2002年04月19日 金曜日

Intercultural Vittles

by Mizuko Ito

Features, Food

A recent spring dinner party saw Chanpon dishes mixing East and West.
A Chanpon Dinner

In the warming days of early spring, the Ito-Fisher-Kurogane household hosted a dinner for some close friends, featuring chanpon dishes that mixed the best of East and West. On the menu was:

Appetizers
Smoked Salmon Salad with Yuzu-Pon Cream Cheese Sauce
Kabocha-Cream Soup

Main Dish
Teriyaki Chicken Burgers
Seared Maguro Burgers with Wasabi Mayonnaise

Dessert
Matcha Tiramisu

Recipes

Read the recipes below, with some Chanpon Cookin' action photos provided alongside. Click on any of the photographs to see a larger version.

Smoked Salmon Salad with Yuzu-Pon Cream Cheese Sauce
By Mizuka Kurogane

Take one package smoked salmon, and lay out on a plate. Cookin' with Chanpon
Take an avocado, cut into pieces, and mound in center of plate. Cookin' with Chanpon
Cut a cup of cherry tomatoes in half and scatter over salmon. Cookin' with Chanpon
Chop a bunch of chives into 3 cm lengths and scatter over plates as well. Cookin' with Chanpon
Mix together cream cheese and yuzu-pon into a thin dressing consistency, and drizzle over the sauce. Cookin' with Chanpon
Before you know it, you're done! Cookin' with Chanpon


Kabocha-Cream Soup
By Mimi Ito

Ingredients

One onion, chopped
One cup of milk
Half a kabocha, peeled and cut into chunks
One 2 cm length of ginger, grated
One tablespoon oil
Chopped chives for garnish

Cookin' with Chanpon

Saute onion and ginger in oil until fragrant.

Cookin' with Chanpon
Add kabocha, and water to cover. Stew Kabocha until soft. Cookin' with Chanpon
Puree in food processor or blender. Add milk, and salt and pepper to taste. Ladle into bowls and garnish with chives.

Can be chilled and served cold.

Cookin' with Chanpon


Teriyaki Chicken Burgers
By Mimi Ito

Ingredients 1 cup soy sauce
1 cup mirin
2 tablespoons minced garlic
2 tablespoons minced ginger
1/4 cup chopped scallion

Chicken pieces, boneless, skin on.

Cookin' with Chanpon
Combine marinade ingredients, and add as many chicken pieces as you like. Cookin' with Chanpon
Marinate for 1-3 hours. Throw onto a hot barbeque, or into your oven, and cook until done. Cookin' with Chanpon
Put chicken on a toasted bun with your favorite fixings: lettuce, tomato, avocado, mayonnaise. Cookin' with Chanpon
Enjoy! Cookin' with Chanpon


Maguro Burgers
By Scott Fisher and Mimi Ito

Drizzle sake and soy sauce over maguro pieces, and marinate for 30 minutes to an hour, turning occasionally. Cookin' with Chanpon
Throw them on a very hot grill. Cookin' with Chanpon
Sear both surface, turning once to the side to make an attractive cross-hatch burn. Cookin' with Chanpon
Eat on buns with wasabi mayonnaise (mix it yourself) and your favorite fixings. Yum! Cookin' with Chanpon


Matcha Tiramisu

Recipe courtesy of Setsuko Hosoda from the chanpon Cuisine discussion

Ingredients mascarpone
3 Egg whites whipped stiffly
1/3 cup sugar
3 Egg yolks whipped until creamy
16 oz mascarpone
lady fingers
white chocolate (shaved)
matcha tea powder

Cookin' with Chanpon
Everything is very approximate. You take about 16 ounces of mascarpone and fold it with about 3 eggwhites whipped stiffly. Cookin' with Chanpon
Then fold in the whipped egg yolks (whipped with sugar). Cookin' with Chanpon
Soak the ladyfingers in matcha. Layer the ladyfingers onto the bottom of a bowl or any container. Cookin' with Chanpon
Pour the mascarpone mixture on top. Cookin' with Chanpon
Sprinkle first with matcha powder, then shaved white chocolate. Cookin' with Chanpon


Refrigerate overnight so it can stiffen. It is DELICIOUS. If you fear the dreaded Salmonella, get eggs which can be eaten raw safely. Or, look up any tiramisu recipe and just substitute matcha and white chocolate for espresso and dark chocolate. We didn't include any alcohol, but typically alcohol is mixed with the espresso. This tiramisu recipe is close to original (like you will find in Italy). We learned it from friends while we were there. I have seen people use creme fraiche or whipped cream. I know you can get mascarpone at Kinokuniya in Japan. In the US it is easy to find. Buon appetito!

Posted by Mizuko Ito at 2002年04月19日 08:36



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土, 12 23, 2006, @ 11:55
Puritan
› from Puritan

Today while I was going through my blogline list I found an intresting read on "Chanpon: Intercultural Vittles". Having astute readers here at More »