Vegan Sashimi Plate at Yasaitei (’10/01/20)

January 21, 2010 dragonlife Leave a comment

I suppose I don’t have to explain any more this longing I have for Yasatei Izakaya in Shizuoka City, nor the reasons I have to invent to go there!

Therefore, I will start right away describing what I hate and drank there yesterday evening:

Let’s start with the “front row”:
-Slices of green zucchini grown in the western part of Shizuoka Prefecture. They were first cut, then massaged with salt and finally washed, making them tender and tasty.
-Iceplant leaves. I already mentioned this plant is worth discovering, you be vegan, vegetarian or omnivore! They are tender and crispy at the same time, and almost sweet with no tanginess, whatsoever.
-Carrots.
-Sweet red pimento.

“Back row”:
-Plum tomato.
-Daikon. Juicy and so soft in taste!
-Cucumber. Japanese variety, crispy!

Side view to show how the shiso/perilla leaf is supported by thinly sliced onion (winter onion grown in Shizuoka, with its tanginess taken away in a cold water bath).

As usual the dressing was a small saucer of sesame oil with high-quality salt and dark miso paste.

I found out that shochu is the best alcohol to enjoy with such vegetarian/vegan fare.
Incidentally, good quality shochu is vegan.
The first glass (straight with plentyof ice) is called “Doman”, the name of a very rare crab found in Hamanako Lake in the western part of Shizuoka Prefecture. It is a rice shochu distilled by Hamamatsu-Tenjigura Brewery in Hamamatsu City. Crispy and gentle on the palate with plenty of character at 25 degrees proof.

My second glass came from a rare bottle of brown sugar shochu made in Amami Oshima, a small island south of Kagoshima Prefecture, Kyushu Island (great place to visit and forget about cities, I guarantee you!).
The reason it was at Yasaitei is that one of the lady waitresses is married to a gentleman from that far away island!
The name “Hikanzakura” is the name of a local cherry tree. I don’t have a clue how Oshima Shokuryo Co. distills it, but it is so flowery and mellow, even at 30 degrees proof!

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 20 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

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Vegan Korean Cuisine: Kimchi Tofu Miso Soup

January 20, 2010 dragonlife 4 Comments

Although I live in and loves its food, I’ve learnt to appreciate Korean gastronomy through many trips to Seoul and eating at Yakiniku Restaurants here.

I’M sure that vegan and vegetarinas would love a simple tatse of Korean food according to their preferences.
Her is a very simple recipe for cold winters!

Kimchi Tofu Miso Soup!

INGREDIENTS:

-Kimchi: as much as you want
-Tofu (soft silk/kinu tofu style): 200 g
-Sesame oil: 1 tablespoon
-Leeks: as much as you like (chopped)
-Dashi/Konbu Dashi (vegan dashi)/ soup stock: 1 cup/200 cc/ml (check dashi posting)
-Miso: 1 tablespoon (check miso posting!)

-Optional: freshly cut green leaf vegetables for decoration.

RECIPE:

-Heat the sesame oil in a pan. Fry the leeks and kimchi together for a while.

-Add dashi soup stock and bring to boil.
As soon as it boils, lower fire to small.
Add miso and stir and add tofu cut in bite-sized pieces and cooked until tofu is warm enough (never overcook tofu!)

-Pour into serving bowl and eat with chopsticks and Chinese spoo (or just with a spoon!).
-I like it served with freshly chopped thin leeks or coriander!

Simple again, isn’t it?

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Japanese Cuisine: Tebasaki Karaage/Deep-fried Chicken Wings

January 20, 2010 dragonlife 4 Comments

I seem to have entered a chicken mode these days! LOL
Chicken Wings in Japanese is Tebasaki/手羽先, meaning H”and Wing Extremities”!
This is a very popular morsel in this country where nothing is thrown away as far as food is concerned.
We can find some really fat/meaty ones in the market here.
They make for great snacks with beer, sake or wine!

Here is a basic (there are many variations!) recipe in deep-fried style:

Tabasaki/Chicken Wings!

INGREDIENTS:

-Chicken Wings: 8 (choose them as large as possible!)

