Salmon sashimi three ways 鮭の刺身３種

Whenever we get frozen sashimi salmon from Catalina offshore products, I have to come up with several ways to serve it since having it as only straight salmon sashimi gets to be a bit too much of a good thing.  The first evening after the salmon was thawed, I served only the belly portion as sashimi for a small starting dish. The next evening, I prepared the plate shown below with three different salmon preparations, octopus leg and several vegetables.

The picture below shows straight salmon sashimi with my usual sugar snap in salted broth スナップ豌豆の塩びたし shown on the right.

The below is a new and very simple dish which I read about somewhere online. I just marinated the salmon sashimi in "shio ko-ji" 塩麹 for a few hours in the refrigerator. I served it topped with "ikura" salmon roe and garnished with chopped chives.  The shio ko-ji made the salmon sashimi softer but added a bit slippery surface texture. This is certainly different and not bad but not our favorite way of serving salmon sashimi.

The picture below shows salmon cured overnight in Russian marinade 鮭のロシア漬け. Since the salmon is marinated only overnight, just the surface of the salmon pieces are chemically cooked but the center is still raw. This partial curing is possible because this is sashimi grade salmon. If I made this dish from regular salmon filet, I would make sure the center was opaque indicating that it was completely chemically cooked. I garnished this with a chiffonade of perilla leaves. We liked this preparation very much. To the left of the salmon is a salad of thinly sliced cucumber in sushi vinegar 胡瓜の酢の物 and sliced Campari tomato. On the right side is blanched broccolini dressed with mustard soy sauce.

Since we had boiled octopus leg from the Japanese grocery store, I served it with sumiso dressing as usual.

We really enjoyed this medley of salmon dishes but luckily there was still a small piece of salmon left to look forward to the next evening.

Straw grilled bonito at Tako Grill 藁焼きカツオ

On  a recent visit to Tako Grill, the owner Mr. Terry Segawa 瀬川哲紀さん told us that he was going to get some fresh bonito 鰹 from Japan and cook it in the traditional Japanese way of searing and smoking it over a straw fueled fire 藁焼き. Since Mr. Segawa is originally from Kochi 高知 in Shikoku 四国 which is famous for this dish, this was clearly something we couldn't miss and we are glad we didn't.  Firstly, the cooking of the bonito as shown in the pictures below was quite a breath-taking display.

Mr. Segawa placed a small shiny brand-new metal garbage can and filled straw under the restaurant's industrial strength exhaust hood. He told me that he got the straw from a near-by farm. When he lit the straw, the flame flared up bright and strong. As you can see, it made a pretty impressive fire. (From deep inside the restaurant I heard a child's voice pipe up "Daddy, is that a real fire?") I suspect other customers were also taken by the impressive display.

Mr. Segawa skillfully seared the outside of the bonito leaving the inside still raw, i.e. Katsuo tataki カツオのたたき. Not only was the outside seared but it was also washed in the fragrant straw smoke. The result was the dish shown below. It was served with grated ginger, thinly sliced garlic and red onion. Needless to say, the bonito was melt-in-your-mouth tender with a contrasting seared bark texture on the surface and a wonderful straw-grilled flavor. Compared to our usual pre-packaged frozen bonito tataki, this is in a totally different class. This was a wonderful experience without having to go to Kochi ourselves. Thanks, Segawa-san.

I also took some video.

Hijiki stir fry and other otoshi ひじきの炒め物と他２品

This is a starter line-up for one evening. Nothing is particularly new. From left to right are "aji-tsuke-tamago" 味付け卵 marinated soft boiled egg, hijiki seaweed and fried tofu stir fly ひじきと油揚の炒め物, and salt-broth soaked sugar snap スナップ豌豆の塩びたし.

Over the years I changed the way I make aji-tsuke tamago a bit (made it simpler and easier). As usual, I use pasteurized eggs. For some time, I have been using "boil-steam" cooking method for boiled eggs which works much better than just submerging eggs in water and boiling. I use just enough water to come half way up the sides of the eggs. (The eggs are cooked by steam). I pierce the eggs first and place them in the water that is boiling rapidly on medium high flame. I put on the lid and cook for 6 minutes 30 seconds for soft boiled eggs with runny yolk (I usually ask Siri to time the 6 1/2 minutes). I cool the eggs using cold running water and then further cool them down using ice water. This appears to make peeling the egg easier (I think). I then put the peeled eggs in a small Ziloc bag and just pour in a small amount of concentrated "men-tsuyu" めんつゆ noodle sauce from the bottle. I remove the air as much as possible and seal. I let it marinade for a few days in the fridge changing the position whenever I open the fridge door. After a few days, the runny yolk jells into an almost custard consistency. To serve I cut one in half and sprinkle with salt. This is usually a topping for ramen noodles but it is also great as an appetizer.

