Chicken breast wrapped in perilla 鶏胸肉の青じそ巻き

This is inspired by a recipe in one of the food blogs I follow. I have previously posted yakitori 焼き鳥 dishes made with a combination of chicken meat, perilla and "umeboshi" 梅干し salted plum paste (this is a classic combination). One such dish used chicken tenderloin  another used chicken made into a roll with shiso and umeboshi paste, cut into medallions and skewered. This is the same combination of flavors with some different twists.   I cut the chicken into bite sized pieces, pound the pieces to break down the fibers, and marinate them before making the skewers as the recipe suggested. This preparation really made the chicken breast much more moist and tender. (My wife asked if this was sous vide chicken breast). I served the pieces un-skewered and instead of adding plum paste in the marinade as suggested in the recipe I put it on the top which has a more direct impact.

Ingredients (For the three skewers seen here):
One half of boneless and skinless chicken breast, cut into bite sized pieces, pounded with a meat mallet to break down the fibers.
Perilla leaves (We have a forest of perilla in our herb garden, 4 feet tall!)
Light olive oil for cooking.

For marinade
2 tbs sake
1tbs light colored soy sauce
1 tsp potato starch (katakuri-ko)

Directions:
I placed the chicken in a Ziplock bag with the marinade ingredients. I kneaded the bag to mix the meat and the marinade. I removed the air as much as I could before closing the bag. I refrigerated it for a few hours.
I cut the perilla leaves to the width of the meat and long enough that it wrapped the meat all the way around (some of our perilla leaves were quite large and had to cut them into several pieces). I wrapped the chicken pieces and put them on a skewer. (Althouhg I cooked the chicken in a frying pan rather than over charcoal, it was much easier to flip the skewers and keep the perilla leaves on the meat) (#1).
I added a small amount of light olive oil to a non-stick frying pan on low flame (#2), Put on the lid and cooked it for several minutes and then turned them over (#3). I used an instant thermometer to make sure it read 165F and the chicken was done before taking the skewers off the heat.  (#4).

I was going to use a tube of salted plum paste but it was near-empty and looked old. So, I made plum sauce or "Bainiku" 梅肉 sauce from "umeboshi" 梅干し salted plums (my mother's last batch sent to us a few years ago) (#5). I removed the meat from the stones and chopped it finely and put it in a Japanese "suribachi" すり鉢 mortar (#6). I gradually added mirin みりん until the ground plum became a thick saucy consistency. I smeared the sauce over the chicken (the first picture).

Although this is a variation of a "golden" combination of chicken meat, perilla, and salted plum sauce, this variation was really good because of the tender and moist texture of the chicken.

Morel mushroom pasta and pork scaloppini モレルマッシュルームパスタ

We like mushrooms in general (except for button mushrooms). Shiitake is our main stay. Occasionally we branch out to maitake 舞茸 or enoki えのき茸 or shimeji しめじ. Of course, once a year, matsutake 松茸 is a must have. This time my wife found a package of fresh morel mushrooms at our near-by Whole Foods. So one weekend evening, we had morel mushroom pasta and a pork scaloppini-like dish.

The pasta was PA dutch egg noodle. My wife made a sauce. This is a simple sauce with sautéed fresh morel in butter and cream simply seasoned with salt and pepper. Pork scaloppini was just pork tenderloin cut into medallions and pounded very thin, seasoned with dried basil and oregano, salt and pepper. I dusted with flour and cooked in olive oil. I did not make the traditional sauce that goes with scaloppini. The pasta had a lovely morel mushroom taste that was absorbed and extended by the pasta. The creamy sauce added an unctuous element. This was a great way to eat pasta. The pasta also went very well with the pork scaloppini.

Since we have started to open up the old wines we collected over the year, this bottle was up next. This is Barnett Vineyard 2006 Pinot Noir.

We got this bottle when we visited the vineyard. This was a reserved personal tasting and the guide (a bit grumpy guy) let us taste their wine in a gazebo on the top of the mountain on their property overlooking surrounding vinyards and mountains. The view was spectacular. We bought several bottles of cabernet and a few Pinot. We must have had them send to us but I do not remember the details. Long time ago, we finished all of their cabs but this pinot was left. This bottle was kept in our wine refrigerator not in the basement. So we were hoping this was better kept and aged.

