Thursday, April 27, 2017

Cabbage rolls with "gomoku" tofu 五目豆腐の春キャベツ包み

This is another vegan recipe from the Buddhist monk who appears regularly on a Japanese newspaper site.  Since I do not subscribe to this newspaper, I cannot get all parts of the recipe but I could watch a short video accompanying the recipe. It gave enough information for me to make, at least, a similar dish. This is a variation of Japanese cabbage rolls or rolled cabbage ロールキャベツ. This is, however, totally vegan. This is a Japanese-Western fusion and uses a interestingly different type of tomato sauce.

To carry on the Japanese-Western fusion 和洋折衷 theme, I garnished with fresh basil leaf and chiffonade.

Inside the roll is tofu and a combination of vegetables. Using a combination of many food items is sometimes called "Gomoku" 五目. "Gomoku" literally means "five items" but, in Japanese culinary parlance, it just means many items. I took the liberty of coming up with my own vegetable combination for this dish. 

Ingredients (4 rolls):
1. Spring cabbage leaves, four, separated and boiled for 10 minutes until pliable. Shave off the thickest part of the veins and set aside.
2. Vegetables for stuffing: I chose white and brown "shimeji" しめじ mushrooms (white and brown beech mushrooms), separated and the bottom cut off, thin rectangles of carrots, thin squares of daikon (I happened to have simply simmered daikon in kelp broth) and julienne of hydrated and cooked kelp (again this was a byproduct of making simmered daikon). The amount was arbitrary (#1 picture below).
3. Firm (momen-goshi 木綿漉し) tofu 1/4, parboiled
4. Soy sauce (2 tbs), Kelp broth (1/4 cup), sake (2 tbs), vegetable oil and dark sesame oil for sautéing.
5. Tomato juice (I used V8 juice for more interesting flavors), 5.5oz
6. Campari tomato, skinned, and cut into quoters, 5.
7. Potato starch, 1 tsp

1. In a small sauce pan, I added a small amount of vegetable oil and a splash of sesame oil and sautéed the vegetable. I added a small amount of kelp broth, soy sauce and mirin and braised (#2) until the liquid was almost evaporated.
2. Meanwhile, I parboiled the firm tofu for 2-3 minutes. When both the vegetables and the tofu cooled down enough to handle, I added the tofu to the vegetables crushing it into chunks by hand (#3).
3. I divided the filling into 4 portions and placed each portion in one of the four base cabbage leaves (#4) and rolled (#5).
4. In a pan in which the cabbage rolls could snugly fit, I added 5-6 oz of kelp broth and V8 juice (1 can or 5.5oz) and seasoned with soy sauce and sake (regular V8 or tomato juice contain a good amount of salt, so I adjusted the soy sauce by tasting.) (#6).
5. I put the cabbage rolls into the sauce, put on the lid and cooked on simmer for 15-20 minutes (#7).
6. I took out the rolls and kept them warm. Meanwhile, I added the cut-up tomato to the sauce and cooked on medium flame for  5-10 minutes reducing the sauce slightly (#8).
7. I added a potato starch slurry (with sake or water) and thickened the sauce.
8. I tasted  it and added a pinch of sugar (optional).

Since this is vegan, it does not have an impact of meat containing cabbage rolls but the tomato sauce was very gentle and not too acidic (may be the benefit of using fresh and skinned Campari tomatoes). This is a very good and healthy way to enjoy spring cabbage.

Monday, April 24, 2017

Buttermilk pudding バーターミルクプディング

My wife likes to use buttermilk for many dishes. She even likes to drink it (especially the high-octane kind from Harrisburg farms in Pennsylvania). We have never seen buttermilk in Japan. Originally buttermilk was leftover from churning butter out of cream and as a result had some small chunks of butter floating in it. This type is known as traditional buttermilk. The buttermilk used today is known as cultured buttermilk and is produced from cows milk fermented using one of two species of bacteria; Lactococcus lactis or Lactobacilliu bulgaricus. The fermentation creates lactic acid which is what gives buttermilk its characteristic tart taste.  The fermentation also means it lasts a long time. (My wife found, for example, that buttermilk marked with a due date of Jan 30 was perfectly good in April of the same year). In any case, one day, she decided to make this buttermilk pudding.

I myself would never like to "drink" buttermilk by itself, even though I have tasted it,  but using in baking or this type of dish it is quite good.

