Beautiful Japanese Chashu (using the Miso Belly Pork Preparation)

chashu 6hrs in 90degC oven

chashu 6hrs in 90degC oven

did a very good chashu yesterday on 19.12.2015. ^^

used my new miso belly pork method, reduced 1 hr to 6hr at 90degC.

for the marinade, i used 1 tsp flat sugar, 2 tbsp light soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 chilli padi, 1/2 red onions cut into 4, 2 tsp chopped garlic.

chashu 6hrs in 90degC oven

chashu 6hrs in 90degC oven

texture was perfect! very tender & retaining some bite. 🙂

the tender braising at lower temperature did the trick, & the gelatine released made the pork very flavourful.

chashu 6hrs in 90degC oven

chashu 6hrs in 90degC oven

to make it easier to cut, i still left it in the fridge overnight.

chashu 6hrs in 90degC oven

chashu 6hrs in 90degC oven

the belly pork cut quite prefectly. i put it back to the oven at 40degC to warm up for 1/2hr & longer..

chashu 6hrs in 90degC oven

chashu 6hrs in 90degC oven

looked good & tasted great.

chashu 6hrs in 90degC oven

chashu 6hrs in 90degC oven

quite ideal for japanese ramen, or a chashu don (on sushi rice).

chashu 6hrs in 90degC oven

chashu 6hrs in 90degC oven

it’s an easy dish to prepare. i am planning to do this together with miso belly pork for a larger group later, maybe start of 2016. shall see. 🙂

c.h.e.f andy

ingredients :-

  • 300g belly pork (this a small serving, my small oven dish can easily take 600g)
  • 1 tsp flat sugar
  • 2 tbsp mirin
  • 2 tbsp sake
  • 2 tbsp light soy sauce
  • 1 chilli padi
  • 1/2 red onions (or 2-3 shallots)
  • 2 tbsp chopped garlic

Directions :-

  1. scald belly pork with boiling water to remove scum & cleaned with running water
  2. mixed sugar, mirin, sake, light soy sauce, chilli padi, red onions (or shallots) * chopped garlic in a large bowl
  3. place belly pork on the side in the small oven dish & add marinade. should come up to between 1/2 & 2/3
  4. place in 90degC over for 6 hrs. turn over pork at 3hrs.
  5. leave in fridge overnight. cut into slices & warm up 1/2hr- in a 40degC oven.

Pork Collar Slow-braised in Red Wine Sauce

slow braised pork collar in red wine sauce

slow braised pork collar in red wine sauce

this slow braised pork collar in red wine sauce was my second attempt.

it was as good as the first, and if i may say, a really great recipe i created myself.

thoroughly pan-browned before braising3

thoroughly pan-browned before braising

i browned the marbled collar (like gordon ramsay said “no colour, no taste”).

thoroughly pan-browned before braising

thoroughly pan-browned before braising

for the sauce-

i used 1 cup red wine, 1 tbsp flat sugar, 1 tbsp mirin, 2 tbsp light soy sauce, 1 tsp salt.

thoroughly pan-browned before braising

thoroughly pan-browned before braising

then i fried 1 cut carrot, added 1 cut yellow onions, & added vegetable stock & softened the carrots then added the red wine sauce.

slow braised pork collar

slow braised pork collar

slow braised pork collar

slow braised pork collar

then i placed the pork collar in a casserole & added the sauce & vegetables to cover & slow-braised in the oven for 6hrs at 90degC.

slow braised pork collar

slow braised pork collar

pork has a good amount of fat marbling & connective tissues, and slow braise at 90degC helped turn the connective tissues to very flavourful gelatine.

slow braised pork collar in red wine sauce

slow braised pork collar in red wine sauce

the meat texture was very tender, marbled & well infused with the red wine sauce & vegetable sweetness.

slow braised pork collar in red wine sauce

slow braised pork collar in red wine sauce

the pork was very flavourful & so tender yet not sinewy & falling apart like the usual braised meat texture.

i served this as part of my homegourmet adventure 4-course dinner on 15.11.2015. ^^

i think this is really an excellent recipe. ^^

c.h.e.f andy

Ingredients :-

  • 500g pork collar (i used frozen pork collar from sheng shiong S$9.95/kg)
  • sea salt
  • coarse black pepper
  • 1 large carrot
  • 1 small yellow onions

red wine sauce

  • 1 cup red wine
  • 1 tbsp flat sugar
  • 1 tbsp mirin
  • 2 tbsp light soy sauce
  • 1 tsp salt.

