Drunken Steam-Fried Drummettes in Shochu Sauce

 

We made Drunken Steam-Fried Drummettes in Shochu Sauce. Perhaps we weren't drunk enough to enjoy it. We found it bland and washed out. Sometimes you win, sometimes you don't. Try and it if you like it, let us know.

Drunken Steam-Fried Drummettes in Shochu Sauce

Donabe

 

1½    pounds chicken drumettes

1       Teaspoon sea salt

3       green onions, halved crosswise (white and green parts,

1       tablespoon thinly sliced peeled

Fresh ginger

¼      cup shochu (Japanese distilled drink), preferably rice shochu

3       tablespoons soy sauce

2       tablespoons raw orown sugdi

1½    teaspoons kurozu (Japanese black vinegar or rice vinegar

4 to 5         green cabbage leaves

Minced chives, for garnish

Ichimi togarashi (Japanese ground

 

This simple dish is ideally suited to casual izakaya Japanese pub)-style get-togethers. I find that shochu  tends to make the chicken more tender and also gives it a nice aroma. I use rice shochu, but other types of shochu or even sake can work with this dish, too. Just put the ingredients in a tagine-style donabe and let it do the work for you. -Naoko

Season the chicken all over with the salt and allow to marinate for 30 minutes or cover and refrigerate overnight.

 

Spread the green onions and ginger in the danabe. Add the chicken and spread out in a single layer. Add the shochu, haches, soy sauce, brown sugar, and vinegar over the chicken

 

Spread out the cabbage to covers a chicken entirely.  Cover with the lid and set over medium-high heat. Cook for 51 cut down the heat to medium-low and cook for 25 to 30 minutes long or until the sauce has reduced by Half or more, stirring occasionally.

Turn off the heat and let it rest for 5 to 10 minutes.

 

Serve in individual bowls at the table and sprinkle with chives and

Japanese Noodle Soup with Egg and Shiitake Mushrooms

Noodle Soup with Egg and Shiitake Mushrooms

Sesame Salmon Bowl

We made another Asian meal: Noodle Soup with Egg and Shiitake Mushrooms, which we loved and Sesame Salmon Bowl which is also excellent. The Noodle Soup was new to us. We have made the Sesame Salmon Bowls previously. We liked both of them. You can find the recipe for the Salmon Bowl on our blog of: June 8, 2022. Click the date to get the recipe. Both of the dishes were excellent. 

Noodle Soup with Egg and Shiitake Mushrooms

Japanese Home Cooking

 

This is a versatile noodle soup that uses fresh or dried soba, somen, or udon noodles.

 

To make the soup, you will prepare four components: a dashi-based seasoned broth, an egg omelet, the noodles, and the garnishes. The seasoned broth and the egg omelet can be made a day in advance. You can substitute Nitamago (Marinated Soft-Boiled Eggs), another protein (such as grilled chicken or shrimp), or vegetables for the omelet, if you prefer. The shoyu tare used to season this soup is made in a larger batch; it can be stored in the pantry for up to six months. Shoyu tare is my all-purpose sauce that I use for seasoning soups and basting grilled meats and grilled rice balls. If you have these ingredients prepped, this noodle soup will be very easy to put together.

 

Makes A4 Servings

 

8       cups Bonito and Kombu Dashi or other dashi of your choice

Scant 1 cup Shoyu Tare

1       tablespoon sake

1       recipe Dashimaki Tamago

1       tablespoon untoasted or toasted sesame oil or grapeseed oil

8       fresh shitake mushrooms, sliced ¼ inch thick or left whole if they are small

1       baby spring onion, sliced ⅛ inch thick

1       pound dried or fresh soba, somen, or udon noodles

 

For The Garnishes

 

4       scallions, white and light green parts thinly sliced crosswise about ⅛ inch thick

2       tablespoons grated ginger

1       tablespoon citrus peel (yuzu, lemon, lime) in1-inch-long julienned strips

Shichimi Togarashi

 

Bring the dashi to a boil in a large saucepan over medium-high heat and add the shoyu tare and sake. Reduce the heat to medium and cook for 3 to 4 minutes. Remove from heat. Taste and adjust the seasonings as needed. You can make the soup 2 to 3 days in advance and keep it in the refrigerator; reheating when you are ready to make the soup.

