Hiroyuki

I found it. http://forums.egullet.org/index.php?showto...ndpost&p=814957 My zuke recipe and some photos. In my case, the zuke was good for at least three days.

I sometimes do that. I can also put the fish in a container and add some soy sauce (or equal amounts of soy sauce and mirin) to make "zuke". I tried to find my posts about zuke, but I couldn't.

I'm in, with asazuke (light pickles). So, where are you, Helen?

My wife will come home tomorrow, June 14. Time for celebration! How long? 10-20 minutes, I suppose. I think you know that you first simmer daikon (with milky water resulting from washing rice (kome no togi jiru)) in a pot, make hard-boiled eggs in another pot, and then put all other oden items, simmered daikon, and hard-boiled eggs in a large pot. Shiso tempura in the cook-off thread?? The one showed upthread is yomogi (mugwort) tempura.

Thanks for the compliment. I think I will update this thread at least once a month, so it will stay on the first page.

And, you can learn a lot from Yasuko-san anytime. http://www.nsknet.or.jp/~tomi-yasu/index_e.html

Just wanted to say, "not shiritaki but shirataki". Sorry for interruption.

Have you ever checked out this site? http://www.bob-an.com/recipe/dailyjc/

Minamata Disease Archives http://www.nimd.go.jp/archives/english/index.html Not directly related to pregnancy and fish, but you can get some understanding of mercury.

I much prefer hard-boiled eggs to soft-boiled. (I hate runny yolks!) I seasoned ten hard-boiled eggs in a 15:1:1 mixture of dashi, soy sauce, and mirin. Here is what they look like in two days. (Six of them are gone!) The ratio is the same as that for oden. Generally, the ratio for oden is 15 to 20:1:1. Seasoned eggs just like these are one of my favorite oden items.

Here is one pdf file on the subject in English: http://www.mhlw.go.jp/topics/bukyoku/iyaku.../051102-1en.pdf It should be noted that in Japan, raw fish is handled carefully, so that the cases of listeria infection due to eating raw fish are minimal, and eating raw fish is as safe (and unsafe) as eating cooked fish (due to the presence of organic mercury). As far as I have searched, the Ministry of Health, Labour and Welfare makes no distinction between raw and cooked fish when it comes to this subject.

Congratulations, sanrensho! But no photo?

I'm extremely busy right now, so one pdf file in Japanese from the Ministry of Health, Labour and Welfare for now: http://www.mhlw.go.jp/topics/bukyoku/iyaku...l/051102-2a.pdf You may be able to get some info from the Ministry's English-language website http://www.mhlw.go.jp/english/index.html I'll be away from home for two days, starting tomorrow. I think I can provide some more info on Monday.

In his recipe, this guy uses a packet of undiluted ramen soup (5th photo) that comes with a pack of ramen instead of a mixture of water, soy sauce, and mirin, and soaks the eggs in the soup for only 30 minutes.

OK, here's the recipe. 1. Make a 3:1:1 mixture of water, soy sauce, and mirin. Bring it to a boil, and let it cool. (I used mirin-style seasoning, which doesn't contain alcohol, so I didn't boil.) 2. Bring water to a boil in a pot. 3. Put in 4 large eggs (L size). Keep them in the fridge until you put them in. 4. Boil the eggs exactly for 7 min, rolling them in the pot occassionally with chopsticks. 5. Drain and put the eggs in cold water. 6. Remove shell. 7. Soak the eggs in the mixture overnight.

I did it! Text later.

Did you look at the link in Hiroyuki's second post? It's explained pretty clearly, and in English, too. ← Thanks. But I'm thinking of making ajitama by referring to both recipes in a day or two. I'll report back.

Ara refers to what is left of a fish after you fillet it, except innards, i.e., the head, fins, bones, etc. I will post a recipe and a photo in an appropriate thread when I make ara jiru.

I remember that I previously answered a similar question here.

I just provide a link for now. http://www1.odn.ne.jp/t-hair/ramen/2/nitamago.htm Rough translation of part of the Japanese later, probably tomorrow. Sorry, I'm rather busy right now.

The other day, I got "yama asparagus" from my brother-in-law. It tasted like asparagus. I didn't know anything about this sansai, and found it is called tachishiode.

One of my favoriate dressings: 1:1:0.5 mixture of soy sauce, vinegar, and sesame oil Generally, the Japanese prefer sappari (refreshing) dressings to kotteri (rich, fatty, greasy) ones.

You basically want a recipe for ara jiru. Here is just one example from here: Ingredients: 100 g ara (trimmings) 1/3 tofu 1/8 negi (Japanese scallion) 4 myoga (Japanese ginger) 1/3 tsp salt 5 drops light soy sauce 10 ml sake 800 ml water 1. Cut trimmings into appropriate sizes and sprinkle salt and let them stand for 30 min. to 1 hour. 2. Boil water, put trimmings (for blanching), put them in cold water, and clean them (remove any blood clot). 3. Put water, sake, kombu (not listed in the list above), and trimmings. Skim foam. Simmer for 20 to 30 min. 4. Season with salt and light soy sauce, put tofu, negi, and myoga. Steps 1 and 2 are for removing odor. Note that the recipe above is just one example. For sumashi jiru (clear soup), subtlety is the key. You don't want to spoil it with too much seasoning. You don't need dashi because you can get enough dashi from the trimmings. You can see photos of ara jiru here. Many are miso-based. Unfortunately, I have never made ara jiru myself.