Recipes

Japan Evangelical Lutheran Church (Nihon Fukuin Ruteru Kyokai)

In Japan, the most important food is rice. The word for rice and meal is the same- gohan, while all other food is called okazu. While western influences are certainly changing the diet of a person living in Japan, increased U.S. interest in the cooking of other cultures means that people living in the U.S. can more easily find ingredients for Japanese cooking or dine in Japanese restaurants in their own hometown. The presentation of Japanese food at a meal, its colors and arrangement in the serving dish, are extremely important, and a serious cook of Japanese cuisine will pay attention to such things. There are many wonderful Japanese recipes to try, and if you are interested in learning more, please visit your local library.

Kanten Gelatin blocks This is a treat that Japanese children enjoy. It is like “jigglers” or “Knox blox.” To make enough for approximately 10 children, you need: 5 oranges, cut in half with fruit carefully removed 3-3-ounce packages of orange gelatin 4-1-ounce envelopes of unflavored gelatin 4 cups of boiling water Dissolve the flavored and unflavored gelatins in the boiling water in a shallow rectangular pan. Add the orange segments (seeded) to the gelatin, making sure to distribute them neatly. Refrigerate at least 1 hour. While the gelatin is setting, wash and pat dry the empty orange halves. When the gelatin is firmly set, remove and cut into 1-inch squares. Arrange in the empty orange shells. Serve the shells on a contrasting color of plate or napkin (blue or purple), perhaps with a slice of strawberry and kiwi on the side for a nice garnish. Recipe adapted from Cultural Awareness for Children, by Judy Allen et al, Addison-Wesley, 1992, p. 114.

Domburi Lean meat-thinly sliced pork, beef or chicken 1 bunch fresh spinach leaves, well-washed and patted dry Cut into small chunks 3 ounces per person large fresh mushrooms, sliced vertically 1 or 2 bunches green onions, sliced diagonally egg, lightly beaten (1 per person) 1 or 2 large carrots, sliced thinly on the diagonal soy sauce (try to find Japanese Shoyu for best results) Mirin (sweet Japanese cooking wine, optional) In a large skillet over fairly high heat, brown meat quickly in a small amount of cooking oil, being careful to brown all sides. Push meat to one side or remove from pan and lightly brown the onions. When they are partly cooked, arrange onions and meat evenly over bottom of pan, and sprinkle with soy sauce and mirin. Add, in layers, the sliced carrots, spinach leaves and mushrooms. Sprinkle more soy sauce over the top. Cover tightly, lower heat and steam for 10 to 20 minutes until vegetables are tender but not mushy. Remove cover and pour beaten eggs evenly over mixture, replace lid and steam until eggs are set. Serve immediately over rice, cutting the domburi into wedges. Recipe from First Lutheran 125th Anniversary Cookbook, contributed by Helen Baumgartner, St. Peter, MN.

Obento Japanese Boxed Lunch School children in Japan are given a specially prepared and artistically arranged lunch. Vegetables are cut into shapes such as flowers, and the lunches provide variety in color, taste and texture. One dish typically found in an obento is tatsuta-age, or fired chicken. To prepare, make a marinade of 2 tablespoons rice wine, 3 tablespoons soy sauce, 1 teaspoon grated fresh ginger and 1 tablespoon oil. Cut into bite-sized pieces 4 boneless chicken breasts. Marinate in the mixture in the refrigerator for one hour. Remove from refrigerator. Mix 1 egg with 3 tablespoons of cornstarch. Dip chicken in batter and deep fry in oil until done. Drain on paper towels. Recipe adapted from Smithsonian Folklife Cookbook by Katherine S. and Thomas M. Kirlin, Smithsonian Institution, 1991, p. 104.