Lily Bulb with Ikura; Eggplants and Wood Ear in Mustard Dressing 百合根とキクラゲの辛子和え

This is on the theme of multiple small appetizers served in a multi- divided  plate. We got delivery of some Japanese vegetables which included eggplant, lily bulb and wood ear mushroom among other things. I served five appetizers. Two of them are new and are the ones I am presenting here.

Lilly bulb with ikura. This is a very simple but good dish. I separated the lily bulb into individual pieces and briefly boiled them. After they cooled I refrigerated them. I served them as shown below. I just topped each lily bulb cup shaped piece with marinated ikura salmon roe. Due to its simplicity I did not include a formal ingredients and directions section for this dish below. The slightly sweet and mildly crunchy texture of the lily bulb went well with the taste of the marinated ikura.

The picture below shows the eggplant and wood ear mushroom dish. I dressed it in mustard sauce which was slightly spicy, vinegary and sweet. The sauce gave an unexpected but nice bright note to the dish while the texture contrast between the thinly sliced eggplant and crunchy wood ear mushroom was a nice combination.

As mentioned, these were two among the 5 appetizers I served. I made two 5 dish appetizer plates one evening as shown below. (One for myself and one for my wife). The picture shows the two dishes discussed above along with the other three that made up the 5 dish plate.  From left to right are; store bought fish cake warmed in the toaster oven, the eggplant and wood ear dressed in mustard sauce, lily bulb with ikura, eggplant “agebitashi” with mushrooms, and hijiki and fried tofu stir fry.

The eggplant and wood ear dish in mustard sauce (recipe came from eRecipe - in Japanese)

Ingredients:
One Japanese (Asian) eggplant (long slender kind)
Wood ear (I used fresh which was blanched and cooled) if using dried, hydrate and removed the hard parts and blanch it, amount arbitrary

For dressing: (amount all to taste)
Japanese (hot) prepared mustard, amount arbitrary, from tube
Sweet vinegar (this was home-made) or sushi vinegar
Soy sauce

Directions:
Cut the eggplant with stem end removed, in half length-wise and then cut thinly across on the bias
Soak the pieces in cold water for 5-10 minutes, squeeze out water and add salt and knead. Let it stand until some moisture comes out and the slice of the eggplant has wilted
Wash in water and squeeze out the excess water
Cut wood ear into bite sized pieces. If attachment ends are hard, remove them.
In a small bowl, add the eggplants, wood ear and the dressing and mix well

Nine appetizers served in nine divided plate version 2

This is the second version of nine small appetizers served on the nine space divided plate. Although it was not intentional it turned out that I did not have even one repeat of the items I presented in the previously posted nine appetizers. But this time I did include two store-bought items that I got from our Japanese grocery store; Chinese-style octopus salad and fish cakes. But I made the remaining 7.

The top row left is blanched edible chrysanthemum or “shun-giku” 春菊 shown in detail below, dressed with x4 Japanese noodle sauce and mixed with generous amount of dried bonito flakes or “kezuri-bushi”  削り節. It has very distinct flavors which we really like.

The 1st row, middle is my ususal “dashi-maki” だし巻き Japanese omelet. This time I added dried green nori or “aonori” 青のり. I garnished it with julienne of green perila or “aoziso” 青紫蘇.

The next dish is a Chinese-style octopus salad or 中華風タコサラダ. It is pretty good and we like it.

The center row, left is hijiki seaweed, deep fried tofu and carrot stir fry or ひじきと油揚の炒め物.

The 2nd row center is one I just made this morning. Fried egg plant and mushroom simmered in broth or ナスと椎茸の揚げ浸し. The mushrooms include fresh shiitake and brown shimeji. This is served cold with garnish of blanched green beans.

The 2nd row left is my usual burdock root stir fry ゴボウのきんぴら.

The 3rd row left is a cold skinned Campari tomato. I cross cut the top halfway-through and poured on some Irizake  煎り酒 and special sushi vinegar (both from the Rice Factory). Irizake is boiled down sake seasoned with “umeboshi” picked plum 梅干し, kelp and bonito flakes. The sushi vinegar is a special kind from “Echizen 越前” or present day Fukui 福井.  It tastes milder and better than our usual (Mizkan brand). I topped this with fine julienne of  “Gari” がりsweet vinegar marinated thinly sliced ginger root (usually use to accompany sushi) and perilla. I got this idea from one of the food blogs I follow but I did not follow the recipe exactly.

