Lox and Ikura "donburi" bowl 燻製鮭ロックスとイクラ丼

After making Philly rolls, I used the left over lox from Vital Choice to make a donburi for lunch.  I made the lunch in the form of a Japanese meal set or "teishoku" 定食. I served the lox/ikura donburi with miso soup made with wakame ワカメ, abura-age 油揚げ and scallion as well as cucumber asazuke 胡瓜の浅漬け

I made sushi rice from the rice we cooked a night before. I microwaved the rice first. I also warmed up sushi vinegar in the microwave and mixed them together in a warmed bowl and let it stand for a few minutes covered. I placed the sushi rice in the bottom of the small bowl. Besides the lox, I topped the bowl with scrambled egg, salmon salad (in the center), cucumber and wakame with sumiso dressing ワカメと胡瓜の酢味噌あえ (leftover), "ikura" イクラ salmon roe and garnished with thin strips of nori or "Kizami-nori" 刻み海苔.

The main ingredient "lox" is mostly hidden so I dug it out for the picture (below).

So this was quite a luxurious lunch and we were good and did not succumb to having sake with it and just enjoyed this salmon "oya-ko*" donburi 鮭の親子丼.

*”Oya-ko” means parent and offspring. The classic of this type of donburi bowl is chicken meat and egg on rice. The combination of smoked salmon (lox) and salmon roe could be also considered “Oya-ko” donburi. 

Philadelphia (Philly) rolls "Hosomaki" 細巻きフィラデルフィアロール

Although I have posted  Philadelphia rolls (or Philly rolls) 6 years ago, it was a medium sized (chumaki 中巻) and the nori outside (omotemaki 表巻き). I also said in that post that this could be a thin roll with the rice outside (Hosomaki 細巻き and Uramaki 裏巻き) like California rolls. So this is exactly that version. The reason I made Philly rolls is that the type of smoked salmon we got from Vital Choice which was called "wild salmon lox" was sliced a bit too thick and did not have much of a smoked flavor so it didn’t work well with our usual smoked salmon dishes such as blini, smoked salmon and ikura dish. I made sandwiches using this lox with avocado and cucumber on croissants smeared with cream cheese one side and mayo on the other which was quite good. A few days later I made these Philly rolls for an ending "shime" 〆 dish in the evening. 

I made two rolls. The first one (upper row) came out better. For this, we made fresh rice and made the sushi rice using a Japanese cedar "hinoki" 檜 vessel  called "Hangiri" 飯切りor sushi-oke 寿司桶. We brought this so many years ago when we visited Kiso 木曽 but amazingly it still smells of Hinoki wood. In any case, this Philly roll was made exactly like California rolls but instead of crab meat and avocado, I used lox, cream cheese and cucumber. I also sprinkled the outside layer with white sesame as in California rolls. In this preparation, the lox from Vital Choice tasted great.

As a small side dish I served simmered tender octopus leg 蛸の軟らか煮 (shown below).

I also served cucumber asazuke 胡瓜の浅漬け with salt broth soaked sugar snap スナップ豌豆の塩びたし.

This was a rather large shime dish for us but it was very good and both of us managed to finish it. (Such a hardship…not!)

Jalapeño cheese curd ハラペニョペッパー自家製チーズ

We had some excess 1% milk which was approaching it’s “best-by” due date so my wife used it to make a cheese (curd). This time she tried something different for the flavoring and asked me to prepare finely chopped Jalapeño pepper. The picture below shows fresh cheese curd infused with jalapeño flavor but essentially no heat (spiciness). We like it very much. The fresh pepper taste is great. She served it slightly warmed in the toaster oven which is better that cold from the refrigerator.

She made cheese curd in usual way with heated milk and sushi vinegar. The main innovation was the use of 1% instead of 4% milk, plus the addition of the jalapeño mixed right into the cheese instead of part of an oil based marinade.

Ingredients:
1/2 gallon of 1% milk (could be basically milk of any fat content)
1/3 cup vinegar (she used sushi vinegar)
(The recipe also suggests the juice from one or two lemons, or 1/2 tsp citric acid)
1 tsp salt (or more to taste)

Directions:
Slowly heat the milk to 200 degrees F stirring constantly. After it reaches temperature remove from the heat pour in the vinegar and stir gently to combine. Leave the pot undisturbed for 10-15 minutes. It should be separated into clumps of milky white curds and watery yellow colored whey. If there is still a lot of unseparated milk add another tablespoon of the vinegar. Line a strainer with cheese cloth and set it over a bowl. Using a large spoon transfer the curds to the strainer. Let the curds drain depending on how dry you would like the ricotta to be. (If it is too dry add some of the whey reserved in the draining bowl). Gather the edges of the cheese cloth and gently squeeze the curd to further drain the whey. Then using string tie the top edges together and hang the bag from the faucet to further drain. After the most of the liquid whey has been drained off put the curd in a bowl, add the jalapeño and 1 tsp. kosher salt. Stir until everything is incorporated. Put clean cheese cloth in the cheese press. Add the curd and clamp on the lid. After one day of pressing in the refrigerator, the cheese becomes rather solid (below). 

