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.

Grilled chicken wings simmered in Coke 手羽のコーク照り焼き

We have seen recipes which involve meat cooked in or sauce made of Coca Cola. This recipe, involving simmering chicken wings in Cola before grilling, is from a Japanese cooking website I follow. Although we almost never drink soda/cola and we do not have cola handy in our household, I thought this was  worth a try. So the next time I was at the grocery store, I made a point of buying a bottle of Coca Cola (regular Coke, not diet or the "Zero" kind). I served a wing and drumette with lots of veggies including cauliflower with chimichurri sauce, coleslaw, blanched broccoli and skinned and sliced tomato seasoned with salt and olive oil.

The skin of the chicken was nicely browned but not crispy (but not unpleasant) and the meat was very tender.

I followed the directions fairly closely but I did not bother browning the skin before simmering in Coke and I also used both drumettes and wings (The original recipe only used drumettes).

Ingredients:

Chicken wings, 6 each wings and drumettes

Coca-Cola, regular, 1 bottle (16 fl oz or about 500 ml)

Garlic, 2-3 cloves

Japanese small whole dried red pepper, seeds removed, 2

Salt, 1/2 tsp

Sake 4 tbs

Soy sauce 5 tbs + sugar 2-3 tbs (I did not add sugar since Coke, to me, is very sweet.. a 12 oz can/bottle contains 52grams of sugar!).

Directions:

1. Brown skin in a frying pan with olive oil (I did not see the point of make skin brown before simmering in liquid and omitted this).

2. Add the Coke and sake to the chicken wings in the frying pan. Skim off any scum (for some reason, "scum" developed immediately when the Coke mixture was added. After the scum is removed, add soy sauce and cover the pan with aluminum foil which was shaped to fit the opening of the pan.

3. Simmer for 30 minutes.

4. I let it cool to room temperature.

5. Since I was not ready to eat the chicken I put the simmering liquid and the chicken wings in a sealable container and in the refrigerator.

6. A few days later, I removed the chicken wings from the marinade and grilled them in the toaster oven for 10-15 minutes or until the skin was nicely browned.

This is rather good. Coca Cola* contains acid (phosphoric acid) which apparently tenderized the meat. The other ingredients added flavor. Compared to the other grilled chicken wings we make, the meat of this one is very tender with a nice sweet and sour flavor.  If you divide up the simmering and baking steps for different days, as I have done here, you can enjoy baked/grilled chicken wings very quickly even on a workweek evening. I wonder if I cook the wings in black vinegar, soy sauce and mirin mixture, will the effect be similar.

*It contains Carbonated Water, High Fructose Corn Syrup, Caramel Color, Phosphoric Acid, Natural Flavors, Caffeine (as per Coca-cola website). 

Barbecued leg of lamb and white navy beans ラムのバーベキューとネービービーンズ

This was our Memorial day barbecue. Strictly speaking, this is not a barbecue according to the traditional definition of a barbecue as "low temperature long cooking with smoke".  Nonetheless, for our purposes, we will call it barbecue. While thinking about what we could serve with the lamb, I mused that it would be nice to have something different. My wife remembered that several times in the past we served lamb with beans and found this recipe for navy beans ネービービーンズ . The navy bean dish was a group production. I was chief-in-charge of chopping (and as you will see there is a fair amount of chopping involved.)  My wife prepared the beans, spices, put it together and cooked it.  I made an instant reduced port wine sauce to pour over the meat and sautéed green beans as a side .

Lamb and beans (both the navy and green) are a good combination .

The original recipe was called "Braised lamb shanks with white beans". We just used the white bean part of the recipe and served it with our barbecued leg of lamb.

Ingredients: (4 servings):
For beans
    2 tablespoons extra-virgin olive oil
    2 small onions, chopped fine
    2 small carrots, chopped fine
    2 celery ribs, chopped fine
    3 garlic cloves, minced
    2 cups cooked white beans (preferably Great Northern or navy). We used canned Navy beans rinsed and drained.
    chicken broth just to cover beans
    2 tablespoons unsalted butter
    1 bay leaf

For gremolata
    3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
    1 teaspoon freshly grated lemon zest (about 1 lemon)
    3 garlic cloves, minced

Directions:
For Beans

1. In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes (#1, below). 
2. Add beans, enough chicken broth to just cover the beans, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes (#2, below). 
3. Discard bay leaf and add half of gremolata and salt and pepper to taste (#4, below).