Directions :-

  1. pan-browned the pork collar on all side over high fire  (like gordon ramsay said “no colour, no taste”)
  2. fry 1 cut carrot, add 1 cut yellow onions, & add vegetable stock & soften the carrots then add the red wine.
  3. place pork collar in a casserole & add the sauce & vegetables to cover & slow-braise for 6hrs at 90degC.

Mentaiko Pasta (明太子パスタ)

mentaiko capellini

mentaiko capellini

cooked mentaiko capellini (angelhair) this evening on 2,5,2015.^^

we brought some mentaiko from fukuoka during our recent trip to beppu, yufuin & fukuoka. and i cooked this a few times.

i did a check, only mentaiko available here by kuriya on rakuten & cost S$48 for a tube of 500g. so until the next time i brought back some from japan at a decent price (or maybe some sales at isetan or taka or meidiya), i won’t be cooking this. haha! 🙂

mentaiko capellini

mentaiko capellini

mentaiko capellini

mentaiko capellini

mentaiko capellini

mentaiko capellini

mentaiko capellini

mentaiko capellini

mentaiko capellini

mentaiko capellini

it is a really simple dish to cook.

i googled for recipe & found this 2-

Mentaiko Pasta (明太子パスタ) at norecipes.com; and

Mentaiko Spaghetti (Tokyo-Style Fish Roe Pasta) at www.saveur.com

anyhow, i modified & adjusted to my own needs-

Ingredients:

200g capellini

100g mentaiko

2tbsp olive oil

1tbsp mirin

1.5tbsp tsuyu

30g (2tbsp) butter softened

dash of pepper (1/4tsp)

cut 3 sheets of nori (seaweed) in thin strips (i didn’t have so used scallions)

Preparation:

  1. cook capellini to al dente (put in colander add ice & run cold water through hand) & set aside
  2. mixed mentaiko & other sauce ingredients
  3. heat sauce in pan, off fire & toss in the capellini
  4. plate it & add seaweed (or scallions)

c.h.e.f andy

6hr “Sous Vide” Miso Lamb Shoulder

miso lamb shoulder

miso lamb shoulder

this (above photo) was my very first attempt on miso lamb, which I did for a 11-course dinner for 11pax on 5.5.2014.

i do a good pistachio crusted rack of lamb but no other variations. decided to do a 3-day miso marinade on a cheap frozen lamb cut & coincide the 6hr sous vide bath in 90degC oven with the char siew (to save electricity).

90degC (oven temperature) is also the optimum temperature (fastest) for conversion of collagen the tough connective tissues to gelatine with excellent texture & flavours.

160°F/70°C — Connective tissue collagen begins to dissolve to gelatin. Melting of collagen starts to accelerate at 160F and continues rapidly up to 180F.

miso lamb shoulder

miso lamb shoulder

i did again for a 12-course 9-pax homecooked chinese dinner for friends on 15.7.2014.

that was the best i did then, better than the last 2 times & w/o the gamey taste. the 3-day miso marinade & 6hrs “sous vide” in 90degC oven did the trick. many liked this.

