Japanese cuisine

Iron Chef Chen Kenichi is my NEW BEST FRIEND 4 EVA!

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It’s true, check out my photo below to believe it. OK, So that’s not really true, but I couldn’t withhold my excitement!!! I also know I was meant to post the second part of my Shirakawa-Go trip, but this is way too exciting not to announce to everyone and anyone. It’s on par with I touched Prince Williams hand when he visited Australia. Or my cousin’s friend’s uncle knows xxx D grade celebrity.

As part of our somewhat haphazard Anniversary Celebrations, R and I went to the Iron Chef Si Chuan Restaurant in Nagoya. For those of you that don’t know what Iron Chef is – Shame on you, only the most entertaining show EVER! For those of you that do read on to be awestruck and jealous stricken. About a month into arriving in Nagoya I found out that Chen Kenichi – Iron Chef Chinese, had a restaurant in Nagoya. Some friends told me that he would actually be cooking on the 18th August, because of that we decided to book in as a special treat for the day. We didn’t really expect it to be any different than a normal outing to the restaurant but thought they might have some specials that they didn’t normally run. BOY were we surprised!!!! Here’s a little wiki on Iron Chef Chinese himself. You’ll be glad to know that -the special ingredient seemed to be SEAFOOD. Maybe not sure, but everything was quite seafood themed, it was 7-8 courses in total.

When we got there we were graciously shown to our spots, the service was friendly and nice from the get go, and the menu of that nights dinner was placed at our seats. The Restaurant is actually smaller than it seems from the outside, but you get to have a lovely view right into the kitchen through a special clear window. We sat next to a suspiciously Yakuza looking couple, the guy had massive tattoos all up and down his arm, neck everywhere. I know it’s a complete stereotype, but he did whip out an expensive VERY black looking fan to occasionally fan himself……. JUST like in the movies. They were actually a nice couple.

Halfway through our meal, Chen Kenichi popped out, he was quite gracious. Stopping at every table, asking if we enjoyed our meal. Having a chat, and assuring people without meals that a tasty treat would be coming their way! He was surprisingly jovial and friendly, I was so awestruck and starstruck that I could only mumble pigeon Japanese at him. He must surely have thought I was a special needs child. He kindly took a photo sitting next to me and later at the end of our meal, he personally brought out our dessert plate and wished us Happy Anniversary! As we left he came back and signed our menu before leaving, he has a beautiful handwriting btw! Reminded me of my Grandfather’s calligraphy. The food was amazing as well, although probably not strictly Chinese in some dishes, it definitely had Chinese influences and is probably the best Chinese food you can get in Japan (Japan having almost no authentic Chinese Cuisine outside of Yokohama). It was also great value (comparing it to back home), the ingredients were all fresh and quality stuff. Although it was by no means cheap for Japan, I was conscious that the same meal could easily cost us double this back in Australia considering the ingredients used.

Their normal menu when Iron Chef doesn’t make an appearance is cheaper, and I would definitely recommend it as a special treat for Chinese food lovers. Just don’t go expecting an orthodox recreation of your grandmother’s Si Chuan Recipe. The only gripe I have is that the Chinese Tea (Fragrant and plentiful), cost about 1,000 – 1,500Yen, you wouldn’t even pay for this at most restaurants, but they did serve quality tea at least. Like many Japanese restaurants they offer a lunch course which is great value, starting from around 3,880 Yen you can get often almost the same menu for half the price! Book ahead though as these restaurants are often booked up a few months in advance.

The MENU for the night as below –

– Amuse bouche of a light sashimi, with a delicious sesame dressing on a bed of pickled cucumbers, tomato

– Then a selection of 3 Cold Entrees, I haven’t uploaded a photo yet, but it was pickled jellyfish, seared beef and a tofu with szechuan sauce.

– Scampi, light stirfried with Uni in a Ginger Sauce

– Abalone poached and served on Seafood Consomme

– Shark Fin and Crab Soup

– Poached Japanese Sea Bass in Hot and Spicy Soup

– Handmade ‘Ban’ Noodles with a Dan Dan Sauce 

– Peach Jelly Panacotta with Honeydew Ice Cream and Fresh Fruits.

