Tag Archives: 鶏肉

Vegetarian French Lunch with Shizuoka Ingredients at Tetsuya SUGIMOTO (2010/10/28)

Ranking
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables. Seasonal food only

Map (Japanese)
Entirely non-smoking!

I have to keep regularly to Tetsuya Sugimoto Restaurant as his ingredients are seasonal and nothing else!
As today is practical for a light lunch I visited him a bit late on purpose to have ample time to report. Tetsuya does not mind at all and actually always welcome the chat!

As there was no real local meat around, we kept it purely to vegetables.
He didn’t say he had that many form Shizuoka, only to show a dozen Tupperware to choose from!
Now, the mushrooms above are wild ones from Fujinomiya City’s vicinity at the foot of Mount Fuji!
They are called “Shougenji” mushrooms. And these were bigger than the cultivated variety!

Tetsuya Sugimoto is quickly turning into the Alain Passard of Shizuoka!
So he started “shopping” among the incredible (and he said small!) array of his vegetables.
The above are organic chayottes (hayato uri in Japanese)f from Hamamatsu.

His vegetables and all other ingredients are stored with such great care!

Now, can you guess what this vegetable might be? If you can, you owe my respect as this was a first for me!

Rice stalks or “ine” in Japanese. These are grown that thick on Amagi Plateau in Izu Peninsula!. The thick core is very easy to cook!

Look at these! All from Shizuoka Prefecture and organic to boot!

The other vegetables included:
Lotus root (“renkon” in Japanese, slightly boiled preserved in its own water) from Asabata, Shizuoka City
Winged Bean (“Shikaku Mame”) from Hamamatsu City
White and violet “Mabiki” Daikon, Tsurumurasaki and Carrot (“Ninjin”), all from Matsuki Biofarm at the foot of Mount Fuji!

The vegetables were first slowly fried with some white butter and a minimum of water and covered with a lid to prevent the juices to evaporate.

The vegetables were taken out in order according to their size and softness.
A minimum amount of water was added from time to time to help the larger vegetables to cook properly.

A lttle butter was added to liaise the sauce made up of the vegetables juices only as well as a little salt and a little lemon vinegar. Nothing else!

In front of me!

From another angle!

Testuya told he is going to scour the Izu Peninsula in search for seaweed varieties (Shizuoka has the largest number of varieties in Japan!) to create a vegetarian marine cuisine!

Tetsuya SUGIMOTO
420-0038 Shizuoka City, Aoi Ku, Umeya,, 2-13,1F
Tel./Fax: 054-251-3051
Opening hours:11:30~14:30,17:30~21:30
Holidays: undecided
Cedit cards OK
HOMEPAGE

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

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French Gastronomy with Shizuoka Ingredients: “Shamo” Chicken at Tetsuya SUGIMOTO

Ranking
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables. Seasonal food only

Map (Japanese)
Entirely non-smoking!

I suppose I will have to repeat myself again and again, but If you happen to visit Shizuoka City, you will find many restaurants and izakayas serving and mainly using produce/products and ingredients from Shizuoka Prefecture. There are many treasures to be discovered in this hoard!
One of them is the French restaurant going by the name of Tetsuya SUGIMOTO!

Now, Mr. Sugimoto is always looking for the best and the best only in our Prefecture.
This particular dish was made with a superb chicken called “Shamo/軍鶏, more precisely Ikkoku shamo/一黒軍鶏, a variety of Shamo Chicken raised in Central and Western Shizuoka Prefecture.

Male Ikkoku Shamo Chicken.

Female Ikokku Shamo Chicken.
The latter certainly deserves her name of “black” Shamo!

M. Sugimoto used chicken raised in Makinohara/牧の原 in the south-central part of our Prefecture.
These chickens are fed along very strict rules, with only natural feed. Their coops are at least 1 meter above soil and maintained as the healthiest environment as possible.
They are culled usually at 130 days when they reach 4 kg for the best quality.

