unagi don w/ a poached egg & cucumbers

This post that I have for you today isn’t so much a recipe as it is a how-to guide to plate the dish I have pictured for you below. All you need to make this happen is a ring mold!

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Ingredients:

  • white rice, cooked
  • cucumbers, coined
  • pre-grilled and vacuum-packed Japanese unagi in sauce, steamed to heat up
  • poached egg
  • salted seaweed sheets, sliced into strips
  • bubu arare rice cracker

Once you have all of the above ready, it’s a simple matter of layering! First put your ring mold down on the center of your plate and fill with white rice. Remove the ring mold and top the rice with the cucumbers, a slice of the unagi, and a poached egg. To the side, sprinkle a handful of the seaweed sheets followed by the rice crackers.

In the future, I would place the unagi and a spoonful of its sauce directly on top of the rice so that the rice can soak up the sauce. The cucumber ended up being an unwanted barrier that I picked out and ate first!

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bok choy & shiitake duo

Inspired by Jeong Kwan in the first episode of Chef’s Table Season 3, I tried my hand at cooking shiitake mushrooms that taste better than meat using the two ingredients she suggests: soy sauce and sesame oil. The end result was definitely good, but better than meat? Unfortunately I cannot make that claim. Maybe I should have fried the mushrooms a bit before poaching? Next time. For now though, this recipe will give you shiitake mushrooms that are delicious and certainly better than some meat dishes out there! I paired the shiitake with a head of bok choy to lighten up the plate from the earthy flavors of the mushrooms. I hope you enjoy the duo!

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Ingredients:

  • bok choy
  • shiitake mushrooms (optional, decorative cuts on top – can also just make an “X” cut)
  • salt
  • soy sauce
  • sesame oil

Directions:

  1. Get a small pot of lightly salted water boiling for the bok choy. When it comes to a boil, turn down the heat until it is just simmering and add in the bok choy. Let the bok choy simmer until it reaches your desired texture before removing from the water.
  2. In a large enough pan, lay the shiitake mushrooms top side down in sesame oil over medium-low heat. After about a minute, add in the soy sauce. You want the ratio to be about 1:5 of sesame oil to soy sauce. When the top changes to a darker color, flip each of the shiitake, turn up the heat a bit, and cook until done.
  3. Remove the shiitake from the pan and reduce the soy sauce & sesame oil mixture until the sauce thickens.
  4. Plate any way you desire being sure to include some of the sauce with the mushrooms!