broiled salmon coated in white miso and minced fresh ginger

8-04-2020 Tue. 


 DINNER --- broiled salmon with white miso and fresh ginger | broiled vegetable mix | sauteed peas with bean curd | salad 

• it is a new experiment to broil fish with a coat of white miso ginger mix. slightly burnt miso tasted very good,  similar to the burnt soy sauce in some Japanese noodle dish. 

a feast of beautiful seasonal food

10-5-2015 Mon. mild, sunny.


BREAKFAST --- coffee
LUNCH --- vegetable soup 
AFTERNOON-TEATIME ---  ( with Sharon)  Baskin & Robbins ice cream 
DINNER --- homemade no-knead bread: toasted with sofrito, roasted red pepper, pickles and smoked mussels | burrata salad:  burrata, lightly pickled cucumber, cherry tomato | Japanese eggplant: fried and marinated with dashi and with shiso | chawanmushi:  steamed egg custard, fresh matsutake, chives and dashi | whole rock fish: fileted, lightly cured by white miso and broiled | delicata squash: stuffed with seasoned quinoa and baked | canele  | French little cookie 

 

•  the eggplant dish turned out very well,  texture silky, juicy, not mushy, flavor delicate, subtle. the slit cuts  helped shortening the deep-fry time ( about 1 minute at most).  dashi broth are made from good quality kelp and bonito. Japanese small eggplants are from local Japanese store, beautiful dark purple skin  and just the right size.
•  the whole rock fish is fileted at home,  marinated in whte-miso for 48 hours, which lightly cured and firmed fish flesh. it only takes 5 minutes to broil with skin side up. 
• chawanmushi with matsutake is truly a seasonal treat. 
• the tin sheet plate is from Tokyo, it can be rolled or bent into different shapes.

Spanish mackeral going Japanese

3-26-2013 Tue. chilly, sunny. 


BREAKFAST --- coffee
LUNCH --- saffron rice with sauteed bitter melon 
AFTERNOON-TEATIME --- apple
DINNER --- white miso marinated and broiled Spanish mackerel | stir-fried chive flowers with smoked tofu | hong-hao porridge | rice | wine 

 

• fish tasted very good,  with sweet flavor of white miso and firm texture.

Miso-yuzu cake

12-25-2012 Tue. cold, cloudy.  


WEEKEND BREAKFAST --- coffee | homemade orange bread | apple  
AFTERNOON-TEATIME --- tea 
DINNER --- ( at M.M.'s)  cheese and bread | marinated broiled pork shoulder | spiced braised beef | cocktail shrimp | butternut squash and apple soup | green salad | spicy tofu salad | mussels in white wine and shallot broth | spinach pasta with tomato sauce  |  homemade miso yuzu 4-layer cake ( miso sponge cake base, persimmon mousse, apple tea jelly, yozu mousse, topped with dark chocolate twig ) | chocolate mousse cake | champagne and wine 

 

• it is a 7-hour cake!  it went fast so fast there is no time for pictures.

joy cooking club

12-10-2010 Fri. a tiny of snow

BREAKFAST --- coffee
LUNCH --- apple
AFTERNOON-TEATIME --- tea and dried fruit
DINNER --- ( a dinner for the cooking group) sparkling wine with pomegranate juice | seaweed seasoned fried dough twists | adamame | baked Japanese sweet potato | Japanese style broiled chicken ball skewers with ginkgo seeds || winter bamboo shoots simmered in bonito broth and marinated with white miso | beach mushroom confit ( in thyme olive oil) | roasted piquillo peppers stuffed with smoked tofu, fennel, and crushed peanuts | threaded cuttlefish simmered and marinated in sweet soy and rice wine | wonton soup with tong-hao leaves, fried tofu and mushroom | white miso marinated and grilled cod | Japanese rice ball | lightly pickled radish | white wine || sweet fermented rice soup with tiny sticky rice dumplings and "silver ear" | almond crisps |

bonito, kombu, winter bamboo shoots, heavenly bamboo berries

Japanese style finger food

shoots and leaves


mushroom confit, piquillo, cuttlefish

wonton soup


white miso grilled cod


sweet fermented rice porridge

• little bit of many things, a lot of preparation work, a fun dinner
  

Miso marinated Chilean sea bass

11-23-2010 Tue. warm, light rain


BREAKFAST --- coffee
LUNCH --- rice with shrimp and vegetables ( leftovers )
AFTERNOON-TEATIME --- apple
DINNER --- white miso marinated and pan-fried Chilean sea pass with shiso and lemon juice | stir-fired red pepper and jalapeno | stew of wheat gluten with wood-ear, carrots, celery, and mushroom | rice | fennel and pear salad | wine

• Chilean sea bass was marinated in white miso for a sweet and salty flavor. a slow grill would be the best, here a low heat, very little oil careful pan-frying worked just fine as well.
  

Spring bamboo shoots with white miso dressing

• a bunch spring bamboo shoots, shelled
  
• 4 tbs white miso paste
  
• 1 tsp mirin
• 1 cup dashi broth
• 1 tbs lemon juice
  
• 1 tsp seaweed flakes
  
• 1 tbs pickled vegetables ( daikon, celtuce, etc), finely chopped
  
• salt and sugar
  

1. cut the bamboo shoots into irregular small pieces (about 1 inch )
   
2. heat a pot of water to boil, put bamboo shoots in and poach for 3 minutes, drain the water
   
3. add the dashi broth the pot, simmer bamboo shoots for 10 minutes.
   
4. put miso paste in a small bowl, add 1 tbs of the dashi broth, mix well
   
5. remove the bamboo shoots from the broth and put in a big bowl, cool to room temperautre
   
6. add mirin and miso to the bowl, mix well
7. add lemon juice and pickled vegetables, add salt and sugar, mix well
8. sprinkle seaweed flakes on the top before serving