Simmer and Steam

Advanced Japanese Cuisines Day 3

Lecture

Fundamentals of Simmering:

The most common simmering liquid is seasoned Dashi, but Sake or water can be used to start.
It is important to keep in mind the order in which seasonings are added

- Sweet seasonings (i.e. sugar) should be added before salty (i.e. salt)

- Sugar molecules are much larger and more slowly absorbed than salt, so adding salt first would leave no room for sugar molecules and would yield a salty product. Adding Sugar first allows a balance of sugar to salt.

There are 2 main techniques used when simmering:

1. Create a flavorful liquid and simmer all ingredients together

2. Simmer each component separately in their own seasoned liquids and plate components together. (This method is referred to as "Takiawase")

Simmered Japanese foods often utilize a wooden pressing lid.

- This lid sits directly on the surface of the ingredients, preventing the surface from drying out and ensures all ingredients are submerged, leading to even cooking.

Fundamentals of Steaming:

Steamed foods are normally reserved for fall and winter and are typically dishes that cook faster.
The steaming method, when done properly, will encapsulate nutrition and flavor into the ingredients.

- You also won't have to worry about ingredients falling apart, drying, or burning.

Do keep in mind, this technique is not an ideal method for all dishes.

- Flavor cannot be added during the steaming process

- Unwanted flavors or textures (fishy, slimy, etc.) can not be removed by steaming alone.

It is best to steam ingredients with less pungent aromas or flavors (i.e. shrimp, white fish, fresh shellfish, etc.)
Always prep ingredients prior to steaming:

- Blanch vegetables

- Salt fish

Lastly, the vessel you choose to steam in is also very important:

- In today's class we steamed a chawan mushi (savory custard) in a bowl fitted with a rounded lid.

- The domed lid seals steam and heat inside. A bowl with a flat lid would most likely allow steam to be released, allowing the dish to cool faster and moisture to escape.

Dessert

Today's class started with making Azuki also known as sweet red bean paste. This sweet bean is used in many Asian desserts and pastries. You may have tried it in mochi (probably not the ice cream one), red bean bread, as a topping for shaved ice (snow), among other things. Our Anko was made less sweet than traditional Japanese Anko, but still tastes fantastic. We made this today so that it could be used in desserts for later classes.

Red bean paste comes in two varieties:

1. Tsubuan- Smooth

2. Koshian- Chunky

(our class made koshian)

Method:

First, measure dry Anko (Red Beans)
Measure separately, equal weight sugar
Boil Anko in plain water until skin floats to the top, and strain out the water.
Add new water and boil until beans begin to soften.
Strain off about half of the water, add cold water and gently stir.
Bring back to a boil.
Repeat the previous 2 steps approximately 2-3 times
Boil until beans are fully cooked and beans have become matted.
Pass the beans through a cheese cloth lined strainer and squeeze out water.
Add the ball of Anko into a pot and add sugar.
Cook on high until Anko boils, continually stir to prevent burning.
Once the paste reduces to the correct thickness, remove from heat and spread on a pan to cool.
Store in an airtight container or ziplock bag and refrigerate.

Takiwase

This dish is a compilation of seasonal ingredients seasoned separately and plated together. This method allows the flavor of each ingredient to stand out individually rather than muddle together.

Eggplant

- Grill eggplant on a direct flame

- Adjust and roll the eggplant accordingly to allow for an even char

- Peel charred skin

- Slice the eggplant into bite sized pieces (approximately the length of the yuba).

- Bring Dashi seasoning to a boil and remove from heat

- Add cut eggplant and allow to marinade.

Yuba

- Cut Yuba into 1 inch pieces (or bite sized)

- Simmer in Dashi on a low flame with a wooden pressing lid.

- Cook down until most of the liquid has reduced but before it becomes dry.

- remove from heat.

Okra

- Make a shallow "x" shaped incision at the top of the Okra

- Blanch in salt water

- Heat Dashi seasoning to a boil and cool.

- Cut Okra at an angle into 2 piece

- Add blanched Okra and allow to marinade.

Shrimp

- With shell on, remove vein from each shrimp using a skewer.

- Simmer shrimp in Dashi for approximately 2 minutes or until they turn a red hue.

- Remove from heat.

Niku Jaga

One of the class favorites, Niku Jaga is a dish that is very simple, but absolutely delicious. This dish is addictive with its fresh veggies complementing the beef. The soft flavor packed potatoes are sure to become a favorite.

Beef

- Slice meat to a thickness of approximately 2mm

- Cut slices to roughly 2in x 1in

Vegetables

Onions:

- Cut peeled onion in half

- Slice halves into 1 inch segments

Carrots:

- Peel skin

- Chop carrot at an angle, rotating it 90 degrees before each cut.

Potatoes:

- Peel off skin

- Cut into large cubes (approximately 1in)

Snow Peas:

- Remove veins

- Cut each into 1/3

Method:

Heat the pot and add 2 Tbs vegetable oil
Add meat and stir on medium heat, cook approximately 80% (still pink)
Add the onions, carrots, and potatoes and stir to coat all ingredients in oil.
Add 1 liter of Dashi
Turn heat to high and cover with a wooden press lid.
Once it begins to boil, skim off any debris that floats to the top.
Once the vegetable has become tender, add sugar and mirin
Cook for 3-4 minutes
Add dark soy sauce and continue to boil with the wooden pres lid until approximatly a 1/2 cup of liquid remains.
Add snow peas and stir
Cook just until no liquid is left.