This Japanese restaurant has been in business for 250 years, is famous for one dish called Oyakodon, and have long lines with wait times up to 4 hours!
And Noma thought it has a fanatic following! :)
It's a nice video. However, I wish there was a bit more description of the dish that is is famous for. Instead, the video focused more on the current owner of Tamahide restaurant in Tokyo.
Anyway, I found another video on the preparation of an Oyakodon. It may not be identical to what they serve in Tamahide, but it will tell you what the dish is. And now, I haven't had the opportunity to have something resembling this yet.
Zz.
Showing posts with label Japanese. Show all posts
Showing posts with label Japanese. Show all posts
Monday, July 16, 2018
Wednesday, April 25, 2018
Soba Noodles For Lunch
This is one of my favorite meals for lunch, and I prepare it entirely at home.
I cooked two bundles of soba noodles and then set it aside.
Then I make the broth. I added to simmering water a packet of instant dashi mix. Then I added a tablespoon of miso paste. That's the broth, and by itself, it makes a good accompaniment to the noodles. But of course I didn't stop there.
I added cut daikon radish, shiitake mushrooms, napa cabbage, tofu, and wakame (sea weed). The whole broth mixture was then ladled onto the bowls of soba noodles. I garnished it with roasted seaweed on the side.
It may not look much, but it was a very satisfying, cheap, and nutritious meal to have for lunch.
Zz.
I cooked two bundles of soba noodles and then set it aside.
Then I make the broth. I added to simmering water a packet of instant dashi mix. Then I added a tablespoon of miso paste. That's the broth, and by itself, it makes a good accompaniment to the noodles. But of course I didn't stop there.
I added cut daikon radish, shiitake mushrooms, napa cabbage, tofu, and wakame (sea weed). The whole broth mixture was then ladled onto the bowls of soba noodles. I garnished it with roasted seaweed on the side.
It may not look much, but it was a very satisfying, cheap, and nutritious meal to have for lunch.
Zz.
Wednesday, January 31, 2018
Sukiyaki At Home
During the cold, winter months, nothing is more comforting than having a homemade Sukiyaki with all the fixings.
Setting up the table for the feast.
Platter is hot and cooking of the Sukiyaki has begun.
Plenty of ingredients and a flavorful broth simmering together.
Topping it off with spinach towards the end. It is time to eat!
It was a delicious and wonderful evening.
Zz.
Setting up the table for the feast.
Platter is hot and cooking of the Sukiyaki has begun.
Plenty of ingredients and a flavorful broth simmering together.
Topping it off with spinach towards the end. It is time to eat!
It was a delicious and wonderful evening.
Zz.
Wednesday, February 8, 2017
Izakaya Sankyu
There is a popular local PBS TV show here in the Chicago area called Check Please. Each week, 3 people from the area each select a restaurant they recommend, and the other 2 will go and check it out. They then get on the show and give their reviews. This show has been going on for many years and has quite a following around here.
2 weeks ago, our favorite neighborhood Japanese restaurant, Sankyu, was one of the featured restaurants. It was recommended by a Japanese artist who was originally from Kyoto, Japan.
I'm not surprised by this, because on any given day, the predominant clienteles at this restaurant are Japanese, which attest to the authenticity and quality of the food they serve. It is why this is our most favorite Japanese restaurant.
As the name suggested, this is an Izakaya. While they serve the standard sushi, bento boxes, etc., what they really specialize in are these small plates and grilled appetizers. Think of it as the Japanese version of Tapas. You have the ability to order several of these small plates, and then share them with others if you wish (or not). This type of Japanese restaurant is rather uncommon around here, and people expecting it to be the ordinary Japanese sushi restaurant might have a bit of an adventure to wade through the menu.
We were at Sankyu last week, which was the first time we went there after the Check Please episode aired. Even though it was Friday and normally a busy day of the week for most restaurants, the restaurant was extra busy even for early in the evening after they opened. Certainly the review on Check Please may have contributed to the number of crowds there, which I'm sure is good for them.
On this last visit, I decided to scan their menu.
Already from the menu, you can tell that there are large sections of items that are not commonly found in your typical Japanese restaurants. They definitely have the standard sushi and noodles, but their "appetizers", which are the small plates, are the ones that make them distinct from others, and something that shouldn't be missed.
On this visit, our group ordered several items. This first item is Kushi Yaki Mori. It is skewers of parts of chicken including the gizzards, skin, cartilage, and butt. Don't knock it. It is delicious. And I think this was one item that one of the reviewers on Check Please ordered.
