Miso Clam Soup

We had some friends over for dinner this weekend and considering we are trying to refine our Japanese cooking skills, we decided to have a Japanese themed dinner.

We started off our morning gathering all of our ingredients. One of the dishes we wanted to make was Miso Clam Soup so naturally, we had to get some fresh clams.

Diana’s seafood was our go to fish market for this – it’s pretty far from where we live but we can always count on them for having the largest variety of the freshest fish.

We picked up a few items from there but we can post about those later 🙂 We picked up two types of clams for our soup since we wanted to mix it up a bit: Littleneck and savoury clams.

Savoury (left) and Littleneck (right) clams

People often store their clams by throwing the closed bag in the fridge or soaking them in water until they’re ready to use. This is not the best way to store your clams as you are at risk of killing them. Clams need to breathe so the first thing you should do when you are home is to open up the bag. Although it is perfectly normal to soak the clams for an hour or so to help them purge the sand they were sucking in from the ocean floor, they should not be soaking in water for any longer than that as clams are not used to living in fresh water.

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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

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Grilled Shrimp Salad

As part of the Valentine’s Day dinner full course meal, I was presented with a nice grilled shrimp salad appetizer.

Grilled Shrimp Salad

The shrimp was deveined and seasoned with salt and pepper. It was then grilled over a cast iron skillet to get that smokey flavour. The salad consisted of some frisee, radicchio, and green leaf lettuce. With some thinly sliced julienne carrots, it really helped shape the colorful salad. A truly simple dish 🙂