sticky korean-style pork spare ribs

Today was freezing.

The sky was cobalt and the sun was blazing, but the air was icy and the wind that whirled the autumn leaves did its job at chilling us to the bone.

I had a lovely morning. I cooed over a new baby boy (Arlo, such a sweet name), bought crimson glass ladybird beads and lunched on the always fabulous fare at bloodwood.

It’s days like this that hearty food is always appreciated. Rich, fatty meats and warm chunky stews.

So what better than these spicy, sticky Korean-style pork ribs?

The meat is marinated in ginger and gochjung, a red pepper sauce, then roasted in the oven until mouth-wateringly soft. Don’t forget the coriander or spring onion garnish, it lifts the flavours and colours perfectly.

Korean-Style Pork Spare Ribs

Anna’s adaptation of a recipe by Brigitte Hafner. Serves 2-3.

Ingredients:
1kg pork spare ribs
100g ginger, peeled and chopped
6 cloves garlic, peeled
2 tablespoons white sugar
2 tablespoons peanut or olive oil
50ml light soy sauce
50ml shao hsing rice wine
3 tablespoons gochjung*
1 tablespoon Korean chilli pepper powder
2 teaspoons sesame oil
3 spring onions, finely chopped
Small handful coriander sprigs, washed

Method:

1. Cut the ribs into small sections and arrange in a wide casserole dish.

2. In a mortar and pestle, pound the ginger, garlic and half the sugar to a rough paste.

3. Mix all the remaining ingredients together except the spring onions and coriander and pour over the ribs. Marinate in the fridge for about 2-4 hours.

4. Preheat oven to 180C.

5. Cover the casserole with foil and put in the preheated oven for 50 minutes.

6. Remove foil, turn ribs and cook for a further 50 minutes, basting and turning every so often. They’re cooked when the meat between the ribs is very tender.

7. Serve the sticky ribs and their sauce sprinkled with the spring onions and coriander with steamed rice and Chinese greens.

Note: If you can’t find gochjung, use 2 tablespoons chilli sauce and 1 tablespoon honey.

daikon braised in mirin & miso

My husband once had a crush on Alicia Silverstone. During his military service he spent long periods guarding supply stations with his comrades, watching Clueless over and over again. It’s an odd movie choice for a bunch of soldiers, but then again I suppose pretty girls in short skirts tick all the right boxes for bored, lonely boys.

What I hadn’t realised about Alicia Silverstone is that she’s a vegan and has written a cookbook called The Kind Diet. OK, so she “co-wrote” it with macrobiotic nutritionist Jessica Porter, but without Silverstone’s celebrity backing, utter dedication to veganism and regular recipe tweeting, I might never have discovered this amazing dish.

Boiled chucks of radish doesn’t sound like the most appetising meal, but it truly is fantastic.

The slabs of daikon soften, but they keep a toothsome texture and complex flavour that’s almost meaty. I defy omnivores not to raise their eyebrows in surprise at how wonderfully hearty such a simple vegetarian dish can be.

In order to meet one of my 2012 Food Challenges (cook with daikon), I adapted this recipe quite drastically, deciding to turn the braising liquid into a much richer concoction adding miso soup, rice vinegar and sesame.

Daikon braised in Miso & Mirin

Anna’s adaptation of a recipe from The Kind Life by Alicia Silverstone. Serves 4 as side.

Ingredients:
1 large daikon radish
20g red miso paste
60ml (¼ cup) mirin
40ml (2 tablespoons) light soy sauce
20ml (1 tablespoon) rice vinegar
20ml (1 tablespoon) white sugar
3cm x 5m piece dried kombu
5ml (1 teaspoon) sesame oil
1 tablespoon, toasted sesame seeds

Method:

1. Slice the daikon into 2cm-thick rounds

2. Place them in a large saucepan, or lidded pan, in a single layer

3. Add water almost to cover the daikon

4. Add the miso paste, soy sauce, mirin, rice vinegar, sugar and kombu

5. Bring the liquid to a boil over high heat, then reduce to very low, cover pan and simmer daikon for 30 minutes or until almost all liquid has been absorbed

6. Sprinkle braised daikon with sesame oil and sesame seeds

ma yi shang shu (ants climbing up a tree)

Kung Hei Fat Choi!

