Eggplant + Daikon

[nasu]

I'm not much a fan of eggplant but the bunches of them at the Japanese farmer's stall at my weekly market proved irresistible.  I went home and started looking for recipes, opting for this one just because I already had all but one of the ingredients. Didn't turn out so bad, but was more savory than I would have liked; I could've used more eggplant (note to self: "one large aubergine," as called for by the recipe, equals at least three of the long, skinny Japanese ones)...or less miso.  Not bad for a first go, though.  And even better after I added a bit of tofu.

I have been happy to find daikon back at market and stewed some up to go along with my eggplant. It's a very easy recipe that yields good results; I always make some extra for The Goo, who loves it.

[daikon, stewing]

Stewed Daikon (my approximate recipe)

Ingredients:
Daikon radish
Kombu (dried seaweed)
Katsuobushi (flakes or granules)
1 tsp Soy sauce
2 Tbs Mirin

Boil water and add a roughly 4" x 4" square of kombu; add a handful of katsuobushi flakes (or about 1/2 tsp granules); let boil a few moments and remove konbu and katsuobushi.

Cut and peel daikon; cut into 1" thick coins.  Halve, third, or quarter as you like (I cut smaller for The Goo). Add one layer to pot of stock, bring to a boil.

Mix soy sauce and mirin and stir into pot; simmer, covered, for the next 15-20 minutes, until daikon becomes translucent.

Chicken katsu

atsu, I guess, refers to breading and deep frying -- something that Japanese cooking has adopted from European cuisine.  Before living in Japan I didn't eat pork so prolonged my enjoyment of tonkatsu.  But once I had it there, it was over.  Japanese pork is so delicious!

These days, I am back to eating more chicken than pork.  It's still delicious when breaded and fried Japanese style, with tonkatsu sauce to boot!  Here's how my Japanese mom taught me to do it.

Pork or Chicken Katsu
Pork (chops, boneless) or Chicken (breasts or thighs)
Flour
Egg, beaten
Panko (Japanese bread crumbs)

[chicken katsu prep]

First, dust meat in flour until completely covered.
Second, dip meat in egg until completely covered.
Third, dip meat in panko until completely covered.

[ready to fry]

Althought typically this is a deep fried dish, I don't like to use so much oil. I use a smaller pan and about 1/2 inch of oil. Fry the katsu on high until both sides are browned. Turn the heat to medium/low and continue to fry, turning the katsu over evenly. It'll be nice and cooked -- and still tender inside -- in about 12-15 minutes.

[itadakimasu!]

Enjoy! Instead of the traditional cabbage that comes with tonkatsu, I occasionally will slice up some cucumbers. It is equally delicious! Though beer or sake is the norm, a sweetish white wine is also appropriate.  I suggest a sauvignon blanc or gewurztraminer.

My turn to cook

[3:00 p.m.]

In the past few weeks I have become acutely aware of the awesomeness of my SIL's cooking skills.  She roasts chickens, makes stock, rolls her own meatballs, stews beats, and has recently perfected her iced coffee recipe.  She lovingly and conscientiously prepares meals for the baby, who is starting to eat solids.  She'll even make another serving of yogurt (with flax see oil and fresh organic fruits) for me -- so lucky!

So I am a bit intimidated with my cooking duties for this evening.  First of all, this is the first family dinner I've been able to attend for a month or so, and my cooking skills feel rusty and inadequate.  Plus, I won't be able to go to market until after work, which means this will have to be a quick meal.

[11:30 p.m.]

I ended up making Mabo Ramen.

I substituted ground chicken for pork, and added kinoko mushrooms and minced shiitake, potatoes, and water chestnuts, along with the tofu.  Oh, and I used two packets of Mabo sauce (it was a meal for eight).  Heated up some chicken broth, and added just one ladle to each bowl to keep the mabo sauce from getting too soupy.  Then fried up some on choy with garlic and salt.  Added sesame oil and it was delicious!  My family enjoyed it, too, to the tune of no leftovers!

For drinks we had mojitos made with cocunut rum because we couldn't find any of the regular stuff.  Mint + coconut didn't sound like a good combination, but tasted good!  My brothers are good improvisors when it comes to the bar.

[cocunut rum mojito]

The next time I make this dish I'll have to document it, it's definitely one to add to my repertoire!

May 5th menu

When it's my turn to cook, it can be a very long day.  Sometimes I have the meal planned in advance, but more often than not I am public transporting home, driving to market for ingredients, and heading to my brother's or folks' to wash + chop and then cook.  Lately I've been going to the farmers market during lunch and letting my findings there dictate the menu.  I couldn't be bothered yesterday, and it wasn't until the end of the work day that I realized it was both Cinco de Mayo and Kodomo no Hi. 

Luckily my brother and sis'-in-law had all the goods for guac; we cheated a bit by buying a rotisserie chicken.  Even after a stop at home and two markets, we had dinner on the table by 7:00.  Thanks especially to DC, who came to pick me up, and always offers helping hands.

