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Posts Tagged ‘miso soup’

Last night I made a simple burger out of ground pork and one of my usual marinades. To make it into a burger, I mixed the marinade into the meat for flavor and added some bread crumbs to help hold it together. Grilled up to perfection, these could also be pan-fried or even baked. But why when you can grill?

To make the burgers used about 1 inch of ginger grated, 3 garlic cloves grated, 3 green onions thinly sliced (white and pale green parts only), 1.25 lbs of ground pork, a few slices of bread ground into bread crumbs, 1.5 tablespoons soy sauce, 1 tablespoon sake, 1/2 tablespoon of mirin, and 1/2 tablespoon of sesame oil.

I threw it all into a glass bowl and mixed it together, along with some black pepper, with a metal spoon until the flavors were evenly distributed throughout the meat. By using a metal spoon I avoided having the heat in my hands melt the fat. This helps keeps the burger juicy while it’s on the grill. Once mixed, I let the meat for about 10 minutes or so to let the flavors settle. Then, I formed 4 patties and set them aside, covered in the fridge, while I prepared the rest of dinner. To cook, I took them out about 20 minutes prior to grilling. I grilled them over medium high heat for about 8 minutes on each side. This allowed nice grill marks while keeping it juicy, yet cooked.

I made miso soup using 1/2 onion sliced, 3 shiitake sliced, 3 fingerling potatoes chopped, 7 leaves of nappa cabbage sliced, and 1.5 tablespoons of miso.

The other side I made was a simple veggie mix of 1/2 pound of snow peas, 5 small garlic cloves minced, 1/2 tablespoon of butter, a handful of bean sprouts, 1/2 orange bell pepper sliced, and 1 tablespoon of soy sauce.

I melted the butter in a skillet and then added the garlic. I let the garlic cook for about 30 seconds and then added the orange bell pepper. After the pepper had fried up a bit in the butter, about 5 minutes, I added the cabbage and let that cook down for another 5 minutes. In came the soy sauce with some black pepper. When the soy had cooked off, just a couple of minutes, I added the bean sprouts. The sprouts have enough water so that you don’t need to much soy. When it was all cooked down for a few more minutes it was ready.

Of course, we had white rice along for the ride.

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Yuki had requested beef for dinner last night. Who am I to argue with that kind of insightful reasoning? It was a nice night to grill before the brief storm hit, so I picked up my favorite piece of beef to grill…skirt steak. I made an Asian flavored dinner out of it with miso soup, white rice, and quick pickles.

I marinated a 1lb steak for about 1.5 hours at room temperature. The marinade made by mixing together 3 cloves garlic grated, 1 tablespoon ginger grated, 6 green onions thinly sliced, 1 tablespoon cracked black pepper, 1.5 tablespoons of sugar, 1 tablespoon sesame oil, and 1/2 cup of soy sauce. After mixing together the marinade, I let it sit for a few minutes to allow the flavors to meld before covering the steak in it. I covered everything in plastic wrap and then let it sit while I prepared the rest of dinner.

One of the pickles I made was a Korean-style daikon sangchae. Instead of using Korean chili I used Japanese shichimi togarashi instead though. I used about 8oz daikon cut into thin match-sticks, 1 teaspoon apple cider vinegar, 1.5 teaspoons lemon juice, 1/2 teaspoon shichimi togarashi, 1/4 teaspoon salt, 1/2 tablespoon sesame seeds, and 1/2 teaspoon sugar.

I mixed all of the ingredients together in a glass bowl and then stirred the daikon in. I covered the bowl with wrap and left it in the fridge until dinner time.

The other pickle I made was a Korean cucumber namul. I used 1 teaspoon sesame oil, 3 mini cucumbers thinly sliced on my mandolin, 1 green onion thinly sliced, 1 garlic clove minced, 1/2 tablespoon sesame seeds, 1 tablespoon canola oil.

I laid the cucumber slices in a colander, sprinkled them with salt, and let them sit for about 10 minutes. Then I gave them a good rinse and squeezed out the excess liquid.

In a hot skillet I poured in the canola oil and then quickly stir-fried the garlic, green onion, and cucumbers, only for about 45 seconds to a minute. I removed the skillet from the heat and then added the sesame oil and sesame seeds. I tossed to blend really well and then set the cucumber aside on a plate.