It's Chinese New Year once again and this year we enter into the lair of the Water Dragon.

A Chinese friend told me that dragons are a very auspicious sign and that many Chinese people will be trying hard to have a baby this year so their little ones will grow up as majestic, strong people.

This dish is a nice new year meal because eating long noodles on the first day of the year is supposed to symbolise prosperity throughout the year and long life in general. It does contain meat though, which isn't  traditionally on a new year menu.

And to top it off, the origin of this dish's name is super cute. As SBS Feast Magazine, the source of this awesome dish, explains:

"It is thought a poet bestowed this Szechuan dish with it's name after observing that when the noodles are held up with chopsticks, the bits of meat clinging to it appear like ants climbing a tree."

Ma Yi Shang Shu (Ants Climbing Up A Tree)

Recipe from SBS Feast Magazine Issue #5. Serves 4.

Ingredients:
250g minced pork
2 ½ tablespoons salt-reduced soy sauce
1 ½ tablespoons Chinese rice wine (shaoxing)
1 ½ tablespoons chilli bean sauce (toban djan)
2 teaspoons cornflour
1 teaspoon sugar
1 teaspoon sesame oil
250ml chicken stock
150g vermicelli (mung bean) noodles
2 tablespoons peanut or vegetable oil
2 garlic cloves, chopped
4cm piece ginger, grated
Shredded spring onions, to serve

Method:

1. Combine pork, 1 ½ tablespoons soy sauce, 2 teaspoons rice wine, chilli bean sauce and cornflour. Using your hands, knead pork mixture for 5 minutes until a smooth paste. Set aside for 20 minutes.

2. Combine remaining soy sauce and 1 tablespoon rice wine, sugar, sesame oil and stock in a bowl.

3. Soak noodles in a bowl of warm water for 10 minutes or until softened. Drain well.

4. Heat peanut oil in a wok over medium-high heat. Add garlic and ginger and cook for 30 seconds or until fragrant. Add pork mixture and brown, breaking up lumps, for 2 minutes.

5. Add noodles and sauce mixture, and stir for 2 minutes or until the liquid is absorbed.

6. Scatter with spring onions to serve.

salmon sashimi w chilli sesame oil

 
食べるラー油がけ サーモンの刺身

Recently we were visited by two wonderful friends from Tokyo, VB Samurai and Green Ninja.

VB Samurai terrorised pubs across Sydney in his quest for the [im]perfect beer, while Green Ninja is a known enemy of electricity, preferring to undertake her clandestine activities in darkness.

Yes kids, there's a story in there. A big one.

Anyway . . . we had an awesome time hanging out, catching up and sharing our favourite places around Sydney. We also visited the Sydney Fish Markets and hosted a BBQ at our house with a group of friends, gorging on oysters, sashimi and even kangaroo skewers.

I served my finger lime oysters, as well as three types of sashimi: Snapper Sashimi w Soy & White Truffle, Tuna Tartare w Green Chillies, Crispy Shallots & Guacamole and this lovely salmon sashimi drizzled in la yu, a chilli & sesame oil which VB Samurai and Green Ninja brought us from Japan.

It seems la yu became incredibly popular last year in Japan, and after tasting it I understand why.

Chips of crispy fried onion and garlic floating in rich sesame oil and a hint of chilli. What’s not to love?

It’s used on rice, udon, salad dressings, fish – you name it! I can imagine happy uni students hunkering down with a bowl of ramen tossed in la yu as a quick fix dinner.

So why not drizzle this awesome sauce over sashimi? White fish isn’t a good option, since the flesh is too mild in flavour, but the richness of salmon was a perfect match.

Salmon Sashimi with La Yu

Anna’s recipe inspired by VB Samurai and Green Ninja.

