Tako rice and Matsutake soup for lunch タコ飯と松茸のお吸い物昼食

 This was a lunch we had one day. We had leftover frozen octopus rice or “Tako meshi” たこめし made from a kit we got from the  Rice factory. Although the original was not bad, the amount of octopus was rather small. Since I made tender simmered octopus タコの柔らか煮 a few days ago, I added slices of octopus legs to the previously made rice. Also we had matsutake mushroom 松茸 from Maine and made clear matsutake soup 松茸のお吸い物. I added a dish of salted vegetable or “asazule” 浅漬け and simmered root vegetables and chicken similar to “Chikuzen-ni” 筑前煮.

I  just microwaved the rice to thaw it then added slices of tender simmered octopus with a small amount of the simmering liquid and further heated it. I also garnished it with fresh “myouga” 茗荷 from our garden. The addition of the simmered octopus made the Tako rice much better than the original.

I made this clear soup from broth made from a dashi pack (kelp and shiitake), with mirin みりん and light colored soy sauce 薄口醤油. I also added shrimp (sunk in the bottom), scallion and flower-shaped “fu” 花麩 gluten cake. I also added frozen zest of yuzu 柚子 citrus. This is a lidded soup bowl and when the lid was opened the subtle but distinctive aroma of matustake and yuzu wafted out. (The aroma of matustake is one of the joys of the matusake season).  I think Maine matsutake appears to have a better aroma than the ones we used to get from Oregon.

The below are basic simmered root vegetables including daikon 大根, carrot 人参, bamboo shoot 筍, shiitake mushroom (I used dried) 椎茸, lotus root 蓮根, kon-nyaku 蒟蒻 and sugar snap スナップ豌豆 (for garnish). This time I also included chicken thigh.

This is my usual “asazuke” 浅漬け. I just made myouga in sweet vinegar 茗荷の甘酢漬け. I thinly sliced and served next to the vegetables.

For a lunch, this was quite good. 

Chicken spinach curry ほうれん草入りチキンカレー

This is another one of my wife’s curry projects. This is based on a recipe from Madhur Jaffrey’s  “Quick & Easy Indian Cooking” called Chicken in cilantro, spinach and mustard sauce. Since we did not have fresh cilantro, we omitted it and we added potato based on our belief that potato goes well with almost any curry. We replaced “hot green chili” with Jalapeño pepper. My wife made additional changes as well. This may not be the dish in the book but this tasted very good with a nice creamy sauce.

Ingredients:
3 bay leaves
6 cardamon pods
1 inch stick cinnamon
5 whole cloves
2 or 3 onions chopped
1 cup raisins
1 cup greek yogurt
1 1/4 tsp. salt
1/4 tsp. cayenne pepper
2 inch piece of fresh ginger peeled and chopped
2 Jalapeno peppers, deveined, seeded and chopped finely
Package of fresh spinach
3 tablespoons of grainy mustard
4 chicken thighs
Generous handful of cilantro tops (optional)

chicken broth as needed if the sauce gets too thick or starts to scorch

Directions:
Gather together the spices and ingredients (#1 & #2). Combine the yogurt and mustard and set aside. Put the bay leaves through cloves in a pan with hot peanut oil. Fry until the bay leaves start to brown and the spices become fragrant. (Remove the cardamon pods and cloves. The bay leaves and cinnamon can stay because they are big enough not to be eaten by accident.) Add the raisins to the hot oil. (Frying the raisins really transforms them. They puff up and their flavor becomes more intense.) Add the onions and fry until they are soft and slightly brown. Add the jalapeno and ginger and fry a few minutes. Add the yogurt/mustard combination with the salt and cayenne pepper. Mix until the sauce is distributed. Nestle the chicken into the sauce, add the potatoes and makes sure they are all covered in the sauce. Lastly add the spinach (#3). Cover and simmer gently until the spinach has wilted into the sauce. (#4). Gently simmer for about 1 hour until the potatoes and chicken are cooked through. (If the sauce gets too thick or starts to scorch dilute it with some chicken broth.)

