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BROCCOLI
SALAD
WITH GOMAAE
My mother used to say, “Eating sesame DRESSING
seeds is like using a good moisturizer.”
My sister and I still eat a lot of sesame
seeds for our skin. Gomaae sauce
is slightly sweet and suits a variety Hold the head of the broccoli and peel the
of blanched vegetables—broccoli, entire stalk. Slice the stalk into 1⁄4-inch
spinach, carrots, bell peppers, okra, (6−millimeter) rounds. Cut the florets into
bite-sized pieces.
green beans, asparagus, cabbage, and
Prepare a bowl of ice water and set aside.
bean sprouts. The key is to drain the Fill a medium saucepan with water and
blanched vegetables well so the salad bring to a boil. Add the broccoli and cook for
isn’t watery. Traditionally, sesame 2 minutes. With a slotted spoon or skimmer,
seeds for gomaae are lightly crushed transfer the broccoli to the ice water to stop
with a mortar and pestle, but if you them from cooking, and then drain well in a
strainer.
don’t own a mortar and pestle, you can
To make the dressing, crush the toasted
skip this step and your dressing will
sesame seeds with a mortar and pestle. In a
still be delicious. SERVES 4 small bowl, combine the sugar and soy sauce
and mix until the sugar is dissolved, then add
WINE RECOMMENDATION: This dish calls for the crushed seeds and mix well.
Tocai Friulano from the Friuli-Venezia-Giulia region. Place the broccoli florets in a medium
bowl. Add the dressing and toss to combine
RIKA’S MODERN JAPANESE HOME COOKING

thoroughly. Serve in small bowls.

1 head broccoli, about 1 pound 4 ounces
(570 grams)
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NOTE: You can purchase toasted sesame seeds

1⁄4 cup plus 1 tablespoon (45 grams)
or toast them yourself. Toast sesame seeds in a
toasted sesame seeds
dry skillet over medium heat for 3 to 5 minutes
2 tablespoons (24 grams) sugar until fragrant and lightly browned. Or bake them in
2 tablespoons (30 milliliters) soy sauce a 350°F (170°C) oven for 8 to 10 minutes. In either
case, keep a close eye on the seeds and shake the
pan or stir the seeds frequently—they can quickly
go from pleasantly browned to burnt.

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STIR-FRIED
MUSHROOMS
WITH SOY SAUCE

Fresh mushrooms stir-fried in MUSHROOMS

butter make an elegant starter for 10 ounces (300 grams) button or other
any dinner. There are many types of mushrooms

Japanese mushrooms. Shiitake, eryngii, 1 tablespoon (15 milliliters) extra-virgin olive oil
or vegetable oil
shimeji, enokidake, matsutake, and
2 tablespoons (28 grams) unsalted butter
maitake are just a few. The secret
1⁄4 teaspoon (2 grams) kosher salt or sea salt
to a perfect stir-fry is to prepare
1 tablespoon (5 grams) sliced shiso leaves
everything beforehand. Ingredients, or basil leaves
condiments, and the plates to serve
the stir-fry must be ready before SAUCE
2 tablespoons (30 milliliters) cooking sake,
you start cooking. Also, make sure
dry vermouth, or medium sweet sherry
that everybody is seated at the table.
2 tablespoons (30 milliliters) soy sauce
Vegetable stir-fries get soggy quickly,
1 teaspoon (5 grams) wasabi
so you must eat them immediately.
These mushrooms start cooking in oil.
The butter is added at the end to avoid Start the mushrooms. Cut the mushrooms
burning. SERVES 4 into bite-sized pieces. (If using shiitake mush-
rooms, remove the stems.)
RIKA’S MODERN JAPANESE HOME COOKING

WINE RECOMMENDATION: An elegant Make the sauce. In a small bowl, mix the
full-bodied white, such as an oaked Chardonnay, sake, soy sauce, and wasabi.
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goes well with this dish. Heat the oil in a frying pan on high and
add the mushrooms. Stir to coat them with
the oil. When the mushrooms have browned,
add the butter and toss just until the butter
has melted to coat the mushrooms. Add the
sauce and toss to coat. Season with salt.
Arrange in a large bowl or on a plate. Top
with the sliced shiso or basil leaves and serve.