I carefully decanted it one hour before. Although, edge was brownish indicating age, it had surprisingly fresh fruit; cherry and a bit of strawberry and tannin was mellow. We really enjoyed this aged Pinot. This was particularly good paring with morel mushroom pasta and the pork scaloppini. Since I did not make any sauce (like caper and lemon) but just herbs, salt and pepper, it went better with this wine.

Shrimp and avocado salad 海老とアボカドのサラダ

One of our favorite "salads" is tuna sashimi cubes and avocado but for a change I decided to substitute cooked shrimp for the tuna sashimi. We decided to dub this our version of shrimp cocktail.

For color I added Campari tomato (skined) on the bed of babay arugula.

This could have been an easy dish to make since we had a bag of frozen shrimp in the freezer, but complications arose. The frozen raw shrimp we had was a bit old. I prepared it but it had some off taste (iodine flavor common in cheap take out shrimp dishes). While I may have thought the taste wasn't that bad and considered using the shrimp they did not pass my wife's taste test so "that was that". I had to get some new shrimp for this dish. In our grocery store, I found shell-on but deveined red shrimp from Argentina (#1, below). This is the same kind of shrimp we used to have as sashimi at Tako grill.

Ingredients (4 appetizer servings):
6 large shrimp (frozen) shell on (#2), thawed by running water.
Avocado, half, skinned, stone removed and cubed
lemon juice from half a lemon

For dressing
Wasabi (as much as you like, mayo tames the spiciness down) and light colored soys sauce (1tbs) (#6)
1 tbs mayonnaise
Fresh dill, chopped (optional)

Directions:
Boil salted water with a splash of sake added. Turn off the flame and add thawed shrimp with shells on, place lid on and let them steep for 15 minutes.
Drain and peel shells and cool to room temperature (#3)
Cut into a bite sized pieces (#4)
Add avocado and lemon juice and mix (#5).
Make dressing by mixing mayo, soys sauce and wasabi (#6). Taste and adjust the ingredients.
Dress the avocado and shrimp mixture.

This was really good. Although I may prefer the tuna cubes and avocado slightly more, the combination of wasabi, soy sauce and mayo is a good one. The new shrimp was certainly better than the old frozen ones. They were sweet and succulent and I am glad I did not use the old one.

Fastnacht bread with sweet potato サツマイモ ”ファストナハト” ケーキ

My wife is a devotee of Japanese sweet potato "Satsuma-imo" サツマイモ. Whenever she sees it at our near-by Whole Foods, she will get some. The most common way we enjoy Japanese sweet potato is cooking it wrapped in aluminum foil on the Weber grill when we are cooking either chicken or pork roast (using indirect heat). She usually mashes the potato and adds soy sauce and butter. Then using the left-over mashed sweet potato, I make croquets (with ground pork, onion and shiitake mushroom) which is great (I have posted it). She has also used the mashed sweet potatoes to make gnocchi. This was a really good preparation because the sweetness combined with the saltiness of the soy sauce comes through very nicely. This time, my wife decided to make her "Fastnacht cake" using the mashed sweet potato. Her thinking was 'the recipe used regular mashed potatoes so how would it taste if I substituted the sweet potato?' She also modified the way she incorporated the " rivals*” and gave the bread a second rise which was not called for in the original recipe.

*According to the wikipedia definition of rivels, they are a type of spaetzle like small dumpling put in a soup. In the context of this fastnact cake, "rivels" are a sweet sugar crumb topping. (My wife did not make up this terminology. According to the ancient Pa Dutch cookbook she uses they specifically say "top with rivels" then give explicit instructions on another page under the heading of sugar topping. These include brown sugar topping, streusel topping and rivels. The main difference between them being the ratio of sugar, butter and flour).

