Poached starch-coated chicken breast 鶏水晶の刺身風

I saw this recipe on line and decided to try it. The idea of this dish is to coat pieces of chicken breast with potato starch before poaching it, which creates a transparent slippery surface and also keeps the meat moist. This type of preparation is apparently called “quartz crystal” 水晶 to be poetic.

This was served cold with sliced cucumber, hydrated sea weed (wakame 若布) and julienned daikon seasoned with ponzu ポン酢 sauce. I also added yuzu-koshou 柚子胡椒 and the meat of pickled plum or umeboshi 梅干, which was finely chopped into a paste or “bainiku” 梅肉.
I followed the original recipe closely.

Chicken breast: I used one bone-less, skin-less chicken breast for two small servings as seen above. It was cut along the long axis first and them sliced thin (1/4 inch). Using the back of my knife, I pounded the meat in one direction and then turned the meat 90 degrees and repeated the process. I did this on both sides of meat to tenderize. I placed the meat in a small bowl and added light-colored soy sauce (1 tsp), salt (1/4 tsp), grated ginger (1/4 tsp) and potato starch (1 tbs). Using my fingers, I mixed everything well.

Poaching: I deviated somewhat here. Instead of water, I used chicken broth (my usual reduced salt non-fat Swanson chicken broth). In a frying pan, I poured chicken broth about 1 inch deep. After it came to a boil, I turned the heat down and gently poached the seasoned chicken. I only poached it for 2-3 minutes or until the meat was cooked. I did not poach as long as the original recipe suggested (10 minutes). I immediately dunked the poached meat into ice water until it was completely cooled down. Then, I drained it.

I made a mound of sliced cucumber (as usual,thinly sliced, salted and the moisture squeezed out), hydrated wakame sea weed (excess moisture wrung out), finely julienned daikon. All were dressed in ponzu (soy) sauce. I then arranged the poached and cooled chicken around in a circle.

This is quite a nice small dish perfect for cold sake. The chicken was tender and moist. Some may not like the slippery (slimy) texture on the surface. We coated the pieces with plum meat or yuzu koshou and dipped it in additional ponzu sauce. Certainly this could be our “Teiban” 定番 or regular home Izakaya dish.

Cold Udon noodle salad 糸うどんのサラダ

This is another cold thin udon dish. In this case. This was a lunch.  We had more vegetables than noodles but although you can’t see them, they are there under the vegetables in this picture.

Vegetables: I used whatever was available. I used cucumber (American mini-cucumber, sliced into long ribbons for s change), carrot (likewise cut into thin ribbons), Vidalia onion, sake steamed chicken breast, hydrated wakame わかめ sea weed.

Dressing: I used ponzu shouyu ポン酢醤油 sauce (from the bottle) with a dash of dark sesame oil.

Especially if you already have cold udon, this is a very quick dish for lunch or ending or “shime” 締め dish. By cutting the veggies lengthwise they are similar in dimension to the noodles. And believe-it-or-not they have a slightly different consistency and taste than if they were cut the usual way.

Miso flavored salmon in a pouch 鮭の味噌味酒蒸し

This is a rather easy to make and yet quite tasty dish. I had shimeji しめじmushroom (clam shell mushrooms) and about 1 lb of salmon fillet. I did not have the energy or time to make anything complicated so I made this dish. I did not follow any particular recipe but the combination of butter, sake and miso cannot go wrong.

Salmon fillets: I divided a 1lb fillet into two equal pieces (scales and pin bones removed).
Scallion: I cut on bias into 1-2 inch pieces. I used one scallion per packet.
Mushrooms: I used a combination of hon-shimeji (brown clamshell) and white clam shell mushrooms but any mushroom such as shiitake or enoki will also do. I just used whatever amount I had. I cut off the root end and quickly washed and drained it.
I took a large sheet of aluminum foil, greased it with sweet butter. Next came the sliced scallion and the salmon fillet skin side down. I placed thin pats of butter(1/2 tbs) and miso (1tbs) (#1 below) on the fillets and topped with the mushrooms (#2 below). I closed the packet by folding and crimping the edges together (#3) but just before I closed it completely, I added sake (3-4 tbs). I placed the packets into a pre-heated 400F toaster oven (convection) for 30 minutes. When I opened the pouch (#4), I discovered the miso had not dissolved but got baked and darkened. I simply removed the miso and dissolved it into the juice/sake accumulated in the bottom of the pouch.

