Back to food!
I don’t exaggerate when I say most of my meals have looked like this for the past 8 months. The variety and quality of fresh fish here just blows my mind. In the photo you can see tataki katsuo (seared bonito), which is extremely similar to seared tuna steak but without the heavy metals. ¥500 worth feeds 2 people, assuming you serve it as such.
I don’t exaggerate when I say most of my meals have looked like this for the past 8 months. The variety and quality of fresh fish here just blows my mind. In the photo you can see tataki katsuo (seared bonito), which is extremely similar to seared tuna steak but without the heavy metals. ¥500 worth feeds 2 people, assuming you serve it as such.
A very similar meal (as usual) but this time the main fish dish is Okhotsk Atka mackerel (known as “Hokke“ in Japan). This is quickly becoming one of my favourite fishes to eat. Side dishes are similar, but include pickled cucumber & seaweed salad, and the rice is topped with baby sardines and kimchi (which is Korean but incredibly popular in Japan).
Last edited:
I love Japanese food. Many, many years ago I had my 21st birthday celebration at a fantastic Japanese restaurant called 'Hana' here in Perth; sadly long gone.
I still remember an incredible sashimi platter which was about 75cm across, comprising a peacock fashioned out of various varieties of fine fish slices, using the silver skin side up for some feathers and various marinades to colour the other feathers. This was all on a layer of ice. It must have taken ages to do and was a true work of art.
We'd heard the restaurant 'imported' all their chefs from Japan to meet the obviously very high standards of this place.
My brother and I scoffed almost the whole lot because the other guests weren't that interested in 'raw fish'. They really missed out...
I still remember an incredible sashimi platter which was about 75cm across, comprising a peacock fashioned out of various varieties of fine fish slices, using the silver skin side up for some feathers and various marinades to colour the other feathers. This was all on a layer of ice. It must have taken ages to do and was a true work of art.
We'd heard the restaurant 'imported' all their chefs from Japan to meet the obviously very high standards of this place.
My brother and I scoffed almost the whole lot because the other guests weren't that interested in 'raw fish'. They really missed out...
In India, Chicken Tikka is one of the toppings offered for pizza...
As is Sheekh Kabab, based on ground goat mince meat.
Interesting...but the Italians must be grieving.
Fried some green (raw) bananas few days back.
Slice thin after peeling, coat with a mixture of sooji / rawa + mango powder + coriander powder + turmeric powder + salt + red chilli powder, shallow fry till light brown on a thick flattish pan, drain and eat.
Sooji / rawa is coarse ground wheat flour, very common here.
20-30 is the sieve size required, or 0.24 mm mesh size in Metric.
As is Sheekh Kabab, based on ground goat mince meat.
Interesting...but the Italians must be grieving.
Fried some green (raw) bananas few days back.
Slice thin after peeling, coat with a mixture of sooji / rawa + mango powder + coriander powder + turmeric powder + salt + red chilli powder, shallow fry till light brown on a thick flattish pan, drain and eat.
Sooji / rawa is coarse ground wheat flour, very common here.
20-30 is the sieve size required, or 0.24 mm mesh size in Metric.
Yes, once cooked, the texture goes much more like that of a ripe banana. No gritty feel...the gritty feel means not cooked through.
The mark for me is a slight caramel (dark brown) color on the edges.
Use a thick pan, thin ones will burn the ingredients.
Slice them 1/4" to 3/8" thick...6 to 8 mm.
And slightly ripe, green with hints of yellow color on the skin.
It is a common preparation in Western India, from Maharashtra to Kerala, there are many recipes on line.
Just search for 'Indian green fried bananas', like I did, I was surprised by the variety....the above was a recipe my mother had got from a friend, they were from Udipi in Karnataka State.
So now you have many choices, see what you like, and see also what is available as ingredients, or ask a South Indian friend for sources of ingredients...North Indians make a chutney with ripe bananas and tamarind, but that is about it for them.
The mark for me is a slight caramel (dark brown) color on the edges.
Use a thick pan, thin ones will burn the ingredients.
Slice them 1/4" to 3/8" thick...6 to 8 mm.
And slightly ripe, green with hints of yellow color on the skin.
It is a common preparation in Western India, from Maharashtra to Kerala, there are many recipes on line.
Just search for 'Indian green fried bananas', like I did, I was surprised by the variety....the above was a recipe my mother had got from a friend, they were from Udipi in Karnataka State.
