Yusuke prepared this mackerel for himself while I was elsewhere. Marinated in roughly equal parts of:
- soy sauce (a bit more than the other two)
- mirin
- sake
Grilled and topped with green onions
Archive for July, 2014
Leek and mushroom pasta
Here is another example of わふう パスタ (wafuu pasta)—that is, Japanese-style pasta. The possibilities are endless: see some examples here from Just Hungry. (Or Google it.)
To make this particular version:
Lightly saute sliced leeks, chopped mushrooms (portobello here, but could be shiitake), and canned tuna with:
- salt (tiny bit)
- pepper
- garlic
- olive oil
Boil spaghetti in water with a bit of dashi and salt.
After the pasta is *mostly* cooked, add it to the skillet in which the leeks and mushrooms have been sauteing, along with some of the dashi-flavoured water from the pasta.
Cook everything a bit more and that’s it!
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Red quinoa delight
I made this one, and it doesn’t look half bad.
Procedures:
- Cook gorgeous, jewel-like red quinoa in rice cooker (same water proportion and setting as plain white rice)
- Dump approx 1 tbsp each of mixed garlic and ginger in frying pan
- Add sliced white onions
- Add ‘white’ bits of chopped bok choy
- Add chopped carrots
- Add ‘green’ bits of chopped bok choy
- When all is cooked, add cooked quinoa
- Add smashed silken tofu
- Add a couple drops of olive oil
- Mix all and season to taste with soy sauce and rice wine vinegar. Sriracha or other spicy sauce is also good!
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Mabo dofu
Spicy tofu! So yummy. It’s difficult to manage the spice balance (i.e., overboard is bad), but of course Yusuke is a pro. It’s been a while since I posted this, so here is a repeat of the recipe:
Ingredients (measurements are approximate):
- 1/4 tsp minced ginger
- 1/4 tsp minced garlic
- 1 tbsp oyster sauce
- 2 tsp sugar
- 1 tbsp soy sauce
- 1 tbsp chili bean sauce (a.k.a. tobanjan)
- Broth (chicken or dashi): up to 2 cups
- 1 tbsp cooking oil
- 2 tbsp katakuriko (Japanese potato starch)
- Green onions, thinly sliced or chopped
- 1 package of silken tofu, cut into cubes
- Lots of mushrooms, preferably shiitake or ground pork (if that’s your thing)
Procedure
Heat the oil in a frying pan and sauté the ginger and garlic
Add the green onion, chili sauce, and mushrooms. Let it cook for a few minutes
Add the broth, sugar, soy sauce and oyster sauce and stir
Add the tofu and let simmer for about 5 minutes
Reduce the heat
In a separate bowl, mix the starch with 2 tbsp water. Gradually drizzle the starch into the tofu and sauce. Add only one spoonful at a time while stirring constantly. This will thicken the sauce avoiding clumps.
My, how the photography has improved Chez Yusuke. Other mabo dofu posts here.
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Chez Yusuke 