Scallop Dengaku

29Aug09

Mr. Tess bought shrimp and scallops for a pasta dish, but he did not use the scallops. They were beautiful large specimens, smelling of the sea, though only four. They were perfect for a small side dish for my lamb chop and corn on the cob dinner.

Scallop dengaku is an example of modern Japanese cooking mixing traditions with principles and flavors of European cooking. In this case, a gratin technique: the scallops are baked and not grilled on skewers.

Filed under: Fish and Seafood, Grilling and Pan-Frying, Japanese Food, Western Influenced food, Yakimono   |  Leave a Comment
Tags: dengaku, Japanese Cooking, miso sauce, scallops

Nasu Dengaku: Eggplant Grilled with Miso

28Aug09

On our trip to the Farmers’ Market last week, and we showed enough restraint not to buy more than we’d use in a week. I bought some lovely small Japanese eggplants. We grilled them on the hibachi, in the dark—it’s getting dark too much earlier again—and some of them were overcooked. Also, if you study the picture of the plated nasu dengaku, note that I applied quite a bit more sauce than needed on them; even so, this recipe is a very nice way to eat eggplants. Try the recipe but use a lighter hand.

Filed under: Grilling and Pan-Frying, Japanese Food, Vegetables, Yakimono   |  4 Comments
Tags: dengaku, Japanese Cooking, miso

Dengaku: Miso Grilling Sauce

27Aug09

The characters of the word “dengaku” (田楽) mean rice paddy plus harmony or music or play.

In medieval Japan, public entertainments called dengaku were part of agricultural festivals such as the during new year celebrations or during the rice planting season. The dancers or acrobats were called dengaku hoshi who cavorted on single short stilts. During the festivities, small cakes of tofu were grilled, with miso, on short flat skewers shaped somewhat like the stilts. The tofu dish took its name from the stilts.

Filed under: Grilling and Pan-Frying, Japanese Food, Salads, Dressings, and Sauces, Tofu, Vegetables, Yakimono   |  Leave a Comment
Tags: dengaku, Japanese Cooking

Chawan Mushi (a mushroom variation)

24Aug09

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In Japan, chawan mushi is a very popular savory custard. There are even special cups with lids for preparing and serving the dish. The traditional recipe is made with dashi, eggs, and chicken, shrimp, and mushrooms plus seasonal ingredients like gingko nuts, mitsuba, yuzu citron, kinome, or lily buds. This recipe is a variation of [...]

Filed under: Eggs, Japanese Food, Mushimono, Soups, Steaming, Suimono   |  1 Comment
Tags: chawan-mushi, Japanese Cooking

Classic Salt Grilled Iwashi

21Aug09

The only fish I ever learned to clean very well were the smelt that we dipped in the spring—buckets full of small shiny fish. We did this back in the garden with the hose running cold water. Cut off the head, slit the belly and scrape the guts out with your thumb. Spring in Northern Michigan is cold, so we worked fast before our fingers would freeze! Appearance was not the goal of this activity; dipped in egg and seasoned cornmeal and flour, fried in butter, these little fishys were a pleasure to eat.

Filed under: Fish and Seafood, Grilling and Pan-Frying, Japanese Food, Yakimono   |  1 Comment
Tags: iwashi, Japanese Cooking