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GOHAN LAB/ Stir-fry of eggplant and chicken: Coating veggies in oil prevents them from losing their vivid colors | The Asahi Shimbun: Breaking News, Japan News and Analysis

GOHAN LAB/ Stir-fry of eggplant and chicken: Coating veggies in oil prevents them from losing their vivid colors | The Asahi Shimbun: Breaking News, Japan News and Analysis
asahi.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from asahi.com Daily Mail and Mail on Sunday newspapers.

Yoyogi Uehara , Masahiro Goda , Asahi Shimbun , Katsuhiko Yoshida , Japan Society Of Cookery Science , Asahi Shimbun Gohan Lab , Agriculture Livestock Industries Corp , Ochanomizu University , Gohan Lab , Livestock Industries , Midori Kasai , Japan Society , யோயோகி ஊஎர , மசாஹிரோ கோடா , ஆசாஹி ஶிஂபந் , ஜப்பான் சமூகம் ஆஃப் சமையல் அறிவியல் , ஆசாஹி ஶிஂபந் கோஹன் ஆய்வகம் , கோஹன் ஆய்வகம் , கால்நடைகள் தொழில்கள் , மிடோரி கசாய் , ஜப்பான் சமூகம் ,

GOHAN LAB/ Sardines in 'kabayaki' style: Aroma of sweet soy sauce in the air sure to make mouths water | The Asahi Shimbun: Breaking News, Japan News and Analysis

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals).

To cap the series on answering our readers’ requests, we chose a desire “to clean and prepare fish.”
The in-season Japanese sardine is opened flat with the hands. Since sardines are tender, they can be filleted with your hands instead of a knife after removing the head and guts.
The flesh and bones are separated by running the ball of the thumbs along the bone. Once you get the hang of it and get better, cleaning fish will become fun.
According to the Japan Fisheries Information Service Center based in Tokyo, the catch and price of Japanese sardines continue to be stable this year. Once you learn how to open them flat with your hands, a process called “tebiraki,” your cooking repertoire will expand to include fries, fish cake balls and more. ....

Masahiro Goda , Asahi Shimbun , Makiko Watanabe , Toru Suzuki , Tokyo University Of Marine Science , Japan Society Of Cookery Science , Asahi Shimbun Gohan Lab , Japan Fisheries Information Service Center , Ochanomizu University , Gohan Lab , Tokyo University , Marine Science , Midori Kasai , Japan Society , மசாஹிரோ கோடா , ஆசாஹி ஶிஂபந் , டோக்கியோ பல்கலைக்கழகம் ஆஃப் கடல் அறிவியல் , ஜப்பான் சமூகம் ஆஃப் சமையல் அறிவியல் , ஆசாஹி ஶிஂபந் கோஹன் ஆய்வகம் , ஜப்பான் மீன்வளம் தகவல் சேவை மையம் , கோஹன் ஆய்வகம் , டோக்கியோ பல்கலைக்கழகம் , கடல் அறிவியல் , மிடோரி கசாய் , ஜப்பான் சமூகம் ,

GOHAN LAB/ Sardine simmered in salted water: In-season fish tastes best when cooked whole in simple dish : The Asahi Shimbun

The third installment in our series responding to reader requests answers a query on how to “cook a fish whole.”
You can find “maiwashi” Japanese sardines glistening in the seafood section of your local supermarket.
Though the in-season fish can be enjoyed grilled with a sprinkle of salt or simmered with soy sauce and other ingredients, you may feel reluctant to clean and prepare a whole fish yourself.
But any worries you have over doing so will disappear once you learn the proper procedure.
Even if you’re a beginner, you can keep the kitchen clean and make cleaning up easy by laying a large piece of paper on the cutting board. If you remember where to insert the knife and with how much force, the tender sardine won’t crumble. ....

Masahiro Goda , Asahi Shimbun , Makiko Watanabe , Japan Society Of Cookery Science , Asahi Shimbun Gohan Lab , Ochanomizu University , Gohan Lab , Midori Kasai , Japan Society , மசாஹிரோ கோடா , ஆசாஹி ஶிஂபந் , ஜப்பான் சமூகம் ஆஃப் சமையல் அறிவியல் , ஆசாஹி ஶிஂபந் கோஹன் ஆய்வகம் , கோஹன் ஆய்வகம் , மிடோரி கசாய் , ஜப்பான் சமூகம் ,

GOHAN LAB/ Milanese-style fried tenderloin cutlet: Use breadcrumbs that are fine and dry for a golden, crunchy coating : The Asahi Shimbun

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals).

We ll respond to our readers’ requests regarding recipes in four parts starting this week.
A 75-year-old resident of Tokyo’s Itabashi Ward wrote to us requesting a recipe for “Milanese-style fried tenderloin cutlet.”
She said she came to like it after having it for lunch at an Italian restaurant and wished to make it herself.
In Italy, the usual ingredient for the dish is veal, which is prepared thin, and as large as or larger than the plate.
After discussing with chef Kuniaki Arima ways to make a recipe that would suit home cooking in Japan, we chose to make it with pork tenderloin, which, like veal, is tender and has little fat. ....

Passoa Passo , Masahiro Goda , Asahi Shimbun , Kuniaki Arima , Japan Society Of Cookery Science , Asahi Shimbun Gohan Lab , Ochanomizu University , Gohan Lab , Itabashi Ward , Midori Kasai , Japan Society , மசாஹிரோ கோடா , ஆசாஹி ஶிஂபந் , ஜப்பான் சமூகம் ஆஃப் சமையல் அறிவியல் , ஆசாஹி ஶிஂபந் கோஹன் ஆய்வகம் , கோஹன் ஆய்வகம் , இதபாஷி வார்டு , மிடோரி கசாய் , ஜப்பான் சமூகம் ,

GOHAN LAB/ Pork and rape blossom dressed in tofu mix: Olive oil puts a Western twist on this traditional tofu dish : The Asahi Shimbun

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals).

Despite its close association with Japanese cuisine, did you know that tofu goes well with olive oil?
In Italy, people enjoy ricotta cheese, which resembles tofu in its look and texture, with olive oil. This is what inspired us to come up with this week’s Western-style, tofu-mix dish.
When making “shira-ae” (literally “dressed in white”), we will add flavorful seasonings and ingredients and, in the case of Japanese cuisine, sesame seed and miso to light-tasting tofu.
Parmesan cheese adds saltiness and richness, while garlic and lemon offer the aroma. They harmonize with the sweetness and subtle bitterness of the vegetables and do not lessen the flavor of meat. ....

Passoa Passo , Masahiro Goda , Asahi Shimbun , Makiko Watanabe , Kuniaki Arima , Katsuhiko Yoshida , Gohan Lab Desk , Japan Society Of Cookery Science , Asahi Shimbun Gohan Lab , Ochanomizu University , Gohan Lab , Midori Kasai , Japan Society , Lifestyle News Section , மசாஹிரோ கோடா , ஆசாஹி ஶிஂபந் , கோஹன் ஆய்வகம் மேசை , ஜப்பான் சமூகம் ஆஃப் சமையல் அறிவியல் , ஆசாஹி ஶிஂபந் கோஹன் ஆய்வகம் , கோஹன் ஆய்வகம் , மிடோரி கசாய் , ஜப்பான் சமூகம் , வாழ்க்கை செய்தி பிரிவு ,