I should also really try to recreate that cold tendon dish, or something similar, but I’m building up a bigger list of things to try than I might be able to tackle in a week.
Definitely going to make salt & pepper shrimp soon. Shell-on, head-on, fresh medium shrimp, maybe lightly dusted with corn starch, deep fried at high temperature, then stir-fried with garlic, green chiles, salt, and Szechuan pepper.
Cold tendon appetizer (half-finished, whoops!)
Shrimp-pork-leek dumplings on the left, with black vinegar dipping sauce; wonton soup on the right.
Hot pot: ma la (spicy-numbing) on the left, mild on the right.
All the raw ingredients for cooking in the hot pot.
I can't believe we finished it all.
I’m at a serious hole-in-a-wall hot pot and dumpling place. The cold tendon appetizer was excellent.
- Two frozen breaded chicken tenderloins, baked and sliced.
- One small white eggplant cubed.
- A 1.5-inch piece of daikon, peeled and cubed.
- 5 garlic cloves, smashed.
- 4 Tien Tsin dried chiles (very hot Chinese chiles).
- A teaspoon of Szechuan peppercorns, coarsely crushed between my fingers.
- A few large pinches of Korean chile powder.
- A drizzle of toasted sesame oil.
- A drizzle of soy sauce.
- Salt to taste.
All combined and roasted. Done in 20 minutes. Kind of a hash.
It’s my speedy garbage-plate dinner because I’m SO busy tonight and I need to eat quickly and get to bed. Surprisingly tasty.
Two meals - one of which was basically sashimi - and a snack, from a $16 piece of fish. Not a bad deal, I think.
The next time I get a chance, I’ll try the good fish market I just found for real sashimi fish.
Katsuo Tataki Zukedon
Torched bonito sashimi, marinated in a sweet sauce of soy and sake, over rice and daikon matchsticks (sprinkled with chopped green onions and shichimi togarashi).
The rest of the katsuo tataki will make katsuo no kakuni (braised bonito) with braised daikon tomorrow.
I want to build a convertible propane wok burner/yakitori grill. I know what parts I’d need, I just don’t know where to get them all.
This leaves out one option, and an important part of determining efficiency.
Fill it with water, it heat it to near-boiling, and holds it there indefinitely to be used for tea, coffee, or any other hot beverage at any time. It’s very well insulated, like a Thermos, so it takes very little power to keep it hot. Since it only heats once, and you only use what you need and save the rest for later, it’s more efficient than ending up with leftover water in your single-boil electric kettle.
It really could have used some Szechuan peppercorns, though. Those are on my list, if I can find them (no luck yet).
Dinner tonight was stupidly easy and really good:
I cooked 8 frozen gyoza/potstickers the standard way (pan-fried-then-steamed, package directions), then put them in a bowl. I rinsed out the pan, and added a tablespoon of oil. When it was hot, I added some chopped fermented black beans and let them fry until I could smell them. Then I added a few shakes of hot red pepper flakes (the normal pizzeria kind) and a large pinch of Korean red pepper flakes (the “coarse” kind - but still much finer than the hot pepper flakes) and let those cook for a few seconds.
Then I drizzled in a little toasted sesame oil, added the sliced white part of a green onion, and a pinch of coarse salt, and poured that over the dumplings. The green part of the green onion went on top, and I ate them with a bowl of short-grain rice.
I’m not sure how I should eat the tataki I have in the freezer. I can’t eat the whole 14 oz filet in one sitting, and raw it won’t last long in the fridge.