Korean Spicy Tofu in Japan

A couple of months ago my husband and I took a vacation in Asia. We visited Hong Kong, Macau, China, and Tokyo. We had a splendid time eating our way around Asia. We are already planning our next trip!

This was our first meal in Tokyo. We headed towards the new Muji in Shinjuku (there are 2), and we found a nice little Korean tofu restaurant across the street. The waiter was very friendly and tried very hard to communicate with us in our non-existing Japanese and his almost non-existing English. We all had a good laugh, but we managed to order with a lot of finger poking and head shaking.

We had a choice of soup base, either miso, soy, or pork broth (we both chose miso). We then had to choose the level of spice (I went for 2 chilis and D went for 4). Then we picked our main ingredient. D had the chicken, and I had the beef.

Afterwards the waiter brought us each a bib which he demonstrated how to tie around our necks. We looked around, and every single patron had one on. We love messy eating, but D is one of those men who would rather wear his food over a bib. But when in Japan, we did as the Japanese do.

A few minutes later our bubbling hot pots arrived on trays with veggie condiments, a bowl of steamed rice, and a light dessert. I've eaten many pots of Spicy Korean tofu, but WOW! The tofu was so smooth and so tasty. The beef had a little bit of fat on it just like bacon. It just melted in my mouth. Plus the miso soup really added some richness. I had a taste of D's. It too was delicious. The hot pot was definitely lighter in taste and much spicier. We both ate greedily and finished every drop of soup. We were so satisfied, but not overly stuffed that we were able to walk out of there and did a full day of exploring! YEAH!

Steamed Fish with Lime and Chili - "pla neung manao"

Well, I decided I need to take a break from cupcakes.  The next post will most likely be a cupcake one (sigh)...  I can't help it.  I've caught the cupcake bug!  :P    

Anyway, today I'm going to feature one of D's favorite meals ever.  The first time I had this was back in '97 in Pattaya, Thailand on the beaches of Coral Island.  The whole fish was covered with chili and lime and then steamed to perfection.  When we visited this past summer, we couldn't find a good vendor selling this dish.  Needless to say, we were disappointed.

But now I can make my own.  This recipe was the main reason why I purchased Lemongrass and Sweet Basil by Khamtane Signavong.  It's sweet, savory, sour, and SPICY.  It's so good and so easy.  The flavors are easily adjustable to taste and preference.   The recipe I list below is my adjustment to D's palate.

Ingredients:

* 1 1/2 pounds of firm white fish (we love halibut, if no fish, use scallops and/ or shrimp)

* Chinese cabbage (napa cabbage) chopped in large pieces

* Handful basil leaves

* 2 tablespoons sliced lemongrass (bigger pieces for easy removal or tiny pieces if you prefer to eat it)

* 2 teaspoons finely chopped cilantro

Sauce Ingredients:

* 2 red Thai chili finely diced

* 3 garlic cloves finely diced

* 2 tablespoon fish sauce

* 4 tablespoon fresh lime juice

* 2-3 teaspoon sugar (powder preferred)

* handful of finely chopped cilantro

1.  In an oven/ steamer safe plate (I use a pie plate) layer with Chinese cabbage, basil, and lemon grass.  Lay the seafood on top.

2.  Place in steamer, cover, and steam over boiling water until done (about 10-15 minutes).  I don't own a steamer, so I use a large skillet with a lid.

3.  In the meantime, you can make the sauce by combining all ingredients and mixing well until the sugar dissolves.  Taste to adjust to your palate.  Extra sugar may be needed depending on your fish sauce.  Add more chili peppers if you prefer more spice.

4.  When the seafood is done, remove from steamer, drain off the juices.  If you would like to remove the lemongrass, do so now.  If you would like to plate the dish, do so now.

5.  Spoon the sauce over the seafood and cabbage and sprinkle with fresh cilantro.  You can also garnish with lime wedges.

6. Serve with steam rice and enjoy the taste of Thailand!