is thick.
2 Transfer to a storage jar, refrigerate, and use as required.
Sesame Salt (Goma Shio)
1 tablespoon black sesame seeds
2 teaspoons salt
1 Dry-roast the sesame seeds in a skillet until they splatter. Transfer the toasted seeds to a bowl and coat in the salt. Let cool and use as needed.
Coriander Pesto
2 cloves garlic, peeled
1 oz (30 g) macadamia nuts or pine nuts
Juice from ½ lemon
1 cup (50 g) coriander leaves (cilantro) and stems
Salt and black pepper, to taste
¼ cup (60 ml) oil
1 Combine the garlic, nuts, lemon juice, coriander leaves, salt and pepper, and process. Drizzle the oil through the funnel to form a smooth, light paste. Do not over process.
2 Pour into a clean airtight jar, smooth down the top, and cover surface with a thin layer of oil. Seal and refrigerate until required.
Basic Dashi Soup Stock (Bonito Flake Stock)
4-in (10-cm) square piece konbu (dried kelp), wiped clean
4 cups (1 liter) water
¼ cup (60 ml) cold water
2 cups (40 g) bonito flakes
1 Cut the konbu into 4 uniform strips. Place in a saucepan with the water and cook over medium heat. Just before it boils, remove from the heat and discard the konbu.
2 Add the cold water and bonito flakes. Bring to a boil, then remove from the heat and set aside to cool.
3 When the bonito flakes have sunk to the bottom, strain the liquid and discard the flakes. Store in a sealed jar in the fridge and use as needed.
Yields 4 cups (1 liter)
Preparation time: 5 mins
Cooking time: 20 mins
Chawan Mushi (Steamed Egg Custard)
8 oz (250 g) chicken breast, cubed
1 tablespoon saké
1 teaspoon soy sauce
2 cups (125 g) spinach, rinsed
8 medium shrimp
4 large fresh shiitake mushrooms
1 small carrot, peeled and thinly sliced, each slice quartered
Zest of ¼ lemon, finely grated, to garnish
DASHI CUSTARD
2½ cups (625 ml) Basic Dashi Soup Stock (page 12) or 1¼ teaspoons instant dashi granules dissolved in 2½ cups (625 ml) boiling water
1 tablespoon saké
1 teaspoon soy sauce
1 teaspoon salt
4 large eggs
1 Marinate the chicken in the saké and soy sauce for 10 minutes. Drain and set aside. Blanch and chop the spinach. Peel and devein the shrimp, leaving the tails intact. Discard the stems of the shiitake mushrooms and quarter the caps.
2 To make the Dashi Custard, heat the dashi stock with the saké, soy sauce and salt until the salt is dissolved. Remove from the heat. In a large bowl, combine the eggs without beating. Stir in the dashi mixture in a slow, steady stream and strain the egg mixture through a fine sieve.
3 Evenly distribute the chicken, shrimp and vegetables into 4 small heatproof bowls. Pour the Dashi Custard over the contents, leaving a ¾ inch (2 cm) gap at the top of each bowl. Cover the bowl with a foil or lid.
4 Heat some water in a large saucepan with a steamer rack and place the custard cups on the rack. Cover the steamer partially with a lid to allow the steam to escape. Steam over medium to high heat for 1 minute, then reduce heat to low and steam for another 15 minutes, until a knife comes out clean when inserted in the custard. Remove the custard cups from the steamer, garnish with the lemon zest, and serve immediately.
Serves 4
Preparation time: 15 mins
Cooking time: 15 mins
Classic Miso Soup with Vegetables
1 cup (125 g) daikon, peeled and sliced
4 cups (1 liter) Basic Dashi Soup Stock (page 12) or 2 teaspoons instant dashi granules dissolved in 4 cups (1 liter) boiling water
3 tablespoons miso
8 green beans, cut into lengths
1 teaspoon soy sauce (optional)
1 Slice the daikon lengthwise into quarters, then into 1/8-in (3-mm) slices as shown below.
2 Place the daikon and dashi stock in a saucepan over medium heat and cook until the daikon softens, about 2 minutes.
3 Place the miso in a small bowl and ladle some of the hot dashi stock over it. Stir with a wooden spoon until the miso is dissolved, and pour the dissolved miso into the soup.
4 Stir in the beans and soy sauce, then bring the soup to a boil and immediately remove from the heat. Ladle the soup into 4 bowls and serve.
Serves 4
Preparation time: 5 mins
Cooking time: 5 mins
Cut the daikon in quarters, lengthwise, then slice into 1/8-in (3-mm) thickness.
Cut the green beans into lengths.
Stir the miso and dashi stock with a wooden spoon until the miso is well dissolved.
Stir