Ingredients:
450g sashimi grade salmon, thinly sliced
1 tablespoon good quality la yu

Method:

Assemble fools!

chinese cabbage & soba noodle salad

Chinese cabbage, also known as napa cabbage, is one of those vegetables that are seriously under-utilised.

I love the fresh, crunchy texture served shredded with tangy dressings and noodles, just like this dish I’m posting today.

Although you could serve this warm noodle salad on its own, we like to eat it with roasted or barbecued chicken that’s been drizzled with a little chilli oil.

I chose Japanese soba noodles, made from buckwheat flour, for this recipe as well as tangy Chinese black vinegar and sesame oil.

This is a great meal for when you’re short on time. It takes about 20 minutes to prepare, including chopping and cooking the noodles.

Chinese Cabbage & Soba Noodle Salad

Anna’s very own recipe. Serves 4.

Ingredients:
360g soba noodles, cooked as per packet instructions
1 Chinese cabbage, shredded finely
1 spring onion, white part only, finely minced
40ml (2 tablespoons) Chinese black vinegar
10ml (2 teaspoons) light soy sauce
20ml (1 tablespoon) sesame oil
60ml (3 tablespoons) vegetable oil
Salt and pepper

Method:
1. Whisk together the soy, vinegar, sesame oil and vegetable oil until well combined.

2. Stir through spring onion then season to taste.

3. Toss cabbage and noddles together while noodles and still warm.

4. Dress with vinegar and oil to taste.

This is my contribution to Presto Pasta Nights, hosted by Cassie at The Kitchen Alchemist. Be sure to visit her blog for the recap.

tokonoma

Another amazing dining experience in Sydney, this time at Tokonoma, the not-so-little-brother of Surry Hill’s famed Japanese haunt, Toko.

The Tokonoma crew and Mark Communications hosted me and a few other bloggers to try out the chef’s tasting menu and check out the venue.

The fit-out rocks. It’s moody with retro curved booths and elegant, secluded alcoves. I heart.

Better still, the cocktail menu is the same as Toko, with some of my all time favourite cocktails in Sydney.

I rate very highly their Fuwa Fuwa Martini, as well as several others I’d like to list but can’t remember the names!!!

The amazing pineapple, ginger sugar, vanilla and rum mojito made my month. Seriously.

I could easily come here with friends and drink the cocktails all night long.

But what about the food?

Well, in one word, it’s sublime.

Head Chef, Regan Porteus, hails from NZ and spent time in London pursuing Michelin-quality experience before discovering modern Japanese cooking at Zuma in Knightsbridge.

“I want the food in Toko and Tokonoma to make an impact. I want it to please the eye, please the tastes . . . I want it to excite. I take the best of local produce, combine it with Japanese commodities and preparation techniques and try to deliver it with a modern touch.”

On discussing why Japanese food captured his imagination, Porteus said “It was a new world of ingredients, tastes, commodities, techniques and a whole new style of cooking, eating, dining and serving that kept me interested and continues to.”

Toro fans should keep their eyes peeled for the fast approaching tuna season, with farmed bluefin a potential menu item and, if Porteus can figure out a way to make the most of the kitchen’s 6-burner stove, he might just introduce a newly developed recipe of braised pork and mushroom kama meshi (Japanese rice hot pot) to keep away the cold during the winter months.

In the meantime, feast your eyes, and your stomachs, on the chef’s tasting menu ($70pp):

maguro no miso taru taru
tuna tartar, barley miso, baby shiso leaves, taro chips
Sweet, honeyed flavor reminding me of ahi poke.


gyu niku no tataki
seared beef, pickled onions, mizuna, garlic chips
Amazing, my second favourite dish with smoky seared edges and an iron-rich centre.


watari-gani kara-age
crispy soft shell crab, wasabi mayonnaise
The crab had a great spongy crunch.


omakase zushi
assorted selection of rolls and nigiri
The rolls had a sweet fish flavour with crisy, salty caviar bursts.

