Browsing Category

Japanese

Dinner, Japanese, Lactose Free, Pork, Recipes

Spicy-Sweet Sambal Pork Noodles

May 8, 2019

Spicy-Sweet Sambal Pork with Udon Noodles

Leave it to Chris Morocco, Senior Editor of Bon Appetit magazine to come up with this terrific pork and noodle dish.  The flavors of both sweet and spicy along with the crispy bits of pork and chewy noodles can’t be beat.  I made this with fresh ramen noodles and udon noodles. They are both delicious, but if I had to choose one or the other, it would be the udon noodles because they are a bit thicker, springy, and toothsome (ramen noodles are my favorite for soup based bowls).  Luckily, we have some pretty decent fresh noodles available at the markets.

Sun Noodle Fresh Udon

Sun Noodle is one of the largest producers of specialty Asian style noodles.  They make over 300 different types of fresh noodles for markets and restaurants.  Both the ramen and udon are made by Sun Noodle and sold at our local Island Grocery store.

Rice Vinegar, Sambal Oelek, Ginger, Garlic, Basie

A few of the seasoning ingredients are shown above.  There’s also a bit of tomato paste, soy sauce and sugar that gets mixed in with the pork.

Spicy-Sweet Sambal Pork with Ramen Noodles

Don’t skip the basil.  It is an essential topping that brings the dish together just before serving it.

Sun Noodle Fresh Ramen

Cooking Pork with Seasonings

A portion of the pork is first cooked until the edges are crisp.  The rest of the pork and seasonings are added to the pan along with water.  Everything simmers until the sauce is thickened and the flavors have melded.

Simmering Pork

If you happen to have any leftovers (rarely the case) pack it up and take it to work for lunch.

Spicy-Sweet Sambal Pork Noodles

Spicy-Sweet Sambal Pork Noodles
 
Save Print
Adapted from Bon Appetit Magazine
Author:
Serves: 2-4 servings
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 pound ground pork, divided
  • 1-inch piece of fresh ginger, peeled and finely chopped
  • 2 large garlic cloves, minced
  • 1 tablespoon sugar
  • 1 tablespoon tomato paste
  • 2 sprigs fresh basil
  • 2 tablespoons Sambal Oelek ground chili paste
  • ⅛ cup soy sauce
  • ⅛ cup unseasoned rice vinegar
  • ¾ pounds fresh udon or ramen noodles
  • 1 tablespoon butter (optional)
  • kosher salt to taste
Preparation
  1. Heat oil in a large wide heavy pot (Le Creuset works great) over medium to medium-high heat. Add half of the pork, breaking apart into 3 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath, about 5 minutes. Turn pieces and continue to cook until pork is nicely browned on both sides, about 3-4 minutes longer.
  2. Add ginger, garlic, sugar, and remaining pork to the pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes, adjusting heat as necessary. Add tomato paste and 1 basil sprig. Cook, stirring occasionally until tomato paste darkens, about 2 minutes. Add chili sauce, soy sauce, vinegar, and 1 cup of water. Bring to a simmer and reduce heat too low. Cook uncovered, stirring occasionally , until sauce is slightly thickened and flavors have melded, about 30 minutes.
  3. Cook noodles per the instructions, in a large pot of boiling salted water (short of al dente). Add noodles to the pot with sauce along with the butter. Add a splash of pasta cooking water if sauce seems too thick. Simmer, tossing occasionally until the sauce begins to cling to the noodles, about 1 minute. Remove basil sprig.
  4. Divide noodles among plates or bowls and top with torn basil.