Their meat has no “fibers” or unwanted smell.
Their meat contains less water and more nutrients than usual chicken. They can be served raw as sashimi in all safety.
Their flesh is extraordinarily tender and soft. and their skin delicious when fried thin and crispy.

From another angle!

Mr. Sugimoto first fried thick breast slices on their skins over a thick skillet and then finished them in the oven.
The sauce was made with the juices of the chicken, wild mushrooms and Sherry vinegar.
The mushrooms are all wild Japanese mushrooms!
A superb dish for the Fall/Autumn!

Tetsuya SUGIMOTO
420-0038 Shizuoka City, Aoi Ku, Umeya,, 2-13,1F
Tel./Fax: 054-251-3051
Opening hours:11:30~14:30,17:30~21:30
Holidays: undecided
Cedit cards OK
HOMEPAGE

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

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Japanese Cuisine: Stewed Sato Imo, Koyadofu & Chicken

Japanese cuisine makes for some very healthy food.
I have already introduce koyadofu, a variety of dried tofu, sato imo or taro.
Here is a simple and hearty recipe fir for any age group!

INGREDIENTS: For 3~4 people

-Chicken thigh meat: 1 thigh
-Soy sauce: 1 tablespoon
-Japanese sake: 1 tablespoon (if unavailable use dry white wine)
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-Sato Imo/taro: 8 (medium-sized)
-Koyadofu: 3 standard sheets
-Flour: as appropriate
-Dashi: 2 cups/400 cc/ml (if unavailable use chicken soupstock)
-Soy sauce: 2.5 tablepoons
-japanese sake: 2.5 tablespoons
-Sugar: 2.5 tablespoons
-Shungiku: Spring chrysanthemum a little (if not available, use green of your choice!)

RECIPE:

-Cut the chickeninto small bite-sized chunks amd marinate with soy sauce and Japanese sake.

-Cut the hard part of the shungiku (or other green leaf vegetable such as soinach, and so on), boil lightly in salted water, drain and cut into 5 cm (2 inches) bits.

-Peel sato imo/taro as shown on above pic. Boil. Clean in clear water to get rid of the stickiness. Transfer into a zaru/sieve basket.

-Soften koyadofu in lukewarm water. Press out all water. Cut into 1.5 cm (0.7 inch) squares and coat with flour. Deep-fry in oil at 160 degrees Celsius. Scoop out as soon as they change color. Tansfer into a sieve basket and pour hot water on it to take out excess oil.

-In a pan, drop the dashi, soy sauce, sake and sugar. Bring slowly to boil and reduce fire to low. Add sato imo/taro and koyadofu. Simmer for a while on a low fire to allow all sato imo and koyadofu to absorb taste.

-In another pan bring some water to boil. Wipe chicken off any humidity. Coat with flour. Drop into boiling water and cook until tender.

-Once cooked, transfer into sieve basket/zaru.

-Once the sato imo and koyadofu are cooked to satisfaction, add chicken. Simmer for 2=3 minutes.

-Serve into dish with greens.

Great with beer!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

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Shamo Chicken from Umegashima at Pissenlit

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
no-smoking-logoentirely non-smoking!

This is the “second part” of my previous lunch at Pissenlit.
As it is not fit for vegans or vegetarians, I kept separate, although organic vegetables do figure in this great gastronomic experience!

As for the meat, it is roasted chicken.
But the chicken is very special: Of the shamo/軍鶏 variety, it is some some of the best chicken available in this country.
Moreover, it was kept in a natural habitat in Umegashima, up in the mountains near the source of the Abe River, and fed only with natural food.

As for the vegetables, they are all organic.
The onions on the zucchini slice are confit, and the sauce is Provencal in concept with high quality EV oil and local tomatoes, garlic, and so forth.

