Mochitsuki, it's a New Year's tradition!

Even though I'm a Yonsei or Fourth Generation Japanese American, my Japanese roots have not been lost!  We still carry the tradition of "Mochitsuki" or pounding of mochi or rice cakes every year.  Mochi is definitely a must for any Japanese New Year or "Oshogatsu" celebration. 

The process of making mochi is pretty labor intensive but it really gets the whole family involved because everyone can help.  It's fun to form the mochi patties and wait in anticipation to eat our first cooked batch that we dip in sweet soy sauce.  It’s not worth doing unless you have a mochi maker which you can purchase on Amazon. Mine is a hand-me-down from my Aunt but I’d recommend this one. If you really want to do it "old school", after the rice is cooked, you would dump it into a usu, or mortar, made from a wood stump, stone or concrete form. Then the hot cooked rice in the usu is pounded with a kine or wooden mallet. With much force, the mochi is pounded until the mass of rice is smooth and shiny, with no lumpy grains of rice showing. 

Here’s my advice for making mochi:

1. Don't use old rice

2. Don't mix the rice with any other type of rice

3. Make sure you are only using the measuring cup that came with your rice cooker if you are going with the 2 cups of water vs the measured water option.

Mochi

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Yield: 10 servings per batch

Author: Amy Kimoto-Kahn

Prep time: 12 HourCook time: 45 MinInactive time: 30 MinTotal time: 13 H & 15 M

*This recipe requires that you own a mochi maker*Even though I'm a Yonsei or Fourth Generation Japanese American, my Japanese roots have not been lost! We still carry the tradition of "Mochitsuki" or pounding of mochi or rice cakes every year. Mochi is definitely a must for any Japanese New Year "Oshogatsu" celebration or to have as a delicious morning treat.

Ingredients

Mochi Dough

• 3 lbs of mochigome rice (sweet short-grain sweet rice) per batch
• 400 ml or 13.5 oz water, or 2 japanese cups provided with the mochi maker
• 2 boxes of mochiko (sweet rice flour)

Sauce

• 1/4 cup sugar
• 1/4 cup soy sauce

Filling and Flavor Options

• Dark chocolate chips for filling
• Strawberry extract
• 1 can Adzuke beans

Instructions

1. First wash and soak 3 lbs of rice or "Mochigome" which is a particular type of sweet rice that you use for mochi making. Let it soak for of 8-12 hours. I used a scale to measure out 3 lbs so it was exact.
2. Drain the rice for a minimum of 15 minutes into a bamboo colander or a strainer that the rice will not fall through. Thoroughly drain for successful steaming.
3. Add 400 ml of water to the bottom of the mochi maker. You can also use 2 cups of water but only if a Japanese cup is provided with your mochi maker. Japanese cups are smaller than a normal US cup size.
4. Add the drained rice to the mochi maker and select the mochi (or soft mochi setting) and press start.
5. Let it steam for about 45 minutes until a large ball forms.
6. Lay the mochi out on mochiko so that it doesn’t stick.
7. Cut the hot mochi with a pizza cutter and make little patties until done.
8. To make a variety of mochi, you can add the strawberry extract to the dough before you make the patties. You can also fill the patties with dark chocolate or adzuke beans. These flavored mochi can be eaten raw and do not need to be broiled.
9. Preheat oven to Broil.
10. Make the dipping sauce with sugar and soy sauce. Mix together until incorporated.
11. Sprinkle some mochiko on a cookie sheet or use a silpat or aluminum foil with cooking spray on your sheet and spread out the patties so they have enough room to puff up without touching each other.
12. Broil for about 5 minutes or until puffy and golden brown. Watch closely so they do not burn as ovens vary.
13. Serve hot and enjoy with the dipping sauce.

Recommended Products:

Koda Farms Sho-Chiku-Bai Sweet Rice, 10 Pound

Sweet Rice Flour

mochi

snack

Japanese

Mochi Making Through the Years

Miso Base for Ramen - みそラーメン

Miso Base 

To Make in Advance: Ramen Noodles, Chashu, Marinated Half-Cooked Egg

Recommended Toppings:

Negi (green onions), sweet corn, chashu (pork belly), butter, half-cooked egg, garnish with a nori (seaweed) square.

Winters in Hokkaido in Northern Japan are severe and the comfort and warmth of a good Miso Ramen have made it a daily staple. The quality of the miso makes all the difference here, so shop around and taste a variety of miso to find one that will add more depth.  

Here, I've made a super flavorful Miso Base or misodare that can be enjoyed any time. Store it in the refrigerator and when needed you can make individual servings or enough to feed your whole family - this base offers the convenience of a one-person portion or a meal for many – all according to the base to stock ratio (3 tablespoons Miso Base to 1 cup/235 ml chicken or vegetable stock). Whether you're taking it to work for lunch or preparing a family meal, it will be worth the labor because once you make it, it’s practically instant. The Miso Base can be refrigerated for up to a week or frozen for one month.

Miso Base for Ramen

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Yield: 12

Author: Amy Kimoto-Kahn

Prep time: 45 MinTotal time: 45 Min

Ingredients

• 1 medium-sized carrot, peeled and cut into large dice
• ½ onion, peeled and cut into large dice
• ½ apple, cored, peeled and cut into large dice
• 1 celery stalk, cut into large dice
• 3 garlic cloves
• ½ bacon fat (recommended), ghee or coconut oil
• 2 tbsp sesame oil, divided
• 1 ½ cups ground pork
• 2 tsp fresh ground ginger
• 1 tsp sriracha
• 2 tbsp soy sauce
• 1 tsp kelp granules (optional but recommended)
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1 tbsp ground sesame seed paste or tahini
• ¾ cup Shiro miso (white miso, which is lighter and sweeter)
• ¾ cup Aka Miso miso (red miso, which is darker and saltier)
• 2 cups low-sodium chicken or vegetable stock, per serving based on the number of servings

Instructions

1. Add the carrot, onion, apple, celery and garlic to a food processor. Pulse into a fine chop. It’s better to use a food processor but if you don’t have one, finely chop these ingredients by hand.
2. Add bacon fat and 1 tbsp of sesame oil to a large skillet over medium-high heat. Add the finely chopped fruit and vegetables and cook until onions are translucent and apple is tender, stirring occasionally, for 10-12 minutes. When done, turn heat down to medium-low.
3. Add your ground pork to the cooked vegetable mixture. Cook for about 8-10 minutes until the meat is no longer pink. Stir in the ginger, sriracha, soy sauce, kelp granules, apple-cider vinegar, and salt. Incorporate well.
4. Return the entire mixture to the food processor and pulse until pork is finely ground. It is better to use a food processor, but if you don’t have one, then use a potato masher or wooden spoon to break the mixture into very small pieces in the skillet.
5. Add the sesame seed paste and miso to the ground pork mixture and mix well. It should have the consistency of a thick paste. Your base is done.
6. Bring the Miso Base and chicken or vegetable stock to a boil (depending on the number of people you are serving, use the ratio of 3 tbsp Miso Base to 1 cup (235 ml) chicken or vegetable stock). Lower heat and let simmer until it’s ready to serve. Use about 2 cups (475 ml) soup per serving. Right before serving, crank the heat backup to boil the soup.
7. Boil the noodles—if fresh, boil for about 1 minute; if packaged, boil for about 2 minutes. As soon as they’re done, drain well and separate into serving bowls.
8. Pour 2 cups of soup over each bowl of noodles. Top each bowl with desired toppings.

Notes

Tips!

• I like to freeze my base in ice cube trays and pop them out whenever I need them. 1 use 2 ice cubes per cup of stock.
• You can omit the bacon fat if you don’t have any but I wouldn’t recommend it because it adds flavor. Next time you are cooking bacon in the morning, simply save your fat in a jar and refrigerate it!  
• A trick to grating ginger: freeze your ginger in pieces with the skin on and take it out of the freezer right before you are ready to grate it.  No need to peel the skin off, it is edible. You can use a rasp or find a Japanese ginger grater online or in any Asian cooking store.

