Thursday, January 20

Masaki Sugisaki Japanese Summer Food – Recipes | Food

Summer Vegetable Nibitashi

Homework 25 min
Marinade 2 hours +
Cook 30 minutes
It serves 4

For the broth
600ml of dashi brothready-to-use or dashi powder (both are available in large supermarkets, but if you use powder, follow the directions on the package)
75ml of soy sauce
ml mirin
1 teaspoon (5 ml) fresh ginger juice
– finely grate 20 g of ginger, then squeeze to extract the liquid

For the nibitashi
1 medium aubergine, cut in half lengthwise and each half cut lengthwise in four
Cherry tomatoes, heirloom, ideally for both taste and appearance
60g snow peas
1 medium zucchini
, cut into 2 cm wide discs
½ red pepper
, without stem, pith and seeds, meat cut into 1 cm wide strips
½ orange bell pepper, without stem, pith and seeds, meat cut into 1 cm wide strips
¼ summer squash (about 200 g), peeled, seeded and cut into strips ½ cm wide
Olive oil
, for frying
1 teaspoon (5
ml) sesame oil, to serve
two Spring onions, trimmed and thinly sliced, for serving

Put all the ingredients for the broth in a medium saucepan, bring to a boil, then remove from heat (do not bubble and reduce). Score all the eggplant flesh in a criss-cross pattern, soak in cold water for 10 minutes, then drain.

Meanwhile, bring a small saucepan of water to a boil and fill a container with ice water. Lightly mark a cross at the base of each tomato, blanch in boiling water for five seconds, then transfer to the ice bath. Once cooled, peel and put in the stock pot.

Blanch the mangetout in the same boiling water for one minute, cool in the ice bath, drain, and add to the broth. Pour enough olive oil into a large skillet to sauté 1 cm down the sides, then heat to about 170 ° C (if you don’t have a probe, try mixing half a teaspoon of all-purpose flour and a teaspoon of water in a small bowl, then pour a little in the oil: if it sinks to the bottom, then floats to the top after three seconds, the oil is ready).

Sauté the eggplant, zucchini, pepper and pumpkin in turns, and without overloading the pan, for about two minutes each, until they are light in color, then remove, drain on kitchen paper and add to the stock pot while they’re still hot. Let the vegetables cool to room temperature, then place them in the refrigerator and let them marinate for two hours or more (nibitashi is traditionally served cold, but it can also be eaten warm or warm, in which case just gently warm it afterwards). has marinated).

Serve the vegetables in deep bowls with a little broth, drizzle with sesame oil, sprinkle with the chopped chives and serve.

Braised salmon sashimi with ponzu sauce and porcini sauce

Braised salmon sashimi from Masaki Sugisaki with ponzu sauce and porcini sauce.
Braised salmon sashimi from Masaki Sugisaki with ponzu sauce and porcini sauce.

Homework 10 minutes
Cook 35 min
It serves 4

For the ponzu sauce
15 g of dried boletus
ml rice vinegar
ml i am willow
Four. Five
ml of fresh lemon juice
To die (or ⅓ tablespoon of sugar)

For the boletus sauce
2½ tablespoons (10 g) finely chopped white onion
1 teaspoon (5ml) extra virgin olive oil
Sea salt and
black pepper

For the fish
280 g sashimi quality salmon – if you are not using sashimi quality fish, you will need to cure it for two hours in a brine of 1.2 liters of cold water, 60 g (or 5%) of salt and 30 g (2½%) of sugar
1½ tablespoon (5 g) finely chopped chives
1 tsp (5 ml)
extra virgin olive oil

Lightly wash the porcini under running water, then drain. Put all the ingredients for the ponzu sauce in a bowl and let it infuse at room temperature for half an hour. Strain into a muslin bowl or a very fine strainer, squeeze the liquid from the drained porcini into the bowl, too, then set both aside.

Meanwhile, make the sauce. Finely chop the drained porcini. Place the onion in a small colander, rinse under cold running water for five minutes, then drain and toss with the porcini, the other sauce ingredients, and two teaspoons of the reserved ponzu sauce, and season to taste.

Next, brown the fish (if using cured and brined fish, drain and pat dry first). Prepare a large bowl full of ice water. Pour a thin layer of olive oil into a hot skillet and once it starts to smoke, lightly season the fish with salt and brown everything for three to five seconds per side. Transfer the salmon to the ice bath for a minute, then remove and drain on kitchen paper.

Cut the seared salmon into very thin slices (ideally ½ mm thick) and place on a platter. Pour a little sauce on each slice, then pour about 50 ml of the reserved ponzu sauce over all the fish. Sprinkle the chives on top, drizzle with extra virgin olive oil and serve at room temperature.

Cold Egg Noodles with Chicken, Omelet and Summer Veggies

Homework 35 min
Cook 50 min
It serves 4

For the sweet soy vinaigrette
120 ml of soy sauce
120 ml of rice vinegar
140 ml cold water
55 g caster sugar
2 tsp (10 ml) sesame oil
2 tsp (10 ml) gochujang
paste (Optional)

For the steamed chicken
2 x 150g skinless chicken breasts
10g dry kombu

1 tablespoon minced fresh ginger
1 tablespoon green chives, roughly chopped
50 ml sake suitable for cooking
1 tsp (5 ml) soy sauce

For the tortillas
3 whole eggs plus 1 egg yolk
1 tablespoon caster sugar
1 teaspoon of cornmeal
⅓ teaspoon of salt

To end
½ cucumber
2 large tomatoes
4 large stalks of asparagus
240 g dehydrated egg noodles
1 teaspoon of white sesame seeds
1 tablespoon dijon mustard
, to serve

Beat all the ingredients for the vinaigrette in a bowl and set aside.

Score the chicken breasts so they are evenly thick throughout. Place the kombu in the base of a deep tray or ceramic plate and sprinkle over half of the ginger and green onions. Place the chicken on top and top with the remaining ginger and chives. Drizzle the sake over the entire contents of the plate, season with the soybeans and a little salt and cover with cling film or reusable film.

Bring a saucepan of water to a simmer over medium-low heat, place the chicken dish on top, and allow it to steam for 20 minutes. Remove from heat, cool, then remove the chicken and strain the kombu, ginger, and onion juice through a fine strainer into a medium bowl. Cut the chicken into thin strips, add to the juice bowl and set aside.

Beat all the tortilla ingredients until well combined and the sugar and salt have dissolved. Pour a thin layer of olive oil into a medium nonstick skillet over medium-low heat. Pour in a quarter of the egg mixture, turn to coat the bottom of the pan, and leave for a minute or two, until completely set. Transfer to a board and repeat with the remaining tortilla mix. Once all four tortillas are cooked, place one on top of the other on the board, roll into a cylinder, and cut into thin julienne strips.

Now to finish the plate. Cut the cucumber in half lengthwise, use a teaspoon to remove and discard the seeds, then julienne the pulp. Blanch and peel the tomatoes as in the nibitashi recipe above, cut into quarters, remove and discard the seeds, then julienne the pulp.

Bring a small saucepan of salted water to a boil, blanch the asparagus for two minutes, then cool in ice water, drain on kitchen paper and cut finely at an angle.

Boil noodles according to package directions (times vary by brand), adding one minute to cook time. Drain, cool in ice water (this is what gives them the proper texture), drain again and put in a source. Pour in more than half of the vinaigrette, then top the noodles with the chicken, tortilla strips, and sliced ​​veggies. Pour over the rest of the dressing, sprinkle with sesame seeds and sesame oil, and serve with mustard on the side.

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