February 28, 2013

Mori no Kuma-San (Mr. Bear in the Woods)/森のくまさん

I'm talking about the variety of rice that has received the highest score in the shokumi (taste, flavor, palatability) ranking, as determined by the Japan Grain Inspection Association (KOKKEN).

I ordered 30 kg of this variety of rice, and milled it at the milling station today.
この品種のお米を30 kg注文し、今日、精米所で精米しました。

Such unmanned milling stations are here, there, and everywhere in Japan.  First, you have to put in some 100-yen coins, one for 10 kg of rice.  I put in three 100-yen coins.
こんな無人の精米所は日本のいたる所にあります。まず100円玉を幾つか、お米10 kgに対して一枚入れます。私は100円玉を3枚入れました。
Then, load your rice into the hopper.
Then, select a button of your preference.  This advanced mill has five buttons:  50%, 70%, standard (mochi rice), extra white, and clean milling (for non-wash rice).  I selected the standard button.
そして、好みのボタンを押します。この最高機種にはボタンが5つあります: 5ぶ、7ぶ、標準(もち)、上白(じょうはく)、クリーン精米(無洗米)。私は標準ボタンを選択しました。

I can't wait to eat Japan's No. 1 rice!

To be continued.

February 25, 2013

Egg-Less Katsudon/卵なしカツ丼

For lunch today, I made egg-less katsudon.

1/2 medium onion, thinly sliced
3 one-bite tonkatsu
(and much more if you are not on a diet!)
100 ml water
Small amount of instant dashi
25 ml soy sauce
25 ml mirin
(Dashi, soy sauce, and mirin ratio of 4:1:1)

Simmer onion for 5 min. or so, add tonkatsu, and simmer for some more time.

玉ねぎ 中1/2個、細切り
一口カツ 3個
水 100 ml
出汁の素 少々
しょう油 25 ml
(出汁、しょう油、みりんの割合: 4:1:1)


Heat a bowl of leftover rice in a microwave, and put the contents of the frying pan on top of rice.
I had an important mission today:  Do something about the snow and icicles!!!

The Shousetsu Sheet system never fails to disappoint me!

I did all I could today.  I have to do a lot more in the near future.

February 24, 2013

Tonkatsu and much more/豚カツなどなど

I was a "cook out of necessity" and now I am a Saturday/Sunday/holiday cook.  I had some work to do today (Sunday).

First, I had to simmer the peels from five or six natsumikan.  The flesh was mostly consumed by my wife.
My two small enameled pots are rather small, so I had to simmer the peels in three separate batches, for 10 minutes each.  I used paper towels instead of an otoshi buta (drop lid).
Then, I cut the peels into thin strips.
I tried these three knives (petty knife from Watanabe, Shigefusa nakiri, and Shigefusa kitaeji petty knife).  I found the Shigefusa kitaeji petty knife was the best tool for this job.
I then dried one daikon in the drying net.
As part of supper tonight, I made tonkatsu and other types of katsu.
More than 800 g pork tenderloin, four slices of ham, eight wiener sausages, one gyoniku (fishmeat) sausage cut into six sticks, and gyoza filling that was sitting in the partial freezing compartment for days.
豚のヒレ肉800 g以上、ハム4切れ、ウインナーソーセージ8本、魚肉ソーセージ一本を6本に切ったもの、何日もパーシャル冷凍室に入っていた餃子の具。

To dust them with flour, I use an I-Wrap bag.  The bag contains flour with some salt and pepper.
Put some ingredients in the bag, and shake well to ensure thorough coating.
The remaining flour is mixed with 2 eggs.
And, add some water.
I coated all ingredients with egg solution and breaded with panko.  The egg solution was almost gone!
All ingredients are ready for deep-frying.
45 pieces of pork.
My fryer.
First I deep-fried the gyoza filling, gyoniku sausage sticks, and wiener sausages.
Then, I deep-fried slices of ham.
The coating was swollen while deep-fried.
First and second batches of tonkatsu:
Third and fourth batches of tonkatsu:
I got this amount of pankon left on the plastic wrap.
I deep-fried it, too.  See the upper left one.
When I finished all the jobs, it was past five.
I forgot to mention that I also made miso soup with onion, daikon, cabbage, wakame, and enoki, as well as simmered hijiki.  As usual, I am a "clean-while-cooking" type.

February 23, 2013

Volume 10 of Shinya Shokudo/深夜食堂の第十巻

Volume 10 of Shinya Shokudo was published on December 5, 2012.

