Ryu Jin Ramen House

Ryu Jin Ramen House

1831 S Street, Sacramento, CA 95811. (916) 341-0488,
http://ryujinramen.com

In many Asian cultures, noodles are eaten at the start of a new year because they symbolize longevity. So I was ecstatic when my friend Eric suggested we grab some ramen last Friday at the newly opened Ryu Jin Ramen House by my cottage. Also, I'm not sure about you but I've been running my heater non-stop for a few weeks now. It's been incredibly cold outside...well, cold by Sacramento standards (my parents who live out of state would consider our winter weather a heat wave). Anyhow when the temperature begins to drop, I start craving a big steaming bowl of pho or ramen to warm me up.

Located in the 19th Street Safeway shopping center, the warmly hued and brightly lit Ryu Jin is brought to us by the same folks who run Akebono over on Freeport. The ramen-ya took over the space that used to occupy a less-than-stellar Mexican food joint and before that I'm pretty sure it was a place that dished out Greek food. Eric, Melanie and I got there early, about 530pm, and I'm glad we did- Ryu Jin fills up fast! For appetizers, we ordered the gyoza and takoyaki. The gyoza were okay- they were pan-fried but overcooked, a bit on the oily side and the filling lacked ginger. The takoyaki (small balls of flavored batter mixed with diced octopus) were a bit heavier than ones I've had in the past. I've eaten them in Japan and have made them myself before; Ryu Jin's version of takoyaki was much denser, creamier and tasted like there was maybe some sort of dairy component added to the mix. They did garnish the order with katsuobushi (dried bonito flakes), pickled red ginger bits and the traditional takoyaki brown sauce which I liked; however, they also squirted on a lot of a mayo-based sauce that was unnecessary and gloppy.

For dinner, Eric and Melanie ordered the Aka Tonkatsu Ramen and I opted for the Shoyu Ramen (I always use Shoyu Ramen as my standard for ramen places). Ryu Jin's Shoyu Ramen broth lacked that kick of umami- it was not overly oily or excessively salty, but not really rich or flavorful enough to make you want to slurp it down. The noodles (though they didn't taste freshly made) were cooked al dente and were nice and snappy. There were plenty of noodles in the bowl and I also liked that they didn't nickel and dime you on the extras...my order came with menma (bamboo slices, aji-tama (seasoned soft-boiled egg), black mushroom bits, cabbage, BBQ pork slices and a slice of naruto (pink and white fishcake). If you want to add other sides (corn, wakame, additional noodles) , the cost is a reasonable extra $.50 to $2.

Service was friendly and quick. The waitresses were on top of their game- coming by several times to check on our orders, clear plates and offer soda/water refills. It's great that they're so efficient because that place gets crowded quick and there's really nowhere to wait. As we ate, I noticed the front entry way was crammed with customers much like the anchovies in the toroidal tank at the aquarium, all trying to make their way to the front or waiting. It made me feel a wee bit claustrophobic just watching it.

My final impression of Ryu Jin was that it was "maa maa" (the Japanese phrase for "so-so"). The ramen didn't knock my socks off but it was decent and would quell a ramen craving, however, not enough to warrant waiting a lengthy period of time for a table. In the future, I'd probably opt to order a to-go order or visit their sister restaurant on Freeport as it also serves the same ramen minus the crowd. It is nice though to see more ramen-yas opening up around Sacramento and being embraced by diners...hopefully, a few late night yakitori stands will follow. ;)

Event: Japanese Bazaar

Event: Japanese Bazaar

I know it was 100+ degrees this weekend, but did you check out the Japanese Bazaar at the Buddhist Church of Sacramento? We popped over last night around 7pm, when it had slightly cooled down. The bazaar is one of my favorite food events of the year, mainly because they serve some of the best BBQ teriyaki chicken in town (and this comes from a girl who's normally not even very fond of teriyaki). The price went up a buck this year (from $6 to $7) for the chicken but was still worth it. Mr.S. and I got an order of that, some ribs and a few rice balls to chow on while we listened to the East Wind Band bust out some upbeat R&B, soul and funk jams ("September," anyone?). There was also giant teriyaki beef sandwiches, croquettes, sushi, udon and various Japanese side dishes to grub on. Everyone around us seemed to be having a jolly time eating, drinking, chatting and playing games; some brave folks even got up near the stage and got their boogie on.

The festival is going on until 9pm today (Sunday, August 12th) so if you get a chance, check it out...and get the chicken if you can. :)

More info: Buddhist Church of Sacramento
2401 Riverside Blvd., Sacramento
Admission is free. Food cost varies.
Street Parking.



Ribs, Japanese Slaw & Rice Balls

Event: Japanese Food and Cultural Bazaar

Event: Japanese Food and Cultural Bazaar

Source : TanQ

It's just two weeks until the Buddhist Church of Sacramento's 66th Annual Bazaar. If you've never been, you must! And if you have, get ready for some delicious Japanese dishes- especially their finger-lickin' roasted teriyaki chicken, always a highlight. There's also music, traditional Japanese dancing and Ikebana exhibits to check out for the adults and several game stalls for the kiddos.

