Spicy Tofu Hot Pot

Super Easy Tofu Soup

Do you know October 2nd is a Tofu Day in Japan?  10 in Chinese Character ‘十’ (looks like cross or plus sign doesn’t it?) has two pronunciations – Jyu and To (pronounce tow). 2’s Chinese character is very simple, just draw two lines, one on top of the other, make the top line slightly shorter.  ‘二’ also has two pronunciations two…I mean too. Nee and Fu. See where I’m going with this? 

Inexpensive, available in supermarkets everywhere, versatile tofu is a Japanese kitchen staple. This tofu dish is incredibly easy and quick, the spicy tobanjyan sooth your melancholic soul.

The recipe is just guideline, adjust to your own taste.

Ingredients and Instruction for two servings (Print Recipe Here)

Nice to have equipment – small stone pot with lid

• 150 cc water
• 2 teaspoons instant dashi powder Note; I used no-MSG granule type.
• 4 Tablespoons soy sauce or tamari sauce
• 1 to 2 teaspoons tobanjyan (豆板醤/spicy miso paste) available in tube or jar.
• 1 package Japanese style soft tofu, drained and cut in 4ths
• 2-3 stalks of green onion or 1 long green onion, cut the white part -diagonally
• 1/3 cup tempura batter crumbs (agedama/揚げ玉 or tenkasu/天かす) they comes in a bag, find in refrigerated section of a Japanese market. Note: Homemade tempura batter crumbs – Fish out with a slotted spoon the crumbs naturally occur when you frying tempura.

1. Pour water in stone pot or bottom heavy small pan and boil.
2. Add dashi powder and stir to dissolve
3. Add soy sauce.
4. Add tobanjyan and mix well. cook until liquids come to a full boil.
5. Lower the heat and place tofu in the pot. Put lid on and cook for about 5 -7 minutes. Turn tofu once mid way.
6. Add green onion and cook for additional 2 minutes.
7. Sprinkle tempura crumbs on top, cook for 30 second to soften the crumbs or serve immediately if you prefer crunchy texture.

Variation#1 – Instead of Tofu, add rinsed frozen udon noodle
Variation #2 – Add kimchi and it’s own juice to make knock-off kimchi jjiage

From instagram posts of Today’s TAPAS (#todaystapas) and Today’s Sweets(#todayssweets) -

I love Tamago yaki (卵焼き/Japanese style omelet). The amazing quilt underneath is a gift from a friend…she is so talented and very kind.

Pickled Grapes (the recipe in bon apetit magazine) is delightful! Ready in 30 minutes,  great in salad or for snack.

Well received, lovely Hokkaido Chiffon Cupcakes with custard cream filling for a church function. The recipe links - Bake for Happy kids or Nasi Lemak Lover. I must say…I did a good job!

Night fall comes early now, I just have one of those,  a cup of decaffeinated  earl gray tea and a good book to curl up with…when I wake in the morning, it’s still dark. I feel like I need mega dose of Vitamin D.

Sunlartan/酸辣湯

Chinese Sour Soup

We’re officially in autumn, I see some leaves are turning colors. The cooler temperature calls for warm soup that should not be complicated.  I made this mostly from what’s in the refrigerator.

Ingredients and Instruction for two servings (Print Recipe Here)

• 1 teaspoon sesame oil
• 1/2 pounds pork cut into small pieces  You may substitute with chicken
• 1 stalk green onion minced
• 2 inch ginger root, skinned and minced
• 2 Tablespoons sake
• 1-1/2 cup water
• 1 bok choy separate green and white parts then sliced thinly
• 1 small bag enoki mushrooms, discard bottom dark ends, cut in 2 inches length
• salt, white pepper
• 1 teaspoon sugar
• 3 Tablespoons rice vinegar

1. Heat sesame oil in skillet at low heat. Add pork and cook until the meat just turns white.
   
2. Add green onions and ginger to the skillet. Sauté for 1 minute.
3. Turn the heat up to medium. Pour sake, water and sprinkle about 1/2 teaspoon salt and pepper when the liquids boil,  turn heat to low, put the lid on and cook for 5 minutes.
   
4. Add bok choy’s white parts and enoki mushroom, put the lid back on and cook for a few minutes.
   
5. Add green parts of sliced bok choy, sugar and vinegar. Stir few times and it’s done! Take taste test, if you like more zing then add more vinegar
   

We drove to a hill to see the Super Moon last Sunday…wondered what it is like to see the moon form the airplane.