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PAN-FRIED
TOFU
WITH MASHED
Tofu’s texture and flavor changes AVOCADO
with the temperature. Cold, firm tofu
will have a strong taste of soy, but
when heated, it becomes creamier
and nuttier. Cooking is a science. Wrap the tofu in a paper towel and place in
A little difference does matter. When a microwaveable container. Microwave for
I fry tofu in a pan, I use potato starch 3 minutes on high to get rid of excess water,
then set aside to cool.
instead of flour. Unlike flour, potato
Make the sauce. In a bowl, mash the
starch does not have gluten. If you avocado with a fork. Mash in half of the salt,
do not have potato starch, try using the wasabi, and the lemon juice.
tapioca flour. The tofu will get crispy Cut the tofu into eight slices and season
without burning. SERVES 4 with the remaining salt. Dredge the tofu in the
potato starch and shake off any excess.
WINE RECOMMENDATION: This dish goes In a non-stick frying pan, heat the oil
well with Prosecco or any good sparkling wine. over medium heat. Place the tofu in the pan.
Pan-fry the tofu until the bottom side is
golden brown. Flip and cook the other side.
1 12-ounce (340-gram) block momen Arrange the tofu on individual plates and
(medium-firm) tofu top each piece with some of the avocado
½ avocado, pitted and peeled sauce and half of an umeboshi plum pickle.
1 teaspoon (5 grams) kosher salt or sea salt
½ teaspoon (2 grams) wasabi
Freshly squeezed juice of ½ lemon

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1⁄3 cup (50 grams) potato starch or tapioca flour
SALADS, EGGS & TOFU STARTERS
1⁄4 cup (60 milliliters) vegetable oil
4 umeboshi plum pickles,
pitted and halved

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GRILLED
TOFU
WITH
MISO PASTE

1 12-ounce (340-gram) block momen

(medium-firm) tofu
1⁄4 cup (68 grams) miso
2 tablespoons (25 grams) sugar
Miso is, obviously, an ingredient in 2 tablespoons (30 milliliters) mirin or
1 tablespoon (12 grams) sugar dissolved
miso soup, but this flavorful paste is
in 1 tablespoon (15 milliliters) cooking sake
also a component in stir-fries, stews,
and broiled dishes. Miso has a complex
taste and offers a healthy dose of Preheat the broiler. Wrap the tofu with a
umami. Many people have a hard paper towel and place in a microwaveable
time placing the flavor when they first container. Microwave for 3 minutes on high
to get rid of any excess water, then set aside
experience it, but they agree it tastes
to cool.
great. You can also slather this miso Make the sauce. In a microwaveable
sauce on boiled vegetables, salmon, container, mix the miso, sugar, and mirin and
cod, shrimp, scallop, pork, or chicken microwave for 2 minutes.
and then broil them. This dish, known Cut the tofu into 8 slices. Place the pieces
as dengaku, can be varied by mixing on a foil-lined baking sheet. Spoon the miso
sesame seeds, tahini, or chopped sauce over the tofu.
Broil the tofu until the sauce begins to

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almonds or pine nuts into the paste.
brown, about 10 minutes. SALADS, EGGS & TOFU STARTERS
If you don’t have a microwave, press Transfer to individual plates and serve.
the tofu for 10 to 15 minutes to get rid
of excess water. SERVES 4

WINE RECOMMENDATION: Alsatian whites, like

Sylvaner, and a dry Riesling go well with this dish.

