Summer herbs

I found some shiso leaves on sale, and I got to make a true version of my favourite summer dish, which is marinated tofu + ricotta + shiso (usually I use basil and mint instead of shiso), from Harumi Kurihara.  

The sauce is 1/4 cup soy sauce + 2 teaspoons superfine sugar + 1 Tablespoon mirin (or sake with 1 teaspoon sugar) + 1/2 Tablespoon grated ginger. Add in a little chili, lemon or lime if you want. Lightly heat the sauce. Then pour over soft or silken tofu topped with ricotta. Sprinkle on fresh shiso leaves, toasted sesame seeds and a handful of bonito flakes. 

This is so good with spinach and feta salad dressed with olive oil and lemon. I also love it with chili oil on top. The basil and mint option is easily just as nice as the shiso version. 

I think this is a good recipe for children to make, as the ratios are very flexible and there is a lot of pouring and sprinkling and little heating or cutting. Or to make yourself and maybe have some beer with lemon as you work away. Maybe the kids are at camp! Summer!

Harumi

Harumi Kurihara writes Japanese cookbooks with simple, homey recipes.

Here is a recipe adapted from her book, Harumi's Home Cooking, that is easy and surprising and we love it: it is soy sauce + balsamic vinegar + basil. It's a nice winter/spring sort of dish.

marinade:

2 T soy sauce
1 T balsamic vinegar
1 clove garlic, sliced
pepper

dish:

take 1lb boneless chicken thighs, skin on, cut into bite size pieces. Add to marinade, let sit 15–30 min.

meanwhile, roughly chop up half a green cabbage (or a couple handfuls brussels sprouts work well, too), set aside.

fry up chicken with a little vegetable oil until nice and brown, set aside.

in a new pan* with some butter, sautee cabbage. season with salt and pepper.

place cabbage in serving dish, top with chicken and some fresh basil. serve with Japanese rice.

*after the chicken is cooked and set aside we often use the same pan for the cabbage — it tastes good, just doesn't look as nice —and the cabbage soaks up the remainder of the cooked marinade.


Some more recipes from Harumi

Stir fried tofu with bok choy
Crisp salad with grated carrots and ponzu soy dressing
Salmon Battera pressed sushi