When you live in a place for a certain amount of time, it can become difficult to find those hidden places that keep life exciting. And yes, this even happens when you live in a place like Tokyo. Routines bring you down the same streets, past the same buildings, into the same stores…and before you know it, you’re missing out on hidden treasures that are only a few steps off the beaten path. This past weekend, hubs and I decided to take a walk around the neighborhood. I’m so glad we did, because the discoveries we made reminded me why I am so lucky to have the opportunity to live in a place like Tokyo. These photos are just a few of the enchanting scenes we found in a park that is, at the most, a 2 minute walk from our front door.

After our walk (while scratching a few monster mosquito bites) we decided to head down the hill to Hara Donuts. Hara Donuts is a chain in Japan specializing donuts made with okara, a by-product of soy milk or tofu. Before you chuckle and say, “Tofu by-product donuts? Those aren’t donuts!” I must tell you that these are, hands down, the best donuts I have ever tasted. With a texture that can best be described as light and cakey on the inside with a delicate crispiness on the outside. The balanced flavor and texture are enough to make me as obsessed with donuts as Homer Simpson. D-o-o-o-nuts….

To make things even better, these donuts are preservative free and use products made with local soy beans from Hokkaido. To read more about these fabulous donuts (since the official site is only in Japanese) check out this great article. One (or two) of these donuts along with a steaming hot latte make for a fantastic weekend breakfast. With Krispy Kreme invading Tokyo like a disease, Hara Donuts is a ray of sunshine in the world of donuts.

Just looking at the pictures from this weekend makes me feel the same serenity and complete happiness I experienced on Saturday. It was one of those mornings I often dream about but can rarely make happen because there are so many things to do. Letting loose and doing some exploring was the perfect way to spend my last weekend in Tokyo before leaving for Minnesota on Wednesday.

In the midst of my procrastination/path to inspiration, I was browsing around a website for illegal/legal foods for people suffering from Crohn’s disease. (This is not something I am dealing with, but I have several family members who are). As I went down the list, the illegal foods seemed endless. Occasionally I would see something legal that I did not have in my kitchen, so I would quickly move on to the next item. I decided to try a new tactic: what do I already have in my kitchen and are those ingredients legal? Dried figs (legal), an orange (legal), white wine (legal), honey (legal), fresh thyme, basil and parsley (all legal)… What on earth could I do with those! They were all legal on the list, but what the… Wait. I got it! Light bulb moment!

I had read a recipe the other day for cherries poached in red wine. Why not try poaching dried figs in white wine? I wasn’t sure if this even made sense, but I figured it couldn’t hurt to give it a try.

The only way I remembered eating figs (aside from on their own) was in fig newtons when I was little. I was never sure if I really liked them or not. Fortunately, my appreciation for the taste of figs has developed beyond fig newton cookies. (Can one really call a newton a cookie? I’ll never know the real answer to that questions. Typically if there isn’t chocolate or I can’t dip it in milk, I would have to say no). Although I have grown to like figs quite a lot, my knowledge of how to use them in my cooking is limited. This recipe was certainly an adventure for me.

I began by simmering the white wine until it reduced slightly. I then added fresh squeezed orange juice and honey to the wine and allowed it to reduce by about half. I then added the dried figs and poached them for about 5 minutes. They became soft and velvety in texture, with a slight crunch from the seeds on the inside. I served the figs with some pieces of parmesan cheese and a garnish of orange zest and fresh lemon thyme.

The parmesan cheese added a sligh saltiness to the dish and helped to balance the richness of the figs. The lemon thyme added a clean, herby flavor to each bite. Overall, this was a success!

Dried figs poached in white wine and orange juice reduction

4 large dried figs or 8 small, quartered
1/2 cup dry white wine
1/4 cup fresh squeezed orange juice
1/4 cup honey
zest of half an orange
1 teaspoon fresh lemon thyme leaves (or regular thyme)
small piece of parmesan cheese

In a saucepan, bring the wine to a simmer. Add the orange juice and honey and continue to simmer until reduced by half. Add the figs. Poach for 5 minutes.

Using a slotted spoon, put the figs on a plate. Spoon a little more of the reduction over the top of the figs. Sprinkle with orange zest and thyme. Serve, warm or cold, with parmesan cheese.

Someone very close to me has recently begun a very strict diet as the result of a medical problem. It is not a serious medical problem, but one of the most effective ways to deal with it is through diet change. Most of my blog posts do not accommodate her diet, so I have been thinking of something that is full of flavor and feels like an indulgence without ruining her diet.

My creative juices were not really flowing when I found out I couldn’t use most ingredients I tend to gravitate to in the kitchen. However, without warning, the solution hit me. Ok, it may have hit me in a less natural way than I would have liked…but either way, I had a sort of epiphany.

From that epiphany came this recipe for sauteed eggplant. It’s nothing overly impressive, but it is full of flavor and is relatively filling. Best of all, it fits the diet requirements I was challenged to meet.

Sauteed Eggplant with Garlic Chips and Red Pepper Aioli
Serves 2

for the eggplant:

2 Japanese Eggplants, cut in 1/4″ slices at a diagonal
1 clove of garlic, thinly sliced
3 tablespoons olive oil

for the aioli (see note for alternative ingredients):

2 egg yolks
2 teaspoons mustard (use dijon if you are not on a special diet)
salt and pepper
red pepper flakes
lemon juice
1/2 clove of garlic, chopped
1/4 cup olive oil
1/4 cup vegetable oil
*this recipe uses raw egg yolks. if you are uncomfortable with this, do not use the egg yolks, use 1/3 cup of mayonnaise instead.

To make the aioli, put the egg yolks, mayonnaise, salt and pepper, red pepper flakes, lemon juice and garlic in a food processor. Pulse to combine. With the machine running, stream the olive oil into the food processor until smooth. Set in the refridgerator until ready to use.

Heat the olive oil in a medium saucepan over medium heat. Add the garlic and sautee until fragrant, about 2 minutes. Add the eggplant and sautee until lightly browned, about 2 minutes per side.

Transfer the eggplant and garlic to a bowl. Drizzle with the aioli and serve.