For gremolata:

I hand chopped garlic, parsley and prepared the lemon zest using micro-grater. (#3 below)

We tasted the white beans (#1, below). Because of the gremolata, it had a nice bright fresh taste of lemon, garlic and parsley. The white beans were creamy with the savory and slightly sweet flavors of all the carrots, celery and onion that was added. The leg of lamb was deboned, seasoned with salt, black pepper and chopped fresh rosemary mixed with olive oil. Using indirect heat, I barbecued it in my Weber grill with added wood chips until the thickest center registered 140F (#2, below). I let it rest for 10 minutes. It was pink inside but I could have  cooked it a bit less. During the rest period, quite a good amount of au jus accumulated. I decided to make a quick sauce (#4, below). I poured the au jus into a frying pan, added port wine (cheap Taylor port I keep for cooking), threw in sprigs of fresh rosemary and reduced it by half, I added a small amount of balsamic vinegar and finished it with pats of cold butter.

This was a quite satisfactory Memorial day barbecue. Although a bit overcooked, the lamb had a nice lamb-y flavor and rosemary scent was a perfect combination. The sauce added a slight sweet and sour taste and moisten the meat. The white beans were a perfect accompaniment for the lamb. I am sure I opened a nice red for this dinner but at this point, I cannot remember what we had.

Sake lees marinated grilled Monk fish アンコウの粕漬け

This is an experiment since I already had prepared sake lees marinade. Sake lees marinated cod was really good. We thought salmon would not be a good choice to marinate since it has a good flavor on its own which we love. I have never tried monk fish marinated in sake lees so I decided to try it. I served it witn green beans which was first blanched and then sautéed in butter. 

I grilled the marinated monk fish in our toaster oven.

Ingredients (for two small servings):

Monk fish, one filet, membrane removed and cut into 1 inch thick medallions

Kasudoko or sake lees marinade

Directions:

I salted the monk fish medallions and let them sit in the refrigerator for 1 hour uncovered. I then blotted the surface moisture with sheets of paper towel and marinated them in sake lees marinade (#1) for 3 days. I removed the fish and removed the excess marinade (#2). I washed it in cold running water and blotted dry (#3).  

Using our toaster oven under the grilling function, I cooked the fish for 5-6 minutes per side turning once until brown spots appeared and it was cooked through (#4).

This is not bad. Sake lees marinade added its flavor to the monk fish but the consistency of monk fish got really firm. I think a flaky white fish like cod is much better for this treatment.

Grilled cod marinated in sake lees 鱈の粕漬け焼き

Sake lees or "sakekasu" 酒粕 is the residue of fermented rice or moromi もろみ after the sake is pressed. There are many forms of sake lees but it usually comes in sheets like the one I got. It consists of  fermented rice, sake yeast, with some residual alcohol. I bought this some time ago. I froze it and completely forgot about it until a few days ago. I can immediately think of three dishes to make from this; 1. Amazake 甘酒 which is sake lees sweetened and diluted with hot water. It is a classic drink of choice for girl's day celebration (March 3rd). It is too sweet for me and I never liked it. 2. Kasu-jiru 粕汁 is a soup made with dissolved sake lees (with or without miso) with vegetables and fish. This is much better than amazake and perfect for a cold winter's night and 3. Kasuzuke 粕漬け meaning "sake lees marinated". For this dish, the marinade is called "Kasudoko" 酒粕床. Fish, meat or vegetables can be marinated with this. If fish or meat is used it can then be grilled. The most famous vegetable kasuzuke is "Narazuke"  奈良漬け which originated in the oldest capital of Japan "Nara" where sake brewing as we know it may have originated.  Among these dishes, I like the sake lees marinated grilled fish best. So, I decided to make sake lees marinade base and then marinate cod and grill it. The fish needs to be marinated for at least 2-3 days in the refrigerator before grilling. 

I grilled the marinated cod in our toaster oven. This has to be done very carefully because it is very easy to "burn".

I served this with cucumber onion salad and cucumber, daikon and red radish asazuke 浅漬け.

