Monday, August 30, 2010

Onsen Tamago (Hot Springs Egg) recipe - Japanese-style breakfast

Onsen tamago made using Momofuku’s slow-poached egg technique
For the sauce, I used a recipe from about.com: 1/4 cup dashi and 1 teaspoon soy sauce. Instead of regular soy sauce, I substituted banno-joyu, seasoned soy sauce. I love to have banno-joyu on hand for making a quick sauce for somen noodles, dressing vegetables, making ohitashi, or drizzling over tofu. Plus, it keeps for just about forever in the refrigerator, so I mix up a small batch whenever I run out (It’s also a great way to use up some of the extra shiitake mushroom stems that I have around).

Onsen Tamago (Hot Springs Egg) recipe - Japanese-style breakfast

Onsen Tamago (Hot Springs Egg) recipe - Japanese-style breakfast

Slow-Poached Eggs
from Momofuku by David Chang and Peter Meehan

Ingredient:

fresh large eggs

Method:

1. Fill your biggest, deepest pot with water and put it on the stove over the lowest possible heat.

2. Use something to keep the eggs from sitting on the bottom of the pot, where the temperature will be the highest. If you’ve got a cake rack or a steamer rack, use it. If not, improvise; a doughnut of aluminum foil or a few chopsticks scattered helter skelter across the bottom of the pan will usually do the trick, but you know what you’ve got lying around. Be resourceful.

3. Use an instant-read thermometer to monitor the temperature in the pot–if it’s too hot, add cold water or an ice cube. Once the water is between 140°F and 145°F (60-63°C, though I actually let the temperature rise to about 67°C), add the eggs to the pot. Let them bathe for 40 to 45 minutes, checking the temperature regularly with the thermometer or by sticking you finger in the water (It should be the temperature of a very hot bath) and moderating it as needed.

4. You can use the eggs immediately or store them in the refrigerator for up to 24. (If you’re planning on storing them, chill them until cold in an ice-water bath.) If you refrigerate the eggs, warm them under piping-hot tap water for 1 minute before using,

5. To serve the eggs, crack them one at a time into a small saucer. The thin white will not and should not be firm or solid; tip the dish to pour off and discard the loosest part of the white, then slide the egg onto the dish it’s destined for.

To make a sauce, mix 1/4 cup dashi with 1 teaspoon banno-joyu (below). Use 1 to 2 tablespoons of this sauce for each egg.


Banno Joyu: Seasoned Soy Concentrate
from Washoku by Elizabeth Andoh

Ingredients:

5 or 6 large iriko, trimmed (heads and guts removed)

8 to 10 square inches Rausu, Rishiri, or ma kombu

1 dried shiitake mushroom or stems from 3 or 4 mushrooms

1/4 cup atsu kezuri or 1/2 cup tightly packed katsuo-bushi

2/3 cup soy sauce

1/3 cup sake

3 tablespoons sugar

3 tablespoons water

2 tablespoons mirin

Method:

Place the iriko, kombu, mushroom, atsu kezuri, soy sauce, and sake in a small, deep saucepan and leave to infuse for at least 1 hour or up to 12 hours. (If you are using ordinary katsuo-bushi, add the flakes later as directed.)

Add the sugar, water, and mirin to the pan and place over low heat. When the liquid begins to simmer, adjust the heat to keep it from boiling too vigorously. As the sauce simmers, it becomes quite foamy, rising in the saucpan. Watch to make sure it does not overflow. Continue to simmer until the volume has been reduced by about one=fourth and the sauce has become a bit syrupy.

Remove from the heat. (If you are using ordinary katsuo-bushi, scatter the flakes across the surface of the liquid. Let stand for 2 to 3 minutes, until the flakes have settled to the bottom.) Pour through a coffee-filter-lined strainer or a sarashi cloth into a glass jar with a tight-fitting lid. If not using immediately, let cool, cover, and chill before using. Refrigerate for up to 1 month.


credit: http://beyondboulder.wordpress.com/2010/06/03/onsen-tamago/

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Tuesday, August 24, 2010

Hokkaido Food Fair at Isetan, Bangkok

Hokkaido Food Fair @ Isetan, Bangkok
เทศกาลอาหารฮอกไกโด ที่ อิเซตัน


Date & Time / วันและเวลา:
August 26 - September 5, 2010

26 สิงหาคม - 5 กันยายน 2553


Place / สถานที่:
at Promotion Space on the 5th floor, Isetan department store

ห้างสรรพสินค้า อิเซตัน ชั้น 5


ปูยักษ์! ปลาแซลมอน! ไข่ปลาอิคุระ!
ขบวนของกินอร่อยๆ จากฮอกไกโดก็กำลังจะกลับมาอีกครั้ง ที่ห้างสรรพสินค้าอิเซตัน ในธีม " โรงอาหารแห่ง Hokkaido" Return!!!

