In Japan these are called shimeji or bunashimeji,

--- In thejapanesecookingclub@yahoogroups.com, "ron g" <mainland2104@...> wrote:
>
> Hey My Northern Friend: Here in Mich.  There called Komika, For salads.  I saw
them yesterday at our Kroger Market.  I've never had them that i can remember. 
Ron
>
> --- In thejapanesecookingclub@yahoogroups.com, "qa9999aq" <qa9999aq@> wrote:
> >
> > Okay...
> >
> > Every other week we go to Mitsuwa to pick up the several phonebook manga my
wife collects. Walking around the food store is always a pleasure, but it also
makes me think that I need to learn how to use more ingredients than I already
do. SO! I'm going to pick your collective brains.
> >
> > I picked these mushrooms to begin with:
> > http://i22.photobucket.com/albums/b330/meepop/Food/mroom62.jpg
> >
> > Can someone please give me the run down of how to use them, and in what?
i.e., do I cut the base off, or not; do you separate the mushroom, or simply cut
them like you would quarter a cauliflower? The person who took this picture used
them in a pasta sauce...would you do that? How should I cook them to learn what
they taste like and where best to use them?
> >
> > ^__^ Anything else you can think of would be wonderful, and thanks!!
> >    Pattie
> >
>

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Hiya-Yakko
  Categories: Eat, Japanese
       Yield: 2 Servings

     300 g  block Silken tofu, chilled
     1/2    Spring onion, chopped
            Fresh ground ginger
            Soy sauce

   Chilled Tofu: The simplest and most effective way to enjoy fresh
   tofu.

   1. Cut the tofu in half, place each piece on a plate, and garnish
   with the spring onion and ginger.

   2. Serve with the soy sauce.

   * Try using other garnishes, such as sliced onion, wasabi, bonito
   flakes, chives, chilli pepper, etc.

   authenticjapanesefood.com

   From: Michael Loo

MMMMM



Cheers

Jim in Yellowknife

Yet another American vegetarian dish with some Japanese influences. Why it
is named after an American Indian tribe I don't know.

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Shoshoni Sesame Soba Noodles
  Categories: Vegan, Mushrooms, Japanese?, Noodles
       Yield: 8 Servings

       1 lb Buckwheat soba noodles
       1 tb Sesame oil
       1 sm Onion; thinly sliced
       2 ts Minced fresh gingerroot
     1/4 c  Sesame seeds
     1/2 c  Julienned carrots
     1/2 c  Julienned red or green bell
            -pepper
     1/2 c  Julienned daikon or jicama
       4 tb Water
     1/2 c  Sliced wild or domestic
            -mushrooms
       1 c  Chopped fresh spinach or
            -chard leaves
     1/2 c  Broccoli florets
       6 tb Tamari
     1/4 c  Julienned green onions; for
            -garnish

   "Steam-frying" is a favorite low-fat cooking technique among spa
   chefs and is the method used to prepare this dish. The ingredients
   are sauteed to bring out their flavors, then covered and steamed with
   a little liquid until they are tender. (Adapted from The Shoshoni
   Cookbook by Faith Stone and Anne Saks)

   In large pot, over high heat, bring 3 quarts water to a boil. Add
   noodles, stirring to prevent sticking. Cook until al dente, 4 to 6
   minutes, stirring occasionally. Drain and rinse with cold water.

   In large skillet, heat oil over medium-high heat. Add onion, ginger
   and sesame seeds and cook, stirring often, until onion is soft and
   sesame seeds are browned, about 5 minutes. Add carrot, bell pepper,
   daikon or jicama and 2 tablespoons water. Reduce heat to medium-low
   and cook, covered, 2 minutes. Add mushrooms, spinach or chard,
   broccoli and remaining 2 tablespoons water. Cover and steam 1 minute.

   Add cooked noodles and tamari to vegetable mixture. Stir and continue
   to cook until noodles are heated through. Garnish with green onions
   just before serving.

   Recipe by: Vegetarian Times Magazine, January 1998

MMMMM


Cheers

Jim in Yellowknife

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07:38:00

ron galindo wrote:

>>  Do your recall my Omuletstu recipe. Very much the same.

I'm afraid I don't recall it.

>> mine was from the Northern Japan and no Catsup.

Although I don't  have a precise recipe I believe I could make one just from
the description.

>>  So let's think about this. You are stationed or have moved to Japan, and
>> you want a
>> McDonalds or a Burger King.

If you live near Sasebo with it's huge US naval base... no problem! [g]

Cheers

Jim in Yellowknife

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19:40:00

Hey My Most Northern Friend:  Do your recall my Omuletstu recipe.  Very much the
same.  But mine was from the Northern Japan and no Catsup.  My Co: Worker had it
in Okinawa.  It was a Western Taco style Okinawian Dish and he was stationed in
the Marines and misses it.  I've had Tomago Osushi( Egg wrapped Osushi) and
Chinese Egg Rolls. Real Egg Wrappers not Over sized Wonton Wrappers, but not
with Catsup.  I have to believe this came about after 1976. To cater the change
again to the westerner n's tastes.  So let's think about this.  You are
stationed or have moved to Japan, and you want a McDonalds or a Burger King.  
Hello you are in Japan.    Ron...Uhm got your dollar.

