Hanami continues; Japanese pancake with sakura ebi dried shrimp 桜海老、にら入り葱やき

This was an ending "shime" 〆 dish for our impromptu Hanami 花見. Because the weather has been quite warm, in our herb garden, garlic chives started poking out. With a short ceremony we conducted the first harvest of the year. Since I had these fresh home grown garlic chives or "nira" ニラ, I decided to make this "starchy" pancake as an ending dish. This is a sort of Japanese style savory pancake or Johnny cake.

This is also considered as a type of "okonomiyaki" お好み焼き and anything goes but this was what I made.

Batter: I used a mixture of AP (all purpose) flour (3 tbs) and finely milled rice flour or "jou-shinko" 上新粉* (2 tbs).

*Rice flour can be rather coarsely ground (which I use for a dredging to deep fry or "karaage" 唐揚げ to make the crust crisper) or finely milled like this one called "Joushinko". This finely milled rice flour is usually used to make Japanese sweets as you can see on the pictures of this package on the left. Adding the rice flour to the batter will give the end product a more elastic texture or "mochi-mochi" mouth feel as Japanese would say. This is optional and you could use only wheat flour for this dish or if you are in gluten avoidance mode, use 100% rice flour.

I mixed in a beaten egg (one large), and chicken stock (or water or dashi) (about 4 tbs) to make a batter similar in consistency of regular pancake batter. 

Vegetables: I cut the garlic chives into 1 inch segments (about 1/4 cup or whatever amount I harvested) and scallions (3, sliced on slant including the green parts).

Dried shrimp: I could have used chopped up shrimp or other forms of protein but I decided to use dried (and frozen) "Sakura-ebi" 桜海老 or cherry blossom shrimp (about 4 tbs). For one thing, I used them without thawing  which was much easier than thawing regular shrimp and cutthing them up.  These shrimp are also appropriate for cherry blossom gazing.

I mixed them all together and seasoned with soy sauce (about 1 tsp) and mirin (2-3 tsp).

I added dark sesame oil (1 tbs) in a non-stick frying pan on medium-low heat and spooned  enough of the batter mixture to make several oval pancakes a few inches wide . After one side was set and browned (1 minute or so) , I flipped it over and cooked the other side (one more minute). I flipped it again and brushed on soy sauce. I flipped it several more times until both sides were coated with soy sauce and the soy sauce became fragrant. Obviously I overcooked it and my pancakes got a bit too dark.

Our garlic chives, first harvest, were nicely tender. With rather strong tasting sakura-ebi, the combination of garlic chives and scallion went well. For most people, this dish may not have been enough but we were quite full at this point. By the time we finished this dish, it was getting dark and cold. We retreated indoors, turned on the outside flood lights and kept admiring the cherry blossoms.

Hanami drinking snacks 花見のつまみ

For this year's hanami, we started with this fusion dish of tuna tartar.

This was followed by small assortment of "chinmi"  珍味 or rare tastes (not really rare). I just used pre-made frozen items. The front on the right is "tobiko" トビコ or flying fish roe and the next is salmon roe or ikura いくら; both are placed on a cup of cucumber. I garnish tobiko with a sliver of cucumber and the ikura slice of jalapeño pepper.

In a small, "plum petal" patterned cup is squid marinated in soy sauce and mirin or "okizuke" 沖漬け. In a small blue flower-shaped cup is a "Yukke" of "engawa" 縁側 or meat just under the dorsal fin of flat fish or hirame ヒラメ. The engawa literally means a Japanese porch/open corridor in front of a Japanese room usually facing the garden.  The appearance of the meat just under the dorsal fin of hirame is composed of lines of individual muscles resembling the way wood is laid out on the floor of an "engawa". This "cut" of fish happens to be  my favorite sashimi item. This one is marinated in sweet and hot red pepper sauce in Korean style. Both came frozen in a small pouch or container. I just thawed them and served. Both are OK but a bit sweet. The engawa lost the firm texture I cherish. The tobiko roe were also seasoned too sweetly and too brightly colored (obviously includes an artificial red coloring).

As a warm comforting dish, I served chicken thigh simmered in a black vinegar and soy sauce with taro or "sato-imo"  里芋 simmered in the same sauce with garish of brocoli.