Marinade:
-Japanese sake: 1 tablespoon (if unavailable, use white wine)
-Salt and black pepper: to taste
-Honey (liquid): 1/2 tablespoon
-Other spices: optional

Sauce:
-Garlic: 1 clove (grated)
-Sesame seeds: to taste
-Japanese sake: 2 tablespoons
-Soy sauce:1+1/2 tablespoons
-Salt: 1/2 teaspoon
-Sesame seeds: to taste (don’t be afraid to use plenty!)
-Honey (liquid): 1 tablespoon
-Other spices: optional (I use a little star anise)

RECIPE:

-Clean the chicken wings if necessary.
Sponge off any water with kitchen paper.
Place them in a bowl with the marinade ingredients. Stir them well, pressing the marinade into them with your fingers.

-Mix the sauce ingredients in a separate bowl.

-Deep-fry the marinated chicken wings in oil heated to 170 degrees. Take them out as soon as they attain a light colouring.

-Heat the oil to 180~185 degrees Celsius and deep-fry the chicken wings in two stages until they are completely cooked and crispy.

-Place the chicken wings on a grill long enough to let the excess oil drop from them.
Drop them in the bowl containing the sauce while they are still hot, mix well and serve on dish with greens.

For a closer view!

Easy, isn’t it?

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Bryan Baird’s Newsletter (2010/01/20)

January 20, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Dear Taproom Friend & Baird Beer Enthusiast:

We are three weeks into 2010 (the beginning of Baird Brewing’s second decade) and this is our first New Year email bulletin. This Internet silence has not been due to a barren beer cellar. In fact, we are bursting at the seams with a bevvy of winter seasonal brews awaiting release. Today, we announce the debut of several of these.

Dark Sky Imperial Stout (ABV 8.5%): This foreboding stout is a beer lover’s winter dream come true. It is pitch-black in color, unctuous in body, elusively complex in flavor, warming in alcohol and piquantly hoppy. This 2010-release version is slightly more British in character than previous versions: e.g. more British malt, lower IBU and milder hop varieties, less use of Japanese black sugar, and fermentation with a British ale yeast.
This year, due to my own forgetful blunder, only one double-batch of Dark Sky was brewed and all of it was bottled (633 ml). None of it, therefore, is available on draught. It will be available in bottle-conditioned form beginning Thursday, January 21 at all of our Taproom pubs and at other fine Baird Beer retailing establishments in Japan. Next year, so long as I manage to keep my job, I promise broad draught availability.

Okini Old Ale (ABV 6.5%): Old Ales derive their name from the fact that they undergo a long period of ageing in the package before release. The historical roots of this classic ale style are English. Old Ales tend to be moderately high in alcohol, medium to full in body, and somewhat sweet and vinous in flavor. Okini (meaning ‘thank you’ in Kansai dialect) Old Ale is the brainchild of our former brewer, Molly Browning. She formulated the recipe and brewed the beer on her final day of work back in August, 2008 and she did so in a spirit of thanks to all those who had given her support and friendship during her tenure in Japan with Baird Beer. Molly, we say ‘thanks’ in return.
Okini Old Ale is available both in kegs and bottles (633 ml). It will begin pouring from our Taproom taps on Thursday, January 21 and should be on the shelves and behind the bars of other Baird Beer retailers in Japan on or around the same date.

In addition to these two general releases, we also will be hooking up the hand pumps this Thursday at our Fishmarket and Nakameguro Taprooms to begin pouring a new small-batch Real Ale: Wheaty Porter (ABV 5%). This moderate strength, smooth drinking Porter has the unique attribute of being wheat-based (55%) rather than barely-based. It is a terrific winter session beer. Also relatively new to the hand pumps at all three Taprooms is another maiden-brewed Real Ale: Kiwi Single-Hop Dark Ale (ABV 4.8%). The single hopping of this fruity, low-gravity dark ale occurs with the New Zealand hop, Hallertau Aroma. It is another excellent moderate alcohol winter alternative in this season of otherwise very strong beers.

Finally, please mark your calendar for the dates of the upcoming Nakameguro Taproom Big Beer Winter Week (Thursday, February 11 through Friday, February 19). This is the week in which we feature a huge lineup of strong ales and lagers and match them with special treats from the kitchen. This year, we will be working in tandem with the team at Nagano Trading to offer a broad menu of Big Beers imported direct from the United States in addition to a robust lineup of Baird Big Beers. More event details will be announced shortly.

