Eggplant Prosciutto and Ham Rolls 茄子の生ハム巻き

I was trying to come up some new eggplant recipes since we still had two large eggplants we got from Weee. I saw two recipes on-line using thinly sliced pork or prosciutto wrapped around a baton shaped piece of eggplant. Actually, these types of roll-ups are very popular in Japan. The most common ones use vegetables such as scallion or asparagus in the center rolled up in various kinds of thinly slices meat. Since we had slices of prosciutto and honey-baked ham, these two recipes inspired me to make roll-ups using batons of eggplant with one kind wrapped in prosciutto and the other with ham. I did not add any sauce as suggested in one of the recipes. This is a good snack-y dish. Salted “umeboshi” plum paste gave a nice salty sour flavor that went well with the eggplant. We definitely liked the prosciutto one best.

Ingredients (made 12 roll-ups):
For salted plum sauce (“bainiku” 梅肉)
Two “umeboshi” 梅干し salted plums, meat removed from the stone, chopped.
1/2 tsp mirin

One asian/Japanese eggplant (long slender one which is not quite a Japanese eggplant), quartered length-wise, then cut across about 2 inch long or the width of the ham and prosciutto.
10 perilla “aojiso” 青紫蘇 leaves
12 slices total of prosciutto and ham.
1 tbs potato starch or “katakuriko”片栗粉
2-3 tbs light olive oil or vegetable oil

Directions:
Place the meat of the salted plum in a Japanese “suribachi” mortar. Add the mirin and grind into a smooth paste (#1)
Spread out a slice of the prosciutto or ham on a cutting board, place the perilla leaf on the ham, smear the plum sauce, place a baton of the eggplant and roll to make 12 roll-ups (#2 and #3).
Thinly coat the surface with potato starch
Seam-side down, fry in a non-stick frying pan with the olive oil in medium heat, turning occasionally to brown all sides (#4). Once all sides are brown, turn the heat down put the lid on, to complete cooking of the eggplant (about 5 more minutes).
Serve hot or re-heated in the toaster oven before serving.

As mentioned before, the ones made with prosciutto were much better largely because the ham didn’t have any flavor. The outside was crispy with some saltiness. The eggplant was creamy, soft and permeated with the major flavors that came from the salted plum paste and the perilla leaves. Very good combination of the textures and flavors. Perfect snack for either sake or wine.

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.

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.

Daikon and Cheese dressed in umeboshi 大根とチーズの梅肉和え

I saw this dish on one of the YouTube episodes by the first Iron chef Japanese Rokusabuto Michiba 道場六三郎. Although he is now 91 he has a YouTube channel. In that episode, he oversaw the production of ultimate sake and, while visiting the brewery, made two dishes that go well with sake. This one is very simple and I had all ingredients so I decided to make it. This is essentially cubes of daikon and cheese dressed in salted “Umeboshi” sauce. I served it with cold sake and it surprisingly went very well.  

Ingredients:
Daikon, peeled and cut into small (5mm) cubes, amount arbitrary
Cheese (I used smoked gouda) cut into small (5mm) cubes, amount arbitrary
Two umeboshi, fresh (“bainiku” 梅肉) and skin removed and cut into paste, add a small mount of sugar (I sometimes add mirin but Michiba-san suggested to add sugar.

Directions:
Simply dress the cubes of cheese and daikon.

I kept this in the fridge for a few hours. This was a very simple dish to make and as Michiba-san suggested it went well with cold sake.

Octopus leg dressed in salted plum sauce タコの梅肉あえ

I have posted many dishes using octopus which we got from different sources. We like octopus legs (boiled and frozen) from D’artagnan and Great Alaska Seafood. Interestingly, both are “Spanish octopus legs”.  The offer we recently purchased from Great Alaska Seafood included quite a large amount of octopus legs so I have the luxury of using it fairly regularly. The last time I used it, after thawing, I reserved about 2 inches of the octopus leg to eat as “sashimi*” 刺身 and I made the remainder into tender simmered octopus タコの柔らか煮 using an Instant pot. We usually eat octopus sashimi with wasabi and soy sauce or sumiso but this time, I tried a different dressing using salted plum or “Umeboshi” 梅干し (I used some umeboshi we received quite a few years ago from my mother the last time she made it. We kept it in a sealed container in the refrigerator. It looked and tasted good). I also served two small appetizer dishes.

