Archive for the 'Japanese' Category

Unagi Kamameshi (iron pot rice with eel)

Published
by
marc
on May 12, 2008
in Asian, Japanese and Seafood
. 14 Comments

While it’s not exactly a culinary mecca, Texas is loaded with gut bustin’ soul satisfyin’ comfort food. My weekend was filled with elephant sized portions of smokey bbqed sausage, cajun spiced bbq burgers, tender carne asada, and chicken fried steak drowned in creamy gravy, all washed down with margarita’s and Coors light.

Gut busted and soul satisfied, I returned to NYC craving something a little different… something a little more asian and little less cajun… something filling, but not heart-attack inducing… something like kamameshi!

Kamameshi is rice cooked in a cast iron pot along with a flavored broth and some other goodies. It’s similar to takikomi gohan except the pot it’s cooked in encourages the bottom layer of rice to lightly burn (known as “okoge” in Japanese) giving it a nice flavor reminiscent of rice crackers.

Unfortunately I don’t have a kama (iron pot) and I imagine most of my readers don’t either, so I made this using a small Le Creuset (enameled cast iron pot). You could probably use any heavy bottomed pot with a lid you have as long as it’s not teflon.

The rice cooks with a sweet soy sauce flavored broth and is topped with a layer of mitsuba (which I talk about more in this post) and unagi while it steams. After it’s all done, I mix it all together before serving which helps integrate all the flavors.
Continue for full recipe

Similar posts

Hamachi with yuzu and olive oil

Published
by
marc
on May 8, 2008
in Appetizer, Asian, Japanese and Seafood
. 9 Comments

This is actually one of my favourite ways to have sashimi. It’s so simple and light, somewhere between carpaccio and ceviche. The 2 types of yuzu add a phenomenal flavor with a floral tartness form the juice and a bit of green spice from the yuzu kosho. The salt crystals, provide little bursts of brine on your tongue and the olive oil brings it all together without being greasy.

What’s yuzu kosho you ask? It’s one of my favourite condiments, right up there with Thai sweet chili sauce. It’s made with yuzu rind, green chiles and salt making a rough paste (a bit like wasabi) that’s spicy, salty and intensely citrusy. It’s a little too potent to use like ketchup, but it can be mixed into mayo, dressings, olive oil, soups, sautes, bbq sauces, the list goes on… It is a bit hard to find, but I scoured the Internet and found it here for about 12 bucks. Sounds a bit pricey for such a small bottle, but trust me, it goes a long way.

Well, I’m off to Houston for the rest of the week, so I won’t be posting till I get back on Monday, but I hope everyone has an awesome weekend!

sashimi grade hamachi (yellowtail)
yuzu kosho
good quality olive oil
yuzu juice (you could substitute lemon or lime juice)
sea salt ( I used Portuguese fleur de sel)

Put a plate in the freezer for a few minutes to get it very cold.

Using a very sharp knife, and cold hands, slice the hamachi into thin slices.

Place the hamachi on the chilled plate then place a small dab of yuzu kosho on each slice. Drizzle with olive oil, a couple of splashes of yuzu juice and then sprinkle some sea salt on top.

Serve immediately.

Similar posts

Nasu dengaku (grilled eggplant with sweet miso sauce)

Published
by
marc
on May 7, 2008
in Asian, BBQ, Japanese, Vegan, Vegetable and vegetarian
. 13 Comments

Here’s part 2 of last night’s light Japanese dinner. But first I have to tell you about this left over stew I made tonight.

After eating Tacos Al Pastor for 2 nights, I was getting bored with them, but I still had almost half of the roast left. I felt like something a little saucier tonight, so I fried up some garlic and onions, cut the roast into big hunks and added it to the onions with some remaining marinade, cumin, half a can of diced tomatoes and some water. Twenty minutes later I had a delightful “Mexican” stew with big chunks of moist tender meat and an unctuous sauce redolent of chiles and garlic with a mild sweetness coming from the pineapple in the marinade. I served it with some sliced sweet onion, cilantro, limes for squeezing and warm tortillas.

I didn’t take any photos because I was thinking “how good could leftover stew be”, but honestly I enjoyed the stew more than I did the tacos. I don’t think I’d ever make a roast just to make a stew, but the next time I make the taco’s I’ll be sure to make extra to make this stew. Not only did the roast meat add an incredible flavour to the stew, it was also much more moist and tender than a typical braised dish.

Okay back to the eggplant from last night. This is a fairly typical Japanese dish you’d get at an Izakaya (Japanese tapas bar). The eggplant is grilled to bring out its smokey flavour and the miso sauce enrobes the eggplant adding a well balanced sweet earthy flavour of its own. Putting it back under a broiler for a minute caramelizes the miso sauce adding even more depth. It’s great as an appetizer with some beer or as a main with some hot white rice.

