I think these will be my last photos from the trip. Am wrapping up organizing them. I took these from the bus.
I really enjoyed Kyushu. Mostly for its friendly people. And for its not being crowded. But that 10-hour plane ride . . . brutal.
Wendell saw this recipe in the Crave section of the Star Advertiser and he made it for his softball team and us! It was winnah winnah chicken dinnah!
Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.
Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.
While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.
Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.
We saw this caterpillar while at a blueberry farm in Japan. I just now learned that they're toxic. I'm glad we didn't touch it. You can learn more about it here.
Also if you click on the photo below you can watch a short video of it crawling.
Here's Didi's recipe for her ume sesame seed dressing that I used in my Shrimp Cucumber Salad.
My cousin V reminded me that I had previously posted another recipe for one of Didi's ume dressings. You can check that out here. It's from 14 years ago!
UME TOASTED SESAME SEED DRESSING
1-2 TB umeboshi paste, 4 umeboshi seeds, removed** and chopped into a paste
1 TB water**
6 TB white sesame seeds
6 TB rice wine vinegar
¼ c. vegetable oil
2 TB soy sauce
1 TB agave nectar
2 tsp. sesame seed oil
2 tsp. fresh ginger, grated
1 ½ tsp. fresh lemon juice
Remove umeboshi from seeds, chop into a paste. Set aside. Place umeboshi seeds in a small mixing bowl along with water. Rub seeds in water to remove any access paste. Reserve.
In a small skillet over low heat toast sesame seeds. When seeds begin to pop, immediately remove from heat. Grind toasted sesame seeds with a mortar and pestle until a fine powder forms. Transfer to a mixing bowl.
Remove umeboshi seeds from water. Add water and remaining ingredients into bowl and whisk vigorously to bring to desired consistency.
Optional to combine all ingredients into a food processor and puree to desired consistency.
Makes approximately 1 ½ cups.
Loooooong time ago when me and Wendell were dating we used to go to Hanohano Room a lot, and the shrimp cucumber salad was a fave.
Here's my copy cat version and it couldn't be simpler. I sliced up cucumbers, threw it together with some Costco Garlic Shrimp Poke and drizzled on some of my sister Didi's Ume Sesame dressing.
So refreshing.
The people we encountered in Kyushu were so sweet and friendly. It made the trip especially enjoyable.
I met a young man named Gurung Bahadur at a Family Mart near our hotel in Hakata. He and the gal working with him were both from Nepal. He said that he had been in Japan for 3 years and was a student. I congratulated him and wished him a blessed future life. He invited me to visit him in Nepal someday. We exchanged email addresses. I told him about my blog and later that evening he put a comment on one of my posts.
Didi recently recreated her husband's favorite chili from Outback Steakhouse and he loved it.
OUTBACK STEAKHOUSE COPYCAT TASMANIAN CHILI
1 ½ # chuck roast, 1-inch cubes
Kosher salt and pepper, to taste
1 TB vegetable oil
½ medium onion, diced
½ red bell pepper, diced
1 small jalapeno pepper, seeds removed, chopped
3 cloves garlic, minced
1 TB tomato paste
14 oz. can fire-roasted diced tomatoes
1 c. beef stock
1 TB chili powder
1 ½ tsp. cumin
½ tp. paprika
¼ tsp. cayenne pepper, as desired
Kosher salt and pepper, to taste
2 TB masa harina or cornmeal
2 TB water
Garnish: crushed tortilla chips, shredded cheese, chopped green onions
Generously season cubed chuck roast with salt and pepper. In a large saucepot over medium-high heat brown meat on all sides. Remove from saucepot; set aside.
In the same pot, add onion, bell pepper, and jalapeno pepper. Sauté until softened, about 5 minutes. Return browned meat to pot. Stir in tomato paste until coats meat and vegetables evenly. Add tomatoes, stock, chili powder, cumin, paprika, cayenne pepper, salt and pepper. Stir well to combine. Bring the mixture to a boil, then reduce heat to low. Cover saucepot; simmer 2 hours, stirring occasionally, until meat is tender and flavors are well combined.
In a small mixing bowl combine masa harina and water until a paste forms. Stir into chili until thickened, about 5 minutes. Taste and adjust the seasoning if needed.
Serve, garnish as desired. Serves 3-4.
One of the best things about Traindor Bakery in Hakata Station besides the delicious pastry was that it opened at 6:30 a.m. Great for people just arrived from Hawaii who can't help waking up at 4:00 in the morning.
On November 17, 1990 Mt. Unzen Fugendake erupted after being dormant for 198 years. The pyroclastic flows (numbering 9,432) lasted for 5 1/2 years with the last flow occurring on May 1, 1996.
Mizunashi-Honjin Fukae is a road station preservation park for some of the houses affected by the debris flows.
