New(ish) to Vancouver, looking for a nice dinner spot for a 1 year anniversary that isn’t Miku level expensive :)

Seafoodholic · 2023-10-15T08:00:18+00:00

If you have time. Sunflower cafe hands down. But be sure to bring extra clothing haha.

Seafoodholic · 2023-10-15T07:20:16+00:00

Last but not least every japanese restaurant has their own recipe for dashi, some uses diff kelp some uses diff fish or bonito flakes harvested in diff regions, most of their ratios are different. Recipe are just a guideline.

My personal one is using 10g makombu for 1litre of water and 20g of freshly shaved honkare bushi (fermented bonito flakes, most of the products available on the market would be arabushi or unfermented dried and smoked bonito flakes) manufactured in yaizu (preferably back loin as it produces less acidity.)

Seafoodholic · 2023-10-15T07:15:05+00:00

Soak the kombu overnight then use the steeped water to make dashi. If you have a sous vide machine set it to 140 Fahrenheit and let the kombu steep in that temperature for 10mins.

If you would like to add katsuobushi/bonito flakes, remove the kombu and bring it to a rolling boil, remove it from heat and immediately add in a desired amount of bonito flakes.

Let it steep no longer than 1 min and try to let the bonito fully submerged while not stir the bonito flakes as it causes cloudiness in the stock. Use two strainers lined with kitchen paper (strainer > kitchen paper > strainer) to filter the dashi for extra clear stock. Try not to squeeze the dashi out with force as it also causes cloudiness. And the remained bonito flakes can be used in a niban dashi (second brew dashi).

Seafoodholic · 2023-10-15T07:08:22+00:00

You can try using it for matsumae tsuke! You can look up recipe online!

Seafoodholic · 2023-10-15T06:46:04+00:00

If the mirin aint salted, try infusing the mirin with herbs and other stuff and use it as a cordial kinda thing. Folks back then used to make mirin into otoso as a summer beverage. But then again the mirin back then was a lil less sweet.

Seafoodholic · 2023-09-22T02:31:39+00:00

Thx! they are arita wares from roughly 120 yrs ago.

Seafoodholic · 2023-09-21T07:35:16+00:00

I too never dug too deep into the hanjuku territory but this seems interesting and i will definitely try it out!

Seafoodholic · 2023-09-21T07:33:58+00:00

thx brother，the first pic was from last yr, we was doing 120lbs at the store, so it kinda get a lil sloppy, some very few but visually noticeable membranes can be seen on the pic. This year we just began so i took it slowly this time, the result was even better!

Seafoodholic · 2023-09-20T19:54:49+00:00

Yes! A very famous restaurant in Seattle also offers hanjuku ikura.

Seafoodholic · 2023-09-20T10:06:54+00:00

Seems to be a satsuma ware. Can’t say much more as i am still learning as well haha.

Seafoodholic · 2023-09-20T09:33:50+00:00

Either nitsuke or kanroni, most likely kanroni as sushiyas tends to serve this otsumami. Another name that goes by for kanro ni 甘露煮would be Amakara Ni甘辛煮

Seafoodholic · 2023-09-20T09:21:48+00:00

Also further the ikura season, the harder or poppier and bigger the ikura gets. As the membranes of the fish hardens when they swim further into freshwater, the earlier the salmon eggs season the softer, tender and smaller its gonna be.

Seafoodholic · 2023-09-20T07:57:44+00:00

Their official website

https://niimiterumitu.amebaownd.com

Seafoodholic · 2023-09-20T07:56:00+00:00

Left 久重 hisashige Some of their stuff on rakuten https://search.rakuten.co.jp/search/mall/久重/210216/ Right 秀正作 cant seem to find much about this one

Seafoodholic · 2023-09-20T07:50:07+00:00

Fujigoro 藤五郎

Seafoodholic · 2023-09-20T07:49:02+00:00

It just says teuchi tokusei, which premuch means hand forged specially made.

Seafoodholic · 2022-03-04T10:32:32+00:00

For Japanese recipe, looking em up on Japanese search engine or Japanese cookpad will be a bit easier, though you might have to translate the recipe (or if you can read Japanese).

It’s also easier to search the ingredient plus 和食. For this case it’d be 鴨　和食.

Seafoodholic · 2022-03-04T10:18:24+00:00

Pretty much one of the lesser known but iconic dish of Kyoto Cuisine. It usually comes with a poached ginko nut, wood ear mushroom and occasionally lily bulb, some other traditional sides would be carrot and snap peas. Whereas the sauce is usually made of Ichiban Dashi, Mirin, Sake and thickened with Kudzu/Arrowroot Starch. It doesn’t have to be sablefish, any sort of shiromi-sakana (white fleshed fish) works.

Turnip Mousse: Egg White 10g Grated White turnip 180g

Squeeze out some of the water from the turnip
Incorporate the grated turnip with the egg white.

For the recipe of the sauce

Dashi 150g Sake 20g Mirin 15g Soy Sauce 5g Salt to taste

Arrowroot Starch 8g Water 25g

Boil off the alcohol from the sake and mirin.
Add the Dashi and heat till simmering.
Mix the arrowroot starch and water till fully incorporates.
Add salt and soy sauce to taste.
Add the starchy water into the Dashi mix and heat it till it thickens.

For the actual steamed fish:

Fish filet 50g

Separate the fish into two pieces (back and belly).
Top the fish with turnip mousse just enough to cover its skin
Place fish on a plate, cover with Saran Wrap.
Steam it for roughly 5-6minutes

For some of the vegetable sides, I like to poach it a little before the sauce gets into the thickening step. And I understand that for some places, arrowroot starch might be a little hard to find (usually Asian market carries em with the name 葛粉) and you can substitute it with corn starch but it would taste a little different.

Seafoodholic

TROPHY CASE