Then I made miso soup using about 3 cups of water, 5 shiitake sliced, 1/2 onion thinly sliced, a bunch of salted wakame rinsed and soaked in water for about 15 minutes or so, 3 fingerling potatoes chopped, and about 1.5 tablespoons of miso.

I boiled everything together except for the wakame and miso for about 15 minutes. Then I mixed in the miso. I laid the wakame in the bowls and ladled the soup right on top.

All that was left for me to do was to grill up that skirt steak. My grill does skirt steak really well on high heat with the steak on the top rack for about 7-8 minutes per side. That gives the steak nice carmelization and grill marks while keeping the meat nice and juicy. I let it rest for about 7 minutes before slicing it up. Time to chow down!

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We had some salmon that needed to be used up, 2 servings worth, so I decided to make this simple recipe last night. The beauty of a pepper sauce like this one is that you can do almost anything with it. I used red bell pepper, but you could use any kind of pepper you like…poblano, green bell pepper, jalapeno, etc. You can also use any kind of green. For example, yellow bell pepper with cilantro (you could even add some ginger) would be great with shrimp. Red bell pepper with basil would be great for Italian flavor. The possibilities are endless once you know learn this simple technique.

On to this wonderful technique. I used 2/3 cup of milk, 1 red bell pepper, 2 cloves of garlic skinned, 1 tablespoon of flour, and a handful of watercress roughly chopped.

Over a burner on my range I roasted the pepper on all sides, until the skin was black and blistered. This takes about 1o minutes or so and can be done on a grill or under a broiler as well. I prefer the grill because it adds a nice smokey flavor, but we saw a bit of rain yesterday so I kept it inside.

Once the pepper was roasted I put it in a glass bowl and covered it with plastic wrap. I let it steam in its own juices for about 15-20 minutes, until it was cool enough to handle. Then I peeled off the skin, seeded it, and gave it a rough chop.

While the pepper was steaming I roasted the garlic on a dry pan for a few minutes on each side. This brings out some of the sweetness of the garlic and mellows the punch.

Then I put the pepper, garlic, milk, and flour into a blender, along with some salt and pepper, and pureed it up into a smooth liquid. I let it blend until there were no chunks left. Then I poured it into a pan, added the watercress, and simmered it for about 10 minutes constantly stirring it. This thickens the sauce up nicely because of the flour. If the sauce gets a little too thick just add a little more milk.

I made a simple miso soup to go with dinner. I made it my usual way using 2 shiitake sliced, 3 small fingerling potatoes chopped, 2 green onions cut up, and 1 tablespoon of miso. I also rinsed off some salted wakame, but didn’t remember to get that out until after I took this photo.

My other side, besides white rice, was some corn. I cleaned off one ear, broke it in half, and boiled it for about 10 minutes. I used some of the sauce on the plate to flavor the corn.

Finally, for the salmon I simply drizzled it with olive oil, salt, and pepper. I put it into a 375 degree oven for about 10 minutes. When I took it out I topped it with the sauce and we ate.

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With Yuki’s dad back in Japan her mom wanted to make some home-style comfort food. Unsure of what to make I suggested Nikujaga. I’ve made Nikujaga before, and it turned out pretty tasty, but I wanted to try Tamiko’s since she has a lot more experience making it than I do.

The basics are the same…beef and potatoes simmered in dashi with soy sauce, sake, and mirin. I’m not sure what her ratio for the broth was, but it was perfect! For mine, I used yukon gold potatoes, she used fingerlings (only because that’s what we had in our kitchen). Also, she used snap peas instead of the edamame in mine. Otherwise, they were pretty similar (both had carrots, a staple in any Nikujaga), only hers was definitely more refined than mine.

For a side dish she had me grill some sawara steaks. Sawara is Spanish Mackerel and we found some really nice steaks at Tensuke Market. Tamiko simply sprinkled it with salt and pepper. All I did was throw it on the grill for about 6 minutes each side. For the sauce, she mixed yuzukosho with some mayonnaise. Yuzukosho is one of my new favorite things! It’s yuzu mixed with pepper making it a citrusy spice that keeps my taste buds begging for more!

