fresh ginger
4 cups finely shredded cabbage, such as green, Napa or savoy (about 8 ounces)
Roasted sesame oil, for serving

Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).

On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.

In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.

Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.
Notes:
The rice complements other seafood, too, like cod, shrimp and scallops. It’s also a great accompaniment to grilled steak and roasted chicken. And if it’s a satisfying plant-based meal you’re after, miso rice is a natural match for delicious tofu-vegetable bowls. Use the versatile ginger-scallion vinaigrette as the sauce.

Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options.

Some readers suggest waiting until almost the end of the cooking time for the rice to add a watered down miso mixture. Miso is full of great enzymes that are good for digestion that can be destroyed when boiled.

Japanese Cheesecake

8 oz Philadelphia cream cheese (225 g)
2 oz unsalted butter (50 g)
100 ml full milk
2 oz. cake flour (60 g)
1 oz. corn starch (20 g)
6 egg yolks, room temperature
1/2 tablespoon lemon juice
Scant 1/4 teaspoon salt
6 egg whites, room temperature
1/4 teaspoon cream of tartar
5 oz fine granulated sugar (140 g)

Preheat oven to at 325 F (160 C). Prepare and measure all the ingredients and set out on your working area. I used a 9-inch springform pan. Grease the entire pan and line the bottom part with parchment paper. Please refer to notes if you use other pan.

On a stove top, melt cream cheese, butter and full milk on low heat. Use a whisk to mix well until the cream cheese melts completely without lumps. Remove from heat.

Sift the cake flour and corn starch.

Add egg yolks, lemon juice and salt to the cream cheese mixture. Whisk to combine well. Add the cake flour and corn starch, whisk until a smooth batter forms and there is no lump.

Make the meringue by whisking egg whites, sugar and cream of tartar until light, foamy and soft peaks form. You can beat with a stand mixer or electronic hand mixer. I used speed 4 and beat for 1-2 minutes or until soft peaks form. DO NOT over beat.

Add the cream cheese mixture gently into the meringue, FOLD GENTLY until well incorporated.

Pour the mixture into the springform pan. Tap the cake pan gently before baking.

Bake the cake using hot water bath. Place the cake pan in a larger pan and add 1 inch of hot water in the larger pan. Bake at the bottom shelf of the oven for 1 hour 10 minutes.

Leave the Japanese cheesecake to cool down in the oven with the oven door open, about 30 minutes. This will prevent sudden change of temperature that may cause the cake to shrink. However, it’s normal that the cake will shrink about 1/2 – 1 inch after cooling.

Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight. Top the cake with powdered sugar before serving.

NOTES
1. If you use a springform pan or loose base cake tin, make sure it’s closed tight. It’s best to wrap the base of your pan with 2 layers of aluminium foil (outside of the pan) to prevent the water bath from seeping inside the bottom part of the cake.

If you use a 8″ round pan, it is very important to line the sides of the 8″ pan with parchment paper, make sure the parchment paper extends higher than the cake tin by about 1.5″.

If you use a 9″ pan, you can line the bottom part and not the sides. You may line the entire pan with parchment paper, if you like.

You can also use an 8-inch or 9-inch square pan.

If the cake shrinks too much, the main reason is over mixing the egg white mixture with the cream cheese mixture. Beat the egg whites until soft peaks form, FOLD VERY GENTLY using a flipping motion. Do not stir or blend vigorously.

Make sure you have a smooth cream cheese mixture that is not lumpy.
Use room temperature eggs to ensure that the meringue has the maximum volume.
Make sure your egg whites are beaten until soft peaks form. Dot not over beat, we don’t want stiff peaks.

DO NOT OVER MIX the meringue with the cream cheese batter. Fold very gently, do not stir or blend as the bubbles in the meringue will disappear.

To avoid the sudden drop in oven temperature and room temperature, leave the cake in the oven with the oven door open. This will make sure that the cake doesn’t lose volume and sink.

To avoid cracking at the top, please make sure you use a water bath for baking. The steam from the water will circulate in the oven, hence minimizing cracking at the top.

To avoid over browning, bake the cake at the bottom part of your oven.

