Sea scallops are probably the most winning seafood ingredient to serve with this sauce. They can be made using different cooking methods, including searing, steaming, and simmering, etc. This sauce is good with fresh pasta. And, of course, any combination of pasta and seafood are perfect. My favorite dish with this sauce is sea scallop dumplings.
Duck is one of my favorite ingredients, and Kamo Nanban Soba became one of the most repeated summer soups in my kitchen. This dish can be made with duck tsukune (meatballs) and/or seared and thinly sliced duck breast. Duck meatballs should be pre-cooked, and they are the best when grilled. I prefer duck breast in this dish. One breast is enough for two portions. It takes time to render fat from its skin, so it makes sense to start doing it while making buckwheat noodles. The rest is simple — baste the breasts with hot rendered duck fat until 80% cooked, let rest and cool, keep refrigerated until ready to serve the soup. Thinly sliced and arranged on top of the soba in a bowl, the duck is cooked to complete doneness with steaming hot stock poured right over it.
I thought learning how to make soba at Cooking Sun would be fun but impractical skill. How would I find proper buckwheat flour and soba making tools in the U.S.? Little I knew! This summer, soba became my favorite meal.
I say those are lucky who have never tasted certain delicacies because they don’t know what they are missing. If you didn’t enjoy eating fresh creamy and dreamy melt-in-your-mouth soy milk skins in Kyoto — kumiyage yuba — you obviously don’t miss it. With a tiny drop of freshly grated wasabi and diluted with dashi soy sauce for dipping, it is something to crave for. Fortunately, it is easy to make at home.
Eggplants are magical. There are eggplant recipes in almost every cuisine in the world. Eggplants can be transformed into a delicacy by applying almost any cooking method: simmering, steaming, frying, deep-frying, stir-frying, baking, roasting, charring, drying, marinating, fermenting… They can be cooked savory and sweet. Their flavor is very meaty and full of umami. Eggplants ARE magical. Serve them shaped as witches this Halloween!
Okonomiyaki is a Japanese pancake made of shredded cabbage mixed with a variety of ingredients and some batter. Cooked okonomiyaki is served with okonomi sauce, Japanese mayonnaise, katsuobushi, and aonori. All these components are important.
Okonomiyaki originated from the Osaka and Hiroshima areas (West) of Japan. The name means “what you like, grilled”. Okonomi means “what you want” or “what you like”, yaki means “grilled” or “cooked”.