Simmered Shad Roe with Vegetables シャッドロウの煮付け

I usually make this from “tarako” cod roe たらこの煮付け. Since we got some shad roe, I figured the same recipe should work and tried it. I also added daikon and carrot and garnished with salt broth soaked sugar snap  スナップ豌豆の塩びたし. I served this as a small appetizer dish. It is good but tasted very similar to the tarako version. The vegetables are good as they soaked up the flavor of the broth.

Ingredients:
Half sac of shad roe, roe sac (membrane) cut lengthwise only on one side and then cut across to bite size.
1 tsp ginger root, peeled and julienned
Precooked daikon and carrot (optional)

Cooking liquid
1/2 cup Japanese dashi broth (from dash packs, bonito and kelp)
1 tbs mirin
1-2 tbs x4 Japanese noodle sauce or soy sauce

Directions:
Add the ginger to the cooking liquid and heat up to simmer
Add the roe and gently simmer for 10-15 minutes (roe will “blossom” since one side is still connected to the roe sac membrane)
I also added precooked (boiled) daikon and carrot to the simmering broth

This is a good appetizer dish.

Beef with Kon-nyaku and Vegetable “Kimpira” Stir-fry 牛肉と蒟蒻の金平

We were having some very extremely cold and snowy weather recently. One of the best dishes for this kind of cold weather is sukiyaki すき焼きand similar nabe 鍋 dishes. We recently got thinly sliced (2mm in thickness) beef rib eye for sukiyaki from Weee. This is not top quality beef but it is very reasonably  priced and quite good. So, one very cold evening, we cooked sukiyaki at the table and had it with hot sake 燗酒.  The package included 1lb of beef, which was more than we could eat in one sitting so besides the leftover sukiyaki, we had leftover uncooked beef as well. Thinly sliced beef is used in many Japanese dishes but we usually do not have beef (we usually have chicken or pork and occasionally lamb) so I did not have a favorite “go-to” recipe to use the beef.  I looked through some beef recipes on the web but ended up with my own variation (picture #1). We had a cake of kon-nyaku (konjac) 蒟蒻, and an end piece of daikon 大根. So I included those in this dish. Many Japanese dishes call for small Japanese green pepper called “pea-man” ピーマンwhich is quite different from American green pepper. Instead I used, seeded and deveined Jalapeño pepper.  For the seasonings, I added “Douban-jang”. 豆板醤 to add slight heat. For an impromptu dish, everything came together rather nicely. This is a just note to myself so that I can recreate it in the future.

Ingredients:
150gram thinly sliced beef, cut into thin strips (picture below, this was rib eye) (picture #2)
One cake  of kon-nyaku 板コンニャク, washed, par-boiled
One small carrot
2 inch of daikon
One large Jalapeño pepper, seeded and deveined
1 tbs vegetable oil and 1 tsp dark sesame oil

Seasonings:
1 tsp douban-jang (or more if you like spicy)
2 tbs sake
1 tbs mirin
2 tbs soy sauce (I used x4 Japanese noodle sauce)

Directions:
I tried to cut all the vegetables in the same, thin rectangular pieces. I halved the  kon-nyaku cake in thickness, added shallow criss-cross cuts on both sides and cut into the similar rectangular shape but some came out a bit thicker and larger. (Picture #3 from left to right are kon-nyaku, carrot, Jalapeño pepper and diakon).

I added the oil in a non-stick frying pan on medium flame (vegetable plus sesame oil). I added the beef and cooked until almost done and added the remaining vegetables and the kon-nyaku and stir fried for 2-3 minutes.

I added the sake, mirin, and soy sauce. When coming to the boil I added douban-jang (picture #4) and mixed well. Placed the lid on and let it simmer for 5-7 minutes.

I removed the lid and turned the flame to medium high and stirred until the liquid was almost gone. I tasted and adjusted the seasoning. In this case, it came out slightly sweeter than I intended but it had a nice sweet and salty flavor and a mild spicy kick. Certainly, the beef added more flavor. I could have cut the daikon into thicker pieces since it became very soft. The kon-nyaku absorbed the seasonings and added nice texture. We like this dish. It will go with rice or drinks. In our case, probably the latter.

