Tofu with "Five Things"/Grilled Rice-ball Soup with Crispy Pork - Japanese Cuisine 🌞

Tofu with “Five Things”

A popular and easy Japanese dish, Gomoku Iridofu can be served
as a main course or as a side. The number five plays an important
role in Japanese cuisine. A classic balanced meal traditionally
includes five flavors, five types of food preparation, and five
colors.

8–10 snow peas for garnish
3 fresh shiitake mushrooms
1 boneless, skinless chicken thigh
1 teaspoon canola or other neutral oil
1 small carrot, peeled and chopped
2 tablespoons chopped bamboo shoots
1 package (14 ounces) medium or firm tofu
1 tablespoon soy sauce
1½ teaspoons sugar
Pinch of salt
1 large egg, lightly beaten
2 green onions, including tender green tops, chopped

SERVES 4

1 Trim the snow peas. Have ready a bowl of ice water. Blanch the
peas in boiling water for 1 minute, drain, and immerse in the ice
water until chilled through. Drain again, cut into slivers diagonally,
and reserve for garnish.

2 Remove and discard the mushroom stems and thinly slice the
mushroom caps. Remove and discard any visible fat from the
chicken thigh and cut the meat into ½-inch pieces.

3 In a large saucepan over medium heat, warm the oil until hot.
Add the mushrooms, chicken, carrot, and bamboo shoots and
cook, stirring, until the chicken just loses its pink color, about 3
minutes. Drain the tofu and add whole to the pan. Using a wooden
spoon or spatula, break up the tofu into large chunks. Stir in the
soy sauce, sugar, and salt, then add the egg. Continue to stir,
breaking up the tofu into smaller pieces, until the egg has set in
small pieces and is well incorporated. Check that the vegetables
are tender and the chicken cooked through, then add the green
onions and mix one more time.

4 Garnish with the snow peas and serve piping hot.

note: To make this recipe vegetarian, replace the chicken with
another type of mushroom.

From "Let's Cook Japanese Food"
https://www.goodreads.com/book/show/320393.Let_s_Cook_Japanese_Food_

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Grilled Rice-ball Soup with Crispy Pork

Grilled rice balls team up with crispy fried pork to release
deep flavors. Grated daikon thickens the broth.

Serves: 2

Preparation Time: 30 minutes

3–4 thin slices pork belly, about 3½ oz (85 g)
Salt and pepper for sprinkling , plus 1∕3 teaspoon salt for seasoning
12 snow peas
1¾ cups (320 g) cooked rice
1¾ cups (425 ml) dashi stock
3-inch (7.5 cm) piece daikon, grated and drained
1 teaspoon soy sauce

1 Cut the pork into 2-inch (5 cm) pieces and sprinkle with salt
and pepper. Thinly slice the snow peas on the diagonal. Divide
the cooked rice into 4 portions. Dampen your hands with water
and firmly compress the rice into a flattened triangle or ball.
Repeat with the rest of the rice.

2 Fry the pork in a skillet over high heat. Transfer the meat to a
separate bowl and then grill the rice balls on both sides in the
same skillet.

3 Bring the dashi to a boil in a pot. Season with the soy sauce
and salt. Add the snow peas and grated daikon. Let the pot
return to the boil. To serve, divide rice balls and pork between two
bowls and pour the soup over them.

From "Japanese Soups"
https://www.goodreads.com/book/show/57014973-japanese-soups

Enjoy Everyone!