The chicken breast with its skin roasted to crunchy perfection was placed atop a grilled slice of aubergine with Okahijiki, Komatsuna and Morokko Ingen/large string beans, all organically grown in Mishima City by Mr. Hideyaki Hirooka.

An “internal” view of the dish!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Homepage (Japanese)
Credit Cards OK

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

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Japanese Cuisine: Sauteed Chicken

Japanese Cuisine: Sauteed Chicken

The Japanese have a very healthy and tasty way of sauteeing very fresh high grade chicken.
It is simple, but not necessarily cheap as the chicken must of the best quality for such a recipe, but it certainly makes for great presentation!

INGREDIENTS: For one person

-1 large chicken breast with the skin
-Freshly grated and pressed daikon: 1 cup
-Finely chopped leeks: 1/2 cup (choose a fresh and tender leek!)
-Salt and pepper: as appropriate.
-Ponzu: 1/4 cup (if not available, use very light taste soy sauce with a dash of lemon juice)
-Chili pepper powder: as appropriate

RECIPE:

-Season chicken with a little salt and pepper if you wish to. Not much, please!

-Punch holes in the chicken skin with the point of a knife.

-Heat a non-stick frying pan.

-Place the chicken breast skin down on the frying pan. Do nout use oil!

-When the skin starts sizzling, cover with a glass lid and lower fire to medium-low.

-Cook until the chicken is cooked on top and that the skin has turned a nice crispy dark brown.

-Get a long serving individual dish ready.

-Taking care not to burn yourself, transfer the chicken breast onto a working table and cut into slices.

-Transfer the sliced chicken breast onto the serving plate with the slices touching each other in the shape of the initial chicken breast.

-Pour the ponzu all over it. Top the whole first with the grated daikon and then the chopped leeks as shown in above picture.
Last sprinkle with chili pepper powder.

Great with beer or Japanese sake!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

Please check the new postings at:
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Japanese Appetizers at Tomii, Shizuoka City

A Japanese restaurant worth its salt will always an array of appetizers ready for its customers in a hurry or not having enough time to enjoy a full meal. Moreover, they will be exclusively seasonal. They are certainly the mark of the restaurant for all to remember.

I harbour no worry whatsoever when I visit Tomii in Shizuoka City in a rush. I actually look forward to savour their tidbits of the day!
Alright, here is what I had the other night:

I was certainly in a hurry and I’m afraid the pics slightly suffered from it!
From left to right:
“Shiromi sakana to jagaimo agemono”/White fish and potato deep-fried dumpling.
“Yuri”/lily bulb. The petals are first lightly boiled then marinated in sweet umeboshi vinegar and finally cut to shape.
“Endo mame tamagoyaki”/ Japanese omelette made with eggs and green peas.
“Komochi Konbu”/Herring roe pressed with konbu seaweed.

“Aka Konnyaku”?red Devil’s Tongue tuber jelly.
“Warabi”/western bracken fern, boiled.
“Komochi Konbu”/Herring roe pressed with konbu seaweed.
“Petit Vert/kimizu dare”/Petit Vert lettuce with sauce mde with egg yolk and sweet vinegar.

“Shirauo Karaage”/Ice goby deep-fried in a very light batter and seasoned with lemon juice. Simple and eminently tasty!

For a closer view: can you see their eyes?

Shizuoka Prefecture produces 50% of “Himono/Sun-dried fish” in all Japan! These three were caught in Suruga Bay, just off our city!

Top centre: “Tachiuo”/Scabbard fish grilled with sesame seeds.
Left: “Seguro Iwashi”/Black back sardines, also grilled with sesame seeds.
Right: “Choosia Fugu”/ A small variety of globefish, grilled and seasoned with grate lime zest.

Looking forward to my next visit!

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Wild Blue Fin Tuna Catch Ban: So What?

