Easy Chinese Recipes by Bee Yin Low

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Fried Chicken Wings

I’ve been out of touch with so many food blogs for most of the year. Fortunately, twitter keeps me updated on the going-ons of some of my old food blogging buddies. I’ve seen some buzz about Bee’s (Rasa Malaysia’s) new book “Easy Chinese Recipes” and I’ve been meaning to get my hands on her book for a while now and finally, I did!
Rasa Malaysia has been my go to site for Asian Recipes. Bee has a knack for making Asian food approachable without losing its ethnic qualities – without Americanizing it – which is why I like her recipes very much.

A few years ago I was even able to get very authentic Bak kut teh spices from her – packed for her specially from a Malaysian herb shop. Yes, it made the best Bak Kut teh!

Easy Chinese RecipesFamily favorites from dim sum to kung pao is exactly just that…Chinese cooking from its core. I see very familiar Cantonese dishes that my Dad and grandmother used to make. What Bee’s book does for me is bridge the knowledge gap that exists in my memory of my Dad and grandmother’s cooking –  of missing ingredients or procedures.{I took an interest in cooking when the two great cooks in my family had already passed away.}
 

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Cream Corn Soup

I took some liberties in recreating some of the dishes like adding green onions to the cream corn soup and skipping the ground chicken because this is how I remembered it. This soup has a special place in my heart. Sure it’s made with a can of cream corn but my dad always made it for his sick daughter who wouldn’t want to eat anything else but that when she was not feeling well. Bee was right when she said that it was a soup that any child would like.

Fried chicken wings and Yangzhou Fried Rice? Perfect.Comfort.Food.

My fried chicken looked darker than what was in the book because I used dark soy sauce. I did not have regular soy and I didn’t want to use the Japanese brands I had like Kikkoman because I wanted it to taste very Chinese. The chicken was incredibly crisp and it made the skin puff up and be crunchy. The coating of equal parts flour and cornstarch was spot on. I have seen another version using rice flour on Rasa Malaysia site so I want to try that too.
 

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YangZhou Fried Rice

Other recipes I can’t wait to try:
Shrimp. specifically Bee’s method of making them bouncy.
Green Onion Pancake
Crispy Roast Pork
Roast duck
Steamed fish – this is another nostalgic dish
ALL the Dim sum – the pictures of them alone are perfection
Pork Ribs with black beans

And so many more…
Congratulations Bee on your new book – fabulous work! My thanks for giving me a cookbook I will use over and over. 🙂

Finally…sukiyaki donburi

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Sukiyaki don

When I worked in Manila eons ago, there was this fast food chain that specialized in donburi – Japanese rice bowls. One of my favorites was the sukiyaki don. I’ve long tried to find this dish in other restaurants but most donburi(s) offered were the typical katsudon, tempura don or gyudon (slice beef and onions). Traditionally, sukiyaki is a nabemono (hotpot) dish prepared table-side and seemingly requires a long preparation time.This makes me wonder if the sukiyaki don from the fast food chain was just invented specially for their menu.

Over the years, I have tried making sukiyaki at home and most recently, when I was exploring the umami flavor of dashi. I’ve also resigned to the fact that: to make this fare I had to make it with the broth and just top that over rice.

Imagine my glee when I browsed Harumi’s Japanese home cooking and my eyes zeroed in on sukiyaki donburi!

I blinked! No way! So it appears that sukiyaki don is most likely a Japanese housewife’s version of quick sukiyaki. Instead of going through the rituals of preparing this hot pot, it’s as simple as sauteing the ingredients. I think the key here is Harumi’s All-purpose soy sauce which is already infused with kombu thereby eliminating the need for a broth.

Local Sources:

Tokyo Market2820 W. Cary Street, Ste B, RVA(804) 353-2078
For Japanese condiments. This is where I get my kombu, sake, shiratake noodles & mirin and they occasionally have this Japanese oyster sauce which actually taste like oyster.
Belmont Butchery 15 N. Belmont St, RVA (804) 422-8519
Thin-sliced beef. Tell them it’s for hotpot dishes.
Tan-A6221 W Broad Street, RVA (804) 285-3569
Thin-sliced beef sometimes in the freezer section. But if you are lucky they may have them fresh. Also a source for Japanese ingredients (same as Tokyo market) and some hard to find Asian herbs like shiso leaves.

