pustelniakr
Silver Miner at Large
Japanese Fusion
I went out on a limb, and tried two things I had never made before. Preparing this dinner took significantly longer than I anticipated, but it tasted just fine.
First, a nice bowl of Japanese rice.
Next, a few segments of minneola, some new citrus hybrid. It is sweet, juicy and seedless.
Next, sections of locally grown purple asparagus, with a special drizzle sauce (olive oil, sushi vinegar, and mayonnaise).
Shiitake and Naganegi Stir-Fry: shiitake mushrooms, naganegi (scallions), sauteed in olive oil and glazed with soy sauce and sake.
Simmered Spicy Konnyaku and Lotus Root: konnyaku (konjac root gel), lotus root, dashi (broth from kombu, katsuobushi, and dried shiitake mushrooms), sake, mirin, sugar, soy sauce, sesame oil, and gochugaru (Korean red pepper flakes).
Chicken Miso Gratin: cubed chicken thigh meat, bechamel (white sauce), shiro miso (Japanese paste), dashi (broth from kombu, katsuobushi, and dried shiitake mushrooms), cubed Russet potato, slivered yellow onion, soy sauce, sea salt, fresh-ground black pepper, butter, panko (Japanese bread crumbs), chopped scallion greens,
This was all washed down with an ice cold bottle of sake (Hakutsuru Superior Junmai Ginjo).
Enjoy,
Rich P
I went out on a limb, and tried two things I had never made before. Preparing this dinner took significantly longer than I anticipated, but it tasted just fine.
First, a nice bowl of Japanese rice.
Next, a few segments of minneola, some new citrus hybrid. It is sweet, juicy and seedless.
Next, sections of locally grown purple asparagus, with a special drizzle sauce (olive oil, sushi vinegar, and mayonnaise).
Shiitake and Naganegi Stir-Fry: shiitake mushrooms, naganegi (scallions), sauteed in olive oil and glazed with soy sauce and sake.
Simmered Spicy Konnyaku and Lotus Root: konnyaku (konjac root gel), lotus root, dashi (broth from kombu, katsuobushi, and dried shiitake mushrooms), sake, mirin, sugar, soy sauce, sesame oil, and gochugaru (Korean red pepper flakes).
Chicken Miso Gratin: cubed chicken thigh meat, bechamel (white sauce), shiro miso (Japanese paste), dashi (broth from kombu, katsuobushi, and dried shiitake mushrooms), cubed Russet potato, slivered yellow onion, soy sauce, sea salt, fresh-ground black pepper, butter, panko (Japanese bread crumbs), chopped scallion greens,
This was all washed down with an ice cold bottle of sake (Hakutsuru Superior Junmai Ginjo).
Enjoy,
Rich P
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