 

Dinner, Fish, Japanese, Lactose Free, Recipes

Furikake Ahi with Soy Vinaigrette

March 25, 2019

Furikake Ahi with Soy Vinaigrette

Virtually no one reads the newsletters that often accompanies utility bills, but John does.  He suggested that I take a look at this one that came with the gas bill and featured a recipe from Diamond Head Grill & Market on Oahu.  Don’t cook with gas?  Your electric stove will do just fine.  I’ve made this on numerous occasions and never tire of it.  The most important ingredient is of course the fresh ahi.  A few years ago I discovered Oki’s Fish Market tucked in the corner of the Kahului Foodland market.  Oki’s always has fresh ahi blocks and ahi steaks at reasonable prices.  So when I’m in the neighborhood, I always stop by to pick up fresh fish.

Fresh Ahi Block

I usually buy a 10-12 ounce ahi block, enough to serve two people. Look for ahi with the least sinew lines (they make it difficult to cut the fish in neat slices).

Best Furikake

My favorite furikake is Mishima’s Nori Komi Furikake.  It’s a simple mix of roasted white and black sesame seeds and seaweed.  This is the best type for coating the ahi block.  Other furikake flavors may include dried salmon, shiso, wasabi and other ingredients.  These are delicious served over hot rice but I would avoid using them for this recipe.

Ahi Block Coated in Furikake

Once the fish is coated with furikake, it gets a quick sear on all sides in a hot pan.

Soy Vinaigrette

The vinegar, soy sauce, sugar and sesame oil makes a delicious vinaigrette.

Wasabi Sauce

I always have a bottle of this delicious wasabi sauce in my refrigerator.  It is excellent served with the furikake ahi. Once you try it, I’m sure you’ll agree that its “velvety zing” makes it a perfect condiment for fish.

Furikake Ahi with Soy Vinaigrette

The furikake ahi can be served as an appetizer however my favorite way to have it is with hot Japanese rice and steamed baby bok choy.

Furikake Ahi with Soy Vinaigrette

 

Furikake Ahi with Soy Vinaigrette
 
Save Print
Adapted from Diamond Head Market & Grill
Author:
Serves: 2 servings
Ingredients
  • Fish:
  • 10-12 ounce block of fresh ahi
  • 3 tablespoons furikake such as Mishima Nori Komi Furikake
  • 1 teaspoon sesame oil
  • Sauce:
  • 1 tablespoon rice vinegar (unseasoned)
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon water
  • 1 teaspoon sesame oil
  • 1 teaspoon roasted sesame seeds
  • 1 teaspoon finely sliced green onions (to finish)
Preparation
  1. Crust ahi block with furikake. Coat a small frying pan with 1 teaspoon sesame oil and over medium to medium-high heat quickly sear the ahi to create a crust. I typically sear each side for about 1 minute, however the time will depend on how thick your piece of fish is, and how rare you prefer your fish. Remove fish to a cutting board.
  2. Whisk vinegar, soy sauce, sugar, water, sesame oil and sesame seeds together in a 1-cup glass measuring cup. Stir to combine and microwave for a few seconds until warm.
  3. Slice ahi and transfer to a plate. Drizzle warm vinaigrette over the fish. Sprinkle with green onions and serve with wasabi sauce (optional).

 

Dinner, Dressing, Fish, Japanese, Lactose Free, Recipes, Rice Dishes

Seared Ahi Rice Bowl

March 20, 2017

Seared Ahi Rice Bowl

Here in the Islands, we love our ahi tuna.  I would be happy to eat this every day. This is the rice bowl of my dreams! Light, fluffy, Japanese rice topped with furikake seared ahi, vegetables and a homemade dressing that is drizzled over everything in the bowl.  I use the dressing in this recipe too.  It’s a zingy sauce made with fresh lime zest, lime juice, soy sauce, and lots of freshly grated ginger.  It’s tasty and versatile.