She also made a simple miso soup with wakame and tofu. Being a Japanese comfort meal, white rice was also served.

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So, this recipe is loosely based on a Charlie Trotter. The sauce is his, and the overall flavor concept is his, but I added some of my own touches and served the quinoa mixture in lettuce cups. Honestly, I think he’d prefer that I use his recipe for inspiration rather than to have me follow it to the teaspoon.

First thing I did was make the apricot-curry sauce. I took 3/4 teaspoon of curry powder, 1/4 cup of rice vinegar, 3/4 cup dried apricots, and 1/2 cup of water and blended it all together in my small food processor until all of the little apricot chunks were hacked up to a pulp.

Then I strained it while pressing it through with the back of a wooden spoon. I covered it in plastic and put in the fridge while I cooked everything else.

For the quinoa I used a handful of fresh chopped parsley, some red leaf lettuce leaves, 1 clove of garlic minced, 1/2 inch of ginger minced, 5 green onions chopped, 1/2 red bell pepper diced, a handful of dried apricots diced, 1/2 cup of quinoa rinsed, and 1/2 lb of skinless boneless chicken thighs chopped up.

In a hot pot I poured in about 2 tablespoons of canola oil and added the garlic and ginger. I let them sizzle for about 30 seconds and then added the bell pepper and green onions. After about 5 minutes I added the quinoa and let it sort of toast in the hot oil for a few minutes. This brings out its nutty flavors.

Then I added the chicken and let it just start to cook. I poured in about 1 cup of water, seasoned with a little salt and pepper, let it come to a boil, covered the pot, turned the heat to med-low, and let it simmer for about 15 minutes. Then, I turned off the heat but kept it covered for another 15 minutes. After that I took off the lid, added the parsley, and fluffed it up with a fork. I tasted for seasoning and that’s about all there was to it.

To serve, I simply laid some of the lettuce leaves down, spooned on some of the quinoa, then topped with the curry sauce.

I served some white rice and miso soup along side.

For this miso soup I used miso, 3 shiitake sliced, 3 green onions sliced, 1 block of fried tofu diced, and some wakame. I used my typical miso soup making method.

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The other night we made Onigiri for dinner. Onigiri is great because you can pack in smaller amounts of protein which saves cash, while still making a very nutritious meal. It’s also fun to make and eat. We commonly make Onigiri to take with on bike rides and hikes.

Besides warm white rice the main ingredients are typically nori for wrapping and then some sort of cooked fish or dried seaweed. For the dried seaweed the idea is that the warm moist rice will kind of rehydrate it while leaving a little texture. I used some salmon and some of these rice mixes, Mazekomi, that are available at most Asian grocers. The mazekomi in our cupboard are wakame and sesame seed, wakame and cod roe, and wakame and dried sardine.

I made 2.5 cups of rice earlier in the day so that come time to make the Onigiri it’d be warm and not hot. I simply roasted the salmon with a splash of soy sauce at 350 degrees for about 15 minutes. Once it cooled down a little I broke it apart into pieces.

On a piece of plastic wrap I put down a little of the rice and spread it out. Then I topped it with some of the salmon and mazekomi. I covered it with a little more rice.

Using the plastic wrap I packed it down and formed it into a triangle. With 2.5 cups of rice you should be able to get 6-8 Onigiri no problem.

To eat it you simply wrap it with a piece of nori (if you have the regular sushi width nori sheets you’ll want to cut them in half) and let your chompers do their trick.

To go with the Onigiri I made some Miso Soup. I used about 3.5 cups of water, 3 tablespoons of dashi soy sauce, 1 tablespoon of miso, 1/2 onion sliced, some daikon chopped, 1 carrot chopped, 2 red skinned potatoes skinned and chopped, 3 shiitake sliced, and some salted wakame rinsed and soaked.

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This is a classic stir-fry dish that I made. Typically it’d be made with snow peas, but I used haricots vert because I had some in my fridge that needed to be gobbled up. Other than that I stuck to the basics for this one.

My ingredients included a bunch of green onions sliced, 1 inch of ginger cut into matchsticks, 1 teaspoon of cornstarch, 1/2 pound of haricots vert, 1/2 cup of chicken stock, 2 tablespoons of soy sauce, 1 tablespoon of sriracha, and about 1 pound of shelled shrimp.

