4 small shrimps, shelled and deveined
4 ounces boneds, uncooked chicken breast, all skin and fat removed, cut into ¼ inch cubes
8-12 thin slices of mushrooms
12 ginkgo nuts (ginnan), shelled and peeled, or 8 snow peas
Marinade:
1 tablespoon saké
¼ teaspoon low-sodium soy sauce
A dash of seven-spice mixture (shichimi togarashi)
Custard:
2 whole eggs
2 egg whites
2¾ cups cold chicken stock (p. 10), or Ichiban Dashi (p. 9), if preferred
1/8 teaspoon low-sodium soy sauce
1 tablespoon mirin
2-4 teaspoons fresh ginger root, grated
Trefoil, watercress, or flat parsley sprigs
1. Combine the saké, soy sauce, and a generous sprinkling of seven-spice mixture, and marinate shrimp and chicken for a few minutes. Drain and discard marinade.
2. Beat the eggs. Stir in the chicken stock, soy sauce, and mirin. Strain the mixture to remove air bubbles (optional).
3. Place a shrimp, some chicken cubes, mushroom slices, and ginkgo nuts or snow peas in each of 4 bowls.
4. Pour the egg mixture on top. Put a bit of ginger root on top and cover with aluminum foil.
5. Bring water in the bottom of a steamer (pp. xxxii-xxxiii) to a boil. Place cups of custard on a heat-proof plate and cook over low heat 10-15 minutes. To test for doneness insert a knife or toothpick near the edge (not the center) of the cup. If the blade comes out clean remove from the heat. There is enough stored heat in the cups to complete the cooking process. Overcooking and high heat produce a tough, dry custard. Alternatively, the custard may be baked. Set the covered bowls in a 2-inch deep baking pan. Fill the pan with 1½ inches of hot water. Bake for about 30 minutes in a 325° F oven. Test for doneness.
| Yield: 4 servings | Cooking time: 15 minutes |
| Calories per serving: 155 | Total fat: 4.5 g |
| Saturated fat: 1.5 g | Polyunsaturated fat: 1 |
| Cholesterol: 175 mg | Sodium: 140 mg |
Turnip Clouds
(Kabura Mushi)
This is a subtly seasoned dish that is quick and easy to prepare. Chicken breast or fish fillets and shrimps are steamed with a topping of beaten egg white and grated turnips, then garnished with a very tangy green horseradish.
12 ounces chicken breast meat, boned, all fat and skin removed, cut into 1-inch pieces, or firm fish fillets
4 shrimps, shelled and deveined
4 small mushrooms, finely chopped
1-2 white turnips, peeled and finely grated
1 egg white
Sauce:
½ cup dashi (p. 9), or chicken stock (p. 10)
½ teaspoon low-sodium soy sauce
1 teaspoon saké
½ teaspoon cornstarch, mixed with 1 tablespoon cold water
Garnish:
1 tablespoon wasabi (green horseradish) powder mixed to a paste with a few drops of cold water
Parsley sprigs
1. Bring water in bottom of a steamer (pp. xxxii-xxxiii) to a boil.
2. In the bottom of each of 4 small heat-proof bowls, place chicken pieces or fish, with a shrimp on top.
3. Place grated turnip in a towel and squeeze out moisture.
4. Beat egg white to the soft peak (not dry) stage. Fold grated turnip (about ¾ cup) gently into beaten egg white. Divide among the 4 bowls, carefully covering chicken and shrimp. Steam 7-10 minutes.
5. Meanwhile, in a small saucepan, bring the stock to a boil. Reduce heat to low and add soy sauce and saké. Stir in the cornstarch mixture and simmer until sauce thickens slightly and clears. Spoon a little sauce over the chicken and garnish with a round dollop of wasabi paste and a parsley spring. Serve hot.
| Yield: 4 servings | Cooking time: 10 minutes |
| Calories per serving: 195 | Total fat: 4.5 g |
| Saturated fat: 1.5 g | Polyunsaturated fat: 1 g |
| Cholesterol: 90 mg | Sodium: 125 mg |
Steamed Fish with Soybean Curd
(Sakana no Sakamushi)
8 ounces white meat fish, with skin left on, cut into 8 pieces
4 ounces soybean curd (tofu) cut into 1-inch cubes
¼ cup saké
4 dried shiitake mushrooms, soaked in warm water for 30 minutes, then thinly sliced, or fresh mushrooms
4 thin slices lemon
Garnish:
4 trefoil (mitsuba), watercress, or parsley sprigs
4 lemon wedges
1. Bring water in bottom of a steamer (pp. xxxii-xxxiii) to a boil.
2. Cut fish, bean curd, and mushrooms.
3. In each of separate heat-proof bowls arrange 2 pieces of fish, 2 cubes of bean curd, and sliced mushrooms. Douse each with 1 tablespoon of saké. Top with lemon slice.
4. Cover with lid or foil and steam 8-10 minutes. Garnish with trefoil and lemon slice. Serve with ponzu (p. 58) or chirizu (p. 57) dipping sauces.
| Yield: 4 servings | Cooking time: 10 minutes |
| Nutrient analysis does not include dipping sauce. | |
| Calories per serving: 90 | Total fat: 3 g |
| Saturated fat: 1 g | Polyunsaturated fat: 1 g |
| Cholesterol: 30 mg | Sodium: 41 mg |
Vinegared Salads
and Mixed Dressed Foods
(Sunomono and Aemono)
Both of these categories accompany main dishes. Vegetables may be used alone or mixed with fish or poultry. Salt is usually added to vegetables to extract as much moisture as possible before dressing them. For the purposes of this book I have eliminated