This dish is definitely Chinese in Spirit, although the use of a western white wine in the sauce is a bit of a departure from the traditional. I came up with this as a way to use some leftover meat from my Crispy Roast Pork Hock experiment earlier this week. You could use any leftover pork you like but, ideally, you want some with a bit of crunchy rind still attached… Read more
After the ubiquitous Nori, widely used to wrap Sushi rolls, and Kombu, the seaweed base for Dashi, Wakame is probably the third most extensively used seaweeds in Japanese cuisine. It is a frequent addition to soups and its bright, emerald green color when reconstituted makes it an especially attractive, not to mention tasty addition to a variety of salads… Read more
Today’s post is really just a culinary experiment of sorts… A few years back, I tried using pork hocks to see if I could produce the same sort of crackling, or crispy skin, that I really enjoy on a nice, good quality pork roast. The reason I tried pork hocks was because then, as now, they are the only cut that come with the skin attached on any regular basis up here in the far north. Unfortunately, the results were not that great.
Since that time, however, the techniques I featured in my posts on Perfect Roast Pork Crackling and Roast Pork with Crackling II proved very successful and so I thought I would try the hocks again. For this experiment, I am going to use the Asian method I discussed in the second post. I won’t repeat the instructions in their entirety (as you can read them in the original post) but if you read on, I will show you the way I adapted the approach to this somewhat different cut… Read more
In Japanese culinary parlance, Dashi, in the strictest sense, simply refers to a stock typically made from seaweed, mushrooms, dried fish, or a combination of these. Unless the type is actually specified, however, the bare term ‘Dashi’ means a stock made from Kombu and Katsuobushi. This very basic preparation is used in countless Japanese dishes including soups, hotpot or stewed dishes (nabemono) and a variety of sauces. Accordingly, it is one of the very cornerstones of the national cuisine… Read more
Rollmops, for the uninitiated, are a delicacy composed of herring fillets that are rolled, usually around a gherkin or other filling, and pickled in slightly sweetened vinegar along with onions and various whole spices such as black pepper and mustard seed. They are very rich (just a few pieces are usually sufficient for a little snack) and my wife and I both love them… Read more
One of my earliest posts, almost two years ago, was for a very common, and simple, Chinese dish known as 蕃茄炒蛋, or ‘Tomatoes Stir-fry Egg’. Today’s post is for a variation in which tiny, salad-style shrimp replace the eggs. It could feature very nicely as part of a Chinese meal but is actually also very nice just as the egg component of a western-style breakfast… Read more
Katsuobushi is a preparation of fish, specifically Skipjack Tuna, but also Bonito, that is dried, smoked and then fermented using a mold similar to that used for making soy products like soy sauce and miso. As it is a primary ingredient in the ubiquitous Japanese stock known as Dashi, it is thus one of the cornerstones of Japanese cuisine… Read more