Healthy Brown Rice Congee

By Periplus Editors, Healthy and Simple Asian Recipes

Millet is the oldest grain on record as a staple cereal crop in China. Although it is rarely consumed any more in the West, millet remains one of the most beneficial of all grains for human health. It is also very easy to digest and it is the only grain that alkalizes rather than acidifies the stomach. Millet lends itself best to the preparation of congee and in this recipe it is combined with the hearty flavor and chewy texture of brown rice.

Brown rice is rice with its golden-brown bran intact. It has more fiber than milled white rice. It also has a nutty texture.

Serves 4
Preparation time: 5 mins
+ 3–5 hours soaking
Cooking time: 11/4 hours

1 cup (200 g) uncooked brown rice (see note)
16 cups (4 liters) water
1/2 cup (125 g) uncooked millet
1 teaspoon salt

Seasoning
1 teaspoon sesame oil
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 green onion (scallion), minced

1 Wash and rinse the brown rice well, then place in a large pot and add the water. Set aside to soak for
3 to 5 hours, or overnight.

2 Bring the water and rice to a boil over high heat, then add the millet and salt. When the water comes to a full boil, reduce the heat to medium-low, cover partially with a lid to allow steam to escape and simmer until it reaches the consistency of porridge, about 11/4 hours. Stir occasionally to prevent sticking and add water as needed if it gets too dry.

3 Turn off the heat and leave the pot covered until ready to serve.

4 Mixed the Seasoning ingredients together and divide among individual serving bowls, spoon the congee on top and stir to blend the flavors.

Japanese Soba Noodles in Sweet Soy Broth

By Periplus Editors, Healthy and Simple Asian Recipes

Serves 4
Preparation time: 10 mins
Cooking time: 10 mins

11/2 tablespoons dried wakame seaweed (see note)
10 oz (300 g) dried soba noodles
4 tablespoons thinly sliced leek
2 tablespoons Japanese pickled ginger (see note)
4 eggs (optional)
1/4 cup (50 g) sugar, or to taste
1 cup (250 ml) mirin
5 teaspoons dashi soup stock powder dissolved in 4 cups (1 liter) water
1/2 cup (125 ml) soy sauce
Japanese seven-spice pepper powder (optional, see note)

1 Soak the seaweed in cold water for 5 minutes or until reconstituted. Drain and set aside.

2 Cook the noodles according to package instructions. Drain and rinse well in cold water to remove excess surface starch. Divide between 4 medium bowls.

3 Divide the reserved seaweed, leek and pickled ginger in equal portions between the 4 bowls, arrange on top of noodles and crack an egg carefully into the center of each bowl if desired.

4 Combine the sugar and mirin in a saucepan over medium heat and stir until the sugar dissolves. Add the dashi mixture and soy sauce, stir and bring to a boil. Pour immediately over the noodles and serve sprinkled with seven-spice pepper powder, if desired.

Note:
Wakame seaweed is sold dried in strips. Dried wakame is light brown and should be soaked in water before use. It is often added to soups, a few minutes before serving and has a crunchy texture. This calcium-rich seaweed may also be toasted and crumbled over soups and other dishes.

Japanese pickled ginger (also known as gari), is thinly sliced young ginger that has been pickled in sweet vinegar. Served with sushi and sashimi. Pickled older ginger (beni shoga), usually less sweet, is also available in jars or plastic packets from Asian food stores.

Japanese seven-spice pepper powder or shichimi togarashi generally includes a combination of black pepper, red chili pepper, sesame seeds, green nori seaweed flakes, dried orange peels, prickly ash pods and poppy seeds. It is sprinkled on noodles, one-pot meals and grilled items.

Sushi rice

By Hideo Dekura, Brigid Treloar, Ryuichi Yoshii, Authors of The Complete Book of Sushi

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

Tips for making perfect sushi rice

1 To successfully make sushi rice, choose short or medium grain rice; this has the right texture, taste and consistency to cling together without being too sticky when cooked.

2 A rice cooker is highly recommended as it produces perfect rice every time. The absorption method in a saucepan or microwave also works well, but avoid the rapid boil method.

3 Rinse rice 3–4 times before cooking to remove excess surface starch that could make the rice too sticky. Drain for 15 minutes.

4 Cool warm rice using an electric fan on lowest setting.

5 The standard rice cup provided with a rice cooker = 1 cup (5 oz/150 g) uncooked rice; 1 metric cup (8 oz/ 250 g) = about 1 1/3 cups (7 oz/220 g) uncooked rice. Be sure to use the same cup to measure rice and water.