The rivels are a crucial part of the cake. They are nice and crunchy and sweet. The problem is many of them fall off when they are put on the top and you end up picking up the crumbs eating them separately from the cake. She wanted the rivels to be a part of the cake. So, she decided to put a layer of rivels in the center. (pictured below). With this innovation, the rivels still come off the top and you still end up picking up crumbs (which apparently is just an inevitable part of enjoying this cake) but in addition there is now a guaranteed layer of lovely sweetness in each bite from the layer in the center of the cake.

Ingredients:
1/2 cup HOT mashed sweet potato (please note the recipe specifies HOT)
1 1/2 cup milk
1/2 cup butter
1 egg
1/2 cup sugar
2 tsp. salt
1/2 tsp. nutmeg
1 pkg active dry yeast
1/4 cup warm water if blooming the yeast
4 cups of AP flour to start, adding more as needed to make velvety dough.

Ingredients and directions for rivels (Crumb topping)
Mix together 1/2 cup sugar, 1/2 cup flour and 4 tbs. butter softened until the ingredients are completely combined and look like fine crumbs.

Directions:
Put the hot mashed potatoes into the bowl of a stand mixer. Using a mixing paddle beat in the butter, then the egg and a mixture of sugar, salt and nutmeg. Beat until fluffy. Bloom the yeast in warm water.
Beat the yeast into the potato mixture. Switch to a dough hook and alternately add the flour and milk beating well after each addition. If necessary add more flour to make a soft dough. Knead the dough on a floured surface until smooth and satiny. Put into a greased bowl. Grease the top of the dough, cover and let rise in a warm place until doubled.

Punch down the dough. Since the recipe makes two cakes split the dough into quarters so the rivals can be put into the middle of the cake. Then put 1/4 of the dough in the bottom of the pan, sprinkle on 1/4 of the rivels and top it with another quarter of dough (#1). Do this for both cakes. Brush the tops with melted butter and cover both with the remaining rivels (#2).  Let the cakes rise in a warm place for about 30 to 40 minutes while the oven preheats. Cook in a 400 degree oven for about 20 minutes or until golden brown.  The third picture shows the cake as it came out of the oven. And #4 shows the cake sliced. 

Both the use of the Japanese sweet potato, adding rivels to the center of the cakes and giving the cakes a second rise worked out well.  These were the the best fastnacht cakes ever—or at least the best my wife ever made. The sweet potato is completely substitutable for regular potatoes. The texture, however, was much better than the original recipe. It was much fluffier, more tender and slightly sweeter. The rivels in the center amalgamated into the  texture of the cake. But they also provided a moist layer of sweetness that was very pleasant. This may be the primary way my wife makes this cake in the future. 

Natto, squid sashimi and cold tofu イカ納豆と冷や奴

This was inspired by a post in an Izakaya blog I follow. The blogger Mr. Hamada 浜田さん is rather well-known Izakaya  aficionado in Japan. He frequents "tachi-nomi (Standing-up)" 立ち飲み izakaya called "Yakiya" やきや in Ogikubo 荻窪 in Tokyo.  On one such visit, he had this dish which was a combination of natto, squid sashimi and cold tofu いか納豆と冷奴 and his write-up  piqued my interest.

I bought both natto and squid sashimi frozen at our Japanese grocery store. I garnished the Squid-natto with chopped scallions and perilla from our herb garden. The cold tofu is from "otokomae tofu". It is comes in a package of three connected small squares filled with silken tofu called "san-ren-chan" 三連チャン. For this dish, I cut one of the tofu squares half and topped it with chopped scallion and bonito flakes.

I premixed the natto (one package divided among us) using my natto stirrer with the sauce that came with the natto and a bit of wasabi. I placed the squid sashimi next to it (below). I premix the natto to make it more palatable for my wife.  (A thorough mix will add air thus reducing the ripe...very ripe cheesy smell).

I then garnished it with chopped scallion and perilla (from our herb garden).

