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Feb 1, 2012 04:43 AM

February 2012 Cookbook of the Month Companion Thread: Japanese Month

Please use this thread to post about any Japanese cookbooks EXCEPT for Washoku and Japanese Cooking: A Simple Art, and from any recipes found online. Remember to include the name of the book or the link to an online recipe in your post .

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  1. This is good news, Sal. I've ordered Hot Pots and am looking forward to cooking from that as well as Washoku. Thanks for starting this Companion Thread...

    1. Thanks for the companion thread, BigSal. I have a million Japanese books (OK, slight exaggeration) so I will absolutely be contributing to this thread.

      During our summer grilling thread I posted about a couple of recipes from The Japanese Grill, so I will start off by linking to those reports:

      Skirt Steak with Red Miso

      Pork Chops with Yuzu-Miso Marinade

      1. Sakura mochi for Girls' Day (3rd March) question.

        Right at the bottom of this page:
        There's a near recipe account of how to make some beautiful, almost jewel like, sakura mochi.
        I went through this (without the dye, will consider using beetroot) but came to a big stumbling block:
        It says pass soaked mochi rice through an uragoshi. Which I did, and it's possible. Only trouble that what came out the other side was mochi flour, very fine, and by following the rest of the directions I did get a delightful mochi - more suitable for sakura mochi than the mochi I usually make where I pound cooked rice in a bread machine - but the rice flour didn't approximate the pretty ruby slipper effect in the tummyrumbles blog.
        So I wonder if anyone knew what sort of gauge I'd need the mesh to be so that I could pass soaked rice through and get a result like the one in the blog photo?
        This is something I'd love to get right in time for March the 3rd.
        (BTW my uragoshi is a larger version of this: )

        1. Ishikari Nabe (Salmon Hot Pot) from Japanese Hot Pots


          Hokkaido, like Minnesota, is known for their cold winters, so we chose this recipe thinking that it might hit the spot on a cold winter's night...and it did. Sliced potatoes, onions and cabbage (I mistakenly thought I had cabbage in the fridge so we made this without it) is added to the bottom of the donabe (clay pot), a combination of dashi (tsuji's recipe), shiro miso and mirin is added to the pot. Simmer for a few minutes then add tofu, fresh shiitake, enoki mushrooms, negi (I had to substitute green onions, but negi would have been more satisfying) and harusame (clear cellophane noodles) and simmer a bit more. Add sliced salmon (the only fresh salmon I could find was farmed, so I used previously frozen wild sockeye) and simmer until cooked. Finish by adding chrysanthemum leaves and cook for a minute and garnish with salmon roe. This was a hearty, but not heavy meal that was satisfying and comforting. The ingredients were seasoned with the flavor of the stock. My husband particularly liked the potatoes and salmon. The ikura (salmon roe) addition made for a nice presentation, but I think the flavor was lost in the pot (literally and figuratively). Next time I'll save the ikura for a bowl of plain rice. The fresh shiitake were not as exciting as I had hoped for either. Maybe I'll try a different mushroom (shimeji) or maybe use dried shiitake. Sliced daikon would be a nice addition to this too. We ate this with a bowl of white rice. I'll try and get some pictures up this weekend when time permits.

          8 Replies
          1. re: BigSal

            Wow! that sounds sooooo good....

            1. re: BigSal

              Some pictures of the burner and the dish.

                1. re: BigSal

                  Love your burner! I am having a strong "I need" moment.

                  1. re: BigSal

                    I have one of these - see pic. I don't know if I've ever used it - can't remember having a burner, or gas. Just have a glass cooktop range, and a couple of induction burners. No dice, heh?

                    1. re: Rella

                      Nice pot! I love earthernware (Japanese, Spanish, French, Italian- you name it). I'm not sure if I'd risk using it on the stove directly on a glass cooktop, but I might try it using a heat diffuser/simmer tamer.

                      1. re: Rella

                        this nabe pot is safe to use on open fire or glass cooktop.
                        if you have not used it for a while, soak in water for a few hours, make sure it's nice and dry, then bring to temp using medium low heat.
                        if you scroll up, you can see the pictures of the a dish that a poster shared with us.
                        looks very delicious. btw!

                        1. re: ritabwh

                          Thank you for the tip on soaking in water for a few hours. I have the exact same dish that Big Sal has in his photo but the last time I used it, it got "burned" on the bottom. This was a dish that my mother in law gave me. She's no longer with us and much as I want to use the pot, I'm afraid I may further damage it.

                2. Broccoli with wasabi sauce (burokkori no wasabi ae) from


                  I stumbled upon this recipe looking for a way to use up my broccoli. This recipe is a little salty, slightly sweet with a little mustardy wasabi heat. All one needs to do is cook the broccoli and dress it with a soy, sugar, sake and wasabi combination.