2 tsp. powdered gelatin
2 tbs. water
1/2 cup half & half plus 1/2 cup milk (or you could use 1 cup of heavy cream instead for a really luxurious pudding).
1/2 cup sugar
1 tsp. vanilla
2 cups buttermilk

Bloom the gelatin in the water. Put the half & half, milk and sugar in a sauce pan and heat until the sugar is dissolved. Remove from heat and add the gelatin stirring until it is dissolved. When the milk mixture has cooled to room temperature add the vanilla and the buttermilk. Mix thoroughly. Pour into small ramekins or Pyrex dessert bowls. Put into the refrigerator until set.

 This is a lovely pudding. It is not too sour or too sweet. It has a nice fresh tangy taste and smooth texture. It is also fairly easy to make.

Friday, April 21, 2017

Hot cross bans 2017 Version2 ホットクロスバンズ

My wife is very fond of making different types of bread rolls. Although she has made a total of 4 different kinds of hot cross buns over the years, she made one more this year (a total of 5 different variations of hot cross buns). This one is quite different from the others. It uses much less liquid and much more butter. Initially we were skeptical, given the proportion of flour to butter, that this recipe would work but, in the end it did. The left is the newest version and on the right is one she made  earlier this year.

The newest one has quite different texture and flavors.

*  1/4 cup (2 fl. oz./60 ml) warm milk (110° to 115°F/43° to 46­°C) 
*  1 package (2 1/4 tsp.) active dry yeast 
*  1/4 cup (2 oz./60 g) granulated sugar 
*  1/2 tsp. ground cinnamon 
*  1/4 tsp. freshly grated nutmeg 
*  Kosher salt 
*  2 eggs, lightly beaten, plus 1 egg white (my wife just added the additional egg yolk to the dough).
*  2 3/4 cups (11 oz./345 g) all-purpose flour, plus more for dusting 
*  12 Tbs. (1 1/2 sticks) (6 oz./180 g) unsalted butter, finely diced, plus more for greasing 
*  1/2 cup (3 oz./90 g) raisins or dried currants 

For the Icing (which my wife did not use)
*  1 cup (4 oz./125 g) confectioners’ sugar 
*  1 1/2 Tbs. fresh lemon juice

Have all the ingredients except the milk at room temperature. Coat a large bowl and a 13-by-9-inch (33-by-23-cm) baking dish with butter. Set both aside.

In the bowl of a stand mixer fitted with the dough hook add the granulated sugar, cinnamon, nutmeg and 1 tsp. salt. Proof the yeast in 1/4 cup warm water with 1/2 spoon full of sugar. Combine the milk and yeast and add to the flour. Mix on low speed until combined, about 30 seconds. Add the eggs and continue mixing several minutes more.  (The dough will be very very dry.) Increase the speed to medium-low and add the butter a few pieces at a time, kneading after each addition until all of the butter is incorporated. Continue kneading, adding flour a little at a time scraping down the sides of bowl as necessary, until the dough is smooth. Add the raisins and knead until combined. Turn the dough out onto a floured surface and finish kneading by hand for 1 minute.

Shape the dough into a ball and transfer to the prepared bowl, turning the dough to coat it with butter. Cover the bowl with plastic wrap and set aside in a warm, draft-free place until doubled in volume, about 1 hour.

Punch down the dough, turn it out onto a floured work surface and knead for 1 minute. Cut the dough into pieces weighing about 2 1/2 oz.. Shape each piece into a ball, stretching the sides of the dough down and under. Arrange the balls in the baking dish, spaced about 1/2 inch (12 mm) apart. Cover with plastic wrap and let rise in a warm place until the balls of dough are doubled in volume and touching one another, 45 minutes to 1 hour.

Preheat an oven to 375°F (190°C).

In a small bowl, whisk together the egg white, 1 tsp. water and a pinch of salt. Using a pastry brush, brush the top of each bun with the egg wash. Using sharp scissors or a knife, cut a cross into the top of each bun. (This step was somewhat less than successful; it just served to partially deflate the buns.) Transfer the baking dish to the oven and bake until the buns are golden brown, about 20 minutes. Transfer the dish to a wire rack and let cool.

To make the icing, in a bowl, whisk together the confectioners’ sugar and lemon juice. Transfer the icing to a pastry bag with a small plain tip and pipe an “X” on each cooled bun along the indentations where you scored the dough.

