tag:blogger.com,1999:blog-3101980281470446262.post4967675784807798007..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Ko Aji no Nanban Zuke, Chicken Thigh Karaage, and Kabocha Soup/小あじの南蛮漬け、鶏のももの唐揚げ、カボチャスープHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3101980281470446262.post-40470949382518116702011-09-07T06:32:47.338+09:002011-09-07T06:32:47.338+09:00Thank you for the tip! When I made nanban zuke (ev...Thank you for the tip! When I made nanban zuke (every time) it was only with the fillets, so now I will know if I use whole fish!Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-67109743673829074012011-09-06T20:41:34.233+09:002011-09-06T20:41:34.233+09:00Sissi:
>maybe the spinal bone softens in the vi...Sissi:<br />>maybe the spinal bone softens in the vinegar<br />Definitely yes, and you should first deep-fry the fish at low temperature (160-170C) for relatively a long time (5-10 min.) to soften the bones.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-1083344174024863042011-09-06T17:55:18.229+09:002011-09-06T17:55:18.229+09:00Hiroyuki, I had to take the spinal bone out, but c...Hiroyuki, I had to take the spinal bone out, but could eat all the remaining bones and my favourite part, the tail! Of course, if you make nanban zuke, maybe the spinal bone softens in the vinegar?Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-43620613213490860202011-09-06T08:59:04.169+09:002011-09-06T08:59:04.169+09:00Sissi: I am proud of you, too!
Were your ko aji ...Sissi: I am proud of you, too!<br /><br />Were your ko aji so small that you didn't have to debone them?Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-20975976316226811172011-09-06T03:45:38.384+09:002011-09-06T03:45:38.384+09:00HIroyuki, following your advice I have bought very...HIroyuki, following your advice I have bought very small aji. First I wanted to make nanban zuke, but finally I have made tempura. It's true that the smaller the aji the better it tastes (I have eaten at least three while frying them... because I started with one just to taste it and then couldn't help testing the following ones). <br />I have even managed to make them with a shiso leaf "glued" with tempura batter (I have seen it once on you blog). I was very proud of myself ;-)Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-35882871070293757142011-09-01T06:38:01.181+09:002011-09-01T06:38:01.181+09:00Nancy: My recipe is a very simple one:
1. Cut k...Nancy: My recipe is a very simple one:<br /><br />1. Cut kabocha into smaller pieces.<br />2. Microwave until soft.<br />3. Separate flesh from skin.<br />(Later, my wife had all the skin!) <br />3. Put flesh in a blender, add milk, and mix until smooth.<br />4. Transfer to a pot, add salt and pepper.<br /><br />Because it's summer, I didn't heat the soup.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-66956934233595620852011-09-01T01:49:21.154+09:002011-09-01T01:49:21.154+09:00Hi Hiro! I love Kabocha - would you mind giving me...Hi Hiro! I love Kabocha - would you mind giving me the soup recipe?Nancyhttps://www.blogger.com/profile/11484312476666002695noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-1525053082761897722011-08-30T00:50:43.247+09:002011-08-30T00:50:43.247+09:00So if you are having more experience in cooking, t...So if you are having more experience in cooking, this is thanks to your children :-) This being said, I often make two different dishes (or slightly different) for me and my husband...Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-23461704113231673062011-08-28T08:58:09.570+09:002011-08-28T08:58:09.570+09:00Sissi: You will understand why I have to make two...Sissi: You will understand why I have to make two similar dishes (both deep-fried) when you have two children, especially if the children are a growing teenager and a picky eater (laugh).<br /><br />Kabocha soup is a favorite of my son's.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-10449570095739213822011-08-28T00:42:10.986+09:002011-08-28T00:42:10.986+09:00Hiroyuki, you had two such excellent dishes on the...Hiroyuki, you had two such excellent dishes on the same night! I always hesitate when I see very small aji... Now I'll try them too (the smallest ones I have ever bought were the size of my hand, but I have also seen smaller...).<br />I am an awfully messy cook and rarely clean while cooking... I should follow your example!Sissihttp://www.withaglass.comnoreply@blogger.com