Cheers,

Bryan Baird
Baird Brewing Company
Numazu, Japan
HOMEPAGE

The Japan Blog List

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Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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Cold Avocado Soup

January 20, 2010 dragonlife 4 Comments

Avocadoes are popular, plentiful and becomeing cheaper.
Here is a hearty and delicious, but simple recipe for a refreshing soup, especially in hot climate.
Bear in mind you will have to check the Chicken Bones Soup Stock recipe first!

INGREDIENTS: For about 4 people

-Avocadoes: 2 large
-Lemon juice: half a lemon
-Chicken bones soup stock: 1 cup/200 cc/ml
-Yoghurt: 2~3 cups/400~600 cc/ml
-Salt: a little
-Black pepper to taste
-Other spices: optional and to taste

RECIPE:

Choose your avocadoes ripe.
Cut them cleanly and throw seed away.
Peel carefully and cut into quarters.

Drop the avocado quarter into a large food processor.

Squeeze in the juice of half a lemon.

Add the chicken bones soup stock.
A cup is the right amount. More, and the taste will greatly vary!

Add the yoghurt.
As for the yoghurt you can add mre if you really wish to.

Process until smooth.

Add salt and pepper (and optional spices).
Process quickly to mix them in.
Check taste and rectify if needed.

Serve in glass plates or bowls.
Do think oabout the presentation!

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Chicken Bones Soup Stock: Tori Gara Soup-Basic Recipe

January 20, 2010 dragonlife 2 Comments

I was going to post an interesting Japanese Avocado Recipe when I realized that it involves a chicken bones soup stock. Well, to put things simply, I will first introduce the chicken bones soup stock first and the avocado soup next! LOL

It is called “Tori-gara soup”/鶏がらスープ in Japanese, meaning “Chicken carcass soup”.

The following recipe is basic and can be expanded and amended at will. It has also the merit to be useful for any kind of gastronomy, be it Asian, American, European, or African soups or sauces!

INGREDIENTS: As for quantities, do experiment!

-Chicken carcass and bones
-Long leeks
-Garlic
-Ginger (fresh if possible)
-Laurel (fried leaves)
-Black pepper (coarsely ground)
-Japanese sake
-Fruit (apple are best)
-Soy sauce

RECIPE:

Chicken carcass:
This is cheap and can be bought whole, unless you buy a whole chicken, dress it for another recipe and keep the bones and carcass. The latter can be deep-frozen, so don’t throw them away!

Break the bones roughly as the soup ingredients come from their insides. Clean then in running cold water. Drain them and leave them expaosed in a recipient in the refrigerator for a whole night.

Leeks:
You will need a large pot to make your soup.
Use long leeks of the variety above if you can get them. Actually any leeks should do. Cut them in practical pieces.

Ginger:
If possible get it fresh. If slightly dried up as found in Asian markets abroad, no problem.
A piece 5×5 cm (2×2 inches) should be enough.
Peel it and cut into rough slices.

Garlic:
Use it as fresh as possible.
Take out their core out as it is almost indegistible.
One clove should be enough. Slice it roughly after crushing it.

Laurel:
2 dried leaves are enough.

Black pepper:
Grind it over the soup. Quantity is much up to preferences.

Japanese sake:
Use real sake or cooking sake.
You definitely need it.
If unavailable, use dry white wine.

Soy sauce:
Here too, quantity is much up to your preferences.

Fruit:
Fruit will provide you the right balance.
Apples are best.
Cut them in small pieces beforehand.

Fill the pan with water.
Drop in the whole carcass and bones.
Bring to boil.
Switch off fire.
Throw all the water and refill with clean water. This is an important point. It might be troublesome, but if you don’t proceed accordingly the soup will be a failure!
Throw in all the ingredients cited above and stew over a low fire, scooping out unwanted matters regularly.

After 3~4 hours, taste the soup, which should have become whitish and slightly opaque with bone fat floating on top. If it is still too bland, continue stewing.

Strain the soup into a clean pan.
The soup, whenever reheated, should be done so without a lid.

Having strained the soup, you will find there is still plenty meat left on the bones.
It would be a shame to throw it away!
Just taste it and you will understand!

Pick the bones out carefully and throw away the rest.
The meat should come off easily enough to be done by hand.

Do be careful though when you do so as the meat will contain hidden bones piece, which are sharp!

I’m sure you can use all that meat for another succulent recipe!

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Vegan Japanese Cuisine: Taro & Tomato Stew

January 19, 2010 dragonlife Leave a comment

Benn rummaging through my notes and discovered another simple and hearty recipe for my vegan and vegetarian friends!