Sake lee marinade base "Kasu-doko" 酒粕床
Ingredients:
Sake lees: one package, 300grams, frozen.
Miso: 30grams
Sugar: 3 tbs
Salt 1/2 tsp
Sake and hot water: as needed depending on how dry sake lees is (see direction).

Direction:
1. I broke the sake lees in to small chunks (#1). Since my sake lee was kind of dry, I added about 50ml of hot water and covered and let it steep to soften. 
2. I added miso, sugar and initially using a potato masher and then switched to a silicon spatula to mix as I added sake in small increments (probably ended up using about 100ml, #2).

3. I mixed it well until the sugar dissolved, then mixed in the miso until I attained the consistency of soft miso. The amount of hot water and sake totally depends on how dry the sake lees was to start with (#3).
4. I placed the sake lees mixture to sealable flat container (#4).


Preparation for cod:

I got two pieces of cod filet; serving for two. I washed and patted it dry using sheets of paper towel. I salted both sides and let it sit in the refrigerator for 30 minutes to 1 hour.

I dried the surface again using paper towels and placed the filets in the sake lees marinade above (making sure all the surfaces of the fish were covered, see picture below). The fish needs to be marinated at least 3 days to have a nice somewhat pungent (but not fishy) flavor.

This is after three days. I carefully scraped off the sake lees marinade. Depending on your preference, you could leave some sake lee marinade attached but it is very easily burnt. I quickly washed off and then dried the fish it by blotting with sheets of paper towel before grilling.

I grilled it using our toaster oven.  Some moisture will develop during grilling so I placed a metal grate on a shallow baking pan and placed the fish 1 inch below the grilling element. I cooked one side 5-7 minutes until occasional brown spots appeared. I carefully turned it over and grilled the other side for several more minutes.

This technique can be used for other fish such as salmon but I like cod the best. Since cod or white fish does not have a strong flavor but does have a nice flaky texture, kasuzuke treatment really adds a nice albeit a bit pungent (but not fishy) flavor to the fish. This was somewhat nostalgic to me since I have not had cod kasuzuke for a long time. This is a lot of work but kasudoko can be frozen and can be used multiple times. I divided the kasudoko into two sealable containers; one for fish or meat and the other for vegetables (I am making cucumber kasuzuke as I speak). The only problem for us is to find space for it in our freezer.

Chicken tenderloins with miso glaze 鶏ささみの味噌焼き

Often, our eyes are bigger than our stomach. We frequently buy food thinking we will cook it over the weekend but end up not cooking it because we either have too many other dishes for the week or we run out of time. This was one such weekend. Although I had bought split chicken breasts (bone in skin on), we did not cook it. Instead, I removed the meat from bone and separated the tenderloins from the breast meat. I marinated the tenderloins in sake and the breast meat in shio-koji, soy sauce and mirin. I placed the two packages in the meat drawer of the refrigerator. I cooked this chicken tenderloin dish on a subsequent weekday evening as a starter.

I often grill the tenderloins with pickled plum paste and perilla but this time I used sweet miso glaze.

I also garnished it with chopped chives.

Miso glaze: This is similar to the sauce I use for dengaku. I mixed miso, sugar, sake and mirin with grated ginger and a splash of sesame oil and mixed it in a small sauce pan over the low heat until everything was combined and the consistency was spreadable but not runny.

I skewered the tenderloins and grilled them in the toaster oven for 5 minutes on each side. I checked for doneness then smeared the miso glaze on one side and put it back under the broiler until the miso glaze bubbled and became fragrant.

This was nothing special but perfect starter for the evening.

Pork belly wrapped fig and asparagus イチジクとアスパラのバラ肉巻き

It was another rather nice day in Washington DC and we decided to grill outside. I was sent by-she-who-must-be-obeyed to the near-by Whole food market to get fresh whole fish. I got fish (trout, nothing else looked great). While there I could not resist buying sliced pork belly or "Bara-niku" バラ肉 which is a very common cut in Japan but we can get it only at this store around here. It is essentially "raw" (as in not smoked or cured) bacon meat. Since we were grilling our trout on a charcoal fire, I decided to make skewers using the pork belly. I was not thinking of any specific recipe but, since I also got mission figs at the same store, I decided to wrap the figs with pork belly. I first cut the figs into quarters and then wrapped them and skewered them for grilling.

