I love the black cod with miso at Japanese restaurants–salty, sweet and buttery.
We had a few pieces of cod in the freezer left over from the ginger miso cod so we had some cod with miso over soba noodles. The recipe is incredibly simple but I managed to bungle it…and it still came out tasting great! I used red miso paste and didn’t realize I needed to warm up/caramelize the glaze until I had already thrown all of the ingredients into a ziploc bag to marinate in the fridge. I marinated on Monday night and we cooked this on Thursday night…I was a bit worried about spoilage but everything was fine!
I served it over a bed of soba noodles (one bundle for the two of us would have been enough) with a side of Korean marinated bean sprouts. After I took the picture, I poured a little bit of soba noodle soup base over the noodles which helped tie everything together.
The first time I tried uni, I hated it. My cousin theorized I had an unfresh batch and urged me to try it again. When I did, I immediately fell in love with the sweet and creamy texture and the light oceany flavor. Several years ago, I had uni risotto at Blue Marlin in LA’s Japantown and loved it. Though I hear the restaurant isn’t as good as it used to be, I still think of the uni risotto often.
Since I have mastered risotto, I thought I would try my hand at uni risotto. White onions in the base and no garlic; sake instead of white wine. I used some leftover seafood broth supplemented with hon dashi. I bought two small rafts of uni. To integrate the uni flavor into the risotto, I blended a small raft of uni (7-8 pieces) with some broth. The second raft went directly on top of the finished risotto with a few sprinkles of furikake.
The final product had a mac n cheese hue. Next time, I probably need to at least double the amount of uni used in order to get a stronger uni flavor.
I could easily eat a whole raft of uni on its own…and I have.
I love split pea soup. Whenever I drive down to LA, I have to make a stop at Pea Soup Anderson’s. Honestly, they have the freshest pea soup in the middle of nowhere!
Several years ago, I made a split pea soup that gave everyone the worst gas on the planet, so I never made it again. However, I had a Honeybaked ham bone left over from Thanksgiving in my freezer and thought I’d give split pea soup another try. I used this recipe and just added two cloves of minced garlic…I have no idea how much ham was still on the bone…either way it was super delicious…and no gas!
Whenever our local butcher shop, Drewes Brothers, has thai sausage we pick some up. They’re not as good as the street sausages I had in Thailand but they’re good enough. My meat grinder just arrived so maybe I’ll copy Tom and try to make my own thai sausage soon.
We also picked up some hoagie rolls (that kind of remind me of the Burger King chicken sandwich) to make sausage sandwiches. I shredded some carrots and quick pickled them with mirin, sugar and sesame oil. My sandwich had pate, Joel added wasabi mayo to his and we both had avocado. I pan fried the sausages, sliced them down the middle and laid them flat on the toasted buns.
Our Valentine’s Day dinner: Alaskan miso cod in a miso broth with shiitake mushrooms, orange cauliflower, spinach and glass noodles. I’ve made a version of this before but used red miso paste instead of instant miso this time. We have some leftover cod in the freezer so I will probably make miso black cod soon. Though it may appear otherwise, we’re making a conscious effort to eat less meat…we’ve even had a few vegan/vegetarian (thai green curry, black bean tofu stir fry) that I didn’t document.
The one thing I hate about cooking fish is that our hood vent isn’t great so the house smells fishy afterwards. When I was a kid, I thought she was crazy but my mom was on to something when she set up an outdoor kitchen.
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