I used to be able to get fresh "sato-imo" or taro root but I have not seen them either in the Japanse grocery store or a regular market for some time. This one was pre-cooked and frozen. I first parboiled as is while frozen removing the scum which floated on the surface. I washed them in running cold water and then cooked in the same simmering liquid. These tasted the same as fresh ones cooked from scratch with a good texture and much less work.

The cherry blossoms are going quickly. This year it is going to be a race against time not only because of the warm weather but because, for some reason, the birds have learned to eat the blossoms. It started some years ago with the house finches and the cardinals learned it from them. They grab the flower, nibble something from its base and drop the remaining almost intact flower to the ground. They are stripping the tree even as we speak and while we watch. As a result we have a somewhat premature "hana-fubuki" or "flower blizzard" consisting of full flowers instead of just petals. Our back yard is the only place I have seen this phenomenon--it clearly isn't an issue at the tidal basin or there would have been a "national" outcry. Thanks to the daylight savings time, however, we still had some light outside even after finishing the three dishes.

"Hanami" Cherry blossom gazing 花見

The cherry blossoms are in full swing in Washington, DC. This is much earlier than usual years.  Even in our back yard, the cherry blossoms are in 80% in bloom. The trees in our back yard are usually 2 weeks behind the district but this year our trees are in sync with the tidal basin. The cherry blossoms aren't the only things blooming--the forsythia, the magnolia, the plum, the bradford pears and even the dogwoods are all clamoring for center stage. Usually it is a multi-act show with each plant having its own solo but because of the unusually warm weather all the acts combined into one grand display.  

We had to transplant the smallest cherry tree this year. We had planted two trees next to each other on the same day twenty some years ago. One thrived and grew to almost 3 stories high (big brother)(shown in the picture above) while the other remained about the same size as when we planted it (little brother). Last fall we discovered why. The poor thing had spent its life planted in a shallow layer of soil above a highway "jersey wall" and other trash that had been used as land fill when the house was built.  We cleaned out the trash filled void and refilled it with soil.  We also transplanted little brother to a new site on the property. Despite it's diminutive size little brother did bloom valiantly next to big brother and as a result of his transfer to better soil, the display seems a bit sparse this year. Nonetheless we hope little brother thrives in his new location and admire his will to survive under such, unbeknownst to us, adverse conditions.  

I could not get decent sashimi items to have with Hanami, so I had to rely on frozen items. Beside in this nice weather, it is difficult to leave the deck and go inside to cook. I was planning to have a bit more elaborate array of dishes but that did not happen.  This is an opening drinking snack which is another variation of "Namerou" なめろう made of frozen saku (block) of sashimi-grade yellow fin tuna. This time I added several new twists and made it a Japanese-Mexican fusion dish. This is a hybrid between "ceviche" and "namerou". 

For two servings, I used 1/2 of tuna block or "saku". Other ingredients included scallion (3 including some green parts finely chopped), Jalapeño pepper (1/2 medium, seeded and veined, finely chopped), lime zest (one, grated using a micro-grater), juice of one lime (add in increments), fresh cilantro leaves (1 tbs, finely chopped), miso (1 tsp to start and added more as I tasted).

I started with all the herbs finely chopped and mixed in cut strips of tuna sashimi and miso as seen in the left. Using a sharp knife, I started "hitting" or "tataku" たたくthem changing directions and gathering, mixing and turning over so than all the ingredients were well mixed and chopped. I added the lime juice and miso in several increments as I tasted it until I was satisfied with the texture and taste. 

I just decided to make it this way on a whim but this turned out to be an excellent Japanese-Mexican fusion tuna tartar. Some people may not like the cilantro flavor but we love it. The jalapeño pepper was not hot but gave a nice fresh peppery taste since I removed the seeds and veins. Just as a reminder and for whomever needs an extra kick I topped this fusion namerou with a slice of Jalapeño pepper with some veins (white stuff) remaining and a wedge of lime. Other dishes to follow.