*Note. I like well-marbled meat such as the rib-eye for this. You can also buy a chunk of beef and stick it in the freezer until semi-frozen, around 2-3 hours, depending on the size of the meat and your freezer. This should make it easier to cut. Slice against the grain.

*I also used sweetened shiitake mushrooms instead of enoki. I had to adjust the sugar and the soy sauce to attain the flavor I wanted.

Related post:

The umami of dashi for an explanation of some of the ingredients.

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basic ingredients for sukiyaki don

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Musings on the zen of ramen-making

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A tasty bowl of ramen

It took me some planning to set project ramen into play. For my sanity, I figured I needed at least 3 days to make this happen. I’m not talking about the instant noodle variety here. If you “google” how to make ramen, you will sadly get some hits on Youtube of how to make ramen in a microwave oven.

Nope, we’re past college days here, folks. We’re talking about the revered art of ramen-making where the broth is a significant if not the ultimate component. It is the broth that animates your noodles and everything else you put into your bowl.

I was serious in my quest for the perfect ramen. I even watched “Tampopo” in preparation and the movie reiterated how the Japanese culture takes this noodle soup seriously. I was immediately taken with how a ramen grand master guides his apprentice on how to appreciate a humble bowl of ramen before tucking into it. For hard-core ramen makers, the position of your toppings also matter, but there is very little else written about that.

Hubby reminded me to be careful about what I was feeling when I made the broth. From another movie, “Ramen Girl”, one should pour your emotions into its creation, it doesn’t matter if you are happy or sad, otherwise your broth, despite following careful instructions to simmer 6-7 hours, is going to end up bland and lacking the nuance of spirit.

I remember a giant cauldron of stock beside the main cooking stations in our restaurant. Whole chickens and pork bones would go into the pot in the morning and simmer for an entire day and dishes from stir fries and soups would draw their liquid from it. There are times when the noodle soup (chicken mami) would taste fantastic and there are times when the soup would taste anemic like dish water (not that I know what dish water tastes like). I think it depends how inspired the cook was that day, huh?

That is why I broke up my ramen-making schedule into 3 days because I didn’t want to feel rushed, impatient or annoyed at my broth. So I don’t want to feel rushed, impatient or annoyed after eating my ramen.
 

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Three days to ramen

Because the recipe is almost 4 pages long, I’ll preface the recipe with my cooking notes. Most of the recipes I used, except the noodles ,are from David Chang’s Momofuku cookbook. I experimented with ramen noodles earlier this year and the recipe could be found here.

I’m also sold on Benton bacon, the smokiness it imparts to the broth is unparalleled. I think Alan Benton’s bacon is in high demand right now because his website states a waiting period of 4 weeks so if you are planning to use his product, you better take note of its availability. I ordered mine in January and had to wait 3 weeks before it arrived.

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Components of the broth

Other sources for Richmond folks:

Neck Bones – can be obtained from Whole Foods, they arrive every Tuesday.
Chicken Backs – also at Whole foods, I believe they’re frequently available.
Pork Belly – I like to get mine from Tan-A or Far East Grocery located on Horsepen and Broad. I find that Asian pork belly are meatier and more suitable for Asian cooking. Don’t forget to have them take the skin off.
* You can skip the pork belly and use Char Siu also known as Chinese roast pork. Full Kee sells this on the weekend and they make them well.
Usukuchi, Sake and Mirin – are available at most Asian markets. But I buy most of my Japanese ingredients from Tokyo Market in Carytown.

I don’t think I’m going to poach my eggs this way again, too much work for home cooking. But if you want to, the more water in the pot, the easier it is to keep a steady temperature.

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Poaching eggs in 140F temperature

However, it was amazing to see a seemingly uncooked egg fall out of its shell – quivering whites and an intact yolk.

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poached egg

The process of preparing a ramen bowl isn’t complicated as it’s a list of easy tasks, some as simple as simmering ingredients together. However, it can be confusing. So after trying to arrange the steps chronologically in my head, I finally put things on a little worksheet so I don’t forget anything.

The most time-consuming part of course is the broth. I cooked mine for six hours. In case you are wondering why you can’t just throw everything in the pot together and simmer, some ingredients like the konbu has a temperature where it releases maximum flavor and any extended steeping might introduce a bitter taste. The bacon, for example, is taken out after 45 minutes, maybe so it doesn’t become the dominant flavor or aroma. Spent shiitake mushrooms can be pickled afterwards.

I decided to give my chicken a salt rub so there will be less scum in the broth.

