Posts Tagged ‘Japanese’
It was a pleasant May in Seattle. I did not feel sodden as I did last spring and we were blessed with many glorious days as a prelude to the northern summer. On a pleasant Saturday we enjoyed apéritifs at Tavern Law and sauntered down to Momiji (紅葉) for dinner with a group of Australian expats and tourists.
With the exception of the wide street frontage, the layout of Momiji is the same as Umi’s. A corridor opened to a spacious dining room. The counter had a prime view of the sushi chefs deftly slicing sashimi and shaping nigiri.
At the centre was a serene Japanese garden.
We ordered an array of dishes among the seven of us. First was ahi pokē. Diced ahi tuna and cucumber were tossed with onion slivers, shichimi (Japanese seasoning), soy sauce and sesame seeds. The first time I ate pokē was at a Flying Fish cooking class. A Hawaiian salad, it had a luscious contrast of textures.
A plate of prawn and vegetable tempura was coated in a lumpy batter and pleasingly crunchy.
Poached beets, and a mound of arugula and shiso were drizzled with lemon vinaigrette.
Portions of grilled king crab was paired with ponzu dipping sauce and mixed greens. A generous serving, the crustacean was charred and meaty.
Soft shell crabs were pan fried to golden brown. The spindly morsels were sweet and succulent.
Wrinkled and charred, the half dozen prawn and scallop gyoza were juicy parcels of seafood encased in a thin wrapper.
Buckwheat noodles were stir-fried with cubes of tofu and an assortment of vegetables. Garnished with green onions, pickles and nori, the triangular bowl of yakisoba was a symphony of flavours.
With casual ambience and quality ingredients, Momiji is a delicious addition to 12th Avenue in Capitol Hill.
I’ve never owned a car. I’ve always lived in cities with an integrated public transport system where it’s cheap and convenient to navigate work and play on buses, ferries and trains. By American standard, Seattle has an adequate (and expanding) network of buses and light rail. The one exception that has foiled me time and again is getting to the University District from Downtown. There is no direct bus route! Thankfully generous friends have driven me there for meals at Shun (sadly closed), and iced chocolates at Fran’s. We deviated from routine a couple of weeks ago for lunch at U:Don.
A ‘fresh Japanese noodle station’, there was a sign at the entrance outlining the order process.
There were eight styles of udon on the menu in three sizes.
An extensive list of tempura and sides were neatly written on a chalkboard.
Black and white prints, red accent walls and birch furniture, the dining room was minimally modern. We watched the chef dunk and scoop udon and customise the bowl, and like a cafeteria, slid the tray along to select tempura and sides which were priced per item.
I gripped my tray tightly and perched precariously on the square stool. In a steaming dashi broth, my udon was garnished with grated daikon and ginger, green onions and shredded nori, and topped with an ontama (coddled egg). The broth was light and clear, and the house made noodles firm.
Kakiage, a vegetable tempura fritter, had starchy strips of root vegetables and cauliflower florets. I love eggplant but the fanned wedge was a little raw.
It was a speedy experience at U:Don!
Posted Monday 23 April 2012on:
I have a fading memory of my uncle making dumplings (餃子). I don’t remember where or when the family gathering was and I don’t recall eating them but there is a faint image of his nimble fingers deftly pleating the wrapper, patiently making dozens for the dinner party. An exchange of emails with my father confirmed my uncle’s dumpling skills.
The lovely Kimberly was my companion at the Handmade Asian Dumplings class at The Pantry at Delancey. I had intended on snacking on a Jersey salad at Delancey prior to the cooking class but had forgotten the restaurant is closed on Mondays and Tuesdays. Instead we perched on the azure stools on the deck at The Pantry and chatted.
Located behind Delancey, The Pantry has a herbs and vegetables garden.
A custom made timber table is the centrepiece. The space is practical and welcoming, a celebration of countryside kitchen and communal dining.
Blushed tulips in a mason jar, bottles of olive oil in a vintage crate and local jams, preserves and jellies (Deluxe Foods) were some of the provisions for sale.
Dumplings mise en place prepared by the volunteers.
A glass of sparkling Rosé was a refreshing apéritif.
We munched on crispy wonton skins and spongy tofu cubes (豆腐泡) as appetisers.
In America via Malaysia and Australia, Kathleen Khoo was our teacher. She was an affable lady with an cheerful persona. On the menu were ‘water dumplings’ (水餃), Japanese gyoza, deep fried wonton (炸雲吞) and siu mai (燒賣).
