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The cuisine of Japan is shaped by its four distinct seasons and by regions. It is a cuisine that first and foremost delights the senses -- in Japan, the eyes, nose, and palate feast along with the stomach. The essence of Japanese cuisine is based on various elements of taste, cooking techniques, and the use of the freshest seasonal ingredients. |
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FOR THE DIPPING SAUCE: Combine the orange juice concentrate, Miso, and lime juice in a small bowl using a whisk. Add the sesame oil and Vegetable oil in a slow, steady stream, whisking constantly. Refrigerate until chilled. FOR THE TUNA: Bring a small saucepan of salted water to a boil. Add the green Onions and cook until wilted and bright green, about 45 seconds. Immediately plunge into salted ice water until cool. Strain and transfer to a paper towel-lined plate to dry. Preheat the grill to high. Mix the tuna with the Vegetable oil, kosher Salt, and Pepper in a medium bowl. Toss to coat well. Grill until the exterior begins to cook but the center is still rare, about 3 minutes, turning at least once. TO ASSEMBLE: Preheat the oven to 350 degrees F. Wrap a scallion around 1 piece of tuna and secure it with a skewer. Repeat until all of the ingredients have been used. Wrap the skewers in foil and seal the edges. Bake until slightly warm, about 5 mintues. Serve with the dipping sauce. DO-AHEAD TIPS: The dipping sauce can be prepared up to 3 days in advance. The tuna can be prepared up to 12 hours in advance and refrigerated. Bake and serve as directed. NOTE: Shiro (or white) Miso is a slightly sweet, light yellow soybean paste made with Salt and malted rice. It is easily found in Japanese specialty markets, some supermarkets, and health foods stores.
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Dipping Sauce: 3 tablespoons orange juice concentrate
2 tablespoons shiro Miso
1 teaspoon lime juice
1/4 cup sesame oil
3 tablespoons Vegetable oil Tuna: 36 (about 2 bunches) green Onions, green part only, trimmed
to 5-inch lengths
1 1/4 pounds sashimi-quality tuna, cut into thirty-six
3/4-inch cubes
1 tablespoon vegetable oil
1/2 teaspoon kosher Salt, plus more for salted ice water
1/4 teaspoon Pepper
36 five-inch bamboo skewers
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Spead rice as same size of nori. Place nori on the rice and put all the filling on nori. Roll it and slice it as you like. |
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In a small bowl, lightly mix the pork with the egg white, Flour, souy sauce, and ginger. Shape into 1-inch balls. In a large saucepan, bring the chicken stock to a boil. Lower heat to a simmer, add the pork balls and cook for 5 minutes. Add the vegetables, clams, and jalapeņo, and simmer just until the vegetables are crisp tender and the clams have opened. Remove any clams that do not open. Meanwhile, cook the udon in a pot of boiling salted water for 3 minutes or according to package directions. Drain and toss with sesame oil. Add to the pan with the rest of the ingredients, season with Salt and Pepper, and heat through. |
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