|From singles 2|
This was a first for me. I actually read a cook book. It isn't entirely a cook book. There are plenty of pages where Naomi reflects upon growing up and eating in Japan, discusses Japanese food history and reviews why a Japanese diet may be more healthy. And, more importantly, there are NO PICTURES of food.
"So,how did this happen?" you ask.
I was at the Asply Hypermarket. I was hungry. And, the book cost $5.95.
I have made the teriyaki fish (with salmon). You'll quickly see one of the problems I (as an American) have with the book. Though Naomi and William live in NYC and have so for years and most likely wrote the book there, this particular copy is a UK edition. Not only must I contend with the damn metric system, but they have this odd (to me) inclination to measure amounts of some ingredients (like vegetables) in mass units (grams) when I'd prefer (and better understand) volume units (1/4 cup): 75 g finely chopped Napa cabbage. Am I supposed to weigh that? or look at the funny "other" side of my measuring cup?
Anyway- I've included a recipe, though I've put some of it in my own words.
Teriyaki Fish"And, what do you think?" you ask.
Four 125 gram (4 oz) fillets (each 1.5 cm thick) of salmon, striped bass or halibut
1 T canola oil
2 T sake
4 t soy sauce
50 ml mirin (= 3 T + 1 t)
2 T soy sauce
1 t sugar
1. Make the marinade by blending the sake and soy sauce in a shallow dish. Place the fish fillets flesh side down in the dish. Marinate for 10 minutes.
2. Make the teriyaki sauce by blending together the mirin, soy sauce and sugar in a small bowl whisking until the sugar has dissolved.
3. Heat the oil in a large frying pan over medium-high heat. Using kitchen paper, gently blot each fish fillet on both sides to absorb any excess marinade. Place the fillets in the frying pan (skin side down, if the fish has skin) and cook for 5 minutes. Turn the fillets and cook for 1 minute more.
4. Transfer the fish to a large plate and peel off any skin.
5. With kitchen paper, wipe out any excess grease from the pan. Place the pan back over medium-high heat and add the teriyaki sauce. Bring to a boil. Reduce heat to medium and simmer for 1 minute. Add the fish. Tip the pan slightly and spoon some of the teriyaki sauce over the fillets. Cook them for 1 minute or until the center portion is just cooked through.
6. Arrange the fish on individual serving plates and top with the hot teriyaki sauce.
The salmon was good. The book was ok- a little food fantasy. But, honestly, I'd rather read a menu.
And, here's a question: how long does a Japanese woman wait for a Honda Distributor???