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Mochitsuki, it's a New Year's tradition!

Even though I'm a Yonsei or Fourth Generation Japanese American, my Japanese roots have not been lost!  We still carry the tradition of "Mochitsuki" or pounding of mochi or rice cakes every year.  Mochi is definitely a must for any Japanese New Year or "Oshogatsu" celebration. 

The process of making mochi is pretty labor intensive but it really gets the whole family involved because everyone can help.  It's fun to form the mochi patties and wait in anticipation to eat our first cooked batch that we dip in sweet soy sauce.  It’s not worth doing unless you have a mochi maker which you can purchase on Amazon. Mine is a hand-me-down from my Aunt but I’d recommend this one. If you really want to do it "old school", after the rice is cooked, you would dump it into a usu, or mortar, made from a wood stump, stone or concrete form. Then the hot cooked rice in the usu is pounded with a kine or wooden mallet. With much force, the mochi is pounded until the mass of rice is smooth and shiny, with no lumpy grains of rice showing. 

Here’s my advice for making mochi:

1. Don't use old rice

2. Don't mix the rice with any other type of rice

3. Make sure you are only using the measuring cup that came with your rice cooker if you are going with the 2 cups of water vs the measured water option.

Mochi

Print

With ImageWithout Image

Yield: 10 servings per batch

Author: Amy Kimoto-Kahn

Prep time: 12 HourCook time: 45 MinInactive time: 30 MinTotal time: 13 H & 15 M

*This recipe requires that you own a mochi maker*Even though I'm a Yonsei or Fourth Generation Japanese American, my Japanese roots have not been lost! We still carry the tradition of "Mochitsuki" or pounding of mochi or rice cakes every year. Mochi is definitely a must for any Japanese New Year "Oshogatsu" celebration or to have as a delicious morning treat.

Ingredients

Mochi Dough

• 3 lbs of mochigome rice (sweet short-grain sweet rice) per batch
• 400 ml or 13.5 oz water, or 2 japanese cups provided with the mochi maker
• 2 boxes of mochiko (sweet rice flour)

Sauce

• 1/4 cup sugar
• 1/4 cup soy sauce

Filling and Flavor Options

• Dark chocolate chips for filling
• Strawberry extract
• 1 can Adzuke beans

Instructions

1. First wash and soak 3 lbs of rice or "Mochigome" which is a particular type of sweet rice that you use for mochi making. Let it soak for of 8-12 hours. I used a scale to measure out 3 lbs so it was exact.
2. Drain the rice for a minimum of 15 minutes into a bamboo colander or a strainer that the rice will not fall through. Thoroughly drain for successful steaming.
3. Add 400 ml of water to the bottom of the mochi maker. You can also use 2 cups of water but only if a Japanese cup is provided with your mochi maker. Japanese cups are smaller than a normal US cup size.
4. Add the drained rice to the mochi maker and select the mochi (or soft mochi setting) and press start.
5. Let it steam for about 45 minutes until a large ball forms.
6. Lay the mochi out on mochiko so that it doesn’t stick.
7. Cut the hot mochi with a pizza cutter and make little patties until done.
8. To make a variety of mochi, you can add the strawberry extract to the dough before you make the patties. You can also fill the patties with dark chocolate or adzuke beans. These flavored mochi can be eaten raw and do not need to be broiled.
9. Preheat oven to Broil.
10. Make the dipping sauce with sugar and soy sauce. Mix together until incorporated.
11. Sprinkle some mochiko on a cookie sheet or use a silpat or aluminum foil with cooking spray on your sheet and spread out the patties so they have enough room to puff up without touching each other.
12. Broil for about 5 minutes or until puffy and golden brown. Watch closely so they do not burn as ovens vary.
13. Serve hot and enjoy with the dipping sauce.

Recommended Products:

Koda Farms Sho-Chiku-Bai Sweet Rice, 10 Pound

Sweet Rice Flour

mochi

snack

Japanese

Mike's Arare (Japanese Rice Cracker Snack)

This is a Japanese-American rendition of arare - a rice-cracker snack seasoned with soy sauce. Mike’s recipe has been in our family for a while and it’s by far our fave of all the recipes out there. It’s everything you want in a snack: salty, sweet, and crispy. One handful and you’re hooked.

Ingredients:

1 cup or 2 sticks (225g) butter

1/4 cup (175 ml) corn syrup

2 tsp shoyu (soy sauce)

3/4 cup (175 ml) vegetable oil

1 cup (200 g) baking sugar

2 boxes of Rice Chex cereal

2 bottles (3.4 oz/100g) furikake (available at most Asian markets or online) or try delicious home-made furikake from the Raw Spice Bar which you can get here. (Note: If you use the Raw Spice bar version this snack comes out more on the spicy side so kids might like the regular version)

Directions:

1. Preheat the oven to 250 Degrees F (120 C) or 300 Degrees F if you are planning to use a larger roasting pan vs two sheet pans.

2. In a medium saucepan on medium-high heat, combine the butter, corn syrup, shoyu, and oil until the butter is melted.

3. Lower the heat and whisk in the sugar until dissolved. It should be hte color of butterscotch and have a creamy texture. You should have a total of 3 cups (700 ml).

4. Pour one box of cereal each into two large tin-foil pans or both boxes into one large roasting pan.

5. Add 1 1/2 cups (360 ml) or half of the mixture over each pan of cereal, mixing well until the cereal is lightly coated. If using one large roasting pan, you can pour the entire mixture over.

6. Pour 1 bottle of furikake over each pan or both bottles over the larger roasting pan. Mix well.

7. Bake for 1 hour, mixing and turning over cereal mixture every 15 minutes.

8. Let cool before serving so that the cereal can get crispy and doesn’t stick together.

Furikake Salmon and Steamed Broccoli

It's Sunday night, dinner time and you don’t feel like cooking. This Furikake Salmon truly is the easiest recipe on the planet.  I'm not sure where this recipe originated, I think it was passed through one of our relatives or through a church cookbook.  The original had only mayonnaise and furikake but I doctored it up a bit to make it a bit more complex by adding flavor to the mayo mixture. Complex in flavor but by no means complex in preparation.  It uses Japanese furikake which is a condiment that includes nori and sesame seeds and is traditionally sprinkled over rice.  Make some rice and steamed broccoli and you have a go-to easypeasyjapanesey meal.

Furikake Salmon with Steamed Broccoli

ふりかけ さけ

Makes 6 servings

Ingredients:

1 large boneless salmon fillet, skin on or 6 - 6 oz salmon portions, skin on (I prefer Atlantic salmon)

¼ cup mayonnaise

1 tbsp soy sauce, preferably low-sodium

1 tsp sesame oil

¼ cup nori-gomifurikake or try delicious home-made furikake from the Raw Spice Bar which you can get here.

Directions:

1. Set oven to broil.

2. Place salmon, skin side down on a baking sheet lined with foil.

3. In a small bowl, whisk the mayonnaise, soy sauce, and sesame oil.

4. Spread evenly in a thin layer over the salmon with a spatula. Sprinkle furikake over the salmon evenly to lightly coat.

5. Either de-skinned or skin on - depending on if you are using the skin, place the salmon in the oven on the bottom rack.

6. Broil until just done, about 10 minutes depending on thickness of salmon (do not overcook).

7. Slice in 2-to-3-inch portions (skin should easily remove if you aren't broiling it separately), and serve with desired accompaniments. 

