Simmered Sable Fish 銀鱈の煮付け

We got frozen “Chilean sea bass” or “Patagonian toothfish” from Vital Choice. We also found they had “sable fish” or black cod. The sable fish is called “Gindara” 銀鱈 in Japanese and is considered one of the best fish. (Actually we had this fish at Yuzu some years ago as a part of “Omakase” and we really liked it). So, we got the sable fish as well. Chilean sea bass and sable fish have some similarity in that they are both white meat fish and are very moist and succulent. At Yuzu, it was served miso-marinated and grilled with meat-miso sauce. After some thought, I decided to make it simmered in a soy sauce based sauce or “nitsuke” 煮付け. I added “Gobou” burdock root and Tokyo scallion.

Ingredients (for 2 servings):
2 (4oz about 115 grams) filets of “gin-dara” sable fish, thawed
half stalk of Tokyo scallion or “Nihon-negi” 日本ネギ, cut into 4 two inch segments (new item purchased from Weee).
3-4 inch of gobou ごぼう, skin scraped off (using the back of the knife), cut into 4 segments lengthwise (I soaked in acidulated water for 2-3 minutes and precooked for 5 minutes)

Simmering liquid*:
15 gram sugar
30 ml soy sauce
30 ml mirin
60ml sake
60ml water

*Many Japanese recipes talk about the “golden ratio” of “nitsuke” seasonings. There appears to be some variations. I used the ratio of 1:2:2:4 sugar:soy sauce:mirin:sake and added water in the same amount as the sake. I thought this ratio was too sweet to our taste, however, and I may reduce the sugar by half (ie 7 grams as in the simmering liquid ingredients listed above).

Directions:
Mix all ingredients of the simmering liquid in a pan and simmer to dissolve the sugar and evaporate the alcohol from the sake and mirin.
In a frying pan, just large enough to fit the fish and vegetables, add the simmering liquid. When it starts simmering add, the fish (skin side up) and the vegetables. Put on the lid and simmer for 6-7 minutes.

Remove the lid, increase the flame and baste the fish with the simmering liquid until the liquid is reduced in half.
Serve the fish with some simmering liquid and a side of white rice.

This fish is really great. The simmering liquid is perfect for plain white rice. Unfortunately, the gobou was a bit too fibrous.

Broccoli Balls ブロッコリボール

Since we are getting home grocery delivery, the amount of broccoli we get per order is out of our control. For some reason they are extremely generous with the amount they provide; we get three large heads of broccoli in one order. I usually, wash and separate the broccoli into small florets and steam them. Afterwords, I divide the steamed broccoli into small batches and freeze them for later use leaving a few days worth in the refrigerator. In addition, sometimes we get free-be cookbooks with the grocery delivery. My wife was purusing one of these little cookbooks called “from Freezer to Table” and came across a broccoli-centric recipe. This combined with seeing the abundant supply of broccoli we had just received led to a conjunction of the recipe/ingredients planets and my wife decided to make her own version of this recipe.  The original recipe (as would be expected coming from a cookbook about frozen food) used frozen “riced” broccoli and cauliflower. While we had the broccoli (non-frozen, of course) we did not have the cauliflower so my wife used mashed potatoes instead…(don’t ask). In any case, this made a quite good small appetizer that also heat up nicely in the toaster oven.

Ingredients:
1 cup steamed broccoli chopped in the small food processor
1 cup shredded Mozzarella cheese (any cheese would work)

1 cup shredded smoked gouda cheese
1 cup mashed potatoes
1 cup Panko bread crumbs
2 eggs
1/4 to 1/2 tsp onion powder (to taste)
1/4 to 1/2 tsp garlic powder (to taste)
1/8 tsp cayenne
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp salt (optional)

Directions:
Combine all the ingredients (#1). Using medium ice cream scoop drop scoop fulls into small muffin cups lined with muffin papers (#2). Bake in a 425 degree oven for 15 minutes or until golden brown (#3 and #4).

These were very flavorful, crispy bites perfect for appetizers. The garlic, onion and herb flavors were very rich and satisfying. The potatoes added a slightly creamy texture inside the crispness of the outside shell. One word of advice, go light on the salt. The cheese is salty. I used 1 tsp of salt and that was too much. I reduced it in this version of the recipe. These really crisp up nicely the toaster oven.

Wheat Berry Whole Wheat Bread フィート・ベリー入りの全粒小麦粉のパン

This is another installment in the continuing saga of finding items in our freezer which are well past their “best-used-by (BUB)” date. This time it was wheat berries which had a BUB date of 2020. They smelled OK (usually we can smell rancid oil in whole and white grain flours if bad). We decide to cook it and see how it came out. On previous occasions we cooked the wheat berries several different ways but regardless of the method used we found them way too hard and chewy. Basically we didn’t like them and that was probably one reason why they languished past the BUB date in the freezer. So, this time we got aggressive in our cooking method. Using the Instant Pot, we cooked one cup of wheat berries (first toasted and then washed) with 4 cups of water under high pressure for 50 minutes, let it depressurize naturally and drained.  Amazingly they came out ok. As a matter of fact we initially thought we may have over done it and maybe they were a bit too soft but they had a much more reasonable chewy texture and firmed up as they cooled. The end result was almost 4 cups of cooked wheat berry. Next question was how we can use this? My wife looked for the bread recipes which use wheat berry and found one she wanted to try from “Bob’s Red Mill” website. The next picture shows the final product. (Note from wifey: Please observe the small piece of bread at the side of the picture with the half-moon shaped bite mark in it. While setting up the photo opportunity someone who shall remain nameless…husbandito-wa, couldn’t wait to taste the bread and took a chomp out of the end piece.)

