Recipe Finds : Japanese' Umami special food tastes

Umami namesake savory/brothy/meaty taste, discovered by the Japanese as an addendum to sweet, sour, bitter, and salty, and roughly translating as "delicious flavor",

more here

http://www.umamiinfo.com/what_exactly_is_umami?/


Now the recipe Search locater in this area allows you to find different umami related recipes by selecting several related ingredients. This is cool as I have never seen a “locator” like this for umami although I have found and tried some recipes eleswhere.

http://www.umamiinfo.com/recipes/


This is one recipe from this database I just found that is similar to a recipe that Ming Tsai offered on his TV showl.

Expert recipe - Nishime (simmered chicken and vegetables)

" Chef Tamura’s dish “nishime” (simmered chicken and vegetables) is in the style of a classic Japanese meal, loaded with umami and commonly cooked in Japanese homes. Nishime, also known as nimono, involves simmering – but not boiling or stewing – ingredients in dashi so the dashi flavour is absorbed. The dashi, a fundamental part of Japanese cooking, brings out the umami taste."


M r . M u r a t a C h e f K i y o m i M i k u n i ' s
E g o i s t s e a - b r e a m c o n s o m m È ,
E g o i s t s e a - b r e a m c o n s o m m È ,


C o m b i n i n g F r e n c h a n d J a p a n e s e c u i s i n e m a y s e e m a l i t t l e u n u s u a l , b u t J a p a n s h i g h l y r e g a r d e d K i y o m i M i k u n i h a s
s u c c e s s f u l l y c r a f t e d h i s o w n u n i q u e s t y l e d o i n g e x a c t l y
t h at .
O n e o f t h e m o s t f a m o u s c h e f s o f h i s h o m e l a n d , M i k u n i
u s es t h e J a p a n e s e s t o c k d a s h i , w i t h i t s k o m b u ( k e l p ) a n d
k a t s u o b u s h i ( b o n i t o f l a k e s ) f l a v o u r s , t o g i v e t h e u m a m i
t a s t e t o a t r a d i t i o n a l l y F r e n c h d i s h .

S e r v e s 1

I n g r e d i e n t s :

0 S o u p0
- 2 0 - 2 5 c m s e a - b r e a m , 5 , 6 t a i l s S e a - b r e a m s p a r e p a r t s ( f l e s h r e m a i n i n g o n s p i n e a n d h e a d )
- 3 / 4 l a r g e S l i c e d o n i o n
- o n e l a r g e C e l e r y ( s t a l k o n l y )
- o n e l a r g e C e l e r y ( s t a l k o n l y )
- 5 0 0 m l W h i t e w i n e
- 1 . 5 l i t r e s W a t e r
- a l i t t l e H e r b s ( c o r i a n d e r , b a y l e a f , I t a l i a n p a r s l e y , f e n n e l )
- 8 g k o m b u
- 1 0 g K a t s u o b u s h i
- a l i t t l e S h e r r y ( T i o P e p e )
- 1 E g g w h i t e

0 F i l l i n g0
- 5 s l i c e s S m a l l s e a - b r e a m s l i c e d i n t o p i e c e s
- 5 0 g C a v i a r
- 1 / 2 l e a f C a b b a g e
- a l i t t l e S a l t
- a l i t t l e C a y e n n e p e p p e r
- a l i t t l e R e d p e p p e r
- a l i t t l e F i n e s h e r b e s ( a m i x t u r e o f s h r e d d e d c h e r v i l a n d d i l l l e a v e s , a n d t h i n l y - c u t r i n g s o f g r e e n o n i o n )
- 1 S e a - s a l t e d w o l f b e r r y
- a s r e q u i r e d O l i v e o i l
- a s r e q u i r e d A v o c a d o o i l


