Miso Soup with Leeks Wakame & Tofu
(Served at end of meal-traditionally eaten at breakfast)
3 small leeks sliced finely
3 qts dashi*
9 strands dried wakame seaweed
¾ lb firm tofu 1/2" cube, (drain first)
6-9T red miso (darker miso-in cooler weather, lighter miso in warmer weather)
1. Slice leeks thinly and rinse thoroughly. (Whiter part of leeks for white foods.) (Greener part of leek for green foods.)
2. Bring the dashi* to a boil, add the leeks and simmer for 2-3 min. or until tender.
3. Break or cut wakame into thin pieces, cut tofu into ½ cubes; add wakame and tofu to soup. (If preparing ahead of time-don’t put in miso till ready to serve.)
4. Dissolve the miso in a little bit of hot dashi (return to soup and heat until nearly boiling.) Or leave in bowl and add a portion to each serving.
5. Ladle into bowls, distributing the leeks, wakame and tofu evenly. (Garnish) Put water and Kombu in a pot, heat slowly until boiling, reduce heat and simmer uncovered for 20min. or until water is well flavored. Remove Kombu.
Broccoli Sauteed with Blanched Carrot Flowers
1 ½ lbs. Broccoli
3T Sesame seeds
1T sesame oil
1. Break broccoli into bite size florets and blanch in lightly salted water for 1-2 min. until bright green. (Don’t do too many at a time-so water continues to boil.) Shock in cold water and drain, pat dry.
2. Peel carrots, cut three wedge shaped slices out of each carrot, lengthwise and remove wedges. Slice the carrot thinly. Blanch the slices for 1 min. and shock in cold water. Lightly toast sesame seeds. Heat the sesame oil in sauté pan, add broccoli and carrots, and heat throughly. Sprinkle with toasted sesame seeds and soy and serve.
Decorate plate with shiso leaves and Japanese chives and edible flowers.
Snapper Steamed in Shitake Mushrooms in Parchment
4oz. 12 Red Snapper filets*
6T sake –alternatives apple juice with citrus or white wine.
¾ t sea salt
soy sauce (opt)
12oz fresh shitake mushrooms
1. Check fish for scales and bones (use tweezers) rinse and pat dry. In a shallow dish, marinate (flesh ends down) for 5 min. in sake.
2. Cut 12 sheets of parchment paper into 12-14 in.sqs.
3. Cut lime in `1/2 through the stem, and slice into 1/8” half moons.
4. In the center of each piece of paper lay 3 or 4 lime slices attractively placed. Fish skin side down. Sprinkle a pinch of sea salt over each. (Will draw out liquids from fish and mushrooms.)
5. Clean mushrooms with a damp cloth. Remove stems and slice caps into 1/8 slices, divide evenly over fish, and sprinkle with a pinch of sea salt, over each.
6. Fold fish packets, roll tightly and seal tightly. (folded ends) Steam folded ends down for approximately 7-10 min.
7. Carefully remove fish, serve skin side up and arrange mushrooms. With limes on the top and mushrooms on the side.
* For Salmon marinate in white wine, add tarragon when steaming.