This is a bit unusual recipe. Initially, the dough looked really dry and did not look like it would come together. As the batter was added (#1) it started coming together as a dough (#2). It is almost like short bread dough. My wife, as usual, weighed the dough to make perfectly sized buns. 

This is 2nd best hot cross bun in my wife's repertoire but knowing the amount of butter that goes into them, the first hot cross buns my wife made this year may be better.

Tuesday, April 18, 2017

Japanese pork pot roast 煮豚

Although I have posted Japanese (Chinese) pork pot roast previously, this one turned out particularly well. One major reason is the cut of pork. Generally pork roasts that are available in the grocery store are loins which would become dry if cooked by this method; they are better grilled on the Weber. I occasionally can get shoulder or butt. This cut has more layers of fat between the meat. Some of these are bone-in, and not suited for pot roast so we frequently barbecue these cuts in our Weber grill. Sometimes, however, the fat is too much and I end up having to remove large sections of it from the meat after the roast is cooked. More recently different types of pork roast started appearing in our grocery store. This roast was sold as "pork roast" with no specific cut identified. I am guessing this is either shoulder or butt. It was boneless so I made it into a pot roast. It came out very succulent and good. Since I made this in the morning, I decided to serve it as a lunch. I served it with French-cut green beans, green asparagus, tomatoes and my potato salad.

With this method of cooking the layers of fat between the meat are mostly rendered out but the pieces are still very moist and tender.

I also added a skinned and sliced Campari tomato as well as blanched broccoli. I dressed the veggies with sesame mayonnaise (sesame paste, mayo and soy sauce). 

The recipe for the pork is the same one I used before.

Pork roast, trussed (it came trussed in a plastic net but I removed and re-trussed it with a butcher's twine).
Marinade: (soy sauce, mirin and sake in 2:1:1 ratio) enough to cover 1/3 of the pork roast.
Star anise (2), whole black pepper corns (6-8), garlic, peeled and crushed (3-4), ginger sliced (3-4 sliced), scallion, bruised using the back of the knife (2-3 stalks).

1. Place the roast in the pot with the marinade and spices.  The roast should snugly fit in the pot.
2. Put on the lid and let it marinate at room temperature, turning every 10-20 minutes for 1-2 hours.
3. Add water so that a bit more than half of the roast is submerged.
4. Place the pot on medium flame and cover loosely with the aluminum foil and put on the lid.
5. When the simmering liquid starts boiling, turn down the flame to simmer and cook for 2-3 hours, turning once or twice.
6. Let it cool down in the marinade.
7. Remove the roast and set it aside. With the lid off, reduce the marinade in half. Remove the  rendered fat floating on the surface of the liquid using a fat separator.
8. Place the roast in a Ziploc bag and pour in the reduced and defatted marinade.

This was a perfect lunch for a weekend. I may have to make some ramen noodles to fully take advantage of this nice pork pot roast.

Saturday, April 15, 2017

Uni "ruibe" うに酒盗ルイベ

We got this with fresh "uni" sea urchin and other uni products from Maruhide 丸秀 sometime ago. Finally we got around to tasting it. This is called "Uni-shutou-ruibe" うに酒盗ルイベ.  I sliced it thinly while it was still frozen and served it with slices of cucumber and cold sake.

I'm quoting from my previous post: "Ruibe" is a word derived from the Ainu アイヌ, the endogenous people of my home island Hokkaido. Roughly translated, it means "thawing food". In the severe cold of Hokkaido, salmon harvested in early winter quickly froze. In its frozen state, it was sliced thinly and served semi-frozen or over hot rice where it thawed--hence thawing food.

"Shuto" 酒盗:  These two letters literally mean "sake" and "stealing". The origin of this name reportedly came from the allegation that shuto is so good with sake that when people run out of sake while eating it, they are compelled to obtain more sake even if they have to steal it. There is a similar preparation called  "shio-kara" 塩辛 or, as my wife calls it, "squid and guts". It is made of strips of raw squid salted and fermented with squid guts (mostly liver) which we really like and is also perfect with sake. Shuto appears to have originated and become popular in Kochi 高知 prefecture on Shikoku island 四国. This island is famous for "Katsuo" 鰹 or bonito fishing. Instead of discarding the innards (stomach and intestine), they cut them up, salt, and ferment for 1 year or more. According to what I read,  the digestive enzymes present in the innards ferment and preserve the fish guts. Many variations incorporating different flavorings and using bonito flesh instead of innards as well as other fish exist but I have not tried them. "Uni shuto" appears not to contain fish innards.