Reporting back. ^__^

I found 2 recipes to try with my package of mushies and while I'm not a sudden
fan, I am glad to have added to my knowledge. I have also now tried lemon grass
(I grated it into a Thai soup) and have bought some fish sauce which I have not
tried yet.

Thank you all for your suggestions. ^__^

ron g wrote:

>>  Do you rememberer Omu Rice?  It was a Taco Style Tomago(Egg)
>> Osushi with Catsup.
>>  I thought it was disgusting but I've never had it.

I have heard of it but never made it.

Wikipedia has this to say: "Omu rice or Omu-raisu is a contemporary Japanese
dish consisting of an omelet made with fried rice. Its name is a wasei-eigo
(Japanese portmanteau, one of Engrish) of the French word "omelette" and the
English word "rice". It is a popular dish both commonly cooked at home and
can be found at many western style diners and izakaya restaurants in Japan.
It is also a popular dish in many restaurants in South Korea and Taiwan.

The dish typically consists of chicken rice (rice pan-fried with ketchup and
chicken) wrapped in a thin sheet of fried egg. The ingredients that flavor
the rice vary. Often, the rice is fried with various meats (but typically
chicken) and/or vegetables, and can be flavored with beef stock, ketchup,
demi-glace white sauce or just salt and pepper. Sometimes, the rice is
replaced with fried noodles, yakisoba, instead of fried rice, to make
omusoba.

Omurice is said to have originated at a western style restaurant called
Renga-tei in Tokyo's Ginza district around the turn of the 20th century."

I also found this tucked away in my notes:

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Omu Rice (Omuretsu)
  Categories: Japanese, Rice
       Yield: 4 servings

            Info

   Omu Rice (omelet in Japanese is Omuretsu) is one of the classic
   "yoshoku" or western style Japanese dishes.

   There are two kinds of omu rice.  One is classic style: chicken rice
   flavored with ketchup is wrapped around with thin omelet.  Another is
   so-called Tampopo style which appeared in the movie, "Tampopo."  A
   fluffy plain omelet is put on chicken rice, and the top of omelet is
   half way split open.

   From: "Balloonhat"

MMMMM

I think it might be quite nice with some other kind of tomato sauce rather
than ketchup.

Cheers

Jim in Yellowknife

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07:37:00

You are so right:  It's not a true Japanese,  But they can and will twist like
you said to accommodate the tourist.  Do you rememberer Omu Rice?  It was a Taco
Style Tomago(Egg)Osushi with Catsup.  My Military co-workers Stationed in
Okinawa loved them. I was Born in the Northern Part of Japan and Lived in Hawaii
and never heard of it. I thought it was disgusting but I've never had it.  My
Mom would make Dinner for her and my brother with Sloppy Joe's with Rice when we
worked in the Pineapple Fields in Hawaii. It was the only way we could make our
money stretch when my dad was at war.  Now thats a Western twist you can make
your money stretch.  My Mom also made a Western twist in 1953 to feed other
Military kids to include Officer kids in our Military Quad Base in Japan.  This
is what you know now as Chicken and Rice only we used Japanese rice at that
time.

--- In thejapanesecookingclub@yahoogroups.com, "Jim Weller" <arcticchef@...>
wrote:
>
> I'd like to send out authentic recipes but have hit a dearth of them
> recently. This contains some Japanese ingredients but also things as tahini
> and basil. It is obviously some kind of Western vegetarian health food
> recipe.
>
> So what would you guys do with your Soba noodles?
>
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
>       Title: Sesame Soba Salad
>  Categories: Vegetarian, Salads, Japanese?, Noodles
>       Yield: 6 Servings
>
>       1 lb Dry soba noodles
>       1 tb Light sesame oil
>       1 c  Cubed firm tofu
>     1/2 c  Scallions; sliced (slice and
>            -reserve green tops
>            -for garnish)
>     1/2 c  Red pepper; diced
>       2 tb Ginger; freshly grated
>     1/4 ts White pepper
>       1 ts Sea salt
>     1/4 c  Basil; coarsely chopped
>     1/2 c  Snow peas; stemmed
>     1/2 c  Sliced water chestnuts;
>            -drained and rinsed
>     1/2 c  Tahini
>     1/4 c  Rice vinegar
>       2 tb Honey
>       2 tb White sesame seeds
>            Garnish:
>       2 tb Black sesame seeds
>
>   Cook soba noodles in a large soup pot with 2 quarts of water for 5
>   to 7 minutes, or until just tender. Drain and rinse with cold
>   water until completely cooled. 2. While noodles are cooking, heat
>   oil in a medium skillet and saute tofu, scallions, red pepper
>   ginger, white pepper and salt. Add basil, snow peas, and water
>   chestnuts, and cook just until basil is wilted.
>
>   Combine tahini, vinegar, honey, and white sesame seeds in small
>   bowl. Mix well.
>
>   In a medium mixing bowl, combine cooked noodles, vegetables and
>   tahini sauce and stir well to completely coat noodles. Chill
>   thoroughly, to allow flavors to combine. Garnish with black sesame
>   seeds and green scallion tops.
>
>   Recipe by: Meals That Heal, by Lisa Turner
>
> MMMMM
>
>
>
> Cheers
>
> Jim in Yellowknife
>
>
> No virus found in this outgoing message.
> Checked by AVG - www.avg.com
> Version: 8.5.423 / Virus Database: 270.14.43/2474 - Release Date: 11/01/09
07:38:00
>

I'd like to send out authentic recipes but have hit a dearth of them
recently. This contains some Japanese ingredients but also things as tahini
and basil. It is obviously some kind of Western vegetarian health food
recipe.

