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.
Charring eggplants on grill, open fire, under the broil/salamander, or inside special kitchen devices (e.g., Bulgarian chushkopek) is known and widely used around the world for a reason. Burning and peeling off skin definitely improves the texture of grilled vegetables, but more than anything we crave for that sweet smokiness added to the eggplant flavor. The beginning and the basics are the same — grill, peel, slice/chop/mash. Sauces, spices, herbs, seeds, nuts, and other added vegetables make the difference, turn grilled eggplants into a dish that belongs to a specific cuisine.
My version only looks like De Fa Chang restaurant lotus dumplings. The dough recipe belongs to Andrea Nguyen, and so far it’s the best I tried for steamed dumplings. It has a balanced chewy texture — not too soft and mushy, not too rubbery. Cooked dumplings keep their shape well. If brushed with some oil or melted butter right after steaming, the skins do not overdry and look appetizing. The stuffing is not traditional either. To practice shaping I used round slices of fresh peach dusted with dry mix of sugar and corn starch. I also changed Andrea’s recipe by replacing boiling water + oil with scalded milk + clarified butter. Peach dumplings were served with cream and peach syrup. Then I found another “lazy” stuffing for savory dumplings — large scallops, and another “lazy” sauce to serve them — Gulf Brown shrimp compound butter.
This recipe will help you to fix a quick dinner if you happen to have leftover sushi rice and a piece of good sushi grade fish. Yellowtail is my favorite, but salmon, fatty tuna, or escolar are suitable substitutions. When preparing the ingredients, slice your fish frozen and keep slices frozen until the moment they go on top of the rice. It prevents overcooking the fish. I usually cook and serve this fried rice in a hot pan. It is fun to put chairs closer and enjoy eating dinner shoulder to shoulder.