I was watching a regular Japanese program on NHK called, “Lunch On”, which features common Japanese office workers on the streets being interviewed on what they have for lunch everyday. The camera will follow them to places that they ate and the last program, I was introduced to Kinpira (金平 or きんぴら, supposedly to have originated from Okinawa). It is a Japanese cooking style that can be summarized as a technique of “sauté and simmer”. It is commonly used to cook root vegetables such as carrot, gobō and lotus root, seaweeds such as arame and hijiki and other foods including tofu and wheat gluten (namafu), and even meat (definition from wikipedia). I have eaten this many times in Japan, but did not know the proper name for this style of cooking. Yesterday, I tried making some Kinpira Renkon (lotus roots). Apparently, the Kinpira tastes even better the next day. Its flavour gets richer.
Hubby Bento #10
1 tsp vegetable oil, 1/2 tsp sesame oil, 200-300g Lotus root (peeled and thinly sliced), 1 carrot (peeled and thinly cut into strips)
1 tbsp sake, 1 to 1 1/2 tbsp soya sauce , 1 1/2 tbsp mirin, some toasted white sesame seeds
Sauteed Prawns with Celery
6 Washed and peeled large prawns, 1 celery stalk cut in slices, some garlic and ginger slices, 1 tsp mirin, 1 tablespoon sake, seasalt, potato flour, pepper and 1/4 cup of chicken stock, 1 tablespoon of vegetable oil, 1/2 tablespoon sesame oil, 1 tsp unsalted butter
Marinate the prawns with seasalt, miring, pepper and potato flour for a few minutes. Heat up the oil for a minute over medium heat, stirfy the garlic, ginger and celery slices for 2 to 3 minutes. Add in the butter just before sautéing the prawns with it. Pour in sake and chicken stock. Stir fry and mix well til the prawns are fully cooked and celery slices remain crunchy but savoury sweet.
Honey Baked Tapioca and Pumpkin slices
Coat washed tapioca slices with some honey & sprinkle salt and bake it in the oven at 180°C for 20-25 mins. Bake the pumpkin slices for about the same time duration.
Asian style Pork Yakitori – see my recipe at TAKE COVER BABY CACTUS post
Kelp salad in a capsicum bowl – Bought from Japanese supermarket