makes 4 bowls
2¼ cups short grain rice (Japanese rice), cooked and kept hot
2 medium tomatoes, cut into bite-sized pieces (winter substitute: 1 small peach, 1 small mango, 1 roasted sweet red pepper, cut into ½-inch cubes)
1 medium red onion, peeled and sliced
2 small avocados, pitted, peeled, cut into ½-inch chunks
12 slices bacon (7-8 ounces)
sea salt
¾ cup BBC (Basting & Cooking) Sauce (recipe below)
¼ cup chopped parsley
BBC Sauce (makes 2 cups):
1 cup mirin
½ cup sake
½ cup soy sauce
½ cup sugar
2 green onions
2 akatogarashi (Japanese dried red chile peppers)
or 1½ teaspoons red pepper flakes
BBC Sauce: Combine the mirin and sake in a small pot over medium heat. Bring to a
simmer. Add the soy sauce, sugar, and green onions. Simmer gently for 8
minutes, covered. Remove from the heat to cool. Remove the green
onions. Add the peppers. Store in a glass jar with a firm lid for up to 6
months in the refrigerator.
This sauce can be used for a number of recipes—having it on hand
makes for an efficient way to get a tasty meal on the table very
quickly!
Heat a large skillet over medium heat. Add the bacon in a single
layer, turning each slice once, and cook until crisp. Drain the bacon on
kitchen paper to cool. Discard the fat from the skillet. Crumble the
bacon slices into small (½-inch) pieces.
Wipe excess fat from the skillet leaving a thin layer of fat in the
bottom. Return the skillet to the medium heat burner, then add the onion
with a pinch of salt. Cook until a bit wilted. Add the BBC Sauce. Stir
well. Add the tomatoes (or pepper, peach, and mango cubes) and avocados.
Cook to heat through.
Distribute the rice among 4 bowls. Place the onion, tomato, and
avocado stir-fry over each bowl. Garnish with the bacon crumbles.
bacon recipe source: Tess's Japanese Kitchen, October 2, 2014; Hiroko's American Kitchen: Cooking with Japanese Flavors, by Hiroko Shimbo (Andrews McMeel Publishing, 2012)
Showing posts with label sake. Show all posts
Showing posts with label sake. Show all posts
Sunday, August 02, 2015
Saturday, May 02, 2015
3545. BRAISED HIJIKI SEAWEED with MAPLE SYRUP and BACON
6 oz. hijiki packed in water
3 slices bacon
1.5 oz. carrots
3 dried shiitake mushrooms
1.5 oz. dashi stock and shiiitake soaking liquid
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sake
1 tablespoon maple syrup
2 teaspoon vegetable oil
Drain the hijiki. Cut the bacon into 1 cm pieces. Julienne the carrot and shiitake mushrooms (after rehydrating). Reserve the soaking liquid. Heat vegetable oil in a saucepan and fry the ingredients. Add the liquid ingredients and fry until the excess moisture has evaporated over medium heat.
Serving suggestions: eat with rice; serve over rice and garnish with julienned shiso leaves; mix into the rice and serve with chopped spring onions; roll into an omelet; toss in a salad; top on sliced tomatoes or halved cherry tomatoes; sprinkle with white sesame seeds; top on natto and sprinkle with chopped spring onions.
bacon recipe source: Cookpad (Japan)
3 slices bacon
1.5 oz. carrots
3 dried shiitake mushrooms
1.5 oz. dashi stock and shiiitake soaking liquid
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sake
1 tablespoon maple syrup
2 teaspoon vegetable oil
Drain the hijiki. Cut the bacon into 1 cm pieces. Julienne the carrot and shiitake mushrooms (after rehydrating). Reserve the soaking liquid. Heat vegetable oil in a saucepan and fry the ingredients. Add the liquid ingredients and fry until the excess moisture has evaporated over medium heat.
