4

This extract fromJapan: The

Cookbookby Nancy Singleton

Hachisu (Phaidon, hbk,

$59.95, available 6 April) has

been reproduced with minor

GT style changes.

150 gm skinless white fish

(such as bar cod or blue-

eye), cut into 2cm cubes

1 tsp usukuchi shoyu

(see note) or light soy sauce

2 tbsp sake

2 eggs, at room temperature

8 garlic chives, cut into

1cm lengths

½ tsp freshly ground

black peppercorns

Steamed Japanese rice

(optional), to serve

KONBU DASHI

6 squares (10 cm) konbu

(45gm total; see note)

1 For konbu dashi, soak konbu
overnight in a small saucepan
with 1.5 litres cold water. Strain
through a metal sieve before
using as a vegetarian stock.
(Alternatively, bring konbu to a
near boil, remove from heat, and
steep for 1 hour before draining
and using.) Makes 1.2 litres.
2 Place the cod pieces in a
metal sieve and pour a steady
stream of boiling water over
them for 10 seconds.
3 Combine 1 litre dashi (freeze
remaining for another use), 1 tsp
salt, usukuchi shoyu and sake
in a saucepan and bring to a
simmer over medium heat.
4 Beat eggs and garlic chives
in a small bowl to combine. Slide
cod into simmering broth and
return to a boil. Give eggs a
quick whisk to re-emulsify and
swirl into the soup. Adjust heat
to low and cook until eggs are
just set but still runny in places,
another 1-2 minutes. Sprinkle
black pepper over the top and
serve by ladling into small bowls
or over a bowl of rice.
NoteUsukuchi shoyu, light
Japanese soy sauce, is available
from Japanese grocers. Konbu
is available from Asian grocers.

Garlic chive soup

SERVES 6 // PREP 20 MINS
// COOK 10 MINS (PLUS SOAKING)

“Garlic chives and eggs are a
classic pairing, the addition of
cod, however, lends a note of
richness,” says Singleton
Hachisu. “This is clearly a
restorative, delicious soup.”
Begin this recipe a day ahead
to soak the konbu.

3 eggs, at room temperature

400 gm English spinach

125 gm dried udon noodles

1 litre chicken stock, heated

¾ tsp soy sauce

Shichimi togarashi

(optional), to serve

1 Bring a small saucepan of

water to the boil. Add eggs and

cook until just set, but not runny

(8 minutes). Cool completely

under cold, running water, then

peel and slice in half.

2 Cook spinach in a separate

large saucepan of boiling water

for 1 minute, refresh under cold

running water, then squeeze

dry. Cut crosswise into thirds.

Spinach and udon soup

SERVES 6 // PREP 20 MINS // COOK 5 MINS

“The chicken soup and egg lend richness to this quick noodle soup,”

says Singleton Hachisu. “Spinach is the dominant ingredient with a

small amount of udon to add a bit of starch.”Pictured p132.

3 Cook udon in a separate pan

of boiling water until just tender

(6-8 minutes). Rinse in a large

bowl of cold water.

3 Divide udon among 6 large

donburi (deep soup bowls).

Top each bowl with the spinach

and half an egg. Pour the hot

chicken broth into the bowl

and sprinkle with 1-2 pinches

of salt and shichimi togarashi

or freshly ground black pepper.

Serve immediately.

NoteShichimi togarashi,

a Japanese spice blend, is

available from Asian and

Japanese grocers.●

Garlic chive soup