Washoku Warriors – Challenge 1 – San Shoku Domburi
Geschrieben von FoodFreak am 12. Juli 2009 | Abgelegt unter Posts in English, Washoku
La Fuji Mama (how can you not love Japanese food with a blog of this name) came up with the wonderful idea to cook her way through Washoku: Recipes from the Japanese Home Kitchen
I love Japanese cuisine, and I fell in love with the book at first sight. But first, let me tell you about the Washoku Warriors.
The idea: participants prepare 1 or 2 recipes from the book per month, which are chosen at the beginning of the month. The Washoku Warriors work on these and then send a short write up to La Fuji Mama for a monthy round-up. Blogging about the experience is welcome. The first choice was
San Shoku Domburi – Rice Bowl with Three-Colored Topping
Actually it is more like a 5-colored topping, to apply the principle of goshiki (5 colors) to food, and it includes 2 other preparations – cooking (and washing) rice the Japanese way, and tori soboro, or gingery ground chicken.
Washing and cooking rice seems to be a very meditative way to start cooking Japanese foods, and very appropriate, too. There wasn’t much of a surprise, though, I was well aware of the procedures and methods. Funny enough, the so-called sushi rice my local Asian grocery carries is grown in Italy, and another Asian market features sushi rice from California.
The second part of the recipe was the gingery ground chicken. I started by making ground chicken in the food processor, then sautéeing / simmering it with saké, sugar, and a dash of soy. The result ist very light, with subtle balanced flavors, and quite tasty.
For the colored part I bought organic frozen corn and peas, and followed the instructions in the book to cover these with boiling water shortly before use. I couldn’t lay my hands on red pickled ginger, so I opted for the tomato substitution. A few sprinkles of shredded nori added “black” as a color.
What I really liked about this dish was its simplicity and the clean and fresh flavors. The writing of the author adds to the experience of the book – in the text surrounding the san shoku domburi she tells a story of her daughter learning to eat with chopsticks in Japan in the 1970s which is heartwarming, funny, and just a good read.
I LOVE love love the pantry chapter of this book, world-class reference for any japanophile foodie.
My husband and I both enjoyed this healthy, light yet filling and satisfying dish – a great start. I can hardly wait to try the next recipes from this book.
Update: The complete Round-up by La Fuji Mama can be found here.
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