Cut the omelet, if using, crosswise into ½-inch-thick pieces.

In a medium skillet, heat the oil over medium-high heat. Add the mushrooms and spring onion and cook until softened, about 2 minutes. Set aside.

Bring the dashi to a boil over high heat, then lower the heat to maintain a simmer while you cook the noodles.

Bring a large pot of water to a rolling boil over high heat. Add the noodles. They will take between 2 and 10 minutes to cook, depending on the type of noodles you are using; cook them to your desired tenderness, letting your teeth be your guide. Rinse the noodles vigorously under running water to remove the surface starch, then drain. Divide the noodles into individual soup bels

Arrange the sliced omelet, mushrooms, and onions on top of the noodles in the bowls. Pour the piping hot soup into tike bowls and garnish with scallions, ginger, and citrus slivers. Serve immediately with the shichimi togarashi on the side

Thanksgiving+1

 

The day after Thanksgiving should have a special name. The day after Xmas is called Boxing Day. Why isn't the day after Thanksgiving called: Bloody Mary Day. They are required to help in the recovery process from the previous day's excess.

Thanksgiving

 

Trio of Desserts

Roast Pork

Turkey from Chinese Restaurant

Radicchio Salad from Bar Muruno

Spanakopita

Pork Shoulder

Once again the excess of Thanksgiving was observed with friends at our house. We made a Puerto Rican style Pork Shoulder  recipe called: Pernil. It is very moist and and good. Everyone contributed something to the collective dinner. I am glad we do this only once a year. 

Pernil

New York Times

 

Perhaps the best known and most coveted dish from Puerto Rico, pernil is a positively sumptuous preparation for pork shoulder. It’s marinated (ideally overnight) in garlic, citrus and herbs, then slow roasted on high heat to achieve a crisp chicharrón, or skin. Traditionally, it’s prepared for Thanksgiving or Christmas, but for those of us in the diaspora, it’s made for most special occasions. Shoulder is also a relatively inexpensive cut of meat, and it yields a lot of servings, leading to exciting leftovers. This recipe is deeply indebted to the chef Maricel Presilla and her recipe in “Gran Cocina Latina,” her cookbook published in 2012. Her method is a foolproof way to get that chicharrón as well as tender meat that falls off the bone. It’s blessed by her brilliance.

 

Ingredients

Yield: 8 to 10 servings

 

For The Adobo (See Tip)

8 to 9    large garlic cloves, finely minced

3           tablespoons olive oil

5           teaspoons fresh sour orange juice (or equal parts lime and orange juice)

4           teaspoons dried oregano

8 to 9    teaspoons kosher salt

1           teaspoon black pepper

 

For The Pork Shoulder

 

1           (8- to 9-pound) bone-in, skin-on pork shoulder, preferably with skin covering the entire top layer

1           teaspoon kosher salt

 

Preparation

 

1.            Prepare the adobo by combining all the ingredients and grinding in a large pilón or mortar and pestle, or simply mixing well in a small bowl.

2.            Prepare the pork: Rinse and dry meat well with a clean towel. Place pork skin-side down on a large, rimmed sheet pan and poke deep, 1-inch holes throughout the meat and in the fatty layer with a paring knife, being careful not to pierce the skin. You can’t have too many holes.

3.            Pour over adobo in batches, using your fingers to push adobo deep into the meat. If you’re worried about your hands smelling like garlic — which they will! — wear gloves.

4.            Set out a long sheet of plastic wrap, layering with subsequent sheets as needed to ensure you can securely wrap the entire pork shoulder. Transfer pork to plastic wrap and wrap tightly, adding sheets of plastic as needed to ensure pork is completely airtight and juices are contained. Let marinate in the fridge overnight if possible, or at least least 2 to 3 hours. Set on a rimmed baking sheet or disposable aluminum foil pan in case it leaks.