Happy New Year 2024 明けましておめでとう2024

Like the last year, we put the New Year’s decoration including “Kagami-mochi” 鏡餅 and dragon or “tatsu 辰” zodiac figurines shown in the picture #1 in the room we spend most of our time rather than in the tokonoma 床間 in the “tea-room”.  Upon waking New Year’s day, we learned of the magnitude 7.6 earthquake that hit Ishikwa prefecture 石川県. We hope for the wellbeing of the people affected.

On New Year’s eve, we started the evening with a plate of assorted sashimi, most of the sashimi came from “Riviera Seafood Club”, our most recent favorite source of “home freezer” sashimi or sashimi that we can store in the freezer here at home and thaw at any time we want sashimi. Since the portions are smaller than sashimi we can get from other sources, we can eat more than one kind of sashimi at a time. On the New Year’s plate (picture #2) we had chutoro tuna 中トロ, hamachi はまち, scollop ホタテ, and octopus leg タコの足 (which was from D’artagnan). I added wasabi with chopped wasabi plant stalk (from tube) and yuzu kocho 柚子胡椒 (from tube).

On New Year’s day, we had only coffee (cafe latte and macchiato with a bit of steamed cream) rather than our usual breakfast so we wouldn’t be too full for the large lunch we planned of “Ozhoni” お雑煮 New Year’s soup. As usual, I served the soup in real lacquer ware bowls (gift from my mother many many years ago) with a side of some New Year’s dishes I made (picture #3).

This year, I precooked all the vegetables and proteins that went into the soup. This included “gobo” burdock root 牛蒡, shiitake 椎茸, shimeji しめじ and wood ear 木耳 mushrooms, carrot 人参, daikon 大根, and “kinu-saya” 絹さや snow peas. The protein included sous vide chicken breast (a few slices) and poached shrimp. As usual, I encased the “mochi” 餅 rice cake in “abra-age” 油揚 deep fried tofu pouch (peaking out of the bottom right of the soup bowl). I made the broth from the dashi packs I usually use as well as by poaching the shrimp in the dashi broth. I seasoned it with x4 concentrated Japanese noodle sauce. By precooking the vegetables and the proteins, I had better control over cooking everything just right. It also made it possible for me to make a better arrangement of the ingredients in the final soup bowl serving. Just before serving, I added frozen yuzu zest which added a nice yuzu 柚子 citrus favor (picture #4).

The side dishes (picture #5) included the usual New Year’s dishes I like to make including: salmon kelp roll 酒の昆布巻き, salmon “Russian” marinade 鮭のロシア漬 garnished with “ikura” イクラsalmon roe, daikon namasu  大根なますand poached shrimp.

We also had a few small glasses of  sake with this as a libation to the New Year. Now, this evening we will be hitting the Sushi Taro Osechi box すし太郎お節箱. The below is a preview (pictures #6 and 7).

We expect some good New Year’s feast to come with the osechi box. Already salivating!!

Simmered “Shirataki” Konjac Noodle and Deep-fried Tofu しらたきと油揚の煮物

A few days ago, we had sukiyaki すき焼き. I thought the whole bag (400 gram or 14.1 oz) of “shirataki” 白滝 (meaning white cascade) or noodle form of konnyaku (or konjac) was too much to use all of it for sukiyaki. So after I preparing it (i.e. washed, boiled, washed again and cut into convenient length) I kept 1/3 in water in the refrigerator. I was pondering how I could use this and came across this recipe on-line and decided to make it. This appears to be Kyoto “o-banzai” おばんざい style home cooking and has nice gentle and comforting flavors.

