Wednesday, November 15, 2023
Simmered “Shirataki” Konjac Noodle and Deep-fried Tofu しらたきと油揚の煮物
Ingredients:
1/3 package (about 100 grams) of “shirataki”, washed, boiled, washed again and cut into convenient length
1 small carrot, peeled and julienned
1 abura-age, hot water poured over (to thaw and remove excess oil), water squeezed out and then cut into thin threads
1 scallion finely chopped
300 ml Japanese dashi broth
30 ml sake
15 ml mirin
20 ml soy sauce (I used x4 concentrated Japanese noodle sauce)
Directions:
Add, the shirataki, carrot, and abura-age in a pot add the broth and cook for 5-10 minutes.
Add the seasonings and cook until the liquid is reduced by 1/3.
The original recipe calls for sugar but I did not add it. Japanese noodle sauce does have some sweetness which compensated for not having any sugar. This could be a side dish for rice but it is also perfect for a drinking snack.
Saturday, June 24, 2023
“Atsu-age” Fried-tofu with Mapo Eggplant 厚揚げの麻婆茄子かけ
Because of the spicy mapo eggplant sauce, the atsu-age was more palatable but still not great.
I first cut the atsu-age into cubes and heated it up in the toaster oven on high toast mode.
This ws not bad and made a nice appetizer but I hope at some point we can get better quality atsu-age.
Sunday, January 1, 2023
Happy New Year 2023 新年おめでとう御座います2023
As usual, the highlight of our new year is the Sushi taro osechi box 寿司太郎お節箱. We drove down to Dupont circle and picked up the Osechi box and hand-cut soba noodles “toshikoshi soba” 年越しそば (which we usually enjoy the 2nd day of the new year). For many years, we traditionally have our regular breakfast of Cafe Latte with yogurt and breads and have the New Year’s “Ozouni” お雑煮 soup for lunch. I also served a few items I made. As always, we wheeled out the real Japanese laquer ware bowls my mother gave us a long time ago.
As usual, we encased the mochi in a fried tofu pouch or “abura-age” 油揚げ (in an effort to make the eating experience a bit more manageable). It is at the bottom of the bowl so you can’t see it in the picture. I cut the carrot into a flower-shape and the daikon into a ginko leaf-shape. I also added burdock root ごぼう (the white rectangular object in the picture), shiitake mushroom, shrimp, flower-shape gluten cakes or “fu” 麩, snow pea, scallion and yuzu zest (frozen). I made the broth from dashi packs, a bit of mirin and x4 Japanese noodle sauce.
The accompanying dishes (from left to right) are all listed in “Norio’s New year dishes”. They are: chicken squares with gorgonzola cheese and dried fig, salmon kelp roll 鮭の昆布巻き, datemaki omelet 伊達巻, and salmon Russian marinade. (This year I made some modifications to the marinade by adding Dijon mustard and dill). Of course it wouldn’t be an adequate celebration of the first day of the New Year without at least a token glass of sake. This year it was our house favorite Tengumai Daiginjo 天狗舞大吟醸. The soup and these items were pretty good if I do say so myself.
Although we did not tap into the osechi box, here is a preview of what to expect when we eagerly dive in this evening. The picture below shows the first tier. Although many goodies are hidden below the items we can see, we can spot our favorites like “karasumi” 唐墨, “mushi uni” 蒸し雲丹 and “Kazunoko” 数の子.
The second tier also has our favorites such as “Ankimo tofu”, “Ikura” and duck breast.
We are repeating ourselves but it is so wonderful that we are able to get this incredible osechi from Sushi Taro. We will be enjoying these delicacies over the next few days.
Friday, September 23, 2022
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
Tuesday, April 5, 2022
Cabbage stir fried Japanese style 日本風キャベツと油揚の炒め物
I made. this with the center portion of cabbage I had left in the refrigerator. Since I was trying to use up the last of the cabbage, I made a bit more than I intended.
Ingredients: (The amount of the ingredients are arbitrary)
Cabbage, thinly sliced, soaked in water for 10 minutes and then moisture removed in a salad spinner (#1).
Deep fried tofu (abura-age), rinsed in hot water to remove excess oil, cut in half and sliced into thin strips (#2).
Onion, cut in half and thinly sliced (#3).
Vegetable oil with a dash or dark sesame oil for stir flying (#4)
Soy sauce and mirin as seasoning.
Add the oil to a wok on medium-high flame
Stir fry the onion for a few minuets and then add the cabbage and continue cooking or few more minutes or until the cabbage softens.
Add the mirin and then soy sauce. Add the seasoning to taste.
