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Feb 1, 2012 03:34 AM

JAPANESE MONTH: A SIMPLE ART: Sushi, Sashimi, Rice and Rice dishes

Please use this thread to discuss and review recipes from the chapters about slicing and serving, rice, sushi varieties, rice dishes and sushi.

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  1. Rice w/Greens pg. 440

    So, I made radish pickles from the Andoh book, and in the recipe she instructs "set the greens aside for a separate use"....but then she doesn't have any suggested uses! Since my greens were very fresh and tasty I went scurrying through Tsjui looking for what to do w/ radish greens and found a couple of great ideas, including this one. Chop the greens, add a touch of salt (I was making far less than his 5 cups of cooked rice so didn't follow his proportions exactly, and it didn't seem to matter), after a minute squeeze excess water from the greens, mix into warm rice. this was very nice, it added a very light hint of peppery-radish green flavor and a lovely sparkle of green to the rice. I'll be using this technique a lot going forward.

    2 Replies
    1. re: qianning

      Did you use gloves after salting the radish greens and squeezing them?!?
      I started using them a lot this last year but as I still don't have Tsuji's book (it's in the post) the recipe that got me using radish leaves (and even growing them so there'd be a plentiful supply) was this one:
      All the radish leaves I've ever used are so prickly and really need that minute or two in boiling water to wilt out the little bristles.

      qianning - Is merely salting them enough to tame the prickles or are your radish leaves exceptionally tender?

      1. re: MoGa

        They were very tender, and very fresh. Also they were from the red radish, not mature daikon, so that makes a difference too.

        The recipe in that link looks great! I think the main reason I don't cook Japanese food more often is that I don't have a broad enough range of vegetable & pickle recipes. This month's COTM is really helping to change that.

    2. Gyudon Beef Bowl p. 284

      Gyudon Beef Bowl p. 284 (half recipe
      )Quick to make and it satisfies my husband’s beef cravings without over indulging. Heat oil (I only used 1/2 T oil instead of 1.5) and stir fry onion slices to soft and add thinly sliced beef (rib-eye) and cook until no longer red. Add sauce (water, soy, mirin) and cook for a minute and then add ginger juice off of the heat. Put this over a bowl of hot rice. We added beni shoga (red ginger). If I’m feeling very hungry a poached egg (or onsen tamago) is a nice addition.

      We typically make the Cooking with Dog version of this and it is interesting to note the differences. This is a more subtle and less sweet version. I would probably use dashi instead of water to bump up the flavor in this one next time. The taste of ginger comes through on this more, but the onion is less flavorful because of stir-frying rather than simmering the onion. Both are nice versions.

      1. Tea and Rice, Ochazuke, pg. 442

        This was delightful. Not so much the "grand version" he details here (more on that in a minute), but the simple pickle version Tsjui hints at in the text. That could easily give peanut butter on toast a run for its money in the quick comfort food department.

        So I made two bowls of this, one for Mr. QN, with a mound of rice, this was our "standard" California grown genjimai cooked in the rice cooker the day before and re-heated, topped the rice with thin slices of yellowtail, wasabi, sprinkled over some nori and poured in the tea. This version was OK, but a tad bland for Mr. QN, who kept adding extra nori to his bowl. I had a taste, and wasn't wowed.

        But the my bowl was even more simple, and way tastier, it had a mound of rice, topped with a chopped omeboshi, some crumpled nori, that's it, then add tea, eat. What a wonderful combination of flavors! Something about the tart-salty pickle with the earthy taste of the bancha and rice was just magical, way more than the sum of the parts.

        1 Reply
        1. re: qianning

          I love it when a few simple ingredients combine to form something sublime. Umeboshi is quite an electrifying item in itself; I'd love to try it in this combination, which is something I would have otherwise overlooked. Thanks for the review!

        2. Onigiri pg 440.

          I made these using the Seasoned Salmon Flakes from Washoku as a filling. This is really more a technique than a recipe, but I appreciated Tsuji's simple line drawings illustrating the technique. I have eaten plenty of onigiri before, but had never made them. Shaping the rice balls went pretty well, except for the heat problem. Palms still red from the hot rice. Anyone know a good onigiri mold?