Serving suggestions: eat with rice; serve over rice and garnish with julienned shiso leaves; mix into the rice and serve with chopped spring onions; roll into an omelet; toss in a salad; top on sliced tomatoes or halved cherry tomatoes; sprinkle with white sesame seeds; top on natto and sprinkle with chopped spring onions.
bacon recipe source: Cookpad (Japan)
Monday, September 29, 2014
3430. MAPLE BACON SIMMERED HIJIKI SEAWEED
makes eight servings
25 grams (0.8 oz.) dried hijiki seaweed (150 grams (6oz.) rehydrated hijiki seaweed)
3 slices bacon
50 grams (1.8 oz.) carrots
3 dried shiitake mushrooms
3 tablespoons dashi broth, plus reserved soaking liquid of shiitake mushrooms
1 tablespoons soy sauce
1 tablespoons mirin (sweet sake)
1 tablespoons sake
1 tablespoons maple syrup
2 teaspoons cooking oil
Put dried hijiki in a bowl. Wash them and soak in water for about 15 minutes, then drain. Thinly slice bacon. Cut carrot into thin strips. Soak dried shiitake mushrooms in water until soft (reserve the soaking liquid), remove stems, and slice thinly.
Heat cooking oil in a frying pan and saute seaweed, bacon, carrots and mushrooms. Add dashi, soy sauce, mirin, sake and maple syrup, and simmer until the liquid is almost gone.
Serve with rice. Garnish with sliced shiso leaves or chopped scallions (optional).
bacon recipe source: Create Eat Happy :), June 19, 2009
25 grams (0.8 oz.) dried hijiki seaweed (150 grams (6oz.) rehydrated hijiki seaweed)
3 slices bacon
50 grams (1.8 oz.) carrots
3 dried shiitake mushrooms
3 tablespoons dashi broth, plus reserved soaking liquid of shiitake mushrooms
1 tablespoons soy sauce
1 tablespoons mirin (sweet sake)
1 tablespoons sake
1 tablespoons maple syrup
2 teaspoons cooking oil
Put dried hijiki in a bowl. Wash them and soak in water for about 15 minutes, then drain. Thinly slice bacon. Cut carrot into thin strips. Soak dried shiitake mushrooms in water until soft (reserve the soaking liquid), remove stems, and slice thinly.
Heat cooking oil in a frying pan and saute seaweed, bacon, carrots and mushrooms. Add dashi, soy sauce, mirin, sake and maple syrup, and simmer until the liquid is almost gone.
Serve with rice. Garnish with sliced shiso leaves or chopped scallions (optional).
bacon recipe source: Create Eat Happy :), June 19, 2009
Tuesday, December 03, 2013
3130. HIJIKI SALAD with BACON, CARROTS and SOY BEANS
1 can of soy beans
bacon
2 oz of dried hijiki
3/4 cup sliced carrots
1 2/3 cup of dashi
2 tablespoons sake
3 tablespoons mirin
2 tablespoons soy sauce
Drain and rinse can of soy beans. Mix dashi, sake, mirin, soy sauce together in a bowl. Cook bacon in a large frying pan. Remove and cut into small slices. Add hijiki to frying pan and saute over medium high heat for several minutes. Add carrots, bacon, soy beans and dashi mixture from #1 to frying pan. Reduce heat and simmer until liquid has been fully absorbed/reduced (about 20-25 minutes). At this point you many need to add a little more soy sauce depending how salty your bacon is. After tasting for the correct level of salt, remove from heat and let rest for 10 minutes. You can eat hijiki warm or cold.
bacon recipe courtesy of: Benjamin, The Japanese Kitchen, August 6, 2011
bacon
2 oz of dried hijiki
3/4 cup sliced carrots
1 2/3 cup of dashi
2 tablespoons sake
3 tablespoons mirin
2 tablespoons soy sauce
Drain and rinse can of soy beans. Mix dashi, sake, mirin, soy sauce together in a bowl. Cook bacon in a large frying pan. Remove and cut into small slices. Add hijiki to frying pan and saute over medium high heat for several minutes. Add carrots, bacon, soy beans and dashi mixture from #1 to frying pan. Reduce heat and simmer until liquid has been fully absorbed/reduced (about 20-25 minutes). At this point you many need to add a little more soy sauce depending how salty your bacon is. After tasting for the correct level of salt, remove from heat and let rest for 10 minutes. You can eat hijiki warm or cold.
