“Why don’t you add a little shoju?”
Crewing is like DJing: you play to your audience. In other words, you have to your cooking to suit the boat that you’re on. When I crewed for an Australian boat the captain insisted I cook meat at every meal . One French girl said she ate everything, but we soon discovered that her version of “everything” was quite different from the meaning I was accustomed to. The list goes on. Of course I have my preferences, standby recipes, and add my own flair to most things. But flexibility is the name of the game.
And having to alter your cooking a bit isn’t a bad thing. It gives me a chance to add to my culinary repertoire. I adore trying new foods and learning how to make different kinds of food is only surpassed by creating new recipes. Umineko is the ideal boat not only for learning to make new foods but also to get fantastic new ideas
Having lived on three continents and traveled all over the world Sato San is well-versed in Western cuisine. He calls himself an “absolute gourmet,” by this he means he can appreciate all food (refried beans do not fall under the “food” umbrella. They are classified as mud). Still, shoyu, or soy sauce runs through his veins and my foods are fast-becoming Asian-fusion which doesn’t bother me one bit.
We bought several Portobella mushroom caps at Detroit’s Eastern Market, one of the best farmers markets I have had the pleasure of visiting. I didn’t have a specific recipe in mind, just grill them in a little garlic and throw them over some fresh spinach was the general plan.
Then Sato San asked me how I was going to cook them. When I told him he suggested throwing a little shoyu in there. Good idea, yes, but my creative juices were flowing. I couldn’t just stop at soy sauce.
Simple and delicious, the resulting recipe was quite probably best Portobella mushroom dish I may have ever tasted. Put it over salads or over pasta is excellent as well. The meaty portabella caps are referred to as steaks for a reason and the meaty texture can be used with anything from spinach salad to over a pasta dish.
Asian Fusion Portabella Mushrooms
- ¼ c water
- 2 t ginger (grated)
- 1 T garlic jelly (or 2 t honey)
- 2 T butter
- 2 cloves garlic finely chopped
- 2 portabello mushroom caps
- Mix soy sauce, ginger, and garlic jelly
- Sautee the garlic in butter for 2 minutes on low heat in medium skillet
- Place portabello caps in skillet and sauté for 3 minutes then turn and sauté 3 minutes longer
- Add water to soy mixture and mix well
- Flip caps and pour soy mixture over
- Sauté 4 minutes longer
- Cut into strips and serve over spinach
Asian Fusion Portabella Salad
- ½ cup Yellow bell pepper julianned
- 2 C fresh spinach
- ¼ C Slivered almonds
- Wasabi ginger dressing
- 1 Asian fusion portabella mushroom cap
- Place spinach on plate
- Arrange yellow bell pepper slices on one side of the salad, cranberries on the opposite side of the plate
- Place sliced seared mushroom cap in the middle over the salad
- Drizzle wasabi ginger dressing over salad
- I like to save the liquid from frying the portabella caps. It makes a delicious sauce over pasta or cous cous.