Seared Ahi Rice Bowl

Jalapeno,Edamame, Carrot, Pickled Ginger, Avocado

I always keep a package of edamame in the freezer. It is easy to prepare and so good in this dish (as well as in salads). Whatever other ingredients you choose to add to your ahi rice bowl, let the fish be the star of the dish. The mild flavors of blanched carrots and creamy avocado cubes are perfect. Try to include the sweet and tangy pickled ginger. It is such a nice accompaniment to the rice and fish.  Scatter thinly sliced jalapeños or pretty, red Fresno peppers over your rice bowl if you want to add some heat.  For a vegetarian rice bowl, substitute your favorite tofu in place of the fish. If you are a fan of nori, scatter thin strips over the rice bowl just before serving it.  And if you can find bubu arare by all means add this too.  They are the little crispy golden rice balls you see in the photos of the ahi bowls that add a crunchy and toasty flavor to each bite.

Lime Zest

Strain Zest Through a Fine Mesh Sieve

Lime zest, lime juice, sugar and water are quickly heated in a pan then poured through a fine mesh strainer.  Just the liquid is used for the dressing.  Once it has cooled the other ingredients are added to complete the dressing.

Seared Ahi

Buy the freshest ahi block you can find. I visit or call my favorite local markets to ensure the fish has been cut that very same day.  If it has been sitting on the shelf for more than a day, I take a pass and try again another time.  Coating the ahi block with furikake creates a light seasoning and crunchy texture (from the sesame seeds) that is perfect for this dish.

Seared Ahi Rice Bowl

Seared Ahi Rice Bowl
 
Save Print
Author:
Serves: 2 servings
Ingredients
  • For the dressing:
  • 2 teaspoons finely grated lime zest
  • 2 tablespoons fresh squeezed lime juice
  • 2 tablespoons water
  • 1 tablespoon granulated sugar
  • 2 tablespoons + 2 teaspoons soy sauce
  • 2 tablespoons Champagne vinegar (or white wine vinegar)
  • 1 tablespoon + 2 teaspoons finely grated peeled ginger
  • For the rice bowl:
  • Cooked Japanese short grain white rice (I use my rice cooker and measure out 1 cup uncooked rice)
  • 10 ounces fresh ahi block
  • furikake for coating ahi block
  • ½ cup frozen shelled edamame (boil for 4 minutes, drain and cool)
  • ½ small carrot, sliced thin (microwave in water for 45 - 60 seconds to soften slightly)
  • ½ small avocado cut into small cubes
  • pickled ginger
  • slivered nori (optional)
  • bubu arare (optional)
  • thinly sliced red hot pepper such as jalapeño or Fresno (optional)
Preparation
  1. For the dressing:
  2. Combine lime zest, lime juice, water and sugar in a small saucepan. Cook over medium-high heat until sugar has dissolved. This will take just a minute or so. Transfer liquid to a small glass bowl, cover and let cool completely. Strain cooled liquid through a fine-mesh sieve into a small bowl. Whisk in soy sauce, vinegar, and ginger.
  3. For the fish:
  4. Lightly coat all sides of the ahi block with a canola oil. Place the fish on a cutting board or piece of foil and sprinkle furikake on all sides, patting it gently so it adheres to the fish.
  5. Heat a small pan over medium-high heat with a teaspoon of canola oil. When the pan is hot, sear the ahi for 30 - 60 seconds or so on each side. The thickness of your ahi block and how you prefer your ahi cooked will determine how long to fry it. Remove the fish to a plate or cutting board to cool. Slice fish into ⅓" thick slices.
  6. Divide the cooked rice into two bowls. Top with seared ahi, edamame, carrots, avocado, and ginger. Drizzle dressing over the ahi and other ingredients. Sprinkle the nori and bubu arare over the toppings if using and garnish with red pepper slices. Serve the rice bowl with extra dressing on the side.

 

Beef, Dinner, Japanese, Lactose Free, Pork, Recipes, Sandwiches

Japanese Burgers

November 26, 2016

Japanese Burger

The moment I saw this recipe from the New York Times I knew I wanted to make it right away.  I was curious to know why these were called Japanese burgers.  Upon reading the ingredients, panko bread crumbs, soy sauce, and the combination of ground beef and pork, the answer was clear.  The recipe comes from Tadashi Ono, owner of Matsuri restaurant in New York. Tadashi is Japanese.  The article also lists a recipe for wasabi (Japanese!) ketchup to go along with the burger. In the end, it didn’t matter what they called these burgers.  They are so good I just call them “ono burgers!”

