Tag: caviar

WillsArk X Kimchi Poffertjes

This is a sponsored post created in collaboration with WillsArk.

Former co-worker Sjoerd got in touch with me last month and asked me if I’d be interested in developing a pairing to go with his own indie beer brand, WillsArk. Sjoerd developed WillsArk with his friends Will, Anthony and Peter. Together they created a craft beer with a playful design. It’s a light, fresh and fruity gose beer brewed in Lochristi in Belgium and available in the UK, Belgium and the Netherlands.

Now, to be perfectly honest I’d never done a food and drink pairing before. But because I do like my beers fresh and crisp for summer, the sound of WillsArk appealed to me. Sjoerd was kind enough to send me some samples. So off I went, sipping and thinking of things this super fresh summer beer would pair nicely with.

You can order WillsArk from their webshop, at Brander Wines in the Netherlands or ask your favorite local beer specialist to start stocking them.

Umami all the things

WillsArk is a a very crisp, fresh beer and I really wanted to something to develop something to cut through those flavors somewhat. I also wanted it to be more of a snack than a meal, because when I think of summer I think of drinking and grazing with friends.

So here’s what I came up with. Kimchi ‘poffertjes’ (Dutch silver dollar pancakes) with kimchi, smoked oysters, Kewpie mayo and imitation caviar.

I fell in love with smoked oysters after Suresh recommended them to me and discovered they are now easily available in Holland. I really felt the smokey umaminess of the oysters would go a long way of cutting through the acidity. Then I basically built the remainder of this snack around that. I choose Kewpie to enhance the umami even further and get a bit more grease in. And then finally added carbs to bulk it up, kimchi to add a sour note and imitation caviar for an extra salty punch. Together with WillsArk this is a flavor bonanza for your taste buds.

On to the recipe.

Kimchi poffertjes with smoked oysters

Dorothy Porker
Kimchi silver dollar pancakes, topped with kimchi, smoked oysters, Kewpie mayo and imitation caviar make the perfect pairing for WillsArk beer, a sour gose summer beer.
Prep Time 15 mins
Cook Time 30 mins
If making your own kimchi 2 d 8 hrs
Course Appetizer, Brunch, Cocktails, Party snack, Snack
Servings 4

Equipment

  • Very large bowl (if making your own kimchi)
  • Food processor (if making your own kimchi)
  • Mason jar or other large glass container (if making your own kimchi)
  • Chopsticks (if making your own kimchi)
  • Large bowl
  • Whisk
  • Frying pan or poffertjespan if you should be so lucky
  • Small ladle or squeezy bottle

Ingredients
  

To make your own kimchi (store-bought is fine too, see notes)

  • 1 large head Napa cored and roughly sliced
  • 1 small daikon thinly sliced or julienned if you're a pro
  • 8 spring onions greens roughly chopped, whites reserved
  • 2 T - 30 g salt
  • 8 cloves garlic smashed and peeled
  •  1 1/2"  piece of  ginger  peeled and grated
  • 1/2 c - 125 gr gochugaru  coarse Korean chili powder, except no substitutes!
  • 2 T - 30 gr  white miso paste  red works as well
  • 1 T - 15 gr  sugar
  • 1 c - 235 ml  water

To make the Dutch poffertjes batter (store-bought batter is fine too)

  • 1 c - 250 g flour
  • 2 tsp - 10 g baking powder
  • pinch salt
  • 1/4 c - 50 g butter melted
  • 2 eggs
  • 1/2 c - 125 ml kimchi liquid or as much as you can squeeze from your kimchi
  • 7/8 c - 225 ml milk adjust the quantity depending on how much kimchi juice you were able to squeeze out
  • butter or sunflower oil for frying

To finish

  • 2 tins smoked oysters drained
  • Kewpie mayo to taste, mix a pinch of MSG into an American style mayo if you can't find any
  • imitation caviar optional, to taste

Instructions
 

First, make your own kimchi (store-bought is fine too)

    Day 1

    • Place 1 cored and roughly sliced Napa cabbage in a large bowl with 1 thinly sliced small daikon and the roughly chopped greens of 8 onion greens and sprinkle with 2 T - 30 gr of salt.
    • Mix to get an even coating of the salt on all the leaves and leave to sit at room temperature for 1 or up to 12 hours to drain out the liquid. You should be left with about at least 1/4 or 1/2 c of liquid while the cabbage should be completely wilted.

