Diets of the World: The Japanese Diet
Japanese Recipes continued...
2. Heat the oil in a medium skillet over medium-high heat. Add the red
peppers and saute for 30 seconds. Add the burdock root and saute until tender,
about 3 minutes; it will appear translucent on the surface. Stir in the carrot
and saute for 2 minutes.
3. Reduce the heat to low and add the sake, soy, mirin, and sugar. Stir the
vegetables for 1 minute more to allow them to absorb the sauce. Remove and
discard the red peppers and arrange the vegetables in a mound in the center of
a serving bowl and garnish with the sesame seeds.
Excerpted from Japanese Women Don't Get Old or Fat by Naomi Moriyama
and William Doyle. Copyright © 2005 by Naomi Moriyama and William Doyle.
Excerpted by permission of Delta, a division of Random House, Inc. All rights
reserved. No part of this excerpt may be reproduced or reprinted without
permission in writing from the publisher.
Beef Over Rice
Here's a perfect example of how Japanese home cooks create a delicious
and filling beef dish -- with very small portions of beef. An abbreviated
version of sukiyaki (a combination of thinly sliced beef and vegetables in a
sweet soy broth), this is spooned over hot cooked rice in a bowl.
Thinly sliced beef is available in the freezer section of most Japanese
markets. It's convenient to use, extremely tender and perfect for this healthy
cold-weather dish. If you choose to purchase the beef in a regular market,
freeze the meat before you cut it. This will enable you to carve it (with an
extremely sharp knife) into paper-thin slices.
I often think that the best part of this beef bowl isn't the beef, but
the hot nutty rice saturated with the sweet beef juices.
2 cups dashi (a fish-and-sea-vegetable stock, available online or in Asian
¼ cup sake (rice wine)
1 medium yellow onion, peeled, halved and cut into thin crescents
1 Tokyo negi (or 1 small leek), with roots and rough portion of the top cut
off, cleaned, rinsed and cut diagonally into thin slices
3 tablespoons reduced-sodium soy sauce
1 tablespoon granulated sugar
1 teaspoon fine-ground sea salt
1 teaspoon mirin (a cooking wine made from glutenous rice)
½ pound very thinly sliced beef fillet (about 1/8 inch thick), or, if you
prefer, ground beef
6 cups hot cooked brown or white rice
1 scallion, roots and top portion cut off, and thinly sliced
1. Place the dashi and sake in a medium saucepan over high heat. Add the
onion and Tokyo negi (or leek) and bring the mixture to a boil. Reduce the heat
to medium and simmer until the vegetables are tender, about 5 minutes. Stir in
the soy, sugar, salt, and mirin. Add the beef and simmer until it is just
cooked through, about 40 seconds (it will cook rapidly if cut into paper-thin