5.            Once the pork has marinated, heat oven to 400 degrees. Working over the sink, carefully remove pork from plastic wrap, discarding any remaining adobo. Place the marinated pork shoulder skin-side up in a deep roasting pan, and wipe the skin with a clean cloth. Rub skin with 1 teaspoon salt.

6.            Loosely tent foil over the pork shoulder, spraying the foil with cooking spray or brushing with oil in any areas that may touch the skin, as it will stick. Transfer to the center of the oven.

7.            Roast in the oven for 1 hour, then carefully remove the foil and rotate the pan. Continue roasting for another 2 to 3 hours, rotating every hour or so, and watching closely. Add water to the pan as needed when juices evaporate. The meat is done cooking when the juices run clear and the thickest part of the shoulder registers 160 degrees with a meat thermometer. The skin may take more time to crisp but watch closely so that it does not burn. Tap the top of the skin with the back of a knife or metal spatula and listen for a decidedly hollow sound.

8.            Remove from the oven and let rest for 10 to 15 minutes, then transfer to a large cutting board. (For cleaning instructions for the pan, see Notes.) If desired, remove the skin from the roast by slicing it along the underside of the bone with a long, sharp, slender knife. Run the knife underneath the skin starting from the bottom until loosened, then lift the skin from the meat. Use kitchen shears to cut into serving pieces and let them rest in the warm oven until ready to eat. Trim excess fat from the meat if desired, and slice as desired, in large chunks or slices, to serve.

 

Tips

You can use a smaller or larger pork shoulder but calculate your adobo accordingly by using the following formula per pound of meat: 1 large garlic clove, 1 teaspoon olive oil, 1 teaspoon kosher salt, ½ teaspoon sour orange juice, ½ teaspoon dried oregano and ⅛ teaspoon black pepper. If using a smaller pork shoulder, you may want to reduce the amount of salt slightly.

Use a pan that can handle char. You can line your pan with foil, but that can be even messier. When you’re ready to clean, combine ½ cup baking soda and enough hot water to cover the burned spots, and let rest for half an hour. Char should release easily with your abrasive tool of choice.

 

Roasted Shio-Koji Chicken

 

We really liked Roasted Shio-Koji Chicken. We have been cooking and eating a lot of Japanese and Korean dishes. I think I am a sucker always for Crispy Skin. The preparation of the Mushrooms is time consuming and we aren't sure it is necessary. This dish has very tasty and crispy skin. It is a keeper. We will make it again. This is requires a Donabe to cook the chicken in.

Roasted Shio-Koji Chicken

Donabe

 

1       about 4-pound whole chicken

½      cup Shio-Koji, ground to a smooth paste 2 pounds button mushrooms, trimmed (we bought this on-line)

2       dried shiitake mushrooms

Sea salt

1       3 by 6-inch piece kombu

2       small (6 to 8 ounces each) satsuma-imo (Japanese sweet potatoes), or 1 large one, halved, skin brushed to remove any dirt

2       tablespoons chicken fat or butter, 8 ounces maitake (hen-of-the-woods) mushrooms, trimmed and whole clusters halved, or substitute with large shiitake mushrooms

12     ounces gai lan (Chinese broccoli), stems peeled

3 to 4 green onions, sliced thinly on the diagonal, for garnish

Shichimi togarashi (Japanese seven-spice blend), for serving

 

This recipe makes use of two techniques that give a simple roast chicken a flavor that cannot be obtained in any other way. The recipe begins with Shio-Koji, the fermented mixture of salt and koji (malted rice) that gives sake, soy sauce, and miso their unique flavors. The chicken is cooked in a tagine-style donabe, its radiant heat browning the skin and leaving the interior tender. The shio-koji makes the chicken slightly sweet and intensely flavorful.

Note, plan this recipe ahead, it requires one day of marinating and ten hours to bake. -Nick Balla and Cortney Burns

 

To marinate the chicken, rub the chicken with the shio-koji and refrigerate for 24 hours. Remove from the refrigerator and wipe off the koji paste. Allow the chicken to come to room temperature for at least 1 hour before continuing.

