Miso soup with Tofu Recipe
Ingredients:
• 3 cups dashi soup stock
• 1 block tofu
• 3-4 tablespoons miso paste
• 1/4 cup chopped green onion
Preparation:
Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Remember not to boil the soup after you add the miso.
Makes 4 servings
Miso soup is indispensable in Japanese traditional breakfast.
Click here to read an article by Ms. Hiroko Shimbo describing miso family tradition.
http://www.saveur.com/article/Our-Favorite-Foods/Notes-on-My-Mothers-Breakfast
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Japanese Ginger Pork
Ingredients:
• 1 tablespoon grated fresh ginger root
• 2 tablespoons soy sauce
• 2 tablespoons sake
• 2 tablespoons mirin (sweet cooking rice wine)
• 1 pound thinly sliced pork loin
• 3 tablespoons vegetable oil
Preparation:
In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour. Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.
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Potato Korokke (Japanese croquette with potatoes)
Korokke is a Japanese style croquette stuffed with vegetables and meat. This is a basic korokke recipe with potatoes.
Ingredients:
• 4 medium potatoes
• 1/4 lb ground beef
• 1/2 onion, finely chopped
• 1 egg
• 1/2 teaspoon salt
• Salt pepper to season
• Vegetable oil for frying
• Flour and panko (breadcrumb) for coating
Preparation:
Peel and cut potatoes into medium chunks. Boil potatoes until soften. Drain and mash potatoes while they are hot. Sauté onions and beef in a medium skillet. Mix mashed potatoes, onions, and beef in a bowl. Season with salt and pepper and let it cool. Make flat and oval-shaped patties. Coat each piece with flour. Dip in beaten egg, and coat with panko at last. Fry in 350 F oil until brown.
Makes 4 servings