*Most common “sashimi” of octopus is previously boiled legs because raw octopus is extremely perishable. Real “raw” octopus can be had in Japan. The first time we had “raw” octopus sashimi was in Kobe 神戸 many years ago. Because of the location of Kobe, very fresh octopus from the Japanese inland sea 瀬戸内海 was available. Now, because of the advancement in the logistics of transporting fresh seafood in Japan, it is more readily available throughout Japan. As a matter of fact, we had raw octopus sashimi at Tako Grill in Kuroishi 黒石, Aomori prefecture 青森県 in Japan.

The upper left picture above shows the Octopus slices with salted plum sauce: タコの刺身梅肉和え.

Ingredients and directions: (two small serving)

2 inches of boiled octopus leg, sliced thinly into 8 -10 slices

For Umeboshi 梅干し “bainiku” sauce 梅肉ソース

1 “umeboshi” salted plum, meat removed and finely chopped until creamy.

1 tsp mirin, mixed in

For garnish

1 perilla leaf, finely julienned 

1 nyouga, thinly slices

Cucumber slices

I also served tender simmered octopus leg タコの柔らか煮.

Since we had a small portion of filet mignon left over from the day before, I thinly sliced it and dressed it in ponzu sauce ポン酢醤油 with grated ginger. The green is blanched sugar snaps in dashi broth スナップ豌豆の塩びたし.

 

These small appetizers were great to start the evening.

Tasting of plum wine made in 1997 and 1998 梅酒飲み比べ.

In the past we used to regularly make plum wine 梅酒 with the plums we harvested from the Japanese plum tree we planted in our back yard. It has been some time however, since we made any plum wine There are several reasons for this: 1: Initially the plum tree was very productive and over the years we accumulated quite a stash of plum wine, 2: Then, about 10 years ago our plum tree, as well as most of the ornamental plum trees in the neighborhood got some kind of fungal disease. Many of the trees died of the disease, but we transplanted ours to a different location in the yard and severely trimmed back the diseased portion. We were not sure if it would survive and certainly during this period it did not produce any fruit. So we did not make any plum wine. Miraculously it not only survived but in the past few years, it started producing fruit again. It is a much smaller tree than it was at its peak and the plum yield is much less. We have been judiciously harvesting the plums to make a type umeboshi or slated plum. 

In any case, I recently stumbled across two bottles of plum wine labeled as started in 1998 (bottled in 1999) and 1997 (bottled in 1998). Both bottles had some cloudiness or precipitate, probably something to do with plum pulp. Both are made of 40% proof Vodka so I was not worried that the “plum wine” may have gone bad. In any case, using a filter paper for filtering cooking oil, I filtered out the sediment and re-bottled the wine in smaller bottles (picture below). The 1997 vintage (one on the right) is much darker probably indicating more oxidation.

So, it was very natural to do vertical tasting.

Both are quite mellowed out and quite good. They almost tasted like aged port. Interestingly, both had their own distinctive flavor and character. The 1997 vintage had a slightly more complex taste. Besides tasting the plum wine straight, we also diluted it with carbonated water which served us as a substitute for Champagne to celebrate New Year’s eve. It did not taste like Champagne but looked exactly like it and provided a refreshing alternative libation.

Tai-meshi 鯛めし

When I bought Hokkaido rice “Yumepirika” 北海道米ゆめぴりか from the  New York Rice factory, I found that they offer other items which add to the enjoyment of  rice such as “frikake” ふりかけor “umeboshi” 梅干し. One such item was a kit for making “red snapper rice” or “tai-meshi” 鯛めし. I bought the kit since this reminded me of a trip we took to Matsuyama, Shikoku 四国松山 in 2017. On that trip, we ate  “Tai-meshi” (Japanese seasoned rice cooked with pieces of red snapper). The fish is caught in the “Setonaikai” in-land sea 瀬戸内海 area and “Tai-meshi” is famous for the area.

