What is better than sharing good food with friends and family, really? Think about how much time during our lives we are either preparing to eat or eating. Hours every day. At least I would hope so. The Italian people have a lovely belief regarding food. It goes like this: At the beginning of every person's life, their Creator makes a clock for them. This clock represents that person's life in time. When the clock stops, the person will die. However. When that person is eating good food, drinking good wine, beer, lemonade, whatever they fancy, and sharing good company, their clock is paused.
What an absolutely charming belief. Those Italians certainly have their priorities in order.
Well I am not in Italy. I am in Japan. They certainly do love food here, as much as any Italian loves red wine. The simplicity of Japanese cuisine is something that must be appreciated when eating Japanese food. Staples of the Japanese diet are rice, seafood and vegetables. The spices added to foods are simple. Usually a rice vinegar called mirin, soy sauce, ginger and others.
This first dish is called Steamed Sake Chicken. The flavor is remarkably simple and refreshing.
|Steamed Sake Chicken|
|Hot Chicken Curry with Pumpkin|
For your enjoyment, here is one of the recipes:
Steamed Sake Chicken
1 lb chicken
1 t. salt
1/3 cup sake
2 T. lemon juice
1 1/2 in fresh ginger cut into matchsticks
2 T. Japanese soy sauce
1 T. mirin
1 t. sesame oil
1 spring onion, sliced
2 spring onions
1/2 small red pepper
1) Use a fork to prick the skin on the chicken in several places. Place chicken, skin side up, in a shallow dish; sprinkle with the salt. Combine sake, lemon juice and ginger in a bowl; pour over chicken, cover and marinate in the refrigerator for 40 min.
2) to make sauce: Combine the soy sauce, mirin, sesame oil and spring onion in a small bowl.
3) To make garnish: Peel the outside layer from the spring onions, then cut finely into diagonal pieces. Lay the red pepper flat on a board, skin side down. Holding a knife in a horizontal position, cut just under the membrane surface to remove the top layer; discard top layer. Cut pepper is to thin strips.
4) Line the base of a bamboo or metal steamer with baking paper. Arrange the chicken, skin-side up, in the steamer. Fill a wok or frying pan with two cups of water; sit steamer in pan. Cover, cook over gently boiling water for 15 to 20 minutes, or until chicken in cooked.
5) Cut chicken into bite-size pieces; arrange in the centre of a serving plate and drizzle the sauce over it. Arrange papper strips around the chicken, scatter spring onion over chicken.
Serve warm or cold over rice.
Yield: 4 servings