Come celebrate the Year of the Dragon!

Where: 2401 Riverside Blvd, Sacramento, CA 95818. (916) 446-1866
When: August 11th and 12th from 12pm-9pm
Admission: Free
More Info: Website 
Entertainment Schedule: Schedule
Last year's festival: My Kind of Town
* Cash only

Japanese Soba Salad

Japanese Soba Salad

Japanese soba (buckwheat) noodles are a staple in the cupboards at my cottage. They're so versatile. During the summertime, I use them to make zaru soba and in the winter, I usually toss them in some hot tsuyu with a few veggies and some tempura. For potlucks though, I like to make a soba salad. It's quick to make, easy to double and super refreshing on a hot day.

Japanese Soba Salad

Ingredients

6 oz. Japanese soba (buckwheat noodles)
4 shiitake mushrooms, sliced
3 green onions, chopped thinly
1/2 orange or yellow bell pepper, cored and chopped
6-8 grape or cherry tomatoes, halved
1/2 cup shelled, cooked edamame

1/2 cup lite soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
2 tablespoons olive oil
1 teaspoon sesame oil
2 tablespoons lemon juice
1 tablespoon ginger, grated
1 tablespoon minced garlic
1 teaspoon Sriracha
toasted sesame seeds

Instructions

1. Bring 2 quarts of water to a boil. Add noodles, cook for 4-5 minutes on high heat. Empty into a colander, rinse several times with cold water then drain well. Set aside.

2. In a medium sized mixing bowl, combine: soy sauce, brown sugar, rice vinegar, olive oil, sesame oil, lemon juice, ginger, garlic and Sriracha. Mix together well.

3. In a large bowl, combine: noodles, shiitakes, green onions, bell pepper, tomatoes and edamame. Mix together.

4. Pour dressing over the noodle mixture. Toss gently. Place in refrigerator to chill for at least 20-30 minutes.

5. Toss again before serving. Sprinkle with toasted sesame seeds. Enjoy cold.

Soba with Ginger Scallion Sauce

Soba with Ginger Scallion Sauce

Ok, I lied to you. I know I said I was going to give the David Chang recipes a rest- buuuuuuut I ended up with a ton of scallions this week and needed to do something with them so I threw together some of his ginger scallion sauce. I ended up pairing it with some soba (Japanese buckwheat noodles) I had laying around in the cupboard and it was absolutely delish. I definitely recommend it unless you hate scallions or hate ginger because this tastes like a whole lotta both. It's also a great sauce to make because it keeps for a few days in the fridge and you can integrate it into all kinds of dishes- chicken, rice, seafood.... Just remember to have an Altoid on hand afterwards because this sauce will definitely leave you with some pungent breath.

Ginger Scallion Sauce (adapted from "Momofuku" by David Chang and Peter Meehan)

Ingredients

2 bundles of dried soba

2 bunches of fresh scallions

1/2 cup finely minced peeled fresh ginger

1/4 cup grapeseed oil

1 1/4 teaspoon usukuchi (or a reduced sodium light soy sauce)

3/4 teaspoon mirin*

3/4 teaspoon Kosher salt

3/4 teaspoon sugar (optional)

toasted sesame seeds, for garnish


Instructions

1. Thinly slice the scallions (whites and greens).

2. In a bowl, mix together the sliced scallions, ginger, oil, usukuchi, mirin and salt. Allow it to sit about 20 minutes so the flavors can meld. (Note: Don't skip the waiting period, it does make a difference in the taste.)

3. After 20 minutes, taste. Add more salt if necessary or if it's too salty for you, you can add 3/4 teaspoon of sugar.

4. Boil some buckwheat noodles (about 4-5 minutes). Drain noodles and rinse with cold running water.

5. Mix buckwheat noodles with ginger scallion sauce and sprinkle with sesame seeds.

6. Store the leftover sauce in an airtight container and place in fridge.

* The original recipe calls for sherry vinegar, I didn't have any on hand and mirin worked fine as a substitute.

Kinpira Gobo (Sauteed Burdock Root with Soy Glaze)

Kinpira Gobo (Sauteed Burdock Root with Soy Glaze)

Lately I've been a bit stressed out and haven't really felt like cooking. At lunchtime I've been mostly nibbling on salads, raw veggies and fresh fruit but today I felt like eating something a bit more substantial so I decided to make a double batch of kinpira gobo. Kinpira gobo is one of my favorite Japanese side dishes and one of my "comfort" foods. It's traditionally served with rice and oftentimes you find it tucked into cute little bentos.