My favourite was probably either the Scampi or the Noodles, the entree was just the perfect to whet our appetites! I was deliciously hungry for more after consuming it. The dessert was also amazing, I have to put up a photo of it, it was so refreshing! I think it’s safe to say, Iron Chef Chinese CUISINE REIGNS SUPREME!

Eat with Bea Rating – 4.5/5 Stars

Cost – 10,500Yen for Special Set Course and expect to pay around 850 – 1,600 Yen for a pot of Chinese Tea. Lunch Course from around 3,880Yen

Contact Details (Reservation suggested) –

http://www.sisen.jp/

〒 464-0073
, Chikusa-ku, Nagoya Takami 2-9-12 Nagoya Central Garden
TEL :052-753-9101
Fax :052-757-5250

OR

〒 450-6012
Nagoya, Aichi Prefecture Nakamura Meieki 1-1-4
JR Central Towers 12th Floor, Plaza Towers
TEL :052-566-5501

Miso Hungry!!

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I know the title of this blog post is such a cliche, but I couldn’t help it!

And truth be told I was very hungry. Most weeknights my boyfriend comes home quite late from work; around 10pm-11pm. Whahhaa?! You say! I know. But such is the working life in Japan, and I can’t complain because I know that some of his colleagues have it worse! Even working weekends.

So I wait at home most nights, like a good ‘ wannebe- house-wife’ and think about what I’m going to cook for dinner. Most nights when he gets home we’re both starving! I’ve learnt new ways to work around this, for example I always try to have a late-ish lunch around 2.30pm to 3pm, but by around 6pm I have a snack. I actually think this is getting a little bit unhealthy because I don’t always eat the healthiest food. Especially when I’m the only person around. I think the problem is that I love eating food with other people, and it’s so social that when I’m the only one eating half the fun is gone!!!

Now one of the ladies that I met at the Okonomiyaki Party, (you can read this in my last post), told me about a Miso glaze recipe that she had used from Harumi Kurihara. Billed by her PR team as the Martha Stewart of Japan, her books are available in English as well as Japanese. I read on her website that she does change some of the recipes in her English book to make the ingredients and cooking more accessible to a Western Audience. This makes sense, as not all Japanese ingredients are readily available elsewhere. That aside, this was actually the first time I’ve hear of her, and it seems like you either hate or love her from what I’ve read online. These ladies loved her. Both the ladies had tried the miso glazed recipe and it did sound NYOM! NYOM!

Harumi Being Happy Cook

 

For those of you who are interested and want to try it at home, I got this recipe from the lovely lady, but after typing in ‘Harumi Kurihara Scallops’ in Google I came across this link. Which is almost the same recipe I used.

But the proportions I used were slightly different, the recipe I had called for larger spoonfuls of the sauce and more scallops. I might try a variation of the recipe in the link next time.  I’m not going to type it out, you can easily click on the link, and really that’s the boring part. Jokes. Instead I’ll share the changes!

I had already decided that the scallops itself weren’t quite enough for a whole meal ( I know, what a pig I hear you say!), luckily I had some baby asparagus in the fridge (on sale! Win!), and thought I could get some Salmon to go with it. The salmon fillets in Japan tend to be a much smaller serve than this back home in Australia. This is because we big western-eating people like to eat one big meal, but most Japanese will serve the fish PLUS at least 2-3 other dishes with their rice. Which works out well because I love eating a bit of everything. I’m that annoying person who, when you go out, says ‘Oh can I try a bit?’ their forks already hovering over that favourite bit you saved for last. Yes, that’s me.

Whilst at the supermarket I saw Asari Clams on special and couldn’t help myself. Even though I already had quite a large dish, I thought, well, it’s on special!! I can’t resist a good bargain! AND I LOVE Asari Clams. Some of you may know them as Manilla Clams as well. So they went in my trolley too. I decided to serve this in an Asari Miso Soup, the recipe I have is SO simple, it’s quicker than instant noodles. It takes me about 5 mins from start to finish. It’s so delicious, I couldn’t help but take a picture and taunt some of my friends on Facebook with it. Voila!

Asari Clams and Mushroom in Miso

Now if you want to cook this, the recipe I use is from another Blogger’s website. Click on the link to try yourself. Some things that I do differently are –

  • Up the Clams, there are NEVER enough clams
  • Try tofu and seaweed as well to add more flavour to the soup.
  • DEFINITELY give the Clams a good soak with the salt water. Clams sometimes have a crunchy taste and the salt water helps them release the salt and spit out all the crap they might have been holding on to.