The kingfish nigiri was like melting butter while the fluro-pink tuna had a sticky, iron touch.


piri kara dofu to abogado
spicy fried tofu, avocado salsa, barley miso
Sweet, paprika-flavoured chilli threads over soft, fatty avocado and homely-soft tofu in crispy batter.


hotate no jalapeno amazu zoe
robata grilled scallop, sweet pickled apple, jalapeno garlic
The jalapeno salsa was a sweet, spicy hit and took on an almost chipotle flavor despite its bright green appearance. The apple and sweet scallop were complimented by it perfectly. My favourite dish of the night, and incidentally the chef’s pride and joy too.


ami yaki ro-su niku to wafu
scotch fillet steak, wafu sauce, garlic crisps
This buttery, fatty steak was simply divine. My third fav of the night.


zucchini no wafu yaki
zucchini, wafu sauce, sesame
Tangy vegetable cylinders offset the richness of the beef.


shiro miso
white miso, spring onion, tofu, wakame
This gentle umami soup was a perfect end to the savoury courses.


The dessert platter contained ginger and d-ate pudding; rockmelon, chocolate, tonka bean and calpico sorbets; ginger, coffee and green tea crème brûlées; chocolate fondant and a spring roll filled with deliciousness (sorry, can’t remember!!)



I’ll be back to Tokonoma soon. Very, very soon.



Photo of Toko interior from indesign.
Photo of Regan Porteus from Mark Communications.

breakfast miso soup

I discovered this healthy breakfast while on holidays in Australia's red heart, visiting Uluru (otherwise known as Ayers Rock).

There are so many tourists from all over the world that the resort offered a breakfast for all cultures. The Japanese station provided hot miso broth and I watched the Japanese girls whisk eggs and vegetables into it, then tried it myself and was very pleased with the results.

So once I came home I replicated it for Jonas, who also became a big fan.

You can have this for breakfast, or even have it as an afternoon or late night snack. It pretty good anytime of day.

Breakfast Miso Soup
Anna's very own recipe. Serves 2.
Ingredients:
2 eggs
1 stock cube (mushroom, vegetable or beef are best)
1 cup shitake mushrooms, sliced
1 tablespoon shallots, soft green part
1 tablespoon shallots, hard white part
10cm piece wakame
4 teaspoons miso paste
2 teaspoons peanut oil
Sesame oil, for drizzling
Method:
1. Soak wakame in warm water for 5 minutes. Cut into thin strips.
2. Heat peanut oil in saucepan. Fry white shallots and mushrooms until tender but not soft.
3. Add 2½ cups of water and crumble in stock cube.
4. While waiting for water to boil, crack each egg into 2 separate serving bowls. Pass a fork through the egg a few times to break the yolk and white into smaller streaks, but do not beat or whisk.
5. Add 2 teaspoons of miso paste to each bowl.
6. One bowl at a time, strain the boiling stock into the first bowl, quickly stirring the egg as it cooks in the hot water and dissolving the miso. Once the egg and miso has blended through, the soup will have milky colour.
7. Divide the wakame and mushrooms between the bowls and serve.

This week, my Weekend Herb Blogging theme ingredient is wakame.

Wakame (ワカメor undaria pinnatifida) is a sweet, edible seaweed that has been grown for food for hundreds of years in Japan and Korea. It’s leaves are cut into tiny pieces which expand significantly during cooking. It’s best in soups or salads with soya sauce and rice vinegar.

Wakame is said to help burn fatty tissue, purify blood, strengthen digestion and regulate menstruation, not to mention its usefulness as a topical beauty treatment and for aiding skin, hair and reproductive organs.

According to Wikipedia “wakame is a rich source of Eicosapentaenoic acid, an Omega-3 fatty acid. At over 400 mg/100 kcal or almost 1 mg/kJ, it has one of the higher nutrient:calorie ratios, and among the very highest for a vegetarian source. A typical 1-2 tablespoon serving of wakame is roughly 3.75-7.5 kcals and provides 15-30 mgs of Omega-3's. Wakame also has high levels of calcium, iodine, thiamine and niacin.”

Wakame has also been nominated one of the world's worst 100 invasive species and is particularly damaging in Auckland, New Zealand and the San Francisco Bay Area.

