December 14, 2014

Buri Daikon/ぶり大根

Yesterday, I bought one pack of buri (adult yellowtail) ara (trimmings) for 248 yen. I put them in an I-Wrap bag, measured the weight, and added 1% salt. I rubbed them well, and stored in the partial freezing compartment for later use.

Today, they looked like these:
I grilled them all in the toaster oven for 10 + 5 = 15 minutes in total.
全部、オーブントースターで合計10 + 5 = 15分焼きました。

Note that a common way to prepare buri ara to make buri daikon is to parboil them in boiling water for a very short time. This step is called shimofuri (lit. frosting). I opted for the grilling technique this time instead.

Meanwhile, I peeled two medium-size daikon, cut into 1.5-cm thick rounds, and put them in a large pot. I added 800 ml water and 100 ml each of sake, mirin, and soy sauce. I also added two tsp instant dashi. Note that to make buri daikon, you usually don't add instant dashi (or use dashi). I put the pot to a boil, and simmered for 20 minutes in total.
その間、Mサイズの大根を2本、皮をむき、1.5 cm厚の輪切りにして、大きな鍋に入れました。お水を800 ml、酒、みりん、しょう油を100 mlづつ入れ、また出汁の素も小さじ2杯いれました。ぶり大根を作る時は、出汁の素(または出汁)は普通、使いません。沸騰させ、全部で20分煮ました。  

Water (or dashi), sake, mirin, soy sauce ratio = 8:1:1:1
Buri ara, grilled for 15 minutes.
I simply placed the ara on top of the daikon, simmered for 2-3 minutes, and turned off the gas.
I also boiled some (eight) eggs, and put two of them in the pot for my own consumption.
Note that eggs are not a common ingredient of buri daikon.

My portion:
My son's:
My daughter's portion
When you have buri daikon, you will see that these two ingredients go very well together.

I later had one boiled egg.
Good enough. I will have the other one tomorrow. I'm sure it will be tastier than this one.

December 11, 2014

Salt-Grilled Tuna Collar/マグロのカマの塩焼き

Today, I went shopping and bought two tuna collars for 180 yen each, among others.
They were frozen, so I placed them on the kitchen counter top to thaw. I measured their weight, and I put 1% salt in the bag. Few salt-grill recipes specify the exact percentage of the salt to use, but I think it's always good practice to measure the weight of the fish and use an exact amount of salt. Some say 2-3% salt is appropriate, but from my experience, 1% salt is enough, especially for collars because the weight includes that of the bones.

I didn't wipe off the salt, and simply grilled them in the toaster oven, one at a time, for a total of 10 + 5 = 15 minutes until done.
塩を拭き取らず、ただオーブントースターで一つづつ、合計10 + 5 = 15分、火が通るまで焼きました。

It may not look appetizing to you, but it was very, very good!

I also bought some salmon fillet of sashimi grade.
Other items I bought:

Dried sweet potato:

Extra large buna shimeji
Dried persimmons from Sado Island and one pack of sake made from rice only

December 9, 2014

Petit Zeitaku (Luxury) Worth 2,000 Yen/2,000円分のプチ贅沢

The day before yesterday, I got 2,000 yen as the reward for the duty I performed this summer for the agricultural area, and I suddenly hit upon a good idea: doing some petit zeitaku (luxury) with this money. I decided to use half the money, 1,000 yen, to buy some sashimi for my family and the other half to buy some sake for myself.

So, yesterday, I bought these two sake:

Yuki Otoko (Abominable Snowman) from Aoki Shuzo

Hakucho Kura from Echigo Zakura Shuzo:

This is the very first time that I have had sake from a straw.
And, today, I bought these three packs of sashimi for 980 yen in total.

Tai (sea bream) sashimi:
Assortment of sashimi (buri (adult yellowtail, maguro akami (lean tuna), and tai):
I bought this one shochu:
Iichiko (barley shochu). A very famous brand.

I also bought one One Cup Ozeki.

I also bought some menchi (not as part of the petit zeitaku).
Meat patty type menchi.
The three sake and the one shochu cost 778 yen in total. 778 yen + 980 yen for sashimi = 1,785 yen, excluding 8% consumption tax, which is well within the 2,000 yen budget.

To tell you the truth, I also bought this Hakkaisan sake.

I will have this one tomorrow.

WARNING: For some, a petit zeitaku may mean spending 10,000 yen or more for something they want to eat or do.
警告: 人によっては、プチ贅沢とは、食べたいこと、やりたいことに1万円以上使うことかもしれません。

December 3, 2014

Hirame Sashimi/平目(ひらめ、ヒラメ)の刺身

My daughter had kept telling me for months that she wanted to have hirame (left-eyed flounder) sashimi. Today, I finally gave in, and bought two packs of it.

Sashimi often reminds me of some stupid foreign newspaper reporting that the Japanese were a barbarous people who ate raw fish. Didn't they ever stop to think how much effort would be required to bring raw fish to the dinner table while keeping it safe to eat?

December 1, 2014

Jumbo Eryngii/ジャンボエリンギ

Yesterday, I bought one jumbo eryngii.
Jumbo eryngii are nothing new, and this particular one is not so big for a jumbo eryngii. Some jumbo eryngii are quite huge.
 Images of Jumbo Eryngii/ジャンボエリンギの画像

I simply thinly sliced it lengthwise, and heated it in the toaster oven for 10 minutes, together with one block of atsuage.
Then, I sprinkled one packet of instant matsutake clear soup.
Simple yet very tasty dish!

November 30, 2014

La France vs. Le Lectier/ラフランス対ルレクチエ

The other day, I bought a pack of four "La France" for 298 yen, and today, I bought a box of "Le Lectier" for 950 yen. I like both pears, but I prefer Le Lectier partly it's rarer than La France, the former being produced almost entirely in Niigata prefecture while the latter is produced in other prefectures like Yamagata and mainly because the former is more fragrant and flavorful and has creamy flesh.

Sorry, I forgot to take a photo of the cross section of the La France.

Cross section of the Le Lectier:
I think I have to take back my words. La France was also fragrant and flavorful. The bottom line is both varieties are very good in their own ways.

Previous post on Le Lectier/ルレクチエに関する過去の記事
Previous post where I compared the two varieties/この二種を比較した過去の記事