bacon recipe courtesy of: Benjamin, The Japanese Kitchen, August 6, 2011
Friday, August 16, 2013
3021. JASMINE TEA GLAZED ALASKAN SALMON with HOISIN-BRAISED BACON, GREEN RICE and ORANGE-CASHEW SALAD
yields eight servings
Jasmine tea glaze:
1 cup mirin
1/2 cup sake
2 tablespoons sugar
3 bags black jasmine tea
2 tablespoons soy sauce
Hoisin-braised bacon:
1 lb. slab bacon
4 tablespoons vegetable oil
1 cup chicken stock, hot
1/3 cup hoisin sauce
Green rice:
3 cups chicken stock, hot
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 small onion, diced
1 tablespoon extra-virgin olive oil
1 1/2 cups basmati rice
2 tablespoons unsalted butter
salt and freshly ground black pepper
Orange-cashew salad:
1/4 cup rice vinegar
1 tablespoon whole-grain mustard
1 teaspoon sweet soy sauce
1/2 cup olive oil
1 cup julienned napa cabbage
1 cup julienned radicchio
3/4 cup toasted cashews
2 oranges, peeled and segmented
8 pieces wild Alaskan salmon, about 8 oz. each
salt and freshly ground black pepper
1/4 cup olive oil
For the jasmine tea glaze: Combine the mirin, sake and sugar in a pot and simmer over medium heat until reduced by two-thirds to a syrupy consistency. Remove from the heat and steep the tea bags for 5 minutes. Stir in the soy and set aside.
For the hoisin-braised bacon: Preheat the oven to 275 degrees F. Score the fat side of the bacon in a crisscross pattern. Heat the oil over high heat in a skillet, add the bacon fat-side down, reduce the heat to medium-low and cook until a rich brown color is obtained, 10 minutes. Flip and cook for 10 minutes more. Drain off the fat and add the chicken stock to come two-thirds of the way up the bacon slab. Braise in the oven for 45 minutes, and then brush with the hoisin and cook for 30 minutes more. Try to keep the level of chicken broth the same throughout braising.
Remove and let cool in the pan, and then remove the bacon and cut into 1/4-inch-thick slices. Strain the liquid and return to the pan. Cook until reduced to a thick glaze, about 30 minutes, and then stir in bacon. Cook until the bacon crisps and is well coated. Remove and let cool.
For the green rice: Puree 1 cup stock, the basil, chives, cilantro and mint in a food processor until smooth. Saute the onions in the oil in a saucepan until softened, and then add the rice and lightly toast. Add the butter, herb puree, remaining stock and some salt and black pepper, stir, and bring to a boil. Reduce the heat to a low simmer and cook until the liquid is absorbed and the rice is fluffy. Remove from the heat and keep covered.
For the salad: Combine the vinegar, mustard, sweet soy and some salt and black pepper in a bowl. Whisk in the oil in a slow stream. Toss in the cabbage, radicchio, cashews and oranges.
For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil in large skillet over high heat and saute the salmon over medium-high heat for 2 minutes per side. Add the tea glaze and cook for 45 seconds. Arrange the salmon over bacon slices, pour over more tea glaze, and serve with orange-cashew salad and timbales of the green rice.
bacon recipe courtesy of: Peggy Magister, "Crazy Water," America's Best Bite, Cooking Channel
Jasmine tea glaze:
1 cup mirin
1/2 cup sake
2 tablespoons sugar
3 bags black jasmine tea
2 tablespoons soy sauce
Hoisin-braised bacon:
1 lb. slab bacon
4 tablespoons vegetable oil
1 cup chicken stock, hot
1/3 cup hoisin sauce
Green rice:
3 cups chicken stock, hot
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 small onion, diced
1 tablespoon extra-virgin olive oil
1 1/2 cups basmati rice
2 tablespoons unsalted butter
salt and freshly ground black pepper
Orange-cashew salad:
1/4 cup rice vinegar
1 tablespoon whole-grain mustard
1 teaspoon sweet soy sauce
1/2 cup olive oil
1 cup julienned napa cabbage
1 cup julienned radicchio
3/4 cup toasted cashews
2 oranges, peeled and segmented
8 pieces wild Alaskan salmon, about 8 oz. each
salt and freshly ground black pepper
1/4 cup olive oil
For the jasmine tea glaze: Combine the mirin, sake and sugar in a pot and simmer over medium heat until reduced by two-thirds to a syrupy consistency. Remove from the heat and steep the tea bags for 5 minutes. Stir in the soy and set aside.