I served this with baby bok choi (quartered) which was boiled in water with splash of sake and salt (The first picture). Since I cooked this ahead of time, it lost its green color. Although I did not use sugar or mirin, the sauce was sweet enough. The salmon had a poached-like consistency that was nicely tender. The baked miso, added a very nice nutty flavor and richness.

Matsutake and chestnut Japanese Egg custard 松茸と栗の茶碗蒸し

Although I have posted several variations of chawan-mushi 茶碗蒸しbefore, this time, I had a convergence of North American chestnuts or “kuri” 栗 and matsutake 松茸 and decided to make this dish. To accommodate more items, I used larger bowls. For two servings like the one below, I used two eggs.

Egg mixture: As usual, I used “dashi pack” (bonito flakes ad kelp) and made dashi broth. After I measured two eggs, I added a bit less than 3 times of the volume of dashi broth and seasoned it with light colored soy sauce (1 tbs), mirin (2 tsp) and salt (1/2 tsp, kosher). I added more dashi to make it to exactly 3 times of the voluvme of the eggs.

I placed, slices of chicken breast (this time I used sakamushi 酒蒸し chicken breast), slices of matsutake and boiled and peeled chestnuts (see below). I poured the egg mixture through a fine mesh strainer into two bowls.


I used an electric wok and steamed the bowls for 5 minutes in medium-high continuous steam and then reduced it to low-continuous steam. After 6-7 minutes when the surface of the egg mixture was congealed enough, I placed shrimp, more sliced matsutake, and scallion slices (picture below). I continued steaming for another 7-8 minutes until the egg mixture became firm.

I served this with a dab of real wasabi and a wedge of lime.
Despite the large amount of matsutake slices, the matsutake flavor was very subtle (i.e. almost nonexistent). Next year, I will go back to Oregon mushrooms to get my matsutake. Otherwise, the chawan mushi was quite good with the nice sweet taste of the chestnuts and rather filling because of the size.

Yakitori, two kinds 焼き鳥２種類、レバたれ、笹身のシソ梅肉

I started this blog with “Yakitori” posts 3 years ago. I also posted about our surrogate “Izakaya” “Tako Grill”.  Last year, to our surprise, Chef Kudo went back to Japan for good and opened up his restaurant “タコグリルTako Grill” in the small town he originally came from called “Kuroishi” 黒石 in Aomori prefecture 青森県. Now Mr. Terry Segawa 瀬川哲紀 who mostly took care of the business side of Tako Grill is more involved in the kitchen. He added quite nice Izakaya type snacks to the menu (actually, he now has a special Izakaya menu). When Terry is behind counter, he often offers something “off the menu”. These dishes are different and quite nice; one evening it was Yakitori (chicken liver and hearts). My wife really likes chicken liver Yakitori, which I have not made for some time. This prompted me to make these small yakitori skewers on weekend.
When I barbecue whole chickens, I usually discard the neck, gizzards and liver which are packaged in paper and tucked inside the cavity. (These are usually meant for making the American classic gravy-with-giblets). This time, I used the liver to make this small Yakitori while we are waiting for the whole chickens to finish cooking.

Since the Webber grill was otherwise occupied with the whole chickens and the mosquitos were still around making me reluctant to stand around outside tending the grill, I cooked these Yakitori in the toaster oven in “Hi-broil”.

Chicken liver: I removed attached fat, vessels etc and soaked them in sake for 20-30 minutes. I used a flat metal skewer. From two whole chickens, there was enough liver to make two small skewers (picture below).

Sauce: I made quick “tare” たれ or dipping sauce. It is a mixture of sake (1 tbs) mirin (1 tbs), sugar (2 tsp) and soy sauce (1 tbs). I first heated the sake and mirin mixture to boil, then dissolved sugar and added soy sauce. I then made a potato starch slurry (katakuriko 片栗粉 or potato starch plus sake). I streamed it in until the sauce was slightly thickened.

