Porcupine Meatballs

Sweet rice Shumai / もち米の焼売

Our plane landed at the tail end of summer. The sun setting in the west is rather spectacular, I let out a sigh of relief… but we also felt somewhat blue.
Getting back into my routine is a bit of a task and slow. I inspect things we purchased during our journey…ahhh…the wappa (輪っぱ) bento box…such a nice find!

What I could fill the box with? I dunno…two thirds of our vegetables were wilted, some liquidized in the refrigerator and the milk had a sour taste…Darling, I think this has gone bad…he grabbed the car keys, and headed off to the store for fresh milk. His supper – the peanut butter sandwich -  would not be complete without it. Anything else you want me to get? he asked…completely jet lagged…thinking is way too hard.

This popular Chinese dim-sum requires no wrapper. Quick and satisfying recipe from Seattle pastry maker Setsuko. Her fabulous looking confections you can order through her website.

Ingredients and Instruction for 10 to 15 Shumais (Print recipe here)

Necessary equipment – Steamer (I used bamboo steamer)

• 1/2 cup sweet rice
• 1 pound ground pork
• 1/2 of medium size onion finely minced
• 2 teaspoons ginger finely grated or juice  Note: I like to grate skin and all first then wrap in paper towel to squeeze juice out.
  Here, my husband demonstrating
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• 2 teaspoons each of sake, soy sauce, oyster sauce, sesame oil
• 2 Tablespoons potato starch or corn starch
• Salt and Pepper
• Vegetable oil

1. Wash sweet rice quickly, perhaps 2-3 rinses changing water each time – sweet rice absorbs water fast so do not soak in water. Leave washed rice in sieve until needed. Get steamer ready with at least 2 inches of water at the bottom of steamer pan.
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2. Put ground pork, finely minced onion, grated ginger (or juice) in a medium bowl and combine well.
   
3. Add seasoning – sake, soy sauce, oyster sauce and sesame oil and mix well.
4. Add cornstarch and knead until it comes together. Salt and pepper to taste.
5. Make balls (approximately 1 and 1/2 inch in size). Roll in sweet rice.
6. Brush the steamer bottom with vegetable oil to prevent the meat balls from sticking  Lay the meat balls without crowding, put the lid on, steam for 12 to 15 minutes. Watch out for the hot steam when you remove the lid. Serve with gyoza sauce if you like.

Also great is to put in Chinese soup. I short cut by using Chinese soup granule base, with soy sauce and vinegar to adjust flavor. See, easy does it!

Here are some photos we took in Japan in random order…Amazing Kyoto Tower view from our hotel room.
My  husband loves ‘drinking yogurt’. The bakery in town of Akitsuki (秋月/Autumn Moon), Fukuoka called Pan (Japanese name for bread)…that works.
We indulged in many good eats! Even bad for you foods but tasted so good!

We flew from Narita Airpot to Fukuoka

The first thing we ate in Fukuoka is Hakata ramen – famous for rich, pork based soup at Ippudo (一風堂) for about 10 bucks. On contraire, we had the most expensive 5 course lunch at a French restaurant near Matsumoto Castle.

…by accident. 1st course is red turnip soup...Wow!

Pose with samurai warrior at well preserved Matsumoto Castle. The peek –a-boo view from tiny opening. I think that is the coolest castle ever!

Took over an hour but we made to the top of Happo Peak in Hakuba.   In fact, we walked most everywhere, a little break at Kanazawa’s samurai residence.

Hakuba rice field

HairJam..yummy?!              We loved the museum and the artist, this in Azumino, there is a Tokyo museum also.

My son and his wife Joined us to Karuizawa. We love Karaoke!

Sacred Lotus flower in Toji temple in Kyoto.

Kuzu noodle with real gold syrup at Kanazawa.
Blueberry soft serve ice cream, reward for climbing Happo Peak (八方家根) – A Japanese blogger Mnoru posted beautiful photos of the area. It was a pleasure to meet him and his wife in person in Tokyo…honey, where is the photo we took with them?

Kiso Bridge (木曽の大橋) In Narai and near by Café Miyama for the famous 100 years old curry (not really, just the recipe) for lunch. 

Asakusa, Kaminarimon in Tokyo, the young rickshaw driver who studied at San Jose University for 2 years, speaks fluent English.

World’s 2nd tallest building – Tokyo Skytree ….saw this view.

Enjoy the famous fire works at Lake Suwa.

Chicken Wing Sequel

9 Spices Fried Chicken Wings

After I finished the chicken wing rice bowl last week, I had more tasks to do with the remaining wings. No way am I going to let them go to waste.

First I gathered all the bones from middle parts and wing tips in a pot and simmered to make soup stock. While it’s simmering I prepared the chicken wing base – looks like mini drum stick - to be fried. I get that frying can be fattening but they are very teeny, I’m not afraid…should I be?

Modified version of Masahiro Kasahara’s boiled then fried chicken wing recipe is tender and flavorful with nine spices. Adjust spices according to your own taste buds.

Ingredients and Instruction for 8 fried chicken wings (Print Recipe here)

• 8 chicken wing base/tebamoto (手羽元)
  Chicken wings: as whole shown in the top of the picture, chicken wing base is on the bottom left. Followed by middle/tebachu (手羽中) and tip/tebasaki (手羽先) on right…now you know all about chicken wings, right? Excellent!
  
• 5 cups water
• 1/2 cup sake
• 1 Tablespoon salt

 

• 1/2 cup milk
• 1 egg beaten
• 2 Tablespoons corn starch

 

• 1-1/2 cup low viscosity flour (薄力粉)
• 3 Tablespoons bread flour
• 2 teaspoons  salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon coarsely ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1/4 teaspoon each of sage, thyme,  nutmeg, oregano and basilNot showing white pepper

 

• Oil for frying

1. Put chicken wing base, water, sake and salt in a pot to boil. When it starts to boil, reduce heat to low. Simmer for 30 minutes then *leave in pot to cool to room temperature. *Do not skip this process.
   
   Note: I strip the meat from bone and flipped over so that skin is inside and shaped like a lollipop.
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2. While the chicken wings are cooling, combine milk, egg and cornstarch in a bowl. Set aside.
3. Whisk flours, salt, white pepper, black pepper, garlic powder, ginger, sage, thyme, nutmeg, oregano and basil in a bowl to combine. Set aside.
4. Heat oil to 338F in heavy deep pan. Pat the chicken wings base dry with paper towels.
5. Wet chicken wing base with milk mixture #2. Dredge with flour/spice mixture #3. Fry them until golden brown; about 3 minutes. Receive in a layered paper towel to remove excess oil. Note: Chicken wings base is already fully cooked in process #1 so not to worry about its doneness. I didn’t do lollipop style with these.

Making homemade chicken broth

Put scrap of bones and chicken wing tips (see previous post) in a pan. Pour 1000 ml water, 1/2 cup sake, 1 teaspoon salt and add 2x4 inch sheet of kelp. Bring to boil then reduce to simmer for 20 minutes. Skim off any white foamy scum that appears on top with spoon. Strain through sieve. This will keep in the refrigerator for about a month.

I used this broth in Okonomi yaki (Japanese savory pancake) batter in place of dashi stock.

The Okonomi yaki recipe was better than  I expected. I think I will write about it in the future.

Other food blogger’s recipe – I recovered asparagus buried  in the refrigerator the other day, oh goody, it is still good! I asked my husband to challenge this dish, Delizioso!

My son and his wife in Japan sent me a fancy gâteau (cookie) set. So light that it may not have contained any calories at all? You wish!

Have a wonderful rest of the week!