Ingredients:
1/3 package (about 100 grams) of “shirataki”, washed, boiled, washed again and cut into convenient length
1 small carrot, peeled and julienned
1 abura-age, hot water poured over (to thaw and remove excess oil), water squeezed out and then cut into thin threads
1 scallion finely chopped
300 ml Japanese dashi broth
30 ml sake
15 ml mirin
20 ml soy sauce (I used x4 concentrated Japanese noodle sauce)

Directions:
Add, the shirataki, carrot, and abura-age in a pot add the broth and cook for 5-10 minutes.
Add the seasonings and cook until the liquid is reduced by 1/3.

The original recipe calls for sugar but I did not add it. Japanese noodle sauce does have some sweetness which compensated for not having any sugar. This could be a side dish for rice but it is also perfect for a drinking snack.

“Canned mackerel and hanpen” Satsuma-age like fish cake 鯖缶とはんぺんの薩摩揚げ

Canned mackerel or “saba-kan” 鯖缶 is a very popular canned fish item in Japan and is readily available in the U.S. Upon inspection, of the canned mackerel in our pantry, I realized that the “Best used by” date had just passed on one of the cans. (I thought canned food lasted forever but that is apparently not the case). I needed to use this can fast and I then saw a perfect  recipe of fried fishcake on the Japanese website I follow using canned mackerel and “Hanpen” fishcake はんぺん.  This type of fishcake is called “Satsuma-age” さつま揚げ, which is a very common dish served grilled in Izakaya. Although I attempted to make Satusma-age from scratch, it was not quite authentic due to the lack of appropriate kinds of fish. The current version is interesting because instead of using ground fish meat “surimi” すり身 which is the authentic way to make Satuma-age this recipe used a mixture of canned mackerel and hanpen.  I served this with the usual grated ginger and soy sauce. It does not have the texture of authentic Sastuma-age but this was good; crispy outside and tender inside with the firmer texture of edamame and carrot. It all worked. The inclusion of ginger and deep frying toned down the otherwise strong flavor of the mackerel. This is a perfect dish with sake.

Ingredients:
One can of boiled (Mizu-ni 水煮) mackerel (190 grams with the liquid, about 150 grams fish meat), drained and crumbled
2 hanpen steamed fish cakes, frozen, thawed (240 grams), cut into small pieces.
1 tbs potato starch
1 tsp sugar
30 grams julienned carrot(1/3 of medium carrot), boiled or microwaved for 30 seconds
60 grams cooked and shelled edamame
1/2 tsp grated ginger

Peanut oil for shallow frying

Directions:
Mix all the ingredients until completely incorporated (The original recipe placed everything in a plastic bag and hand massaged it to make the dough, I did not have the patience to do that so I used an immersion blender, #1).
Mix in the edamame and carrot and make flat ovals (I made 8) (#2)
Add the oil to the frying pan to the depth of 5mm and heat to around 350F and shallow fry for 3 minutes (#3)
Turn over and fry the other side for 3 minutes (#4)
Drain and serve immediately (or once refrigerated, toaster-oven to warm).

This is not Satsuma-age but it is a nice fishcake and we really like it. Since the ingredients (hanpen and canned mackerel) are easy to get, this is a good and easy dish to make.

Pork belly and diakon simmered in miso 大根と豚バラ肉のみそ煮

 We have been getting gourmet meat such as duck and lamb from D’Artagnan. This time, we got an email promotion from them for pork belly from young pig called “porcelet”. Since we have not had pork belly (from adult pig or otherwise) for sometime (we usually get it from Whole Foods), we decided to give it a try. It arrived hard chilled with skin on. It was also much larger than we expected. Although the ad said it was 6 lbs. it was essentially half of the entire belly and we realized that in its present shape it probably would not fit in our freezer so I immediately divided it into three portions. I vacuum packed and froze two and thawed one. I made several dishes from the one piece I thawed. One dish is shown below. I thinly sliced a small portion while it was semi frozen. This preparation is called “buta-bara komagire” 豚バラ細切れ and is usually used to “season” other ingredients, mostly vegetables, rather than served as a “meat dish”. I used it to make a Japanese style miso simmered dish with root vegetables. The original recipe came from erecipe, a Japanese recipe site. One evening I served this dish (left) with dashi-maki omelet, rapini buds (substitute for “nanohana” 菜の花 dressed in mustard-soy sauce or “karashi-jouuyu” 辛子醤油 and skinned Campari tomato.