Taro & Tomato Stew!

INGREDIENTS: For 2 people

-Taro/Sato Imo: 4
-Carrot: 1
-Onion: 1
-Garlic: 1 clove
-Tomato: 100~200 g (canned with their water, or fresh, peeled and seeded)
-Cabbage: 3 leaves
-Miso: 2 tablespoons
-Water: １/２ cup/100 cc/ml
-Mirin/sweet sake: a little for taste and seasoning

RECIPE:

1-Peel taro and cut into big pieces. Cut carrot into large pieces. Cut onion into 4 quarters. Cut the garlic into thin slices. Cut the cabbage into rough pieces.

2-In a pan drop the taro, carrot, onion and garlic with the tomato and switch on fire. Bring to boil and then lower fire. Cover with lid and cook until vegetables are soft.

3-If you have a pressure cooker, pour everything into it, heat and cook on a low fire for 5 minutes.

4-Add cabbage, miso, mirin and water and cook for a while until cabbage has become soft. Rectify/season with a little salt if necessary although miso contains enough salt.

NOTES:

-Any miso can be used according to your preferences.
-I personally add some lemon juice.
-When servin in bowls, I top it with chopped thin leeks. Fresh coriander would be great, too.

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Vegan Japanese Cuisine: Water Spinach Miso Soup

January 19, 2010 dragonlife 2 Comments

Water Spinach is called Kuushinsai/空芯菜 in Japanese.
Ipomoea aquatica, latin foe Water Spinach is a semi-aquatic tropical plant grown as a leaf vegetable. It is known in English as Water Spinach, Water Morning Glory, Water Convolvulus, or by the more ambiguous names “Chinese spinach” and “swamp cabbage”. It has many other names in other languages. It is found throughout the tropical and subtropical regions of the world; it is not known exactly where it originated.

Water spinach

Ipomoea aquatica is most commonly grown in East and Southeast Asia. Because it flourishes naturally in waterways and requires little if any care, it is used extensively in Malay and Chinese cuisine, especially in rural or kampung (village) areas.

The vegetable is a common ingredient in Southeast Asian dishes. In Singapore, Indonesia and Penang, the leaves are usually stir fried with chile pepper, garlic, ginger, dried shrimp paste (belacan/terasi) and other spices. In Penang and Ipoh, it is cooked with cuttlefish and a sweet and spicy sauce. During the Japanese Occupation of Singapore in World War II, the vegetable grew remarkably well and easily in many areas, and become a popular wartime crop.

In Chinese cuisine (traditional and simplified Chinese: 空心菜) there are numerous ways of preparation, but a simple and quick stir-fry either plain or with minced garlic is probably the most common. In Cantonese cuisine, a popular variation adds preserved tofu (furu, Mandarin). In Hakka cuisine, yellow bean paste[clarification needed] is added, sometimes along with fried shallots. The vegetable is also extremely popular in Taiwan, where it grows well.

In Thailand, where it is called phak bung (Thai: ผักบุ้ง), and in Burma, where it is called ga zun ywet, it is frequently stir-fried with oyster sauce or yellow soybean paste, and garlic and chillies. It can also be eaten raw, for instance with green papaya salad.

In Vietnam, it once served as a staple vegetable of the poor (known as rau muống). In the south, the stems are julienned into thin strips and eaten with many kinds of noodles, and used as a garnish as well. Ipomoea aquatica has become a common ingredient of Vietnamese cuisine.

In the Philippines, Ipomoea aquatica is usually sauteed in cooking oil, onions, garlic, vinegar, and soy sauce. This dish is called “adobong kangkong”. It is also a common leaf vegetable in fish and meat stews like sinigang. There is also an appetizer in the Philippines called “crispy kangkong”, in which Ipomoea aquatica leaves are coated with batter and fried until crisp and golden brown.

Here is a simple vegan Japanese-style recipe with miso soup:

Water Spinach Miso Soup!

INGREDIENTS:

-Water Spinach/Kushinsai: 1 bunch (leaves only)
-Wakame/seaweed (if dry, soften in lukewarm water first): as much as you want!)
-Aburaage/deep-fried tofu sheet: 1 half (cut according to preferences)
-Dashi/ Konbu dashi/ Seaweed dashi: 1 cup/200 cc/ml (check dashi posting)
-Miso: １．５ tablespoons (check miso posting!)
-Chopped thin leeks

RECIPE:

１．Wash the water spinach, cut out the leaves and drain.
Leave the aburaage in some lukewarm water for a while to take off excess oil.

