New Asian Cuisine
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Teriyaki Tuna Loin with Sushi Rice and Wasabi
By Philippe Chin, Executive Chef at Walter E.
Washington Convention Center
Serves 4
8 ounces tuna loin cut into 2 to 3 inch bars
1 tablespoon olive oil
4 pieces of nori
2 cups sushi rice
1 tablespoon rice vinegar
1 tablespoon toasted black and white sesame seeds
¼ cup water or chicken broth
1 tablespoon chopped ginger
1 teaspoon chopped garlic
By Philippe Chin, Executive Chef at Walter E.
Washington Convention Center
Serves 4
8 ounces tuna loin cut into 2 to 3 inch bars
1 tablespoon olive oil
4 pieces of nori
2 cups sushi rice
1 tablespoon rice vinegar
1 tablespoon toasted black and white sesame seeds
¼ cup water or chicken broth
1 tablespoon chopped ginger
1 teaspoon chopped garlic
Udon Noodle Soup with vegetables and tofu
Reprinted with permission from Kansha: Celebrating
Japan’s Vegan and Vegetarian Traditions by Elizabeth
Andoh, copyright © 2010. Published by Ten Speed Press, a
division of Random House, Inc.
Kansha: Celebrating Japan’s Vegan and Vegetarian
Tradition
by Elizabeth Andoh
For Gluten Free version, substitute GF noodles and wheat
free tamari.
Serves 4
3 or 4 large dried shiitaké mushrooms
3 cups water
Reprinted with permission from Kansha: Celebrating
Japan’s Vegan and Vegetarian Traditions by Elizabeth
Andoh, copyright © 2010. Published by Ten Speed Press, a
division of Random House, Inc.
Kansha: Celebrating Japan’s Vegan and Vegetarian
Tradition
by Elizabeth Andoh
For Gluten Free version, substitute GF noodles and wheat
free tamari.
Serves 4
3 or 4 large dried shiitaké mushrooms
3 cups water
11/2 ounces daikon tops, kale, or other leafy greens, loosely tied in a bundle with kitchen twine
3 sheets thin fried tōfu )
4 ounces fresh mushrooms, preferably maitaké (page 272), trimmed and hand shredded into 1/2-inch lengths
1 teaspoon sugar
1 tablespoon saké
1 slender carrot, about 2 ounces, scraped and cut into matchsticks
2 ounces daikon, scraped and cut into matchsticks
1 tablespoon mirin
1 tablespoon light-colored soy sauce
2 sheets hoshi yuba, softened (page 261) and coarsely shredded, or 1/4 cup finely broken hoshi yuba (1/4-
inch bits)
11/2 teaspoons soy sauce
1 tablespoon cornstarch
2 tablespoons cold water
Cooked udon noodles, for serving hot
1 tablespoon grated fresh ginger
Extract a stock from the dried shiitaké mushrooms: Break off the stems and set them aside for making stock
on another occasion. Here you are using only the dried shii¬také caps to make a stock (and to cook later
with the other vegetables). Soak the caps in the water in a bowl for at least 30 minutes and preferably for 1
hour or more. Remove the caps from the water and rinse them to remove any gritty material, then squeeze
gently. Pour the soaking water through a fine-mesh strainer (or disposable coffee filter) into a clean bowl to
remove unwanted bits that may have settled at the bottom of the bowl. Set the stock aside. Slice the dried
shiitake caps into very narrow strips.
Bring a small saucepan filled with water to a boil. Blanch the bundle of leafy greens for 30 seconds, or until
they wilt and turn a vivid green. With long chopsticks or tongs pull them from the pot and set aside. Blanch
the tōfu slices in the same pot for 1 minute, or until oil swirls on the water’s surface. Drain, cut each slice
lengthwise in half, and then cut each half crosswise into short, narrow strips. Blot away excess oil from the
strips. When the greens are cool enough to handle, squeeze out excess moisture, chop coarsely, and set aside.
Heat a wok or a large, heavy skillet over high heat. Toss in the tōfu and allow the pieces to sear for a
moment until lightly browned at the edges. Add the fresh mushrooms, then the slivers of softened dried
shiitaké and stir-fry for about 1 minute, or until any excess liquid has evaporated and the mushrooms are
aromatic. Sprinkle with the sugar and continue to stir-fry for 30 seconds longer. Add the saké and stir-fry
until the pan is dry.
Add the stock (it will sizzle and sputter a bit, so be careful) and lower the heat to maintain a steady but not-
too-vigorous simmer. Skim away the first large cloud of froth that appears with a fine-mesh skimmer. More
froth will appear (this is normal when using shiitaké mushroom stock) as you continue to simmer. Cook for
5 or 6 minutes, then skim away the froth again.
Add the carrot and daikon, season the soup with the mirin and light-colored soy sauce, and continue to
sim¬mer for 2 or 3 minutes, or until the vegetables are firm but tender and the flavors are melded.
Add the yuba and stir to distribute, and then add the soy sauce. In a small bowl, stir together the cornstarch
and cold water. Add the mixture to the pan, raise the heat to high, and stir until thickened and glossy. The
final soup will have the consistency of a thin sauce.