I also had pencil asparagus already blanched and ready to go, I wrapped them in pork belly as well (below picture). I seasoned it salt and pepper before grilling.

I am sure this is not good for you but grilled pork belly with crispy edges and sweet figs inside (grilling enhanced the sweetness of the fig) cannot go wrong. My wife asked me to grill the pieces more after fig/pork belly was removed from the skewers to make all the surfaces crispy even the ones between the pieces on the skewer.

The asparagus joined in later.

We enjoyed this delectable pork belly as a starter with a red wine.  We then started on our trout. This time, I simply salted them (after scaling).

We really enjoyed the simply prepared trout. We did not need any thing else with the fish. Salt and charcoal fire really make the fish taste good.

As an ending dish, I made our usual grilled rice balls but this time, I made sweet miso sauce (miso, sugar, mirin) and brushed it on towards the end of the cooking (below).

I happened to make beer pickles the prior weekend and served it (daikon, carrot, and cucumber) on the side.

The daikon was the same extremely "hot" one we tasted as grated daikon and was very spicy even as pickles. I sort of liked it but my wife thought her stomach could not take it.

Grilled corn and black bean salad 焼きとうもろこしとブラックビーンのサラダ

This is a variation on a previously (5 years ago) posted recipe corn and black bean salad. After tasting grilled corn in a salad my wife got from the grocery store recently, she was inspired to try grilling rather and the usual microwaving of the corn for this salad. The added grilled flavor made this salad much better.



Since we could not grill the corns outside (mosquitos!), we decided to roast the fresh corn on a cast iron griddle (see below).



We brushed a small amount of olive oil on the corn and grilled it until surface got brown (see below) turning frequently. It smoked a bit although our exhaust fan handled it well. Next time, we may grill it without the oil.



Using a chefs knife and standing up the cob on it's stem, I cut off the corn kernels.

Ingredients:
Grilled fresh corn: 6 ears, kernels removed.
Black beans: 16 oz can, drained.
Jalapeno pepper: 1 veined and seeds removed, finely chopped.
Fresh cilantro: Leaves finely chopped, 1/4 cup
Lemon juice freshly squeezed: 1 -2 lemon(s) or 3 tbs
Olive oil 3 tbs
Ground (roasted) cumin
Salt and ground black pepper

I mixed everything in a bowl and let it stand for several hours in the refrigerator.

The grilling process added a nice grilled flavor. This is a very refreshing summer salad.

Grilled sanma さんまの塩焼き

During this DC summer, we happened to have a rare low-humidity-not-too-hot couple of days. Since mosquitos on these days were less aggressive, we decided to have sanma 秋刀魚 (Pacific saury) grilled outside. I have pontificated about sanma previously so I will not repeat myself. I got frozen sanma from our Japanese grocery store but I am not sure if this came from Japan or somewhere else. It was still early in the sanma season in Japan (the catch had just started in Hokkaido) and these may not have come from Japan.

In any case, I charred the fish a bit too much. It tasted good, though. I served it with traditional grated daikon. This time I gutted the fish but left the head just for esthetics. I even found a long plate which accommodated sanma in one piece. The plate was made by one of the local artists which we got at one of their yearly sales.



I also grilled Japanese pepper "shishi-tou" 獅子唐芥子 (miraculously none was atomically hot) and fresh shiitake mushroom. I brushed the shiitake with olive oil and after I turned the gill side up, I poured a small mount of soy sauce on just before removing from the grill.



Using lump charcoal and Looft lighter, it is easy and mess free to prepare the fire in our yakitori grill.



Within 15 minutes, fire was ready.



I cleaned and gutted the sanma after thawing. I salted and placed them on a paper-towel lined  aluminum pan and kept them (uncovered) in the refrigerator for several hours before grilling.



The fire was a bit stronger than I intended and the skin charred rather quickly.



I brushed olive oil and then salted shishi-tou  before grilling.  It took only few minutes on each side to grill.



This was a definitely bonus day for us as we could grill sanma outside.

Two appetizers 酒のつまみ ２種類

These are not new but one evening we had these two small dishes with sake.

