One-Bowl Japanese Cooking

1. One-Bowl Japanese Cooking Dena Strong https://netfiles.uiuc.edu/dlstrong/www/jfood/

2. Overview of class Introduction Donburi: Rice bowl with toppings Rice preparation & cooking Standard donburi toppings Getting creative One pot with broth: Ochazuke (literally �soaked in tea�) Ramen, soba, udon (Discussion of winter one-pots: oden, shabu-shabu, sukiyaki)

3. What am I doing here? 5�10�, red hair, about as un-Japanese as possible�but� 10 years of studying Japanese language & culture, including food & clothing Costume design major - translated a Japanese doll book to learn to make Heian kariginu because there was no documentation in English� Traveled in Japan Learned to make Japanese food because it�s too expensive to go to restaurants all the time!

4. Why short-grain rice? Tradition and flavor plus� Long grain rice and brown rice (short or long) won�t hold a shape Sweet rice is too sticky to handle Short grain rice can be shaped when cooked

5. Cooking rice Electric rice cookers are like toasters: you can do it without one, but why? Rinse rice until water runs nearly clear Soak if time permits Water up to middle knuckle (Mt. Fuji) Push button or program Let rest 15 min. after finished

6. Donburi (several) The original fast food Big bowl of rice with a single topping & (usually) pickles For most meals, food is never put on top of rice. The rice is served in a separate bowl or separate container, with several side dishes (okazu).

7. Some donburi

8. Oyako-don Oyako means �parent and child� � chicken and egg used together. Round onions are a relatively recent introduction � since the Meiji era. You won�t see them in anything really old, but you will see them in Meiji-invented donburi.

9. Oyako-don cont. Classic Japanese flavor combination: Shoyu (soy sauce) Sake or mirin (rice wine, unsweetened or sweetened for cooking) Dashi (standard soup broth � traditionally made from konbu seaweed & katsuo flakes, now available in instant granules)

10. Oyako-don recipe (lots) 4 chicken breasts (or thighs if available) 2 lg onions, sliced in rings 6 eggs, beaten 1 Tbsp dashi granules mixed into � cup hot water � cup soy sauce � cup mirin � cup sugar Chopped green onions (peas/mitsuba optional)

11. Oyako-don recipe (1-2 servings) 1 chicken breast (or thigh) 1 small or � large onion 2 eggs, beaten 1/3 cup (4 Tbsp) hot water + � tsp dashi granules 2 Tbsp shoyu 2 Tbsp mirin 1 Tbsp sugar Chopped green onion (peas/mitsuba optional)

12. Cooking oyako-don Heat nonstick pan. Put a few drops of sesame or canola oil in the bottom & saute onions for a little while. Add everything but the eggs & green onion/other greenery. Cook until chicken is done. Simmer off some liquid in the process. Pour on eggs & sprinkle w greenery. Leave still until egg is almost set. Serve over hot rice with takuan � shichimi-togarashi opt.

13. Chirashi sushi is almost donburi Tekka-don = raw red tuna (sashimi grade) arranged on top of rice with wasabi and shredded nori Una-don (unagi donburi) is just a different shape for the ingredients in unagi-nigiri or unagi-maki

14. Una-don $13 at restaurant, $2ish at home� Slab of frozen unagi, heated Bowl of rice More teriyaki sauce (next slide) Chopped green onions & sesame seeds optional Takuan (pickles) traditional & optional

15. Curry, Japanese style Meat, potatoes, and carrots�it would be chunky stew in anyone else�s lexicon, until you add� Curry chunks�?! About the texture of a piece of soap or dense brick of lard. Both the Indians and the British would be baffled by this substance but it�s tasty anyway. Served with long grain rice, unlike 98% of Japanese food. Put it over instead of beside the rice in a big bowl and it�s donburi

16. Curry rice

17. Ochazuke Ochazuke is a way to use up leftover rice and tea and make them a little tastier. Basically, pour hot tea with dashi over simple meat/fish donburi (but not oyako-don). Good for when you�re feeling sick � like chicken soup Japanese style Unagi, salmon, tuna, etc. � wasabi optional � furikake/mitsuba nice addition

18. Ochazuke

19. Soup meals: Ramen, soba, udon Ramen: Not the $1 for 10 variety � fresh noodles, often containing eggs Soba: Buckwheat noodles, thin and rectangular � eating them cold in broth is a sign of sophistication  Udon: Thick soft pale noodles

20. Ramen & udon

21. Hot vs cold soba

22. Soup broths Clear soup stock ingredients Dashi Shoyu (soy sauce) optional � present in shoyu broth, absent in shio (salt) broth Mirin / sugar Miso soup stock ingredients Dashi Shiro-miso or aka-miso

23. Soup flavorings Kitsune (ramen, soba, udon) Abura-age � fried tofu pouches Green onions Tsukimi (udon, soba) Egg cracked in middle, vegetables around Chashuu (ramen, soba, udon) Chinese-style barbecued pork (chashuu - char siu - moo dang)

24. Chashuu Ramen Chashuu pork (next slide) Hard-boiled egg Naruto or kamaboko (fish paste) Momiji-oroshi (daikon-pepper mix) Wakame / spinach / nori Naganegi or green onion Bean sprouts Ramen noodles & broth (clear or miso)