So what would you guys do with your Soba noodles?

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Sesame Soba Salad
  Categories: Vegetarian, Salads, Japanese?, Noodles
       Yield: 6 Servings

       1 lb Dry soba noodles
       1 tb Light sesame oil
       1 c  Cubed firm tofu
     1/2 c  Scallions; sliced (slice and
            -reserve green tops
            -for garnish)
     1/2 c  Red pepper; diced
       2 tb Ginger; freshly grated
     1/4 ts White pepper
       1 ts Sea salt
     1/4 c  Basil; coarsely chopped
     1/2 c  Snow peas; stemmed
     1/2 c  Sliced water chestnuts;
            -drained and rinsed
     1/2 c  Tahini
     1/4 c  Rice vinegar
       2 tb Honey
       2 tb White sesame seeds
            Garnish:
       2 tb Black sesame seeds

   Cook soba noodles in a large soup pot with 2 quarts of water for 5
   to 7 minutes, or until just tender. Drain and rinse with cold
   water until completely cooled. 2. While noodles are cooking, heat
   oil in a medium skillet and saute tofu, scallions, red pepper
   ginger, white pepper and salt. Add basil, snow peas, and water
   chestnuts, and cook just until basil is wilted.

   Combine tahini, vinegar, honey, and white sesame seeds in small
   bowl. Mix well.

   In a medium mixing bowl, combine cooked noodles, vegetables and
   tahini sauce and stir well to completely coat noodles. Chill
   thoroughly, to allow flavors to combine. Garnish with black sesame
   seeds and green scallion tops.

   Recipe by: Meals That Heal, by Lisa Turner

MMMMM



Cheers

Jim in Yellowknife

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07:38:00

I wrote this for my blog a while back. Also, enoki mushrooms will get rubbery
when over-cooked and sometime this is ok (in hot pots and things). But if you
want to get the best flavor from them, don't over cooked. Another is sauteed
mushrooms are delicious with sake, soy sauce and a little butter.

Hope that helps.]

Shiitake mushrooms are native to Asia, originally China, and are used
extensively in Japanese cooking. They have a tough, fibrous stem that allows its
cap to become large in diameter and thick.  Most people do not use the stems for
cooking but I have known people to use them in stocks or even in vegetarian
burgers. Shiitake mushrooms are best when the caps are firm and not too dark.
When freshly cooked, they have delicious meaty, earthy taste yet they nearly
melt in your mouth.

As a result of modern cultivation practices, they can be purchased fresh in most
good produce departments. However, they can get pricey, so shop around. If you
are unable to find fresh mushrooms, they dry extremely well and can be purchased
in dried form at almost any Asian grocery store.

To prepare fresh mushrooms, remove the stems and lightly wash right before
cooking. If the caps are too large, it's best to cut them into smaller pieces or
slice them crosswise.  Dried mushrooms must be softened in warm water prior to
cooking and give the best results in simmered dishes.

Besides having great taste, shiitake mushrooms are believed to have medicinal
beneifits as well; such as helping prevent cancer, boosting the immune system
and fighting viruses.

Hey My Northern Friend: Here in Mich.  There called Komika, For salads.  I saw
them yesterday at our Kroger Market.  I've never had them that i can remember. 
Ron

--- In thejapanesecookingclub@yahoogroups.com, "qa9999aq" <qa9999aq@...> wrote:
>
> Okay...
>
> Every other week we go to Mitsuwa to pick up the several phonebook manga my
wife collects. Walking around the food store is always a pleasure, but it also
makes me think that I need to learn how to use more ingredients than I already
do. SO! I'm going to pick your collective brains.
>
> I picked these mushrooms to begin with:
> http://i22.photobucket.com/albums/b330/meepop/Food/mroom62.jpg
>
> Can someone please give me the run down of how to use them, and in what? i.e.,
do I cut the base off, or not; do you separate the mushroom, or simply cut them
like you would quarter a cauliflower? The person who took this picture used them
in a pasta sauce...would you do that? How should I cook them to learn what they
taste like and where best to use them?
>
> ^__^ Anything else you can think of would be wonderful, and thanks!!
>    Pattie
>

^__^ Thank you for the info! Now that I have a name for them, I looked around
and found 2 recipes I wanna try and a cookbook to get from the library. I'll
pick up some mushies Friday night and report back after we've tried them.

Thanks again!
   P!