This is a really good curry. It was different from the previous curries. The raisins give it a deep fruity flavor which contrasts with and is offset by the vinegary sharpness of the mustard. It results in a really nice kind-of sweet and sour combo. The Yogurt makes the sauce very rich and creamy. The potatoes absorb the flavor of the spices and also add to the creaminess of the sauce. The spinach adds additional texture and a slight bitterness on the tongue. Another great choice for lunch or dinner. 

“Shoga-yaki” ginger pork bowl “tei-shoku” lunch 豚の生姜焼き丼定食

A few weeks ago, my wife suggested that it has been quite a while since we had sukiyaki すき焼き and it would be nice to have some. I agreed, but when I went to the Japanese grocery store, I forgot to get the frozen "Sukiyaki meat" すき焼肉. So, the next time I went I was proud of myself for not forgetting the meat. But apparently I picked up the wrong thing. My first clue was when my wife said, “I didn’t know sukiyaki is made with pork, I thought it was beef.” Instead of sukiyaki beef, in my haste I had picked up thinly sliced pork for "shouga-yaki" 生姜焼き. Since this package was next to the "shabu-shabu" シャブシャブ beef, I assumed it was also beef but for sukiyaki. In my enthusiasm I bought not one but two packages of the stuff. All was not lost, however, as I may have mentioned before, in Hokkaido 北海道, where I am originally from, many families use pork instead of beef for sukiyaki as was the case in my family. So, we went ahead and used one of the packs of pork to make sukiyaki. It was not good. The pork was too lean and too thickly cut. It got hard when cooked as sukiyaki. (So note to self: next time when at the Japanese grocery store get appropriate sukiyaki beef). Meanwhile, since I had bought two packages of this pork, I had one package left and it was clear that it would not be used for sukiyaki. So, one weekend I decided to use the pork as originally intended and made “shoga-yaki” ginger pork. Pork shoga-yaki 豚の生姜焼き is a very popular dish in Japan. When I was a college student, coffee shops near the university served lunch in addition to tea and coffee. In addition to  “Western-style” lunches such as sandwiches or spaghetti, most of the coffee shops also served Japanese-style  bento 弁当 or teishoku 定食* and shoga-yaki was among the popular ones. I am sure this has not been changed even now.

*Digression alert: I am sure it is no need to explain “bento” but here it goes anyway. When “bento” is served in restaurant/coffee shop, it is usually a lidded rectangular box which contains the entire meal but unlike pre-packaged bento, the rice and dishes are warm or just made. "Teishuku" (please follow the link for illustrated guide) is the Japanese concept of a "complete" meal or "meal set" which includes a bowl of  rice, soup, tsukemono 漬け物 (pickled or more likely salted vegetables), main dish (protein) and small "kobachi" 小鉢 side dish or bowl. In many "Taishu-shokudo" 大衆食堂 or "public" eateries which serve those who want drinks with food and those who want a complete meal, many different teishoku are available (the main protein dish varies and can be grilled fish, sashimi, or meat etc) but the remaining items, or “sides” such as soup, tuskemono, are usually the same for each available teishoku. The main and side dishes can be had as a single dish without other items (this is great especially if you are just drinking). It could also be "teishoku" for the price of a few more yen. 

So, this is  my rendition of "shoga-yaki" donburi teishoku 生姜焼き丼定食. In this case, the main protein and rice were combined as a donburi.

The main dish shown in the next picture is a bed of rice to which I added pork shouga-yaki with onion, seasoned shiitake mushroom (this was from dried shiitake and seasoned in "ama-kara" 甘辛 or sweet and salty with mirin and soy sauce) and blanched broccoli.

Miso soup is wakame ワカメ sea weed, "abura-age" 油揚げ fried tofu, silken tofu 絹ごし豆腐 and chopped scallion ネギ.

The "Kobachi" side dish was simmered root vegetable including "renkon" lotus root, "gobo" burdock root, "takenoko" bamboo shoot, shiitake mushroom, and "konnyaku" devil's tongue and blanched sugar snap in salt broth.