6 The texture of cooked rice is a matter of taste and varies with the age and storage conditions of uncooked rice. For a softer rice texture, cook the rice with a little more water. For a firmer texture, decrease the water amount.

7 Sushi rice is cooked with slightly less water than rice served as a side dish. It is slightly firmer and chewier than plain steamed rice.

Sushi rice

Ingredients

3 cups (20 oz/600 g) uncooked short grain rice
3-3 ¼ cups (24–27 fl oz/750–815 ml) water depending on age of rice and texture preference (see Tip number 6 above)
Sushi vinegar
8 tablespoons (3.5 fl oz/120 ml) rice vinegar
4 tablespoons sugar
½ teaspoon salt

1 Put rice in a bowl, fill bowl with cold water and mix gently with hand. Drain and repeat 2–3 times until water is nearly clear.

2 Leave rice under cold running water for a few minutes.

3 Drain well for 15–30 minutes or put rice and measured water in rice cooker or saucepan and let stand for 30 minutes.

4 To make sushi vinegar: Combine vinegar, sugar and salt, stirring well until sugar dissolves. Mixture can be gently heated to dissolve sugar and make the vinegar slightly milder. Set aside until required.

5 To cook rice in a rice cooker: Measure rice. After rinsing, put rice in rice cooker and add water to the required cup measurement marked on inside of bowl in rice cooker. Cover and switch to cook. When cooker switches to keep warm, let stand with lid on to complete cooking process, about 10 minutes.

6 To cook rice in a saucepan: In a medium saucepan bring rinsed rice and water to a boil. Reduce heat and simmer, covered, on low heat until all water is absorbed, 12–15 minutes.

7 Remove from heat and let stand with lid on to complete the cooking process, 10–15 minutes. Note: Rice can also be cooked in the microwave or steamed in a bamboo steamer.

8 Spread rice out in a large, preferably flat-bottomed, nonmetallic bowl or tub

9 Using a rice paddle or wooden spoon, slice through rice at a 45 degree angle to break up any lumps, while slowly pouring sushi vinegar over rice to distribute evenly. You may not need all the vinegar.

10 Continue to slice, not stir (as it squashes the grains), lifting and turning the rice from the outside into the center

11 Fan the rice so it cools to body temperature, turning it occasionally, 5–8 minutes. Cooling gives good flavor, texture and gloss to the rice. If rice becomes too cold it hardens; do not refrigerate.

12 To stop rice from drying out, keep covered with a damp cloth while making sushi. Alternatively, keep in a nonstick surface rice cooker.

Makes about 9 cups (about 3 lb/1.5 kg), depending on how densely rice was packed.

For additional flavor, add a piece of konbu or a little sake to the rice while it is cooking. For variety, add grated lemon zest, finely chopped fresh herbs, roasted nuts, toasted sesame seeds, pickled vegetables, wakame (seaweed) or finely grated fresh ginger to cooked sushi rice.

Tip for making black sushi rice

Follow the steps for white sushi rice with the following variations: at Step 1, combine uncooked shortgrain rice with 3 tablespoons of uncooked black rice. At Step 4, combine salt and vinegar, but add 1 tablespoon mirin and only 2 tablespoons sugar.

Brown sushi rice

2 cups (13 oz/400 g) uncooked short grain brown rice
2 ¾-3 cups water (22–24 fl oz/685–750 ml), depending on age of rice and texture preference (see Tip number 6 above)
Sushi vinegar
¼ cup (2 fl oz/60 ml) rice vinegar
2 tablespoons sugar
¼ teaspoon salt

Although short grain brown rice does not cling as easily as short grain white rice, its nutty flavor and chewier texture make an interesting alternative. Rinse brown rice once and cook as white sushi rice until most liquid is absorbed, about 30–35 minutes. Remove from heat and stand, covered, 10–15 minutes longer. Combine ingredients of sushi vinegar, stir into rice and fan to cool.

Cold  Sesame  Noodle  Salad (Hiyashi Chuka)

By Sarah Marx Feldner, A Cook’s Journey to Japan: Fish Tales and Rice Paddies, 100 Homestyle Recipes from Japanese Kitchens

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

The first time I ate this dish was as an ekiben (station meal) I bought before boarding the old-fashioned, one-car train traveling through the countryside along the Shimanto Gawa (erroneously considered the last free flowing river in Japan), headed towards the town of Uwajima on the southern island of Shikoku. The train “stations” we stopped at were nothing more than makeshift wind shields—no buildings, no employees—and no more than a small platform where waiting passengers could board. Just like a bus, you took a ticket when you boarded and paid the conductor as you got off.