The 3rd row center is store-bought fish cake which I heated up in the toaster oven and dressed in x4 Japanese noodle sauce and yuzukosho.

The 3rd row right is my usual “asazuke” 浅漬け picked (salted) vegetable which includes cucumber, carrot, nappa cabbage and daikon radish. I also added “shio konbu” 塩昆布, and ginger. The asazuke is about two weeks old but still tasted fresh (I attribute this to the fact I added a bit more salt - more than the usual 3% - and added a small amount of Vodka when I made it. While it didn’t alter the overall taste, I think this makes the asazuke last longer without becoming sour).

After enjoying these 9 small dishes both of us were quite full and did not eat anything else. All the wonderful different flavors and textures made a really enjoyable dinner.

Quail egg fry and Scotch eggs うずらの卵の串揚げとスコッチエッグ

We started using quail eggs ウズラの卵 from fresh eggs that we boil rather than using canned ones since the quality is much better. We can get fresh quail eggs from three sources; Weee on-line Asian grocery delivery service, our local Japanese grocery store (not always) and Whole Foods. Fresh quail eggs have their own problems, however. 1. It is difficult to judge if any eggs are cracked unless it is leaking the white or otherwise quite obviously damaged, 2. while boiling some quail eggs develop the cracks and 3. It is not easy to peel the shell without taking off some of the white. So the yield is 70-80% on good days. In any case, we got a dozen eggs and ended up with 10 boiled quail eggs (that is 83%!). I made mini Scotch eggs with the quail eggs and ground chicken. I also made “fried boiled eggs” (i.e. boiled quail eggs that are breaded and then deep fried). As a starter for one evening, I served half a Scotch egg, fried boiled quail eggs, fried shrimp heads from our Tako Grill take out and marinated or “zuke” tuna and hamachi sashimi. As a vegetable, I served “asazuke” 浅漬け of cucumber, nappa, daikon and carrot. I initially served with green tea salt and wedge of lemon. My wife requested “Tonkastu-sauce” as well.

I skewered two fried quail eggs with a tooth picks (shown under the shrimp head) emulating “Kushi-age” 串揚げ, Japanese breaded fried items on skewer, which is a classic Izakaya item.

How to prepare boiled quail eggs:
Add quail eggs to a pan of cold water on medium flame, as the water gets warmer, gently start stirring the water which helps to center the egg yolks. Once the water starts boiling turn down the flame and boil for 3 minutes. Immediately cool in ice water

Quaril egg Scotch egg:
Ingredients: Made 5
8 oz ground chicken (or beef or pork)
5 boiled quail eggs
1/2 medium onion, finely chopped
2-3 shiitake mushrooms, finely chopped
freshly grated nutmeg, black pepper and salt to taste
1 tbs olive oil
2 tbs Panko bread crumbs

For breading
Flour or potato starch
1 egg beaten mixed with 2-3 tbs water
Panko bread crumbs
Peanut oil for deep frying

Directions:
Sauté the onion and mushrooms in olive oil for 2-3 minutes, let it cool to the room temperature
Add ground chicken, panko and the seasonings, mix well and knead by hand (if too loose add more panko and/or potato starch).
Coat each quail egg in potato starch
Divide the meat mixture into 5 parts and make an oval 1/3 inch thick on your palm.
Place the egg in the center and encase it with the meat mixture to make an oval sphere (or ellipsoid)
Bread the sphere by coating in the potato starch (or flour), the egg water and the panko bread crumbs
Deep fry at 180F for about 5 minutes or until the bubbles become small
Cut in half and serve

This was quite good. The fried quail egg had a nice crunchy outside and the inside yolk was velvety smooth. The overall flavor was very nice too. It would have been easy to eat many more. The little Scotch egg was just the right amount as an appetizer for us. (We find the Scotch eggs made with regular hens eggs are too big.

Salmon sashimi and “Yukke” style salmon サーモン刺身とユッケ風

When we received our order of an assorted frozen sashimi from Riviera Seafood Club, they substituted salmon for the “Tuna chunks” (total of two sashimi salmon blocks instead of one salmon and one tuna chunks). We would have preferred the tuna chunks but we understand that they are probably a by-product of trimming tuna blocks and may not always be available. Not being discouraged, I served sashimi salmon as well as my own version of “Yukke” or “Yukhoe” style salmon chunks. I served them with cucumber wakame  sumiso-ae 胡瓜とワカメの酢味噌あえ. Since my wife has developed the taste for “Yuzu-kosho” 柚子胡椒, I served both regular wasabi (lighter green) and yuzu-kosho. The quality of salmon was very good (aqua-cultured New Zealand salmon super-frozen).