We really like this. It is a cross between fresh uni and uni product called "Neri-uni*" 練りウニ. The uni flavors get concentrated. What we really noticed was the texture transition that occurred after we placed it in our mouth.  It went from cold and frozen with little flavor to melt in your mouth flooding with fresh uni flavors.  We really enjoyed this on slices of cucumber followed by a mouthful of cold sake but it will definitely go well with fresh white rice. "Uni-shutou-Ruibe" is not a traditional Japanese product and according to "Maruhide", this is exclusively available at "Maruhide" in Los Angeles.

*Neri-Uni: This is a more traditional preserved "uni" product. The uni is mixed with salt and alcohol. The resulting paste is packaged in a small glass jar. 

Wednesday, April 12, 2017

Tuna cutlet with shallot sauce マグロのカツレツとネギソース

The frozen yellowfin tuna sashimi block I thawed when we returned home from a trip to find our cherry trees in full bloom was rather large. So, the next day, being inspired by a recipe I saw on line, I made this tuna cutlet.  I also made a sort-of onion (actually a shallot) sauce to go with the cutlet. Although the weather wasn't good enough to sit outside, we admired the cherry blossoms while sitting inside.

The center of the tuna was still basically raw but the crust and the surface of the tuna were cooked and crispy.

Although the original recipe called for an onion sauce I made a sauce using shallots instead. Actually, my sauce was inspired by but not really based on the recipe; I just came up with it. This is  a variation on the classic Japanese "onion" sauce ネギソース which is often used with deep fried food in Japan.

Tuna Sashimi block, cut into two 1.5 inch wide pieces
Flour, egg+water, and Japanese Panko bread crumbs for dredging
Salt and black pepper for seasoning the tuna
Oil for deep frying (I used peanut oil).

For sauce
Shallot, one medium, finely chopped
Olive oil,  2 tsps
Soy sauce, 4 tsps
Mirin and sake 1 tsp each
Lemon juice, 1 tsp

For the sauce
1. Slowly sauté the shallot in light olive oil on medium-low flame for several minutes until cooked but not browned or caramelized.
2. Add the soy sauce, mirin and sake and let it come to a simmer for several minutes. Then let it cool to room temperature.
3. Before serving, add the lemon juice (I thought of using black vinegar instead, if that were the case, I would add it with the rest of the ingredients).

For the cutlet
1. If using frozen tuna block, thaw ahead of time, season with salt and pepper
2. Dredge with flour, egg water and Panko bread crumbs.
3. Deep fry for 1 minute or less in 370F oil until the surface becomes crispy and golden brown (picture below).

4. Drain on a paper towel lined plate (see below). The center should still be uncooked.
5. Slice into 1/3 inch slices

This was much better than I expected. I could have added more acid to the sauce but the cooked shallot worked well; It was sort of a cross between onion and garlic with good sweetness and some nuttiness. The cutlet had a nice crunchy crust with a center of uncooked tuna giving a nice textural and taste contrast. The sauce really made the dish. We found another good way of serving low-quality frozen yellowfin tuna block.

Sunday, April 9, 2017

Braised Tarako, shirataki and mushroom 白滝と舞茸のたらこ炒め

I had one set (two sacs) of salted cod roe leftover after I made "Tarako spaghetti". I also had maitake mushroom 舞茸 (hen-of-the-wood) which needed to be used. So one evening, I came up with this dish. This is a variation of the dish I previously posted.  This is a perfect small dish for cold sake.

I also served "Chicken Matsukaze yaki" 松風焼き (reheated in the toaster oven).

Maitake, one package, bottom portion removed and separated (#1).
Shirataki*  白滝, 1 package, washed in cold running water and boiled in plenty of hot water and drained (#2)
Tarako cod roe たらこ: Two sacs (#3). Sacs opened and the roe scraped off removing the membrane (#4 and 5).
Sake or mirin 1 tbs
Vegetable oil, 1tsp with a splash or sesame oil
Soy sauce, 1-2 tsp (adjust depending on how salty t he cod roe is).

