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Salmon Trout Pie Recipe

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Whatever the weather prevailing, one often expects a hearty hot meal back home from a long work day.
I personally cook dinner twice or three times a week at the most, but I can guarantee you that the Dragon does expect a proper meal if I happen to be back home before her!
The problem is that I tend to cook too much, and I consequently end up finishing both plates to the detriment of my waistline! LOL.
In winter and spring reasonably-priced salmon trout is readily available, and taking in account my partner’s inordinate love for salon, it is easy enough to please her!
Here is what I concocted for her the other day:

INGREDIENTS (for 2 to 4 persons depending on your appetite!)
-Salmon trout: a large (~15 cm long) piece/filet. Cut the ends square if needed. The small bits can be put on top wherever to adjust the level of the contents. Pare off all the excess fat as it tends to sog the pie. In any case cooked fish fat is not appealing either in shape or taste!
-Frozen pie sheets: 2 large enough to leave necessary margin around the fish.
-Lemon juice: 1 large lemon juice squeezed into a small glass.
-Fresh basil: 20 leaves, finely chopped/cut.
-Fresh Italian parsley: 10 sprigs, finely chopped/cut.
-White mushrooms (other varieties are fine),: 4 large, finely chopped.
-Fresh shiso/perilla leaves: 12 large. If not available, use 24 salad spinach leaves. Boil them in salted water for 15 seconds. Spread on kitchen paper to suck off as much water as possible.
-Scallops: 4 large, sliced in two.
-Egg: 1 large, beaten.
-Shallot/Echalotte: 1, large, finely chopped.
-Garlic: 2 cloves, finely chopped.
-White wine: 50cc/one quarter cup.
-Olive oil: 2 large tablespoons.
-Salt, pepper, nutmeg to taste. You may add (or do without) spices according to taste and tradition.

RECIPE:
-Pour oil in a non-stick frying pan. Drop in chopped shallots and garlic. On a medium fire, when shallts are becoming transparent, add half of the lemon juice and all the wine. Stir. Lower the fire to gentle, drop in chpped mushrooms, a little sale, pepper, nutmeg and spices. Slowly fry until there is almost no juices left. Take off fire, pour the lot on a flat plate and let cool off.
-Preheat oven to 210 degrees C. (about 420 Degrees F)
-Spread one pie sheet onto a large piece of cooking paper laid over the oven plate.
-Cut salmon trout into 3 equal “sheets/layers” with a large sharp knife. Spread bottom slice on pie sheet. Brush it lightly with lemon juice. Sprinkle a little salt and pepper.

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-Spread chopped basil and Italian parsley on top. Then spread fried vegetables, taking care to include as little juice as possible.
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-Spread second slice of salmon trout on top. Brush with a little lemon juice and sprinkle a little salt and pepper. Spread half of the perilla leaves (or spinach) on top. Spread the sliced scallops on top. Brush with a little lemon juice. Spread the remaining leaves over the scallops.
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-Spread the last slice of salmon trout over the top. Brush with a little lemon juice and sprinkle a littlle salt and pepper.
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-Brush beaten egg over th uncovered parts of the pie sheet.
Spread the second pie sheet over the whole, stretching it carefully as to fall equally onto the bottom pie sheet. Press “margins” (I do it with a fork) and roll them so as to “close” the pie.
Brush the whole surface with beaten egg (the more, the better!).
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Cook at 210 degrees for 1 5minutes, then lower to 160 degrees (about 290 degrees F) for 15 more minutes. Cook a little while longer if you are not satisfied with the color of the pie.

Served with cream dressing and a tossed salad, it should satisfy any appetite.
Serve with white wine or sparkling wine!
Enjoy!

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

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From my Recipe Book: Cold Pasta Salad With Shizuoka-grown Ameera Tomatoes

Cooking is so easy when you have the right and superlative ingredients within your hand’s reach!

Japan, and especially Shizuoka Prefecture, is famous for producing all kinds of succulent varieties of tomatoes.
I brought back home a batch of Ameera (meaning “sweet” in local dialect) tomatoes grown in the Western part of Shizuoka Prefecture. They are the size of large plum tomatoes and are very firm and sweet. You could actually eat them as fruit!

The weather having turned mild (it will soon be hot), cold pasta salad becomes a favorite!

I prepared some Spaghettini and let them cool down while I boiled some broad beans and peas in the pods.
The latter once cooked (but still firm), I peeled the broad beans and cut the peas in the pod in halves at a slant.
I sliced the tomatoes and fried them a little in olive oil.
Once everthing had cooled down to the same temperature, I tossed the lot (including the tomato juices) with cold basil pesto based sauce and some pepper.
Nothing else! The fresh and natural combination of sweetness and light saltiness with basil was just perfect!

Easy, yes. Great ingredients, yes!

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

From My Recipe Book: Mango Curry Cream Sauce Prawns and Scallops with Wild Rice

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Here is a simple recipe of mine (yes, I do sometimes cook for the Missus! LOL) I have wanted to introduce for a long time. It calls for reasonably easy to find ingredients in many parts of the World. It is of course open to many variations!

