food

curry / food — No Comments
9
Jul 08

My Japanese Curry Secret

My Japanese curry secret

I seem to be on a Japanese food theme today. After I ate the noodle lunch from Santouka, I did a little shopping around at Mitsuwa and came across the curry sauces and mixes. Curry sauce over rice is one of those iconically modern Japanese dishes, despite it being a Japanese take on the British take on Indian curry. It’s also something I cook from time to time, with some help from S&B (they also give some history on this very popular Japanese dish).

S&B’s Golden Curry sauce mix comes in three levels of spiciness: mild, medium, and hot. I’m not too crazy about the mild (which comes in the orange package), and medium (green package) isn’t spicy enough. However, I can be a wimp when it comes to spicy (black packaging). What I do to ensure it’s spicy enough, but not overpowering, is to buy packages of Medium and Hot. I then mix the two packages when it comes time to throw them into the stew.

S&B’s curry sauce mix resembles a chunk of chocolate and it’s thrown in last as it melts and creates the sauce. While curry could be made from scratch, this mix saves time and makes it easy to prepare.

What you put into this stew is a matter of personal taste, but typical ingredients include onions, celery, carrots, and a meat. You can use chicken, beef, pork, lamb, or even shrimp. The mix contains no animal products, so it can be done vegetarian style (but why?).

I usually use chicken and the standard vegetables, but I like to add potatoes, shiitake mushrooms, and red or yellow bell pepper from time to time. I always put in several whole cloves of garlic, and grind in some pepper. Add water after five minutes, bring it to a boil, lower the temperature and cover for 15-30 minutes, and add the mix. Let it stand for at for at least a few minutes and then it’s ready to serve with rice or noodles.

I didn’t give a precise recipe as the curry mixes come in two sizes and it’s best to follow the instructions on the package as far as the amount of vegetables, meat, and water. Make sure you have you have a large pot or something like a dutch oven.

Whenever I’ve brough curry rice to a party, it’s been a big hit.

food / photography / San Diego — No Comments
9
Jul 08

Umakatta!*

Santouka

I usually don’t do food posts, but I thought it would be fun to do one on Santouka, a Japanese noodle chain that has a few foodcourt outlets in several Mitsuwa stores in Southern California. Given that there is a Mitsuwa in San Diego, I didn’t have to go to Costa Mesa or Los Angeles to experience some very good and insexpensive noodles.

Like lots of chain places, Santouka uses a visual narrative to evoke an image to accompany the experience, which is that of an old noodle house. However, I’m not there to eat the wood or the other decorations.

Visual menu for Santouka

Santouka has a fairly simple menu, which is amazing. We live in age of too many choices, which can be quite crippling when it comes time to decide what to eat. Less is definitely more, as there are three basic choices for the noodle broth: salt, miso, and soy. All of the noodle bowl choices are a variation of the three. The best thing about the noodles is the garnish of sliced pork, which is inescapable. There are also some bowls of rice with toppings such as chopped scallions, fish roe, natto, and pork. Everything on the menu can be enjoyed solo or in several combinations.

One very Japanesey experience is the visual menu, which shows the customer plastic versions of the dishes offered. It’s a very fun part of the pre-dining experience and it helps diners make informed decisions. If only Bill Murry and Scarlet Johansen were able to look at one in Lost in Translation, they may have had a more pleasant lunch.

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Here, I ordered one of those combinations, which is enough to satisfy any American appetite. The main course was a bowl of miso ramen, topped with their incomparable pork slices, a piece of fishcake (white with pink spiral), and some chopped scallions. A bit on the salty side, but definitely umaii.*

The side dishes are also worth mention. The hard boiled egg is soaked in some soy sauce flavoring. It should be easy on anyone’s palate. The topping in the rice bowl, on the other hand, can be an acquired taste. Natto is sticky, fermented soybeans with a bit of a pungent odor. The flavor, though, is nutty and it goes well with rice. If you’re not familiar with natto, it is best to go with the scallions or the pork topping.

I’ve been thinking about a post listing some good cheap eats in San Diego, and I’d include Santouka on that list, even if they aren’t unique to this area.

*umaii is a Japanese adjective that means delicious. umakatta is an adjectival past tense form.

food — No Comments
7
Dec 07

Let Them Eat Cake

In perusing Barbara Ehrenreich‘s blog to find something to give to my critical thinking class for discussion on class issues, I found this delightful entry on haute cuisine, which doesn’t turn out to be so hawt after all. I have to admit that I took some perverse pleasure in the news (albeit late) of Serendipity 3, the NY restaurant infamous for the $25,000 chocolate and gold cake, was found to have mice, mouse droppings, and roaches.*

Who spends $25 K on a cake or $1000 on a sundae? It’s way too extravagant for me to think about. It’s difficult to enough for me to drop some money on something fancy such as a crème brûlée or a slice of cake that is close to $10 and over, but this is dirt cheap in comparison. If someone has that much money that they want to invest in gold by ingesting it, they should give it to me. Checks can be mailed to the PO box in the sidebar.

*Serendipity 3 has reopened this week, hopefully to offer their $1000+ desserts vermin free.

food — 5 Comments
25
Jun 07

Deer Sushi

A horse’s ass is better than yours! - Cibo Matto, “Beef Jerky.”

The idea of deer sushi sounds like a Cibo Matto song from the late 1990′s. There is something so odd, so surreal about Japanese sushi chefs incorporating horse and deer into their sushi that it might as well be served by a Japanese art rock song along with some Sci-Fi wasabi. However, in the New York Times this morning, sushi chefs in Japan are grappling with featuring deer and horse meat, among other non-traditional sushi ingredients, due to worldwide limits on fishing tuna. While tuna is not the only seafood used in sushi, it is one of the most popular.

The limited availability of tuna challenges the definition of sushi in Japan. While sushi may go back several centuries, the popular delicacy only dates back to the 19th century. The vinegared rice was originally created as a preservative for fish (and not eaten), but making rice balls, or nigiri, together with fish is more of a recent development.

Sushi has become such as definitive part of Japanese culture and cuisine that changing it seems unthinkable. However, given the history of sushi, it has evolved over the centuries and was even changed by innovation in the 19th century. There’s no reason to think that it can’t adapt now.

Enjoy this humorous video on Sushi etiquette by the Rahmens*, a Japanese comedy troupe:

*official site in Japanese. Hopefully, some info can be gleaned here in English.

Links:

food — 2 Comments
28
May 07

Just Evil…

Whoever had the genius to come up with salt and pepper potato chips is just evil. Especially Kettle Chips. They’re so addicting.

Salt and Pepper

I am the Yin Yang of Spice

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