Free Homestyle Japanese Cooking by Susie Donald Page B

egg and dashi mixture through a fine sieve to remove any lumps.
    4 Evenly divide the chicken, prawns, and vegetables among 4 small heatproof bowls. Pour the egg mixture over contents, leaving a ¾-in (2-cm) gap at the top of each bowl. Cover each bowl with foil or a lid.
    5 Heat the water in a large saucepan with a steamer rack, and place the custard cups on the rack. Cover partially with a lid to allow steam to escape. Cook over medium high heat for 1 minute, then reduce heat to low and cook for another 15 minutes, until a knife comes out cleanly when inserted in the custard. Remove from the steamer, garnish with grated lemon peel, and serve immediately.
Serves 4
Preparation time: 15 mins
Cooking time: 15 mins

     

Grilled Tofu with Vegetables
2 cakes (about 500g or 1 lb) firm tofu, drained
4 fresh shiitake mushrooms
1 small carrot, peeled and thinly shredded
1 small potato, peeled and thinly shredded
1 green bell pepper, thinly shredded
1 red chilli, thinly shredded (optional)
1 small leek, rinsed and thinly shredded
1 egg white
2 tablespoons soy sauce
2 tablespoons sake
3 tablespoons cornstarch
¼ teaspoon salt to taste
    1 Halve both tofu cakes horizontally. Remove excess moisture by pressing tofu between sheets of paper toweling.
    2 Remove and discard the mushroom stems. Slice the caps thinly. Combine the mushrooms, carrot, potato, bell pepper, red chilli, egg white, 1 teaspoon soy sauce and salt in a bowl. Sift 2 tablespoon of the cornstarch over the mixture and stir to mix well. Heat broiler.
    3 Sift remaining cornstarch over tofu pieces, and pile the vegetable mixture on top of the tofu pieces. Using a spatula, lift tofu and vegetables onto broiler rack. Broil for 2 to 3 minutes, or until vegetables are lightly cooked. Serve hot.
Serves 4
Preparation time: 20 mins
Cooking time: 5 mins

     

Fresh Cold Tofu Appetizer
4 shiso leaves, stems removed and discarded
500 g (1lb) silken tofu, drained on rack for 30 minutes or patted dry with paper toweling to remove moisture
2 tablespoons soy sauce
2 spring onions, thinly sliced
20 g (¼ cup) dried bonito flakes
5 cm (2 in) fresh ginger, grated
    1 Stack shiso leaves and cut into shreds lengthwise, about 3-mm ( 1 / 8 -in) thick.
    2 Cut tofu into 4 equal pieces and place in a serving platter.
    3 Pour soy sauce into small bowl for dipping.
    4 Sprinkle shiso leaves, spring onions, and dried bonito flakes over the tofu. Place a small mound of ginger on the side, and serve immediately with the dipping sauce.
Serves 4
Preparation time: 5 mins
Assembling time: 3 mins

     

Stir-fried Tofu with Chicken, Egg and Vegetables
4 fresh or dried shiitake mushrooms
300 g (10 oz ) firm tofu
1 tablespoon oil
250 g (8 oz) lean minced chicken
2½ cm (1 in) fresh ginger, grated
3 tablespoons sake
1 carrot, shaved into thin, wide strips
1 tablespoon sugar
2 tablespoons soy sauce
1 large egg, beaten
4 spring onions, cut in 1-cm (½-in) lengths
    1 Remove and discard the mushroom stems. Slice the caps thinly crosswise. If using dried mushrooms, soak in hot water for about 15 minutes, then drain and squeeze out any excess water before cutting.
    2 Break tofu coarsely with a fork, and set aside to drain.
    3 Heat oil in a saucepan over medium-high heat and stir-fry the minced chicken for about 2 minutes, breaking it into small pieces with a wooden spoon.
    4 Add the ginger and mushrooms and cook for another 2 minutes.
    5 Add the sake and carrots and cook over high heat, stirring, for 1 minute.
    6 Reduce heat to medium and add the tofu, stirring for about 1 minute until heated through.
    7 Dissolve the sugar in the soy sauce in a small bowl and add to the beaten egg. Add the egg mixture and stir until just cooked, about 2 minutes. Fold through the spring onions and serve immediately.
Serves 4
Preparation time: 10 mins
Cooking time: 10 mins

     

Marinated Deep-fried Baby Octopus
1 kg (2 lbs) fresh baby octopuses or squids
120 ml (½ cup) sake
2 tablespoons soy sauce
60 g (½ cup) all-purpose flour
Oil for