8. Sprinkle crumbled up salmon skin on top if you choose to do this step.

Steamed Broccoli

Ingredients:

1 head of broccoli, separated, stems cut

1/2 teaspoon sea salt or 1/2 chicken bouillon cube crumbled

1 teaspoon sesame oil

Directions:

1. Use a double boiler with steam insert.

2. Add 1/4 inch water in the bottom of the pan.

3. Add broccoli (stems too). Bring to a boil and steam for about 5 minutes.

4. As broccoli is steaming, prepare an ice water bath.

5. Remove broccoli and submerge in ice water to prevent overcooking and keep it green.

6. Strain and sprinkle with salt or chicken bouillon and drizzle with sesame oil.

7. Mix together and serve room temperature.

Shio Ramen Soup Base

This recipe starts off with the same components as my Miso Ramen Soup Base but I’ve added fresh and dried shitake mushrooms to give it added depth. It also incorporates the nice fatty flavor of bacon fat.  I experimented with different types of salt for this recipe to see which came through the best. I chose fleur de sel because I liked the earthiness that it added without it being overwhelmingly salty and it helps keep the taste of the soup lingering on the palate.  You can make your own original recipe with any special salt you have on hand.

Shio Ramen Soup Base

Serves: up to 12 servings

Prep time: 45 minutes for making Shio Base, 15 minutes for making broth plus time required to make Ramen Noodles (optional) and topping

Shio Base Ingredients:

1 medium carrot, peeled and chopped

½ onion, peeled, large dice

3 green onions, white part only, chopped

½ apple, peeled, seeded, and chopped  

1 celery stalk, large dice

3 cloves garlic,

5 fresh shiitake mushrooms

1/2 cup bacon fat*

1 tablespoon sesame oil

3 teaspoons dashi granules (Japanese stock)

2 tablespoons fleur de sel

Broth ingredients:

Unsalted butter ( 2 tbsp per serving)

low sodium chicken or vegetable stock (2 cups per serving)

Mirin (Japanese rice wine) (2 tbsp per serving)

1 large rectangular piece of kombu (about 10” length) – cut into large squares (1 square per serving)

dried shiitake mushrooms, crumbled (2 mushrooms per serving)

salt as the miso base is very salty.

These components need to be made ahead of time:

Ramen Noodles – See recipe for Homemade Ramen Noodles

Chashu and Marinated Half-Cooked Egg - See Chashu and Marinated-Half Cooked Egg recipe

Recommended Toppings:

negi or green onions, fresh spinach, chashu (pork belly), marinated half-cooked egg, garnish with nori (seaweed) square(s).

*  you can omit the bacon fat if you don’t have any but we wouldn’t recommend it. Next time  

   you are cooking bacon in the morning, simply save your fat in a container and refrigerate it! 

Directions:

1.  In a food processor combine the carrot, onion, green onion, apple, celery, garlic and fresh shiitake mushrooms and process until very finely chopped, almost like a paste. It's better to use a food processor, but if you don't have one, finely chop these ingredients by hand.

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2.  In a medium size pot, warm the bacon fat and sesame oil over medium high heat. Add the finely chopped vegetables and cook, stirring occasionally, until onions are translucent and apple is tender, 10 to 12 minutes.  Add the dashi and fleur de sel and mix well.

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3.  Start making your broth by adding butter to a large saucepan and heat over medium high heat.  Once the butter starts to brown and smells nutty, add the stock, mirin, kombu and crumbled dried shiitake mushrooms.  Bring to a boil reduce to simmer, and cook for for at least 15 minutes, then remove solids with a sieve.

4. While the broth is simmering, place a pot of water to boil for your noodles.

5. Add the Shio Base to the broth (depending on the number of people you are serving, it's 3 tablespoons Shio Base to every 1 cup of broth). Lower heat and let simmer until it's ready to serve. Use about 2 cups soup per serving. Right before serving, crank the heat back up to boil.

6.  When the noodles are cooked, drain well and separate out into serving bowls. Pour two cups of your soup over each bowl of noodles and add your desired toppings.

Ramen Tour of Tokyo →

Ramen Tour of Tokyo

Want to try the real deal in Tokyo, Japan?  My colleague Brian MacDuckston from ramenadventures chaperoned us to these six ramenya’s.  I’d highly recommend them for a nice well-rounded tour to experience the different types of ramen available in Tokyo. 

Most Tokyo ramenyas have very minimal seating, with seats at a bar and no waiting area. The chef is always present and is typically only accompanied by one or two apprentices, depending on the size of the shop. It’s quiet. The Japanese like to face the chef and eat without talking or socializing. It is the same at sporting or concert events in Japan, people stand side-by-side but there isn’t much interaction as they enjoy the show. It is their way of showing respect to the performer, and at a ramenya, to the master and his expertise. 

Customers respect the line and wait without complaining, no looking at their phones or talking too much. They place their order and pay at a small ticket machine at the front of the shop, make a line outside and sometimes line up along the wall in the back of the restaurant as their turn draws closer. When a seat opens up, they are prompted. You sit down quickly, hand over your ticket, and wait for your ramen. Within minutes, the bowl is presented on a raised bar in front of you. They dig into their ramen, and finish within 15 minutes. With a polite “gochisosama”, they exit and the next person sits. This efficient system keeps the line moving quickly. 

Some ramenyas are set up in more of a restaurant style with a waiter, a menu, and proper drink service. You are welcome to stay longer at these establishments but my advice is to show respect and do as others do. Eat, enjoy and get out. You can talk later.  

1.    Japanese Soba Noodles Tsuta, Master Onishi-san

東京都豊島区巣鴨1-14-1

Tokyo, Toshima-ku, Sugamo 1-14-1

Closest station: Sugamo

Open 11:00-16:00

Closed Tuesdays and Wednesdays

Don't let the name confuse you.  "Soba" translates to noodles, so this is a ramen shop, not the traditional "soba" noodles you are thinking of. This was our first ramen stop in Tokyo and probably the most formal of all of the ramenya’s we went to.  It had a long line at 11AM, it was the first time we used the ticket machine to place an order, and everyone was quiet as a mouse, except for the slurping of course.  We were advised by Brian to only take pictures of the ramen but to do this very quickly.  Our bowls were placed on the raised bar and it was as if we were paying homage by reaching for it with both hands and placing it in front of us to consume. My traveling partner and photographer for the trip, Andi and I each shared the Shoyu and Shio varieties and thought they were divine.  The soup wasn’t too heavy so we were able to finish them both, the egg filled with liquid gold and just enough negi (green onion) and chashu. The Shio version had a delicious green pesto type topping that I think was made with anoriko, a powdered seaweed.

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2. LaShowHan, Master Okada-san

東京都千代田区神田錦町 1-4-8

Tokyo, Chioda-ku, Kanda Nishikicho 1-4-8

Closest station: Ogawamachi

Open 11:00-15:00, 17:30-20:00

Saturdays 11:00-14:00, 17:30-20:00

Closed Sundays

This was my first taste of tantanmen, a Japanese adaptation of a Szechwan style spicy noodle dish known as Dan Dan noodles. I don’t tend to like super spicy food, but the Premium Si Chuan Style bowl was not too overpowering and the sansho chili pepper gave it a earthy, lemon taste that just slightly numbed my tongue. I loved that it was served mazemen style (or without soup) so that the spices and the sauce were folded into every bite. I was just as fond of the owner, Master Okada-san. It’s also not a strict sit, eat and get out establishment, which was refreshing! 

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3. Mensho Tokyo, Master Shono-san

Address: Yubinbango112-0003 Bunkyo-ku, Tokyo Kasuga 1-15-9 1F Closest Station: Kasuga

Hours 11AM – 3PM and 5PM -11PM

Closed Tuesdays

Web: http://menya-shono.com/tokyo/access/

I ordered the Shoyu-Niboshitare Tonkotsu Ramen with a side of tender lamb.  The tonkotsu is cooked with pork and lamb bones with a lamb chashu and the most interesting prep of menma in long strips to top it off.  My favorite part was Master Shono-san’s signature spice mix of ground cinnamon, cumin, and fennel seeds that was provided in a shaker at the table. The décor and ambience are cool and casual - he has a chandelier made out of Niboshi or dried infant sardines in the front of the restaurant. He also has 5 other ramen shops in Tokyo with one US location in San Francisco

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4. Fuunji, Master Miyake-san

Address: Hokuto first 2-14-3 1F, Yoyogi, Shibuya-ku, Tokyo Closest station: Shinjuku

Hours 11AM – 3PM and 5PM – 9PM

Open Monday - Saturday

I read about this place on ramenadventures.com before my trip and was so excited to taste their tsukemen, or dipping noodles with Brian himself.  Unfortunately, he had another appt to go to but he made sure we purchased the right ticket at the machine in the back and ushered us in. It was worth the wait - a complex and layered chicken-bone soup with deep fish flavors and an intensity that made every noodle laden bite satisfying. Brian would later tell me that the soup is actually a tori paitan, with chicken bones cooked in the same way you would pork bones for a similar soup. It is then added to a 2nd fish soup to give it that smoky flavor.  This was the first place we’d been to where the line continued to the back of the bar where everyone watched over the customers in anticipation as seats would free up and our line would slowly move ahead.  The master was super serious, very concentrated and intently involved in his preparation for us.  I was mesmerized.