-Bottom left: “honmaguro/本鮪/Kuromaguro/黒鮪”, blue fin tuna from Oma (Aomori Prefecture), chu-toro/semi-fat part.
-Top left: O-toro/belly fat part of same fish
-Bottom centre: “Aori Ika/あおり烏賊, Great Fin Reef Squid from Suruga Bay in Shizuoka Prefecture.
-Bottom right: Akami/lean part from same tuna.
(Picture taken at Sushi Ko, Shizuoka City, Japan)

For all his own research done the old iconoclast geezer once again runs the risk of being lambasted for tackling head on incrasingly poltically incorrect issues…

Attempting to show the larger picture as recently done with whalemeat and suplements certainly struck the wrong chord in some circles, be they faithful friends or avowed enemies.
On the other hand such vital issues as marine and fish stock preservation and replenishement have failed to attract expected comments.

It seems that food is slowly becoming a bone of contention whereas for eons shared meals and drinks were considered the birth and proof of culture in any so-called civilized country or nation.
Moreover, this divisive state of affairs is being further exarcerbated by populist politicians seizing the opportunity for an easy vote gain. Has smoke-belching Arnie ever seen the geese and ducks queueing for more food? Has he ever witnessed the conditions chicken are kept before being served in cartons at KFC diners?
Only very recently a group of politically and religiously-motivated group of vegans have threatened me with a concerted internet attack if I did not mendmy ways immediately (they forgot I can use a spam filtering box…).
Considering personal efforts in featuring regular vegan recipes and information on vegetables and fruits, I was slightly disappoited with the utter lack of tolerance (and civility).
It won’t be mong until a violence-prone activist is arrested for running a bullozer into the the house of a famer who had dared mistreating a cow into giving her milk to make cheese.

japan bashing in all fields has become an increasingly fashionable way to make people forget far more pressing issues.
But the same people are forgetting the resilience and ingenuity of the inhabitants of this island nation. The Japanese kep quiet, bend their backs under the deluge and continue against overwhelming odds to produce arguably the best-balanced diet in this world. After all they are also the longest-living humans on the globe. Many conveniently tend to forget too easily that Japan is one, and probably the only one, of a few countries which can daily provide for all culinary tastes, be they vegan, vegetarian, halal, kosher, or plainly omnivore.

The Japanese also a great grasp of the future.
To cut a long story short, they were the first, and probably the only ones, to research and succeed in raising blue fin tuna from the egg. Such fish are now reaching the weight of 30 kg in Kagoshima Prefecture,and are fast closing to the same figure in Kinki and Tokai Marine Universities. Kagoshima blue fin tuna is already on sale at Parche Supermarket in Shizuoka City!
Businessmen have already registered blue fin tuna rasied at Tokai Marine University under the name of “Shimizu Toro”!

The Japanese don’t feel compelled to impose their views, laws and restrictions in the lands and seas of other nations, but they will be the first to export human-raised blue fin tuna abroad.
Consequently, the ban on wild blue fin tuna will have spawned the perverse result of Japan and importers abroad getting their hands on a new lucrative business!
I can see myself one day guiding rich foreign tourists on a sushi tour of Shizuoka, which not only raises its own blue fin tuna but is also blessed by a sea replete with the same fish!

Now, I totally agree that blue fin tuna catch, and that of any other fish for that matter, should be (have been) strictly regulated, but the present unilateral ban will only bring about two negative outcomes:
-on one hand, what is going to happen to all these fishermen and workers in harbours along the coasts of Spain, France, Italy, Greece, Morocco, Mauritania, Angola and the workers at Hunt’s Point, Boston?
-on the other hand, the same fishermen and workerswill have no other recourse left but but to catch more of the “lesser” tuna species to survive.

The vicious circle has only begun…

Unrelated at may sound, nobody seems to have the guts to question China and her fishermen who kill more than a million (yes, you read well!) sharkes for the sole benefit of cutting off their fins (the rest of the fish is callously thrown back into the sea).