２．In a pan pour the dashi. Add aburaage and wakame. Heat till just before boiling point (Boiling miso is not a good thing!).
Add miso and mix until well incorporate. Add water spinach and cook until the vegetables are cooked to satisfaction (completely raw water spinach are a bit hard on the system!).
Serve in bowl sprinkled with chopped thin leeks.

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Japanese Seasonal Fish: Katsuo/Bonito

January 19, 2010 dragonlife 2 Comments

Bonito or “katsuo” in Japanese are extensively caught by fishermen from Numazu, Shimizu, Yaizu and Omaezaki Harbours (all Shizuoka Prefecture). The main fishing areas are Shizuoka, Mie, Kochi & Miyazaki Prefectures.
It is also called “katsu” (Tohoku Region), “Honkatsuo” (Kyushu Island), “Magatsuo” (Shikoku and Kyushu Islands. N.B.: the same name designates another fish in other parts of Japan!), “Suji” (Yamaguchi & Wakayam Pref.).
It appears on the markets early Spring~Autumn as “sho gatsuo” (first bonito in Spring) and “modori gatsuo” (return bonito end of Autumn).
They are traditionally line-caught but nets have been used extensively in recent years.

It can be appreciated raw, as sashimi with its skin or without it, preferably served with a saucer of soy sauce (shoyu) mixed with thin slices of fresh garlic, or with wasabi, a touch of lemon and shoyu,

or as nigiri topped with grated fresh ginger a thin slice of garlic, unless you prefer grated fresh ginger with chopped thin leeks.

The same is done with lightly grilled/aburi (or tataki) bonito as sushi nigiri.

Another very popular way to eat it that will please Europeans and North Americans alike, is “tataki”.

The fish is first seared/grilled over charcoal until it is lightly cooked on the whole outside then plunged into iced water to stop it from cooking any longer. It is then cut into large slices and served with freshly chopped garlic and thin leeks, “shiso” leaves (perilla/beefsteak plant) and wasabi.

Note 1: in restaurants specify whether you want the skin or not when ordering sashimi.

Note 2: the same fish is a staple food in Sri Lanka where it is first smoked and then prepared as soup or curry!

It is one of the most versatile fish in Japan.
It can be appreciated in many ways:
As a simple donburi/on a bowl or rice at home (see above picture),

Lightly seared and served as carpaccio,

as bogata sushi/whole fish stuffed with sushi rice,

as oshizushi/pressed sushi,

but my favourite is probably as zuke/marinated in soy sauce, mirin, sake, etc. before being served with a slice of garlic!

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Today’s Lunch Box/Bento (’10/04)

January 19, 2010 dragonlife 12 Comments

It’s been some time since yhe Missus switched to “Open Sandwich Bento” mode. The merit is that if you in a hurry, you just look waht is left in the fridge and improvise from there!

A view of my bento as I unwrapped the cloth/napkin.

The toasted muffins.
In Japan they sell pre half-cut, making them easy to prepare or toast.

As you can see, there was plenty of fillings for my sandwich.
Actually I ate half of them with a fork I keep handy at work!

From top:
Fried/boiled taro/sato imo from yesterday’s bento leftovers.
Lettuce.
Sliced baked ham (part of end-of-the-year present).
Peeling cheese.
Japanese-style scrambled eggs.

From top:
Lettuce.
Taro.
Home-made pickles.
Bean (canned) salad.

For dessert, sliced kiwi fruit and home-made apple compote.

Simple but effective!

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Japanese Seasonal Fish: Hirame/Olive Flounder, Bastard Halibut, Tonguefish, Sole

January 18, 2010 dragonlife Leave a comment

Hirame/平目

“Hirame” could be translated in many ways depending of your country of origin: Flat Fish, Sole, Ｔurbot (although the latter should define “karei”) and what else. There are many varieties, wild or humanーfed. In Japanese, the names are numerous: Hirame, Shitabirame, Ooguchikarei, Oyanirami, etc.

Actually they can be divided into two main groups:

1)The Olive flounder or Bastard halibut (Paralichthys olivaceus; Japanese: ヒラメ/平目) is a species of large-tooth flounder native to the north-western Pacific Ocean.
It is often referred to as the Japanese flatfish or Korea(n) flatfish (광어) when mentioned in the context of those countries.
It is the most common flatfish species raised in aquaculture in Korea. They are raised in Japan and China as well.