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5. Tsukomo, Master Takahashi-san

Address: Hongoku Build. 1F, 1-1-36

Hiroo, Shibuya-ku, Tokyo Closest station: Ebisu

Hours 11AM – 5AM

Open everyday

This ramenya is famous for its Cheese Miso Tonkotsu Ramen. A special type of local artisan cheese called Golden Gouda is incorporated into the soup and also piled high on top. It’s shaved to almost a powder form right at the bar so it sinks and melts into the soup to give you a rich, thick satisfying meal. You won’t be hungry an hour or five later. 

6. Usagi Shokudo, Master Mori-san

Address: Aobadai 1-30-12 Meguro-ku,Tokyo Closest station: Naka-Meguro

Open 11:30AM to 10PM

Closed Mondays

They serve tori paitan here which is ramen with a creamy chicken soup. There are only two menu items and they were out of one so we ordered the torishiroramen - their signature creamy chicken soup with a shiodare.  There were delicate pieces of perfectly tender chicken and thin fried onions and shredded negi (Japanese green onion) on top with a crispy piece of garlic toast and some sweet minced garlic on the side.  It was a graceful dish and very well orchestrated.  The restaurant is more upscale in a seated restaurant style space.  The line here took a little longer because of this but it was well worth the wait. They were voted best rookie tori paitan by Tokyo Ramen of the Year magazine in 2014, deservedly so.  

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Pan Fried Trout with Soy Sauce and Lemon

I've grown up in a fishing family so this recipe isn't really a recipe to me - it's just the way we eat our trout.  I would say we aren't exactly sport fisherman because we don't like to catch and release.  When you are fishing with our family the goal is to catch fish (no matter what size) and go back home to cook it up and eat it that night, in true hunter form.  We normally eat it with fluffy gohan (Japanese rice) and nori (seaweed) but I've made it here with a nice healthy arugula and watermelon salad with roasted brussels sprouts.  

The trick to this recipe is all in how you fillet the fish after it's cooked.  It's super simple and you'll be amazed at how easy the bones come out.

Ingredients:

1 medium sized trout - ask your fish monger to descale it for you as the skin is edible - or catch it yourself and gut it and descale it, it's fun!

flour

salt and pepper

lemon

soy sauce (low sodium preferred)

Directions:

Wash and pat dry the whole trout, inside and out.  Salt and pepper both sides of the fish.  Lightly coat the fish with flour, just sprinkle it all over and rub it in - this is to get that crispy skin.  Heat a saucepan with 1 tbsp of vegetable oil or cooking fat of choice.  Make sure the pan is big enough to hold your fish from head to tail.  When the pan is heated well, add the trout and you'll immediately hear it sizzling.  Don't move the trout or it will stick to the bottom of the pan. Depending on the size of the fish, cook until one side is a nice dark golden brown - in most cases it will take about 5 minutes.  Flip it over with a spatula, making sure not to let the skin stick to the pan.  Cook for an additional 5 minutes.  Make sure the fish is cooked through by checking for any real pink areas inside the fish cavity.

Remove the fish from the pan and set on a cutting board to rest.  When the fish is still warm but not too hot, use a chopstick on the underside of the fish from the tail and start pulling it apart while pulling up on the tail.  The bones should come up very easily. If it isn't easy, the fish probably isn't cooked enough.  Then, flip it over and do the same on the other side. Voila, you'll have one filleted fish in about 1 minute. Here's a video on how it's done.

[wpvideo GzAtgMSp]

My husband isn't a fan of the skin, so I easily remove it for him and sprinkle some sea salt and pepper, a squeeze of lemon and a drizzle of soy sauce over the fish.  It's the easiest way to prepare and doesn't over power the clean freshness of the trout. You could leave the skin on if people prefer as it should be crispy and delicious.  Serve it with a salad for a good protein and veggie fix or with Japanese rice, roasted seaweed and some steamed broccoli with a bit of sesame oil.  Here's how to roast your own seaweed, it's easy peasy - http://youtu.be/4nbZ4g3wFCM

Easy-peasy Bento Box ideas!

You don't need a bento box to make these lunches but I got these at Planet Box and love them because their super eco-friendly. All I have to do is give them a quick wash and dry. Plus they keep each of the food compartments nice and tight so food doesn't touch or spill onto each other.  I make my lunches the night before (except when cutting up certain fruits like apples that will brown, adding things that are frozen or if I need to heat something up).  It saves me time in the morning because we're always rushing out the door.  My kids also don't care for the traditional sandwich and are restricted from anything with peanuts at school, which makes it a challenge for me to come up with new and interesting ideas. Enjoy these and please share some of yours!  

Monday - Tip, everything doesn't have to be from scratch!

Mini croissant ham sandwich (with nothing else so it doesn't get soggy)

Sliced sharp cheddar cheese

Fruit medley of raspberries, honeydew and cantaloupe

Cucumber spears and edamame

A Yakult - probiotic yogurt (I swear this keeps them from getting sick)

A thin mint cookie to start off the week with a little treat

Tuesday  - Tip, re-use left-overs!

Pesto pasta and little pigs in a blanket (left over from dinner last night)

I make my own pesto and refrigerate it for weeks. I'm a big fan of Ina Garten's recipe because she uses walnuts and pine nuts and I think it gives it a richer flavor - recipe here

Cut up watermelon

Half a frozen greek yogurt (which I'll add in the a.m. so it's nice and cold come lunch)

Cheesy crunchy kale chips (that I bought from Whole Foods) If you want to make your own, they aren't that difficult and I love anything from nom nom paleo - recipe here

Wednesday - Tip, make food fun and colorful!

Ham and cream cheese roll-ups

Cucumber discs

String cheese octopus and multigrain cracker - to make the octopus, just cut a string cheese in half and make a cross in the bottom with a knife and split through in half to make 8 tentacles.

Grapes and blackberries

Thursday - Tip, I try my best to include all the basic food groups - at least one protein, dairy, fruit, veggie and a carb. As I'm rifling through my fridge, it makes it easy to add stuff if you think this way!

Beef teriyaki (left over from last night's dinner - recipe here)

Onigiri and Crispy Nori - Rice balls and seaweed (you can make these easy or just put in some rice with a fork and they can scoop them into the seaweed - recipe here

Peas Mandarin orange and frozen blackberries (I add the frozen ones in the morning for a cold treat)

Cottage Cheese with honey (just make sure you cover this portion with aluminum well so that it doesn't spill all over the place and don't forget a fork!

Friday - Tip, don't waste any of your strawberries again by hulling them. I can't live without my strawberry huller because we eat them ALL the time. 

Again, since my kids aren't fans of sandwiches, I'm always trying to think outside the box. Baby quiche are such an easy way to give them protein - I just microwave or toast them in the morning and wrap them up in foil so they stay warm.

Yogurt I just add to their bag because it won't fit in the bento box.

2 Ham and 2 spinach baby quiche

Crinkle carrot chips (from the grocery store already sliced)

Hulled strawberries

Granola and Yogurt (faves Liberte USA Brand and Noosa)

So there you have it - one week of real lunches I made for my kids.  Here's a list of other great things you can put in your kid's lunch boxes if you need ideas!

