All blog posts tagged with japanese
2 in 1 Japanese Bakery, Gold Coast
2 in 1 Japanese Bakery
Robina, Gold Coast
I have two pet hates, the first... food franchises, the second... food courts. So how is it that I am eating from a franchise in a food court? The answer is, my curiosity got the better of me! A friend mentioned there was a Japanese bakery which had opened up near her house only a month early, and they had the most gorgeous cakes. Those are magic words to me so I fell, hook, line and sinker.
This rather unique bakery displays sweet and savoury baked goods, in clear plastic bins allowing for self service. Whilst I was only intending to take a few photos and sample one or two items the strange sounding names got the better of me and before too long I had piled a bunch of bakery items on a tray and was heading to the cashier.
The first item on my tray was a Curry Donut. I was interested to see if it would resemble anything we had eaten in Japan. Surprisingly the yeasty sweet bread took me straight back buying bread in Kyoto. The bread was unimaginable light, white and fluffy, with a hefty dose of yeast and sugar to boot. The outside had been fried in a crunchy crumb. The curry inside the donut was the delicious Japanese style sweet curry which I love. So all in all it was an okay experience. It was still not my favourite food or setting, but definitely bringing back food memories of Japan.
My Savoury Selection
Next up was the “Ham Boat.” The bread was the same light sweet bread, but this time shaped as a roll with sweet caramelised onion, cheese and ham baked on top. It was a strange combination of sweet and savoury but still quite good.
For the little ones I bought a “Hot Dog.” Whilst it looked pretty much like any other hotdog the bread was once again the sweet light Japanese style bread so the hotdog tasted like no other. The roll was baked with cheese and herbs but had the texture of the lightest sponge cake. The children treated the flavour with suspicion, but ate it just the same.
The Nagoya Donut had an authentic Japanese look. The three balls had been covered in bonito flakes and made to look like Takoyaki. When we bit into the crispy exterior we found a light sweet bun filled with seasoned rice and pork. The flavour was good but all the tastes by this time were starting to have the same artificial, chemical taste.
The dessert cakes I purchased were really not my cup of tea. I have a feeling that I could have left them on the counter for a month with no appreciable change.
The lemon cupcake was probably the nicer of the sweets as I didn’t mind the zesty lemon flavour and the cake had a nice crumb.
The box of profiteroles were filled with a crème patisserie in vanilla, green tea and chocolate flavours.
On the whole it was an interesting experience but I don’t think one that I will repeat any time soon.
Ramen Kan
We stumbled upon this restaurant purely by chance about seven years ago. We had just come from the airport after a holiday in Japan and already we were craving Japanese food.
After wandering around Haymarket we noticed a sign for Ramen Kan. It was noodles that we craved so we risked life and limb to get into the dodgy, tiny lift that rattled its was slowly from the street level up to the restaurant above.
Since that first Ramen Kan experience we make it a habit to grab a quick bite to eat whenever we are in the area. On many occasions the lift has not be operational and we have made the trek up the stairs on foot.
No matter what time we arrive at Ramen they always seem to be busy but we have never had a long wait for a table. The staff seem to have a nac of squeezing people in. Also the food and service is quick so the table turnover is quite fast.
On this occasion we are having a quick bite to eat with friends prior to the State of Origin Game in Sydney. I am a little slow in getting this story up but in my defense there have been so many great food experiences over the last month everything has had to take its turn.
Naturally we started the meal with a refreshing Asahi Beer just to add a little more Japanese atmosphere. I wasn’t very hungry so I chose some entrée’s and a Miso soup to tide me over.
I would like to say that every time we eat here we try something new but alas it would not be true. The menu is about ten pages long and includes mouthwatering images to help the decision making process, but I seem to chose from a fairly narrow selection of dishes, all of which have been delicious, but I haven't made much headway getting through the menu.
I have to apologise for the quality of images in this review, I only had an iPhone with me, and since we have been coming here for seven years without reviewing the restaurant I felt that it was about time I remedied the oversight.
The first starter on the table was the Gyoza, gorgeous little pork pot stickers that are filled with mouthwatering mince, garlic and cabbage. We all took our turn at dipping them in the sauce and groaning in delight. Unfortunately at this point no one was in charge of the iPhone camera and these rapturous morsels were not captured on camera.
The next dish was another of my favourites, Wasabi Tofu. A delicate piece of Silken Tofu is smeared with a fairly mild wasabi paste. The little squares are then coated in a very light batter and deep fried. Nothing can prepare you for how deliciously delicate these little bites are, and this was another winner with our guests.
Whilst in Japan we fell in love with Takoyaki. Perfectly round dumplings, filled with boiled octopus and served with bonito flakes and Japanese mayonnaise. A Japanese friend, Kaori whom we were staying with in Hokkaido first introduced us to them. Each time we have visited Japan since we make sure we get our fill. At Ramen Kan we have always found the Takoyaki to be so light and fluffy, exactly as we have eaten them in Japan. There is always a fight between Mr GG and I for the third dumpling.