So now you have many choices, see what you like, and see also what is available as ingredients, or ask a South Indian friend for sources of ingredients...North Indians make a chutney with ripe bananas and tamarind, but that is about it for them.
I mean the bananas I buy are slightly ripe, they are softer inside, and easier to peel.
The green ones stick to the skin, peeling needs a knife, tedious.
I don't cook them often, sometimes I am forced to buy raw green bananas, I keep them for a few days till slightly ripened at home.
The green ones stick to the skin, peeling needs a knife, tedious.
I don't cook them often, sometimes I am forced to buy raw green bananas, I keep them for a few days till slightly ripened at home.
I have been away from the kitchen scene for a bit. There are other things going on.
Today, I have decided to make the ginger in oil condiment which each time I make it, lasts a few months.
It seems a few months are up.
Peel the ginger but don't be too picky
Do the main chopping with the pump slicer then finish with your best version of of Ginger Baker with a couple of cleavers.
Salt the ginger, cover with plastic and weigh it down for a couple hours.
From this point, I will hand squeeze the juice from the ginger and save it for cooking.
Olive oil will be added to the pulp to complete the process and left for a couple hours before serving with the duck.
I am hoping things go a little better so I can enjoy sharing more than recently.
Today, I have decided to make the ginger in oil condiment which each time I make it, lasts a few months.
It seems a few months are up.
Peel the ginger but don't be too picky
Do the main chopping with the pump slicer then finish with your best version of of Ginger Baker with a couple of cleavers.
Salt the ginger, cover with plastic and weigh it down for a couple hours.
From this point, I will hand squeeze the juice from the ginger and save it for cooking.
Olive oil will be added to the pulp to complete the process and left for a couple hours before serving with the duck.
I am hoping things go a little better so I can enjoy sharing more than recently.
Attachments
Lechon is next.
Instead of doing it with the pork belly cap, I like to rape a picnic (shoulder).
I debone, then cut it to about a 5cm thickness and give the rest of the meat to my honey for her Thit Kho.
Meat down, stab the absolute **** out of it, then lemon pepper (salt is the #1 ingredient wouldn't you know) to the top for a couple hours.
Do not poke too dep, you don't want the citric acid overpowering the meat, just the skin (think chicharon)
More to come.
Instead of doing it with the pork belly cap, I like to rape a picnic (shoulder).
I debone, then cut it to about a 5cm thickness and give the rest of the meat to my honey for her Thit Kho.
Meat down, stab the absolute **** out of it, then lemon pepper (salt is the #1 ingredient wouldn't you know) to the top for a couple hours.
Do not poke too dep, you don't want the citric acid overpowering the meat, just the skin (think chicharon)
More to come.
Attachments
Last edited:
C'soned salt as I make it.
Can't seem to find any recipe just now.
Fair to say, what you see is about 50% salt.
The rest is usually:
onion
garlic
paprika
mustard seed
celery seed
bl. pepper
turmeric
and whatever alse fit the bill that day.
It tastes kinda like the commercial stuff (Lawry's) but when one try and you'll know why it's best done at home.
Can't seem to find any recipe just now.
Fair to say, what you see is about 50% salt.
The rest is usually:
onion
garlic
paprika
mustard seed
celery seed
bl. pepper
turmeric
and whatever alse fit the bill that day.
It tastes kinda like the commercial stuff (Lawry's) but when one try and you'll know why it's best done at home.
Attachments
Last edited:
That sounds delicious Cal... I may have to take a deeper look and give it a go.
Seasoning salt mixes? Might have to try that as well. I use Johnny's pretty heavily
Seasoning salt mixes? Might have to try that as well. I use Johnny's pretty heavily
Cut off the left side and returned it to the air fryer for another five minutes and rejoined its better half on the tray.
This one is something I recommend you take the time to do.
Here, the picnic is 2 buck a pound and the belly is 8. A little extra work yes but what else were you doing that morning?
BTW, your honey will give you smooches for giving her more than she can eat and staying well under the food budget.
A little secret fellas? Cal likes smooches.
This one is something I recommend you take the time to do.
Here, the picnic is 2 buck a pound and the belly is 8. A little extra work yes but what else were you doing that morning?
BTW, your honey will give you smooches for giving her more than she can eat and staying well under the food budget.
A little secret fellas? Cal likes smooches.
Attachments
Stuey, scoffed or scarfed?
I love when people scarf my food but when the scoff it, I show them the door.
😉