Hiyayakko (Chilled Tofu with Soy and Ginger)

Hiyayakko (cold silken tofu with ginger & scallions)

Recipe by Caroline Phelps

This is a very popular and classic Japanese side dish that is very simple to make as there is no cooking involved. It's one I personally often crave because it's so light, healthy and clean in flavors. The key is finding good silken tofu; Do not make this recipe if you cannot find any. 

(serves 2-3 people)

Ingredients

• 1 package (12 oz) silken tofu
• 1 scallion, finely chopped
• 1 small thumb size ginger, peeled and grated
• bonito flakes (katsuobushi)
• light soy sauce

Cooking Directions

Take tofu out of the package and drain.

Cut the tofu in 1/2 or 1/3 (depending on the serving size you wish to have). Plate the tofu and add some scallions, a little freshly grated ginger and sprinkle some bonito flakes. 

Pour a little soy (too much will over power the delicate flavor of the tofu) and serve.

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Japanese caramelized soy fish

The way fish is prepared in Japanese cuisine is

one of my favorites. The balance between savory and

sweet of this preparation is easy to achieve. Use any

white fish as long as it's not too flaky or flat like trout or sole.

I serve it with a little bit of arugula ( for its peppery flavor) and

some grated daikon.

(serves 2)

Ingredients:

- 3/4 lb white fish

- 1 tsp white sugar

- 2 tsp soy sauce

- 1 tbsp neutral oil (canola, grapeseed)

- freshly ground black pepper

- handful of arugula (optional)

- grated daikon (optional)

- Japanese rice (optional)

Directions:

Put a pan over medium/high heat and wait until it's hot. Add oil and fish, cook for 2 minutes (depending on its thickness, you may have to cook it for less or more). Add soy sauce and sugar, lower the heat and flip the fish over. Cook for another 2 minutes, until the sauce has thickened and is caramelizing/sticking on the fish. Sprinkle freshly ground black pepper and serve.

Japanese pasta with mushrooms and watercress in soy and butter sauce

I love Japanese pasta because it's so easy to make

and has so much depth of flavor. This one is an earthy and savory 

mushroom pasta with some fresh watercress 

to add a little something peppery and interesting.

Ingredients:

- 3/4 lb dry spaghetti

- 2 cloves garlic, finely chopped

- 1/4 lb shiitake mushrooms

- 1/4 lb beech mushrooms (bunashimeji) or other Japanese mushroom

- 1 tbsp sake

- 2 tbsp soy sauce

- 3 tbsp butter

- 2 tbsp neutral oil

- 2 shallots, finely chopped

- a handful of fresh watercress, roughly chopped

- 1/2 cup pasta water

- fresh ground black pepper

Directions:

Fill a large pot with salted water and bring to the boil.

In a large pan over high heat, add oil, 1 tbsp butter and garlic. Cook for 2 minutes and add mushrooms and cook for 3 minutes. Add shallots and cook for 2 minutes. Add half of the watercress and mix well. Turn heat off and wait until the pasta is cooked.

While the pasta is boiling, reserve about 1/2 cup of pasta water. Drain your pasta and add to the pan of cooked mushrooms. Turn the heat to low and add what's left of the watercress. Mix well and add soy sauce and sake. Mix well again, making sure all the pasta is coated with all the ingredients. Add a good amount of fresh ground black pepper and a little bit of the pasta water to make the sauce more unctuous. 

Serve with fresh parmesan.