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TERIYAKI
Teriyaki sauce, famous all over the
world, is made from fermented sake,
FISH
called mirin. Various types of teriyaki
sauce are sold in supermarkets, but
you can easily make your own at 4 fish fillets with or without skin,
home. Just mix mirin, sake, soy sauce, about 1 pound (450 grams) total
and sugar in a saucepan and boil the 1 teaspoon (6 grams) kosher salt or sea salt
mixture until slightly reduced. The 2 tablespoons (30 milliliters) mirin
ratio is always the same: two parts 2 tablespoons (30 milliliters) soy sauce
mirin, two parts sake, and two parts 2 tablespoons (30 milliliters) cooking sake
soy sauce to one part sugar. To make or dry vermouth

teriyaki fish rich, pan-fry the fish first 1 tablespoon (12 grams) sugar

and then coat it with the sauce. To 1 tablespoon (15 milliliters) vegetable oil
make the dish light, marinate the fish 4 bulbs pickled young ginger
for about 20 minutes and then grill
or broil it. Or use the method below,
Rinse the fillets under running water and pat
which both marinates the fish and dry with paper towels.
cooks it in the sauce. Use this sauce Sprinkle the salt on both sides of the
for albacore, cod, halibut, mahi-mahi, fillets and set aside at room temperature for
salmon, scallops, and swordfish. It 15 minutes.
is also delicious on baked tofu and Meanwhile, in a small bowl mix together
the mirin, soy sauce, sake, and sugar. Stir until
vegetables. SERVES 4
the sugar is dissolved.
Place the fillets in a large bowl. Pour
WINE RECOMMENDATION: Choose a fruity
the sauce over the fillets and turn to coat.
Chardonnay or a Loire Valley Chenin Blanc for
Marinate at room temperature for 5 minutes.
their rich taste.
Heat a frying pan over medium-high heat,

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then turn the heat to low. Film the pan with
the vegetable oil. Place the marinated fillets in
the pan (reserve the marinade) and cook until
browned on both sides, turning once, about
SEAFOOD MAIN DISHES

1 minute per side.

Pour the marinade over the fillets and
cook for an additional 2 minutes. Both sides
should be coated and glossy.
Transfer to a platter. Garnish with pickled
ginger and serve.

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SAUTÉED
FISH
WITH BUTTER &
This sautéed fish is a wonderful, SOY SAUCE
quick dish. A simple combination of
butter and soy sauce outshines any
elaborate concoction. On the TV
program Dining with the Chef, I always 2 tablespoons (30 milliliters) cooking sake or
say, “Overcooking is a big no-no.” dry vermouth
That certainly applies when cooking 1 tablespoon (15 milliliters) soy sauce
fish—the protein hardens, and the 1 teaspoon (4 grams) sugar
fish gets dry. Heat control is crucial. 1⁄4 cup (30 grams) all-purpose flour
Sautéing over high heat works only 4 tablespoons (60 grams) unsalted butter
with the kind of thick pan used by 8 shiso leaves or basil leaves
professional chefs. When you are
using a Teflon-coated pan, the type
Rinse the fillets under running water and
more common in the home kitchen,
pat dry with paper towels.
low heat results in soft and tender fish. Sprinkle the salt on both sides and
As a rule, sauté 4 to 5 minutes for a set aside at room temperature for 15 to
fillet 2⁄3 inch (1½ centimeters) thick and 30 minutes to dehydrate.
6 to 7 minutes for a fillet that is 1 inch Meanwhile, make the sauce. In a small
(2½ centimeters) thick. Mackerel, bowl, mix together the sake, soy sauce, and
sugar.
flounder, red snapper, sole, catfish,
Dredge the fillets in the flour just before
bluefish, halibut, salmon, albacore, frying. Heat a frying pan and melt the butter
yellowtail, and cod are all good in the pan over medium heat. When the butter

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candidates for sautéing. SERVES 4 has melted, reduce the heat to low and place
the fillets in the pan skin side down. Cook
WINE RECOMMENDATION: Creamy oaked without moving for 4 minutes, then turn
SEAFOOD MAIN DISHES

Chardonnays go well with this buttery sauce. over and fry for an additional 2 minutes on
the other side. Add the sauce to the pan and
turn the fillets to coat. Transfer the fried fillets
4 Spanish mackerel or other fish fillets, with skin, to a platter and pour the sauce over them.
about 1 pound (450 grams) total
Quickly cut the shiso leaves into a thin
1½ teaspoons (9 grams) kosher salt or sea salt chiffonade, then scatter on top of the fish
and serve.

