New Asian Cuisine
| Welcoming Fall with Fast Simple Asian Recipes |
1 tablespoon mushroom soy
1 teaspoon lemon juice
salt and pepper to taste
1/2 cup Honshimeji mushrooms, large caps separated from the stems and reserved, smaller ones kept
separate and whole
Broth
3 cups chilled blanching liquid from the Honshimeji
1/4 cup mushroom soy
2 tablespoons lemon juice
Tempura (optional)
3/4 cup flour
1/4 cup cornstarch
1 pinch baking soda
1 egg yolk
iced seltzer
salt and pepper
Garnish
Button mushroom caps, deep fried in tempura
4 quail egg yolks
1. Bring 1 quart of water to a boil. Add a pinch of salt. Add the smaller whole Honshimeji mushrooms.
Simmer and cook for 3 minutes until done. Fish out with a strainer and set aside. Repeat with the large
mushroom stems, keeping them separate. Mix the broth and the mushroom soy and lemon juice, then taste
and adjust seasonings and chill.
2. Just before serving, make the tepura batter. Mix the dry ingredients together using chopsticks, just until
lumpy. Coat the mushroom caps in the batter and deep fry at 350F until golden and crispy. Drain on a clean
paper towel. Keep warm.
3. Shred the blanched mushroom stems and mix with blanched noodles, oil, sprouts, and scallions. Season to
taste with the mushroom soy, lemon, salt and pepper. Divide the noodles into 4 portions. Twirl each portion
into a nest using a fork and top with a quail egg yolk. Surround with 4-5 ounces of broth, a few blanched
whole mushrooms and a few tempura mushroom caps.
1 teaspoon lemon juice
salt and pepper to taste
1/2 cup Honshimeji mushrooms, large caps separated from the stems and reserved, smaller ones kept
separate and whole
Broth
3 cups chilled blanching liquid from the Honshimeji
1/4 cup mushroom soy
2 tablespoons lemon juice
Tempura (optional)
3/4 cup flour
1/4 cup cornstarch
1 pinch baking soda
1 egg yolk
iced seltzer
salt and pepper
Garnish
Button mushroom caps, deep fried in tempura
4 quail egg yolks
1. Bring 1 quart of water to a boil. Add a pinch of salt. Add the smaller whole Honshimeji mushrooms.
Simmer and cook for 3 minutes until done. Fish out with a strainer and set aside. Repeat with the large
mushroom stems, keeping them separate. Mix the broth and the mushroom soy and lemon juice, then taste
and adjust seasonings and chill.
2. Just before serving, make the tepura batter. Mix the dry ingredients together using chopsticks, just until
lumpy. Coat the mushroom caps in the batter and deep fry at 350F until golden and crispy. Drain on a clean
paper towel. Keep warm.
3. Shred the blanched mushroom stems and mix with blanched noodles, oil, sprouts, and scallions. Season to
taste with the mushroom soy, lemon, salt and pepper. Divide the noodles into 4 portions. Twirl each portion
into a nest using a fork and top with a quail egg yolk. Surround with 4-5 ounces of broth, a few blanched
whole mushrooms and a few tempura mushroom caps.
Grilled Sea Bass with Fenugreek Chipotle Ketchup
By Hari Nayak, Author, Modern Indian Cooking
Serves 6
2 tablespoons coconut milk
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 teaspoon red pepper flakes
3 tablespoons malt vinegar
2 teaspoons ground cumin
¼ teaspoon clove powder
½ teaspoon cinnamon powder
1 teaspoon ground paprika
salt to taste
1 tablespoon vegetable oil
2 pounds sea bass fillets, about 1-inch thick, cut into 2-inch pieces
lemon wedges, for garnish
By Hari Nayak, Author, Modern Indian Cooking
Serves 6
2 tablespoons coconut milk
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 teaspoon red pepper flakes
3 tablespoons malt vinegar
2 teaspoons ground cumin
¼ teaspoon clove powder
½ teaspoon cinnamon powder
1 teaspoon ground paprika
salt to taste
1 tablespoon vegetable oil
2 pounds sea bass fillets, about 1-inch thick, cut into 2-inch pieces
lemon wedges, for garnish
Fenugreek Chipotle Ketchup
2 large tomatoes, diced
1 small onion, chopped
½ tablespoon garlic, minced
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 canned chipotle chili, minced
2 teaspoons ground cumin
salt to taste
1 tablespoon fenugreek leaves, dried
1. In a large bowl, mix together all the ingredients, except the fish and lemon wedges.
2. Add the fish and mix, making sure all the pieces are well-coated. Cover with plastic wrap and mari¬nate in
the refrigerator, at least for 4 hours.
3. Preheat the grill to medium-high (375°F) Baste the grill or grill pan with oil to prevent the fish from sticking
to the grill.
4. Place the marinated pieces on the grill and cook, turning once or twice, until the fish pieces are opaque and
just flaky inside and lightly charred on the outside, 5 to 7 minutes. Serve hot with lemon wedges and chipotle
ketchup.
Fenugreek Chipotle Ketchup
In a small sauce pan over medium high heat, combine the tomatoes, onions, garlic, tomato paste, vinegar, chili,
cumin and salt and bring it to a boil. Reduce the heat to medium and simmer, stirring until the liquid is reduced
and thick, about 5 to 7 minutes. Cool before serving.
Honshimeji Salad and Korean Buckwheat
Noodles in Broth
by Anita Lo of Annisa New York, New York USA
Serves 4
1/2 pound fresh Korean buckwheat noodles
(naengmyun), cooked according to package
instructions and shocked with ice or cool water (may
substitute with Japanese soba)
1 teaspoon cooking oil
2 cups buckwheat sprouts (may substitute with
daikon sprouts or bean sprouts)
1/3 cup shredded blanched large cap stems (see recipe
below)
2 tablespoons green scallions, julienne cut
Noodles in Broth
by Anita Lo of Annisa New York, New York USA
Serves 4
1/2 pound fresh Korean buckwheat noodles
(naengmyun), cooked according to package
instructions and shocked with ice or cool water (may
substitute with Japanese soba)
1 teaspoon cooking oil
2 cups buckwheat sprouts (may substitute with
daikon sprouts or bean sprouts)
1/3 cup shredded blanched large cap stems (see recipe
below)
2 tablespoons green scallions, julienne cut