#5 miso lamb

miso lamb shoulder

most recent was a homecooked dinner for 14pax friends + spouses on 18.12.2014.

the miso lamb shoulder chop was ok, very tender, with strong lamb flavours nicely masked by miso.

lamb though is in general not much a favourite dish among my family & friends, and a tenderised lamb shoulder, even miso-falvoured, cannot really match a good rack of lamb.

after having the most wonderful rack of lamb i had so far at american club amarone wine dinner on 29.11.2014, i was thinking of trying out a herb crusted rack of lamb as a variation of my pistachio rack of lamb.

c.h.e.f andy

Ingredients:

  • packet of lamb shoulders from Giant S$4.95 (300g)
  • 1 tbsp sugar
  • 1 tbsp miso paste
  • 3tbsp cup mirin
  • 3tbsp cup cooking sake

Directions:

  1. mixed saké, mirin, sugar & miso paste in a large bowl and whisk.
  2. scald lamb shoulders with boiling water to remove scum. place lamb shoulders in a ziplock bag & pour in the cooled marinate and leave in fridge for 3 full days. turning over once in the morning & once in the evening to ensure all sides are fully coated.
  3. take out lamb shoulders & place it in an oven dish with lid with the miso marinade just covering the lamb for 1/2 hr to get it to room temperature. place it in the preheated oven at 90degC for 6hrs. 90degC is the optimum temperature (fastest) for conversion of collagen the tough connective tissues to gelatine with excellent texture & flavours.
  4. cut the lamb shoulders to bite size & serve.

Nikujaga=Japanese Braised Beef with Potatoes

nikujaga = japanese braised beef brisket

nikujaga = japanese braised beef brisket

was planning for a japanese theme dinner next month for friends & looking up recipes. i do a good miso belly pork & nobu miso cod currently, and my pan-fried angus or wagyu steak is a crowd favourite. so was thinking to add a braised beef starter & reading up the nikujaga (japanese braised beef & potatoes) recipe which used brisket or beef ribs, and the equivalent korean galbi jim recipe. 🙂 another dish i thought of adding was karei no nitsuke (simmered flatfish). that would make it a good 5-course dinner.

nikujaga = japanese braised beef brisket

nikujaga = japanese braised beef brisket

i had a 350g beef brisket in the freezer which i had intended to try out hong kong styled clear beef brisket soup (清汤牛腩) but had not started. & i had the other ingredients in the kitchen so this was an easy dish to prepare & cook. 🙂

i cleaned & diced the brisket to 1in pieces, and diced the carrot,potato, sliced the yellow onions & cut the bunch of spring onions in 2in stalks + slices for garnishing. i also sliced a 1in ginger & had 2 teaspoon minced garlic ready. for the braising sauce, i mixed the mirin, sake, light soy sauce & white sugar in a bowl.

i added 1 tablespoon oil to a dutch oven & added ginger, garlic & the diced brisket to lightly brown over medium heat, then added the braising sauce + water (can use chicken or vege stock) to cover the beef, and brought to boil. i transferred to an induction heater & set to 200W (which was enough to simmer & not boil off the water too quickly). i braised for 1.5hrs & added the carrot, potato & spring onion stalks, and braised for a further 3/4hrs, so total time about21/4hrs. reduced the liquids to get a more intense flavour but enough not to dry up. when the potatoes broke when pressed against the wall of the dutch oven, the braise was ready. i garnished with sliced green onions & served.

c.h.e.f andy

Ingredients:

  • 350g beef brsikets
  • 1 large carrot (diced 1in pieces)
  • 1 large potato (diced 1 in pieces)
  • 1 large onion (sliced)
  • few stalks of spring onions (cut 2in pieces + sliced for garnishing)
  • 1in ginger (sliced)
  • 2 tsp minced garlic
  • 2 tbsp mirin
  • 2 tbsp cooking sake
  • 2 tbsp light soy sauce
  • 1 tbsp white sugar

Directions:

  1. prepare – clean & dice the brisket to 1in pieces, and dice the carrot,potato, slice the yellow onions & cut the bunch of spring onions in 2in stalks + slices for garnishing. slice a 1in ginger & have 2 teaspoon minced garlic ready. for the braising sauce, mix the mirin, sake, light soy sauce & white sugar in a bowl.
  2. cook – add 1 tablespoon oil to a dutch oven & add ginger, garlic & the diced brisket to lightly brown over medium heat, then add the braising sauce + water (can use chicken or vege stock) to cover the beef and bring to boil. transfer to an induction heater & set to 200W (enough to simmer & not boil off the water too quickly). keep braising for 1.5hrs & add carrot, potato & spring onion stalks, and braise for a further 3/4hrs, so total time about 2 & 1/4hrs. reduce the liquids to get a more intense flavour but maintain enough not to dry up. when the potatoes break when pressed against the wall of the dutch oven, the braise is ready to serve. garnish with sliced spring onion.