Saturday, January 1, 2022
Happy New Year 2022 明けましておめでとう 2022.
Happy New Year 2022! The pandemic still persists with the Omicron variant making it debut and spreading so quickly just when we thought things were starting to come under control and using a quote from the movie Jaws "it was safe to go back in the water again". In any case, both my wife and I took all the precautions; being vaccinated and boosted. We sincerely hope we can get past this soon.
This is the year of tiger according to Chinese/Japanese zodiac signs. We thought we had a larger tiger figurine but these are what we had. The two shown below look somewhat like cats rather than tigers.
Sunday, December 26, 2021
“Shoga-yaki” ginger pork bowl “tei-shoku” lunch 豚の生姜焼き丼定食
A few weeks ago, my wife suggested that it has been quite a while since we had sukiyaki すき焼き and it would be nice to have some. I agreed, but when I went to the Japanese grocery store, I forgot to get the frozen "Sukiyaki meat" すき焼肉. So, the next time I went I was proud of myself for not forgetting the meat. But apparently I picked up the wrong thing. My first clue was when my wife said, “I didn’t know sukiyaki is made with pork, I thought it was beef.” Instead of sukiyaki beef, in my haste I had picked up thinly sliced pork for "shouga-yaki" 生姜焼き. Since this package was next to the "shabu-shabu" シャブシャブ beef, I assumed it was also beef but for sukiyaki. In my enthusiasm I bought not one but two packages of the stuff. All was not lost, however, as I may have mentioned before, in Hokkaido 北海道, where I am originally from, many families use pork instead of beef for sukiyaki as was the case in my family. So, we went ahead and used one of the packs of pork to make sukiyaki. It was not good. The pork was too lean and too thickly cut. It got hard when cooked as sukiyaki. (So note to self: next time when at the Japanese grocery store get appropriate sukiyaki beef). Meanwhile, since I had bought two packages of this pork, I had one package left and it was clear that it would not be used for sukiyaki. So, one weekend I decided to use the pork as originally intended and made “shoga-yaki” ginger pork. Pork shoga-yaki 豚の生姜焼き is a very popular dish in Japan. When I was a college student, coffee shops near the university served lunch in addition to tea and coffee. In addition to “Western-style” lunches such as sandwiches or spaghetti, most of the coffee shops also served Japanese-style bento 弁当 or teishoku 定食* and shoga-yaki was among the popular ones. I am sure this has not been changed even now.
*Digression alert: I am sure it is no need to explain “bento” but here it goes anyway. When “bento” is served in restaurant/coffee shop, it is usually a lidded rectangular box which contains the entire meal but unlike pre-packaged bento, the rice and dishes are warm or just made. "Teishuku" (please follow the link for illustrated guide) is the Japanese concept of a "complete" meal or "meal set" which includes a bowl of rice, soup, tsukemono 漬け物 (pickled or more likely salted vegetables), main dish (protein) and small "kobachi" 小鉢 side dish or bowl. In many "Taishu-shokudo" 大衆食堂 or "public" eateries which serve those who want drinks with food and those who want a complete meal, many different teishoku are available (the main protein dish varies and can be grilled fish, sashimi, or meat etc) but the remaining items, or “sides” such as soup, tuskemono, are usually the same for each available teishoku. The main and side dishes can be had as a single dish without other items (this is great especially if you are just drinking). It could also be "teishoku" for the price of a few more yen.
So, this is my rendition of "shoga-yaki" donburi teishoku 生姜焼き丼定食. In this case, the main protein and rice were combined as a donburi.
How to make pork shouga-yaki ginger pork (Although I posted "shouga-yaki" over 11 years ago, this time, I am using a more appropriate, albeit not perfect, cut of meat). I am sure that there are so many variations and preferences and, of course, you could use other meat such as beef but this is what I made.
The essence of this dish is thinly sliced meat sautéed and seasoned sweet soy sauce flavored with ginger. Using lean meat can make tough shouga-yaki and using fatty cuts such as thinly sliced pork belly will prevent that but the traditional cut to be used is "pork roast" meat 豚のロース cut thinly (thin enough but not paper thin).
Ingredients:
Thinly sliced pork, 4-5 slices for one meal size serving (in Japan, specially packaged "shouga-yaki" pork is available widely. The one I got here is a bit too lean, the perfect cut has more fat. I used the entire package which is about 20 slices).
For marinade:
Mirin, soy sauce, and sake (1:1:1) ratio, enough to marinate the meat plus more to add while cooking.
Grated ginger (amount arbitrary, totally depends on your taste, I used whole grated ginger but you can use just the juice from grated ginger).
Dash of dark sesame oil
(optionally, grated onion).