With the starters out of the way everyone moved on to there choice of Noodle soup. I was satisfied with my bowl of Miso soup.
Mr GG had his usual Tan Tan Ramen a spicy noodle soup which he chose to have with pork.
iDenial chose the Beef Udon which was delicious hot and warming on such a cold day.
iWife chose a menu combination of Miso Ramen with Gyoza, Rice and pickle salad.
There was very little discussion at the table whilst we slurped our way through some delicious Japanese Noodle Soups. This is a favourite restaurant of ours for good reasons; it is simple, cheap and delicious.
A quick question for readers, do you chose your holiday destinations based on the food you will be eating while your away?? Or is that just me ;)
Ramen Kan
1/90 Hay Street
Haymarket Sydney
Ph: 92116677
Salmon Miso Soup
Week 3
Topic Rice/Noodle
I have a sick hubby at the moment, Mr GG has tonsillitis. He is bedridden, tired and lethargic, worst of all though, is that he is struggling to swallow. When I’m unwell I just want fluids, tea, water, green tea and soup. So I decided to make hubby a bowl of my “special” Miso soup.
My Miso Soup is special because I add a few more ingredients. I use sashimi grade salmon and noodles to give the soup a little more body so it may becomes a meal in itself.
Neither the salmon nor the tofu is cooked prior to serving. The hot broth is merely poured over these ingredients. This allows the silken tofu to keep its perfect diced shape and the salmon to softly poach in the liquid. The salmon will have the same “melt in your mouth” consistency as the tofu.
It is a very satisfying soup, and is quick and easy to make. The only consideration is to have all the ingredients prepped and ready to use prior to commencing.
Ingredients:
220gm Sashimi Grade Salmon (sliced thinly)
300gm silken Tofu (cubed)
3 shallots (sliced finely)
100gm noodles
1 litre water (pre boiled in jug)
2 Tbs White Miso Paste
Method:
Place a saucepan on the stove over a medium heat. Add the pre boiled water and shallots. Boil for 1 minute.
Divide the salmon and tofu amongst serving bowls.
Remove ½ cup of water from the saucepan and add the Miso paste. Stir until the paste has dissolved, reserve for later.
Add the noodles to the boiling water and cook until just soft. Turn off the heat and stir through the dissolved miso paste until combined.
Pour the broth into the serving bowl, over the salmon and tofu. Ensure the noodles are divided evenly amongst the bowls. Give the bowls a very light stir to allow some tofu and salmon to surface. Serve.
This recipe will serve two people as a main or four people as an entree.
Niku-jaga
This is one of my family’s favourite Japanese meal. It is quick and simple to prepare and it has a real comfort food factor about it. I was first taught how to make it by Kaori, a Japanese, English language student we had staying with our family for about a year. We have since visited Kaori and her family in Japan, where she has introduced us to so many more cultural and cuisine delights.
Mana is helping me in the kitchen tonight so I can check my recipe. It has been a long time since I had a written recipe for Niku-jaga so I was a little worried I may have Australianized it over the years.
Before we could commence cooking Mana needed to call her mum and check the quantities of various ingredients. She explained that this was a recipe that her grandmother makes, and her grandma was a Japanese chef. I felt very privileged, and I am confident my recipe is now correct.
Ingredients:
1 t/s oil
750gm diced beef (Asian cut is better if you can find it)
3 lg potatoes peeled
2 onions
2 carrots
600ml water
5 T/s sugar
150ml soy sauce
60 ml mirim
Method:
Dice the vegetables and onion in to cubes a similar size to the beef.
In a large heavy based saucepan fry the meat in oil until it changes colour.
Add the vegetable and the onion to the pot and cook for five minute stirring so it doesn’t stick.
Add the water and the sugar to the pot. Cover and cook for five minutes.
Add the soy sauce and mirim, boil uncovered for ten minutes stirring occasionally.
Cover the pot and boil a further five minutes.
The potato and carrot should be very soft, almost ready to fall apart and some of the liquid should be evaporated.
Serve with bowls of steamed rice.
Chawan-mushi
This is a traditional egg dish which Tomo and our student Mana are making as an entrée for their friend Mayumi and the rest of our family. It is a traditional Japanese dish and the second Mayumi heard what the girls were preparing she was saying “oooh I miss this dish” “I love Chawan-mushi” so I am confident we are in for a treat.
Ingredients:
6 shitake mushrooms
1 ½ cups boiling water
5 eggs
½ cup mirim *
½ cup dashi *
2 t/s soy sauce
1 t/s sugar
200 gm chicken meat
150 gm prawn
Method:
Soak the shitake mushrooms in the hot water for 1 hour.
Cut the chicken into thin strips about 2cm long, the cut the prawns in half so that the meats are a similiar size. Jess took over this job as Tomo and Mana were busy calculting measurements in Japanese and then in English, and then back in Japanese. Mana said my math is weak, "I don't know 125ml or 1250ml of mirim" we went with 150ml.
Drain the mushrooms and reserve the liquid for later use.
