Review
Book Description
Japanese Cookbook is a Kodansha International publication.
From the Publisher
About the Author
Excerpt. © Reprinted by permission. All rights reserved.
Japanese Pan-Fried Chicken
15 minutes
2 to 3 boneless chicken thighs
8 fresh shiitake mushrooms
8 shishito sweet green peppers (or 3 small bell peppers)
2 to 3 Tbsp mirin (or 2 to 3 Tbsp sake + 2 tsp sugar)
2 to 3 Tbsp soy sauce
Japanese sansho pepper (optional)
shichimi togarashi red pepper, or red chili flakes (optional)
1. Trim off any excess fat from the chicken.
2. Cut off hard stems of the mushrooms, and cut each mushroom in half or into quarters. If using bell peppers, remove caps and seeds, and cut lengthwise into 4 to 6 pieces.
3. Make the sauce by combining mirin and soy sauce, and set aside.
4. Heat a nonstick fry pan until very hot. Place chicken skin-side down and fry over medium-high heat until the skin starts to crisp and turn golden brown. Turn chicken over and brown the other side. Add shiitake and green peppers to the pan.
5. When the meat is just cooked through, add the sauce. Turn chicken and vegetables repeatedly, to develop the flavor.
6. When sauce thickens, remove chicken from the pan and cut into easy-to-eat pieces. Arrange attractively on a dish with mushrooms and peppers. Serve hot, setting out sansho pepper and shichimi togarashi red pepper on the table as optional seasonings.
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Asparagus Saute
10 minutes
7 to 8 asparagus spears
2 tsp vegetable oil
1/2 Tbsp soy sauce
a pinch of roasted white sesame seeds
1. Cut off the hard base of the asparagus spears. Peel the lower part of each spear and cut spears into 3 or 4 pieces of about equal length. Cut any thicker sections in half lengthwise.
2. Heat the oil in a fry pan and saute asparagus over medium-high heat until cooked through.
3. Turn off heat briefly to add the soy sauce. Then saute over medium heat, stirring constantly to keep asparagus from burning, until all the liquid evaporates.
4. Sprinkle with roasted sesame seeds and serve immediately.
To roast, place in a fry pan and heat, shaking the pan constantly. When seeds turn golden brown, remove from heat. Roasted sesame seeds can also be ground slightly (this can be done between your fingers) to bring out the flavor.