I'm not sure if Mexican and Japanese cuisines go together, but in the spirit of multiculturalism we had a little bit of each last night.

Beverage: Michelada (made with dark or light beer)

[my first michelada]

Appetizers: Guacamole + chips; Somen {cold noodles + sauce}

Mains: Chicken soft tacos;  Hamachi Kama {yellowtail collar} + rice

Dessert: Ice cream!

My kind of sandwich

Although I'm sure that in my childhood days I was seduced by the Oscar Mayer jingle and succumbed to a few bologna and cheese sandwiches, along with -- okay, I admit it -- the odd Lunchable here and there, by and large, the idea of cold meats has never really appealed to me.  Which explains why I'm not such a fan of sandwiches.  When it comes to preparing lunches to bring to work, making a sandwich is a last resort.

So it has to be my way, or I won't touch it -- which means I have to make it myself.  DC once packed me a sandwich with thick tomato slices and cheese that, by the time I got to it, was soggy and got stuck in my molars.  I came home with 2/3 of it and made him a sandwhich the next day, for his reference.

Yesterday, rushing to catch my bus, I only had time to toss my ingredients in a bag before heading out the door.  That ended up better for me after all, since I like to take my time.

Here's the kind of sandwich that works for me:

• Whole wheat sourdough, lightly toasted


• Swiss cheese (put on the bread as soon as it's done toasting)


• Plain ol' yellow mustard and mayo


• Turkey


• Salami


• Mashed avocado

The avocado really makes a difference, and makes me really glad to live in California (although they've been coming in from Mexico and Chile a lot this year, which is why I try to buy them at the farmers market as often as possible); a ripe one, well mashed, will not slide out the ways slices will, and you're sure to get a little in every bite, which is very important.  This sandwhich would have been *perfect* if I'd grabbed a tomato or had some sprouts on hand, but that's cool.  Add a can of Coke and a girl's in heaven -- and powered-up for the rest of the worklong day. 

How do you like your sandwiches?

Mix it with mint!

Aside from the occasional G+T or less occasional Sidecar, I'm not usually a fan of cocktails.  Yet there was something summery about the thought of mint-infused drinks, so I surprised myself by offering to bring mojito ingredients to Le Chef's tapas party.  I ended up making pitchers and pitchers of the stuff, and converted both myself and others who weren't quite given over to cocktails. 

Then, a week later, I remembered my mom's spearmint bush...  so, naturally, after planting the cuttings, I used the plucked off mint leaves to whip up a batch of my new favorite summertime drink.

Ingredients:

• Lime, one, juiced


• Sugar, enough to 'fill up' the lime juice (about 1 tablespoon)


• Ice, crushed


• Mint leaves, at least a half dozen -- plus a sprig for garnish


• Rum, one (and a half, if you like) shot(s)


• Tonic water, just a splash

Directions:

1. 
   
   Squeeze lime into glass.


2. 
   
   Add sugar.


3. 
   
   Add mint leaves.


4. 
   
   Stir until sugar dissolves.


5. 
   
   Mash mint leaves a bit (use the handle of a butter knife).


6. 
   
   Fill glass with crushed ice.


7. 
   
   Add a shot of rum.


8. 
   
   Top off with tonic water; stir.


9. 
   
   Garnish with mint sprig.

Sit back, relax, and enjoy!

Somen

It was so hot last week that I couldn't muster up the energy to cook at high heat or eat a really hot meal.  Thank goodness I had some somen on hand!  Here's how my Japanese mother taught me how to cook somen noodles:

1. Heat water until it comes to a running boil.


2. Add somen (coveniently pre-wrapped into one- or two-serving bundles); stir occasionally.


3. Add one more cup of water and leave until the pot comes to boil again.*


4. Turn off stove, remove and drain somen.


5. Wash somen under cold running water by rubbing a handful at a time between your hands.  (It's pretty sturdy and can take it!)*

You can purchase the tsuyu (dipping sauce) either condensed or straight.  I prefer to buy the condensed because I can dilute it to taste.  I like to put the prepared somen over ice and a bit of water, then dip it into the tsuyu in a separate sauce dish.  Since it carries some of the water from the bowl over to the sauce, this way of eating somen is itself a sort of natural diluting method.  Lovely, too, and more substantial, with eggs (make an omelet and slice it very thinly, like the cucumber above), kamaboko (fish paste cake), and chopped green onion.  (But I was too lazy. I had mine with a beer instead.)

 

* These are the additional steps I learned from my Japanese mother.  Heretofore, I'd been making somen like I make my pasta (which our family Italian-American friend taught us how to do).  She says that adding the water ensures that it will cook all the way and dilutes some of the film on the noodles, and washing it ensures that it's, well, uhm, clean.   I don't know how much of a different it really makes in the overall taste, but what I've learned of Japan is that it's all in the details, so I'm glad to know (and apply) them when I can! (^o^)