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roasted neck bones

The pork neckbones spent the longest time in the broth. I always thought 6 hours was excessive, but I could tell subtle differences in the depth of flavor as it cooked longer and it was not from concentrating the liquid either because I was constantly replenishing with water. Like any stock, do not allow the liquid to boil and be diligent in removing impurities.

So, was making my own broth worth it? Definitely. I even dare say that mine tasted better than what I’ve had a Momofuku’s. There was so much joy and satisfaction getting in that first bite and slurping in that last drop from a noodle bowl made carefully from one’s own hand . I think I did pour the right emotion and spirit into the making of my ramen. 🙂

related posts:

Ramen noodle recipe

Pork Belly Buns

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Toppings: enoki mushrooms (which I skipped), chopped scallions, pickled shiitake, egg, naruto (steamed fish) and braised bamboo shoots
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A simple soup for a chilly night

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Chicken simmered in Daikon and Carrots

I got this recipe from the blog, “Japanese Food Report“. I liked the idea of using daikon and carrots together. The first adds an interesting umami flavor while the latter lends a subtle sweetness to the broth. The beauty of such a simple recipe is that you can add more or less of any of the ingredients according to your palate.

A liked the technique using the otoshi buta or the drop-lid. I fashioned one using parchment paper and poking some holes in it. With the use of a drop lid, everything is heated evenly while the cooking liquid evaporates and gets concentrated in flavor.

For this dish, I used:

  • 5 boneless and skinless chicken thighs (sliced into bite-size pieces)
  • 1 big carrot
  • 3/4 lb. of daikon radish
  • 2 teaspoons sake
  • 4 tbs. usukuchi (Japanese light soy sauce)
  • 1 teaspoon mirin -> not in original recipe
  • 2 tablespoon sugar

Basically the cooking process goes this way: simmer the daikon and carrots for 15 minutes. Add the sake and chicken, bring to a boil and then simmer. Add the soy sauce, mirin and sugar and simmer for another 10 minutes or until the chicken is cooked through.

Serve with warm rice and some additional soy sauce for dipping.

 

 

 

momofuku pork belly buns

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Pork Belly Buns

Pork belly, how do I love thee? Let me count the ways.

It’s funny that bacon is not my favorite incarnation of pork belly. Bacon tastes fantastic, but really, it’s not all that. Has anyone tasted lechon kawali (crispy pan-fried pork belly) or lechon macau ( a specialty of my grandmother which I never learned)? How about deep-fried pork belly confit? I know…I know…a lot of you are probably saying, “Come on, Veronica, do you have to promote all this heart-attack inducing fare. As if pork belly is not full of fat already, you’re even thinking of deep-frying.” Believe me folks, it’s not like you’re adding any more fat if you know how to deep-fry properly. Still not a fan of deep-frying? Grilled pork belly, simply salted, sprinkled with pepper and scented with a hint of garlic makes for an equally ecstatic meal. Whatever caloric fat you may have eliminated by grilling, I guarantee you’d make up with the amount of rice you’re bound to gobble up, specially if presented with a side of grilled eggplant, chopped tomatoes and onion-vinegar dip. Pork belly also lends itself well to a hearty braise of just soy, brown sugar and star anise.

Sometime last year, I’ve encountered another clever approach to using oven-roasted pork belly.

I’m sure most of you have heard of David Chang’s famous pork belly buns. I must commend him for putting two of my favorite dishes together…Peking duck and pork belly. Peking duck is a roasted duck made famous in Beijing. The perfectly crisp skin is sliced off and served with pancakes, hoisin sauce and green onions. Chang decided to substitute the duck with pork belly, and instead of the traditional pancakes, steamed buns – an idea he got from Oriental Garden in Manhattan – was used. And the rest, they say, is history.

I’m no stranger to steamed bread. Our restaurant in the Philippines used to be famous for siopao, known here as steamed meat buns. I remember our cook, who my parents recruited from Hong Kong, would come in at 10pm in the evening and by 6 am, will have fresh steamed meat buns ready for breakfast. We had this big bamboo steamer, about 20 inches in diameter and 8 stacks high. Funny thing was, I loved the bun but didn’t care for the filling. I would peel off and eat the bread and leave the meat behind. I guess I was in my picky-eater phase then.

So having tasted pork nirvana at Momofuku, what’s to stop me from making my own?

