Month: February 2016

DSC_0002

Twice Cooked Fried Oysters | 牡蠣の二度揚げ

‘Twice cooking method’ is a way which I often use for frying fish and seafood. I’ve never tried it on ‘oysters’ but often with small fish like horse mackerel which by cooking (frying) it twice enables the bones to soften yet retaining the crispness of the fish. So applied to ‘oysters’ which come plump and big during the cold winter seasons in Japan. This cooking application was introduced through one of my favorite TV programs called ‘Tameshite Gatten (NHK broadcast)’. This program explores the unexpected cooking avenues, the non-norm way of thinking turning food into the most amazing tastes. It’s a great program but unfortunately all in Japanese, what a pity!   『牡蠣の二度揚げ』レシピ。 またもや、、大好きな番組の一つ『ためしてガッテン』で放送された牡蠣の処理にシリーズをやってみました。二度揚げ手法はよく小アジや小魚でやりますが牡蠣をやったのは初めて。中はムチムチ、外側はカリカリ。とっても美味に仕上がりますよ。揚げる前に牡蠣を8分ほど塩茹しますが味が牡蠣の身が凝縮され美味しく仕上がります。 加熱用の牡蠣がとっても美味しいこの時期。 是非お試しあ〜れ。     Twice Cooked Oyster | 【牡蠣のから揚げ】二度揚げ   200g Large Oysters Potato Starch 150ml Water 1 tsp Salt Pepper   Clean the oysters with potato starch. (Add about 1 tablespoon of potato starch and mix well with the oysters. Drain off the potato starch.) Combine the water with salt, together with the oysters and bring to boil for about 8 …

DSC_0020

a Japanese ritual for new borns – “Okuisome” | お食い初め

This ceremony was first posted last year for our very first grandchild and time has come for our second grandchild, now turned over 100 days in which to celebrate her first taste of food – a traditional Japanese ritual called ‘okuisome’.

DSC_0011

ex-long Steamed Green Onions | 長時間_下仁田葱蒸し

Have you ever tried steaming green onions for over 48 hours? Well, this is another chef’s (secret) tip from the chef who taught me the ‘ex-High Steamed Vegetables’. As an appetizer he served us a small dish which tasted like an white asparagus. White asparagus only comes in season during the spring~early summer season so I questioned him what it was? and he told me that it was simply a ‘green onion (long leaks)’ steamed in low heat for over 48 hours. The type of onions he used was the ‘shimonita negi’ which comes from the Gunma Prefecture in Japan, a seasonal vegetable during the winter.   48時間ネギを蒸すしたアペタイザー、、 主人の友人シェフに教えてもらった料理。 最初の何の食感がわからず、ホワイトアスパラガスをコンソメで煮たようなトロトロとした不思議な食感と味。 一言でいうと『美味』。 真似好きのわたしが早速、家で試してみました。 せっかくなら下仁田ネギで計、長時間48時間。 連続では無理無理!ネギの為には徹夜する根性はもうありませぬ。(笑)   Green Onions (下仁田ネギ) Consomme Powder (コンソメパウダー、ブイヨンでも可) Black Pepper (粗挽き黒こしょう)

DSC_0029

a Spanish dish…Monkfish Ratatouille | アンコウのラタテューユ

Last year just around this time, I published an article on Monkfish. (February 13, 2015   Monkfish Hot Pot | あんこう鍋)   The most common way is the Hot Pot in Japan, but I came across a very interesting recipe from one of my favorite cooking expert – Kumi Maruyama who specializes in Spanish cooking. It is a Monkfish Ratatouille stewed with tomato sauce and potatoes. The pikata seemed to be inspiring way of adding depth to the ratatouille, the pikata made from crushed almonds, garlic and baguette. It is a very tasty dish and serves well with the ‘Ariori Sauce’ and baguette.   今年は暖冬でアンコウはあまり大漁ではないそうですが、、 先日大きなアンコウを魚屋で手に入れたので鍋にしようと思っている最中、大好きなスペイン料理研究家の丸山久美さんの新聞での料理掲載をみて是非作ってみました。 アンコウの煮込みとされていますがまさにアンコウのラタテューユ。ただスペイン独特でしょうか、、『ピカタ』と言ってバゲット、ニンニク、アーモンドをすりつぶした物を入れると全体の絡み方がとっても美味しくなり絶品料理でした。 スペインの料理サイトを調べてみるとアンコウよりも『マグロ』でやる料理ことが一般的みたいで、、いずれ魚介の旨味でシーフード(鱈、オヒョウなど)なら何でも美味しそうなお料理です。 魚介が美味しい冬の季節に是非お試しあ〜れ。 バゲットとシンプルサラダを作っての我家の夕飯でした。         Monkfish Ratatouille | アンコウの煮物 【A】 300g Monkfish 1 large Monkfish Liver 1 medium onion 2 medium potato 1 can tomatoes 1/4 cup white wine 200g sea clams Chopped Italian parsley (for dressing)   【B】Pikata 20g raw (no salted) almonds 3 pieces of 1cm cut baguette slices 1 piece garlic   【C】Ariori Sauce 1 small grated garlic 1 egg yolk 1/2 cup olive oil …

Le Millas  | ガトーチーズ・フロマージュ

Le Millas | ガトーチーズ・フロマージュ

This is a magical cake, recipe found from one of my favorite Japanese blogger  (very unfortunate her blogs are all in Japanese language), which is close to a English flan cake which I often used to make. It’s a magical cake as that it separates itself to a light sponge and egg custard when baked over a low temperature.