Japanese-style One-pot Supper

RECIPE

Prep and Cook Time: about 20 minutes. Notes: Look for dried bean-thread noodles, mirin (sweet sake or rice wine), and Sriracha (Southeast Asian hot chile sauce) in the Asian section of the supermarket.

Yield
Makes 4 servings

Ingredients
3 ounces dried bean-thread noodles (saifun or cellophane noodles; see Notes)
5 cups reduced-sodium chicken broth
1/2 cup mirin (see Notes) or cream sherry
1/4 cup soy sauce
1 tablespoon sugar
3 to 5 thin slices peeled fresh ginger
12 ounces boned, skinned, chicken thigh meat, trimmed of fat and cut into 1-in. chunks
1 small red bell pepper, seeded, stemmed, and cut into thin slices
4 ounces sugar snap or snow peas
4 ounces button mushrooms, sliced
8 ounces firm tofu, drained and cut into 1-in. cubes
3 green onions (green and white parts), cut into 1-in. lengths
Sriracha (see Notes)

Preparation
1. In a small bowl, soak bean-thread noodles in boiling water until soft, about 5 minutes. Drain and cut into 6- to 10-in. lengths.

2. In a 5- to 6-qt. pot or a 12-in. frying pan (with sides at least 2 in. high), bring broth, mirin, soy sauce, sugar, and ginger to a boil over high heat. Reduce heat and simmer, covered, 5 minutes.

3. Arrange noodles, chicken, bell pepper, peas, mushrooms, tofu, and green onions in separate piles in the pot. Cover and simmer, without stirring, until chicken chunks are no longer pink in the center (cut one to test), about 5 minutes. Set pot on the table so people can serve themselves, with Sriracha on the side.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories:363 (15% from fat)
Protein:28g
Fat:5.9g (sat 1.3)
Carbohydrate:42g
Fiber:2.5g
Sodium:1827mg
Cholesterol:71mg

Japanese cooking@home
by cooking lover

Japanese Beef Bowl

RECIPE

A simple weeknight dinner full of flavor. Prep and Cook Time: 30 minutes. Notes: To slice beef thinly, wrap and place in freezer for 30 minutes before cutting.

Yield
Makes 4 servings

Ingredients
2 cups short- or medium-grain rice
1 teaspoon salt
1/3 cup soy sauce
2 tablespoons sugar
2 tablespoons sake
1 small onion, thinly sliced
1 tablespoon oil
1 pound beef sirloin, thinly sliced
2 tablespoons chopped cilantro
Pickled ginger slices (optional)

Preparation
1. In a 4-quart pan, bring 3 cups water to a boil. Add rice and salt. Cover and reduce heat to simmer, then cook until almost tender, 15 minutes. Turn off heat and let stand, covered, for 5 minutes before fluffing with a fork.

2. In a small pan, bring soy sauce, sugar, sake, and 3/4 cup water to a boil. Remove from heat and reserve.

3. In a 10-inch frying pan over high heat, cook onion in oil until it begins to brown, 3 to 5 minutes. Add beef and continue stirring for 2 minutes, then add 1/2 cup of soy-sake sauce and stir until beef is cooked, 2 minutes longer.

4. Divide rice among 4 bowls. Top with beef, remaining sauce, and cilantro. Serve with ginger, if desired.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories:687 (28% from fat)
Protein:30g
Fat:21g (sat 7.4)
Carbohydrate:90g
Fiber:1.5g
Sodium:2003mg
Cholesterol:76mg

Japanese cooking@home
by cooking lover

Seared Tuna with Japanese Salsa

Yield
Makes 2 servings

Ingredients
2 tuna steaks (big eye, yellowfin, or albacore; about 1 1/4 in. thick, 5 to 6 oz. each)
1 teaspoon minced or pressed garlic
Salt and pepper
2 teaspoons vegetable oil
1/4 cup sake
2 tablespoons soy sauce
3/4 cup finely chopped tomatoes
2 tablespoons finely chopped green onion
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice
6 to 8 slices peeled avocado (3 to 4 oz. total)

Preparation
1. Rinse tuna; pat dry. Spread garlic on both sides of steaks; sprinkle with salt and pepper. Pour oil into an 8- to 10-inch nonstick frying pan over medium-high heat. When hot, add tuna. Cook, turning once, until lightly browned on both sides, about 1 minute per side. Pour sake and 1 tablespoon soy sauce around steaks; remove from heat. Let cool, turning fish often.

2. Meanwhile, in a small bowl, mix tomatoes, green onion, cilantro, lemon juice, and remaining tablespoon soy sauce.

3. Lift tuna from sake mixture, reserving juices. Cut fish across the grain into 1/4-inch-thick slices and lay on plates. Garnish with the salsa and avocado slices. If desired, spoon pan juices equally over tuna (otherwise discard).

Nutritional Information
Calories:340 (48% from fat)
Protein:32g
Fat:18g (sat 3.2)
Carbohydrate:9.5g
Fiber:1.9g
Sodium:1093mg
Cholesterol:48mg

Japanese cooking@home
by cooking lover