Masterchef Japan

My dear friend, Bridget, bless her heart somehow got roped into cooking several dinners for myself and Willa.  Willa and I are neighbours.  She teaches English as well, and I’m happy to say that we hail from the same isles in the Antipodes.  She’s been a great source of support for me, and we’ve shared a lot of laughs together.  It’s always a blessing, especially when living abroad to have someone from back home close by to call upon when needed.  Kiwi humour is ‘unique’ shall we say and you need a good dose of it every now and then. 

We were all sitting around the table one day talking when Willa said that she didn’t know how to cook Japanese food and wished that she could.  Bridget immediately stepped in and offered to show her how to cook a few easy meals.  I didn’t put my hand up to learn, as I am acutely aware of my limitations in the kitchen.  I decided that I would tag along instead to take pictures but more importantly to feed my face.

So I turn up on Willa’s doorstep, last Wednesday night, stomach completely hollow of any food as both she and I eagerly await Bridget’s arrival.    Tonight Bridget is going to be making Curry Rice (Kare Raisu).  She came bustling in a few minutes later, armed with a big bag full of pre-cut vegetables, a generous stainless steel bowl of hot, cooked rice, three sets of utensils and crockery and the formidable look of a woman on a mission.  She also brought with her a box of Japanese curry pre-mix and several squares of individually wrapped dark chocolate (I’ll explain later).  All Willa was required to contribute were two cooking pots and water from her kitchen tap.  I came armed with my smart phone to take those all important snaps.  So as I’m standing there trying to dress up various ingredients for a ‘glamour shot’ and getting in Bridget’s way, Willa transforms into a culinary student with pad and paper, taking down the recipe as Bridget goes over each step.

 

After about 20 minutes of boiling, simmering, cutting, tasting and mixing, the curry is now ready to be devoured.  Bridget serves up a perfect little mound of rice on each plate and expertly pours a generous ladle or two of curry around it.  She then retrieves a stash of pickled ginger from her oversized bag and tells us to add some to the rice for a ‘kick’.  As we sit down to our meal, hands together in a gesture much akin to prayer, we all chime in with an ‘Itadakimasu’ (Japanese version of saying grace?), snap our disposable wooden chopsticks apart and begin a full assault on the meal placed in front of us.  Yummo!

Now, Japanese curry is not to be confused with Indian or even Thai curry.  It’s really more like a casserole.  There’s nothing really spicy about the taste.  It’s rather sweet, which I guess can be attributed to the chocolate.  Bridget told us that adding chocolate is optional, and is entirely down to individual preference and taste.  She added 4 squares of dark chocolate to the pot, mixing it in just before turning the element off. I did try to convince her that three squares of chocolate seemed more than sufficient and I would be willing to dispose of the remaining piece.  She said no.  The curry is supposed to be sweet, so in lieu of chocolate, I guess sugar is used?  

This is a quick and easy meal adored by all.  I intend on packing several boxes of curry pre-mix to take with me, when I leave. 

This week, Bridget did not fail to disappoint.  Again she came with her big bag of tricks, filled this time with the necessary ingredients to make Oyako-don (refer to previous entry about this tasty dish).   Willa opened the door for Bridget to enter and we chatted with her as she removed her shoes.  So excited were we to see her that we continued to talk with her while she stood barefoot holding her big bag and slowly buckling under the weight of it.  The poor woman stood there for a few minutes, not being able to move past the entrance (cos we were blocking her), or set her things down.  And not one bit of complaint.  Somehow I managed to find my manners and took something off her hands (not the big bag mind you) and Willa welcomed her in.

Bridget put her apron on almost immediately and began removing items from the bag and placing them on the bench.  Again, Willa supplied a cooking pot, saucepan and water.  Bridget informed us that she was going to make us miso soup as well.  Oh nice! 

The time it took to cook both the Oyako-don and miso soup was less than the time taken to cook the Curry Rice, the week before.  Lo and behold a short time later, we were seated at the table, face planting into our bowls, coming up only for air.  Hondashi which is Japanese soup stock is a special ingredient used in a lot of Japanese cooking.  It is magic, and magic as you can well imagine is not optional.  Miso is available at all supermarkets in Japan of course but Bridget informed us that the miso she had used was homemade.  Bridget’s mother owns a restaurant, and makes the meanest chawamushi I’ve ever had the fortune of tasting.  Chawamushi is a savoury egg custard filled with other stuff.  The egg taste is not overpowering and it reminds me of a chowder of sorts.  It comes in a small cup and once you’ve eaten it, you don’t get anymore. 

The Oyako-don was delicious of course, even though myself and Willa both witnessed Bridget put at least 7 teaspoons of sugar into the saucepan!  Apparently the sugar isn’t optional either. 

Next week is Ramen.  It wouldn’t surprise me in the least if golden syrup was the secret sweetener for this dish.  We’ll have to wait and see.