Saturday, 27 March 2010
Okaasan came home with a big box of these last week and now - on 3 days of Okaasan-duty because Yujiro's gone skiing - I am trying to think how to use them.
Anyone out there got a good idea how these are cooked/served in Japan???
They are pretty big as you can see. Actually I've eaten a few of them raw and they are ok.
I gave them to Okaasan last night and asked HER how to cook them.
She turned them over in her hand like a plant specialist looking at a new species for the first time and made some vague statements about steaming them or quick boiling them...and then ended with the cop-out "I forget"...which of course she has, but it doesn't help the gaijin Oyomesan!
Last night I steamed them. Not sure how long to do it because I know Japanese people don't like their veggies anywhere near raw...so steamed them for about 5 minutes. Then sprinkled them with salt and put the soysauce bottle near Okaasan on the table.
She said I'd over-cooked them and should have removed the stringy parts.
But...anyone got any ideas?
I thought tonight I might try them destringed, dropped in boiling water for 2-3 minutes, then put in a seafood spagetti sauce.
But I'm very open to suggestions!
I did an Internet search and can only come up with Snow Peas/Mange Tout...these are bigger.
There is such a gap for Okaasan between her obvious interest in cooking and food -and then reality of doing something with it. Her table is covered with cooking magazines and leaflets f rom supermarkets, she loves cooking shows on TV and buys stuff - but then....hmmm...."I forget"....
* P.S. I bought new buttons, thread AND special button sewing needles yesterday. "Buttons/The Sequel" is about to go into production.