 

Preheat the oven to 180°F.

 

Grind the button mushrooms in a food processor until they are thoroughly minced. Place the dried shiitake mushrooms on the bottom of a baking pan and cover with the minced button mushrooms and a pinch of sea salt. Cover the pan with a tight-fitting lid and place in the oven for 10 hours. Add the kombu and return to the oven for 1 hour.

Remove the mixture from the oven and strain through a fine-mesh sieve.

Taste the mushroom broth for seasoning. If using the broth immediately. reserve at room temperature. This broth can also be made ahead and stored in a refrigerator for up to 3 days.

 

Heat the oven to 450°F

 

To assemble the dish, rub each of the satsuma-imo with 1 tablespoon of the chicken fat and a pinch of sea salt. Place the skillet of the donabe in the oven for 10 minutes; remove from the oven and test that it is hot enough by flicking a drop of water on the surface. If the water sizzles on contact, it is ready to roast the chicken. Place the chicken in the center of the skillet with the breast side facing up. Place a satsuma-imo on either side of the chicken. Return the skillet to the oven with the lid next to it to heat it. Cook the chicken and satsuma-imo for 20 minutes, or until they just start to brown. Place the lid over, the skillet and return to the oven for 25 minutes.

 

Remove the donabe from the oven to check that the chicken and satsuma-imo have finished cooking. The chicken should be about 155°F and the satsuma-imo should be tender when a skewer is inserted. Return to the oven and cook longer if needed. Transfer the chicken and satsuma-imo in a shallow baking dish and cover with a lid to keep them warm while finishing the dish. Place the skillet over low heat on top of the stove. Place the maitake mushrooms cut-side down and the peeled gai lan in the bottom of the vessel and pour the mushroom broth over the top. Simmer for 5 minutes, until the top, mushrooms and gai lan are tender.

 

While the vegetables are simmering, carve the chicken and slice the satsuma-imo. Arrange the chicken and satsuma-imo over the broth with the mushrooms and gai lan. Garnish with the green onions and serve immediately. Place the shichimi togarashi on the side for guests to use on the chicken as desired.

 

Rice Porridge with Squash and Brown Butter

Rice Porridge with Squash and Brown Butter was a dish we wanted to try. When we travel to Asia we often see Rice Porridge on the breakfast menu. we usually don't order it. I know our Asian friends love it. You might want to try it. I doubt we will make it again. File under: Live and Learn. 

Rice Porridge with Squash and Brown Butter

 

New York Times

 

This recipe for a rich, winter-y rice porridge comes from Minh Phan, the owner of Porridge + Puffs in Los Angeles. Ms. Phan is a porridge whisperer, creating all kinds of complex, beautiful rice bowls, and her velvet porridge rich with roasted squash is no exception. To make a simple version of it at home, roast a mix of squash then purée it with brown butter and a little half and half. Stir the mixture into loose, cooked rice for a comforting meal you can eat plain, topped with pickled vegetables and herbs, some browned sausage or dressed salad leaves. Ms. Phan lets the cooked rice rest overnight so the grains absorb the seasoning evenly, but if you’re in a rush, you can go ahead and eat it right away.

 

Ingredients

Yield: 4 servings

 

3                cups water

1                cup medium-grain white rice

1                teaspoon kosher salt, plus more to taste

Black pepper, to taste

1½ to 2     pounds mixed squash, such as honeynut, kabocha or butternut

4                tablespoons vegetable oil

6                ounces unsalted butter

½               cup half-and-half

Handful of fresh herbs, such as mint, lemon balm or basil, to garnish

Pickled vegetables, to garnish

 

Preparation

1              In a pot, add the cold water and rice, and place over medium heat. Slowly bring to a boil, stirring occasionally to keep rice from sticking to the bottom of the pan, then turn down to low heat and simmer. When rice is tender and water is almost evaporated, about 20 minutes, season the rice, and stir well. Cool at room temperature, then transfer to the fridge overnight.

