Crumbled tofu with miso and sesame くずし豆腐汁

I again got silken tofu labled "Sincere silken tofu, just right firmness 誠実の絹" the last time I made a dish on a whim without following any recipe. This time, I used 1/4 of the tofu in mackerel ball soup. I decide to use up the remaining tofu the next day. This is based on the recipe but with some modification. It is sort of a soup with tofu, deep fried tofu, shiitake mushroom and seasoned with miso and sesame.

Ingredients:
Silken tofu 3/4 (this tofu come is a smaller package)which is roughly equivalent to 1/2 for regular size tofu)
Fresh Shiitake, 3, stem end cut away, stem torn along it's length in thin strips and the caps sliced in thin strips.
Deep fried tofu pouch or abra-age 1/4, cut into small strips.
Japanese dashi broth, 400ml (I made this from my usual dash packs)
Miso 2 tbs
Roasted sesame seeds, 3 tbs, dry roasted in a frying pan and ground with a Japanese pestle and mortar or suribachi すり鉢.
Egg, medium, beaten

Directions:
Add the mushroom to the broth and simmer for a few minutes and add the deep fried tofu pouch (below).

Add the tofu by crumbling by hand (below).

Simmer for a few minutes and add half of the sesame and the scallion (below).

Mix and cook for few more minutes and resolve the miso. At the last moment, add the egg and mix.

Serve immediately and add the remaining sesame.

This is a very gentle conforting dish with a nice sesame flavor. This can be a drinking snack or even ending "shime" dish.

Dill onion wheat roll ディルオニオン全粒小麦ロール

This is another contribution from my wife. This is a dill onion wheat roll. Although this is a whole wheat roll, it is soft and moist with nice flavors of dill and onion. This roll can be eaten on any occasion but we really enjoy it for breakfast. Although, we put in lots of chopped fresh dill, you cannot see it in the cut surface yet the flavor is unmistakable. Since it is so soft and moist with lots of flavors no need for butter.

Ingredients:
2 package of active dry yeast
1/4 cup warm water
1/4 cup honey
2 cups cottage cheese
2 Tbs. grated fresh onion
4 Tbs. butter melted
1 cup dill weed
3 Tsp. salt
1/2 Tsp. baking soda
2 eggs
4 - 4 1/2 cups whole wheat flour

Directions:
Put cottage cheese, honey, onion, butter, dill weed, salt and soda in the bowl of a stand mixer. Using a paddle beater mix thoroughly. Add the eggs and continue stirring. Dissolve yeast in warm water with 1 tsp. sugar dissolved to bloom. Add the yeast to the other liquid ingredients. Switch to a dough hook and add 3 cups of whole wheat flour. (my wife forgot to switch to the dough hook and continued kneading with the paddle. The mixer made a really strange racket but it processed the dough anyway) Add the remaining whole wheat flour. If more flour is needed to make the dough come together use regular white bread flour. When the dough comes together knead for 7 to 10 minutes until smooth. (Dough may not form a ball on the hook but as long as it comes in contact with the hook it is being kneaded). Place in a greased bowl, cover and let rise until doubled. Punch down and make into 3 Oz. round balls. Place in a greased baking pan with enough room for them to continue rising. Cover and let rise until doubled. Bake in a 400 degree oven for 18 to 20 minutes until they are browned and sound hollow when tapped. Remove from pan immediately and cool on a rack.

Although we put a large amount of fresh dill, as the picture shows it is hardly visible but the flavor is definitely there along with a pleasant muted flavor of onion. It also had a slight sweetness. When my wife realized that the bread had been kneaded with the paddle instead of the dough hook she was worried the rolls might turn out dry and dense. Yeast bread, however, is very forgiving and the rolls were really soft and moist especially for whole wheat bread. We really like this bread. This can be good for breakfast or with dinner.

salmon tataki 鮭のたたき

This is the last of the salmon sashimi we defrosted for hanami. I served it with small baby arugula, tomato, and red onion salad.

Just for variation, I made one portion as "Tataki".

I seasoned the small block of salmon with Kosher salt and freshly ground black pepper and using a kitchen torch, I seared one side and sliced. This treatment works well with oily fish in general and added nice flavor and texture. This was quite good and finally we finished the frozen salmon sashimi.

