Sea Urchin Ceviche Recipe. It’s the middle of November here in New York, and we’re still having springtime weather.
This warm-blooded California boy isn’t complaining, but it’s a little disconcerting, especially with predictions of the end of the world only a few years away. I was thinking I may have to hang onto this post until next summer, but if the Mayans were right, you might want to try this sooner rather than later. For those that have never had it, uni, is the orange reproductive organs of the spiny sea urchin.
I know, it doesn’t sound appealing at all, but it’s sweet, rich, and creamy, melting on your tongue into a briny pool of heaven. Pirikara Shogayaki (spicy ginger fried pork) Here’s another Japanese classic that I’ve had my way with.
In this case I’ve added a healthy dose of capsasin with a dollop of spicy Korean gochujang. Pirikara means spicy in Japanese (piri-piri is the name of a chili pepper in Portugal… the people who introduced chili peppers to Japan way back in the day), shoga means ginger and yaki means grilled/fried. Chirashi Sushi. For those of you that have never had it, chirashi sushi i a bowl of vinegared sushi rice topped with a bunch of colorful stuff.
At most sushi restaurants this means covering the rice with slices of various raw fish, but that’s not always how it’s made. Growing up my mom used to make a vegetarian version with simmered shitake mushrooms, carrots, egg, sugar peas and benishoga (red ginger) for any potluck or party we’d go to. It makes for a great party dish because it’s something you eat at room temperature and the ticker-tape-confetti of toppings makes it look very festive. My rendition is a bit more extravagant, capturing the essence of the sea. The ingredients aren’t cheap, but it’s still cheaper than going to a local sushi restaurant and it isn’t nearly as hard to prepare as it looks.
If you’re squeamish about uni (or any of the other ingredients) you could obviously sub them out, but steamed uni is not nearly as off-putting as the raw kind they have at sushi restaurants. Shabu Shabu Salad. When in need of a quick simple meal I often turn to Japanese food for inspiration.
While some preparation and presentations can be extremely time-consuming, at it’s core, Japanese food is about simplicity. Shabu Shabu is typically considered a winter dish because it involves cooking paper thin slices of meat and vegetables in dashi at your table. The name is derived from the sound chopsticks make as you swish your meat around in the boiling stock to cook it. After a brief dip in the water, the meat is typically dipped in either a sesame sauce or ponzu (citrus and soy sauce). This summer salad is a lighter take on Shabu Shabu requiring minimal cooking (thus minimal heat) while providing a well balanced meal that will sate your hunger and keep it at bay for a few hours longer than a bunch of lettuce would.
Dressed in a yuzu soy sauce dressing, the crispy batons of daikon radish add some body to the salad while the flash cooked pork gives it both flavour and protein. Choi sum goma-ae (chinese greens with sesame sauce) 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. Octopus Carpaccio with Yuzu Mojo. Makes 10 small bowls The quintessential Cuban mojo sauce combines a strong splash of citrus with salt, oil, garlic and onion.
Restaurants in Peru often serve Yuca con Mojo, drenching yucca or cassava root in this mixture. Of course, for our Nobu-style mojo, we use fresh-squeezed yuzu! The garlic and onion are uncooked, which adds a nice water-crisp texture. Here we use the mojo to dress one of Nobu's and my personal favorites—octopus. About 5 oz. (140 g) madako octopus tentacles 1 daikon radish Salt 1 piece dried kombu, 1/2 in. (1 cm) square 3 cups mixed salad greens, such as frisée, radicchio or endive 5 tbsp. 1. 2. 3. 4. 5. 6.
Curry Pan (Fried Bread) Makes 8 individual stuffed breads Fried bread stuffed with a savory curried filling is a favorite snack or pick-up lunch in Japan.
You'll find racks of these buns at Japanese bakeries and convenience stores, but this version is especially delicious. Note: The word pan is derived from Portuguese and they introduced yeast breads to Japan in the 1500s. Curried Beef Filling (recipe below) 1 package (1/4 ounce/6 g) active dry yeast 1/4 cup lukewarm water 3 cups bread flour 2 tablespoons sugar 1 teaspoon salt 2 tablespoons unsalted butter, melted and cooled slightly Vegetable oil, for deep-frying 1 cup all-purpose flour 4 large eggs, beaten 2 cups Japanese bread crumbs (panko) 1. 2. 3. 4. 5. 6. 7. 8.
Curried Beef Filling. Hot And Sour Ramen With Tofu Shiitakes And Spinach Recipe. Soba Recipe (Japanese Buckwheat Noodles) Chawanmushi Recipe (Japanese Steamed Egg Custard/茶碗蒸し) Tamagoyaki Recipe. Ingredients: 3 tablespoon dashi stock or the same amount of water and a pinch of dashi-no-moto 2 tablespoons mirin 1 tablespoon caster (superfine) sugar 1 teaspoon soy sauce 1 teaspoon salt 6 large (US extra large) eggs, beaten Vegetable oil Garnish: 1 inch daikon Shiso leaves (optional) Method: Mix the dashi stock or water with dashi-no-moto with mirin, sugar, soy sauce, and salt.
Pour in some egg mixture and tilt the pan to coat evently. Chef Nobuyuki Matsuhisa's Recipe for New Style Sashimi on StarChefs.