11 (or 12) Appetizers 11種類の酒のつまみ

This is another version of multiple small appetizers dishes. I used the divided plate with space for 9 dishes. But I had more than nine to serve so I doubled up in the divided space.  But I still needed to add two more small bowls for a total of 11 small dishes. If you count each part of the doubled up item (lotus root tsukune 蓮根つくね was divided and served with quail eggs and ginko nuts) (bottom row left and center), it would be 12 appetizers. None of them are new recipes. Even though the single portion is small, we were quite full after working our way through 12 of them.

To highlight a few the one shown below is Name-take mushroom なめ茸 (top row right),

simmered taro “satoimo” 里芋 potato and carrot with “Kouya-dofu” 高野豆腐* and sugar snap スナップ豌豆の塩びたし (middle row right)

and two small bowls; tofu and shimeji with oyster sauce 豆腐としめじのオイスターソース(top),

simmered shirataki and deep fried tofu 白滝と油揚の煮物 (bottom).

*Kouya-dofu is freeze dried tofu (for preservation I suppose) which creates unique texture and absorbs whatever liquid it is cooked in.

These appetizers are mostly comprised of vegetables and provide so many different textures and tastes. We really like this type of classic Japanese multiple appetizers.

Root Vegetable Stew 根菜の煮しめ

“Nishime” or “Nitsuke” 煮付け, 煮しめ is a type of traditional Japanese cooking method in which food items are simmered in seasoned broth. I have posted many variations mainly based on what was simmered in the seasoned broth. I understand that there are differences between “Nishime” and “Nituske” but that is too esoteric for me. The broth can be based on either vegetarian (kelp, dried mushroom and vegetables) or more commonly including  bonito flakes, kelp, and other dried fish. The basic seasonings are soy sauce, mirin, sake or sometimes sugar. Food items in nitsuke could be vegetables especially root vegetables, mushrooms, fish cakes, tofu, chicken or fish. I made this because I had a package of boiled renkon lotus root 蓮根 which I needed to use. I also got assorted frozen fish cakes for oden and boiled frozen “satoimo” 里芋 taro root (this is the first time I got this, I usually get fresh ones and prepare them myself) and also a package of “shirataki” noodles tied into a knot called “musubi-shirataki” 結び白滝.  Using these ingredients, I made this without much effort. It was nothing special but a homey, gentle and comforting dish. The picture below shows daikon (left), renkon (center), satoimo (bottom left), fish cake (bottom righ). I also added blanched green beans and carrot.

The layer below shows three different kinds of fish cakes (straight chikuwa ちくわ), chikuwa with squid ika-chikuwa イカちくわ, ganmodoki がんもどき(all cut in half) and a knot of shirataki “musubi-shirataki 結び白滝”. Please notice, the taro “satoimo” is perfectly shaped since this is frozen packaged one.

Using prepared vegetables and assorted fish cakes, makes it much easier to make this dish. Beside using prepackaged items, the recipe is essentially the same as I previously posted.

Sushi Taro Osechi 2021 寿司太郎の御節 2021

We picked up our Sushi Taro Osechi box for 2021 on the last day of 2020. We opened it on the evening of January 1, 2021. I am doing this post just to remind us of all the wonderful items included in the box. Every year there are some changes although many "must-have" items remained the same. The SushiTaro osechi has been the highlight of our New Year celebrations since 2012. Before that I used to make osechi in a 3 layered juubako 重箱.  I had to spend almost the entire week before New Year cooking and the results were no comparison to the Sushi Taro box. In 2010 and 2011, (I apparently had excuses) I only made a few New Year items. On one other occasion, we tried frozen osechi from Kyoto, Japan. It was very expensive and just terrible. So, Sushitaro Osechi is indeed a God-send. Now I only make a few nostalgic items that I ate on New Year as a child. 

This picture is an overview of the upper layer of the Sushi Taro box.