Vegetable Yakisoba

2 tablespoons mirin
2 tablespoons ponzu sauce
1 tablespoon oyster sauce (or vegetarian oyster sauce)
2 teaspoons Worcestershire sauce (vegan Worcestershire if making vegetarian)
2 tablespoons oil
1 small onion (peeled and thinly sliced)
1 medium carrot (julienned)
1 cup green cabbage (julienned)
1/2 red bell pepper (julienned)
1 pound fresh yakisoba noodles (450g)
3 scallions (julienned)
toasted sesame seeds (optional garnish)

In a small bowl, mix together the mirin, Ponzu sauce, oyster sauce, and Worcestershire sauce until thoroughly combined.

Add 2 tablespoons of oil to the wok. Stir-fry for 2 minutes and then add the onions, carrots, cabbage, and bell pepper.

Stir-fry for another 2 minutes, and then add the noodles. Pour the sauce mixture over the noodles. The liquid will help break them up.

Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Add the scallions and stir-fry for 1 more minute. Serve, garnished with black sesame seeds if desired.

Chicken Yakisoba

1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon mirin
1 1/2 teaspoons Worcestershire sauce
1 teaspoon sugar
8 oz. sliced chicken thighs or breast (225g)
2 teaspoons cornstarch
3 tablespoons oil (plus 2 teaspoons, divided)
1 small onion (thinly sliced)
1 medium carrot (julienned)
2 cups cabbage (julienned)
12 oz. fresh yakisoba noodles (340g)
2 scallions (julienned)

In a small bowl, mix together the soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar until thoroughly combined. In a separate bowl, combine the sliced chicken with 2 teaspoons cornstarch and 2 teaspoons oil. Set aside.

Heat 1 tablespoon of oil in a wok over high heat. Add the chicken in one layer and allow to sear for 1 minute. Stir-fry for another minute, remove from the wok, and set aside.

Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, and cabbage. Stir-fry for another 2 minutes, and then add the noodles, seared chicken, scallions, and the sauce mixture. Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through.

Yaki Udon

1 pound frozen udon noodles (450g, or 200g dry udon noodles)
2 tablespoons butter (30g)
1 clove garlic (minced)
2 teaspoons dashi powder
1 tablespoon oil
4 ounces pork shoulder (115g, julienned; can substitute chicken, beef, seafood, pressed tofu, or more vegetables)2 tablespoons mirin
2 cups cabbage (shredded)
1 medium carrot (julienned)
1/8 teaspoon black pepper
2 tablespoons low sodium soy sauce
1 tablespoon water
2 scallions (julienned)

Start by bringing a large pot of water to a boil. Add the udon noodles. Boil for 30 seconds – 1 minute to loosen them. If using dried noodles, cook according to package instructions. Drain, rinse in cold water to remove excess starch, and drain thoroughly again. Set aside.

Place a large Dutch oven, non-stick pot, or large cast iron skillet over medium heat. When the pan is heated, add the butter. Once partially melted, stir in the garlic and dashi granules. Cook for 30 seconds, until the dashi partially dissolves. At this point, the butter should be a light brown color.

Add the drained noodles and toss to coat them in the butter. Cook for 5 minutes over medium heat, until the noodles have dried out and are slightly crisped. Remove and set aside.

Add a tablespoon of oil to the pot, along with the pork shoulder. Brown the pork until crisp on the edges. Add mirin, and cook until caramelized.

Add the cabbage, carrot, pepper, soy sauce, and water. Stir-fry until the vegetables are wilted, and add the noodles back in, along with the scallions. Stir-fry for ano

Quick Pickled Turnips

1 bunch hakurei turnips (approximately six, see note)
1 teaspoon salt
1/2 cup rice wine vinegar
1 teaspoon sugar
1/2 teaspoon black peppercorns, crushed
3 thin slices of ginger

Wash turnips well and slice them thinly on a mandolin. Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint sized mason jar.

Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week.

Alternative recipe:

Japanese Quick Pickled Turnips

Ingredients

5-6 small – medium turnips (9 – 10 oz.)
1 tsp salt
1 tbsp rice vinegar
1 tbsp mirin (sweet rice wine)
1 whole dried red chile
1 small piece of ginger – julienne
1 zipper bag

Wash turnips well especially inside of the leaves. Cut off the leaves about one inch from the top of the turnips. Peel and slice turnips into about 3mm thick. Cut the leaves into 4cm(1.5inch) long.

Put sliced turnips, a handfull of leaves and salt into a zipper bag and squeeze them to coat salt into all the turnips. Massage them for a few more minutes until the turnips soften.