I kept this posting short for the sake of impact, but I will gladly answer any comments as long as they are formulated in a polite, coherent and constructive manner. Otherwise they will be trown to the (remaining) sharks!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, Vegansarus

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Japanese Cuisine: Nankotsu Tsukune

I have already introduced many ways to make “Tsukune”, or chicken patties in yakitori fashion.

Nankotsu/軟骨/ means cartilage or cartilageous parts of the chicken (and other animals) bones. The Japanese eat them as such in yakitori, but they also add great taste to patties. Moreover they are very nutritious, so do make a good use of them if you can get your hands on fresh ones!

INGREDIENTS: For 3~4 people

-Chicken: 200 g (minced)
-Nankotsu/cartilage: 90 g
-Onion: 1/3 of a medium-sized one
-Fresh ginger: a piece of 5×5 cm
-Salt: a pinch
-Black pepper: a pinch
-Cornstarch: 1 tablespoon
-Japanese sake: a little (for boiling wate)
-Water: for boiling
-Soy sauce: 2 tablespoons
-Sugar: 2 tablespoons
-Japanese sake: 1 tablespoon (for seasoning/cooking)
-White sesame seeds: for seasoning before serving
-Leeks: cut to length appropriate for skewers

RECIPE:

-In a food processor drop the minced chicken, onion, ginger, salt and pepper cornstarch. Let turn for a little while. Stop and drop in the cartilages/nankotsu. Turn until the cartilages have been broken into small pieces.

-Make chicken balls either by hand or with two spoons. Boil them in water added with alittle Japanese sake. Scoop balls out once they have started foating on the surface.

-In a small frypan pour the soy sauce, sugar and sake. Fry the chicken balls with pieces of leeks (broccoli is fine, too) in the sauce till they are well coated.

-Skewer the chicken balls and leek as shown on top picture. Grill them in toatser or oven until they attain the right colour and crispiness. Baste them with the remaining sauce half way!

Makes for a great snack withh beer, or a good addition to bento!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full

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Tofu & Chicken Burgers

The Japanese love hamburgers, or any burger/patty for that matter, but they are not afraid to experiment and make them lighter and healthier.

Here is a simple recipe that can expanded and enjoyed by anyone, whatever their age!

Tofu & Chicken Burgers!

INGREDIENTS: for 10 small burgers

-Tofu: 1 block/400g (kinu/silk tofu)
-Eringe mushrooms: 1 large (if not available, chose a large and soft mushroom)
-Shiitake: 6=7 small ones (fresh if possible. If not, soften them in lukewarm water first)
-Panko/Breadcrumps: 1 and a half cups/300 ml/cc
-Boiled burdock root (or salsifis): 100 g
-Chicken (breast if possible): 100~200g (according to preferences)
-Onion: Half a large one.
-Egg: 1
-Black pepper: a little
-Daikon (grated): as much as you like
-Ponzu: as much as you like (can be replaced with soy sauce)

RECIPE:

-Rub some salt on the tofu, place a weight on it, and take out as much water out of it. Chop the eringe mushroom, onion and shiitake finely and separately. Drop the chicken and burdock root in a food processor and mince.

-Leave the chopped onion in a microwave for 4 minutes at 500W. This way,you won’t have to fry it separately. Definitely healthier!

-In a bowl, drop all the ingredients except the daikon and ponzu.

-Mix well by hand.

-Make 10 small realatively thin burgers/patties between your palms, and press them in their middle.

-Fry them in a little oil in a non-stick frypan over a low fire.

-Fry them slowly on both sides until they attain a nice brown colour.

-Mount them on a bed of greens. Press the water out of the grated daikon. make a ball of it and place it on top of the burgers. Pour some ponzu (or soy sauce) on the grated daikon ball, just enough to colour it.

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full

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Japanese Cuisine: Taro & Chicken Stew

Taro/sato imo are a very eclectic vegetable. Like potatoes, they can be cooked with almost anything!

ere is a simple very Japanese recipe:

Taro & Chicken Stew!

