Tag Archives: Pork

レシピ, Barbecue, Beef, Chicken, 美食, 酒, 静岡県, 静岡美食, 観光, 農業, Food, Fujinomiya City, Gastronomes, Gastronomic Photography, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Photography, Pork, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shizuoka Prefecture, Tourism

BBQ with local Chicken, Pork & Beef in Fujinomiya City! (under Mount Fuji!)

February 17, 2014 dragonlife 4 Comments

Yesterday was a lucky day!
I had the day entirely free but didn’t have a clue how to use iTt
Moreover the weather so good it felt like a balmy Spring day!
On a hunch I went to Shizuoka City JR Station to see where I could go.
I was looking at the station map when someone lightly tapped my shoulder.
I turned around to discover N., a very old chum of mine!
-What brings to Shizuoka Station? he asked me
-I wish I knew! And where are you going to yourself?
-Fujinomiya City! M. is having a small BBQ lunch party at his workplace and he just invited me?
-M.! (another old chum of mine!). I didn’t know he was holding a BBQ!
-Well, it was decided on a whim as he wants to celebrate his going back to New Zealand!
-Really? Could you call and see if he is ok with my joining!
……….
-He said, fine we are waiting for the both of you to join the fun!

Although it looks a bit far on a map, Fujinomiya City, especially Fujinomiya Station is not that far from Shizuoka City.
First you go to Fuji City and then change to a rain on the Minobu Line. Very simple.

Mount Fuji at Fujine Station!

If you want to take great pics of Mount Fuji this is the line to board!

A half Mount Fuji in Fujinomiya City!

Fujinomiya City is at the very foot of Mount Fuji, so people there have somewhat stopped noticing it!

Mount Fuji lost in aerial cables!

Red light Mount Fuji!

Pachinko Mount Fuji!

Our friend A., the back of A., another chum, J., a new friend, and Dino, another old pal!

A.’s workplace includes a small veranda where we can hold BBQ in the sun!

The LP gas operated BBQ gear, all imported from New Zealand!

Can be used in 4 different ways!

M. at work!

Greta chicken and pork!

Fujinomiya City is a major meat producing area and on that day all the chicken, pork and beef were local!

We had twoKiwis, one Ozzie, one Croatian, two Canucks, one Pom, two Yankees and a Frog on that day!
But we all spoke English!
And we all like our meet well cooked!

The beef was to be cooked later!

Just the minimum of greens on that day! LOL

M.’s is a great workplace where you can have a peek at Mount Fuji from all kinds of angles!

Time to grill the enormous beef steaks!

R,. M., M. the host, Dino and a Grateful Dead lover!

The beef is sizzling under the lid!

I shared my beef with N.! It was just too big!

M. and J. having a musical break!

I had an early switch from the beer to New Zealand Hawke’s Bay red wine!

R. having a peek!

Serious drinking business for R. and Dino!

Dino’s awful mixture!

Grateful Dead and R.!

We had a bit of a long way back home as some trains didn’t reach Fujinomiya City because of the recent snow storm!

When we changed trains at Fuji, I noticed the snow on the roof of the train we had just left!

Looking forward to my next trip to Fujinomiya City!

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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, Pierre.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:

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-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
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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 静岡県, 静岡市, 観光, 豚肉, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Millefeuille Tonkatsu Lunch at Kiiro Izakya in Shizuoka City!

October 27, 2013 dragonlife 10 Comments

Service: Very kind and smiling
Equipment and Facilities: Great cleanliness overall. No shoes allowed inside. Very clean washroom
Prices: Reasonable considering the enormous portions!
Strong points: pork and tonkatsu!

I had been curious for some time about a new izakaya called “Kiiro/器いろ” which had opened this year just across my workplace. I had heard it used to be located in Ryogae Cho, Aoi Ku, before it moved to Takajo, Aoi Ku, Shizuoka City, considered as the new gastronomic area of Shizuoka City.

There is a general rule in Japan saying that one should try to eat and drink as far from one’s workplace as possible to protect one’s privacy, but it is simply impossible for me as I work just across a gastronomic treasure trove!

I hadn’t noticed they were also open for lunch so it was about grand time I investigated!

They are presently specializing in tonkatsu (pork cutlets and others) these days, although I heard later they used to serve udon lunches, which means I should hurry up before they change again!
The prices seemed a bit more expensive than those prevalent in lunch restaurants but the volume (200 g!) still guaranteed a good deal in the offing!