M e t h o d :
1 . R i n s e t h e s p a r e p a r t s o f t h e s e a - b r e a m i n r u n n i n g w a t e r a n d r e m o v e a l l t h e b l o o d .
2 . A d d 1 ) t o t h e f i n e l y s l i c e d o n i o n a n d c e l e r y i n a p a n .
3 . A d d t h e w h i t e w i n e a n d w a t e r t o 2 ) s o t h a t t h e i n g r e d i e n t s a r e j u s t c o v e r e d . H e a t .
4 . B r i n g 3 ) t o b o i l a n d r e m o v e t h e s c u m . H e a t o n a l o w f l a m e , c o n t i n u i n g t o r e m o v e t h e s c u m , f o r 2 0 m i n u t e s .
5 . S t r a i n 4 ) w i t h a c l o t h .
6 . A l l o w 5 ) t o c o o l a n d t r a n s f e r i n t o t h e p a n . B e a t e g g w h i t e u n t i l i t i s t h i c k e n o u g h t o c l i n g t o b e a t e r a n d d r a w l i n e s i n . B l e n d t o g e t h e r w e l l w i t h t h e m i x o f c o r i a n d e r , b a y l e a f , I t a l i a n p a r s l e y a n d f e n n e l .
7 . H e a t 6 ) , s l o w l y s t i r r i n g w i t h a w o o d e n l a d l e s o t h a t i t t o u c h e s t h e b o t t o m o f p a n a n d p r e v e n t s s t i c k i n g .
8 . I n s e r t t h e r m o m e t e r . W h e n m i x r e a c h e s 8 4 ∞ C , s t o p s t i r r i n g w i t h l a d l e . T a k e c a r e n o t t o o v e r - b o i l .
9 . M a k e a h o l e i n t h e e g g w h i t e l a y e r t h a t h a s f l o a t e d t o t h e s u r f a c e o f 8 ) a n d h e a t o n a l o w f l a m e u n t i l t h e s o u p h a s b e e n c l a r i f i e d ( t h e m u r k i n e s s o f t h e l i q u i d d i s a p p e a r s a n d i t b e c o m e s c l e a r )
1 0 . W h e n t h e s e a b r e a m c o n s o m m È b e c o m e s c l e a r , s t r a i n s l o w l y t h r o u g h a c l o t h . P l a c e i n a b o w l i n s i d e a n o t h e r b o w l f i l l e d w i t h i c e a n d c o o l c o m p l e t e l y .
1 1 . A d d k o m b u t o 1 0 ) a n d h e a t f o r 2 0 m i n u t e s . R e m o v e t h e k o m b u a n d p u t t h e c o n s o m m È i n a p a n . J u s t b e f o r e i t b o i l s a d d i n t h e k a t s u o b u s h i . T a k e i m m e d i a t e l y f r o m t h e f l a m e a n d s t r a i n t h r o u g h a c l o t h .
1 2 . A p p l y o l i v e o i l i n t h i n l a y e r t o a s o u p d i s h a n d a r r a n g e s e a b r e a m s l i c e s i n r a d i a l f o r m a t i o n , f l a v o r i n g w i t h s a l t a n d c a y e n n e p e p p e r . I n t h e c e n t r e p l a c e c a b b a g e - w r a p p e d c a v i a r . P l a c e i n o v e n a n d h e a t g e n t l y .
1 3 . F r o m t h e t o p o f t h e s e a b r e a m o f 1 2 ) s p r i n k l e o n t h e f i n e s h e r b e s
1 4 . T o t h e c o n s o m m È o f 1 1 ) a d d a f e w d r o p s o f s h e r r y f o r a r o m a .
1 5 . P o u r t h e c o n s o m m È f r o m 1 4 ) i n t o t h e b o w l f r o m 1 3 ) . S p r i n k l e a v o c a d o o i l o n t h e c o n s o m m È .
1 6 . O n t h e t o p o f t h e c a b b a g e p a r c e l s i n t h e c e n t r e a d d t h e g r e e n o n i o n s p r o u t s c u t i n h a l f a n d t h e s e a s a l t e d w o l f b e r r y ( i d e a l l y w i t h S e l d e G u È r a n d e ) a s g a r n i s h .