Scattered sushi ちらし寿司

When we have salmon, I make salmon salad from the leftover cooked salmon. My wife thinks the combination of sushi rice and mayo-based items go well together (which I totally agree). We have made a roll sushi and “Gunkan” sushi from the salmon salad. One weekend, we realized our store of frozen cooked rice was getting low (it is always so convenient to have frozen rice), so we decided to make fresh rice for lunch to increase the frozen rice reserve*. Then my wife asked, “How ‘bout using the fresh rice to make scattered sushi or “chirashi-zushi” ちらし寿司 using the salmon salad (which I had just made in the morning) ?” As I posted before, scattered sushi is just a bed of sushi rice and the topping can be almost anything from totally vegan to all kind of sashimi fish. So, this is what I came up with which does not involve any raw or sashimi fish but, in addition to the salmon salad,  I added cooked shrimp and scallops.

* Frozen rice reserve: Making fresh rice this time did not help increase our frozen rice reserve. In addition to eating several portions as sushi for lunch, we then decided to have Yakitori 焼き鳥 in the evening since the weather was so nice and we had 4 chicken thighs we needed to cook. My wife greatly appreciates having grilled rice balls or “Yaki onigiri” 焼きおにぎりwhen we do Yakitori.  So, I also made four small rice balls in preparation. As a result there was not much of the freshly made rice to freeze as a reserve.

I may have gone slightly overboard especially since this was a  lunch.  The garnish included golden thread eggs or “Kinshi-ran” 金糸卵, pickled ginger or”gari” 生姜の甘酢漬け or ガリ, cucumber seasoned with sweet vinegar きゅうりの酢の物 and nori threads or “Kizami-nori” 刻みのり.

We made fresh rice, using rice we got from the New York Rice factory and is grown in Hokkaido “Yumepirika” 夢ぴりか. I used sushi vinegar from the bottle (Mizkan brand). I used as much sushi vinegar as the rice could absorb (about 10% of the weight of rice). I made the sushi rice in a Japanese “hinoki” cedar  tub or “han-giri” 半切 that we bought in Japan many years ago and amazingly still has a beautiful hinoki smell. I covered the seasoned rice with a wet dish towel and let it sit for 5-10 minutes so the rice could absorb the seasoned vinegar.

I added the sushi rice to the bottom of the bowl (square bowl we got in Sapporo just after we got married so many years ago).

For the scallops and shrimp (both were frozen and came from Great Alaska Seafood),  I thawed and gently poached them in salted water with a dash of sake. I made the scallops into several thin slices. After removing the shells, I halved the shrimp length wise.

I placed the salmon salad on the center of the rice and spread seasoned sliced shiitake mushroom (brown circle around the salmon salad). Then I distributed the scallops and shrimp around the shrimp salad and mushrooms. 

Then, I added the garnish as seen in the previous pictures.

This was a really luxurious lunch. This dish once again confirmed my wife’s notion that sushi rice and mayo-based toppings go well together. 

Crispy Cheese round カリカリチーズ

 One evening, my wife served this as a surprise. According to her, she saw a similar dish on YouTube WebSpoon. The original used slices of pepperoni. Since she did not have pepperoni, she used black olives. It was crispy and cheesy with parmesan flavor coming through. Good appetizer with wine. 

I will ask how she made it.

Ingredients:
Grated cheese of your choice and taste. The amounts are arbitrary. I used:
Smoked gouda
Cheddar
Monterey Jack
Mozzarella
Parmesan

Tomato sauce
Black olives (or pepperoni)

Directions:
Grate the cheeses and mix together. Make little mounds of the cheese mixture on a cookie sheet lined with parchment paper. (The parchment paper is important because it makes it possible to remove the cheese once its melted). Spoon the tomato sauce on the mounds and top with whatever you are using as the topping; olives or pepperoni. Heat in the oven at 390 degrees for 10 minutes. The cheese will melt and brown.

These are a quick flavorful cheese snack for appetizer.  They make a nice alternative to the traditional cheese plate. They are chewy, salty and go perfectly with red wine. 

Shrimp in spicy mayo sauce エビマヨ

 My wife found 4 frozen good-sized shell-on shrimp from Great Alaska Seafood, lonely and tucked hidden under a number of other items in the freezer door shelf. She asked me if I could make something with them. I am familiar with popular Japanese shrimp dishes called “Ebi-chiri*” エビチリ and  “Ebi-mayo*” エビマヨ. (Japanese are very fond of two condiments; ketchup and mayonnaise).  I got an inspiration from these dishes and made this (slightly) spicy mayo sauce for the shrimp. I also added blanched sugar snaps since I had them.

*Digression Alert:  Ebi-chiri was supposedly invented by Chin Kenmin 陳建民 (the father of Iron Chinese Chef Chin Ken-ichi 陳健一) based on a Sichuan dish called 乾焼蝦仁 modified to suit Japanese taste. The origin of “Ebi-mayo” appears less certain but it was based on an American Chinese dish of shrimp with Aurora sauce (mixture of ketchup and mayo) which was improved upon by a Chinese Chef in Yokohama. There are many variations of these two recipes.