Proteins/Carbs - Deli meat roll-ups with creamed cheese - using lavash or Flat Out bread - cream cheese is better than mayo if you make it ahead of time as it won't get the bread all soggy. Deli meat and just cheese roll-ups (no bread).  Deli meat, chicken salad or egg salad sandwiches with pitta bread. Mini croissant sandwiches - no mayo or mustard so they don't get soggy.  Hawaiian bread sandwiches - most kids love the sweetness of this bread. Nut butter and jam sandwiches. Nut butter on a waffle. Sandwich on a stick - intermix deli meat cubes, cheese, cherry tomatoes, and bread. Pita and hummus. Mini quiches. Leftover protein like meat or chicken. Nori (seaweed) squares with rice or onigiri (rice balls). Boiled eggs. Pigs in a blanket. Grilled cheese with meat. Quesadilla with chicken. Bagel with creamed cheese and deli meat or pizza bagels. Octopus hotdogs - learn how here. Salami stacks with cheese and crackers. Beef jerky - my fave brand here.

Fruits (here's some ideas aside from normal whole fruit) - Frozen berries or grapes. Mandarin oranges from a can. Dried mango - vs fresh mango which is time consuming to cut. Any other dried fruit like dried cranberries or raisins. Applesauce.

Veggies - Cucumber spears or discs. Crinkle carrot chips. Baby carrots. Frozen corn. Kale chips. Edamame. Snap peas. Sweet peppers. Broccoli or green beans- cold broccoli is actually really good - just don't overcook your greens, keep it crisp after steaming by giving it an ice water bath to stop the cooking and keep it bright green!

Dairy - String cheese. Cut up cheese squares. Yogurt pops or yogurt parfait with granola. Yakult probiotic yogurt drink - boosts the kids immune system and keeps your kids from getting sick. BabyBel cheeses - you can make them look super cute too - link here - Laughing Cow cheese triangles. Cottage cheese and honey. American cheese slices.

Carbs/Snacks Pesto pasta with any pasta shape. Tortellini with butter and parmesan. Tortilla chips and cheese. Granola. Pretzels. Popcorn. Pirate Booty .Graham crackers. Banana bread or zuchinni mini muffins, SnapPea Crisps, Goldfish or Cheerios - although I try to avoid any processed foods. My new protein snack find - Wilde Chicken Chips available at Whole Foods.

BBQ Beef Tenderloin Teriyaki with Arugula, Crispy Brussel Sprouts, Asian Pear and Avocado Salad

We don't often have red meat so when we do, I like to splurge and buy a really good beef tenderloin.  I'm a stickler for not over cooking mine so my husband Dave has learned that rare means "almost walking". The teriyaki sauce for this tender beef tenderloin is something I always have in the fridge, ready to drown or marinate on any meat or poultry.  We've also been on a Paleo kick so I made a really hearty salad for this on the side and love the crunchiness of the brussel sprouts combined with the sweetness of the apples. The dressing comes from my mom's Chinese Chicken Salad dressing that I make a double recipe of and store in the refrigerator as well. It's all from scratch but won't take half the time if you already have the teriyaki sauce and the dressing ready to go. Teriyaki Sauce

Here's my recipe for a simple teriyaki sauce that you can keep in your refrigerator for weeks (if it lasts that long!) - [embed]http://wp.me/p1L4Tl-N[/embed]

BBQ Beef Tenderloin Teriyaki 

Ingredients:

2-3 beef tenderloin steaks

1-2 tbsp good olive oil

salt and pepper

flour

Directions:

Heat BBQ to high about 375 degrees.  Sprinkle salt & freshly cracked pepper on both sides of your tenderloin.  Drizzle with olive oil on both sides to coat. Sprinkle with flour on both sides. Don't season too early as the salt will draw out the meat juices and make the steaks soggy. It's a common myth to let steaks come to room temperature first - they should be cold when put on the grill. Put them on the grill and turn the heat down to medium high.

Try to only flip your steaks once if you want a crispy outer crust and don't slice them to see if they are done. The best way to check for doneness is to poke a steak with your finger. A rare steak is soft and squishy; a medium rare steak is yielding; medium is gently yielding; medium-well is firm; and well-done is hard and springy.

Take your steaks off of the grill when they've reached the desired tenderness you'd like. Allow the steak to rest for a juicier steak.

I love these steak myths that you should read if you have the time -  [embed]http://lifehacker.com/5571192/seven-myths-about-grilling-a-steak[/embed]

After the steak has rested, slice up the steak into thin pieces, spoon over some delicious and warm teriyaki sauce and sprinkle some toasted sesame seeds over the top for garnish. Ready to serve!

Arugula, Crispy Brussel Sprouts, Asian Pear and Avocado Salad 

I like to put this salad together right before serving so the lettuce doesn't wilt too much from the warmth of the brussel sprouts and the brussel sprouts stay nice and crispy.  Dress right before serving as well.

Ingredients:

1 bag of organic arugula (washed and damped dry)

1 small bag of whole brussel sprouts

1 avocado

1/2 asian pear or fuji apple

2 tbs olive oil

salt and pepper

Dressing:

I use the same dressing I make with my Chinese Chicken salad except that I add a little balsamic vinegar to give it a little extra tang.  Either way, the dressing is great on any salad.  Here's the recipe.

Directions:

Heat an oven 400 degrees.  After cutting the tough tip off, slice each brussel sprout into thin slices. Lay on an aluminum lined pan.  Drizzle some olive oil and salt and pepper over the sprouts and toss them to incorporate. Lay out evenly on your pan but don't crowd. Make sure they can bake separated without touching one another. Bake in the oven for about 10-15 minutes, tossing in between until you get crispy, crunchy pieces. don't be afraid to char them a bit.  While your brussel sprouts are cooking, julienne 1/2 of a fuji apple.

In a medium salad bowl, add your arugula, your toasty brussel sprouts, apple and cut up avocado.  Dress right before serving.  I served mine with a roasted sweet potato as well. Deelish!

Onigiri and Roasted Seaweed, the Perfect Anytime-Snack!

Are you familiar with those shaped rice balls that are sometimes filled with pickled Japanese plum (umeboshi), meat, fish or vegetables and are covered with seaweed at the Japanese grocery stores? If you don't know what these perfect little snacks on-the-go are, they're called onigiri (おにぎり) or o-musubi (おむすび).  They are simple 'gohan' or rice balls rolled into triangle, oval or nigiri shapes and wrapped with 'nori' or seaweed. In Japan, and in most Japanese grocery stores, there is a section for take out onigiri with all kinds of fillings and flavors to please any palate. Onigiri makes rice very portable and easy to eat, which is why they are perfect for picnics or lunches.  They are also a filling snack and what I consider the ideal Japanese comfort food.  I recently made some onigiri and fresh roasted seaweed to take to a Memorial Day picnic and they were gobbled right up by everyone in no time.  I thought I'd share some basics of how to cook rice, how to make onigiri and how to roast seaweed so that everyone can enjoy this delicious and EASY to make combination. Basic Japanese Rice (Gohan - ごはん)

Making Japanese rice is not that difficult but it does require that you use Japanese rice to get the desired stickiness.  Japanese rice is shorter grained and higher in starch content which gives it that sticky consistency.  Japanese rice needs to be washed multiple times to purify the flavor and remove any impurities.  It even comes in a healthy brown rice variety that I actually prefer.  If you can't find Japanese brown rice, regular long grain brown rice from your local grocer will also work - you just have to add more water to give it the sticky consistency that Japanese rice has.

If you don’t have a rice cooker, take the raw rice (anywhere from 2-3 cups depending on how much you want) and put it in a medium to large saucepan.  Gently rinse it with water in the sink by pouring water over the rice until it is covered by about 2 inches of water.  Swirl the rice and water with your hands until the water looks milky. Carefully pour out the milky water and repeat 3 times or until the water runs clear.

