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Archive for the ‘My Cooking’ Category

Last month, I wrote a post about Farmer’s Market that I got some vegetables. One of them was Kabu (Japanese white turnip). I got another one at Fujiya this time, so I searched for some recipe.

Kabu (Japanese white turnip) from Ice Cap Organics at Farmer's Market in Vancouver

(Same picture at the post for Farmer’s Market)

As I had some wieners in the freezer, I chose this recipe. It was easy to make. That is important for me!

Kabu and Wiener Pot-au-feu

Kabu and Wiener Pot-au-feu

(All pictures taken by iPhone)

Oh, it ended up a really good meal. If I get Kabu, I will make this again, especially in the winter time. The recipe is for 2, but I doubled the ingredients, because I wanted to use more Kabu before going bad.

Kabu and Wiener Pot-au-feu (Japanese)

[Ingredients] (serve for 2)

– Kabu 2
– Potato 1 big one
– Onion 1
– Carrot 1/2 big one
– Wiener/Sausage 6 (maybe 4 if big ones)
– Consume soup 3 cups
– Bay leaf 1
– Salt and Black Pepper pinch

[Recipe]

  1. Cut the stems leaving 1cm with Kabu, peel and cut in half. Cut the stem and leaves part into 4-5cm long.
  2. Peel potato and onion and cut into 4 pieces. Cut carrot 4-6cm long like wiener.
  3. Put Kabu and its stems except leaves, and veggies, bay leaf, consome soup, into a pot, and boil. Once boiled, lower the heat and cook for 15 – 20 min. Add wieners and cook for another 10 min.
  4. When veggies are cooked softly, add Kabu leaves, and season with salt and black pepper.

I left the skin on Kabu so I cooked for extra min until it became soft. Also, to make the cooking time short, I cut veggies smaller than the recipe says.

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I was looking at the Farmer’s Market website if there were vegetables that I was waiting for. You can search by product name, which even though you find the product available, sometimes it  isn’t available at the booth due to the weather. Anyways, it will help you check before you go.

What I was looking for were Mizuna and Kabu (Japanese white turnip). On that day, I went to West End Farmer’s Market.

Mizuna from Langley Organic Growers

Mizuna from Langley Organic Growers at Farmer's Market in Vancouver

Mizuna from Langley Organic Growers at Farmer's Market in Vancouver

Kabu (Japanese white turnip) from Ice Cap Organics

Kabu (Japanese white turnip) from Ice Cap Organics at Farmer's Market in Vancouver

Kabu (Japanese white turnip) from Ice Cap Organics at Farmer's Market in Vancouver

Kabu (Japanese white turnip) from Ice Cap Organics at Farmer's Market in Vancouver

It was said Hakurei. When you search on the link above, this is not searchable. It seems to be categorized in Turnip.

With Mizuna, you can make salad or soup. It has slight bitter taste like arugula, if you eat as raw. With Kabu, you can make pickles, soup, etc. It has sweet taste if you cook in soup.

(All pictures taken by iPhone)

Here are some cooking with Mizuna.

Mizuna Salad

Mizuna Salad

[Recipe]

  1. Rinse Mizuna and cut into 4-5cm long. Cut mini tomato in half.
  2. Mix with Yuzu Ponzu dressing. (Any citrus would be good, according to my friend.)
  3. Sprinkle bonito flakes on top.

Stewed Mizuna and Deep Fried Bean Curd

Stewed Mizuna and Deep Fried Bean Curd

This is from one of my cooking school textbooks that I got long time ago.

[Ingredients] (serve for 4)

– Mizuna 1/2 bunch
Deep fried bean curd 1 sheet (I used 2 small ones.)
– Dashi Soup 2 cups
– Sugar 2 tablespoons
– Usukuchi Soy Sauce 3 tablespoons (I used regular soy sauce for 2 and half tablespoons and adjust later.)
– Salt a pinch
– Sake 2 tablespoons

[Recipe]

  1. Cut and split if the Mizuna root comes with. Rinse Mizuna and drain. Cut them into 4cm long.
  2. Remove unnecessary oil from deep fried bean curd by pouring boiled waiter. (We called Abura-nuki.) Cut them into 2-3mm width (and 4cm long).
  3. Put Dashi soup, sugar, soy sauce, salt and Sake in the pot and boil. Once it’s boiled, add Mizuna and deep fried bean curd, and stew a bit.

I don’t have Usukuchi (thin) soy sauce, so I use regular soy sauce. You might want to use less, but it depends on how you like the taste. This dish tastes good even when it gets cold.

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My co-worker posted some pictures of spot prawns in Facebook, and I realized that there was Spot Prawn Festival that day. Although I didn’t go to the festival, I had to get some, since the season just started and I was at Granville Island.

I went to a store called The Lobster Man and asked 10 pieces.

Spot Prawn

Spot Prawn

While I was paying for them, the prawns were jumping! A couple came behind me and the young lady asked what they were. I told her they were spot prawns and it was in season now. And, the guy asked how I cooked, so I replied I would eat raw, and both seemed surprised and the lady said this was crazy. I giggled and asked if they had eaten Sushi.

I texted Collin that I bought some spot prawns. As he said he wanted to eat some next day, I ate half. I took head and skin off for Sashimi and used head for Miso soup. Great Dashi comes out of head! (I don’t eat them, just so you know.)

Spot Prawn Sashimi

Spot Prawn in Miso Soup

Compared to the ones that I got 3 years ago, these spot prawns were huge! And, I’m happy to eat them. 🙂

The Lobster Man

Address: 1807 Mast Tower Road, Vancouver, B.C. (map)
TEL: 604-687-4531

9:00 – 18:00 daily

Price Note
– 10 pieces about $16.00 ($17.98/lb)

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