Divide the noodles among 4 warmed bowls, then divide the soup evenly among the bowls. Top each serving
with some of the chopped greens and a small mound of ginger. Serve immediately.
3 sheets thin fried tōfu )
4 ounces fresh mushrooms, preferably maitaké (page 272), trimmed and hand shredded into 1/2-inch lengths
1 teaspoon sugar
1 tablespoon saké
1 slender carrot, about 2 ounces, scraped and cut into matchsticks
2 ounces daikon, scraped and cut into matchsticks
1 tablespoon mirin
1 tablespoon light-colored soy sauce
2 sheets hoshi yuba, softened (page 261) and coarsely shredded, or 1/4 cup finely broken hoshi yuba (1/4-
inch bits)
11/2 teaspoons soy sauce
1 tablespoon cornstarch
2 tablespoons cold water
Cooked udon noodles, for serving hot
1 tablespoon grated fresh ginger
Extract a stock from the dried shiitaké mushrooms: Break off the stems and set them aside for making stock
on another occasion. Here you are using only the dried shii¬také caps to make a stock (and to cook later
with the other vegetables). Soak the caps in the water in a bowl for at least 30 minutes and preferably for 1
hour or more. Remove the caps from the water and rinse them to remove any gritty material, then squeeze
gently. Pour the soaking water through a fine-mesh strainer (or disposable coffee filter) into a clean bowl to
remove unwanted bits that may have settled at the bottom of the bowl. Set the stock aside. Slice the dried
shiitake caps into very narrow strips.
Bring a small saucepan filled with water to a boil. Blanch the bundle of leafy greens for 30 seconds, or until
they wilt and turn a vivid green. With long chopsticks or tongs pull them from the pot and set aside. Blanch
the tōfu slices in the same pot for 1 minute, or until oil swirls on the water’s surface. Drain, cut each slice
lengthwise in half, and then cut each half crosswise into short, narrow strips. Blot away excess oil from the
strips. When the greens are cool enough to handle, squeeze out excess moisture, chop coarsely, and set aside.
Heat a wok or a large, heavy skillet over high heat. Toss in the tōfu and allow the pieces to sear for a
moment until lightly browned at the edges. Add the fresh mushrooms, then the slivers of softened dried
shiitaké and stir-fry for about 1 minute, or until any excess liquid has evaporated and the mushrooms are
aromatic. Sprinkle with the sugar and continue to stir-fry for 30 seconds longer. Add the saké and stir-fry
until the pan is dry.
Add the stock (it will sizzle and sputter a bit, so be careful) and lower the heat to maintain a steady but not-
too-vigorous simmer. Skim away the first large cloud of froth that appears with a fine-mesh skimmer. More
froth will appear (this is normal when using shiitaké mushroom stock) as you continue to simmer. Cook for
5 or 6 minutes, then skim away the froth again.
Add the carrot and daikon, season the soup with the mirin and light-colored soy sauce, and continue to
sim¬mer for 2 or 3 minutes, or until the vegetables are firm but tender and the flavors are melded.
Add the yuba and stir to distribute, and then add the soy sauce. In a small bowl, stir together the cornstarch
and cold water. Add the mixture to the pan, raise the heat to high, and stir until thickened and glossy. The
final soup will have the consistency of a thin sauce.
Divide the noodles among 4 warmed bowls, then divide the soup evenly among the bowls. Top each serving
with some of the chopped greens and a small mound of ginger. Serve immediately.
2 tablespoons chopped scallion
1 cup soy sauce
½ cup brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon wasabi powder
2 tablespoons water
1 teaspoon rice vinegar
1. In a saucepan over medium heat, simmer chicken broth with ginger, garlic, scallion and brown sugar for 5
minutes. Add soy sauce, rice vinegar and sesame oil, then chill. Marinate tuna in the chilled sauce for 1 hour
turning it around every 15 minutes. Mix sushi rice with sesame seeds and vinegar. Mix wasabi powder with
water and vinegar.
2. In a large sauté pan sear tuna for 1 minute on each side over high heat. Cut the tuna into ½ inch thick
medallions.
3. Place nori onto serving plates, top with sushi rice molded into a circle with a 3-inch ring or a small can of
tuna open at each end. Place 3 medallions of tuna and drizzle with wasabi and serve.
1 cup soy sauce
½ cup brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon wasabi powder
2 tablespoons water
1 teaspoon rice vinegar
1. In a saucepan over medium heat, simmer chicken broth with ginger, garlic, scallion and brown sugar for 5
minutes. Add soy sauce, rice vinegar and sesame oil, then chill. Marinate tuna in the chilled sauce for 1 hour
turning it around every 15 minutes. Mix sushi rice with sesame seeds and vinegar. Mix wasabi powder with
water and vinegar.
2. In a large sauté pan sear tuna for 1 minute on each side over high heat. Cut the tuna into ½ inch thick
medallions.
3. Place nori onto serving plates, top with sushi rice molded into a circle with a 3-inch ring or a small can of
tuna open at each end. Place 3 medallions of tuna and drizzle with wasabi and serve.