Rice and Sweet Corn Porridge with Dried Scallops

Recipe: Corey Lee's Rice and Sweet Corn Porridge with Dried Scallops

Ingredients

8 small dried scallops (1 ounce; see Note)

6 small dried wood ear mushrooms ( 1/2 ounce; see Note)

2 ears of corn—kernels cut off, cobs cut crosswise into 1-inch pieces

2 quarts plus 1 cup low-sodium chicken broth

1 large chicken thigh (7 ounces)

One 2-inch piece of fresh ginger, peeled and thinly sliced

1 celery rib, sliced 1/2 inch thick, plus 1/2 cup celery leaves

1 1/2 cups short grain or sushi rice, rinsed

1 tablespoon tamari

2 tablespoons freshly grated Parmigiano-Reggiano cheese

Salt

Directions

1. Put the scallops and mushrooms in 2 small separate bowls and cover with water. Let stand at room temperature overnight.

2. In a small saucepan of boiling salted water, cook the corn kernels until just tender, about 2 minutes. Drain.

3. In a large saucepan, combine the chicken broth, corn cobs, chicken thigh, ginger and sliced celery and bring to a simmer. Cover partially and simmer over low heat until the chicken is cooked through, 30 minutes. Strain the broth and reserve the chicken thigh. You should have about 5 1/2 cups of broth.

4. Preheat the oven to 325°. Measure out 1 cup of the broth and reserve. In a 3- to 4-quart casserole or Dutch oven, combine the remaining 4 1/2 cups of broth with the rice and bring to a simmer over moderate heat. Cover and bake for about 20 minutes, stirring occasionally, until the rice is tender and a thick porridge has formed.

5. Drain the scallops and transfer to a small saucepan. Add 1/2 cup of the reserved broth and bring to a simmer. Cover and simmer over low heat for 10 minutes. Using a slotted spoon, transfer the scallops to a plate. Remove any membranes, then thickly shred the scallops; cover. Add the tamari to the cooking liquid in the pan and cover.

6. Drain the mushrooms and cut off the knob ends. Cut the mushrooms into 1/2-inch pieces. Remove the meat from the chicken thigh and cut into 1/2-inch pieces. Add the chicken, mushrooms, corn, the remaining 1/2 cup of reserved broth, half of the celery leaves and the cheese to the porridge. Season with salt.

7. Spoon the porridge into bowls. Top with a little of the scallop-tamari broth. Scatter the shredded scallop and remaining celery leaves over the porridge and serve.

(Paid $13 for 8 dried scallops in SF Chinatown. Gulp.  Next time I'm so taking a Chinese speaking friend with me.  Update!  Here's what my Chinese coworker said after seeing the 8 little guys... "I think they are worth $13.  I almost paid $25 for a small bag of top quality dried scallops.")

Beef Donburi

Recipe adapted from Cooking with Dog (minus the onsen egg).  Woof!

Ochazuke with Spicy Cod Roe

Niku-Miso (miso flavored pork)

Ingredients

1/4 lb ground pork

1 teaspoon sesame oil

1 tablespoon miso

1/2 tablespoon sugar

1/2 tablespoon water

1 tablespoon soy sauce

1 tablespoon ketchup

1 teaspoon minced ginger

Directions

1) Add sesame oil and pork to a small pan over medium-low heat.  Cook for 3-4 minutes.

2) Add miso and sugar.  Mix well.  Cook for another 3 minutes over low heat.

3) Add water, ketchup, and ginger.  Cook for 3 minutes  for low heat.

4) Serve over rice or cooked daikon.

Oyster Rice

Ingredients

1 cup of rice

6-8 oysters

Sauce (mix following ingredients in a small bowl)

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon sesame seed

1 tablespoon chopped chives

1/2 red pepper, chopped

1 teaspoon gochugaru (Korean chili powder)

Directions

1) 5 minutes before the rice is done cooking, add the raw oysters.

2) Serve with sauce.  Mix well!  (I had made oyster mushroom stir fry as a side dish, so added that to the rice as well.  Oyster galore~)

Tofu-Teriyaki-Don

Recipe adapted from 고베 밥상

Ingredients

1/2 block of tofu, cut into squares

flour

vegetable oil

sauce - combine all ingredients in a small bowl

1 tablespoon soy sauce

1 tablespoon mirin

1/2 tablespoon cooking sake

1/2 tablespoon power sugar

Directions

1) Lightly flour tofu squares.

2) Add vegetable oil to a medium size pan.  Pan fry tofu squares till they turn golden brown.

3) Add the sauce and cook for 2 minutes.

4) Serve over brown rice and baby greens.

Tea Rice (차 밥)

Mao Cha Rice

Brew a handful of tea leaves in warm water.  Save the tea leaves.

Use the freshly brewed tea to cook the rice.

Once the rice is cooked, add the tea leaves and mix well.

Toasted Rice Porridge

1/2 cup of brown rice over very low heat.

Flip it after 10 minutes and cook for another 10 minutes.

Let it cool for 10 minutes.  Keep it in a plastic bag.

Cook toasted rice with 1 1/2 cup of water over medium heat for 10 minutes.

