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In the rain, my husband Ken dashed out to join the Cooking Class for men today. In the afternoon, he came back with a menu, saying today's dish was "Grilled beef with sesame sauce." All the ingredients are prepared first: ground sesame, soy, Sake, sweet Sake, sugar, egg yolk, and starch. Diced beef is dipped in the mixture of the sauce for a while until it is grilled. Egg yolk looks like to be the "secret" of the cooking. |
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Some vegetables will be assorted to the beef: sliced pimento is cut into ring and boiled quickly. Tomato is dipped for several seconds and quickly cooled in the water in order to peel off the skin, then cut into four parts. Lettuce is also added on the dish. |
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He wears today a special T-shirt of University of California Irvine, which was presented from Jim in Los Angeles. Mention the word cooking, and I remember wonderful dishes prepared by him. I hope Ken can share Jim's excellent skill. |
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I picked up a piece of Shishitou, or "Green pepper marinated with dried bonito powder", a side dish served between the main courses, for checking his seasoning. The dish is so simple to be prepared even by Ken: powdered dried bonito, dried young sardines, and a few drops of soy will be mixed together with the green pepper dipped quickly into the boiling water, to make the simple dish. |
  Next step is to prepare for "vegetable pickles." Onion will be sliced and dipped in the cold water for a while to remove harshness, cucumber and carrot are also to be sliced. "How do you slice them, cross-sectional or longitudinal?" "Well, since I didn't do it in the class by myself, I don't know." Good excuse. On the small dish are leaves of laurel, red pepper, and ground black pepper. Vineger is mixed with water and boiled to evaporate excess sour, then the vegetables and spices are added to it. Just a short boil is enough to finish the cooking. The product is to be cooled well in the refrigerator.
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  Now, the table setting was over. Before the final grill of the meat, vegetables pickled in rice-bran paste are taken out of the vase. New vegetables are put into the vase for tomorrow. This time, an eggplant and two pieces of Japanese white radish are beautifully pickled.
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  The main event of the day, grilling. Soon the savory smell of barbecued meat filled the eat-in kitchen.
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 This is the result of his cooking tonight. They are very colorful, and the meat was really juicy. The assorted vegetables on the meat dish were not seasoned at all, but they match very well with the meat. The pickles were too sour; "I should have boiled the vinegar well enough to remove the excess sour." Ken thought his cooking over. The easy-to-make side dish, Shishitou, was also excellent. Thank you Ken for your wonderful dishes on the dinner! | |
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Cooking Class Index |
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