Roasted Kabocha Squash

Now that I'm relatively rested from Thanksgiving, the November Grand Sumo Tournament has come and gone, and the Huskies secured their Pac-12 championship trophy and made it to the New Years' Six, I can finally resume my dinner planning with more thought.

A steak is always simple (I'm not the one who cooks it!) and there are a handful of other quick, go-to options which would make mostly everyone happy.  It's usually me who is the least happy.

When I know we are having something I don't care for much, like corned beef and cabbage, I try to make a side dish that I enjoy.  Last week's cucumber dish was a prime example.

Since we are getting ready for the biggest eating season of the year, I thought another post with a side dish would be a good choice here.

I did not eat much kabocha/pumpkin while growing up because my parents did not cook it.  We ate more of the other type of squash...winter melon, fuzzy melon, long squash...cooked with some kine of meat or in soup.

But thanks to Thai curry, I've come to realize that I like pumpkin.  And I like it in all forms.  TheHelp likes it too, so he will often pick up a kabocha when he is at the market.  I would love to add chunks to curry, but D2 is not a huge fan.  So instead of adding it to dishes, I cook it separately.

Recently, my go-to method for preparing kabocha has been to roast it in the toaster oven.  My toaster oven is just large enough to accommodate a cut-up kabocha.  Once cooked, the kabocha can be cut up further and added to individual servings of curry.  The light seasoning makes the squash delicious on its own as a side dish.  Any leftovers can be mashed up and used for baking.

And a side note. . .I took advantage of the Black Friday sale at Eat.Sleep.Knit.  My order arrived a few days ago, which was, by coincidence, the same day I made the roasted kabocha.  I couldn't get over how well the color of the yarns matched with the food.

 click on recipe title for printable recipe

Roasted Kabocha Squash

     1 medium Kabocha squash or small pumpkin

     2 tbsp butter, cold

     1 tbsp brown sugar

     1 tbsp maple syrup

     coarse salt, preferably in a grinder

     shichimi togarashi (Japanese spice), optional

Preheat oven to 400 degrees.  Cut squash in half, remove seeds, and slice into wedges.  Slice each wedge in half to form 2 triangular pieces.  Place squash skin-side down onto foil lined baking sheet. Cut butter into tiny pieces and divide evenly among squash.  Sprinkle squash with brown sugar, drizzle with maple syrup, and sprinkle lightly with salt and shichimi togarashi.  Roast for 35-45 minutes.

Wednesday, October 10, 2018

OTARU

Otaru is probably THE destination for me when visiting Hokkaido.  There are so many things to eat (mostly sweets) and so many things to buy.

Our first stop in Otaru was the fish market adjacent to the train station.  We had an unmemorable meal there. . .the place we ate at last year was much better, although if compared to Hawaii, the fish market meal would've been awesome.

A trip to Otaru is not complete without a taste of the lavender soft cream.  The lavender soft cream from the small snack counter in Otaru (main street area) is the best I've ever had.  The snack counter is entirely unassuming.  There are 2 entrances to the place, one from the water side (Russia) and one from the street side (canal).  The eating area has stacking plastic chairs, the same type of plastic chairs popular here for patios.  The Ds made a stop here, and D2 swears that if I had taken the time to eat the twisty potato on a stick, I would've been impressed.  Unfortunately, I had just eaten at the fish market, so the only thing I had room for was the lavender cone.  Yum.

Upon the recommendation of Wi, TheKeeper and I bought a bunch of honey syrups from the Sugi Bee Garden store. 

TheKeeper, DHS, and Nakaz, all bought sake from the sake store.  I wanted to do the same, but I had to save my padded sleeves for TheHelps omiyage.

We revisited Kitaichi Glass, and I managed to double my sake cup collection.

No trip to Otaru is complete without eating something from LeTao.  The four of us, still full from fish market and soft cream, went to the 2nd floor salon to rest our legs.  Because of the season, LeTao had a pumpkin double fromage, which I ordered.  TheKeeper ordered the chocolate double fromage.  I cannot remember what Nakaz and DHS ordered.  I did not eat the bin de fromage this time, but it looked really nice in the glass case next to the chestnut tarts (for next time!).

On our way back to the train station, TheKeeper and I bought some fresh kakimochi from the kakimochi store.  I regret not buying more.  I rationed the kakimochi best as I could, but it was so good.  My favorite is the one coated in coarse crystal sugar.

