Archive for April, 2011


April 20, 2011: Veggie Maki Roll

April 20, 2011

Here a delicious veggie sushi: spinach (+a little shoyu), tamago (egg+mirin omelette), a sliver of carrot, sushi rice, toasted sesame seeds, and furiake (Japanese seasoning.) This is my first foray making the maki roll. It’s not quite as pretty as I would like, but I’ll pick up tips from Yoshio the next time I see him to get it perfect. I loved the taste and texture.


April 06, 2011: Japanese Grilled Eggplant

April 6, 2011

Here is another easy, delicious, and healthy Japanese recipe. The weather still being cold, I grilled this in the oven. The ONLY thing that would improve this recipe would be to have grilled it over wood or coals to give the eggplant more of a smoky flavor. This recipe makes a side dish for two people.

Japanese Grilled Eggplant:

  • 4 Tblsp. White Sesame Seeds
  • 1 Small Eggplant
  • 2 Tblsp. Oil (Corn or Olive)
  • Sprinkling of fine Sal de Mer

In a dry, non-stick pan, under low-medium heat, toast sesame seeds (turning often) until caramel color. Slice eggplant in 1/2″ slices at about 60°. Wash and sprinkle with salt and let sit for 20 minutes (this will remove some of the bitterness of the eggplant.) Wash again and dry between paper towels.


  • 2 Tblsp. Dashi (or veggie broth)
  • 1 Tblsp. Mirin
  • 1 Tblsp. Shoyu (soy sauce)
  • 1 Tblsp. White Miso

Coat eggplant with a thin layer of oil and grill in grill pan on top burner. Turn and grill other side. Put under broiler until toasted on top. Salt and pepper. Immediately transfer to plate, dribble with sauce, and toasted sesame seeds. Enjoy!


April 05, 2011: Macha Creme Brulee

April 4, 2011

Here’s a delicious and unique Japanese-fusion dessert: crème brûlée made with Macha (Japanese powdered green tea.) This NOT Chef Saito’s recipe, this is mine. The next time I meet him I will get his corrections and make appropriate changes. I liked this recipe and so did guests. The cream and the tea combine for a delicious taste and the crunchy caramelized topping is wonderful!

Macha Crème Brûlée:

  • 2 Tblsp. Macha Tea
  • 1+1/2 C. Milk
  • 1+1/2C. Heavy Cream
  • 1 Tsp. Vanilla Extract
  • 1/2C. Sugar
  • 2 Whole Eggs+3 Egg Yolks
  • Topping Sugar: I used an equal amount of white sugar & brown sugar, ground fine

Add milk and cream to pot and under low-medium setting, heat milk/cream to warm. Whisk in Macha until it dissolves. While milk is warming, in a separate bowl, beat eggs and yolks together and add 1/2C. sugar and vanilla and beat again. Pour in warm milk/cream and beat. Mixture will be frothy. Let settle a bit and strain equally into Pyrex bowls. Put bowls in oven-proof pan and add water to the bottom of pan. Cover this pan with aluminum foil and bake in 325°F oven for about 40 minutes. Check center of brûlée with toothpick: when it comes out dry, brûlée is done. Cool brûlée immediately and cover and chill when brûlée cools to room temperature. Before serving, cover each brûlée with topping sugar and caramelize with butane torch (it’s fun to do this before guests, but please have a fire-safe environment to work in.)

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