This next one is grilled squid in ginger. Again, delicious!
This next items is the Mexican Maki. It is also not on the menu. It was on the menu when we first went there a few years ago, but even after it went away, we could still order it. Of course, this is an American invention, but it does not diminish the fact that this is our most favorite sushi roll. It has tuna, avocado, cilantro, lettuce, and jalapeno. Yum!
This is another good one, Saikoro steak. It is often cooked to perfection.
This is Shiso Maki Kushi. Again, another favorite of our group.
This is Ikura Cha. It is rice bowl, with broth poured over it, and then topped with seaweed and salmon roe. It is a small bowl, so you can eat this as you munch on the other small plates items.
Besides having their specials written on a white board (there are version written in Japanese and English), one can sometime find extra items printed on paper and posted on the restaurant walls and doors. Their special hot pots are often found this way. On they day that we visited, they had several hot pots, including Sukiyaki, which if you had followed this blog, something that we had at home just a few weeks ago. Someone at our table ordered this hot pot, and unfortunately, since it is not a menu item, I can't tell you want it is since I never checked into it. But by the end of the meal, this pot was empty, so that should tell you something.
I'm glad that they will probably get even more business after this appearance on Check Please. Still, I will miss the easy-going, neighborhood atmosphere that it had before. It will not stop us from going back, but maybe now, we may have to make reservations just to be sure! :)
Zz.
2 weeks ago, our favorite neighborhood Japanese restaurant, Sankyu, was one of the featured restaurants. It was recommended by a Japanese artist who was originally from Kyoto, Japan.
I'm not surprised by this, because on any given day, the predominant clienteles at this restaurant are Japanese, which attest to the authenticity and quality of the food they serve. It is why this is our most favorite Japanese restaurant.
As the name suggested, this is an Izakaya. While they serve the standard sushi, bento boxes, etc., what they really specialize in are these small plates and grilled appetizers. Think of it as the Japanese version of Tapas. You have the ability to order several of these small plates, and then share them with others if you wish (or not). This type of Japanese restaurant is rather uncommon around here, and people expecting it to be the ordinary Japanese sushi restaurant might have a bit of an adventure to wade through the menu.
We were at Sankyu last week, which was the first time we went there after the Check Please episode aired. Even though it was Friday and normally a busy day of the week for most restaurants, the restaurant was extra busy even for early in the evening after they opened. Certainly the review on Check Please may have contributed to the number of crowds there, which I'm sure is good for them.
On this last visit, I decided to scan their menu.
On this visit, our group ordered several items. This first item is Kushi Yaki Mori. It is skewers of parts of chicken including the gizzards, skin, cartilage, and butt. Don't knock it. It is delicious. And I think this was one item that one of the reviewers on Check Please ordered.
This next one is grilled squid in ginger. Again, delicious!
This next items is the Mexican Maki. It is also not on the menu. It was on the menu when we first went there a few years ago, but even after it went away, we could still order it. Of course, this is an American invention, but it does not diminish the fact that this is our most favorite sushi roll. It has tuna, avocado, cilantro, lettuce, and jalapeno. Yum!
This is another good one, Saikoro steak. It is often cooked to perfection.
This is Shiso Maki Kushi. Again, another favorite of our group.
This is Ikura Cha. It is rice bowl, with broth poured over it, and then topped with seaweed and salmon roe. It is a small bowl, so you can eat this as you munch on the other small plates items.
Besides having their specials written on a white board (there are version written in Japanese and English), one can sometime find extra items printed on paper and posted on the restaurant walls and doors. Their special hot pots are often found this way. On they day that we visited, they had several hot pots, including Sukiyaki, which if you had followed this blog, something that we had at home just a few weeks ago. Someone at our table ordered this hot pot, and unfortunately, since it is not a menu item, I can't tell you want it is since I never checked into it. But by the end of the meal, this pot was empty, so that should tell you something.
I'm glad that they will probably get even more business after this appearance on Check Please. Still, I will miss the easy-going, neighborhood atmosphere that it had before. It will not stop us from going back, but maybe now, we may have to make reservations just to be sure! :)
Zz.
Sunday, January 29, 2017
Sukiyaki At Home
Had a great time last night having the Japanese favorite Sukiyaki at home. This a popular dish, and often prepared tableside. In this case, we prepared it right on the dinning room table as we sit around having wine, pleasant conversation, and preparing the food.
The prep work started earlier in the afternoon. There were lots of ingredients.
Yam noodles and Inoki mushrooms.