We spent most of the day in Otaru, leaving in the mid-afternoon for Yoichi.  Last year, we did not go to Yoichi, but I wanted to get special omiyage for TheHelp.  The train ride to Yoichi was interesting.  It took close to an hour to get from Otaru to Yoichi on a small, 2-car train.  At some point, I wondered if we were really going to Yoichi, as I was shocked to be passing through what seemed like an endless rural landscape (think on the road from Kamuela to Kohala).  So why the journey?

Yoichi boasts the flagship Nikka Whisky distillery, a company started by Masataka Taketsuru and his Scottish wife, Rita.  The brick exterior fronting the street did not prepare us for what was inside.

Behind the brick facade was a sprawling array of lawns and brick buildings.  It actually looked like a college campus.

I was amused that Massan's home was painted in robin's egg blue!

We did not go to the tasting room (none of us drink whiskey), but I bought two special bottles of whiskey for TheHelp.


Was the trip to Yoichi worth it?  If you like whiskey, it would be wise to spend a few hours there.  For me, a non-whiskey drinker, I would say yes. . .TheHelp was thrilled with his gifts. 

Was it worth the trip for my fellow travelers?  Probably not, but they were great sports.

Our long day ended with a highly-recommended bowl of ramen in Susukino from Keyaki.  We waited about 20 minutes for space at the counter.  The tiny restaurant can fit 8-10 people, so the 20 minute wait wasn't bad at all.  The miso ramen was a bit spicy, but it hit the spot.  I also tried their pork and shrimp water dumplings. (sorry, no pic) 

And without TheKeeper, we would never have been able to find the place.

Spicy Cucumbers

I am turkey-d out.  Too much turkey; too much mashed potatoes; too much stuffing.  Too much of a lot of things.

Except football.

I spent many hours in front of the tv this past weekend.  All but one of my teams won.  I was anticipating a bad Apple Cup, so I drank before the game and bought tons of yarn to console myself in what was supposedly a sure loss for the Huskies.  As it turned out, UW prevailed, AND I have an embarrassing amount of high-quality yarn on the way (I got the shipping notice from Eat Sleep Knit!).

On Saturday, I found myself glued to the television again, watching the Territorial Cup match between the school which takes my $ and the school which gave $ to my aunt (she was a nursing supervisor at the university medical center).  It was almost as exciting as the Apple Cup.  Almost.  And I learned, thanks to TheHelp, that Coach Edwards is indeed a real coach.  Good thing I didn't just believe all those FB comments about how he got the job.  Whew.

Now that the turkey is gone, or at least it is to me, I am not looking to eat anything heavy (unless it's a tomahawk steak).  I'm planning to make these cucumbers as a light side dish.  Be careful because there are no chili pepper flakes to warn diners about the spicy factor.  I usually use the full amount of chili oil, but some people may prefer it to be less spicy.

click on recipe title for printable recipe

Spicy Cucumbers

     3 Japanese (seedless) cucumbers

     2 tbsp shoyu

     1 tbsp rice vinegar

     1/2 tsp salt + more for sprinkling

     1 tsp sugar

     2 tsp chili oil (La-Yu)

Score skin of cucumber with a fork or a zester.  Cut cucumbers in half and remove seeds.  Sprinkle salt (not the 1/2 tsp) over cucumbers and rub all over.   Slice cucumbers into 3/8" pieces.  Toss with remaining ingredients.  Chill for at least 1 hour before serving.

Tuesday, October 9, 2018

Onuma Koen

DHS wanted to do things which involved walking/hiking/running.  The running was out of the question for me, but walking/hiking sounded benign enough.  TheKeeper checked the weather reports and decided that the nearly 3-hour train ride to Onuma Koen and the walking would best be done on a day with good weather.  

The Onuma train station was very quaint.

It was a short walk from the train station to the park, and there were a bunch of little shops along the way.  DHS bought some fruit, and I had my first lavender soft cream cone.

The park has multiple trails which were mostly paved (nice).

We were treated to scenic views of Hokkaido Komagatake.  I'm glad I did not know then that the volcano is still considered active.

Wagyu Ishizaki chopstick wrapper; placemat shows different cuts of beef

By the time we got back to Sapporo, it was dark and we were actually hungry.  Come to think of it, we had just a small lunch in a snack shop in the park.