Digression alert: Below is a picture of the restaurant called “Tai-ya” 鯛や in Matsuyama where we ate the tai-meshi. It was a converted old Japanese residential house. They only serve “tai-meshi” and only for lunch. You need to make a reservation ahead of time. I do not remember but there may have been two time slots you could choose from. For most customers, the lunch is served on a low individual Japanese table in a tatami room. We just could not sit properly on tatami to eat lunch; it was far too uncomfortable.  They were kind enough to provide us with an upstairs room with chairs and Western style table. 

Here is “Tai-meshi” that we ate. It was served in a wooden rice container called “Ohitsu” お櫃. I am sure this was cooked in a traditional Japanese rice cooking iron pot called “hagama” 羽釜. It included the bottom charred part called “Okoge” おこげ. 

The first time we bought rice from the rice factory, “Yumepirika”  was not available. As compared to “Nanatsuboshi”, this one is much softer. We like “Yumepirika” better as a straight rice but for sushi, we like “Nanatsuboshi”. We also got “Mochi-rice” 餅米 called “Hokkaido Hakuchomochi” 北海道白鳥餅. This is a type of rice from which “mochi” cake is made. I like to mix this type of rice with the regular type in seasoned rice since it gives a better chewy texture.

There appear to be a few variations of  the tai-meshi dish. It turns out that the kit I bought from New York Rice Factory was a variation close to what we had at the tai-meshi restaurant in Japan. It was very similar to what we remembered from the restaurant and was pretty good. I garnished it with “Kizami-nori” 刻みのり but I should have used “mitsubishi” ミツバ. 

This kit came in a fairly large paper bag (#1 below). It contained a good amount of cooked and marinated skin-on vacuum packed red snapper chunks, seasoning sauce, a piece of kelp, bonito flakes, and a mylar pouch containing what appeared to be freeze dried deep fried tofu and shredded carrot. Following the instructions to use 2 cups of rice  (I used one cup each of “Yumepirika” and “Hakucho-mochi” rice), I rinsed the rice and added water to the level indicated in the rice cooker for two cups. I then mixed in the tai fish with its marinade, and freeze dried items and placed the kelp on the top (#2). 

Once the rice finished cooking the freeze dried items coated the surface of the rice (#3). After removing the kelp. I mixed the items coating the surface into the rice (#4).  We were quite impressed with the results. The large chunks of marinated fish were very good, the seasoning was authentically close to the dish we had in Japan. The inclusion of separate kelp and bonito flakes really added to the complexity of the flavor. The New York Rice Factory also has a kit for “Tako-meshi” タコ飯 or “octopus rice”, again famous in the In-land sea area. We may try that next when we have a chance. In any case, making and tasting “Tai-meshi” bought us back to this memory. We will have to be satisfied with such memories until we can get past this covid thing and travel again.

Small salted plums カリカリ小梅

We planted a ume fruit 梅 bearing plum tree (prunus mume) about 30 years ago. While ornamental plum trees are quite common, we had to spend some time and effort to find one that bore the plum known in Japanese as ume. (We subsequently found out it is actually an apricot tree and the Japanese green ume is basically an unripe apricot from which plum wine or "umeshu"梅 is made. Standard "Umeboshi" pickled plum 梅干し is made from yellow ripe "ume".) It arrived in the spring in an envelop as a mere twig mailed from a nursery in Oregon. It spent the summer in a flower pot on the deck but in the fall we didn't know what to do with it so in the absence of any other plan we toed it into our vegetable garden never expecting it to survive the winter. To our surprise it not only survived but thrived producing bumper crops and providing us with the basic ingredient to make some mighty fine plum wine. The last bumper crop was in 2008.  Around that time, a fungal disease (black knot galls) started spreading among plum trees in our neighborhood. Many of the beautiful ornamental plum trees lining the street leading to our house became diseased and many subsequently succumbed. Unfortunately, our plum tree did not escape this fungal disease. The branches became deformed, coated in black cankers. It stopped producing fruit. Many of the branches died. In 2012 we had a Japanese master landscaper redo our backyard. As a result, the tree was moved to a different location and the diseased branches were severely pruned back.  It struggled for several years and I had to further prune out the affected branches several times. Frankly, there was not much of it left. We thought this tree was basically lost and even discussed whether we should have it removed. Surprisingly, although it still shows residual signs of the disease, it seems to have overcome the worst of it. It miraculously survived and even started putting out new growth. This year, for the first time since getting sick and since being transplanted, it bore a large number of fruit. One of the branches had so much fruit on it that it broke during a thunderstorm and fell to the ground. The branch is pictured below. 