For serving, she cuts the curd into small cubes as seen in the first picture. This cheese is a little more moist than the cheese made with 4% milk. (Wether this is due to the lower fat content of the milk or the way it was drained is subject to question). The Jalapeño adds a nice fresh green pepper taste that permeates the cheese. It is not spicy but it is very refreshing. We also like the curd slightly warmed in the toaster oven. This version of cheese curd is a nice contrast to the one with yogurt curry flavor marinade which is fried. We really like both and they go really well as an appetizer with a glass of red wine. 

Braised shishito with bonito flakes シシトウのおかかまぶし

 Japanese green pepper, (Shishi-tougarashi or shishitou 獅子唐辛子) is getting popular here. Nonetheless to my surprise, I found a bag of fresh shishitou at our regular grocery store the other day and got it. Eating Shishitou in U.S. is somewhat like a form of Russian roulette  since you can occasionally come across one that is atomically hot and you can never tell in advance which one it might be. Your first clue is when your mouth “catches on fire” as you bite into the pepper. (It seems this happens more often with U.S. raised shishitou than those raise in Japan. Legend says it has something to do with the soil.) In any case, I decided to make a shishitou dish I have not made before and added two small dishes as starters for the evening.

I thought if I de-vein and de-seed the shishitou, chances of hitting a hot one should be much less. So I de-veined and de-seeded and cut shishitou in long quarter strips. I served this with dashimaki だし巻きJapanese omelet with “aonori” 青のり dried seaweed.

Ingredients: (for two small appetizer servings)
4 shishitou, de-deined and de-seeded, cut into quarter strips lengthwise.
1 tsp x4 concentrated Japanese noodle sauce (or half and half of mirin and soy sauce)
1 tsp vegetable oil
3 tsp or more dried bonito flakes.

Directions:
Saute the shishitou in vegetable oil on medium heat for a few minutes.
Turn dow the flame to low and add the noodle sauce and quickly braise.
Cut the flame and mix in the bonito flakes.

I also served two small appetizer dishes. The below is chicken tenderloin (from chicken roasted in the Weber grill) dressed in sesame dressing 鳥のささみの胡麻和え.

“Hya-yakko” 冷奴 cold cube of silken tofu topped with myoga  茗荷 and perilla 大葉 (both from our garden) and grated ginger with the concentrated Japanese noodle sauce.

These three appetizers were a perfect start of the evening. By the way, we did not get any atomically hot shishito in this batch. (Maybe this was due to the luck of the draw or maybe it is indeed worthwhile to removed the vein and seeds.)

Marbled matcha milk bread 渦巻き抹茶食パン

 My wife saw this recipe on the King Arthur’s website and as part of her project to try every type of Japanese milk bread (shoku-pan 食パン) she could find (as witnessed in the number of milk bread recipes in this blog), she decided we had to make this. Who could pass up a Japanese milk bread with swirls of matcha green tea in it? The original recipe called for a single loaf made with three equal portions placed in the baking loaf pan. My wife decided to just make 2 separate loaves. Rolling the dough to make the different colored swirls was a bit tricky, and required some teamwork. But the end result, with nice concentric swirls (below), looked better than the pictures of the original 3 part loaf. Visually stunning, we can taste the green tea (quite a good amount of matcha 抹茶 green tea powder went in). 

As usual, I ask my wife to take over.

Ingredients
Tangzhong 湯種
1 cup (227g) milk, whole preferred
1/2 cup (60g) AP flour

Dough
1/2 cup (113g) milk, whole preferred; cold*
2 1/2 teaspoons instant yeast
2 tablespoons (25g) granulated sugar
1 large egg
3 1/2 cups (420g) AP Flour
2 teaspoons salt
4 tablespoons (57g) unsalted butter, softened, plus more for greasing pan
2 tablespoons (12g) matcha powder
1 tablespoon (14g) water

*Cold milk will help cool down the tangzhong and bring the dough to a slightly warm temperature.

