Month: August 2015

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Osouzai@Crab and Rice Noodles in Hot Pot / 春雨とわたり蟹の土鍋

My encounter with this hot pot dish was at Bangkok, 2 years ago; when we visited Bangkok and Samui Island for a short summer vacation. It was served at a concierge recommended Thai restaurant called  ‘Tongue Thai Restaurant in Bangkok’ .

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Osouzai@Cold Aubergine (Egg Plant) in spicy dashi (broth) | ピリ辛茄子

  Very easy  osouzai (side dish) using aubergine (egg plant) which comes abundant during the summer.  This dish will keep for a couple of days in the refrigerator. 簡単お惣菜、、夏は茄子がジャンジャン出回ります。冷やして頂くのに便利なお惣菜です。作りおきができて、何かと便利。     Cold Aubergine (Egg Plant) in spicy dashi (broth) 3 Aubergine (Egg Plant) 1 Dried Chili cut into very thin slices 500 ml dashi (bonito broth) 3g bonito flakes 50ml soy sauce 50ml mirin 1 Teaspoon Rice Vinegar 1/2 Teaspoon Sugar   Remove the calyx (tip) of the aubergines, slicing it in half. Use a sharp knife, to cut a 1mm slit. In a hot pot, place the dashi, soy sauce, mirin, rice vinegar, sugar, dried chili and bonito flakes in a tea bag; bring to boil and add the egg plant (skin facing down). Simmer for about 5 minutes with a lid on top of the hot pot. Turn the heat off, let it cool and refrigerate until serving. (Recipe published by a Japanese Restaurant Chef, Mr. Mikizo Hashimoto)   Cold Aubergine (Egg Plant) in spicy dashi (broth) | ピリ辛茄子 茄子・・・・・・・・・・・・大3本 乾燥唐辛子・・・・・・・・・1 本 鰹だし・・・・・・・・・・・500 ml …