This dish was impromptu but it came out rather well for a small appetizer. Despite the fact the frozen shrimp had been abandoned for some time in the freezer door shelf they tasted very nice; no iodine flavor and good firm texture.

Ingredients: (two small servings)
4 shrimp (I used 4 shell-on frozen shrimp), thawed under running water, shell removed, brined in cold salted water for 5 minutes, washed in cold running water and patted dry
Olive oil for frying

Sauce (mix the ingredients in a small bowl)
2 tsp mayonnaise
2 tsp Greek (strained) yogurt
1/2 tsp Sriracha or any other hot sauce such as gochujang

Directions:
Lightly salt the shrimp and cook in a pan with olive oil, turning few time for total of 1 minute.
Set aside the shrimp
Add the sauce warm it up and then put back the shrimp, add the sugar snaps
Serve immediately.

Brining in salt water brought back the shrimp's briny taste and texture (“puri-puri” プリプリ in Japanese). This is perfect with either wine or sake. I should make this dish more often.

Chicken with Avocado miso dressing アボカド味噌ドレシング

We used to subscribe New York Times Cooking. It was rather expensive for just the cooking section so we eventually cancelled the subscription. In any case, this is a recipe called ”Creamy Avocado-miso dressing” and it is from NYT Cooking. Since we had ripe avocado on hand and the recipe uses miso, we deemed this worth a try. This was supposedly  “salad dressing” for “hearty” greens, a warm grain bowl or grilled vegetables. We tried it as a topping for the homemade cheese wife made and as a dip for blanched cauliflower. Both tasted good. When we thawed a sous-vide cooked chicken breast, in addition to my traditional shredded chicken dish using sesame dressing, as per my wife’s suggestion, I made half of the shredded chicken with the avocado miso dressing. In the picture below, the left is with sesame dressing and the right is with avacado-miso dressing.

I used fresh cilantro leaves to garnished the dish made with avocado dressing.

For the one made with sesame dressing, I garnished it with white sesame.

The sous-vide cooked chicken breast is perfect for this type of dish. The meat is soft and moist.

Ingredients:
1 ripe avocado, halved and pitted, flesh removed from skin
1/4 cup lemon juice (I used Meyer lemons since I had them).
2 tbs olive oil
1 tbs vinegar (I used rice vinegar)
1 tbs white miso (I used “awase-meso” which is mixture of red and white miso).
1tbs honey
1/2 tsp kosher salt
1/2 tsp black pepper

Directions:
Combine all ingredients in a mini-food processor and blend until smooth (shown below).

This is a very nice dressing and we definitely taste the miso. The avocado takes a back seat but works well with the bright taste of the lemon and vinegar. We think this works better as a dip for vegetables. (We also had it as a dip for crackers and that worked very well too.) For the chicken dish, we think the sesame dressing goes better.

Steak dinner with Insignia 2012 ステーキとインシグニア2012

We rarely eat steak. This time, on the strong recommendation from my wife’s sister, we got a “special”package from Omaha Steaks which included, among a lot of other things, filet mignon. (It was called “Butcher’s cut”. We are not sure where this cut ranks on their quality scale of steaks). In any case, an occasion called for a special dinner and wine. So we cooked the steak and opened 2012 Joseph Phelps Insignia. The package from Omaha Steaks also included scalloped potato (shown here lower right) which I served with the steak, caprese salad and sautéed green beans.

The steak was first cooked in sous vide. After thawing, I patted the meat dry, seasoned with salt and pepper and vacuum packed with pats of butter and sprigs of fresh rosemary. I sous vide at 130F for 3 hours (minimum of 1.5 hours) for medium rare. Just before, serving I seared both sides briefly and set aside. I made a quick pan sauce by deglazing the pan with port wine, a dash of balsamic vinegar. I added any meat juice accumulated in the sous vide bags and on the plate on which the steaks were resting. After the liquid reduced in half, I added pats of butter and seasoned it with salt and pepper. Since this was sous vide cooked, the inside of the steaks were uniformly pink (as shown in the following picture). The steak was flavorful but a bit chewy/sinewy especially for filet mignon but we enjoyed it and the scalloped potatoes were great.

 

I checked our wines and decided to go with the oldest Insignia vintage we had which was 2012. I opened the bottle one hour prior to the planned dinner and decanted it. 

The wine was excellent. It was not too aged with nice dark fruit, vanilla and chocolate and well structured but mellowed tannin. In general we are not a great fans of old wines but this was just nicely aged for us to enjoy.

The steak and wine went as well as expected i.e. wonderful. We think we commemorated this special occasion adequately.

As an aside: The “special” we got from Omaha Steaks was quite a “haul” and included a number of items in addition to the steaks and scalloped potatoes. They were: hamburgers, meat balls, hot dogs, chicken fried steak, pork chops, chicken breast and apple pie.  We do not even remember when was the last time we ate hamburger or hotdogs so this should be interesting as we taste these additional items. I may have to commission my wife to bake some hamburger and hotdog buns.