Tuesday, August 22, 2017

Pureed Corn Soup - Japanese Style

Late summer is the season for sweet local corn in New England. I am introducing a corn soup that is a perfect dish to make with sweet local corn. This soup uses “dashi” broth instead of the typical chicken, beef, or vegetable broth. You can purchase dashi broth (powder) at your Asian or Japanese markets, or you can make it yourself.

You could decorate the soup with some corn kernels if you set aside some before blending. You can also serve this soup chilled when the weather is still hot. Using a glass bowl, it would look icy and refreshing.

Pureed Corn Soup - Japanese Style

·      2 cobs of fresh local corn
·      500cc of dashi broth
·      a pinch of salt

1.     Slice the corn kernels off the cob.

2.     Place the corn kernels and the cobs inside a pot. Add the broth and salt. Simmer until the corn kernels become soft.

3.     Take out the cobs and dispose. Blend the corn kernels and the broth in a blender until it is smooth. Add more salt if necessary.
4.     Strain the liquid.

5.     Refrigerate and serve cold.

Thursday, August 17, 2017

Menchikatsu Hamburger

I’ve introduced how to make Menchikatsu (Menchikatsu (Japanese Style Fried Hamburg Steak)) on my previous post. Here is another way to enjoy this tender and juicy recipe. YUM!! I’m already craving for one as I’m blogging about it!

Menchikatsu Hamburger
(serves 4)

·      4 Menchikatsu   Recipe: Menchikatsu (Menchikatsu Japanese Style Fried Hamburg Steak)

·      some shredded cabbage
·      some Japanese mayonnaise
·      some Japanese “Tonkatsu sauce”
·      4 hamburger buns
·      some butter
·      optional: potato chips and/or fruits

1.     Make Menchikatsu. Follow recipe on the link:Menchikatsu (Japanese Style Fried Hamburg Steak))

2.     Toast buns and spread butter on it.

3.     Place shredded cabbage on one side of the bun.

4.     Pour some Japanese mayonnaise on the cabbage.

5.     Place Menchikatsu on the cabbage and pour “Tonkatsu sauce” over it.

6.     Place the other bun on top and cut in half if you like.

7.     Serve some potato chips and/or fruits on the side.

Tuesday, August 15, 2017

Marinated Japanese Mushroom Mix

Today I am introducing one of my favorite mushroom recipes, marinated Japanese mushrooms in white wine vinegar.

At most supermarkets, we are seeing many varieties of mushrooms including some standard Japanese varieties. I think most of us are familiar with Shitake mushrooms but have you tried some of the others like Shimeji, Enoki, or Maitake mushrooms? I love these mushrooms and I add them to my cooking whenever possible. Not only are they very delicious but also they are very healthy for us too. 

The combination of the flavorful Japanese mushrooms with the mildly sour vinegar taste is just amazing. Using variety of mushrooms has a deeper flavor than just the standard mushroom alone. I also like the different textures of the mixed Japanese mushrooms. This marinated mushroom dish is a great snack, a side for your meal, or a perfect munchies to serve for your summer gatherings.

Marinated Japanese Mushroom Mix

·      5 shiitake mushrooms
·      1 pack of Shimeji mushrooms
·      1 pack of Enoki mushrooms
·      250g to 300g of button mushrooms
·      1 to 2 cloves of garlic
·      5 tablespoons or more of olive oil
·      4 to 6 tablespoons of white wine vinegar
·      1.5 to 2 tablespoons of salt
·      a pinch of black pepper

1.     Cut the shiitake mushrooms into 4 to 5 mm slices and each button mushrooms into quarter pieces. Remove the hard end of Shimeji mushrooms and tear them apart. Cut the Enoki mushrooms in half length-wise and tear them apart.

2.     Add olive oil and lightly mashed garlic into a hot pan. Don't burn the garlic.

3.     When the aroma of garlic is strong, add all the mushrooms into the pan and gently stir-fry them over medium to high heat.

4.     When the mushrooms start to soften, add salt and pepper. Make sure to add the salt only after the mushrooms soften, as salt adds extra moisture to the mushrooms.

5.     Add white wine vinegar and continue to stir-fry until the extra liquid evaporates.

6.     Turn off the heat and transfer the mushrooms into a clean container, like a jar. To keep the mushrooms fresh longer, add olive oil into the container up to the point where it just covers all the mushrooms.  Keep refrigerated for at least a day.

7.     Serve and enjoy.
*The marinated mushrooms taste the best after about 3 days. Let it rest for at least a day so that the flavors come together nicely.

*You can serve this in many different ways as an appetizer, as sauce, or in salad.