Ingredients:
150 gram (1/3 lb) Pork belly, thinly sliced
1 carrot, medium, peeled and cut into bite size (“rangiri” 乱切り).\
Lotus root (renkon), I used frozen already cut ino slices, I used 4 which was cut into half circle.
1/3 Gobo burdock root, skin scraped off and cut into bite size (“rangiri”), soak it in vinegared or acidulated water until use (this is my addition since I had some left over gobo)
1 small piece of ginger root, skin scraped off and cit into julienne.

Pre-cooked green beans or other greeneries

oil for sautéing (I used peanut oil with  a dash of dar sesame oil)

Simmering liquid
150 ml Japanese both
3 tbs sake
1 tbs mirin
1 tbs sugar
2 tbs miso
1 tsp soy sauce (this is added at the end of cooking)

Directions:

Add the oil to a pan and sauté the ginger until fragrant. Add the pork and cook until the color changes

Add remaining vegetables and cook for few more minutes.

Add the simmering liquid (sans the soy sauce)

Cover it with either a parchiment paper lid or “otoshi-buta” 落とし蓋 on low flame for 20-30 minutes and the liquid reduces by half.

Remove the paper lid and mix the contents of the pan

Add the soy sauce and green beans

Pork and miso are a good (and classic) combination. The ginger flavor also goes well. This is Japanese home cooking and is very satisfying. It goes well with sake or rice.

Carrot soup with shrimp エビ入り人参スープ

 This is an impromptu dish I made one weekend for lunch. We bought a bottle of carrot juice sometime ago with the intension of making the carrot curry shrimp dish. But I did not have a chance to make it and the carrot juice passed “used best by” date by a few weeks. Not to be deterred by a “hypothetical (?)  best by” date wife cautiously tasted it and declared it perfectly good. She suggested using it to make a carrot soup. So, I came up with one based on what we had in the refrigerator.  I added boiled shrimp to the soup and served it with a potato muffin my wife made some time ago.

I made the soup the day before I served it. When I served it I added some cream and warmed it up. My wife suggested adding shrimp which was in line with the carrot shrimp curry we were originally planning to make. This was a perfect suggestion since we had frozen shrimp which was also past its “best by” date. The shrimp was shell-on. I gently poached them shell on in salted water with some sake then removed the shell. I garnished the soup with chives.

This is not following any recipe and I just winged it.


Ingredients:
450ml (15.2oz) bottle of carrot juice
4 medium carrots, peeled and cut into small cubes/coins
1 medium onion, finely chopped
2 parsnips, peeled and cut into small cubes/coins (I added this because I had it and it was passing it’s peak)
2 small red potatoes, peeled and cut into small cubes
1/2 tsp fresh ginger, peeled and chopped finely
1 cup (or just enough to cover the vegetables) chicken broth
1tbs olive oil
Salt and pepper to taste

6 shrimp, poached and shelled (optional)

Directions:
Add the olive oil in a pan on medium flame, add the onion and cook for several minutes or until soft but not browned. Add the carrot, parsnips, potatoes and ginger. Add the chicken broth to just cover the vegetables. Simmer for 30 minutes or more until all the vegetables are soft. Add the carrot juice and cook for a few more minutes. Using either a food processor or immersion blender, process until the soup is smooth. Season with salt and pepper.


Just before serving, add the cream to your liking and warm it up. Add whatever topping and garnish.

This was a good soup especially since I made it not using any recipe. We did not taste the ginger but the taste of parsnips came through. There was enough carrot flavor to tell this was a carrot soup. It went well with the potato muffins and was perfect lunch.