Gobo is the Japanese word for burdock root. Burdock root is high in fiber and potassium and when cooked has a nice earthy taste and crisp texture. Kinpira refers to the cooking style- sauteing then simmering. Everyone has their own way of making kinpira gobo but when I make it I like to add some carrot (but I've seen it made with lotus root as the accompanying ingredient on numerous occasions). The salty-sweet glaze and shichimi togarashi gives it a nice little kick. It's a pretty quick dish to make once the julienning is done and can keep in the fridge for several days.

Gobo (burdock roots)

Fresh carrots

Kinpira Gobo

Ingredients

One burdock root (~ 3 feet long)
1 carrot
2 tablespoons of soy sauce
1 tablespoon of mirin
1 tablespoon of sugar
1 tablespoon of canola oil
a few drops of toasted sesame oil
1 tablespoon toasted sesame seeds
shichimi togarashi (optional)

Instructions

1. Rinse the burdock root and remove threadlike roots. Peel skin off with a vegetable peeler.
2. Julienne into thin matchsticks and immediately submerge in a bowl of cold water.
3. Keep the julienned burdock root in the bowl of water for about 10 minutes. The water will turn a brownish color. (Don't worry, it's normal.) Drain the bowl and refill with fresh water. Repeat the process until the water is clear. Leave the burdock root in the water until you’re ready to cook.
*Covering the burdock root in water keeps it from oxidizing and turning black.
4. While you're waiting, julienne your carrots.

5. In a bowl, mix your sugar, mirin and soy sauce. Set aside.

6. Heat your canola oil in a wok or large pan.  Add the burdock root and stirfry for about 4-5 minutes on high heat, until it softens slightly.
7. Add your carrots and cook for a another 2-3 minutes

8. Add your sauce, lower heat to medium and allow to simmer until the liquid is reduced and gone.
9. Add a few quick drops of toasted sesame oil. Give the dish a good toss and then remove from heat.

10. Season with a bit of shichimi togarashi (optional). Allow the kinpira gobo to cool to room temperature.

11. Garnish with toasted sesame seeds and serve with rice.

Japanese Sticky Chicken

Japanese Sticky Chicken

It's funny, people assume that because I like to cook that I like to cook ALL the time and that I always cook intricate, time consuming dishes. Not true, there's often times that I find myself eating Trader Joe's frozen meals, grabbing a sandwich to go at the local deli or just nibbling on a salad at home. Othertimes, I'll be at Mr.S.'s and neither of us want to cook anything that requires any sort of time suckage. That's when we make dishes like this one. It's actually a recipe for Japanese chicken wings I came across last winter on Ito Eats but the marinade was so dang good, I've started using it as marinade for chicken breasts as well. I just mix up this marinade, dump it in a Ziploc, plop the chicken breasts in there and throw it in the fridge to marinate. Then all Mr. S. has to do is toss them on the grill...easy-peasy--dinner is served!

Japanese Sticky Chicken  (adapted from Ito Eats)

Ingredients

1 1/2 tbsp mirin (can found at most Asian stores)

4 tbsp sake

2 tbsp brown sugar

4 tbsp soy sauce

1 inch fresh ginger, grated

3 cloves garlic, minced

1 red chili, sliced

2-3 boneless, skinless chicken breasts


Instructions

1. Mix all the ingredients together in a bowl, pour into a Ziploc bag. Plunk in chicken breasts. Close.

2. Place in the fridge for at least 3 hours. If you happen to open the fridge, massage the bag once or twice to make sure the marinade gets distributed around the chicken.

3. Take chicken breasts out of the bag and grill.

4. Garnish with sesame seeds and sliced green onions if you wish.

Sweet Miso Udon

Sweet Miso Udon

Noodles...in the asian culture they symbolize longevity...and what could be better than a long life filled with slurping delicious noodles? In the dogs days of summer, I love to make zaru-soba to cool me down and in the chilly nights of winter, nothing warms me up quicker then going out for a pipin' hot bowl of ramen. Today though, I was craving something warm but not too soupy and it definitely had to be something bursting with flavor. Some chewy udon noodles...oh and definitely some mushrooms! I had stopped by Oto's on Sunday night and had been entranced with the mushroom display and had picked up some lovely shimeji mushrooms that had called out to me. (Have you been to Oto's? They have a fantastic mushroom selection.)

Sweet Miso Udon (adapted from a recipe by Love & Lemons)

Ingredients

1 package pre-cooked fresh udon noodles

1-2 cloves garlic, minced

2 teaspoons grated, fresh ginger

4 oz. shimeji mushrooms, base cut off & mushrooms gently separated

1.5 tablespoons sesame seeds, lightly toasted

3 scallions, chopped (whites & greens)

1 tablespoon butter

salt, to taste


Sweet Miso Mixture:

2 tablespoons shiro miso paste

1.5 tablespoons sugar

2 tablespoons mirin


Instructions

- Prep chopped items and set aside.

- In a small saucepan, combine shiro miso paste, sugar and mirin. Bring to a gentle boil, turn heat down and simmer for 2-3 minutes while whisking continuously. The mixture should bubble slightly but take care to not let it burn. Set aside.

