Ojiya--Rice Porridge

Now that the weather is cooling down in the evenings, it's nice to have some Shabu Shabu.  We've already put in the recipe for Shabu that Udon and I will attach it again to the bottom of this post. After finishing up your Shabu Shabu you can make some Ojiya with the broth.  This is the perfect ending to a fall or winter evening, especially if you've had a busy week or weekend and need some comfort food!

Ojiya -- Rice Porridge

Ingredients:
3 Cups of cooked rice
1 egg
1/4 Cup of dipping sauce
Nori, umeboshi and shiso for garnish

Direction:
1.  Place the cooked rice into the electric skillet with left over broth in it.
2.  Cook it until the rice soaks in the broth and becomes infused with flavor!
3.  Scramble 1 egg in a separate bowl
4.  Mix into the rice
5.  Add dipping sauce
6.  Stir together
7.  Place in a chawan (rice bowl)
8.   Garnish with nori, umeboshi and shiso

This certainly helped Chef's Azuki's family recover from a fun-filled yet hectic weekend!

BeaNspiration:  Comfort yourself with comfort food!

Monday, February 11, 2013

Shabu that Udon!

Happy Chinese New Year!  Yesterday was the start of the Year of the Snake.  We’re ready for change and growth this year as we shed our old skin like the molting snake.  Chef Azuki started the New Year creating a new dish.  Shabu-Shabu is a dish that uses thinly sliced Shabu-shabu meat and various vegetables that are picked out of boiling water and soaked in individual bowls of dipping sauce.  Shabu-shabu refers to the noise the vegetables and meat make sloshing around in the water.   Chef Azuki  used kamaboko and tofu instead of the usual thinly sliced meat and added some udon noodles.  The dish is light and fresh, yet still a hearty meal.  Her family had a cooking adventure as everyone participated in preparing his or her own food.  Set up the electric skillet in the center of the table and everyone can make their own shabu udon, the way they like it.  So get on it and “Shabu that Udon”!

Shabu that Udon

1 block of Kamaboko sliced thinly

1 Onion thinly sliced into rings

1 zucchini sliced into thick sticks

½ of a head of nappa cabbage chopped

2 green onions thinly chopped

1 block of medium firm tofu cut into cubes

2 pkges of udon noodles

Dipping Sauce

4 Tbsp. Memmi (Japanese Soup Base in a bottle that looks like shoyu bottle)

1 Cup of  hot water

¼ tsp. of Sesame oil

Directions:

1.     Slice and chop vegetables, kamaboko and  tofu

2.     Set up ellectric skillet in the center of the table and turn on

3.     Fill the electric skillet half way up with water

4.     Once the water is boiling, add all ingredients except those for dipping sauce

5.     Prepare the dipping sauce by adding all ingredients into large glass measuring cup

6.     Fill each individual bowl with some dipping sauce

7.     When they vegetables are tender and kamaboko and tofu heated through, each person can pick up what they like and put it in their bowl with dipping sauce

8.     Eat and enjoy

BeaNspirations:  Find ways to make mealtime fun and easy for the cook!

Kabocha Pie

Are you ready for a different type of fall dessert?  If you like pumpkin pie, you gotta try this interesting pie made with kabocha.  Kabocha is a sweet, green, Japanese squash.  It's like pumpkin pie, but somehow feels less dense.  I tried it for the first time today and loved it.  Thank you Chef Azuki for this delicious autumn pie.  If you see kabocha in the supermarket or farmer's market, why don't you try making Kabocha Pie!

Kabocha Pie

Ingredients:

1 kabocha
3/4 C sugar
2 eggs
3/4 C vanilla almond milk
1 T pumpkin pie spice
1 pkg. (8 oz ) cream cheese softened


Directions:

1.  Make slits in the kabocha and microwave it for 5-8 minutes or until kapocha is tender
2.  Scoop out the seeds
3.  Add kabocha meat, sugar, eggs, almond milk, pumpkin pie spice and cream cheese
     in a blender
4.  Blend until smooth
5.  Use already prepared pie crusts
6.  Bake pie crust at 350 degrees for 5 minutes and then add filling
5.  Bake for 50 more minutes or until center is set
     (be sure to cover edges so it doesn't burn)
6.  Take it out of the oven and let it cool

You can have this delicious dessert warm or cold.
It's delicious flavor will getcha from your first bite!

BeaNspiration:  Trying new ingredients is an awesome adventure!

Sunburst Oranges!

Put a little sunshine in your life when you decorate your table  beautifully with fruits or vegetables. Look at this beautiful display of oranges that  Chef Azuki created. It brightened up the day! What a wonderful way to get the kiddies to eat their fruits and veggies!

Sunburst Oranges!

BeaNspiration:  Have a sunny beautiful day!

Tuna Sushi

Here's a delicious way to enjoy tuna sushi.  The sauce is a bright, fresh way to enjoy your fresh catch.

Tuna Sushi

Ingredients:

Rice
Tuna

Sauce:
1 T ponzu
1 T memmi
1 T Yuzu Citrus flavored dressing
Garlic
Green onion


Directions:
1.  Cook rice in a rice cooker
2.  Let it cool
3.  Form rice into small squares or use the plastic mold to help shape them
4.  Slice tuna
5.  Place thinly sliced tuna on top of rice
6.  Put a pinch of garlic and a sprinkle of green onion on each sushi
7.  Put a little sauce on each one
8.  Serve immediately

Chef Azuki and family are enjoying the catch of the day!  We're all eating a lot fish lately!


BeaNspiration:  Beautiful creations in small packages!

Steamed Rock Cod

Chef Azuki's husband is cookin' up his summer's fish haul.  Papa Azuki made this delicious fish with the rock cod that he caught on a deep sea fishing trip.  Can't think of much that's better than having your husband catch the fish and cook it up in a pan.

Steamed Rock Cod

1 whole rock-cod, gutted, cleaned and scaled
1/4 tsp garlic powder
1 C green onions, chopped
1/2 tsp sliced ginger
1/3 C soy sauce
1/3 C peanut oil
3 T oyster sauce
1 1/4 tsp sesame oil
Pinch of salt and pepper


Directions
1.  Preheat oven to 400 degrees.
2.  Use a sharp knife and cut slits in the fish
3.  Place the fish in a baking pan with 1/2" of water in the bottom of the pan
4.  Sprinkle ginger and garlic powder in the water
5.  Cover the pan tightly with foil
6.  Place in the oven for 20 minutes or until the fish is flakey
7.  Take the fish out of the oven and remove from the pan
8.  Gently take the fish out and place it on a serving platter
9.  Season with salt and pepper
10 Sprinkle green onions on the fish
11.  In a small frying pan, heat peanut oil and sesame oil until it begins to smoke.
12.  Pour the oil over the fish
13. Mix soy sauce and oyster sauce together and pour this over fish
14.  Serve immediately


The crispy skin and delicious flavor makes this a family favorite!  Papa Azuki needs to go fishin' again soon!

BeaNspiration:  Inspired to reel in life and enjoy it's gifts!