Posts Tagged tomatillos

Tomatillo et al stir fry

Oh, tomatillos, where have you been all my life? I had them for the first time in last year’s CSA baskets, and they’ve returned again a few times this year. The taste is similar to tomatoes, but they’re sweeter, drier, and fleshier. Plus they have the added fun of being neatly packaged in papery husks. A marvelous species indeed.

For this stir fry, Yusuke began by sautéing cubes of firm tofu in olive oil until slightly browned. He removed the tofu from the pan and wiped out the extra oil.

Next, he cooked chopped eggplant in fresh olive oil until cooked.

Next, he added minced garlic and tiny slivers of fresh chili pepper.

The tomatillo was added next.

And finally, powdered kombu dashi (a stock made from seaweed) offered umami. No additional salt was needed.

The original inspiration for this recipe was fish and tomatoes, but tofu worked nicely. On the side, we had miso soup with turnips and their greens.

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Oyakodon with a tomato twist

I’m surprised to discover that I’ve never written about おやこどん (oyakodon) on this blog. The name means “parent-and-child,” meaning chicken and egg…served over rice!

You can see traditional oyakodon being made in this video. It’s definitely a classic dish, and best cooked in a special copper pot.

Yusuke, though, took a tomato twist with fresh specimens from our CSA basket.

He began by sautéing white onions, pork, fresh chili pepper (from the basket)—about 5 cm worth—in a bit of oil. [He had to opt for pig-meat instead of chicken since we didn’t have any, so it wasn’t technically おやこどん. I, of course, picked it out.]

After it was cooked, he added chopped fresh tomatoes and glorious sweet tomatillos. After about 30 seconds, he added めんつゆ (mentsuyu) aka soba sauce and some water.

Next, he poured eggs on top in a circular pattern. He covered it to simmer until lightly cooked. The consistency is supposed to be a bit runny.

Served over rice!

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