Tag Archives: 日本料理

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Tofu and Egg Dumplings in Sweet and Sour Sauce

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TOFU-EGG-1

Here is another very easy tofu recipe for the “Tofu Tribe” (Terecita, Elin, Jenn and all tofu lovers!

INGREDIENTS: For 4 people
-Tofu: 350~400 g
-Eggs: 2
-Soy sauce: 1 large tablespoon
-Dashi/Japanese stock soup. Add a little sy sauce and mirin/sweet sake for taste
-Cornstarch: 1 large Tablespoon
-Trefoil (mitsuba) or available leaves: enough for decoration and taste

RECIPE:

-Drain water from tofu. Put in a bowl and break it up. Break eggs in and add soy sauce. Mix well.

TOFU-EGG-2

-Divide into 4 bowls. Cob\ver ach bowl with kitchen cellophane paper (30 cm wide square).

TOFU-EGG-3

-Turn over bowl and wrap tofu inside cellophane paper. Secure with a rubber band.

-Bring water to boil inside a lare dep pan. Drop tofu dumplings in boiling water and cook for 15 minutes to make sure they properly coked inside.

-Place each dumpling inside its cellophan paper in a serving dish. Cut top of the cellophane paper and carefully pull out the cellophane paper or turn over (whatever way you feel comfortable with.

-In a separate pan prpare the sweet and sour sauce.
Pour in dashi to which you would have added soy sauce and mirin (Taste varies with individuals. Need for a lttle experimentation!).
Heat sauce.
Mix cornstarch in some water and then add to sauce.
Once ready pour over dumpling and serve it decorated with trefoil cut to size.

NOTE:
Take care that cellphane paper does not get in contact with bare parts of the pan as the cellophane paper might melt on contact!

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Tempura Plate at Tomii (’09/07/01)

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TOMI-TEMPURA-MEL
(Courtesy of Melinda Joe)

This was the second dish we were served at my favourite Japanese Restaurant, Tomii, in Shizuoka City after accompanying Melinda Joe at Aoshima Brewery in Fujieda City during her Japan Times interview.

Can you recognize any of the tempura?

Waiting for your answers! LOL

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)

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Sashimi Plate at Tomii (’09/07/01)

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TOMII-SASHIMI-MEL
(Courtesy of Melinda Joe)

Last week, Wednesday, I had the occasion to sample a plate of sashimi at my favourite Japanese Restaurant, Tomii, in Shizuoka City after accompanying Melinda Joe at Aoshima Brewery in Fujieda City during her Japan Times interview.

Can you recognize any of the sashimi?

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)

Waiting for your answers! LOL
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Scallops Salad

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scallops-salad.jpg

I remember that quite some tie ago my wife was “stuck” with some succulent-looking scallops. The problem was that they were too small to make acceptable sashimi. So for once, she forgot she was Japanese and opted for the European thinking.

She had some very fesh cress (cresson) grown in Shizuoka Prefecture as well as a variety of tomatoes called “Aamera”.
These tomatoes are the smallest that I have ever seen and are grown in our Prefecture only (so far).
They are very firm and very sweet. You could serve them together with a plate of red fruit!

aamera.jpg

So as you can see on the picture, she first made a thin bed of cress topped with avocado slices, made a rondo of scallops in the center with a core of cut aamera tomatoes. It certainly looked more difficult than it really was.

Topped with a dressing of your choice, with the oprion of some cottage cheese and finely cut Italian parsley or basil, it makes fro a beautiful appetizer!

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Seafood Spaghetti Salad

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seafood-spaghetti-salad.jpg

Simple recipes actually means what I’m ordered to cook, prepare or invent for my better (worse?) half on Saturday and Sunday nights as her job keeps her busy on weekends. These concoctions might come helpful for those gentlemen keen to preserve peace at home!

As for measures and proportions, I will leave it to your imagination, although a good observation of the picture should be a good enough guide to you! The plate pictured was one serving.

Prepare or choose a dressing for the spaghetti. I usually use soft Dijon Mustard, Xeres vinegar, hazelnut oil, salt, pepper and a few baies roses. Naturally, Olive oil, wine vinegar, soft mustard, salt and pepper is fine, too.
Boil the spaghetti to the consistency you prefer, drain them and hold them under running cold water for 30 seconds, shaking them well to prevent them from cooking any longer.
Drain the water energically and stir in some dressing for taste and to prevent them from sticking to each other. Leave in a all-purpose bowl.

