Daikon marinated in beer #2 大根のビール漬け 二回目

As I promised in the prior post on Daikon marinated in beer, I played with the kind of beer I used and types of vegetables. The last time I used Sam Adams Summer Ale which is a more pilsener-like light-colored beer (ale). This time I used Sam Adams Brown Ale which is a bit more robust and darker ale. The proportion of other ingredients is about the same but I used a whole bottle of beer (350ml or 12 oz) and almost proportionally increased the remaining ingredients. Beer (12 oz), rice vinegar (50ml), sugar (100 grams), salt (50 grams), Japanese hot mustard powder (20 grams). Like before, I peeled and cut a daikon into 4-5 inch long pieces and quartered. I used a half of a large daikon. I also added small carrots (2) and mini-cucumber (3).

After 7 days, the daikon and carrot are good but may be a bit too mustardy (especially the daikon). The cucumber was a bit shriveled up. I added a new mini-cucumber and tasted it after one day. The above pictures are one day old cucumber and 8 day old carrot and daikon. All are good but by far, daikon is the best. I will reduce the mustard powder next time and leave cucumber probably for 2 days. This cucumber was not shriveled up but did not have enough flavor penetrated. I am not sure of the difference between the brown and summer ales but the brown ale appears to add more depth to the flavor. Among the vegetables, there is no question that daikon is the best as everybody has indicated.

Simmered daikon and pork 大根と豚肉の煮物

This is something I made without any particular recipe one weekday evening. The weekend before, I got pork spareribs, not because we had something in mind to make but because I could not resist the good amount of front portion, i.e. pork belly or "sanmai niki" 三枚肉 in the package. Unfortunately we did not have enough time to make any particualr dish such as "Kakuni" or Pork baked in barbecue sauce. So, my wife decided to cook it like she did for making scrapple. Quoting from the scapple post; "Parboil for about 5 minutes. Put into a Pyrex baking dish with some onions and carrots, a bay leaf and several pepper corns. Cover the ribs half way with boiling chicken stock. Cover and place into a 350 degree oven and cook for 1 1/2 to 2 hours (until the meat is tender and falls off the bone)." We figured that once it is cooked this way, we may be able to use it more easily in some dish during the week and, at worst (a figure of speech, not really worst, actually it will be "best") case scenario, my wife can make it to scrapple next weekend.

I think I was loosely basing this dish on "simmered daikon and pork" or 大根と豚肉の煮物. The way the pork was cooked to this point is not much different from the first portion of the preparation (traditional recipe) for "Buta no kakuni" 豚の角煮. I just took out one rib (removing any congealed fat) and cut the meat into 1 inch cubes. Meanwhile, I peeled and cut daikon (about 3 x 2 inches) into 8 pieces. I sauted the daikon with a small amount of peanut oild and a dash of dark sesame oil for 1-2 minutes in a small deep pot on a medium flame. I added the pork cubes (also some of the pork aspic that accumulated on the bottom of the baking pan for good measure), mirin, soy sauce (3 tbs each) and water to cover (probably about 1 cup). When it came to the boil, I turned it down to simmer and cooked for 30 minutes (We went out to the back deck to enjoy the last of the cherry blossoms with a glass of wine at this point, so it may have cooked longer than 30 minutes). In the last 3 minutes, I added broccoli. This was a surprisingly good dish especially for a weekday evening. The daikon was well cooked, soft, and a good match for the fatty pork. The pork is unctuous and flavorful similar to "Kakuni".

"Yamaimo somen" Mountain yam noodle in cold broth 山芋ソーメン

Recently I was introduced to several very interesting food blogs on Izakayas through "Izakaya Sanpo", which I listed in my favorite links. One called "Eating out in Tokyo with Jon" is quite amazing as he is very prolific (eating out and blogging) and his writing very informative and interesting. I was reading one of his posts on a quaint drinking place in Takasaki, Gunmma 群馬県高崎市 called "machiya" 待家. This reminded me of the last time we were in Maebashi 前橋-Takasaki 高崎 areas in Gunmma prefecture, my friend and his wife took us to a very fancy and excellent French restaurant which we enjoyed enormously (including a bottle of Chateau Lynch-Bages -- 2001, I think), but if I had known of this place we would have begged my friend to take us there instead. In any case, he was describing a mountain yam or "yamaimo" dish called "Yamaimo somen". Since I am trying to reproduce Izakaya food at home and blog about it, I wanted to reproduce this dish based on the picture and his description.