Recipe = Miso Char Siew (or Miso Belly Pork)

miso char siew

miso char siew

N.B. subsequently i did a wonderful melt-in-the-mouth miso belly pork dish for a homecooked japanese-themed dinner on 12.12.2013, but finished by pan-charred over butter instead of oven broiled.

i can call this a self-invented recipe. 🙂 basically, after i started making a rather good Nobu miso cod, i was trying to re-use the miso (didn’t want to make miso soup all the time and didn’t want to discard the miso after 1 use). also i was having a hard time making char siew both getting the texture right & also charring the outside. & not to forget the very lovely miso belly pork we had for the wonderful set lunch at pollen @ gardens by the bay! 🙂 just a note – though i started my experiment by reusing the miso, for best effect the proper way of course is 1 use & discard (or make miso soup..haha..) & for sure i would not use the miso cod miso for belly pork or vice versa, so if reuse then use second time only for the same meat!

miso belly pork

miso belly pork

20130924_163828 20130913_172445

anyway i put the belly pork to marinade in miso for 3 days as i would when preparing miso cod. before that i rinsed the belly pork with boiling water, then cleaned up in cold water & then cut off the skin. unlike miso cod which you don’t want it to be too sweet, i added one more heap tablespoon sugar to the marinade. when cooking, i took out the belly pork & placed it in an oven dish with lid with the marinade just covering the pork for 1 hr to get it to room temperature. i then placed it in the preheated oven at 90degC for 1 hr. after removing it from the oven, i placed the pork on a rack over an aluminium foil lined baking tray, and preheat the oven to the highest temperature at 250degC. i then turned it to broil & cooked the pork for 11 minutes, turned over & broiled for another 5 minutes=total broiling time 16 minutes.

i did this for 600g of belly pork + pork collar combined about 3/4 portion was served as in the top photo. i did a second time for about 250g (the belly pork portion in the 2 photos below which included kurobuta steaks), and i had to adjust the timing to 8minutes + 5minutes=total 13minutes. if you have a meat thermometer, you can also check for 170degF or 77degC .

1170884_10151764629369494_1919242589_n IMG_4469

the result = a very tender consistent inside texture & a charred & flavourful layer outside (with miso helping the charring) & overall a very tasty dish! 🙂

note the broiling time is key – though it is important to char the outside the inside will overcook if the timing is wrong!

c.h.e.f andy

Ingredients:

  • 2 long strips of belly pork (about 600g)
  • 2 tbsp sugar
  • 2 tbsp miso paste
  • 1/2 cup mirin
  • 1/2 cup cooking sake

Directions:

  1. boil saké and the mirin  in a medium saucepan over high heat for 20 seconds to evaporate the alcohol, turn to low and add the miso paste, stirring to dissolve the miso completely, then turn to high again and add the sugar, stirring constantly so that the bottom of the pan doesn’t burn. cool down marinate mix to room temperature.
  2. rinse belly pork with boiling water, then clean in cold water & then cut off the skin. place belly pork strips in a ziplock bag & pour in the cooled marinate and leave in fridge for 3 full days. turning over once in the morning & once in the evening to ensure all sides are fully coated.
  3. take out belly pork & place it in an oven dish with lid with the miso marinade just covering the pork for 1 hr to get it to room temperature. place it in the preheated oven at 90degC for 1 hr. after removing it from the oven, place the pork on a rack over an aluminium foil lined baking tray, and preheat the oven to the highest temperature at 250degC. turn to broil & cook the pork for 11 minutes, turn over & broil for another 5 minutes=total broiling time 16 minutes.

