Rice – Page 2 – Goboroot.com

Kuri Gohan & Tonjiru

After my mom left, many kind hearts looked after my sister and me. We were consoled by my grandma, our aunties and uncles, and my father’s colleague Mrs. Tajima. We were about 8 years old and Mrs. Tajima had children who were in junior high, so sometimes she came to our apartment to help us with chores or brought us to her house after school. This was when I discovered a love of chestnuts. Boiled, steamed or roasted, I loved eating these nuts, as to me they encompassed a whole autumn season on a plate.

Mrs. Tajima’s children taught us how to spoon the nutty dense meat out of the steamy hot chestnuts. My fingernails ended up all yellow and sweet, with hard brown shells piled up on a table. After working hard to extract the chestnut meat, we happily ate the delicious chestnuts with a glass of milk. Today, when I close my eyes and discern the flavour of each chestnut in the rice, I wonder how Mrs. Tajima is doing, and suddenly remember the way she wiped my wet hair in the evening light with me burying my head around her tummy and wondering if this was how my mother would smell. Cooking chestnuts always brings back this memory and the warmth of Mrs. Tajima.

Kuri Gohan (Chestnut Rice)

Serves 6

30 plump chestnuts

1¼ cups white rice

1 cup (250ml) brown rice

2½ cups water

2 tablespoons sake

½ teaspoon salt

For sprinkling

Roasted black sesame seeds

Sea salt

Rinse the chestnuts, place them in a large bowl, and cover with cold water over night.

Next day, rinse the chestnuts and place them in boiling water for a few minutes. Let them cool off in the water. Peel the skin with a small knife, being careful not to break the chestnuts. Soak them in water for 30 minutes.

In the meantime, wash the rice well and change water a few times until water becomes clear. Place in the bowl of a rice cooker with 2½ cups water.

Rinse the chestnuts and drain well. Place the sake and salt in the prepared rice and stir to mix. Lay the chestnuts on top of rice evenly and cook (If you don’t use a rice cooker, you can cook the same way you normally cook the rice in a pot).

Combine the sesame seeds and salt in a small bowl. Serve immediately with sesame mixture lightly sprinkled on top.

Tonjiru (Pork & Vegetable Miso Soup)

I always make a plenty of this dish because the flavour gets even better the next day!

Serves 6-8

1 large gobo, skin removed and cut lengthwise and then, into 1 inch pieces

6 inch daikon, peeled and cut into 1 inch cubes

2 large carrots, peeled and cut into 1 inch cubes

1 tablespoon vegetable oil

1 tablespoon roasted sesame oil

1 lb pork centre loin chop, boneless, cut into 1 inch pieces

8 cups water

2 sheets abura age, cut into ½ inch strings

2 leeks, cut into ½ inch pieces

1/3 cup to ½ cup red miso and white miso (I like mixing half and half)

Soak the gobo in cold water, changing the water a couple of times until it becomes clear, about 20 minutes. Drain well.

In a large heavy bottomed pot, heat the oil over medium high heat and sauté gobo. Then, add daikon, carrots and pork until they are nicely coated with oil, for about 15 minutes.

Add water and bring to a boil. Skim occasionally and simmer for 30 minutes.

Rinse the abura age by pouring boiling water to remove the excess oil. When cool, squeeze the moisture out and add to the soup.

Add the leek and cook further, about 10 minutes or so.

Turn the heat down to low heat, place the miso in a ladle and melt gradually into the soup. Never boil miso soup, as this will destroy the subtle umami flavour.

Gentlly simmer for about 10 minutes.

Serve while hot.

Ohitashi with Cabbage

½ head of cabbage

½ organic lemon

1 Thai pepper, chopped thinly

2 tablespoon dashi stock or water

2 tablespoons soy sauce

Boil water in a medium pot and submerge the cabbage for about 5 minutes. Drain well.

In the meantime, extract lemon juice for about 1 tablespoon. Peel the rind and cut into thin strips for ½ tablespoon. Combine the juice, dashi and soy sauce in a small bowl.

When cabbage is cool, squeeze the moisture out and cut into ½ inch pieces.

Mix the cabbage, lemon rind, pepper, and lemon juice mixture and serve immediately.

