Crown Tournament 10/19/2019 - Namazu kabayaki ナマズの蒲焼 (Catfish Kabayaki), Gohan ご飯 (Rice), Gari ガリ (Pickled Ginger)
|Namazu kabayaki ナマズの蒲焼 (Catfish Kabayaki), Gohan ご飯 (Rice), Gari ガリ (Pickled Ginger)|
Picture Courtesy of Avelyn Grene (Kristen Lynn)
The original dish I wanted to serve was Unagi Kabayaki, eel that has been grilled and dipped or broiled in soy sauce, but it was prohibitively expensive to purchase. This prompted me to search for a suitable substitute. I discovered that catfish can be substituted for eel in cooking, and was also a known food in the period that I was trying to emulate. Catfish is known as Namazu 鱯 and is listed as a river fish in the Ryōri Monogatari.
Hegi Yaki へぎやき (skin and grill) - As above, line up one piece on cedar bark and grill.
This idea was because I was afraid that there would not be sufficient time to cook the fish in this fashion given the very limited facilities of the event site. I am thrilled to discover that this "modern" method of cooking has a very long history behind it.
1 ½ Tbsp sake
2 ½ Tbsp sugar
¼ cup soy sauce (Coconut aminos can be substituted for soy allergies, and tamari can be substituted for gluten allergies.)
Gohan ご飯 (Rice)
1 cup short grained rice
1 ¼ cup water
Rinse the rice until the water runs clear. Place in a bowl and allow to soak approximately 30 minutes. Transfer to a sieve and drain completely.
Combine rice and water in a heavy-bottomed pot and bring to a boil over medium heat. Once pot comes to a boil, turn to low and cook covered 12-13 minutes or until water is almost completely absorbed. Remove pot from heat and allow to steam 10-15 minutes. Prior to serving fluff the rice.
8 ounces young ginger (Look for pink tips; they color the ginger pink in the pickle.)
1 ½ tsp. sea salt
1 c. rice wine vinegar
⅓ c. white sugar
Using a spoon, scrape off any brown spots from the ginger. Then, thinly slice with a peeler. Sprinkle with ½ tsp. salt and set aside for 5 minutes. Add the ginger into boiling water and cook for 1-3 minutes. If you want to keep it spicy, take it out around 1 minute. Otherwise, 2-3 minutes is good. Drain the ginger slices over a sieve and then spread them out in a single layer. With your clean hands, squeeze the water out and put them in a sterilized jar or mason jar. In a small pot, add rice vinegar, sugar, and remaining salt. Bring it to a boil until the strong vinegar smell has evaporated, roughly 1 minute. Remove from the heat and let cool slightly. Pour the vinegar mixture into the jar with the sliced ginger. Close the lid, let cool and refrigerate. In approximately 3-4 hours you should see the ginger turning slightly pink. The following day it will be pinker. The pickled ginger can be stored in an airtight container in the refrigerator for up to 1 year.
Creative, T. (n.d.). Eel-y Good -- Why Japan Loves Unagi. Retrieved from https://www.tokyocreative.com/articles/18389-eel-y-good-why-japan-loves-unagi
Hays, J. (n.d.). Rice In Japan: History, Kinds of Rice and Cooking and Eating Rice. Retrieved from http://factsanddetails.com/japan/cat19/sub123/item655.html#:~:targetText=History%20of%20Rice%20in%20Japan,people%20at%20red%2Dkerneled%20rice