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

Hamo no kabayaki, and magic sprouting season

Another dish of hamo, the long Summer eel. This time it’s prepared like unagi eel, grilled and lackered in a brown sauce. It’s called kabayaki.
It is said that kabayaki fish is a good dish for the hottest days of Summer, like now.

other dish with hamo (aburi)

The fish, prepared not by me…

Raw with first layer of sauce.
I am not sure it’s the traditional way. The addition of miso is not usual and the sake should be mixed to the sauce. And I add starch because I use less sugar. Well, it’smy “special kabayaki”.

For the sauce : I prepare a little caramel, add in soy sauce, mirin, water, bring to a boil, then cornstarch, then simmer a while, then hatcho miso.
Grilling : I paint the fish both sides with sauce. Grill softly in oven toaster. Paint with sake. Re-grill. A layer of sauce. Re-grill. A layer of sake.

Served hot with roughly ground sansho pepper.

Rice. With this weather, it germinates overnight.

Can you see the small germs ?
hatsuga genmai (healthy rice)

Soy bean sprouts (they need to be boiled, never eat raw soy). Goya bitter squash, salted.

The small leaves : kaiware daikon. Sprouted seeds of daikon radish.
They sprouted in 3 days (versus 10 in average). Crazy !

I recycle the boxes of herbs. I soaked the seeds 2 hours, then laid them on wet kitchen paper. Kept 2 days in a dark room till I got the whitish leaves.

After 1 more day near the window. It’s already ready to eat.

Hamo no aburi – flames on fish – la murène en flammes

Hamo (Pike Conger, Murene Japonaise) is a popular fish for Summer in Kansai, particularly in Kyoto. It’s a second rate fish for many, but in Japan, it’s considered a delicacy.

A modern way to prepare it is “aburi”. Aburi is bathed by flames. It’s between grilled and raw sashimi. See this for recipe :
Aburi-zushi (flamed)

A piece of hamo. It’s a long eel type fish, so the fishmonger opened it, took away the bones by making many parallele indentation :

That’s why it look as if it had rays.

When you cook the skin, it retracts and the fish slightly rolls on itself… OK, not a pro result. I’m working on it.

It is served simply with a little point of condiment. For instance….

Pasted umeboshi. Take one of those plums (dried and pickled), pit it and mash in a mortar. You can also buy some in tube like mustard and wasabi, which I also used, but really the whole plums are more polyvalent.

Really great… The grilled flavor and the sashimi sweetness, pinpointed by the fruity sourness of the plum.