Home Cookbook In The KITCHEN
This cookbook belongs to: Mikage Sakurai
Rei-Shabu TABLE OF Shio Ramen An easy and comforting meal; typically made with chicken broth, salt, and simple toppings Matcha & Wagashi Green tea paired with traditional Japanese sweets Carrot Cake My favorite carrot cake recipe that I've memorized after many years of making it Pineapple Gyudon A bowl of beef on a bed of rice, but with a fruity variation 5 4 3 2 1 Contents My Casual Kaiseki Usually, a very fancy meal of many courses,, similar to the one Yuichi and I ate 6 Our Katsudon Fried pork cutlet with egg over a bowl of rice; my favorite comfort meal 7 Cold pork salad; a basic dish that can be made for just one person
MY LOVE FOR For as long as I can remember, the kitchen has always been a place where I have found comfort and peace, so much that I've even had dreams of them. They remind me of the good times with family, having a few laughs with my parents as I sat at the counter, or helping my grandmother cook my favorite meals. I even enjoy the messes and getting to clean them up afterward, reminiscing to the fullest extent about the beauty and joy of creating and sharing food with those that I love. The Kitchen
The Tanabe ' s The Tanabe's hold a special place in my heart, a found family and home I never thought I would find after losing everything that I had ever known. But the one day Yuichi Tanabe knocked on my door, I became one of their own. Especially after Eriko's passing, I found the same, familiar solace in the Tanabe's kitchen. From the wood floors to the porcelain bowls and sparkling glasses to the evidently well-loved utensils, it was perfect.
P I C T U RE Rei-Shabu I remember the warm summers, eating rei-shabu at the kitchen table when I was younger. My grandmother would prepare a small plate for me, and I would swallow each refreshing bite while watching her prepare her own meal. This same meal provided relief during a time of need just over a decade later. She died one day, just as how my mother, my father, and my grandfather had. This meal, although simple in nature, provided me with the nourishment I needed. It was difficult to become accustomed to living alone. Before Yuichi came to me, I was only able to sleep near the fridge. My joints would ache day after day because I would lay unwilling to move day by day. Although this dish was there to keep me afloat, I can't say it doesn't make me sad to think about it. I continue to eat this meal to this day, but it still serves the same purpose it did years ago when I dealt with the loss of my grandmother: to give me the ability to continue. Sometimes food is not wonderful, sometimes it is good. This meal is good. It is a necessity in my life, as it reminds me of why I appreciate food so much. It carries me in times of need. It is my partner when no one else is there. Food is good.
INGRE D I ENT S 100 G. T H I N L Y S L I C E D P O R K 1 TBSP S A K E 2-3 L E A V E S O F L E T T U C E 250 ML W A T E R 1/2 TSP K O S H E R S A L T 1/2 T O M A T O 1/2 R E D O N I O N 1 TBSP S O Y S A U C E 1 TBSP 1 TBSP 1/4 TSP 1/2 S E S A M E O I L R I C E V I N E G A R S U G A R K N O B O F G I N G E R , G R A T E D 1 TSP G R O U N D B L A C K P E P P E R 1/2 TSP T O A S T E D S E S A M E S E E D S
1 . BRING A M E D IU M P O T O F W AT ER T O A B O I L . 2 . O NCE B O I L ING, A D D 1 TBS P SAK E AN D ½ T S P SAL T . 3 . RE D UCE THE HEAT T O L O W HEAT / S I M M ER. 4 . O NE P I ECE AT A T I M E , C O O K THE M EAT IN THE S I M M ERING W AT ER UNT I L N O L O NGER P INK . 5 . TRANS F ER T O A P LAT E L INE D W I TH A T O W E L . C O NT INUE W I TH THE RE S T O F THE M EAT . TRY N O T T O C O O K AL L O F THE M EAT AT O NCE AS I T CAN O V ERC O O K AN D CLU M P T O GE THER. 6 . L E T THE M EAT C O O L T O R O O M T E M P ERATURE AN D THEN TRANS F ER T O THE RE FRIGERAT O R T O CHI L L . 7 . CH O P UP Y O UR L E T TUCE , CUCU M BER, T O M AT O , AN D O NI O N. 8 . C O M BINE SALA D INGRE D I ENT S T O A B O W L AN D T O P W I TH THE CHI L L E D P O RK . 9 . T O P W I TH D RE S S ING. Directions T O M AK E THE D RE S S ING: 1 . IN A S M AL L B O W L , C O M BINE S O Y SAUCE , S E SA M E O I L , RICE V INEGAR, AN D SUGAR. 2 . A D D GINGER, BLACK P E P P ER, AN D S E SA M E S E E D S . 3 . W HI S K T O GE THER UNT I L THE SUGAR I S C O M P L E T E L Y D I S S O L V E D .
