When we heard that En Dining was offering a seasonal autumn menu featuring mozuku, we were quite intrigued. Since the special menu was only available until the end of November, we promptly made a lunch reservation and headed down to Capitol Tower.
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Home-grown vegetables make home-cooked food taste even better
You can’t rush Nature, but when you give it time to do its thing, the results can be quite delicious.
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It’s been a while since I had anago tempura
Eel is one of our favourite ingredients and Japanese chefs are probably the best at using it to make delicious meals such as Unajyu, Unagi Hitsumabushi, Hamo sashimi, Anago tendon and Anago tempura.
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Soft and chewy Japanese pan from Gokoku Bakery
I’ve always found it intriguing that the same word can have such similar pronunciations in different languages. Take, for example, the word “bread” in English. When you push it through Google Translate, you get パン (pan) in Japanese, pain in French and 빵 (ppang) in Korean.
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What goes well with yuzu sake? Why, yuzu pan of course
The Wife pointed to a dozen or so bottles that had the words ゆず written prominently on the label, with the brewer’s name 梅乃宿 in smaller font in the top right corner.
Apparently this was the seasonal 2021 Aragoshi Nama Yuzushu produced by Umenoyado, an unpasteurised and roughly-crushed version of her favourite yuzu sake.
The Look appeared in her eyes as she lovingly picked up a bottle.
No prizes for guessing what happened next.
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When you can’t fly to Japan, head to Tanoke for good food and lots of sake
The six bottles of sake on display were only a small sample, because once you turn around, you’re greeted with a wall of chillers packed with sake from all over Japan. It’s not a terribly large collection, but it is impressive and not a common sight in Singapore.
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Hotpot at home using ingredients from Don Don Donki
To officially put our new induction cooker into service, we headed down to Don Don Donki at Orchard Central and picked up some fresh meats and vegetables for a simple home hotpot.
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Looks like I’m able to eat supermarket sushi again
On our previous grocery runs to Don Don Donki in Orchard Central, we walked past the large coolers that housed the many trays of takeaway sushi but didn’t buy any. This time, we choose one tray each and brought them home for dinner.
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Sometimes all you need is some deep-fried pork
My plate of negi miso rosu arrived with the pork drenched in thick black miso and topped with a big handful of roughly chopped leeks. It seems like a waste to drown the fried pork in sauce, but the meat was hearty enough to stand up to the miso, especially with the well-distributed pockets of fat that come with a good cut of rosu.
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So this is what hundred year old sukiyaki tastes like
Asakusa is where you find many traditional Japanese restaurants, and Imahan is as traditional as it gets. The next time you’re in the neighbourhood visiting the Tokyo Skytree and Sensoji Temple, make sure to have lunch at Asakusa Imahan, for the unforgettable taste of hundred year old sukiyaki.
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