tuna tuna!
This is for ViHang, who is currently vihangin’, vihang-style, in Singapore. Or India? Who knows. Vi: Pass this on to Clara, and she can make you some juicy Karaage the next time you see her - just tell her to replace the tuna with some loooove (or chicken). Muah.
(Karaage generally refers to fried chicken, and I’ve never met anyone who doesn’t love it - I mean, hello, it’s deep-fried! Grease lightning!)
TUNA KARAAGE.
Ingredients: (2 servings)
½-1 lbs yellowfin tuna steak
4 tbs soy sauce
4 tbs cooking sake
2 tsp mirin
8 tbs cornstarch (put aside extra for dredging)
1 tsp garlic, chopped finely or grated
1 tsp grated ginger
Cut tuna steaks into bite-sized pieces. Mix all ingredients, and let tuna marinate for up to 12hrs in fridge. Dredge again in cornstarch immediately before deep-frying for that extra crunch. Fill pan with oil (at least 2 inches), and keep heat on medium. If heat is too low, they’ll soak up grease and turn soggy; if too high, they’ll burn before cooking through. Good luck and happy frying.
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Aaa, September owacchau!! Some J-pop for y’all…
- mp3: Radwimps - September-san (Right Click to Download)
financiers, not financiers.
KK: They’re Fee-nuhn-si-eeeehrs.
Husband: What are they made of?
KK: Almond meal.
Husband: And bankers?
KK: (giggle)
This is the level of humor we have succumbed to in a mere 5 months of marriage. Pathetic.
On a brighter note, these Financiers came out beaaaautifully!! This miracle was brought to you by…(drumroll)…FOLLOWING A RECIPE! (And by ‘recipe’ I don’t mean a “let’s throw some things together and call it a recipe!”-recipe, by your truly.) I should do this more often…brilliant!
MINI-FINANCIERS AU MIEL with MACCHA (Green Tea).
Adapted from Clotilde Dusoulier’s Chocolate & Zucchini
Ingredients: (Makes 15-20 pieces)
1 cup whole almonds
1/3 cup sugar
3 tbs all-purpose flour
¼ tsp salt
1 tbs Maccha (fine Green Tea powder)
6 tbs unsalted butter
1/3 cup honey
2 large eggs
Bake Time: 12-15 min, 350F
In a food processor, mix the almonds and sugar until finely ground. Combine with sugar, salt, flour, and Maccha; set aside. Put the butter in a sauce pan and stir on low heat until it starts to simmer. Watch carefully for another 3 min or so, until the butter turns a golden brown (beurre noisette). Add the butter to the dry ingredients, then add the eggs. Pour batter into Financier molds (shaped like bars of gold) or mini-muffin molds, and bake.
Filed under Dessert | Comments (4)chew your shiratama…
Sometimes I forget to mention the fine-print disclaimers when I’m eating with my husband. For instance…every single year on New Year’s Day, 2 or 3 people, usually very elderly and toothless, choke on a piece of Mochi…and die. Sad, but true. And the lesson here is that you should never swallow Mochi without chewing. Duh!
For whatever random reason, I suddenly wanted to eat Shiratama for dinner. Shiratama (literally “white balls”) are small, glutinous balls made of specially-processed rice flour, very similar to Mochi, but primarily eaten for dessert with sweet azuki beans. The only issue with this recipe is that you have to get a hold of Shiratama-ko (Shiratama flour) - slightly different from rice flour and even Mochi-ko. I don’t think any other substitute would hold up in heat and still retain its chewiness. I’ll keep experimenting.
SHIRATAMA ORANGE CHICKEN.
Ingredients: (2 Servings)
1 lbs chicken cutlets
1 orange (zest and juice)
1 8oz can mandarin oranges (light syrup)
3 tbs rice wine vinegar
2 tbs white sugar
2 tbs hoisin sauce
2 tbs soy sauce
1 tbs honey
1 tsp salt
1 tsp chopped garlic
1 tsp chopped ginger
1 tbs cornstarch (dissolve in ¼ cup water)
½ cup scallions, chopped
Sautee the chicken cutlets. In a bowl, mix all ingredients (except the cornstarch). Once the chicken has browned, pour mixture and let simmer until liquid has reduced to about 1/4. At this point, add the Shiratama (if you have any - follow instructions on packet) and cornstarch; heat for another 2 min or so. Serve over rice if omitting Shiratama.
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