Directions:
Marinate the meat. The amount of the marinade is enough to cover all meat slices and a bit more (additional 1/4 cup). I marinaded for 1 hour in the refrigerator.
I drained the marinade (the excess marinade reserved) and spread the meat slices on a paper towel to remove excess marinade.
In the non-stick frying pan, add 2 tsp neutral oil on medium flame.
Set aside the cooked meat slices.
When all the slices are cooked, add the marinade to the pan (if not enough add more sake, mirin and soy sauce).
Add back the cooked meat with the accumulated juice and the onion .
Quickly cook and coat each slice with the marinade. Take it out and set aside.
Since I was planning to make a doumburi, I added a small amount of water at the end and heated the marinade to make sauce.
Assembly:
Top the rice with the shouga-yaki pork slices (I used 3 slices per bowl).
Pour in the sauce from the frying pan (just slightly moisten and season the rice).
Add any other garnish or topping (such as ginger julienne in vinegar or "benishouga" 紅生姜). I added seasoned shiitake mushrooms and blanched broccoli.
Friday, January 1, 2021
Happy New Year 2021 あけましておめでとう2021
The year 2020 was a quite taxing year. We hope things will get better in 2021, although we are, by no means, out of woods. Because of Covid, we stopped going to our Japanese grocery store (or many other stores for that matter). Having home delivery was a God-send. Nonetheless, however, we were not able to get all of our usual New Year food items or decorations including "Kagami-mochi" 鏡餅. (There may be a silver lining in this since we almost never eat all the small round mochi contained in it). So, this year our New Year's display was absent the Kagami-mochi. We only displayed the zodiac animal figurines representing the year--which in this case was the Ox. The pictures below show our collection of zodiac oxen. The smallest guy, in front, looks like a holstein cow and is made of painted wood. The one standing behind and looking at him is made from "do-rei" 土鈴 or earthenware and is actually a bell.
Tuesday, June 16, 2020
Kitsune Udon and Inari-sushi 狐うどんといなり寿司
*This is a Japanese way of saying that this product was made with a stubborn determination of an old man who upholds a tradition of making the best product without any compromises.
Classically, Kitsune Udon is simply topped with seasoned abura-age and chopped scallion (this is a famous dish in Osaka 大阪 and they typically used the green part of the scallion as opposed to Tokyoites who uses only the white part. Since I made home pasteurized eggs in that morning, I added a poached egg as well. That makes this as "Kitsune Tsukimi udon" キツネ月見うどん. "Tsukimi" 月見 means "moon gazing" and the egg yolk is equated with the moon.
Cooking and seasoning Abrura-age:
2 rectangular abura-age, thawed, intentionally (or otherwise), if frozen, cut in half (square).
Place the abura-age in a colander and pour boiling water over it to remove any excess oil (this process is called "abura-nuki" 油抜き).
Place four squares in a single layer in a pan and add the seasoning (Japanese broth 100ml, mirin 20ml, and 20ml, add sugar if you like it sweet).
Place a "otoshi-buta" on top and simmer for 15-20 minutes until only a small amount of seasoning liquid remains on the bottom. Then let it cool.
I did this some days prior to using them and kept them in a sealed container in the "back-up/emergency" fridge.
Making "Kitsune udon"
Soup: Heat Japanese broth made from a dashi pouch (kelp and bonito), seasoned with sake, mirin and light colored soy sauce. I seasoned it lightly and added the seasoned abura-age pouch to warm. The seasoning from the pouches leak out into the soup and when I tasted it the soup was just right.
Udon noodle:
I had cooked dried thin udon noodle. I warmed them up in boiling water for 30 seconds, drained and put it into bowls.
I poured in the warm soup, topped it with the seasoned abura-age, poached egg and thinly sliced scallion.
Assembling Inari-zushi (four square pouches):
Filling the pouches with cooked rice: the simplest would be sushi rice, which is what I basically used, but the rice can be mixed with other ingredients such as seasoned gourd peel or "kanpyo" カンピョウ and shiitake mushsooms 椎茸. The variations are endless. I used frozen white rice (this happened to be rather expensive Japanese grown "Koshihikari" コシヒカリ rice). I microwaved it to warm it up and dressed it with sushi vinegar. I did not mention it earlier but among the thawing victims of the refrigerator's demise were two small packages of small whitebait fish called "shirasu" しらす. (At the same time I rescued the abura-age I braised these fish in mirin, sake and soy sauce until almost dry and placed them in a small sealed container in the "emergency" fridge.) I mixed this seasoned "shirasu" into the sushi rice mixture. I prepared the pouches to be filled with the rice by pressing the abura-age pouches between two identical plates to remove any excess liquid. I then stuffed them with the rice mixture. Since the seasoning of the pouches and "shirasu" were essentially similar, this combination worked very well.