Directions:
To make the tangzhong: In a small saucepan, whisk together the milk and flour. Cook the mixture over medium heat, whisking constantly, until a thick paste forms and the whisk leaves lines on the bottom of the pan, about 4 to 6 minutes. Transfer to the bowl of a stand mixer.

To make the dough: Using a whisk or the whisk attachment of the mixer, add the milk, yeast, sugar, and egg into the tangzhong and whisk until fully combined.

Add the flour and salt to the mixing bowl and use the dough hook attachment to knead on low speed until a shaggy, cohesive dough forms, about 1 minute.

With the mixer still on low speed, add the butter about one tablespoon at a time, waiting to add the next piece until the previous one is fully incorporated, about 3 to 4 minutes total. Increase the speed to medium-high and continue to mix until a smooth, elastic, and tacky (but not sticky) dough forms and pulls away from the sides of the bowl, 7 to 10 minutes.

On a lightly floured surface, divide the dough in half. Knead one half briefly, form into a tight ball, place in a greased bowl, and cover.

Transfer the remaining half of the dough back to the bowl of the stand mixer and add the matcha tea and enough water to get the tea incorporated into the dough. Knead, beginning on low speed and working up to medium, until fully incorporated, about 1 to 2 minutes. (Don’t worry about any remaining small clumps of matcha; they won’t appear in the finished loaf.) Transfer the matcha dough to the lightly floured work surface, knead briefly, round into a tight ball, place in greased bowl, and cover.

Let the dough rise at a warm room temperature until doubled in volume, about 45 minutes to 1 hour.

To shape the loaf: Turn the matcha dough onto a lightly floured work surface and divide it into 2 equal portions and set aside. Repeat with the plain dough (#1). Let the dough rounds rest, covered, for 15 minutes to make the dough more pliable and easier to work with.

Use a lightly floured rolling pin to roll out one portion of plain dough into an oval. Repeat with a portion of matcha dough (#2). Stack the matcha dough on top of the regular dough, then lightly press with the rolling pin to cohere. It should measure 11” X 8”. (#3). Starting on the short end, roll up the dough into a tight cylinder (#4). Cover and set aside while you repeat the process with the remaining portions of dough. You should end up with two cylinders, each made up of two kinds of dough.

Arrange one cylinder on your work surface so that the short end is facing you, then use a rolling pin to flatten it into a 12” x 8” rectangle. The plain dough will be covering the matcha dough entirely, but you will see a flattened green and white spiral at both ends (#5). Starting with the shorter end, roll up the dough into a tight log (#6). Place the log, seam side down, into a buttered 8 1/2” x 4 1/2" loaf pan. Repeat with the remaining dough and put it seam side down in the second loaf pan (#7).

Cover the pan and set it in a warm place. Let the dough rise until it looks puffy, springs back slowly when gently pressed; about 30 to 40 minutes. Towards the end of the rising time, preheat the oven to 350°F. Bake for 40 to 45 minutes, or until the crust is golden brown and the interior of the loaf registers at least 190°F when measured with a digital thermometer (#8).

Remove the loaf from the oven and turn onto a wire rack to cool for at least 30 minutes before slicing.

This is a visually beautiful and delicious tasting bread. The green tea flavor is very mild but does come through. The texture of the bread is very soft as is typical of milk bread. It is great lightly toasted and buttered for breakfast. 

Tomato ribbon salad version 2 トマトリボンサラダ V2

This is another variation of my wife’s famous ribbon salad. The red layers are tomato juice based aspic but  the cream cheese-based white layers are a bit more complex than the previous version. I helped by chopping up and slicing the ingredients. Initially, my wife was dissapointed since she expected the white layer to be more flavorful. But a few days later when we had this again, the ingredients had melded together and we could taste much more flavor.

Ingredients for Tomato aspic:
3 cups tomato juice (we used V-8)
1 tsp. salt
1 tsp. sugar
2 tsp. Sushi vinegar
1 Tbs. Worcestershire sauce
Onion juice to taste (About 3 Tbs.
2 envelopes gelatin

Ingredients for white section
1 envelope of gelatin
1/4 cup cream
1 tub (8 oz.) or 1 block (8 oz.) Philadelphia cream cheese
1/4 cup sour cream
3 tbsp. mayonnaise
2-3 ribs celery, minced
1 med. green pepper, (jalapeño) finely chopped
2 med. onion, finely chopped
1/4-1/2 cup pimento stuffed olives, sliced
1/4-1/2 cup ripe (black) olives, sliced (we didn’t use because we didn’t have) 
(Optional) 1 ripe avocado, peeled & sliced (we did not use) 

Directions:
Soften gelatin in 1/2 cup of the tomato juice. Add mixture to the top of a double boiler. Heat until the gelatin melts. Put the rest of the tomato juice in a pan. Heat until all ingredients dissolved. Add the gelatin that has been melted in the double boiler. Chill 1/2 of the tomato aspic until set, in a 9 x 13 inch pyrex dish (below).