I was especially attracted by the dish called “Millefeuille Ｋatsu/ミルフィーユかつ”!

Authentic izakaya atmosphere inside!

The place is full of antiques!

Note that you are requested to leave your shoes at the entrance. The floors are covered with very soft and comfortable carpets, a bit unusual for this type of establishment!

I espied some sake from Shizuoka Prefecture, meaning I will have to visit the place again for dinner!

More antiques!

One reason I was particularly attracted was the fact that Kiiro uses only pork bred in Asagiri Plateau, north Izu peninsula in Shizuoka Prefecture. Eat local whenever you can!
Incidentally the meat comes from Yoghurt Ton Pigs!

The Millefeuille Katsu Lunch Set!
Absolutely enormous!
Frankly speaking i had doubts as whether I could eat it all! (Of course, I did!)!
Really great value at 14 US $/13 euros!

Red miso soup!

A generous portion of home-made pickles!

Plenty of rice served in a nice earthenware bowl!

The millefeuille katsu served with a light tomato sauce! (BBQ Sauce is available!)
Enormous!
The plate must be around 20 cm in diameter!

The millefeuille katsu is made of many thin slices of pork rolled together before deep-fried.
The pork is henceforth very light, extremely tender and so easy to eat!
As for the taste, this is definitely superior pork!

So many vegetables for a superbly balanced lunch!
Mind you, I very much doubt you will be hungry in the evening!

And even an home-made pudding for dessert!
Difficult to beat such good value!

See you soon there again for dinner!

KIIRO
Shizuoka City, Aoi ku, Takajo, 2-3-2, Sun City Takajo, 1F
Tel.: 054-254-0453
Opening hours: 11:30~14:00, 17:30~22:30
HOMEPAGE (Japanese)

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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, Pierre.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: 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

レシピ, Beef, 牛肉, 美食, 酒, 野菜, 静岡県, 静岡市, 観光, 豚肉, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Pork, Recipes, Restaurants, sake, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism, Wagyu Beef, 和牛

Wagyu Beef at Sumpu No Nikudokoro Restaurant (Lunch) in Shizuoka City!

October 23, 2013 dragonlife Leave a comment

Service: Friendly, attentive and smiling
Equipment & Facilities: Great cleanliness overall. Beautiful and modern gender-separated washrooms
Prices: Reasonable (wayuu is not cheap anywhere!)
Strong points: Almost completely local ingredients. High class beef and pork. Great local sake and shochu list! Non-smoking at lunch time!

I had been curious for some time about a new restaurant which had been opened this year above a convenience store of all things this year when the far corner across Cenova Department Store in Aoi Ku, Shizuoka City, was reclaimed for development.

The name of the restaurant is “Sumpu No Nikudokoro/駿府の肉処”. Sunpu stands for the old name of Shizuoka City and Nikudokoro means “the place for Meat”!
Pity they don’t take the pains of at least writing the English pronunciation when you hear that Shizuoka Prefecture and City have recently declared to promote tourism more actively…

I had noticed this advert for a single donburi/bowl dish priced at 800 yen/8 US $/6 Euros for quite a while and I had thought that the place was maybe a very reasonable and simple restaurant subsidized by the Shizuoka Prefecture Government, the Agriculture Department in particular. I was proved slightly wrong!

Frankly speaking the lack of explanations and introductions on the ground floor was a bit frustrating and I was somewhat surprised to find out after climbing nondescript stairs to stand in front of small but elegant entrance!

An the surprises only continued after I had stepped inside!
Wow! Special Wagyu certified from Shizuoka Prefecture!
Actually no less than 12 breeders have been awarded the distinction in our Prefecture!

hey were not shy about exhibiting the meat used in the restaurant, a sure sign of superior quality!

Then I started to understand!
Wagyu is horribly expensive in Japan, wherever it is produced and moreover if it has received the label ‘Special Choice” by the Government!

The restaurant is owned and run by the Shizuoka JA (Japan Agriculture), the biggest Agricultural Association in Shizuoka Prefecture (and also heavily subsidized by the country!)!
Now, I knew why the prices were still comparatively reasonable, even for local products!

The establishment is absolutely spotless clean with a direct view into the kitchen! Talk about superior hygiene!

Not only the meat, but most of the sake and shochu are also brewed in Shizuoka Prefecture!