The tsukemono is cucumber, daikon, nappa cabbage, jalapeño pepper, and ginger (I salted this a bit stronger than I usually do; with salt 3% of the weight of the veggies instead of usual 2% and also added a dash of Vodka which makes it last much longer without changing the taste. (With this preparation it can easily last for at least one week in the refrigerator).

How to make pork shouga-yaki ginger pork (Although I posted "shouga-yaki" over 11 years ago, this time,  I am using a more appropriate, albeit not perfect, cut of meat). I am sure that there are so many variations and preferences and, of course, you could use other meat such as beef but this is what I made.

The essence of this dish is thinly sliced meat sautéed and seasoned sweet soy sauce flavored with ginger. Using lean meat can make tough shouga-yaki and using fatty cuts such as thinly sliced pork belly will prevent that but the traditional cut to be used is "pork roast" meat 豚のロース cut thinly (thin enough but not paper thin).

Ingredients:
Thinly sliced pork, 4-5 slices for one meal size serving (in Japan, specially packaged "shouga-yaki" pork is available widely. The one I got here is a bit too lean, the perfect cut has more fat. I used the entire package which is about 20 slices).

2-3 tsp neutral oil

Onion slices, optional

For marinade:
Mirin, soy sauce, and sake (1:1:1) ratio, enough to marinate the meat plus more to add while cooking.
Grated ginger (amount arbitrary, totally depends on your taste, I used whole grated ginger but you can use just the juice from grated ginger).
Dash of dark sesame oil
(optionally, grated onion).

Directions:
Marinate the meat. The amount of the marinade is enough to cover all meat slices and a bit more (additional 1/4 cup). I marinaded for 1 hour in the refrigerator.
I drained the marinade (the excess marinade reserved) and spread the meat slices on a paper towel to remove excess marinade.
In the non-stick frying pan, add 2 tsp neutral oil on medium flame. 

Add onion slices and cook until soft and somewhat transparent, set aside

Cook the meat slices, spread out without over lapping, in batches. One side 30 seconds and the other side 15 seconds. Do not overcook (the meat will finish cooking when cooked with the marinade later).
Set aside the cooked meat slices.
When all the slices are cooked, add the marinade to the pan (if not enough add more sake, mirin and soy sauce).
Add back the cooked meat with the accumulated juice and the onion .
Quickly cook and coat each slice with the marinade. Take it out and set aside.
Since I was planning to make a doumburi, I added a small amount of water at the end and heated the marinade to make sauce.

Assembly:
Top the rice with the shouga-yaki pork slices (I used 3 slices per bowl).
Pour in the sauce from the frying pan (just slightly moisten and season the rice).
Add any other garnish or topping (such as ginger julienne in vinegar or "benishouga" 紅生姜). I added seasoned shiitake mushrooms and blanched broccoli.

Compared to the sukiyaki we made with this pork, the shouga-yaki came out much better. The meat was tender and well seasoned. Perfect lunch for the weekend.

Squid and daikon, simmered イカ大根

This is a sort of standard dish using squid. I made this dish using the half of the squid package from Vital Choice. I posted a similar dish before. In that post, I mentioned that to make squid tender, you have to cook it either very briefly or a very long time. This time I cooked the squid briefly. I made a slight modification and included a grilled fish cake tube or "Yaki chikuwa" 焼きちくわ. The daikon and even the fish cake absorbed flavor from the squid and this is great "teiban" 定番料理 for the squid. The below is a picture of the serving immediately after I made this dish. 

The daikon was hiding in the bottom.

Ingredients:
170 gram (6oz) frozen squid, thawed, washed, body cut into 1/2 inch thick rings, tentacles separated
3 inch long daikon, peeled, sliced in 1 inch thick pieces
4 thin slices of ginger, cut into small match sticks
1 frozen fish cake tube or "yaki-chikuwa" 焼きちくわ, thawed and cut into bite size
Green beans, cooked, cut in bias, arbitrary amount

For simmering liquid
1 cup (240-50ml) Japanese broth (I used a bonito and kelp dashi pack)
50-60ml "x4 concentrated" noodle sauce (from the bottle) or half and half soy sauce and mirin

For pre-cooking the daikon
Water enough to cover the daikon
One pinch of uncooked rice (or water in which uncooked rice was rinsed "kome-no togijiru" 米のとぎ汁).

