I was reading about Hawaiian Hurricane popcorn, which is a mochi crunch and nori flavored buttery popcorn, a while ago and have really wanted to try it since. I’m going to order the real thing online soon because it sounds sooo good, but for now I’m having my own version of Japanese style popcorn. This is a really satisfying snack for people who like the combination of salty and sweet flavors. All of the Japanese ingredients are very basic and are easily found at an Asian grocery store. To toast the sheet of nori, turn your stove burner on low heat and pass the nori quickly over the flame a few times on each side until the nori is slightly fragrant.
1 bag plain microwaveable popcorn
1/2 tsp sugar
1 tsp nanami togarashi assorted chili pepper (S&B brand is the most popular and easy to find)
1 packet kombu dashi granules
2 tbsp katsuobushi (dried bonito flakes)
1 sheet toasted nori, cut into small strips
Toss together the sugar, nanami togarashi, kombu dashi granules and katsuobushi with the freshly popped popcorn in a large mixing bowl. Top with the toasted nori and serve.
I made Takoyaki for the first time today. The people at the Takoyaki stands make turning the little dumplings look so easy! It took a little bit to get the hang of it, but I think they turned out really yummy. I always got annoyed if I ordered Takoyaki in Japan and ended up with Takoyaki that was skimpy on the fillings, so I made sure to put a little extra of everything.
This is a dish that my mom makes but for some reason I never got her recipe and instead just guessed and came up with my own. Eggplant is in season right now so this is what I will be making with the eggplants from the garden. If you have ever had Chinese eggplant in garlic sauce, this dish is similar, but has a much lighter and more ginger-y sauce. I really loved both eggplant dishes as a kid and consider these dishes to be real comfort food.
1 tbsp canola oil, divided into 3 tsp
2 medium Japanese eggplants, cut into pieces 2 inches long
1 tsp ginger, minced
2 cloves garlic, minced
1 cup dashi (I mix hon dashi and hot water in a hurry)
1 1/2 tbsp soy sauce
1 tsp mirin
1 tsp rice wine vinegar
1 scallion, chopped
Heat 1 tsp of oil in a pan over medium heat. Place eggplant pieces in a single layer and brown each side. You will probably have to cook your eggplant in two batches. Make sure to add in another teaspoon of oil before cooking the second batch. Set the browned eggplant aside in a bowl. In the same pan, heat the last teaspoon of oil. Toss in the garlic and ginger and cook until just fragrant, about 20-30 seconds. Pour in the dashi, soy sauce, mirin and vinegar. Simmer for 2-3 minutes, then return the eggplants to the pan with the liquid. Cover and reduce heat to low. Simmer for about 10 minutes until the sauce has reduced and thickened. Serve with steamed rice, garnished with chopped scallions.
One of my favorite ways to enjoy heirloom tomatoes from my garden is on a piece of toast with homemade olive oil mayonnaise, a thick slice of tomato and a sprinkle of fresh cracked pepper and sea salt.
My mom took this photo of our lunch from Miller Union. It was yummy, but would have tasted better and looked nicer if they kept the watercress but added a more delicate Bibb lettuce in place of the romaine. The tea smoked chicken was really delicious though and very moist.
So this is not exactly the healthy food I’ve been trying to eat lately, but it is what I came up with a few days ago when I was really hungover. I mixed together a half box of cooked elbow pasta, about a 1/4 cup of chopped marinated artichoke hearts, half of an avocado, a small clove of garlic mashed into a paste, a teaspoon of anchovy paste (my secret weapon), a pinch each of salt, pepper and red pepper flakes, a glug of olive oil and a generous grating of pecorino romano. It turned out really delicious but next time I would probably add a few handfuls of arugula to the dish to lift it up a little.
This wheat berry salad is a really light and nutrient packed summer salad that would be great to bring to a picnic. It would travel well and is also even better the next day. You can substitute water or vegetable broth when cooking the wheat berries.
Ingredients for the salad:
1 cup hard wheat berries
6 cups low sodium chicken broth
1 cup seeded and diced cucumber
1 zucchini, diced
1 shallot, minced
4 cups arugula
1 cup mint, coarsely chopped
1/2 bunch Italian flat leaf parsley, coarsely chopped
Ingredients for the dressing:
Juice and zest of 1 orange
3 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
1 tsp anchovy paste
1 tsp red pepper flakes
freshly cracked black pepper, to taste
salt, to taste
Boil wheat berries and chicken broth for 1 hour or until the wheat berries are cooked but still slightly chewy. You may need to add a little more water or chicken broth as the wheat berries cook. Meanwhile chop your cucumber, zucchini, shallot, mint and parsley and place in a large mixing bowl with the arugula. In a separate bowl, whisk together all of the ingredients for the salad dressing and set aside. When the wheat berries have cooked, drain them and add them to the vegetables and pour over the dressing while they are still hot. Toss to combine, season to taste and serve.
One of the most simple things to make but also one of the most satisfying. In my opinion, it looks impressive, so it is a good and easy dish to make when you have guests over. Make this for brunch or lunch with the freshest and highest quality ingredients you can get your hands on. Serve with a nice piece of crusty toasted bread for soaking up the leftover egg yolk.
For my mama. I should probably take a shower now…I really smell like garlic.
The secret to making your aglio e olio very fragrant and garlicky yet mild is to put about 6 or 7 cloves of thinly sliced garlic, a pinch of red pepper flakes and olive oil into a cold pan and heat it up over very low heat. It takes about 15 minutes for the garlic to turn slightly golden brown, but the oil will be thoroughly infused.