Tuesday, September 15, 2015
Sometimes around the seventh or eighth day of eating nothing but fried chicken and whiskey you wind up craving something that makes your heartburn a little less noticeable. You start to get that feeling where your skin is greasy and your insides repel water and it takes some serious doses of caffeine and amphetamines just to wake up in the morning. You are laying there in a pool of oil crying real greasy tears. You need actual vitamins in your body my friend. I've been there. I know what it's like. You are not alone. I've tried a fried chicken and whiskey diet and let me just tell you, it hurts real good. Apparently, your body needs other non-fried things to live happily. It's true, I read it in a magazine. You have to mix it up before you're irreversibly crispy.
I went down to my fish guy. Down in fish alley. I got myself some shrimps and cod. The good stuff. Then I went down to Uwajimaya and bought some bonito flakes and kombu seaweed to makes fresh dashi broth and some green tea soba noodles. Have you ever made dashi? The broth of the sea. It's very simple and adds tons of umami flavor to Japanese dishes. So yeah, anyways, I decided to curb my slow, greasy suicide by making Poached Tiger Prawns and Ling Cod in Ponzu Scented Dashi with Green Tea Soba Noodles. After eating this I felt much better better about life. I really needed that. Now I have the energy to climb right back on that fried chicken horse. By the way, that was a figure of speech, not a real chicken horse. Although if chicken horses did exist I would probably want to ride one. That would be awesome. Just saying.
Poached Tiger Prawns and Ling Cod in Yuzu Dashi with Green Tea Soba Noodles.
for the ponzu scented dashi:
6 cups cold water
1 oz kombu (about 20 square inches)
1 cup dried bonito flakes
2 tsp ponzu (use equal parts soy sauce and lime juice if you can't find ponzu)
Bring the water and kombu to a boil. Add the bonito flakes. Turn off the heat. Add ponzu. Let it sit for 8 minutes. Strain through a sieve lined with cheesecloth. The end.
1 lb fresh ling cod fillets, cut into 4 equal portions
1 lb tiger prawns, shelled and deveined
1 7oz package green tea soba noodles
6 cups ponzu dashi broth
sliced scallion and celery leaves for garnish
Boil a large pot of water to a boil. Cook the soba noodles until soft. Drain and shock in cold water. In a separate pot bring the dashi to a simmer. Season the prawns and cod with salt and white pepper. Carefully add the seafood to the simmering dashi. Simmer for 6 minutes. Turn off the heat. Add soba noodles to a bowl. Place a piece of cod and some prawns on the noodles. Ladle hot broth over the dish. Season with salt if needed. Garnish with scallion and celery leaves. Look at your pretty food. Eat it. Drink sake. Feel great. Do stuff. xoxo