Chirashi bowl

Chirashi bowls have become a thing in our household now. Whenever we want to make Japanese food, our default answer is to make Chirashi.

I guess the reason we tend to default to this is because:

a) We’ve found a pretty good sushi rice recipe

b) We can make numerous Chirashi bowls with a single cut of fish.

Although the cut of fish isn’t cheap, if you consider how many portions you can make out of it, it’s pretty worth it as it’s much cheaper than what we’d be paying in the restaurant.

As part of the #JapanWeek series, I decided to ball a little bit since it was for a special occasion. I chose Blue Fin Tuna (please don’t go extinct – you’re one of my favourite fishes for sushi), Uni from British Columbia, and Scallops from Hokkaido, Japan. I learned that the best way to make this bowl even more visually stunning is to include fish with different colors, top it with a generous amount of pickled ginger to cleanse the palette, and finally garnish it with a dollop of fresh wasabi.

If you want to make a simple dish that would impress your friends and family, this is it. It’s really not that hard to make but the presentation is just stunning. I would say the hardest part was slicing the fish evenly ^_^”

 

Nobu’s Miso Black Cod Recipe

I love miso black cod. Everytime I go to a Japanese restaurant, this is the default dish that I order. When it came to me brainstorming what I should make for our anniversary dinner this weekend, this dish immediately came to mind as it’s one that I think we’d both enjoy. Besides, I wanted to learn how to make it so that I don’t have to wait until I go out to a restaurant to have it. This post will be part of an ongoing series called #JapanWeek

While searching for a recipe online, Nobu’s recipe was clearly the most popular one. As always, I cross referenced this recipe with several others to see if there was a significant difference in terms of proportion of ingredients and method of preparation but it was pretty unanimous. All recipes required me to marinate this fish 2-3 days in advance to get the most flavour out of it.

And boy was it worth it. The fish was so flavourful… and after searing it in a hot pan and baking it the oven afterwards, it left this nice golden crust which was soooo goood.

I’d make this more often but the fish itself was pretty pricy –  I paid $20 for 2 pieces of fish… mind you it was a very generous cut of fish but still…

To view the recipe, keep reading

Continue reading

Japanese Condensed Milk Bread

Thanks to the power of reddit, we discovered a Japanese Condensed Milk Bread recipe. Being the baker in the relationship, I took a look at the ingredients and it looked fairly simple so I decided to give it a go since I already have everything (minus the almonds which I can do without). The overall process was quite simple though as with all bread recipes, it’s time consuming. However, the time it took for the dough to proof allowed me to make other things like my fudgey, cakey brownies 🙂 More on that later.

Japanese condensed milk bread

This bread was soft and had a nice sweetness to it from the condensed milk.

Fluffy Bread

Best of all, the presentation looked great! The original recipe asked for this to be baked in an angel cake pan but seeing as I didn’t have one, I improvised with a loaf pan instead.

Want to know how it’s made? Here’s how:

Prepare your bread dough. Knead it into a smooth ball and allow it to rise for 30 mins or until it doubles in size.

Proofed Dough

While the dough is proofing, prepare your condensed milk filling. This is just a simple combination of softened butter and condensed milk. Mix together until it forms a paste.

Condensed Milk Filling

Continue reading

We’re Back from Japan! Here’s a Highlight of our Food Adventures

Hello everyone!

Sorry for the radio silence, we went on a 2 week vacation to Japan and got back not too long ago 🙂 We had a really great time having visited Tokyo, Kyoto, Miyajima Island, Nara, and Nagano. Each city was very unique and they all had their own local specialities as well! For example, Miyajima Island was famous for their oysters and anago (sea eel). Nagano was famous for their Buckwheat Noodles.

We think the great thing about Japan aside from their unique culture is that no matter where you go eat, it’s very rare to stumble across food that won’t taste good. We think their standards when it comes to quality of food is generally just a lot higher, especially in Tokyo since it is one of the food capitals in the world.

As major foodies (and the fact that this is a cooking blog dedicated to food), we had to document all of our food adventures but if we were to post all of our photos, you would be scrolling for days! So we just picked some of our favourites to share with you 🙂

Shofu

The photo above is one of the many decadent dishes we had in Shoraian, a restaurant hidden in the forests of Arashiyama, the outskirts of Kyoto. They specialize in tofu dishes but aside from that, you can see that they take great attention to detail even in their plating presentation.

cute food

Even the food they presented us there were super cute. Check out this frog (made from what seems like an Edamame bean) sitting on a rock which they placed on a leaf lily pad. Adorable!

Continue reading