I posted most of my trip photos on my facebook page, but here are some pictures of food, shopping, and gathering when I was in Minamiashiga.
|Phở - Vietnamese beef noodle soup|
|steaming rice cake for phở noodle|
|teaching these ladies how to make pork buns|
|bánh xèo - savory crispy crepe|
|introducing chè trôi nước - sweet mung bean ball|
|I am learning how to cook miso soup|
|oden - one of my favorite Japanese food|
|enjoying roasted sweet yam|
One of the treasures I brought back was a recipe for oyster and shirako which I'd learn by observing Yuko's cooking. Now shirako is quite rare as it's the milt or sperm sacs of male cods. (Aren't you hungry now? Stay focus here). She pan-fried the oysters and the exotic shirako, then she cooked anchovy filet, smashed it into a paste and poured it over the fried oysters and shirako. It was mouthwatering watching her cook up this dish. I thought how my husband would really enjoy this dish with a beer or better yet some premium sake.
When I returned home, I tried to find shirako but it was impossible. I even attempted to text a head chef at a well-known restaurant in town to ask him to check with his vendor for shirako, but to no avail. When pan-frying shirako, it needs to be coated with flour to protect its delicate and tender texture. The outside is crisps and golden brown while the inside is marvelously soft, and creamy - kinda like pork brain - which I love to eat it when I was a little kid. Little did I know how dangerous that could have been.
So, with this recipe, there's only oysters. If you're lucky enough to find shirako, you can prepare it the same way as oysters. As exotic as this sounds, the flavor is in the anchovy.
RECIPE: Pan Fried Oysters with Anchovy Filet Sauce
1 glass jar oysters, small or medium size
1 slice anchovy filet
1 tablespoon olive oil
1 tablespoon butter
2 cloves of garlic, finely chopped
baby spring mix or rainbow mix
Remove the oysters from the jar and let drain. Wrap the oysters in paper towel to draw out the excess fluid. Sprinkle oysters with salt, and toss gently in the flour.
Warm the pan, add oil and butter on medium-high heat. Place the oysters in the butter and cook for about a minute until the bottom of the oysters are golden brown, gently turn them over and cook until golden brown. Don't cook oysters too long as they will get dried out and tough. Remove the fried oysters and let drain on a paper towel.
Preparing Anchovy Fillet Sauce
Preparing Baby Spring Mix
Preparing Baby Spring Mix
Arrange baby spring mix on a serving plate.
Eat well. Stay healthy.