“Yukke” or “Yukhoe” is a Korean raw meat (beef) dish similar to steak tartar (but uses thinly sliced meat) with a sweet and spicy sauce. Yukke is very popular in Japan. Although strictly-speaking, it should be made with beef, it is widely adapted to use sashimi tuna, salmon and other fish in Japan. Another similar dish is called “Poke” which originated in Hawaii. Usually poke is made with cubes of ahi (or yellowfin) tuna. The sauce is soy sauce based and can be similar to Yukke sauce. I am sure there are many variations of Yukke sauce as well as poke sauce.  In my version, of Yukke sauce I use Korean chili paste “Gochijang” and in my version of poke sauce I use Japanese red pepper flakes (or “Ichimi-tougarashi”). I am not sure these differences define or differentiate the two sauces. Either sauce works for me. The one I made for the salmon sashimi (on a whim) was pretty good and I am posting this just for my record.

Ingredients:
Sashimi grade salmon, thawed if frozen, cut into 1 cm chunks (amount arbitrary)

For Yukke sauce
2 tsp x4 Japanese noodle sauce
1 tsp white sesame seeds coarsely ground in Japanese “Suribachi” mortar
1 tsp dark sesame oil
1/2 tsp (or more for spicier sauce) Gochujang (Korean red chili paste)
1/4 tsp grated ginger (and garlic)
Chopped scallion and sesame seeds for garnish

Just mix all the ingredients for the sauce and marinade the salmon chunks for a few minutes, garnish with the scallion (I used the green part) and sesame seeds.

Since Japanese noodle sauce has good dashi flavor and some sweetness beside soy sauce, it really made my version yukke sauce good. Although garlic is optional I did not add any because I didn’t want a strong garlic taste since we were going to consume this as part of the evening meal. Often, this dish is topped with raw egg yolk. I happened to have pasteurized egg but we skipped the egg as well as the garlic this time.

Rescued green bean soup グリーンビーンズスープ

We like green beans but only when they are good i.e. crunchy but not fibrous with an almost sweet fresh flavor. Good green beans either steamed or boiled a short period of time can be crunchy but not fibrous and they are wonderful. But some green beans no matter how long you cook them remain so fibrous no amount of chewing will get through them. There is no way of knowing ahead of time (before you buy them) which category the green beans belong to. We mostly gave up getting green beans and sugar snap beans from our regular grocery store for this reason. We have had a much better chance of getting good ones from our gourmet grocery stores. But even that fails sometimes. This was such an occasion. The green beans were still unpleasantly fibrous after they were cooked. Since we had our Vita-mix out for another reason, we decided to give the beans a whir in the Vita-mix to see what would happen. It turned out the resulting paste/puree no longer classified as fibrous and it had a very nice green bean flavor. We kept the puree in a plastic container in the fridge but did not quite know how to use it. My wife suggested making a soup/potage. I obliged. We ate it for lunch one day. It turned out it was quite a decent soup. We will call it “green bean rescued soup”

My wife had just baked some muffins as an “apricot muffins rescue”; the fresh apricots were too mushy to eat. As part of what is turning out to be standard food rescue protocal she introduced the offending apricots to the Vita-mix and viola, she had apricot puree which she added to the muffin batter. So we had a lunch of the apricot muffin, green bean soup, sous vide chicken salad with mango, sugar snap in salt broth, corn, roasted pepper, edamame and bacon salad.

There is no recipe for green bean soup but just for the record.

Ingredients:
1 bag (32oz) fresh green beans, boiled for few minutes  in salted  water
1 large onion, finely chopped
1 tbs olive oil
1 tbs butter
1 cup whey (since we had it after my wife made cheese curd) (or chicken broth)
Salt and pepper to taste

Directions:
Puree the green beans in the Vita-mix or other high-power blender adding a small mount of liquid and puree until smooth
Sauté the onion in the oil and butter on medium flame until cooked but not browned
Add the green bean puree and the whey and cook for 20-30 minutes.
Using an immersion blender, blend until smooth and no onion bits remain.
Season with salt and pepper

I served this hot initially but for the left overs, I diluted it with milk and served cold which was also quite nice. This is a great way to salvage green beans that otherwise because they are too fibrous would have been thrown out.