งานเมื่อคราวก่อนตอนเดือน มีนาคม ที่หลายๆ คนบ่นมาว่าพลาดไป มาคราวนี้อิเซตันเค้าก็เลยจัดเอาของกินอร่อยๆ จากฮอกไกโดรีเทิร์นมาให้ทุกคน

ได้ลิ้มลองและอิ่มหนำกันอีกครั้ง ไม่ว่าจะเป็นสาวๆ ผู้ชื่นชอบฮอกไกโดในแนว Romantic หรือสาวๆ ชาว"โฮก"ผู้ชื่นชอบฮอกไกโดในแนวตะลุยกิน

เค้าขอเชิญมารวมตัวกันได้ในงานนี้เลย

Hokkaido Shokudou
โรงอาหารแห่งฮอกไกโด


ในส่วนพื้นที่นั่งกินในคอนเซปต์ "โรงอาหารแห่งฮอกไกโด” ที่ปรุงกันร้อนๆ ให้นั่งกินอร่อยทันใจไม่ต้องอดใจรอไปถึงบ้าน

เริ่มที่เมนู ข้าวหน้าปูทะเล ที่มีทั้ง กุ้ง ปู และไข่ปลาแซลมอน หรือ ที่เรียกภาษาซาวด์แทรกว่า Ebi Kani Don ชั้นเลิศจากฮอกไกโด โดยเฉพาะ อิคุระ หรือเหล่าน้องๆ ไข่ปลาแซลมอนที่ใส่มาให้เพียบอย่างกับยกมาทั้งทะเล เปล่งประกายสีส้มชวนน้ำลายสอ มีน้องปูแหวกว่ายอยู่ในหมู่ไข่ปลาแซลมอน

รวมถึงข้าวหน้าทะเลแบบอื่นๆ มีให้เลือกสารพัดแบบ ใครที่ชอบกินปูทะเล ไข่ปลาแซลมอน รวมถึงหอยเม่น ไม่น่าพลาดด้วยประการทั้งปวง เพราะแต่

ละชามอัดแน่นไปด้วยคุณภาพของสารพัดของสดๆ หวานอร่อยตรงมาจากทะเลฮอกไกโด

ทางด้านราเม็งจากฮอกไกโดก็ไม่ยอมน้อยหน้า เพราะนอกจาก เมนูยอดฮอตฮิตของฮอกไกโดอย่าง ราเม็ง Seafood Miso Butter Corn ที่ขนปูก้าม

โตและของทะเลสดๆ มาพร้อมน้ำซุปหอมหวลกลมกล่อมด้วยรสชาติของเนยสดๆ และข้าวโพดหวานแล้ว คราวนี้ยังมีเมนุหน้าใหม่มาขอท้าชิงตำแหน่ง

ขวัญใจความอร่อยอีกด้วย

ผู้ท้าชิงที่ว่านั่นก็คือ ราเม็ง Hotate Miso Curry !!! ราเม็งรสมิโซะหน้าแกงกะหรี่หอยเชลล์ที่มีหอยเชลล์สดๆ ที่มาปะทะกันกับกลิ่นหอมๆ ของมิโซะและ

เครื่องแกงกะหรี่อย่างลงตัว งานนี้เรียกได้ว่าชามเดียวได้ครบรส เป็นเมนูพิเศษล่าสุดสำหรับงานในครั้งนี้ค่ะ

หลากหลายเมนูพรั่งพร้อมมาให้คุณลิ้มรสกันอย่างจุใจ ในราคาที่ไม่แพงเลยเมื่อเทียบกับความอร่อยที่คุณจะได้ลิ้มลองจากฮอกไกโด

ข้าวหน้าปูทะเล - Hokkaido Food Fair at Isetan - เทศกาลอาหารฮอกไกโด อิเซตันราเม็ง Seafood Miso Butter Corn - Hokkaido Food Fair at Isetan - เทศกาลอาหารฮอกไกโด อิเซตัราเม็ง Hotate Miso Curry - Hokkaido Food Fair at Isetan - เทศกาลอาหารฮอกไกโด อิเซตั
** ข้าวหน้าปูทะเล (380 บาท)
** ราเม็ง Seafood Miso Butter Corn (350 บาท)
** ราเม็ง Hotate Miso Curry (320 บาท)