Although the fruit was still rather small and unripe, we decided to harvest it since the branch was already off the tree. In total, the fruit was over 1kg (Below picture on the left). I knew immediately how I could use the fruit because we happened to watch (for the second time) one of the episodes of "Midnight diner" 深夜食堂 on Netflix. This episode was about "Karikari-koume" カリカリ小梅 which is crunchy small salted plums.

Ingredients:
1kg small green plums (left in the picture below).
100g salt (10% of the plum)
2tbs white liquor (I used vodka instead).

Directions
Cull plums with any blemishes, wash, and soak it in cold water for a few hours (right in the picture below).

Remove the remnant of flower (#1) using a bamboo skewers and dry the plum. 

Put the plums in a Ziploc bag,  add the salt and vodka. 

Remove as much of the air as you can and close the bag. Distribute the salt so that all the plums are coated and make a single layer of the plums (#2 in he picture below) 

I sandwiched the plums in the Ziploc bag between two sheet pans then placed weight (about 1kg, water filled jars) (#3, in the picture below) 

Leave it for 3 days. The color of the plum will change from green to light brown and water will come out (#4 in the picture below).

I moved it to the refrigerator and  after several days, placed the liquid and plums in the glass jar with air-tight lid (I used a small amount of Vodka to "sterilized" the jar before adding the plums)  (left in the picture below). The liquid (called "Umesu" 梅酢) came 2/3 of the jar (right in the picture below).

The recipe I am following said keep it in the refrigerator 3-4 weeks before eating. I had a taste when I moved the plum to the jar. It was salty and "karikari" meaning crunchy in texture but had a slight bitter aftertaste. Hope this will disappear in a few weeks. We will let you how it goes.

Chicken breast wrapped in perilla 鶏胸肉の青じそ巻き

This is inspired by a recipe in one of the food blogs I follow. I have previously posted yakitori 焼き鳥 dishes made with a combination of chicken meat, perilla and "umeboshi" 梅干し salted plum paste (this is a classic combination). One such dish used chicken tenderloin  another used chicken made into a roll with shiso and umeboshi paste, cut into medallions and skewered. This is the same combination of flavors with some different twists.   I cut the chicken into bite sized pieces, pound the pieces to break down the fibers, and marinate them before making the skewers as the recipe suggested. This preparation really made the chicken breast much more moist and tender. (My wife asked if this was sous vide chicken breast). I served the pieces un-skewered and instead of adding plum paste in the marinade as suggested in the recipe I put it on the top which has a more direct impact.

Ingredients (For the three skewers seen here):
One half of boneless and skinless chicken breast, cut into bite sized pieces, pounded with a meat mallet to break down the fibers.
Perilla leaves (We have a forest of perilla in our herb garden, 4 feet tall!)
Light olive oil for cooking.

For marinade
2 tbs sake
1tbs light colored soy sauce
1 tsp potato starch (katakuri-ko)

Directions:
I placed the chicken in a Ziplock bag with the marinade ingredients. I kneaded the bag to mix the meat and the marinade. I removed the air as much as I could before closing the bag. I refrigerated it for a few hours.
I cut the perilla leaves to the width of the meat and long enough that it wrapped the meat all the way around (some of our perilla leaves were quite large and had to cut them into several pieces). I wrapped the chicken pieces and put them on a skewer. (Althouhg I cooked the chicken in a frying pan rather than over charcoal, it was much easier to flip the skewers and keep the perilla leaves on the meat) (#1).
I added a small amount of light olive oil to a non-stick frying pan on low flame (#2), Put on the lid and cooked it for several minutes and then turned them over (#3). I used an instant thermometer to make sure it read 165F and the chicken was done before taking the skewers off the heat.  (#4).

