i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
This is a recipe that had been on my list for a while, but I was intimidated by it (as I often am) because how does one create the authentic “taste” that can’t be found elsewhere in the world? When I was little, my family …
This past summer we spent a lot of time catching eel off the local docks, and what a boon it was! There’s so many delicious ways to use eel, including smoked and grilled Japanese style (Kabayaki) for sushi. It is probably my absolute favorite fish …
I forgot to post this the past summer—when we fished up a large Northern Kingfish (Menticirrhus saxatilis), also known sometimes as whiting or kingcroaker. It’s a relatively common fish we can catch here on the south shore of Long Island, and although most people catch them on normal (calms/bloodworm/squid) bait, I tend to catch them on… chicken, since they are usually a byproduct of when I’m fishing for eel (as were the flatfish we caught all summer.)
Because their common name of Kingfish and Whiting is shared with several other species of unrelated fish, finding information on their taste is difficult. They are not fished commercially, and tend to remain smaller, which is a real shame because this particular fish is delicious both cooked and as sushi/sashimi.
In Long Island there is no bag or size limit to these guys which means you can catch them to your heart’s content. When cooked, it is a flakey white fish, with very sweet and tender meat. As sashimi, it tastes very, very reminiscent of yellowtail/hamachi, which was a welcome surprise!
No real recipe to be had—just a sharp knife, some wasabi and soy sauce and you have yourself a party! I sometimes make a spicy kingfish roll with it that the kids absolutely adore. I wanted to let those curious about whether these can be sashimi’d know that yes, very much so!
This… is not your normal New Year’s resolution post (or it is, maybe you have a lot of friends as crazy as me)—it’s about starting a project I’ve been wanting to do for a long time but unfortunately have very little experience in: Aquaponics! That …
This is the dish of my husband’s dreams, not because it’s particularly difficult but because the sauce is one he had never again been able to find outside after the sushi restaurant he used to always order them at closed down. It’s a restaurant that …
If you ask me what my favorite kitchen purchase this year has been, the mini kitchen torch is definitely it. It imparts a smokey charred flavor you would normally only get on a barbecue and it’s so easy for me to use.
This is a nice way to use wagyu trimmings, and one of the easiest ways to eat it. You can use seaweed or not (I didn’t have any) or furikake. The wagyu is diced small, torched, and then mixed with a sukiyaki sauce (sugar, soy sauce, mirin). Then stuffed into a rice ball, be it hand made or in a mold, garnished with some chives. It’s unnecessary for me to bullet out a recipe for this I think, as it’s super simple, so enjoy the pictures and video!
Chicken nanban is a popular dish with a tasty tartar sauce from the Kyushu Island. It’s a relatively easy recipe with lots of things that I usually have ready in my pantry and freezer. The tartar sauce to me is almost like deviled eggs in …
I LOVE beef small intestine, and I most commonly get to enjoy it at Korean barbecue restaurants where it’s grilled until a bit crispy as it bastes in its own fat. Called “gopchang”, it can run a pretty penny especially in comparison to how low …
I had a big hunk of leftover wagyu fat from my sister and the time she bought like 11lbs of A5 grade wagyu. I looked around for what to do with it and every recipe was about rendering it.
Except to me that would be a bit of a waste, especially since I discovered that thinly sliced and torched, paired with another slice of a tougher cut (in this case I used beef tongue because it’s what I had) and it was pure wagyu heaven again. The drippings from the torching and the heat from the rice underneath meant that whatever fat rendered from it would seep into the grains of rice, making it even more delicious. Several cultures eat fat and blubber on its own, and I can now see why—it is a bit chewy, but due to the absolute scrumptious grade of beef, it is as if I get to relive a wagyu steak, whose flavor is all in the fat it has.
A simple sukiyaki sauce, some minced scallions from the garden, and a single gently poached quail egg adorned lunch—I always have my trusty shichimi pepper flakes. So if you weren’t certain what you can do with wagyu fat but didn’t want to grind it into burgers or render it out for tallow, you can try this!
Hot spring eggs are fun in that in Japan (and elsewhere where hot public baths and springs exist), you can purchase a couple of eggs to cook while you… cook. The unique temperature result is an egg with runny silken tofu-like whites, with semi firm …