 

Soften the gelatin in the cream. Add mixture to the top of a double boiler. Heat until the gelatin melts. Mix cream cheese, sour cream and mayonnaise until smooth. Add the melted gelatin then the chopped celery, jalapeño, and onion. Spread cheese mixture over the congealed aspic. Add the olives on top of the cheese mixture. (Next time it would be better that the olives are finely diced.  Cut like this they made it hard to slice the ribbon salad into servings). (If using avocado lay the slices on top of the cheese mixture.) Refrigerate until firm (below).

Pour the second half of the tomato aspic gently over the avocado slices, to cover all. Cover with saran wrap and refrigerate until set.

Although this is a variation on the previous tomato ribbon salad, it is clearly in the same tradition. The red layer is much the same. The white layer is much softer. The olives are a great addition. They add a burst of saltiness. The flavors get much more pronounced after a day or two when the ingredients have had a chance to meld together. In general, this salad and its precursor are a light cool refreshing addition to a meal on a hot summer day.

New Blueberry muffin 新ブルーベリーマフィン

Although we generally like home delivery of groceries, the quality of produce can be a bit unreliable. Since it was high-season for blueberries, we ordered some and several batches arrived in good shape and were delicious. But the last time, the blueberries that arrived had a hard life. Many were smashed or extremely soft. We had to discard about 1/3 of them and even the ones we saved were bit too soft to eat as whole fresh fruit on yogurt for example. So, my wife just heated them up in a sauce pan (no water or sugar, just gently cooked) until they were the consistence of soft jam. The next morning, I pureed them using an immersion blender. The blueberry puree was pretty good. We added a teaspoon of it to our morning yogurt. Somehow the blueberry taste intensified in the puree and actually tasted richer than the whole blueberries we had been adding. My wife, then expanded the blueberry repertoire by making this new version of blueberry muffin using both whole and pureed blueberry. The blueberry puree made the muffin really good with strong blueberry flavor. The puree was added to the top of the muffin. The cut surface looks like only a few whole blueberries were added to but the distribution was somewhat uneven. Other sections of the muffins had plenty of whole blueberries. This is based on the recipe called “America’s test kitchen’s best blueberry muffins”.

Ingredients
1 cup of whole blueberries (or optional substitute toasted pecans).  

1 cup of blueberry puree.
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon kosher salt
1 cup granulated sugar

2 eggs room temperature

4 tablespoons unsalted butter melted and cooled slightly
¼ cup vegetable  oil
1 cup buttermilk room temperature
1 ½ teaspoons vanilla extract 

(Optional) finely grated zest of 1 lemon. We did not use this.

Directions:
To make the blueberry puree, bring 1 cup of blueberries to a very low simmer in a small saucepan. Cook until the berries have broken down. Puree. Cool to room temperature.

Whisk the dry ingredients (flour through salt) in a large bowl. Whisk 1 cup sugar and eggs in medium bowl until thick and homogeneous. Slowly whisk in the butter and oil until combined. Whisk in buttermilk, lemon zest (if using) and vanilla until combined. Fold wet mixture and remaining berries into flour mixture until just moistened (lumpy is fine). If the batter seems loose, let it mellow for 5 minutes, and it will thicken up.

Divide among 12 greased muffin cups (batter should completely fill cups). Spoon 1 teaspoon of the blueberry puree into the center of each mound. (First picture below) Gently swirl into the batter using a toothpick and a figure-eight motion.

Bake at 425F until tops are golden and just firm, 17 to 19 minutes. (Second picture below). Cool in muffin tins for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.

These were really good muffins with a very intense blueberry flavor thanks to the addition of the puree. The texture of the muffin was very tender with a nice fine crumb and faint vanilla flavor. The delivery of the smashed batch of blueberries was a “blessing-in-disguise” now that we have learned about blueberry blueberry puree and it’s flavor advantages. 

Addendum:
My wife was impressed by how the blueberry puree added a good blueberry flavor to the muffins. We had some left over puree but no whole blueberries left. So my wife decided to substitute toasted pecans for the whole blueberries. (Toasted pecans as a substitute for whole blueberries is not a substitute I would have made or let alone even thought of ) but this really worked. The picture below shows the result. It’a almost like two muffins in one. The top is blueberry muffin and the underneath is pecan muffin. And the blueberries and pecans really work well together. The pecans add a nice crunchy textural element.