Still we had quite good spot to observed beautiful blood moon.

Goodnight Moon…

Chilled Peach Soup

Savory, tangy cold soup by Jason Franey

Overlooking Lake Union in Seattle, iconic Canlis is perhaps a food lover’s dream. Every dish is like a piece of art. Because of the size, the place lacks some cozy feel but the view is spectacular!…the view must cost something…no way is this a cheap eat.

Former Canlis chef Jason Franey who departed last year created the dish featured in Food and Wine magazine in 2011…tangy and fruity and no heat required, that’s what we need when it’s sweltering outside. Preparation is quick though it needs to be marinated overnight (very important step) so it definitely needs your patience and planning.

Ingredients and Instruction for 4 servings (Print Recipe Here)

• 3 cups of peeled sliced peaches (about 4 peaches)
• 1/4 cup peeled diced seedless cucumber, plus thin slices for garnish
• 1/4 cup finely diced yellow bell pepper, plus some for garnish
• 1/4 cup diced dried apricots
• 2 Tablespoons honey
• 3 Tablespoons crumbled fresh goat cheese, plus more for garnish
• 1/4 cup white balsamic vinegar
• 2 Tablespoons extra-virgin olive oil, plus 1/4 cup for making croutons
• 1-1/2 teaspoons Kosher salt
• 1 large garlic clove
• 1 cup cubed (about 1/2 inch) baguette  Note: For gluten free, substitute toasted sunflower seeds or pine nuts
• Basil leaves for garnish
• Freshly ground black pepper

1. In a large bowl, toss the peaches, cucumber, yellow pepper and apricots. Add honey, goat cheese, balsamic vinegar and 2 Tablespoons of olive oil, Kosher salt. Stir well and add garlic. Cover with plastic wrap and refrigerate overnight, at least 8 hours.
2. Discard the garlic.Transfer the contents of the bowl to a blender and puree. Add 1/4 cup of water and puree until very smooth and creamy, add more water if the soup seems too thick. If necessary, add more salt and vinegar. Refrigerate the soup for an hour or so until very cold.
3. (skip this process if you are substituting with nuts) Meanwhile, in a skillet, heat the 1/4 cup of olive oil. Add cubed baguette and cook over medium heat, stirring until golden and crisp.
   
   My husband made this ciabatta bread…he makes bread every week.
   
4. Pour the peach soup into a bowl and garnish with sliced cucumber, bell pepper, goat cheese, croutons and basil. Drizzle lightly with olive oil, season with black pepper and serve.

From the Tapas post (#todaystapas)…Soy wrapped garden harvest (except avocado). Light, gluten free and fabulous.

Adapted from a Children’s book ‘Guri and Gura’ (ぐりとぐら) Kasutera (カステラ) recipe is easy to make…in the book, they shared this treat with forest friends…isn’t that nice?  The hand stitched kitchen towel is a gift from a friend.

Stay cool! Drink lots of water!

Spicy Clam Noodle Soup

あさりのビーフン辛汁

Canadian Clams are on sale at the Japanese/Asian market….$3.99 per pound, $2 less…hmmm….what can I do with it?…this unexpected surprise  is like a curve ball…I’d love to hit it…it doesn’t have to be a home run but something pleasing….

It is quite hot outside, I must take them home safely, so I asked the clerk to pack the clams in  (free) ice…they are always nice about that (did you get it? I made a rhyme, ice, nice…no more rhymes now, I mean it! Anybody want a peanut?…with my love of The Princess Bride, those lines pop up in  my head in an instant). At the produce aisle, I grabbed an inexpensive a bundle of green onions to start working the game plan.

OK actually, I am remembering  the recipe in an old magazine… I think I have a budget friendly, low-calorie, gluten free… winning chance! I mean recipe.

Ingredients and Instruction for 2-4 people (Print Recipe Here)

• 1 pound (about) of clams, thoroughly cleaned with a stiff brush under running water. Note: I highly recommend soaking the clams in salted water for at least 1 hours to let them spit out sand. Check here for the method.
• 1 package of rice noodle
• Ginger root, about the size of an adult thumb, peeled and thinly julienned.
• 3 Tablespoons sake
• 2 Tablespoons soy sauce or tamari soy sauce
• 1 Teaspoon salt
• 1/2 teaspoon of white pepper
• 1 teaspoon sesame oil
• 4 stalks of green onion, cut 1/2 inch of root end and small round cut
• La-yu oil – depending on your preference, I used 5 drops.