We have a total of 4 cherry trees in our yard. Two were on the property when we moved in and may be between 30 and 50 years old. In addition to these we planted two--big brother and little brother. We planted them so we could enjoy hanami on our deck. Of the previously existing trees, the largest is a native American choke cherry tree. It blooms in late May and produces small sour cherries that the native indians are said to have harvested--now it is the favorite of only the birds. The other is an ornamental cherry that is a cultivar different from the kind we planted and blooms later than they do. The following picture is of big brother. 

The cherry trees all went from bud to full bloom in about 2 days. We hope the flower will last for several more days or hopefully until next weekend. Unfortunately spring and cherry blossoms come only once a year.

P.S. This is little brother...he seems happy in his new home

Chikuwa fish cake with cucumber and cheese, avocado sashimi 竹輪の射込みとアボカド刺身

This is another padding post. One weekend, I did not have much available for making drinking snacks and this was what I came up with. Besides, as you can see, from the light of the setting sun in the image it was a beautiful early spring day perfect for eating al fresco. 

I just used leftover chikuwa 竹輪 fishcake and stuffed it with cheese (I used smoked cheddar this time) and cucumber which I posted before.

I thought we needed one more item. So I just sliced avocado and served it sashimi style.

I served this with real wasabi and soy sauce. As I mentioned before, the problem with real wasabi is that, towards the end of the tube, only the liquid comes out and the solids remain in the tube. I cut the tube open and removed the somewhat dry appearing wasabi and add back a bit of filtered water to make it whole again. Although this one is at least one month old after thawing, it still had a nice fresh somewhat pungent smell of fresh wasabi. I cannot help but think that avocado and wasabi soy sauce is the wonderful combination. The smoked cheddar was also good with this fish cake. 

Actually, this was an unusually warm March weekend and we enjoyed this outside with sake while waiting for barbecue chickens being cooked in the Weber grill. The smell of cooking chicken mixed with hickory smoke added to the enjoyment.

P.S. Spring has sprung with a vengeance in Washington. All the flowers and trees are tripping over each other to bloom first. The cherry blossom buds are plump and ready to go. This is just a preview of upcoming blogs...Hanami (Cherry blossom gazing)!

German omelet ジャーマンオムレツ

As I said before, any good breakfast could be a good drinking or mid-night snack. I made this German omelet as a breakfast one weekend but this is also perfect for a late night or drinking snack. I used to make similar omelets often on weekends when we were young, reckless and unconcerned with things like cholesterol but I have not made this for quite some time. This is essentially an open (as opposed to stuffed) omelet made out of potato, onion, and bacon.

This is a two-egg omelet for two of us but, for most people, this will serve one.

Eggs: I beat eggs (two large, brown) and seasoned with salt and pepper.

Bacon: I cut the bacon into small 1 inch pieces (one strip)

Potatoes: Baby Yukon potatoes (5 small) which my wife baked with onions and carrot for another dish--but for some reason only the potatoes were leftover. I cut these into small chunks. You could used any precooked (either boiled, steamed or microwaved) potatoes.

Onion: I halved and sliced yellow onion (one medium).

Tomatoes: I used Campari tomatoes (5)

I first fried the bacon in a small non-stick frying pan on low flame turning several times until the the fat rendered and the bacon became crispy. I set it aside on a paper towel lined plate. Using the bacon dripping left in the pan, I sautéed the onion, seasoned with salt and pepper, for 4-5 minutes until soft and browned. I then added the potatoes. I washed and scored a cross on the stem end of the Campari tometo and also added to the pan*. I put a tight fitting lid on and let it cook for 5 minutes. I removed the tomatoes from the pan and removed the skin (removing the skin is optional but we do not like tomato skin, be careful it is hot) and cut it in half. I poured in the beaten egg to make sure it was well distributed throughout the bottom of the pan. I put back the skinned and cut tomatoes on the top and covered with the lid. I let it cook for another 4-5 minutes on the lowest flame. When the eggs were just cooked, I garnish it with the bacon.

* I could have blanched the tomatoes to remove the skin but I was taking a shortcut here.

I slid the omelet on to the cutting board and cut it into quarters. I served it with some greens and a side of ketchup. This is a combination which cannot go wrong.

