Japanese Sampler
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Japanese Sampler

By September 28, 2015

Yaki-Hamaguri: Little Neck Clam Soup; Crab Soft Spring Roll with Miso Dressing; and Tsukuri (Marinated Salmon Sashimi with Yazu Lemon Sauce)

Japanese chef Jimmy Ishii creates a complete meal of Japanese dishes. The directions are given for four dishes; you would also add rice to the meal. Each dish below is made to serve two. Part of the artistry is preparing each quickly with minimal cooking, and presenting the dishes as if each were about to sit for its portrait. This is the time to bring out lacquer bowls, glass slabs and plates, and other dramatic tableware. Japanese garniture is an art unto itself; there are books which detail it if you are serious about learning. Look for unusual ingredients in Asian groceries.

Ingredients

Instructions

Pare the carrot. Cut V-shaped grooves the length of the carrot all the way around. Cut into thin discs; they will resemble flowers. Bring a small pot of water to a boil and add the lemon zest. Return to a boil and drain. Repeat two more times. Bring the 2-1/4 cups of water to a boil. Add bonito flakes, a tablespoon at a time, until the broth is strong enough for your taste. Reduce the heat to medium and cook 10 minutes. Add the blanched lemon zest and season to taste with pepper. Scrub the clams until very clean. Place the clams and carrot discs in two serving bowls and pour the hot broth over them. Let stand until the clams open (discard any which do not open), about 5 minutes. Garnish each with two crossed chives.

Crab Soft Spring Roll with Miso Dressing

Moisten the rice paper rounds in a bowl of cool water until softened and flexible. Spread the rounds on a work surface. In the center of each, place an avocado slice, 2 chives, 2 cucumber sticks, and 3 small pieces of crab meat. Fold the bottom edge of a rice paper round over the filling. Fold in the left and right sides. Roll the entire spring roll toward the open flap until it is completely rolled up; seal the flap with a little more water if necessary. Repeat with the other spring roll. Place a tablespoon of red miso paste in the bottom of each of two deep bowls. Cut each spring roll in half on the bias. Stand two halves, points up, in the miso in each bowl.

Tsukuri: Marinated Fresh Salmon Sashimi with Yuzu Lemon Sauce

To make the tsukuri: Combine the soy sauce, sake, and vinegar in a zipper plastic bag. Bring a pot of water to a boil. Place the salmon in the water and cook 30 seconds; remove and drain. Dip briefly in ice water to stop the cooking. Drain. The center of the fish should still be raw. Place the fish in the zipper plastic bag with the marinade. Press out the air and seal the bag. Manipulate it to coat all parts of the fish, and refrigerate overnight. Remove and drain. Slice the salmon into thin strips. Create a bed of greens and sprouts. Fan the salmon strips across the greens. Mix the wasabi paste and yuzu (lemon juice) and drizzle around the edge of the greens.

Mushimomono: Uni (Sea Urchin)

To make the mushimono: Place a sea urchin in each of two small bowls. Add half the chicken broth to each. Lightly scramble the egg to break it up, and add half the egg to each; mix well. Add a shrimp and a scallop in the bottom of each cup. Put a few soy beans and snow pea sprouts on top. Cover with plastic wrap and put the cups into a steamer. Steam 15 minutes. Remove and take off the plastic wrap. Move the sea urchins to the top in each cup. Garnish with salmon roe.

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