Directions:
Simmer the daikon for 30 minutes or longer until cooked though and soft, rinse off the rice grain if needed (you could prepare the daikon ahead and keep this for a few days in the refrigerator before using).

Add the simmering liquid and the ginger in a pan on medium high flame and let it come to the boil, add the squid and cook for 30 seconds to 1 minute or until the squid just becomes homogeneously white/opaque. Take out the squid and set aside.
Add the daikon and the fish cake and turn down the flame and simmer for 15 minutes.
Taste the simmering liquid and if needed add more noodle sauce (or soy sauce/mirin).
Add back the squid and simmer to warm up (30 seconds to one minute).
Garnish with the green beans and serve warm (or cold).

The next day, I served this cold with the other squid dish I made. This dish is usually served warm but even cold, this was a great dish.

The below was two  (quite different) simmered squid dishes both served cold as a starter.

These were a good taste contrast; one is very fresh bright tasting and the other is a very traditional flavor In both dishes the squid was tender due to brief cooking. In the squid-daikon dish, both the daikon and fish cake absorbed the squid flavor. The addition the chikuwa made it taste like you were enjoying more squid than was actually in the dish. 

One spoonful appetizers a.k.a baby food for adults 一口スプーンの前菜第二弾

This is another iteration of one spoonful appetizers. I am making more purées or what I refer to as “baby food for adults” to use as one gulp spoonfuls of food. In any case, the below are three such appetizers. From left to right: Kabocha potage カボチャのポタージュ, seasoned soft boiled egg 味卵 with ikura salmon roe イクラ and cauliflower puree with ikura.

I also strewed the plate with simmered kabocha カボチャの煮物 (left lower corner), braised cauliflower モンパルナスのカリフラワーand blanched sugar snap in salt broth スナップ豌豆の塩びたし.

The below was what I served for another evening. This time I made broccoli puree which I garnished with flowerets of blanched broccoli. The other two are the same cauliflower puree and Kabocha potage shown in the pictures above.

I made broccoli puree from the stem of broccoli, onion, and parsnip. It has very good and interesting flavors. When I ask my wife to taste it, she thought it had asparagus.

I made the broccoli puree without a recipe but the basic is very similar to any potage or puree.

Ingredients:
Broccoli stem, hard bottom removed and hard skin removed (I used stems of two broccoli heads), cut into small cubes.
One medium onion, finely diced
One parsnip (or maybe a potato), skinned, cut into small cubes.
1/2 cup of chicken broth or more depending on the consistency of the puree (I used Swanson's no fat reduced salt)
1 tsp unsalted butter and 2 tbs olive oil
Salt to taste
Two bay leaves (optional)

Directions:
Add the olive oil and butter to the pan on medium flame and sauté the onion until cooked (2-3 minutes).
Add the broccoli stem and parsnip and coat with butter/oil and add the chicken both to cover.

Add the bay leaves and simmer until soft (15-20 minutes)
Remove the bay leaves and puree using an immersion blender until smooth (add more chicken broth for desired consistency).
Season with salt

These appetizers are nice. The spoonful is just the right amount for a satisfying gulp. They provide a nice range of flavors although the consistency seems, well consistent. It is lovely and smooth but I can’t help but think of it as sophisticated “baby food for adults”. I’ll have to come up with something different.

