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Summery Miso Soup with Corn and Okra

September 2, 2017 by KozmoKitchen Leave a Comment


Print Recipe
Summery Miso Soup with Corn and Okra
Course Soup
Cuisine Japanese
Servings
Ingredients
  • 3 x 3 inch square kombu - available at Asian grocery stores dried kelp
  • 800 ml. water
  • 1 ear fresh corn shucked and kernels removed from cob (reserve cob for broth)
  • 4 okra sliced diagonally – if not available, blanched green beans or sugar peas can be used instead
  • 2 - 3 tbsp. miso paste of your choice
  • 2 tbsp. tbsp. chopped green onion for garnish
Course Soup
Cuisine Japanese
Servings
Ingredients
  • 3 x 3 inch square kombu - available at Asian grocery stores dried kelp
  • 800 ml. water
  • 1 ear fresh corn shucked and kernels removed from cob (reserve cob for broth)
  • 4 okra sliced diagonally – if not available, blanched green beans or sugar peas can be used instead
  • 2 - 3 tbsp. miso paste of your choice
  • 2 tbsp. tbsp. chopped green onion for garnish
Instructions
  1. Put a sheet of kombu, the corn cob, and water in a saucepan and bring to a boil over medium-high heat. Once mixture is boiling, remove the kombu. Cook another five minutes and remove the cob.
  2. Note: bonito flakes are not necessary in this recipe because the corncob makes a rich broth, but for extra flavor, you can add 1/4 cup of bonito flakes with the corncob and strain them out).
  3. Reduce heat to medium. Add the corn kernels and cook for about one minute more.
  4. Add okra and turn off the heat immediately. Add miso paste, stirring well until it is dissolved.
  5. Serve hot in individual bowls, garnished with green onion.
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Filed Under: Soup, Uncategorized

Salmon Nanban Zuke

September 2, 2017 by KozmoKitchen Leave a Comment

The arrival of Copper River salmon in May gets Seattleites delighted and excited because it means the kickoff of summer in the Northwest, the long-awaited joyous season of sunshine and blue skies for the next three months. Local grocery stores and restaurants start showcasing Cooper River salmon, known for its succulent texture and rich flavor. It’s pricey (although buying a whole fish can save you a lot of money) but definitely worth trying while it’s available (for season updates, see http://www.copperriversalmon.org/press-news). And even if you miss the opportunity to taste Copper River salmon, there is a wide variety of other wonderful kinds of salmon that can inspire you to cook numerous recipes through summer and into fall — from simple grilled fillets or steaks to super-fresh sashimi or sushi.

Now here is a great summery recipe that I love and highly recommend that you add to your salmon repertoire. Nanban Zuke is often made with small fish like Aji (Spanish mackerel), smelt, and sardine, and it works wonderfully with salmon as well. Fried salmon is marinated in sweet vinegar called Nanban zu along with fresh summer vegetables that add bright colors and flavor. You can serve it chilled as a refreshing appetizer on a hot summer evening. I hope there will be many occasions on which you can make Nanban Zuke, the perfect addition to your dinner menus this summer.