Slice the mushrooms finely. Watching Tomo and Mana take turns in smelling the mushrooms and sighing was fantastic! They had a little piece of their Japanese culture and it obviously made them feel like home.
Crack the eggs into a large bowl and beat until well combined. Everyone in the kitchen took turns at doing this, there was so much going on, we even had Anais whisking at one stage.
Add the liquid from the mushrooms to the egg mixture and whisk further.
Add the dashi, soy sauce, sugar and mirim to the eggs mixture and continue to whisk ensuring it is light and well combined. (*If you don’t have dashi and mirim, you can use Mentuyu sauce)
Add the chicken, prawn and mushroom to the egg mixture and whisk further.
Using a soup ladle divide the mixture between the serving dishes. Ramekins would be suitable.
The egg mixture needs to be steamed, so heat a saucepan with a steamer, once the water reaches the boil add the egg pots to the steamer and cook.
Cooking time is approximately 20 mins depending on the size of the serving dish. Makes about 6 individual serves.
The taste of this dish is like nothing I have had before. The mushroom gives an earthy taste to the egg custard, the prawn and chicken gives the dish substances and a lovely saltiness.
The texture of the dish was pure silk, there was none of the usually egg taste or texture, just silky smooth.
It was also one of the most entertaining dishes I have witnessed being cooked, we had full participation in the kitchen. What dish is an all hands in affair at your house?
Shouga-yaki
The main course for this evenings meal is Shouga-yaki. Our Japanese student Mana and her friends Tomo and Mayumi are teaching us how to cook some of their favourite traditional Japanese meals. I am watching and taking photographs and notes to that I can share them on my website and recreate these dishes again.
Ingredients:
¼ lg cabbage
4 T/s sugar
150ml mirim
150ml soy sauce
2 inch piece ginger finely grated
900gm pork thinly sliced and flattened
3 onions sliced finely
2 T/s oil
Method:
Finely slice the cabbage into long shreds and place onto the serving platter. The cabbage will form a layer which should completely cover the plate.
In a large bowl combine the sugar mirim and soy sauce stir until combined. Add the finely grated ginger to this mixture.
Pound the pork steaks until thin and place in the marinade. Allow the meat to marinade for 30 mins.
After the meat has sat for 30 mins in the marinade, slice the onion and add to the pork marinade.
Stir the mixture until the onion is also well coated in the marinade.
Allow the pork and onion to marinade for a further 30 mins minimum. The smell of the ginger and soy sauce was amazing even at this stage. It is such a fresh healthy aroma.
Heat a heavy frying pan until very hot. Add oil and quickly fry one or two pieces of pork only at a time.
Remove the pork as it is cooked and place onto the serving tray of cabbage.
Once all the pork has been cooked pour the onion and marinade mixture into the frying pan.
Cover the frying pan with a lid and reduce the heat to sweat the mixture and cook until it is caramalised.
Remove the onion from the heat when complete and top the pork steaks with the caramalised onion mixture serve with sticky rice.
Oishi!
Today has been amazing fun! The cooking has been a “Japanenglish” experience, half the cooking, cursing and counting in Japanese and half in English. Strangely we have all had a reasonable idea of what is being said at the time and there have been side splitting giggles along the way.
At the start of this cooking adventure there was no recipes just the ingredients and a lot of adding and tasting, “ohhs” “ahhs” “smell is good” and then finally “it’s good” thumbs up and we proceeded to the next stage.
The meal was delicious and the girls said “the taste is like home taste”. It will be a dish I make again soon.
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3 TOURS DEPARTING 2012
Have Your Say
I wish I had you for my mum when I was 5!
That cake would have been the talk of the town for the rest of the year - fantastic job.
A lot of your blogs will be interactively design and style that visitor share data to read your blog.
Thank you so much, it is going to be a wonderful surprise for my Mum, I wish everyone a great day with your own special people, those who helped you become who you are today.
Mum definitely deserves the hamper, because she is an amazing woman that has brought up 3 kids through tough times. She is the best mum a son could ask for.
She's had it tough, working hard
deserving much more than just a card
So let's raise a glass and toast her true
The best person in the world - Mum, that's you!
Thanks for the info on Rasa Malaysia's book. I used to visit her website for recipes but some time ago, igot a new PC and forgot to bookmark it!
You're too modest Julie! You did a great job with the cake! :D
Yellow strawberries and cream is just perfect for mum as a reward for putting up with two kids who were a pain in the bum.
I would have loved to have seen those martini glasses! Hope Miss A had a lovely time celebrating turning 5 :D
It shouldn't. It should go to me as whilst trying to make sure my mum, step-mum, MIL, Step-MIL, 3 x Grandmas are spoilt on Mother's Day, I always seem to get forgotten!
My poor old mum is battling to care for my step dad who has advanced Parkinsons. My real dad who has had a stroke still expects her to be there for him, my bro is going bankrupt and she lives two states away from her only gransdon. Her life has little joy- JUst wish for one thing nice to happen to her. We all love our mums, good luck to you all!
Perfect place to relax and forget about all the troubles we have in the city and just unwind ~ can't wait to go to somewhere like this hehe
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