Cuttlefish legs with simmered vegetables イカの足いり根菜の煮付け

Some time ago we got some really nice large boiled octopus legs from the HMart Korean grocery store. Unfortunately they have not been available for some time. Alternatives may include "baby octopus" and "Cuttlefish legs".  One day, when I saw boiled octopus was not available again I got "Cuttlefish legs" to see if they could be a substitute for the octopus legs. The short answer, at least as far as I am concerned, is "NO". While they are both good, lets face it Octopus and Cuttlefish are different "animals". If you are craving octopus leg cuttlefish won't "cut it" for you. The package of cuttlefish legs consisted of a collection of small cuttlefish legs, frozen in one large block. It was impossible to thaw just a part of the block. So, one weekend, I thawed the entire block under running water. (Although they were small, that was a lot of cuttlefish legs). I immediately boiled them, in salted water with a splash of sake. To keep the legs from getting too tough I boiled them just enough for them to cook through (1-2 minutes). Using the boil cuttlefish legs I made several dishes but I did not take pictures. I mostly made dishes in which I usually use squid legs such as a small "sumiso-ae" 酢味噌あえ Japanese salad with cucumber and wakame seaweed. I also made simmered dishes with vegetables and the cuttlefish legs. I realized that the dish shown below would use up the last of cuttlefish legs so I decided to take a pic and post. On the left is the cuttlefish with simmered vegetables (daikon and carrot). I added blanched broccoli just before serving. I also served "aji nanban" 鯵の南蛮漬け or fried jack mackerel in sweet vinegar shown on the right.

This is not based on any recipe but sort of basic Japanese home cooking. I peeled and cut the daikon into half moon shapes about 1/4 inch thick. I peeled and cut the carrot using "rangiri" 乱切り to make bite size chunks. I first sautéed  the vegetables in neutral oil such as safflower oil to coat and then added just water and a splash of sake to just cover. I then added the previously prepared (i.e. thawed and blanched) cutttlefish legs. I seasoned with "shirodashi" 白だし which I got from "the rice factory". I did not season the dish strongly so that the flavor of the ingredients could stand out. I simmered it for 30-40 minutes or until the cuttlefish legs were tender. Using the shirodashi kept the ingredients lighter in color than if I had used soy sauce. It also resulted in a gentle tasting simmered dish.

The package of frozen jack mackerel "aji" 鯵 I used for the next dish was getting old, so I decided it was time to cook it and made "nanban-zuke" 南蛮漬け. Although "nanban" refers to red pepper, I omitted the red pepper flakes since my wife is not fond of spicy food. For vegetables, I used carrot, celery, and red onion. I dusted the "aji" with flour and deep fried it before putting it into sweet vinegar with the vegetables. Just before serving, I also added sugar snaps which had been soaking in salt broth スナップ豌豆の塩びたし。

These two appetizers are great with cold sake. Although the cuttlefish legs do not substitute for the octopus legs, they were not bad in their own right. Nonetheless I managed to use them all up although it took several dishes to accomplish that feat.

Myoga harvest 2020 冥加の収穫 ２０２０

Last year, we could harvest only a few myoga (or myouga 冥加) from the new myoga rhizomes we planted in the spring of 2019 to replace the ones that had mysteriously disappeared. But this year we finally got a good harvest. This harvest was much later than usual; mid September instead of early August as in previous years. Nonetheless the myoga buds were much larger and well formed. To harvest myoga, these edible buds are under ground just below the surface. The only way to harvest them is to scrabble in the dirt with your bare hands to find them with your fingers and then dig them up. My wife is skilled and persistent at finding myoga. She can go over a patch I just harvested and dig up many more. She did comment, however, that harvesting myoga wrecks havoc on her manicure. (News Flash! She admitted she has never had a manicure). So, the below is this year’s harvest.

A few had already flowered but we harvested many just in time. I decided to leave the small ones to enjoy fresh. I made the remaining myoga into pickles (pickled in sweet vinegar). Since this year's myoga were large, I decided to halve them before making them to pickles. By halving them, I could clean them better as well.

Ingredients:
Myoga (we probably had about 4 cups), cleaned and halved (or whole if they are small)

For sweet vinegar (combine the below in a pan and heat and melt the sugar and salt)
1 cup rice vinegar
1/2 cup sugar
1/2 tsp salt

Directions:
In a sealable  container, add the myoga and the sweet vinegar. It may not completely cover the myoga but myoga will exude water and in few days, all myoga will be covered. Seal the lid and refrigerate. It can be eaten after 3-4 days. In the previous post 10 years ago, I said this will keep for at least several weeks but we have eaten the previous batch for at least 3 years. After one year, all the red color was bleached out but it was still good.

We are so delighted to have a decent myoga harvest! We had cold silken tofu (hiya-yakko 冷奴) with thinly sliced myoga and bonito flakes. Myoga has such a distinct flavor which we really missed.