2              Heat the oven to 400. Halve the squash, then use a knife to remove the skin, and roughly chop squash into 2-inch pieces. Toss with oil, and spread on a baking sheet. Sprinkle with salt, and roast for 30 minutes, or until browned and tender all the way through.

3              In a saucepan over medium heat, melt the butter, and simmer until the butter spatters and the milk solids turn brown, about 10 minutes. Set aside to cool for a few minutes. Add the squash, browned butter and half-and-half to a blender and purée, stopping to scrape down the sides as needed to get a very evenly smooth purée. Add a splash more water if needed to help the blades catch the squash.

4              After the rice has rested for about 8 hours, or overnight, warm it in a large saucepan over medium heat, stirring gently with a splash of water. The porridge should be thick and shiny, but not soupy, with the texture of a soft risotto. When it is warm, add the squash purée, and stir well. Simmer everything together on low heat for about five minutes, then taste and season as needed with salt and pepper. Ladle hot porridge into bowls, and garnish with a mix of fresh herbs and pickled vegetables.

 

Pureed Chick-Pea Soup with Mushrooms

On a cold fall day we decided to make Pureed Chick-Pea Soup with Mushrooms. You can find the recipe on our blog of: January 9, 2015. Cathy improved on the recipe by not blending the soup in the final step. This made for a richer, thicker soup. We really liked the earthiness of this soup. We started the dinner with a Salad of Persimmons, Almonds and Prosciutto dressed with Balsamic and Olive Oil. The main course was our always fabulously rich Macaroni and Cheese. The best recipe ever! I love the crispy topping! You can find the recipe on our blog of: February 2, 2009. Click the date to get the recipe.

Skillet Pork Chops and Apples With Miso Caramel

 

Potatoes Nick

Skillet Pork Chops and Apples With Miso Caramel is a keeper. I like Pork in most preparations. This one was very good. I like the Japanese twist with the Miso. With the Pork we served Potatoes Nik. Potatoes Nik is like a gigantic potato pancake. Really crispy on the outside. It is made in a cast iron skillet. You can get the recipe for Potatoes Nik from our blog of: Oct. 21, 2016. Click the date to get the recipe. By the way, the name Potatoes Nik comes from Yiddish, it was an Ashkenazi Recipe.

Skillet Pork Chops and Apples With Miso Caramel

 

New York Times

 

This recipe is like a delicious game of free association: miso caramel, caramel apples, apples and pork chops. You’ll often see miso caramel added to desserts for an umami oomph, but it can also form a glossy and complex sauce suited for proteins, much like Vietnamese caramel. Start by searing pepper-crusted pork chops, then brown the apples in the rendered fat. (Be sure to choose an apple that’s more tart than sweet to balance the caramel’s sweetness.) Instead of making a finicky caramel, just pour all the elements over the apples and simmer until thickened. This nontraditional caramel uses brown sugar for toastiness, and water instead of heavy cream, so the savoriness of miso and pork and the sweetness of the caramel and apples shine through.

 

Ingredients

Yield: 2 to 3

 

3       tablespoons light brown sugar

2       tablespoons apple cider vinegar

1½    tablespoons white miso

2       (1- to 1½-inch-thick) bone-in pork chops, patted very dry

Salt

1       teaspoon black pepper

1       tablespoon neutral oil (such as grapeseed or canola)

2       small or 1 large Granny Smith or other tart-crisp apples, cored then sliced ¼-inch thick

 

Preparation

 

1.            In a liquid measuring cup or small bowl, combine 3 tablespoons water with the brown sugar, vinegar and miso; stir with a fork until smooth. Season the pork chops all over with salt, then the pepper. (Don’t skimp on the pepper; it’s an important element to balance the caramel.)

2.            Heat a large skillet over medium. Add the oil and the pork chops to the skillet. Cook, flipping every 2 minutes, until browned on the outside and the internal temperature in the thickest part is around 135 degrees, 10 to 15 minutes depending on thickness of pork chops. If your chops have a fat cap, using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Transfer to a plate to rest for 5 minutes. Pour off all but 1 tablespoon of the fat.