TheKeeper had asked me prior to the trip if I liked beef.  I said yes (remember what I said earlier about the tomahawk steak).  He suggested we go to a restaurant specializing in wagyu. Who am I to argue???

We ended up on the 7th floor of a nondescript building on a side street in Susukino.  I remember having to walk past a building with two or three of the seven dwarfs (Snow White's friends) hanging from the facade.  The restaurant was in a building across the street and around the corner from the dwarfs, and I would never have been able to find it on my own (I can't read Japanese).

The restaurant was able to accommodate us, in spite of not having reservations, but the lady said we needed to be out in an hour.  I was pleasantly surprised that we were seated in a "faux" tatami room where the floor was actually recessed.  Not having to sit on my legs was a big plus, especially after all the walking we did at Onuma Koen.  

Having no clue (at least on my part), we had TheKeeper order for us.  We started with assorted kim chee.  TheKeeper ordered kim chee fried rice for himself while Nakaz, DHS and I had the grilled rice ball.  TheKeeper also spent half of a fortune on a decanter of sake, which he said was worth every dollar.  DHS had a beer while Nakaz and I stuck to cider soda.

But nothing could have prepared me for the steak.  I've eaten many good steaks, but nothing, not even the steak at The Signature could compare to the chateaubriant in the picture.  The steak was served with 2 sauces (a ponzu-ish one and a teriyaki-ish one) and a mound of salt flakes.  The sauces were delicious, but I preferred a sprinkle of the salt flakes.  Each steak was sliced into 3 precious pieces, and we cooked the steaks to our liking on the table grill.

I'm guessing the restaurant was Wagyu Ishizaki. . .I can match picture symbols.  I linked to the page I found on the internet because I.MUST.GO.BACK.

Once again, TheKeeper did not disappoint.

Prepping for the Holidays: Ice Cream Cookies

Back in June 2016, I prematurely posted a recipe and pics for Ice Cream Cookies.  It was an accidental post, as I had not been totally aware of the posting dates.  My mother was in and out of the hospital, and I was not dealing well with everything.  Several months later, I realized what had posted while my mind was in the fog.  Rather than removing those posts, I have kept them on the site.  I think they are a reminder of a rough time as well as an accurate reflection of what was going on.

Anyway, back to the cookies.  My post wasn't complete because I meant to post two different methods for baking the cookies.  My friend LAMN's mom, baked these cookies in the way specified in the original post (she used a fork to flatten the dough).  She did not chill the dough prior to baking.  I have not come across her method in the plethora of cookbooks which contain this recipe (ingredients only).

Most cookbooks containing a version of this recipe have only vague instructions for the refrigerator method.  Some even give a range of oven temperatures!  I have not come across any recipe which gave specific instructions for forming the logs prior to chilling.  This was bothersome because I usually resort to the refrigerator method, especially if I'm baking on weekends.

Don't get me wrong.  If I have willing help available, I prefer the method LAMN's mom uses since it doesn't require refrigerator space.  But if I am doing all the work, then I usually resort to the refrigerator method since it gives me more control over the time/process. 

Whenever I bake refrigerated cookies (slice and bake), I use an acrylic double Spam musubi mold (8" long), at right, to shape the dough.  To make work easier, use plastic wrap under the mold to prevent the dough from sticking to the work surface.  And always use a piece of plastic wrap between the dough and the plunger.  Ask me how I know.  For this particular recipe, it's not necessary to refrigerate the dough prior to shaping; other recipes may require chilling the dough for a short time before pressing it into the Spam musubi mold.  Do not be tempted to use any of the non-stick molds.  The plunger needs to fit snugly in the lower portion.

With either method, I vary the sprinkles to suit whatever holiday is near.  Because Halloween is a few days away, I used black and orange sprinkles.  I will be sharing these cookies with a few of my favorite work boys.  TheKeeper gave me for farm-fresh eggs.  Nakaz signed D2 up for the NAU mailing list, and UncleScott has been most generous with fish for my family.