I was going to use a tube of salted plum paste but it was near-empty and looked old. So, I made plum sauce or "Bainiku" 梅肉 sauce from "umeboshi" 梅干し salted plums (my mother's last batch sent to us a few years ago) (#5). I removed the meat from the stones and chopped it finely and put it in a Japanese "suribachi" すり鉢 mortar (#6). I gradually added mirin みりん until the ground plum became a thick saucy consistency. I smeared the sauce over the chicken (the first picture).

Although this is a variation of a "golden" combination of chicken meat, perilla, and salted plum sauce, this variation was really good because of the tender and moist texture of the chicken.

Perilla tea and perilla rice 大葉茶と大葉ご飯

Our green perilla (a.k.a "Aojiso" 青紫蘇 and "Ooba" 大葉) is proliferating vigorously in our herb garden. Since we have so many plants and this is similar to the family of mint, my wife asked me if we can make a tea from it like mint tea. I quickly checked the Internet and found a few recipes/descriptions. The recipes are slightly different for red versus green perilla. (The red one requires acid to make the pink color to develop). I chose a recipe that specified the torn green perilla leaves should be boiled in water for 15-20 minutes with an addition of salt.  I made this green perilla tea and was surprised to find that it tasted just like "Umeboshi" 梅干し or "salted" plums.   I was not sure if this was supposed to be a drinking tea or a "health tonic". My wife tasted it and because of the umeboshi taste suggested we should make rice using this perilla tea. So I obliged and made perilla rice.  Since we got a whole Spanish mackerel the day before and I made my usual miso simmer mackerel 鯖の味噌煮 and also mackerel dumplings in a broth 鯖のつみれ汁, I served this perilla rice as an ending "shime" dish one evening.

I further fortified the perilla flavor by adding a chiffonade of green perilla and store bought "Yukari" ゆかりsalt which is made of dried red perilla and salt.

This time, I used match sticks of daikon and carrot in the mackerel dumpling soup.

The miso simmered mackerel is our favorite dish.

Ingredients for perilla tea:
20 green perilla leaves, washed and torn (amount appears to be arbitrary)
1/2 tsp salt
8 cups water

Add hand torn perilla leaves and salt to the water when it starts boiling then turn down to simmer and cook for 15-20 minutes. I let it steep until cooled to room temperature and remove the perilla leaves.

Although I did not take pictures, the resulting "tea" has a slight brown color with a strong perilla smell. We just used the perilla tea instead of water in our rice cooker to make the perilla rice. When the rice was done, it definitely smelled like perilla although the taste did not come through. By adding a chiffonade of fresh perilla leaves and "Yukari", this was a quite pleasant seasoned rice. Of course, my wife added a pat of butter to her rice to make it "better"(or maybe "butter").

porridge with nagaimo 長芋お粥

My family never had a tradition of eating "Nanakusa-gayu" 七草がゆ or "seven herb porridge" which is usually eaten on January 7th. I am not sure of its history or reasons for it but in Japan, a package of 7 herbs for this dish appears in the market when the date nears. I made this porridge after we ran out of osechi and other dishes I made for the New Year. This is a rather interesting recipe which came from Buddhist monk Nishikawa 西川和尚. This porridge contains both grated and cubes of nagaimo 長芋. I made a slight modification and added baby water cress and topped with aomori powder and the meat of pickled plum. I served it with Mackerel simmered in miso sauce サバの味噌煮, red wine simmered chicken liver 鶏レーバーの赤ワイン煮 and simmered Japanese "kabocha" squash カボチャの煮物 for one weekend lunch.

This is a rather simple recipe. Instead of using a totally vegetarian broth (i.e. kelp broth), I used a combination of kelp and bonito flakes for the broth.