Ingredients: For 2 people

-Fresh or frozen scallops: 12
-Medium-size prawns: 12
-Broccoli or Romanesco: 12 “flowers”
-Basil leaves: 12
-finely chopped red and yellow pimento: 4 large tablespoons
-Wild rice: 1 cup (200 cc)
-1 large mango: cut in small cubes
-Lemon juice: 1 large tablespoon
-Fresh cream: 1 cup (200 cc)
-White wine a quarter of a cup (50 cc)
-Chopped Shallots: 1 large
-Chopped garlic: 1 clove
-Curry mix powder (or paste) 2 large tablespoons
-Salt, pepper (and spices to taste)
-White Butter: 1 large tablespoon
-Chicken stock: half a cup (100cc)
-Olive oil: 2 large tablespoon

Recipe:

-Cook the wild rice in lightly salted water for at least 20 minutes.
Drain water completely. Add butter and chicken stock and cook on a medium fire until you are satisfied with the consistency of the rice. Keep warm

-Prepare sauce:
Pour olive oil inside a large saucepan over a medium fire. Drop in shallots and garlic and fry until shallots become translucent. Add wine, mango, curry powder and fresh cream. let cook for a few minutes, mashing mango from time to time.
While doing this, first boil Romanesco broccoli in slightly salted water until tender enough ( a couple of minutes). Drain and keep warm.
In a fry pan pour a little olive oil. Fry prawns, then scallops (season with just a little salt and pepper) long enough to cook the outside but leaving the inside almost raw. They will be more tender for them. Keep warm.
-Sieve the sauce for smoothness and getting rid of unwanted fibers.
Add chopped pimentoes and basil laves, heating the sauce over a small fire for a couple of minutes.
Season the sauce with salt, pepper and spices to taste.

On a large plate (that you would have kept warm inside the oven!), place the scallops, prawns and broccoli alternatively in a crown.
Pour plenty of sauce all over.
Finally transfer the wild rice in the middle for good effect!

Enjoy!

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

From My Recipe Book: Cream Sauce Prawns & Potato Pagoda

Recently I’ve been digging in my cooking books & notes and dug out some easy recipes!
Here we go!

prawns-cream-potatoes

Frankly speaking, I was stumped by how to call this simple, healthy but fulfilling home-made recipe reminiscent of the Curry Sauce Mango Prawns and Scallops recipe I posted a couple of days ago!
Lauren would probably have kicked if I had called it “Prawns and Potatoes Sandwich in Cream Sauce”! LOL
As with other recipes, it can be multiplied into many variations. Vegetarians can replace the prawns with boiled cauliflower and Broccoli for example!

Ingredients (for 2 people/large appetites!):

Small -medium prawns: 18 without their shells and kept in a little lemon juice
Potatoes: 4 medium-large
Courgette/Zucchini: 1 small cut in thin strips (at least 9 or 10. See pic above)
Eringi Mushrooms or substitute: 2 large cut in thin strips (at least 9 or 10. See pic above)
Fresh dill (for decoration)
Fresh sweet basil (for topping)
Sauce:
Shallots: 1 large, finely chopped
Garlic: 1 large clove, finely chopped
Red, yellow, green pimento: 2 large tablespoons of each, finely chopped
Fresh Cream: 1 cup (200 cc)
White wine: 1 quarter of a cup (50 CC)
Olive oil
Lemon juice: 1 lemon
Salt, pepper, nutmeg, chili pepper (the last to taste). You can make it Indian by using curry mix powder.

Recipe:
Organize yourself so as to have everything on hand and ready from the beginning!
You will need at least two frying pans and one deep pan.

-Cut potatoes as thin as possible. The thinner, the better. Also keep in mind you have to make 6 “pancakes”. Wash them. Take all water off them with a clean cloth or kitchen paper. Add a little salt, pepper, nutmeg and chili pepper (last one can be discarded) to them in a bowl.
-Pour a little olive oil in one non-stick frying pan. On a medium-large fire wait until oil is hot enough and form a “pancake with potato slices. The trick is that no space should be left between potatoes and at the same time avoiding two sliced to cover each other completely. Wait until potatoes have cooked enough to stick together (“help” them if necessary by pressing them). Turn them over and cook the other side to a nice crispy light brown. Continue until you have obtained 6 “pancakes”. Keep warm.
-While the potatoes cook, fry first zucchini then eringi mushrooms in a little olive oil until tender to taste. Add a (very) little salt to them while cooking. Keep warm.
-Sauce: In a deep pan, pour 3 large tablespoon of olive oil, heat oil over medium fire. Fry shallots and garlic. When shallots have become translucent, add wine, fresh cream, lemon juice, salt, pepper, nutmeg and other spices. Take it easy with salt and spice at first. You can always rectify later. Let cook for a few minutes. Sieve sauce, add chopped pimento and cook for a good 5 minutes on a medium fire. Lower fire if it boils.
-Fry prawns in a little olive oil until only their centers are still a little raw. If you cook them any longer, they will harden up.

