Wafu 和风 (Japanese Style) Braised Eggplants – Simply Wonderful!

#5 wafu 和风 (japanese braised) eggplants - this dish was simply excellent!

wafu 和风 (japanese braised) eggplants

japanese is a very wide cuisine like chinese, indian, french, italian (whereas my impression is korean cuisine is quite limited).

in japanese cooking there are so many very nice side dishes and great combination of different dishes even in a simple bento at the railway station.

& in kaiseki they always have many diffferent types of appetizers, steamed, broiled, poached, boiled, stewed, braised, vinegared, cured, stir-fired, grilled, hotpot, really endless array of dishes.

for my recent 9pax japanese course dinner on 28.9.2015, i paired the shabu pork with grated radish & small japanese cucumbers.

& i wanted to pair the wafu (和风) pasta with teriyaki cod & a veg.

after surfing/looking up a bit, i found a simple interesting wafu (和风) braised eggplant recipe from japanesecooking101 here.

following the recipe, i cut 2 egg plants in 1/2, then sliced the egg plants (this to let the sauce infused into the egg plants), then cut in 1/2 again, so i have 8 quarters. i fried them a bit, turned over, then added 1 cup dashi (i used chicken/vegetable stock), 1 tbsp tsuyu, 1 tbsp mirin, 1 tbsp sake (basically to taste) & reduced & set aside. when serving i reduced a little further while warming up & served. 🙂

wafu 和风 (japanese braised) eggplants

wafu 和风 (japanese braised) eggplants

the wafu 和风 (japanese braised) eggplants was simply excellent! this the first time i did a japanese braised eggplant. it’s so easy & the taste was just fantastic!^^

egg plant is really a very nice veg. you can do it in so many ways.

i had very nice eggplants with minced pork in hong kong at 富记大排档 at tai wai, and i recreated the minced pork egg plant dish at home,

and later a vegetarian version of the egg plant dish. 🙂

& i still want to do the chinese version though (i like the ye shanghai one very much). don’t think much difference, probably just use oysters sauce instead.

a wonderful, most satisfying dish! ^^

c.h.e.f andy

Beef Hotpot @ Budaoweng(不倒翁) at iSquare, Tsimshatsui Hong Kong on 9Mar2013

handcut US angus marbled beef (肥牛)

handcut US angus marbled beef (肥牛)

The beef hotpot at Budaoweng(不倒翁) is favourite with my wife Lisa (& with me too!). Everytime she is in Hong Kong. she will go for a late supper (宵夜-there is a 40% discount after 9.30pm during weekdays & after 9.45pm during weekends), sometimes twice during her stay. This time is no exception.

During our recent trip to Hong Kong, we arrived & checked-in to Marco Polo Prince Hotel about 8.15pm, so timing was quite perfect. 不倒翁 was just a short walk to iSquare and there was no need to pre-book. We did this again on the evening of 11.3.2013, before flying back Singapore the next day.

We ordered the usual large portion of specially selected handcut US angus marbled beef (特选手切肥牛)- HK$168 after 40% discount. You can see the marbling, and this is really flavourful & tender, melting in the mouth. I thoroughly enjoyed this even though we ate exactly the same thing the second visit. Both times we were greedy and ordered another small portion of beef  – HK$138 after 40% discount. Our daughter Su Lin was with us, so there were 3 of us. I could just eat the beef & vegetables and nothing else.

Image

very nice prawn dumplings, each with 3 very fresh big prawns

We also ordered a plate of prawn dumplings – 8 for HK$58. You could also order a 1/2plate – 4 dumplings for HK$30. This was really good too. Each dumpling had 3 very fresh large prawns, the skin was smooth, and it’s super tasty.

Image

脆鲩鱼骨腩 (grass carp bones & belly)

I also added a 脆鲩鱼骨腩 (grass carp bones & belly) – HK$38. I like fish so I quite enjoyed it, but though 脆 means crunchy, it can mean tough & also several pieces have bones, so not everyone will like. We did not order that the second time we visited.

Image

prawn paste (虾滑)

Lisa also ordered a prawn paste (虾滑) – HK$58 – which is nice too, though we don’t really need to have that, and we did not order it the second time we visited.

Image

vegetable basket

We also had the vegetable basket. I cannot remember the price but it should be like HK$88 of HK$108. You must have vegetables for balance for a meat steamboat and Hong Kong vegetables are fresh & nice. On the second visit though we ordered just the Chinese lettuce for HK$48 & that was really quite sufficient.

hotpot soup base (汤底) - we had the HK$88 clear vegetable soup

hotpot soup base (汤底) – we had the HK$88 clear vegetable soup

There was a wide range of hotpot soup base, but since we went there primarily to take the beef, we opted for the cheapest HK$88 clear vegetable soup. There was also a HK$20pax charge for the condiments (调料) – haebeehiam, garlic, spring onions, chilli, chilli oil, wasabi, soy sauce etc (most hotpot restaurants in Hong Kong charged this also).

condiments platter - haebeehiam, chilli, chilli oil, wasabi, spring onions, sesame sauce, garlic etc

condiments platter – haebeehiam, chilli, chilli oil, wasabi, spring onions, sesame sauce, garlic etc

The entire meal, if you were to say order for 2pax 1 plate of beef, 1 plate dumpling & 1 Chinese lettuce + the plain soup base, it will set you back by HK$442 (inclusive of HK$20pax for the condiments & 10% service on top), and if you add a bottle of 350ml sake, that will be another HK$300+, so it is not really that cheap even after 40% discount. But to me the food quality & the enjoyment of it is well worth the price! Service is efficient, and they will bring hot water & ice, which are free (they don’t serve cold water only mineral water, I did not check the price but it should be ok to order it if you need to have mineral water..), we don’t really have any complaint about that.

c.h.e.f andy