Pesto prosciutto "udon" pasta バジルペーストとプロシュートのウドンパスタ

This was a lunch. Since we made pesto from our window sill basil harvest, we decided to use the pesto, prosciutto, which was getting old,  and the remaining rapini which I blanched previously. We thought this combination should work. Instead of spaghetti, we used thin Japanese “udon” noodles called "Ito-udon" 糸うどん which we had cooked a few days prior. I started with cooking the prosciutto in a frying pan. Then set aside the prosciutto. In the same pan, added a small amount  of olive oil and sautéed the noodle until warmed up, added  the rapini. Finally, off heat, added the pesto and prosciutto.

Since the pesto had enough parmesan cheese in it, I only added our favorite spicy Spanish olive oil.

The flavors of the pesto, slightly bitter rapini, and salty prosciutto all worked well. This was a perfect lunch for us.

Carrot bread muffin キャロットブレッドマフィン

We made carrot juice recently since we had quite a few carrots which were beginning to put out roots and had to be quickly used. The juice was very sweet and delicious but my wife looked at the left over carrot pulp and thought it would be too wasteful to just throw it away. So, she used the left over pulp to make these carrot bread muffins.

The carrot pulp that remained in the juicer was very different from grated carrot which is usually used in carrot cake muffins. As shown below it was very fine and kind of dry after the juice was extracted. Despite this difference it made very nice carrot cake muffins. The recipe came from somewhere on the web but it appears to be a standard recipe.

Ingredients:
1 1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
3/4 cup (1 1/2 sticks) melted butter
1 cup packed brown sugar
1 large egg
2 tbsp. sour cream
1/2 tsp. pure vanilla extract
1 1/2 cup grated carrots (from about 4 carrots)
1/2 cup golden raisins (she used regular raisin)
1/2 cup chopped toasted pecans

Directions:
Preheat oven to 375°.
In a medium bowl, whisk together the dry ingredients; flour, baking powder, baking soda, salt, cinnamon, and ginger (#1 left bowl). In another large bowl, whisk together the wet ingredients; melted butter, brown sugar, egg, sour cream, and vanilla (#1 right bowl). Stir the carrots (#2), into the liquid ingredients until thoroughly blended (#3). Add the raisins,(#4) and pecans. Stir in the flour mixture until just combined. (# 5). Grease a 12-cup muffin tin with butter. Divide the batter among the muffin tins (#6). Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Despite using the somewhat dry carrot pulp, the muffins came out really nice and moist with the characteristic carrot cake flavor. This muffin is perfect for breakfast.

Three "otoshi" appetizers お通し３種

There is nothing really new in this line up. These are the three starters we had one evening.

The left and below are Fried salmon in sweet vinegar 鮭の南蛮漬け.  I added salt-broth soaked snap peas スナップ豌豆の塩びたし.

Digression alert: because of social distancing during the covid-19 crisis I have not been able to go to the Japanese grocery store and I was running short of rice vinegar. I bought what I thought was rice vinegar at the regular grocery store but it turned out to be basil and oregano flavored rice vinegar (?!!) I used it in this dish anyway and it actually added a very nice flavor dimension that was an interesting twist on the traditional. We actually liked it. I may have to stock in basil flavored rice vinegar...heaven forbid.

In the dish below I used brazed crunchy cauliflower モンパルナスのカリフラワー炒め, blanched broccoli with sesame sauce ブロッコリの胡麻よごし, and Japanese style omelet with "aonori" 青海苔入りだし巻き.

This dish is braised cabbage, onion, and strips of agura-age or deep dried tofu pouch seasoned with soy sauce and mirin, I posted similar ones with daikon green.

All simple Izakaya affairs but perfect opening of the evening with cold sake.

Six "otoshi" appetizers お通し6種類

Although I secretly aspire to come up with 6 appetizers to start a meal like we enjoyed at two special izakayas, "Suiko" 酔香 or "Shuhai" 酒杯  in Japan, my appetizer count usually falls short. But one evening I found I could fairly easily come up with a set of 5 appetizers.  After giving it some thought I realized I could make one more for a total of six. Yay! The extra dish, however, did not make the group pic. Its portrait is, nonetheless, shown below.