List of episodes of Volume 10 of the manga book, Shinya Shokudo:
128 Vegetable sticks
129 Kinu katsugi (taro steamed with skin unremoved)
130 Niku dofu (simmered meat and tofu)
131 Toshikoshi soba (year-crossing buckwheat noodles)
132 Cabbage rolls
133 Yellowtail teriyaki
134 Wanton
135 Green pepper steak
136 Nanohana (rape blossoms) dressed with karashi (Japanese mustard)
137 Zenzai (red bean soup)
138 Natto wrapped in abura age
139  Korokke soba
140 Jaga butter (Potato and butter)
141 White-fleshed fish fries



128 野菜スティック
129 くぬかつぎ(里芋を皮をつけたまま蒸したもの)
130 肉豆腐
131 年越しそば
132 ロールキャベツ
133 ブリの照り焼き
134 ワンタン
135 チンジャオロースー
136 菜の花のからし和え
137 ぜんざい
138 納豆の油揚げ包み
139 コロッケそば
140 ジャガバター
141 白身魚フライ

I want to make nanohana dressed with karashi some day.  Other dishes are interesting enough, but I don' want to make them.

February 22, 2013

Milk Mochi with Kinako and Kuromitsu/ミルク餅をきな粉と黒蜜で

So, I made milk mochi around noon today.

200 ml milk
2 tbsp katakuriko (potato starch)
1 tbsp sugar

This recipe results in very soft milk mochi.

牛乳 200 ml
片栗粉 大さじ2
砂糖 大さじ1


I'm on a diet, so I just had a small amount of it, with kinako and kuromitsu.  Kinako is roasted soybean powder, but we often loosely use the word to mean a mixture of kinako and sugar (usually in equal amounts) plus a pinch of salt.  My "kinako" contains much less sugar (about 50-70%).
Sorry for the poor presentation.
 It is tasty, though.

I simmered grapefruit peels with sugar yesterday.
Much bitter than natsumikan peels, although I soaked them in water in several changes of water beforehand.  The peels were 300 g when drained, and I used 150 g sugar.  You will have to use more sugar (80% to 100%) if you want them sweeter.

何回か水を替えて水に漬けたのですが、夏みかんの皮よりずっと苦いです。水を切って測った重さが300 gで、それに対して砂糖は150 g使いました。もっと甘いのがよければ、もっと砂糖を(80~100%)使うべきでしょう。

I still dry daikon sometimes.  The other day, I cut some daikon into slices about 5 mm thick.

It took more time to dry them than the daikon cut into strips.
I made harihari zuke again.  I enjoyed the different texture.
The other day, my wife made some mysterious dish!
My wife said they were low-calorie satoimo (taro) korokke (not deep-fried but simply breaded and heated in the toaster oven).
But, what about the slice of ham...?

Finally, my family went to Tabata-ya, a local buckwheat noodle restaurant, about two weeks ago.

My daughter ordered a chahan set, as she usually does.
My wife and son ordered three servings of hegi soba, plus one serving of tempura, as they usually do.
What did I order?  Nothing!  I was on a diet, and refrained from having anything.  I had some bread before going to the restaurant.

February 21, 2013


Kiki's post on home-made treacle had made me want to make kuromitsu (lit. black syrup).

I bought a bag of kuro zato (lit. black sugar) from a 100-yen shop.  When I got home and checked the label, I found that the product was not 100% kuro zato, but contained other ingredients such as molasses.  I was a little disappointed, but anyway, I made kuromitsu with it.

The recipe is quite simple:  Mix equal amounts of black sugar, sugar, and water, bring to a boil, and simmer for a few minutes.



I think I'll make some milk mochi later, and have it with the kuromitsu and kinako.  Kuromitsu and kinako are a very common combination in Japan.

February 20, 2013

Natsumikan Peels Simmered with Sugar, Again/再び、夏みかんの皮の砂糖煮

I simmered natsumikan peels with sugar again, after removing the bitterness by simmering in boiling water for 10 minutes first and then soaking in cold water, with several changes of water.
Again, I used much less sugar (about 200 g) for peels from two natsumikan than a common recipe calls for.
今回も、夏みかん二個の皮に対して、通常のレシピよりずっと少ない量の砂糖(約200 g)を使いました。

Although I'm on a diet, I had one slice with one of the "truffles" I made yesterday.
The peels are mostly consumed by my son, while the marmalade is mostly consumed by my wife.