Chicken tenderloins: This is a variation of shiso and salted plum roll 梅しそ巻き which I previously posted. Instead of making it into a roll, I butterflied the chcken tenderloins, lined it with 1 or 2 leaves of perilla and smeared bainiku 梅肉 (I removed the meat of umeboshi 梅干 plum and minced it into paste with a small amount of mirin to make it a paste consistency). After closing the butterflied portions, I used a sawing motion to thread the skewer (see below).

I cooked the skewers on Hi-broil in the toaster oven (with the upper heating elements about 1 inch from the skewers) turning once or twice for 10-15 minutes. For the liver,  I coated the surface of the cooked liver with the dipping sauce and broiled it for one more minute turning once. I put on one more coat of “tare” sauce and sprinkled “sansho” 山椒 or powdered Szechwan pepper corn on the liver.

This was a perfect appetizer to eat while we waited for the chicken to cook. Sometimes the liver included in the packet found in the cavity of a whole chicken is not fresh and is all broken up, but I should check it before discarding. This was perfectly good chicken liver.

Matsutake dobinmushi soup 松茸の土瓶蒸し

Although I posted a similar dish last year, there are a limited number of dishes you can make from fresh matsutake. This is one of the classic ways to enjoy this delicacy of the autumn. Dobin 土瓶 is a tea kettle made of china but I do not have an appropriate one. So I used this mini “testubin” 鉄瓶 teapot (cast iron teapot) for this dish.


Since I had fresh chestnuts I also used them in this dish. I could not get an appropriate fish (“hamo” 鱧 or Pike or Conger eel are the most appropriate for this dish), I just used shrimp as you can see in the picture below.

I also added boiled and peeled North American chestnut.
Here is the slice of Mastutake. As mentioned before, this years batch was not really good. Although I used a lot, It was not as aromatic as it should be.
Of course, you should start by pouring the broth into a small sake cup and enjoying the subtle aroma of mastutake.


Broth: I used “dashi pack” which is a mixture of kelp and bonito flakes. I seasoned it with light-colored soy sauce (“usukuchi” 薄口), mirin and salt. Other items beside thinly sliced fresh mastutake were shrimp, boiled chestnuts, and sliced scallion. If I had some available, I would have used “mitsuba”三つ葉 and some kind of mild tasting white meat fish. Since I did not have “sudachi” すだち, a Yuzu-like Japanese citrus, I used a wedge of lime.

This was good enough to evoke the sense that fall has arrived.

Matsutake on "touban" grill 松茸の陶板酒蒸し焼き

This year, I didn’t order the Matsutake 松茸 from my usual place “Oregon mushrooms”. The matsutake I got from the different place turned out not to be as good as what I got previously from Oregon. For one thing when I ordered from Oregon Mushrooms I could specifying the grade of matsutake I wanted. The different place had only one type of matsutake available. In addition when it arrived the caps were open and mostly broken off leaving only stems (there were more stems than caps). The aroma was very faint for even North American matsutake. In any case, I decide to make an effort to enjoy it. The first dish I made was “Touban” mushi(yaki) 陶板焼き.

“Toubann” 陶板 means a ceramic plate. I have one of the smallest ones with a round ceramic bottom, a dome shaped ceramic lid and a small steam hole (#3 in the picture below). It can be used as a grill. It diffuses and retains heat better than a metal grill. It is a good way to grill seafood which is then eaten with a dipping sauce. Another way is to use the dome-shaped lid to add a steam/braising component to the cooking. I intend to post other touban-yaki dishes sometime.

In any case, I decide to cook the mastutake with the touban.  As before, I cleaned and cut/tore the mastutake as seen in #1 in the picture below. I preheated the touban on a medium flame and coated the surface with light olive oil using a paper towel. I first grilled the matsutake (#2) for a few minutes and then seasoned it with a sprinkle of Kosher salt, and a splash of sake. I quickly put on the dome-shaped lid to sake-steam the mastutake. After one minute or so, I removed the lid (#4). Even after I removed the touban from the fire, the small amount of liquid on the bottom kept bubbling (The first picture).

When I opened the lid, there was a faint aroma of matsutake. We had this with a squeeze of lime. This is a good preparation of matsutake but the aroma of this batch was a bit disappointing. We could have had Royal trumpet mushrooms instead. Of course, the accompanying drink must be daiginjou-class 大吟醸 fruity and crisp cold sake. In our case, the usual 'Mu" 八重垣　無 sake did the job.