The one criticism I have about this video’s recipe is the fact that she brushes off the white parts that is naturally occurring on the kombu seaweed. It is full of flavor so unless there is dirt on the seaweed, don’t wipe the white stuff off. :) This can be a complete vegetarian dish if you leave off the meat.
Yudofu is basically tofu simmered in clear broth. It is very delicious and light soup that is perfect for a meal starter or served as a warming meal for people who are feeling a little under the weather. The basic ingredient is a large piece of kombu, a bit of mirin, soy sauce and 2 blocks of soft tofu cut into cubes of your desired size. But don’t stop at just that, you can add any vegetables you desire.
It’s a delicious stew that is purely Japanese because of the ingredients used. But you can definitely put whatever you please in and it would still be very good.
Imagawayaki is very similar to a waffle and is filled with sweet azuki bean paste or other sweet and savory fillings. It’s a very Japanese junk food that started near Kanda Imagawabashi bridge during the An’ei years (1773-1782) in the Edo period. That is how this sweet pastry got its name.
The Imagawayaki has many names by areas around Japan. Obanyaki is the most common name used by most area but in Kansai and Kyushu, Kaitenyaki is also an acceptable term in referring to this sweet cake.
I have never tried imagawayaki but I suppose the closest thing I’ve eaten is dorayaki :)
Main manufacturer of Imagawaki sweet cakes: Gozasoro
Watermelon and salt? Kit Kat?
Things have swerved far from the usual cocoa bean materials. I love Kit Kats, especially their dark chocolate ones but I cannot fathom the flavor of watermelon and salt. Maybe the sweet and the savory works is the key element here. Or am I missing something.
Has anyone tried this?
Curry Bread is very popular in Japan as a snack or on-the-go foods.
It’s easy to make curry bread/curry pan because what it basically is, is a bun with curry filling. The same curry filling used in Curry udon, etc.
Check out this food show on the difference between curry bread and meat buns…:)
Gyozas, as I have covered previous is essentially dumpling stuffed with meat and other vegetables. It can be eaten pan-fried or boiled. I personally like both and it is one of my favorite comfort food of all time. :) Folding gyozas into the correct shapes can be a little learning curve but once you get the hang of it, it is easy. :)
Check this video out:
If any of you have watched Lunch Queen series, you would probably remember this scene where the chefs thought about using demi-glaze instead of tomato sauce as topping for the soft omelette. I must say, I was craving to taste that dish, even hankered on trying it.
Has anyone tried Omurice with demi-glaze yet?
Miso is a verry staple ingredient in any Japanese home and to be honest, it’s one of the best seasoning for fish and meat. I was inspired by Chef Nobu’s Miso-glazed Black Cod for this steak’s seasoning and the results were incredibly good!
I like my steaks cooked medium rare because only then are good cuts worth its salt, so to speak. It is pointless to cook your steaks till it’s well done because then, it’s no different from eating leather. When it comes to red meat, especially good cuts, either cook it medium rare or buy a cheaper cut and cook it until it falls deliciously apart otherwise, stick to chicken thighs.
So, back to my miso-glazed steak. What I did was a fairly simple process but let’s start with the glaze, which essentially is made up of these ingredients:
1 tablespoon miso paste
1 tablespoon mirin
1 garlic clove, grated
1/2 teaspoon grated ginger
1 teaspoon of oil
1/4 teaspoon of pepper
a teaspoon, or more, of water to further thin the miso paste if it’s too thick
Mix these ingredients together with a whisk until you get nice paste.
Take your steak and generously rub half of the miso paste on and leave it marinade for 20 minutes.
Heat your pan, I used non-stick because it’s convenient, on high with a bit of oil until it is very hot. Once the pan is hot, pan-sear your steak on one side for 3 minutes. Do not move it around, do not poke at it however tempting. After three minutes, turn the steak over and cook for a further 2 minutes and no more..
You should have a nice char on your steak after turning it around, brush the remaining miso glaze over the steak and repeat on the other side.
Let the steak rest for 5 minutes before serving. The miso marinade is enough for two steaks but you can definitely double or triple the portion without any doubts.
Tampopo style :)
Such a simple recipe and yet it makes me want to eat it.
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