Ingredients (for two small servings):
3/4 cup of cooked rice (we microwaved frozen cooked rice to thaw it )
Nagaimo, 5 inch pieces, peeled, 1/3 grated and 2/3 cut into small cubes
1 cup of Japanese broth
Baby water cress, stems removed, an arbitrary amount
Dried aomori and umeboshi pickled plum meat finely chopped for garnish

Directions:
Add the cooked rice to a pan and add the broth, mix and simmer for 5 minutes.
Add the grated nagaimo, mix and simmer another 2-3 minutes.
Add the cubed nagaimo, add the water cress, season with the salt and cook 1-2 more minutes (do not over cook the nagaimo cubes).
Serve hot with the garnish of the Aonori, pickled plum and fresh water cress leaves.

The simmered Japanese "kabocha" pumpkin was prepared as before.

So were the mackerel and chicken liver.

The graded nagaimo added to the volume and, of course, added a unique texture to the porridge. The combination of grated texture with the nice crunch of the cubes of nagaimo was unique. This is very gentle soothing dish for your stomach.

Pacific saury simmered with picked "umeboshi" plums 秋刀魚の梅煮

My wife pointed out that a package of frozen Pacific saury or ”Sanma" 秋刀魚 was in the freezer and had been there for some time. I must have bought it last autumn and it certainly required my immediate attention.   I have posted quite a few sanma dishes including classic "shio-yaki", salted and then grilled 塩焼き, "kaba-yaki" 蒲焼, "fry" 秋刀魚のフライ, and "fried rolls" 秋刀魚の巻き揚げ. I thought I had not posted sanma cooked with "umeboshi" 梅干し pickled plum or 秋刀魚の梅煮 but, when I searched my blog, I apparently already posted it some time ago. It was 7 years ago and this time, I cooked it a bit differently, which is my excuse for posting this dish again. This was a weekend and the weather was glorious and the mosquitoes were on vacation somewhere else so we enjoyed this dish outside on the deck with cold sake.

For greens, I added blanched and trimmed green beans. I also included the "umeboshi" plum which was used in the cooking liquid.

This fish is known for its numerous fine bones. Since I cooked this bone in, it took some chopstick dexterity to remove the bone before eating. The tail portion was easy because the meat had contracted exposing the bone, but the belly potion was more difficult. I demonstrated my chopstick prowess but my wife took a direct hands-on (literally) approach. This was OK with me. I would rather have her remove all the bones even if she has to use her fingers rather than have me remove a bone she missed from her throat using a needle nose pliers (This actually happened many years ago). If the removal of fish bones with fingers lacks finesse, it is completely superseded by the needle nose pliers technique.

Ingredients:
Pacific saury "sanma", three, thawed (#2)
Umeboshi pickled plums, 4, (#1, these are last batch my mother made and sent to us several years ago)
Ginger, several slices
Sake 180ml
Water, enough to cover the fish (90-180ml)
Sugar 1tsp
Soy sauce, 1 tbs
Mirin, 1 tbs

Directions:
Press the umeboshi to separate the stones and the meat. Then tear the meat into a few chunks
Wash and clean the surface of the sanma to make sure no scales remain (scales fall off easily and usually no scales remain)
Cut the head off behind the front fins, remove the dorsal and ventral fins, and cut into three pieces.
Squeeze out the innards and wash it with a running cold water.
Place the fish in a colander and pour hot water over it turning once (this will remove some fishiness and keep the skin from breaking easily during the cooking) (#3).
Put the water, sake, pickled plum, sugar  and slices of ginger in a sauce pan on medium-high flame (#4). If needed add more water so that the fish is covered.
Once it starts boiling, turn down the heat and put an "otsohis-buta" on top (#5), I used the pink silicon one.  One can use a parchment paper or aluminum foil, instead.
After 5-7 minutes, I removed the otoshibuta and added the soy sauce and mirin and put back the otoshibuta and a lid and cooked it for 20 minutes.
I let it cool down in the cooking liquid.

The pickled plums added a nice salty and slightly sour tastes and the reaming plum meat add refreshing note. We really like this dish. My wife said next time she would remove the bone with her fingers in the kitchen ahead of time rather than at the dinner table.