--- In thejapanesecookingclub@yahoogroups.com, "Jim Weller" <arcticchef@...>
wrote:
>
> qa9999aq wrote:
>
> >> http://i22.photobucket.com/albums/b330/meepop/Food/mroom62.jpg
> >> Can someone please give me the run down of how to use them
>
> They are called Shimeji. In English they are called Beech or Clamshell
> Mushrooms. They are related to Oyster mushrooms and are firm, nutty tasting
> and delicious.
>
> They should always be cooked as they are bitter tasting and hard to digest
> when raw. To clean lightly rinse or brush if you want to  but do not soak in
> water. You can use them whole with just the  base cut off and discarded or
> slice them up.
> Use them sauteed in butter, stir-fried and boiled in soups, stew and nabe
> like any other mushroom.
>
> Cheers
>
> Jim in Yellowknife
>
>
> No virus found in this outgoing message.
> Checked by AVG - www.avg.com
> Version: 8.5.423 / Virus Database: 270.14.36/2465 - Release Date: 10/28/09
09:34:00
>

qa9999aq wrote:

>> http://i22.photobucket.com/albums/b330/meepop/Food/mroom62.jpg
>> Can someone please give me the run down of how to use them

They are called Shimeji. In English they are called Beech or Clamshell
Mushrooms. They are related to Oyster mushrooms and are firm, nutty tasting
and delicious.

They should always be cooked as they are bitter tasting and hard to digest
when raw. To clean lightly rinse or brush if you want to  but do not soak in
water. You can use them whole with just the  base cut off and discarded or
slice them up.
Use them sauteed in butter, stir-fried and boiled in soups, stew and nabe
like any other mushroom.

Cheers

Jim in Yellowknife

No virus found in this outgoing message.
Checked by AVG - www.avg.com
Version: 8.5.423 / Virus Database: 270.14.36/2465 - Release Date: 10/28/09
09:34:00

Okay...

Every other week we go to Mitsuwa to pick up the several phonebook manga my wife
collects. Walking around the food store is always a pleasure, but it also makes
me think that I need to learn how to use more ingredients than I already do. SO!
I'm going to pick your collective brains.

I picked these mushrooms to begin with:
http://i22.photobucket.com/albums/b330/meepop/Food/mroom62.jpg

Can someone please give me the run down of how to use them, and in what? i.e.,
do I cut the base off, or not; do you separate the mushroom, or simply cut them
like you would quarter a cauliflower? The person who took this picture used them
in a pasta sauce...would you do that? How should I cook them to learn what they
taste like and where best to use them?

^__^ Anything else you can think of would be wonderful, and thanks!!
    Pattie

Another American recipe that relies on Japanese ingredients...

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Quick Scallion Seitan Saute over Soba Noodles
  Categories: Low-fat, Vegan, Mushrooms, Japanese, Noodles
       Yield: 4 Servings

       8 oz Package of soba noodles
       1 bn Scallions
       6    Fresh large button
            Mushrooms
      10    Cloves of garlic
       1 c  Seitan, chopped
       1 tb Miso
     1/4 c  Water to saute

   Cut up scallions into 1/2 inch pieces, using as much of the crispy
   tops as you can.  Mince the garlic, or press (if your press actually
   works, mine never has).  Slice the mushrooms into thinnish slices.
   Cut up the seitan. In a medium fry pan, cook all the ingredients
   together in the water, adding more as you need it.  Cook the soba
   according to directions at the same time (you won't need very much
   water for it to cook... just enough to cover).  When it's cooked
   to your liking, turn off heat, and serve over drained (and rinsed)
   soba noodles.  Try and leave the seitan/scallion mixture saucy.
   The more gooey it is, the more sauce to mix in with the soba
   noodles.

   From: Tara McDermott at starburst.umd.edu

   Converted to MM format by Dale Shipp Date: 12 May 99

MMMMM



Cheers

Jim in Yellowknife

Hello Steve. How many brans of Sake have you ever tried? Fifty or a hundred?
  I have looked for a place you can taste sake in Tokyo. Sorry, I did not find
anyone I can recommend to you.
   I found one called "Meishu,sake of repute Center" near JR Hamamatsu Station.

   I live in Ojiya city, Niigata prefecture.
Niigata is known as the best area for growing rice and fermenting sake.
  You will get some suggestions about sake classification.

         http://www.niigatasake.com/

   Joetsu Shinkansen [superexpress] runs from Tokyo to Niigata.
Echigo Yuzawa is a way staion,about 200km away from Tokyo.
At this station, Echigo Yuzawa, you can enjoy sake tasting of
96 brand sake produced in Echigo [Niigata].

    http://www.ponshukan.com/kikizake.html

    You may be "Tetsujin" of sake.

--- In thejapanesecookingclub@yahoogroups.com, "steve.law27" <steve.law27@...>
wrote:
>
> I'm visiting Tokyo at the end of this month and I was wondering if anyone in
here can help me to choose the right kind of sake to drink. I have been a big
fan of sake. I did some research on it and I found this article on it.
http://www.bottlenotes.com/dailysip/wine-tips/sake-junmai-junmai-ginjo-junmai-da\
iginjo - Its a good article, but how much can you trust the internet? So all
suggestions are welcome. Thanks. ;)
>
Hello Steve:  Enjoy your visit.  I wish I was there instead of you.  I miss the
street vendors and the Osushi Bars and Genza's and the sound of Pachico
Machine's.  My Uncle owned an Osushi Bar up in Hokkaido, Japan.  The most
popular Sake in the USA. is Gekkikan.  It's ok but there are better ones that
are smoother.  It's like beer, Taste them all until You find the one that suits
your taste buds and kicks your ass.  If you have the extra money pick up a
couple of bottles of Suntory Whiskey.  You'll never be sorry and hide it.  It's
the smoothest 120 Gr. whiskey you could ever ever posses.  I envy you,  I
haven't been back since 1966.