- Boil 1.5 cups water. Add udon noodles, cook for 2 minutes.

- In a medium pot, heat butter until melted. Add garlic, ginger, mushrooms, scallion whites and a pinch of salt and saute until mushrooms are cooked down.

- Drain noodles and add to pot with mushroom/butter mixture.

- Add the sweet miso mixture to noodles, 2 tablespoons at a time and taste. (You might not use all of it and if necessary, add a little water to thin the sauce to your desired consistency.)

- Turn heat off and stir in half the scallion greens and sesame seeds. Taste and adjust seasonings, adding more sauce if necessary.

- Portion into bowls and garnish with the remaining scallion greens and sesame seeds.

Yakitori with Tare Sauce

Yakitori with Tare Sauce

For weeks I've had a wicked craving for some yakitori and since Mr. S. is sick again (this time with a head cold), I figured he'd be too weak to kick up a fuss about whatever I'd want to cook for dinner so last night I whipped up a batch. (Just in case though, I made a fresh batch of lemon bars for dessert to placate him.) Turned out I need not have worried, he liked the yakitori especially since I kept some extra sauce on the side for dipping and looks like the dish will most likely pop up into our dinner rotation in the near future again. Especially since it's so easy to make...all you have to do is baste, baste, baste! :)

Yakitori with Tare Sauce (adapted from Café Sucré Farine)

Ingredients

1 cup low sodium chicken broth

¾ cup Kikkoman Less Sodium Soy Sauce (green bottle)

½ cup mirin

¼ cup honey

1 tablespoon rice vinegar

1 tablespoon fresh lime juice

2 tablespoons sugar

1 teaspoon sesame oil

6 thin slices fresh ginger

4 cloves garlic, minced

1 ½ tablespoons corn starch

1 ½ tablespoons water

1 ½ pounds boneless, skinless chicken breasts (or thighs), cut into cubes

2 bunches scallions, cut in 1" pieces, discarding top 2-3 inches


Instructions

1. Soak bamboo skewers in cold water for 15 minutes. Drain

2. Combine the chicken broth, soy sauce, mirin, honey, rice vinegar, lime juice, sugar, garlic, ginger slices and sesame oil in a medium size saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.

3. Combine cornstarch and water; stir vigorously until there are no lumps. Add to soy mixture and continue to simmer for 4-5 minutes, until bubbly and thickened. Strain the sauce and reserve 1/2 cup for dipping. Set aside to cool completely.

4. Preheat grill to medium-high. Brush or spray grill grate with oil.

5. Alternately skewer chicken pieces then two scallions onto skewers. (All I could find were the super long wooden kabob sticks, so we had "super-sized" yakitori for dinner.) Grill skewers, covered, about 2 minutes on each side.

6. Baste the side of meat facing up with sauce. Grill, covered, 2 minutes more and turn. Continue grilling and basting chicken, 10 minutes total or until cooked through. (Watch chicken carefully; don't over-cook or chicken will be dry and tough.)

("What is Yakitori?" from Chef Taro, click to enlarge)

Indian Summer : Pepperfin

Indian Summer : Pepperfin

Wow, after that jag of autumnal weather I thought for sure I'd be making roasts, soups and various comfort foods by mid-October but it looks like Mother Nature decided to throw us a curve ball and plop us into an Indian Summer. The weather in Midtown's been lingering around the comfortable high 70's/low 80's and the canopies of trees with their thick green leaves are holding strong. In fact most of the plants in my yard are still looking pretty joyous, take a look:

So going with the weather, instead of a typical October stick-to-your-ribs heavy stew I ended up making a refreshing dish of pepperfin for lunch today. It ended up being perfect-- light and quick and it tided me over until dinner time.

Viva la summer!

Pepperfin

Ingredients

4 oz fresh albacore tuna, sashimi grade

2-2.5 t. lemon juice

6 tsp regular soy sauce (not low sodium)

2/3 tsp sesame oil

dash or two of chili oil (optional)

sliced fresh  jalapeño

Instructions

1. Slice tuna into 1/8-1/2 inch pieces, against the grain.

2. Arrange on plate. Garnish with jalapeño slices.

3. Mix sauce ingredients in bowl. Spoon sauce over fish.  Serve.

* I will confess I did dump all of the sauce over the fish "Mikuni"-style after the photo was taken. :)

My Kind of Town

My Kind of Town

Nothing irritates me more than when I'm visiting the Bay Area (or any place for that matter really) and someone asks me where I'm from and I say I'm from Sacramento. I see the city snobbery wash over and inevitably the cow town jokes kick in. Then when they find out that I like food, I get the eye roll and the ones who "think" they're funny will ask which Chili's is the best one to hit up for baby back ribs the next time they're cruising through Sac on their way up to Tahoe. Well, Sac may not be San Francisco but we're home to many great restaurants and I think it'll continue to attract many great, innovative chefs as we move forward into the future. But restaurants and chefs aside, we host a lot of fun culinary and cultural activities about town- this weekend for example. There was the Vegfest, the 65th Annual Japanese Food and Cultural Bazaar and the Banana Festival all within a few miles of my house. Feeling pretty ambitious I ended up hitting up two of them, sneaking in a short afternoon nap in between.