For the hoisin-braised bacon: Preheat the oven to 275 degrees F. Score the fat side of the bacon in a crisscross pattern. Heat the oil over high heat in a skillet, add the bacon fat-side down, reduce the heat to medium-low and cook until a rich brown color is obtained, 10 minutes. Flip and cook for 10 minutes more. Drain off the fat and add the chicken stock to come two-thirds of the way up the bacon slab. Braise in the oven for 45 minutes, and then brush with the hoisin and cook for 30 minutes more. Try to keep the level of chicken broth the same throughout braising.
Remove and let cool in the pan, and then remove the bacon and cut into 1/4-inch-thick slices. Strain the liquid and return to the pan. Cook until reduced to a thick glaze, about 30 minutes, and then stir in bacon. Cook until the bacon crisps and is well coated. Remove and let cool.
For the green rice: Puree 1 cup stock, the basil, chives, cilantro and mint in a food processor until smooth. Saute the onions in the oil in a saucepan until softened, and then add the rice and lightly toast. Add the butter, herb puree, remaining stock and some salt and black pepper, stir, and bring to a boil. Reduce the heat to a low simmer and cook until the liquid is absorbed and the rice is fluffy. Remove from the heat and keep covered.
For the salad: Combine the vinegar, mustard, sweet soy and some salt and black pepper in a bowl. Whisk in the oil in a slow stream. Toss in the cabbage, radicchio, cashews and oranges.
For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil in large skillet over high heat and saute the salmon over medium-high heat for 2 minutes per side. Add the tea glaze and cook for 45 seconds. Arrange the salmon over bacon slices, pour over more tea glaze, and serve with orange-cashew salad and timbales of the green rice.
bacon recipe courtesy of: Peggy Magister, "Crazy Water," America's Best Bite, Cooking Channel
Sunday, July 22, 2012
2631. BACON and SHISO FRIED RICE
makes two servings
8 ounces cooked rice, refrigerated for 2 days
2 strips of bacon, sliced thinly
10 shiso leaves, halved lengthwise, then sliced in thin strips
1 large egg
1/4 onion, chopped
1/2 teaspoon fresh ginger, minced
1 tablespoon oil
1 teaspoon sake
3/4 teaspoon shoyu
Crack the egg in a small bowl and add a pinch of salt, pepper, a dash of sesame oil, and whisk well. Set aside. Heat a wok or large pan over medium heat and add bacon. Fry until almost crispy and let cool on a paper towel-lined plate. Clean the wok with a paper towel, heat the oil over medium heat, and coat the bottom and sides well. Turn down the heat to low and add the ginger and onion and cook until fragrant. Increase the heat to high and add the rice, breaking up clumps with the back of a wooden spoon and continue stirring until everything is incorporated. Add the bacon and toss to mix. Make a well at the center and pour the egg and scramble. Toss to combine. Add the sake and shoyu, then salt and pepper to taste. Toss until combined. Turn off the heat, mix in the shiso leaves and serve.
