|Posted on October 2, 2009 at 2:09 PM||comments (0)|
I am feeling a little tired from the show last night. Sakai is still sleeping. I know he is really exhausted. For an artist though, the work never stops. Soon he will be back in his studio. A bowl of miso soup can give us a boost of energy on a morning like this.
I find a piece of daikon radish and deep fried tofu, Age, left over from making Inaris the other day. I will make a Miso Soup with these ingredients. Using Deep-fried tofu, Age, in miso soup is very popular. If you don't have age, you can substitute it with a block of medium or soft tofu.
1 cup daikon radish, peeled and sliced into 1/8 inch matchsticks
2 pieces of Deep Fried Tofu, Age, blanched in hot water or 1 block of soft or medium tofu
3-4 Tbls brown miso
1 scallion, chopped
Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer.
In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.
Add the deep fried tofu and daikon radish pieces to the soup. Bring to a simmer for 1-2 minutes. Turn off heat. Pour the soup into individual bowls.
Sprinkle each bowl with chopped green onion. Serve immediately.
Tip: Once you put the miso into the dashi stock, do not boil the stock but gently simmer
for a couple minutes unitl the miso is dissolved and the soup is heated. Reheating doesn't improve the flavor of miso soup so best if you serve it all at once.
If you are using age, make sure to blanch it with hot water to
remove excess oil.
I need to start with dashi(here is the link for the recipe)
because I used up my last batch.
Remove the Konbu before the water boils.
Turn off the heat and add the bonito flakes. Let the broth
stand before you strain the flakes.
Voila! In less than 5 minutes, you have a lovely dashi broth.
Dissolve the miso paste into the dashi.
Add the sliced Daikon radish and Deep fried tofu, age,
and bring to a simmer for a couple of minutes.
Turn off heat and garnish with chopped scallions or chives.
|Posted on September 23, 2009 at 12:41 PM||comments (0)|
A sculptor's dining room turns into a temporary holding room for the sculptures. Ana stands guard. Her buddy Kinchan doesn't care much about art. She does her morning yoga and shows off her long and lean body. Living with sculptures is like living with people. They appear like performers getting ready to go on stage. I am just the air around it.
Ana is the loyal guard.
Kinchan does her morning yoga.
|Posted on August 26, 2009 at 12:47 PM||comments (1)|
The decisive moment - Going for Nori
I blogged about Kinchan not too long ago - my shy five year old cat. In case you missed it, I said she must have been Japanese in her previous life because she loves to eat Nori seaweed. When she smells the sea and all the fish that may have swam around that nori, the temptation is just too much for her. She meows for a hand out. The funny part is how she eats it: she sticks her "tongue" out and takes it as if she was getting her communion. I have not been able to capture that moment on camera because the sound of the shutter will make Kinchan run. But have you ever seen a cat stick its tongue out for food? Licking is part of cat's nature but not sticking the tongue out. She will do this repeatedly if you keep giving her nori. She can eat a whole sheet if you let her and she likes tuna sashimi too. Spoiled Japanese wanna-be-cat. But no, she is not that spoiled. She came from humble beginnings. Kinchan and my dog, Ana, were both rescued from animal shelters. Kinchan appreciates every bite of that nori, I know. By the way, Ana loves nori too but today the attention is only on Kinchan.