The dish shown below is very similar to what I posted before. I made this because I hydrated too much hijiki when I made the takoyaki variation. This is made of just hijiki, julienned carrot and thinly cut "abra-age" deep fried tofu pouch, stir fried with sesame oil, mirin and soy sauce. This can be a good condiment for rice or as we did here, a great snack.

The dish below has become our favorite way to have sugar snaps. Just blanched sugar snaps are nice but this extra step of trimming both ends of the pods and soaking in salt seasoned Japanese "dashi" broth makes it much better. The only caution is when you bite into them the salt broth that migrated into the sugar snap while it was soaking may squirt out.

So these three items with cold sake nicely started the evening. This home Izakaya is not bad if I say so myself.

Takoyaki variation with tofu and nagaimo 長芋豆腐たこ焼き

This is a takoyaki たこ焼き ("tako grill") variation made without "tako" (octopus). This recipe is from "The real Japanese Izakaya Cookbook". We made takoyaki (octopus inclusive) using an electric ebelskiver maker before. An ebelskiver maker is the closest we could come to a traditional takoyaki grill.  This recipe deviates significantly from the traditional approach because it uses grated nagaimo 長芋 and tofu 豆腐 instead of flour. Instead of tako is uses hijiki ひじき sea weed and edamame 枝豆 . Continuing on the innovative theme, instead of the usual "Takoyaki sauce", this recipe used "Gin-an" 銀餡 which is a milder and "more sophisticated" sauce.

The surface was nicely brown and crunchy.

The inside was soft and hot showing hijiki (black stringy below) and edamame (green).

Ingredients: (I tried to halve the amount of the original recipe. I ended up making some changes inadvertently, since I just did not want to use "half egg" and I did not want to leave a small portion of nagaimo).

The original recipe is as follows;

1 firm silken tofu 12oz (350g)
Handful dried Hijiki seaweed
8 oz (225g) unshelled edamame pods (then, cooked and shelled)
1 egg
4oz (125g) yamaimo
1/2 tbs sugar
1/2 tsp salt

The amount below are what I think I used. It made 6 balls using the Ebelskiver cooker (the balls were larger than regular takoyaki) as below.

1 small package of silken tofu, about 125gram, wrapped in paper towel with a weight (I used wooden cutting board) to drain for 1 hour.
Nagaimo, skin removed and grated, about 120g (I used up what I had left)
1 egg
Hijiki seaweed, hydrated, arbitrary amount
Edamame, frozen, cooked and shelled, arbitrary amount
Pinch of salt and sugar
"Katakuri-ko" potato Starch (because, proportionally I used more nagaimo and egg than the original recipe which made the batter runnier, I added potato starch to adjust the consistency of the batter).

For the dipping sauce; (this is the original, again, I halved the recipe when I made it)
2 tbs potato starch
2 cup (500ml) dashi
1 tbs soy sauce
1/2 sugar
1/2 tbs mirin
1/4 tsp salt

Directions:
Using a small food processor, I mixed the tofu, grated nagaimo, egg, salt and sugar until the batter was smooth. I then added the potato starch in small increments to adjust the consistency (it was the consistency of a bit runny pancake batter).
I added the hijiki, edamame and mixed (#1)
I preheated my electric ebelskiver to medium high (#2)
I poured the batter filling 6 wells (#3)
After the bottom got set and browned (it took a few minutes, I was too inpatient and started flipping too early)
After several flipping, the surface started getting evenly brown (#4)
I kept flipping until the surface is all cooked and browned about 5-6 minutes (#5 and 6).

This version of takoyaki was good and the dipping sauce went well with it but this is not really takoyaki (I am sure people from Osaka would agree). It is a dish in-and-of its own just resembling the shape of takoyaki. Making  this requires some steps and effort and I would rather make  regular takoyaki which is much easier to make.

Olive brine marinated pork tenderloin with cuscus オリーブブライン漬け豚ヒレ

This is continuation of my search for another way to cook pork tenderloins. A few days ago I used the trimmings from two pork tenderloins, I prepared to make "Pork, potato, and green bean stir fry". The next day, I made "Seared Pork tenderloin with smoked paprika and oregano 焼き豚フィレ肉、薫製パプリカ、オレガノ味" from one of the tenderloins. That left one last tenderloin. I came across this recipe in "Food and Wine" magazine. It uses the brine from a jar of olives (I suppose it is made of water, vinegar and salt with added olive flavor from the marinated olives) as a marinade for pork tenderloin. We were inspired by this recipe so we made this dish and served it with couscous. The original recipe called for white beans as the side but we happened to have a box of couscous which recently passed its "best used by" date. (Actually that date was one year ago but in our household that is "recent"). The brining did make the pork more succulent but did not add much flavor despite the addition of ground sage and lemon zest to the brine.

