Instead of soy sauce or white dashi stock! Two recipes for "magic seasonings" that add a special secret flavor

Hello, I'm Ayumi Nakaganji, a chef.

Nam pla, a fish sauce that is a typical Thai seasoning, has become popular in Japan in recent years. However, there are still many people who don't know how to use it outside of specific recipes.

This time, with the hope that you will feel free to use fish sauce, we would like to introduce two recipes that use fish sauce.

1: The handy flavored egg "Nanpla flavored egg"

Flavored eggs are convenient to have, but they tend to be one-sided. If that sounds like you, we recommend these fish sauce flavored eggs.

If you like, you can top it with lots of chopped coriander. It also works well as a palate cleanser or appetizer at a home party.

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
Eggs: 5
A. Fish sauce・・・1.5 tbsp
A Sugar... 1 teaspoon
A. Mirin...2 tablespoons
A Water・・・100ml
Black pepper...appropriate amount
Sesame oil...appropriate amount
Vinegar...1 tablespoon

<How to make>

(1) Boil enough water to cover the eggs in a pot and add vinegar. Slowly place the eggs in the pot and boil for 8 minutes and 30 seconds. Transfer to ice water and peel. *Adding vinegar makes it easier to peel the eggs.

(2) Place A in a heat-resistant container and microwave for 1 minute at 600 W. *Use a large container as it may boil over.

(3) Place the eggs and (2) in a zippered storage bag, remove the air, and refrigerate for at least half a day.

(4) When serving, sprinkle with black pepper and drizzle with sesame oil.

It will keep for about 5 days. It's fun and delicious to watch the yolk get sticky as the days go by (the photo is from the third day). This time I aimed for a soft-boiled yolk that wasn't too soft, but you can adjust the doneness to your liking.

2. "Minced Chicken and Chinese Cabbage with Yuzu" - the perfect way to use up lots of Chinese cabbage

The subtle tartness of the yuzu and the fish sauce make this dish perfect for soup stock. The large amount of Chinese cabbage disappears in no time.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Chinese cabbage・・・1/3 head (350g)
Minced chicken thighs・・・120g
A Yuzu juice・・・1/2 tablespoon
A. Fish sauce・・・1 tablespoon
A Water... 2 tablespoons
Salt...a little
Yuzu peel...appropriate amount

<How to make>

(1) Cut the Chinese cabbage into 2cm pieces. Peel the yuzu and squeeze out the juice.

(2) Put half the Chinese cabbage in a pot, spread the minced chicken evenly over it (so that it forms a lump), and then put the remaining Chinese cabbage on top. Add A, cover, and heat.

(3) Once it starts to boil, reduce heat to low and simmer for about 10 minutes. Once the Chinese cabbage has softened, add salt to taste and turn off the heat.

(4) Place in a serving bowl and sprinkle with chopped yuzu peel.

"Nam pla" is made by fermenting small fish without removing their innards, by soaking them in plenty of salt. It is highly nutritious and rich in amino acids, which are the source of umami.

It would be a waste to only use it for ethnic dishes! It's like a white dashi stock, so it's great for Japanese cuisine or as a secret ingredient.

It is about 1.5 times saltier than soy sauce, so keep that in mind and start with a little less salt when using it. If you are replacing 1 tablespoon of soy sauce, you should use 2 teaspoons of fish sauce.

Don't be afraid to try using it in a variety of dishes! (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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