Now for the next Miso dish! I decided to serve my Seared Salmon and Scallops on a bed of Baby Asparagus and Rice.

Again, I’m just going to run through the things I did differently the link is above anyway. Note the recipe is only for Scallops with Sauce.

  • I use red rice, I love the flavourful crunchy texture of this. You can mix this with normal rice, the colour is really rich so I proportion it 1:3 – red rice:normal rice. Back home in Australia you can find it in most Coles or Safeway, for some silly reason they call it ‘Forbidden Rice’. A bit of a marketing gimmick if you ask me! In Malaysia, we serve the red mixed with brown and white for a different flavour as well.
  • I blanched the asparagus in salt, olive oil and boiling water, very quickly.
  • I skipped the flour. I didn’t really think it was necessary and the miso adds a heaviness to it anyway.
  • The recipe I had called for larger Tbsps of Mirin, Soy etc. (2-3 tbsps of each) I actually think that the smaller quantities on the link is better as I ended up with a lot of extra sauce which unfortunately went to waste. Mottainai! (as the Japanese say, it means what a waste!)
  • I would also suggest reducing the Miso, depending on which Miso you decide to use. I’m not sure if my Miso was too strong, but I found the flavour to be VERY heavy. I also cut a bit of the sugar, as Mirin already has a natural sweet taste to it. Although it was delicious to start with, I found that the glaze overpowered the natural sweetness of the scallops and ended up scraping some of it off, again this might have been because of the type of Miso I used (mixed).
  • I used yoghurt instead of cream, as I had natural organic yoghurt in the fridge and couldn’t be bothered getting cream. Cream in Japan has a very low fat content anyway.

In conclusion, I really liked the flavours of the dish, BUT I think I’m going to try it again with some tweaks. I’m not sure if I did it quite right, the Miso Glaze/Sauce was very heavy and when paired with the delicate scallops, the scallops lost out a bit. It also left me with a bit of a salty aftertaste. If you have had Nasu Dengaku ( Miso Grilled Eggplant) you will find that this has the same flavour ( in fact I’m going to try this glaze with the nasu)  I’m going to retry with smaller quantities and less Miso next time. I’m positive it’s going to be even tastier.

My boyfriend had already gulped down half the meal by the time I took a photo! He agreed as well that a little of the sauce goes a long way and volunteered his opinion with no prompting.

Japan Cooking Mission Complete!! Miso Happy! (I couldn’t help it)

Any questions or comments? Let me know below!

Losing my blog virginity

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Nagoya, JapanAnd in the beginning….

I was completely CLUELESS! I am when it comes to technological things. The fact that I’ve managed somehow to actually post something and get a blog just completely boggles my mind!!

I should start with my little intro, it’s nothing you can’t read or find out about me quite easily. I’m still amazed at how many complex levels of information you need to give before you can start a blog. Well, hopefully I can still preserve an image of grace around me, and not reveal all my terrible bad habits. After all everyone has bad habits right?

I started this blog, because I’m quite determined to eat my way through Japan, and have had a people ask me about my recent eating haunts. I also think that everyone on my Facebook page would like me to stop bombarding them with the food porn. I love cooking and eating, but I like to constantly try and cook new things. Which means that sometimes when I have to cook on a daily basis, I can get a bit exhausted because I hate doing the same recipes again and again. That’s not to say I don’t have some absolute faves I trot out on a regular “oh-we’re-so-grown-up-dinner-party”.

Most importantly this blog is going to be about my adventure through Japan eating and learning to cook, international and Japanese foods. I don’t believe that just because you paid $2 Bazillion dollars for a meal it must be amazing. I’m interested in getting the best deals! But also for the best tasting meals.

Because of my location (I recently moved to Japan, I’m roughly somewhere halfway between Nagoya and Toyota City. And to all the loud exclamations of “There’s a TOYOTA CITY?!” Yes, yes there is. And it’s all about Toyota. Wow what a long parenthesis this has turned out to be!), my explorations are going to be based quite heavily around a specific area. I hope I can help people realize that there is great food all through Japan.