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

Teppanyaki teishoku, plancha menu

Teppanyaki, grilled on the hot plate, the plancha. That’s a simple way to cook meat. Today I had thinly sliced beef liver.

Teishoku, the menu, the set.

I just grilled the liver together with slices of dry garlic that neutralize its smell.

The final touch : fragrant sesame oil in the plate, ready to receive the meat.

Three quick sides : miso soup with tofu and wakame seaweed, kimchi and rice.

The rice is a mix of genmai (brown rice), red rice and mochi awa (mil).

The meal with 2 servings of rice :
Cal 716.3 F22.1g C92.1g P52.9g

The liver coated by sesame oil… yuuuuuuummmy !

Petit yaki-niku, many veggies

Yaki-niku, grilled meat. And a few veggies.
Yaki-niku is another specialty of Osaka. That’s the encounter of superb quality meat and Korean tradition. There are many “Koreans” in the city, not North, not South, they came way before, 100 years ago. The Tsuruhashi town, in the heart of Osaka is Korean town. There, you can find dozens of yaki-niku restaurants, in each street, one per building. In the rest of the city, there are less, maybe 2 or 3 per street.
The meat is expensive… in average. That depends on cuts. Everything is used, so you can lower the average. Or take small amounts of the 1st rate. And lesser quality can be arranged by preparation. I prefer eating less and less often, than going down in quality.

Korean Gourmande (photo compilation of my Korean posts)

Wagyu, Japanese beef. This one is not from Kobe (well, there is no beef produced in that city, I can tell you, farms are hours away).

As you can see, there all those small lines of white. It’s said the meat is persillée (parsleyed, like a leaf of parsley) in French, no idea in other languages. I like the parsley image.

These cuts were sold to be eaten raw, but… I prefer cutting my raw meat. I cooked it today.
I let it marinate it one hour, after rubbing it in a mix of sake, soy sauce, chili flakes and very little cooking oil.

Sides are ready ? Kimchi, brown rice, shishito green peppers…

…salad spinach, sesame seeds, mushrooms.

A small cauliflower. I cut and pre-roasted it 15 minutes in the oven-toaster.

Everything is grilled on cast-iron plancha. That’s more convenient than an open-fire brasero. No smoke (you see vapor), and I can use it on the induction cooker.

The sides are less hot. It’s easy to cook exactly how you like it. Eat at once… don’t let it cool the time to take photos.

No salt or whatever is need. Items cook together. Kimchi is salty. I only poured a few drops of fragrant sesame oil in the plate.
Delicious.