Second Saturday October 10 2020

Second Saturday: Japan
Join Kathryn Pearson in cooking (or ordering) traditional Japanese foods and join by Zoom to hear stories about her early life in Japan. 
Recipes below!

Recipes & Restaurant Recommendations

For 2 or 3 people
Enough cooked rice for 2-3 people
Topping to pour over rice: 
1 onion
14oz.-16oz. chicken breast, sliced in small pieces
3-4 eggs, whipped
1 Cup dashi water (water mixed with appr. 1 Tbsp fish sauce)
1.5 Tbsp sugar
2 Tbsp soy sauce (or tamari)
.5 Tbsp salt
Saute chicken with small amount of oil (any kind) in fry pan. Add thinly sliced onion. Cook briefly until chicken is almost done. Stir sugar,soy sauce, salt into the dashi water until sugar dissolves. Cover the chicken/onions with the broth mixture. When it boils, pour in the whipped egg and cook until its like a soupy topping. Pour over rice.
4 servings (about 4 sushi each)
1 can inarizushi-no-moto (seasoned fried bean curd)
Open the can and take out the “rice bags” and drain in a colander
1 1/2 Cups short grain vinegared white rice, cooked
1/4 Cup Seasoned rice vinegar or make your own
Make your own rice vinegar: 1/4 Cup rice vinegar (unseasoned)
2 Tbsp sugar, 1 tsp salt. Combine vinegar, sugar and salt in small saucepan over medium heat and cook, stirring until sugar dissolves, less than 5 minutes. Put saucepan in a bowl filled with ice and stir the vinegar mixture until cool. 
Put cooked rice in a large bowl (more than twice the size necessary to hold it and recommended not metal). Begin to toss the hot rice with a flat wooden paddle or spoon or rubber spatula. While tossing, sprinkle rice with vinegar mixture and fan the rice to cool it. This helps to absorb all the vinegar.
Carefully pry apart the rice bags and fill with 2-3 Tbsp of vinegared rice. Fill about 1/2 full and fold over top edges to close it and place seam side down on platter to serve.
4 Cups dashi water
1/3 Cup any miso
Vegetables: Any
Seaweed (Wakame) as desired
Boil cut up vegetables in broth (i.e. sweet potatoes, carrots, zuchinni, onions, cabbage or anything) until soft. Add wakame which is dried/unconstituted seaweed if desired. A small amount will bloom into a lot. 
Cut up tofu (as much as you want) to add to the broth
When broth isn’t boiling, add a little of the liquid to the miso paste in a separate bowl and mix until the paste is smooth. Then add the paste to the vegetable broth and stir it around. Miso isn’t supposed to boil. 


Zen Box Izakaya 602 S. Washington, Mpls phone 612-332-3936: Recommend: (appetizers) gyoza, miso, edamame, (main) Tonkatsu,
Pork Chashu Domburi
Kazama Ramen (2 locations) 3400 Nicollet Ave., Mpls phone: 612 353-6160, 1510 Como Ave. SE, Mpls phone: 612-331-4205
Recommend: Tonkotsu Ramen
Ishita Ramen 712 University Ave. W., #103 St. Paul, phone: 651-348-6380
Recommend: Pork Belly Ramen