Culinary Genius like woah.
Feb. 7th, 2008 08:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
aideI amaze myself sometimes. DAMN. Dinner came from a combination of google searching and Mago Mago Arashi, believe it or not. I had some eggplants lying around that were threatening to go off so I figured it should cook them up some how. I had already planned to make misoyaki salmon which turned out awesome. A little on the dry side because I forgot to turn the pan down to medium heat, but the flavour was amazing. Must repeat that one for sure.
The original recipe was four times as big as this, but even at half the amount there was still a lot of waste. Next time, maybe make a 1/8 batch (or marinate more fish!).
Misoyaki
1/2 cup white miso
1/2 cup sake
1/4 cup sugar
1/4 oz ground ginger (I cut off a rough chunk and finely chopped it since I don't know how much 1/4 oz is. Would probably get more ginger flavour out if it was ground up.)
1/4 oz green onion (Didn't have any. Don't think it would make much of a difference.)
Mix all the ingredients together in container, blending well. Get most of the lumps out of the miso. Marinate fish in the sauce overnight. Heat pan. Remove fish from sauce, removing excess and patting with paper towel. You don't need to make the fish bone dry, but not dripping. Fry over medium heat, 3 minutes each side. I used sashimi cut salmon and it was delish.
I saw Sho do this recipe on (the first?) Mago Mago Arashi. I also found it on an Italian cooking website! It was slightly different (balsamic vinegar instead of soy sauce, with garlic and mint) but reminded me of Sho's version so I figured, why not? I always wondered what it tasted like.
Fried Eggplant Japanese Style
2 eggplants
Oil for frying (I don't remember how much I used, to each her own.)
Soy sauce
Mayo (Because Japanese people put mayo on everything).
Slice eggplant lengthwise into ~1/2" thick slices. Press between paper towels to remove excess water. Heat oil in pan until surface shimmers. Gently slide eggplant into oil, frying until golden brown underneath. Turn and fry the other side. Remove after crispy and brown and drain on paper towels. Arrange on a plate, sprinkle with soy sauce. Garnish each slice with a stripe of mayo, as much or as little as you like.
Admittedly, it was a pretty high-cal meal since I fried everything and also ate a cheese-corn-bread thing that I will never buy again from the Prego bread shop on the way home from work. I had a grilled cheese last night (balanced out by wakame-miso-ginger soup) and chicken parm two nights in a row before that. Stop frying things! Eat some rice!
I saw Yamapi's AnAn photoshoot. WOAH. I'm speechless at the hotness. The model (gaijin - bonus!) is kind of fug. Definitely picking that up tomorrow when I go to buy Freestyle from the bookstore after work. Providing they have copies... I might cry! Subaru better have it since it's paired up with Tsutaya, but if they don't I'll have to go to the station to check Wings and HMV. I'd rather not, unless I'm meeting up with Andrew, who is still AWOL.
The original recipe was four times as big as this, but even at half the amount there was still a lot of waste. Next time, maybe make a 1/8 batch (or marinate more fish!).
Misoyaki
1/2 cup white miso
1/2 cup sake
1/4 cup sugar
1/4 oz ground ginger (I cut off a rough chunk and finely chopped it since I don't know how much 1/4 oz is. Would probably get more ginger flavour out if it was ground up.)
1/4 oz green onion (Didn't have any. Don't think it would make much of a difference.)
Mix all the ingredients together in container, blending well. Get most of the lumps out of the miso. Marinate fish in the sauce overnight. Heat pan. Remove fish from sauce, removing excess and patting with paper towel. You don't need to make the fish bone dry, but not dripping. Fry over medium heat, 3 minutes each side. I used sashimi cut salmon and it was delish.
I saw Sho do this recipe on (the first?) Mago Mago Arashi. I also found it on an Italian cooking website! It was slightly different (balsamic vinegar instead of soy sauce, with garlic and mint) but reminded me of Sho's version so I figured, why not? I always wondered what it tasted like.
Fried Eggplant Japanese Style
2 eggplants
Oil for frying (I don't remember how much I used, to each her own.)
Soy sauce
Mayo (Because Japanese people put mayo on everything).
Slice eggplant lengthwise into ~1/2" thick slices. Press between paper towels to remove excess water. Heat oil in pan until surface shimmers. Gently slide eggplant into oil, frying until golden brown underneath. Turn and fry the other side. Remove after crispy and brown and drain on paper towels. Arrange on a plate, sprinkle with soy sauce. Garnish each slice with a stripe of mayo, as much or as little as you like.
Admittedly, it was a pretty high-cal meal since I fried everything and also ate a cheese-corn-bread thing that I will never buy again from the Prego bread shop on the way home from work. I had a grilled cheese last night (balanced out by wakame-miso-ginger soup) and chicken parm two nights in a row before that. Stop frying things! Eat some rice!
I saw Yamapi's AnAn photoshoot. WOAH. I'm speechless at the hotness. The model (gaijin - bonus!) is kind of fug. Definitely picking that up tomorrow when I go to buy Freestyle from the bookstore after work. Providing they have copies... I might cry! Subaru better have it since it's paired up with Tsutaya, but if they don't I'll have to go to the station to check Wings and HMV. I'd rather not, unless I'm meeting up with Andrew, who is still AWOL.