Add the rest of the ingredients and massage them again. Seal the zipper bag and refrigerate at least 1 hour up to 6 hours.

Drain all the liquid and serve them in a small bowl. You can put some soy sauce on top when you eat.

Pickled Japanese Turnips

2 lb. Hakurei Turnips, cleaned and greens trimmed
3 cups Water
3 cups rice vinegar
1 1/2 Tablespoons pickling salt
6 Tablespoons sugar or 3/4 cup mirin – sweet rice wine
3-inch piece of ginger peeled and sliced thin

Heat a pot of boiling water enough to blanch the turnips. Combine the water, sugar or mirin, vinegar and salt and bring to a boil. Blanch the turnips for 30 seconds in the boiling water and remove.

Have hot jars ready. Add a few slices of ginger to them. Pack with the turnips just out of the boiling water. Pour over the pickling solution. Follow the canning directions below. The turnips should have a little crunch left in them after they are opened.

Can the jars in a hot water bath or keep in the refrigerator for up to a month.

Momofuku Turnip Pickle

1 pound turnips, peeled and sliced paper thin
2 (4-inch-by-2-1/2-inch) pieces kombu
1 cup rice vinegar
1 cup granulated sugar
1 cup water
2 tablespoons kosher salt

Place the turnips and kombu in a 1-quart jar, leaving at least 1/2 inch of room at the top of the jar.

Make the brine: Place the vinegar, sugar, water, and salt in a small saucepan, whisk to dissolve the sugar and salt, and bring to a rapid simmer.

Immediately pour the brine over the turnips, making sure to cover them completely but leaving 1/4 inch of room at the top of the jar. Let cool to room temperature, about 1 hour.

Cover the jar with a tightfitting lid. Shake the jar or turn it upside down to evenly distribute the brine, then place it in the refrigerator for at least 1 day and preferably 1 week before using. (The pickled turnips can be kept in the refrigerator for up to 2 months.)

Japanese Spicy Pickled Daikon (with Korean, Chinese, and Indian Variations)

1 pound daikon radish
15ml (1 tbsp) table salt
125ml (1/2 cup) sugar
125ml (1/2 cup) apple cider vinegar
125ml (1/2 cup) water
30ml (2 tbsp) sea salt
2 red chillies, washed and finely sliced
60ml (4 tbsp) dill, washed and chopped
Peel the radish and then slice it thinly as desired.

Sprinkle with salt and leave for 2 hours in order to draw out moisture.

Place the salt, sugar, vinegar, water and chillies in a saucepan and bring to a boil.

Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.

Squeeze the excess moisture out of the radish.

Layer the vegetable along with sprinklings of dill in a sterilised, airtight storage container.

Pour in the pickling liquid, ensuring all surfaces of the radish are covered.

Wait for at least 2 days, but preferably 1 month, for the flavours to develop.

Variations:

Korean Pickled Daikon
You can easily turn this pickled dikon recipe into a kimchi-style recipe. All you need to make this a kimchi pickled daikon recipe is the chilli paste kimchi is made with. This includes the Sunchang Gochujang hot pepper paste. Just mix as much hot pepper paste as you see fit.

Chinese Pickled Daikon
You can easily make a Chinese-style pickled daikon. Simply add the following traditional Chinese ingredients and spices below, such as:

star anise
cloves
cassia or Chinese cinnamon
sesame seed oil
fennel seeds

You can also consider these additional ingredients:

cabbage
Korean radish
carrots
scallions
zucchini
gingergarlic
turmeric

Pickled Mooli
You can also make this an Indian-style recipe. Just add some turmeric powder or these turmeric substitutes. Next add ginger, curry powder, garam masala mix and fresh chillies or chilli paste. This way you can incorporate as much Indian flavour as possible.

Takuan (Japanese Pickled Daikon)

1 daikon radish
15ml (1 tbsp) salt
125ml (1/2 cup) sugar
125ml (1/2 cup) rice wine vinegar
5ml (1 tsp) ground turmeric
125ml (1/2 cup) water

Peel the radish and then slice it thinly as desired.

Sprinkle with salt and leave for 2 hours in order to draw out moisture.

Place the salt, sugar, vinegar, water and turmeric in a saucepan and bring to a boil.

Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.

Squeeze the excess moisture out of the radish and place the vegetable in a sterilised, airtight storage container.

Pour in the pickling liquid, ensure all surfaces of the radish are covered.