Check out the WHB round-up from our host, Janet from Tastespace.

udon w edamame & almond pesto

It’s the last Weekend Herb Blogging event for the year, so I’ll end it with a new ingredient I’ve never used before and a recipe that will be my last 2009 Food Challenge post (I didn’t complete many in 09!).

Ever since seeing this post on the Scent of Green Bananas, over 4 years ago, I have yearned to make my own delicious edamame pesto using Japanese influences.

I used Santos’ photo for inspiration and, while mine certainly doesn’t look as pretty as Santos’ herb heavy noodles, it turned out to be one of the most delicious sauces I’ve ever made.

It’s flavours of almonds, herbs, garlic, ginger and lemon are probably best suited to summer, but I could eat the mixture with a spoon any time of the year.

Udon w Edamame & Almond Pesto
Anna’s very own recipe. Serves 3.
Ingredients:
270g organic udon noodles
1½ cups cooked + peeled edamame (soya beans)
¼ cup sunflower oil
¼ cup toasted flaked almonds
1 teaspoon sesame oil
2 teaspoons grated ginger
2 teaspoons grated garlic
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons each of shredded coriander, parsley, mint & shiso
2 tablespoons soy sauce
1 tablespoon rice vinegar
Method:
1. Boil udon noodles as per manufacturer’s instructions.
2. While noodles are cooking, combine all other ingredients in a food processor and blend into a fine paste, adding oils last.
3. When noodles are finished cooking, drain then return to the hot cooking pot and add pesto. Stir it around and let the heat from the pot melt the pesto through the noodles.
4. Serve warm in bowls and eat with chopsticks.

Edamame are soya beans in their shells, eaten in Japan as beer snacks. And they are perfect for this job, boiled or steamed and tossed in salt, then popped from their shells straight into hungry mouths. Too good to believe they’re damn healthy too.

Soya beans are an amazing source of protein without the saturated fats of animal proteins in fact "just one cup of soybeans provides 57.2% of the daily value for protein for less than 300 calories and only 2.2 grams of saturated fat.”

Soya beans have very good levels of manganese and protein and good levels of iron, omega 3 fatty acids, phosphorus, dietary fibre, vitamin K, magnesium, copper, vitamin B2 (riboflavin) and potassium.

Better still, Wikipedia says the soya bean is “the most widely grown and utilised legume in the world”.

But the elusive shiso is the magic herb of interest here.

Also known as perilla, shiso leaves are elegant leafy herbs and a member of the Lamiaceae family (with mint).

According to Wikipedia, “it is considered rich in minerals and vitamins, has anti-inflammatory properties and is thought to help preserve and sterilize other foods.”

The flavour is pretty intense, with an aniseed/mintiness.

In Japan it’s served alongside sashimi, in India it’s shredded with chilli and tomatoes into a dip, in China it’s used in traditional medicine to boost immunity, in Vietnam it often accompanies bún (rice vermicelli salads) and in Korea it masks the strong smell of dog meat dishes.

But this delicious shiso/perilla meal is vegetarian, so your puppies won’t need to fear.

Our WHB host for the last time this year is our WHB organiser, Haalo, from Cook (almost) Anything At Least Once, an Aussie blog that is full of inspirational recipes.

So, as I usually do at the end of every year, here’s my WHB theme ingredients for the past 12 months:
kiwi - kiwifruit & lemongrass slushie
tomatillos - chilaquiles & salsa verde
capers - smoked trout & warm potato salad
corn - esquite (Mexican corn snack)
eggplant - eggplant parmigiana
preserved lemon - Morrocan chicken tagine
blackberries - blackberry & oatmeal breakfast cake
hominy - pozole verde (Mexican tomatillo & hominy stew)
sage - scallops w lentils, pancetta & sage
scallions - feta, sumac & herb salad
persimmon - persimmon & bourbon bread
lemon thyme - roast pork fillet w cider & pistachios
tangelo - tangelo delicious pudding
peanuts - peanut butter pie w roasted banana ice cream
cavolo nero - milk-braised pork w cavolo nero
palm hearts - palms hearts w parsley
sage - apple, walnut & blue cheese flaugnarde
cherries - duck w cherries
mâche - mâche w chive & mustard dressing
dates - sticky date pudding
thyme - basque oxtail stew
potato - rösti
plums - kentish pigeons w plums
broccoli - broccoli & stilton soup
avocado - salpicón de camarónes (Mexican prawn cocktail)
rice paddy herb - bò tái chanh (Vietnamese lemon-cured sirloin)
parsley - braciole napoletana (Italian stuffed veal)
shiso - udon w edamame & almond pesto