We added all the juice, olives and roasted garlic from the roasted pork to the couscous which made it very flavorful and moist. (We tend to avoid dry flakey couscous which we found from experience can easily become uncomfortably air borne if you happen to inhale slightly at the wrong time while eating it). Although the color could have been a bit better, we will call this dish a sucess.

Since we do not believe in "searing" the surface of the meat before baking, I skipped the searing step.

Ingredients:
One trimmed and prepared pork tenderloin
Several green olives, pitted and smashed
Several cloves of garlic, skin on
1 tbs olive oil

For marinade:
1/4 cup of brine from a jar of olives (we had sweet red pepper stuffed green olives which I use when I have a martini).
1 tbs extra-virgin olive oil
1/2 tsp ground sage
Lemon zest from one lemon using a micrograter.
1/2 tsp Kosher salt

Salt and pepper for seasning.

Directions:
Place the marinade and the tenderloin in a Ziploc bag. Removed the air, close the bag and marinate for 3 hours in the refrigerator.
Preheat oven (I used our toaster oven in convection mode) to 375F.
Remove the pork from the marinade, blot with a paper towel, coat with olive oil and season with salt and pepper. Coat the garlic cloves with olive oil.
Place the pork, olives, and garlic on a baking sheet and bake for 30 minutes or until the temperature in the thickest part of the pork registers 145F.
Let it rest for 5-10 minutes on the cutting board.

Meanwhile, we prepared a box of couscous according to the directions (we used chicken broth and pats of butter). When done, we fluffed up the couscous using a fork, added the roasted garlic by squeezing out the soft center of the clove leaving the skin behind. Then we added the olives and whatever juice from the meat that accumulated while it was resting.

Since we are not really into brining meats, this is a quick and easy way to do it. As far as we could tell the main impact of the brining was on the texture of the meat rather than its flavor. The meat was moist and nice. This is a new for us but we are not sure we will do this again.

Tomato and egg stir fry トマト炒り卵

This is the second dish I made using a recipe in  "The real Japanese Izakaya Cookbook". This is a rather simple dish but we like the result very much. Since we had pasteurized eggs and skinned Campari tomatoes on hand, this is an easy and quick dish.

Ingredients: One serving but we shared this dish.
2 eggs (since eggs are not cooked completely, I used two pasteurized eggs)
2 skinned Campari tomatoes, each quartered
1 tsp dark sesame oil (the recipe said 1 tbs but I thought that was too much).
1/8 tsp minced fresh ginger (I may have used more like 1/4 tsp).
pinch of salt

Directions:
Add the sesame oil to a non-stick frying pan on medium flame and stir fry the wedges of tomato for 2 minutes.
Add the ginger and stir.
Add well-beaten eggs and stir until softly set. Stop stirring and let the bottom cook for 10 seconds and slide onto a serving dish. Season with salt to taste.

The combination of fresh tomato, ginger, dark sesame oil and eggs works nicely. A bit of salt makes everything come together. This will go with any drinks you are having. We really like this dish.

P.S. Our plum tree which suffered the last couple of years due to a fungal disease and a transplant to a different location in the yard which required quite an extensive pruning. We were really worried that we would lose it. But it seems to be holding its own and we are glad it is surviving. This year, mid February, it started blossoming. It is nice to see the early sign that Spring is coming.

Bonito tataki teriyaki カツオたたきの照焼

This is just a left-over control dish and not really a recipe. I found I had quite a large package of frozen bonito tataki カツオのたたき in the freezer and decided it wasn't getting any better with age. So, I defrosted it. That evening, we finished 2/3 as a carpaccio-style rendition of bonito tataki . Since the piece was very large rather than forcing ourselves to finish it, I marinated the remainder in soy sauce, mirin and sake with grated ginger to use the next night. The next evening, I blotted the fish with a paper towel to remove the excess marinade, then I cooked it in a frying pan with a bit of oil. I cooked it for one minutes each side and removed it from the pan and set it aside. I added the marinade to the pan and reduced it. When it thickened I put the fish back in and coated it with the sauce. I served it with blanched green beans with sesame dressing, skinned Campari tomato and cucumber (American mini cuke) and wakame seaweed dressed in sumiso 酢味噌 dressing

Teriyaki 照り焼き, "teri" means "glistering" or "shiny" and "yaki" means "grilled". After the marinade is reduced, the coated surface of the fish becomes shiny because of the sugar content of the sauce .

For some reason, I automatically sprinkled on "sansho" powder 山椒.  For leftover control, this was quite a good small dish to start the evening.