Archive for March, 2010


I’m tardy in posting this…we ate it a month ago as a beautiful Valentine’s Day treat. Yusuke followed a (Japanese) recipe but omitted the butter called for in the original. First, he sautéed uncooked white rice and chopped white onions in olive oil (2 tbsp?). After it was cooked, he added chicken broth, which was absorbed into the rice. Next came broccoli, carrots, and shrimp and last, everything was seasoned with salt and pepper. We had a bit of cheese in the freezer, leftover from my last quiche which Yusuke crumbled into his bowl (I passed).

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Daikon and mackerel

A very simple stew, perfect for winter: it’s said that eating daikon warms the body!

Yusuke simply peeled and chopped the daikon and combined it with chunks of mackerel (skin included). The two items were boiled together in a mixture of sake, mirin, soy sauce, and ginger—the latter to enhance the warming qualities.

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Chocolaterie break

Just before Christmas, a beautiful chocolaterie opened right next to our apartment called Suite 88. We immediately took advantage by buying chocolaty gifts for friends. Said friends, however, do not live in Montreal, so twice we inherited back the shops’ coupons for a free hot chocolate or Belgian waffle that were slipped into the truffle packages.

We finally redeemed the coupons with a special afternoon treat last week. (We shared tastes of each.)

First was a tall mug of hot chocolate. The many choices included cinnamon, ginger, orange, mint, vanilla, sea salt, and citrus, all with an option of regular, white, or “intense” chocolate. I chose milk chocolate with soy milk with…drum roll…cayenne pepper. It was, indeed, very spicy. According to the website: “Papilles fragiles, s’abstenir.” (Not for delicate tastebuds.) A sure-fire way to warm up on a cold day.

Yusuke was in charge of the waffle decision-making. Sadly, they were out of green tea gelato, which he really, really wanted, so we’ll have to go back again soon.

The white gelato is lemon, with tiny candied lemon pieces. Very light and delicate, it was perfect for cooling one’s tongue after the hot chocolate. The pink is peppered strawberry. Yes, that would be black pepper. The spiciness was surprising and very tasty. It’s hard to describe, but it was a bit eating a black pepper Bertie Bott’s jelly bean at the same time as a sweet frozen strawberry. And obviously, the whole creation was topped with more chocolate.


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Okra and shrimp

Coincidentally, seasoned boiled okra was featured on Kanako’s Kitchen the day after Yusuke made a nearly identical dish. I guess that proves that it’s genuinely Japanese. Her description of the procedure is much better than I would write, so I refer you over there. Yusuke’s creation was the same (boiled okra topped with katsuoboshi), but he also added boiled shrimp.

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Korean domburi

Yusuke made this dish for himself one night when I had to work. He calls it a Korean-ish domburi.

Each of the items was prepared separately and then arranged over a big bowl full of rice. The meat is chicken, stir fried with salt and pepper.

The bean sprouts are Korean-style: boiled and then dressed with sesame oil, garlic, salt, and dashi.

The baby spinach is simply boiled until wilted.

In lieu of kimchi, Yusuke stir fried napa (Chinese cabbage) with spicy tobanjan sauce.

The centerpiece is a hot spring egg.

Everything was arranged for the picture, then mixed up to eat.

(To help with my search results: domburi is also transliterated as donburi. Easier: 丼 or どんぶり)

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