Japanese In 7 – Kimiko Barber

Slice thinly. Put the dried fruit, vegetables and mushrooms in a mixing bowl, then pour the vinegar over and toss. To serve, divide the mixture into four equal portions and lightly squeeze each portion before arranging neatly into mounds in individual serving dishes. The rather bland, spongy flesh of aubergine is another ideal canvas for the robust dengaku miso. As aubergines found in the West tend to be much bigger than their Japanese counterparts, I allow half per person.

Serves 4 4 tablespoons miso (any colour) 4 tablespoons mirin 4 tablespoons white caster or granulated sugar 2 aubergines 2 teaspoons poppy seeds, to garnish Preheat the grill to high. Mix the miso, mirin, sugar and 2 tablespoons of dark soy sauce together in a bowl until the sugar is dissolved. Leave the stems on the aubergines, as they look attractive, and cut in half lengthways. Prick the aubergines skins all over and score the cut surface in a criss-cross pattern (this will help them soak up the miso topping).

Heat 2 tablespoons of vegetable oil in a large frying pan over a medium heat and cook the aubergines, cut-side down, for 8–10 minutes, or until tender. Turn them over, spread the miso on the cut side, sprinkle with the poppy seeds to garnish and place under the grill for 2–3 minutes, until lightly browned.

Serve warm. Japanese use several different types of spring onions and this recipe is based on one using naga-negi, long-onion, or sometimes called shiro-negi, white-onion, and as the names suggest it has a longer white part. The nearest equivalent outside Japan is leeks. Pickled ginger is typically served as a digestive condiment. Serves 4 2 young leeks, cleaned and trimmed 2 tablespoons medium-coloured miso 1 teaspoon white caster or granulated sugar 1 tablespoon rice vinegar 1 tablespoon sushi ginger, finely chopped Cut the leeks diagonally into 5–6mm (¼in) thick rings.

Put the leeks in a saucepan, just cover with water and bring to the boil over a medium heat. Reduce the heat to low and simmer for 10–12 minutes. Meanwhile, mix the remaining ingredients with 1 tablespoon of dark soy sauce in a bowl. Turn off the heat and drain the leeks briefly so that they are still quite wet, then return to the saucepan. Add the ginger miso and mix well.

KIMIKO BARBER is a Japanese cook and demonstrator who teaches regularly at cookery schools around the UK. She is the author of The Japanese Kitchen, The Chopsticks Diet and Japanese Pure and Simple, which was shortlisted for the World Food Media and Guild of Food Writers’ healthy eating awards, and Cook Japanese at Home. Her books have been translated into German, Spanish and Polish. Kimiko divides her time between London and Oxfordshire where she grows vegetables and keeps honeybees. www.kimikobarber.co.uk @kimiko_barber OceanofPDF.com OceanofPDF.com CONTENTS INTRODUCTION FRESH FAST LIGHT VEGAN COMFORT SWEET BASICS INDEX OceanofPDF.com HOW TO USE THIS EBOOK Select one of the chapters from the main contents list and you will be taken straight to that chapter.

Alternatively, jump to the index to browse recipes by ingredient. Look out for linked text (which is blue) throughout the ebook that you can select to help you navigate between related sections. You can double tap images to increase their size. To return to the original view, just tap the cross in the top left-hand corner of the screen. OceanofPDF.com INTRODUCTION Over the past decade or so, Japanese cuisine has gained phenomenal international popularity.

When I first arrived in England in the 1970s there were very few Japanese restaurants. Today, there are more than 200 in central London alone, many of which require booking days, if not weeks, in advance, and boxes of sushi are sold next to sandwiches in supermarkets. The Japanese have one of the highest life expectancies in the world and, despite the fact that the traditional cuisine is widely recognized as a healthy choice, it is often still perceived as difficult to prepare.

I want to show you just how easy it is to cook Japanese food at home any night of the week. There is no doubt that many classic Japanese recipes do call for a lot of ingredients and cannot be made without the entire list. I haven’t included these recipes here, focusing instead on simple sushi, nourishing soups and comforting bowls of noodles and rice.

If you have a reasonably well-equipped kitchen, you won’t need any new equipment to make these dishes and one of the benefits of the ever-increasing popularity of Japanese cuisine is that the ingredients have also become much easier to find in supermarkets. I have chosen three “cheat” basic ingredients, which form the cornerstone of many dishes alongside up to seven other ingredients.

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