We got a pound of salmon filet. When we get salmon filet, I always ask for the head portion because it includes the belly meat  or "harasu" はらす (thin and oily). I usually separate this portion from the rest of the salmon so the two sections are of even thickness. Besides, the belly portion makes a good small appetizer. We had the rest of the salmon for dinner. (Diversion alert: for some reason the fish fillets sold here are not scaled. Maybe people don’t eat the skin? So however I cook the fish my first step in preparation is scaling them.)

I marinated the belly portion in  "Yuuan-ji" 祐庵地  (soy sauce, mirin and sake in equal amounts) in a Ziploc bag for 30 minutes. I cut the belly into two pieces (one for me and the other for my wife) and skewered them using long flat metal skewers for Yakitori we got from Kappabashi 合羽橋 on our recent trip to Japan. The new skewers made my job much easier since they are long enough to span the length of the baking dish I use in the toaster oven (the ones we had before were too short). I grilled the meat side first and then the skin side to make the skin really crispy. I served this with daikon namasu 大根なます garnished with tobiko roe and slices of my Japanese cucumber pickles.



The second dish shown below is also grilled in the toaster oven. Whenever we get bone-in split chicken breast, I separate the tenderloins from the breast meat. I used two tenderloins for this appetizer (I used the rest of the breasts for chicken paillard). The tenderloins were soaked in sake (mostly to help preserve the meat). I skewered and lightly salted the tenderloins. Then, using the same type of flat metal skewers I used to grill the fish. I grilled the chicken on both sides in the toaster oven. When the meat was almost done, I smeared on some umeboshi  梅干し sauce (I removed the meat of umeboshi - I still have my mother's home made - placed it in a Japanese Suribachi 擂鉢 mortar added mirin and ground it to paste). I grilled for 30 seconds more (mostly to warm up the sauce). I served it garnished it with chopped perilla from our herb garden.



These are nothing new but they are really good appetizers for sake. We had the rest of the salmon (pan fried and then finished in the oven with crispy skin) and rice for dinner.

Miso-marinated grilled cod たらの味噌焼き

This was the last dish I made from a filet of cod we got the other day. This is miso-marinated cod with miso-based sauce on the top. This was a one-plate dinner one weekday evening. I broiled the cod after I smeared on the miso-based sauce but it did not char much. Maybe I should have used my kitchen torch.



I served the cod with an eclectic assortment of accompaniments; wedge of skinned tomato (seasoned with salt and olive oil), Cauliflower a la Montoparnasse, steamed green beans with sesame sauce, braised cabbage with onion and lemon* and butter-soy-sauce fried rice with parsley.

* recipe from Cook's illustrated.



Miso marinated cod:
Cod filet; four small filets for two
Miso marinade: red miso, mirin, and sake (2:1:1 ratio), mixed and then placed in a Ziploc bag with the fish filets, the miso marinade to coat all surfaces.

I marinated the cod for 2 days (It should be marinated at least 24 hours) in the refrigerator.

Before cooking, I removed the fish and scraped off the excess miso marinade, washed in cold water and then pat dried (to prevent scorching during cooking and to reduce the saltiness from the marinade. I could have gotten the same effect by separating the marinade from the fish by using a layer of cheese cloth).

I baked the marinated cod in the toaster oven preheated for 375F for 10 minutes on a metal grate over an aluminum foil covered drip pan. (The small footed grate raised the fish slightly above the bottom of the pan and prevented the fish from being steamed/boiled instead of baked).

Meanwhile, I made a miso-sauce for the fish by simply heating the remaining miso marinade and added yuzu juice and more mirin to make it a  looser consistency. I heated the sauce while stirring to thicken it just a bit. I added frozen yuzu peels at the end. I spread the miso-sauce over one side of the fish and switched the toaster oven from bake to broil to make the miso sauce slightly browned and fragrant (it did not char/brown as much as I wanted under the broiler of the toaster oven).

The cod had a nice flakey moist texture and the miso marination and miso sauce both added nutty, salty and sweet flavors and a hint of Yuzu citrus.

So this is a rather complete meal with protein, vegetables and starch.

Hamachi collar and grilled rice balls はまちのカマと焼きおにぎり

This was the very fist evening the weather was nice enough for us to stay outside and cook over the charcoal fire using our Yakitori grill. With my looftlighter, it is so easy to make charcoal fires. I just make a mound of lump hard wood charcoal in the middle of the grill, ignite the charcoal using my looftlighter from both sides in the base. Ten minutes later, the fire is ready (below).