On a large plate you had kept hot in the oven, first place one potato pancake then 3 prawns on top. Repeat the operation twice more to obtain the “pagoda” or “Sandwich” shape. Place alternatively zucchini and eringi around to form a crown. With a large tablespoon scoop up the pimento out of the sauce and pile them on top of the Pagoda. Pour the sauce on the vegetables around the Pagoda. Decorate with plenty of fresh dill around and sweet basil leaves on top as shown on pic above.

Serve with a dry white wine or Pilsner type beer. Non-drinkers could drink a nice fresh lemonade (real one!) with it!

Enjoy!

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

French Recipe: Caviar d’Aubergines-Eggplant Paste!

Summer is a season for fresh eggplants (aubergines in French and British English) aplenty and this seemingly modest vegetable can be easily turned into an elegant and sophisticated dish, appetizer or a finishing touch for a multitude of dishes.
This is the basic recipe of a French I was wolfing down every summer back home that is so easy to reproduce even here in Japan!
This is the basic recipe for Caviar d’Aubergines or Eggplant Paste that you can transform and expand on at will!

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Eggplants: 6 (only 3 shown in picture for lack of space!)
Fresh garlic: 2 cloves (reduce if you are not too keen on garlic taste. Can be replaced with fresh red chili peppers)
Rosemary: a small sprig (can be ignored or replaced with another fresh herb)
A few black olives (not on the picture above). Use spicy ones if you like your food so.
Lemon: 1:2 Important as it will preserve the color and the food!
Salt
Black pepper
Optional spices
High quality olive oil

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Cut the eggplants/aubergines in halves and grill them until their inner surface gets dark.
Do it in two batches if necessary.

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Cut garlic cloves in halves and take out the central green core. Important as that particular part is indigestible!

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Crush and chop garlic as finely as possible.
Chop rosemary as fine as possible.
Can be done with a blender.
If using a blender use it for the above first as the eggplants may not be blended too long or they will becone a running paste!

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Chop the black olives as finely as possible. Do not blend.

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Once the eggplants/aubergines are properly cooked, scoop the flesh with a spoon.
Discard any long dry filaments or burned skin.

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Drop the eggplant/aubergine flesh, garlic, rosemary, and black olives into a bowl.
Add lemon juice, a little salt (you can rectify the seasoning later!), black pepper.
Mix roughly.
Add olive oil little by little and whisk to form a kind of mayonnaise (without eggs?).
Taste regularly to check if you have poured in enough olive oil.
Rectify seasoning with salt, pepper, and spices if deemed necessary.
Blend a few seconds if you wish to obtain a smoother paste, but do be easy with the blender. Hand work is definetly recommended!

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Some like to eat lukewarm especially if you add it immediately to another dish, but I prefer to preserve it in the fridge for snacks and appetizers!

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I like it best on a toasted piece of superior bread!

You can add the caviar d’aubergines to many dishes as a finishing touch such as ratatouille, pizzas, sandwiches, hamburgers, eggs mimosa, carpaccio.
Suggestion: prepare very fresh white flesh fish cut into thin slices. Apply a thin layer of caviar d’aubergine on them, roll them and secure them with toothpicks to be served as tapas!
Best enjoyed with a solid re wine or a great craft beer!

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

Japanese Appetizer (O-toushi/お通し): Carrot Salad & Onsen Tamago/Hot Spring Egg!

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!

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Dragon has two specialties of her own.
One is a carrot salad she prepares with finly cut carrot, rice vinagr, sugar and a secret she wouldn’t tell me.
Serving it walnut and parsley it already makes for a colorful and healthy salad!

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Her other specialty is onsen tamago/温泉玉子/eggs soft-boiled so as to preserve a soft yolk core.You do need high quality eggs, though, with a great yolk.
Once cooked and forcibly cooled down she peels the eggs and marinate them, hence the outside color.
The point is not to cut the eggs open but to “tear” them open carefully!

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

Tofu Chiffon Cake Steamed in Rice Cooker

CHIFFON=TOFU-1

Rice cookers come very handy when you want to make lighter cakes you can either eat hot, lukewarm or cold!

Here is another simple and healthy recipe for a chiffon cake including tofu!

INGREDIENTS:

Silk tofu: 150 g
Eggs: 2
Hot cake mix: 200 g
Milk: 100 cc (1/2 cup)
Sugar: 30 g
Vanilla essence: 2~3 drops

RECIPE

CHIFFON=TOFU-2

Put the tofu into the rice cooker bowl.
There is no need to get rid of its water.

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Beat the tofu with a whisk.

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Add milk, eggs and sugar.

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Beat until you obtain a smooth mixture.

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Pour in the hot cake mix and mix well.
Last add vanilla essence and mix.

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Set the steamer on, close and switch on.

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Prick it with a wooden toothpick or a long and thin wooden pick.
If it comes out clean the cake is ready. If not cook again for a few minutes.

CHIFFON=TOFU-9

You should be able to easily take it out!

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, 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: 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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City