I'm visiting Tokyo at the end of this month and I was wondering if anyone in
here can help me to choose the right kind of sake to drink. I have been a big
fan of sake. I did some research on it and I found this article on it.
http://www.bottlenotes.com/dailysip/wine-tips/sake-junmai-junmai-ginjo-junmai-da\
iginjo - Its a good article, but how much can you trust the internet? So all
suggestions are welcome. Thanks. ;)

...is an American take on a soba noodle dish...

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Marinated Ginger Tofu and Soba Noodles
  Categories: Main dish, Vegetarian, Pasta, Japanese, Noodles
       Yield: 4 Servings

            Juice from 1 orange
       2 c  Water
     2/3 c  Soy sauce
       1 tb Fresh lemon or lime juice
       2 tb Minced fresh ginger
       1 lb Firm tofu; drained, cubed
       2 tb Asian sesame oil
       1 md Onion; coarsely chopped
     1/2 lg Red bell pepper; coarsely
            Chopped
       2    Cloves garlic; minced
       3 md Stalk bok choy; sliced
       2 md Stalk  celery; thinly
            Sliced
       1 md Zucchini; quartered length
            -wise and sliced
       4 oz Soba noodles
     1/4 c  Chopped fresh cilantro

   These noodles, topped with a zesty mixture of vegetables and tofu,
   make a delicious melange of tastes and textures.  It's fine to
   substitute other vegetables for the ones suggested here, but try
   to choose those with a similar amount of crunch.

   Preheat oven to 350F.  In large bowl, mix orange juice, water, soy
   sauce, lemon juice and 1 tablespoon of ginger.  Add tofu and stir
   gently to blend. Set aside to marinate while you cook vegetables.

   In large Dutch oven, heat 1 tablespoon of sesame oil over medium
   heat. Add onion, bell pepper, garlic and remaining ginger and
   cook, stirring often, until onion is golden, about 7 minutes. Stir
   in bok choy, celery and zucchini and mix well.  Stir in tofu with
   marinade. Bake until tofu is lightly browned and sauce is bubbly,
   40 to 50 minutes.

   Meanwhile, cook soba noodles in large pot of lightly salted
   boiling water according to package directions.  Drain, return to
   saucepan and toss with remaining 1 tablespoon of sesame oil.

   Serve noodles with tofu and vegetables spooned over top.  Sprinkle
   with cilantro if desired and serve hot.

   Recipe By: Vegetarian Times Magazine, April 1999

   From: Karen C. Greenlee

MMMMM



Cheers

Jim in Yellowknife

--- In thejapanesecookingclub@yahoogroups.com, "Jim Weller" <arcticchef@...>
wrote:
>
> Welcome to "Cosmic Dancer" in Italy, Anna in Indiana, Becca in Georgia and
> Naina in Dubai.
>
> It has been fairly quiet here lately but now that summer is over things
> should pick up.
>
> I try to post a recipe every weekend.
>
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
>       Title: Horensou No Ohitashi - Warm Spinach Salad
>  Categories: Japanese, Salads
>       Yield: 4 servings
>
>       1 lb Fresh spinach, washed
>       2 tb Soy sauce
>       4 tb Dashi soup stock
>       4 tb Katsuobushi (dried bonito
>            Flakes)
>
>   It's a common spinach dish cooked in Japan. Ohitashi is a
>   traditional side dish, and various leaf vegetables are prepared in
>   this way.
>
>   Preparation: Boil lots of water in a large pot. Add a pinch of
>   salt in the water. Put spinach in the boiling water from the stem
>   side. Boil spinach for about one minute. Drain and soak the
>   spinach in water to cool. Drain and squeeze the spinach to remove
>   the excess liquid. Cut spinach into 1 1/2 inch lengths. Serve
>   spinach in a bowl and pour mixture of soy sauce and dashi.
>   Sprinkle katsuobushi on top.
>
>   By Setsuko Yoshizuka
>
>   From: Http://Japanesefood.About.Com
>
> MMMMM
>
>Welcome to our Club Setsyko and Hello My Northern Friend:  I've never seen my
Mom add Dashi.  After she and I blanched it we let it cool then roll it up
firmly then slice it about 2" thick then placed on a saucer vertical then
sprinkle with Bonito Flakes or Katsuobushi on top if we had the extra money. 
There was a time when she drained a can of Tuna with water and squeezed out the
water and then sprinkled on top of the Spinach and you add the Shoyu as you
like.  I've haven't had that dish in a while.  But thats the way of Sopporo, and
Military wages.  ron
>
>
> Cheers
>
> Jim in Yellowknife
>

Welcome to "Cosmic Dancer" in Italy, Anna in Indiana, Becca in Georgia and
Naina in Dubai.

It has been fairly quiet here lately but now that summer is over things
should pick up.

I try to post a recipe every weekend.