The Vegfest was held over on Del Paso in the Artisan Building and in the courtyard of the Greens Hotel (about 2 blocks away). Showcasing a variety of vendors, musicians and artists it was a festival to celebrate all things pertaining to raw, vegan, and vegetarian foods. My friend, Cate and I started out the festival with a delicious free sample of watermelon Italian ice from Little Jimmy's Italian Ices. It was refreshing, not overly sweet and non-dairy (the latter, being a big plus in my book!). We checked out a few more vendors including a quick peek at the Wonder Wormin' Vermicomposting System (we meant to come back for the speaker/demo, but forgot) and the cool succulent garden/sitting area of the Greens Hotel, then mosied over to the sleek Artisan Building. Things were a little busier over there. There was an array of tables set up including - vegan knitwear, vegetarian dog food, organic food delivery companies and sprouts. While we were looking we stopped by the Nacheez table to say hi to Ilsa and to try some of her spicy nachos. They were delish! Several of my vegan and vegetarian friends have been raving about Nacheez for awhile now but I hadn't gotten around to trying it. My loss. This stuff is really good and tastes just like real nacho cheese. It's soy-free, dairy-free, gluten-free, 100% vegan, low in calories (20 calories per 2 tablespoons), no cholesterol, a high source of B6, filled with B12, contains raw cashews and comes in mild or spicy. The only thing it doesn't do is give you a back rub. I ended up buying a jar in addition to the nachos. (Mr. S. really wants to try it now and see if it tastes like the "real stuff" like I say.) I also snuck a vegetarian egg roll from Loving Hut while we were listening to the band (which included a didgeridoo). It was pretty good, I may go check out their restaurant on Stockton Blvd. Did you know they offer a $4.95 lunch special, Tuesdays through Fridays? Sounds like something worth investigating.

Saturday night I took Mr. S. to the 65th Annual Japanese Food and Cultural Bazaar at the Buddhist Church off of W Street & Riverside Blvd. I love the event but some years I've skipped it due to out of town trips or because of the 100+ degree Sacramento heat. This year the temp wasn't too bad when we headed over at about 530pm. The place was packed as usual (they estimate about 50,000 people come to the 2 day bazaar) and after giving Mr. S. the tour (vendors, game booths, exhibits), I steered him over to the chicken line. Now Mr. S. is a sharp cookie and after 5 minutes of being at the festival he was dialed in that this was no cultural bazaar that I was bringing him to- it was all about the food...especially when he saw that I came armed with Wet Wipes (hey, this wasn't MY first time at the rodeo...I know how messy that chicken gets!).  [Now if you've never had the chicken there...go next year and GET IT. For $6 you get half a roasted chicken. It's seasoned and barbecued perfectly...they call it "teriyaki chicken," but it's not that goopy sugary sweet stuff, don't worry- not even close. It is messy though so bring wet wipes and get ready to grub down with two hands.] So with a tray of fresh off the grill steamin' chicken, somen salad topped with shiitakes and glazed Asian ribs served with steamed rice, we squeezed our way onto a table and finally kicked back. We ate, we chatted and we noticed how everyone seemed to be getting along. There was a real sense of community spirit. It was nice. And as I licked the last smidge of sauce from my fingers (in the most ladylike way possible) and gazed up at the paper lanterns above, maybe it was the chicken euphoria kicking in but I was already thinking about next year's bazaar....

Torihei

Torihei

1757 W Carson Street, Ste A. Torrance, CA 90501. (310) 781-9407.


When I look back on my early twenties, I remember the late nights at local watering holes like Benny's, Zebra and Pine Cove. My liver can't take the onslaught of beer, Patron shots and countless glasses of Jack on the rocks anymore. These days it's more like a glass or two of wine or maybe a glass of Chimay. Anyhow, the one gripe I repeatedly had with the bar hopping back in the day was that there wasn't really any places to grab a bite afterwards besides joints like Lyon's or Del Taco. I always thought Sacramento could use a late night yakitori/ kushiyaki stand. Yep, that's my brilliant idea. In Japan, these stands blaze their lights well into the night feeding the masses of bar revelers. For a few hundred yen, you can buy yourself a couple of skewers of grilled chicken thighs, livers or hearts to placate your drunken munchie cravings. It's so delicious...seriously, there's something about food on a stick at 2:30 in the morning that rivals sheer nirvana.