There are three types of seating: A counter by the window, very practical for individual guests of\r couples, benches and tables for 4 people apiece and a dig-in kotatsu Japanese room you can partly or completely reserve for a meal away from other guests’ sight (500 yen extra per person in the case). The Japanese room can be completely reserved for up to 8 guests. Otherwise parties up to 26 guests are accepted. Total reservation can be insured for up to 66 guests.

The sliding doors of the private Japanese-style room.

My first was for lunch at which you can a choice of single bowl dishes between 800 and 980 yen (very popular with office workers and doctors working nearby!), and three meat lunch sets between 1,200 yen and 3,000 yen. I chose the latter, which at 30 US $ is still very reasonable!

Next time I will strongly suggest that they write an English translation!

Not only the wasabi (of course!) but even the salt is local!

Supreme fat to coat the BBQ plate with before grilling the meat and vegetables! Extravagant!

Absolutely beautiful!
Now, what do we have?

Two kinds of wagyu and Kinton-o pork form Shizuoka prefecture!
Actually our Prefecture is nationally know for its supreme pork!

They need to translate that, too!
It does make for good reading, actually!

In the bckground lean Wagyu Beef and in the forefront Kinton-O Pork!

Great attentions to detail: served with grilled garlic slices and chopped thin scallions!

Naturally the vegetables are exclusively local!

Local vegetable salad and Shizuoka green tea as a bavarois with jelly!

Shizuoka-grown Koshihikari rice! A real beauty!

They should translate that too in English:
Shizuoka Koshikari rice is the earliest to be harvested in the island of Honshu: planted in April, rice grains appear in July and the rice is harvested end of August!
It is nicknamed “Pearl Rice”!

A light soup, perfect to wash all that good food down!

100% Shizuoka orange juice! The real article!

You grill everything at your own pace and order!

So tender and so juicy wagyu beef!
What else can you ask for?

Look forward to more reports as I want to investigate some of the ridiculously cheap meat bowl lunches and of course a full dinner with local sake and shochu!

Sumpu No Nikudokoro
Shizuoka Sodachi
Shizuoka City, Aoi Ku, Oote Machi, 2-15, MRK Bldg., 2f (across Cenova Dept. Store above 7 eleven convenience store)
Tel.: 054-251-4129
Opening hours: 11:30~14:00, 17:00~23:00
Closed on third Wednesday of each month
Credit Cards OK
Reservations highly recommended for dinner!
HOMEPAGE (Japanese)

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Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

豚肉, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Pork, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Japanese-style Pork and Asparagus Rolls

May 27, 2012 dragonlife 8 Comments

Green asparaguses are still in season and combined with meat they make for a such a tasty snack or appetizer!
And there is nothing difficult about it!

INGREDIENTS: For 4 people

-Thin slices of pork belly: 200 g
-Asparaguses (medium size): 9
-Japanese sake: 50 cc (1/4 cup)
-Soy sauce: 50 cc (1/4 cup)
-Mirin/Japanese sweet sake: 50 cc(1/4 cup)
-Cornstarch: 1 tablespoon
-Water: 1 tablespoon
-Sesame oil: as appropriate
-Salt & Black pepper: as appropriate

RECIPE:

First boil the asparaguses to 90% tender and then fry them for 2 minutes.

Divide the pork belly slices into 3 batches and stretch them side by side according to the length of the asparaguses.

Sprinkle the pork with salt and pepper. Roll three asparaguses in each batch of pork belly slices. You should come out with 3 big rolls with the indicated proportions.

Heat sesame oil in a frypan and fry the rolls all over their surface until they reach a nice cooked color.

Add sake, soy sauce and mirin and simmer for 2 or 3 minutes over alowered fire and under a lid.
Dissolve cornstarch in water and add to rolls.
Cut and serve as soon as the sauce has attained a nice texture!

So easy!

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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, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
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-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
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美食, 野菜, 観光, 農業, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Pork, Shizuoka, Tourism

Italian Gastronomy: Shizen No Chikara Garden Organic Vegetables and Mangenton Pork at Aquavite!

August 7, 2011 dragonlife Leave a comment

<a href="http://shizuokagourmet

Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to expensive. Top-class Italian wines. Private room for~8 people.
no-smoking-logo1 Non-smoking at counter!

On August 6th, Aquavite opened the second page of their “Shizen no Chikara Garden Presents” Series featuring organic vegetables from Shizuen no Chikara Garden in Shizuoka City and Mangenton Pork from Sanoman Co. in Fujinomiya City!

As this kind of report is both work and pleasure I always sit at the counter to be able to share a word with Chef Aoki!

And like this focaccia with organic mini tomatoes I can see everything coming out of the oven!