Tofu, bamboo shoots, Inoki mushrooms, Mung bean sprouts, green onions, white onions, and the yam noodles out of the package. The other ingredients not shown here are the sliced beef and the fresh spinach.
All the ingredients are cut into proper sizes and, when ready, brought to the table.
Now the fun begins. Cooking them. We had two separate pots to prepare them. First, the beef.
Then most of the ingredients are added.
The entire mixture is seasoned with beef broth, soy sauce, Mirin, and sugar. It is seasoned to taste, so you need to have a reference point of knowing what it should taste like.
After this has cooked for a couple of minutes, add the spinach.
Once the spinach has wilted, the dish is done and ready to be eaten. We each served ourselves in individual bowls.
While it is good as is, we accompanied this with a side dish of rice and pickled Daikon radish. The rice here was cooked with kombu, and then served sprinkled with rice seasonings and shredded Nori.
The meal was oishi! It was definitely the perfect dish to have on a cold, winter evening. It goes perfectly well with a slightly sweet Chardonnay.
Zz.
The prep work started earlier in the afternoon. There were lots of ingredients.
Yam noodles and Inoki mushrooms.
Tofu, bamboo shoots, Inoki mushrooms, Mung bean sprouts, green onions, white onions, and the yam noodles out of the package. The other ingredients not shown here are the sliced beef and the fresh spinach.
All the ingredients are cut into proper sizes and, when ready, brought to the table.
Now the fun begins. Cooking them. We had two separate pots to prepare them. First, the beef.
Then most of the ingredients are added.
The entire mixture is seasoned with beef broth, soy sauce, Mirin, and sugar. It is seasoned to taste, so you need to have a reference point of knowing what it should taste like.
After this has cooked for a couple of minutes, add the spinach.
While it is good as is, we accompanied this with a side dish of rice and pickled Daikon radish. The rice here was cooked with kombu, and then served sprinkled with rice seasonings and shredded Nori.
The meal was oishi! It was definitely the perfect dish to have on a cold, winter evening. It goes perfectly well with a slightly sweet Chardonnay.
Zz.
Monday, January 23, 2017
Bitter Melons
For the average American, the range of food that he/she eats is actually quite limited when compared to many other nationalities. This is especially true when compared to Asians.
The sad part about this is that, in many large metropolitan areas of the US, there availability of many "exotic" ingredients is actually quite easy. Here, in the NW suburbs of Chicago, there are many stores and markets, both ethnic and non-ethnic, that carry a wide variety of food products that one can try or add to one's culinary repertoire.
I just got back from Valli Fresh Market near here, and just in the produce isle alone, I can find lots of amazing stuff. This post focuses on this one particular amazing vegetable called the bitter melon. Here, they carry two types of bitter melons.
The ones on the right are the type that are generically called the bitter melon, while the one of the left has a more specific name as the Goya melon.
When I was growing up, I was more familiar with the one on the right. And I hated it. It does have a slight bitter taste, and of course, as a kid, you hate anything bitter. But now, as an adult, I love vegetables with a bitterness to it, and so, this bitter melon is one of my favorite. I cook with it often, usually in a quick stir fry.
The Goya melon, on the other hand, is quite popular in Japan, especially in Okinawa. It has been credited as one factor on why Okinawan has the highest percentage of citizens older than 100. It is often served stir fried in a dish called Chanpuru.
Both melons are popular in other parts of Asia. The generic bitter melon is a common ingredient in the Filipino dish Sinigang, while the goya melon is popular in many parts of India (it is sometime called Indian bitter melon).
I bought some today, and will be having it for dinner tomorrow evening. :)
Zz.
The sad part about this is that, in many large metropolitan areas of the US, there availability of many "exotic" ingredients is actually quite easy. Here, in the NW suburbs of Chicago, there are many stores and markets, both ethnic and non-ethnic, that carry a wide variety of food products that one can try or add to one's culinary repertoire.
I just got back from Valli Fresh Market near here, and just in the produce isle alone, I can find lots of amazing stuff. This post focuses on this one particular amazing vegetable called the bitter melon. Here, they carry two types of bitter melons.
The ones on the right are the type that are generically called the bitter melon, while the one of the left has a more specific name as the Goya melon.
When I was growing up, I was more familiar with the one on the right. And I hated it. It does have a slight bitter taste, and of course, as a kid, you hate anything bitter. But now, as an adult, I love vegetables with a bitterness to it, and so, this bitter melon is one of my favorite. I cook with it often, usually in a quick stir fry.
