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Posts tagged ‘Japanese’

Braised Pork with Daikon

Braised Pork with Daikon 01

Today’s post is yet another half-finished piece taken from my ‘slush-pile’ of items that, for one reason or another, ended up languishing in blog limbo. Some time ago, I had in mind doing a series of posts featuring a very popular Japanese braising technique in which meat and vegetables are braised in Dashi. I still mean to carry on with the project at some point, but, for now, I thought I’d share the dish I made back on September 5, 2014, the same day I harvested the homegrown Daikon used as one of the vegetables. The notes I made that day are as follows:

Fatty Pork browned in fat. Daikon, carrot and shiitake strips added and quickly sautéed then Dashi added to barely cover. Simmer fairly vigorously until only 1/3 of liquid remains (about 20 minutes). Blanched and chopped daikon greens added for last few seconds then served hot.

Scallop Clusters

scallop-clusters-1

The technique used in the preparation of these little appetizers is very much like the Japanese ‘Kakiage’ style of Tempura. However, I have departed from the Japanese roots a little by combining chopped scallop meat, not only with shredded Wakame seaweed, but also some finely diced Chinese Preserved Sausage. I still want to play around with the basic theme in variations to come, I think, but the result here was very good indeed … Read more

Dressed Cucumbers

Dressed Cucumbers 1

This dish was inspired by a cucumber salad I had in a Japanese restaurant not long ago. I haven’t tried to reproduce the exact dish (it was quite a spicy affair), but I did borrow the idea of using very thick slices rather than the much thinner ones you commonly see in Japanese cucumber appetizers… Read more

Review: Sushi North – Yellowknife, NWT

4910-50 Franklin Ave., Yellowknife – Website

Sushi N 1

Date of Visit: October, 2015

 

An advertisement I saw for this restaurant specified that it was a ‘take-out’ place and I initially had no intention of visiting until the concierge of my hotel told me that they do, in fact, have tables for customers. She also told me, however, that the food was not as good as at the other, more established, Japanese restaurant in town. I can say, after trying both that she was decidedly wrong on this point and I found Sushi North to have great food at a very reasonable price… Read more

Review: Sushi Café – Yellowknife, NWT

5309 Franklin Ave., Yellowknife – Facebook

Sushi C 1

Date of Visit: October, 2015

 

Yellowknife has two Sushi restaurants and this was said to be the best by those I asked. I ended up visiting both places during the course of a tow day layover in the City but I have to say that I could not agree with the assessments I received. This place was a bit of a disappointment, all told… Read more

Sesame Cucumber Salad

Sesame Cucumber Salad 01

There all sorts of salads in Asian cuisine featuring cucumber (or other veggies) which are first salted and then later served in a dressing of some sort. Sometimes, the cucumber, or whatever, is allowed to ferment slightly to produce a nice lactic acid pickle and, at other times, as here, the salting time is just brief enough to soften the flesh ad make it receptive to flavorings. Today’s dish doesn’t hail from any particular cuisine but is both Chinese and Japanese in character… Read more

Sesame Miso Beef Ribs

Sesame Miso RIbs 01

I really love the Korean-style ‘Flanken-cut’ beef-ribs, especially for grilling. Usually, they are cut quite thinly (at least by my butcher) but lately, I have been buying some that are a good inch or so thick. For today’s post, I marinated some using a little Miso. This is a popular Japanese grilling technique that works especially well for fish but is also terrific with beef or pork. In this case, I have also included a good shot of sesame oil in the blend for a bit of a Korean touch as well…  Read more

Potato Mizuna Nimono

Mizuna Potato Nimono 01

During my vacation from writing blog posts over this past summer, I was experimenting quite a bit with the Japanese class of dishes known as ‘Nimono’ or ‘Simmered Things’. Essentially, these are dishes in which the main ingredients are simmered in a ‘Shiru’, or broth, chiefly made with Dashi and other seasonings such as Soy, Mirin, or Miso. I will be looking at quite a few different sorts of Nimono in the upcoming months but today’s post illustrates a very simple example of the technique and allows me to use some of the Mizuna my wife grew over the summer…  Read more

Foodstuff: Mizuna

Mizuna 01

Mizuna isn’t particularly widely used, or even known, outside Japanese cuisine (although it has thus far managed to attract enough attention in the West to acquire the English name ‘Japanese Mustard’). The most common variety, pictured above, is very similar to the common salad herb known as ‘Arugula’ (across most of North America) or ‘Rocket’ (in the UK)… The appearance is very similar and they both taste quite a bit alike except that the Mizuna is a milder and not quite as sharp. For those who are not familiar with Arugula, the taste of Mizuna is perhaps best described as being like a Bibb lettuce with a more peppery quality …  Read more

Review: Sushi Nami Royal

1535 Dresden Row – 902.422.9020 – Website

Sushi Nami 01

Date of Visit: July 10, 3:30

 

I espied this restaurant not far from the hotel I was staying at in Halifax just recently and I was attracted by the long list of appetizers featured in the menu posted outside the main entrance. The following day, I stopped in for a long lunch and, while it was not the best Japanese dining experience of my life, it was still a very enjoyable meal… Read more

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