3.            Add the apples to the skillet in a single layer and heat over medium. (Snack on any that don’t fit.) Cook without touching until browned underneath, 2 to 4 minutes. If the pan is smoking at any point, reduce heat. Pour in the brown sugar mixture and cook, scraping up browned bits and stirring, until thick enough to coat the back of the spoon, 1 to 3 minutes. (Keep your eye on the sauce towards the end so it doesn’t burn.)

4.            Turn off the heat, add the pork chops and their juices back to the skillet and turn to coat in the caramel. Serve the pork chops with a spoonful of the apples and caramel.

Roasted Chicken "Tagine" with Dates, Olives, and Lemon

We really liked Roasted Chicken "Tagine" with Dates, Olives, and Lemon. It has it all: Crispy Skin, and flavors of Morocco. I especially liked the Sweet Potatoes. To top it off it is a sheet pan dish. Easy to arrange and cook and clean! Try it!

Roasted Chicken "Tagine" with Dates, Olives, and Lemon

Dinner in One

SERVES 4

 

This crisp-skinned roasted chicken has all the flavors of a North African tagine the fragrant spices, the tangy lemon and olives, and the sweet, almost candied dates- but with the streamlined preparation of a sheet pan meal. Serve it with flatbread that you've warmed in the oven while the chicken is roasting, or Cous-Cous. You'll definitely want something to catch all those glorious golden juices

 

3     tablespoons extra-virgin olive oil, divided, plus more for drizzling

2     teaspoons kosher salt,

divided

1     teaspoon tomato paste

⅔    teaspoon ground turmeric

⅔    teaspoon sweet paprika

¾    teaspoon finely ground black pepper

½    teaspoon ground ginger

¼    teaspoon ground cinnamon

Large pinch of freshly grated nutmeg

3     pounds bone-in, skin-on chicken pieces (legs, thighs, breasts, or a combination)

½    pound carrots, halved lengthwise (or quartered if thick)

½    pound sweet potatoes, cu lengthwise into ¾-inch-thick wedges

1     lemon, quartered

½    cup (about 3 ounces) pitted dates, sliced

1     cup mixed olives (with or without pits)

½    cup torn fresh herbs (cilantro, mint, parsley, or a combination), for serving

 

1              This crisp-skinned roasted chicken has all the flavors of a North African tagine the fragrant spices, the tangy lemon and olives, and the sweet, almost candied dates- but with the streamlined preparation of a sheet pan meal. Serve it with flatbread that you've warmed in the oven while the chicken is roasting, or with the Buttery No-Cook Couscous on page 246. You'll definitely want something to catch all those glorious golden juic.

2              Place a rack in the center of the oven and heat oven to 425°F.

3              In a large bowl, stir together 2 tablespoons of the oil, 1 teaspoons of the salt, the tomato paste, turmeric, paprika, pepper, ginger, cinnamon, and nutmeg. Add the chicken pieces to the bowl and rub the paste all over them, including under the skin. Arrange the chicken on a rimmed sheet pan.

4              In the same bowl (you don't need to wash it first), toss together the carrots, sweet potatoes, remaining 1 tablespoon oil and remaining ½ teaspoon salt. Arrange the vegetables on the sheet pan with the chicken. Add the lemon quarters to the pan. Roast for 20 minutes.Remove the sheet pan from the oven, then scatter the dates and olives in an even layer around the chicken among the vegetables. Drizzle with a little more oil, then return to the oven and roast until the chicken is cooked through, another 10 to is minutes for the white meat, and 15 to 20 minutes for the dark meat.

5              To serve, transfer the chicken to a platter and spoon the vegetables, dates, and olives next to it. Squeeze with the roasted lemon and scatter with the herbs.

SWAP IT OUT

You can substitute whole cherry tomatoes and mushrooms for the carrots and or sweet potatoes. Add enough to surround the chicken without crowding