Ground Sirloin & Ground Pork

Times market in Kihei sells specific types of excellent ground beef (including sirloin and chuck), rather than the usual generic version. Whole Foods market ground the pork for me while I waited at the counter.

Ground Sirloin & Ground Pork

Panko, Milk, Onion, Soy Sauce

A bit of panko and milk moisten the meat.  Very finely minced onion and soy sauce flavor the ground beef and pork along with a little salt and pepper.

Japanese Burger

These are juicy, moist burgers.  We heated leftover patties wrapped in foil in the toaster oven the following day and they were equally delicious as they were on the first day.  In place of the wasabi ketchup suggested in the article, we opted to mix up sriracha with ketchup because sriracha enhances nearly every food imaginable (pizza, noodles, eggs, mayonnaise, ketchup).

Japanese Burger

Japanese Burgers
 
Save Print
Adapted from the New York Times
Author:
Serves: 4
Ingredients
  • ½ cup panko
  • ¼ cup 2% or whole milk
  • 10 ounces ground sirloin
  • 10 ounces ground pork
  • ¼ cup finely chopped white onion
  • 1½ teaspoons soy sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • sesame oil for coating hands
  • 4 brioche buns for serving
Preparation
  1. In a large mixing bowl, combine the panko bread crumbs and milk and let rest for a few minutes. If the mixture seems too dry add a few extra drops of milk to moisten the bread crumbs.
  2. Add sirloin, pork, onion, soy sauce, salt and pepper. Knead the meat until it becomes sticky and binds together. Divide into 4 equal parts (a scale comes in handy).
  3. Lightly dab your hands with sesame oil. Using your palms, roll each part of the meat into a ball, then pat the ball flat, shifting it from hand to hand to form a ½-inch-thick patty. Make a shallow indentation across the center of the patty to keep it from puffing while it grills.
  4. Grill the burgers, flipping twice, until browned and cooked through with no pink in the middle, about 10 minutes (160 degrees). Serve on buns, topped with spicy ketchup and shredded iceberg lettuce.

 

 

Appetizers, Dinner, Fish, Japanese, Lactose Free, Recipes

Tuna Tartare with Avocado & Radish

June 17, 2016

Tuna Tartare with Avocado & Radish

Over the years, we have enjoyed many different versions of tuna tartare.  The best have been at favorite restaurants (those from Plouf in San Francisco and BLT in Honolulu come to mind).  However, with this recipe, we are making a version at home which rivals or even surpasses our previous favorites.  It’s hard not to love this tuna tartare.  There’s something about the rich and creamy avocado, silky fish, and delightful ponzu-like dressing.  It all goes together so very well.  And, it’s really the perfect summer meal for a warm day when cooking over the stove or turning on the oven just seems out of the question.  This dish relies on using the best quality sashimi grade tuna. Fresh, well chilled, and cut just this morning type-of-tuna from a reliable source is what you are looking for.  I can’t wait to make it again.

Sashimi Grade Ahi (yellowfin tuna)

Though I usually pay a dear price for the tuna at Whole Foods, I find the quality to be superb.  I always ask the staff at the counter whether the fish was cut that morning.  If it has been sitting around for more than a day, I skip it, and try again the following week. I find it most satisfying when the fish is very well chilled before serving.  Keep the fish in the refrigerator until you are ready to plate and serve the tartare.

Radish

I didn’t eat radishes when I was a child, except for the long and slender daikon variety that is commonly used to make Japanese pickled takuan.  These days I enjoy these pretty red radishes in salads as well as in this ahi tartare preparation.  The secret is to slice them ever so thinly and soak them in an ice water bath for a half hour to really crisp them up.