Once the water runs clear, cover the rice with water again but do not drain.  The amount of water obviously varies with the amount of rice but here’s a trick that works with any amount.  Cover the rice with enough water so that when you put your thumb to the top of the rice, the water covers your thumb about an inch - don't put too much water or you'll have gummy rice. Let soak for about 15 minutes.

Place the lid on the pan and start cooking the rice on high heat until the water has come to a boil.  Turn the heat down to just above simmer and cook for 30 minutes (brown rice may require more cooking time).  Remove from heat and let steam with the lid on for an additional 15 minutes before serving.  Results should be perfect, fluffy Japanese rice every time!  Alternatively, you can buy a fancy shmancy Japanese rice cooker and do all of the above except for the cooking part. You simply stick the bowl insert back into the cooker and press a button for perfect rice.  Plus, these rice cookers can keep your rice warm for days!

How to Make Onigiri  (お握り or 御握り; おにぎり)

I can make about 50 individual onigiri with 3 cups of cooked rice.  You can use freshly made rice or if you have left over rice, you can rehydrate it by popping it in the microwave with a wet paper towel on top to steam for about 2 minutes.  I prefer the nigiri shaped mold that looks like little rectangle shapes because I don't usually fill my rice with anything, and these are bite sized.

You can purchase these nigiri rice molds and most Asian grocery stores or a Japanese dollar store like 'Daiso'. Online, you can find them here: [embed]http://www.sushinut.com/equipment/nigiri-rice-mold[/embed]

Here's a short video on how I make them.   I use saran wrap on the inside of the mold so that the rice doesn't stick to it.  Out pops a vacuum sealed packet of bite sized rice balls to hand out to my hungry little eaters.

http://youtu.be/rzTD_CDlZ-U

Roasting Nori (Seaweed)

These days you can find roasted and flavored seaweed at every grocery store, even Costco carries them in small snack packs.  I prefer to roast my own because I feel like some of the varieties out there are too oily or aren't crunchy enough for me.  If you purchase a pack of seaweed made for sushi in big sheets, you can roast these over an open gas flame in seconds.  If you do it this way, I promise you'll never go back to those instant packs because these are crispier, tastier and you can make much more for your money.

All you need to do is:

1. Spray both sides of each sheet of seaweed with cooking spray or sesame oil

2. Over a low flame on a gas stove, gently waft the seaweed back and forth on both sides until the seaweed crisps up

3. Set the finished roasted seaweed sheets on a paper towel and repeat with additional sheets

4. Sprinkle each sheet with sea salt and stack them about 4 or 5 high

5. Cut into fourths with a sharp chef's knife or cut into fourths with kitchen shears

Here's a short tutorial video on how it's done!

http://youtu.be/4nbZ4g3wFCM

Enjoy your onigiri with crispy nori squares anytime or make a sushi party of your own by following my blog post here - [embed]http://wp.me/p1L4Tl-2F[/embed]

Delicious Spinach Gomaae!

This recipe for Spinach Gomaae is really simple and super healthy. You’ll get the best results if you grind your own fresh sesame seeds but there are also tubes of ground sesame paste available at most Asian grocery stores or you could use tahini. I also recommend eating this dish chilled vs. warm but it is really delicious either way! 

Level 1

Serves 4-6

Prep Time: 10 min

Ingredients:

1 lb spinach, cleaned and trimmed

2 tbsp of roasted white sesame seeds

1 tsp of sugar

1 tbsp of shoyu (soy sauce)

3 tbsp of sesame oil for cooking

Directions:

1. Grind toasted sesame seeds with a mortar and pestle until they form a powder. Alternatively, you can use a clean coffee bean grinder to grind the sesame seeds in small batches.  

2. Combine sesame seeds, sugar and shoyu in a bowl. Should be like a thick paste. Set aside.

3. Heat a medium saucepan to medium-high.

4. Add 1 tbsp sesame oil and add immediately add a medium sized bunch of spinach - about ⅓

5. Stir and cook until just wilted, remove and set aside in a medium sized bowl.

6. Cook in three batches until done.

7. When cool, squeeze all liquid out of the spinach and add to the sauce.

8. Combine spinach with sauce.

9. Chill until ready to serve.

10. Sprinkle with roasted sesame seeds for garnish.

Soba with Dipping Sauce, Sweet Chili Chicken and Salad with Ponzu Sauce

Noodles are definitely an integral part of Japanese culture and something I grew up eating frequently (and not just Top Ramen!). Even as a fourth generation Japanese-American, my mom would make traditional Udon for New Year's with dashi soup stock, kamaboko (fish cake), green onions, nori strips and half a soft-boiled egg for topping. The most well-known Japanese noodles are Ramen (thin-wheat based), Udon (thick white noodle), Somen (also thin and wheat based but often served cold) and Soba (buckwheat noodles served hot or cold). I've decided to use a recipe with the Soba noodles because it's the only one made from buckwheat flower, it's naturally gluten-free and can be served cold. As a busy mom of three, my family rarely gets 'piping hot' anything, so this dish makes me seem as though I got it right and if no one comes to the table after I yell three times that dinner's ready, it's no sweat off my back. I also cheat with this recipe and use ready made sweet chili sauce and Marukan's "Ponzu" sauce for my salad dressing. Quick and easy.

Soba with Dipping Sauce - serves 6

Ingredients:

1 package (16 oz) soba - I love the Explore Asian brand    

2 sheets nori (Japanese seaweed), toasted and crumbled                                                            

Dipping Sauce:                                                                                                                                      

2 cups dashi (fish stock) - you can get this at most Asian markets in an instant package or you can make it from scratch, recipe on the bottom.    

3-4 Tbsp soy sauce 1/2 tsp sugar

Condiments: 2 green onions, chopped grated daikon (Japanese radish)

Directions:

1. Combine sauce ingredients, bring to a boil. Set aside.
2. Boil noodles until tender (about 7-8 minutes) stirring occasionally. Do not overcook.
3. Drain in colander and run cold water over noodles to stop cooking.
4. Divide into 6 bowls, top with nori.
5. Serve with dipping sauce in individual bowls.
6. Green onion or grated daikon may be added to the sauce according to individual taste.

Sweet Chili Chicken - serves 6

Ingredients:

3 chicken breasts, split in half lengthwise to make thin

6 tbsp sweet chili sauce (available at most markets in the Asian section)

salt and pepper

1 tbsp butter

1 tbsp sesame oil

Directions:

1. Sprinkle salt and pepper over the raw chicken.
2. Melt about 1 tbsp butter to a medium sized pan on medium high.
3. Saute the chicken on both sides until just done.
4. Remove chicken from the pan.
5. Add 1 tbsp sesame oil to the pan on high heat.
6. Add 6 tbsp sweet chili sauce until the sauce and oil are combined and are sizzling.
7. Add the chicken to the pan until coated and remove.

Salad with Ponzu Sauce

Ingredients:

Field greens, chopped butter lettuce, any lettuce will do.

Thinly slivered carrots

Chopped purple cabbage for color

Lime juice

Marukan's Ponzu sauce dressing

Directions:

1. Make a bed of lettuce, top with carrots and purple cabbage
2. Squeeze a quarter lime over top add Marukan's Ponzu sauce dressing and toss. 

Superbowl Sunday Crispy Teriyaki Wings

My mom makes these every New Year's Day when we go to my Auntie Alice's house to celebrate. Although these wings are not a Japanese traditional dish, we do partake in many other traditional dishes that have meaning and are thought to bring good health, long life, prosperity and happiness in the new year. These wings definitely bring me happiness because they are savory, sweet, salty, crispy and just delicious! I make these for Superbowl Sunday as well because you can prepare them ahead of time and they stay crisp, even at room-temperature.  

Superbowl Sunday Chicken Delicious Wings

Makes 40 wings    

I try not to serve fried food to my kids but my mom’s recipe for these are best extra crispy. Unfortunately, this can only be achieved by frying. Just try not to eat them before your guests arrive!    