At the top of the picture are slightly sauteed scallops with onion confit.
To make the onion confit (can be done the day before or a few hours in advance), peel and cut 2 large onions in thin slices. Discard the “foot” (bottom core) as it is indigestible. Fry them in a pot with 100g of white butter on a medium fire. When the onion slices have become soft and translucent, add a large tablespoon of honey, a cup of red wine, a tablespoon each of Xeres vinegar and Port wine. Season with salt and white pepper (thin powder if possible). Simer until most of the liwuid has reduced. Check and add more honey if not sweet enough. A little tomato puree might help,too. Let it cool and keep it away from any heat and light source (do not leave it in the fridge as it might congeal).
Sautee the scallops with a little slat and lemon juice on a small amout of olive oile. As soon as they have reached a very light brown colour, take them off the fire and let them rest on a grill to get rid of excess liquids.

At the bottom of the picture are small prawns.
Take off the carapace, tail and heads (discard or use for making broth).
Make a shallow incision all along the middle of their back.
Sautee them like the scallops. As soon as they changed colour, put them to rest with the scallops.

Keeping in mind you are making two servings, cut a tablespoon each of red, yellow and orange sweet pimentos in small cubes. Fry them in olive oil without any seasoning. When soft, drop them in all-purpose bowl. Do the same with a little assortment of scallops, small shrimps and cockles (can be bought easily frozen at large supermarkets), or whatever seafood you can put your hands on. Keep in mind they ought to be of all the same approximate size (that’s a lot of “keep inmind”, isn’t it?)

When all ingredients have cooled down to room temperature and this just before you are going to serve them, toss in some finely cut fresh tomatoes (if you add them too early they leave out toomuch water in contact with salt!) join the pimentos and seafood in the same bowl and mix in a rasoable amount of dressing. Take half out and mix it with the spaghetti.
Place the spaghetti in the middle.

Arrange scallops interspaced with some onion confit above the spaghetti as in the picture.
Arrange sauteed prawns below as in the picture.

Add a good quantity of “baby leaves” of your choice with rest of the veg and seafood salad and arrange on both side of the spaghetti.

Of course this is open to any kind of variations. I just hope I stimulated you into your own recipes!

Bon appetit!

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French Cuisine: Cheese Souffle

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cheesesouffle.jpg

When you mention the word “Souffle”, the first reaction you get is: “Too difficult”. It is actually dead easy, and I can tell you that some restaurants make an enormous profit from them!

INGREDIENTS: For 4 people
-Eggs: 4
-Flour: 50g
-Butter: 50g
-Milk: 300cc
-Shredded cheese: 100g
-Salt/ a lttle is enough as cheese contains much
-White Pepper
-Nutmeg
-Thyme
-Laurel

RECIPE:

-Preheat oven to 180 degrees Celsius.
-Butter well the inside of a (possibly round) deep oven dish (about 18cm x 8cm). This will help the souffle rise and prevent it fom sticking.

-Separate egg yolks from egg whites.
In a large bowl add a little salt to whites and beat until solid.

-On a small fire, prepare a Bechamel sauce (white sauce):
Melt butter completely, pour in flour and mix well with spatula until smooth. Pour in milk and mix well (diffferent people have different techniques, but I found that the best technique is to mix half of the milk little by little first, then pour in the rest and use a whisker to make a smooth sauce). Add salt, pepper and spices. Keep stirring gently.

-Once the sauce has thickened to the point of almost solid, take off the fire (or switch off the fire).
Mix in the egg yolks with a spatula until colour is even. Then proceed the same way with the cheese little by little until mixture comes smooth off the spatula.

-Check that the whites have not gone back to liquid (That happened to me quite a few times, so make sure to check! In such a case, just beat them again. They will go back to a satisfactory state quite fast.). Mix in half first as delicately as possible with a spatula (not a whisker, or you will break the air bubbles in the whites and the souffle will not rise!). Then do the same with the second half. Pour in the mixture in the dish and put in the oven to bake for 45 minutes (although that depends with every oven). To check whether the souffle is properly cooked, insert a thin wooden stick or knife deep into the souffle. It should come out smooth.

