81 recipes. Page 4 of 4
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Each thin slice of beef is held with chopsticks and swished through gently simmering dashi for a few seconds. The name comes from the sound of that swishing. As the napa cabbage, tofu, shiitake and bok choy cook, their flavor builds up in the broth, which gets richer toward the end of the meal, and the last of it takes rice or udon.
The truffle oil goes on only after the rice has finished resting. Heat drives off its aroma, so it never cooks in the pot. The rice itself is cooked in vegetable stock with shiitake, king oyster mushroom and onion that were first sauteed in butter, and the king oyster is cut thick enough to give a real bite.
This royal court hot pot was once served in a special vessel with burning charcoal in its center; here an ordinary hot pot does the job. Meatballs of beef and tofu go in the middle, and shiitake, carrot and napa cabbage are arranged around them in separate sections. The egg never touches the broth. Yolk and white are fried into separate thin sheets, sliced, and laid on top in yellow and white strips.
Potato, zucchini, carrot and shiitake are minced very fine and toasted in sesame oil with the soaked rice, then simmered in water over low heat for 30 minutes. A little soup soy sauce and salt at the end leave room for the sweetness the vegetables give off. By the time it is done, the potato is soft enough to mash along with the rice.
Gunma suiton dough is never rolled or cut. A loose flour batter is simply spooned into dashi already simmering with daikon, carrot, taro, shiitake and fried tofu, and that ease made it an everyday dish that stood in for rice when rice ran short.
Perilla oil is the only source of aroma. Shiitake, carrot, the rice and the lotus root are all sautéed in it before cooking, so the grains come out glossy, with thin slices of lotus root staying crisp throughout.
The shrimp are never sauteed. After 10 minutes in garlic and soup soy sauce, they go on top of the rice once the pot is bubbling hard and turn pink in the steam under the lid. Their garlicky soy juices season the top layer of rice, and the lotus root, cut 3 mm thick, is still crisp after resting.
Equal parts white rice and glutinous rice make this mixed rice stickier and chewier than plain steamed rice, with chestnuts, jujubes (Korean red dates), black soybeans, and shiitake studded through it. The toppings are simply layered over the rice and left alone, with no stirring or pressing, and the chestnuts and dates hold their shape.
Two bamboo leaves are folded into a cone, filled with glutinous rice, pork belly marinated in soy and oyster sauce, and shiitake, then tied into a triangle and simmered for over two hours. In that time the rice soaks up the pork fat and soy and packs into one dense, sticky mass.