Ingredients:

2 1/2 lbs. chicken wings – washed and dried with a paper towel 

1 cup flour

1 cup water

3 ice cubes

2 cups vegetable oil or enough to fill a medium-sized, deep saucepan about 1 ½ inches or a deep fryer to its specifications. 

Teriyaki Sauce:

1 cup sugar

1 cup shoyu (soy sauce)

2 tsp ginger - grated

1 tsp garlic - chopped 

1/4 cup mirin (Japanese sweet cooking rice seasoning) 

Directions:

1. In a small saucepan on high heat, whisk sugar, shoyu, ginger and garlic until combined.

2. Bring to a boil and then immediately turn down to simmer. Add mirin.

3. Have a wire rack on an aluminum foil-lined cookie sheet ready for the cooked chicken.

4. In a deep saucepan or deep fryer on medium-high, add oil until heated.

5. Have the saucepan of teriyaki sauce nearby on the stove on simmer.

6. In a medium bowl, combine flour and water to make the batter.

7. Add ice cubes to the batter to keep it cold, mixing as ice cubes melt.

8. Test the oil by adding a very small amount of batter to the hot oil to see if it fries up quickly.

9. Add chicken wings to the batter in batches so that none are touching.

10. Fry in batches until both sides are brown and crispy, turning with metal tongs halfway through. Approximately 8-10 minutes.

11. Shake off any excess oil and dip chicken wings in the hot teriyaki sauce directly after they are done frying.

12. Remove and drain on a wire rack without touching so wings remain crispy. Serve warm or at room temperature.

Mirin (味 醂 or みりん) – Preferred Brand – Kikkoman sweet cooking rice seasoning.  Used to make teriyaki sauce and for marinades and dressing in replacement of sugar.  Although this does contain low amounts of alcohol, it is safe for use in children’s dishes as there is normally a very small amount added.

Grating Ginger - Peel the end of a fresh piece of ginger and use a Japanese ginger grater or a microplane to grate the ginger. Ginger can also be frozen to make grating easier. 

Easy-peasy Japanesey video debut!

It was a labor of love but my video was recently completed and will hopefully help an interested publisher who sees my cookbook proposal to also put a face with the name. It will be worth watching, I promise!  Also, a big favor to ask of you - my recent assignment from my editor and agent are too beef up my social media - so please help me by also liking my Facebook page at www.facebook.com/easypeasyjapanesey - if you already have, then THANK YOU! The video is a visual on one of my most popular blog posts called "Just roll with it, it's a sushi party for everyone!"  It's a quick tutorial on how I put together a make your own sushi night at our house with some tricks from my mom on using a sharp knife and cooking rice.  If you look closely at the end, you'll see that my daughter's hand is completely covered in black paint.  It makes me laugh to know that we didn't even wash her hands before eating!  Oh well!  Hope you enjoy! [wpvideo tPgVbwfn]

Here's a link to the original post about how to make everything you need for your own sushi party! >> http://wp.me/p1L4Tl-2F

Japanese Curry in a Hurry!

Japanese Curry is one of those comfort foods where the smell has such a strong connection for me with growing up.  I definitely remember having this dish in my youth and whenever I eat it, I think about my brother, sister and I sitting around our family table and having my parents ask for the run-down of our days. It makes me realize the importance of just sitting down with your family at meal time and eating TOGETHER. So, whenever we can I'm making a resolution to accommodate for my husband getting home later from work and to try our best to eat as a family as much as we can. I make it a bit different than the directions on the box - yes, the main part of this curry comes out of a box!  It's just tradition like this and honestly, I don't know how to make it any other way. So, try it out and you'll see that it tastes home made and is really easy!  * Important to note that if you want a more stewy type of tender beef curry then this will take longer to cook but if you use tri-tip you can just give the meat a quick fry for 'Japanese Curry in a Hurry'! I prefer to use chuck because I like the tenderness you can achieve with slow cooking.  

Ingredients:

2 -3 lbs lean beef, like boneless chuck or for a quick fry use tri-tip (or chicken, lamb or shrimp)

2 1/2 lbs onions (I use one whole onion)

4-5 carrots cut thickly

2-3 potatoes cut thickly

4 tbsp cooking oil

6 cups water

1 box S&B Golden Curry Sauce Mix (available at most grocery stores in the Asian section or at an Asian specialty store)

Salt and Pepper to taste

Directions:

1. Cut potatoes and carrots in thick cuts on the diagonal.  Boil 6 cups of water in a large pot and add the carrots and potatoes in with some salt to tenderize, about 20 minutes.

2. Cut beef into cubes and chop onions finely. Add 4 tbsp cooking oil to a sauté pan and heat on high. If using chuck, cook meat in batches being careful that the pieces don't touch.  Remove and cook onions until tender.  If you are cooking tri-tip, chicken or shrimp, gently stir-fry until just tender. Set aside.

3. In the same pot that the potatoes and carrots are in, add curry sauce cubes to the pot.  Turn heat to low and mix until completely melted in.

4. Add the cooked onions and meat.

5. Cover and reduce heat to low and let slow cook for 1.5 hours for tender beef. If you are using tri-tip, chicken, lamb or shrimp, you can serve immediately. Serve over a nice hot bowl of steamy rice or noodles.

Enjoy!

The versatile Japanese Persimmon or Kaki!

(kaki [柿]) or Japanese Persimmon is a wonderfully sweet fruit that is seasonal in the months of October and November.  The Japanese Fuyu variety, as opposed to other varieties that tend to be very bitter when picked, can be eaten like an apple up through to any stage of ripeness. If you've seen a kaki tree, you may know that kaki are picked at their ripeness when a tree's leaves naturally fall off.  It may seem a litle odd to look at such beautiful vibrant dark orange fruit hanging on a tree that almost looks like it's dying, but that's what makes this beautiful fruit so unique and interesting!

When I was little, I didn't always have the fondest memories of eating kaki because I remember that sometimes they were really bitter and seemed to make my mouth feel like it had been sucked of all moisture. Now I know that this is true - that you can find kaki that are bitter and you can find kaki that are just right.  If you stick to the Fuyu variety that has less tannins, you shouldn't get any bitterness. You're probably seeing kaki in grocery stores now and may not know what to do with it. When buying Fuyu Persimmons, choose ones that are firm with vibrant red-orange color all around. 

Here are some ways to eat and cook kaki...

I like to eat mine like an apple. When they are hard, you can bite right into it or cut it into slices with the peel on.  Or, you can peel it and julienne cut it for use in salads. You can add it to coleslaw to give it a little sweetness or put it in a sandwich to give it a delightful crunch. They can be dried out and you can eat them as a healthy snack or dip them in chocolate.  When they are soft, you can make jams, chutneys, and purees.  I've seen it used in risotto, baked into cookies, used in salsa, even put into latkes.  It is really one of the most versatile fruits - so don't be afraid to try it the next time you are at the grocery store, you won't be disappointed! 

Here are 14 awesome recipes using persimmons from Huffington post and this is my favorite one of the bunch by Dara of Cookin' Canuk:

Spinach Salad with Fuyu Persimmon, Jicama & Avocado with Miso Dressing

4 tsp fresh lime juice

4 tsp water

1 1/2 tbsp white miso (fermented soybean paste)

1/4 tsp black pepper

1/8 tsp salt

1/3 cup plus 2 tbsp olive oil

6 oz. fresh spinach leaves

1 lb (about 1 1/2 large) Fuyu persimmons, peeled, halved lengthwise, seeded, and thinly sliced

1/4 medium-sized jicama, peeled and sliced into matchstick pieces

1 large, ripe avocado, halved, pitted, and thinly sliced

The dressing:

In a blender, combine lime juice, water, white miso, black pepper, and salt. Blend until smooth. With the blender running, slowly pour in olive oil. Stop pouring the olive oil a couple of times throughout this process, with blender running, to insure that the emulsification is forming well. Season to taste with additional salt and pepper.