bacon recipe courtesy of: Azusa, Humble Bean: A Contemporary Japanese Food Blog, June 23, 2009 | adapted from きょうの料理 2000年9月号
8 ounces cooked rice, refrigerated for 2 days
2 strips of bacon, sliced thinly
10 shiso leaves, halved lengthwise, then sliced in thin strips
1 large egg
1/4 onion, chopped
1/2 teaspoon fresh ginger, minced
1 tablespoon oil
1 teaspoon sake
3/4 teaspoon shoyu
Crack the egg in a small bowl and add a pinch of salt, pepper, a dash of sesame oil, and whisk well. Set aside. Heat a wok or large pan over medium heat and add bacon. Fry until almost crispy and let cool on a paper towel-lined plate. Clean the wok with a paper towel, heat the oil over medium heat, and coat the bottom and sides well. Turn down the heat to low and add the ginger and onion and cook until fragrant. Increase the heat to high and add the rice, breaking up clumps with the back of a wooden spoon and continue stirring until everything is incorporated. Add the bacon and toss to mix. Make a well at the center and pour the egg and scramble. Toss to combine. Add the sake and shoyu, then salt and pepper to taste. Toss until combined. Turn off the heat, mix in the shiso leaves and serve.
bacon recipe courtesy of: Azusa, Humble Bean: A Contemporary Japanese Food Blog, June 23, 2009 | adapted from きょうの料理 2000年9月号
Friday, April 13, 2012
2531. SAKE RUMAKI
makes two servings
1 cup teriyaki
1 cup sake
1 cup low sodium soy sauce
1 tablespoon freshly grated ginger
2 tablespoons balsamic vinegar
1 tablespoon molasses
2 teaspoons ground red pepper
1 pound skinless, boneless chicken breast, cut into 1 inch cubes
1 pound bacon, cut package in half crosswise
Preheat oven to 375 degrees F. In a medium bowl whisk first 7 ingredients together (teriyaki through ground red pepper). Pour into gallon-sized zip top bag. Place chicken cubes in bag with marinade, zip bag and turn to combine. Place in refrigerator and marinate for at least 1 hour. Assemble Rumaki as follows: place half strip of bacon on work surface, place water chestnut in center, top with chicken cube, then wrap bacon around and secure with toothpick. Place on baking sheet and cook until bacon is browned. Leave toothpick in and serve warm.
bacon recipe courtesy of: Diane Henderiks, Good Morning America, ABC-TV
1 cup teriyaki
1 cup sake
1 cup low sodium soy sauce
1 tablespoon freshly grated ginger
2 tablespoons balsamic vinegar
1 tablespoon molasses
2 teaspoons ground red pepper
1 pound skinless, boneless chicken breast, cut into 1 inch cubes
1 pound bacon, cut package in half crosswise
Preheat oven to 375 degrees F. In a medium bowl whisk first 7 ingredients together (teriyaki through ground red pepper). Pour into gallon-sized zip top bag. Place chicken cubes in bag with marinade, zip bag and turn to combine. Place in refrigerator and marinate for at least 1 hour. Assemble Rumaki as follows: place half strip of bacon on work surface, place water chestnut in center, top with chicken cube, then wrap bacon around and secure with toothpick. Place on baking sheet and cook until bacon is browned. Leave toothpick in and serve warm.
bacon recipe courtesy of: Diane Henderiks, Good Morning America, ABC-TV
Friday, August 05, 2011
2280. CABBAGE with BACON and SAKE
serves four
1 onion, chopped in long strips
¼ cabbage
150 grams free-range or wild bacon, chopped into pieces
1 teaspoon fennel seed
¼ cup sake
ground pepper
pinch salt
Fry bacon without any oil. It gives off enough tasty fat to fry the other ingredients in. Add onion and fennel and cook on medium heat until the onion is soft. Add Cabbage and all other ingredients. Put the lid on and steam until the cabbage is just tender.
bacon recipe courtesy of: Roger and Anna Wilde, Nelson, New Zealand, WildHealthFood.com
1 onion, chopped in long strips
¼ cabbage
150 grams free-range or wild bacon, chopped into pieces
1 teaspoon fennel seed
¼ cup sake
ground pepper
pinch salt
Fry bacon without any oil. It gives off enough tasty fat to fry the other ingredients in. Add onion and fennel and cook on medium heat until the onion is soft. Add Cabbage and all other ingredients. Put the lid on and steam until the cabbage is just tender.
bacon recipe courtesy of: Roger and Anna Wilde, Nelson, New Zealand, WildHealthFood.com
Sunday, March 13, 2011
2135. BACON-WRAPPED MEDALLIONS of ALBACORE with a GINGER TERIYAKI MARINADE
4 8 oz. albacore loin steaks (boneless, skinless, steaks cross cut from the loin.) approx. 1-1.5 inches thick
1 lb. bacon
¼ stick butter
½ cup soy sauce
½ cup sake
2 tablespoons lemon juice
1 tablespoon fresh peeled and grated ginger
1 teaspoon minced garlic
2 tablespoons brown sugar
A dash of fresh ground pepper
After rinsing your steaks, pat dry with a paper towel. Carefully wrap 1-2 strips of bacon around the medallions somewhat tightly, secure with toothpicks. Place Medallions into a glass dish set aside.