This recipe makes way more sauce than you need, but it keeps well in the fridge and can be used on all kinds of veggies or even firm tofu. If you want to put it on meat, make sure you start the meat on the grill first as the sugar in the miso will burn if you put it on too soon.

for sauce
1 C dashi
2 Tbs sugar
2 Tbs mirin
1/2 C miso (I used 1/4 C red miso and 1/4 C white miso)
2 tsp corn starch
1/4 tsp yuzu kosho (yuzu pepper) optional

for grilled eggplant
4 small Japanese eggplants cut in half lengthwise (or 2 Chinese or Italian eggplants)
vegetable oil for brushing
sesame seeds

For the sauce, whisk the dashi, sugar, mirin, miso and corn starch together. Heat over medium heat stirring until the sauce thickens. Take it off the heat and add the yuzu whisking it in to the sauce.

For the eggplant, slice them in half lengthwise and score a criss-cross pattern into them to help retain the sauce. Brush with oil and grill on a BBQ or under a broiler until the tops are a dark brown and the eggplant is cooked. Give the sliced sides a good coating of sauce, sprinkle with sesame seeds then put under a broiler to get a little caramelization (be careful, this sauce will burn quickly).

Serve immediately with some rice.

Similar posts

Choi sum goma-ae (chinese greens with sesame sauce)

Published
by
admin
on May 6, 2008
in Asian, Japanese, Vegan, Vegetable and vegetarian
. 10 Comments

After the meat bomb the past 2 nights, I was feeling a need for some cleansing today and decided to do a nice light Japanese veggie (well almost) dinner. By the time I got home from work, I was starving, so I cut up some lebanese cucumbers into bite size sticks and wrapped them in ramp kimchi. I figured it’s not really worthy of its own post, but they were tasty little things.

For dinner, I steamed up some choi sum (chinese greens) and made one of my favourite accompaniments for any steamed greens: goma-ae (pronounced go-ma-ah-ay). It’s like a dressing without the oil or vinegar and has a deep earthy flavor from the ground sesame seeds and dashi. I like to brighten it up a little with just a spash of yuzu juice. Not enough to make it tangy, but enough to give it that unmistakably sunny flavor of yuzu. If you can’t find yuzu, you can use a little lemon or lime zest instead.

I also made a nasu dengaku (grilled eggplant with sweet miso paste), but you’ll have to stay tuned for my next post for that.

Totally unrelated, but I got to work this morning, turned on my laptop and saw the news headline “21,000 Killed in Myanmar”, a storm that happened somewhere on the other side of the world (that last I heard had tragically taken 200 lives), suddenly got orders of magnitude more real. If you feel the need to help out in some way, I found a few organizations collecting money for relief efforts.

Global Giving is a cool organization that uses the power of the web to collect small donations from lots of people then figures out the most effective way to get it in the hands of the people doing the relief work (cutting out some of the administrative fat of giving to a bigger organizations where a chunk of your donation doesn’t actually go to the relief efforts). They also give you updates on what your money is doing which I thought is pretty cool.

If you’re weary about giving to a small unknown organization, AmeriCares International has been around for 25 years and actually has volunteers on the ground in Myanmar.

1/2 bunch of choi sum

2 Tbs toasted sesame seeds ground with a mortar and pestle
1 tsp sugar
1/4 tsp salt
2 Tbs dashi
splash of yuzu juice

Steam or boil the choi sum until bright green (about 1-2 minutes). Rinse under cold water and squeeze out any excess water.

While you could cheat and use instant dashi since you only need a little, I was making something else so I made my dashi with niboshi (dried baby sardines) and shitake mushrooms. If you want to make a veggie dashi, use extra shitake with some onions.

For the sauce, just mix the last 5 ingredients together and pour over the steamed veggies.

Similar posts

Hamachi wrapped in ramp kimchi

Published
by
marc
on May 3, 2008
in Appetizer, Asian, Japanese and Seafood
. 7 Comments

I know what you all must be thinking “enough with the ramp recipes”. I promise I’m starting to reach the bottom of the bag from my most recent foraging trip, so you shouldn’t see many more:-) In case you’re still looking for a place to buy ramps, there are a few sellers on ebay you may want to check out.

This is less a recipe and more a way to serve the ramp kimchi I made last week. The cold creamy texture of the hamachi makes a perfect foil for the intensely briny and spicy kimchi. This goes well with an ice cold glass of soju (korean vodka) as an appetizer, or along with a bowl of rice and some other small dishes as a main.

ramp kimchi (garlic chive kimchi works as well)
sashimi grade hamachi (yellowtail)

Put a plate in the freezer for a few minutes to get it very cold.

Using a very sharp knife, and cold hands, slice the hamachi into moderately thin slices (a little less than 1/4″).

Working quickly, wrap each piece of hamachi in a ramp leaf then plate. You want to handle sashimi as little as possible as the heat from your hands will melt the fat in the fish and change its texture.

Similar posts