The recipe below does not contain a typographical error.  I did NOT forget to list ice cream as an ingredient.  Cookbooks from Hawaii call like-ingredient recipes for this "Ice Cream Cookies", hence the title of this post.  I grew up calling this "Ice Cream Cookies".  I have seen similar-ingredient recipes from outside of Hawaii, and it's often called "Refrigerator Cookies" and, sometimes, "Ice Box Cookies".  I have no idea why Hawaii cookbooks call this "Ice Cream Cookies".  It contains no ice cream and would make a sad and wimpy ice cream sandwich.  I remember KikukatMom telling me these cookies go well with ice cream.  And, once again, mother knows best.  She is right.

click on recipe title for printable recipe

Ice Cream Cookies

     1 lb butter, softened
     2 c sugar
     1 tbsp vanilla
     1 egg
     5 c flour
     assorted sprinkles

Preheat oven to 350 degrees.  Cream butter and sugar together.  Add vanilla and egg.  Add flour, one cup at a time, until all incorporated.  Proceed using one of the following methods:
LAMN's mom: Using a #60 disher (a little less than a tablespoon), scoop dough onto ungreased cookie sheet (a flat cookie sheet can accommodate 20-23 cookies).  Flatten to 1/4" thickness with the bottom of a drinking glass (use parchment paper between dough and glass) or a form (LAMN's mom's tool of choice).  Add sprinkles to tops of cookies.  Bake for 13 minutes, rotating cookie sheet once.  Remove to a cooling rack to cool completely before storing in an airtight container.  For slightly larger cookies, use a #50 disher and bake for 15 minutes, rotating cookie sheet once. 
Kikukat's refrigerator method:  Divide dough into 4 portions and shape each portion into an 8" log.  I use a double Spam musubi mold (plain acrylic; not any of the non-stick ones) to shape the dough into a nice rectangular log.  Lay down a sheet of plastic wrap, place mold atop plastic wrap.  Fill mold with portioned dough.  Lay a sheet of plastic wrap on top of dough.  Use plunger to compact dough into mold.  Slide mold off and wrap in plastic wrap (bottom).  Chill for at least 5 hours.  Slice 1/4" thick and place on cookie sheet (20 on a large sheet).  Add sprinkles if desired.  Press down gently to set sprinkles.  Bake for 13 minutes, rotating cookie sheet once.  Remove to a cooling rack to cool completely before storing in an airtight container.  Makes 10 dozen cookies.

Monday, October 8, 2018

Jougai Ichiba

Our first full day back in Sapporo was filled with eating.  The Keeper suggested we go back to Jougai Ichiba (Sapporo Curb Market) for breakfast.

We tried a different place, and, like last year, we were not disappointed.  The kitamae don (pictured at left) was worth repeating from last year.

On our way to the restaurant, I noticed a bunch of shops selling vaccuum-packed potatoes in butter.  I was intrigued so I ordered it alongside the kitamae don.  The lone potato arrived piping hot with a thick slab of butter.  There was also a thin crust of salt flakes on the skin.  Not expecting much, I took a bite.  Nothing could have prepared me for the taste.  The potato, which looked like a russet, was sweet and creamy.  I shared some with the others, and they agreed that it was not like the russets we have here. 

TheKeeper ordered some otoro sashimi and generously shared some with me.  This was the first time having otoro for me, as I don't think I tried any at Ohiso last year.  Oh my!  The fish melted like butter in my mouth.  The 5 pieces of otoro cost nearly 3000yen!

Nakaz and DHS somehow managed to each finish off a huge piece of grilled atka mackerel.

 I was happy to find reasonably-priced (now it really didn't matter because I would've bought them anyway) shine muscats.  Another taste worth repeating!

Sapporo Bier Garten 

A trip to Sapporo would not be complete without a meal at Sapporo Bier Garten.

The grilled lamb was so tasty and juicy, and this year, they seemed more generous with the portions of pumpkin.


Of course, an added bonus for me is the bottomless glass of melon soda!

I was also able to replace the t-shirt I got for TheHelp last year.  The "large" I got him shrank to a "small" after washing!

When I went to bed that night, I was grateful for a few things.  I did not feel the earthquake the previous night; TheKeeper said the walls of the hotel were shaking and creaking (he was down the hall from me).  And I was even more grateful for being invited back to Japan with TheKeeper. . .even though he seemed to take great pleasure in watching me stammer and stutter and use some obscene hand motions while trying to buy a new camera strap.