I started by mixing together the chicken stock, soy sauce, sriracha, and cornstarch. I whisked it together until the cornstarch was completely dissolved. I set that aside and heated up my large skillet. Once hot, I poured in about 2 tablespoons of vegetable oil and added the ginger. I let the ginger go for about 1 minute. Then I tossed in the haricots vert and let them cook for about 2 minutes. After that came the shrimp. I let the shrimp go for about 1 minute, during that time I re-whisked the liquid because starch won’t stay dissolved for very long. Once the shrimp were partially cooked and turning pink I poured the liquid in along with the green onions and a few cracks of black pepper. I stir fried it all together for about another minute or two and then served it up. After I plated I decided to tear up some cilantro for garnish.

Besides white rice I made some miso soup to go along with the shrimp. You’ve read about my miso soup numerous times so I won’t bore you with how I made it, I’ll just let you know what ingredients I used this time as it’s always different. For this batch I chopped up some rapini, 6 shiitake, 1/2 onion sliced, about 1/2 block of tofu cubed, 2 yukon gold potatoes skinned and cubed, 2 tablespoons of dashi soy (mixed into 3 cups of water for the broth), and about 1.5 tablespoons of shiro miso. I absolutely love potato and onion in my miso soup.

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Last night for dinner I made Japanese-style ginger pork with miso soup. The more I cook Japanese food the more I realize just how much healthier it is to American food. There is very little added fat and much more vegetable-to-meat ratio. Cooking Japanese-style food is extremely as well, not to mention delicious!

I first got my miso soup ingredients ready to go. I won’t go into great detail about making miso soup because I’ve done that a few times on this blog already. I poured about 3 cups of water into my pot and added 4 sliced shiitake, 3 chopped fingerling potatoes, 3 chopped green onions, and about 3 tablespoons of dashi soy sauce. I rinsed and soaked some salted wakame and added it to the soup at the end along with a large tablespoon of miso. The soup simmered over low while I cooked everything else, just enough time for the potatoes to cook.

For the pork I used about 3/4 pound of snap peas, 3 ounces of bean sprouts, 1/2 onion sliced, 1 inch of ginger grated, 1 garlic clove grated, 2 tablespoons of soy sauce, 1 tablespoon of sake, 1 tablespoon of mirin, and 4 thin pork chops each about 3 ounces.

I mixed together the ginger, garlic, soy, sake, and mirin as the marinade. I let the pork sit in it for about 15 minutes or so. I heated up my large skillet and added about 1 tablespoon of vegetable oil and then cooked the onion for about 4 minutes. I took the onion out and rested it on a plate and then cooked the pork (reserving the marinade) for about 2-3 minutes per side. I rested the pork with the onion. I poured the marinade into the skillet to cook it down a little. I added about 4 tablespoons of water to help turn the marinade into a pan sauce and scrape up the bits from the pork, lots of flavor there you don’t want to lose.

Once the sauce had reduced a little bit, a minute or so, I added the snap peas and let them cook for about 5 minutes. After that I added the bean sprouts and the reserved onions.

I placed the pork on top, covered the skillet, and let it go for a few minutes while I mixed the miso into the soup. Then I plated it all up with some white rice. Yuki topped the rice with some ground sesame seeds.

So, we got 7 different vegetables into dinner with only 3 ounces of animal carcass. The only added fat was 1 tablespoon of vegetable oil split between 4 portions. No wonder America is a bunch of fat-asses while Japan is extremely fit and healthy.

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Braised yakitori, kind of a misnomer. Yakitori translates to “grilled chicken”. I didn’t grill anything for this dish. Braised typically means cooking something in liquid over low heat for a long period of time. I didn’t do that either. What I did was make a standard yakitori marinade and cook some chicken thighs along with green onions in it. Why did I call this “Braised Yakitori”? Honestly, I just don’t know what else to call it.

First thing I did was make the marinade. In a small saucepan I poured in 5 tablespoons of soy sauce, 4 tablespoons of sake, 1 tablespoon of mirin, and 1 tablespoon of sugar. I brought it up to a low boil and let it gently simmer for about 5 minutes or so. I just wanted the sugar to dissolve and the marinade to thicken up slightly. After that I turned the heat off and let it cool down for about an hour, until it reached room temperature.