Kathleen demonstrated how to make a basic dough and an egg dough. ‘Just like pasta’, a dumpling dough is formed with flour, water, egg and a pinch of salt. Once combined, the dough was kneaded quickly and firmly until silky and pliable. The dough was then rested before flattening into wrappers.
We paired up to make a basic dough and an egg dough.
Kathleen explained some of the Asian ingredients such as shredding only the green parts of the Napa cabbage as the whites have a high water content.
A tray of condiments included hoisin sauce (海鮮醬), mirin, sake, sweet chilli sauce, sesame oil (芝麻油) and Shaoxing wine (紹興酒). A splash is enough as the condiments are pungent.
As our dough rested, we emptied the various containers of the mise en place and stirred the components together for each of the fillings.
You can buy packets of dumpling wrappers from Asian grocery stores and supermarkets but it is easy, economical and healthier to make fresh ones.
Water dumpling wrappers can be made in a tortilla press. We learnt to do it by hand with a narrow rolling pin. The egg dough was rolled in a pasta machine.
Being organised is essential to successful dumplings. The surface should be lightly floured, spoons or chopsticks to portion out the fillings, corn starch for dusting the wrappers, a basin of water to seal the dumplings, and cotton tea towels to cover the wrappers and dumplings to prevent them from drying out. The rested dough was rolled into a sausage shape and cut into inch wide lumps.
A vibrant green, sprigs of coriander were roughly chopped as garnish.
Sauces in earthy shades were poured.
My first handmade dumpling!
The water dumplings were crescent parcels of minced pork, shredded Napa cabbage, aromatics and seasoning. They were boiled, tossed in a store bought spicy dumpling sauce and adorned with coriander. Thick and doughy, the slippery dumplings were meaty.
The crimped edges of the Japanese gyoza were fun to make. These sturdy morsels of minced pork and prawn chunks were seared in a non-stick pan and steamed in stock. Golden bottomed and translucent, the juicy and robust gyoza was my favourite.
Wontons were folded into nurse’s caps, deep fried and served with sweet chilli dipping sauce. I prefer wontons boiled in a broth ladled over noodles.
Siu mai, an open dumpling that is a staple dim sum (點心) at yum cha (飲茶), were a dexterous challenge. Traditionally made with twelve pleats, I maxed out at seven! The siu mai were plump bites laced with the distinct flavours of shiitake mushrooms.
Bunches of Chinese cabbage were quartered and steamed as a side. The first bamboo basket was too wilted but the second was just cooked, the stalks crunchy and the leaves tender.
Dumpling making is the perfect rainy weekend activity!
I had neglected the final post from our Christmas trip to Whistler. Teppan Village had been floundering at the bottom of my draft folder until I noticed it this week. I clicked on it with a wry smile, the lapse in time a contrast to the speed of the meal. Our teppanyaki (鉄板焼き) was cooked and served within half an hour, a frantic eating pace.
Whistler enchanted us with twinkling lights and snow flurries, a winter wonderland for Antipodeans who celebrated previous festive seasons in air-conditioning.
Conveniently located in Whistler Village, Teppan Village was spacious with several squares of tables and griddles.
We shared a plate of tempura prawns and vegetables, and a bowl of steamed edamame as appetisers.
An ingredients cart was laden with oils, sauces and aromatics.
A shallow tray of condiments was dispensed with flair.
Our group of four ordered the teppan tasting menu. The first course was a crunchy salad of iceberg lettuce, shredded cabbage and matchstick carrots, and a soothing bowl of miso soup.
Chef Taka introduced himself and demonstrated his dexterity. He holstered his tools in his apron pocket and he expertly manoeuvred the spatula and knives. A pyramid of onion rings were flambéed into a fiery volcano.
Shelled prawns were fanned out and curled as they sizzled.
Batons of vegetables were sautéed until tender.
Plump scallops were seared to perfection. I’m a slow eater and my warmed cast iron plate was already nearly full!
The teriyaki salmon was deftly portioned and well seasoned.
Juicy cubes of filet mignon were a highlight and we chewed these slowly to savour the intense beefy flavour.
The aromas of the teppanyaki lingered.
Named after the owners’ son, the logo of a crown and lion’s head was prominent on a textured frame. The café was decorated in an eclectic style with chocolate walls and miniature Eiffel Towers dotted throughout.
Classic French techniques fused with Japanese influenced flavours to create intricate pastries.
On a tiered tray topped with a crown were guimauve (marshmallows), sablé (Earl Grey, sesame and matcha) and jams (peachy peach, and apple cinnamon and milk caramel).