Pork belly is an extremely versatile slab of flesh, I wonder why it’s not more available in general grocery stores. Even with local artisan butcher shops, I haven’t been so lucky. Their meat-to-fat ratio (MTFR) is usually meant for making bacon. I haven’t tried online shops but I find the best source of pork belly locally for the type of cooking I have in mind comes from Asian grocery stores. I’m not sure if the hogs they use are bred for a better MTFR typical for Chinese dishes.

I bought mine from Far East grocery store here in Richmond (I prefer to go here than Tan A because it’s more organized and you could actually get some help). I consciously picked a belly that was leaner because I wanted the hubby to enjoy this dish with me. When I asked for the skin to be taken off, the butcher looked at me derisively as if I didn’t deserve to look Asian…hahaha! Next time, dude, I’ll take the skin too. I now have found a good source for pork skin for cassoulet. 😀

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Belly before baking or roasting or whatever you call it…

 Because my pork belly was leaner than what I had at Momofuku, it barely rendered fat which caused the sugar from the sugar-salt rub to quickly turn black. Next time, I think I shall just use a disposable roasting pan. See below:

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Pork belly after cooking

Beautifully roasted, huh? The blackened dish took 4 soakings and took a fair amount of the hubby’s elbow grease to clear up. Thought y’all would appreciate the heads-up. 😉
I was disappointed in my buns – steamed buns, I mean. I didn’t think my dough doubled in size and I did leave it longer to rest than required. I did not proof the yeast, so I’m not sure if that was partly the problem. I also used duck fat – not sure either if that affected the outcome. The resulting buns were not as puffy and as soft as I would have liked them to be and they were too small not to mention I was 9 buns short! I’ll definitely be searching for other recipes. The process for making this was relatively simple.

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Make the dough in your kitchen aid
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I was 9 short of 50 ping-pong sized balls

I actually weighed them, 25 grams each. Coming up short led me to believe they did not rise enough. (bread bakers, does dough get heavier when it rises? If it doesn’t then I measured my ingredients wrong.)

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Shaping the buns
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let them rise a bit more

*NOTE: I made the buns a day before the pork belly. They freeze well, so that’s an advantage to break up the time it takes to make the whole thing.

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letting them cool on rack after steaming

It took me a while to figure out how not to overcook them.  Also the latter ones were softer which led me to believe that the house was too cold for them to rise properly. (After all it is winter!)

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A cross-section of the belly

I would have loved the pork belly to have a better defining layer of fat, but the hubby ate five of this pork buns and this guy does not even like pork, so believe me when I say, these were fantastic! (I, myself, ate four.)

It took all my willpower not to pinch a piece off the pork belly when it was fresh out of the oven. After it had been chilled properly (makes for easier slicing), cut 1/2 inch thick pieces, warm in a saute pan, stick in a steamed bun, garnish with scallions, pickled cucumbers (recipe here) and hoisin sauce. Eat and repeat!
 

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Reflections of a foodie & the making of Ramen

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Ginger Scallion Noodles

I’ve been wanting to write this post for a while. My time off from any type of legitimate food blogging had me thinking about the term “foodie”. Coincidentally, there is some debate brewing between the “foodies” and the anti-foodies here in Richmond, Va.

Phrases like “wads of vascularized ass-fat” have been forever embedded in my vocabulary.

For more on this story, see here and here. If you are reading this post for the ramen recipe, just skip my chatter and skip a few paragraphs below. 🙂

I try to stir clear of food politics, which is probably why I accidentally on purpose left my copy of “Omnivore’s dilemma” on a plane earlier this year. It somehow gets in the way of my enjoyment of food. I already know what is wrong with the food chain here in the U.S., all I have to do is look at the shopping cart of a Mom with 2 1/2 kids checking out at the grocery store.

I’ve also gotten a bit allergic to the term “foodie”. I, for the life of me, have no idea how that word has gotten a bad rap. It’s kinda a mouthful to say, “I’m a person who loves food.” But somehow the word has gotten equated with food elitism – which clearly does not describe me.

I do admit in the beginning of my food blogging days, I’ve explored the realm of fine dining and followed the work of Thomas Keller, Daniel Boulud, Michel Richard and company.Years ago, scoring a reservation at El Bulli or the Fat Duck had been my ultimate dream, but that has changed. As one fine dining experience turned less and less gratifying while dollars spent on soulless food  continued growing, I realized that carefully composed plates of 10-course meals were no longer my scene.

I craved dining that satisfied the spirit and bowls of grub that were steeped in culture, not creations driven by the latest technology or a chef’s inflated ego.