Mix all other ingredients into a Pyrex measuring cup, and microwave for 1 minute. Let stand 1 minute. Pour ½ the mixture atop the medallions and let marinate 15 minutes.
Lightly oil your hot clean grill. Barbecue the steaks approx. 6 minutes, and flip. Drizzle remainder of reserved marinade over the steaks after flipped, Let cook 4 minutes additional, remove from heat and serve.
bacon recipe courtesy of: Giovanni's Fish Market & Galley, 1001 Front Street, Morro Bay, California 93442
1 lb. bacon
¼ stick butter
½ cup soy sauce
½ cup sake
2 tablespoons lemon juice
1 tablespoon fresh peeled and grated ginger
1 teaspoon minced garlic
2 tablespoons brown sugar
A dash of fresh ground pepper
After rinsing your steaks, pat dry with a paper towel. Carefully wrap 1-2 strips of bacon around the medallions somewhat tightly, secure with toothpicks. Place Medallions into a glass dish set aside.
Mix all other ingredients into a Pyrex measuring cup, and microwave for 1 minute. Let stand 1 minute. Pour ½ the mixture atop the medallions and let marinate 15 minutes.
Lightly oil your hot clean grill. Barbecue the steaks approx. 6 minutes, and flip. Drizzle remainder of reserved marinade over the steaks after flipped, Let cook 4 minutes additional, remove from heat and serve.
bacon recipe courtesy of: Giovanni's Fish Market & Galley, 1001 Front Street, Morro Bay, California 93442
Monday, January 17, 2011
2080. PAN-ROASTED OCEAN SCALLOPS with BACON, KALAMANSI and SAKE
serves one
4 large sea scallops
1 teaspoon canola oil
salt and pepper to taste
1 teaspoon bacon lardons
1 tablespoon kalamansi (may substitute with lemon or lime)
1 tablespoon sake (may subtitute with white wine or omit)
1 teaspoon unsalted butter
seasonal greens, sauteed, for accompaniment
Heat and lightly oil pan. Saute bacon until brown. Season scallops to taste. Sear scallops evenly on both sides (approximately 4-5 minutes). Remove scallops from pan and deglaze pan with kalamansi and sake. Finish sauce with butter. Serve over sauteed greens.
bacon recipe courtesy of: New Asian Cuisine: Fabulous Recipes by Celebrity Chefs by Wendy Chan and Grace Niwa. International Food, Wine & Travel Writers Association, 2006
4 large sea scallops
1 teaspoon canola oil
salt and pepper to taste
1 teaspoon bacon lardons
1 tablespoon kalamansi (may substitute with lemon or lime)
1 tablespoon sake (may subtitute with white wine or omit)
1 teaspoon unsalted butter
seasonal greens, sauteed, for accompaniment
Heat and lightly oil pan. Saute bacon until brown. Season scallops to taste. Sear scallops evenly on both sides (approximately 4-5 minutes). Remove scallops from pan and deglaze pan with kalamansi and sake. Finish sauce with butter. Serve over sauteed greens.