*Shirataki is a thin noodle made of Kon-nyaku (Konjac) こんにゃく. Right out of the package it has a rather unpleasant smell. But the smell disappears after washing and par boiling. It does not have much taste and zero calories but adds a nice texture to the dish and delivers whatever seasoning you add. In this case, the added seasoning and flavor would come from the cod roe clinging to the Kon-nyaku noodles.

1. Add the vegetable oil to a sauce pan on medium flame.
2. Add the drained shirataki and stir for a few minutes.
3. Add the mushrooms and stir another minute.
4. Add the sake (or mirin if you like a slightly sweet taste) and stir until only a small  amount of liquid remains (#6).
5. Add the tarako and stir until the roe becomes opaque (1 minute or less).
6. Season with the soy sauce, stir for 30 seconds.

This is a quick dish which goes perfectly well with sake. You can add other items such as "chikuwa" ちくわ fish cake, shiitake mushroom etc. You could also add a hot sauce  (Sriracha or Tabasco or Japanese hot pepper flakes) to add spiciness if you like. The matsukaze yaki had a nice nutty taste from miso. These two snacks went a long way to enjoying the sake.

Thursday, April 6, 2017

Hanami 2017 花見 2017

This year the cherry blossoms were an on-again, off-again, on-again event. We had unseasonably warm weather in February and the trees started to bloom early.  The smallest of our three cherry trees was in full bloom in early March. We celebrated the little tree's valiant effort with a pre-hanami or cherry blossom gazing. The warm weather continued and a few days later, it was clear the largest trees started blooming to about 20%. Then, (and you knew this was coming) there was a cold snap complete with a late season snow storm and these flowers were zapped. We were concerned that even the buds might have been destroyed and hanami would be a non-event this year. Not only the trees in our backyard were at risk but there was some concern that for the first time in 40 years even the trees at the Tidal Basin would not bloom. The cold weather held for a while and the cherry blossoms were put into a type of suspended animation until the cold spell broke the last week of March. We were out of town that week but when we arrived home we were pleasantly surprised to fine our backyard awash in cherry blossoms. Unfortunately, since we were out of town we missed the peak and the largest and second largest trees were slightly past full bloom. Since we arrived home in the late afternoon and the sun was still warm, we sat outside on our deck admiring the display and the fact that despite the vagaries of the weather there were  cherry blossoms this year. 

Although some browned remnants of zapped flowers were visible, it was still spectacular.

the ski was blue and there was no wind.

Since we did not have a chance to go grocery shopping, I tapped into our frozen cache of tuna. I made marinated tuna sashimi or "Zuke" of tuna マグロのずけ. This time, I managed to marinate the tuna long enough to attain a dark red color and the "nettori" ねっとりor "soft" texture. Since I did not have any fresh greens, I served this as is. Initially, I thought this would go well with red wine like beef tartar but it did not so we switched to cold sake.

I also found leftover oden おでん in the fridge, which I had made before we went out of town. I reheated it and served it. The shiitake mushrooms were dried ones that I re-hydrated for a few days in the refrigerator before putting them in the oden. They were packed with umami.

Finally we had leftover tonkatsu of pork filet ヒレカツ. I just warmed it up in the toaster oven; Not as good as if it had been reheated in hot oil but certainly we could enjoy it.

The weather after this mini-hanami was really rainy and we had to wait until the following weekend for Hanami. By then, the cherry blossom was way past their peak but it was still beautiful.

Monday, April 3, 2017

Cod roe and homemade spaghetti pasta 自家製スパゲティでたらこスパゲッティ

This is a variation of cod roe spaghetti. We usually make this dish with thin Udon noodles うどん. After my wife got me a pasta machine, I have been making pasta. Since I made spaghetti and happened to have some tarako たらこcod roe, I tried this dish using the homemade "spaghetti".

Makings of spaghetti (for 2 servings):
200 gram flour (I used Hodgson mill pasts flour which is a mixture of semolina and durum wheat flours).
80 gram mixture of one egg, olive oil, salt and water, well mixed.
(I weighed these ingredients).

1. I put the flour into the chamber of the machine (left upper) and turned it on.
2. I then slowly poured in the liquid.
3. It turns several minutes. It never come to one mass of dough but remains rather dry.
4. It automatically stops and reverses the direction which will feed the dough to the extruder and the pasta starts coming out (right upper). 
5. The lower two pictures show the final product. It is rather dry and does not stick to each other.

