Friday, August 14, 2009

Hide's Feast

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I cannot even begin to describe the wonderful Japanese feast we had at Hide and Reiko Obatake's house on our recent trip to Seattle. Hide truly outdid himself cooking a wide array of seafood and Japanese delicacies for his guests. It was such a memorable evening. I have never tasted anything so delicious like that before. Here's a list and the photos of the food he prepared.
--Fresh crisp, cucumber slices with an ume dipping sauce and a dark miso dipping sauce
--Seared albacore tuna (caught by Denny in Ilwaco) topped with radish sprouts
--Deep-fried saba in a delicately seasoned broth, sprinkled with white sesame seeds
--Japanese lotus root, cooked to perfection
--Fava beans in the pod, grilled on the barbeque
--Pork belly and daikon, simmered in a wonderful miso broth with slivered fresh ginger on top
--A special Okinawan sake - Awamori
--Live, whole jumbo prawns,seasoned with kosher salt and grilled on the barbecue
--Steamed orata, a fish we had first tasted and enjoyed in Venice
--Four types of mushrooms with tender pea pods steamed at a low temperature to keep in the flavors
--Onion and barley soup with a whole, perfectly formed small onion in tact in my soup bowl
--Copper River salmon collars marinated in kosher salt in the freezer for two months, that were grilled, then cooked with rice in a dashi broth, then tossed together right before serving
--Red bean and jelly ice bars for dessert

Corinne's Chicken Karaage

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I had the most wonderful chicken kaarage at Corinne's. She used potato starch instead of flour which gave the chicken a nice crispy, crunchy coating. She marinated the chicken overnight, and the garlic and seasonings permeated throughout the meat. I ate the leftovers on the ferry on the way back to Seattle. It was so good. This makes great picnic food!

4 lbs. chicken thighs, boned and skinned
3 T sake
1/2 cup soy sauce
5-6 cloves garlic, grated
3 inches of fresh ginger, grated (about 4 T)
1/2 tsp salt
1/2 tsp white pepper
1/4 cup sesame oil
2 eggs
2 cups potato starch
Vegetable oil for deep frying

Cut the chicken into 3-inch pieces. Combine sake, soy sauce, garlic, ginger, salt, pepper and sesame oil. Add chicken and marinate overnight, refrigerated, or for at least 2 hours. Remove chicken from fridge at least 30 min. before you plan to fry. Fill a frying pay with enough oil so that the chicken pieces can submerge completely. Heat the oil over medium-high heat until oil sizzles instantly upon contact with a drop of water. Once the oil is hot, break eggs into the marinating chicken and combine by hand, making sure the egg is evenly distributed. Dredge chicken pieces in potato starch. Fry chicken in batches until cooked through, about 6-9 min. Drain chicken on paper towels. Serve immediately.

Here are photos from Corinne's beautiful garden.

Thursday, August 13, 2009

Teiya's Favorite Ritz Cracker Chicken

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This recipe comes from Teiya's mom, Gina Shimomura, and was made for Teiya's 8th birthday dinner at her Grandma Bea's house in Seattle.

2 whole chicken breasts
2 rolls Ritz crackers
1 stick melted butter
1/3 cup chicken broth
2 cans Cream of Chicken or Cream of Mushroom soup
1, 8 oz. sour cream

Boil or bake the chicken, then debone it. Crush the Ritz crackers into crumbs, then pour the melted butter over crumbs. Put half of this into the bottom of a 9 x 13 baking pan. Then add chicken. Take the chicken broth, chicken soup, and sour cream and mix them together. Pour over top of the chicken. Put the remaining crumb mixture on top. Bake at 350 degrees for 1 hour.

Here's Teiya in a new outfit and earrings after lunch and a day of shopping with Uncle Trace and Aunt Joby.

Pictured below is her dad, Mark and cousin Miko.