Wait for at least 2 days, but preferably 1 month, for the flavours to develop.

Japanese-Style Tuna Noodle Salad

FOR THE SALAD:
8 ounces dried udon noodles
1 to 2 tablespoons furikake or sesame seeds
10 to 12 ounces tuna in oil, drained
2 scallions, trimmed and thinly sliced

FOR THE DRESSING:
2 tablespoons sesame oil
2 tablespoons canola oil
2 tablespoons rice wine vinegar
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon sweet miso

Cook the noodles according to the package instructions.

Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.

In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.

Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.

Miso Roasted Eggplant

Small japanese eggplants
Neutral flavored oil
White miso
Sesame oil
Rice wine
Soy sauce
Black pepper
Sesame seeds

Grab some small eggplants — the Japanese variety is a good option — and cut them on the bias into little steaks.

Drizzle them with neutral oil and roast in a 400-degree oven for 20 minutes or so, turning them once or twice, until they’re soft.

Then crank the oven to broil, and paint them with white miso that’s been cut with splashes of sesame oil and rice wine, a smaller splash of soy and a few grinds of black pepper.

Let that get going until the skin begins to pop, then serve those little vegetarian flavor steaks over rice, with a spray of sesame seeds over the top.

Quick Dressings for Vegetables, Salads, Meat, or Fish: Other Asian

Simple Chinese Sauce:
1/2 cup soy sauce
1/2 cup rice vinegar
1 tablespoon Chinese chile garlic sauce
1 teaspoon toasted sesame oil

Perfect Chinese Sauce:
1 teaspoon sugar
1 tablespoon hot water
2 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon chili oilh
1 teaspoon minced garlic
1 teaspoon toasted sesame seeds
1/2 teaspoon sesame oil

Supreme Soy:
2 teaspoons fish sauce
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 teaspoons Shaoxing wine
1 teaspoon sugar
1 teaspoon vegetable or canola oil
1 teaspoon oyster sauce

Simple Soy:
1/2 cup low-sodium soy sauce
1/2 cup no-salt-added vegetable broth
1 tablespoon honey or agave nectar
1 teaspoon vinegar
2 teaspoons ground ginger
2 cloves garlic, minced

3-2-1 Sauce:
3 Tbsp soy sauce
2 Tbsp oyster sauce
1 Tbsp sesame oil

Ginger Scallion:
one bunch scallions
one knob fresh ginger, about 2 1/2 ounces
2 tablespoons neutral-flavored vegetable oil
1 teaspoon soy sauce
1 teaspoon sherry vinegar
1/2 teaspoon sea salt

Scallion Ginger:
1 tablespoon peeled and minced ginger
1/2 cup neutral oil, like canola or grape seed
1/4 cup trimmed scallions, white and green parts combined, chopped into 1/4-inch pieces
Salt to taste
2 tablespoons good soy sauce
1 teaspoon sesame oil

Odd Flavor Sauce:
3 T soy sauce
2 T tahini or almond or peanut butter
1 T Chinkiang vinegar (preferable!) or red-wine vinegar
1 T sesame oil
2 t sugar
1/4 t kosher salt
Heat through and add:
3 T neutral oil
1 small scallion, finely chopped (about 1 T)
1 T minced fresh ginger
1 large garlic clove, finely chopped (about 1 t)
1/2 t chili flakes (or more to taste)
1/2 t crushed Sichuan peppercorns

Sesame Ginger:
Grated zest of 1 lemon
Fresh ginger, cut into a 1-inch cube, peeled, and grated
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce (wheat-free soy sauce)
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil

Sesame Ginger Vinaigrette:
1 garlic clove, finely minced or pureed
1 teaspoon finely minced ginger
3 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon brown sugar or agave nectar
5 tablespoons canola oil or light sesame oil
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds

Ponzu Ginger:
8 tablespoons ponzu sauce
4 tablespoons thinly sliced scallions
4 teaspoons grated fresh peeled ginger
4 teaspoons mirin
2 teaspoons toasted sesame oil
1/2 teaspoon kosher salt

Tonkatsu:
1 Tbsp. ketchup
2 1/2 tsp. Worcestershire sauce (or Usutah So-su)
1 1/2 tsp. oyster sauce
1 1/8 tsp. sugar

