Firefly Squid Scallion Pancake ホタルイカ入りネギ焼き

Firefly squid season is upon us and we got some from Regalis. I am repeating myself  here but when we visited Kanazawa 金沢 in early summer many years ago, we were introduced  to firefly squid or “hotaru-ika” ホタルイカ. Our favorite way to enjoy firefly squid is “okizuke” 沖漬け but that is difficult to get here in the U.S. The ones from Regalis are boiled. We got two trays, froze one tray and enjoyed the rest. We had this with sumiso 酢味噌 dressing which is the most common and simplest way to enjoy this. The texture of the small squid and very rich flavor from the liver really makes this squid special. This evening I made two dishes; one was our favorite stir-fry of the firefly squid and asparagus shown on the right and another, (new one), was scallion pancake with nagaimo and firefly squid ホタルイカ入りネギ焼き shown on the left. This recipe came from E-recipe

Ingredients (make 4 pancakes)
12 firefly squids (3 per pancake) or more if you like
50 grams grated nagaimo (mine was near 80 grams)
9 tbs chopped scallion (I used 5 stalks)
1 egg (I used 2 eggs)
2 tbs AP flour
1 tsp granulated bonito dashi (I used “Hondashi”ほんだし)
1 tsp soy sauce
1 tbs vegetable oil

Directions:
Since I was using more grated nagaimo than the amount called for in the original recipe, I changed the amount of eggs as a binder. I did not add the firefly squid into the batter initially. I divided the batter into 4 portions and added 3 squid to each batch.

I heated up a non-stick frying pan on medium heat and added the oil. I poured in 4 potions as seen below.

After a few minutes or when the bottoms are set and brown, I flipped the pancakes and lowered the heat and continued cooking for another 2-3 minutes or until the center was done.

I served this pancake with firefly squid and asparagus stir-fly (the first picture). The pancake was very good but we did not see the point of adding the firefly squid. We did not think it did justice to the firefly delicacy since its flavor was somewhat lost in the pancake. We thought adding shrimp would have been more appropriate and that is what we may do next time. In any case, it is nice to enjoy the firefly squid which symbolze spring to early summer.

Hanami with Latest Blooming Tree 遅咲きの桜で花見

This year’s cherry blossoms have been a bit unusual. Our three cherry trees bloomed at different times.  As a result, while hanami arrived early, the staggered bloom made the “hanami” season really long. The last cherry tree to bloom was the oldest we have in our backyard. It was here when we moved in.  I am not sure what type of cherry this is but it’s blossoms are a more classic old fashioned variety such as those that appear in old Japanese wood cuts and painting. This cherry tree can be admired from the second floor window (as shown in the picture below.) As an aside; the spring cherry blossoms are a contrast juxtaposed to the Poinsettia shown in the bottom left hand corner. This plant is several Christmases old. My wife tends the plant through out the year (trimming it, feeding it, finally in the fall putting it through the required 12 week darkness setting by placing it in a closet where it is not exposed to any light for at least 8 hours at night) all to get it ready for it’s display of red, as shown in the picture, the next Christmas.

We moved to our deck and started hanami.

I just thawed a block of yellow-fin tuna. In the pic below on the left is marinated (zuke) 鮪のずけ and on the right is also zuke but one side has been torched. We used a beautiful crane-motif plate to serve this. Unfortunately, the face of the crane is covered up. The green is blanched edible chrysanthemum in Japanese noodle sauce with bonito flakes.

The second dish was cubes of tuna and avocado鮪とアボカドの角切り.

We had psuedo-negitoro 擬制ネギトロ after this.