Recipe = Nobu Miso Cod

Nobu miso cod - the usual lovely firm, bouncy, slightly oily cod texture & full of flavours

Nobu miso cod – the usual lovely firm, bouncy, slightly oily cod texture & full of flavours

6feb2015 update (recipe at bottom updated accordingly –

subsequently i was lazy & just roast the cod in a roasting rack in 250degC oven for 12minutes and achieved the same results.

i also reduced the sugar to 1 tsp flat & the miso to 1 tbsp heap & marinated for 2 days instead 3days…

so proud of my Nobu miso cod! 🙂 successful at the very first attempt! wow! 🙂

my prize= the usual lovely firm, bouncy, slightly oily cod texture & full of flavours! 🙂

was planning a menu to cook for my wife for Mother’s Day…I now do a good pistachio crusted rack of lamb, slow-cooked Spanish beef ribs and pan-fried wagyu. but my wife is off lamb basically; slow-cooked, braised stuff never really up her alley; and while she is ok with pan-fried wagyu, it’s not something she’s into too much..so I was thinking what main course I could do..kurobuta was one which I started to do recently, pan-fried in a similar way as wagyu. I thought miso cod could be the other!

I found the Nobu miso cod recipe in a blog TastingMenu which I followed, and though I had some confidence the dish should turn out ok, one could never be too sure, and I was really quite elated that it did turn out so nicely! 🙂

I bought some frozen cod (<600g) from mmmm during their periodic promotion at S$41/kg. I later found that you could get cod fillet at Chinatown basement wet market for about same price S$40/kg (which I presumed was also cut from frozen whole cod).

I followed the miso marinate recipe (80gml mirin, 80ml sake, 3/4 cup miso paste, 3 heap tablespoon sugar). I boiled the saké and the mirin  in a medium saucepan over high heat for 20 seconds to evaporate the alcohol, turned to low and added the miso paste, stirring to dissolve the miso completely, then turned to high again and added the sugar, stirring constantly so that the bottom of the pan didn’t burn. I then cooled down the marinate mix to room temperature.

600g cod fillets in miso marinate in ziplock bag

600g cod fillets in miso marinate in ziplock bag

I placed the cod fillets in a ziplock bag & poured in the cooled marinate and left it in the fridge for 3 full days. turning over once in the morning & once in the evening to ensure all sides were fully coated.

miso cod - pretty light translucent yellow colour

miso cod – pretty light translucent yellow colour

After 3 days I removed the cod fillets from the miso marinate, patted dry with kitchen towels & placed the cod fillets on a rack over an aluminium foil lined baking tray. The miso cod is totally coated with a pretty light translucent yellow colour. 🙂

Nobu miso cod - the usual lovely firm, bouncy, slightly oily cod texture & full of flavours

Nobu miso cod – the usual lovely firm, bouncy, slightly oily cod texture & full of flavours

DSCN4627 DSCN4620

I preheated the oven to 250degC on the circulation function, and put in the miso cod for 4 minutes. I then switched to the grill function at 210degC (the maximum for my oven for grill function) and roasted the cod for 3 minutes then turned over for another 4 minutes – a total cooking time of 11 minutes.

miso soup with shimeji mushrooms & garnished with scallions

miso soup with shimeji mushrooms & garnished with scallions

and the used miso marinate? why discard it? it was full of flavours from the cod & miso. I cut & threw in 1 packet of 200g shimeji mushrooms from China (these were selling S$0.65 at Sheng Shiong!), added some chicken stock & water to taste and cut some stalks of scallions for garnishing. nice miso soup! 🙂

c.h.e.f andy

Ingredients:

  • 500g cod fillet 

for miso marinade-

  • 80ml mirin
  • 80ml sake
  • 1 tbsp heap miso paste
  • 1 tbsp flat sugar

Directions:

  1. heat saké and the mirin to dissolve the miso and sugar, stirring constantly so that the bottom of the pan doesn’t burn. cool down marinade mix to room temperature.
  2. place cod fillets in a ziplock bag & pour in the cooled marinate and leave in chiller for 2days. turning over once in the morning & once in the evening to ensure all sides are fully coated.
  3. remove cod fillets from miso marinade & place cod fillets on a roasting rack lined with aluminium foil at the bottom.

  4. roast cod for in 250degC oven for 12mins..