Greek Salad

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Greek salad is so basic that I almost decided not to write about it. There are enough variations on this classic salad though that it warrants a post, and this one is my version.

I like my salads acidic, so I’ve upped the lemon content, and thrown in a few extra pepperoncinis and capers for good measure. Although I question the Greek authenticity of this salad, it’s become one of my favorites.

Greek Salad

Ingredients:

2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice (preferably from Meyer lemons)
1 teaspoon dried oregano
salt and pepper
2 tomatoes, cut into 1/2-inch dice
1/2 red onion, chopped
1 cucumber, peeled, halved and cut into 1/2-inch dice
12 Kalamata olives, pitted and halved
6 pepperoncini, thinly sliced
2 tablespoons drained capers
1 cup crumbled feta cheese

1. In a large serving bowl, whisk the olive oil with the oregano and lemon juice; season with salt and pepper.

2. Add the tomatoes, red onion, cucumber, olives, pepperoncini, capers and feta and toss.

Braised Bamboo Shoots and Mushrooms

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Mushrooms and bamboo shoots are both common ingredients in Sichuanese cooking, which is known primarily for its fiery, bold flavors. This healthy vegetable dish is much more mellow than the spicy Sichuan dishes you may be accustomed to seeing on Chinese restaurant menus, but it’s just as satisfying.

This has become one of my favorite side dishes to make when I’m cooking a Chinese meal, since it’s easy to prepare and I’m a big fan of mushrooms. It reheats well too so it’s especially ideal for making ahead of time.

Braised Bamboo Shoots and Mushrooms

Ingredients:

12 dried shiitake mushrooms
1 15-ounce can bamboo shoots (preferably tips), drained and rinsed
1/2 cup chicken broth
1/4 cup water
2 tablespoons oyster-flavored sauce
2 tablespoons soy sauce
1 teaspoon chili garlic sauce
1 teaspoon brown sugar
1/2 pound white button mushrooms
1 tablespoon vegetable oil
2 cloves garlic, crushed
2 slices ginger, crushed
1/4 pound snow peas, trimmed
1 teaspoon cornstarch dissolved in 1 tablespoon water

1. Soak shiitake mushrooms in warm water to cover until softened, about 15 minutes; drain. Slice caps in half. Slice bamboo shoots lengthwise. Combine chicken broth, water, oyster-flavored sauce, soy sauce, chili garlic sauce, and brown sugar in a bowl; set aside.

2. Place a large saucepan over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant, about 15 seconds. Add shiitake mushrooms, bamboo shoots, and button mushrooms; stir-fry for 1 minute. Add sauce and bring to a boil.

3. Reduce heat to low, cover, and simmer for 10 minutes. Add snow peas and cook until crisp-tender, about 1 minute. Add cornstarch solution and cook, stirring until sauce boils and thickens, about 1 minute.

Simmered Swiss Chard in Dashi

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I’ve seen recipes for simmered spinach in dashi in innumerable Japanese cookbooks before, but it wasn’t until recently that I considered using Swiss chard in place of spinach. The results were delicious and I’ve since discovered that any mild leafy green goes well with this simple dashi-based sauce.

Dashi is a type of stock used in loads of Japanese dishes and is generally made by soaking and heating kelp seaweed in water, often with the addition of small dried sardines and dried bonito flakes. The whole thing is then strained and used to make soups, broths, and simmering liquids.

Simmered Swiss Chard in Dashi

Ingredients:

1 pound Swiss chard, spinach, or other leafy greens
salt
3 tablespoons dashi stock
3 tablespoons soy sauce
1 handful bonito flakes

1. In a medium pot, bring salted water to a boil. Cook the greens briefly until crisp-tender, then drain in a mesh strainer. Rinse with cold water to stop cooking. Lightly squeeze excess water and cut the greens into 2-inch segments.

2. Arrange in tight bunches in serving bowls. Combine dashi and soy sauce, pour over the greens, and garnish with the bonito flakes.

Deep-Fried Tofu with Mushroom Sauce

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I’ve been on a tofu kick lately, and I can’t think of a better way to cook it than with mushrooms. Both are rich in protein and lend this dish a rich, meaty flavor despite having no meat at all.

This Japanese rendition, adapted from Izakaya: The Japanese Pub Cookbook, is wonderful on its own or with steamed rice.

Deep-fried tofu with mushroom sauce

1 block firm tofu, about 1 pound
4 tablespoons grated daikon radish
2 teaspoons grated ginger
1 green onion, sliced
2 mild peppers, such as Anaheim, pierced and deep-fried (optional)
1 cup dashi stock
3 tablespoons mirin
1 tablespoon soy sauce
1/2 cup mixed mushrooms such as shiitake, enoki or shimeji
1 teaspoon cornstarch, dissolved in 1 teaspoon water

1. Wrap the tofu in two layers of paper towels and place in a flat-bottomed dish with sides. Place a light weight such as another flat dish on top, and leave about 30 minutes to drain excess moisture. Wipe any moisture from the surface of the tofu and slice horizontally. Slice each half into eight rectangular pieces. Set aside.

2. In a large frying pan, heat the oil to medium-high and carefully slip the tofu pieces into the oil. Deep-fry until golden brown, 3-4 minutes.

3. In a medium saucepan, combine the dashi, soy sauce, mirin, and mushrooms and bring to a boil. Lower the heat and pour in the cornstarch slurry to thicken the sauce. Remove from heat as soon as it comes to a boil.

4. Place the fried tofu pieces in a serving dish, ladle the sauce over, and top with the grated daikon and ginger. Garnish with the fried peppers and green onion.

Agedashi Tofu

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Most of the time when I dine out for sushi, I order an appetizer of agedashi tofu to start things off. It’s a simple Japanese dish of deep-fried silken tofu, and I love the textural contrast of the crispy outside and the piping hot, creamy tofu on the inside. The whole thing is served in dashi broth and topped with shredded daikon radish and green onions. Despite being deep-fried, the tofu absorbs very little oil, so I don’t feel bad about eating it.

I recently learned to make this dish at home when I was gifted Izakaya: The Japanese Pub Cookbook by a friend. I have a few Japanese cookbooks, but this has quickly become my favorite. I’ve already cooked this rendition of agedashi tofu several times.

Agedashi Tofu

Ingredients:

1 block silken tofu, about one pound
Potato starch for coating the tofu
Vegetable oil for deep-frying
3/4 cup dashi stock
3 tablespoons soy sauce
3 tablespoons mirin
1/2 cup lightly-packed dried bonito flakes (katsuo-bushi)
1 green onion, thinly sliced
1-inch daikon radish, peeled and shredded
1/8 teaspoon Japanese-style ground red chili pepper (ichimi togarashi)

1. Mix the shredded daikon with the chili pepper and set aside.

2. Bring mirin, soy sauce, and dashi to a gentle boil and turn off heat. Add bonito flakes and leave for 10 seconds, then strain through a mesh strainer. Set sauce aside.

3. In a heavy saucepan, heat 2 inches oil to medium-high heat.

4. Slice tofu horizontally into 2 pieces. If desired, slice each of these 2 pieces in half as well. Blot tofu dry and coat with potato starch. Fry the tofu until the surface is golden and crispy, about 5 minutes. Carefully transfer the tofu with a slotted spoon onto a paper-lined plate to drain excess oil.

5. Place tofu in a serving bowl and pour in the sauce. Garnish with the green onions and shredded daikon radish.