-Before serving, make sure that everybody is at the table before serving. ” The guests wait for a Souffle, a Souffle does not wait for the guests!”

NOTES:
1) This souffle can be cooked in individual dishes. In that case the cooking time shall be about 30~35 minutes.
2) Instead of cheese you could use tinned tuna (2 x cans), or fresh spinach (one bunch; boil it a couple of minutes in salted water first, then drain thouroughly, and mince it as thinly as possible), or crab (add a little brandy and mix beforehand), or thin short narrow strips of ham, or even ham & cheese. The variations are endless.

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French Cuisine: Double Galette de Pommes de Terre au Crabe/Double Potato & Crab Galette

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POTATO-CRAB

French Cuisine is not so much about creating grand ood for special events but more about arranging leftovers or available ingredients.
Here is an easy and typical French recipe making use of was found in the fridge and pantry:
Double Galette de pommes de Terre au Crabe/Double Potato & Crab Galette!

INGREDIENTS: for 4 people
–Potatoes: 800 g (Bintje type is best)
-Crab: 1 can containg 250 g
-Chervil: a good bouquet of it
-Oil/Olive oil: 2 large tablespoons
-Salt, nutmeg & pepper: to taste

RECIPE:

-Preheat ovn to 6 (180 degrees Celsius)

-Peel and wash potatoes. Drain water and wipe them with kitchen paper. Grate them into fairly thick strands. Wipe them again inside kitchen paper. Add salt, pepper and nutmeg. mix well.

-Chop chervil. Press all liquid out of crab. Mix xrab with chervil. Put aside.

-Heat the oil in a non-stick frypan equipped with a removable handle. Drop half of the potatoes inside. Press potatoes with a tablespoon to form them into a galette/pancake and fry for 5 minutes on a strong fire to add it a nice colour. Cover it then with the crab-chervil mixture. Spread rest of the potatoes on top to cover the whole. Press lightly with a tablespoon for evenness.

-Put frypan inside oven without its handle. Cook for 15 minutes.
Slide the galette onto a plate. Cover plate with frypan and turn around so as to have the galette back into the rypan with its bottom side up.
Cook again for 15 minutes.
Serve hot with a green salad!

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Chicken and Sweet Potato in Sweet and Sour Sauce, Japanese Style

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CHICKEN-SATSUMA-1

I’ve been posting recipes for vegans and vegetarians for quite a while and since I haven’t any introduction of a fish or else ready right now, I thought an easy chicken recipe was in order! Great with a beer in this hot weather!

INGREDIENTS: For 2 persons
-Chicken thigh: 180 g
-Salt, pepper, Japanese sake (rice wine, or white wine if not available) for the chicken marinade: to taste
-Sweet potato (satsuma imo): 150 g
-Cornstarch: according to your preferences
-Cashew nuts: 30 g
For the sweet and sour sauce:
-Sugar: half a large tablespoon
-Soy sauce: half a large tablespoon
-Rice vinegar: 1 large tablespoon
-Water: half a cup, 100 ml
-Ginger: 2 slices finely cut
-Cornstarch: 1 teaspoon
Others
-Oil for frying
-Black sesame seeds and finely chopped thin leeks for topping

RECIPE:
CHICKEN-SATSUMA-2

Take unwanted fat from chicken and discard. Cut into one bite size.
Put into a bowl with salt, pepper and Japanese sake. Let marinate for 10 minutes.

CHICKEN-SATSUMA-3

In another bowl, cut sweet potatoes.Leave skin on. Not need to add water as they are to be fried immediately. If dirty, wash thoroughly with clear cold water and dry them.

CHICKEN-SATSUMA-4

Pour some oil on a frypan and fry sweet potato and cashew nuts on a low fire. Take cashew nuts out once they have attained a nice light g\brown colour. Cook sweet potato on low fire until a knife get through them easily. Fry them a little more over a strong fire and lay on a kitchen paper.
Keep the frypan with its oil for the chicken!

CHICKEN-SATSUMA-5

Prepare the sweet and sour sauce:
In a different deep pan pour in Sugar, Soy sauce, Rice vinegar, Water, Ginger, and Cornstarch. Heat over a low fire, stirring slowly all the time with a wooden spoon.
Careful about the timing. If you heat it too long,it will solidify!