    Day 2

    • Mix together the whites of 8 spring onions with 8 smashed and peeled cloves of garlic, 1 1/2" inch of peeled and grated ginger, 1/2 c - 125 gr of gochugaru, 2 T - 30 gr of miso and 1 T - 15 gr of sugar in a food processor until you get a thick paste.
    • Mix together the cabbage and gochugaru paste. Rub each leaf individually so all the cabbage leaves are all thoroughly coated.
    • Add 1 c - 235 ml of water to the mixture and mix well before tasting. The liquid should be as salty as the sea, so add more salt if necessary (generally I've found this not to be the case).
    • Now, place your cabbage in a mason jar or other glass container with a good seal. Make sure you pack it together tightly and use a chopstick to release any air pockets at the end by pocking the air pocket with the chopstick, allowing liquid to fill its place.

    You now have two options to eat this kimchi:

      Kimchi for impatient people

      • Move your kimchi to the fridge straight away and try it daily until it's reached the level of fermentation you enjoy (or until it's finished, basically). I tend to move it to the fridge straight away and just start eating, because I have no patience.

      Kimchi for patient people

      • Leave at room temperature for 24 hours before moving it to the fridge and leaving it there for a week before you dig in.

      Make the poffertjes

      • If you are using a ready-made poffertjes or pancake mix replace 1/2 c - 125 ml of the liquid from the instructions with kimchi liquid and add a pinch of of salt, otherwise your poffertjes will taste stale.
      • Mix 1 c - 250 g of flour in a bowl with 2 t - 10 g of baking powder and a pinch of salt.
      • Add 2 eggs, 1/2 c - 125 ml of kimchi juice and 7/8 c - 225 ml of milk and whisk before adding 1/4 c - 50 g of melted butter and whisk again thoroughly to an even consistency.
      • Let the batter rest for 20 minutes or so.
      • Take your smoked oysters, kimchi, Kewpie and imitation caviar out of the fridge to let them get to room temperature.
      • Now grease up your poffertjes pan or frying pan with butter or oil and heat over a medium heat. Use a small ladle or squeezy bottle to portion the batter into the pan. Fry the poffertjes in portions (as many as your pan will hold), until you are out of batter. If you do not have a poffertjes pan, a poffertje should be about 2" - 5 cm in diameter.

      Assemble

      • You can be as neat and tidy or slap dash with this as you want. Or even just serve the poffertjes and toppings separately so people can concoct their own little piles of deliciousness. But the way I went is: 1 poffertje - some kimchi - 1 smoked oyster - a dollop of Kewpie mayo - a small helping of imitation caviar.

      Notes

      • A poffertjespan is a specially made frying pan with little 'holes' to make the right sized poffertjes, if you do not have one you can just make tiny pancakes
      • If using store-bought kimchi, I find the kind that comes in a bag rather than a jar tends to be of better quality and holds more liquid
      • Obviously you want to eat this in one sitting and the kimchi poffertjes are best when still warm
      • You will be leftover with kimchi but there's no harm in that, you can use it to make kimchijeon or kimchi mac and cheese
      • If you make your kimchi based on this recipe, it will keep for up to 1 month in the fridge
      Keyword amuse, beer pairing, canape, kimchi, oysters, poffertjes, silver dollar pancakes

      Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor kimchi poffertjes met gerookte oesters.

      This is a sponsored post created in collaboration with WillsArk.

      Kara Age with Ikura and Kewpie

      I’ve been a fan of David Chang‘s cooking since I saw him eating raw ramen noodles sprinkled with instant noodle powder in Mind of a Chef. One of the dishes I’ve always wanted to try at Momofuku is the caviar and fried chicken. I’ve never been to New York with enough people, or enough money for that matter. So this feast always seemed out of reach.

      Throwback someday to that time I couldn’t find Baohaus the day I’d planned to, so I ‘had to’ 👀 eat there and at Momofuku Ssäm Bar during the same lunch and then they had octopus on the menu so I had to get that as well as some pork belly. 🐙🐷🤤 .

      Lady and Pups: Goddess of Aggressive Umami

      But then I saw Lady and Pups post about her fried chicken and salmon roe. And I realized, off course! You can make this shit at home! And personally. I prefer salmon roe over caviar anyway, though that might be because I’ve never had the real deal. Either way making something like this at home means you can tweak it to suit your personal preferences.