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POULTRY

SAUTÉED
CHICKEN
WITH TERIYAKI
When I was growing up, my mother SAUCE
often put this delicious teriyaki
chicken dish in the bento boxes my
sister and I brought to school. I love
teriyaki sauce so much that I used to 2 boneless chicken thighs (with skin)
sidle up to my mother and whisper, 3 tablespoons (45 milliliters) soy sauce
“Put more sauce in my bento.” Teriyaki 3 tablespoons (40 grams) sugar
sauce for meat and poultry is a 3 tablespoons (45 milliliters) cooking sake
simple mix of mirin, sake, soy sauce, 3 tablespoons (45 milliliters) mirin
and sugar, always in equal amounts. 1 tablespoon (15 milliliters) vegetable oil
(Teriyaki sauce for fish contains a Freshly ground sansho or black pepper to taste
little less sugar.) This sauce can also
be used on beef, lamb, pork, duck,
and meatballs. There are two ways to Remove any fat from the chicken thighs and
apply teriyaki sauce. The first is the prick both sides evenly with a fork. Score the
chicken to give it a uniform thickness.
method described in this recipe, which
In a medium bowl, combine the soy sauce,
is to sauté the meat until tender, then sugar, sake, and mirin.
add the sauce and reduce it together Place the oil in a frying pan and add the
RIKA’S MODERN JAPANESE HOME COOKING

with the protein. The second is to chicken skin-side down. Cook, covered, over
reduce the sauce on its own, marinate medium heat for 4 minutes.
the meat in the reduced sauce, then Blot any excess oil from the chicken with
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paper towels, turn the thighs over, and cook

barbecue or broil the meat. Sansho
over low heat for 3 minutes.
pepper is the Japanese version of Pour the sauce over the chicken in the
Szechuan pepper. It is commonly frying pan. Simmer until the sauce reduces
used for yakitori and is particularly and glazes the chicken.
delicious here. SERVES 4 Cut the chicken into slices. Sprinkle with
sansho and serve immediately.
WINE RECOMMENDATION: Try a bottle of
Gewürztraminer or Oregon Pinot Noir.

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STEWED
SWEET & SOUR
PORK RIBS
In the United States, pork ribs are 2½ pounds (1 kilogram plus 130 grams) pork ribs
for barbecues, but in Japan, we 1 cup (240 milliliters) water
usually make them into a stew with ½ cup (120 milliliters) sushi vinegar
soy sauce and sugar. Use spare ribs ½ cup (120 milliliters) cooking sake
if you want a richer taste, and back 3 tablespoons (45 milliliters) soy sauce
ribs if you prefer a lighter one. Below 5 slices ginger
I provide instructions for using a 1 clove garlic, sliced
pressure cooker, but if you don’t 1 dried red chili pepper
have one you can stew this on the
stovetop instead. Use 2 additional
cups of water and simmer, covered, Cut the ribs perpendicular to the bone, feeling
for 2 hours. A pressure cooker is a along the bone for the soft spot. (Or ask your
butcher to do this for you.)
handy tool, however, and very useful
In the pot of a pressure cooker, com-
for those of us who are busy. SERVES 4 bine the ribs, water, vinegar, sake, soy sauce,
ginger, garlic, and chili pepper.
WINE RECOMMENDATION: Have a glass
Cook at high pressure for 25 minutes.
of Dolcetto or Barbera d’Alba with spare ribs.
Remove from the heat and allow the
A good bottle of Rioja is an apt match for back
pressure to release naturally as the pot sits
ribs. If you prefer white, look for a full-bodied
for 10 to 15 minutes.
wine from Alsace.

