Izakaya: The Japanese Pub Cookbook by Mark Robinson, includes recipes like Mizuna Salad with Jako Dried Baby Sardines; Fresh Corn Kakiage Tempura; and Ripe Tomato and Cucumber Salad, plus glossaries like Japanese Aromatics.
with Jako Dried Baby Sardines
Mizuna to Jako no Salada
This unusual and invigorating salad delivers a delightful range of tastes and textures. The kakushi-aji, or "hidden taste," is yuzu-kosho citrus-pepper paste in the dressing. If you cannot find jako sardines, substitute a small amount of fried bacon or fried onions.
The yurine lily bulb has a warm and smooth potato-like texture and flavor. It can be steamed or eaten raw, and is becoming increasingly popular outside of Asia.
- 1 large bunch mizuna greens, yield to 4 cups
- 3 tbsp. Jako dried baby sardines
- 1 yurine lily bulb, about 5 oz. (140g)
- Vegetable oil for frying
- 4 tbsp. grapeseed oil
- 3-4 tbsp. fresh yuzu citrus juice or lemon juice
- 1-1/2 tbsp. finely grated onion
- 1 tsp. yuzu-kosho citrus pepper paste (recipe below)
- Several drops of soy sauce
1. To clean lily bulb: Break up the bulb into individual "petals" by hand, taking care not to split them. Trim away any grit or bruising. Rinse under cold running water.
2. Plunge mizuna greens in ice water to crisp, about 30 minutes.
3. Meanwhile, in a medium frying pan, heat 1/2 in. (1.25cm) of the oil to 320 degrees F (160 degrees C). Fry the jako baby sardines until lightly browned. Using a fine mesh skimmer, remove the jako from the oil and transfer to a paperlined dish to drain excess oil.
4. For the dressing: Combine the citrus juice, the grated onion, yuzu-kosho and soy sauce in a small bowl. Add grapeseed oil, a little by little, to emulsify. Adjust with salt to taste.
5. Drain mizuna greens, blot dry with a clean paper towel and cut into 2-1/2 in. (6.5cm) lengths.
6. Arrange the mizuna greens and lily bulb petals on a serving plate, spooning the dressing over. Top with the fried jako.
Yuzu-kosho Pepper Paste
- 1 oz. (30g) yuzu citrus skin, bitter pith removed
- 1 oz. (30g) fresh hot green pepper, such as Serrano
- 1 tsp. salt
- 1/8 tsp. shochu, sake or fresh yuzu citrus juice
With a sharp knife, chop the yuzu skin and the green chili. Put in a food processor with salt and shochu, and pulse to a uniform but slightly coarse paste. Transfer to a small airtight container and let mellow in refrigerator for 10 days.
Izakaya: The Japanese Pub Cookbook
- by Mark Robinson
- Photographs by Masashi Kuma
- Kodansha 2008
- $25.00; Hardcover; 160 pages
- ISBN-10: 4770030657
- ISBN-13: 978-4-7700-3065-8
- Recipe reprinted by permission.
- Mizuna Salad with Jako Dried Baby Sardines
Mizuna to Jako no Salada
- Fresh Corn Kakiage Tempura
Tomorokoshi no Kakiage
- Ripe Tomato and Cucumber Salad
Kanjuku-tomato to Tataki Kyuri no Salada
More about Japan and Japanese Recipes
- Cookbook Profile Archive
This page created September 2009