On a crystal stand were glossy apple and banana Danishes streaked with chocolate.
Golden parcels of phyllo were dusted with powdered sugar.
An acrylic case protected the delicate rainbow macarons.
A couple of tables lined the wall and the counter seating had a candid view of the vacuum coffee makers with Lion’s father as the barista.
A vintage cabinet displayed the menu, and a dainty teacup and saucer.
We perused and purchased, the desserts carefully packed in a branded cardboard box.
Clockwise from top: mocha, chocolate and green tea. With a crispy crust and a chewy centre, the perfectly shaped macarons were ethereal.
Layers of coffee soaked sponge cake, ganache, buttercream and chocolate glaze, the opéra gâteau was exquisite.
We’re delighted that Lion’s parents are sharing their lovely pastries with us!
A mixed group of Americans and Australians met for happy hour at Nijo last week. Located a couple of blocks south of the Seattle Art Museum, the restaurant is on the Puget Sound end of Spring Street.
A courtyard is fenced by bamboo and would be popular for al fresco dining during summer.
Festive baubles dangled from ceiling lights. There was a bar and a sushi counter, and tables were by the window.
Happy hour is daily, early and late. The beverages menu was the same length as the food menu! A selection of appetisers, maki, temaki, nigiri and sashimi were discounted.
Three large marbles of takoyaki were drizzled with mayonnaise and aonori. A savoury batter ensconced a tendril of octopus.
A generous mound of chicken karaage was served in an odd sized bowl. The chicken pieces were marinated in soy sauce, ginger and garlic, lightly dusted with flour and deep fried.
On the left was spicy tuna roll, a fiery blend of minced tuna and chilli. On the top right was Bainbridge islander roll, prawn, salmon, cucumber and avocado were seasoned with a spicy sauce. On the bottom right was salmon nigiri, a slice of salmon sashimi atop sushi rice.
On the left was ebi nigiri and on the right was seared spicy shiro magura (albacore tuna) nigiri, both were fresh and succulent.
We shared two desserts, tempura ice cream and fried banana spring roll. Green tea and red bean ice cream were cloaked in pound cake and deep fried. I preferred the delicate flavour of the green tea ice cream. There was no crunchy shell and it was more ice cream cake than tempura.
Crispy and sweet, banana and white chocolate were a sugary filling for the spring roll.
We are fond of happy hour in Seattle and Nijo is another recommendation!
Originating from Portland, Mio Sushi recently opened in the Rollin Street Flats building. At the nexus of the Westlake thoroughfare between Whole Foods and the Tom Douglas hub, the location has high foot traffic. There are a dozen Mio Sushi franchises in Oregon and Washington State. The chain is a family friendly restaurant with an extensive menu of traditional and fusion items, sourced locally and sustainably where possible.
On a clear day natural light cascaded in the floor to ceiling windows. A long dining room consisted of comfortable booths and a handful of tables. Fuchsia lamp shades accented the earthy tones.
The sushi menu is laminated and you mark it with a dry erase pen.
Ceramic tea cups are emblazoned with the Chinese and Japanese character for luck.
A cloudy dashi broth with wakame and cubed tofu, the distinct umami flavour of the miso soup was soothing.
Mr S ordered a bento. Clockwise from top left: mixed salad, assorted tempura, agedashi tofu, beef yakiniku and California roll. Served with a bowl of rice, each component of the bento was a generous portion and freshly made.
An appetiser size assorted tempura had crunchy battered vegetables and prawns.
On a sizzling hot plate, the teriyaki had strips of chicken dusted with sesame seeds with a side of steamed vegetables. The syrupy sauce was balanced and I happily emptied my bowl of rice.
As with most eateries in South Lake Union, Mio Sushi was quiet on a weekend but I’ve walked by during the week when it’s been full.
I traipsed up to University Village on a weekday for an impromptu lunch at Shun with Lovely Lanvin and Seattle Bon Vivant. An overcast morning, the clouds dissipated into a brilliant afternoon. Shun is located about half a kilometre above U Village on the ground floor of an apartment building.
Shun has a three course lunch for fifteen dollars for Seattle Restaurant Week and it was nearly full by midday. There are three sections to the restaurant. To the left of the entrance is a long and narrow space, perfect for group gatherings. To the right is the main dining room and sushi counter.
We were seated at the sushi counter and Japanese greetings were exchanged. Chef Yoshi’s nimble hands were making nigiri by the dozens as he chatted with Shirley. Ceramic bowls and plates were neatly stacked on shelves and a decorative plate depicted a traditional scene.