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Horensou No Ohitashi - Warm Spinach Salad
  Categories: Japanese, Salads
       Yield: 4 servings

       1 lb Fresh spinach, washed
       2 tb Soy sauce
       4 tb Dashi soup stock
       4 tb Katsuobushi (dried bonito
            Flakes)

   It's a common spinach dish cooked in Japan. Ohitashi is a
   traditional side dish, and various leaf vegetables are prepared in
   this way.

   Preparation: Boil lots of water in a large pot. Add a pinch of
   salt in the water. Put spinach in the boiling water from the stem
   side. Boil spinach for about one minute. Drain and soak the
   spinach in water to cool. Drain and squeeze the spinach to remove
   the excess liquid. Cut spinach into 1 1/2 inch lengths. Serve
   spinach in a bowl and pour mixture of soy sauce and dashi.
   Sprinkle katsuobushi on top.

   By Setsuko Yoshizuka

   From: Http://Japanesefood.About.Com

MMMMM




Cheers

Jim in Yellowknife

Hi Christine,

This is from the The Thai Table edited by Terry Tan but it is really an asian
general dish more than thai.

Grate 900 gms of daikon. Best to use Japanese grate to get it fine. Reserve the
liguid from the process. Mix 400 gms of rice flour and 55gms of cornstarch flour
in a bowl - mix well!. Add about 50 mls of the daikon liguid reserved from the
grating process. Mix it well. Now add the daikong itself, 2 tsp salt, 2 tbsp of
oil, and a crushed vegetable stock cube. Mix again. It should be thick and
moist. You can add more daikon juice as required. If you run out (unlikely) add
water.

At this point I veer from the recipe as their technique was hard to replicate at
home. I use those bamboo asian style steamers for this, you can use metal ones
as well. Line the steamer with cooking parchment. Fill with the batter. Steam
for about 40 minutes.

It is ready when a fork pulls out clean.

Set aside to cool. You can now use fresh or freeze it.

recipe 1 - cut into cubes and shallow fry or even deep fry. You will need lots
of oil or they stick to the pan. Drain and serve hot with chilli sauce
(actually....the world is your oyster here - use any sauce you want.

recipe 2 - fry like above for a few minutes, then add egg and prawns and stir
fry. Add some chilli sauce at the last minute and stir around. Garnish which
chopped spring onion and/or chopped coriander.

As I now live in Singapore, we would heap chopped fresh chillis into it but I
doubt man westerners would be able to eat it that hot.

Comments - this is all a bit of work. The steaming process is finicky if you
don't use the right pots - I know from early mistakes with this recipe. But this
is a really versatile side dish and can be used as finger food at parties as
well.



--- In thejapanesecookingclub@yahoogroups.com, Christine Cassidy
<christinecassidy@...> wrote:
>
> Yes, the flavor of daikon is so strong! Even with regular globe
> radishes a little is o.k. a lot is too much for me.
>
> Thanks for the ideas, I'll give them a try, do you have a radish cake
> recipe you can recommend? I am not familiar with them, at least I
> don't think I have had them.
>
> Thanks, Christine
>
>
> On Aug 23, 2009, at 3:04 AM, markhillhouse wrote:
> > There are lots of recipes. I assume you want the radishy taste to be
> > masked so here are some ideas that might make it more palatable for
> > you.
> >
> > One simple one is to cook it in chunks in dashi(with a dash of soy
> > sauce, mirin and sugar to taste). You could add some quartered
> > onions and carrot to the pot as well. But remember that daikon is
> > quite robust and can be cooked for longer than the carrot and even
> > longer than the onion. Let the daikon simmer for 10 mins, add the
> > carrot and simmer for 20 mins more then add onion and simmer for
> > another 10 mins.
> >
> > The daikon also goes superbly with braised pork belly (Braised Pork
> > Belly (Buta no Kakuni)). Add to the braised belly for the last 40
> > minutes.
> >
> > It doesn't freeze well. But if you have tons and feel like an entire
> > afternoons work, you can make grated daikon and rice flour steamed
> > radish cakes. After the steaming they can be cut up and frozen. When
> > want them the can be shallow fried in the wok as a great side dish.
> >
> > Cheers
> > Mark
> >
> > -- <christinecassidy@> wrote:
> > >
> > > Due to a gardening experiment I have a LOT of daikon radishes, and I
> > > mean a LOT. They are huge! I am not very fond of them, though I have
> > > had a wonderful daikon pickle salad (tiny amount) recently at a
> > > restaurant that I loved. The owner said it was just grated daikon,
> > > salt, sugar & vinegar. I tried something like that and it was
> > > horrible, inedible. It there a secret to using daikon to make it
> > more
> > > palatable? I would love to use more of it and would love to get some
> > > advice on using it. Thanks, Christine
> >
> >
> >
>

