Ryori, a Japanese classic menu… (compilation by cooking techniques)

Quick list of Japanese “classics” to help you navigate on this site. That’s not complete at all. I tried to make it representative. I often make them with a twist, but I tell you in the post.

Short memo about the Japanese meal

-all dishes are brought at the same time, ideally served in individual dishes, one plate per item.
-there is rice + soup + three items. Or more.

The items, called okazu tend to be side-dish sized. On the menu in restaurants, traditional style was to present the okazu by cooking technique.

ONE :

GOHAN, rice
rice cuisine list ***** sushi list

and ONE :

吸い物,SUIMONO
A soup to drink !

DASHI (basic stock tutorial)
vegan dashi tuto
misoshiru (miso soup, in many posts)
shijimi miso soup
clear soup
O-zoni New Year soup
sake kasu Winter white soup

And THREE, FOUR, FIVE… many :

OKAZU LIST

お造り o-tsukuri
Normally, that’s a term for seafood sashimi, raw seafood. I don’t *cook* it of course.

scallop sashimi
calamari sashimi noodles
hamo no aburi (flamed sashimi)
hiya yakko (chilled tofu cubes)
konnyaku faux-sashimi

和え物,aemono
Cold dish with sauce.

shira-ae veggies
goma-ae kogomi (sesame fiddle heads)
snappy beans and shrimps in kimizu-ae (yolk sauce)

蒸し物, mushimono
Steamed.
egg tofu
dobin mushi (steamed soup)
okowa kabocha (steamed pumpkin with rice)
steamed scallop

御浸し, o-hitashi
Blanched.
mustard green o-hitashi
green leaf maki
reishabu (poached meat)

揚げ物 agemono
Fried dishes.

tempura (tutorial)
kakiage (mixed tempura)
karaage fish
agedofu, fried tofu DIY
kaki-furai (fried oysters)

焼き物, yakimono
Grilled dishes.

shioyaki (salt grilled fish)
kabayaki conger eel
yakiniku, beef BBQ
yakitori (chicken skewers)
teriyaki chicken(the “real” thing, recipe)
teriyaki fish
miso yaki chicken
miso yaki fish
dengaku (skewers)

鉄板焼き,teppanyaki
Grilled on the hot plate.
Beef liver teppanyaki
okonomiyaki (compilation)
ika-yaki (calamari)

煮物, nimono
Simmered.

pumpkin kabocha no nitsuke
kakuni (pork)
beef shigure
buri daikon (fish and radish)

炒め物 itamemono
Stir-fried.

champuru (Okinawan scramble)
kinpira

漬物, tsukemono
pickles
wasabi leaf tsukemono
daikon radish leave tsukemono
dashi’t, Obanazawa pickle
pink lotus root tsukemono

酢の物, sunomono
Quick vinegar pickles. Salads with lots of vinegar.

potato sarada
daikon ume sarada
kabocha sarada

Steaming in the teapot… a hot soup with duck, mushrooms, season fragrance

This the recipe for dobin-mushi (steamed in pottery) soup. Today’s flavor : duck and mushrooms in consommé ambré .

Prepare a broth. That can be a dashi (Japanese broth) or a consomme or another stock soup. Add soy sauce, sake, etc… as you like.
Today it’s a consommé made of leek, chicken, tomato.
I added sea salt only.

Prepare season’s best ingredient. Well, it is an Autumn dish. It is often made with matsutake mushrooms, hamo fish, gincko nuts and shrimps. But not here !

Lean duck meat.

Fresh edamame (green soy beans). They are a bit different as they are from black soy. Flowers of shiso (perilla).

Shiitake mushrooms. Red and green chili peppers. The spirals are yaki-fu, decorative croutons of gluten (we can buy many different designs).

Other mushrooms : yama no mura no hatake shimeji. Shimeji mushrooms from the field behind the mountain, said the package. They are quite neutral in taste.

You have many options. The original probably is to place the ingredients in the pot, cover with broth and put the pot in a big steam basket. Steam till cooked. Put the lid, bring to guests. A convenient way is to cook in a sauce-pan in half of the broth, transfer in the pots, cover, place on table. When the guests arrive, pour the rest of broth (very hot), so they can enjoy the hot soup without delay. Or you can bring the pots with the raw ingredients on braseros. Add hot stock when the guests arrive, let simmer a while.
I prefer in the sauce pan as you can add in progressively the ingredients as some cook longer.

Serve with yuzu or sudachi or kabosu citrus.
See how to serve it : here.

Serving dobin-mushi, a soup in the teapot

What’s that ? Already the tea ? No, it’s a Japanese dish/appetizer very popular in Autumn and Winter. When it’s chilly… It’s super-hot today. Well, that doesn’t matter.
It’s called dobin-mushi, steamed in a pottery. It is served in a sort of teapot with a cup on top. Usually, the color is dark… Here I have used a regular teapot and a Chinese teacup so you can see the soup better.

If you want to see Japanese people enjoying it in videos :
A traditional Japanese girl
Another style, with sake

The citrus on top is a green yuzu, very aromatic. Either the dobin-mushi is brought hot to the guests, or it is prepared on the table on a little brasero.

The first step is to pour some in the little cup. It’s a broth, very perfumed. You can add a little squeezed yuzu, if you like. Try to guess the flavors.
It is often fish dashi based. Today, I made it with a chicken tomato consommé.

Then you open. Oh surprise ! So many items…

Pick up a few bits and bring them into your cup.

You’re served. Put back the lid so the rest stays hot. Add yuzu if you want. Enjoy duck meat, red chili,

Shiitake mushroom. Shiso flowers. Yaki-Fu (gluten croutons).

Finish the broth. Ahhh !
To know how to prepare it, see next post.