Tuesday, October 7, 2008
Birthday Dinner for Noy.
Thanks for all those wacky guesses yesterday, y'all are so zesty with your space cake and sweet bean paste theories. The winner is Liv, 'cuz she first guessed chocolate cherry mochi, and indeed they were beet colored daifuku (mochi) stuffed with chocolate covered cherries! Here's your five seconds of fame, Liv. Wooooot.
If you have access to a microwave, daifuku are really easy to make. First I bought a bag of frozen pitted organic cherries, dipped each one in a chocolate ganache and stuck them in the freezer to set (only use a tiny bit of milk). Then I followed the directions I posted from my previous ichigo daifuku experience, except I made 1.5 the amount and used a few tablespoons of beet juice for color, in place of some of the water.
These delicious concoctions were made for our friend Noy, since yesterday was her birthday, and we had a small celebration with lots of good Japanese food. I came home from the store around 2PM and only had a few hours to put everything together. The menu was tight: steamed organic edamame, tofu balls from Louise Hagler's Tofu Cookery dipped in a sweet chili sauce, salad with pea shoots and the most amazing dressing, miso soup with local fresh shiitake, brown rice futomaki and the chocolate cherry daifuku bombs served with coconut basil sorbet for dessert. Somewhere along the way, I also made some roasted teriyaki eggplant, but didn't serve it since I forgot to save rice (I was going to make nigiri with it).
If you like the standard Japanese restaurant salad dressing then you should definitely make the recipe I linked to above: miso, fresh ginger, carrots and sesame oil all whirled up together. It's a keeper and since the recipe made a lot, I'll be enjoying it all week.
The brown rice futomaki were stuffed with avocado, shiitake, spinach, cucumbers, and marinated and fried tofu (beet juice, sesame oil, soy sauce and rice vinegar), and the rice was seasoned with your basic salt, rice vinegar and sugar combo.
Pantry items used: dried shiitake, mochiko and potato starch.