Tag Archives | Recipe

Saba Curry - Masala Curry Paste | 鯖カレー - マサラ・カレー・ペースト

Saba Curry – Masala Curry Paste | 鯖カレー – マサラ・カレー・ペースト

I’ve been quite absent from my blog for some time, fortunately or unfortunately quite preoccupied with work. I’ve had the opportunity to work on some of the current social media softwares and platforms to create some ‘artsy’ SNS post so to as seen displayed on my latest post. My latest recipe which is a simple […]

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Mapo Tofu with cod milt | 白子の麻婆豆腐

Mapo Tofu with cod milt | 白子の麻婆豆腐

With the prolonging ‘stay home’ days and recurring state of emergency declaration (with covid-19 spread), one of the common topics among females (housewives) is no doubt –  cooking for the family.   As said by the infection specialists,  dining out (without masks) increases the risk of infection.  Tokyo is currently in the midst of the secondary state […]

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Cheerful Fruit Tart | めでたいフルーツタルト

Cheerful Fruit Tart | めでたいフルーツタルト

This is my 2021 New Year’s Cake to brighten the start of a fresh new year. Well,  to be precise a ‘fruit tart’, nevertheless my huge hopes packed into this petite tart.  Let us hope that 2021, we can look forward to be  ‘colorful’,  ‘cheerful’ and ‘festive’,  people can communicate the natural way we should […]

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"Cooking Japanese Eel" (Unagi Kabayaki)

“Cooking Japanese Eel” (Unagi Kabayaki)

Tsukiji Miyagawa Honten ‘Unagi’ (Eel) is considered one of the delicacies, amongst many in Japanese cuisine but most commonly eaten on the “midsummer day of the ox” to fight summer fatigue from the summer heat.  The ‘day of the ox’ is designated by the Chinese zodiac calendar and this year fell on July 21st and […]

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Unagi Bowl

鰻(市販)を美味しく戻す方法|麻布十番 『時任』オーナーシェフ伝授を実践!|

【つきじ宮川本店】 〒104-0045 東京都中央区築地1-4-6 電話03-3541-1292(代) いよいよ、夏本番になりましたね。 夏は『鰻』が土用の日になると(7月21日、8月2日)スーパーでは鰻、鰻、鰻。 横目でチラチラ。しかし、我家は市販の鰻は禁止。絶対禁止。理由は美味しいはずがないから!主人は断固として鰻はお店で食べにいくというポリシーできました。従い鰻に遭遇できるのは年、数回もありません。(悲) 7月初旬、コロナがちょっと落ち着きを見せた頃、何ヶ月ぶりの外食、つきじ宮川本店に食べにいきました。現役時代の主人たちの行きつけのお店で彼らは(なぜか)「うな重」でなく、「うな丼」らしく極上のふわふわの鰻をいただきました。 しかし、、、 8月1日、テレ朝の番組で「ごはんジャパン」で放映された スーパーで売っている天然うなぎを使い、麻布十番の匠・時任恵司シェフが自宅ででき「極上のうな重」を披露! という番組を主人が視聴。私に見せてみよう〜と録画してくれてました。 「市販の鰻・禁止令」を解禁し、我家でも早速実験してみました。 『鰻のタレ』(放映された分量) 煮切りみりん・・・300ml 醤油・・・100ml 砂糖・・・30g 付いてくる蒲焼きのタレ 『鰻』 国産の静岡産 *中国産はやはり怖いので値段ははりますが国産で是非。 『鰻のタレ』(二人分に調整分量) 煮切りみりん・・・100ml 醤油・・・33ml 砂糖・・・10g 付いてくる蒲焼きのタレ (1) 市販の国産鰻 (2) 鰻のヒレをまず縦に切りとる (3) 鰻を水道水で洗う (4) 鰻を半分に切る (5) 20分間蒸す (6) タレを塗る (7) トースターで3分 (8) 丼の上に乗せて (9) サランラップをかけて3分蒸らす さすが麻布十番『うなぎ時任』でございます。 自宅で食べる鰻としては申し分ない、 自宅で「極上のうな重」 に仕上がります。 多少手間はかかりますが一度はやってみる必見のレシピ、作り方です。 Post Title : “Cooking Japanese Eel” (Unagi […]

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olive & tomato Focaccia|もっちりフォカッチャ

olive & tomato Focaccia|もっちりフォカッチャ

I must say, “Focaccia” is one of the most simple straight forward breads to make at home, with very little failure. The ingredients are down to basics but the more basic, the results may be diverse and the multiplies the joy of making bread at home. Adapted and seen from “memoirsbaker” focaccia, a instagrammer whom […]

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April 9th | Chako Bakery | Day 2  French Breads and Scones

April 9th | Chako Bakery | Day 2 French Breads and Scones

State of Emergency Chako Bakery | Day 2 The French baguette dough once mastered can be used for various bread forms. This particular shape is called the ‘Rustique’ (a square french baguette bread) which I like to add fillings to be folded into the dough and then baked, yielding a savory bread. フランスパンのバゲット生地をマスターすると成形方法によって、色々なパンを作ることができます。本日はちょっとお惣菜なパン、セロリの葉、オリーブとチーズを挟み込み「リュスティック(四角フランスパン)」に仕上げました。 How to […]

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Tokyo enters state of emergency  April 8, 2020 | Chako Bakery | Day 1

Tokyo enters state of emergency April 8, 2020 | Chako Bakery | Day 1

Not one day from February that we all do not think or hear about the ‘corona virus’. We are all experiencing the same nightmare which seem forever never closing. The pandemic and it’s infectious speed is devastative and likely faster than the speed resistance of a human being. Sorry, I think no one needs to […]

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Generous Apple Compote Cake |アップルコンポートケーキ

Generous Apple Compote Cake |アップルコンポートケーキ

The terrain and climate of Japan is quite suitable for growing apples and the variety quite diverse in which made me wonder? how many variety of apples exist in Japan?, to come across a interesting and apple dedicated site called the APPLE UNIVERSITY, site ran by one of the largest apple cultivators – Aomori prefecture. […]

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mastering..Japanese soup stock 'Bonito Kelp DASHI' | かつお昆布出汁

mastering..Japanese soup stock ‘Bonito Kelp DASHI’ | かつお昆布出汁

As with this post, I will try to post some fundamentals, the origin of Japanese (Washoku) cuisine, most common and frequently used ‘Katsuo (Bonito) DASHI (Stock) ‘. As the French have different type of soup stocks for their exquisite sauces, the Japanese culinary soup stock, frequently uses the’Katsuo (Bonito) DASHI (Stock) ‘ for everyday cooking. […]

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Rice Cooker  ‘Barbecue Pork’ | 炊飯器で焼豚

Rice Cooker ‘Barbecue Pork’ | 炊飯器で焼豚

Having a half a day to tender your attention to the ‘meat for dinner’ is a luxury at our everyday pace of life.  We know that living well is truly about prioritizing how we spend our time but….blasting heat for half a day yet during late summer heat is yet a courageous dive. Low temperature […]

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Brandy flavored Fig Cake | 無花果のブランデーケーキ

Brandy flavored Fig Cake | 無花果のブランデーケーキ

When these cute shape “figs” start appearing quite often, it is a signal of transition. A transition from the blazing sun to a cool autumn breeze. The ripe fig browned enough from the sunlight now contains that subtle ‘dolce’. I use my fresh fig most often for cakes, desserts, salads or even sun-dried are good […]

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