Sources:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=79
http://en.wikipedia.org/wiki/Soybean
http://en.wikipedia.org/wiki/Perilla

chinese pork & garlic chive dumplings

Chinese pork & garlic chive dumplings, otherwise known as Jiu Cai Jiaozi, happen to be one of the most delicious things on earth. Pan-fried and served with strong, black vinegar and spicy chilli . . . . one of my all time favourite things to eat.

I wasn't daring enough to make the dough, but I thought I was pretty brave to attempt assembling them myself. I was very pleased with the results and even shared the excess with Stinky and M.E., who seemed very happy with that.

To decide how to make them, I scoured the internet for Jiu Cai Jiaozi recipes and came across the very simple steps provided by Billy from A Table For Two. They were so good I kicked myself for forgetting to thank him when we ran into each other at a Peruvian degustation (see Billy, there was a reason I thought I knew you).

These seriously good dumplings are my pasta offering to Presto Pasta Nights hosted by fellow Aussie blogger Haalo from Cook (almost) Anything At Least Once.

Jiu Cai Jiaozi (Chinese Pork & Garlic Chive Dumplings)

Recipe by A Table For Two. Makes 30 dumplings.

Ingredients:
500 gram pork mince
1 bunch garlic chives (chopped)
3 cloves garlic (chopped)
1 teaspoon grated fresh ginger
1 packet of dumpling skin (30 skins)
1 tbsp corn flour
2 tbsp rice wine
Soy sauce
Sesame oil
Salt & pepper, to taste

Method:

1. Add all ingredients into a large bowl (except the dumpling skins) and mix well together.

2. Fill a small bowl with water and set aside.

3. Scoop a tablespoon of the mixture and lay it in the centre of a dumpling skin.

4. Dip your index finger in the water, then run it around the edge of the dumpling skin.

5. Fold the skin in half from bottom to top, press the skin together and seal the mixture inside.

6. From the centre, overlapping the skin inwards from both sides until it reaches the pointy edges.

7. Run the edges and press tightly with 2 fingers to make sure the dumpling is properly sealed.

Steaming Method:
1. Inside bamboo steamer baskets, lay some iceberg lettuce and make sure is flat enough to put dumplings on top without falling over.
2. Arrange 6 to 8 dumplings inside basket without touching each other so they don’t stick together when cooked.
3. Use a wok and pour 2 cups of water and let it boil in medium heat. Place the steamer basket inside the wok and cover it with a lid. Let it simmer for 10 – 15 mins or until the dumpling skins looks translucent then it is ready.

Frying Method:

1. Heat up a frying pan with a little bit of vegetable oil.
2. Put some dumplings in the pan and lay flat on one side. Make sure they don’t touch each other to avoid sticking together.
3. Pour 2 tablespoon of water in the pan, and quickly cover it with a lid.
4. Few minutes later, flip the dumplings and fry the other side. Again, pour 2 tablespoon of water and cover it with a lid.
5. Fry the dumplings until crisp and golden brown then it is ready.

Billy's note: the dumplings usually go with condiments of soy sauce, sesame oil and black vinegar. A hot spicy chilli paste is also an essential condiment with the dumplings.

Anna’s variation: I added that grated fresh ginger for extra kick.

tan tan men

Another one bites the dust . . . another 2008 food challenge that is!

With loads of help from my gal in Tokyo, Courtney, I was able to make this absolutely delicious ramen noodle soup.

