Annie picked up some fresh shiitake mushrooms the other day. She marinated them in soy sauce, oyster sauce, salt, sugar, and sesame oil and steamed them for 15 minutes. Baby bok choy was steamed for 5-6 minutes.
Made a sauce from Chinese rice wine, sesame oil, salt, sugar, oyster sauce, soy sauce, and cornstarch slurry.
Arranged the plate, then garnished with a little “fatt choy” black hair fungus.
Nothing compares to fresh shiitake!
Aloha, Nate
The arare is a Japanese snack of roasted rice crackers seasoned with soy sauce. Furikake is very finely chopped dried seaweed. Of course you know microwave popcorn.
Just pop the corn, pour it out in a bowl, sprinkle on the furikake, and dump the arare on top. For added flavor, shake on some li hing powder. Then mix it all together.
Good to the last kernel!
Aloha, Nate
Italian Sausage, poached and then braised in red wine and garlic.
Start a bread dough sponge using flour, water, honey and yeast. Combine a flour mixture containing flour, milk powder and yeast, and then sprinkle that on top the sponge and allow it to ferment for 4 hours. Mix in some softened butter then rest for 20 minutes. Knead in some salt and then allow the dough to rise until doubled, about 1.5 hrs. Turn out the dough and press it down, then let it rise again until doubled, about 1 hr.
Make a filling by boiling some raisins in rum and water, then drain the raisins and reserve the liquid. Melt some butter with brown sugar and cinnamon and set aside.
Roll dough into 1-inch balls, dip them in the butter-sugar mixture and lay them in an angel food cake pan. Sprinkle on some raisins and pecans. Keep layering until all the dough is used up.
Drizzle on any remaining butter/sugar mixture on top. Cover the pan and let the dough rise for an hour.
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