Ethnic cuisine, made with recipes handed down through generations, is what makes me smile long after a meal. So forget El Bulli and the Fat Duck, hawker street fare from Malaysia or Singapore is what ultimately stimulates my salivary glands.

So let’s see what side of the Foodie spectrum I fall into:

  1. I adore Peking duck, duck confit, pork belly & roast suckling pig. The key theme here is crisp skin and unctuous, glorious fat.
  2. I have an annoying trait of insisting to make dishes the right way almost to the point of being unreasonable. Even if it takes a couple of days to prepare and just a few minutes to eat, I continue to forge ahead. I am leery of using shortcuts if they noticeably affect the end-products.
  3. I find rice and noodle bowls very appetizing. Specially if there is an egg nestled somewhere in that mess which relates back to the appeal of street food.
  4. I am obsessive about finding the right ingredient which can be downright frustrating in a town like Richmond, Va … and unfriendly to my pocketbook specially if I have to have them shipped from somewhere else.
  5. Before macarons, my obsession was apple pie and will remain so until I find the best recipe to make it. More on this in the next post.

Anyway, for purpose of full disclosure, here are some of the skeletons in my “foodie” pantry:

  1. I love catsup and knorr seasoning. I argue that this is either culture or genetics because I see my nieces and nephew do the same.
  2. Chicken bouillon. I tried, I really tried, specially after Ruhlman lambasted the use of this and insisted that water is a better substitute. Sorry man, I taste the difference. I’m sticking to the knorr soup bouillons cubes I get from the Asian store.
  3. I love instant noodles. Though I do get mine from the Japanese store which are infinitely superior to the Cup ‘O Noodles one gets from the neighborhood supermarket.
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Fresh Ramen noodles – yes they can be done!

Now just because I love instant noodles doesn’t mean I don’t care for the real thing. Much to the contrary, and just to show how contrary a foodie I can be, I am not averse to making my own ramen noodles … if the recipe works.

Ramen is a type of Chinese-style wheat noodles popularized in Japan in 1980’s. It may have gotten its name from the Chinese Lo-mien, nobody knows for sure. Ramen-ya(s) are restaurants that specialized in ramen fare and there are thousands of them scattered across Japan. No question, it’s one of that country’s top comfort food, much like cheeseburgers here in the United States.

When I googled making ramen noodles, I was highly amused to see that most of the hits I got were how to microwave those bricks of instant noodles. There were also youtube videos on how to prepare instant noodle – no kidding!

Out of curiosity, I watched Ramen Girl, a film about Abby, a young American woman in Tokyo trying to discover what she wanted out of life… as for me I discovered just how revered the art of ramen-making is in this Eastern culture. A bowl of ramen is meticulously prepared, all ingredients must be in harmony and the broth is what binds all these together – undoubtedly one of the most vital component. One memorable part of the movie was when Abby and her sensei (her ramen chef teacher) went to visit the sensei’s mother because even as Abby executed all the correct techniques needed to make the Ramen broth, something was amiss. After tasting Abby’s broth, the sensei’s mother said that her broth lacks spirit, that her mind was full of other things (her boyfriends keep on leaving her). “When you make your ramen broth you must pour whatever you are feeling into it. If you are sad, pour all your tears into the broth.

I wasn’t ready to make my broth yet, but I was ready to try out the noodles.

I first tried Momofuku’s ramen noodle recipe using alkaline water instead of the alkaline salts (potassium carbonate, sodium bicarbonate) that were mentioned in the recipe – for one thing I wasn’t ready to spend $50 on those salts.

I failed miserably.

Then I came across this recipe from Tess’s Japanese Kitchen. It uses a special ingredient called kansui which is the alkaline salts in liquid form and it was available at my local Asian market, $3.00 sounds much better than $50.

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Kansui – the magic ingredient behind ramen

The dough came together beautifully. The first time I made it, it did feel a bit wet and when I tried to cut the noodles they kept sticking together in two’s. For my next batch, I reduced the water just under the required 1 cup of liquid. I also found Mark of NoRecipes post on ramen very helpful.

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Ramen Dough Ball

The dough might feel slightly moist, but you can adjust the water to make it less wet. Wrap this ball in plastic and refrigerate for 1 hour.

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Prepping dough for the pasta roller

You can use a rolling pin to shape the dough to get it ready for the pasta attachment. But it can be really hard to roll out but just do the best you can and the pasta roller will do the rest. The bench brush in the background is a good tool to remove excess flour.