 

The following pictures enumerate the contents of the box. Noteworthy is #1 smoked oyster in olive oil 牡蠣燻製. Large succulent oysters with smoky flavor are excellent and new this year. #2 is a sophisticated version of “daikon namasu” 錦なます. #3 is Kuro-mame  black beans in syrup 黒豆. #4 is grilled small "tai" red snapper 祝鯛姿焼き, #5 steamed sea urchin 蒸し雲丹.  #6 Kazunoko "herring" roe marinaded in miso 数の子味噌漬け.  #7 roasted A5 Wagyu (A5 is the top level wagyu) 和牛ローストビーフwhich is also new this year. Nicely marbled and tender.  #8 Cod roe rolled in kelp 鱈の子昆布巻.  I forgot to put the number but between the wagyu and the tail of snapper are chestnuts "shibukawa-ni" 栗渋皮煮, #9 is smoked salmon rolled in pickled radish スモークサーモン砧巻. #10 is our favorite "karasumi" botarga or sun-dried mullet roe 唐墨.  #11 is small ice fish simmered with sansho pepper 雑魚の有馬煮 (in plastic container) and #12 lily bulb dumpling 百合根まんじゅう which is new this year. Under #5 is red and white "kamaboko" fishcake 紅白蒲鉾,  under the roast beef is soy-marinated egg yolk with walnuts and truffle flavor which is also our favorite 黄身胡桃.  Somewhere under the tai fish is "gobo" burdock root with sesame dressing 叩き牛蒡. One more good dish wrapped in cellophane is hidden under the fish which is “Koji pickled Boston mackerel” 鯖麹漬. This may be also new this year. This reminded me of a Hokkaido dish called “iizushi” 飯寿司 which was made during cold winter fermented using koji/rice, dried herring, and vegetables. This version is using mackerel with crunchy daikon or kabu radish. We both really like it. 

And this is lower box.

#1 is Monkfish liver terrine 鮟肝豆腐, again our favorite, #2 pickled flower-shaped "renkon" lotus root 花輪蓮根、#3 is red and white shrimp dumpling 海老真蒸, #4 cured Spanish mackerel 鰆喜寿し, this is new and great, it is cured (with salt and vinegar, I suppose) but almost taste-like sashimi, no fishy taste and absolutely fantastic. #5 glazed duck 鴨照り煮, #6 caramelized crispy small shrimp 小海老甘露煮, #7 sake-steamed prawn 長寿海老, #8 Yellowtail sushi wrapped with pickled turnip 鰤かぶら寿し, #9 New Year's stewed vegetables (satoimo, carrot, bamboo shoot, shiitake, hana-fu,  snow peas, and "konnyaku", all individually delicately seasoned and cut into decorative shapes), #10 simmered "ayu" sweet fish with roe 子持ちあゆ甘露煮, #11 "Date-maki" New year's omelet 伊達巻 and #12 Burdock root, squid ink coated and stuffed with mustard からし牛蒡. Hiding underneath #1 and #2 is "kurikinton" mushed sweet potato with chestnuts 栗きんとん and underneath #5 is grilled yellowtail marinated in sake lee 鰤酒粕焼き.

　

Everything was carefully prepared and packed. All possible superlative adjectives can not begin to describe how wonderful each dish was.  I do not know how many orders they prepare but I got some glimpse of how much work this is from Chef Kitayama's instagram "chefmasayakitayama" and "togimax". Our only task now is to enjoy all these delicacies, something we are very good at.

New Year 3rd day evening 正月３日夕

The 3rd day of New Year, we started with all small dishes that go with sake including a tasting of three different preparations of herring roe. I wheeled out the miniature covered bowls we got in Kyoto sometime ago.