I minced up 2 garlic cloves and chopped up 6 green onions and 6 skinless and boneless chicken thighs. I mixed them all together in a glass dish and poured to marinade over. Covered with plastic wrap I put it in the fridge while I got the veggies and miso soup ready.

For the miso soup I only made 2 portions. We had some tomato soup leftover from Kasia’s that became lunch today, so I didn’t need to make too much. I used 1-1.5 tablespoons of miso, one yukon gold potato skinned and chopped, 3 shiitake sliced, 2 tablespoons of dashi flavored soy sauce, and some salted wakame. For the wakame, you have to rinse the salt off and then let it soak in cold water for about 10-15 minutes. I honestly cannot tell you how much I used, I just eye-balled it. You have to be careful though because it does get considerable larger as it absorbs the water.

In a small soup pan I poured in about 1.25 cups of water and added the dashi soy, potato, and shiitake. I let it simmer over a very low boil for about 20 minutes. That was just long enough for the potato to cook but not so long that it started to disintegrate.

Just before serving I put the miso in our little tea colander and swished it around for a few minutes until it all mixed into the soup. Using the colander keeps the miso from being chunky. But, this was right before serving (at which time I also added the wakame). Before I did this I made the veggies and cooked the chicken.

I kept the veggies very simple. I cut up 1 head of broccoli, sliced up 1 carrot, and rinsed about 2-3 ounces of bean sprouts. I got my steamer going and steamed the broccoli and carrot for about 5 minutes. After that I added the bean sprouts and let it go for another minute or so. A little sprinkle of salt and the veggies were ready.

To cook the chicken I heated up my pan and added about 2 tablespoons of sesame oil. When the oil was shimmering I just dumped everything in. It took about 9 or 10 minutes for the chicken to cook through and the sauce the thicken up a little. I seasoned with a little black pepper and that was all.

Of course, white rice accompanied the night’s chow.

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We journeyed up to Arlington Heights this weekend to stock up on Japanese ingredients, something we do at least once a month. At the Tensuke Market we saw this absolutely gorgeous salmon. They have the best seafood in town, hands down. This salmon was marbled like a real Kobe Ribeye, just made our mouths water. So, that was dinner last night.

We picked up a package of 3 quarter pound slices of filet (Yuki got lunch today, I didn’t get to enjoy that beautiful fish again). I made a quick marinade consisting of 1/2 tablespoon mirin, 1 tablespoon sake, and 1.5 tablespoons soy sauce. In a glass baking dish I let the salmon sit in the marinade while I got everything else ready.

For my veggies I used 1/2 onion sliced, 3 garlic cloves minced, 7 cherry tomatoes halved, 2/3 carton of shiitake sliced, 2 small yellow bell peppers sliced, and about 1/8 of a medium napa cabbage cut into chunks.

In a heated pan I melted about 1/2 tablespoon of butter and poured in 1 tablespoon of sesame oil. Once the butter was melted I added the onion and let it saute for about 5 minutes. Then, I added the garlic, shiitake, and bell pepper. About 5 more minutes and I poured in about 2 tablespoons of soy sauce and let that coat all of the veggies. Just before the soy was completely boiled off, about a minute or so, I added the napa cabbage. I let that wilt down a little for about 5 minutes, seasoned with a little black pepper, turned the heat to low just to keep everything warm, covered it, and let it sit while I cooked the salmon.

Oh, and during this time I had the tomatoes in the oven roasting at about 375 degrees, I did that for about 25 minutes. I also decided, at the last minute, to make a simple miso soup with some wakame and tofu. I just boiled some water with a little dashi seasoned soy, stirred in some miso, and added the tofu and wakame. That only takes a few minutes.

For the salmon I heated up my large skillet and melted a little dab of butter, just enough to lightly coat the surface of the pan. The salmon had enough fat that I didn’t want to add to much more, but I also didn’t want it to stick. So, a tiny amount of butter. I seasoned the salmon with some crushed white pepper and then seared one side for about 3 minutes. Then I flipped it all over and poured the marinade all over it. I let it cook for about 3 more minutes and then pur the salmon on a plate and served everything up, with white rice of course. I garnished with a piece of parsley (only because I have some in my fridge).

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