Little beauties, aren’t they?

A menu was provided for all to consult and take away!

This was service, semi-dried tomatoes and mushroom crostini.

First pasta dish: Cold Capellini with organic tomatoes and Italian water buffalo Mozzarella.

For another view!
Lke all the vegetables of the day, the basil is organic from Shizen no Chikara Garden.

My piece of focaccia!

The antipasti misto!

Grilled eggplant/aubergine rolled in raw ham.

Kabocha pumpkin marinated in balsamico.

Okra and their flowers!

Potato fritatta and goya/bitter melon fritatta!

Okra flower!

The second pasta dish!

Home-made stamp pasta corzetti with oba/large perilla leaf sauce and sauteed shrimps!
That soft sauce was a beauty indeed in perfect coupling with the home-made pasta!

Beautiful finish as usual. The care of a great chef!

The pasta stamp!
Which means that each piece of pasta has to be cut individually!

The main dish!
Mangenton pork belly confit and Shizen no Chikara Garden organic vegetables combination!

The Mangenton having been confit beforehand, the fat was crispy and combining so well with the leaner meat without any fat dripping away!

This is what I call a flying tomato!

For a better view of the vegetable design!

I know you were waiting for it: the dessert!

For a closer view at the tip of the “fork”!

Blueberries and raspberries tart!

Soft red tea panacotta!

To be continued… of course!

AQUAVITE
Address: 420-0034 Shizuoka Shi, Tokiwa-cho, 1-2-7, Tomii Bldg. 3F
Tel. & fax: 054-2740777
Opening hours: 11:30~14:00 18:00~22:00
Closed on Sundays
Homepage (Japanese)
Credit Cards OK

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With a Glass,
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Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
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Chicken, 観光, French gastronomy, Gastronomy, Pork, Shizuoka, 富士宮市, 居酒屋

French Cuisine: Shizuoka Agricultural Products at Chez Satsukawa!

April 13, 2011 dragonlife 2 Comments

Service: Very friendly and easy-going, more professional in the “room”.
Facilities: very clean and beautiful washroom!
Prices: Reasonable
Strong points: French food in Izakaya style. Great sake and wines!

Fujio Satsukawa for all his experience is not afraid of new challenges.
Concocting and serving French food independently (our relation started before that!) since 1989, he is re-inventing himself with third restaurant which he had just opened on the 18th of December last year.

The concept obeys to the trends of the day with a combination of French bistro and Japanese Izakaya with a counter and tables in two different areas.

A collection of great vintage labels that a lot of officionados would like to lay their hands on!
It also means that he can offer both quality wines and top-class Shizuoka Sake with French dishes conceived either separately or as part of a course.

A cozy corner for patrons wishing for more privacy.

French gastronomy in a Japanese atmosphere!

Fujio Satsukawa gives preference to local products whenever possible.

Daikon, orange and pimento marinated in amazu/sweet vinegar.

Open vegetables quiche.

Now meat dishes are truly extravagant (and reasonable priced!): This grilled chicken comes all the way from Mr Aoki’s farm in Fujinomiya City! This chicken variety raised in our Prefecture is called Fuji Tori/富士鶏!

Shizuoka has been developing top-class meat for quit a while and a great part directly goes onto the Tokyo tables.
This pork is called Mangenton/満幻豚 and is raised by only two farmers in the city of Fujinomiya! This particular one was raised by Mr. Kuwahara!

For a closer view. The concept is definitely French although I had Japanese sake with it!

The roasted stuffed eggplant could be served in any restaurant!

Looking forward to start again a long relation!

CHEZ SATSUKAWA
420-0852 Shizuoka City, Aoi Ku, Kooya Machi, 4-9, Matsunaga Kooya Machi Bldg, 2F
Tel.: 054-205-5133
Business hours: 12:00~14:00, 17:00~23:00
Closed on Mondays and Tuesdays
Credit Cards OK

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

Uncategorized

French Cuisine: Shizuoka Products at SUGIMOTO TETSUYA-Part 3 (Main Dish: Pork)

July 18, 2010 dragonlife Leave a comment

Ranking：
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prfecture. Organic vegetables. Seasonal food only
Map (Japanese)
Entirely non-smoking!

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 Sugimoto Tetsuya!