I first ate Tan Tan Men at Ichiban Boshi, a ramen chain in Sydney, and I have been in love ever since. Spicy, Asian style Bolognese sauce on delicious ramen noodles with a fiery broth. Wow!

My own version was (of course) not as good as the experts, but for a home attempt it was fantastic. Definitely one to make again!

Now what disappointed me immensely was not the recipe but my shaky photography! I must have taken more than 20 photos of the tan tan men and the image on this post is the only one that didn't come out blurry. Sorry about that folks!

Tan Tan Men (Spicy Japanese-Chinese Ramen Soup)

Anna’s version of various internet recipes. Serves 2.

Ingredients:
375ml chicken stock
200g pork mince
180g ramen
2 tablespoons sesame oil
1 tablespoon freshly grated ginger
1 tablespoon white sesame paste
1 tablespoon rice vinegar
1 tablespoon doubanjiang (Chinese spicy bean paste)
1 clove garlic, crushed
2 teaspoons tenmenjan (Chinese sweet miso)
1 teaspoon hot chilli oil
2 tablespoons finely sliced shallot (scallion), garnish

Method:

1. Heat the sesame and chilli oils in a pot.

2. Add garlic, ginger and doubanjiang then fry until fragrant.

3. Add pork and brown.

4. Next add sesame paste, tenmenjan and chicken stock. Bring to the boil then reduce to simmer.

5. In a separate pot, cook ramen as per the packet instructions. Drain.

6. Combine noodles, broth and meat in serving bowls and sprinkle with scallion garnish. Eat hot.

Anna’s variations: If you can’t find all the specialty ingredients then replace the doubanjiang with the Korean equivalent gochjung, the white sesame paste with tahini and the tenmenjan with a tablespoon or two of light soy sauce and a pinch of sugar.

This is my long overdue contribution to Presto Pasta Nights, an event started by Ruth but this week (the last of 2008) hosted by C from Foodie Tots.

Tags: morsels and musings food blog food and drink australia recipes tan tan men soup noodles main course pork recipes soup recipes noodle recipes tan tan men recipes pork soup recipes noodle soup recipes japanese recipes japanese food japanese cuisine chinese recipes chinese food chinese cuisine

eating my way through tokyo

Tokyo was amazing. We tried (and saw) so many deliciously intriguing foods and I ate some of the best tuna sashimi my tongue has ever had the pleasure to embrace.

But it wasn't just the food of Tokyo that won us over: the Japanese people were so kind and friendly that we felt safe and welcome everywhere we went. People were so helpful even if they couldn't speak English and we certainly couldn't speak Japanese!!!

Jonas and I have decided that we definitely want to return to Japan (and soon)! We want to spend more time devouring ramen and miso and venture to Kyoto, the Yamagata area and down into the south of Honshu and even Kyushu.

But, in the meantime, we can salivate over our most recent memories . . .

Great sashimi: fatty tuna, mackerel and octopus.

Ito Konnyaku: sliced gel made from the starchy corm of a perennial plant known as konnyaku, konjaku, konjac, devil's tongue, voodoo lily, snake palm or elephant yam.

Udon noodles in a light broth with shredded beef.

Red bean dessert pudding with berries and cereal.

Tempura mizuna (lettuce) and other veggies.

Corn ice tea

A tomato based Japanese curry with brown rice.

Wagyu slices for shabu-shabu

Kibi-Dango are sweet millet dumplings, flavoured with things such as green tea, then rolled in soybean flour. They are street desserts from the Edo period (1603-1868).

Soba noodles doused in a cold sesame dressing.

Bontio sashimi & a yuzu chuhai (sake based cocktail)

Everywhere little dessert shops sell jelly and custard treats.

Fruit and vegetables are treated like gold and some of the best produce are sold in boxes as gifts.

Japanese beer!

One of the many milky drinks Japan excels at. This one is strawberry.

Miso drenched vegetables and seafood

Deep fried soft buns filled with sweet red bean paste.

Chicken gizzard skewers

Well, I hope you found all that interesting. We sure did!