P I C T U RE Shio Ramen I remember so vividly the first time I made a warm bowl of shio ramen at the Tanabe's. From the outside, one may have been surprised by how quickly and assuredly I had taken on the change of living in a foreign place with people I hadn't known for too long, but with the Tanabe's it was impossible to feel like a stranger. In fact, my favorite memories are from the times when Eriko, Yuichi, and I would stand at the kitchen counter, no matter the time of day, and enjoy a simple yet extremely satisfying bowl of ramen. I would often find amusement in the choice of toppings Eriko would put on her ramen, one time joyfully sprinkling in some pieces of chopped banana in her bowl when I had my back turned. I couldn't fathom what she had done to the perfect bowl of ramen I had made for her! I chose to compromise instead and offered to make some banana juice with the brand-new juicer she had brought home. As hilarious as I find that moment looking back on it now, I also reminisce about our three's relationship. Finding a family in a time when it didn't feel possible to experience that strong of love ever again has to have been the most strange yet special feeling ever. One could even call it a miracle! So if there is one dish I can share to whip up for the people that you call family, no matter how unique that bond may be, it would be this delightful bowl of shio ramen.
INGRE D I ENT S 1/4 OZ D R I E D K E L P 1/4 OZ D R I E D S H I I T A K E M U S H R O O M S 1.8 L C H I N T A N C H I C K E N S T O C K 900 ML W A T E R 1 OZ D R I E D B O N I T O 120 ML S H I O T A R E 4 SERVINGS R A M E N N O O D L E S 120 ML A R O M A T I C O I L 2 OPTIONAL T H I N L Y S L I C E D S C A L L I O N S T O P P I N G S ( P O R K , B O I L E D E G G S )
C O M BINE K E L P AN D M USHR O O M S W I TH 9 0 0 M L W AT ER AN D RE FRIGERAT E F O R 8 - 2 4 H O URS . B O I L LARGE P O T O F W AT ER. D ASHI : 1 . 2 . HEAT M IXTURE T O A S I M M ER O N S T O V E AT M E D IU M - HIGH HEAT , THEN TURN O F F . 3 . A D D B O NI T O F LAK E S AN D L E T S T E E P F O R 3 M INUT E S . 4 . S TRAIN M IXTURE . RA M EN: 1 . 2 . C O M BINE D ASHI AN D CHICK EN S T O CK IN SAUCE PAN O V ER M E D IU M -HIGH HEAT AN D BRING T O A S I M M ER. 3 . C O O K N O O D L E S IN THE B O I L ING W AT ER. 4 . P LACE BR O TH AN D SHI O TARE T O TAS T E IN S ERV ING B O W L S . 5 . D RAIN N O O D L E S , P LACE IN S ERV ING B O W L S W I TH AR O M AT IC O I L AN D CH O ICE O F T O P P INGS . Directions
P I C T U RE Matcha & Wagashi Matcha is known to have plenty of health benefits. A warm cup of green tea is perhaps the most reliable food one can come by. Similar to rei-shabu, it's simple and good. Matcha differs, however, because it is a healing food. If rei-shabu is for keeping myself afloat, then matcha is for pulling myself out of the water. Matcha is for the days when it feels impossible to get past the grief, the loss, and the pain. I needed matcha the day I walked back from getting off the bus, the one with the small child and her grandmother. How nice, I had thought, to still have a grandmother. It was at that time, I realized I had given myself no proper opportunity to cry over the loss of my own grandmother. Matcha is for a good cry. Matcha is the universal healer. It's necessary to recognize that life comes with pain and suffering. It's important to acknowledge this fact. Matcha showed me that although grief is a byproduct of life, I can still find comfort in the simplest of things. Thank you matcha for laying my heart to rest when I reach the end of a good, peaceful life someday. For your duties, you will receive a portion of my inheritance.