The upper row from left to right are Chinese-style squid salad (store-bought) with my sugar snap in salt broth, grilled fish cake (store bought) with blanched broccolini dressed in mustard soy sauce, Russian marinated salmon (leftover from the previous evening). (It had been marinading for 2 days by then). The lower row from left to right are octopus leg, cucumber slices and Campari tomato dressed in sumiso sauce and "mizuna" oshitashi 水菜のお浸しtopped with bonito flakes.

Although it missed the group picture, the sixth appetizer was; salmon sashimi and avocado cubes dressed in soy sauce, sesame oil, chiffonade of perilla and finely chopped garlic. The salmon was leftover from the prior evening. I made a slight modification by salting one side and searing it with a kitchen torch before cutting it into cubes. This added an additional grilled flavor and slight crusty texture.

The dish shown below is Chinese-style squid salad 中華風イカサラダ  bought at our Japanese grocery store. The variation of this appears to be available at Catalina offshore products as well.

Below is a small deep fried fish cake which is almost always available at our Japanese grocery store. This appears to be locally made and is pretty good. We heat it up in the toaster oven. I dressed blanched broccolini florets with mustard soy sauce (I now make several Japanese sauces in small squeeze bottles and store them in the refrigerator for instant use).

This was leftover Russian marinaded salmon I made the night before. This marinaded a total of 2 days and was almost completely "chemically" cooked but the onion was better now (marinating just overnight,  the sweet onion was a bit too raw). I topped this with salmon roe and garnished it with perilla.

The dish below came about due to a mistake I made. I thought I got a bunch of edible chrysanthemum 春菊 but instead it was Japanese mizuna 水菜. I blanched it very quickly for 20 seconds, drained and cooled it down by fanning and squeezed out the moisture (I did this in the morning and kept it in a Ziploc bag in the fridge.) I made this to "ohitashi" お浸し("hitasu" in Japanese is to "soak", I made the sauce with equal parts Japanese dashi and concentrated noodle sauce and  "soaked" the mizuna) and topped it with bonito flakes. My wife preferred edible chrysanthemum but this was different and nice in its own right.

We still had the tip portion of the octopus leg left over. I just cut it up into small chunks and mixed the pieces with vinegared cucumber slices and quartered Campari tomato and dressed in sumiso (from the squeeze bottle I prepared earlier).

So with the help of store-bought and leftover items from the previous evening, I finally made a set of 6 appetizer to start the evening--mission accomplished!

Hijiki stir fry and other otoshi ひじきの炒め物と他２品

This is a starter line-up for one evening. Nothing is particularly new. From left to right are "aji-tsuke-tamago" 味付け卵 marinated soft boiled egg, hijiki seaweed and fried tofu stir fly ひじきと油揚の炒め物, and salt-broth soaked sugar snap スナップ豌豆の塩びたし.

Over the years I changed the way I make aji-tsuke tamago a bit (made it simpler and easier). As usual, I use pasteurized eggs. For some time, I have been using "boil-steam" cooking method for boiled eggs which works much better than just submerging eggs in water and boiling. I use just enough water to come half way up the sides of the eggs. (The eggs are cooked by steam). I pierce the eggs first and place them in the water that is boiling rapidly on medium high flame. I put on the lid and cook for 6 minutes 30 seconds for soft boiled eggs with runny yolk (I usually ask Siri to time the 6 1/2 minutes). I cool the eggs using cold running water and then further cool them down using ice water. This appears to make peeling the egg easier (I think). I then put the peeled eggs in a small Ziloc bag and just pour in a small amount of concentrated "men-tsuyu" めんつゆ noodle sauce from the bottle. I remove the air as much as possible and seal. I let it marinade for a few days in the fridge changing the position whenever I open the fridge door. After a few days, the runny yolk jells into an almost custard consistency. To serve I cut one in half and sprinkle with salt. This is usually a topping for ramen noodles but it is also great as an appetizer.