เมนูยั่วน้ำลายอื่นๆ

Torotoro Chashuu Miso Ramen ราเม็งรสมิโซะหน้าหมูหมักนุ่มละลายในปาก (350 บาท) (NEW!)
Miso Ramen ราเม็งรสมิโซะ หอมหวลด้วยมิโซะขึ้นชื่อของเกาะฮอกไกโด (300 บาท)
Kara Miso Ramen มิโซะราเม็งรสเผ้ด รสเผ็ดหอม อร่อยจนหยุดไม่ได้ (300 บาท)
Tairyomaru Don ข้าวหน้าทะเล ที่รวมของทะเลหวานๆสดๆ มาไว้มากกว่าสิบอย่างให้ดื่มด่ำอย่างเต็มอิ่ม!! (560 บาท)
Gastsuki Don ข้าวหน้าทะเลที่รวมของทะเลถึง 5 อย่างในราคาพิเศษๆ เหมาะกับคนอยากกินไปทุกอย่าง (370 บาท)
Negitoro Don ปลาโทโรสับกับหอมซอยราดบนข้าวหอมๆ ความอร่อยที่คนญี่ปุ่นก้ไม่อยากพลาด (340 บาท) (NEW!)


มีโปรโมทชั่นพิเศษในงานติดตามต่อได้ที่นี่ http://www.olrepublic.com/lifestyle_detail.asp?id=557


info/images credit: www.olrepublic.com
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Friday, August 20, 2010

Tofu with Onsen Tamago recipe

once in a while, we crave for simple food like tofu. But it can be boring just eating tofu plain, so found a Japanese recipe that had been in my file for a long time.

Onsen means hot spring in Japanese. So onsen tamago literally translates Hot Spring Eggs ! The eggs are cooked in hot springs and often served at breakfast in any spa in Japan. The eggs are cooked slowly in hot water of about 70° - 75°, so the whites are still soft and the yolks just slightly cooked. They were serve quite exclusively at hot springs where water at the optimal temperature is easily available for making onsen tamago.
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Tofu with Onsen Tamago recipe

Onsen Tamago ( Hot Spring Egg)

Put *eggs into a wide-neck container that can hold heat. Add boiling water to cover eggs and leave for 10 mins. The yolk in onsen tamago is firmer than the whites !
*eggs should be at room temperature, not chilled.

Tofu with Onsen Tamago

2 boxes soft silken tofu
4 "hot spring eggs"


Dressing

1 tsp dried fish flakes
4 tbsp soy sauce
2 tbsp mirin
1 tbsp sake


Garnish

chopped green onions/chives
fried shallots
grated fresh ginger


Method

1. Drain tofu and wrap in paper towels to remove excess water.

2. Make dressing by combining all the ingredients in a microwave safe bowl and cook in the microwave oven on medium for 2 minutes. Leave to cool and strain. Discard fish flakes.

3. Cut tofu into 4 portions and place one piece in each bowl. Scoop out a hollow in each tofu and put a "hot spring egg" in each hollow.

4. Arrange the scooped tofu around the edge. Scatter green onions and fried shallots on top of tofu. Dap on a little grated ginger.

5. Pour dressing over tofu and serve.



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recipe credit: http://myculinaryjournal.blogspot.com/2007/08/tofu-onsen-tamago.html

Tuesday, August 17, 2010

Onsen Tamago - Hot Spring Egg - Onsen Egg

Onsen Tamago [温泉卵]
This is probably my favourite dish of all time. It’s not even so much a dish as much as a preparation. “Onsen” means “hot spring” in Japanese and “tamago” means “egg.

Since Japan sits on top of a giant volcano, there are hot springs all over the place. Some of these hot springs happen to be be exactly 160 degrees F which is the perfect temperature to slow cook eggs. For those that have never had one, it’s one of those experiences where you take a bite and exclaim “I had no idea eggs could taste like this!”.

The white has the texture of a really delicate custard while the yolk comes out firm, but retains the color and creamy texture of an uncooked yolk. The traditional way to eat them is for breakfast covered in seasoned bonito dashi, but I love these so much I put them in just about anything. In noodle soups, donburi’s, butternut squash soup, or on fried rice. I’ve even contemplated turning it into a dessert with a sweet caramel syrup (a deconstructed creme caramel).

I won’t lie to you, they are tricky to get right, but with the right equipment and a couple of try’s you should be able to get it just right. The difficult part is in keeping the temperature just right. All you need is an instant read thermometer, a heavy pot with a lid (like a Le Crueset), and a timer. If you’re lucky enough to have an oven that can accurately maintain a temp of 170 degrees it’s even easier.

One last note, the FDA recommends you cook poultry products to 165 degrees F. Since we’re not quite hitting that, the FDA would consider it “unsafe”, but I’ve never gotten sick eating these and I’ve been told that prolonged temperatures above 140 degrees F kills salmonella. Still if you’re nervous about this kind of stuff this might not be for you.