Chili Oil

Tuna Tartare with Avocado & Radish + Taro Chips

Serve the tartare with taro chips as an appetizer or as an entrée with rice and a side of crispy vegetable tempura.

Tuna Tartare with Rice & Vegetable Tempura

Tuna Tartare with Avocado & Radish
 
Save Print
A lovely appetizer for a warm summer evening. Adapted from Bon Appetit Magazine.
Author:
Serves: 4 as an appetizer
Ingredients
  • Dressing:
  • 2 teaspoons finely grated lime zest (from two small or one large lime)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon granulated sugar
  • 2 tablespoons + 2 teaspoons soy sauce
  • 2 tablespoons Champagne vinegar or white wine vinegar
  • 1 tablespoon + 2 teaspoons finely grated peeled ginger
  • Tuna:
  • 10 ounces sashimi grade tuna, very finely diced and well chilled
  • 4 teaspoons olive oil, divided
  • 1 teaspoon minced seeded serrano chile
  • 1 teaspoon minced shallot
  • kosher salt
  • 1 large avocado, halved, pitted and finely diced
  • 2 radishes very thinly sliced, chilled in an ice water bath for 30 minutes
  • chili oil
Preparation
  1. Combine lime zest, lime juice, sugar, and 2 tablespoons water in a small saucepan. Bring to a boil (this will happen in no time at all). Transfer liquid to a small glass bowl, cover and let cool completely. Strain cooled liquid through a fine-mesh sieve into a small bowl. Whisk in soy sauce, vinegar, and ginger. The dressing can be made 2 days in advance. Cover and chill.
  2. Toss tuna with 2 teaspoons olive oil in a medium bowl. Add chile and shallot, season lightly with salt.
  3. Mix diced avocado with remaining 2 teaspoons olive oil in a medium bowl. Season with salt.
  4. To assemble the tuna tartare, you may use a round mold or gently shape the avocado with your hands as I do, onto a serving platter. Arrange tuna over the avocado keeping a circular shape. Spoon some of dressing over the tuna and around the avocado. Top with radish slices and more dressing. Drizzle with chili oil. Serve right away.

 

Japanese, Lactose Free, Recipes, Salad, Vegan, Vegetarian, Veggies

Miso Turmeric Dressing

May 26, 2016

Miso Turmeric DressingThis is a beautiful and versatile dressing.  It’s delicious with chopped iceberg lettuce and cucumbers, or drizzled over a crisp watercress salad.   It’s the perfect match for a cool summer soba salad with finely shredded red cabbage and pan-fried tofu.

White MisoThis Hawaiian Style Mellow White Miso is perfect for this dressing.  It has a semi-sweet flavor that compliments the rest of the ingredients.

White Miso

Ground Turmeric

Shredded Ginger & CarrotThe dressing can be prepared in less than 10 minutes.  All the ingredients are whisked together in a small bowl.  That’s it!  It will keep nicely in the refrigerator for 3 – 4 days.

Miso Turmeric Dressing with Soba Salad

Miso Turmeric Dressing
 
Save Print
Adapted from Bon Appetit Magazine
Author:
Serves: about 1 cup
Ingredients
  • ⅓ cup unseasoned rice vinegar
  • ¼ cup mirin
  • ¼ cup vegetable oil
  • 2½ tablespoons finely grated carrot
  • 2 tablespoons white miso
  • 2 teaspoons finely grated peeled ginger
  • ½ teaspoon ground turmeric
  • 1 teaspoon roasted sesame oil
  • ½ teaspoon soy sauce
  • 2 teaspoons roasted sesame seeds
Preparation
  1. Whisk together all ingredients in a small bowl. Serve over crisp salad greens such as iceberg lettuce, watercress, chopped cabbage or use as a dressing for soba salad.

 

Follow

Get every new post delivered to your Inbox

Join other followers: