Category Archives: pasta

Today’s food: Steamed eggplant pasta with Chinese chives

pasta: steamed eggplants, anchovies, chopped chinese chives

Sauteed garlic and anchovies mixed with steamed eggplants and pasta. My intense love for the strange aroma of Chinese chives lead me to dump a whole bunch of them, raw, on top of my creation. Raw Chinese chives are also a great topping for abura-soba and other Japanese maze-men dishes.

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Today’s food: roasted miso mushroom pasta

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Miso roasted under the broiler, enoki mushrooms, oyster mushrooms, grated parmesan, olive oil.

Little nubbins of toasted miso in a cheesy miso sauce. Miso and dairy cannot go wrong.

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Today’s food: sesame leaf pasta with pork and enoki

Ground pork, enoki in sweet soy sauce with sesame leaves

I bought a big bag of sesame leaves for making gamjatang. And now I’m stuck with a bunch of these things. It seems like there’s a conflation of sesame leaves and perilla leaves in English websites, but from my experience, there is a difference between the two, albeit in subtle ways.

Anyway, I decided to use them interchangeably. Otherwise, they’ll just wilt in my crisper drawer.

So this pasta dish is made by sautéing ground pork and enoki and adding a soy sauce-rice wine (or mirin)-sugar mixture, adding the pasta, and topping everything with a generous heap of sesame leaves cut into ribbons. Good stuff.

 

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Today’s food: gochujang carbonara

Carbonara-style with gochujang, pork belly, garlic, green onions

I always thought the method employed in carbonara of creating a thick, rich sauce from whole eggs had a lot of potential. For this dish, I rendered the fat out of sliced pork belly, mixed in some sandon noodles (udon will work fine) and then tossed the noodles in an egg and gochujang (korean chili paste) mixture, warming it up carefully so the eggs won’t completely congeal. Threw in some green onions, and I was finished. Simple, and a great way to use up the big vat of gochujang sitting in my fridge.

 

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Saury three ways

Saury are wonderful. A Korean grocery store nearby were selling 10 for $8, which meant that I was able to escape from my seafood deprived state, and that I needed to keep eating saucy for several meals. This did not pose a large problem for me, since I love blue fish and their intensely fishy flavor. If white fleshed fish were coffee made by drip systems, blues are the less refined yet robust and strong french press coffee. Blue fish are not for everyone, but people who like it, love it.

Day 1, Grilled saury

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Wash, dry, salt on both sides, let sit for 30 min, create shallow incisions on both sides (as you might when baking a baguette), and broil on high, with the fish sitting at least 6 inches apart from the heating element. Common garnishes are grated daikon (highly recommended) and citrus (sudachi, if you can get your hands on it).  You can gut the fish if you want, but enjoying the bitter, rich taste of the fish offals are considered to be a marker of mature taste.

Day 2, Stewed.

Lay sliced ginger in the bottom of a pressure cooker, pour some sake, sugar, soy sauce, and a bit of water. Cook under pressure for 15 min. Or, stew for a while in a regular pot. The pressure cookers thoroughly softens the bones, making the fish much easier to eat.

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One added bonus is that you can add stewed saury on top of soba noodle in dashi based soup, and the soup gets enriched with saury fishiness.

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Day 3, saury onion pasta with garlic, garlicky toasted breadcrumbs, and italian parsley

Saury, breadcrumbs, garlic, onions, and italian parsley

 

The whole thing tastes like a large mass of saury and garlic. Wondefully tasty, but horrible for your breath. Sauté breadcrumbs with garlic until a bit browned. Sauté garlic, add filleted saury, fry in couple tablespoons of oil. When the thing’s crisp, throw in pasta water, toss with pasta, cram everything into a dish, and sprinkle some italian parsley on top. Filleting saury may be tedious, but this dish is well worth it.

 

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Filed under Fish, Japanese, Japanese noodles, pasta, Uncategorized, Western stuff

Today’s food: penne with kabocha sauce

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Kabocha roasted with butter in  400f oven until soft, puree with soy sauce, sake, a bit of sugar.

Boil penne, sautee oyster mushrooms, pour in kabocha puree, toss everything together, and serve with a dusting of parmesan.

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Today’s food: Japanese neapolitan pasta with enoki mushrooms

Garlic, dried red pepper in oil rendered from bacon, stir-fry onions, enoki, add sake, ketchup, and reduce it aggressively, add pasta water, toss pasta.

For perfectly jiggly eggs:

Trusty frying pan, low heat, no lid, just patiently wait till the whites set.

Enoki neapolitan

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