Mackerel meatball soup 鯖のつみれ汁

My wife really likes mackerel simmered in miso sauce or "Saba-no-misoni" 鯖の味噌煮. So,  every time we see fresh whole Spanish mackerel for sale at the near-by Whole Foods store, we get it to make this dish. This time we got two good sized mackerels. I had them gutted with heads off. I filleted them myself. If I do this myself, I can save more fish meat and I can scrape any remaining meat from the bone using a spoon. I also removed the meat from the tip of the tails since it is too narrow to make into "misoni". Using these scraps, I made fish meatball soup or "saba-no-tsumire-jiru" 鯖のつみれ汁. This was a lunch on one weekend. In addition to the fish meatball soup (lower left), I served blanched rapini with scrambled eggs (upper left), mackerel simmered in miso sauce with broccoli (upper right), and butter and soy sauce rice (lower right).

I made clear soup with mackerel meatballs, silken tofu and sliced scallion and added (frozen) yuzu zests just before serving.

Ingredients: (the amount is for two servings from the recipe I saw on line as a reference. The amount of mackerel I used was less than indicated in the recipe and, as usual, I did not precisely measure quantities. I also made minor modification.)
For the meatballs:
Mackerel, skimmed from backbone or filet with skin removed (160 gram or 5.6oz)
Salt, scant pinch
Sake or water 1 tbs
Miso and potato starch, 1/2 tbs each
Sesame oil, 1 tsp
Scallion, 1/2 finely chopped
Ginger root, skin removed and finely chopped, 1/2 tsp

For broth:
Japanese dashi broth, 3 cups (I used my usual "dashi pack" with bonito and kelp).
Light colored soy sauce, 1 tbs
Scallion, 1 stalk, thinly sliced on bias.
Silken tofu 1/4 block, cut into bite-size cubes
Yuzu zest (I used frozen ones)

Directions:
Using a chef's knife, mince the fish meat and mix in all the ingredients for the meatballs.
Mix well (see below). Adjust the liquid (either sake or water, I used sake) to make the consistency (not too firm and no too soft, it has to stay together when cooked in broth but you want it to make soft tender meatball).

Bring the broth to a gentle simmer and using two teaspoons first dipped in the broth to prevent sticking, make small balls (or quenelles) and gently drop it into the broth (below) and let it cook through (a few minutes).

When the meatballs are cooked, season the broth with light colored soy sauce. Taste and if you need more saltiness, either add more soy sauce or add salt if you do not want the broth to become too dark.
Add the tofu and the scallion. When the tofu warms up, serve in a bowl and garnish with the Yuzu zest.

For a starch side, I served a variation of butter and soy sauce rice. Since I only had cold leftover rice, I first melted butter in a non-stick frying pan, added the cold rice and fried it to warm it up. Then I added a small amount of soy sauce to finish. I garnished with nori.

I have posted that the substitute for "Nanohana" 菜の花 in the U.S. is either rapini or broccolini. I like rapini since it has a slight bitterness similar to Nanohana. To complete the spring theme (color-wise) I added the bright yellow of scrambled eggs seasoned with sugar and salt. The rapini was blanched, cooled in cold water, drained and dressed with a mixture of Japanese mustard, sugar and soy sauce or "Karashi-jouyu" 辛子醤油.

Of course, we had to test some of the mackerel in miso. I served it with blanched broccoli for color.

Although I served this with only a small amount of rice, this was quite filling for us. The soup and fish balls were really good with ginger and yuzu flavors coming through but not at all "fishy".

Cornmeal bread コーンミールブレッド

This is another baking project by my wife. This recipe is from the "Beard on bread" cookbook. "Beard on bread" sounds funny. I imagined a beard growing from the surface of the bread but of course "Beard" is the name of the late, famous "cook, cookbook author and TV personality" James Beard. The annual  James Beard Foundation Award is considered the "Oscar" of the culinary world. In any case, my wife looked through the book and decided to make this bread.

Ingredients:
1/2 cup cornmeal
1 cup boiling water
1 Tsp salt
2 packages of active dry yeast
1/2 cup warm water (100 to 115 degrees)
1 Tbs. granulated sugar
1 cup warm milk
1-2 Tsp salt
1/4 cup dark brown sugar
4 to 4 1/2 All purpose flour

Directions:
Pour the cornmeal and salt into the boiling water. Stir vigorously until it cooks and becomes thick. (You are basically making polenta). Before the cornmeal completely cools and solidifies, add the cooked cornmeal, warmed milk, salt and brown sugar to a stand mixer with a dough hook. Stir to make a creamy mixture with no lumps. Let cool until slightly warm. Bloom the yeast in the 1/2 cup warm water and 1 tbs. granulated sugar. Add to the milk mixture. Add the flour one cup at a time. Stir until the dough is smooth and elastic. (Add more flour if necessary). Knead in the mixer for 7-10 minutes.