Anyhow, while I was in LA recently my friend Mayumi and I decided to hit up the popular Torihei in Torrance before going to spend a relaxing evening at a newly opened onsen (bath house). Torihei only seats about 30 patrons and upon our arrival was packed (which is the norm from what I hear), but luckily my dining companion had had the foresight to call ahead and make a reservation. Within minutes, we got to bypass the long line snaking out the door and take a seat at the busy counter where we were front and center to all the grilling action. Deciding what to order was a bit more difficult...there were several yakitori and kushiyaki choices, some sashimi, oden and izakaya fare. Dishes are prepared in a tapa-esque manner so Mayumi and I decided to order several and share. Since we would be hitting the hot baths at the onsen post-dinner we decided to forget the alcohol, but Torihei does carry a  nice selection of sake, beer, wine and shoju.  The service was a bit erratic (this may or may not have had to do with the fact that the staff was dealing with a dine and dash situation while we were there). The first two dishes were brought out quickly but the others seemed to come after what felt like an eternity. In fact, our waitress completely forgot to bring out the last two dishes and after an awkward amount of time had passed, we inquired about the MIA dishes. The situation was quickly righted. The pate was smooth and the honey, which I wasn't sure would pair well, actually complemented it nicely. The oden egg was creamy without being slimy and the roe added a wonderful contrast as it burst on my tongue. The tin foil squid was tender and buttery. The much lauded jidori chicken was perfectly grilled. We alternated between seasoning the skewers of chicken parts with sansho, shichimi togarashi and Yuzu-It sauce. In fact, I got a bit addicted to the Yuzu-It sauce and bought some when I got back to Sac (if you haven't had it, you can pick some up at Oto's). The liver was absolutely divine...dense with just a hint of metallic taste. I could have eaten a dozen skewers of the liver alone, I love the stuff. We also ordered one of my favorite Japanese dishes- shishamo (grilled smelt). The fish was nice and crispy with the charred edges that I like. In fact almost every dish was delish...the only dish I didn't care for much was the Torihei meatballs (tsukune), I'm a texture person and the tiny bits of cartilage mixed in with the ground chicken turned me off. Regardless, we were stuffed to the gills at the end of our meal and to my surprise our bill was quite reasonable. If I lived in the area, I'm sure I'd be a frequent customer. So Sacramento, how about it? We need another sushi bar or burrito shack like we need a hole in our head; how about opening up a nice yakitori joint for some late night grinds?

Have You Checked This Out? : Cooking With Dog

Have You Checked This Out? : Cooking With Dog

My good friend Misa, who listens patiently as I babble about food all the time and bravely tastes my cooking experiments, recently turned me onto a quirky web series called, "Cooking With Dog." Now before you get all PETA-crazed on me, let me explain that this series is NOT about cooking a dog...rather, it's about cooking with a dog. "Cooking With Dog" is a super adorable internet cooking show narrated by a cute gray poodle with an accent and wild hairdo, named Francis, who talks you through how to make various Japanese dishes (his trusty assistant does the actual food preparation). Francis' instructions are easy to follow and they have some pretty good Japanese recipes posted. You can check out the series on You Tube or you can click on the screens I've posted below to watch an episode or two.

Kidlet Approved Miso Soup

Kidlet Approved Miso Soup

"Soup is liquid comfort." ~Author Unknown

Mr. S.'s has two kidlets and when it comes to food they're like night and day. Kidlet #1 is always curious what I'm making in the kitchen, will try any dish once before passing judgement and LOVES spicy food. Kidlet #2, on the other hand, hates most vegetables, stubbornly refuses to try new foods and would rather poke himself in the eye with a fork than eat anything even remotely spicy. If we allowed him to, he'd subsist on chicken and garlic bread. So, you can imagine my surprise when Kidlet #2 ate everything on his plate one rainy afternoon in San Francisco's Japantown. Shumai, rice, yakitori all down the hatch with not one complaint. (Seriously, my jaw dropped!) He also advised me that he loved miso soup as long it didn't have any "green stuff" in it. So, last night I decided to make him some miso soup sans any "green stuff" (wakame and green onions).  For once there was no fussing or whining during dinner, all I heard was slurping from that side of the table. A small victory, but a victory nonetheless.


Kidlet Approved Miso Soup

Ingredients

1 block firm tofu, drained & cut into small cubes

3 T shiro (white) miso paste

2 t dashi granules ( I like Hon Dashi by Ajinomoto)

4 cups of water


Instructions

- Bring water and dashi granules to a boil.

- Reduce heat to medium. Add miso paste. Stir well so that the paste dissolves.

- Add cubed tofu.

- Reduce heat and simmer for 5-7 minutes.

- Ladle into bowls and serve hot.

Have You Checked This Out? Yuzu-It Sauce

Have You Checked This Out? Yuzu-It Sauce

Don't be thinking I'm giving up my beloved sriracha; however, a little variation is good for the soul so I've embraced this bottle here as my favorite condiment of the moment. Mmm! Yuzu-It (the liquid form of the popular yuzu-kosho flavoring) hits you with a smack of hot green peppercorns then soothes the sting over with the tang of citrusy yuzu. While I was in LA we were using it to dip our yakitori in but I was so hooked on the taste that I bought a bottle at Oto's and am now shaking it onto pretty much everything. Give it a go!