INGRE D I ENT S 2 TBSP U N R E F I N E D C A S T E R S U G A R 1 TBSP M A T C H A K I N A K O O R E X T R A M A T C H A AROUND 10 C A N D I E D C H E S T N U T S T S U B U A N A N K O P A S T E OPTIONAL C A N D I E D Y U Z U P E E L
1 .US E P E S T L E AN D M O RTAR ( O R AL T ERNAT I V E ) T O M ASH CAN D E I D CHE S TNT S INT O S M O O TH PAS T E . L EAV E S O M E UN M ASHE D F O R F I L L ING. 2 . C O M BINE PAS T E W I TH SUGAR AN D M ATCHA AN D M IX UNT I L D O UGH C O NS I S T ENCY . 3 . R O L L F O UR E Q UAL BAL L S O UT O F D O UGH AN D F LAT T EN. 4 . R O L L S M AL L ER BAL L S O F T SUBUAN ANK O PAS T E AN D F LAT T EN. 5 . LAY F LAT T ENE D PAS T E O N THE F LAT T ENE D D O UGH AN D P LACE A CAN D I E D CHE S TNUT IN THE M I D D L E . 6 . F O L D D O UGH AR O UN D CHE S TNUT T O F O R M A BAL L . 7 . D US T W I TH K INAK O O R M ATCHA AN D T O P W I TH CAN D I E D YUZU P E E L . 8 . S ERV E W I TH CUP O R B O W L O F M ATCHA. Directions
P I C T U RE Carrot Cake The creation of this humble cookbook is quite interesting, as just a few years ago, I was the one to consume cookbooks like these. I bought three books covering the fundamentals of cooking. During the summer I truly learned to cook--the summer I learned to make this delicious carrot cake--I remember Eriko saying, "Mikage has gone completely nuts, hasn't she?" Maybe I had! All I could put my energy into was learning the ins and outs of professional cooking. This craziness paid off. By the end of that glorious summer, I had gained a part-time job as a cooking assistant. I would later travel to Izu Peninsula later. I couldn't believe my luck. The funny thing about this is that I had once despised the challenges I faced just years prior. My life itself was a hardship. The challenges that were placed in my path were defeating. But since the summer I learned to cook professionally, the new challenges I faced were nothing but rewards. My life was joyful, and I had finally reached the point where I could say that with full confidence. I became a version of myself that I was truly proud of. This carrot cake, close to perfection, is a reminder of how sweet a new challenge can be.
INGRE D I ENT S 80 G. S U G A R ( F O R C A K E ) 50 G. C O O K I N G O I L 100 G. W H E A T F L O U R 2 E G G S 100 G. C A R R O T S , S H R E D D E D 3 G. B A K I N G P O W D E R 1.5 G. G R O U N D C I N N A M O N 150 G. C R E A M C H E E S E 15 5 G. ** S U G A R ( F O R F R O S T I N G ) L E M O N J U I C E P I S T A C H I O O R W A L N U T S F O R T O P P I N G
1 .CUT 5 0G O F CARR O T S INT O F INE S TRI P S , AN D GRIN D 5 0G O F CARR O T S . 2 . PUT THE EGGS AN D SUGAR IN A B O W L AN D W HI P UNT I L THE SUGAR D I S S O L V E S . 3 . A D D C O O K ING O I L AN D S T IR UNT I L M IXE D W E L L . 4 . A D D GR O UN D CARR O T S AN D S T IR W E L L . THEN A D D CARR O T S TRI P S AN D S T IR W E L L . 5 . S I F T IN THE F L O UR, BAK ING P O W D ER, AN D GR O UN D CINNA M O N AN D S T IR L IGHT L Y W I TH A RUBBER S PATULA. 6 . P O UR D O UGH INT O THE CAK E PAN L INE D W I TH A BAK ING SHE E T . 7 . BAK E AB O UT 3 5 M INUT E S AF T ER PREHEAT ING O V EN AT 1 8 0 D EGRE E S CE L S IUS . I F Y O U S T ICK A BA M B O O S K E W ER IN THE D O UGH AN D I T D O E S N O T C O M E O UT W I TH THE D O UGH, I T ’ S D O NE . TAK E O UT O F THE O V EN AN D L E T I T C O O L O N A M E TAL GRI D . 8 . PUT CREA M CHE E S E AN D SUGAR IN A B O W L AN D KNEA D W I TH A RUBBER S PATULA UNT I L S O F T . A D D L E M O N JUICE AN D S T IR UNT I L S M O O TH. 9 . PUT THE CREA M CHE E S E O N T O P O F THE C O O L E D CAK E AN D S PREA D W I TH A RUBBER S PATULA. 1 0 . ARRANGE CH O P P E D P I S TACHI O O R W ALNUT S . Directions
P I C T U RE Pineapple Gyudon Who would have thought that something as simple as a fruit would hold such sentiment? The story behind pineapples came at such an unexpected time when I'd just been watching a cooking program and Eriko had come home from work. Out of the blue, she began to tell me a story of how, back when Yuichi's mother had been in the hospital and wanting to liven the mood, Eriko had gotten her a pineapple plant. She ended up taking it back upon her wife's request despite it thriving. Crazily, this story changed my perspective forever. Eriko mentioned how she remembered the feeling of the sharp pineapple leaves poking her cheeks on the train ride back from the hospital. For me though, I only saw the beauty of love that two people shared during immense hardships. I saw love persevering to stay alive for Eriko. I wish at that moment I'd been able to share a story of my own parents or my own experiences with love but never felt like I had anything worthwhile. I realize now that love has always been there fighting to stay alive. Whether it be with the Tanabe's, my job, or even the legacy of my grandmother. I hope this recipe for pineapple gyudon finds someone who is grieving from the "absence" of love and needs the reminder that they are never without it, living on in even the smallest of things. I know that when I need a gentle push in the right direction, this meal will remind me of Eriko's story, not of loss, but of love.
