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Sunday, June 29, 2014

Fiddlehead fern in sesame dressing こごみの胡麻和え

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Fiddlehead fern is the young furled tip of the Ostrich fern (or it could be some other fern species) harvested in North America (probably i...
Saturday, June 28, 2014

English Izakaya cookbook updates 英語の居酒屋料理の本アップデート

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It was sometime ago that I posted an Izakaya cookbooks page for this blog. At that time the only Izakaya cookbook written in English wa...
Thursday, June 26, 2014

Sea Urchin and watercress in butter ウニクレソン

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We had a variation of this dish at Yuzuki in San Francisco and also learned that the original dish was supposedly invented by a small “ Tep...
Monday, June 23, 2014

Sous vide salmon poached in olive oil サーモンのオリーブオイル　スービィ

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This is our continuing exploration of sous vide cooking. We love salmon which I usually brown in a frying pan and finish in the oven. (I usu...
Friday, June 20, 2014

Chicken skin crackling and “jako” cucumber 鶏皮のクラックリングと胡瓜の酢の物雑魚乗せ

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This was what I served one weekday evening; chicken skin crackling カリカリ雛皮, cucumber, daikon and carrot asazuke with shio konbu 塩昆布入り胡瓜の浅漬...
Tuesday, June 17, 2014

Onsen egg with “Mozuku” in sweet vinegar 温泉卵とモズクの甘酢

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This is a variation on the theme of “Onsen” egg 温泉卵. I put this dish together in a hurry on a weekday evening after work. I thawed a packag...
Saturday, June 14, 2014

Sous vide pork loin 豚ヒレ肉のスービィ

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We like pork tenderloin and cook it regularly. Our most common way of cooking is to bake it slowly in a 350F oven (often the toaster oven in...