All are from the Sushi taro osechi box. From left to right are daikon in yuzu sweet vinegar or "Nishiki namasu" 錦なます which was toped with soy sauce marinated salmon roe 青竹いくら.  The center is steamed uni 蒸し雲丹, the right is a rare totally Western-style dish, oil marinated smoked oyster with feta cheese, dried tomato and olive 牡蠣燻製オイル漬け. All the dishes were heavenly. The yuzu flavor was very nice. What's not to like about uni in any form? The oysters were smoked, fat and succulent. We really liked this these dishes. They were good for sake or red wine.

This was followed by a tasting of herring roe or "Kazunoko" 数の子 prepared in three different ways. The top and bottom was what I prepared; the top is marinated in sake lee and miso and the bottom is marinated in dashi broth mirin and soy sauce. The center is from the osechi box; marinated in miso 数の子味噌ずけ (probably sweet miso like saikyo miso.

In the picture below,  on the left is my sake lee miso marinated, the middle is my soy sauce marinated and the right is Sushitaro's miso marinated.

All three were very good and very distinctly different. It was a treat to be able to taste them all together like this. The center one appears a bit darker because I used regular or "koikuchi" soy sauce for the marinade instead of light colored "usukuchi" soy sauce. Although it looked different it tasted ok. (center).

This was followed by assorted dishes from the osechi box. I put the simmered vegetables in a separate bowl and microwaved briefly to take the chill off but didn't really warm them.

The plates included two grilled fish, Spanish mackerel marinated in saikyo miso and Japanese snapper with "kino-me" sauce. Both were heated in the toaster oven. Others included simmered sweet fish with it's roe, pickled myouga, flower cut pickled lotus root, date-maki omelet roll and burdock root dressed in sesame sauce or "Tataki gobo"  たたき牛蒡.

Veggies included simmered Taro root or satoimo, kuwai, flower cut carrot, konnyaku and shiitake mushroom and snow pea.

Now we were in the last stretch of finishing the box. Even for us, this has been a rather wonderful decadent 3 days of New Year.

Simmered Taro and bamboo shoot 里芋とたけのこの煮物

Before we started getting Sushi Taro's New Year's osechi box, I used to make a three tier osechi box myself. I filled the bottom layer with simmered vegetables and chicken dish called chikuzen-ni 筑前煮. The type of potato used in that dish is sato-imo 里芋  which was always available in my old Japanese grocery store. I see sato-imo at our new Japanese grocery store very rarely. The other day, when I was in our regular grocery store, I saw sato-imo which was labeled as "Malanga" and "Eddoe" (its scientific name Colocasia esculenta) from Costa Rica (#1 in the composite picture below). Taro is slightly different but the most common variety in the US. Common among these variations is that it is taste like potato but it is a thickened underground stem called corms. I am sure different cultures have different cultivars and names other than those I just mentioned but whatever the name, they appear to be essentially similar in texture and taste. Even in Japan, there is another variation of sato-imo called ebi-imo 海老芋 , ("ebi" means shrimp. It is long and curved resembling the tail of a shrimp). This is famous for its use in traditional Kyoto cuisine 京料理.  Actually, the one I got this time is more similar in shape to ebi-imo than Japanese sato-imo.

I made this classic New Year simmered vegetable dish. This time, I did not include any protein such as chicken.

I also added bamboo shoots or takenoko 竹の子, kon-nyaku こんにゃく, carrot and garnished with blanched snap peas or sugar snaps.

Ingredients: (for 10 small servings like shown in pictures above).

Taro (sato-imo): 10 (see directions below for preparation).

Bamboo shoot: one package, previously boiled and packed in a plastic pouch, cut into 4 pieces lengthwise, then the bottom thick portions cut into half inch thick cross pieces and the top cut lengthwise.

Kon-nyaku (Konjac): 1 cake, hand torn into small bite sized pieces and par-boiled and drained (#5).

Carrots: 2-3 large, peeled and cut in bite size ("Ran-giri" 乱切, cut on the bias as you turn 90 degree).

Bonito and kelp broth (3-400ml, enough  to cover the vegetables).

Sake

Mirin

Soy sauce (I used light colored soy sauce or "Usukuchi" 薄口醤油).