INGRE D I ENT S 1 S T E A K S U S H I R I C E S P R I N G O N I O N 250 G B E E F S T I R - F R Y C A R R O T 2 E G G S OR 1 1 C O R I A N D E R P I N E A P P L E 2 TBSP S O Y S A U C E 2-3 SLICES 1 G A R L I C C L O V E G I N G E R 1 TBSP S U G A R 1/2 TSP R I C E V I N E G A R O R W H I T E W I N E C O R N S T A R C H 2 TBSP S O Y S A U C E 1 TSP 1 TBSP
1 . CUT INT O S TRI P S I F US ING S T EAK AN D M ARINAT E IN A B O W L W I TH THE SAUCE . 2 . S O AK AN D RINS E RICE IN W AT ER UNT I L I T I S CL EAR. 3 . BRING RICE AN D W AT ER T O A B O I L , TURN HEAT D O W N, THEN C O V ER AN D L E T S I T F O R 1 0 M INUT E S . 4 . BRING EGGS IN PAN O F C O L D W AT ERT O A B O I L , THEN RE D UCE HEAT AN D L E T S I T F O R 2 M INUT E S 5 . D RAIN, P LACE IN FRE SH C O L D W AT ER, P E E L , AN D C O AT IN S O Y SAUCE . 6 . TAK E BE E F O UT O F SAUCE AN D BR O W N O N M E D IU M HEAT 7 . A D D SAUCE AGAIN AN D C O O K UNT I L M EAT I S PRE PARE D ( 5 M INUT E S ) 8 . AS S E M BL E W I TH RICE , M EAT , SAUCE , AN D GARNI SH. Directions T O M AK E THE P INEAP P L E SAUCE : 1 . M EASURE AN D BL EN D P INEAP P L E , S O Y SAUCE , GARL IC, GINGER, SUGAR, V INEGAR, AN D C O RN S TARCH IN A M IXER 2 . M IX F O R A S M O O TH C O NS I S T ENCY GARNI SH: 1 . THINL Y S L ICE S PRING O NI O NS 2 . US E P E E L ER T O CUT CARR O T S INT O RIBB O N, C O O K IN PAN W I TH BUT T ER UNT I L S O F T 3 . P ICK A F E W P I ECE S O F C O RIAN D ER
P I C T U RE My Casual Kaiseki Kaiseki cooking is one of the fanciest ways to prepare a meal in Japanese culture. Typically, a meal comprised of 7 to 15 courses, is prepared and served at fine restaurants. But for me, a fancy atmosphere is not necessarily required. I made my "casual kaiseki" meal a few years ago with Yuichi. I'm not quite sure what sparked our desire to craft such an odd feast, but it was quite a special experience nonetheless. It was a culmination of everything we had been through, the strange and the beautiful: salad, pie, stew, croquettes, deep-fried tofu, steamed greens, bean thread with chicken, Chicken Kiev, sweet-and-sour pork, steamed Chinese dumplings, and of course, wine. We shared this meal just as we had shared the unpredictabilities of life. There are two ways to approach this recipe. Either make a meal represented by each course on the next page or abandon this book entirely and make a feast of whatever weird dishes you enjoy. The only requirement: share this meal with the people you love. A true Kaiseki experience I had with Yuichi a while back in Tokyo
T SUK I D ASHI : A L IGHT AP P E T I Z ER ( L I K E THE CUCU M BER SALA D ERI K O AN D I M A D E ) SUI M O N O : A L IGHT AN D RE FRE SHING CL EAR S O UP HAS SUN: A P LAT T ER US ING S EAS O NAL INGRE D I ENT S AN D C O L O RS T O S E T THE T O NE O F THE C O URS E SASHI M I / O T SUKURI : A S E L ECT I O N O F FRE SH SASHI M I , D E P EN D ENT O N L O CAT I O N AN D S EAS O NAL I T Y TAK IA W AS E : A S E L ECT I O N O F S I M M ERE D V EGE TABL E S , T O FU, S O M E T I M E S M EAT YAK I M O N O : S O M E THING GRI L L E D , O F T EN F I SH NI M O N O : S O M E THING S I M M ERE D , O F T EN V EGE TABL E S SHI I ZAKANA: A S M AL L BI T E O F S O M E THING E I THER SAL T Y O R P ICK L E D T O M E - W AN: RICE AN D M I S O S O UP , T O F INI SH THE C O URS E M I ZU M O N O : S EAS O NAL D E S S ERT , SUCH AS FRUI T O R JAPANE S E C O NF ECT I O NERY 1 . 1 . 1 . 1 . 1 . 1 . 1 . 1 . 1 . 1 . T Y P ICAL KAI S EKI C O URS E S