Japanese Carrot Ginger:
1 carrot (65 grams), roughly chopped
1/2 small onion (35 grams)
1 to 1 1/2 teaspoons freshly grated ginger, to taste
1/4 cup rice vinegar (unseasoned)
2 tablespoons neutral vegetable oil
1 tablespoon (scant) sugar
2 teaspoons white or yellow miso
1/2 teaspoon sesame oil
Salt, to taste

Miso Carrot Ginger:
1/4 cup peanut or neutral oil, like grapeseed or corn
1/4 cup rice vinegar
3 tablespoons white miso, sold at Asian markets and specialty stores
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch-long piece fresh ginger, peeled and cut into coins
Salt and freshly ground black pepper

Carrot Ginger Coconut:
1/3 cup full-fat coconut milk
1/4 teaspoon ground turmeric, or more to taste
5 tablespoons peeled ginger, chopped to measure
3 medium carrots, scrubbed
1/2 of a serrano pepper, stemmed, or to taste
1/3 cup extra virgin olive oil
1/2 teaspoon fine grain sea salt
2 tablespoons toasted sesame oil
1 tablespoon miso (optional)
1 tablespoon maple syrup
1/4 cup / 60 ml brown rice vinegar
4 medium shallots, peeled (or less if your shallots are strong

Miso Citrus:
2 teaspoons miso paste
Juice of one lime or lemon, or half an orange

Rhubarb Ginger Tahini:
1 clove garlic
1 tablespoon granulated sugar
1-2 tablespoons (or more;) Brooklyn Delhi Rhubarb Ginger Achaar
3/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup unseasoned rice vinegar
1/3 cup soy sauce or tamari
2 tablespoons canola oil
2 tablespoons pure sesame oil
1 tablespoon tahini paste

Spiced Yogurt:
1/4 tsp coriander seeds, toasted and ground
1/4 tsp cumin seeds, toasted and ground
1 cup Greek-style yogurt
2 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh mint
2 Tbsp extra-virgin olive oil
2 tsp white wine vinegar
Juice of 1/2 lemon
Kosher salt
3 Tbsp water, or as needed

Tamarind:
2 teaspoons tamarind concentrate
1/2 teaspoon fresh lime juice
3 teaspoons dark brown sugar or jaggery crushed
1/4 teaspoon toasted coriander powder, freshly ground (see notes above)
100mL cup water
1/2 cup extra virgin olive oil

Date Tamarind:
(Boil, then puree)
2 cups water
1 cup soft pitted dates
1/4 cup tamarind
1/4 cup jaggery sugar
salt, to taste

Soboro Donburi (Gingery Ground Beef with Peas over Rice)

1 pound 90% lean ground beef
1/3 cup sake
1/4 cup soy sauce
1/4 cup Dashi or water
1 1/2 tablespoon granulated sugar
1/2 cup frozen English peas, thawed
1 tablespoon grated peeled fresh ginger
5 cups hot Cooked Rice
2 tablespoon beni shoga (Japanese pickled ginger) or 1 large tomato, sliced

Stir together ground beef, sake, soy sauce, dashi, and sugar in a small Dutch oven or medium-size, heavy saucepan. Cook over medium-high, stirring often to break up large lumps of beef, 5 minutes. Stir in peas and ginger; cook, stirring occasionally, until liquid is mostly evaporated and beef is no longer pink but is still moist, about 4 minutes. Remove from heat.

Divide rice evenly among 4 large bowls. Spoon 1/2 cup beef mixture over each. Garnish with pickled ginger.

Japanese Potato Salad

1 1/2 pounds russet potatoes, about 3 large potatoes, peeled and quartered
Kosher salt
2 Persian cucumbers, thinly sliced crosswise
2 teaspoons rice wine vinegar
6 tablespoons homemade or store-bought Japanese mayonnaise, such as Kewpie
1/2 teaspoon Japanese hot mustard
1 small carrot, quartered and thinly sliced crosswise
1/4 red onion, thinly sliced
2 hard boiled eggs, chopped
1 scallion, white and light green parts only, chopped

Place potatoes in a large pot and add enough cold water to cover by 1 inch. Season generously with salt, set over high heat, and bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with a fork, 10 to 15 minutes. Drain potatoes and transfer to a large bowl. Let cool.

Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Mix well, then let stand for 10 minutes. Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid.

In a small bowl, stir together rice vinegar, mayonnaise, and hot mustard until well mixed.