INGREDIENTS: For 3~4 people

-Taro/sato imo: 400 g
-Chicken breast: 1
-Japanese sake: 1 tablespoon
-Salt: to taste

-Sugar: 2 tablespoons
-Japanese sake: 2 tablespoons
-Soy sauce: 2 tablespoons

RECIPE:

-First cut the chicken into bits-sized pieces. Marinate for a while in Japanese sajke and a little salt.

-Peel taro/sato imo and cut into bite-sized pieces.
Sprinkle with a little salt, than wash thoroughly.

-In a saucepan pour some oil (not included in above ingredients) and heat. Fry the marinated chicken until it has changed colour.

-Add the taro/sato imo. Lightly fry until the oil has covered all the taro/sato imo. Add sugar, Japanese sake and soy sauce. Bring to boil first, then lower fire to low. Cover with lid. Stew for 15~20 minutes until taro/sato imo are soft.

-Stir from time to time. When you are satisfied with the tenderness of the taro/sato imo, it is ready to serve!

-Place in a dish and eat while hot.
Decorate/season with a few sprigs or leaves.

NOTE:

-There is no need to add water.
-Season with a little sesame oil at the end!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, Sushi Nomads, Island Vittles, Jefferson’s Table

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Serrano Ham Leeks Gratin

HAM-LEEKS-GRATIN

Spain and France are neighbours. Not so long ago various parts of both countries (Catalunia, Navarra, and so on) were also part of a third country. No wonder that both Nations’ gastronomies cross each other’s paths so often as shown in this recipe simple in concept but sophisticsted in products.

Serrano Ham Leeks Gratin!

INGREDIENTS: For 4 persons
-Leeks: 10 cm long x 8. Choose thick and soft leek.
-Ham: thin slices of Spanish Serrano Ham/150 g
-Cheese: Spanish Manchego or hard ewe cheese/100 g
-Fresh cream: 200 ml
-Salt and pepper (to taste)

RECIPE:

-Poach leeks for 10 miutes in boiling salted water.
During that time, mince half of the ham and grate half of the cheese and drop them in a bowl. Add 2 large tablespoons of fresh cream and mix well.

-Cut the leeks along their length along their length to take their outer layer and extract the white cores. Mince the white cores and mix them with the minced ham and grated cheese.

-Preheat the oven to 5 (180 degrees Celsius).
Spread 1 lage tablespoon of fresh cream over the bottom of an oven dish.
Stuff the outer layers of the leeks with the ham and cheese mixture.
Place them on the bottom of the oven dish. Pour the remining fresh creamover them. Grind pepper over them and bae in oven for 10 minutes.

-Cut the remaining cheese and ham into thin slices. After having cooked for 10 minutes, take the dish out of the oven, olace ham and cheese over the stuffed leeks and put back into oven for a few minutes.
Serve the gratin very hot at once.

Drink a dry white wine with it!

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Honey and Mint Pizza

PIZZA-HONEY

Who doesn’t like pizza?
Just found this interesting recipe in my notes to please vegetarians:
Honey and Mint Pizza!

INGREDIENTS: For 4 people
-Pizza bread: enough for one large pizza. Excellent pizza bread can be bought through the Internet. Of course, home-made is best. I’m sure everyone has his/her own preferred recipe!
-Tomatoes]: medium big x 2
-Peeled tomatoes: 1 can
-Tomato puree: 2 large tabelspoons
-Ricotta cheese: 2 large tablespooons
-Mozzarella bi Bufala: 2 balls
-Fresh mint: 2 sprigs
-Honey (liquid): 2 large tablespoons
-Olive oil (EV)
-Ground pepper
(no salt needed, unless you are an addict!)

RECIPE:

-Preheat the oven to 240 degrees Celsius

-Cover the bottom of the oven late with cooking paper brushed with olive oil.

-Cut the tomatoes into slices. Discard as much pulp as possible. Put aside.