Ingredients (makes two loaves)
1/4 cup sugar
2-1/2 cups buttermilk (the original calls for non-fat milk)
2 cups whole wheat flour
2 tsp salt
2 eggs large, lightly-beaten
4 cups unbleached white AP Flour
1 cup cooked wheat berries*
2 tbs. instant dry yeast
1/4 cup vegetable oil

1 cup of toasted walnuts (optional)

*Original recipe calls for cooking 1 cup of wheat berries with 3 1/2 cup of water. As we mentioned above this will produce nearly 4 cups of cooked wheat berry. Using CCK (Common Culinary Knowledge), we decided 4 cups of cooked wheat berry was way too much. For one thing, our largest Kitchen-Aid mixer would not be able to handle 6 cups of flour and 4 cups of cooked wheat berry. So, instead, we used 1 cup of cooked wheat berry.

Directions:
Using a standing mixer fitted with a paddle, combine the sugar, whole wheat flour, and yeast. Stir in the milk. Beat vigorously for 2 minutes. Cover the bowl with a towel and let rise for 30 minutes.

Stir down the dough to deflate it (after 30 minutes, the dough did not raise much). Switch to a dough hook, stir in the, eggs, oil, salt, and 2 cups of the unbleached white flour. Keep adding flour until a smooth dough is formed. Right at the end, mix in the cooked wheat berries. Knead the dough for 7 to 10 minutes. (I was only able to knead for 7 minutes because the mixer was at the maximum amount of dough it could handle and started to overheat.) Turn the dough out onto a work surface that has been dusted with flour. Knead in the walnuts if using them. Put the dough in an oiled bowl, turning to coat. Cover and let rise in a proofing box at 80F until doubled in size.

Coat two 8" loaf pans with unsalted butter.  Turn the dough out onto a work surface and cut in half. Shape each half into a loaf and place in the loaf pans. Cover and let rise 30 minutes in a proofing box at 80F while you preheat oven to 375°F.

Bake for 30-35 minutes, until the loaves shrink slightly from the sides of the pans and sound hollow when tapped.

Immediately remove from the pans and cool on a wire rack.

This is a great bread. The comments on the Bob’s Red Mill website warned that the wheat berries exposed on the surface got hard but we did not encounter too many. The bread has a light moist texture and whole wheat flavor is subtle but comes through. The wheat berries were not chewy but they did add a unique flavor which was very nice. In general, we really like this bread.

Lotus Root Ball Soup 蓮根団子スープ

When I get fresh “renkon” 蓮根 lotus root, I have more choices as to what kind of different dishes I can make than when I just have boiled packaged renkon. Fresh renkon is usually available during the winter months. We can now get fresh renkon from Weee but the amount is rather large. So I have to come up with different ways to use it before it goes bad. Unlike boiled renkon, fresh renkon can be grated producing a starchy puree which  makes a good base for dumpling-type dishes, either boiled or fried. This dish is one of those grated/starchy/puree dishes and can be done only with fresh renkon. Actually, this is the second time I made this dish. The first time, I followed the recipe but the renkon balls did not hold together especially when I put them in the soup. So this time, I made it following my own (culinary) instinct which included using more ground chicken than what the original recipe called for. The renkon balls formed nicely and were very tender.  I made the rest of the soup with ingredients I had on hand. We had this as a lunch and it was rather filling and great.

Ingredients:

For renkon balls (made 8 small balls)
One segment of fresh renkon, peeled and grated, extra-moisture squeezed out (about 200 grams)
200 grams of ground chicken
2 tbs chopped scallion (3-4 stalks)
2 tbs potato starch
1 tsp soy sauce


For soup
300 ml Japanese dashi broth (I used two kinds of dashi packs, one was kelp and shiitake mushroom, the other with bonito for this)
3 tbs or more x4 concentrated Japanese noodle sauce (or soy sauce and mirin) to taste
1/2 package of shimeji mushroom, root end removed and separated (any mushroom will work)
5-6 blanched green beans, cut on the bias
2-3 tbs dried wakame seaweed,
(optional) (freeze dried)mistuba and (frozen) zest of Yuzu citrus.

Directions:
Mix all renkon ball ingredients in a bowl and mix well until it sticks together. Using a small ice cream scope, make small balls. Heat up the broth, put in the renkon balls and simmer for 5 minutes or until done. Take out the cooked renkon balls and set aside.
Meanwhile, add the mushrooms to the remaining broth and simmer for 4-5 minutes, add the renkon balls (I added 4 for 2 servings), the green beans and season with the noodle sauce to taste. I added the wakame, some yuzu zest and mitusba to the bowls. Place two renkon balls in each bowl and distribute the soup and remaining ingredients.

This was a really good soup. I think the amount of ground chicken the original recipe calls for too little. I made the balls with about the same amount of ground chicken as grated renkon which worked much better. Anything can be put into the soup but the mushroom and wakame seaweed worked well.

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.