Warming Days Lunch
陽春ランチ Youkan Ranchi
~*Menu*~
Mustard Green Rice
Cabbage-Ham Salad
Batter-Fried Smelt
Banana
The mild flavors and colors are reminiscent of spring, while still accepting that those stalwart vegetables of winter will grace the plate for a bit longer. There are hints of sweetness in the rice and eggs, while cabbage and fish complement the savory undercurrent to this dish.
Mustard Green Rice | Na no Hana Gohan 菜の花ご飯
One of the first signs of spring in Japan is the rape blossom, which is similar to the wild mustard. In Japanese it is called the nanohana (certainly a more beautiful name). Although the blossom comes into flower in April, the greens are often harvested in late February and March to ensure sweetness and tenderness. Nanohana can be found almost anywhere on the archipelago, and is often associated with the first promise of spring, when its bright—almost fluorescent—yellow flowers burst into a hazy bloom. There is an old saying in Japan: “Eat bitter wild plants and vegetables in the springtime.” The natural bitterness found within the plants is believed to help discharge the waste matter that the body stored in the winter. Come March, nanohana makes its appearance in full force in the culinary scene. (Serves 3-4)
Ingredients:
For Rice:
½ teaspoon salt
1 bunch fresh mustard greens (if none are available, substitute any dark leafy green)
2 cups uncooked short-grain white rice
½ teaspoon dashi granules
1 tablespoon sake
2 cups water
For topping:
2 large eggs
2 teaspoons white sugar
1 teaspoon sake
A pinch of salt
1 teaspoon mirin
Vegetable oil
Black or white pepper (optional)
Cookware:
Small pot, rice-cooking vessel, frying pan, bowl
Instructions:
1. Bring a small pot of water to a boil, and add salt. While the water is reaching a boil, cut and discard the tough ends from the mustard greens.
2. Once the water is at a rolling boil, quickly blanch the greens for 1 to 2 minutes. Remove and promptly run under cold water. Once the greens have cooled, squeeze out as much moisture as possible before cutting them into bite-size pieces.
3. Combine rice, dashi, sake, mustard greens, and 2 cups water in a rice-cooking vessel, and cover.
4. If cooking on the stovetop, bring the rice mixture to a boil, then reduce heat to low. It should take roughly 30 minutes for the rice to cook. Once the bubbles have subsided and the surface of the rice forms a matte finish, do a quick taste test to see if the rice and greens are cooked.
5. Meanwhile, prepare the egg topping: Whisk together eggs, sugar, sake, salt and mirin.
6. Heat a frying pan with a small amount of vegetable oil. Once the oil is hot, add the egg mixture. Let the eggs quickly set, then whisk to produce pea-size bits of egg. Once cooked, set aside in a bowl to avoid overcooking.
7. Remove rice from vessel, and quickly fluff. Transfer the rice a bowl, and top with cooked eggs and pepper (if desired). The dish is designed to resemble the leaves and flowers of the nanohana plant.
Cabbage-Ham Salad | Kyabetsu to Hamu Sarada キャベツとハムサラダ
Cabbage, or kyabetsu in Japanese, is a vegetable found on the grocery shelf throughout the year. However, it is aesthetically associated with winter and spring because of its resilience against cold weather. A poetic aspect of cabbage has evolved. It has an association with the pesky yet endearing cabbage butterfly, which often makes the fields its home. There’s something charming about the playful butterflies wandering above the meticulously planted rows. (Serves 3-4)
Ingredients:
1 small cabbage (or ½ of a medium cabbage)
2 tablespoons corn kernels (canned or frozen)
4 to 5 slices deli-style ham, finely chopped
1 piece foil-wrapped processed cheese, chopped (or 2 tablespoons chopped white creamy cheese; mild Cheddar or Gouda work well)
½ small cucumber, thinly sliced, salted and the moisture squeezed out with a paper towel
2 tablespoons mayonnaise
A dash of rice vinegar
Salt and black pepper to taste
Cookware:
Plastic wrap, bowl, paper towels
Instructions:
1. Wrap the cabbage in plastic wrap, and microwave about 2 minutes. The cabbage should be slightly cooked but still crunchy. Allow the cabbage to cool, and chop into bite-size pieces. Using a paper towel or cheesecloth, squeeze out the excess liquid.
2. In a bowl, stir together the cabbage, corn, ham, cheese and cucumber.
3. Combine the mayonnaise, vinegar, and salt and black pepper to taste. Stir into the cabbage mixture. Let sit for five minutes, then serve.
Note: This salad will keep in the refrigerator well for 1 to 2 days.
Crunchy Smelt | Sakusaku Ayu Ageサクサクあゆあげ
The smelt sweetfish, or ayu in Japanese, is a fish for all seasons. They are most associated with the spring and summer, caught as they ascend from the coastal waters to spawn in the spring in rivers and streams. Ayu are also known as the “aromatic fish” (ko-gyo). These small fried fish are a school lunch mainstay. They are low in mercury and packed with essential oils, vitamins (B and D, phosphorus, calcium) and omega-3s. (Serves 2 -3)
Ingredients:
5 to 7 small, fresh, cleaned smelt
1 cup all-purpose flour
Vegetable oil for frying
1 teaspoon baking powder
1 teaspoon aonori (powdered seaweed; or substitute finely chopped fresh parsley)
A pinch of white sugar
1 large egg
1 scant cup ice-cold water
Grated daikon (optional)
Tempura dipping sauce or ponzu
Cookware:
Small frying pan, small bowl, paper towels
Instructions:
1. Wash the smelt in salted water, and dry well with a paper towel. Coat lightly with flour, and set aside.
2. Heat the vegetable oil to 170°, enough to coat the bottom of the pan by ½- to 1-inch deep.
3. Mix remaining flour, baking powder, aonori, sugar, egg and cold water. Once combined, coat smelt in batter.
4. Panfry smelt in 170º oil until golden brown. Set aside, and let drain.
5. Serve with grated daikon (if desired), and tempura dipping sauce or ponzu.
Note: If smelt are not readily available, try small trout, mackerel, or shad (larger). This dish is best eaten immediately.