Lost in Translation: A culinary trip through Japan (part 1)

Back in October 2008, I took a trip to Japan with some friends. It’s my turn to choose the menu and theme for this month’s gourmet club, so I thought I’d share my experiences with the group, using the cuisine as a point of reference.

Lost in Translation: A culinary trip through Japan

 [Brian] Pork Gyoza

The Ikebukuro neighborhood was our group’s headquarters while we were in Tokyo. Sunshine City is a giant building complex in which included our hotel, a shopping mall, and the Namco-Bandai “Nanja Town”. This museum has an entire food court devoted to these savory appetizers. Gyoza Stadium is overwhelming, and so were the choices, but my favorites are the classic fried pork variety.

 (FYI – you can get a cheap Gyoza press at an Asian store, for a couple of bucks)

I N G R E D I E N T S

2 scallions, minced

1 cup finely chopped green cabbage

1 tablespoon minced ginger

1/2 pound ground pork

Salt

1 egg white

3 tablespoons vegetable oil

1 package gyoza or wonton skins (thicker)

 I N S T R U C T I O N S: In large bowl combine scallions, cabbage, ginger, and pork. Mix well with a fork and season with salt. Add egg white to bind mixture together. Place a spoonful of meat mixture on top of a wonton wrapper. Wet edge of wrapper with fingertips, make pleats on one side, fold over and seal closed. Continue with remaining meat. In large skillet heat oil. Brown dumplings in oil on one side. When bottoms are brown and crispy, add water. Cover pan and steam over medium heat for 8 – 10 minutes, until dumplings are cooked through. Serve with dipping sauce

 Quick Gyoza Dipping Sauce

The recipe serves one person but you can increase the quantities as needed.

1tbsp soy sauce or tamari

1tbsp rice vinegar

A few drops sesame oil

Combine the soy and vinegar, add sesame oil.

[Trevor] Japanese Shoyu Ramen

Halfway through the trip, we’re in a remote fishing village in on the peninsula, staying at a Japanese inn. After visiting a cat museum, we grabbed lunch at the train station, in a small ramen shop, before going back to the hot springs. The language barrier did not prevent us from acquiring this delicious comfort food, that is the complete opposite of the “top ramen” in America.

Ingredients:
4 Chukamen (raw Chinese noodles, not dried instant noodles. Refrigerated)
2 clove finely chopped garlic
2 tsp finely chopped fresh ginger
2 tsp sesame oil
4 cup chicken soup stock
2 cup kombu dashi soup stock  (kombu is dried kelp, think of this as a Japanese bouillon; key ingredient)
2 tbsp sake
1-2 tsp salt
1-2 tsp sugar
6 tbsp soy sauce

*For toppings:
Chopped negi
Nori (dried seaweed)

Preparation:
Heat sesami oil in a deep pan. Saute chopped ginger and garlic in the pan. Lower the heat. Add chicken soup stock and kombu dashi soup stock in the pan and bring to a boil. Add sugar, salt, sake, and soy sauce in the soup. Run the soup through a strainer. Serve hot soup into individual bowls. In the meantime, boil water in a large pan. Add chukamen noodles in the boiling water and cook for a few minutes. Drain the noodles and serve in the hot soup. Place toppings, such as chopped negi and nori seaweed. Sprinkle some pepper if you would like.
*Makes 4 meal-sized servings, could easily work as is for smaller/appetizer portions

**Put the eggs in a cooking pot, covering it with 1-2 inches of water. Bring to a boil. As soon as the water boils, turn off the heat. Let it sit for 10 minutes, then peel it. Cut the egg in half lengthwise.

[Wendy] Okonomiyaki

The Japanese have adopted a number of American food items, and put their unique stamp on it. These delightful savory pancakes are a popular dish in Japan and can be filled with whatever meats and vegetables you like. I simplified the recipe prep by leaving out the Benito (good for my cat, odd tasting to me), bean sprouts and mayo sauce that goes on top, which makes it more of a Japanese pizza instead of pancake. Tonkatsu sauce lightly drizzled is common.

Ingredients:

1 cup chopped cooked chicken

1 1/2 cups thinly sliced napa cabbage

1/4 cup shredded carrots

3 green onions, chopped

12 fresh green beans, cut into 1/2 inch pieces

1 small green bell pepper, cut into thin strips 1 small zucchini, cut into thin strips

3 eggs, lightly beaten

3/4 cup all-purpose flour

3/4 cup chicken stock

2 teaspoons soy sauce

1 teaspoon vegetable oil

1/4 teaspoon toasted sesame oil

Directions:

In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat. Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels. Cut into triangles and serve.

[stay tuned for part 2]