Onsen Tamago - Hot Spring Egg - Onsen EggOnsen Tamago - Hot Spring Egg - Onsen Egg
6 free range eggs at room temperature (you may want to make less the first time) small enameled cast iron pot with lid (like a Le Creuset)

Take the eggs out of the fridge about an hour before you make this so they have a chance to come to room temperature (this is important). Preheat your oven to 170 degrees F (or as low as it will go).

Fill the pot with water and heat over the stove until your thermometer reads 155 degrees F. Gently lower the whole eggs into the water, cover with the lid and place the whole thing in the oven.

This is where it gets a little tricky. You want to slowly raise the temperature of the water from 155 degrees F to 160 degrees. Any cooler and the egg won’t cook, any hotter and you’ll have a soft boiled egg (not the same as a slow cooked egg). For my oven, this means setting it to 170, and putting the pot in for 45 minutes. If your oven doesn’t go down to 170, you’ll need to check the temperature of the water periodically and turn off the oven, then turn it back on to try to keep the temperature under 160.

It may sound like a ton of work, but it’s worth it, and once you make a batch you can keep them in the fridge for up to a week and use them as you need them.

Unfortunately there’s no way to tell if they are done without cracking them open, so you’ll need to rely on your thermometer and timer. To serve, just crack it open into a small bowl and cover with a splash of salted dashi. Good luck!
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info credit: http://norecipes.com/2008/10/29/onsen-tamago-hot-spring-egg/

Sunday, August 8, 2010

Japanese Green Tea Ice Cream Recipe


Japanese Green Tea Ice Cream Recipe
Although ice cream is not normally associated with Japanese cuisine, green tea flavoured ice cream is a great dessert with a traditional Japanese twist. It is widely available in Japan and East Asia and is becoming more and more popular in the West too. A great colourful dessert to impress at any dinner party!


INGREDIENTS – SERVES 2-4

• 2 Tablespoons of Matcha Green Tea Powder
• 2/3 of a Cup of Granulated Sugar
• 3 Egg Yolks
• 3/4 of a Cup of Milk
• 3/4 of a Cup of Double Cream


HOW TO PREPARE

1. Begin by mixing two tablespoons of granulated sugar with the matcha green tea powder in a bowl.

2. In a separate bowl, mix the remainder of the granulated sugar with the egg yolks.

3. Gently heat the milk on a pan without letting it boil. Remove from the heat and mix a small amount of the warm milk with the matcha green tea and sugar and egg mix until it becomes a smooth paste.

4. Gradually add the milk to the rest of the matcha green tea paste while keeping the mixture smooth and then return to the heat.

5. Before the mixture boils, remove again from the heat and then strain the whole mix through a fine sieve to remove any impurities. Leave the mixture to cool before the next step.

6. Whip the cream lightly and then fold into the matcha green tea mixture.

7. Once the mixing is complete, set in a large container and put in the fridge to cool down for a few hours.

8. Finally, you can put the container in the freezer. To stop ice crystals forming in the ice cream, be sure to remove every few hours and mix the ice cream vigourously. Repeat this a few times as it freezes to guarantee a delicious, perfectly smooth ice cream!
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credit: http://blog.japancentre.com/2009/11/03/recipe-green-tea-ice-cream-matcha-aisu/

Thursday, August 5, 2010

Matcha Tiramisu (Japanese Green Tea Tiramisu)


Matcha Tiramisu (Japanese Green Tea Tiramisu)
- Serves 8 -
Ingredients

1 cup strong Japanese Green Tea
2 eggs
75 g caster sugar
250g Mascarpone cheese
300 ml double cream
1 packet Savoiardi sponge fingers (you can replace them with sponge cake)
Matcha powder
Chopped pistachios

Method

Combine the eggs and caster sugar in an electric mixer and whisk together until thick and light. The mixture should be thick enough to leave a trail on the surface.
Put the Mascarpone cheese into a large bowl. Stir in a little of the egg mixture. Fold in the remaining egg mixture. Fold in the double cream.
Cut the sponge fingers to fit the size of the base of the serving glass.
Line the bottom of the glass with a layer of sponge fingers. Drizzle green tea over the sponge fingers.
Sprinkle over a thick layer of matcha powder, then spoon Mascarpone mixture on top (3-4 tbsp, enough to cover the sponge fingers). Level the surface.
Repeat the layers until it reaches the top of glass.
Decorate with the remaining matcha powder and sprinkle generously with chopped pistachios.
Cover and chill for 4 hours.

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credit: http://almostbourdain.blogspot.com/2009/09/matcha-japanese-green-tea-tiramisu.html
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