25. Chashuu pork Approximately speaking, Japanese chashuu = Chinese char siu = Thai moo dang = Asian variations on barbecued pork My chashuu sauce recipe: 2 Tbsp soy sauce 2 Tbsp sugar 2 Tbsp hoisin sauce 1 Tbsp mirin or sake (or dry sherry) 1/2 tsp five-spice powder

26. Chashuu ramen cont. Marinade pork overnight in the sauce. (Shoulder works well � loin is expensive, porkchop is cut on the wrong grain, though the sauce is still tasty on it.) Roast pork on rack over pan of hot water in oven. Baste with sauce regularly. Can freeze & thaw later � freeze whole, not sliced

27. Chashuu ramen assembly Cooked ramen noodles in bottom of bowl Top with sliced egg, sliced chashuu pork, sliced kamaboko, vegetables/sprouts; make small pile of momiji-oroshi atop a pork slice Pour broth around edge to not disturb arrangement Make small pile of nori in corner & serve

28. Sukiyaki �Plow� or �like��no official kanji Originally cooked on cast iron pan over fire in center of home. Now? Electric skillets make it easy. Sukiyaki restaurants have either portable grills or heating elements imbedded in center of table.

29. Sukiyaki

30. Sukiyaki ingredients Thin-sliced beef Naganegi (or green onions) Shungiku (chrysanthemum leaves � substitute spinach or watercress) Shiitake / enokitake mushrooms Shirataki (thin-sliced konnyaku) Tofu / yaki-fu (dried wheat gluten cakes) Beef suet Eggs for dipping hot food into (eggbeaters safer since they�re pasteurized)

31. Warishita (for simmering) Equal parts of: Shoyu (soy sauce) Mirin (and/or sake) Dashi Sugar Try 1/3 cup of each for home (using 1/2 cup each for class)

32. Serving sukiyaki Set ingredients out on plate. Heat pan. Slide suet around bottom of pan until it�s part melted. Add about � inch of warishita to the bottom of the pan, then add ingredients to taste & let simmer. As the ingredients get eaten and the broth cooks down, add more. Eat & talk.

33. Shabu-shabu Fondue, Japanese style � via the Mongol hordes Traditional shabu-shabu pot has chimney in middle for hot coals, moat around edges Fondue pots are easier to store

34. Shabu-shabu party This is a traditional shabu-shabu pot, but you can use a fondue pot (or a regular pot over a portable burner) just as easily.

35. Shabu-shabu ingredients A lot like sukiyaki: Thin-sliced beef Shungiku/watercress Naganegi (or green onions) Shiitake / enokitake Harusame (fine rice pasta) Dashi (6 cups-ish) and dipping sauces

36. Goma-dare Gomadare: sesame dipping sauce for shabu-shabu � can also add lemon � cup each ground sesame seeds & dashi 3 Tbsp miso 2 Tbsp mirin 1 Tbsp each minced garlic & sugar 2 tsp each rice vinegar, shoyu, sesame oil Red pepper flakes to taste

37. Ponzu-joyu Lemon-soy dipping sauce � can also make with 2 parts soy to 1 part lemon & skip the rest 1 part each dashi & mirin 2 parts rice vinegar 3 parts yuzu (or lemon) juice 6 parts soy sauce Piece of konbu Stir together & refrigerate overnight, then remove konbu before serving. (Can keep longer if desired.)

38. Serving shabu-shabu Set out the ingredients on a serving plate, with dipping sauce in cups. Heat the dashi to a boil and put it in a fondue pot or an electric skillet or something similar. Each diner takes what they�d like, cooks it in the boiling dashi, and dips it in the serving sauces. Momiji-oroshi and minced green onions often served on the side.

39. Oden Winter soup that simmers all day � the original crock pot type meal. Tends not to have green vegetables in it because they�d go gray and limp after that much cooking Root vegetables, seafood that can take simmering, and substances that give off flavor (konbu) and absorb flavor (tofu, konnyaku/shirataki, fish paste cakes)

40. Oden Home style ^ Restaurant style >

41. Oden �recipe� Everyone�s mom does it differently. Pick several ingredients from: Veg: Daikon, turnip, potato, carrot, pumpkin / squash Seafood / meat: Squid, clams, octopus, chicken meatballs with ginger and garlic in them Hard boiled eggs Grilled or fried tofu (ganmodoki, yakidofu, abura-age) Fish paste shapes (chikuwa, kamaboko, satsuma-age) Konnyaku or shirataki Konbu

42. Making oden broth To a soup base of all dashi or half-dashi half-chicken stock: (or all chicken stock if you don�t have dashi) Add 1 to 1.5 Tbsp of each of the following per cup of soup base: Soy sauce Mirin (or equal parts sake and sugar) For eight cups of stock, use between 1/2 and 3/4 cup of each add-in

43. Putting oden together Parboil the vegetables (esp. solid ones like potatoes, daikon, turnips) before adding to the stock. Everything else (seafood, tofu) will be both cooked and flavored by the long simmering process. Add everything to the pot (or crock pot). Simmer over very low heat (just bubbling) for at least an hour and a half before serving; it often simmers all day. Keep an eye on the liquid level and add more if needed.

44. Q & A For more info: https://netfiles.uiuc.edu/dlstrong/www/jfood Bibliography, recipes, links to sources for ingredients/tools, etc