bacon recipe courtesy of: New Asian Cuisine: Fabulous Recipes by Celebrity Chefs by Wendy Chan and Grace Niwa. International Food, Wine & Travel Writers Association, 2006
Saturday, October 25, 2008
1265. GRILLED TERIYAKI BACON stuffed with SHIMEJI and ASPARAGUS
serves 2
6 slices bacon
shimeji or enoki mushrooms, bottom ends trimmed
thin asparagus, a few stalks, cut to 2 inch length
Sauce:
1 tablespoon light soy sauce
1 tablespoon water
2 tablespoons brown sugar
1 teaspoon white cooking wine/sake
1/2 tablespoon finely chopped english parsley
Mix the ingredients for the sauce evenly in a bowl. Marinade the bacon in the sauce for at least 15 minutes. Wrap a handful of mushrooms and a few stalks of asparagus in each bacon slice and seal off with a toothpick (or you can also tie with spring onions - the leafy part). Pour the sauce over the bacon rolls and grill for about 8 minutes on each side. When cooked, lay the bacon on serving plates and pour the sauce over.
courtesy of: Noob Cook
6 slices bacon
shimeji or enoki mushrooms, bottom ends trimmed
thin asparagus, a few stalks, cut to 2 inch length
Sauce:
1 tablespoon light soy sauce
1 tablespoon water
2 tablespoons brown sugar
1 teaspoon white cooking wine/sake
1/2 tablespoon finely chopped english parsley
Mix the ingredients for the sauce evenly in a bowl. Marinade the bacon in the sauce for at least 15 minutes. Wrap a handful of mushrooms and a few stalks of asparagus in each bacon slice and seal off with a toothpick (or you can also tie with spring onions - the leafy part). Pour the sauce over the bacon rolls and grill for about 8 minutes on each side. When cooked, lay the bacon on serving plates and pour the sauce over.
courtesy of: Noob Cook
Tuesday, October 21, 2008
1261. KABOCHA SQUASH and BACON
serves two
10 crescent-cut kabocha squash pieces
4 slices of bacon cut into bite size
3-4 shimeji mushrooms
2 tablespoons of butter
2 tablespoons of sake
Cook the slices of bacon on low to medium heat to your preference. My wife likes it crispy and I like it not crispy, so we compromise and cook until they are slightly crispy. When the bacon is done, your pan should be filled with bacon grease so dump those out to a bowl or container. Don't use the paper towl to completely soak all of the grease. You need a bit of oil in there.
Keep the bacon in the pan, and turn the heat back to medium and stirfry the kabocha slices and mushrooms for 3 to 5 minutes until the kabocha starts to turn slightly brown.
Splash about 2 table spoon of sake in the pan (be careful!) and let the alcohol burn off. I said to use the real sake instead of cooking sake because cooking sake usually has some salt in it, and that could make this dish taste slightly salty.
When most of the liquid has evaporated, lower the heat to low, and add butter. Stir the pan gently so the melting butter can spread around evenly. When most of the butter has melted, seal the pan with a lid, and let it simmer for about 3 minutes until kabocha gets soft.
courtesy of: JW's Easy Japanese Recipes, Seattle, Washington
10 crescent-cut kabocha squash pieces
4 slices of bacon cut into bite size
3-4 shimeji mushrooms
2 tablespoons of butter
2 tablespoons of sake
Cook the slices of bacon on low to medium heat to your preference. My wife likes it crispy and I like it not crispy, so we compromise and cook until they are slightly crispy. When the bacon is done, your pan should be filled with bacon grease so dump those out to a bowl or container. Don't use the paper towl to completely soak all of the grease. You need a bit of oil in there.
Keep the bacon in the pan, and turn the heat back to medium and stirfry the kabocha slices and mushrooms for 3 to 5 minutes until the kabocha starts to turn slightly brown.
Splash about 2 table spoon of sake in the pan (be careful!) and let the alcohol burn off. I said to use the real sake instead of cooking sake because cooking sake usually has some salt in it, and that could make this dish taste slightly salty.