I was almost too distracted by the beautiful scenery to taste the incredibly simple homemade meal that I bought for its familiarity—cold spaghetti-like noodles topped with sliced ham, cucumber and egg, then dressed with spicy yellow mustard and a sesame-sweetened soy sauce. Surprised by how much flavor came from such an everyday combination, I thought I had stumbled upon something truly unique. It was only later, as I walked through the streets of various towns, that I saw plastic replicas of the garnished noodles advertised in every restaurant window. While it may not be obscure, it is definitely delicious. Hiyashi Chuka is a Chinese-influenced cold noodle dish (chuka means “Chinese”) commonly eaten throughout Japan during the hot summer months. As with most dishes in Japan, the actual ingredients vary depending on the area in which the meal is served. When my friend moved from a city just outside of Tokyo to the northern city of Iwaki, she was served Hiyashi Chuka as part of her school lunch, but garnished with a large dollop of mayonnaise—a first for her to see!

Serves 4 for lunch or as a light supper

One 8-oz (250-g) package dried chuka soba or spaghetti noodles
4 teaspoons red pickled ginger slivers (beni shoga), divided
4 teaspoons mayonnaise, divided
2 teaspoons prepared hot mustard (Japanese, Chinese or Colman’s) (optional)

Toppings
1 cup (130 g) sugar snap peas, blanched, plunged into ice water and drained
½ cup (70 g) thinly sliced marinated mushrooms
½ cup (55 g) Golden Thread Eggs
1 tomato, sliced into 12 thin wedges
One 1¼-in (3-cm)-thick slice deli ham, thinly sliced

Dressing
½ cup (125 ml) rice wine vinegar
¼ cup (65 ml) soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
2 tablespoons ground toasted sesame seeds

To make the dressing, in a small bowl stir together the rice wine vinegar, soy sauce, sugar and sesame oil until the sugar is dissolved. Stir in the ground sesame seeds and set aside.

Bring a large pot of water to a boil. Add the chuka soba, return the water to a boil, and cook according to package instructions, about 2 minutes. Drain. Rinse under cold water. Drain again.

To assemble, divide the noodles among four shallow bowls. Arrange each of the prepared toppings in five colorful strips, from the center to the edge of the bowl. Place a small mound of the pickled ginger and a small dollop of the mayonnaise in the center where the toppings meet. For added heat, place a small dollop of the mustard on the rim of the serving dish, if using.

Serve with the Dressing on the side, allowing each diner to dress the noodles to taste.

Cooking Tip - The great thing about this dish is that most of the ingredients can be prepared ahead of time so that all you have to do is boil the noodles and then assemble the dish just before serving. Though the station meal version I enjoyed in Uwajima had the spicy mustard mixed into the dressing, I like to place the hot mustard (karashi) on the rim of the serving dish to allow diners to better control the level of heat in each bite.

Noodles with Shrimp and Tofu (Pancit Luglug)

By Miki Garcia, Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

Initially, this dish might be confused with spaghetti, but it’s really a unique dish that is bright orange in color and has the distinct aroma of cooked shrimp. This impressive dish—known as Pancit Luglug or Pancit Palabok depending on the region in which it is made—uses cornstarch noodles. When cooked, these noodles don’t last long so they need to be consumed the day they are prepared. Dried rice vermicelli may be used in place of cornstarch noodles.

Serves 4
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes

1/2 lb (250 g) fresh shrimp, preferably with heads and tails on
2 tablespoons oil
3 cloves garlic, crushed with the side of a knife and minced
1 onion, minced
3 cups (750 ml) water
1/2 cup (75 g) diced pork shoulder or loin
One 31/2-oz (100-g) package deep-fried pressed tofu (tokwa), diced
1 teaspoon salt
1/2 cup (125 ml) annatto water (page 19) (optional)
2 tablespoons fish sauce
2 tablespoons cornstarch
8 cups (2 liters) water (for boiling noodles)
16 oz (500 g) cornstarch noodles (or rice vermicelli)
2 hard-boiled eggs, cut into wedges
2 green onions (scallions), thinly sliced (green part only)
4 limes, quartered
One 3-oz (75-g) bag fried pork rinds (chicharon), crushed (optional)

Twist and pull the heads off the shrimp. Shell and devein but leave the tails on. Set the cleaned shrimp tails aside. Mash the shrimp heads in a mortar or bowl. Pour the 3 cups (750 ml) of water, a little at time, while pressing the heads and shells against the side of the mortar or bowl with the back of a wooden spoon. Strain the shrimp liquid and set aside. Discard the mashed heads.

