Japanese homemade dinner – sous vide miso pork tenderlionĀ 

I don’t know how I ended up with cooking Japanese tonight, but I was all prepared with recipes in my head and planned to cook sous vide rack of lamb with greens as side dish. I went down for grocery shopping and I walked in this Japanese grocery store, I just could not help it and completely changed my mind and starting to re-generate new recipes in my head already.

So, I got edamame, clams, pork tenderlion from Kagoshima, and some udon. I also want to make this Japanese cheese cake since few weeks, maybe I should also get that done tonight as dessert. 

Steamed edamame is easy, just get them steam and then put salt as seasoning. That’s it! Could it be more simple? And that already making you feel like at the Japanese Restaurant.

Sake steamed clam, boil 1 cup of water with 1 cup of sake. Add clams into the pan when it’s boiling, cover the lit and cook until the clams are open. Add a bit of salt and some butter into the pan, and mix them well. Add some chopped leek for garnish.

For the sous vide pork tenderlion, of course it takes more time and procedure to cook. Mix 3 to 4 teaspoon of miso paste into some sake, add some grated ginger and brown sugar into it and make them well together. Use the mix and put them all over the pork tenderlion, and then place it in the vacuum bag. Cook with the sous vide machine with 61C for 2 hours, if your tenderlion is thick, the temperature has to adjust to 62C. When the pork is done, remove it from the hot bath and set it aside. 

To cook the udon, have to work on the broth first. Boil the chicken broth and add carrot slices into the broth, and then add mushroom or any other ingredients that you like. When all the ingredients are cooked, now it’s time to put the miso paste. I like a very strong miso taste, so I put more miso paste into the soup. Bring a bit of broth and dilute the miso paste in a bowl, then add everything into the pot. Now, can add the udon, cook until they are done. Serve the udon soup with pork tenderlion, some fried tofu and chopped leek. If you like spicy, can add some red pepper flakes.

Dessert is the Japanese cheese cake, the one that is so easy to make with 3 ingredients only, 120g white chocolate, 120g cream cheese and 3 eggs. This recipe is so popular on Internet and everyone is cooking this. It is so simple and I think everyone can do it, you can also give it a try!

I really love the miso flavour and my husband is also very happy, and he said the miso tastes so different than what he used to have at the Japanese Restaurant, which is usually very fishy.

Linguine alle Vongole

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I have no idea how the time really flies, and maybe I really woke up too late… By the time I feel it’s about time to start the day, was already 5 o’clock in the afternoon. Was thinking to cook a big dinner as usual on Sunday, but I guess I cannot afford to do it today, still a lot to fix before dinner time. Therefore, I need to change my plan, and cook something simple for dinner. Pasta is something always so easy to cook, and so easy to please.

The other day, I was already thinking about this dish, linguine alle vongole, which is my all time favourite, but I’ve never cook it. It’s difficult because you need to look for fresh clams, not cooking with those frozen ones. When I visit the wet market the other day, I saw them selling fresh seafood, that kind of reminds me, let’s cook this dish one day.

Luckily, there are still clams available, but not the small one. These are bigger, but still OK. Let’s get the rest of the ingredients, parsley, cherry tomatoes, linguine, and that’s it. I have the rest at home, white wine, garlic and red chilies.

As usual, it’s all about timing, when you are handling seafood, plus you are cooking pasta, which should be served when it’s hot. This dish is all about time management! You need to make sure two things are ready at the same time, so that you can merge the pasta into the clams, then you can serve it right away. To cook this dish is super easy and simple, the only thing you need to watch out is just about timing. Of course if you only have one burner in the kitchen is not going to work, as you need two burners running at the same time.

One side of the stove is getting a big pot of hot water ready for your linguine; the other side of the stove is heating up the sauce pan. Just simply heat up the sauce pan with olive oil, then add the garlic, parsley, red chilies and cherry tomatoes, when they are starting to cook, add the clams, and some white wine. Cover the lid and cook for few minutes, until the clams are open. By then, the linguine should be ready, and place them all into the sauce pan, and stir them well together with the clams, and it’s ready to be served.

Very simple and yummy, just took half an hour from preparation to finish. Why don’t you try it out? Nice to pair with a glass of white wine.

Home cooking is always amazing šŸ˜‰ Cheers~~~