Japaneseiness

Argh, I haven't updated this blog for a month now! But now I'm back. Part of that month was spent off traveling anyway, so it doesn't count. I've been cooking Japanese food the past couple of days. Here are the favorites so far:

Zucchini and Onions
1 tablespoon olive oil
1 medium onion, thinly sliced
2 medium zucchinis, cut into thin strips
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
ground black pepper
Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes. Add zucchini, and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes. Stir in ground pepper, and serve immediately.

Teriyaki Braised Chicken
4 chicken thighs
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 1/2 tbsp sugar
1 clove garlic, crushed
1 small dried pepper, seeds removed
Place all ingredients in a saucepan over high heat. Bring to a boil, then reduce heat and simmer for 20 minutes. Increase heat, turning thighs frequently, and cook until liquid has reduced to a sticky glaze. Serve over rice.

Japanese Pumpkin Salad
1 small pumpkin or butternut squash, seeded and quartered
salt
freshly ground black pepper
olive oil for basting
8 oz frozen chestnuts (I used vacuum-packed)
Dressing
1.5in fresh ginger, grated
2-3 cloves garlic, crushed
1 tbsp poppy seeds
1 tbsp sesame seeds
4 tbsp olive oil
3 tbsp sesame oil
3 tbsp dark soy sauce
1 tbsp sugar
1. Preheat the oven to 425F.
2. Roast the pumpkin, sprinkled with salt and pepper and drizzled with oil, for 20 minutes, then add the chestnuts and roast for a further 15 minutes.
3. Leave to cool.
4. If using butternut squash, roast for 30 minutes before adding the nuts.
5. Scoop or chop the squash and chestnuts into bite-sized pieces.
6. For the dressing, whisk the dressing ingredients together, pour over the salad and toss well before serving.
(This was the chief taster's very favorite dish of all.)

Braised Japanese-style Mushrooms
6 dried shiitake mushrooms, soaked in boiling water
1/2 tbsp sake
1/2 tbsp soy sauce
Remove the stalks from the mushrooms. Mix the sake with the soy sauce in a cup.
Heat a dry non-stick frying pan, then add the mushrooms, gill side down. Cook for 2 minutes over medium heat, stirring occasionally.
Turn the mushrooms over and cook for about 2 minutes more, stirring occasionally, until water starts to come out.
Pour in the sake/soy sauce mixture and keep stirring for 30 seconds to 1 minute, turning the mushrooms over, until most of the liquid has evaporated and the mushrooms are shrunken and well-flavored.
Serve hot; or cool in pan and serve at room temperature. Can also be sliced.

Soba with Sesame Seed dressing
1/2 cup sesame seeds
8 ounces dried soba noodles
2 tablespoons balsamic vinegar
1 tablespoon white sugar
2 1/2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon dark sesame oil
1 sheet nori, rolled and cut into thin ribbons
Cook noodles in boiling water for 5 to 6 minutes. Drain and rinse well with cold water.
Mix together the vinegar, sugar, soy sauce, garlic, and sesame oil. Add the noodles, and toasted sesame seeds. Toss well, then stir in the nori ribbons. Let the dish sit for 30 minutes at room temperature before serving. If serving the chief taster, who hates cold noodles, toss it in the microwave for 1.5 minutes before serving.

Some recipes I'd like to try:
Black Moon's Japanese Recipe Page
Marinated Daikon and Carrot
Chicken Katsu
Just Hungry's Japanese Page
Kake's Japanese Page