‘Citrus grandis‘, a milder citrus fruit in between an orange and a grapefruit. This recipe made by a friend from Facebook looks awfully delicious, it is. She specializes in Italian cooking, often travels to local Italian (Toscana) towns to learn the (real) Italian cooking amongst local communities and friends. Nice, simple recipe. INGREDIENTS Pork shoulder (block) Citrus Grandis or an orange as a replacement Panchetta Salt, garlic and meat herbs of your choice (I used rosemary and Italian mixed herbs) Some white wine and olive oil Leave the pork shoulder at room temperature, cut an approximate 1 cm slit across the meat. Sprinkle salt, pepper, chopped garlic, and some meat herb. Cut the citrus in 8 pieces (or about 1 cm in thickness) and place it in between the meat. Tie the meat with a twine. Place the meat into a hot pot, sprinkle wine and olive oil and cover with foil. Roast for approx. 30 minutes @ 230 C 豚ロースのブロックに切り込みいれて、晩柑（美生柑）とパンチェッタをはさみ、紐で縛って香草とニンニクを適当に挟んだものです。オリーブオイルかけて230度のオーブンで白ワインと共に蒸し焼きにしました。 Advertisements
This is a recipe which I tried from a Japanese distinguished magazine called ‘Kateigaho’. ‘Kateigaho’ is a magazine which introduces Japanese culture to the world from an authentic yet modern Japanese perspective, high-quality contents of beautiful visual contents. The recipe is by a Japanese Italian chef, a ‘fritto’ batter, the batter with the additives of paprika powder, making the tempura slightly orange, quite easy to handle and would come in handy for any type of vegetables which you may want to fry, tempura. I used the ‘Moroccan String Beans’ but any other vegetables such as the green beans family can be of a replacement, or even eggplant, zucchini, onions, etc. etc. [Servings for two] Moroccan String Beans Flour Deep Fried Oil Orange (for garnish) Beignet (English fritter) [Flour 50 g / Baking powder 1g / Paprika powder 1.6 g / Salt 1 g] Olive Oil 16 g Egg White (1 egg white) 24g approx. Remove the streaks and clean up the Moroccan string beans. Make the Beignet dough, by blending all the dry ingredients in …
Foods prepared to go…are not easy. Perhaps I am over-sensitive and particular as to making and serving food; but not in this case as my daughter has been suffering from severe ‘migraine headache’, since late fall-early winter. The progressive winter cold certainly does not help alleviate her headache, daily housework and mothering a 3 year old child has become quite difficult for the past few months. To help her, I’ve been catering some ‘most common washoku foods-to-go’, sustaining a healthy balance diet for a 3 year old growing child. Although the prepared foods are far from being photogenic, ready to go in microwave proof Tupperware but hope will provide some insight to our (common) daily Japanese foods. Stewed potatoes with beef and konjac (Niku Jyaga), is a very common Japanese side dish, which we call ‘osozai’. All the ingredients are simmered in soy sauce flavored dashi. Konjac is probably an typical Japanese ingredient-a rubbery noodle like food made from Konjac yam, very low calorie known to cleanse the stomach and intestines. Stewed satuma age and …
New Years Day, dinner. For us Japanese, New Year’s celebration is a traditional event, most likely THE important day of the year in which we celebrate the day with ‘traditional Japanese osechi’. If anyone of the readers are curious of what ‘osechi is?’, many sites will explain the meaning of some of the osechi dishes. This year I decided to venture out from the tradition to a somewhat non-tradtional ‘washoku cuisine’ to something which I call it ‘multi-cultured washoku’.
Making pizzas are not difficult, yet delivery pizzas come super convenient and super fast. Domino Pizza, Pizza Hut, Pizza-La…many many more, yes!, the Japanese also love pizza occasionally but not everyday. The downside is (I think) it’s rather expensive compared to the other western countries.
Homemade seasoning… Homemade dressing… Lots of vegetables, lots of fish and some meat is our daily diet. Since we consume a lot of vegetables, fresh salads especially at breakfast I am now exploring (my little boom) to develop a dressing
In honesty, I really didn’t aim for making a ‘gluten free’ dinner but it ended to be one so here it is. Tofu is one of my favorite and staple diet (since I try to go low in daily intakes of carbos) . I wanted to make a vegetable pizza without the pizza dough
White Liver Confit | 白レーバーのコンフィ Happy New Year to all my kind readers. This is the year of the MONKEY in our Japanese zodiac
Making ‘Marron Glacé’ used to be an yearly seasonal personal event of mine but over the years I was not able to do this every autumn with family events concentrating during the same timing.
A nice and simple snack to keep in the freezer if you ever run out of lunch ideas or not in the mood to cook dinner. The ‘Ciabatta’ dough is slightly softer and bread-like than the pizza dough but not so thick like the ‘Focaccia’.