-Drain the mozzarella balls with kitchen paper and cut into thin slices.
Wash and dry the mint leaves.

-Spread (unroll) pizza bread onto oiled cooking paper (yopu may think of 4 small individual pizzas, too!).
When you garnish the pizza bread, keep in mind to leave some room around the rim for crispy look!
Spread the tomato puree first, then peeled tomatoes. Add the ricotta as uniformly as possible. Cover with tomato slices. Sprinkle with olive oil and bake in oven for 15 minutes.

-Take out the pizza and place the mozzarella slices. Put back into oven for 5 minutes.

-Take out of the oven. decorate with mint leaves and pour the honey over the whole pizza as uniformly as possible.

-Eat at once!

NOTE:
This is a basic suggestion.
Some people will like to add garlic, basil and so on.
I kept it as simple and healthy (no salt) as possible!

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Smoked Salmon Nems in Vodka Cream Sauce

SALMON-ROLL

When Summer comes, one is looking for light but sophisticated food to go with all those cold drinks!
Here is recipe that marries concepts from South East Asia and Northern Europe:
Smoked Salmon Nems in Vodka Cream sauce!

INGREDIENTS: For 6 persons

-Smoked Salmon: 6 thin slices (fairly long)
-Mascarpone: 250 g
-Fresh cream: 150 ml
-Vodka: 50 ml
-Lemon juice: 1 lemon
-Chervil: 6 sprigs
-Ciboulette (very thin leeks): 12~ sprigs
-Baies roses/whole pink peppercorns: 12 roughly broken
-Red hot chili/Espelette: to taste
-Salt: a little (to taste)

Vodka Cream sauce:
-Fresh cream: 150 ml
-Vodka: 50 ml
-Lemon juice: 1 lemon
-Baies roses: 6
Salt and pepper (to taste)

RECIPE:

-Cut the smoked salmon slices into squares approximately 10×6 cm.
Put each over a cellophane paper piece and keep in the fridge.

-Cut the chervil and ciboulette finely.
In a bowl, beat very cold fresh cream into Chantilly cream (solid, but carful! stop before it turns into butter!). Add slowly and carefully Mascarpone into the cream, then lemon juice, vodka, chopped chervil and ciboulette and broken baiese roses, and last slat and chili pepper.

-Place this filling over the salmon slices. Roll them into nems. Wrap them tightly into cellophane paper and leave them inside refrigerator.

-Grind the beaies roses.
In a bowl mix fresh cream, vodka, lemon juice and ground baies roses with a whisk. Season it if needed and mix again. Leave in refrigerator.

-Just before serving, take nems/rolls out of the fridge. Cut each extremity for better effect (this will allow to taste them beforehand!).
Place them on plates. decorate plate with Vodka Cream Sauce.

POINT:
They look even greater served mounted with some salmon roe and ciboulette sprigs!

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Herb-roasted Potatoes and fine Ratatouille

baconpotato

The Missus asked for a simple dsih tonight after the great lunch we had in Mochimune Harbour in Shizuoka City. Today was a National holiday, meaning i had to treat the Missus to lunch and help her with dinner!

I’ve always been a “keep everything simple” fan when it comes to cooking,
After all, one can attain any heights with a lot of money and time on hand.
That is the work of epicurean specialists! “Little people” like I, will find more pleasure cooking something simple, but with character for cherished company (my oher half is never going to believe the latter!).
Here is a favourite simple dish I concocted for fun (for the second time)!

INGREDIENTS: (for 2 people):
Small turnips: 6
Small potatoes: 6
Wide rashers of bacon: 6
Fresh rosemary (to taste)
Salt, white pepper (to taste)

Fine Ratatouille:
Medium-large onion: 1
Shallot: 1 large
Garlic: 2 cloves
Aubergine/egg plant: 1
Courgette/zucchini: 1
Red sweet pimento: 1
Yellow sweet pimento: 1
Olive oil: 50cc (a quarter of a cup)
1 lemon juice
Fresh herbs (finely chopped): basil, Italian parsley (to taste)
White wine or Noilly Prat: 50cc (a quarter of a cup)
Pastis/Ricard/Pernod: a “bottle cap”
Salt, pepper, nutmeg (to taste). Add chili pepper or other spices if you wish!