P I C T U RE Our Katsudon When I tell you this meal is worth all the effort in the world, I mean it. Even if it means scaling the side of an inn to Yuichi's window just so he can try the best katsudon I have ever eaten in my life and trust me, I speak from experience. I didn't know it at the time, but this meal was going to change my life for the better in so many ways. From the moment I stumbled across a small eatery to me standing in Yuichi's room, the wave of confidence to confront whatever this relationship between Yuichi and I was, friends or more, was a catalyst for a whole new life. A do-over with which I could be whoever I wanted to be with whomever I wanted to be with. While this full story may be for another time, I certainly don't think this recipe can sit around any longer. In fact, on this beautiful night when the moon is illuminating the room as I sit near the window writing this, and I am reminded of the first days of living with Yuichi when I was filling out my new address cards, I think I might just make Yuichi and I some katsudon for dinner.
INGRE D I ENT S 5 L A R G E E G G S 1 1/4 CUPS D A S H I S O U P S T O C K 2 TBSP R I C E W I N E 2 B O N E L E S S P O R K C H O P S 1/3 CUPS S O Y S A U C E 1 TBSP S U G A R 1 T H I N L Y S L I C E D O N I O N 4 CUPS J A P A N E S E S T E A M E D R I C E 1 CUP ** W H I T E B R E D C R U M B S A L L - P U R P O S E F L O U R S A L T A N D B L A C K P E P P E R T O T A S T E **
1 . S EAS O N P O RK CH O P S W I TH SAL T AN D P E P P ER, D US T W I TH F L O UR. 2 . BEAT O NE EGG AN D C O AT A P O RK CH O P O N B O TH S I D E S , THEN W I TH BREA D CRU M BS . 3 . W AR M THIN LAY ER O I L O I L O N M E D IU M HEAT IN PAN O S K I L L E T . 4 . P LACE P O RK CH O P S IN O I L F O R 5 - 6 M INUT E S F O R A G O L D EN BR O W N C O L O R; RE P EAT O N O THER S I D E . 5 . P LACE O N A P LAT E W I TH A PAP ER T O W E L . RE P EAT S T E P S 4 AN D 5 W I TH S EC O N D P O RK CH O P . S L ICE INT O P I ECE S . 6 . W AR M S O UP S T O CK O N M E D IU M HEAT . THEN A D D S O Y SAUCE , SUGAR, AN D RICE W INE AN D BRING T O A B O I L . THEN RE M O V E FR O M HEAT . 7 . S I M M ER S O UP AN D O NI O N P ER P O RT I O N IN A S K I L L E T O N M E D IU M HEAT . A D D S ERV ING O F P O RK AN D S I M M ER O N L O W F O R A F E W M O RE M INUT E S . 8 . BEAT AN O THER EGG AN D P O UR O V ER P O RK AN D S O UP IN PAN O NCE B O I L ING AGAIN. 9 . TURN D O N HEAT AN D L E T S I T UNT I L EGG I S PR O P ERL Y C O O K E D . 1 0 . S ERV E W I TH EGG AN D P O RK O N T O P O F FRE SHL Y S T EA M E D RICE . Directions
Thank you, my dear kitchen.