Dashi is one of the most essential ingredients in Japanese cuisine for all kinds of soups, sauces and simmering liquids. Instant dashi-powder is an absolute no-go because it is full of artificial stuff and does not taste remotely as good as your own easy to make stock. Continue reading stock science part 1: dashi
I have a permanent dispute with my wife over how to cook rice. This method from The Guardian collates the best advice.
Take 450 g basmati rice, rinse briefly and soak in cold water for 30 minutes, drain well.
Place in a wide pot over medium heat with 585 ml cold water and a large pinch of salt. Bring to the boil, stir, cover and reduce heat to low. Cook for 25 minutes.
Remove from heat, stand 5 minutes.
The amount of water is likely different for Jasmine (Thai) rice. I will update the post when I’ve worked that out.
An usually hearty and spicy Japanese tsukemono (pickle).
500 g thin long eggplants
2 tsp / 10 grs salt
100 ml water
1 tbsp hot english mustard (Colemans’s)
1,5 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
Cut eggplant into irregular bite-sized pieces wioth the rangiri technique. Mix with salt, add water and weigh down with a plate and weights. Let stand for 4-5 hours until a lot of liquid has been released. Drain and squeeze out moisture. Blend mustard and the rest of the ingredients. Add to the drained eggplant and mix. Serve topped with chopped shiso, shiso seeds or some yukari powder.
From: Tsukemono – Ikuko Hisamatsu
For this dish, the meat is sliced very finely and briefly marinated, this works superbly well with lower grade cuts of pork and beef. A fast and satisfying dish. Continue reading yakiniku pan-fry
I had my first taste of Ceviche while filming near the Chilean border with Peru, in a plastic shack on the beach, very memorable. Ceviche is a traditional Peruvian dish that has become popular around the globe. It is also very easy and quick to make, requires no cooking and is the perfect summer dish. The basic components are raw fish cured in citrus juice, chilli, alliums and aromatic herbs. There are infinite variations, below are some tried and tested examples, including a vegetarian version. Continue reading Ceviche
This is Boston clam chowder using New Zealand cockles. Nothing is thrown away from the steps in preparation so the flavours build. The key is to keep the shellfish, potato and celery as discrete morsels in a luscious matrix of cockle-flavoured soup. Continue reading cockle chowder
I love Rhubarb and I wanted to see what can be done with it beyond deserts and sweets. Since it is a vegetable and because of its tartness, Japanese pickles came to mind, so I tried a miso curing technique and it turned out wonderful, sour, umami, fruity, crunchy. You can use the same recipe with many different vegetables such as carrots, radish, turnip, beetroot etc. Continue reading rhubarb miso-zuke