Monday, September 15, 2014

Recipe: Pidan Tofu

I'm slightly embarrassed to be calling this a recipe actually. To be more accurate, it's putting a few ingredients together but here goes the "recipe" for a popular cold dish in Taiwan. 

Ingredients :
2 century eggs, peeled and rough chopped and set aside
1-2 stalks spring onions, chopped finely
1 box of silken tofu (300 grams)

3 tablespoons premium oyster sauce
1 teaspoon sesame oil
2-3teaspoons water

First you prepare all the ingredients that needs to be chopped, peeled etc. I try to get the century eggs with a more molten yolk. 

Then you prepare the sauce by mixing all the sauce ingredients together. Start with 2 teaspoons of water and add more if you prefer a more watery/less salty sauce. 

Finally, you assemble. 

First, remove tofu from the packaging, onto a serving dish. I like to slice the tofu into 4 so as to allow the dressing to seep through later. 

Scoop the egg over the tops of the tofu and drizzle all the sauce over everything. You can chill the dish in the fridge and just before serving, sprinkle the chopped spring onions. Ta-dah!

Thursday, September 11, 2014

Uoshins @ Shibuya Tokyo

Uoshins is a chain of izakaya in Tokyo that is apparently quite popular. The Shibuya location is just a little off the main junction and on a smaller side street.  It is a small place, seating about 12-14 at the counters and another 16-20 at the tables. Even on a workday, the restaurant was fully packed. I had the hotel make a reservation for me on the same day and was given a 8pm slot.

We were greeted with huge heavy rain that evening but that didn't seem to have deterred any of the hungry diners as we entered into a full bustling izakaya.  

The regular menu is on the table but it's very limited because most of their dishes are seasonal and handwritten on a separate sheet of paper.   I could not understand all the menu items so after deciding that I wanted the sashimi platter and a grilled fish (I asked for saba because the Man would not eat bony fishes i.e. sanma), I had to ask the server for some other recommendations. To the best of his English speaking abilities, he recommended the pacific saury (sanma) nimono dish and the grilled salmon salad as I wanted some greens. 

The food was just average to be honest, nothing special. But the prices are fair and slightly cheaper than if we were to be in SGP having the same meal.  I enjoyed the sanma nimono dish thoroughly because (i) there was more than just sanma, there was shirako!  (2) the taste was good because all the various ingredients were first tempura'd and then soaked in the tempura sauce; (3) the dish was topped with my favorite tororo (grated Japanese yam).  

They also have a big selection of alcohol which is a shame since both of us don't really drink.

Friday, August 29, 2014

Great Value at Hanare

Efforts to try and secure dinner reservations at Teppei had been futile so far and I have since given up.  I figured from a few friends' reviews that Teppei's omakase is simply super value for money and great fun with Teppei-san's personality. But food wise, nothing too spectacular. 

But I wanted to try the chirashi-don though and was glad when Hanare came about because the most instagrammed (in my view :) chirashi-don now could be had without a queue!

The chirashi was brimming to the top with fresh mixed sashimi. I loved that there were loads of my favourite hamachi and salmon belly. But what I didn't like was the chopped spring onions that were too sharp in flavour and killed the taste buds for tasting the fish properly.  Additionally, the rice that night was a little gummy and not seasoned sufficiently (i.e. tasted like gummy, white rice). The only advantage to that is that I didn't need to stop myself from devouring all the rice :).  But the bottle of tasty furikake did help somewhat :)


The anago box meal was steaming hot and generous. I love that the rice below had been seasoned and bits of chopped anago and egg mixed in for more flavour in each bite. 

A simple conclusion that Hanare offers extremely good value home-style Japanese cooking and no frills.  I would come back for the chirashi (just hold the spring onions) or buffet if the daily meal calls out to me.

99B Tanjong Pagar Road
no reservations
Monday - Saturday