Quinoa Maki Rolls with Orange Ginger Sauce

Lately I've been using Quinoa as an alternative to rice in my meals. Quinoa are the seeds from a flowering plant that is grown primarily for it's edible seeds. When cooked it has a light fluffy texture with a mild nutty flavor. I've been using it on salad for a light and satisfying meal.

I found some seasoned seaweed in the pantry--and an idea came to mind! I could use some of my leftover quinoa instead of rice when I make sushi. I thought to myself, what a genius idea, until I Googled and found tons of sushi roll using quinoa as a substitue for rice. Oh well, I am not going to be disheartened by the fact that I wasn't the first to think of it, what is it they say, "great minds think alike." Most importantly is that this is my version and I love it.

Taiyaki

I remember fondly the first time we had this snack was in a cherry blossom festival at Japan town in San Francisco. The entire square was so alive with exciting colors, music, and traditional Japanese festivities. There were artwork and dance demonstration for audiences young and old.
Taiyaki is Japanese for baked sea bream, it is a fish-shaped pancake-like cake with a sweet filling, generally red bean paste. It is made with a special mold that opens on both sides and batter is pour on the bottom and  cooked on both sides until golden brown.
Ingredients: (make about 8-10)
1 cup cake flour
1 tsp. baking soda
2 small egg, beaten
200 ml. water
18 oz. red bean paste (rinse lightly to remove sugar and drain)
Method:
1) Sift flour and baking soda in a bowl. Pour in the egg, water and mix till batter is smooth. Leave to sit for about 5 minutes.
2) Season pan with some oil and remove any excess oil. Spoon some batter into the mold and fill with red bean paste, cover the top with another spoonful of batter. Bring the top lid to cover and cook on medium heat for 5 minutes. Turn pan over to cook on the other side until both sides are golden brown. Unmold and serve.

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Cold Soba Noodles/Buckwheat Noodles

During the hot summer the heat can be quite unbearable at time and you want something cold and refreshing to eat. This reminds me of a dish--cold soba (buckwheat) noodles with dipping sauce and condiments. Eating it is fun as you pick a small amount of  of each condiments and mix it into your dipping sauce bowl. Then you pick up the noodles and dip it in the sauce and eats it. It is light and refreshing and sure to whet your appetite! Most of the items can be purchased at any Asian or Japanese grocery stores.
Ingredients:
350 gms buckwheat noodles
Condiments: (of your choice and/or availability)
finely grated fresh ginger
finely chopped shiso leaves
finely julienned myoga (Japanese ginger)
finely chopped green onions
finely shredded nori seaweed
toasted sesame seeds (black/white)
Nanami togarashi (flavored pepper)
a dollop of wasabi
Kaeshi:
½ cup Kikomann soya sauce
½ cup mirin, with alcohol base
¼ cup brown sugar
Dashi Stock:
A piece of 4-5 inch dried kombu seaweed
2 packets of bonita flakes
3 cups water
Dipping Sauce:
1 cup of kaeshi
1-2 cups dashi stock
Method:
Kaeshi:
1) Heat the mirin sauce over low heat, then add in soya sauce and sugar. Cook until sugar has melted and remove any scum off the top. Strain and set aside.
Dashi Stock:
2) Presoak the kombu in 3 cups of water for about 15-20 minutes to soften. Bring the water a fast boil and drop in bonita flakes. Turn off heat and cover to let it cool. Strain liquid through a sieve and use your fingers and sqeeze out most of the flavor. Set is aside for later.
Dipping Sauce:
3) In a saucepan simmer kaeshi and dashi stocks over medium heat. Let it simmer for about 5-8 minutes, remove and let cool. Season to taste. You can easily prepare this ahead of time.
Cook the noodles:
1) Add enough water to a large pot and bring to a fast boil. Add the noodles a little at a time. Stir to make sure the noodles are completey covered in water. Turn heat to simmer and cook for about 8 minutes depending on the thickness of the noodles or follow directions on the package.
2) Test the noodle, it should be cooked through but not soft or mushy. Pour the noodles into a colander and reserve some of the water. Run cold water to cool down the noodles. When the noodles are cool enough to handle, take a handful of noodles and wash it under the water until the water is clear. This helps removes any traces of starch on the noodles. Drain well and set aside.
3) Arrange noodles in individual plates and set out dipping bowls for the sauce, and condiments. Fill each dipping bowls halfway with dipping sauce.

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