--- In thejapanesecookingclub@yahoogroups.com, Jim Weller <arcticchef@...>
wrote:
>
> From: "miriamvowen" <miriamvowen@...>
> Subject: Bitter Daikon Help
>
> >I bought a daikon in the uk today and cooked it the way i learned in
> >Japan, but the result was disappointing. The daikon was very very
> >bitter.Can anyone help with suggestions as its my favourite veg!
> >miriam
>
> Daikon range from quite a mild flavour to a rather bitter radish
> taste depending on the variety grown. You may have selected one
> that was meant to be bitter.
>
> Daikon also varies in taste and texture depending the season. When the
> weather turns hot they become bitter. The best time to buy them is
> between early autumn and early spring which is why it's considered a
> winter vegetable.
>
> Look for daikon that are firm and heavy for its size. Choose those which
> are heaviest as these will be the freshest and contain the most liquid.
>
> When you cook daikon, the flesh becomes translucent and sweeter. You can
> blanche them and discard the water, then finish them as you please.
>
> If serving raw shredded daikon,  you can add sweet carrots and add rice
> vinegar sweetened with a little sugar.
>
> If you julienne rather than grate, the cutting doesn't mash the fiber as
> much and release as much bitter tang.
>
> Really bitter ones can be grated as for horseradish and used a condiment
> rather than in large amounts as a vegetable.
>
>
> Cheers
>
> Jim in Yellowknife, Canada
>
Marim:  When Daikon is not in season, which i love. I substitute red radish or
icicle radish, and grate them on a very fine Japanese grater in a small bowl,
then 1-2 Tbl.of Rock or Sea Salt them in a bowl for an hr.or two then squeeze
the water out.  Then add Shoyu (Soy Sauce)then serve on a bed of hot rice or on
the side. Any overs just drain the execs water and eat. I love it with Smelt,
White Fish, Salmon, a wet Wasabi.  Ron

Ahh, soaking! I forgot all about that. That might do the trick,
thanks Kim!
Christine

On Aug 23, 2009, at 4:06 AM, Kimberli Makarainen wrote:
> After you've grated it, submerge it in ice-cold water for a while.
> It gets
> rid of that biting taste and keeps the grated daikon from wilting.
>
> -Kim

Yes, the flavor of daikon is so strong! Even with regular globe
radishes a little is o.k. a lot is too much for me.

Thanks for the ideas, I'll give them a try, do you have a radish cake
recipe you can recommend? I am not familiar with them, at least I
don't think I have had them.

Thanks, Christine


On Aug 23, 2009, at 3:04 AM, markhillhouse wrote:
> There are lots of recipes. I assume you want the radishy taste to be
> masked so here are some ideas that might make it more palatable for
> you.
>
> One simple one is to cook it in chunks in dashi(with a dash of soy
> sauce, mirin and sugar to taste). You could add some quartered
> onions and carrot to the pot as well. But remember that daikon is
> quite robust and can be cooked for longer than the carrot and even
> longer than the onion. Let the daikon simmer for 10 mins, add the
> carrot and simmer for 20 mins more then add onion and simmer for
> another 10 mins.
>
> The daikon also goes superbly with braised pork belly (Braised Pork
> Belly (Buta no Kakuni)). Add to the braised belly for the last 40
> minutes.
>
> It doesn't freeze well. But if you have tons and feel like an entire
> afternoons work, you can make grated daikon and rice flour steamed
> radish cakes. After the steaming they can be cut up and frozen. When
> want them the can be shallow fried in the wok as a great side dish.
>
> Cheers
> Mark
>
> -- <christinecassidy@...> wrote:
> >
> > Due to a gardening experiment I have a LOT of daikon radishes, and I
> > mean a LOT. They are huge! I am not very fond of them, though I have
> > had a wonderful daikon pickle salad (tiny amount) recently at a
> > restaurant that I loved. The owner said it was just grated daikon,
> > salt, sugar & vinegar. I tried something like that and it was
> > horrible, inedible. It there a secret to using daikon to make it
> more
> > palatable? I would love to use more of it and would love to get some
> > advice on using it. Thanks, Christine
>
>
>

After you've grated it, submerge it in ice-cold water for a while. It gets
rid of that biting taste and keeps the grated daikon from wilting.

-Kim

There are lots of recipes. I assume you want the radishy taste to be masked so
here are some ideas that might make it more palatable for you.

One simple one is to cook it in chunks in dashi(with a dash of soy sauce, mirin
and sugar to taste). You could add some quartered onions and carrot to the pot
as well. But remember that daikon is quite robust and can be cooked for longer
than the carrot and even longer than the onion. Let the daikon simmer for 10
mins, add the carrot and simmer for 20 mins more then add onion and simmer for
another 10 mins.

The daikon also goes superbly with braised pork belly (Braised Pork Belly (Buta
no Kakuni)). Add to the braised belly for the last 40 minutes.

It doesn't freeze well. But if you have tons and feel like an entire afternoons
work, you can make grated daikon and rice flour steamed radish cakes. After the
steaming they can be cut up and frozen. When want them the can be shallow fried
in the wok as a great side dish.

Cheers

Mark



--- In thejapanesecookingclub@yahoogroups.com, Christine Cassidy
<christinecassidy@...> wrote:
>
> Due to a gardening experiment I have a LOT of daikon radishes, and I
> mean a LOT. They are huge! I am not very fond of them, though I have
> had a wonderful daikon pickle salad (tiny amount) recently at a
> restaurant that I loved. The owner said it was just grated daikon,
> salt, sugar & vinegar. I tried something like that and it was
> horrible, inedible. It there a secret to using daikon to make it more
> palatable? I would love to use more of it and would love to get some
> advice on using it. Thanks, Christine
>

Due to a gardening experiment I have a LOT of daikon radishes, and I
mean a LOT. They are huge! I am not very fond of them, though I have
had a wonderful daikon pickle salad (tiny amount) recently at a
restaurant that I loved. The owner said it was just grated daikon,
salt, sugar & vinegar. I tried something like that and it was
horrible, inedible. It there a secret to using daikon to make it more
palatable? I would love to use more of it and would love to get some
advice on using it. Thanks, Christine

Tadashi wrote:

>>  We usually eat soba with soba-tsuyu: dipping sauce as
>> a noodle soup.
>>  They eat soba with salt only

You can get fancy too. These two recipes are American but Japanese inspired.

