Tuesday, June 19, 2012

Easy Steamed Egg recipe

Found a great and easy recipe with a nice consistency of the steamed egg here. I want to make sure I don't forget it so I am putting it down below:

Korean-Style Steamed Eggs (Gyeran Jjim)
Serves 1-2
2 eggs
1/4 teaspoon salt
1/2 cup water, plus more for filling pot
1/2 scallion, chopped
1/4 teaspoon toasted sesame seeds
Combine the eggs, salt, and 1/2 cup water in a heat-safe ceramic bowl, such as a ramekin or small ddukbaegi. Whisk until well combined and foamy.
Place the bowl in a pot. Fill the pot with hot (not boiling) water to come halfway up the sides of the bowl. Cover the pot, preferably with a clear glass lid so you can easily watch the water and eggs. Cook over low-medium heat for 12 minutes, making sure the water stays at a gentle simmer.
Sprinkle the scallions and sesame seeds on top of the eggs and continue to cook for about 3 minutes or until the eggs are set. They should be firm but jiggly.
Carefully lift the bowl from the pot and serve.
Some variations:
• Add chopped vegetables like red bell peppers, carrots, zucchini, mushrooms, or onions to the egg and water mixture
• Add gochugaru (red pepper) along with the scallions and sesame seeds
• Substitute brined baby shrimp, fish sauce, or soy sauce for salt
• Substitute stock for water

Friday, June 15, 2012

Easy recipe: Nobu Black Cod Miso

Back story: i dont like to cook.. I dont find it relaxing but since I am not working and Arthur is working triple jobs, I try to cook more... Unfortunately I dont follow recipes well so here are a list of recipes that you can make super easy and obviously if I could do it.. you won't mess it up. And of course I also do not follow recipe to a T.... so my experimentation will be beneficial to you (to know if it failed miserable or if it is okay to not get out of the house and buy that stupid sake/baking powder/etc etc ..)

Recipe grab from here

Picture from Google Image

Recipe: Black Cod with Miso (Miso-marinated Black Cod)
Adapted from Nobu: The Cookbook

2-3 black cod fillets (about 1 lb)
For the marinate:
1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar
  1. Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.
  2. Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours.
  3. Preheat oven to 400 degree F.
  4. Preheat an indoor grill at the same time.
  5. Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don’t rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown.
  6. Transfer the fish fillets to the oven and bake for 10-15 minutes.
  7. Add a few extra drops of the marinate on the plate and serve hot.
Cook’s notes:
  1. You can substitute black cod for see bass or salmon or any kinds of flaky fish fillets.
  2. There are many different kinds of miso (red, brown, white, and more). Make sure you get white miso.
  3. I like my miso cod more intense with the flavors of sake and miso, and that being said, the marinate sauce might be too watery for plating purposes as one of my readers pointed out. Heat up the sauce to thicken it if you wish to use it for plating. Or if you like, you can reduce the amount of sake and mirin to slightly less than 1/4 cup each.
  4. Use 5 tablespoons miso if you prefer a deeper miso flavor.
Ivana's easy way out:

Didn't have sake at home and lazy to buy, I doubled the mirin and it  tasted fine. I also only marinated for 4 hours and it taste ok, just make sure you have enough sauce to glaze it :) I also did not grill it (ARGGH... I know i know... I am lazyyyy) and I just pan fried fish instead of grilling it and then I move it to oven......