Heat a skillet over medium heat and add 1 tablespoon of the oil. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Transfer the garlic and onion to a bowl and set aside.

To the same skillet, over medium heat, add the remaining 1 tablespoon of the oil and sauté the diced pork for 5 minutes. Add the shrimp and tofu and sauté for 5 minutes. Add the salt and the sautéed garlic and onion. Stir to combine and set aside.

To make the shrimp sauce, combine the reserved shrimp liquid, annatto water, if using, fish sauce, and cornstarch in a saucepan. Simmer over medium-low heat for 10 minutes until the mixture thickens, stirring frequently to make sure the cornstarch is dissolved. Set aside.

Bring 8 cups (2 liters) of water to a boil in a large saucepan. Add the noodles and cook according to package instructions or until soft (about 7 minutes). Lightly rinse with cold running water to keep the noodles from sticking together. Drain well and transfer the noodles to a serving platter.

To serve, pour the shrimp sauce over the noodles and top with the pork mixture, hard-boiled eggs, and green onion. Squeeze some lime juice over the noodle mixture and sprinkle crushed fried pork rind. Garnish with lime quarters and serve hot.

Japanese Noodles with Shimeji Mushrooms

By Jaden Hair, SteamyKitchen

serves 4

Recipe adapted from The Japanese Kitchen, Kimiko Barber (this is my favorite Japanese cookbook)

7 ounces dried Japanese style noodles (udon or soba…or you could use spaghetti)
1/2 cup olive oil (or other cooking oil)
2 garlic cloves, minced
6 ounces shimeji mushrooms, base discarded, mushrooms separated
2 tablespoons soy sauce
2 teaspoons miso paste
salt and pepper
2 tablespoons finely minced parsley

Bring a large saucepan of water to a boil and cook the noodles according to package instructions. Meanwhile, heat the oil in a skillet over a low heat and add the garlic cloves. Saute until fragrant, about 30 seconds.

Turn up the heat and add the shimeji mushrooms and saute until the mushrooms are soft. Lower the heat and add a ladleful of cooking water from the noodles, the soy sauce, and the miso paste. Stir until the miso is dissolved well. Adjust seasoning with salt and pepper and seave the sauce to simmer.

Drain the noodles and add them to the sauce. Stir well to coat every noodle and serve with chopped parsley.

Barbecued Lemongrass Beef

By Periplus Editors, Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

This one-dish salad has the advantage of being both delectable and easy to make. You can prepare and assemble everything ahead of time, making this a perfect company meal. Partially freezing the beef firms it and makes for easier slicing. If you wish, you can substitute chicken breast for the beef.

Serves 6
Preparation time: 45 mins + 1 hour to marinate
Cooking time: 15 mins

1 lb (500 g) beef sirloin, flank steak or top round, sliced into thin strips
12 bamboo skewers, soaked in water for 1 hour before using
1 tablespoon oil, for brushing
7 oz (200 g) dried rice vermicelli, blanched for 1 to 2 minutes until soft, then rinse with cold water and drained
1/2 head lettuce, leaves washed and separated
1 medium cucumber, deseeded and cut into matchsticks
2 cups (31/2 oz/100 g) bean sprouts, seed coats and tails removed
Sprigs of mint leaves
Sprigs of coriander leaves (cilantro)
1 small carrot, cut into matchsticks
1/2 cup (50 g) roasted unsalted peanuts, crushed
1 portion Fish Sauce Dip

Marinade
1 medium onion, sliced
3 cloves garlic
2 stalks lemongrass, thick bottom part only, outer layers discarded, inner part sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon curry
powder (optional)
1 tablespoon fish sauce

1 Make the Marinade first by grinding the onion, garlic and lemongrass to a smooth paste in a blender. Add all the other ingredients and mix until well blended. Transfer the Marinade to a large bowl, place the beef in the Marinade and mix until well coated. Allow to marinate for 1 hour.

2 Prepare the Fish Sauce Dip

3 Thread the marinated beef strips onto the bamboo skewers and brush with a little oil, then grill on a pan grill or under a preheated broiler, basting with the Marinade, until just cooked, 2 to 3 minutes on each side.

4 To serve, place the rice vermicelli into individual serving bowls and top with the grilled beef, lettuce leaves, cucumber, bean sprouts, mint leaves, coriander leaves (cilantro) and carrot. Sprinkle with crushed peanuts and serve immediately with a bowl of Fish Sauce Dip on the side.

Dress and toss this dish well with 2 tablespoons of Fish Sauce Dip before eating it.