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Kinja Eats: Tteokbokki

April 18, 2019

Daily Dish: Tteokbokki

(stir-fried rice cakes)

Tteok-bokki (떡볶이) or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; "rice cake noodles") or commonly tteok-bokki-tteok (떡볶이 떡; "tteok-bokki rice cakes"). Fish cakes, boiled eggs, and scallions are some of the most commonly added ingredients. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang(soy sauce)-based sauce; the former being the most typical form,, while the latter is less common and sometimes called gungjung-tteok-bokki (royal court tteok-bokki). Today, variations also include curry-tteok-bokki, cream sauce-tteok-bokki, jajang-tteok-bokki, seafood-tteok-bokki, galbi-tteok-bokki and so on. Tteok-bokki is commonly purchased and eaten at bunsikjip...read more

Author: Kinja

Kinja Eats: Nabeyaki Udon

April 15, 2019

Daily Dish: Udon

(Japanese wheat noodles)

Our house special udon is nabeyaki udon. This consists of thick white flour noodles served with a seasoned fish broth in a stone bowl.

History

Udon (饂飩, usually written as うどん) is a type of thick wheat flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or aburaage, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste.

The flavour of...read more

Author: Kinja

Kinja Eats: Kimchi

April 04, 2019

Daily Dish: Kimchi

Kimchi (/ˈkɪmtʃiː/; Korean: 김치, translit. gimchi, IPA: ), a staple in Korean cuisine, is a famous traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings, including gochugaru (chili powder), scallions, garlic, ginger, and jeotgal (salted seafood). There are hundreds of varieties of kimchi made with different vegetables as the main ingredients.In the past, kimchi was traditionally stored underground in jars to keep cool during warm months, and remain unfrozen throughout the winter months, during which time it was a vital source of vegetables. With the rise of technology, kimchi refrigerators are more commonly used to store kimchi.

Kimchi (김치) is the accepted word in both North and South Korean standard languages. Earlier...read more

Author: Kinja

Kinja Eats: Tamagoyaki

March 04, 2019

Today we are going to introduce you to a staple of any sushi establishment, Tamagoyaki. Tamagoyaki (Japanese omelette) is a lightly seasoned, fluffy egg (tamago) that is served either with sushi, or as a stand alone item. Either way it is a delectable treat.

There are several types of tamagoyaki. It is made by combining eggs, and sometimes sugar or soy sauce. Additionally, sake and mirin are used in some recipes. Alternative versions include "dashimaki tamago" which adds dashi to the egg mix, a stock of dried bonito and kelp, or a version including a mix of shrimp puree, grated mountain yam, sake, and egg, turned into a custard-like cake. Tamagoyaki is served around the world in the form of nigiri, and also appears in many types of sushi rolls. In Japan, it is also served as a breakfast dish and in other preparations. As part...read more

Dish of the Day Author: Kinja

Kinja Eats: Sushi Part 4

February 20, 2019

Daily Dish: Sushi

A Japanese dish made up of a variety of seafoods such as, fish, shrimp, squid etc. It is usually served on rice that has been seasoned with a vinegar and sugar mixture. Sushi is usually presented in a roll that is sliced into individual portions.

Ingredients

All sushi has a base of specially prepared rice, complemented with other ingredients.

Sushi-meshi

Sushi-meshi 鮨飯 (also known as Su-meshi 酢飯, shari 舎利, or gohan ご飯) is a preparation of white, short-grained, Japanese rice mixed with a dressing consisting of rice vinegar, sugar, salt, and occasionally kombu and sake. It has to be cooled to room temperature before being used for a filling in a sushi or else it will get too sticky while being seasoned. Traditionally, the mixing is done with a hangiri, which is a round, flat-bottom wooden tub or...read more

Dish of the Day Author: Kinja

Kinja Eats: Sushi Part 3

January 28, 2019

Kinja is currently looking to hire an experienced Sushi Chef. We would prefer someone with previous and varied experience preparing both traditional and modern Japanese Sushi. We are also looking for help in the kitchen as well as an additional server. The ability to work well with others and handle constructive advice is a must. We are an easy going family owned establishment so we are looking for someone who can fit in to that kind of an environment. At the same time we take our business very seriously in that we provide the highest quality ingredients and dishes that we can to our customers. If you are interested in and qualified for this position then please contact us.

Daily Dish: Sushi

A Japanese dish made up of a variety of seafoods such as, fish, shrimp, squid etc. It is usually served on rice that has been seasoned...read more

Dish of the Day Author: Kinja

Kinja Eats: Sushi Part 2

January 21, 2019

Daily Dish: Sushi

A Japanese dish made up of a variety of seafoods such as, fish, shrimp, squid etc. It is usually served on rice that has been seasoned...read more

Dish of the Day Author: Kinja

Kinja Eats: Sushi Part 1

January 14, 2019

Daily Dish: Sushi

A Japanese dish made up of a variety of seafoods such as, fish, shrimp, squid etc. It is usually served on rice that has been seasoned...read more

Dish of the Day Author: Kinja