      For those of you who don’t know Lady and Pups, she is by far my favorite food blogger. All her recipes pack a punch and a lot of my cooking is inspired by her. She’s actually got a book coming out this fall, called The Art of Escapism Cooking and I can’t wait to get my hands on it.

      That said, I’m much more of a lazy cook than she is, so I just pulled together my own version of this dish.

      Tokyo Cult Recipes

      I got my recipe for kara-age from Maori Murota’s Tokyo Cult Recipes and used Kewpie mayo (extra delicious because the addition of MSG) with either salmon or trout roe, depending on what I can afford and what my fish monger has laying around at the time.

      Of course you can also just have the chicken with some rice and pickled cucumber. But if you’ve got it, flaunt it.

      What do I eat with Momofuku inspired fried chicken with ikura?

      Have it with a nice cold glass of sake and a lightly dressed salad of wakame or cucumber with rice wine vinegar, sesame oil and sesame seeds and maybe some fries.

      A bowl of Japanese fried chicken with ikura, salmon roe and tufts of Kewpie mayo

      Momofuku Inspired Fried Chicken with Ikura

      Dorothy Porker
      A home-style version of the fried chicken and caviar they serve at Momofuku, with Japanese fried chicken, Japanese mayo and salmon roe.
      Prep Time 15 mins
      Cook Time 15 mins
      Course Appetizer, Dinner, Lunch, Main course
      Cuisine American, Asian, Japanese
      Servings 2

      Equipment

      • Plate x2
      • Deep fat fryer
      • Paper towels

      Ingredients
        

      • 1 medium egg
      • 1 clove garlic finely grated
      • 1" - 2.5 cm ginger peeled and finely grated
      • 1 T - 15 ml sesame oil
      • 1 1/2 T - 25 ml soy sauce Japanese preferred
      • 1 t - 5 gr cane sugar plane will suffice if that's what you've got
      • 5 T - 75 gr potato starch corn starch or rice flour will also work in a pinch
      • 1 t - 5 gr cinnamon yes really
      • pinch pepper
      • 4 pieces chicken boneless, skinless, cut into1.5 inch/ 4 cm strips
      • oil for deep fat frying
      • salt

      To serve

      • Kewpie mayo to taste, if you can't get Kewpie, mix some MSG into 'regular' mayo
      • salmon or trout roe (imitation) caviar also works (in a pinch?)
      • 2 medium eggs soft boiled or poached, optional

      Instructions
       

      • Mix together 1 egg, 1 clove of garlic, 1" - 2.5 cm ginger, 1 T - 15 ml of sesame oil, 1 1/2 T - 22.5 ml of soy sauce, 1 t - 5 gr of sugar, 5 T - 75 gr potato starch, 1 t - 5 gr cinnamon and a pinch of pepper shallow plate. Add 4 pieces of chicken , cut into strips and leave to marinade for about 30 minutes in the flavored batter.
      • Preheat your deep fat fryer to 180° C/ 360° F .
      • Be sure to set up a plate with paper towels to move your chicken to once you're done frying.
      • Now, stir the chicken and batter thoroughly before you fry the chicken in batches. The starch can sink to the bottom of the marinade and the chicken really needs a good layer of properly mixed batter to crisp up.
      • Depending on the size of your fryer, fry the chicken in small batches until golden brown and crisp. This should take 5-10 minutes depending on the size of your pieces of chicken.
      • Move to the kitchen towel lined plate while you fry up the remainder of your chicken. Finish the fried chicken with some salt.

      To serve

      • Plate this however you want. You can either stack all the strips of chicken on a big tray, douse them in Kewpie in a zig-zag or Jackson Pollock-style splatter pattern and then toss all the salmon roe on top in one go, or serve individual portions on smaller plates, mayhaps with a soft boiled egg, to avoid fights. Or serve the chicken, roe and Kewpie separately, and let your dinners 'build their own'. Either way you're in for a very good time.

      Notes

      This recipe is not suited for the air fryer because the batter is very loose.
      Keyword david chang, fried chicken, Japanese food, kewpie mayo, Lady and Pups, maori murota, momofuku, msg, salmon roe, tokyo cult recipes

      Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor Japanse gefrituurde kip met zalmeitjes en Japanse mayonaise