Scallops With Shallot Citrus Sauce 帆立のシトラスシャロットソース

This is a continuation of our story about frozen food inventory control. This time it was scallops from Great-Alaska-Seafood. These are really good scallops and we wanted to enjoy them while they were still good. Our most common and favorite way to prepare scallops is “Hotate-no Isobe-yaki” 帆立の磯辺焼き in which the scallops are seared, seasoned with soy sauce, then wrapped in a sheet of nori. This time we tried something different. We saw an article in the Washington Post featuring 6 scallop recipes. One of them was “scallops with shallot citrus sauce”. This was perfect since we happened to have some grape fruit and oranges we’d gotten from Harry and David. So one evening we decide to make this.

To prepare the fruit is a bit of work but the this dish was really great. Nice fresh citrus flavors went well with the seared scallops.

Ingredients (2 small servings)
4 large sea scallops (we used 4 scallops for 2 servings but the standard size may be 4 diver scallops for each serving).
1 medium red grapefruit.
1 large orange
3 tablespoons olive oil, divided
1 large shallot, finely diced (about 3/4 cup)
1/2 cup dry white wine, (we used sauvignon blanc)
1 tablespoon unsalted butter
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons chopped fresh tarragon or basil, for serving (I used chopped fresh parsley)

Directions:
Using a sharp paring knife, trim the top and bottom off the grapefruit and the orange. Working over a bowl so the citrus segments fall into the bowl and you catch the juice, use a paring knife to remove each segment of the fruit from its membrane. Squeeze the remaining membrane over the bowl to extract more juice. Using a slotted spoon, transfer the citrus segments to a separate bowl; reserve the juice.

In a medium saucepan over medium heat, heat 1 tablespoon of the oil until shimmering. Add the shallots and cook, stirring, until they soften slightly, about 2 minutes. Add the wine, increase the heat to medium-high and bring to a boil. Cook until the wine is reduced by about half, about 2 minutes. Add the reserved citrus juice and cook until the liquid in the pan has reduced slightly, 1 to 2 minutes more. Stir in the butter and 1/4 teaspoon of the salt, then remove from the heat and cover to keep warm.

Pat the scallops all over with paper towels to ensure they are as dry as possible, then sprinkle with the remaining 1/4 teaspoon of salt and pepper. Heat the remaining oil in a large skillet over high heat, until shimmering. Add the scallops and cook, without moving them, until caramelized and brown on the bottom, 2 to 3 minutes. Gently flip, and cook on the other side until the scallops are only slightly translucent in the center, 2 to 3 minutes more.

While the scallops are cooking, add the citrus segments to the sauce, stirring gently so they don’t break up much; return the sauce to low heat until warmed through.
 Evenly divide up the scallops per serving and place on the plates. Pour about 1/3 cup of sauce on top, and sprinkle with the herbs. Serve warm.

We had this with freshly cooked rice mainly because we were running short of frozen rice (which is very convenient to have on hand).  The citrus sauce went remarkably well with the rice. We ended up pouring all the available sauce on the rice and even supplementing the dish with more fresh rice. We do not always have grapefruit and oranges on hand but when we do this is a great way to serve scallops.

Impromptu Cookout 予定してなかった野外の炭焼き

Although the cherry blossoms in our area are in full bloom, the weather has not been really great; gray and gloomy with cloudy sky and/or rain. Then, on Sunday, a bit unexpectedly, it was very nice, sunny and warm. So, my wife suggested we have a cook-out and sort of hanami with the food we cook. We also remembered that we had three frozen “sanma” 秋刀魚 pacific sauries that had been languishing in the freezer since last fall. So we decided to wheel out the Japanese charcoal grill and grill the sauries. Fresh sauries are traditionally grilled with their innards intact but I removed them before grilling. I just simply salted and grilled the fish. We also had grilled scallops as an appetizer while the fish cooked. We grilled rice balls as shown in the picture below. (Please disregard the green box shaped bird feeder in the backround which looks like it just sprouted out of the rice balls).

My wife carefully deboned the fish after grilling. We enjoyed this with grated daikon 大根おろしand soy sauce on the upper deck where the cherry blossoms from our cherry tree are in full view.