Clam Rice

I was lucky enough to make another trip to Japan with TheKeeper.  And what made it even sweeter was that we went back to Hokkaido.  I love Hokkaido.  Of course, I need to make it clear that I have only been to Hokkaido in autumn, so perhaps I would not love Hokkaido during January or February. 

TheKeeper enjoys staying at branches of a moderate hotel chain, Toyoko Inn.  The hotel website promises clean and comfortable rooms at reasonable rates.  This time we stayed at a different branch from last year, and again, the service was great.  This place was even closer to the Sapporo main station, and it was surrounded by multiple 7-11s, Lawsons, and SeicoMarts!

One thing I really enjoy about this particular chain is the free breakfast.  Of course anything free is great, but more than the $, I really enjoy the food.  This year, the food was a little different that what was offered at the hotel last year.  We spent 5 nights at the hotel (read=5 breakfasts), and not one time did I see any kind of sausage as a breakfast meat.  The featured breakfast meat was meatballs.  The meatballs looked like they were swimming in a reddish-brown sauce which I assume was some kine of bbq sauce.  Not being much of a fan of the combination, I chose to bypass that selection.

On several days, the breakfast buffet line featured a green bean dish.  DHS and I loved it and swore to try recreating the dish when we got home.  I have yet to actually try a recipe for it, but it's on my short list of things I must cook soon. 

My favorite part of the buffet is the assortment of starches.  Every morning, there were at least 4 different starches, actually more if you include the different breads.  I am not usually a big rice eater, but I really enjoyed all the mixed rice selections.  Some days the rice was made into musubi (triangular onigiri?) and other days, it was just mounded in a large dish. 

A few weeks before I went to Japan, I actually made a delicious mixed rice dish.  I served it from a large dish, but I think it would be equally scrumptious pressed into shapes. . .or even used for the rice portion in a Spam musubi.

click on recipe title for printable recipe

Clam Rice

     1 can (6 oz) kogai ajitsuke (seasoned clams), drained, juice reserved
     1/2 c bamboo shoots, slivered
     4 dried shiitake mushrooms, soaked in water and slivered
     1/2 c slivered carrots
     1/2 c soybeans, thawed if frozen
     2 tbsp shoyu
     1 tbsp sugar
     1 tbsp mirin
     1 tsp salt
     1 packet (about 1 tbsp) dashi-no-moto
     3 c (rice cooker cups) rice, prepared as usual

Add reserved clam juice, salt, and dashi-no-moto to rice and water.  Let stand for 20 minutes then cook as usual.  Cook shiitake mushrooms with shoyu, sugar, and mirin.  Add carrots and bamboo shoots.  Cook until carrots are soft.  Add soybeans and clams.  Remove from heat.  When rice is done, toss clam mixture with rice.

We arrived in Japan on Sunday, October 7, although it was around noon on Saturday, October, 6, when we left Hawaii.  For some reason, it felt like we arrived earlier than we did last year, as restaurants were still open for dinner.  We were lucky enough to go to our favorite tonkatsu restaurant, Tonkatsu Wako.

Oyako Donburi

One more week of work until fall break.  Five days.  I just need to hold on.  I have a ton of things which need to be done before the week is over.

The weather here has been record-setting hot and extremely humid.  I have been drinking at least one can of Diet Coke every day.  And it's not just because I like Diet Coke; it's because the contents of my Yeti are gone by the afternoon.

Given the weather, perhaps this is not the best thing for dinner, but I've been so lucky to receive fresh eggs from TheKeeper.  TheKeeper has several chicken varieties, and I have learned to distinguish each breed's eggs.  I'm quite proud of this feat, considering the fact that I have not had much experience with chickens. My favorite eggs are from the Whiting True Blue.  The eggs are a beautiful blue color.

