The sauce has mirin, soy, sake, and superfine sugar. This dish is tasty, but peeling and julienning the burdock root was time-consuming. Recipe from Harumi’s Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes cookbook, available at https://www.amazon.com/dp/1557885206/ref=cm_sw_r_sms_api_Kd9mxbMVKKNVD (Apr. 2015)
Tag: asian
Japanese poached rockfish
Fish fillets gently poached in sake, mirin, soy sauce, and water with superfine sugar and ginger, served with wakame. Recipe from Harumi’s Japanese Home Cooking, a cookbook we found in Japantown, San Francisco. (Apr. 2015)
Hakka soy-glazed black pepper chicken
Four ingredients (chicken, dark soy, black pepper, and cilantro) create a delicious meal. Combine 2 Tbsp dark soy and 1 Tbsp black pepper in a wide sauté pan. Place 2 lbs (about 6-7 pieces of skin-on, bone-in chicken thighs, trimmed off excess fat) of chicken thighs in the pan, making sure to get the sauce… Continue reading Hakka soy-glazed black pepper chicken
Vietnamese chicken back and celery rice
Recipe from Andrea Nguyen, one of my favorite cookbook authors, who shared this soulful dish from her childhood: http://www.vietworldkitchen.com/blog/2015/04/chicken-back-and-celery-rice-recipe-com-ga.html. The chicken fat rendered from the soup permeates every aspect of this dish. Absolutely delicious, although a bit time-consuming (see Note 2 below). She called for fish sauce to taste; we used about 1 ½ tsp… Continue reading Vietnamese chicken back and celery rice
Chinese steamed turbot in seasoned chicken broth
This is based on Hot and Sour Shad Soup in The Key to Chinese Cooking by Irene Kuo. Despite the recipe title, we found the dish neither hot nor sour. We modified by adding more aromatics to the steam pot and to the chicken broth. (Mar. 2015)
Soy-braised tofu
Score tofu with diagonal cuts and set aside. Using a wok, sauté green onions, minced garlic, and microplaned ginger in a little oil. When fragrant, add tofu blocks and pour water, soy sauce, sugar, and a dash of crushed red pepper flakes. Simmer, uncovered, until sauce has nearly evaporated. Serve with rice. This recipe is… Continue reading Soy-braised tofu
Vietnamese caramelized catfish
Daniel and I recently enjoyed this dish at a restaurant, so I wanted to recreate it at home. Marinate catfish in brown sugar, freshly ground black pepper, homemade Vietnamese bittersweet caramel sauce, fish sauce, and a dash of salt for 15 minutes. In the mean time, sauté scallions (whites only, cut into 1 1/2inch straws) and freshly sliced… Continue reading Vietnamese caramelized catfish
Japanese nabeyaki udon
Despite a relatively short list of ingredients, this dish is very challenging to execute. First, make the bonito stock: combine 2 quarts water with kombu (kelp) in a stockpot and heat on medium. Just before it boils, remove the kombu. Add 1 cup packed bonito shavings, bring to a boil, then immediately turn off heat.… Continue reading Japanese nabeyaki udon
Burmese coconut chicken soup (o-no kauswe)
Marinate 4 lbs boneless chicken thighs, cut into bite-sized pieces, in 2 Tbsp paprika, 2 tsp turmeric, 2 tsp garlic powder (or 6 minced garlic cloves), and 2 ½ Tbsp fish sauce. Separately, mix 1 cup chick pea flour (besan) with 2 cups water and mix into a slurry. Bring 16 cups of water to… Continue reading Burmese coconut chicken soup (o-no kauswe)
Korean-style clear beef soup
I had lots of beef stock leftover from the oxtail soup, so I decided to improvise. Bring beef stock to a boil, then add daikon radish (cut into thin squares). Cover and let simmer for about 20 minutes, then add scallions, cut into straws. Continue to simmer for about 5 minutes, then season to taste.… Continue reading Korean-style clear beef soup
Cooking Adventures 