If you can read Japanese you will know what is waiting for you inside!
A gastronomic paradise in Shizuoka Prefecture!
Mr. Sugimoto does everything by himself: chef, waiter and entertainer! This is real slow food in its true and best meaning!
Almost all ingredients are from Shizuoka Prefecture, be they vegetables, fruit, meat or fish!
But his specialty is organic vegetables from Shizuoka Prefecture!
I requested that this menu feature only produce for Shizuoka Prefecture only.
Since it has turned into a fairly long meal to explain I go about it dish by dish. This time we shall talk about the main dish!

I chose pork.
This pork goes by the name of LBY TON and comes from a pig raised by Mr. Matsuzawa in Fujinomiya City. It is of supreme quality and taste with little fat inside the meat itself (although the fat around it is also a morsel!) with a great bite reminiscent of top-class ham.

The pork (from the shoulder) was first rissole/fried on all sides before being cooked inside the oven.

All vegetables are organic and grown by Mr. matsuki of Bio Farm Matsuki in Fujinomiya (formerly Shibakawa Cho): burdock/gobo, carrot/ninjin, cucumber/kyuri, Morrocan Stringbeans/Morokko Ingen, “Tsurumurasaki”, Inca mezame potato and Red Moon Potato.
All vegetables were first fried in olive oil with a minimal seasoning and then lightly baked inside the oven.

The whole was served with Mr. Sugimoto’s own mustard dressing!

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

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

Uncategorized

Deep-fried Pork-stuffed Aubergines/Egg-plants

March 21, 2010 dragonlife 4 Comments

Her is another recipe for my friend, Hapabento.
It is very Japanese in concept and is called 茄子の挟み揚げ/nasu no Hasami Age, Deep-fried Pork-stuufed Aubergines/Egg-plants!

INGREDIENTS: For 5 people

-Aubergines/Egg-plants: 5 (choose long ones)
-Minced pork: 180 g (Hallal foodies can replace it with minced chicken or mutton)
-Leeks: 3 tablespoons (chopped)
-Carrots: 3 tablespoons (chopped)
-Ginger: 1 teaspoon (freshly grated)
-Cornstrach: 1 tablespoon
-Beaten egg: 1 tablespoon
-Salt: １/２ teaspoon
-Pepper: to taste
-Deep-frying/batter:
-Egg: １/２
-Cornstarch: 4 tablespoons
For decoration/accompaniment:
-Beansprouts: as appropriate
-Mini-tomatoes: as appropriate

RECIPE:

-In a bowl, drop the minced pork, chopped vegetables, cornstarch, beaten egg, salt and pepper and mix well by hand. Divide into 10 portions.

-Cut off both extremities of the aubergines/egg-plants and peel 4 strips out of the skin to obtain a “zebra design”. Then cut them halfway in twice lengthwise for stuffing.

-Sprinkle more cornstach inside the cuttings and fill each space ( 2 for each aubergines) with one portion of pork stuffing.

-Mix the batter (egg and cornstarch) and brush the pork stuffing outside edges with it before deep-frying.

-Deep-fry at 170 degrees Celsius until you are satisfied with the cooking.

-Meanwhile, lightly boil beansprouts in salted water then plunge them in icy water, and drain.

-When the aubergines have been cooked, you can serve them whole or cut into pieces of your preferred size.

-Decorate dish with beansprouts and mini-tomatoes as shown in picture.

-You can season them with chili pepper, rice vinegar or soy sauce (or all together)

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Japanese Cuisine: Stewed Pork in Black Rice Balls

December 24, 2009 dragonlife 2 Comments

One more dish we had yesterday at Uzu Ｉzakaya in Shizuoka City was a new creation:
Kakuni Kuro Mai Dango/角煮黒米団子 or Stewed Pork in Black Rice Balls.

It did look a straightforward, but the first bite indicated the complexity of that dish.
Stewed Pork is first made in “Kakuni-style”, which takes quite some time to achieve.
The pork is then cut into tiny pieces and wrapped inside the rice ball.
Now the rice used is black rice. This is a bit of a misnomer a Japanese black rice has nothing to do with the “black rice” (which is not rice) used in Americas and Europe.
Actually it is a dark-red rice variety.
One part of the rice is first steamed into a glutinous paste. More black rice is added to the glutinous paste and the mixture is shaped into a ball with the kakuni inside.
It is steamed again with the result of solid/firm rice grains inside the glutinous rice ball, giving it a satisfying bite enhanced by the pork inside.
The balls (as big as a child fist) are served topped with sweet and sour sauce and fresh trefoil (for taste and colour).
A very satisfying, intriguing dish.

Another treat!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese, but have a look at the pics!)