Mash potatoes with a masher or a large fork, allowing some small lumps to remain. Add cucumbers, carrots, onions, eggs, scallions, and mayonnaise mixture. Mix well and season with salt. Serve right away. The salad can be refrigerated up to 1 day.

Chicken Salad with Miso and Ginger

1/3 cup water
1/3 cup white miso
1 2-inch piece fresh ginger, peeled and thinly sliced
2/3 cup slivered almonds, toasted, divided
1/3 cup lime juice
1 teaspoon Dijon mustard
1 teaspoon honey
Kosher salt and ground white pepper
1/2 cup grapeseed or other neutral oil
3 cups shredded cooked chicken (see note)
6 medium scallions, thinly sliced (½ cup)
1/2 cup loosely packed cilantro leaves, finely chopped
1/2 English cucumber, halved lengthwise, seeded and thinly sliced (1 cup)

In a blender, combine the water, miso, ginger, ? cup of the almonds, the lime juice, mustard, honey and ½ teaspoon white pepper.

Blend until smooth, about 1 minute. Add the oil and blend until the dressing is thick, about 1 minute. Transfer to a jar, cover and refrigerate for at least 30 minutes or up to 4 days.

In a large bowl, combine the chicken, scallions, cilantro, cucumber and remaining ? cup almonds. Add 1 cup of the dressing and toss to combine. Taste and season with salt and pepper. Serve with the remaining dressing on the side.

Otsu (Soba Salad with Sesame-Ginger Dressing)

Grated zest of 1 lemon
Fresh ginger, cut into a 1-inch cube, peeled, and grated
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce (wheat-free soy sauce)
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil

12 ounces dried soba noodles
12 ounces extra-firm nigari tofu
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced
1 small handful of cilantro sprigs, for garnish
1/4 cup toasted sesame seeds, for garnish

Make the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and shoyu, and pulse to combine. With the machine running, drizzle in the oils.

Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water.

While the pasta is cooking, drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.

In a large mixing bowl, combine the soba, the ¼ cup cilantro, the green onions, cucumber, and about ? cup of the dressing. Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the cilantro sprigs and the toasted sesame seeds.

Serves 4-6.

PRINT RECIPE
JULY 19, 2004

Soba Salad with Rhubarb-Ginger Tahini

(adapted from Otsu Recipe on 101 Cookbooks)

Dressing (makes more than what you need for the recipe, but nice to keep around):

1 clove garlic
1 tablespoon granulated sugar
1-2 tablespoons (or more;) Brooklyn Delhi Rhubarb Ginger Achaar
3/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup unseasoned rice vinegar
1/3 cup soy sauce or tamari
2 tablespoons canola oil
2 tablespoons pure sesame oil
1 tablespoon tahini paste

Soba noodle salad
8 oz. soba noodles, cooked according to package directions
6 oz baked tofu or 8 oz extra firm tofu, cubed (directions below)
1 tablespoons chopped cilantro
1 scallion, green and white part, cleaned and thinly sliced
1/2 cucumber, peeled, seeded and cut in half lengthwise then cut across into thin half-moons.
sesame seeds
more cilantro for garnishing

If using extra firm tofu: Add tofu to a large non-stick skillet without any oil and toss over high heat until all water has evaporated. Add canola oil, reduce heat to medium-high and fry, tossing frequently until tofu is firm and bouncy. Drain over paper towels.

In a blender, combine all the dressing ingredients. Blend well. Add tahini and blend together.

In a large mixing bowl combine drained soba noodles, cilantro, scallions, cucumber. Slowly add dressing and toss Add more dressing to your taste. Arrange salad in center of large plate and top with baked or fried tofu. Garnish with sesame seeds and cilantro sprigs. Serve with more dressing on the table just in case!

Japanese Soufflé Pancakes

4 egg whites and 2 egg yolks from 4 large eggs, separated and chilled
6 tablespoons granulated sugar
2 teaspoons vanilla extract
1 teaspoon baking powder
6 tablespoons cake flour
1/4 cup milk, chilled
1/2 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
Unsalted butter, for greasing and serving
Maple syrup, for serving
Confectioners’ sugar, whipped cream and fresh berries, for serving (optional)

Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.

Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.

Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.

Using a rubber spatula, scoop about 1/3 of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.

Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1 1/2 inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant 1/2 cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.

Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.

Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners’ sugar, whipped cream and berries, if desired.