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Transfer the ribs to a serving platter along
with any sauce and serve immediately. POULTRY & MEAT MAIN DISHES

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CRISPY JAPANESE
PORK CUTLETS
Tonkatsu is a global favorite. The Freshly ground black pepper to taste
contrast of crispy panko breadcrumbs Vegetable oil for frying
and soft meat inside is mind-blowing. 3 or 4 cabbage leaves, shredded
Use panko with bigger flakes so you
avoid having the heat from the oil
reach the meat. The exact frying time Let the meat come to room temperature,
about 30 minutes. Place the flour in a shallow
will depend on the thickness of the
soup bowl, the egg in a separate bowl, and the
meat. The basic formula is to cook a breadcrumbs on a sheet pan. Rest a rack on a
3⁄4-inch- (2−centimeter-) thick slice separate sheet pan.
of pork loin in 340°F (170°C) oil for For the Tonkatsu sauce, in a small bowl
6 minutes, then remove to a plate, mix the Worcestershire sauce, ketchup, and
where it will continue cooking with sugar and set aside.
Make several small cuts in the fibers on
the residual heat. SERVES 4
both sides of the chops along the border
where the meat meets the fat to stop the meat
WINE RECOMMENDATION: A dry Riesling goes
from curling. Season the chops on both sides
well with this dish. A fruity good bottle of Rioja is
with salt and pepper. Dredge in the flour.
also a good match. If you are using pork shoulder,
Then dip in the beaten egg and finally dredge
which is fattier, balance the rich taste with
in the breadcrumbs.
Montepulciano d’Abruzzo.
Place several inches of oil for frying in
a large pot with high sides. Bring to 340°F
RIKA’S MODERN JAPANESE HOME COOKING

4 boneless pork loin chops, 5 ounces (140 grams) (170°C).

each and 3⁄4 inch (2 centimeters) thick Deep-fry the chops in the oil until golden,
about 3 minutes per side. Regulate the tem-
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1⁄3 cup (40 grams) unbleached all-purpose flour

perature of the oil to keep it steady, and work
1 large egg, beaten
in batches if necessary to keep from crowding
1 cup (50 grams) large-flake panko breadcrumbs the pan. Transfer the cooked chops to the
2 tablespoons (30 milliliters) prepared rack to drain and let them rest for
Worcestershire sauce 2 minutes.
2 tablespoons (35 grams) ketchup Slice each cutlet into 5 or 6 pieces. Place
1 teaspoon (4 grams) sugar the cabbage and the pork on a serving plate,
and serve the prepared sauce on the side.
1 teaspoon (5 grams) kosher salt or sea salt

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JAPANESE-
STYLE BEEF
BARBECUE
American barbecue is all about large 1 tablespoon (21 grams) honey
portions of meat cooked over an open 1 tablespoon (15 milliliters) sesame oil
flame. But for Japanese barbecue, 1 tablespoon (10 grams) toasted sesame seeds
or yakinuku, we cook thin slices of 1 teaspoon (5 grams) kosher salt or sea salt
marinated beef on small portable 2 pounds (900 grams) beef
grills or stovetop grills. Restaurants Leaves of 1 head butter lettuce
specializing in yakinuku are equipped
with a gas or charcoal grill at each
table, with powerful duct fans In a large bowl, combine the pear, ginger, and
garlic. Add the sugar, sake, soy sauce, honey,
overhead. This sauce is my husband’s
sesame oil, sesame seeds, and salt. Combine
recipe. He is a fanatic yakiniku lover.
thoroughly.
Recommended cuts are chuck roll, Slice the beef into 1⁄4-inch- (7−millimeter-)
short rib, sirloin, and my personal thick slices. Pound gently with a mallet to
favorite, skirt steak. SERVES 4 tenderize.
Place the slices in the prepared soy sauce
WINE RECOMMENDATION: Try a Zinfandel from mixture, cover with plastic wrap, and mari-
California or a Primitivo from Puglia. The sweetness nate the slices in the refrigerator until you are
RIKA’S MODERN JAPANESE HOME COOKING

of the sauce goes well with them. ready to grill them and for at least 10 minutes.
When you are ready to grill the meat,
prepare a gas or charcoal grill. Lightly oil the
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1⁄4 cup (40 grams) grated pear or apple grill grate. Grill the beef, turning once, about
1⁄4 cup (24 grams) grated ginger 2 minutes total.
1 tablespoon (9 grams) grated garlic Make a bed of lettuce leaves on a serving
platter. Arrange the cooked meat on top and
1⁄4 cup (50 grams) sugar
serve. Diners can make wraps with the leaves,
1⁄4 cup (60 milliliters) cooking sake placing a few slices of meat in each one.
3⁄4 cup (180 milliliters) soy sauce

