2002年04月19日 金曜日
Intercultural Vittles
by Mizuko Ito
Features, Food
A recent spring dinner party saw Chanpon dishes mixing East and West.
In the warming days of early spring, the Ito-Fisher-Kurogane household hosted a dinner for some close friends, featuring chanpon dishes that mixed the best of East and West. On the menu was:
- Appetizers
- Smoked Salmon Salad with Yuzu-Pon Cream Cheese Sauce
- Kabocha-Cream Soup
- Kabocha-Cream Soup
- Main Dish
- Teriyaki Chicken Burgers
- Seared Maguro Burgers with Wasabi Mayonnaise
- Seared Maguro Burgers with Wasabi Mayonnaise
- Dessert
- Matcha Tiramisu
Read the recipes below, with some Chanpon Cookin' action photos provided alongside. Click on any of the photographs to see a larger version.
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Smoked Salmon Salad with Yuzu-Pon Cream Cheese Sauce By Mizuka Kurogane
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| Take one package smoked salmon, and lay out on a plate. |
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| Take an avocado, cut into pieces, and mound in center of plate. |
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| Cut a cup of cherry tomatoes in half and scatter over salmon. |
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| Chop a bunch of chives into 3 cm lengths and scatter over plates as well. |
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| Mix together cream cheese and yuzu-pon into a thin dressing consistency, and drizzle over the sauce. |
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| Before you know it, you're done! |
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Ingredients | ||
One onion, chopped
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Saute onion and ginger in oil until fragrant. |
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| Add kabocha, and water to cover. Stew Kabocha until soft. |
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| Puree in food processor or blender. Add milk, and salt and pepper to taste. Ladle into bowls and garnish with chives. Can be chilled and served cold. |
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Ingredients
1 cup soy sauce Chicken pieces, boneless, skin on.
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| Combine marinade ingredients, and add as many chicken pieces as you like. |
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| Marinate for 1-3 hours. Throw onto a hot barbeque, or into your oven, and cook until done. |
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| Put chicken on a toasted bun with your favorite fixings: lettuce, tomato, avocado, mayonnaise. |
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| Enjoy! |
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| Drizzle sake and soy sauce over maguro pieces, and marinate for 30 minutes to an hour, turning occasionally. |
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| Throw them on a very hot grill. |
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| Sear both surface, turning once to the side to make an attractive cross-hatch burn. |
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| Eat on buns with wasabi mayonnaise (mix it yourself) and your favorite fixings. Yum! |
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Ingredients
mascarpone 3 Egg whites whipped stiffly 1/3 cup sugar 3 Egg yolks whipped until creamy 16 oz mascarpone lady fingers white chocolate (shaved) matcha tea powder
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| Everything is very approximate. You take about 16 ounces of mascarpone and fold it with about 3 eggwhites whipped stiffly. |
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| Then fold in the whipped egg yolks (whipped with sugar). |
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| Soak the ladyfingers in matcha. Layer the ladyfingers onto the bottom of a bowl or any container. |
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| Pour the mascarpone mixture on top. |
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| Sprinkle first with matcha powder, then shaved white chocolate. |
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Posted by Mizuko Ito at 2002年04月19日 08:36
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