Casa de Kei

January 10, 2014

Casa de Kei in Kauai

by Kayoko

Let’s be real: when my brother Keisuke said he would join us for our First Annual Kauai Trip, I hoped (really hard) that he would cook for us.

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December 27, 2013

Casa de Kei: Kampachi Kama Soup

by Kid Skwid

INGREDIENTS

1 kampachi kama (or any other desired fish collar like yellowtail, red snapper, or salmon) make sure to clean it thoroughly for scales and grit, it is not pleasant to eat
1 bunch komatsuna (or spinich)
5 small matsutake mushrooms (or any other mushroom like enoki, maitake, shiitake, bunshimeji, etc.), sliced thin
1 Tokyo negi (or regular scallions), thinly sliced on a bias
1 pouch ago dashi (or bonito dashi)
1/4 teaspoon shichimi togarashi (Japanese 7 spice)

METHOD

Get a nabe pot, add 4 cups of water, mushrooms and the dashi.

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December 2, 2013

Casa de Kei: Kimchi Omurice

by Kid Skwid

INGREDIENTS
Serves 2

1 small chicken breast, cut into small cubes
10 green beans, diced small
1/4 medium yellow onion, diced small
1/2 cup kimchi, diced medium
4 shiitake mushrooms, thinly sliced
1 fresno chili or jalapeño, diced extra small
3 eggs, whisked
2 cups steamed white rice
1/4 cup tomato sauce
3 tbsp Sriracha
4 tbsp blend oil, 1/2 olive oil and 1/2 canola oil
Salt and pepper, to taste

METHOD

1.  

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November 8, 2013

Casa de Kei: The Irish Mule

by Kid Skwid

2 oz Irish whisky (Jameson, Bushmills, etc.)

1/2 lime, squeezed

A few dashes of Peychuad’s Bitters

Shake it up with ice and add it to your copper mug from Umami Mart

Pour in 3 oz ginger beer

Garnish with a lime wedge

Kanpai!

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September 25, 2013

Casa de Kei: Asari Garlic Butter

by Kid Skwid

INGREDIENTS

1 pound Manila clams (I used fresh ones from the Farmer’s Market)
1/4 yellow onion, diced small
2 Santa Fe peppers or jalepenos, de-seeded, diced small
2 stalks of lemongrass, cut bottom part off, diced small
1 cup white wine
1/2 stick unsalted butter
5 cloves of garlic, chopped
4 tblsps live oil
8 sprigs chopped parsley

METHOD

1.

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August 19, 2013

Casa de Kei: Sato-kun Sausage Sandwich

by Kid Skwid

4 mini pork sausage links (Satokun sausage from Mitsuwa or Nijiya)
1/2 avocado (sliced thin)
3 shiso leaves
1 heirloom tomato (small and thick slices)
1/2 pack bunshimeji mushroom (sautéed and seasoned with salt)
3 tbsp chili aioli (mayo, siriacha and sesame oil)
1 brioche bun (sliced in 1/2 and toasted)

Stack layers: bottom bun, chili aioli, avocado, sausage, sautéed mushroom, tomato, shiso, chili aioli spread and top part of bun!

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July 30, 2013

Casa de Kei: Mentai Pasta with Shirasu

by Kid Skwid

Heat saute pan with olive oil, add napa cabbage, sauté for 30 seconds. Add mentaiko (spicy cod roe), chili flakes, and half of the shirasu (baby anchovies).

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May 21, 2013

Casa de Kei: Mame Gohan (Beans + Rice)

by Kid Skwid

Mame gohan (beans and rice) with English sweet peas, organic radish, negi (green onions) and katsuo bushi (bonito flakes).

INGREDIENTS
Serves 2

1 cup short grain rice (washed)
1 1/8 cup dashi or water
1 cup shucked and blanched English sweet peas
1/2 cup cut and blanched organic radishes
1/2 cup katsuo bushi
2 tbsp thin sliced negi
A dash of soy sauce

METHOD
1.

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April 3, 2013

Casa de Kei: Spring Pea Salad

by Kid Skwid

Lightly sautéed green salad with upland cress, sweet english peas, pea tendrils, ginger, purple artichokes, green scallions, baby bell peppers, blood orange and artichoke chips.

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March 13, 2013

Casa de Kei: Beer-Boiled Shrimp, Asian Style

by Kid Skwid

INGREDIENTS

1.5 pounds large shrimp, head and shell left on, rinsed well (I used Ridgeback shrimps from Santa Barbara)
3 (12-ounce) bottles of Japanese lager beer (I used Sapporo)
1 cup water
1 tablespoon Old Bay seasoning
1 teaspoon kosher salt
1 teaspoon coriander
1 teaspoon black peppercorns
1 lemon, halved
2 coins of galangal or ginger (couple slices)
1 stick lemon grass (smashed)
2 stalks green onion (sliced)
2 dried red chilis
Few leaves Thai basil
Few leaves cilantro

METHOD

1.

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