The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider by Orkin Ivan & Ying Chris

Author:Orkin, Ivan & Ying, Chris [Orkin, Ivan]
Language: eng
Format: azw3
Tags: Cooking
ISBN: 9781328954404
Publisher: HMH Books
Published: 2019-09-23T16:00:00+00:00

For Serving

Ginger-Onion Shio Tare

Soy sauce

Citrus wedges (lime, lemon, Meyer lemon, or yuzu)

1. Combine the kombu and 6½ cups cold water in a large (3- to 5-quart) nabe, Dutch oven, or braiser and let the seaweed soak for 30 minutes to 1 hour. Or, if you have 6 cups dashi at the ready, skip ahead to step 2.

2. Bring the water to a simmer over medium-high heat, then fish the kombu out of the pot. (Or simply bring the dashi to a simmer). Add the cabbage and mushrooms, drop the heat to low, and cook until the cabbage is tender, about 6 minutes. Add the tofu and cook for 3 minutes, or until it’s warmed through. Stir in the oysters and simmer until they’re barely cooked through, about 3 minutes. Serve family-style, with the sauces and citrus wedges on the side for dipping and seasoning.

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