CHICKEN-SATSUMA-6

Drop the sweet potato and cashew nuts in the sweet and sour sauce. switch off fire and wait for a while.

CHICKEN-SATSUMA-7

Take chicken out of its marinade and sprinkle it with cornstarch.
Fry the chicken in the frypan used for the sweet potatoes and cashew nuts (add oil only if absolutely necessary!).
Fry until crispy, then add to deep pan containing the sweet potato and cashew nuts in sweet and sour sauce.
Cook on a low fire long enough for taste to spread equally.

CHICKEN-SATSUMA-8

Transfer onto a plate and season it with black sesame seeds and finely chopped thin leeks.

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Cuttlefish/Squid Species 6: “Japanese lesser” Varieties

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IKA-MONSTER
Inedible Lesser Variety!: Giant Squid

Here is the last article on this series called “The Jacques Cousteau” upon suggestion by Jaded Fork and forBread + Butter, and Elin who don’t mind being on a long haul! LOL

By “Japanese lesser” I mean species both more difficult to find on markets, more local and not as appreciated as the former five varieties.
Howeve these should looked over as they are still good enough for the finnicky Japanese and appreciated as rarities!

BOZU IKA
IKA-BOUZUIKA-1

IKA-BOUZUIKA-2

IKA-BOUZUIKA-3

IKA-BOUZUIKA-4

EZOHARI IKA
IKA-EZOHARIIKA-1

IKA-EZOHARIIKA-2

HAKUTENKOU IKA
IKA-HAKUTENKOUIKA-1

IKA-HAKUTENKOUIKA-2

HIMEKOU IKA
IKA-HIMEKOUIKA-1

IKA-HIMEKOUIKA-2

KAMINARI IKA
IKA-KAMINARIIKA-1

IKA-KAMINARIIKA-2

KO IKA
IKA-KOIKA-1

IKA-KOIKA-2

IKA-KOIKA-3

IKA-KOIKA-4

SHINDO IKA
IKA-SHINDOIKA-1

IKA-SHINDOIKA-2

IKA-SHINDOIKA-3-SHIOYAKI

IKA-SHINDOIKA-4

SHIRIYAKE IKA
IKA-SHIRIYAKEIKA-1

IKA-SHIRIYAKEIKA-2

IKA-SHIRIYAKEIKA-3

SODE IKA
IKA-SODEIKA-1

IKA-SODEIKA-2

SUJI IKA
IKA-SUJIIKA-1

IKA-SUJIIKA-2

USUBENI IKA
IKA-USUBENIIKA-1

IKA-USUBENIIKA-2

If you have any questions, don’t hesitate!

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Tofu Recipe: Tofu Shiozuke/Salt-preserved Tofu

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TOFU-SALT-1

Here is an easy recipe to help you and the “Tofu Tribe” (Terecita, Elin, Jenn and Jennifer modify and preserve tofu for all kind of usages!
Tofu Shiozuke/Salt-preserved Tofu!

INGREDIENTS:
-Tofu: 1 “cho”/200 g (Kinu or Momen type)
-Salt: 2g

RECIPE:
TOFU-SALT-2

Take tofu block out of its package and put it kitchen working plank. Sprinkle it with 1 g of salt.

TOFU-SALT-3

Cover with a sheet of kitchen paper.

TOFU-SALT-4

Cover the tofu and its kitchen paper with a plastic Tupperware-type box.

TOFU-SALT-5

Turn box and plank over holding them together.

TOFU-SALT-6

Take off plank and sprinkle the tofu bottom face with 1 g of salt.

TOFU-SALT-7

Close paper kitchen over tofu.

TOFU-SALT-8

Close the box and leave inside refrigerator in the evening.

TOFU-SALT-11

Next morning there should be about 20cc of water having seeped through the kitchen paper. Discard water.

TOFU-SALT-12

Wrap again in new clean kitchen paper. Put back into dry Tupperware-type plastic box and close. Put back into fridge until the next morning.
The tofu will have reduced size by half by then.

TOFU-SALT-13

That’s how it would look. Smaller and firmer. More water should have seeped out. Discard it.

USE SAMPLES:

TOFU-SALT-14

On a bowl of freshly steamed rice serve with with thinly sliced raw okra, preserved chrysanthemum leaves. Then pour hot tea on top!

