Black Rice; Smoked Duck and Greens; Salmon in Broth; Mapo Style Shiitake and Eggplant (December 17, 2017)

Posted on by chrisesguerramd

As I was shopping at my local and newly opened H Mart, I saw that they were offering sliced smoked duck.  It looked delicious and I decided to build a lunch out of the slices.  Pairing the slices with dandelion greens stir-fried with miso makes one dish.  Black rice with pickled lotus root (from the week before) compliments the duck.  The store happened to be selling salmon skin “scraps” from their preparing of sashimi.  Good that they sold the “scraps” and not toss them.  Those were added to a mushroom/dashi broth.  Lastly, sliced Shiitakes and Thai Eggplants were sauteed in a Mapo sauce to provide a hearty vegetable dish.

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Black Rice with Pickled Lotus Root

  1. Cook the rice – 2 to 1 water to rice ratio
  2. Lotus root was pickled in vinegar, sugar, and turmeric

 

 

 

 

Black Rice with Pickled Lotus Root

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Smoked Duck and Dandelion Greens

  1. Fry miso paste in a little oil
  2. Add cut greens and stir fry

 

 

 

 

 

Smoked Duck and Dandelion Greens

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Salmon Skin in Mushroom Dashi

  1. Slice salmon skin, lotus root, and cauliflower mushrooms
  2. Make broth – simmer kombu, sliced katsuobushi, and Shiitake stems for about 30 minutes
  3. Discard solids and add soy sauce to taste
  4. Add lotus root and mushrooms and simmer
  5. Add salmon skin chunks at the end as they cook quickly

 

Salmon Skin in Mushroom Dashi

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Shiitake and Eggplant in Mapo Sauce

  1. Slice shiitake mushrooms and Thai eggplants
  2. Saute mushrooms in light oil
  3. Add eggplant once mushrooms are reduced
  4. Add Mapo sauce and let simmer until eggplant is cooked

 

 

 

Shiitake and Eggplant in Mapo Sauce

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This (short) week’s lunch:

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Ingredient and preparation notes:

  1. Assumed pantry items: soy sauce, miso, rice wine vinegar, kombu (dried seaweed), katsuobushi (dried and shaved bonito), and umeboshi (pickled plum).
  2. Any mushrooms will do, but the store happened to have cauliflower mushrooms.
  3. Regarding dashi, adding shiitake stems made for a deeper broth.
  4. Those green pearls on the soup are wasabi flying fish roe.  They lend a nice kick to the umami soup.

Enjoy!

If you have any questions or tried any of the dishes, leave a comment below.

The Bento Doctor

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