Shitabirame/舌平目

2) Tonguefishes (shitabirame/舌平目in Japanese) are a family, Cynoglossidae, of flatfishes. They are distinguished by the presence of a long hook on the snout overhanging the mouth, and the absence of pectoral fins. Their eyes are both on the left side of their body, which also lacks a pelvic fin.

The best season is Autumn to Winter. They are still available until Spring in Shizuoka Prefecture. Wild ones come from Hokkaido and Aomori. Human-fed ones mainly hail from Oita, Ehime, Mie, and Kagoshima Prefectures.

Hirame Sashimi

The domestic wild catch is around 7600 tonnes a year, while human-fed fish amount to around 7100 tonnes a year. A recent increase has been observed in recent years, though. A lot are imported from Korea through Fukuoka and Shimoseki.
They are found in tropical and subtropical oceans, mainly in shallow waters and estuaries, though a few species found in deep sea floors, and a few in rivers.

Hirame can be enjoyed in many ways:
As sashimi, cut in various thickness, according to the chef’s preference and presented artfully.

It can be enjoyed cut in small dices, as tartare, especially shitabirame/tonguefish with tomato and strawberry!

Of course, hiirame is great as sushi nigiri with all kinds of seasoning I prefer it just seasoned with a little lemon juice or yuzu (if available) and salt (preferably “snow salt” from Okinawa!

The Japanese have a fondness for “engawa”, that is the frilled border along the fillets which are usually thrown away in other countries. The texture is different, almost crunchy.

Hirame is great marinated with konbu/seaweed as konbujime/seaweed marinated.

The same konbujime hirame can be served as oshizushi/pressed sushi topped with more seaweed!

An interesting oshizusshi combination is hirame topped with kabu/turnip and seasoned with yuzu juice and zest!

It is also very popular dried as himono/干物, especially shitabirame/tonguefish.

Naturally the Japanese all kinds of hirame cooked in the French way in a simple and succulent manner as above,

or as a beautiful gratin!

Last, but not least, how about grilled hirame with uni/sea urchin sauce?

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Today’s Lunch Box/Bento (’10/03)

January 18, 2010 dragonlife 2 Comments

It still is cold for the season although the weather is beautiful.
Yesterday we could manage a full day of “gardening and terraforming” at the cricket ground in glorious weather!
Which means I’m quite hungry as I write this posting on the Missus’ bento.

For the rice she came up with one of her “oishii/delicious” creations: “maze gohan/混ぜご飯” or mixed rice.

I “stole” that picture as she was momentarily busy while the rice was steaming.
After soaking the rice for a while with a piece of konb, she first fried the mushrooms in soy sauce, grated ginger and someting I couldn’t steal away. She then transfered the lot on top of the rice and steamed as shown in above picture.

Once the rice was properly steamed, she mixed the rice and mushrooms before while hole placing them inside the bento box.

As for the garnish, she quickly fried some taro/sato imo (bought steamed) in soy sauce and something else before coating them with white sesame seeds. She added boiled Na no Hana/rape blossoms seasoned with gomadare/sesame dressing and white sesame seeds, home-made pickles with black sesame seeds (carrots, red daikon, celeri) and freshly made tamagoyaki/Japanese omelette.

The salad and dessert dish included mini tomatoes on a bed of shredded vegetables, trevise cabbage and cress, (tinned) smoked oysters with shiso/perilla leaves to wrap them in and sliced of kiwi fruit!

Plenty of satisfaction here!

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Sushi Millefeuille: The Recipe (with Vegan Option)

January 18, 2010 dragonlife 4 Comments

Following the kind comments of the creators of such beautiful blogs as Gourmet Fury, Bread + Butter, Dhaleb, Reg And Mitzi, Island Vittles and many other friends, I thought the time was ripe to post a couple of simple but colorful sushi recipes than can be easily expanded for home parties and impress your guests!

My vegan and vegetarian friends should not worry as I have explained possible adaptations according to their priorities at the end of such postings!

Here is the second one:
Sushi Millefeuille!

INGREDIENTS (& ADVICE):

Once again need to be too precise about exact quantities here as personal tastes can (and ought to) be different!