Carrot cake with pineapple muffin パイナップル入り人参ケーキマフィン

 Recently we received two pineapples as a gift. They were probably the best pineapples we have ever had. They were certainly much better than the ones from the grocery store. They were very sweet, juicy and not fibrous except for the center cores towards the top and bottom. Although they were good, it was a lot of pineapple. Then, my wife found a recipe for carrot cake muffins in the recently re-discovered cookbook “Mostly Muffins” which uses pineapple and she went for it. This was a delicious most tender soft muffin. It did not taste of pineapple; but it must have contributed to making the muffin extra-tender. The amount of carrot that went into the batter was also quite large. Both the pineapple and the carrots basically disappeared into the muffin. This is another excellent muffin.

As usual, I ask my wife to provide the recipe.

Ingredients:
1 3/4 cup AP flour
2/3 cup light brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 tsp. ground cinnamon
1/8 tsp. mace
1/2 cup crushed pineapple including juice
1/2 cup vegetable oil
1 egg, lightly beaten
1 1/2 tsp. vanilla
2 cups shredded carrots
1/2 cups raisins

Double recipe
3 1/2 cup AP flour
1 1/3 cup light brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp salt
2 tsp. ground cinnamon
1/4 tsp. mace
1 cup crushed pineapple including juice
1 cup vegetable oil
2 egg, lightly beaten
3 tsp. vanilla
4 cups shredded carrots
1 cup raisin

Directions:
Put the pineapple in the bowl of a food processor with a blade and puree. Shred the carrots in a food processor. Set both the pineapple and carrots aside. In a bowl mix the dry ingredients (flour thru mace). In a separate bowl mix the wet ingredients (pineapple thru vanilla). Mix the wet ingredients into the dry ingredients. Stir until just mixed then add the carrots and raisins. Mix until incorporated. Scoop the batter into 12 heavily greased muffin tins. (I used the 2nd largest scoop). Bake in a 400 degree oven for 15 to 20 minutes until a tester put into the middle muffin comes out clean. These muffins are exceedingly tender. They have to be cooled completely before attempting to take them out of the muffin tins. (The first batch I made fell apart into large crumbs when I tried to remove them from the tins soon after they came out of the oven. The second batch was fully cooled and came out just fine.)

These are really good muffins. As stated previously they are very tender with a mild cinnamon sweetness and a nice firm texture element from the raisins. Great for breakfast.

Banana carrot muffin バナナニンジンマフィン

 This is another muffin my wife made. We thought it was a bit unusual since it uses grated fresh carrot and banana. My wife got this recipe from her sister. It came from “Wild about muffins” by Angel Clubb.  Although we do not know the published date, this book appears old. After just a quick search on the internet, however, it appears that there are quite a few muffin recipes using bananas and carrots. So, apparently, although we have not heard of it before,  this is not such an unusual combination.

Some recipes add nuts but my wife added raisins as per the recipe she used.

Ingredients: (Makes 12 muffins)

Dry ingredients

1 1/2 cup (210g) AP flour

1/2 cup (85g) sugar

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 tsp nutmeg

One pinch of ground cloves

1 cup (125g) grated carrot

Wet ingredients

2 eggs

1 Tbs. molasses (this plus the white sugar results in brown sugar)

1/2 cup(125ml) oil

1/2 cup (125) buttermilk

1/2 cup (125ml) mashed banana

1 tsp vanilla

Other ingredients 

1/4 cup (40g) raisins (optional)

nuts (optional)

Directions:

Combine the dry ingredients and add the carrots stirring until they are coated with the flour. This helps keep them from sinking to the bottom of the muffin. Mix the wet ingredients together and combine them with the dry ingredients. Add the raisins and mix until they are incorporated. Using a large scoop put the batter in a well greased muffin tin. Cook in a 400 degree oven until a skewer comes out clean about 18 to 20 minutes.

These muffins were quite good. They were very moist with a mild nutmeg banana flavor. The raisins are a nice addition. They are a nice addition to any breakfast. Next time we might add some nuts.