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RICE
STEAMED
JAPANESE
SHORT-GRAIN
RICE
Japanese short-grain rice is 2 cups (420 grams) Japanese short-grain rice
distinctively sweet because it is 21⁄3 cups (560 milliliters) water
grown in soft water. When cooked,
it is slightly sticky compared to drier
Place the rice in a large bowl. Run cold
long-grain rice. You do not need a
tap water over the rice. Rinse and drain
special rice cooker to make perfect
immediately.
rice, and you do not need to cook it Gently rub the rice with your hands. Add
right before eating. Cook 3 to 4 cups water again, mix gently, and drain. Repeat this
of rice at a time and wrap it in plastic process 4 more times.
wrap while it is still warm and moist. Place the rice in a large pot with a heavy
You can microwave the rice to reheat bottom and add the scant 21⁄3 cups (560
milliliters) water. Let the mixture sit for
it just before serving. I find the
30 minutes. Don’t try to skimp on this step.
Japanese-style short-grain rice sold in Your rice will be hard and dry.
the United States requires a little less
RIKA’S MODERN JAPANESE HOME COOKING

Cover the pot with a lid and bring to a boil

cooking water than the short-grain over high heat. Once the water starts to boil,
rice sold in Japan. In Japan I would turn the heat to low and cook, covered, for
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use 580 milliliters, or a scant 2½ cups, 13 minutes. Remove from the heat and serve
immediately.
for this amount of rice. MAKES 4½ CUPS
(1 KILOGRAM)COOKED RICE, ABOUT 4 SERVINGS
NOTE: Some people like to fluff and stir the rice
after it is cooked and let it steam further, but I
prefer the rice to remain firm in the center. I gently
scoop the rice into small bowls without mixing it.

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BEEF
RICE
Gyudon (beef over rice) is a popular
donburi dish. For this dish, do not go
BOWL
for a fancy cut of beef. A fatty cut,
such as chuck or shoulder, will give
you better results. Japanese gyudon Wrap the beef in plastic wrap and freeze for
shops offer an amazingly wide variety 1 to 2 hours. Slice the meat against the grain
of choices for a bowl of gyudon. You into slices about 1⁄8 inch (5 millimeters) thick,
and pound each slice to tenderize.
can customize your gyudon with
Cook the Steamed Japanese Short-Grain
different sauces, as well as onion, soft- Rice following the recipe on page 150.
boiled eggs, and pickled ginger strips, Cut the onion diagonally into ½-inch
or beni-shoga. SERVES 4 (11⁄2-centimeter) slices. Peel the ginger and
slice thinly. Cut the thinly sliced beef into
WINE RECOMMENDATION: Try a bottle of bite-sized pieces.
Gewürztraminer or Tokay Pinot Gris from Alsace. Put the onion, ginger, and beef in a large
If you prefer red, Cerasuolo di Vittoria from Sicily saucepan and add the sake, mirin, soy sauce,
goes well with this dish. sugar, and water. Stir to combine, bring to a
boil, then reduce the heat to low and simmer
for 7 minutes.
1 pound (450 grams) beef chuck or shoulder Place the rice in a bowl and top with the
1 batch Steamed Japanese Short-Grain Rice simmered beef and onion. Top each serving
(page 150) with an egg and some shredded pickled ginger.
1 naganegi onion or yellow onion
1 2 x 2-inch (5 x 5-centimeter) piece ginger NOTE: If you cannot find premade shredded
pickled ginger, mix one part sushi vinegar to one
1⁄3 cup (80 milliliters) cooking sake

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part rice vinegar, then add julienned ginger and let
1⁄3 cup (80 milliliters) mirin
it sit for 30 minutes to pickle.
1⁄3 cup (80 milliliters) soy sauce
3 tablespoons (37 grams) sugar
RICE DISHES & SOUPS

