Napa Kimchi
You never have kimchi when you need it–especially when you’re craving kimchi fried rice and all the other things you could make with it! This week I set out to make my own from scratch, as I think the work and love I put into …
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Broiled Pacific Saury
When we get deep into the fall and almost winter, I start dreaming about saury. It’s one of the fish that most symbolizes the Autumn, when it migrates outward into the ocean. In Asia, it’s a delicious treat, while in other parts of the world, …
Pickled Radish
I had some radishes left over from making the perilla kimchi and wanted to use it up before it went bad. Our whole family loves pickled radish, especially as a side dish. Traditionally, it’s said to improve digestion and clear your palate. Normally it’s done with daikon or another asian radish, but american radishes (or turnips) are great this way too. Sweet and crunchy, the bitter mustard pungency is mellowed out and makes for a great accompaniment to anything grilled or fried.
You can add other spices to it (purple shiso, peppercorns, garlic, bell peppers) or keep it plain. The brine can be used to pickle a lot of things–carrots, cucumbers, garlic cloves etc.
By the way, I’m sure you’ve noticed the jars by now–I’m starting to remove as much plastic as I can from our lives and that means moving from tupperware to glass. One thing I haven’t been able to find is glass containers that don’t use steel (which rusts) as a cover or without silicone as a seal. Then I found these jars at Home Goods and bought them–while they are not water or airtight, they keep pickled things and sauces/gravies very well. If you wanted to seal them without plastic, a piece of beeswax cloth under the cover works. I bought all the ones that they had and might go back to check for more when I have time, but so far I’m very please with them. If they break and get thrown out, they simply return to their original form over time–sand.
Recipe
- 10 radishes, sliced thin
- 1 cup rice wine vinegar (or apple cider vinegar)
- 1/2 cup sugar
- 1 tablespoon salt
- 1 clove garlic, crushed (optional)
- Sweet or hot peppers (optional)
- Cucumbers (optional)
- 1 teaspoon wasabi paste (optional)
- 4-5 crushed szechuan peppercorn (optional)
- 2-3 leaves shiso (optional)
1. In a saucepan (or in the microwave), combine the vinegar, sugar, salt and heat until the sugar and salt have dissolved.
2. Place the sliced radishes into a jar or container, and pour the vinegar mixture over until everything is covered. Refrigerate. Pickle for at least an hour before using.
Apple cider vinegar will make a cloudier brine, which looks less beautiful than refined rice wine vinegar but that’s okay. It tastes delicious either way.
Marinated Shiso
I brought my pot of shiso indoors before the first below freezing temperatures to see if I could extend the growing season for just a bit. I had transplanted a few of each variety that had self sowed in my garden into a pot for …
Pumpkin Spice Muffins
And the race to use up the pumpkin spiced puree is on. I thought, what’s the easiest way to use it up? Pumpkin pie has been done to death and quite honestly, it’s gotten to the point where I can’t tell the difference between that …
Negi Tekka Don (Scallion and Tuna Tartare Bowl)
I always have Ahi tuna steaks in the deep freezer, for those days I just want sashimi/sushi but don’t have the desire to go out and buy it. The first time I saw the packages in Aldi, I did a double take and knew I had to get it, especially since the individually wrapped portions were just right, the meat looked good, and best of all, it was a great price! (Costco also has them but I haven’t done the weight/cost comparison yet.)
Tuna and scallions are a match made in heaven, from negitoro (scallion and fatty tuna) to tataki, it’s a refreshingly simple combination!
Make sure you choose tuna that has been deep frozen (saltwater parasites cannot survive freezing) and that is rated to be eaten raw/rare, as Ahi tuna is. This recipe uses a shortcut to chop the tuna into small pieces–if you guessed food processor, you’d be right!
Ingredients
- 1 Frozen Ahi Tuna Steak
- 2 tablespoons chopped onion chives/scallion
- 1.5 cups hot cooked white sushi rice
- 2 tablespoons sushi vinegar (or rice wine vinegar with salt and sugar to taste)
- 2 tablespoons soy sauce
- Wasabi to taste
- Benishoga (pickled ginger) for garnish
1. Let the package of frozen Ahi tuna sit in cold water until it has defrosted slightly–about 7-10 minutes. Chop into cubes with a sharp knife and place in the food processor–pulse until it has reached your desired consistency (I prefer it very smooth, some people like it with pieces). Alternatively, if you feel up to it, you can hand mince the tuna instead. The hot rice will defrost the rest, and this ensures the tuna is as fresh as possible when you take that first bite.
2. Scoop the hot white rice into a bowl and add sushi vinegar. If you don’t have sushi vinegar, rice wine vinegar with a pinch of salt and sugar will work too. Place tuna tartare over the hot rice.
3. Garnish with scallions, pickled ginger. Mix soy sauce and wasabi and drizzle over the whole bowl. Once the tartare has fully defrosted, enjoy! Alternatively, I sometimes enjoy it still slightly frozen–the change in texture and temperature, changing from firm to melt in my mouth is a fun gastric adventure.
You can actually use any sashimi grade fish for this particular meal. Or even several!
No Churn Pumpkin Pie Ice Cream
Remember when I made the spiced pumpkin spread? Well, what I didn’t tell you was that I ended up making a huge batch of it–about half a gallon to be exact. Who knew one pumpkin could produce so much? Anyway, it’s been a race to …
Super Rich Garlic Miso Ramen With Marinated Eggs And Melty Pork Char Siu
I knew it was going to be a cold day when I woke up this morning and I was buried under blankets I didn’t want to come out of. When I stuck my toe out to test the air, I could tell that my wood …
Simple Mint Chickpea Salad
This recipe is always a hit as a side dish during any event or party–it’s tasty in its fresh simplicity. It uses copious amounts of mint (spearmint or peppermint), which is just as well because they can get invasive if not controlled. I usually make this as part of a mezze platter with cheese and cured meats, but my husband likes it often just by itself as a high protein, vegetarian meal. I use canned chickpeas, and you can add other herbs to it as well.
IngredientsÂ
- 1 can chickpea/garbanzo beans, drained
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 handful fresh peppermint or spearmint, chopped (roughly half to a cup)
- Salt and pepper to taste
1. Wash fresh mint and chop. Rough or fine is up to you.
2. Combine mint, olive oil, lemon juice, and salt and pepper in a bowl. Mix and allow to sit for 5 minutes while you open and drain the beans.
3. Combine garbanzo beans/chickpeas with the mint mixture, toss to coat, and either serve immediately or chill. Mint may discolor if left for too long but it is still delicious.
Home Made Spiced Pumpkin Spread
We carved up the pumpkins today just in time for Halloween, and that meant a lot of pumpkin innards. I don’t really like throwing away perfectly edible ingredients and I just so happened to have seen a recipe for pumpkin spice. Now, I’m not big …