Wow, it's Wednesday already. Here are a few midweek odds and ends.
Kayaba
One half of the new food stands in the Mitsuwa Marketplace has revealed itself.
From what I understand Kayaba will be doing Soba, Katsu, and the like. I'm hoping for a Santoka Ramen as well. One can always hope……
The Missus had a hankering for Una-Don, so I purchased some Unagi from Nijiya, but decided to make my own quick and dirty Nitsume(Eel sauce). We've purchased the bottled stuff, and found it either to be too salty, or too sweet, or having strange flavors. So I decided to try a slight modification of an interesting recipe I found in DK Kodama's Sushi Chronicles from Hawaii
The recipe uses some short cuts, like hondashi…which worked out well, since I didn't happen to have a whole bunch of Eel trimmings lying around. The recipe also calls for the Hondashi to be boiled…which made it a fishy-bitter during the first pass, so I cut the amount in half, and added it right before the reduction process, and it worked. I'd been taught never to boil anything after adding Hondashi, but in this case it worked during the low boil. Purists may just want to skip the recipe, if it hurts too much.
Easy Unagi Sauce(Nitsume)
2 Cups Sake
1/2 Cup Mirin
1/2 Coy Sauce(Yamasa or Aloha)
1/2 Cup Sugar
1/4 Tsp Hondashi
1 – Mix all ingredients except Hondashi in a pot. Bring to a boil stirring to dissolve the sugar. Reduce heat to medium-low and add Hondashi.
2 – Reduce mixture by half to a light syrup.
3 – Store in a tightly sealed container and refrigerate. According to the original recipe this will keep for up to 1 month.
I still don't quite know what to do about the Missus's other current obsession:
Have you ever known anyone who craved brussel sprouts???? With Nitsume??? And Rice???
One last item – mmm-yoso's very own Cathy Doe has been recovering from illness, so I'd like to make sure to tell Her to hang in there, and get well soon. She's still posting too..what a trooper!