We had some fresh bamboo shoot in the fridge that was yearning to be used. We also had some green beans going as well as more char siu. So we cut them all up and stir-fried them together. Garnished with fried shallots.
Just a bit of “Musgovian” (or “simply hantam,” as Annie would say) cooking. She’s very good at this kind of cuisine.
Aloha, Nate
Here in San Jose we have some restaurants and delis that make good char siu. But with char siu marinades available at the Asian groceries, you can now make it at home without too much fuss.
We marinated some “country-style” pork ribs in char siu marinade for 2 days, then grilled them until cooked through.
One of the things I enjoyed growing up in Hawaii was “miso butterfish”. There’s some confusion over what exactly this “butterfish” is. But there’s no denying how yummy it is.
Marinate some seabass fillets in sake, mirin, and white miso for 3 days, turning each day to ensure even coating.
Broil until the top starts to turn nicely brown. Then turn the oven to 400*F for about 8 minutes. Remove and cool.
Over the three days marinating, that lovely miso flavor permeated the flesh of the seabass. Definitely have to do this again!
Aloha, Nate
Korokke is Japanese croquette. If you order it at a Japanese restaurant, you get something that is mostly potato, not very tasty, and often over-fried. Annie made this from scratch as part of a whole Japanese dinner she had planned.
3+ lbs of mashed potatoes, a chopped onion, browned ground beef, a little Worchestershire sauce, and a little ground nutmeg. Mix well and refrigerate for 20 minutes.
Shape into patties
Dip them in some beaten egg, then dredge them in panko. Deep fry in hot oil until golden brown and delicious. Drain on some paper towels.
Serve with tonkatsu sauce. (My sauce was made with Worchestershire, ketchup, dijon mustard, sugar, shoyu, and a little ground allspice.)
Aloha, Nate