The making of the tarako spaghetti.
One small onion, halved and sliced, caramelized in olive oil
Two sacs of "Tarako" cod roe
Olive oil, 1 tbs
Lemon juice
Perilla leaves, thinly julienned (I did not have perilla so I used baby arugula) 
Nori , thinly julienned

1. Cut one side of the roe sacs. Using the back of the knife, scrape off the roe leaving the sac.
2. Place the roe in a small bowl and add sake (small amount, probably 1-2 tsp) and mix.
3. Cook the spaghetti (I may have over cooked this).
4. Add the olive oil in a frying pan on medium flame. 
5. When heated, add the cooked spaghetti, caramelized onion and mix. When the spaghetti is coated with oil and warm, add the cod mixture and quickly mix for 1-2 minutes until the roe becomes opaque (i.e. cooked).
6. Cut the heat and add the lemon juice (1 tbs).
7. Serve on the plate garnished with think strips of perilla leaves and nori.

This was a bit of disappointment. Since the fettuccini I made was  very good with nice texture but somehow became a bit mushy, I was expecting better. We decided using thin Udon noodle is much better.

Friday, March 31, 2017

Sake lee and miso marinated grilled salmon 鮭のハラスの粕味噌焼

This is a variation of sake lee marinated grilled fish. The usual marinade for this kind of dish is made of mostly sake lee with  a small  amount of miso. This past new year, however, I made two kinds of herring roe; one of which was marinated in the mixture of sake lee and miso. Although this marinade is a mixture of miso, sake lee and sake, it differs from the one described above in that it has much more miso. After I removed the herring roe from this marinade, I used it for fish and vegetables. I realized I have not posted it, so I used it again for my usual filet of salmon, belly portion (or "harasu" ハラス) . I served the marinated salmon belly with my cucumber onion salad as a first small dish for the evening.

1. I scaled the skin (I always have to do this since it is usually not properly scaled at the store. We suspect this is because not many people enjoy the skin as we do so the fish mongers don't "waste their time" carefully scaling it since the skin will generally be discarded). I then separated the belly portion. 
2. In a small ziploc bag, I put a small amount of the sake lee miso marinade and pressed to spread making a thin layer. I then put in the salmon, and added more marinade on the side which did not already have the marinade. I pressed and spread the marinade to cover the fish.
3. After sealing the bag, I kept it in the refrigerator for a few days to a max of 1 week.
4. Just before grilling, I took the fish out and washed it in cold running water to remove the marinade and patted it dry using sheets of paper towel.
5. I grilled this in the toaster oven but I had be very careful not to burn the skin too much. I also moved the toaster oven under the hood of the stove since it creates some smoke. I started from the meat side and them cooked the skin side so that when finished, the skin was crispy.

Although we like salmon belly just salted and grilled, the marination adds subtle flavors and a different texture which is very nice for a change. 

Tuesday, March 28, 2017

Nagaimo and salmon sausage Isobe fry 長芋とサーモンソーセージの磯辺揚げ

This was inspired by the vegan cooking by a Buddhist monk in Kyoto. He briefly cooked the nagaimo 長芋 rounds in broth, soy sauce and mirin to season it before making a type of tempura called "Isobe-age" 磯辺揚げ with the batter containing dried "aonori" 青海苔. I also made salmon sausages we got from my mother for new year into a similar tempura. I served it as a drinking snack with green tea salt, wedges of lemon and skinned Campari tomato.

I cooked the nagaimo a bit too much but I just used the leftover nagaimo dish and converted to the current dish.

Ingredients (for two small servings):
Nagaimo, peeled and cut into half inch thick rounds (four)
Dashi broth, soy sauce, mirin and sake
Salmon sausages, sliced diagonally in half inch thick (four)

For the tempura batter
Cake flour and potato starch
Cold water
Dried "Aonori" 

1. Cook the nagaimo in seasoned broth (Japanese broth seasoned with soy sauce, mirin and sake) for few minutes and let it cool in the broth (see below, this one is cooked longer than called for in this dish).

2. Make the tempura batter by mixing the flours and "aonori" with cold water until desired consistency (I made this rather runny). Coat the nagaimo and sausages.
3. Heat vegetable oil (I used peanut oil) to 350F and deep fry for few minutes.
4. Drain and serve immediately.

Since this was converted from "simmered Nagaimo" dish, the nagaimo was cooked more than needed before it was deep fried. Still, it had nice crunchy texture. It has nice crust with aonori flavor. The salmon sausages also tasted much better than when we tasted as is. This was  unusual but quite good tempura items.