First combination (see above picture):

-Sushi rice: as much as you will need (freshly made. See sushi rice recipe HERE)

-Fish: tuna for the red part
-Cucumbers: sliced very thin for the first green part under the tuna.
-Avocado: for the second green part under the tuna (choose ripe avocad)
-Tobikko: Flying fish roe for the topping (if unavailable, can be replaced with salmon roe or finely chopped sweet red pimento.
-Mayonnaise.
Now, if you don’t like it, make a thick dressing. The trick is to make a simple vinaigrette with a lot of soft Dijon mustrd which will give it consistency.
Mayonnaise sold over the counter can be cloying sweet. I would make my own, which is not difficult at all: one egg yolk + salt + pepper + vinegar.
Whisk them all until smooth. Add and whisk in olive oil little by little until you have enough. Point: all ingredients must be at room temperature!
I add some wasabi to it for extra taste!
-Thin leeks for decoration.

RECIPE:

-On a large enough individual serving plate place a large enough cake circle in the middle.

-Fill one quarter/third with sushi rice.

-Lay one layer of fine cucumber slices.

-Lay one layer of sliced ripe avocado.

-Lay one layer of sliced tuna.

-Fill to the brim with another layer of sushi rice and press.

-Top with a layer of tobikko/flying fish roe.

-Decorate with a couple of thin leeks, mayonnaise around the millefeuille and some tomatoes.

Second combination (see above picture):

-Sushi rice.

-Kanpachi/Amberjack (if not available use white fleshed raw fish such as sole, halibut, seabream, etc.)

-Herring roe/Kazu no Ko

-Cucumbers: sliced

-Dry bonito shavings/katsuo bushi

-Thin leeks: finely chopped.

-Mayonnaise

-Tobikko/Flying Fish roe or salmon roe

RECIPE:

-On a large enough individual serving plate place a large enough cake circle in the middle.

-Fill one quarter/third with sushi rice.

-Lay one layer of Kanpachi/Japanese Amberjack or white-fleshed fish.

-Lay one layer of kazu no Ko/herring roe.

-Lay one layer of sliced cucumbers.

-Fill to the brim with another layer of sushi rice and press.

-Top with a layer of Katsuo bushi/Dry bonito shavings and plenty of chopped leeks.

-Decorate with mayonnaise and tobikko around the millefeuille.

There are of course plenty of scope left for improvisation!

VEGAN OPTION:

-Skip the Tobikko/Flying Fish roe. Replace with very finely chopped sweet red pimento.

-As for the mayonnaise, use a vegan subsititute or make a dressing like I suggested above.

-Instead of fish use layers made of cooked carrot or kabocha.
Grilled, peeled and cooled down sweet red pimento also make for great taste and colourful grading.

Naturally boiled and cut to practicality brocoli, asparaguses, violet sweet potatoes and so forth can be combined into a colourful creation!

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Ramen: Cold Ramen/Hiyashi Ramen-Basic Recipe

January 16, 2010 dragonlife 8 Comments

Ramen are not always eaten hot, even in cold countries (japan does become very cold in some areas in winter, I can guarantee you!).
Be it hot or cold, Cold Ramen, Hiyashi Ramen/冷やしラーメンare a very popular dish here.

Whereas the presentation basically varies little, many sauces can be combined with them
Here is the basic (classic) recipe with some different sauces.
I have left the precise quantities again to your preferences. I sincerely hope it will help!

INGREDIENTS:

-Main ingredients:
Cucumber
Beansprouts
Dried shiitake
Char Siu/Chyashyu
Ramen

-Peanuts sauce
Peanuts butter
Soy sauce
Seasme oil
Rice vinegar
Salt
Water

-Hot Sauce
Doubanjiang (chinese), Toubanjian (Japanese), Gochujang (Korean)
Soy sauce
Sesame oil
Rice vinegar
Japanese sake
Water

-Sweet vinegar sauce:
Sugar
Soy sauce
Sesame sauce
Rice vinegar
Japanese sake
Water

RECIPE:

Cucumbers:
Choose the short, crispy Japanese variety.
First massage them with salt.
Wash them under cold clear water.
Slice along their length at a slant and cut the slices into long thin strips.

Beansprouts:
Do choose them fresh for best taste.
Plunge them into hot water and stir them a while.
Drain them thoroughly and let cool completely.

Dried Shiitake:
Let the shiitake swell backto their original soft size in lukewarm water.
Boil them for 5 minutes then.
Drain thoroughly and let cool down before slicing them thin.