Garlic Scapes and Beef Stir-fry

Summer has finally arrived in my garden with a sudden heat, melting my tomato plants against a south-facing wall, sweetening my raspberries and thickening sunflower stalks. Broad beans also started to swell rapidly under the scorching rays. After weeks of complaining about having too much rain, we now must rush, overwhelmed, to catch up with watering to maintain the crops. This is how we start summer in the West Coast. A much awaited season…

This is a dish my grandma used to cook when garlic scapes were abundant at the market. She didn’t grow her own produce, other than few shiso plats in her tiny space in the midst of Tokyo, but appreciated cooking with nature’s natural clock.

The tasty sauce in this recipe that she made by scraping the bottom of a pan was a good stimulant for a poor appetite even during hot Japanese summer evenings. I hope to serve this dish the next time that I see her accompanied by a light glass of beer!

Garlic Scapes and Beef Stir-fry

Serves 3-4

1 lb beef sirloin, cut into ½ inch strips

A dash of sesame oil

1 tablespoon sake or white wine

1 tablespoon soy sauce

1 ½ tablespoons cornstarch

Salt

2 tablespoons sesame oil

4 tablespoons vegetable oil

3 garlic cloves, finely chopped

1 small knob ginger, finely chopped

2 scallions, thinly sliced

½ lb or more young garlic scapes, cut into 2 inch long pieces

½ each of red, yellow, and orange bell peppers, cut into strips

Salt and pepper

A pinch of cane sugar

3 cups cooked rice

Marinate the beef in the sesame oil, sake or wine, soy sauce and a pinch of salt for at least 10 minutes. In the meantime, prepare the vegetables.

Heat a large frying pan with half the amount of the sesame oil and vegetable oil over medium high heat. When it starts sizzling, stir-fry the garlic cloves, ginger and scallions for a couple of minutes.

Add the scapes and stir-fry till softened. It takes a while, so stir constantly so as not to burn the vegetables. Add bell peppers and cook until soft but still crunchy, and season with salt. Remove from the pan and set aside.

Stir the cornstarch into the marinated beef. Using the same pan, heat the remaining oil till hot. Sear the beef till browned on one side, and turn on the other side till browned.

Add a pinch of the cane sugar and the same amount of salt to the beef, and stir well. When the inside of the beef turns soft pink without blood, it’s about time to return the vegetables to the pan. Stir well to combine all together for few minutes. Transfer the beef mixture to a large plate.

Return the pan on the stove over high heat with ½ cup water. Boil and scrape the bottom of the pan, reducing the liquid to make gravy sauce. When the sauce starts bubbling, stop the heat. Pour over the beef mixture.

Serve immediately in an individual bowl over rice.

Sushi with Tropical Flair

I’m always searching for inspiration. It could be in the garden or, sometimes, in historic parts of Vancouver. New experience always feeds one’s creativity and imagination, which may eventually take form some day. So I love the balance of being in nature and core parts of the city, especially where historic areas meet modern urbanism!

If you are looking for inspiration for a night out on Friday, this may be the spot for your next visit to Vancouver! Take a stroll on cobbled alleys in the old Victorian architectural section of the city. The streets are filled with antique stores, boutiques with fine home furnishings, clothing stores with locally/globally designed items, a store with vintage kitchen products, a contemporary home interior furniture store, and a shoe store with a wide range of heels and boots. This is Gastown! Dine on freshly made Margherita pizza in the wood fired oven accompanied by a refreshing Pomegranate Passion cocktail at Nicli Antica Pizzeria. Oh, and don’t miss the chocolate ganache and banana slices with a caramelized crispy topping for dessert!

For some post meal browsing, navigate the neighbourhood maze to the Fairmont Pacific Rim Hotel along the water where you can enjoy the live music! It has a beautiful white marble floor and decorative fireplace occupied with tiny tables for you and your company to indulge in a glass of Grand Marnier or Little Bird, the latter of which has a hint of sweet rhubarb aroma. Dance with the band sound in the dimly lit interior or simply appreciate the gorgeous and sophisticated atmosphere. If you are still hungry, try their spicy avocado sushi with a surprisingly refreshing twist plus a pot of green tea to relax you for the rest of the night.

Sushi with Tropical Flair

You can use short grain brown rice or half and half for this recipe. Sushi with brown rice is a little bit tricky to make due to a lack of starch content (less sticky). If you are making nigiri, it’s not a bad idea to let the cooked brown rice rest in a refrigerator overnight and microwave it when needed (although I’m not a big fan of microwaves), but for this recipe freshly made will suffice. Just make sure to add more water if using only brown rice though.