TOFU-SALT-15

Pickle it with fresh miso for one night and eat it as a snack!

TOFU-SALT-16

Beautiful in salad with avocado slices!

TOFU-SALT-17

Served with chopped vegetables and garlic chips!

TOFU-SALT-18

Stuffed inside Aburaage with boiled beans then grilled and seasoned with seaweed dashi/stock and ponzu!

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Japanese Octopus Dumplings: Takoyaki

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TAKOYAKI-1

This particular posting is dedicated to Lou Ginocchio who had the occasion to sample this food served by Japanese residents in Paraguay!

Please note that this is a very basic recipe. Especially concerning the sauce, there are so many ways to prepare it that it becomes very well-guarded professional secrets in Japan!
As for the contents, octopus is always there, but as for other additions, it varies from region to region, and from home to home!
Its existence dates back to the 1930’s and it is most popular in Osaka City presently, although many people aver that it originated from the Toyo area.
There is a similarly named dish called ikayaki but it is a broiled whole squid and bears no resemblance

INGREDIENTS: for 35~40 dumplings
-Boiled Octopus: 1 tentacle
-Flour: 1 cup/200 ml=110g
-Baking powder: 1 quarter of a teaspoon
-Salt: 1 pinch
-Egg: 1
-Dashi Stock (seaweed or fish): 300 cc
-Dry seaweed powder, green laver (“aonon”) (to taste)
-Katsuo Bushi/Dry bonito shavings (to taste)
-Worcester sauce (to taste)
-Ketchup (to taste)
(or okonomiyaki sauce instead of two above)
-Tempura scraps (“tenkasu”) : 1 handful
-Red pickled ginger (“beni shoga”): (to taste)
-Chopped thin leeks (to taste)
-Mayonnaise (to taste)

UTENSILS:
TAKOYAKI-2
Takoyaki Hot Plate (1 or up to 4)

TAKOYAKI-3
Pick to turn (flip) takoyaki around. If unavailable, use a long toothpick.

TAKOYAKI-4
Sauce Brush

RECIPE:

–TAKOYAKI-RECIPE-1

Cut boiled octopus into 5~7 mm cubes/bits. If you prefer to have only one bigger bit in the middle of the dumplings, cut accordingly.

TAKOYAKI-RECIPE-2

In a bowl break the egg, add dashi, chopped pickled red ginger (Omit if you serve to children), and salt. Mix well.

TAKOYAKI-RECIPE-3

Add flour and baking powder. Mix wel a if to attain a pancake batter.

TAKOYAKI-RECIPE-4

Heat the takoyaki hot plate and oil well.
Pour in takoyaki batter inside holes from center to outring (important).
Do not worry about spilling batter between holes as it will be folded inside the holes later!
Put octopus bits (2~3 small bits or 1 large bits) in the middle of each hole.

TAKOYAKI-RECIPE-5

With the pick drag excess batter over each hole and flip every bowl around inside its hole.

TAKOYAKI-RECIPE-6

Keep flipping dumplings over until they attain a beautiful uniform light brown colour.

TAKOYAKI-RECIPE-7

Transfer to serving plate and brush an equal amount of Worcester sauce and ketchup (you may mix both beforehand or use an okonomiyaki sauce) over each dumpling.
Do not be afraid to brush plenty of it!

TAKOYAKI-RECIPE-8

Sprinkle plenty of dry seaweed and dry bonito shavings all over them.

TAKOYAKI-RECIPE-9

For a final touch (and if you like it so!), add chopped thin leeks, tempura scraps and mayonnaise!

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Oil Varieties

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OLIVE-OIL-PRODUCTION
(The Manufacture of Oil drawn and engraved by J Amman in the Sixteenth Century/Wikipedia)

Once again, this morning during my bus ride to work (it’s pouring outside!), I was thinking of my vegan and vegetarian friends and also my omnivore (I’m one of them!) ones. As far as I can recollect, there is little written about oils and I thought I write up a useful posting for all to copy and borrow!

Have you ever wondered how many kinds of oil there are out there?

