JAPANESE NIGHT AT EVK!

EVK's Japanese Night brings together comforting favourites from your favourite restaurants, made simply and accessibly at home. Find more delicious world pescetarian recipes at eastvankitchen.com
IN THE NEW YEAR WE MAKE A LOT OF JAPANESE HOME FOOD-INSPIRED MEALS TO CLEANSE OUR BODIES (AND SPIRITS) OF ALL THE CELEBRATION FOOD (AND SPIRITS!) WE’VE ENJOYED AS THE OLD YEAR CAME TO A CLOSE! IT’S NO SURPRISE THAT JAPANESE PEOPLE ENJOY SUCH GREAT HEALTH AND LONGEVITY WITH THEIR SEAFOOD, RICE AND FERMENTED FOOD-RICH DIET! YOU CAN MAKE BEAUTIFUL JAPANESE-INSPIRED FOOD AT HOME IF YOU STOCK A FEW VERSATILE INGREDIENTS (SEE BELOW!) AND CONSIDER A FEW BASICS FOR YOUR OWN JAPANESE NIGHT:
  1. A BASIC JAPANESE MEAL HAS 3 ELEMENTS: A BOWL OF RICE, A BOWL OF SOUP AND A SIDE DISH. ADD MORE SIDE DISHES TO FEED MORE PEOPLE!
  2. DASHI IS THE CHICKEN BROTH OF JAPANESE CUISINE! IT’S IN ALMOST EVERYTHING! DASHI IS A BROTH MADE BY SOAKING DRIED KOMBU (A SEAWEED) AND THEN SIMMERING KATSUO-BUSHI FLAKES (SHAVED SMOKED TUNA) OR DRIED SHIITAKE MUSHROOMS (FOR VEGAN DASHI), THEN FINELY STRAINING EVERYBODY OUT, LEAVING A CLEAR LIQUID! IF YOU’RE SHORT ON TIME, YOU CAN USE POWDERED DASHI!
  3. SIMPLICITY STANDS OUT! SEE AND TASTE EVERY COLOUR AND FLAVOUR THAT YOU’VE INCLUDED! USE A LIMITED PALETTE OF FRESH, FLAVOURFUL INGREDIENTS AND TAKE CARE NOT TO OVER-COOK OR OVER-SAUCE THEM!
START YOUR JAPANESE PANTRY WITH:
  • KOMBU- SHEETS OR TWISTS OF DRIED SEAWEED FOR MAKING DASHI.
  • KATSUO-BUSHI FLAKES- SHAVED SMOKED TUNA FOR MAKING DASHI OR A FUN SHRINKING GARNISH!
  • DRIED SHIITAKE MUSHROOMS- FOR MAKING VEGAN DASHI.
  • PANKO- LIGHTER AND CRISPIER THAN BREADCRUMBS FOR BREADING AND FRYING THINGS!
  • WAKAME- DRIED SEAWEED THAT YOU REHYDRATE FOR SOUPS AND SALADS. A LITTLE TURNS INTO A LOT!
  • NORI SHEETS- FOR ROLLING SUSHI OR CUT INTO SQUARES OR MATCHSTICKS FOR A GARNISH.
  • SESAME SEEDS- TASTY ON ALMOST EVERYTHING!
  • SOY SAUCE- WE USE KIKKOMAN!
  • RICE VINEGAR- ADDS SOURNESS TO DRESSINGS, MARINADES AND SAUCES.
  • MIRIN- ADDS SWEETNESS TO DRESSINGS, MARINADES AND SAUCES.
  • SESAME OIL- ADDS A BITTER BUT RICH TASTE AND A BEAUTIFUL AROMA!
  • MISO- FERMENTED SOY BEAN PASTE ADDS UMAMI AND SALT TO SOUPS AND SAUCES.
  • SALTY PICKLED GINGER- A GREAT GARNISH FOR SWEET THINGS!
  • SWEET PICKLED GINGER- A GREAT GARNISH FOR SALTY THINGS!
FOR FURTHER READING ON JAPANESE HOME FOOD WE HIGHLY RECOMMEND ‘MOMOFUKU‘ BY DAVID CHANG AND PETER MEEHAN; AND ‘LET’S COOKING, JAPANESE COOKING AT HOME‘ BY FELLOW VANCOUVERITE HANA DETHLEFSEN, DESIGNED BY OUR FRIEND CHRIS VON SZOMBATHY!

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