Monday, January 25, 2010
I made a simple appetizer using two different mushrooms: Enoki and King Oyster.
King Oysters are very meaty mushrooms. I sliced them in half and sauteed them in butter.
I also sauteed some Enoki mushrooms. The Enokis take a lot less time to cook. I typically like to put them in my miso soup.
I lightly drizzled the mushrooms with soy sauce and Yuzu juice at the very end. Yuzu's fragrance and acidity balances out nicely with the soy sauce and butter.
We hear the term Umami a lot these days. I often associate the flavor of mushrooms to have an umami quality.
I had to show you all this bottle of water I recently purchased. I guess it's not as strange as it seems, since we're all so captivated by the next hip bottle of water. How often have we been captivated by a bottle of water because it's been filtered 50 times or because it's been melted down from the French Alps? The marketing geniuses certainly won me over.
Monday, January 11, 2010
Inspired by an item from the Kogi truck, I made my own version of their Kimchi Tuna Melt. Mine was on thick Japanese white toast with a simple tuna salad. The cheese is a Kraft American cheese (not too fancy, I know, but it melts so well). The kimchi relish I made is chopped kimchi, a dash of brown sugar (balances out the sour of the kimchi), and sesame oil. Grill the bread on a skillet with butter.
I'll say this a million times: everything tastes good wrapped in bacon. The key to cooking this is using a broiler at a high temperature and letting the bacon crisp up quickly without overcooking the scallop. No salt necessary as the bacon provides plenty of salt. I placed them on a drizzle of Sriracha for heat.
I remember the plethora of Kentucky Fried Chicken locations in Japan when I was growing up. KFC to me was always the standard in which I measured all other fried chickens. Say what you will about the KFC chicken, but to me, I take comfort in knowing that when I yearn for fried chicken (usually about once a month), there's a reliable drive-thru ready to serve me with the most consistent chicken.
I was shocked to find that the marketing people came up with a grilled chicken. The first batch of commercials featured Sandra Lee (who by the way is the perfect combination of beauty and culinary skills). If this new grilled chicken was alright by Sandra Lee, I was going to have to try it.
I went online to check out the ingredients. I was shocked to find among the ingredients: MSG, rendered beef fat (??), and anticaking agents. The grilled variety is definitely less caloric and fatty by a considerable margin, but if I'm going to KFC, I'm going all out and throwing nutritional figures out the door.
Overall, I'd say the grilled chicken was ok, but the only thing I would ever have at KFC is the original recipe chicken.