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Soba Noodles with Grilled Tuna & Soy Ginger Sauce
  Categories: Chinese, Fish, Bbq, Noodles, Sauces
       Yield: 8 Servings

       1 c  Chicken broth
       1 tb Olive oil
       8 x  4 oz. tuna steaks
            -1/2 inch thick
       3 tb Minced garlic
   2 1/2    Inch piece of fresh ginger
            -peeled and minced
       1 c  Rice vinegar
     2/3 c  Soy sauce
   1 1/2 tb Finely grated lemon zest
       1 ts Minced serrano chile or
     1/2 ts Crushed red pepper
       1 ts Sugar
       6    Scallions, thinly sliced
       1 lb Dried soba noodles or
            Rice noodles or linguine
     1/4 c  Minced fresh chives
       1 tb Minced fresh mint
            Sprigs of mint for garnish

   Rub tuna steaks with oil and season with salt and pepper. Set
   aside. In a small saucepan, heat remaining 2 tsp. oil over
   moderately high heat. Add the garlic and ginger and cook, stirring
   until slightly colored, about 1 minute. Stir in the stock,
   vinegar, soy sauce and 1 tsp. of the lemon zest. Add the chile and
   sugar and bring to a boil. Remove from the heat and stir in the
   scallions and keep warm.

   Bring a pot of water to the boil for the noodles.

   Grill the tuna for about 5 minutes, turning once, until charred on
   the outside and pink in the middle. Transfer to a plate and keep
   warm. Cook the noodles and toss with half of the soy sauce
   mixture. Mound the noodles on 8 warm plates. Place the tuna on the
   noodles and spoon the remaining sauce over. In a small bowl, toss
   the remaining zest with the chives and minced mint and sprinkle
   over each serving. Garnish with mint and serve immediately.

   Source: Food and Wine November 1992.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Caramelized Salmon with Soba Noodles in a Kakejiro Broth
  Categories: Salmon, Japanese, Noodles
       Yield: 4 Servings

            FOR THE DASHI BROTH:
       5    Pieces Kombu; kelp
            Seaweed
       1 c  Bonito flakes; tightly
            Packed
       2 qt Water
       1 lb Soba noodles
       2 ts Sesame oil
            CARAMELIZED SALMON:
     3/4 c  Mirin
     3/8 c  Sake
     3/4 ts Ginger; grated
     1/2 ts Garlic; grated
   1 1/2 tb Honey
       2 tb Fresh orange juice
     3/8 c  Soy Sauce
       4 x  6 Oz salmon fillets;
            -skinned
            KAKEJIRO BROTH:
       4 c  Dashi broth
       2 tb Soy sauce
       1 tb Sugar
     1/2 ts Salt
            FOR SERVING:
            togarishi pepper
       1    Sheet nori; toasted and
            Julienned
       2 tb Sesame Seeds; black and
            White sesame seeds
       2    Scallions; thinly sliced

   To make the dashi broth, combine the water and the kombu in a
   large soup pot. Bring to a boil over high heat. Once it has
   reached a boil, turn off the heat and remove the kombu. You may
   set the kombu aside for a second stock or dispose of it. Add the
   bonito flakes and steep for 10 minutes. Strain the broth through a
   fine sieve.

   While you are making your broth, bring a large pot of salted water
   to a boil for your noodles. Cook your noodles in boiling water
   until tender. Drain the noodles and season with a little sesame
   oil. To reheat the noodles when you are ready to serve, plunge
   them back into the hot cooking liquid.

   To make the salmon glaze: Combine the mirin and sake in small
   saucepan and simmer for 3 to 4 minutes. Add the ginger, garlic,
   honey, orange juice and soy sauce; simmer for another 5 to 6
   minutes, or until the glaze is syrupy and coats the back of a
   spoon. Strain the glaze and set aside to slightly cool. Once the
   glaze has cooled, brush the salmon fillets with the glaze using a
   pastry brush. Either grill or broil the salmon for 2 minutes.
   Remove from the heat and brush again with the glaze. Repeat this
   process 2 or 3 more times, until the salmon is cooked to the
   desired degree of doneness and nicely glazed.

   To make the kakejiru broth, in a medium sauce pot, combine the
   dashi broth with the soy, sugar, and salt and bring to a boil.

   Place the hot soba noodles in a bowl, pour the hot kakejiru broth
   over the noodles, and place the salmon on top of the noodles.
   Garnish the noodles with the togarishi, toasted nori, sesame seeds
   and scallions.

   Source: Emeril Live

   Recipe By: Emeril Lagasse

   From: Riley@... To: Eat-L

MMMMM



Cheers

Jim in Yellowknife