All right shall we start (and I’m sure to forget some along the way!):

OLIVE OIL
OIL-OLIVES

Now, we all seem to know what olive oile is all about.
But there is only one good type of olive oil: Extra Vrigin Olive Oil! That is what comes out first caused by the natural pressure of all these olives piled upon each other.
The rest is sub-standard, whatever the name.
Back in France (and most probably in may other countries) we have olive oil sommeliers/tasters!
have you ever heard of the expressions: fruitiness, bitterness, pungency, and mouth feel.
And I’m not talking about the olives themselves!
I will not tell and hope I got you hooked!

SWEET ALMOND OIL
OIL-ALMOND

Almond Oil was used as perfume in ancient times.
Light and very fragrant, it is particularly welcome in marinades (raw salmon seasoned with dill or basil) or drizzled over seafood, pasta or fish prior to serving.

ARGAN OIL
OIL-ARGAN

Also called Moroccan Fennel Oil, Argan oil is an oil produced from the kernels of the endemic argan tree, that is valued for its nutritive, cosmetic and numerous medicinal properties. That tree is found only in North Africa.
Bold and wild in taste, it is a favourite of mine. Use it isparingly n salads, couscous and tagines. Works wonders on a beef carpaccio and on goat cheese.

PEANUT and ROASTED PEANUT OIL
OIL-PEANUTS

Peanuts oil is very common, all right, but roasted peanut has a startling flavour. Perfect for salad and cheese dishes. Suited to all warm climate cuisines: Mexican, African, Indonesian.

CANOLA or RAPE SEED OIL
OIL-RAPESEED

The Japanese eat the unopened flowers and young shoots after boiling them.
They reveal a full-bodied in taste with a distinct cabbage flavor. Enhances potato or beet salads. Try it on fresh cottage cheese!

HAZLENUT OIL
OIL-HAZELNUT

Another favourite of mine. I use it extensively in salad dressings.
Hazelnuts are rich in protein and unsaturated fat. Moreover, they contain significant amounts of thiamine and vitamin B6, as well as smaller amounts of other B vitamins.
Suave and lightly aromatic. Great in all types of salads. Replaces butter (vegans, listen!) on all starches, vegetables, fish, pasta, pastries. Adds a festive touch when drizzled on a potato, green bean or carrot dish.

WALNUT OIL
OIL-WALNUT

Another favourite of mine!
In France we make bread, pickles and liqueurs with them!
Walnuts are also an excellent source of omega-3 fatty acids, and have been shown as helpful in lowering cholesterol.
They have a pronounced nutty flavour. Well suited for bitter greens (endives, chicory, dandelion); excellent drizzled on starches. This oil is a good companion to a lightly seasoned fresh cheese. This oil fears heat!

PECAN NUTOIL
OIL-PECAN

Pecans are a good source of protein and unsaturated fats. A diet rich in nuts can lower the risk of gallstones in women. The antioxidants and plant sterols found in pecans reduce high cholesterol by reducing the “bad” LDL cholesterol levels.
It reveals a pronounced nut taste, in between walnut and almond. Good on any type of rice, cold, hot or in a salad.

GRAPE SEED OIL
OIL-GRAPESEED

Grape seed oil is also a preferred cosmetic ingredient for damaged and stressed tissues!
Neutral taste (it is unscented). Perfect for mixing with other more pungent oils; ideal for deep frying. Grape seed contains potent antioxidants such as vitamin E alpha and procyandanians, which contribute to its numerous health benefits.

PINE NUT OIL
PINE-NUT

Pine nut oil has a relatively low smoke point, and is therefore not generally used during cooking. Rather, it is added to foods for “finishing”, to add flavor.
It reveals a very subtle and mild taste. Enhances the flavour of any dish on which it is drizzled. Added in the final moments of cooking, it does wonders with seafood stews, sauces (especially wine) and soups (particularly minestrone).

PISTACHIO OIL
OIL-PISTACHIO

In July 2003, the Food and Drug Administration (FDA) approved the first qualified health claim specific to nuts lowering the risk of heart disease.
Its oil has a very distinct, long-lasting taste. It is not suited to all types of vinegars: balsamic and honey are the best. A vinaigrette composed of this oil, balsamic vinegar, chives and seasoning is superb on an endive and smoked trout (or salmon) salad.