Char Siu/Chyashyu:
See recipe HERE.
Cut as much as you want into thin strips.
If unavailable, ham is fine.

Peanuts sauce:
Do experiment with quantities. Have a good look at picture, too!
In a bowl, mix soy sauce and peanuts butter (the less sweet kind if osiible) until you attain a creamy sauce.

Add sesame oil and a little and mix well again.

Add some water and mix well (to lighten it).
Add a little rice vinegar for seasoning and mix well again.
Pour the sauce into a mortar. Add sesame seeds and crush/mix with a pestle.
Depending on your preferences, you can add chili pepper, or a drop of tabasco.
By all means, experiment!
If the taste seems a little bland, add rice vinegar and soy sauce.

Hot sauce:
In a bowl drop Doubanjian, Japanese sake, soy sauce, rice vinegar, sesame oil and water. Mix well!
Once again, do experiment!
You may add liquid lard for a deeper taste.

Sweet vinegar sauce:
in a bowl drop soy sauce, sugar, rice vinegar, Japanese sake, sesame oil and water. Mix well.
Once again, do experiment!
If sauce is too thick, add water.

In a large pan bring to boil plenty of water with a little salt.
Throw in the ramen after having made sure they don’t stick to each other.
Control the heat so as not bringing the water back to boiling point.
Cook until slightly hard or very firm.

First drain thouroughly, then wash under cold running water.
Drain again thoroughly.
To prevent the ramen from sticking to each other, add a little sesame oil and mix well.
Boil the ramen after all the other ingredients are ready for fast and best sevice.

Place the ramen in the middle of a plate and cover them with cucumber, beansprouts, shiitake and char siu as decoratively as possible and serve with sauce in a separate dish.

NOTES/POINTS:

-Many restaurants serve the cold ramen seasoned with their sauce. This is not a very good idea as the ramen will end up impregnated and softened.
Add sauce little by little with a small spoon from the sauce dish. It might take more time, but it will far more delicious.

-You can of course use other ingredients as far as the vegetables are concerned. Let your imagination fly. Just make sure they are cut in strips all apprimately the same size!

-The Japanese often add hot mustard just before eating them Experiment!

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Japanese Cuisine: Char Siu/Chyashyu Basic Recipe

January 16, 2010 dragonlife 13 Comments

Posted by Shizuoka Gourmet

I was going to write on article on Cold Japanese Ramen/Hiyasi Ramen/冷やしラーメン when I realized I would have to introduce one main element first, namely Chyashyu (in Japanese) or Char Siu (in Chinese).

Therefore, here is the basic Japanese-style Char Siu recipe before I can introduce the one on Hiyashi Ramen!

INGREDIENTS:

As this is the basic recipe, I will explain the procedure only. I will leave it to you to decide on the exact amounts as priorities are vastly different!

-Pork Belly
-Salt
-Twine
-Sesame seeds
-Seven Spices/Shichimi/七味
-Thin leeks
-Large leeks
-Garlic
-Light taste soy sauce
-Japanese sake
-Laurel

RECIPE:

Choose a block of pork belly with the right proportion of meat and fat.
Personally, I ctually prefer blocks cut out the thighs or back.

Make a few shallow cuts across the pork and salt it lightly. That step will ensure an even seasoning.

Bink the pork with cooking twine as shown in above picture with the fatty side outside.
Bind it tightly as to effectively shape the pork.

As the char siu has to be boiled first, prpare a large enough pan filled with water.
Drop the meat in the water.
Add just a drop of soy sauce, one clove of garlic, two leaves of laurel, some roughly cut leeks (thick variety), some Japanese sake and bring to boil.

Boil over a strong fire for one hour, scooping unwanted matters from time to time.
Bear in mind the boiling water can be used as soupstock for other dishes!
Once taken out of the pan, let it cool and cut the twine. The meat should hold by itself.
It can be consumed as it is.

The Japanese then grill it (aburi/炙り) for even deeper taste.

They use a special grill called nanarin/七輪 using charcoal.
take care not to overgrill it and bear in mind oil could start flying!

Cut the char siu to the thickness wanted.
I like it very thin and eat it a it is. But when using for ramen, I might cut it a bit thicker.

If you want to it eat and serve it for its own sake, cut many slices and arrange them on a serving dish and season it with seven spices mix/shichimi/七味, sesame seeds (whole or ground), chopped thin leeks, a little ponzu.