Instead of straight soy sauce, I added concentrated noodle sauce and mixed the squid-natto well. We ate the squid-natto as is but based on the advice of Mr. Hamada in his blog we mixed the natto with the cold tofu. He was right this is a good combination. My wife pointed out that the combination of round natto beans and long strips of squid made it difficult to eat with a spoon or chop sticks. (The spoon worked for the natto but not the squid while the chop sticks got the squid but made eating the beans very difficult. She suggested cutting the squid into shorter strips so that it is closer in size to the beans making it easier to eat with a spoon. According to Mr. Hamada, at Yakiya, they use a specific part of fresh squid to make their squid-natto. What I made probably is not quite up to that standard but, for us, it was still pretty good with our new house sake "tengu-mai" daiginjou 天狗舞大吟醸.

Simmered bamboo shoots and chicken

This is a small dish commemorating spring that I made recently. Since we cannot get fresh bamboo shoots, I made this from packaged boiled bamboo.

As a substitute for "nanohana" 菜の花 I used blanched rapini. For protein, I used chicken drumettes leftover from making "Teba-gyoza" 手羽餃子.

Ingredients:
1 package of small boiled bamboo shoots, cut into small wedges.
6 chicken drumettes
Blanched rapini tips for garnish
1 cup dashi (made from kelp and bonito flakes)
3 tbs light colored soy sauce
3 tbs mirin

Directions:
In a non-stick dry frying pan, I placed the drumettes on a low flame until the oil came out. Then I turned up the heat to medium and browned all surfaces. I transferred the drummettes from the frying to a sauce pan and added the bamboo shoots, dashi broth and seasoning. I simmered it with a "otoshi buta" 落し蓋 for 30 minutes or longer or until the liquid reduced somewhat, mixing several times. I refrigerated it overnight (although it could have been served immediately). Before serving, I warmed it up (either in a microwave oven or in a pan).
I garnished it with blanched rapini tips.

The bamboo shoots absorbed all the flavors but were still crunchy in texture. The addition of chicken added a nice umami flavor. The drumettes were tender enough that the meat fell of the bone and could be eaten with chopsticks. This is a nice small side dish/appetizer.

Poke, sort of, and Champagne マグロとサーモンのポケもどき

We had something to celebrate but did not have a chance to get anything special and did not feel like going to a restaurant, either. So I got filet mignon and sashimi (salmon and yellowfin tuna) from a local gourmet grocery store. The quality of the sashimi was not great so I decided to make a "poke" like dish. The sashimi was in rather thick slices. I marinated it with Japanese concentrated noodle sauce for several hours in the refrigerator and then cut it into small cubes. In addition, I served some chicken tenderloin which I removed from a sous-vide cooked chicken breast I made earlier in the day. From right to left are tuna, salmon and chicken.

For the tuna, I used soy sauce, wasabi and perilla as dressing.

For the salmon, I used soy sauce, red pepper paste (from a tube) and dill.

For the sous vide chicken tenderloin, I used soy sauce and yuzu-kosho 柚胡椒 (from a tube) and garnished with sesame seeds.

These three starters borrowed from the concept of  "poke" which is getting popular here. Some fast food "poke" chains have even opened up. Instead of our usual cold sake, we started with champagne.

This was among the ones we happened to have on hand. I am not sure when and where I got this one but it is called Philippe Fourrier Cuvée Millésime Brut Champagne 2008. We made an ice bucket to keep the champagne cold. My wife somehow dug up a special cloth/towel we had tucked away somewhere with a representative champagne bottle depicted on it, to absorb the condensation from the champagne ice bucket.

This was vintaged (2008) and had a nice slightly yeasty/beady aroma with subtle melon and green apple taste with fine bubbles and went quite well with this appetizer I prepared.

After this, we had a filet mignon steak, green asparagus and some kind of potato. We switched to 2006 "the Maiden". This was one of the old wines we had stored in our basement. The conditions there, however, are is not really great for the enhancement of wine over time. We were afraid that the wine may have been way past its prime. I carefully decanted it and let it breathe for one hour before serving. There was a definitive brown hue indicating age/oxidization. As it had more contact with air, this wine opened up and we could taste good black  fruit, vanilla and chocolate. The tannin was quite mellow. We would have preferred to taste this wine a bit earlier but it did age quite well and went well with our impromptu celebratory steak dinner.