I cut the stuffed pouches in half to serve. Here you can see small fishy mixed into the rice.
For impromptu lunch with "Inari" theme**, this was quite good.
** Digression alert!:
"Inari" 稲荷 is a Japanese deity (or one of many Japanese gods) who promotes industrial and agricultural prosperity. There are some 30,000 Inari shrines that exist throughout Japan. These Inari shrines are guarded by statues of foxes (wearing red bibs for some reason). Although the fox is often confused to be the God, it is not. It is simply the Inari god's messenger. In addition, these foxes are said to be very fond of "abura-age". So, any dish made with abura-age is called "Inari" or "Kitsune (fox)".
This picture was taken by my wife when we were traveling in Kyoto 京都 and visiting "Fushimi Inari Taisha" 伏見稲荷大社 in 2015. This is famous for numerous red torii gates 赤鳥居. This is the main or "parent" Inari shrine among the many in Japan.
When we visited there, it was very crowded. Later, we learned that visiting there at night may be less crowded.
Sunday, February 9, 2020
Grilled atsuage "fried tofu" 焼き厚揚げ
The package contained two squares as seen below. I toasted this in our toaster oven for 5 minutes on each sides (I placed in metal grate on aluminum foil lined metal tray).
When you cut it, the surface is fried and brown but the center is still uncooked.
I garnished it with finely sliced scallion and ginger soy sauce.
I also added blanched rapini buds with sesame soy sauce ごま醤油.
Especially since I have not had this for some time, this tasted really good. The surface is nicly crunchy after tasting and the center is hot and silky soft. Hope our grocery store will regularly carry this.
Tuesday, January 28, 2020
Warm sake and oden on a cold winter's evening 厳寒の冬の夕燗酒とおでん
Of course on a cold winter evenings, warm sake is best paired with either oden おでん or nabe 鍋dishes. This time, I made oden. Usually boiled eggs in oden end up hardboiled even if they are soft boiled when put in the broth. So this time I made soft boiled eggs with runny yolks which I kept separate from the rest of the oden, then just 5 minutes before serving I warmed them in the broth. I put mochi in the deep fried tofu pouches or "abura-age" 油揚げ. Instead of regular potato I used "sato imo" 里芋 or taro.
Although the eggs did not absorb the broth's flavor, the runny yolks were nice for a change. The cylindrical item is fish cake stuffed with burdock root or "Kobo-ten" ごぼう天. The rest of the items were tofu, shitake mushroom, blanched broccoli and carrot.
On a cold winter evening, this is very warming and comforting.
Wednesday, January 1, 2020
Happy New Year 2020 明けましておめでとうございます
The largest mouse appears to be dressed in ”Kannushi" 神主 shinto priest attire. I am not sure what the smaller one is up to. It seems to be carrying a pouch and has on a backpack. (On closer inspection, this guy appears to be carrying a "Kome-dawara" 米俵; a traditional old fashioned woven-straw sac containing rice, no doubt a symbol of prosperity). It's cute.
We also displayed a small carved wooden mouse figure shown below which was not as anthropomorphized as the other two--he just looks cutely "mouse-ish".
Since we cannot start the day, even the first day of the year, without coffee, we gave up having a new year's "ozoni soup" お雑煮 for breakfast, instead, we had "ozoni" soup as a lunch as shown below. Not shown below, it was accompanied with a symbolic small cup of sake.
Nothing is different from any other year but this year, I got fresh "mitsuba" 三つ葉. As usual, our mochi 餅 is wrapped in "abura-age" 油揚げ deep fried tofu pouch for easier handing/eating (especially for my wife).
I tried not to serve too much of food to make sure we can "adequately" hit the Sushitaro osechi box 寿司太郎のおせち重箱 and other goodies in the evening. All of the below are what I made. Two squares are "matsukaze yaki" 松風焼き (miso and pine nuts) and its variation (fig and bleu-cheese). I also served "kobu-maki" 昆布巻 kelp roll which was made from kelp and kanpyo 干瓢 "dried gourd peel") that were left over from when I made salmon kelp rolls 鮭昆布巻. I also made "datemaki" 伊達巻.
To help digestion (my father used to say "daikon" helps digestion), I also served daikon namasu 大根なます topped with boiled octopus leg and ikura salmon "roe". This roe came from an Alaskan company. which we used for the first time. The ikura is much smaller than the ikura we usually get--it actually looks a bit more like trout roe but tasted the same as salmon roe.