Coming into this weekend, we had a sashimi/sushi combination take-out from Kanpai sushi. When I picked up the food, I noticed one hamachi collar sitting in their cold case amongst the tuna sashimi blocks. Upon inquiry, I found out it was for sale and I bought it. At the Japanese grocery store, for the first time I can remember, I found a package of frozen bonito tataki as well.



I placed a metal grill (sprayed with pam) over the fire after I spread out the lit charcoals and put on the hamachi (salted).



While we were waiting, we started with the bonito tataki which was wonderful and perfect with cold sake.



When the hamachi collar was done,  I did not have the motivation to make grated daikon. We just ate it as is. We even did not use any soy sauce since it was already nicely salted. The skin of the fish came out a bit more charred than I would have liked but it was crispy with the fat layer caramelized. It tasted much much better than it looked.

At this point, we were getting full (and pleasantly inebriated) in the heady early spring evening and went into the ending "shime" dishes of grilled rice balls. Since I had also bought some fresh deep fried tofu (center still uncooked) "Atsu-age" 厚揚げ, I included it with the rest on the grill.



The tofu was ready in short time. We just enjoyed using the chopped scallion and grated ginger and the sauce borrowed from our bonito tataki.



To make a good crust on a rice takes some time as you can see below.



Of course, I make all three sides flat and wide enough so that they will stand on their own allowing me to make a crust on all the surfaces of the rice balls. I brushed them with a mixture of soy sauce and mirin (1:1 ratio) and finished cooking them.



Since we still had some hot coals going, we nibbled on the crust of the rice balls and then put them back on the grill with the newly exposed white rice face down so the surface could become nicely grilled again. We repeated this process several times until we finished the last crispy piece.

Although the evening was not quite "warm", with the help of our heater (aptly called "Mojave sun"), we stayed outside until we finished our indulgence.

Bonito “Tataki” カツオのたたき

Our Izakaya substitute "Tako Grill" is in the process of moving to a new location. It will be reopening sometime in April, so we have to get our sushi and sashimi fixes somewhere else. One such source is "Kanpai Shushi" (Tako grill's sister take-out and catering sushi place). We have had a few take-outs as well as party sushi platters from there. Nonetheless we are anxiously awaiting the opening of the new Tako. Another source of sashimi is our local Japanese grocery store. One weekend we found frozen Katsuo tataki カツオのたたき at the Japanese grocery store and we had to try it.



Although this was frozen, it appears to have been seared using straw, which is very traditional, as some soot still clung to one side. I served it with finely chopped scallion including the green parts, thinly sliced garlic and grated ginger root, as you see above. For sauce, either soy sauce or ponzu sauce would be the standard but I made a hybrid sauce by mixing ponzu sauce (from a bottle) and soy sauce (about 1:1) which I served in a small glass on the slide.



This was more than enough fish for two as a staring dish. One thin slice of garlic on a slice of the bonito with the scallion and ginger dipped in the sauce really makes this so tasty. My wife was a bit skeptical about the raw garlic at the beginning (despite the fact she had eaten this many times before-although on those occasions the garlic is grated) but she had to agree with me that this was the best way to enjoy this.



The above is how this bonito tataki came vacuum packed. I simply let it thaw in the refrigerator for several hours and sliced it into half inch thick pieces at a slightly slanted angle.

We had this dish outside on the patio  under the heater and an alpaca throw blanket. It was one of the, recently rare, relatively warm days--although it was a bit windy. After a relatively harsh cold winter we are finally seeing signs that spring is just around the corner. Our plum tree, which has been know to bloom in late January or February braving passing snowstorms has just now started blooming (the 1st week of April).


Cold sake went very well with the bonito tataki (and stayed perfectly chilled through out the evening just sitting on the table). We actually opened the American brewed  Yamada-nishiki Daiginjou "Shouchikubai" (this is new sake for this year).  It is indeed the real daiginjou made from California Yamada Nishiki brew in California which rivals any decent daigin from Japan.

We braved the descending cold and dark by also grilling Hamachi collar and other items over the hibachi grill. It was just so nice to spend the evening outside (We suspected that there were not many people in our neighborhood enjoying the evening and early taste of spring the way we were). Also the first Japanese hibachi grilling session of the season is always a “red-letter” celebration.