SESAME OIL
OIL-SESAME

In Japan, the best tempura is deep-fried in pure sesame oil only!
Used extensivley all over the World, it has a very strong roasted, nutty flavour. A few drops in a salad or stir fry gives the dish a definite oriental touch.
I use it extensively with tofu, natto and salads!

SOY BEAN OIL
OIL-SOYBEAN

Soy bean oil is mainly used as a bulk cooking oil especially in South Asia and in the Middle East.
The most important point regarding the use of soybeans for human nutrition is the absolute necessity to cook the soybean with “wet” heat in order to destroy the trypsin inhibitors; serine protease inhibitors.
Soybeans are considered by many agencies, including the US Food and Drug Administration, to be a source of complete protein.

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Tofu Recipe: Tips for Easy Snacks

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TOFU-OIL

I was thinking of the “Tofu Tribe” (Terecita, Elin, Jenn and Jennifer) when riding the bu to work this morning. No bicycle these days as we are in the midlle of the rainy season!

The day before the Missus had served a quick snack (see pic above) consisting of tofu on which she poured extra virgin olive oil, coarsely ground black pepper and a little salt.
Very simple. Not very artistic, I admit, but the idea was there.

Now, many vegans and vegetarians like their tofu, but are running out of ideas…

How about, for example, creating a plate (use a large one with “compartments” for better effect!) with an assortment of tofu pieces seasoned with different varieties of oils, ground peppers and other spices, finely chopped vegetables such as carrots, cucumbers for good colouring. I love my tofu mounted with chopped shiso/perilla leaves, umeboshi/Japanese pickled plums meat and a dash of ponzu!
And what about natto/fermented beans with chopped shiso leaves and grated fresh ginger?

You could do the same thing with fried tofu, deep-fried tofu and aburaage.
How about a piece of fsh tofu mounted with freshly cut and fried aburaage, wasabi, grated fresh ginger and ponzu?

Endless bliss!

Will be introducing oils in my next posting!

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sake, shochu and sushi

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Tofu Recipe: Tofu Manju with Ankake Sauce/Tofu Dumplings in Sweet and Sour Sauce

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TOFU-MANJU-1
(Courtesy: Blue Island)

Here is another simple tofu recipe dedicated to Elin, all tofu lovers, vegans and vegetarians:
Tofu Manju with Ankake Sauce/Tofu Dumplings in Sweet and Sour Sauce!

INGREDIENTS:
-Tofu (momen tofu style9: 1 “Cho”/200 g
-Carrot: one fifth
-String beans: 2~3
cornstarch: 1 large tablespoon
-salt: a pinch

For sweet and sour sauce:
-Dashi (Konbu dashi/seaweeed stock): half a cup/100 ml
-Soy sauce: half a large tablespoon
-Sugar:2 large tablespoons
-Rice vinegar: 1 large tablespoon
-Cornstarch dissolved in water: to one’s personal liking

RECIPE: For 2 people

TOFU-MANJU-2

Press water out of tofu. Sift it completely. Boil finely cut carrots and string beans until soft enough. Drain all water.

TOFU-MANJU-3

drop tofu and vegetables in a mixing bowl. Mix in cornstarch and salt. Divisde in 4 and make balls. Wrap each individually in cellophane paper. Twist cellophane warap and secure with rubber band or string.
Steam for at least 4 minutes.

Sweet and sour sauce:
Heat dashi stock, soy sauce, rice vinegar and sugar, stirring all the time. Mix in cornstarch dissolved in water.
The sauce is ready.

Serve dumplings on plate and cover them with the sauce!
Enjoy!

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Sashimi Plate at Tomii (’09/06/22)

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TOMII-09-06-22

Just came from a “quick fix” at Tomii as I was too hungry to continue work! (I’m back at the office right now!)

Just ordered “o-tsukuri/Sashimi plate” as the calories are non-existent (the Missus is preparing dinner!).

From top clockwise:
-Madai/Japanese Snapper species
-Aburi Tachiuo/lightly grilled Scabbard Fish
Note the shiso/perilla flowers in between!
-Hata/Grouper
-Murasaki Uni/Violet Sea Urchin from Aomori Prefecture
-Hamo/Pike Conger Eel, lightly boiled
-Aka Ika-Kensaki Ika/Red cuttlefish-Squid
In the middle:
-Mebachi-maguro/big-eyed Tuna Akami/lean part

I honestly wish you were all here!

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