Nothing beats rice balls grilled on a charcoal fire. After the surface was grilled, I started applying the sauce (mixture of mirin and soy sauce) which made a nice savory crunchy layer.

So this was a nice impromptu grilling to take advantage of the lovely weather and have an hanami.

Mapo (mabo) Tofu 麻婆豆腐

Mapo tofu 麻婆豆腐 is a very popular dish in Japan and is called “Mabo tofu”. The Japanese version with which I am familiar is quite different from the original Sichuan 四川 dish. Now, however, even in Japan, authentic mapo tofu appears very much appreciated using Sichuan peppercorn 花椒 and touban-jan or douban-jan 豆板醤 as the main spices. These spices produce a “spicy hot” and “numbing” taste—we are not great fans of “spicy” and “numbing”. I have not made this dish for some time. Since I got a fairly decent medium firm tofu from Weee, I decided to make this dish. It is sort of an amalgamation of the authentic and Japanese styles. I used a small amount of touban-jan so that it is not too spicy for my wife and I added more to my serving later. Instead of using Sichuan peppers, I just sprinkled Japanese pepper powder or kona-sansho* 粉山椒 just before serving. I think this turned out OK and we had this over rice for lunch one day.

*Digression alert: Sansho 山椒 or Japanese pepper is from a shrub closely related to but different from the Sichuan pepper plant. Japanese use the young leaves from this plant as a garnish/herb called “kinome” 木の芽 which has a very nice almost citrusy smell. The unripe fruit is used in many Japanese simmered dishes but does not have the tongue “numbing” characteristic of the mature plant. The mature and dried fruit from the Japanese pepper plant is ground into a powder called “Kona-sansho” 粉山椒 which is available in a small jar in Japanese/Asian grocery stores. It is regularly used on grilled eel dishes with sauce or “unagi-no-kabayaki” うなぎの蒲焼. It is not spicy hot and imparts a very unique flavor but, in large quantities, sansho powder does have a “numbing” effect similar to its Chinese counter part.

Ingredients:
One tofu block (I used medium firm), cut into small cubes, blanched for a few minutes and drained
2 tbs peanut oil
1 tsp minced ginger
1 tsp minced garlic
1 tsp minced shallot
1 tsp touban-jan
1 tbs miso mixed with 1 tbs mirin (in lieu of tenmen-jan 甜面醤, Chinese sweet soybean paste)
1/2 cup low sodium chicken broth
1/3 tsp dark sesame oil
2 stalks of scallion, chopped
150 grams ground pork (I used hand chopped trimming of pork)
Japanese sansho powder, to taste
1/2 tsp potato starch mixed with 1 tsp water or sake (potato starch slurry)

Directions:
Place the wok on high flame and add the oil. When hot, add the ginger and shallot. Stir for 30 seconds, add the garlic stir for another 30 seconds. Add the touban-jan and stir for another 30 seconds or until fragrant.
Add the pork and cook for one minute or until done.
Add the drained tofu and gently toss
Add the chicken broth, miso mixture. Add more chicken broth if needed.
When the mixture starts boiling add the scallion and sesame oil. Stir for 30 seconds
Mix in the starch slurry and cook until bubbly
Sprinkle the sansho powder and serve

This was just right for us. I added a bit more touban-jan to my serving. The power of Japanese pepper added its unique flavor without numbing the tongue. A few days later, we had the leftover mapo tofu as a rice bowl or donburi. Since I had a pasteurized egg, I made a slightly undercooked scrambled egg as a topping. I also added blanched sugar snaps.

In this dish, since it had been a day or so after the dish was made, the spices further melded together and got more tame and multi dimensional. Overall the flavors were great.

Cherry Blossoms in Full Bloom 桜の満開

 The young Somei Yoshino 染井吉野 cherry tree in our backyard, which replaced the over 30 some year old cherry tree that was destroyed in the 20218 Nor’easter is in full bloom. Like many of the other cherry trees in the area this has occurred much earlier than usual. As a matter of fact, the Washington National cherry blossom festival was moved up a week because of the uncharacteristic early bloom. 

