January 18, 2012

Meat Sauce Spaghetti, etc./ミートソーススパゲティーなど

Today, I received a box of six different mushrooms from the Uonuma Kinoko and Sansai Promotion Association, as the prize for the Special Award I won.
Top: Enokitake, buna shimeji, and shiitake
Buttom: Eryngii, nameko, and maitake
上: えのきたけ、ぶなしめじ、しいたけ
下: エリンギ、なめこ、まいたけ

So, tonight's supper contained a lot of mushrooms!

Stir-fried kinoko with butter and soy sauce:
3 shiitake + 3 eryngii + 1 pack buna shimeji

"Meat sauce" for spaghetti:
370 g ground pork, remaining eryngii, onion, carrot, canned tomato, dried basil, ketchup, chuunou sauce, soy sauce, mirin, sake, salt
豚肉370 g、残りのエリンギ、玉ねぎ、にんじん、トマト缶、乾燥バジル、ケチャップ、中濃ソース、しょう油、みりん、お酒、塩

Miso soup with nameko and a salad of boiled enoki, wakame, fake crab meat sticks, white sesame seeds, and yuzu zest:
The salad dressing was:
3:3:1 mixture of vinegar, soy sauce, and sesame oil plus yuzu juice


muskratbyte said...

Wow, what a great mushroom variety pack! It looks like you put them to good use!

Sissi said...

What a feast! Congratulations for this award once more! Among these mushrooms I have only tasted shiitake and eryngii (my favourite!).
I must remember the soy sauce and butter idea. I have read somewhere about putting soy sauce and butter on rice. I must test it.

Yangsze said...

How exciting! Congratulations on your win! It's really nice to receive a food prize ;)

Yangsze said...

p.s. Sissi -- yes, soy sauce and butter is good on rice! Just don't put too much soy sauce or it will be too salty. When my son was a toddler and an extremely picky eater, I would sometimes put a pat of butter onto his hot rice and drizzle a little soy sauce on top to make him eat.

Hiroyuki said...

muskratebyte: They are all produced here in the Uonuma region of Niigata, and they are all pretty good! By rough estimate, they cost about 1,100-1,200 yen in total.

Sissi: You mean "butter rice" in Shiya Shokudo? Do test it!

YSC: Thank you! I was overjoyed to see this prize!

Fräulein Trude said...

This mushrooms looked so good. I like this little mushrooms sign of the producer corporation too - so cute, so very japanese. And thanks to you now I know the difference between german meat tomatoe sauce (some kind of germanized italian sugo) and japanese: japanese tomatoe sauce seems to be very sweet using mirin and Ketchup.

Hiroyuki said...

Kiki: Ketchup, chuunou sauce, soy sauce, mirin, sake, and instant dashi (which I forgot to mention) are all my personal preferences to add more body to the meat sauce and make it taste like Japanese. I don't think that "Authentic" Japanese meat sauce contains these ingredients.

(I have just done some googling and found some recipes call for ketchup and "sauce".)

I forgot to mention the magnet sheet with the "sign" on it, which was part of the prize.

Years ago, my children and I applied for the design contest, and I was disappointed that this design won the award. My daughter's design was much cuter!

Fräulein Trude said...

Hiroyuki: Do you still have your daughter's design draft? Just post it please - I am nosy. When my son was small I painted some children books / guides for him about vegetables and such. This cute sign remembered me.

Hiroyuki said...

Kiki: Much to our regret, we didn't make copies of our designs. I really want them back!

My daughter's design had one large (parent) mushroom and another small (child) mushroom, it also had moutains and a river. It was very cute indeed!

Sissi said...

YSC, thank you for your reply. I use 40% less salt soy sauce, so I hope I will not exaggerate!
Hiroyuki, thank you for reminding me it was Shinya Shokudo... I have no memory. Must eat more nuts ;-)

Nerd Mom said...

I often use buna shimeji in takikomi gohan. They're fairly cheap here in California, although it's not carried in the mainstream grocery stores the way that shiitake are. I like to use shiitake in stir fries, and they're lovely cooked with balsamic vinegar.

Hiroyuki said...

Nerd Mom: I used to buy buna shimeji quite often up until a few years ago, when my son suddently said he didn't like buna shimeji because it was bitter. I now more often use oyster mushrooms instead.

We like shiitake, too, except my picky daughter. So, I use oyster mushrooms, enoki, and eryngii more often.