Enough for 4

2 slightly rounded cups of Japanese white rice

4 cups water

A piece of kombu, cleaned with a wet towel

4-5 tablespoons Japanese vinegar

4-5 tablespoons cane sugar

2 teaspoons sea salt

1 pack nori (one sushi roll uses 2 sheets of nori so have about 10 sheets)

Soy sauce

Wasabi paste

Ginger pickles or homemade turnip pickles (recipe follows below)

Toppings

½ pineapple, peeled, core removed, and cut into ½ inch strips

½ papaya, peeled, seeded and cut into ½ inch strips

1 avocado, peeled, seed removed and cut into ½ inch strips

1 cup cucumber, peeled and julienned

1 small piece broiled salmon

½ cup mayonnaise

1 tablespoon hot sauce or chilli sauce, or more to your taste

Wash and rinse the rice until water becomes transparent. Place the rice, water and kombu on top in the bowl of a rice cooker or a large pot and cook. Rice will be on the harder side, but this is the way it should be.

Meanwhile, make a vinegar mixture by combining all the ingredients in a small saucepan over medium heat until sugar dissolves and bubbles are visible on the edge of the pan. Let cool.

Prepare the toppings. Make spicy mayonnaise by combining the mayonnaise and the hot sauce. I used Cholula hot sauce, and didn’t mind the taste but Sriracha seems commonly used. Use a small piece of saran wrap with a tiny hole for piping the mayo. Set aside a bowl of cold water to wet your hands, a makisu to form sushi rolls, a wet towel, and of course, a well sharpened knife to cut the sushi.

Flip the rice in a handai (flat-bottomed wooden tub), or large bowl. Here, you need to be multi-tasking. Drizzle the vinegar mixture on the rice and, using a wooden spatula, quickly but gently mix the rice by making cutting motions with your right hand and fanning with the other hand. I’m ambidextrous, so this works for me. If this seems too complicated, you can use an electric fan like my grandma does . The key is to let the rice soak the vinegar and cool before it becomes sticky so that you can achieve the desired shiny texture. Because no matter what filling you have inside, sushi is all about the rice texture!

Now the show begins! Place everything close to you; the rice, nori, toppings, the mayo, the bowl of cold water, the wet towel and the makisu. Wash your hands and place one of the nori sheets on a clean work surface. Wet your hands with the bowl of water and remove excess moisture by tapping both hands against each other to prevent the rice from sticking to your fingers.

1) Grab about 3 extra large egg size portions of rice and spread on the nori using your fingertips. Fill the empty space, especially the edges, leaving a half an inch strip at the top. Be sure that it’s not too thick, but just covers the surface of the nori.

2) Flip the nori from the side (now the rice is facing down). Make sure the working surface is moistened with the wet towel so that the flipped rice doesn’t stick to the surface.

Place the toppings on the nori: the pineapples, papaya, cucumber and plenty of the mayo mixture. PLENTY! Roll from your side on foreword by tucking and tightening the toppings as you roll. This is a critical step towards making beautiful and easy-to-eat sushi that doesn’t fall apart. Once rolled, there is no turning back to make the roll tight!

3) Place another sheet of nori on the work surface shiny side down, and place the rolled sushi on top closer to you. Then roll the whole thing.

4) Lay the makisu on the rolled sushi and gently press to form into a square shape. This is optional, but I feel that this forms and tightens the sushi nicely. Repeat with the rest with your choice of combinations; broiled salmon with cucumber etc.

Cut the sushi rolls into ¾ inch pieces or your preferred thickness by moving the knife back and forth gingerly. It is easy if you wipe the knife with the wet towel each time you cut.

Serve immediately with the soy sauce, wasabi and the pickles. Follow with a pot of green tea.

*An inspiration from Fairmont Pacific Rim

Homemade Turnip Pickles

I can almost say that I grow turnips just for this single recipe. You want to use the freshest turnips you have on hand for these pickles, as the tender and sweet flesh makes them divine. Grow your own or go to the farmer’s market!

Makes 1 small jar

A bunch of turnips (about 10 pieces)

A piece of kombu, cleaned with a wet towel

200 ml Japanese vinegar or white vinegar

3 tablespoons cane sugar

1 ½ teaspoons salt

Wash the turnips, remove any diseased parts, and cut off the tops leaving little stubs. Cut stems into 1 inch pieces. If the turnips are large, cut in half or quarter lengthwise.

Place the vinegar, sugar and salt in a small saucepan and boil over medium heat until the sugar dissolves.

Fill a sterilized airtight container with the turnips, some stems, kombu and the vinegar mixture. Let cool and store in the refrigerator for at least 3 to 4 hours or over night. Keeps in the refrigerator for a while (not for us!).