I peeled "Nagaimo" (it is the cultivated variety of "yamaimo") and then using a Japanese mandolin (the "Benriner", which we have been using for almost 25 years but still has very sharp blades), I made thick (using the most coarse julienne blade) juliennes, which are rather fine, actually. I think that, depending on what kind of texture/sliminess you like, one can change the treatment of the "Yamaimo somen". We rather like some slimy texture as well as crunch, so we would use these juliennes as is.  If you would rather reduce the sliminess, then, I would soak them in vinegared water, drain and wash them in running water to remove the surface slim before putting them in a bowl. Judging from the picture and the delighted expression by Jon, they must have washed the slim out somehow. For us, I just placed the "yamaimo somen" into a bowl and poured in a cold noodle sauce (I used a bottled concentrate with strength weaker than for dipping but stronger than for hot noodle dishes). I garnished with chopped scallion and nori with a side of "real" wasabi. This was quite a new (at least to us) way of enjoying this slimy potato. I have posted several other ways to enjoy this slimy potato (mostly grated, Sorry, Jon). Certainly, we can serve this to our Western guests with much less problem. Another idea I have is to mix this with juliennes of daikon which may add another type of crunch to this dish.

Deep fried fish and mountain potato dumpling 薩摩揚げ(もどき)

"Satsuma-age" 薩摩揚げ is a deep fried fish cake which originated from the "Satsuma" 薩摩 region of Kyushu 九州, the southern island of Japan. This is often served in Izakaya. We occasionally have this as a "robatayaki" 炉端焼き item at Tako Grill. At home, I, like most people, ususally buy pre-made and frozen fish cakes. Just before serving, I thaw and grill (or toast them in a toaster oven). We eat these with grated ginger and soy sauce, which is pretty good. Another common use is to put them in "oden" おでん.

Since I bought a whole red snapper, I ended up with small bits of fish meat as well as meat I scraped off the bones after I filleted the fish. If this had been a salmon, I could have made a "salmon" cake in a very similar manner to "crab" cake. Although I never made this type of fish cakes before, I decided to make these fish meat scraps into a "Satsuma age". Mark's book p44 has a rather sophisticated version of this dish. I decided to use a simpler recipe which was in one of my cookbooks. In any case, I had only fish meat from red snapper but, typically, you should have a combination of two or more fish, usually cod plus some other white flesh fish to achieve good texture and taste according to these recipes. So, I knew mine would not be great before I even started making it.

I first, slice and julianne small carrots and burdock root or "gobo" 牛蒡 (gobo was soaked in vinegared water for 10 minutes) and cooked it in a small amount of "dashi" broth (I used Kelp broth since I was making something else with it) for 5-10 minutes or until the vegetable is soft.  I got about 150gm of fish meat, I added salt (1/3 tsp), 2 tsp each of sake, soy sauce and mirin and made a paste using a small bowl food processor. I was supposedly to use 1/2 egg white but entire thing (one egg white) went in before I could stop it. This recipe also calls for 10grams of grated mountain yam. I substituted it with "nagaimo" 長芋 but "nagaimo" is more watery than "yamaimo" 山芋 and the resulting paste became a bit softer than I intended. I added the drained vegetable and made 5 flat oval shaped disks (I put some vegetable oil on my hands so that the paste would be manageable.) I covered them with plastic wrap and let them rest to firm up in the refrigerator for 1 hour before deep frying.

First, I should have used a lower temperature oil and I should have used more fish meat or less egg white, liquid and grated nagaimo. Although this was quite edible (and my wife said it was even good) it is not "Satsuma age"--the consistency is totally wrong, much lighter and fluffier. I would call this "fried fish and nagaimo dumpling". I do not think I will make this one again. Store bought frozen ones are just fine.

