O-ishi-i Kitchen: Japanese food

, by Rieko

Jack fruit Curry Rice

Curry Rice is a typical Japanese food which is probably one of the most popular meals to be consumed in Japan. I assume that it came from India originally to Japan and it has evolved and thrived by changing its form to be more suitable to Japanese tastes.

Majority of Japanese uses the mix like this.

(It's an examle here, since there are so many types of curry mixes.)

It’s convenient and easy to make with curry mix like this. In Japan, one can find wide varieties of curry mixes at any super market.

This time, since I didn’t have a potato, I used a piece of jack fruit instead. I cut a jack fruit like this. And then, in a big pan, pour a tablespoon of oil, sauté 1 clove of garlic, sliced onions, big chunks of carrot, cut jack fruit, pork slices and red chili chunks all together.

( I cut smaller from here.)

Then add enough water to cover with grinded pepper. Skim as necessary and cook until everything is soft.

After that, stop cooking and add a proper amount of Japanese curry mix. In my case, I added some meat curry powder and coriander powder from Malaysia to spice it up. I usually sprinkle turmeric powder but I forgot this time. (In general, most of the Japanese may not add these spices.)

Not only that, depending on what one likes in Japan, we tend to make our own curry using some extra sauces. Like my mom, she likes to put a little soy sauce, ketchup and Ton katsu sauce (please see below photo) to enhance the flavor.

For me, I did put the same sauces as my mom who makes one of the most outstanding Japanese curry rice (at least I believe so. ☺). Besides that, after tasting my curry, I thought it was a bit sharp with spices, so I add some coconut milk.

Voila! It’s done. Usually the accompanied rice would be normal white rice. But I like to eat white rice with equal amount of red and black rice together.

For the side dish, I quickly cut up some cabbage, okra and Shiso leaves (Japanese green oregano-like herb) and rub with a scant amount of rock salt and rice vinegar and also Shio-koji (fermented rice paste with salt) for enhancing flavor.

(Here in Malaysia, I got this from "Ise-tan", the Japanese department store at Suria KLCC in KL.)

Shio-koji is all natural derived from rice and koji (malted rice). Its closer family is Sake which is made of rice, water and koji. The Japanese likes malt-fermented food like Natto (fermented beans), Miso (soy bean paste), soy sauce and Koji (malted rice) to name a few.

I love Indian curries, Thai curries and Rendang here in Malaysia. However once in a while, I desperately want to eat Japanese curry rice which can be a soul food for many Japanese people.

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, by Rieko

Healthy cooking

Bento-style Dinner

Have you ever heard “Bento” before? Bento is a Japanese lunch box which is filled with something compact and easy to eat inside a box. Here, when I said “Bento style”, I referred to small cooked items as fillings of Bento. Something I can pick easily with chopsticks.

I made three items: Dashimaki Tamago (rolled egg omelet), Rolled Vegetables in Beef and Okura with Ume-boshi.

Dashimaki (rolled & seasoned) Tamago(eggs):

I put a scant of dried bonito base (diluted in water), Mirin(sweet Sake) and salt for taste. Mix eggs and the rest of ingredients well, heat a skillet and add grapeseed oil, then pour egg mixture spreading evenly. As soon as the eggs become a bit solid, start rolling the egg using chopsticks and shape like a cylinder. Inside this omelet needs to be a bit soft.

Place a plastic wrap on a counter where I put the omelet on. And then just wrap the omelet and roll to shape but I have to be careful so that I don’t burn my fingers. I used Maki-su (a tiny bamboo mat-like item to roll sushi inside) to shape the omelet in cylinder.

When it’s cool, just cut in desired thickness.

Rolled Vegetables in Beef:

On top of a paper-thin beef slices, I sprinkle a bit of salt and pepper, and place cooked vegetables on one end. After I just roll beef slices tightly like a mini cylinder.

Cook these in a skillet with heated oil. Season with soy sauce and ketchup. When they are slightly cooler, I cut them in half.

Okura and Ume-boshi (pickled salty plum):

Slice Okura, add finely chopped Ume-boshi, a little Men-tsuyu (Japanese noodle sauce for Udon) and dried bonito flakes.

Beside these, I cooked 3 different types of rice (brown, red and black) with cut tomato cubes, sautéed diced onions and chicken bouillon, a rosemary branch and water.

Usually, the Japanese rarely eat rice in this fashion. But for me, if it tastes good and healthy with loads of anthocyanin (type of flavonoids), then it’s even better than using processed white rice.

As an accompaniment, I prepared Miso (fermented soy bean paste) soup with several vegetables.

They are all easy to make in a short time which require about less than 1 hour not including a cooking time for rice.

I try to make something healthy with lots of vegetables and natural fresh produces. Do you know the Japanese live much longer than those folks in the other advanced countries who tend to live longer than the rest of the world. But it doesn’t matter if you live longer or not, if you are invalid in bed. My mother is a good example. She’s well over 70 now but she doesn’t need to take any pills to lower her blood pressure or cholesterol. She is totally healthy and active for her age. In general, old-fashioned Japanese eat healthily with grains, vegetables, seaweeds and fruits and some protein from soy beans, some meats and fish. I assume a good balance in diet is important for maintaining well-being and youth-”full”-ness.

In Japan, there is a proverb which I believe derived from China in ancient time.

医食同源　(Ishoku-dougen)

a balanced diet leads to a healthy body; healthy food both prevents and cures sickness

In short, I want to keep whatever coming into my mouth, mostly they shall be GOOD.

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, by Rieko

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Belated 2017 New Year wishes!

Jack fruit Curry Rice

Bento-style Dinner

About me

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