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Stretching the dough out

Using the Kitchen Aid lasagna attachment, I rolled the dough twice through each setting of 1,3 & 5.

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By the time the dough was rolled after setting 3, I cut it in half.

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Linguine attachment

Make sure to flour enough when you start cutting into threads, the first time I did this I had problems with sticking.

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Fresh stacks of ramen!

Here’s a short collage of how to cook it.

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Click to enlarge

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Yes Virginia, there’s more to Japanese food than Sushi

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Chicken Yakitori

As much as I love them macarons, I have to eat real food sometimes. It’s not that I’m slammed with orders all the time but switching from a sweet to savory kitchen and back again can be tedious what with cleaning and sterilizing work areas. I try to bake early in the morning so the kitchen can be wiped clean and baking implements put away in time for dinner prep. But when I know I will be baking again early the next day or prepping later that evening, I lose the energy to prepare dinner and the hubby has to bring home some fast food.

Sometimes I do block away some days to nurture my “inner cook”. I try not to have an order to bake on Sundays and hopefully I would be in the mood to try dishes I’ve been wanting to test out for some time.

One of these dishes is the Yakitori.

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Chicken grilled to 80% before dipping into sauce

Richmond, VA is sadly behind the times when it comes to Japanese cuisine (and others too). We’re still stuck in hibachi and sushi and the same restaurants with the same fares keep opening shop.

The silver lining to all this? I learned how to cook and bake out of necessity. I learned how to bake because as a newbie in America, my former hairstylist raved about the Ghirardelli brownie mix at Costco. I love brownies! And together with chocolate cupcakes and apple pie – these were the “sweet” memories of my childhood. My huge excitement became a HUGE disappointment when those brownies came out of the oven: “This was no brownie!”

Grocery aisles stocked with cake-mix boxes and even high-end supermarkets scooping buttercream out of commercial tubs, remind me of this conversation a few weeks ago between a young dude and a middle-aged guy regarding my chocolate cupcake.

Young dude: “This is good! What flavor is this?”
Middle-aged guy: “That’s the taste of chocolate with real chocolate in it.”

Sad. I wonder how many people remember the taste of real chocolate in baked goods.

Anyway, I digress – back to the Yakitori.

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Yakitori before it’s final basting/dipping

Yakitori, literally means “grilled chicken” and are 6-inch sticks of chicken morsels grilled over live coals and basted with a sweet soy-based sauce.
Fine Yakitori shops have a sauce called Tare. This is a sauce that can be kept going indefinitely by adding fresh sauce to the original. Chicken juices enhance the flavor and this is usually kept from going sour by boiling and simmering after each use.

The best chicken part to use for Yakitori is the leg or thigh. Meat from this part is juicier than the chicken breast. You can also alternate green onions and the meat when skewering.

This recipe for Yakitori is from Japanese Cooking, A simple art by Shizuo Tsuji

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The Tare

Yakitori Sauce

bone of 1 chicken leg
1 1/4 cups sake
1/2 cup plus 2 tbs. mirin
5 1/2 ounces (160 g) rock sugar
2 cups dark soy sauce
3 tbsps tamari sauce

To prepare:
Remove meat from bone. Grill or roast bone till crisp but not scorched. Combine other ingredients in a medium-sized saucepan and stir well. Add grilled chicken bone. Simmer over low heat till reduced by 20 percent, stirring frequently till rock sugar is dissolved.
Remove from heat, let come to room temperature and strain. Discard bone. Refrigerate tightly sealed in a bottle, or store in a dark cool place.
If you dip skewers into sauce during grilling instead of basting, you should reheat the sauce after every use and simmer for a few minutes to cook to moisture given off by the grilled foods. Allow to come to room temperature and strain before storing. If this is step is skipped, moisture from the grilled foods is liable to sour the sauce.

Cooking Notes:

The process is: grill without sauce till 80 percent cooked; dip skewers in sauce; grill again till completely cooked; dip in sauce again; grill again briefly.

The procedure appears tedious, threading the meat in tiny skewers and then grilling, dipping and then grilling again but the end-result is a gratifying soul-satisfying meal. Serve with Japanese salt and chili powder.
We tried this with beef but I think I should have used skirt steak instead of flank because the beef got too tough.

* I did not have rock sugar so I used part white sugar and brown sugar. Just adjust sweetness to taste.

Hopefully, my tare sauce will last me a couple of years. 🙂

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Beef Yakitori