The salad:

Place fresh spinach leaves in a serving bowl. Toss the spinach with a few tablespoons of the miso dressing. Add the persimmon, jicama, and avocado and toss with a 2-3 additional tablespoons of dressing, to taste. Serve.

Makes 4 first-course servings.

Tuna Tataki with Sesame Soy Vinaigrette

I had a delicious Seared Ahi Tuna the other night as an appetizer at a local restaurant and it inspired me to try to make it at home.  I loved the sesame-soy vinaigrette dressing it was swimming in and thought I could make it a bit heartier if I served it with an avocado and cucumber salad on the side.

You've probably heard it referred to as "Tuna Tataki" which is is basically just the Japanese name for searing tuna. Tataki たたき meaning "pounded" or "hit into pieces" by searing fish very quickly over a hot flame, slicing it and marinating it in vinegar and "pounded" ginger. I don't pound my ginger but I do use a special Japanese grater that makes it into sort of a paste. This is great for lunch or dinner and if you add some miso soup, a salad and rice to it, voila - you have a meal that can satisfy anyone. Healthy and easy too.

Ingredients:

1/8 cup minced ginger (about 1/3 of a medium sized ginger piece)

1/4 cup sesame seeds

1 tsp cracked black pepper

Kosher salt 1/2 pound very fresh, sushi-grade ahi tuna

1 tbsp sesame oil

Dressing:

2 tbsp soy sauce (preferably low-sodium)

1 tbsp sesame oil

2 tbsp rice wine vinegar

1/2 green onion sliced thinly

1 tsp sugar

Side Salad:

1 avocado - small cubes

1/2 cucumber - small cubes, seeds removed

Here's how I mince my ginger.  I take the ginger, peel and all, and I use this Japanese grater that I found at a Japanese dollar store.  They have one just like it on Amazon.

I normally freeze my ginger so that it's easier to grate but you can also just use it fresh from the refrigerator to achieve the same results.  If you don't have a handy grater like this, you can use a microplane to do the same thing.  Simply grate over a plate or if it comes with a plastic container attachment, use that.

Directions:

1. On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper.

2. Cut the tuna into a nice long cubed rectangle. Sprinkle the tuna with kosher salt. Roll the tuna into the mixture to coat well.

3. Place a saute pan over high heat. Add sesame oil and sear the tuna on all sides, about 30 seconds per side. Watch closely so you don't cook it too much - you want a very thin layer cooked on all sides.

4. Remove the tuna from the pan and set aside.

5. To prepare the dressing, whisk the soy sauce, sesame oil, rice wine vinegar and sugar together.

6. Mix the avocado and cucumber together.

7. Slice the tuna into 1/4 inch thick pieces and pour 3/4 of the dressing over the top.  Put the avocado and cucumber salad on the side and pour remaining dressing on top.

* For all of the favorite brands that I used in this recipe and others to put in your Japanese pantry, please go to my Fill your Japanese Pantry with my Faves post and get all the details.

Chinese Chicken Salad with easy-peasy dressing

Yes, it is called "Chinese" Chicken Salad but every good 4th Generation Japanese-American has a good "Chinese Chicken Salad" recipe in their collection.  Mine comes from my mom's cookbook she created with her girlfriends known as "Les Dames".  I think I've talked about them before but these women really know their stuff when it comes to yummy food.  I've had a lot of Chinese Chicken salad in my life and I have to say, in my opinion this is THE BEST Chinese Chicken Salad recipe I've ever had because of two things.  1. The dressing has the perfect balance of sweet and salt, isn't too oily and  2. The chicken has a tiny hint of ginger because you add a piece to the water you cook it in which gives it a nice subtle flavor and adds depth. I've altered their dressing recipe a bit because I thought the original had a little too much salt but I could literally put this dressing on anything - salad, veggies, in a sandwich, used as a marinade, you name it.  My only problem is that even when I make a double batch, it disappears in no time.  So, I highly recommend at least making a double batch so that you can have some left over to use.  If you like a strong sesame flavor with a perfect balance of sweet, sour and salty - you will love this!   I make all the different parts of this ahead of time, refrigerate them all in little baggies and then bring them all together right before serving so that the fried maifun stays crunchy and everything else is cold and crisp.  This is also great to take to the beach or serve up at a party in Chinese to-go boxes.  If you are taking it to the beach, just take all of your separate baggies and mix everything together in your one big zip lock that has the lettuce (including the dressing) and voila - you have a perfect well balanced lunch.

Ingredients:

3 boneless chicken breasts - you can also use chicken tenders, just remember to tear the little cartilage bit out after the chicken is cooked

1/2 to 1 pkg. maifun (noodles that puff up when you fry them) available at most grocery stores in the Asian section

1-2 heads lettuce - I like to mix romaine and iceberg - sliced thinly

3-4 green onions, sliced thin diagonally

1 small pkg, almonds, toasted - I just put them on low setting on a tray in the toaster oven

1/4 C sesame seeds, toasted - you can buy them already toasted at Asian grocers

1/4 C cilantro or Chinese parsley

1 medium slice of fresh ginger (skin can be on)

Oil for deep frying

DRESSING:

4 Tbsp. sugar

4 Tbsp. rice wine vinegar (I prefer the Marukan brand)

2 Tsp salt

1/2 Tsp black pepper

1/2 C vegetable oil

4 Tbsp. sesame oil (I prefer the Kadoya brand)

Directions:

Combine all ingredients except oils and dissolve over low heat.  Add oil after cooling.  Whisk ingredients or add oil to a blender slowly to emulsify.  Pour into a sealable container.  In a medium saucepan, cover chicken breasts in enough water to cover breasts and add a piece of fresh ginger.  Bring to a boil until chicken is just done, about 10 minutes - do not overcook.  Drain, cool and shred into small pieces.

Deep fry the maifun in hot oil at 350 Degrees, taking a small handful at a time.  The maifun will puff up quickly so remove right away with a Chinese strainer if you have one.  Drain the puffed maifun on paper towels and set aside.  I like to put my puffed maifun in a ziplock bag and save it for when I'll be serving the salad.  Combine chicken, lettuce, onions, almonds and sesame seeds and cilantro in a salad bowl.  Just before serving, add maifun and dressing and toss gently to mix.  For a creative presentation, you can serve in Chinese to-go boxes that you can get at places like Smart and Final or order online ahead of time.

Hurricane Popcorn my way!

Well, if you've been to Hawaii or know any Hawaiian's, you might have tried or already know about "Hurricane Popcorn".  It's like chocolate meeting peanut butter, sheer genius.  Basically, it's a combination of deliciousness.... Popcorn, Yaki Mochi (Japanese rice crackers), Furikake (a type of Japanese condiment made with sesame seeds, seaweed, sugar, salt and lots of other stuff) and butter, lots of butter.  I'm pretty sure it originated in some pushcart in Hawaii and now it's all the rage.

I always thought you had to get it in Hawaii but have recently discovered that you can buy it online.  I decided that it's probably pretty easy to make so I decided to try it out myself.  I made a real batch from the packaged brand and made my own and tested it out with my family, my sister-in-law and her family, and my cuz.  I was so excited that they preferred my version (they said mine was a tiny bit sweeter and tasted like Kettle Corn with extra goodness!)  So, here it is - feel free to add more of any of the separate ingredients if you like it crunchier or more buttery, there really isn't a wrong way to make this.

Ingredients:

1 bag of microwave popcorn

1/4 cup of Furikake (you can buy this at most Asian grocery stores) - They come in multiple varieties so just get the blue label one and you are good to go!

1/2 cup of Yaki Mochi (you can buy this at most Asian grocery stores, Whole Foods and most supermarkets in the Asian section)

1 tsp of sugar

1/4 cup of unsalted butter (1/2 stick) melted

Preparation:

Microwave your popcorn according to it's instructions. Next, in a large ziploc bag, add the popcorn, Furikake, Yaki Mochi, sugar and butter.  Zip it up and shake until well combined.  Enjoy!