We just had a short vacation to Karuizawa, which is licated at Nagano prefecture and famous as vacation place.
Before we went there, I asked several friends who traveled Karuizawa recently where I should go and all of them said “En boca”.
This is Italian restaurant but they try to use the local ingredients as much as possible, so it’s not traditinal Italian food and it’s something make
Today’s soup (pumpkin)
I heard their pizza is so amazing so we choose
Renkon (Lotus root) with genovese sauce
Nozawana with sesame Tofu
(Nozawana is green vegetable pickles which is the speciality in Nagano)
Mushroom with cream sauce
My favorite was Nozawana, suprisingly the pickles and sesame Tofu is so nice with the great pizza dough!
It’s super cold there in this season, but you can also enjoy snow sports.
Please try this restaurant if you have a chance to go to Karuizawa
1 Mackerel (after fillet, about 300g)
1 pack of Chingen-sai ( bok-choy)
1 pack of Shimeji mushroom
(A) 2 Tbs. of sugar
(A) 3 Tbs. of black vinegar (Kurozu)
(A) 1.5 Tbs. of soy sauce
(A) 2 Tbs. of Sake
(A) 1 Tbs. of Mirin
- Fillet the Mackerel, then cut into 1cm pieces.
- Place 1-2 Tbs. vegetable oil in the pan. Toss the potato starch on the Mackerel, then pan-fry.
When the Mackerel is cooked, add all the (A)s in the pan then simmer for few minutes or until the sauce became thick.
- In the other pan, place vegetable oil in the pan again then pan-fry bok-choy and mushroom for few minutes.
- Add all the vegetable (3) in the Mackerel pan then mix well.
It’s getting cold in Tokyo and the Nabe (Japanese hotpot) season has come!
Today I want to share one of my favorite Nabe recipe, Tsumire-Nabe.
Ingredients (4 servings):
(A) 6 Aji (Japanese mackrel)
(A) 1/2 onion
(A) 20g of ginger
(A) 1 egg white
(A) 1 teaspoon of salt
4 cups of Dashi (stock)
any vegetable, mushrooms
Any sauce for dipping (I like Ponzu fop this hotpot)
- Fillet the Aji. Mix all the (A)s in the food processer, then make it into paste.
- Prepare Dashi (or any soup stock) in the pot, bring to boil. Make fish ball shape with two spoons, then place in the pan.
- Place other vegetable and mushroom in the pan.
Enjoy them with your favorite sauce!
I like to use Ponzu sauce for Tsumire (fishball) for dipping, and after we finish all, we add Ramen noodle and beaten egg in the leftover of the soup.
If you use rice and egg, you can also eat tasty porrige
If you live in Japan, you probably sometimes see this food at Depa-chika (basement of the department store), Tori Motsu-ni.
I don’t like Motsu (usually it means animal meat organs), but this one is much easier to eat, and even it’s
Especially I like the Kinkan, which is the egg yolk origin in the chicken, and tastes similer to egg yolk but the texture is different.
200g Chicken Kinkan (pre-egg in the chicken)
200g Chicken gizzard including liver
(A) 20g of sliced ginger
(A) 3 Tbs. of soy sauce
(A) 3 Tbs. of sugar
(A) 3 Tbs. of Mirin
(A) 2 Tbs. of Sake
(A) 100cc of water
- Boil all the chicken gizzard for 30seconds.
Wash them well.
- Place all the (A)s in the pan then bring to boil. Add all the chicken gizzard in the pan then keep cooking until all the sauce became sticky and concentrated.
Please use the fresh ingredients from the chicken butcher, and hope you enjoy it!