Saturday, March 25, 2017

Braised canned Mackerel in brine with Daikon 大根と鯖の水煮

We really like mackerel simmered in miso sauce. I usually make it from fresh mackerel but it is a bit of work. The other  day when we were at our Japanese grocery store, I bought canned mackerel in miso sauce or "saba-no-misoni" サバの味噌煮 and mackerel in brine or "saba-no-mizuni" さばの水煮. We had the canned mackerel in miso sauce which was pretty good but as per my wife, she thought mine was much better. In any case, I decide to use up the remaining canned mackerel. I came up with this dish made with diakon and canned mackerel which is inspired by a recipe I saw on line. I also served seasoned kelp or "konbu-no-tsukudani" 昆布の佃煮 since I made it as the by-product kelp after I made Japanese dashi broth from kelp and bonito flakes.

I garnished it with green part of scallion finely chopped.

Here is another serving.

This kelp dish was not as strongly seasoned since we usually eat as a drinking snack rather than with rice.

This is canned mackerel in brine. I just noticed "Taste of Japanese Mom's cooking" on the can.

This is how it looked. The fish was cooked in brine with bone-in but bone is soft (probably pressure cooked). I tasted it and it was rather salty so I adjusted my seasoning accordingly.

Diakon, 1/4, peeled and cut daikon in quarters lengthwise and sliced it1/4 inch thick. This is called "icho-ni-kiru" イチョウに切る since the shape is similar to the "icho" or ginko leaves.
One can of mackerel in brine.
Oil 2 tsp (I used light olive oil)
Soy sauce
Scallion 2, finely chopped

1. I added the oil and daikon pieces to the pan and sautéed for several minutes. 
2. I added the mackerel and the brine to the pan.
3. Using a bamboo spatula, I broke the mackerel in small pieces and cooked on medium heat for 5-10 minutes.
4. I tasted it and added 2 tsp of light colored soy sauce and 1 tbs of mirin (the seasoning needs to be adjusted depending on how salty the brine is).
5. I kept cooking until the daikon was soft and the liquid reduced in half.

This was much better than I expected. The combination of daikon and fish was excellent. This is a perfect snack with sake. Between this dish and the seasoned kelp, the sake went down well.

Wednesday, March 22, 2017

Hot cross buns 2017 ホットクロスバンズ

As Easter is approaching, my wife decided to bake another hot cross buns (shown here without the cross). This recipe is from King Arthur's and is the best hot cross buns she ever made!

* 1/4 cup  rum
* 1/2 cup mixed dried fruit
* 1/2 cup raisins or dried currants
* 1 1/4 cups milk, room temperature
* 3 large eggs, 1 separated (use the extra yolk in the dough)
* 6 tablespoons butter, room temperature
* 2 teaspoons instant yeast
* 1/4 cup light brown sugar, firmly packed
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves or allspice
* 1/4 teaspoon ground nutmeg
* 1 3/4 teaspoons salt
* 1 tablespoon baking powder
* 4 1/2 cups All-Purpose Flour (with more as needed to form dough)
* 1 large egg white, reserved from above
* 1 tablespoon milk

1) Lightly grease a 10" square pan or 9" x 13" pan.
2) Mix together all of the dough ingredients except the fruit, and knead, using an electric mixer, till the dough is soft and elastic. The last few minutes of kneading mix in the fruit.
4) Let the dough rise for 1 hour, covered. It should become puffy, though may not double in bulk (#1 below).
5) Divide the dough into pieces, about 2 1/4 ounces each. Round them into balls. Arrange them in the prepared pan (#2 , each bun weighed for uniform size).

6) Cover the pan, and let the buns rise for 1 hour, or until they've puffed up and are touching one another #3). While the dough is rising, preheat the oven to 375°F.
7) Whisk together the reserved egg white and milk, and brush it over the buns.
8) Bake the buns for 20 minutes, until they're golden brown #4). Remove from the oven, and transfer to a rack to cool (#5 and #6).

This is really good. We tasted one while they were still warm.  They had a nice texture and top crust with rum flavor. We felt we do not need the icing.

