Ikanago no Kugini 2012

Again! I am posting this every year! LoL

"Ikanago no Kugini" (いかなごのくぎ煮) is my favorite tsukudani (food boiled in soy sauce) made with Ikanago (sand eel/sand lance). No wonder, it goes great with white rice! Yummy :P

Ikanago no Kugini is a famous Tsukudani in Hyogo prefecture. My grandma, who lives there cooks a few kilograms of Ikanago no Kugini every year for us in Tokyo.

It is usually cooked and eaten around the end of February or early March, when the fish is about an inch long. After its season, Ikanago goes deep in the sea where is cooler. Then it goes under the sand and aestivate.

This year she sent us in the beginning of March!



Also, she sent us Kuki wakame no tsukudani! Kuki wakame (茎わかめ) is the stem of wakame. She cooked it with enoki and shiitake mushrooms. Yummy XP



Next year, I will visit her and cook these with her! It would be nice to share the recipe and technique on YouTube since it varies from home to home ;)

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Wasabi Guacamole Japonés (Japanese-Style) - Video Recipe

Cómo hacer guacamole Japonés muy fácil y delicioso!


http://www.youtube.com/watch?v=8T-BKDFuNWw

I used wasabi instead of chili, cayenne pepper, or any hot spices.



Very simple and tasty, so I hope you like this idea :D

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Wasabi Guacamole Japonés (Japanese-Style Wasabi Guacamole)

Difficulty: Very Easy
Time: 10min
Number of servings: 2 people

Ingredients:
1 ripe avocado
100g (3.5oz.) sashimi grade red tuna
50g (1.7oz.) tomato
1 tbsp. or more Parmigiano-Reggiano
1 tbsp. lemon juice
1 tsp. Usukuchi Shoyu (light-colored soy sauce) *saltier and has a thinner texture than the regular dark-colored soy sauce
1 tsp. or more Wasabi in tube *freshly grated Wasabi is perfect
1 tsp. sesame oil
chopped green onion (or asatsuki) *if preferred
unflavored tortilla chips

Directions:
1. Bring a pot of water to a boil, dip the tomato for a few seconds to soften the skin, then peel. Seed tomato and cut into small pieces.
2. Cut red tuna into small pieces.
3. Using a fork, roughly mash the avocado. Add lemon juice (to prevent browning) and mash some more to coat.
4. Add Usukuchi Shoyu (light-colored soy sauce) and Wasabi mixture and sesame oil. Using a spoon, gently mix to keep the flavor of wasabi and sesame oil.
5. Then, fold in tomato, tuna, and freshly grated Parmigiano-Reggiano.
6. Sprinkle some chopped green onion (if preferred) and serve immediately with tortilla chips.

*Another way to serve: Serve on top of toasted baguette slices with Shiso leaves! Sprinkle white sesame seeds and/or chopped green onion if available.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/03/blog-post_27.html
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Enjoy ;)

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