When most of the liquid has evaporated, lower the heat to low, and add butter. Stir the pan gently so the melting butter can spread around evenly. When most of the butter has melted, seal the pan with a lid, and let it simmer for about 3 minutes until kabocha gets soft.
courtesy of: JW's Easy Japanese Recipes, Seattle, Washington
Tuesday, November 06, 2007
910. STEAMED MANILA CLAMS with SOFRITO, SWEET SAKE, BACON and FRIED GINGER
serves six
3 tablespoons extra-virgin olive oil plus additional for drizzling
1/4 cup julienne of fresh ginger
1/4 cup chopped bacon
1 cup diced white onion
4 cloves garlic, minced
1/2 cup 1/4-inch diced red peppers
1/2 cup 1/4-inch diced yellow peppers
1/2 cup 1/4-inch diced poblano peppers
2 tablespoons chopped fresh thyme
48 Manila clams (New Zealand cockles can be substituted)
1/2 cup sweet sake
Salt and freshly ground black pepper
Heat the oil in a small frying pan, add the julienne of ginger, and cook until golden. Drain and set the ginger on a paper towel to dry.
Add the bacon to a large, hot frying pan and cook until the fat is rendered and the bacon is cooked and crisp. Add the onions and garlic and cook until onions are translucent. Add all the peppers and cook until they are soft, then sprinkle in the thyme. Add the clams and sweet sake to the sofrito in the pan, and cook until the clams have steamed open. Season to taste with salt and pepper.
Place 8 steamed clams in each bowl and spoon the sofrito mixture on top. Garnish with the fried ginger and drizzle with extra virgin olive oil.
courtesy of: Michael Cressotti and Taka, Sushi Samba 7, 87 Seventh Avenue South, New York, New York 10014
3 tablespoons extra-virgin olive oil plus additional for drizzling
1/4 cup julienne of fresh ginger
1/4 cup chopped bacon
1 cup diced white onion
4 cloves garlic, minced
1/2 cup 1/4-inch diced red peppers
1/2 cup 1/4-inch diced yellow peppers
1/2 cup 1/4-inch diced poblano peppers
2 tablespoons chopped fresh thyme
48 Manila clams (New Zealand cockles can be substituted)
1/2 cup sweet sake
Salt and freshly ground black pepper
Heat the oil in a small frying pan, add the julienne of ginger, and cook until golden. Drain and set the ginger on a paper towel to dry.
Add the bacon to a large, hot frying pan and cook until the fat is rendered and the bacon is cooked and crisp. Add the onions and garlic and cook until onions are translucent. Add all the peppers and cook until they are soft, then sprinkle in the thyme. Add the clams and sweet sake to the sofrito in the pan, and cook until the clams have steamed open. Season to taste with salt and pepper.
Place 8 steamed clams in each bowl and spoon the sofrito mixture on top. Garnish with the fried ginger and drizzle with extra virgin olive oil.
courtesy of: Michael Cressotti and Taka, Sushi Samba 7, 87 Seventh Avenue South, New York, New York 10014
Tuesday, February 28, 2006
296. JAPANESE TOFU STEAK with BACON
makes 4 servings
2 firm tofu
1 bunch fresh spinach
4 bacon
1 tsp sake
2 tbsp soy sauce
butter and vegetable oil for frying
flour for coating
Wrap tofu in paper towel and leave on a tray for 15 min. Cut bacon into 2-inch lengths. Wash spinach and cut into 2-inch lengths. Cut tofu in half horizontally and dust with flour. Heat oil and butter in a frying pan and saute tofu for 2 minutes. Turn the tofu over and saute. Remove tofu into plates. Saute bacon and spinach in a frying pan on high heat. Pour soy sauce and sake and stir quickly. Put sauteed spinach and bacon on top of tofu steaks.
courtesy of: Setsuko Yoshizuka, japanesefood.guide@about.com
2 firm tofu
1 bunch fresh spinach
4 bacon
1 tsp sake
2 tbsp soy sauce
butter and vegetable oil for frying
flour for coating
Wrap tofu in paper towel and leave on a tray for 15 min. Cut bacon into 2-inch lengths. Wash spinach and cut into 2-inch lengths. Cut tofu in half horizontally and dust with flour. Heat oil and butter in a frying pan and saute tofu for 2 minutes. Turn the tofu over and saute. Remove tofu into plates. Saute bacon and spinach in a frying pan on high heat. Pour soy sauce and sake and stir quickly. Put sauteed spinach and bacon on top of tofu steaks.
courtesy of: Setsuko Yoshizuka, japanesefood.guide@about.com
Subscribe to:
Posts (Atom)