As you can see he is getting bigger than he was in 2018 as shown in the picture below. 

As you can see the blossoms are now visible while sitting comfortably on the deck. 

What a profusion of beauty! The blossoms positively glow in the morning light. 

We will do some impromptu “Hanami” 花見 this evening.

Lily Bulb 百合根

I keep finding Japanese groceries at Weee  which previously were just not available or difficult to get. This time, it was “edible lily bulb”*. The package states “this is a product of China”. So, initially, I was not sure this item would be the same as Japanese “Yuri-ne” 百合根 but decided to try it anyway. Growing up in Hokkaido 北海道, Japan, which is the major producer of edible lily bulbs in Japan, my family enjoyed “yuri-ne” often. Most commonly, my mother made chawan-mushi 茶碗蒸し or Japanese steamed savory egg custard with yuri-ne lily bulb. I remember the nice texture and sweet flavor of yuri-ne. So it is a very nostalgic flavor for me that I have not tasted in a very long time. It arrived fresh in a vacuum packed container. It looked exactly like Japanese “yuri-ne and (better yet) tasted the same.

Although the package indicated “slices”, the lily bulbs are made of petal-like multiple layers which can come apart especially after blanching (see below). I would have preferred a whole intact bulb since that would have given me more choices in how to prepare it but this will do for sure.

*Digression alert: There is a myth that all lily bulbs are toxic which apparently may be based on the fact that any part of lily is highly toxic to cats (inducing renal failure). Also, the name “lily” is attached to many plants/flowers which are not “true” lily.  Some of these certainly would be toxic to humans. In any case, Japanese and Chinese (reportedly also native American Indians) enjoy eating lily bulbs.

I made three dishes; “chawan-mushi” 百合根入り茶碗蒸し(center bottom), bainiku-ae 百合根の梅肉和え (dressed in pickled plum sauce, upper left) and goma-ae 百合根の胡麻和え (dressed in sesame sauce, upper right). I also served lotus root kimpira “renkon-no-kimpira 蓮根のきんぴら(left bottom) and “ohitashi” edible chrysanthemum or “shungiku-no-ohitashi” 春菊のお浸し (right bottom). The fresh lotus root and edible chrysanthemum both came from Weee.

The picture below shows the chawan-mushi made with yuri-ne, topped with ikura salmon roe and blanched sugar snap. You cannot see the yuri-ne well but two are peaking out on either side of the ikura.

The next picture shows the chawan-mushi before the toppings were put on. I put the yuri-ne on the bottom as well as on the top. Other items included fresh shiitake mushroom, and shrimp as usual. The egg and dashi mixture was my usual 1 to 3 ratio. There is no difference in how to make it from standard other chawan-mushi.

For next two dishes, I quickly blanched the yuri-ne, drained it and let it cool before proceeding.

One pickled “umeboshi” plum, meat removed and then chopped fine with  a knife, then placed in a Japanese “suri-bachi” mortal, 1/2 tsp mirin added, 1/2 soy sauce and ground to make a smooth paste. I added “kezuri bushi” bonito flakes (the amount arbitrary). I added more bonito flakes on the top.

The below picture shows yuri-ne with sesame dressing.

For sesame dressing:
1tsp white roasted sesame, dry roasted in a dry frying pan and then ground in a suri-bachi
2 tsp white sesame paste or “shiro neri-goma” 白ねりごま
1 tsp rice vinegar
1 tsp sugar

I garnished it with blanched sugar snap

These small dishes were nice and Weee made it possible for me to make these. These were quite filling but we also had a small serving of blue-fine tuna sashimi (frozen Australian from Great Alaska Seafood). The chawan-mushi was particularly special since it brought back good memories of the chawan-mushi my mother used to make.