Fried Marinated tofu "tatsuta-age" with sesame crust 豆腐のすりごま竜田揚げ

Tofu is a versatile item to make a drinking snack--this dish is an example of its versatility. I am basing this dish on a recipe I read in a Japanese vegetarian cookbook (in English) that I have had for a long time. I previously posted the mock eel dish from this same cookbook.

The name "Tatsuta-age" 竜田揚げ is usually applied to marinated and fried chicken, which is a teiban 定番 or regular dish in Izakaya. I have mentioned the origin of the name previously when I posted chicken tatsuta-age. In any case, this dish is similar in that the tofu is first marinated, then fried. 

Tofu: I used half a block of silken tofu which was left over from making red wine-marinated tofu. I cut it into 4 rectangular blocks.
Marinade: I made it simply with soy sauce and mirin (1:1). I marinated the tofu overnight in the refrigerator.

Dredging: This is a mixture of sesame seeds and potato starch or katakuri-ko 片栗粉. I first dry roasted white sesame seeds (2 tbs) using a dry frying pan. I then ground them coarsely using a Japanese mortar and pestle (suibachi すり鉢). I mixed the ground sesame seeds with about the same amount of potato starch.

After blotting the excess marinade from the tofu using a paper towel, I dredged the tofu in the above dredging mixture and shallow fried in peanut oil on medium low flame for 2 minutes on both sides or until nice brown crusts formed. Meanwhile, I reduced the marinade until a syrupy consistnecy was obtained.

As a side, I microwaved asparagus tips and dressed them with a sesame mayonnaise (mixture of white sesame paste or nerigoma 白練り胡麻 and mayonaise - about 1:2 ratio, with a small amount of soy sauce. I added water to adjust the consistency) garnished with sesame seeds. Just before eating, I added the reduced marinade on the tofu and severed extra sauce on the side in a small bowl.

The crust really made this dish, It had a nice crunch with a good sesame flavor. Tofu was nicely seasoned but the addition of the reduced marinade was also perfect. The only thing is that this has to be eaten immediately while it is piping hot otherwise the moisture from the tofu wilts the lovely crunch of the crust. 

Cold tofu marinated in red wine 赤ワイン漬け冷奴

This dish was prompted by our opening a bottle of Bordeaux. Although the label said it got a "Gold Medal" in Paris, this one did not even reach our Wednesday night wine quality guideline (which is the lowest we will go). It sat on the kitchen counter for a few days. I thought about making the ususal stews with this wine but I somehow remembered seeing the recipe for red wine marinated tofu. I could not find the recipe but I decide to just wing it as I often do.

Marinade: Here is the bottle of Bordeaux (the identity was concealed to prevent any negative percussions from Francophil wine drinkers) which I used. 

Tofu: I just cut a half of silken tofu into four cubes.

I poured the wine into a sealable container and marinated it overnight in the refrigerator. I did not add anything else.

I was quite impressed with the looks of this tofu dish when it came out of the marinade! It attained a beautifully stunning Burgundy (or Bordeaux in this case) color. So, the next question I faced was how to garnish and season this tofu. I decided to go with a bit of a Western twist while keeping Japanese seasoning.

Toppings: I finely chopped green picholine olives (to keep with the French theme, 5-6 finely chopped), black walnuts* (2 tsp, roasted and finely chopped), and chives (2 tsp, finely chopped).

*My wife baked bread earlier in the day and this happened to be  leftover from that.

I placed the tofu on a bed of baby arugula sprinkled with a dressing of soy sauce and olive oil. I also added wasabi and soy sauce on the side.

Despite the stunning color, the red wine did not penetrate much deeper than the surface of the tofu and did not impart a strong flavor (which may be a factor of its less than sterling basic quality). Nonetheless, there was something I could not quite put my finger on--a "je ne sais quoi" quality to this tofu. Savoring this subtle flavor as well as the enhancements from the salty olives and crunch of the walnuts, we added soy sauce and wasabi and cleaned the plate. (There is something quite intriguing about the crunch and taste of walnuts with tofu which is worth trying in other venues).  I will make this dish at least once again with more variations in the seasonings and toppings next time we have a wine which does not pass our minimal criteria for drinkability.