Sunday, March 19, 2017

Salmon sausages from Hokkaido サーモンソーセージ

For the New Year, my mother sent us her usual "care package". For reasons, particularly unknown to us, the package took well over a month to arrive.  An investigation into the tracking indicated that it arrived in the U.S. where it just disappeared (so much for the usefulness of tracking). We had actually decided that the package got "lost" in transit never to be seen again--someone had an interesting free New Year's feast? Imagine our surprise when it showed up on our door step several weeks later (no explanation from USPS). In any case, all of the food included in the package was either smoked, dried or processed seafood of Hokkaido and was, therefore, not the worst for the delay.  These items are from Satou Suisan 佐藤水産 in Sapporo 札幌市 which specializes in Hokkaido's famous seafood especially salmon. We have been enjoying salmon "toba" 鮭のトバ and salmon "chips" サーモンチップス for some time especially with bourbon and water. We almost finished everything in the package. Before its all gone, however, I decided to post a few of the items left. This was a starting snack one evening. Dried salmon chips (right upper), soft "atarime" あたりめ which is a type of dried and pressed squid (same as "surume" するめ but "suru" in Japanese means "to lose, especially in gambling, so by replacing "suru" with "atari" which means to "hit a jack pot" for a good luck, right lower) and two kinds of salmon sausages サーモンソーセージ (left upper and lower).

I also added mayo with Japanese 1 flavor hot pepper flakes 一味唐辛子 and soy sauce with skinned Campari tomato and blanched broccoli.

The below are pictures of the packages of the salmon sausage. As we posted before, I never liked fish sausages as a kid and as an adult I still do not like it. The left below is the salmon sausages; one is black since it contains squid ink and black pepper. The right below are "Salmon chips" and dried squid "atarime". This particular "atarime" was not just shredded dried squid but also pressed thin which made it not too chewy and easier to eat.

We liked the salmon chips and salmon toba. "atarime" was also nice especially heated up briefly in the toaster oven. The salmon sausages were supposedly made of 100% salmon meat but for us, it tasted about the same as any fish sausage. We did not experience anything that tasted like salmon and we could not distinguish any difference between the regular and black salmon sausage. In short, both were tasteless but had a nice texture. Although my mother was worried that the package was lost and when we told her it arrived, she was worried everything had been spoiled but nothing was bad and we stretched out our enjoyment of these items for a few months. 

Thursday, March 16, 2017

Chicken Cheese mini-pies ミニパイ

This is a drinking snack my wife came up with. It goes well with red wine and is also a means of "leftovers" control. This is vaguely based on the recipe she saw on line but she essentially made this without a recipe. The picture shows two mini-pies. The square one on the left is filled with cheese and jalapeno pepper. The round one on the right is filled with minced barbecue chicken, caramelized onion, and cheese. 

Although the focus of the exercise was on making the chicken pies, my wife found herself out of chicken filling but with a fair amount of defrosted pie dough left. So "on-the-fly" she came up with the cheese filling so as not to waste the dough. Although she carefully sealed the edges of the pie, most of the cheese melted out (left) leaving a hollow shell with a  nice cheesy jalapeno flavor behind. The chicken filling stayed in the pie (right).


Crust: A package of frozen pie dough thawed.

Filling for chicken pies: Cooked chicken (we used leftover dark meat from the barbecue the prior weekend). (This is where the leftover control comes in), 2 legs, finely chopped.
Cheese, grated,
Chopped arugula (or spinach) 
Onion, half, medium, finely chopped and caramelized

Filling for Cheese pies:
grated cheddar and smoked Gouda cheese
Jalapeno finely minced

Mixture of flour and water to seal the two pieces of pie dough.


For the chicken pies, caramelize and cool the onions, finely mince the cooked chicken, mince the arugula and grate the cheese. Mix all the ingredients in a bowel. For the cheese pies, grate the two cheeses and mix with the jalapeno. For both types of pies roll out the defrosted dough and cut into circles of whatever size you like. Put a scoop of the chicken or cheese mixture on the bottom round (#1) and top with another round of pastry (#2). Use the paste mixture to seal the edges and crimp with fork (#3). Cook for 18 to 20 minutes in a 400 degree oven until golden brown (#4). 

The chicken pies were quite good. The smokey barbecue flavor blended with the caramelized onions and the cheddar cheese to make a very hearty and satisfying taste. The cheese pies were a bit less successful. Although they were sealed the jalapeno cheese filling melted and seeped out. Although they were basically hollow they still tasted good. The cheesy and fresh pepper flavors permeated the flaky dough. Both were a good snack with a glass of wine.