An ornate pot and dish set for soy sauce.
Three portions of seared albacore tuna and mixed greens were drizzled with an onion soy dressing. The sashimi was a little soft and the dressing accentuated the sweetness of the fish.
I selected tempura soba for the main. A large bowl of savoury broth swirled with firm strands of buckwheat noodles. A liberal sprinkle of shichimi and I slurped gently, comforted by the spicy warmth.
Two prawns, a broccoli floret and a potato fritter, the tempura were served separately. I did not put my tempura into the broth until Shirley explained that’s how it’s eaten in Japan! I like the crunch of the tempura batter but that is what adds flavour to the noodle soup.
Dessert was presented on a lime and white chequered tile with a daffodil border. A sliced strawberry and a dollop whipped cream accessorised the caramel flan. Silky custard and sticky caramel was a lovely final course.
The restaurant was still full when we left, Seattle Restaurant Week is popular!
I succumbed to a Groupon deal a couple of months ago. I paid twenty five dollars for fifty dollars worth of food and beverages at Seastar Restaurant and Raw Bar. We were at the Kangaroo and Kiwi Pub in the early hours of Sunday morning to cheer on the Wallabies in the Rugby World Cup. Alas we were disappointed with the result and woke up lethargic. Within walking distance, the voucher was perfect for a lazy dinner.
As with many restaurants in Seattle, Seastar is dimly lit. The restaurant was full so we sat in the bar. A spacious area with individual tables, a communal bench and counter seating, it was a busy evening being the first day of the autumn Seattle Restaurant Week. A single glassybaby was our source of light to read the menu.
The menu was a combination of hot and cold seafood. We selected a soup, a sushi roll and the raw bar sampler to share. The large bowl of Dungeness crab and corn bisque was warming. Absent of corn kernels, the bisque had chunks of Dungeness crab and was drizzled with a Madeira reduction and fresh chives. The Port added a depth of flavour to the bisque.
We misread the menu and expected a plate of tempura but it was futomaki tempura! Coated in tempura batter, the sushi roll had cucumber, carrot, bell pepper, asparagus, green onion and daikon pickle. It was an odd sensation to eat warm sushi but the vegetables were pleasingly crunchy.
The three tiered raw bar sampler was presented with a flourish. On the bottom was scallop ceviche with mango-kiwi relish, lemon, lime and cilantro. Unripe fruits and acidic juices masked the sweetness of the scallops.
In the middle was a California roll of Dungeness crab, avocado and cucumber. These bite size morsels had plenty of fresh crab.
And on the top was ahi pokē. Cubes of tuna were marinated in soy, chilli, Maui onions and sesame seeds. Wafer thin taro crisps were the utensil topped with strands of daikon radish and green onions.
On a glass tile, the aloha roll was bursting with ahi, hamachi, salmon, avocado, cucumber and chilli. This sushi roll lacked the finesse of Japanese cuisine but had an abundance of glistening sashimi.
Service was mostly absent but it was value for money!
If we were to play a word association game, the word ‘samurai’ conjures up the Samurai Pizza Cats anime for me. I have only vague memories of the show dubbed in English. Sword wielding, crime fighting cats who are undercover (or are they moonlighting) as owners of a pizzeria?
I found myself humming the tune of the theme song as I approached Samurai Noodle. Samurai Pizza Cats! Pepperoni, anchovies. Samurai Pizza Cats! I digress.
Huddled next to the entrance of Uwajimaya Village, Samurai Noodle’s street frontage is dominated by a large poster declaring ‘Seattle’s best ramen soup’ with scintillating photos of steaming bowls of noodle soups.
Inside is a small L shaped dining room with the kitchen operating out of a narrow corridor. The menu is divided into ramen and rice, and a long list of extra toppings including the aptly named samurai armour and shōgun combo.
Samurai themed paraphernalia like sumo calendars, t-shirts and printed articles decorate the walls. The tables are deceptively spacious but the stools are awkward to perch on.
A cute wall mounted condiment shelf was loaded with salt and pepper shakers and containers of Japanese seasoning, sesame seeds, pickled ginger and chilli flakes.
I ordered the tonkotsu, not to be confused with tonkatsu which is crumbed pork cutlet. A traditional dish from Hakata, the cloudy soup is made with pork bone, a rich source of collagen. The milky broth is viscous and soothing. A thick slice of pork, green onions and black mushrooms float above the thin, firm ramen.
Service is brisk and I gladly vacated my stool as soon as I emptied the bowl.