Hummus フムス

Izakaya food consists of small dishes. I mentioned other types of small dishes from different cultures such as Spanish Tapas. A relatively new restaurant, Zaytinya in Washington DC specializes in small dishes from the Eastern Mediterranean and the Middle East called Mezze (Meze and other spellings). These dishes are quite different from Japanese style Izakaya food but the ideal is the same and my wife and I really enjoy their small dishes. We usually start with some of their spreads or dips with small wonderful hot (temperature) flat bread they serve (a type of pita or pide). Hummus (it appears that there are some spelling variations since the original name حمّص‎ is Arabic-obviously I just copied from Wikipedia-) is one of these and is very easy to make. Here I made Guacamole and Hummus, a bit of ethnic mix but work well together.

Again, there are some variations on a Hummus recipe but this is the way I make it. I make this either in a small bowl food processor or using an immersible blender with a mixing cup (this time I used an immersible blender). The ingredients are canned chickpeas (16oz), garlic (2-3 cloves, skin and root end removed), lemon juice (2-3 tbs), tahini or Japanese neri-goma 白練りごま (2 tbs), salt (1/2 tsp), and ground cumin (1/2 to 1 tsp). (We like cumin but some may not like it at all, you do not have to use cumin). You could mix in olive oil rather than using it as a garnish.

I first drain the chickpeas reserving the liquid. I then process all the ingredients plus 1/4 of the reserved liquid (or use lukewarm water) until a nice smooth paste is formed. If it is too thick add more liquid, if it is too soupy add more chickpeas. Taste and adjust salt, lemon juice and cumin to taste. I garnish with sliced black olive and extra-virgin olive oil. Any chips, pita bread, cracker will go wonderfully with these dips.

Roasted rack of lamb ラムのオーブン焼き

Some years ago, we visited "Hagi city" 萩市, which is located in the "San-in" district 山陰地方 (meaning "shade of the mountains"), the southwest portion of mainland Japan or "Honshu" 本州. After reading the wonderful books "Tales of the Otori" 鳳物語 written by an Australian author Gillian Rubinstein using the pseudonym of Lian Hearn, we decided to visit Hagi. Although this story takes place in an imaginary place, it closely resembles "sengoku" or the civil war period 戦国時代 of Japan. The author reportedly got inspirations from Hagi and the surrounding countryside and, actually, wrote her stories while she were staying there (at least portions of it). She used names of the places such as "Hagi" 萩 and "Tsuwano" 津和野, which are actual names of the cities in the area. In addtion, my wife has been a big fan of "Hagiware" 萩焼 pottery for some time and collected quite a few pieces. It was not easy to get there as compared to cities along the bullet train lines. We ended up taking a tour bus from the New Yamaguchi station 新山口駅. This worked well providing us a guided tour of the beautiful country side as well as a visit to Tsuwano and Hagi.

We stayed in a hotel/Japanese inn at Hagi, which I found through the Internet. This inn had been a grand and traditional Japanese inn some time ago but, now, under the management of the 2nd or 3rd generation owner, it was not doing well and the "new" building looked run down (their web site was very well done and consequently "misleading"、this is a picture from their web site of the very room we stayed. Looks very nice in the picture).  It appears that we may have been the only guests. They had a restaurant next door and our first night dinner was served there but we were the only customers. The decor had a 1960's kitschy look; Under the curving central stair case, there was a small fountain with a fake Greek goddess statue and few turtles crawling about in the water surrounding the base of the statue. They gave us a quite spread totaling 10 or 12 separate dishes all displayed on the table. As we started eating, Don Ho's "Tiny bubbles" wafted across as background music. We looked at each other and started laughing. In any case, although it was raining the next night, we said we did not need dinner at the Inn (the proprietor wanted to know why but we weren't telling). We took off to a small drinking place we had found through an internet search. It should have been within walking distance. We entered a small bar/Izakaya type place. (Later we found out this was not the one we had meant to go). Two young girls were serving at the counter and the small kitchen in the back was totally closed off from view. It was essentially a Japanese style drinking place but some of the menu items are more Westernized. Since my wife is fond of lamb, we ordered lamb chops (This is where this long preamble will connect to the dish for this posting). As my wife always complains, Japanese do not like the taste of lamb and tend to cover it up with soy sauce and other flavors. This lamb was no exception. It was a bit over cooked as well. Overall, this night's experience was not too bad. Certainly it was much better than staying at the Inn for dinner. 

