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BEER & NOMS | Kirin Rice Beer paired with Japanese Cuisine

Attempting to be Asian.
Trying out Asian influenced Cuisine with Italian style courses. 

By ethnicity I am Korean and Italian, straight born in South Korea style Korean; although by culture I am completely American. Murica! I grew up with a German-Irish dad from Brooklyn and a Sicilian-Greek mother from Jersey, needless to say I totally missed the boat on learning to cook Asian cuisine. Though, I must say I make the best eggplant rollatini! So in honor of the cherry blossom season I paired Kirin Ichiban Beer with Japanese influenced cuisine.

Kirin is globally known as a great pure beer because of its first-press brewing process- it is 100-percent malt with a rich flavor and a smooth finish. The brewers only use the first strain of malt liquid to create a beer at its purest state. Kirin Ichiban is one of Japan's oldest breweries with a history dating back to 1888. This is a rice beer with a crisp clean taste that pairs well with the delicate flavors of Japanese food.   

“I participated in an Influencer Activation on behalf of Millennial Central  for Kirin. I received product samples to facilitate my review as well as a promotional item to thank me for my participation.”    


I am really Italian-American at heart and I felt I would only be appropriate to create my own spin on this by using italian style courses, except no meat in the Antipasto course and I served the Contorno on the same plate as the Secondo. 





| Antipasto:

Edamame with Hawaiian Sea Salt 
paired with Kirin Light



| Primo

Udon Stir-Fry with Peppers, Onion, Shitakki Mushrooms, 
Sweet Peas and Green Onion
paired with Kirin 



| Secondo & Contorno

Teriyaki Baked Salmon with Sauteed Bok Choy
paired with Kirin Light



| Insalata

Iceberg Lettuce with shaved Cucumber, shaved Carrot, 
sliced Tomatoes and Ginger Miso Dressing
paired with Kirin Light


Ammazzacaffè

Hot Saki



| I spy a small Japanese doggie! The Shebe.



| the STIR-FRY


| What You'll Need:

- Udon noodles (precooked)
-Snow Peas
- 1 Thinly Sliced Red & Orange Pepper
-Sliced White Onion
- 7-8 Sliced Shitaki Mushrooms
- Diced Green Onion
-Sesame Oil
-Teriyaki Sauce (See Salmon Recipe)
-Soy Sauce
-2 Eggs
-Sesame Seeds
-Wok, Risotto pan or Deep-Dish Sauté pan


| FIRST get the pan nice and hot with some sesame oil in it on a medium-high heat. Throw in peppers and white onion slices and them them start to sauté then add the mushrooms and the snow peas. 

| NOW add a nice a few splashes of soy sauce and teriyaki.  Let the mushrooms and everything cook together and add the udon a little before the mushrooms are done. Turn the burner down to medium-low.   

| THEN add a few more splashes of soy sauce and teriyaki with a light coating of sesame oil. Add the sesame seeds and and crack the egg into an edge of the pan where you have cleared some of the noodles and veggies away.  Let the egg cook a little the flip and mix up like scrambled eggs.  

| FINALLY fold the egg pieces into the udon and add another splash of teriyaki and soy to your taste with the green onion and serve. 
  




| the SALMON 


| What You'll Need:

- 6-8 ounces of Salmon
-Sesame Oil
-1/2 a Lemon
- 1/2 Cup of Soy Sauce
- 1 Cup of Vegetable Stock
-1/2 tsp Ground Ginger
- 5 Tbsp Brown Sugar
-A Dash of ground Mustard
- Splash of Sherry Wine
- 1-2 Tbsp of honey
- 2 Tbsp Cornstarch
- 1/4 Cup cold water

| FIRST stir oil, lemon, soy sauce, stock, spices, sugar, wine then honey over a low heat in a small saucepan.  Stir until the sugar and honey are dissolved and mixed in.  Then separate the marinade in half. 

| THEN take one portion of the marinade and set it aside for the basting and in this case for the Udon as well.  Then marinate the salmon in the teriyaki for an hour or two. 

| FINALLY place salmon on a lightly oiled pan and coat the top with teriyaki.  Bake at 375 degrees for five minutes, then flip and coat again with teriyaki.  Cook until the fish is flaky - no more than another five minutes. 
  
| LASTLY finish it off with adding some sauteéd vegetable and some diced chives on the top.






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