Print Recipe
Salmon Nanban Zuke
Course Appetizers
Cuisine Japanese
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 3 hours
Servings
people
Ingredients
  • 13 fl. oz. kombu dashi a 2-inch piece of kombu (dried kelp) soaked in 13 fl. oz. of water at room temperature for 30 minutes)
  • 4 tbsp. soy sauce
  • 3 tbsp. sake
  • 2 tbsp. mirin
  • 4 tbsp. sugar
  • 1 lb fresh salmon fillets skin removed and cut into bite-sized
  • ½–1 tsp. salt
  • ½ tsp. white pepper
  • ½ cup potato starch
  • 1 quart high-heat oil for frying such as canola or rice bran
  • 1 medium yellow onion peeled, halved, and thinly sliced lengthwise (about 12 oz.)
  • 2 bell peppers (red, yellow, or orange), cored, seeded, and thinly sliced
  • red chili flakes optional
  • 2 green onions white part only, for shiraga negi garnish
Course Appetizers
Cuisine Japanese
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 3 hours
Servings
people
Ingredients
  • 13 fl. oz. kombu dashi a 2-inch piece of kombu (dried kelp) soaked in 13 fl. oz. of water at room temperature for 30 minutes)
  • 4 tbsp. soy sauce
  • 3 tbsp. sake
  • 2 tbsp. mirin
  • 4 tbsp. sugar
  • 1 lb fresh salmon fillets skin removed and cut into bite-sized
  • ½–1 tsp. salt
  • ½ tsp. white pepper
  • ½ cup potato starch
  • 1 quart high-heat oil for frying such as canola or rice bran
  • 1 medium yellow onion peeled, halved, and thinly sliced lengthwise (about 12 oz.)
  • 2 bell peppers (red, yellow, or orange), cored, seeded, and thinly sliced
  • red chili flakes optional
  • 2 green onions white part only, for shiraga negi garnish
Instructions
  1. Make Nanban zu. In a medium saucepan, combine all ingredients for the vinegar. Bring to a boil over high heat, and then turn off the In a Dutch oven or deep pot, heat oil over high heat to 325F.
  2. Sprinkle salmon pieces with salt and pepper and let sit for 10 minutes. Wipe off excess water with a paper towel (do not rinse the fish under running water). Place the potato starch in a medium bowl, add the salmon pieces, and toss to coat.
  3. Shake excess potato starch off salmon pieces and put them in the frying oil. Cook for about 2 to 3 minutes and increase the heat to 350F. Cook for another minute or two until the surface looks nice and crisp.
  4. Transfer salmon pieces to a rack, let stand for 30 seconds, and then immediately transfer them to the container of nanban zu.
  5. Place the sliced onion, bell peppers, lemon slices, and red chili flakes on top of the salmon. Cover with a sheet of plastic wrap, pressing lightly onto the surface so that there’s no air under the wrap. Refrigerate for at least three hours or overnight.
  6. Make shiraga negi (onion garnish). Cut the root end off the green onion, cut off the green tops, and then cut the remaining white section into inch-long pieces. To each white section, make a lengthwise cut without cutting all the way through, and remove the core. Lay the outer layers flat and then cut them lengthwise into very thin strips. Soak the cut pieces in ice water for 30 minutes. Drain and pat dry.
  7. Transfer the salmon and vegetables to serving bowls and garnish with shiraga negi.
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Filed Under: Appetizers, Uncategorized

Crazy about Corn

September 2, 2017 by KozmoKitchen Leave a Comment

I don’t even know how many “boxes” of corn I consumed this summer. There is a farm stand called Country Farms up north on HWY 99, and their corn is a great find. Started at 2 for $1 about a month ago, and now it’s 4 for $1. I scored some super-sweet Yakima corn there and enjoyed cooking so many corn recipes.

My favorite corn recipes that I repeated a number of of times in the season include corn and rice, corn silk tea, chilled corn soup, and corn miso soup! I’ll update the recipe page on kozmokitchen.com soon, but you can access some of the recipes directly through the above links.

 

Thank you corn, for maing me and many customers so happy with your wonderful sweetness! Love, Kanako

Filed Under: Uncategorized

Hiyashi Chuka, Please!

August 5, 2017 by KozmoKitchen Leave a Comment

My latest article for the North American post is Hiyashi Chuka recipe. Make your own and beat the heat!

Hiyashi Chuka – A Summer Classic in Japan

Filed Under: Uncategorized

Kozmo Kitchen on Seattle Kitchen!

August 1, 2017 by KozmoKitchen Leave a Comment

It was just five minutes, but it was a “huge” five minutes for me – the first radio show appearance in my life!

I was invited to KIRO Radio’s weely program “Seattle Kitchen” hosted by the two celebriy chefs Tom Douglas and Thierry Rautureau last weekend and talked an introduction to Japanse home cooking and my upcoming cooking classes at Hot Stove Socieety in August.

It’s still pretty embarrassing and makes me self conscious to reveal how nervous and disorganized I sounded on the radio, but it’s a process to overcome my fear and shyness about being on audio (and visual) media, so here it is. Enjoy and come to my classes 🙂

http://kiroradio.com/listen/10020984/ (my segment starts around 54:50 toward the end of the program)

Filed Under: Uncategorized Tagged With: radio, seattlekitchen, tomdouglas

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About Kanako

I am a Japanese native following her dream of bringing Japanese home cooking to Seattle. I love sharing the culinary traditions I grew up with. Making people happy through great food and dining experiences. And creating that feeling of family and home that only a nurturing hand crafted meal can provide. I see a world where everyone can make Japanese home cooking a part of everyday life that brings warmth, comfort and joy. Please allow me to share it with you.

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