Smoked Salmon Bibimbap

Thai Green Curry with Eggplant

Recipe adapted from "America's Test Kitchen 30-Minute Suppers"

serves 4
Ingredients
1 large eggplant, cut into 3/4-inch chunks
1 chicken breast, cut into bite size chunks
8 scallions, white parts minced, green parts cut into 1-inch pieces
1 (14 oz) can nonfat coconut milk
3 tablespoons Thai green curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1 cup frozen peas
4 teaspoons julice from 1 lime
1/2 cup basil leaves, roughly torn

Directions
1. Microwave eggplant for 5 minutes, tossing halfway through.  Heat oil in a nonstick skillet over medium heat.  Add eggplant and chicken.  Cook for 5 minutes.  Add scallion whites for 30 seconds.  Transfer eggplant-scallion mixture to a bowl.
2. Add coconut milk, curry paste, fish sauce, and sugar to skillet and bring to simmer over medium heat.
3. Add peas, scallion greens, chicken, and eggplant for 5 minutes.
4.  Off heat, stir in lime jucie and basil, then serve.

삼각김밥 Onigiri with Tarako

Tarako + Rice + Seaweed = <3

Shrimp Fried Rice

I'd have to say this is one of my favorite things I cooked this year. So simple, yet so deeelish!

Recipe from Steamy Kitchen.

serves 4

 Ingredients

8 ounces small uncooked shrimp, shelled and deveined
1/4 teaspoon salt (or 1/2 tsp kosher salt)
freshly ground black pepper
1/2 teaspoon cornstarch
2 tablespoons cooking oil (divided)
3 eggs, beaten in a small bowl
2 stalks scallion or green onion, minced  I used Chinese chives instead.
4 cups previously cooked leftover rice, grains separated well
3/4 cup frozen carrots and peas, defrosted
1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
1 teaspoon sesame oil
Added diced spam.

Directions
In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let the shrimp marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add only 1 tablespoon of the cooking oil and swirl to coat pan.
Now add the shrimp, quickly spreading out around the pan so that they are not overlapping. Let the shrimp fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.
Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the frying pan onto the same plate as the cooked shrimp.
Use a paper towel to wipe the same wok or sauté pan clean (no need to wash) and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and stir fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok or pan
Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.

Yaki-Onigiri with Spicy Cod Roe

$1.50 onigiri mold

brown rice onigiri brushed with soy sauce + sesame oil

top'd with spicy cod roe, nori, and green onions

Tasty Hayashi Rice

tomorrow's lunch: leftover hayashi sauce over udon noodles

serves 8

Ingredients

1 1/2 lb onions

1 lb meat

2 tablespoon cooking oil

3 cups water

1 box Tasty Hayashi Rice Sauce Mix

Directions

1. Cut meat and onions into thin slices.

2. Heat oil in a pot, cook meat and onions over high/medium heat for 5-7 minutes.

3. Add water and bring to a boil.  Reduce heat, cover and cook over medium heat for 15 minutes.

4. Remove from heat, break the sauce mix and put into mixture.  Stir until completely melted.  Simmer for 5 minutes, stirring constantly.

5. Serve over rice or udon noodles.  (I added carrots and beech/shimeji mushrooms to the sauce.)

my very first etsy purchase arrived today :-)

Natto

I was never a fan of natto till I got a little taste of it while dining at Sebo last week.  You guessed it, now I'm hooked.  Since I'm nowhere close to eating it plain, I added soy sauce, sesame oil, chopped kimchi, shichimi, and tons of green onions.

Fried Egg Over Rice (계란 밥)

Ingredients

1 bowl of rice

1 egg, cooked over easy

1 teaspoon soy sauce

1/2 teaspoon sesame oil

1 teaspoon  furikake

Directions

Combine all ingredients in a small bowl. Mix well.

Oyakodon

Ingredients

3 oz chicken breast

1 egg

1 green onion

1/2 small onion

sauce - combine and boil 1/2 cup of dashi stock, 1 tablespoon soy sauce, 1 tablespoon sugar, and 1 tablespoon mirin

Directions

1) Slice chicken, green onion, and onion thinly on an angle.

2) Bring sauce to a boil.

3) Add chicken, green onion, and onions.  Cook for 5 minutes over a medium heat.

4) Distribute the beaten egg over.  Cook for another minute.

5) Serve over rice.

shrimp curry rice

serves 3
.

Ingredients

1/2 box House Vermont Curry Sauce mix (3 curry blocks)

1 1/2 lbs large shrimp (about 16)

1/2 medium onion

2 small yukon gold potatoes

1 large carrot

2 1/2 cups veggie stock

.

Directions

1. Cut onions, potatoes, and carrots into bite size.

2. Saute in a saucepan until lightly browned.

3. Add veggie stock and bring to full boil

4. Remove from heat. Break curry sauce mix into pieces and add to the saucepan.

5. Cook over low heat until curry thicken, 13 minutes.

6. Add 1 1/2 lbs of large shrimp. Cook for 2 minutes.

6. Serve over rice!

gomoku meshi

고모쿠메시 - 맛있는 건 다 넣은 영양밥

chirashi