Sugar snap peas: ends trimmed, blanched, for garnish

Directions:

The classic Japanese satoimo is usually shorter than the one I got this time. This "Malanga" or "Eddoe" from Costa Rica (#1 in picture below) may more closely resemble "Ebi-imo" 海老芋. If this is more uniform rounder Japanese sato-imo, you could remove the skin by rubbing against each other in water which makes a nice rounded shape but I removed the skin by cutting off the top and the bottom and making hexagonal cylindrical shapes (making 6 faceted cylinders, a bit similar to making "tourne"). This is  called "Roppou-muki" 六方むき meaning six facet peeling in Japanese culinary parlance (#2, I now realized this one only has 5 facets!). 

I soaked them in cold water and washed them changing the water few times (#3). 

I made broth from a dashi pack (bonito and kelp), seasoned with sake, mirin and light colored soy sauce (#4). Some may add sugar and the amount of soy sauce could be variable depending on your preference. I made it more Kyoto style or "usu kuchi" meaning mildly seasoned. I added soy sauce in several increment as I tasted.

I placed the satoimo in the broth (#4) when it started simmering I added the carrot, bamboo shoot and kon-nyaku (#5 and #6). I let it gently simmer with a lid on for 30 minutes or until sato-imo is cooked.

This is a very subtle dish but has so many different textures. Sato-imo has very unique texture (creamy slightly viscous), which is difficult to describe.  The small serving in the picture is perfect for a drinking snack for us.  For a side dish eaten with rice, I will served at least twice as much and probably add more soy sauce and/or salt.

Chinese flavored simmered Taro roots 中華風里芋の煮物

Just before the new year, I bought a small package of “satoimo” 里芋 or “taro” from our Japanese grocery store. Since we had New year’s dishes from Sushitaro which included simmered satoimo, I did not use it. My wife reminded me that it was still sitting in the refrigerator and that it might be getting moldy. I sprang into action. Instead of making it the usual Japanese way, I decided to make it in a more-or-less Chinese way primarily through altering the seasoning. This is loosely based on something I saw on line. I did not follow the recipe closely.

Ingredients (for two small servings):

1. Taro root (satoimo) (six, both top and bottom cut off, peeled, halved, and soaked in water)
2. Dark sesame oil (1 tsp)
3. Chicken broth (about 1/2 cup, my usual Swanson no fat low sodium kind).
4. Black-bean garlic sauce (1/2 tsp)*
5. Chili garlic sauce (1/3 tsp)*
6. Soy sauce 2 tsp, (I used light colored or “Usukuchi” 薄口醤油)
7. Mirin (1 tbs)
8. Sake (1 tbs)
9. Black sesame seeds (for garnish, 1/2 tsp)

*I used these two Chinese/Asian seasonings since I happened to have them but you could use "Toban Djan" or chili bean sauce with chopped garlic.

I first put the dark sesame oil in a small sauce pan on medium flame. I added the black bean and chili garlic sauce and sautéed until fragrant for 1 minute and added the drained and pat-dried  satoimo. I tossed and sauteed so that the potato surface was coated with the oil and seasoning mixture. I then added chicken broth, soy sauce, mirin and sake. When it started to boil, I turned the flame down to simmer and placed my favorite silicon "otoshibuta" 落し蓋 on top of the taro then put on the regular lid slightly askew and simmered it for 15-20 minutes or until the satoimo was cooked.
Meanwhile, I dry roasted black sesame seeds in a dry frying pan for several minutes. Using a Japanese mortar and pestle (suribachi すり鉢), I coarsely ground it.
I put the taro in a bowl, spooned in some of the remaining simmering liquid and garnished with black sesame.

I did not make this too spicy. It was nice to try something different from my usual Japanese way of cooking satoimo. Satoimo has a nice texture and the seasoning definitely worked well. This could make a nice side dish or a drinking snack. In our case, it was the latter.