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

If I could find a pearl in my kaki-furai…

Yes, it’s oysters… So let’s bite one to see if I can find one of the famous Japanese pearl.

No luck. Next one…

I will not complete my collar today. At least, you can see the oyster retained its pearly color and glow. It is hot but not over-cooked. And around, it’s crunchy. Oishii ! Delicious.

Kaki-furai is kaki (oyster) and the English world “fry” that they pronounce furai). It’s one of the Yoshoku (Western cuisine) dish, that mean the first versions of European and American recipes that were adapted and served in Japan.
Kaki-furai is simple to do… And easy, after you missed 2 or 3.

For a non-fry version :
Kaki NOT-fry
For a tempura style version :
Let’s make tempura.

Japan was once famous over the world for its abundant production of pearls. They mastered the trick to cultivate them before others. They are still a major producer.


(yeah, they sell them, I have no relation with that page but send me a few if you want)

Well, there were oyster parks in the bay of Kobe, before the city was build. But now, you have more chances to find pearls there (many traders and artisans) than oysters to eat. There are a few artificial islands and an airport floating in the bay. So they moved the production to Hiroshima, Ise, etc.

How to :

-Rinse shelled oysters. Drain them.
-Prepare a cup of batter : Whisk egg and water, add flour.
-Prepare a saucer of panko. It’s rough white bread crumbs. Here it’s sold cheaply everywhere. But no need to import some, it’s easy to make. Just grate (with the stuff to julienne veggies) the white part of sandwich bread.
-Prepare a saucer of flour.
-Heat 4 centimers of frying oil (I used rapeseed) to 160 degrees C, in thick bottom pan.

-Pass one oyster in flour, then in batter, then in panko.
-Put it in the oil.
-Take it out when it is orange on all sides. Check that it’s crispy around and not too cooked inside. If it’s not well, tweak the oil temperature and cooking time.
-Put on a grill while you do the others. Serve hot.

Sauces :
I simply used Ikari so-su (Ikari sauce, it’s a Worcester sauce) and sudachi lemon.
Other possibilities exist, like tonkatsu sauce, ponzu, tartar sauce…

The fried items are often served with shredded cabbage (much finer than that usually, but I had the tender heart of a small cabbage). The reason is raw cabbage favors digestion of fat food. It’s possible to add a dressing.

Kaki NOT-fry.

Kaki furai (kaki fry, fried oyster) are normally done with panko (white bread crumbs) and deep fried. I like them when someone else prepares them in someone’s kitchen. And well, it’s too fat to eat more than a few.
I just covered the oysters with chapelure (French bread’s crust crumbs), salt and pepper, and baked. Served with shredded cabbage and lemon.

Mini-calamari salad with red pepper, chili, young onion, rosa potato, rosemary, olive oil. Balsamico would have been nice, but I don’t have something so exotic in my pantry, so that was rice vinegar, plus black rice vinegar.

Cal : 386.9 F9.5g C42.3g P 31.1g

Fr :
A la place des kaki-furai (huitres frites), des huitres panees a la chapelure et cuites au four. Du chou rape.
Salade de petits calamars, poivron, pomme de terre, jeune oignon, romarin, piment, huile d’olive, vinaigres de riz (blanc + noir).