I’ve received some feedback that posting photos of meals Takao has made without also providing a recipe is…not helpful. So, by popular demand, here goes:
Tonight, Takao made us some Hiya Jiru and Piman Nikuzume.
I think Japanese cooking has this image of being a bit rigid, like sushi masters barking at apprentices and all that. There is all manner of variety within Japanese cooking and I believe these would fall into category of Katei Ryori, which means home cuisine or something that might be whipped up at home.
It is summer in Tokyo and there are more ways to beat the heat then blasting the air conditioner and deep freezing your vodka. Hiya Jiru is a cold soup that is poured over rice and served with sliced cucumbers, shredded perilla leaf, myoga and sesame seeds. This soup cools you down from the inside and it looks pretty! Think of it as summer risotto versus cold gruel. That sounds terrible.
Nikuzume are tiny wafu sliders served in a green pepper – think stuffed peppers. While beef-stuffed green peppers aren’t in-and-of themselves Japanese, they are something you might typically find at a Japanese supermarket or a fridge in Tokyo. Simply add ginger and soy sauce and BAM, Japanese food.
- One block of Tofu
- 1-1 ½ tsp. Dashi Powder (Sold at most Asian grocers)
- White Sesame Paste to taste (this is getting exciting)
- Meat from a grilled mackerel (again to taste, just serve any leftovers with a squeeze of lemon and soy sauce)
- 1 Tblsp. Miso (choose a lighter colored one)
- 1 lb hamburger meat
- fresh grated ginger
- shio kosho (a simple salt and pepper seasoning available at most Asian grocers)
- chopped garlic
Ding! That was the rice finishing. Let’s go plate our meal.
All right! We’ve got our piping hot bowls of rice, cucumber, myoga and sesame seeds. We’ve also got out Piman Nikuzume and our sauce.