Apricot muffin アプリコットマフィン

Although we have dried apricots in the pantry, we almost never get fresh apricots. Somehow one day, we got a bag of apricots. We let them ripen on the counter and I processed them (meaning removed the skin and stone) when the apricots were slightly soft to the touch. The apricots appeared ripened and they had a good flavor but the texture was really mush and not pleasant to eat. So I asked my wife if she could use them to make muffins. She obliged and made this apricot muffin. This is a very moist and delicate muffin but not much of apricot flavor….at least we did not waste the fresh apricots we got.

As usual, I will ask my wife to take over. And as usual she took the recipe as “advisory”. For example, the recipe called for 1 cup greek yogurt. That was not readily available but ricotta cheese was so she used the cheese instead.  Also the recipe called for milk and dried apricots. But we were using fresh apricots so she substituted the apricot puree for the milk and dried fruit. But somehow it all still worked!

Ingredients:
2 cups all-purpose flour
¾ cup granulated sugar
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 cup ricotta cheese
½ cup melted butter
1/4 cup pureed apricots

Directions
Preheat oven to 350°F. Puree the apricots and set aside. In a large bowl, mix the dry ingredients together.  Mix the ricotta cheese, melted butter, egg and apricot puree in a separate bowl just until combined. Pour into dry ingredients and mix just until combined. Fill cupcake liners 2/3 of the way full with batter (an ice cream scoop works perfectly for this). Bake for 20-24 minutes, or until tops are lightly browned and a toothpick inserted into the center comes out clean.

These muffins were very good. The texture was surprisingly soft and tender. (Due to the use of ricotta cheese, perhaps?) The flavor was slightly sweet but the apricot was basically not detectable. Nonetheless these muffins were quite a pleasure to have with coffee for breakfast.

Assorted sashimi from Riviera Seafood club リビエラシーフードクラブから ”美味しい刺身パック”

This is the second time we got super-frozen assorted sashimi called “Oishii Sashimi Pack” from Riviera Seafood Club. (“Oishii” means delicious). I forgot to take pictures when I served the akami and chu-toro tuna from the pack but it was identical to what I posted some days ago.  The package also contained 6 Hokkaido “hotate” scallops and tuna chunks (for poke I assume). I re-vacuum packed the scallops into packages consisting of two scallops each which was perfect for us. From the tuna chunks, I made two dishes; tuna avocado cubes 鮪とアボカドの角切りand pseudo negitoro 擬制ネギトロ the other day. (But did not take pictures). The tuna chunks are a mixture of toro and akami and the quality is good. In any case, we had hamachi and the last of the scallops this evening. As before, the hamchi had skin attached and had a dark chiai 血合い portion. Although the hamachi chiai is not as gamy as tuna, I removed it and made “namerou” なめろう (I did not take a picture). In any case, I served the scallop sashimi on little dishes of actual scallop shells. (Turns out over the years we have accumulated quite a few). I made three version of hamachi sashimi. I also added two kinds of wasabi (one kind included chopped wasabi plant stalks). I also included yuzu kosho and Japanese red pepper paste. For sauce, I served “sashimi shouyu” 刺身醤油 (with a dab of wasabi) and home-made ponzu 自家製ポン酢 (with a dab of red pepper paste).

I sliced the scallops in half horizontally. These were really good scallops, very sweet and fresh tasting. They went well with the wasabi that included chopped wasabi plant stalks and soy sauce.

I served three slices of the hamachi as is.

I served two slices as “zuke” which were marinated in 4x Japanese noodle sauce for 1 hour in the fridge. The hamchi became very rich with dashi taste.

The last two slices of hamachi are “Kobu-jime” 昆布締め which added “umami” from kelp and removed some of the moisture. This was best with the ponzu.

My wife really like “yuzu kosho” instead of wasabi for these sashimi.

The picture below is from the Riviera website. It shows the collection of fish that makes up the “Oishii Sashimi” package. Although this is a lot of sashimi, each portion is relatively small and we could handle it better than the larger potions we got before from other places. We have not started on the salmon yet. More to follow.