BALLS! : Takoyaki

BALLS! : Takoyaki

Sorry that I've been MIA in the recipe posting department for the last week. I've been stay-in-bed-sick and when you feel nauseated the last thing you want to do is write (or even think) about food; my days consisted mostly of sleeping, drinking ginger ale and watching episodes of "Shameless." Anyhow, I'm beginning to feel somewhat normal again and wanted to post this recipe I was really excited about. Now I know what's going to happen...I'm going to say, "fried octopus balls," and you're going to blanch and say, "No thanks, I'll pass, no balls for me"...but trust me, you'll love 'em!

I'll admit, I'm not a huge fan of octopus. It's not something I gravitate towards when I'm hitting the sushi bar or perusing the seafood section at Oto's; I think it's the texture. The few times I've eaten it, I find myself moving it from one side of my mouth to the other with my tongue, unable to swallow and eventually spitting it out. But takoyaki is a whole other story, I love takoyaki! Depending on how often you've frequented Japanese izakayas (pubs) or street fairs, you may or may not have come across takoyaki. The ball-shaped dumplings are made from takoyaki flour, grilled octopus, and egg; once cooked, they're topped with dried bonito flakes and a special takoyaki sauce. You don't see them in Japanese restaurants in the states much because to make them you need a special cast-iron takoyaki pan. During my last trip to Japan, we made a quick trip to Osaka, where takoyaki was supposedly invented and perfected. We didn't care for Osaka much (in fact for the rest of our Japan trip we referred to it as, "O-Suck-a," but we did indulge in some delicious takoyaki there. There's nothing quite like popping those fried octopus balls in your mouth while knocking back a cold Kirin. Anyhow, during my recent trip to LA, my friend Mayumi scored a takoyaki pan from her boss and offered to make a few batches at a party we were attending. Score! We all had a fun night of eating and drinking...and the takoyaki was everything I remembered it to be.

Takoyaki

Special Equipment

takoyaki pan

bamboo skewer

small basting brush


Ingredients

100g  takoyaki flour

340 cc cold water

1/4 lb. grilled octopus (diced)

1 egg

2 green onions (chopped)

katsuobushi (dried bonito flakes)

vegetable oil

takoyaki sauce

* Variations: Add tenkasu (tempura flakes) or aonori (seaweed flakes) to the batter. Sub shrimp for octopus. Mix in some Kewpie mayo with the takoyaki sauce.


Instructions

* Preheat takoyaki pan.

1. In a large bowl, mix an egg well.

2. Add water.

3. Then mix takoyaki flour in. Whisk until it becomes smooth.

4. Brush takoyaki pan liberally with vegetable oil or dip a paper towel in oil and dab it onto the pan, making sure the surface of the pan is coated well.

5. Pour batter onto the takoyaki pan, filling each mold halfway. Add a few pieces of octopus and green onion to the batter then fill the mold to the top with batter.

6. Let the batter cook for a few minutes, when it starts to thicken try running a bamboo skewer along the out edge of each mold so that the ball unsticks.

7. Once the ball starts to solidify, pierce the ball with the skewer and flip (or "spin") the ball over so that the other side cooks.

8. Continue to "spin" until the entire takoyaki ball is cooked. It takes some skill to get the balls perfectly spherical...practice makes perfect.

9. Remove from pan when the outside looks crispy and place it on a plate. Sprinkle with katsuobushi and drizzle some takoyaki sauce on top. Eat them while they're still fresh and hot.

Will Blog For Chocolate : (Tofu) Nama Chocolate

Will Blog For Chocolate : (Tofu) Nama Chocolate

 (photo by Mayumi Fujii)

During my LA visit, my friend Mayumi made me some tofu chocolate. She explained that it was very similar in texture and taste to "Nama Chocolate," which is the rage in Asia. One of the most famous Nama Chocolate companies is Royce'. Established in 1983 in Hokkaido, Japan the small company quickly took off. Nama means "fresh" or "raw" and the Nama Chocolates made by Royce' utilize fresh cream (made from locally-drawn Hokkaido milk) and premium chocolate to create a creamy chocolate with an almost sponge-like consistency that melts in your mouth; it's then dusted with a powdered cocoa. When purchased, the Nama Chocolates by Royce' are wrapped in layers of puffed aluminum, plastic and dry ice to preserve the "fresh" taste and texture, a small plastic knife is included as well. Anyhow, Mayumi didn't have milk from Hokkaido cows or access to the company's secret recipe, but her tofu version of Nama Chocolate is a tasty facsimile. Try some with a cup of coffee or glass of port, it's sure to satisfy your sweet tooth.

