Posts Tagged bean sprouts

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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Soba plate

Soba time again. Yusuke says that he dreaded soba for a while in elementary school because his mom made it nearly everyday for lunch during the summer. (It’s a typical hot weather food.) Fortunately for me, he has recovered and once again highly enjoys it.

To prepare this dish, Yusuke sautéed slices of baby eggplant in sesame oil. He was careful to cook it slowly to maximize softness and bring out the flavour. We were lucky to have an extra-good batch of eggplant this time. (*^_^*)

The other two soba toppings were boiled bean sprouts and hot springs eggs (20 seconds in the microwave!).

As per usual, the soba sauce was made from soy sauce, sugar, mirin, water, and some of our special dashi stock. He also cooked fresh crimini mushrooms to the broth.

Instead of using of bowls, Yusuke assembled the noodles and toppings on large plates, poured the sauce, added chopped green onions, and sprinkled a bit of shichimi. I had more difficulty trying to slurp the noodles than usual, but this was a perfect meal for a gloriously sweltering day.

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Spicy bean sprouts

This is the same principle as Yusuke’s spicy eggplant or spicy tofu (マーポードウフ), but with bean sprouts (moyashi / もやし) instead. First, he sautéed chopped garlic and ginger (i.e., from a jar) in oil. Then he added finely chopped white onions, followed by the bean sprouts.

Separately, he prepared a sauce of:

  • 300 mL water
  • 1 tsp powdered chicken bouillon
  • 1 tsp tobanjan
  • 1 tbsp tenmenjan
  • 1 tbsp oyster sauce

After dumping the sauce into the pan with bean sprouts, a pinch of salt and pepper was added. The finale was 1 tbsp of katakuriko and water to thicken the sauce.

Burn. Yum.

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Succulent fried tofu

This was a very special dish that Yusuke created for my enjoyment, and enjoyed it was, believe you me.

First, he cut firm tofu (Soyarie brand, bien sûr) into cubes. He coated the outside in katakuriko (Japanese potato starch) and fried them in a pan, since we don’t have a deep fryer.

Next, he assembled a sauce made from hot water, soy sauce, mirin, and a pinch of salt. The coup de grâce was a few packets of ume-kombu (plum-seaweed) tea that I swiped from our ryokan in Kyoto. He added a bit of katakuriko to thicken the sauce.

He boiled bean sprouts separately—very briefly to maintain crunchiness—and added them to the sauce along with enoki mushrooms. Finally, the sauce was poured over the tofu and topped with chopped green onions and grated daikon.

This is a perfect example of how Japanese cuisine perfectly harmonizes textures and flavours: tofu crispy on the outside and soft inside, crunchy bean sprouts, slippery mushrooms, cool grated daikon, sharp onions, and gentle kombu.

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Leftover combo

This is an old post that I hadn’t written up…leftovers indeed.

This meal was composed of sundry items that had accumulated in our fridge, mainly bean sprout-related.

One item was onsen tamago (hot springs eggs). The eggs were served over a bed of boiled and chopped cabbage, tasty on its own with a naturally sweet flavour. I seasoned mine with soy sauce; Yusuke used mayonnaise and oyster sauce.

Next was a bean sprout dish. They were just boiled with dashi powder and salt, nicely arranged in mounds and topped with green onions. It was so flavourful that I had a hard time believing that was all there was to it. Yusuke said that he took the idea from the Korean dish namuru (as it’s called in Japan), which is bean sprouts cooked with garlic and sesame oil.

The final item was the remainder of the spicy bean sprout / green bean stir fry that I wrote up here.

We also had plain rice and miso soup with bean sprouts and green onions.

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A spicy stir fry

This stir fry had a tongue-tingling spiciness. Yusuke boiled and then drained the green beans before stir frying them with bean sprouts and pork in canola oil and a sauce of:

1/2 tbsp tobanjan
2 tbsp tenmenjan
1 1/2 tbsp soy sauce
1/2 tbsp ginger
1 tsp minced garlic

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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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