I would like to introduce you to one of my normal breakfast in the summertime. This meal is easy to prepare and healthy and can be your lunch and dinner. This class will give you an idea of how to make use of your kombu stock in a few different ways. You could do the food prep the day before if you need to. I usually do so and I only need 10 minutes to prepare this breakfast.
About Kombu: According to Professor Kazunaga Yazawa of Tokyo University of Marine Science and Technology, kombu is rich in marine minerals and dietary fibre. Recent studies show that the colouring component of Kombu enhances fat burning and prevents obesity. It also lowers cholesterol and blood sugar levels.
Date: 6 pm Japan Time, 5th September 2020
Venue: In the comfort of your own kitchen via Zoom
Cost: 2,000 yen per person
For more and Booking: Please visit Shuji’s website Zoom Cooking Class page.
We are looking forward to cooking with you again!
Eat well, stay well.
Shuji & Mum Hideko Ozeki
Menu:
Chicken & Kombu Soup with Tofu, Wakame, Eggs and Green Onions
Boiled Chicken Breast Meat with Fresh Vegetables dressed with Sesame Sauce
Mashed Avocados and Nori, sun-dried seaweed with Soy Sauce, Vinegar and X.O. Sauce (optional)
Tsukemono, pickled Cucumber and Tomatoes with Kombu-Ponzu
Boiled Rice
Boiled Chicken Breast Fillet with Fresh Vegetables and Sesame Sauce Serves 2
2 chicken breast fillets
1 liter water
10g kombu (with scissors, cut into 2mm wide by 2cm strips)
1 green onion
2 cloves of garlic (crushed)
5 slices of ginger with skin (crushed)
2 green asparaguses (or cucumber)
1 tomato
Lettuce as needed
green onions as needed (cut finely)
1 avocado (remove skin and stone and mash or cut into bite-size and serve in a small dish)
To make sesame sauce; 1 tablespoon white sesame seeds (toasted and ground to half-paste)
1 tablespoon soy sauce, 1 tablespoon vinegar, 3 tablespoons chicken broth,
1. Bring one-litre water to a boil with kombu, crushed garlic, ginger and green onion on medium heat without cover. Allow at least 10 minutes before boiling point to extract the umami favour of kombu.
2. When boiling, put into it chicken meat and simmer for 8 to 10 minutes. I normally cook for 8 minutes as I prefer medium. If you prefer well-done, cook for 10 minutes and then dunk into iced water. When cooled, dry the meat. They can last up to 5 days in my fridge. Normally we eat them within a few days though.
3. Strain the chicken broth and save for soup dish and sesame sauce.
4. You can do step 1-4 the day before and keep the boiled chicken meat and the broth in the fridge.
5. When actually making the breakfast, you can slice the boiled chicken meat and plate them with fresh seasonal vegetables and serve with sesame sauce. Also with mashed avocado and nori, flavoured sun-dried seaweed.
Chicken Soup with Tofu, Wakame, Egg and Green Onions Serves 2
2 cups chicken broth
40g tofu (break into bits with your fingers)
20g wakame (cut into bite-sized pieces)
5cm green onion (cut finely)
2 teaspoons Usukuchi soy sauce or as needed
A pinch of salt or as needed
One egg (beaten with chopsticks)
Reheat the chicken soup and add the usukuchi soy sauce (lighter coloured soy) and a pinch of salt then taste the soup. Add more soy and salt to suit your taste.
Add the tofu and bring to a boil. Stir the soup with a ladle and add the beaten egg into it.
Add the wakame and green onions and serve.
Tsukemono, Pickled Cucumber & Tomatoes with Kombu-Ponzu Serves 2
Tsukemono, Pickled Cucumber & Tomatoes with Kombu-Ponzu Serves 2
1 cucumber (cut into bite-sized pieces)
3 small tomatoes (cut in half)
A pinch of salt
2 shiso leaves (cut finely)
To make Kombu-Ponzu: Cut the kombu into 2mm by 2 cm strips and soak in 1 tablespoon water for 5 minutes. Add 1 tablespoon soy sauce, 1 tablespoon vinegar (or lemon or lime juice)
If you wish to make it with a Mediterranean twist add extra virgin olive oil as needed.
Wash the cucumber and add salt then mix well in a mixing bowl.
Place a small plate on the cucumber, put a weight on it and leave for 10 minutes or until the excess water comes out.
Drain the salty water and add the tomatoes and kombu-ponzu and mix well. Serve with the finely cut shiso leaves.