Tag Archives: Kimchi

Japanese Appetizer (O-toushi/お通し): Boiled Squid and Kimchi!

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

SN3O0294

Dragon had found some boiled squid and kimchi at the supermarket.
Kimchi is Korean but it is one food that all Japanese have adopted as their for a very long time!
The kimchi provided enough seasoning on its own, but Dragon also added black sesame seeds for extra taste!

SN3O0295

Sprinkled with some finely chopped scallions it makes for a very healthy and tasty morsel to enjoy with your drink! wine in this particular case!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Advertisements

Kimchi Meat Balls in Sweet & Sour Sauce

I found a whole series of meat balls rcipes in my notes that I will have the pleasure to introduce. I’m sure you will be able to expand on them.
As for today: Kimchi Meat Balls in Sweet & Sour Sauce

INGREDIENTS: for 2 people

Meat balls:

-Dried Daikon Kimchi: 100g
-Minced pork: 200 g
-Panko, Breadcrumbs: 2 tablespoons
-leek (finely chopped): 2 tablespoons
-Egg: 1
-Japanese sake: 1 tablespoon
-Pepper: a pinch
-Sesame oil: 1 and half tablespoons
-Cornstarch: 1 and a half tablespoons

Sweet & Sour Sauce:
-Japanese sake: 2 tablespoons
-Sugar: 2 tablespoons
-Soy sauce: 1 and half tablespoons
-Rice vinegar: 1 tablespoon
-Ketchup: 3 tablespoons
-Chicken bouillon powder: 1 teaspoon
-Cornstarch: 2 teaspoons
–Water (lukewarm): 1 and a half tablespoons

RECIPE:

-Separate the dried kimchi Daikon and chop finely

-Mix all the meat balls ingredients in a large ball and mix well until you obtain a smooth mixture. Shape balls small enough.

-Deep-fry meat balls on low (150 degrees Celsius) fire for 14~16 minutes until you obtain a nice colour and well cooked core.

-In a fry pan drop the sweet & sour sauce, except cornstarch and water. Bring to boil first, then lower fire. Add the corntarch dissolved in the lukewarm water. Drop in all themeat balls and stir until all are well-covered with the sauce.

Serve over a bed of lettuce and brocoli boiled in salted water.

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Social Culinaire, Sushi Nomads, Cook, Eat & Share, Gourmet Fury, 5 Star Foodie, Easy Does It Recipes, Oyster Culture, Once A Chef, All In Good Food, Cooking Stuff, Cheese Monger, Palate To Pen, Tokyo Through The Drinking Glass, Tokyo Foodcast, Citron Et Vanille, Beyond Koreanfornian Cooking

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Vegan Korean Cuisine: Kimchi Tofu Miso Soup

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?

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-