Nobu's Scrambled Eggs Donburi

Martha Stewart Living

Servings: 4

•     8 ounces skinless salmon fillet, cut into 3/4-inch slices
•     Coarse salt
•     2 tablespoons Japanese soy sauce
•     4 large eggs
•     4 tablespoons finely diced onion (about 1/2 onion)
•     1/4 cup tomato juice
•     1 1/2 tablespoons cooking sake
•     2 teaspoons extra-virgin olive oil
•     1 cup Nobu's Perfect Japanese Rice
•     1 sheet toasted nori
•     2 teaspoons toasted sesame seeds, for garnish

Prep: 20 mins / total time: 20 mins

Place salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce, and flake into bite-size pieces.

Meanwhile, whisk together eggs, onion, tomato juice, and sake in a bowl. Swirl oil in a nonstick pan over medium heat. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.

Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then top with scrambled eggs. Garnish with sesame seeds.

Sweet and Spicy Dipping Sauce

Martha Stewart Living

MAKES  1  CUP

    1/2 cup + 2 tbsp. seasoned rice vinegar                        
    1/4 cup honey                                                  
    2 tablespoons toasted sesame oil                               
    1 teaspoon chili sauce                                         
    1 piece (ab. 1 in.) ginger peel, julienne                      

In a small bowl, mix together all ingredients. Serve on the side with steamed dumplings. Refrigerate sauce in an airtight container up to 4 days.

Ponzu Sauce

Martha Stewart Living

Makes 2/3 cup

    1 teaspoon soy sauce                                           
    3 tablespoons ketjap manis                                     
    1 teaspoon Thai fish sauce                                     
    6 tablespoons mirin                                            
    2 teaspoons rice wine vinegar                                  
    2 1/8 in. piece ginger smashed                                 

Ketjap manis, an Indonesian sauce, can be found in Asian grocery stores.

In a small bowl, combine soy sauce, ketjap manis, fish sauce, mirin. and rice-wine vinegar. Add ginger. Cover, and let stand overnight. Strain through a fine sieve.

Spinach and Tofu Dumplings

Food & Wine, 2005

Makes about 45 dumplings

    DUMPLINGS                                                      
    5 ounces baby spinach (5 c packed)                             
    5 ounces firm tofu 1/4-in dice                                 
    2 1/2 tablespoons cornstarch                                   
    2 sm. jalapeno chiles seed, mince                              
    1 1/2 tablespoons soy sauce                                    
    1 1/2 teaspoons Asian sesame oil                               
    Salt and pepper                                                
    45 wonton wrappers      
                                      
    DIP                                                            
    1/4 cup + 2tbsp soy sauce                                      
    2 tablespoons unseason rice vinegar                            
    1 teaspoon honey   
                                            
TOTAL TIME: 1 HR

MAKE THE DUMPLINGS:
Bring a large saucepan of water to a boil. Add the spinach and cook for 20 seconds. Using a slotted spoon, transfer the spinach to a colander. When the spinach is cool enough to handle, squeeze it dry, then coarsely chop it. Keep the water hot.

Transfer the spinach to a medium bowl and stir in the tofu, cornstarch, jalapeños, soy sauce and sesame oil and season with salt and pepper.

Working with 4 wonton wrappers at a time, dampen the edges and mound 1 1/2 teaspoons of filling in the center of each wrapper. Fold 1 corner of each up over the filling and seal to make triangles. Repeat with the remaining wrappers and filling.

MAKE THE DIPPING SAUCE:
In a small serving bowl, stir the soy sauce with the vinegar and honey.

Return the water to a boil. Add the dumplings and simmer over moderate heat, stirring gently, until the edges are al dente, about 3 minutes. Carefully drain in a colander and transfer to a platter. Serve with the dipping sauce.

One Dumpling 32 cal, 0.4 gm total fat, 0 gm saturated fat, 6 gm carb, 0.3 gm fiber.

MY NOTE: Does not make 45 dumplings.  I practically doubled the recipe and only got 40.

