Posts Tagged bean sprouts

Mabo dofu, leek style

This was a variation on mabo dofu, or spicy tofu, which Yusuke makes in a Japanified form of the Szechuanese dish.

He usually uses silken tofu, but opted for firm here. He also decided that he needed to use up our remaining bean sprouts, a welcome addition indeed. Finally, the dish was deemed to be lacking in green, so finely chopped leeks were included as well.

The dish preparation began by combining a sauce of:

  • 1 tbsp sake
  • 1.5 tbsp oyster sauce
  • 1 tbsp tenmenjan—a Chinese sweet bean paste
  • 300 mL water with chicken bouillon powder

This was set aside.

Next, he sautéed ginger in a frying pan with tobanjan (spicy chili sauce). When sizzling, he added the veggies, followed by the sauce, followed by the cubed tofu—all left to simmer briefly in turn. Next came a bit of salt and black pepper.

Last, after reducing the heat, he gradually drizzled in katakuriko (Japanese potato starch) mixed with water (usually 1 tbsp starch with 2 tbsp water). He adds only one spoonful at a time while stirring constantly, which thickens the sauce but avoids clumps.

Spicy, yum.

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Zucchini steak

Zucchini steak on fish plate

This meal inaugurated an awesome fish dish that we received as a Christmas gift. Although the original intention is for fish, obviously, it works for veggies as well.

First, Yusuke grilled zucchini slices in the oven with black pepper and sea salt.

Meanwhile, he prepared a stir fry with carrots, bean sprouts, finely chopped mushrooms, and sliced white onions with a soupy soy sauce-based mixture.

The zucchini was beautifully arranged on the aforementioned awesome plate and then the sauce poured over.

fish dish

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Ume stir fry

A tangy and refreshing stir fry.

Yusuke used a bit of olive oil to cook up halved grape tomatoes, zucchini, asparagus, bean sprouts, and chicken (optional). He opted for olive rather than sesame oil for a lighter, fresher taste.

The sauce was based around two smashed umeboshi (pickled plums). It also included mirin, sake, soy sauce, dashi, and mirin.

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Fish bake

A nourishing melange

Today: a warm hearty dish to fortify against the coming cold.

We had picked up some salmon that was packaged as leftover bits, labeled as intended for soup. It was half the price of fillets, but I would venture perhaps twice as good.

First, Yusuke marinated the salmon in sake, a pinch of black pepper, and sea salt.

Meanwhile, he prepared a glass pan with a thin layer of olive oil.

Next, he prepared a mixture of 1 tbsp of miso, 1/2 tbsp of sake, and 1/2 tbsp of mirin. Sugar could also be added.

He layered the salmon in the pan and then spread the mixture evenly over it.

Next, he layered the fish with raw sliced carrots, bean sprouts, and white onions. The original recipe calls for enoki, but alas, we didn’t have any.

The pan was covered with foil and baked in the oven at 450 F.

Warm and filling, with lots of leftovers for the next day.

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Moyashi domburi

A few weeks ago, Yusuke was positively salivating over pictures of food that one of his sisters had taken during a trip to Hokkaido. In particular, he really drooled over the various ramen dishes. Alas, we didn’t have any ramen on hand, but he made a substitute.

To start, he sautéed a tiny bit of spicy tobanjan sauce with sesame oil and then added asparagus, leeks, and bean sprouts. For additional seasoning, he added a tiny of bit of salt—to be precise—and 1 tbsp of soy sauce.

This mixture was dumped onto a healthy portion of rice.

Next came the broth spooned over all: made of soy sauce, water, black pepper, a tiny bit of sugar, and bonito powder. Last, strips of nori were arranged to garnish.

This is nothing like ramen at all, but for Yusuke it evoked the taste of shoyu (soy sauce) ramen and made him less jealous of his sister.

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

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Black sesame stir fry

We had this stir fry several days ago, and we don’t quite remember what was in it. It was rather exceptionally good, and therefore worthy of a blog post, but you’ll just have to take my word for it.

As far as Yusuke recalls, the bean sprouts, sliced green pepper, and chopped okra were stir fried with oyster sauce, spicy tobanjan, and a bit of salt.

The tobanjan offered quite a kick, but it was given depth by the final, all-important ingredient: sweet ground black sesame seeds.

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Razbanero bean sprouts

Last weekend, Yusuke and I drove down to Vermont to meet up with a friend who was visiting from Nebraska (long story). We were thrilled just to see her (hi Wendy!) and to eat crêpes at the Skinny Pancake—not once, but twice, hitting up the shops in both Burlington and Montpelier.

gratuitous crêpe picture: strawberries in Montpelier

But she was also kind enough to bring some おみやげ (souvenirs, that is) from Omaha.

One item is pictured below: Chili Dawg’s razbanero spread. As the name indicates, it’s made from fresh habanero peppers and raspberries; in other words, delightfully spicy and sweet at the same time. A party on your tongue, if you will.

The jar suggests spreading it on crackers along with cream cheese, and the website has a “recipe” for putting it on ice cream! Yusuke went a little more, well, Japanese with this dish. The results were tasty.

He simply mixed up a sauce of soy sauce, rice wine vinegar, and razbanero in which he soaked boiled bean sprouts and raw white onions. He then arranged the mixture over cold tofu and added another dollop of razbanero. The spiciness of the sauce and onions was balanced by the cool, smooth tofu.

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