The dish shown below is very similar to what I posted before. I made this because I hydrated too much hijiki when I made the takoyaki variation. This is made of just hijiki, julienned carrot and thinly cut "abra-age" deep fried tofu pouch, stir fried with sesame oil, mirin and soy sauce. This can be a good condiment for rice or as we did here, a great snack.

The dish below has become our favorite way to have sugar snaps. Just blanched sugar snaps are nice but this extra step of trimming both ends of the pods and soaking in salt seasoned Japanese "dashi" broth makes it much better. The only caution is when you bite into them the salt broth that migrated into the sugar snap while it was soaking may squirt out.

So these three items with cold sake nicely started the evening. This home Izakaya is not bad if I say so myself.

Pork, potato and green bean stir fry 豚じゃがインゲン

This is a variation of Japanese style "meat and potato" dishes. Since I had baby red potatoes that were  getting old and some partly shriveled  up, one-week-old blanched green beans and vacuum packed pork tenderloin which had just passed its "best used by" date, I came up with this variation of pork, potato and green bean dish. My mother used to make a simple variation of this dish using braised potatoes and green beans seasoned with mirin, sugar and soy sauce. In this version I expanded on my mothers recipe by adding pork. As is often the case with Japanese braised dishes, this one was seasoned "ama-kara" 甘辛 or "sweet and salty" with "salty" coming from soy sauce.

I did a bit of pre-treatment/seasoning to the pork to prevent it from getting dry, since these were the trimmings from tenderloin which tends to get dry when cooked. For an impromptu dish, this turned out to be quite good.

Ingredients:
10-12 baby red potatoes, skinned.
1/2 package of green beans, blanched in salted water, cut into 2-3 inch long pieces.
1 lb thinly sliced pork tenderloin (or pork belly may work better).
2 tsp olive oil
1/2 cup dashi broth (I used bonito-dashi pack)
1-2 tbs soy sauce
1-2 tbs mirin

For the pork marinade
1 tbs soy sauce
1 tbs sake
1 tbs mirin
1 tsp potato starch
1/2 tsp grated ginger (optional)

Directions:
Add the marinade and the pork into a ziploc bag, remove the air and close. Massage it well so that the marinade and potato starch permeates the meat (the potato starch keeps the moisture in the meat).  I marinaded the meat for 30 minutes.

In a wok on medium flame, add 1 tsp olive oil and the meat (marinade was totally absorbed). Stir and cook for a few minutes until done. Take out the meat and set aside. Wipe clean the wok, add 1 tsp of olive oil and add the potatoes. Stir for a few minutes until the surface of the potatoes are coated with oil. Add the dashi broth, the soy sauce and mirin, put on the lid and simmer for 10-15 minutes until the potatoes are cooked. Add the set-aside cooked pork and green beans, stir for several minutes until the liquid is reduced. Taste and add more soy sauce and/or mirin if needed.

Because of the marinade and potato starch, the meat came out moist tender and well seasoned. The green beans were still slightly crunchy. This is a really homey comfort dish.

Parsnip carrot mash

This is my wife's innovation. She really likes parsnips and came up with this combination one evening. Since we were roasting pork loin as we do frequently, we also cooked the carrots and parsnips wrapped in aluminum foil in the Weber grill. The black item on the plate is blackened Brussel's sprouts which may not look appetizing but this is the best way to enjoy Brussels's sprouts--they taste sweet almost like candy. Greenbeans and mashed carrots and parsnips complete the sides.

This combination has very good flavor (mostly coming from the parsnips) and a beautiful color (coming from the carrots).

We peeled the parsnips and carrots, cut the small tips off the parsnips and cut the carrots in half because they were too long for the piece of foil. We coated everything with olive oil and wrapped in aluminum  foil (#1 and #2). We placed them in the Weber grill with the pork (#4). The pork was hot smoked but the vegetables wrapped in aluminum foil did not get any smoky flavor. My wife mashed the cooked veggies, added butter and soy sauce. I helped by further smoothing the mixture with my immersion blender (#3).

This mash is really great. It is certainly much more interesting than mashed potato. This will be our regular side for roasted meats.