Mayumi's Tofu "Nama" Chocolate

Ingredients

150g dark chocolate

100g silken tofu

cocoa powder

(1 gram = 0.0352739619 ounces)


Instructions

1. Drain tofu block between paper towels with a heavy weight on top for about 1 hour (or use a tofu press).

2. Add tofu to a blender and blend for about 3 mins.

3. Melt the chocolate in a double boiler over hot water.

4. Press the tofu through a mesh sieve and add to the melted chocolate. Mix well.

5. Line a container with plastic wrap and pour the chocolate in.

6. Refrigerate.

6. Cut and dust with cocoa powder.

Have You Checked This Out? : The Learning Exchange

Have You Checked This Out? : The Learning Exchange

Learning Exchange
1111 Howe Ave, Suite 115. (916) 929-9200
info@learningexchange.com
http://learningexchange.com/

It's strange how certain memories remain crystal clear in your mind, even decades later. I remember when I was a kid, there was one time that my mom made a bunch of sushi for the ladies at her Buddhist temple. I remember sitting at the table, leaning over on my elbows watching her as she rapidly fanned her rice which was in a large hangiri. I remember inhaling deeply and savoring the wafts of rice vinegar emanating from the sushi rice. I remember it like it was yesterday. So when the Learning Exchange (LEX) contacted me and asked if I'd be interested in taking a cooking class there, I decided that the sushi class might be a fun choice. I wasn't sure what to expect and to be quite honest, even though I'm a pretty outgoing person I was a wee bit nervous.

I got to class a bit early and was surprised to find that the classroom was already almost full.  The instructor, Laura Thorne, greeted me and asked me to check in, wash my hands and fill my water bowl. Right on the dot, she started with her introduction. Laura has been in the sushi business (making and teaching it) for thirteen years and is the proprietor of Way Yum Sushi in Nevada City, a sushi catering company that provides custom sushi boats and sushi bars to a lot of Sacramento's premiere events. She has an easy going manner and peppers her instructions with hilarious anecdotes. I liked the fact that she explained the sushi terminology as she went so that the newbies could follow. Her mission statement was that before we left the class we would:

1. Have fun.
2. Know how to make sushi at home.

Can't ask for more than that, right? Now let me interject here...I'll confess, I figured she'd probably teach us how to make a few rolls and call it a day. Color me wrong, wrong, wrong! We learned SEVEN different types of techniques in two hours. We did learn how to make the "standard" sushi roll of course but she also showed us how to put together the inside-out rolls (the rice is on the outside), temakis (the cone shaped roll), 3 types of nigiri, inari (the ones that look like little footballs), rainbow rolls (inside out with aesthetically arranged toppings) and a cucumber bite (a thickly sliced cucumber piece that's been hollowed out, filled with Kanikama (faux crab) mix and topped with a sweet soy sauce. She provided numerous helpful tips, tricks and being a big proponent of using organic and fresh products she recommended local places to buy items and what brands she found to be the best quality. The tuna and eel she had us use in the nigiri was of very high grade which surprised me. We also learned how to make sushi rice and the various sauces that are trendy in the sushi bars now.

Now if you're like me, you're probably thinking a community cooking class? It's going to be full of blue haired grannies or bored housewives. Wrong again! Our class had a nice mix of young/old, male/female and singles/couples. Everyone was super friendly and eager to learn. I ended up chatting with my table buddy Bruce and opened up the world of Oto's to him, he had never been there and had no idea there was a Japanese grocery store in Sac! I felt like a fairy godmother cluing him in. The class turned out to not only be a great learning experience for me but a fun social activity as well. Several students commented that once they perfected their sushi making skills they had plans to throw a sushi-making party. Having gone to one of those before, I can attest to the fact they they are a blast!

Now, in these budget-conscious times I'm sure you're thinking, "It's a little pricey." It's actually not. If you factor the massive amount of sushi we made (which you can eat as you go along or take home your creations with you in a to-go container), it's a bargain. Even my giant sushi gullet couldn't come close to eating everything we got to make. It's seriously cheaper than going out to eat at a sushi-ya. Plus if you bring a friend or significant other, it's a meal and a fun evening out! The Learning Exchange offers a wide variety of cooking class (located at the LEX, the Steel Magnolia Commercial Kitchen and the Le Cordon Bleu College of Culinary Arts). Now that I've realized how easy it is to sign up and fun it can be, I'm thinking of taking Mr. S. to the empanadas class or the olive curing class or the knives class...aack, so many choices! So if you're looking for something fun and interesting to do or you're trying to fulfill that New Year's resolution of branching out and learning something new, I highly recommend checking out the Learning Exchange. Maybe I'll see you there!

Here's a few pictures that the instructor snapped with my camera when we first started as my hands were covered with sticky rice. She only took one sushi photo and it was fuzzy so I didn't post it, but at least you can see what the class is like.

 

 The instructor, Laura Thorne, introducing herself.

 

 Your table set-up. The instructor comes around with the fish. (You get to take home your rolling mat.)