Put the dough in a bowl with a small amount of vegetable oil. Coat the dough in the oil. Cover and let rise until doubled in a warm place. When doubled punch the dough down and make two loaves. Put in a well greased loaf pan (the more butter used to grease the crunchier the crust because the dough is basically frying). Let rise again until almost doubled. Bake in a 425 degree oven for 10 minutes then lower the temperature to 350 and continue baking another 20 to 25 minutes or until the loaves are nicely browned and sound hollow when tapped. The original recipe said to take the loaves out of the pan and put on the rack of the oven for a few minutes to crisp the crust. We didn't do that.

This bread reminds of us of English muffin bread my wife makes. Both have a nice crunchy texture. This one has a pleasant faint corn flavor, of course, from the cornmeal. This bread can be used in any dishes where English muffin bread is called for and also good every day bread.

Pork chops Japanese style ポークチョップ

Pork chops are a rather popular cut in the US. Most popular are loin chops with rib attached (rib chops). One weekend, I bought a rather large pork loin without bones. Since it was large, I decided to cut off 4 loin chops before I trussed and seasoned the remaining loin for our usual  hot smoked pork on our Weber grill.  I wondered how I should cook the chops and decide to use a Japanese recipe. I grew up with simply sautéed pork chops in Japan but I wanted to do something a bit different. After reading through a few recipes, I made modified Japanese pork chops. I served them with sautéed pencil green asparagus and  corn shuffle my wife made unmolded and cut in half.

The sauce also included onion and shiitake mushroom.

I probably over cooked it and it came out a bit dry but the sauce helped.

Ingredients: (for 4 servings).
Four Pork loin chops (or rib chops).
Salt and pepper for seasoning
Flour for dredging
Olive oil

For sauce
One medium onion, halved and sliced
4 tbs ketchup
4 tbs worchestershire sauce
1/3 cup dry red wine
3 fresh shiitake mushroom, stem removed and sliced
2 tbs butter (or olive oil).

Directions:
Season both sides of the chops with salt and pepper, dredge them in flour.
Cook in a small amount of butter or olive oil until nicely browned (see below), turn them over and repeat.
Set the chops aside on a plate
Add the onion in the same pan and sauté until cooked and add the shiitake mushroom and continue cooking for several more minutes,
Put the vegetables in on the side of the pan, add the ketchup and cook it while stirring until the ketchup becomes caramelized and dark.
Add the red wine and Worcestershire sauce and mix and cook for a few minutes until the sauce lightly thickens.

Put back the chops and coat them with sauce (see below) to complete cooking the chops.

Serve hot with the sauce on the top. In Japan, the chops are served precut into bite sized pieces for ease of eating with chopsticks. This was not bad but the chops were a bit on the dry side.

Salmon "Zuke" bowl サーモンのずけ丼

The day after our hanami was cold and rainy so we could not do another day of hanami outside. Since we had to finish up our sashimi salmon, I made a salmon "Zuke" bowl for lunch.

I first sliced the salmon sashimi a bit thinner than I would if I was serving it as sashimi. I then marinated the pieces in a concentrated noodle sauce (from the bottle. I was a bit too lazy to prepare a "Zuke" sauce myself) for 2 hours in the refrigerator. Since salmon is rather oily, it did not absorb the marinade as much as tuna would. I warmed up some frozen rice from our stash in the freezer and dressed it with sushi vinegar for an instant sushi rice. I added the rice to a bowl (this was a baby size), topped it with the marinated slices of salmon. I garnished with sugar snaps (boiled and then cooled in seasoned broth. The recipe is from "Otsumami Yokocho" おつまみ横町 cookbook), thinly sliced green part of scallion and dried nori strips.

As a side, I served cucumber and radish "sunomono" 酢の物 salad.

I also served miso soup (julienne of daikon, "abura-age" deep fried tofu pouch, and scallion). This was a good light lunch for us. Now only half of the salmon sashimi is left.