Kozmo Kitchen

Authentic Japanese Home Cooking

Kozmo Bento with Love

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Have you checked out the latest North American Post (English) or Soy Source (Japanese) yet? I couldn’t be more excited to see the photos of the Kozmo Bentos, my bento recipes and interview about my passion for bentos!

 

Bento issue in English:  https://napost.com/bento-in-seattle/
Bento issue in Japanese: https://issuu.com/soysource/docs/ss-2017.10.27

If you want to know upcoming bento offering schedule, sign up with josephine.com via the link https://www.josephine.com/join/eatlikefamily3839 (you will get $5 purchase credit).

Happy Bentos everyone!

 

Bento Delivery Schedule for next week

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Hi everyone!

The best seller Kozmo Kitchen’a Karaage Bento with seasonal vegetables and mushroom rice to celebrate Autumn!

Bento menu:
Japanese Fied Chicken
Pumpkin Salad
Eggplant in Sesame Miso Sauce
Rolled Omelet
Lotus Root Kimpira
Spinach Namul
Cucumber Mustard Pickles
Rice cooked with Mushrooms

Autumn chicken karaage bento will be available for pick-up in two locations next week.

Dinner: October 20 (Fri) and October 21 (Sat) – Queen Anne or Haller Lake (will provide the exact location when the order is in). Order from Josephine.com(if you’re new to Josephine, you’ll need to register first).

Lunch: October 26 and 27 – Amazon SLU (Details will be available soon!)

Enjoy the flavor of Autumn with Kozmo Kitchen Bento!

 

Lunch Bento Delivery is Available Now!

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Some of you must have been very frustrated about the slooow progress on my catering updates. Well, the wait is over, for now at least. I’ve got a commercial kitchen lease for the next few months with potential extension.

Now I am taking bento orders at lunch time mainly for the Seattle area with minimun order $200 and $10 delivery fee. If you want a delivery to the eastside please contact me to discuss possibilities. Hopefully we can figure something out.

If “Bento” makes you think of a quick grab’n go type of lunch box such as chicken teriyaki or tempura bento, Kozmo Kitchen bento is quite different. I make everything from scratch. A typical bento includes one main dish (chicken karaage is most popular), 3 vegetable side dishes, tamagoyaki, homemade pickles, and mixed rice. Sometimes there is a salad to go with the main dish. I know, there’s a lot of bento for a quick lunch. But if have a lunch meeting at work or lunch parties with colleagues, you should give a Kozmo Kitchen bento a try! You would not be disappointed ;D

Here is an example of Kozmo Kitchen bento. This time I made it gluten free with no charge. I try to use seasonal ingredients in my bentos so that customers can feel and enjoy the seaon.

Today’s bento was Chicken Karaage Bento Autumn Version wiht kabocha pumpkin salad and mushroom mixed rice.

 

 

 

 

Summery Miso Soup with Corn and Okra

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Print Recipe
 Summery Miso Soup with Corn and Okra
Course Soup
Cuisine Japanese
Servings
Ingredients
Course Soup
Cuisine Japanese
Servings
Ingredients
Instructions
  1. Put a sheet of kombu, the corn cob, and water in a saucepan and bring to a boil over medium-high heat. Once mixture is boiling, remove the kombu. Cook another five minutes and remove the cob.
  2. Note: bonito flakes are not necessary in this recipe because the corncob makes a rich broth, but for extra flavor, you can add 1/4 cup of bonito flakes with the corncob and strain them out).
  3. Reduce heat to medium. Add the corn kernels and cook for about one minute more.
  4. Add okra and turn off the heat immediately. Add miso paste, stirring well until it is dissolved.
  5. Serve hot in individual bowls, garnished with green onion.
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Salmon Nanban Zuke

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The arrival of Copper River salmon in May gets Seattleites delighted and excited because it means the kickoff of summer in the Northwest, the long-awaited joyous season of sunshine and blue skies for the next three months. Local grocery stores and restaurants start showcasing Cooper River salmon, known for its succulent texture and rich flavor. It’s pricey (although buying a whole fish can save you a lot of money) but definitely worth trying while it’s available (for season updates, see http://www.copperriversalmon.org/press-news). And even if you miss the opportunity to taste Copper River salmon, there is a wide variety of other wonderful kinds of salmon that can inspire you to cook numerous recipes through summer and into fall — from simple grilled fillets or steaks to super-fresh sashimi or sushi.

Now here is a great summery recipe that I love and highly recommend that you add to your salmon repertoire. Nanban Zuke is often made with small fish like Aji (Spanish mackerel), smelt, and sardine, and it works wonderfully with salmon as well. Fried salmon is marinated in sweet vinegar called Nanban zu along with fresh summer vegetables that add bright colors and flavor. You can serve it chilled as a refreshing appetizer on a hot summer evening. I hope there will be many occasions on which you can make Nanban Zuke, the perfect addition to your dinner menus this summer.


Print Recipe
 Salmon Nanban Zuke
Course Appetizers
Cuisine Japanese
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 3 hours
Servings
people
Ingredients
Course Appetizers
Cuisine Japanese
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 3 hours
Servings
people
Ingredients
Instructions
  1. Make Nanban zu. In a medium saucepan, combine all ingredients for the vinegar. Bring to a boil over high heat, and then turn off the In a Dutch oven or deep pot, heat oil over high heat to 325F.
  2. Sprinkle salmon pieces with salt and pepper and let sit for 10 minutes. Wipe off excess water with a paper towel (do not rinse the fish under running water). Place the potato starch in a medium bowl, add the salmon pieces, and toss to coat.
  3. Shake excess potato starch off salmon pieces and put them in the frying oil. Cook for about 2 to 3 minutes and increase the heat to 350F. Cook for another minute or two until the surface looks nice and crisp.
  4. Transfer salmon pieces to a rack, let stand for 30 seconds, and then immediately transfer them to the container of nanban zu.
  5. Place the sliced onion, bell peppers, lemon slices, and red chili flakes on top of the salmon. Cover with a sheet of plastic wrap, pressing lightly onto the surface so that there’s no air under the wrap. Refrigerate for at least three hours or overnight.
  6. Make shiraga negi (onion garnish). Cut the root end off the green onion, cut off the green tops, and then cut the remaining white section into inch-long pieces. To each white section, make a lengthwise cut without cutting all the way through, and remove the core. Lay the outer layers flat and then cut them lengthwise into very thin strips. Soak the cut pieces in ice water for 30 minutes. Drain and pat dry.
  7. Transfer the salmon and vegetables to serving bowls and garnish with shiraga negi.
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