I am not sure if I will get to make oyako donburi this week.  Although I have good quality eggs on hand, the days are just too hot to appreciate a hot rice dish.  On the flip side, D1 is getting swamped and stormed upon (thanks, Rosa) so she might be able to enjoy this in the air-conditioned comfort of her building.  And D1, if you're reading this, it won't taste the same if you don't cut the carrots into flower shapes!

click on recipe title for printable recipe

Oyako Donburi

     1 tbsp oil
     1/2-3/4 lb chicken (about 1 1/2 c), cut in slivers
     1 c chicken broth
     4 tbsp shoyu
     2 tbsp sugar
     5 eggs, beaten
     1/2 tsp salt
     2 dried shiitake mushroom, soaked and sliced thin
     1/4 medium sweet onion, julienned
     green onion, chopped
     1 carrot, julienned or cut into flower shapes
     nori (dried seaweed sheet), slivered

Heat oil.  Saute chicken and sweet onion.  Drain.  Add chicken broth and simmer.  Add carrots and shiitake mushrooms.  Simmer.  Add shoyu, sugar, and salt.  Pour eggs over chicken and cook over low heat until eggs are coddled.  Do not stir.  Serve over hot rice.  Sprinkle nori on top just before serving.

Toaster Oven Food: Buttery Pan Biscuits

I think we are finally drying out.  We were supposed to be pummeled by another storm, Olivia, but we (most of the Big Island) were lucky enough to emerge virtually unscathed.  I was also relieved to hear that D1's bf's family on Maui also made it through the storm okay.  I am eagerly awaiting the end of this hurricane season.

The storms disrupted work flow.  I was scheduled to attend a 2-day training, but the training had to be postponed.  I also needed to sort out my pacing guide, as missing work due to training, compounded with the storm days, meant altering my lessons.

In spite of the multiple storms (Lane, Miriam, Norman and Olivia), TheHelp and I managed to squeeze in a quick trip to Honolulu to see the eye doc. The trip occurred somewhere during those few days of rest between Norman and worrying about Olivia.

Since this past weekend was the first somewhat-typical weekend I've had in weeks, I decided to make us something good for breakfast...I was already in the baking mood since D2 voluntold me to make lemon bars for a Japan Club concession.

These biscuits are not your typical biscuits.  They are sweet and buttery and can be eaten out of the pan without any additional accompaniment.  They are quick to throw together, and most people have these common ingredients on hand.  Because they are portioned prior to baking, they are true pull-apart biscuits and do not need to be cut.  I find it easier to use a disher rather than my hands to portion the dough into golf-ball sized balls, but if you don't mind touching sticky dough, then there's no need to get a disher dirty.  My favorite part is not having to grease the pan (I always dread that part!).

click on recipe title for printable recipe

Buttery Pan Biscuits

     3/4 c butter

     2 c Bisquick

     1/3 c sugar

     1/3 c milk

     1 egg

     1/3-1/2 c flour

Preheat oven to 350 degrees (325 degrees if using a dark, non-stick pan).  Place butter into 8" square pan.  Place pan in preheating oven and leave in oven just until butter melts.  Remove from oven and allow to cool slightly.  Whisk Bisquick and sugar.  Make a well and add milk and egg.  Mix well.  Using a #50 disher (goal is golf-ball sized portions), scoop dough and drop into flour.  Turn to coat.  Dust off excess flour and place dough atop melted butter in pan.  Bake for 25 minutes.  Cool pan on a wire rack until cool enough to eat.  Makes 12 biscuits.  Although I have never tried this, recipe can supposedly be doubled and baked in a 9 x 13" pan.

As I mentioned above, TheHelp and I took a short trip to Honolulu.  What was unusual was that we did not go to our usual eating places.  All meals were taken at new-to-me places.

We had breakfast at Bogart's Cafe.  This was completely by accident, as TheHelp was actually trying to go to Cafe Morey's.  We used the Bogart's parking lot to spin around to do another pass at Cafe Morey's, but decided to that the parking availability there as a sign to patronize one of the businesses.  We chose Bogart's because the only other place looked like they only did acai bowls.  Bogart's turned out to be really good.  I had their loco moco, which was thinly sliced ribeye (not the usual burger) with a rich port gravy.

After my appointments were over, we headed to Piggy Smalls for lunch.  I had not summer rolls, which was assorted chopped veggies tossed in a sweet-spicy peanut dressing.  Instead of being wrapped in rice paper, the veggies are meant to be eaten in endive cups.

For dinner, MamaHelp treated us to a fine meal at the Signature Prime Steak and Seafood.  It was THE best steak I have ever had.  Since it was dark, I wasn't able to get a picture of the steak, but I did manage to get a picture of the dining area.  I had not been to this place for over 25 years (when it was called Nicholas Nickolas).   I hope I can go back to the Signature another time to try the seafood...I would prefer NOT to wait another 25+ years before I go back again.