Archive for the ‘Japanese’ Category

Strawberry Disaster

Posted: 2011/06/07 in dessert, fruit, Japanese, pork

So we went to a real gourmet ranch (facebook game) and did some strawberry picking. Had some frozen custard and awesome Irish Soda Bread ( I never realized how good this stuff was, mebbe it was a fluke, but the one I had on the farm was definitely worth getting again).  Then we came back and took a nap, cuz you know picking/eating strawberries is really hard work.  But anyways we decided to make something with the crap ton of strawberries we picked (-.- apparently to some people fresh strawberries cannot be eaten as is. its gotta be macerated and drowned in sugar). Lulled by a false sense of accomplishment by our string of cooking successes we decided to make strawberry tarts and strawberry mochi. Dumb idea. Individually the components of the tart were ok, together they were a disaster. The shell had a vaguely salty undertones, which totally did not fit with the sweetness of the custard or strawberries.

The mochi. OMG the mochi. (1) Cooking with dog made it look so bleeding simple (If you don’t know what cooking with dog is youtube it) (2) Val cannot be trusted to do anything in the kitchen without screwing it up (3) F*** mochi is hard to wrap. After the billionth try and several third degree burns later we finally got the mochi to the right consistency and taste. Then we tried to wrap the mochi around red bean paste and strawberries. Not only did the mochi not close , it was all lumpy and ugly. humph.

Moral of the story make pot pie and strawberries with custard. Everyone is happy, everything tastes good, and the cleanup is so much easier.

One of the coolest yet nastiest things ever. Shaved butter.

Stupid mochi.

Looks are so deceiving.

What we ended up actually eating.

Pork Pot Pie Filling
Serves: 4
Ingredients:
1 lb diced pork shoulder
1 lb defrosted frozen vegetable mix (I was lazy and did not feel like cutting anything)
black pepper
chicken bouillon
Italian seasoning
2 tbsp corn starch
0.25 cup water
Directions:
1. Sauté the pork in a bit of oil until approximately half cooked
2. Toss in the veggie mix and continue sautéing
3. Mix in black pepper, chicken bouillon and italian seasoning to taste
4. Mix the corn starch and water to get a thin slurry mixture in a separate cup
5. When the pork has been throughly cooked pour in the slurry and immediately stir
6. The entire thing should begin to thicken up. Continue stirring until most of the water has cooked off.

Strawberry Tart Shell
Serves: 6
Adapted from ??
Ingredients: ??
Directions: ??
Ask Alice if you really care.

Custard Filling
Serves: 6
Adapted from Køkken69
Ingredients:
6 egg yolks
1.5 cup milk
0.25 cup brown sugar
4 tbsp butter
splash of vanilla extract
Directions:
1. Cook milk, sugar, butter, and vanilla in a pot until just boiled
2. Turn the heat down low and whisk in the egg yolks
3. Continue whisking so the eggs do not scramble while cooking the custard at a low simmer
4. Simmer for about 15-20min until the mixture has thicken up a bit (it will still be a little runny)
5. Cool down and refrigerate until needed

イチゴ大福 (Strawberry Mochi)
Serves: ??
Ingredients:
0.5 lb glutinous rice flour
2 cups cold water
1 tbsp of sugar
fresh strawberries
red bean paste
Directions:
1. Mix the rice flour, water and sugar in a microwavable bowl till smooth (it should be fairly runny. add more water if its not)
2. Cover the bowl and microwave on high for approx 2 min
3. Stir the mochi and continue heating in increments of 60 sec until the mochi is slightly transparent and elastic
4. Let the mochi cool slightly, but not too much
5. Dust a board with powdered sugar and corn starch
6. Portion out the dough into little balls and roll them out
7. Stuff with red bean paste and a strawberry and then ball it up

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お好み焼き (Okonomiyaki)

Posted: 2011/05/28 in Japanese

After hearing Emmie gush about this stuff for ages I though it was time I finally tried some of it. If I had a choice I probably would have gone to a restaurant, but St. Louis being what it is (ie. barren of any really good asian food) meant that really wasn’t an option. Thus began the massive google-ing and this is what I came up with. Everything but the kitchen sink. Authentic? Mebbe. Tasty? Mhm.

お好み焼き (Okonomiyaki)
Serves 2 (These things are huge!)

Ingredients:
0.75 cup all-purpose flour
1 tbsp corn starch
1 tsp baking powder
1 tbsp hondashi (Bonito fish stock powder)
1 tsp chicken bouillon powder
0.75 cup water
1 egg
2 cups finely shredded green cabbage
0.25 cup finely sliced carrots
0.25 cup pickled mustard
3 strips of bacon
0.25 cup finely sliced green onions
black & white pepper to taste

Toppings:
bonito flakes
Kewpie Mayo (The Japanese stuff is way better than the American stuff any day)
Okonomiyaki Sauce
shredded nori (roasted seaweed)

Directions:
1. Mix flour, spices (pepper, hondashi, bouillon), corn starch, baking powder, egg, water until you get a batter-like substance. Try not to overmix because gluten will start forming and the okonomiyaki will taste tougher.
2. Dump all the veggies into the batter and lightly toss until everything is coated
3. Heat up a non-stick pan and fry up the bacon
4. When the bacon is cooked through on one side, flip them over and pour the veggie batter over it. You will have to flatten the mountain of cabbage into a pancake or else it will never finish cooking.
5. Cook the okonomiyaki for ~20min, flipping occasionally to get a nice golden crispy layer on both sides
6. Serve drizzled with kewpie mayo, okonomiyaki sauce, nori, and bonito flakes. (For those too lazy or too poor to afford okonomiyaki sauce an easy fix is worcestershire:ketchup:mirin:honey 4:4:2:1)