Chris and Hiroko’s wedding was lovely and a lot of fun. We had the pleasure of spending a bunch of time with them and a group of their close friends. It was a quick but excellent trip. We arrived in Vancouver on Thursday and spent Friday and Saturday afternoon prepping for the reception meal.
We planned [...]
New Heritage Cooking
Category Archives: Editorials
Chris and Hiroko’s Yakiniku Extraveganza
Soy Based Dipping Sauces Overview
This is a summary of japanese soy based dipping sauces. I’m summarizing from Makkiko’s most excellent justhungry.com japanese food blog. Go there…its phenomenal and much more indepth.
Qasabi Jo-yu: Wasabi and soy sauce – raw fish, sushi
Sho-ga Jo-yu: Ginger and soy sauce – used for oily raw fish like mackerel, and bonito.
Ninniku Jo-yu: Garlic + soy [...]
Yakiniku Sauce Recipes
These are the Yakiniku sauce recipes I used for Chris and Hiroko’s Yakiniku extravaganza. The apple miso sauce is not at all a trad Yakiniku sauce but we used it on chicken and as a dipping sauce. It was very good. You really want to vary the ingredients to taste so use these just as [...]
Soy Based Dipping Sauce Recipes
These are the dipping sauce recipes used for Chris and Hiroko’s Yakiniku extravaganza. You really want to vary the ingredients to taste so use this just as a guide.
Ponzu Sauce
1/3 Cup Soy Sauce
3 tbsp Yuzu Crush (or use lemon juice)
3 tbsp Lemon Juice
1/3 cup Dashi
2 tbsp mirin
Chili vinegar soy sauce
4 tbsp chili paste (i used [...]
Kombu and Katsuo Dashi Recipe
This is the Dashi recipe used for Chris and Hiroko’s Yakiniku extravaganza.
Kombu and Katsuo Dashi
8 inch kombu (dried kelp)
2/3 oz. (I just used a small handful) katsuobushi (dried bonito) flakes
4 and cups water
Bring to a boil and simmer for 15 minutes. Strain and use as a soup base or sauce ingredient.
Yakiniku
Mr. Duess will love this one, its all about cooking things quickly…again as a way of emphasizing the freshness and quality of the ingredient.
I have been invited to cook the dinner for my brother, Chris’s, wedding. It’s a casual affair with 30 or so people attending. He requested that the meal be relaxed and easy [...]
The bacon fry
Last night, after a delicious mushroom risotto, Mr. Stephenson and myself decided that it was time for some bacon. Our wives chose ice cream for desert instead, but we fired up a small cast iron pan and started frying. The bacon was from the first trial run of the cold smoker, and whilst slightly over-smoked [...]
Cold smoked bacon
The cold smoked bacon is ready for consumption. This is what it looks like:
It turned out absolutely delicious. The 36 hour cold smoke, and the subsequent hanging in the basement, means that the flavour is highly concentrated, so a little goes a long way.
Here’s how to do it
Wait for fall. You’ll need low ambient temperatures, [...]
Pickle update
I tried the wild fermented cucumbers today. There’s been minimal residue on top of the water, nothing that could not be removed with a quick wipe with a paper towel. What this means is that the lacto bacterial flora I am after is healthy and thriving, with the nasties beaten into submission.
The pickles will [...]
Bacon Craze
I think that the bacon craze is a good thing. Who could not benefit from the pleasure of a nice slice of homemade or artesian made bacon?
I do, however, think that it gets quite ridiculous at times. A colleague brought me in a bacon chocolate bar the other day. It was adorned with the image [...]