Another week just flew by, it was just Halloween,wasn’t it? We were off for All Saints Day on Tuesday and I think that’s where my trouble started…..sigh, I should have just gone into work and gotten all my work done, because let me tell you, Wednesday was a bear, and today might have even been a little worse. Now the good news is I get off tomorrow right after first lunch so I can make my way to Philly International to catch my flight to San Francisco. It’s time for the 3rd Annual Foodbuzz Festival!! (of which I will have attended two) I couldn’t get off the whole day, but that’s a whole other story that’s probably better left untold…sigh, but my boss is coming in to hold down the fort so I can at least get there for part of the festivities Friday night. I was hoping to make it earlier so I could register and walk around the city a bit, but it was not to be.
Last year’s festival was so much fun, and getting to actually meet friends in person really made the whole trip worthwhile. This year I have added extra bonus of possibly winning an award…..I’m trying not to be too nervous, there were so many great candidates, I know the voting must have been close. I won’t lie, I would love to win one or both, lol….but even if I don’t I know it’s going to be a great experience, there are some very talented bloggers doing sessions on a wide variety of topics, and the menu for Friday and Saturday nights is just incredible! We were also told that Tyler Florence would be in the house Saturday night at our dinner, that’s pretty cool! So it will definitely be a jam packed 36 hours for me in San Francisco! I really have to come back with Lisa when I can spend some time sightseeing in that city by the bay, who know’s maybe this Texan will leave his heart there….sigh
Okay, I know you do tolerate my ranting but enough is enough, your here because it’s guest post Friday!! Well let me tell you my friends, this week was worth the wait! Today your going to be treated to an authentic Japanese dish, by none other than Namiko Chen from Just One Cookbook! Nami was kind enough to allow me to post one of her incredible dishes on my site to share with all of you. Just One Cookbook is not just the name of Nami’s blog, it’s actually a project she began working on a few years ago, when she began organizing and translating her family’s recipes, as well as her collected recipes into one cookbook. If you haven’t been to Just One Cookbook, it is a must see! You will be amazed at not only the delicious dishes she prepares but the beautiful images that showcase those dishes. You’ll also find a warm and friendly place where you’ll be treated like one of the family.
So sit back, relax, put your feet up, and get your napkins ready, there is going to be some serious drooling going on, as I give you…….
Hi everyone! I’m Nami from Just One Cookbook, a blog where I share quick and easy Japanese recipes. I’ve been asked to guest blog about Japanese food today and thank you Chef Dennis for having me on your wonderful site!
If you are a regular reader of A Culinary Journey with Chef Dennis, you already know he is an amazing cook as well as a very dedicated food blogger (hello, he’s a “chef”!). He shares delicious recipes, builds a great network and community among food bloggers and fans, and sincerely helps out fellow bloggers like me by sharing his useful knowledge in Ask Chef Dennis segment on his blog. I highly admire his generosity and dedication and all of us are easily drawn by his charm. So now you know how happy I was to be invited here.
When you think about Japanese food, you probably first think about sushi, Tempura and maybe Chicken or Beef Teriyaki. Well, if you come to my website, you will probably see Japanese food that you might have not seen or heard of before. The food the Japanese eat at home is quite different from the food you see on a menu in Japanese restaurants here in theUS. I thought about sharing a more traditional Japanese recipe, but then I changed my mind. I think I should share a recipe that is familiar to most but people may not realize how easy it is to prepare.
The recipe I will share toady is Beef Teriyaki. Beef Teriyaki is actually more popular in the US and in other parts of the world than in Japan. Teriyaki is a cooking technique: “teri” means luster and “yaki” means cooking/grilling.
For this type of cooking/preparation, fish is mostly common used ingredient in Japanbut chicken, pork, hamburger steak, and meatballs are other ingredients that we use as well. Japanese McDonald’s for example sells Teriyaki Mac Burger and it’s pretty good and I am hoping they will introduce it to the US one day.
You can purchase pre-made Teriyaki Sauce in American supermarkets; however, it actually tastes very different from what we make in Japan. The traditional Japanese sauce is made of soy sauce, sake, mirin, sugar, and often with ginger. Mirin is one of the important ingredients for Teriyaki sauce but if you can’t find it, you can replace it with sugar or honey.
Now let’s get ready to cook Beef Teriyaki!
- 2 Wagyu Style Beef Rib Eye for Steaks (I used Snake River Farms American Kobe Beef)
- ½ tsp. corn starch (optional)
- 1 tsp. water (optional)
- ½ Tbsp. roasted sesame seeds
- 1 Green onion
- Teriyaki Sauce
- 4 Tbsp. soy sauce
- 4 Tbsp. sake
- 4 Tbsp. mirin
- ½ Tbsp. ginger juice
- 2 tsp. sugar
- In a bowl, combine all the ingredients for Teriyaki Sauce and mix well.
- Trim off extra fat from the steaks and put them in a Ziploc bag. Add 4 Tbsp. of the marinade in the bag. Tightly sealed up and keep in the fridge for 30 minutes.
- Normally in Japan, Teriyaki Sauce is thin but American Teriyaki Sauce is always thick. If you prefer thick Teriyaki Sauce, combine corn starch and water and whisk well in a small bowl.
- Bring the Teriyaki Sauce to a boil in a frying pan to evaporate alcohol (sake) for 15 seconds. If you prefer thick sauce, remove from heat and set aside.
- For thick sauce, stir in the corn starch mix to the sauce and whisk all together so that the corn starch mix will blend in with the sauce well. Remove from heat and set aside.
- In a cast iron skillet or another frying pan, heat oil on medium high heat. When the pan is hot, remove the steaks from the marinade and pat dry with a paper towel before cooking to prevent steaming.
- Sear the meat for 2 minutes on one side, then 1.5 minutes on the other side. That’s for medium-rare/medium for ½ inch thick steaks we had today.
- Pour 2 Tbsp. of Teriyaki Sauce over each steak. The sauce gets bubbly and gives nice glaze over the steaks.
- Remove the steaks from the pan to a plate before the sauce starts to burn. Let the steaks rest to allow succulent juices to distribute for 5-10 minutes before slicing.
- In Japan it’s not unusual to serve steaks with chopsticks. We eat steaks along with a bowl of rice. If you plan to serve in Japanese style, carefully slice the steaks into thin pieces.
- I sprinkle a little bit of roasted sesame seeds and chopped green onions on top of the steak for decoration. Serve the leftover Teriyaki Sauce on the table for extra drizzle.
If those pictures didn’t make you hungry I don’t know what will! That’s one tasty meal that I know I’ll be making at home soon! Now do me one favor, before you forget, head on over to Just One Cookbook and say hi to Nami, just don’t forget to tell her Chef Dennis sent you…..and please make sure you give yourself enough time to go through all of her wonderful creations, and while your there, don’t forget to bookmark her site, it’s gonna be your go to site for Japanese recipes! If this is your first time visiting Nami’s blog, your also going to make a new friend. I think that’s the best of my day, when I meet a new blogger and connect, as our community gets bigger we all get stronger!
Well friends that’s about it for today, I still have to pack, and I still have to be at work at 5 am to get everything set before I leave…sigh I really shouldn’t complain I’m off all summer, and every holiday there is! I’ll be tweeting from the Foodbuzz Festival, if I figure out how to use my new tablet, so look for those, and please keep your fingers crossed for me….sigh, I’m much too competitive for my own good…
Have a great weekend!