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Japanese Recipes: Nimono
"Simmered Stuff"

 

Asari no Sakamushi - Sake-steamed clams

Serves 3, Shimbo 194

1 lb Asari clams (if unavailable, substitute littlenecks, small Spanish clams, or New Zealand cockles)
1/2 cu sake
a few green onions
dash sansho pepper

Mince the green onion up to where the leaves start to toughen. Place sake and green onion in a covered pot and bring to a boil. Reduce to low heat, simmer 3 minutes. Then increase heat to medium and and add clams. Cover and boil 3-5 mins, stirring occasionally. Clams should open when done.

Discard unopened clams. Strain broth through cheesecloth and serve immediately, whole in bowls with broth and a sprinkle of sansho pepper.

Chrysanthemum green garnish (optional):

1 bunch chrysanthemum greens

Rinse greens in cold water and separate out wilted or damaged leaves. Separate into individual leaves or small bunches of 3-4 attached together at the stem. Immerse greens in boiling water for 2 minutes, or until they turn bright green. Add a chrysanthemum leaf (or bunch) to each dish of clams for garnish.

 

Awabi - Simmered Dried Abalone

Serves 4

2 oz sliced dried abalone
1 1/2 cups dashi
1 oz ginger cut into matchsticks
4 inch piece kombu
tamari
pollack roe

Put all ingredients in a pot and simmer for at least 2 hours. Allow to cool to room temp, then remove the kombu and discard. Remove the ginger and save. Remove the abalone and slice it into matchsticks. Place abalone in bowls and pour 1 tbsp broth over. Sprinkle with a few drops of tamari. Add ginger matchsticks on top of the abalone, then garnish with a small mound of roe.

Jellyfish is a delicacy that is especially enjoyed in the summer because it is very good chilled. It has virtually no taste of its own, so is best paired with a sauce, broth, or paste that will give it flavor. If dressed with a thick dressing, it would be aemono.

Hoshi - Salted Jellyfish

Follow directions on the package if they differ from below:

Rinse the salt off the jellyfish and soak the jellyfish in cold water for 20 minutes. Change the water twice more, each time soaking for 20 minutes. Then immerse in boiling water for 15 minutes. Drain and immediately cool in ice water.

Garnish with umeboshi paste (salted pickled Japanese plums).

Shika-ni - Simmered Venison

8 inches lotus root
2 lbs venison (shoulder roast cut into bite-sized cubes)
1.5 cu dashi
2 tbsp soy sauce
2 tbsp mirin
1 bulb garlic
1 bunch green onions

Slice lotus root and cut into peacocks and other shapes. Immerse in lightly vinegared water.

Put all remaining ingredients in a pot and simmer for 20 minutes.

To serve, mount the meat in bowls and pour 1 tbsp broth over. Garnish with green onions and lotus root shapes.

All content copyright the author, Jennifer Munson munson.jennifer@gmail.com The author makes no guarantees for instructions and recipes on this site; neither does she accept responsibility for their outcomes. Verbatim copies may be made for educational purposes only provided they contain original copyright marking.

This page created February 17, 2003

Last updated August 02, 2005