Weekday Japanese

Most weekday evenings usually find the various family members shooting off in different directions for sports, clubs and courses. However, when the stars align and everyone happens to be free for the dinner hour, I like to put in a little more effort. This time it was a Japanese themed meal.

Japanese Weekday Menu:

  1. Deep Fried GF Panko Prawns*
  2. Simmered Vegetables
  3. Wakame Salad
  4. Cal-Rose extra fancy white rice
  5. Cut strawberries
  6. Milk for the kids and Malbec for the adults

The prawns turned out well but are still a work in progress. I’ll write more about this in a separate post and do a proper recipe once I’ve worked out all the bugs. I drizzled them with tonkatsu sauce prior to serving. The Wakame salad is a shredded seaweed dressed with sesame oil, sesame seed and sugar available at the local Korean market. It’s also sold in Japanese markets and even Costco locally. I can’t get the correct seaweed base, so I don’t try and make it myself. The rice is white extra-fancy grade short grain rice commonly used in making sushi. It’s commonly called “California Rose” in North America, but not always identified as such on the packaging. Total prep and cooking time: about 60-90 minutes.

Simmered Vegetables

  • 1 tsp Light cooking oil (Canola)
  • 1 thinly sliced small red bell pepper
  • 4 Thinly sliced mushrooms stem on
  • 8 Green beans cut into 1 1/2 inch pieces on the bias
  • 1/2 inch cube of ginger deeply scored
  • Seven Spice powder
  • 2 Tbs Dashi Stock
  • 1 Tbs Sake
  • 1 Tbs GF Tamari*
  • 1 Tbs White Sugar

Prepare Vegetables and Dashi stock.
Mix last 4 ingredients in a small bowl and set aside.
Heat cooking oil in a non-stick frying pan over medium element.
Add peppers and beans to pan and stir-fry until partially softened.
Add mushrooms and ginger and stir-fry for a minute or two.
Cover the pan and cook until the mushrooms begin to sweat.
Shake the pan occasionally to prevent over browning.
Remove the cover and add the sauce.
Continue stir-frying until most of the liquid has evaporated.
Add Seven spice powder to taste (a pinch or two is enough).
Serve on a decorative dish, warm or at room temperature.

Notes: An easy dish that takes approximately 10 minutes to prepare, assuming you use instant dashi or have it prepared in advance. Adapted from Japanese Cooking: A Simple Art, by Shizuo Tsuji.


*While this recipe/menu is listed as GF please note that it assumes all ingredients are certified GF.