The Goya melon, on the other hand, is quite popular in Japan, especially in Okinawa. It has been credited as one factor on why Okinawan has the highest percentage of citizens older than 100. It is often served stir fried in a dish called Chanpuru.
Both melons are popular in other parts of Asia. The generic bitter melon is a common ingredient in the Filipino dish Sinigang, while the goya melon is popular in many parts of India (it is sometime called Indian bitter melon).
I bought some today, and will be having it for dinner tomorrow evening. :)
Zz.
Thursday, January 19, 2017
Lunch And Dinner
We knew that we were going out for dinner a couple of days ago, so I decided that we should have a light lunch. I went back to my favorite standby during the cold, winter months, and prepared myself a bowl of miso soup.
I added tofu, inoki mushroom (my favorite!), swiss chard, seaweed, and green onions. I was quite satisfying.
Then for dinner, we went to a Mexican seafood restaurant formerly known as Las Islas Marias (I forget its new name). I had one of my regular item, the Huachinango ala Natural (deep fried red snapper).
It was OK. The fish tasted as if it was old. The quality of the food at this restaurant has gone downhill over the years that I've visited it. Still, this is another photo that I can use for my "Fish are Food, not Friends" t-shirt if I decide to make another one.
Zz.
I added tofu, inoki mushroom (my favorite!), swiss chard, seaweed, and green onions. I was quite satisfying.
Then for dinner, we went to a Mexican seafood restaurant formerly known as Las Islas Marias (I forget its new name). I had one of my regular item, the Huachinango ala Natural (deep fried red snapper).
It was OK. The fish tasted as if it was old. The quality of the food at this restaurant has gone downhill over the years that I've visited it. Still, this is another photo that I can use for my "Fish are Food, not Friends" t-shirt if I decide to make another one.
Zz.
Tuesday, January 10, 2017
A Good Hot Bowl Of Miso Soup
It is a cold, wet, windy, and dreary day here in the Chicagoland area. And since I don't feel like having a regular lunch, I opted for a nice steaming bowl of miso soup filled with napa cabbage, wakame (seaweed), tofu, and green onions.
It was just the perfect meal, light but filling. I would have used kombu to make the dashi (stock), but I didn't have time. So instead, I used a powdered kombu/soup seasonings that I added to the boiling water before I added a tablespoon of miso paste.
Now my tummy is quite satisfied, and I feel all warm inside. This soup has always been satisfying on a cold day like this.
Zz.
It was just the perfect meal, light but filling. I would have used kombu to make the dashi (stock), but I didn't have time. So instead, I used a powdered kombu/soup seasonings that I added to the boiling water before I added a tablespoon of miso paste.
Now my tummy is quite satisfied, and I feel all warm inside. This soup has always been satisfying on a cold day like this.
Zz.
Thursday, January 5, 2017
A Bowl of Udon Noodles For Lunch
Sure, why not? Don't you have a bowl of udon noodles for lunch often? :)
It was cold here yesterday, and I just wanted to good big bowl of hot, steaming udon noodles for lunch. So I want to the Mitsuwa Market near where I live, and went to the food court. Got the big bowl of beef curry udon from Sanuki Seimen Mugimaru. It was delicious.
I also got a few tempura pieces from their tempura bar. While the noodles were terrific, the tempura was hit-and-miss. The problem here is that getting tempura from a tempura bar means that you might end up with pieces that were not steaming hot. And there's nothing worse than cold tempura. I've had days where their tempura was excellent since they just got out of the fryer, while other days, not so much. (BTW, there is another vendor there that will make tempura to order.)
I like the food court at Mitsuwa. It feels as if you have several street vendors with a variety of food to choose from. This is definitely one of my favorite places to get a quick bite, and do some grocery shopping.
Zz.
It was cold here yesterday, and I just wanted to good big bowl of hot, steaming udon noodles for lunch. So I want to the Mitsuwa Market near where I live, and went to the food court. Got the big bowl of beef curry udon from Sanuki Seimen Mugimaru. It was delicious.
I also got a few tempura pieces from their tempura bar. While the noodles were terrific, the tempura was hit-and-miss. The problem here is that getting tempura from a tempura bar means that you might end up with pieces that were not steaming hot. And there's nothing worse than cold tempura. I've had days where their tempura was excellent since they just got out of the fryer, while other days, not so much. (BTW, there is another vendor there that will make tempura to order.)
I like the food court at Mitsuwa. It feels as if you have several street vendors with a variety of food to choose from. This is definitely one of my favorite places to get a quick bite, and do some grocery shopping.
Zz.
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