RECIPE:

1) Fine Ratatouille:
Chop onion, shallot, aubergine and courgette in small cubes. Crush garlic cloves and chop fine. Heat up the olive oil in a deep pan. Once oil is hot enough drop in all the above chopped vegetables and fry, stirring regularly, until onions become translucent. Turn down fire to low. Drop in chopped pimentos, chopped herbs, lemon juice, wine, Pastis, salt, pepper, nutmeg and whatever spices. Stir the whole, cover with lid and let cook until all vegetables are sufficiently soft.
This can prepared well in advance as reheated ratatouille is even better! Don’t worry if you have made too much of it as this can be used for all kinds of dishes such as omelette garnish, on cold crostini, and so on!

2) Boil potatoes in salted water until they are 80% cooked. Take them out of the water and plunge them in cold water for a while. This is a simple trick to prevent them from breaking up later! Put them on a cloth or kitchen paper to absorb water.

3) Preheat oven to 180 degrees Celsius (level 6/7)
Peel potatoes. If they are new with a very thin skin, do not bother peeling them! Wrap each one in rasher of bacon. Secure the bacon around the potato by skewering them with a thin wooden toothpick. Place them on an oven plate coated with olive oil. Sprinkle a little pepper on them. Salt is not needed as plenty is contained inside bacon! Abundantly sprinkle with rosemary leaves. Bake until bacon has reached a nice crispy state.

4) Peel turnips and cut into four wedges each, leaving a little of the stem for good effect.
Boil them in slighted salted water just long enough for them to get tender. This should not take very long. Bear in mind that over-boiled turnips will get mushy and crumble away!

5) Once the potatoes are cooked, on a large plate you have kept hot either in hot water or inside the oven, first pour a good amount of ratatouille in the middle. Then place turnips around as shown on picture. Last, carefully pull toothpicks out of the potatoes and place the latter above the ratatouille.

Enjoy with a great beer or strong white wine (red wine is fine, too. LOL)

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Safran Cream Mussles

MUSSLES-SAFRAN

Mussles a re a favourite every where, but especially in the north of France, Belgium and Flanders.
The safran adds an exaotic note to this simple delicious recipe:
Safran Cream Mussles!

INGREDIENTS: For persons
-Mussles: 3 litres/2.5 kg
-Safran: a few filaments
-1 very fresh egg
-Dry white wine: 150ml
-Fresh cream: 200 ml
-Garlic: 1 clove (peeled)
-Bouquet garni
-Salt (to taste)
-Pepper (to taste)

RECIPE:

-Brush and clean mussles under running cold water twice.

-Drop the mussles inside a wrought iron dish (le Creuset style) with the wine, garlic, andbouquet garni. Add salt and pepper. Cover and cook on a medium-high fire. Shake mussles around regularly for uniform cooking. Cook until all mussles are open. It will take about 10 minutes.

-Drain them over a bowl. Filter the “juices”.
Take mussles out of their shells.

Take the

-Heat the juices with the fresh cream and safran added on a medium-low fire, stirring all the time. Check taste and season if needed.

-Separate yolk from white. (store egg white for another recipe).
in a separate bowl whisk the egg yolk with a little of the safran cream.

-Away from the fire, pour all the juices and the egg yolk into the wrought iron dish. Mix well. Put dish over ow mediumfire again.

-Put back the mussles inside the dish as soon as the sauce is hot enough.

-Serve the mussles as soon as they are hot enough into bowls or deep plates.
Serve either as a starter or with rice (steam or buttered)

Enjoy with a strong white wine!

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