Now this long story is over, we can talk about how I prepare a rack of lamb. I sometimes serve several ribs as a dinner with vegetables, rice or couscous or serve only one rib as a dish with a drink.

Depending on how you get the rack of lamb, you may have to do some additional preparation. This rack of lamb was very well-prepared and came in a vacuum-sealed pack. The ribs were nicely Frenched, the fat cap was only present between the meat and the bone (see below). The only thing I needed to do was score the fat cap in a cross hatching pattern, so that the fat would render and baste the meat.

I used a classic French method of cooking (based on Julia Child's "The way to cook"). This way, the lamb flavors are not masked by any means.

Marinade:  Dijon mustard (smooth kind) (4tbs), lemon juice (4 tbs), herb (finely chopped fresh rosemary is most classic, thyme or oregano will also do, I used 1/4 tsp of dried thyme since I did not have any fresh herbs), good olive oil (1/4 cup or more), salt and black pepper. I mix the all ingredients except for the olive oil. While mixing it with a whisk, I drizzle in the olive oil like I am making mayonnaise until the consistency of soft mayonnaise is reached. I brush the marinade all over the meat including the fat cap. I place it in a preheated 480F oven for 10 minutes on a metal rack in a roasting pan.

Crumbs: I put enough "Panko" bread crumbs in a small bowl (about 1/2 cup or more) and add about 2-3 tbs of olive oil and rub between your fingers to distribute the oil and make the bread crumbs moist. After about 10 minutes, I quickly spread the bread crumbs over the top of the meat and fat cap and place it back in the oven with the temperature lowered to 400F. I cook for another 15 to 20 minutes or until the crust is nicely browned and the internal temperature reaches 125F.  This results in a nice rosy medium rare (see below). Let it rest for 10 minutes and cut between the ribs.

Since the meat is flavorful with the mustard marinade and bread crumbs, I did not add any sauce and served it with simply boiled and sautéed (in butter) broccoli. Although this can go with sake or any other drink, we are partial to a good red wine for this, especially Syrah or Shiraz. John Duval Wines Entity Barossa Valley Shiraz 2006 was perfect for this. I noticed that, although I gave my wife the largest end piece, she went back for more, I assume she liked it.

Green asparagus with sesame dressing グリーンアスパラのごま和え

This is a very simple dish but it is a healthy alternative to sauting them in butter. It is a good small dish perfect with a drink.

First, the hard bottom part of green asparagus are removed (I just bend the very bottom until it snaps) and I only peel the skin on the bottom hard part using a potato peeler.  I blanch/boil the asparagus in lightly salted water until it is cooked but not too soft (it takes about 3 minutes for the asparagus above but the time it takes depends on the thickness of the asparagus) and then shock it in ice cold water to stop the cooking and keep it a nice green color. Dry on paper towels and cut into 2-3 inch long segments. I put the bottom parts on the plate first and place the tips on the top. (It looks like you got all tips....not!)

For sesame dressing, I first roast white sesame (1-2 tsp) on a dry frying pan for 4-5 minutes or until fragrant. Although white sesame I buy from a Japanese grocery store are already roasted, this will bring up the fresh taste. I started adding this extra step recently but it is worth the effort. Setting aside a small amount for garnish, tip the rest into suribach すり鉢 and grind coarsely using surikogi すりこぎ. I add Japanese white sesame paste or shiro neri-goma 白練りごま (1 tsp), sugar (1/2 tsp), soy sauce (2-3 tsp). Depending on the taste and consistency, add more soy sauce, sake, mirin or dashi to get desired consistency and taste. Pour it over the asparagus and garnish with the reserved sesame seeds. This is very nice small dish and could be served as a side dish or as a stand alone small dish.