Lobster Carbonara my way

 

 

Lobster Carbonara my way

 

 

 

Lobster (it's hiding) Carbonara with Somen Noodles  Fresh Uni with Pancetta and Tobiko.....Sauce is Sake Buerre Blanc with shallot.

Kanpai!! 

 

 

Somen Salad

 

Aloha bloggers, it's been a while since I've come in here.

The new workplace has me busy.

 

This has been the worst year of allergies for hubby and I.

 

Well tonight I made Somen  Salad I had made this in a while.

 

I didn't have any Chinese Char sui, but I did have a piece of left over

pork steak. So I sliced that up, some Kamaboko fish cake, snap peas,

asparagus, carrots and snipped chive.

 

Somen noodles cooked to directions. Usually 3 minutes

 

Somen Salad Dressing;

2 Tablespoons Sesame seeds toasted

2 Tablespoon light colored shoyu

1 teaspoon brown and white sugar

1 Tablespoon Mirin

1 Tablespoon Rice wine vinegar (seasoned)

Salt and Pepper

1 teaspoon  Sesame Oil

1/4 cup canola oil

 

Mix and toss into noodles and veggies and serve cold.

 



 

Wagyu Sukiyaki

 

Hubby loves Sukiyaki but it has to be good.

 

I adapted to Chef Morimoto's Sukiyaki for Kobe and third time now it has come out

 

very tasty just enough seasonings.

 

Wagyu for Sukiyaki/Shabu Shabu I got at Oto's, also the Tofu that they get there is so good,

the Saifun as well. Everything else I had at home.

 

 

 

 

 

I found some Maeda den Culinary Grade Matcha Green Tea.

 

Since I already make a New York style crumb cake, I thought why not.

Well, it was very tasty just enough flavor of the Matcha Green Tea.

 

 

 

 

 

I had my 2nd zen moment and made some Matcha Green Tea Panna Cotta with Lemon Verbana.

 

 

Udon last night

This was dinner last night.

I made the Kakuni (Pork Belly, braised with Sake/Honey and other things) the night before.

Cooked the Udon Noodles for 10 minutes, made the Dashi, added green union.

Toppings with crimini mushrooms, bok choy and sweet pea sprouts.



Cold Somen Salad and Inari Sushi

Cold Somen Salad



Tempura

This was dinner last night

Tempura Salmon, Halibut, Large Gulf Prawns and Asparagus

Plus my homemade Tempura Dipping Sauce

Tempura Garlic Spam Musubi

Tempura Garlic Spam Musubi 

Well here you go, Tempura Garlic Spam Musubi.

I tell you this hit the spot too.

Combination Tempura

Been on a Tempura kick lately,

so this time, we have Tempura Yukon Gold Potato

Aspragus and Broccoli

Salmon and Shrimp

For the batter, you can use Tempurakanko but I have used 3 types of Japanese Tempura and

I prefer the Hime Brand it's nice and light

Tempura  Dipping Sauce:

1 Cup Dashi

1/4 cup Lite Shoyu

1/4 cup Mirin 

1 Tablespoon Sugar 

1 Teaspoon Honey 

Heat sauce until warm and serve warm.  

Uni Carbornara

Had some Uni, had some Organic Udon noodles, had some Pancetta.  Inspired by Chef Morimoto,

made a Uni Carbornara

Tako Sushi

Poke Stacked my way inspired by Chef Alan Wong

I was so inspired and it was Onolicious!!!!

Tako Poke with lots of Tobiko mmmmmmmmmmmmmmmmm need I say more?

Miso Tofu with Hamburger

I thought i'd see what to do different with the Tofu I got at market yesterday.  So gave Miso Tofu a whirl.
I did not coat the tofu with constarch and fry it separately that is too much oil.  So I threw in the tofu at the end turned off the fire and stirred gently.
This dish was kickin' which is now pappa's lunch

Lunch today

Well pappa has to go to work, so I fixed Kobe Teriyaki Strips also included it for his lunch that he didn't finish.  I made the Teriyaki Sauce this morning.  I woke up with a terrible headache.  This weather can't  make up its mind.  It will be in the 30's-40's tonight sheesh.

Sliced some mango that I got from the market yesterday and it was quite good.

I made a Filipino Treat, Biko "Suman, " I used 2.5 cups of Thai Jasmine Sweet Rice it doesn't require as much water to cook as the Pearl Sweet Rice.  I take the water up to 3 on the rice cooker, I also put in 1/2 cup of Dehydrated Coconut Shreds from the Asian Market (not the baking coconut unless you want it hella sweet)  Let the rice cooker do all the work.  Once it's done and allowed to steam, I put 2/3 cup of brown sugar (dark or golden) 1/4 white fine sugar.   I put in a loaf pan and bake at 350 for 35 minutes.  I don't add any coconut milk (reason??? I don't want the saturation from the coconut milk)

For the Kobe Teriyaki, I used 1/2 cup Shoyu, 1 Tablespoon Oyster Sauce, 1/2 teaspoon Sesame Oil,
2Tablespoons Brown Sugar, 1/4 cup of Honey, 1/4 cup of mirin and 1/4 cup of Sake, I cooked it a little with a dab of butter let cool then I soaked the meat.  The sauce will hold in fridge for a week or 2.

Lastly there's nothing like a fresh bowl of Cherries from San Joaquin County.  The bings are not ready yet.

Roast Duck Udon, Soft Shell Crab with Tangerine Reduction Sauce

Udon 2 stacks of Organic Udon Noodles (dried) cooked as directed

1/4 slab of Kamaboko sliced thin

Sweet Peas cut on diagonal

Dashi Soup Stock cook as directed

Couple Drops of Sesame See oil.

Also add wakamae if available or enoki mushrooms

The soft shell crab I bought at Oto's and was frozen but if see them fresh it's better of course.

I seasoned lightly and coated with a Rice Flour and Panko Mixture with Old Bay Seasoning Salt and Pepper and pan fried.

The sauce was dash of shoyu, juice of 2 tangerines or 1 orange, 1 tablespoon butter cooked and reduced down

Tonight was simple

I had some left over Roasted Duck, I had mushrooms, sweet peas , dashi and Kamaboko.

Soft Shell Crab Appetizer coated in flour and Panko with a Tangerine Reduction Sauce.

Oh yeah brown rice.

So sounds more like comfort food tonight as I am a tad under the weather.