1. With plenty of hot water, soak the rice noodle to reconstitute; about 5-7 minutes.
2. While soaking the noodles, boil 6 cups of water in a large pot. Add sake, ginger and cleaned clams. Reduce heat to low and cook until the clams open-up (discard any that do not open).. Scoop and remove the white scum that floats to the top.
   
3. Add soy sauce, salt, pepper.
4. Strain the rice noodle through a colander, shake to remove excess water. Add the noodle to the pot and cook for 2-3 minutes. Do the taste test, add more seasoning to adjust if needed. Note: cut noodle in half or thirds with kitchen scissor for easier consumption…I used pre-cut noodle.
5. Serve noodles in individual bowls, sprinkle sesame oil, la-yu oil then top with green onion . Serve hot or chilled (I like it cold). 

My husband’s colleague makes the best kimchee…it goes well with this dish…고맙습니다 ! (Thank you).

Peaches are in season. I had to make peach cobbler for my Today’s TAPAS post (#todaystapas). I happen to have a mini casserole dish. My husband made amazing kefir ice cream…a little sour, sorbet like texture…so good!…What?…this pic is not focused? (but) You (peach cobbler) are wonderful! Thank you, I’ve worked hard to become so… (again the lines from The Princess Bride).

I taught a pretty 20 year-old piano virtuoso, student at Rice University, French macaron making. In the photo below, Strawberry macarons with dark chocolate ganache filling were délicieux! 

Next lesson, Italian macaron?  Si?

Curry Noodle Soup

With Spicy Curry Oil

While watching the Japanese television show ‘Smap x Smap’ which I downloaded from the network, I saw that one of the teams made a  curry noodle soup dish that looked scrumptious! Suddenly I was craving fat noodles – udon.

Although I was not able to find the exact recipe, I toyed with it and came up with a recipe that I think is acceptable. A few drops of curry oil enhanced the flavor so make the oil first.

Ingredients for Spicy Curry Oil yield approximately 1/2 cup

• 3 Tablespoons curry powder
• 200cc Olive oil
• 2 cloves of garlic, peeled and crushed with the flat side of a knife
• 1x1 inch cube of ginger root peeled and sliced
• 1 dried Japanese red hot pepper (optional), seeds removed and slice the pod. Note: if you like spicy, use more.

1. Put curry powder in small pot. Dry sauté the curry powder at low heat until fragrant  –do not burn.
    
2. Pour oil in, add garlic, ginger and red pepper if using then simmer on low heat for10 minutes. Turn off heat and cool in pan.
3. Set a sieve lined with paper towel on top of bowl,  strain the oil.

Ingredients and Instruction for Curry Noodle Soup for 2-4 servings (Print Recipe Here)

• 1/2 of large onion thinly sliced
• 1 teaspoon vegetable oil
• 1/2 pound of thinly sliced beef (sukiyaki style), cut into 2 inch length
• 6 cups water –  add less water if you like thick soup
• 2-4 (50g to100g) curry roux block
  
• 150cc mentsuyu sauce (I used Zarusoba Straight as it has no MSG)
• 1 packet (1 tablespoon) of bonito no-MSG dashi powder
• Frozen udon noodle –1 bundle per person
• 1-2 stalk of green onion thinly sliced

1. Heat oil in large pot at medium low heat, put onion in and sauté until transparent
   .
2. Add beef and continue cooking till the beef is no longer pink.
3. Pour water and mentsuyu sauce in and cook until boil, simmer for 10 minutes at low heat. Scoop out if white scum appears on top.
4. Mean while cook udon noodle with plenty of hot water. Drain the water through colander. Divide noodle in individual bowls. Note: Frozen udon noodle is already fully cooked, just warm it up.
5. When the meat and onion are tender, dissolve curry roux blocks and bonito powder. Adjust flavoring to suit your taste. Pour the soup over the noodle, garnish with green onion and serve hot with the curry oil on the side.

Grilled pineapple with curry oil is an exquisite flavor combination. I’m sure you can find other uses for curry oil.

 

We had a overnight guest from Utah. He and his family used to live in a neighboring town, one of his daughters baby sat my son a couple of decades ago…he call my son ‘Merwin’ just to tease him…on his way to Newport, Oregon for fishing. His remarkable efforts to organize and raise funds for autistic children is commendable. Click here for more information.

I feel some sadness seeing this beautiful sunset. I know the summer is fleeting fast. I’m not ready for the summer to end.

…..I suppose I could prepare to welcome the romantic Autumn?

Have a wonderful week!