MXF

Pan-Roasted Salmon with Soy Ginger Glaze

Food & Wine, 2005

Makes 4 servings

    1/4 cup soy sauce                                              
    1 teaspoon fine grate fresh ginger                             
    1 teaspoon honey                                               
    1 teaspoon dijon style mustard                                 
    2 teaspoons evoo                                               
    4 6 oz. skinless salmon fillets                                
    Pepper                                                         
    Cilantro for garnish     
                                    
Preheat the oven to 350°. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.

Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up. Cook over high heat until golden and crusty, 2 to3 minutes.Turn the salmon and spoon the ginger-soy glaze on top. Transfer the skillet to the oven and bake the salmon for 5 minutes, or until cooked through. Using a slotted spatula, transfer the salmon fillets to plates, garnish with the cilantro and serve.

ONE SERVING 348 cal, 21 gm fat, 4 gm saturated fat, 2 gm carb. 0 gm fiber.

My Notes: Simple to prepare and tasty. I probably used more than 1 tsp. of honey and actually wouldn't have minded a little more. Also a squeeze of lime would have been nice.

MXF 

Soy-Glazed Tofu and Carrots

Everyday Food, 2005

Makes 4 servings

    2 tablespoons vegetable oil                                    
    3 tablespoons soy sauce                                        
    Salt                                                           
    1 1/2 pounds carrots cut 2-in sticks                           
    2 packages extra firm tofu drain, cut each block to 16 pieces  
    4 scallion thin slice                                          
    1-2 tablespoons rice vinegar                                   
    1-2 teaspoons toasted sesame oil     
                         
PREP TIME: 15 MINUTES/TOTAL TIME: 45 MINUTES

This dish is similar to a stir-fry but it's cooked in the broiler, not on the stove.  Be sure to use extra-firm tofu in this recipe, as it will hold up better than other types of tofu when broiled and tossed.

Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. In a large bowl, whisk together vegetable oil, soy sauce, and 1 teaspoon salt. Add carrots; toss to coat.

With a slotted spoon, transfer carrots (reserving bowl with marinade) to sheet (or pan). Push carrots to one side.

Working with a few pieces at a time, add tofu to marinade in bowl; turn gently to coat, and transfer to sheet. Reserve bowl with marinade.

Broil until carrots are tender and tofu is browned, turning tofu halfway through cooking time and tossing carrots occasionally (more frequently toward end of cooking time), 30 to 35 minutes.

Transfer tofu and carrots to reserved bowl with marinade. Add scallions, vinegar, and sesame oil; toss gently to combine.

per serving: 340 calories: 20.5 grams fat: 22.3 grams protein; 23.9 grams carbohydrates: 6.2 grams fiber

Ginger Soy Sauce

Everyday Food, 2005

    1/2 cup ketchup                                                
    1 clove garlic minced                                          
    1 tablespoon minced ginger                                     
    1 teaspoon soy sauce                                           
    1 teaspoon Worcestershire sauce                                
    1 teaspoon dry sherry (opt)                                    
    Dash hot pepper sauce (opt)    
                                
Combine all ingredients.  Set aside to let flavors develop.

MXF

Breaded Pork Cutlets with Ginger Soy Sauce

Everyday Food, 2005

Makes 4 servings

    Ginger Soy Sauce                                            
    1 lg. egg                                                      
    1/3 cup plain bread crumbs                                     
    1 tablespoon flour                                             
    1 pound boneless pork tenderloin slice to 4 1/2-in thick cutlets
    2 tablespoons vegetable oil  
                             
PREP TIME: 15 MINUTES/TOTAL TIME: 25 MINUTES

Make the sauce.

In a small, shallow bowl, whisk together egg and 2 tablespoons water. Place breadcrumbs on a plate or in a shallow bowl.  Coat each slice of pork with flour, then dip in egg mixture; dredge in crumbs, coating completely.

In a large skillet, heat oil over medium-high heat. Add pork turning once, until golden brown on both sides and cooked through about 8 minutes. Serve with sauce.

per serving: 320 calories; 17 grams fat; 25.3 grams protein; 17.5 grams carbohydrates; 0.8 gram fiber

My Notes: I cut the tenderloin slices in half and pounded, so the\y were like cutlets. It takes no time to make this and it tastes really good too.

MXF