Japanese-European Kaiseki Dinner!

In one of my recent posts, I must have told you my respect for Japanese cuisine, due to its simplistic approach towards cooking, treatment to each ingredients of cooking and putting all the puzzles together in one plate. Be it a prized sushi or a bowl of steaming hot ramen or how to assimilate Western influences in their cooking--tempura, hamburger or curry!

I also bought a couple of ingredients from Narita when I visited in the beginning of this month, like miso paste, cooking sake, mirin, red bean paste to make a Japanese dinner with touches of Europe.
And here was the proposed Menu

An evening appreciating Japanese classics with twist with Sake

Steamed Edamame, Eel Kabayaki, Shrimp Tempura

Tensuyu dipping

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Smoked Bacon “Tonjiru”

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Tau Kwa Teriyaki

Sunomono, Spinach “Ohitashi”

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Miso Salmon

Soba, scallop, chillies

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Braised Beef Donburi

Red wine braised shortribs, pan seared foie gras

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Homemade Matcha Ice cream

Mizu Yokan

*I had to replace Spinach Ohitashi with Broccolini Gomae!

Set up for Sake in Tokkuri, Ochoko, chopsticks for dinner !

Steamed Edamame, Eel Kabayaki, Shrimp Tempura

Tensuyu dipping

This is a very simple appetiser plate--Steamed Edamame(It is in the season now!), some shrimp tempura(another bar food) and some Unagi, barbecued Eel. There is also tentsuyu dipping of for the Tempura. Edamame is only tossed with some seasalt!

Smoked Bacon “Tonjiru”

Smoked Bacon Tonjiru
Almost like a miso soup made with smoked bacon bits, miniscule onions, carrots, tofu and spring onion with a scoop of Miso paste. Soup base? Dashi stock without Bonito!

Tau Kwa Teriyaki

Sunomono, Broccolini Gomae

Tau Kwa Teriyaki
I had some Tau Kwa lying in my fridge. Tau Kwa is a firmed tofu perfect for barbecue or deep frying without the fear of crumbling it. Simply cooked with teriyaki sauce and served with a side of Broccolini Gomae(instead of Spinach Ohitashi) and cucumber sunomono.

Miso Salmon

Soba, scallop, chillies

Miso Salmon
I couldn't find black cod or "sablefish" around but why not try with Salmon with success. Equal parts of sake and mirin and double part of Miso paste (some will vouch that you can use only Saikyo Miso or White miso!). It was marinated for about 4-5 days before it was baked in the oven. To serve alongwith with salmon, I tossed some Soba noodles with Scallops and some prized XO sauce!

Braised Beef Donburi

Red wine braised shortribs, pan seared foie gras

Braised Beef Donburi
When I braising beef about a month ago, I didnt know that I will be using it for donburi. Beef short ribs were marinated in Red wine for about 4-5 days and then braised for 3 hours to get some real tender short ribs. Here served with Japanese rice and topped with a pan seared foie gras.

Homemade Matcha Ice cream

Mizu Yokan

Homemade Matcha Ice cream
Last month I found a packet of "Matcha Ice-cream Mix" and very simple instructions to follow! Mix with milk and blend for a couple of minutes and straight in ice-cream churner. Voila! In 25 minutes it is done! You know I love Green Tea aka Matcha ice-cream! To go alongwith it, I prepared Mizu Yokan, a red bean jelly--red bean paste cooked with agar and cooled down. Set and cut into cubes. Simple. Green Tea Kit Kat is very simple to procure from Narita.






Hope you enjoyed the pictures...
Sayonara!