1 cup (240 milliliters) water

4 poached or soft-boiled eggs
Shredded pickled ginger to taste

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JAPANESE
CHICKEN
CURRY
Curry made with Indian spices was WITH RICE
first brought to Japan from the United
Kingdom and has since evolved
to please Japanese palates. Instant
curry roux, an essential ingredient in 3 cups (720 milliliters) water
Japanese curry, is easy to find these 3 ounces (85 grams) Japanese curry roux
days. The brands House, S&B, and Chili pepper to taste
Glico are good choices. The roux Shredded pickled ginger to taste
contains spices such as turmeric, Naganegi onions to taste
cumin, coriander, cardamom, and
garam masala. Simply sauté and boil
vegetables of your choice and any kind Cook the Steamed Japanese Short-Grain Rice
following the recipe on page 150.
of meat in a pot and add the flavorful
Cut the onion into eight wedges. Peel the
roux. SERVES 4 potatoes, halve them, and then cut each half
into quarters. Do the same for the carrots.
WINE RECOMMENDATION: A glass of chilled
Cut each chicken thigh into eight pieces.
fruity rosé made from Grenache is a good match.
Place the olive oil in a saucepan and sauté
Ripe, buttery California Chardonnay also stands up
the vegetables over low heat. Add the chicken
well to the strong flavor of curry.
and the water and bring to a boil. Skim off any
RIKA’S MODERN JAPANESE HOME COOKING

foam and fat that rise to the surface.

When the vegetables are soft enough to
1 batch Steamed Japanese Short-Grain Rice
pierce with a paring knife, remove the pan
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(page 150)
from the heat. Mix in the curry roux until
1 large yellow onion
fully dissolved. If the sauce seems overly thick,
2 russet potatoes thin by adding water in small amounts. Stir in
2 carrots the chili pepper.
2 boneless, skinless chicken thighs To serve, place rice on individual serving
1 tablespoon (15 milliliters) extra-virgin olive oil plates. Warm the curry and pour over the
rice. Serve with pickled ginger and naganegi
onions.

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STIR-FRIED
UDON
NOODLES
Stir-fried udon, yakiudon, is an easy 4 servings frozen or dried udon noodles
and extremely popular meal. You can 2 tablespoons (30 milliliters) sesame oil
replace the pork here with another 5 ounces (140 grams) pork belly or shoulder,
protein: chicken, beef, shrimp, and cut into strips
clams are all popular options. You can ½ large yellow onion, peeled and thinly sliced
also use cabbage and mushrooms in 1⁄4 carrot, peeled and julienned
addition to or in place of the carrots. 1 bunch scallions, chopped
The key to making good stir-fried Sansho to taste
udon is the boiling time. Boil noodles
(or microwave frozen ones) until they
In a small bowl, combine the oyster sauce,
are al dente. Drain and then sauté the
soy sauce, water, sugar, curry powder, and
noodles so that they are cooked the salt and mix well. Set aside.
rest of the way through. The dish has Cook the udon noodles according to the
a complex flavor, despite being quite package instructions. (Frozen udon can be
simple to make. SERVES 4 cooked in a microwave as well as boiled.)
Drain in a colander.
WINE RECOMMENDATION: This dish calls for Heat the sesame oil in a large frying pan
RIKA’S MODERN JAPANESE HOME COOKING

a fruity white wine from the south of Italy—Puglia, over low heat and stir-fry the pork until
Sicily, or Sardinia. cooked through. Raise the heat to medium,
add the onion and carrot, and stir-fry until
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tender.
2 tablespoons (30 milliliters) oyster sauce Add the udon noodles and the oyster sauce
1 tablespoon (15 milliliters) soy sauce mixture. Cook, tossing, until the noodles are
coated with the sauce. Transfer to a serving
1⁄4 cup (60 milliliters) water
platter, garnish with chopped scallions and
2 teaspoons (8 grams) sugar
sansho, and serve.
1 teaspoon (2 grams) curry powder
½ teaspoon (3 grams) kosher salt or sea salt

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