Tokyo-Louisiana World Kitchen

Stories of edibles from Louisiana USA, Tokyo Japan, and rest of the World.

[louisianaworldkitchen]

Bobotie.

[yoko71]

Char-siu pork at City Pork Brassiere & Bar. So good! Also, the couscous on the side was worth every carbohydrate gram. (at City Pork Brasserie & Bar)

[yoko71]

Fig parfait at Shiseido Parlor. 資生堂パーラーでイチジクパフェ。 (at 資生堂パーラー サロン・ド・カフェ)

[louisianaworldkitchen]

国連大学のファーマーズマーケットで若干難ありの完熟桃が4個500円で売ってたので、桃ジャム作ろうか、パイにしようか。 Slightly bruised peaches were sold for four for ¥500 at the UNU Farmers Market. A pie or jam???

[louisianaworldkitchen]

Apple cobbler in Tokyo. American in taste, Japanese in size.

[louisianaworldkitchen]

No-knead quasi ciabatta. こねないパン、チャバタもどき。

[louisianaworldkitchen]

柴漁港であなご丼食べた。あなごが大きいので、丼が小さく見えるw。

[louisianaworldkitchen]

うなぎなう。

[yoko71]

桃🍑パフェなう @高野フルーツパーラー新宿本店

[yoko71]

Sweet red bean soup. おしるこ。

[louisianaworldkitchen]

For one serving:

100 grams store-bought sweet red bean paste. 50 ml water. 1/4 TBSP brown sugar. Pinch of salt.

Combine all of the above in a pot, heat until hot while stirring. Serve with a piece of mochi, softened in microwave.

[yoko71]

New Year Ramen @ Ichiran. 元旦からラーメンなう。 (at 一蘭 六本木店)

[louisianaworldkitchen]

[yoko71]

おせち。

[louisianaworldkitchen]

Roast beef, the easy Japanese way. (The original recipe at Hanamaruki --> http://cookpad.com/recipe/2405629) 

1. Get a pound of lean beef.

2. Marinate the beef in 2 TBSP of liquid shiokoji （液体塩麹）for 60 minutes.

3. Drain the beef but keep the marinade. Sprinkle with freshly ground black pepper.

4. Sear all sides on high heat.

5. Continue to cook on the pan on medium heat for 5 more minutes.

6. Pour the marinade over the meat, cover, and cook on low for 30 minutes.

7. Remove the meat from the pan, wrap tightly in aluminum foil, let it sit for 30 minutes. 

Done!

[yoko71]

Working on meat.

[louisianaworldkitchen]

So it was indeed true that Kentucky Fried Chicken in Japan makes its biggest daily profit on Christmas Eve. I pre-ordered my box of fried chicken online, ant still had to wait for ~20 minutes in line before I could pick it up. 

Another Japanese Christmas tradition: icing-decorated cake. I ordered mine from A. Lecomte in Hiroo.

[louisianaworldkitchen]

Bacardi rum + fresh pineapple bits + frozen Louisiana strawberries + 7Up + sweetened coconut flakes.

[louisianaworldkitchen]

Strawberries from California are grown not for their flavor or sweetness but for their ability to stay bruise- and mold-free during the long truck ride to consumers. Louisiana strawberries, on the other hand, do not travel so well but are picked ripe and absolutely delicious eaten fresh.

The problem is though, that, you can't consume a whole flat of fresh Louisiana strawberries before they start to go bad. 

No worries, though, because making strawberry preserve is super easy, and homemade preserves are great for everything - with toast and butter, on ice cream or yogurt, and in strawberry daiquiris! 

The other day, on my drive home from Cocodrie, Louisiana, I picked up a flat and made some preserves. 

Trim, wash and weigh the berries.

Add granulated about half the weight of berries.

Add juice from one lemon.

Toss and let it sit for a few hours.

Cook over medium heat for about 45 minutes, stir frequently to avoid burning.

It is done when the preserve feels a little too thin. It will thicken as it cools.

Put it in a clean jar and refrigerate.

That's it!