Tag: Japanese recipe

Salmon Sashimi

Salmon sashimi, photo by Arnold Gamboa

Salmon Sashimi

With sashimi, there are at least three things to consider:  The freshness of the fish, a good sharp chef’s knife or a miyabi and a solid chopping board.

Ingredients

  • 200 g fresh salmon fillet
  • 1-2 tbsp soy sauce
  • 1 tbsp wasabi sauce

Method of Preparation:

Clean the salmon first and then pat dry with paper towel.

Put the fillet on the chopping board.

Proceed to slice the salmon as thinly, about 1 cm in thickness maximum and as cleanly as possible.  A really sharp knife is a must.

Arrange the strips on a dainty serving plate with a little ceramic bowls of the soy sauce and wasabi sauce.

Enjoy!

 

 

Daikon & Carrot Salad

Labanos, photo by JMorton

Grated Carrot, photo by JMorton

Daikon & Carrot Salad

This is a Japanese recipe called namasu sarada.  It is a very refreshing salad and a very easy one to prepare.

This salad is ideal as an accompaniment to meat and fish dishes.

Ingredients

  • 1 large daikon radish, peeled and grated
  • 2 carrots, medium size, peeled and grated
  • 1 tsp black sesame seeds
  • 1 cup rice vinegar
  • salt

Method of Preparation:

  • Put the grated radish and carrots into separate container.  Soak them in cold water for 20 minutes.
  • Drain them thoroughly.
  • Put them in a bowl and add salt, mix throughly.
  • Add the rice vinegar just before serving and sprinkle with the sesame seeds.

* This salad can be served as individual portion by dividing into smaller bowls or ramekins.

Tamagoyaki Recipe

Tamagoyaki, photo by Carol Elep

Tamagoyaki Recipe

Tamagoyaki is a Japanese egg roll.  It is pretty easy to make with practice.  This is just like the Korean egg roll.

Below is a recipe from www.japanese101, where a video of how to make it is easily available.

Ingredients

  • 4 eggs
  • 1/4 tsp salt
  • 1/4 tsp soy sauce
  • 1 Tbsp Mirin (or 1/4 tsp sugar)
  • 1 tsp oil

Instructions

  1. Mix eggs, salt, soy sauce and Mirin in a bowl.
  2. Heat a pan at medium high temperature and add oil. (A rectangular Tamagoyaki pan is best, but a round pan can work as well.)
  3. Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. After the thin egg has set a little, gently roll into a log. Start to roll when the bottom of the egg has set and there is still liquid on top. If you let the egg cook too much, it will not stick as you roll the log. Now you have a log at one end of the pan. Pour some more egg mixture to again cover the bottom of the pan, with the roll of egg at the end. After the new layer has set, roll the log back onto the the cooked thin egg and roll to the other end of the pan.
  4. Repeat adding egg to the pan and rolling back and forth until the egg is used up.
  5. Remove from the pan and cool for 3-4 minutes.
  6. Slice the ends of the log off and then slice the log into 1/2″ pieces. You should see a nice spiral pattern in the cross section of the egg.

Sukiyaki Soup Recipe

Sukiyaki Soup, photo by Cristy Miclat

Sukiyaki Soup Recipe

Sukiyaki Soup is a Japanese hot pot dish, a winter soup in fact.

 

Ingredients

  • ¼ kg. beef loin, thinly sliced (if you happen to live near a Japanese supermarket look for beef intended for shabu shabu or sukiyaki) 🙂
  • 1 red onion, sliced finely
  • 1 stalk leek, sliced
  • 4 shiitake mushrooms, stalk removed
  • 1 clump enoki mushroom, trimmed
  • 1 small carrot, peeled and sliced diagonally
  • 200 g udon noodles, fresh or prepare according to the packet’s instructions
  • slab of tofu, cut into cubes then browned on a pan or grill
  • 1/2 napa cabbage
  • 1/2 cup soy sauce
  • 1/2 cup sake
  • 1/2 cup dashi
  • 1 cup water
  • 1/4 – 1/2 cup brown sugar
  • 1/2 cup mirin

Method of Preparation:

  • In a large casserole, arrange the beef slices, onion, leek, carrot, shiitake and enoki mushrooms, udon noodles, tofu, and napa cabbage.
  • In a separate pan, pour in the water, soy sauce, sake, sugar, dashi and mirin.
  • Bring to a boil then reduce the heat and leave to simmer for a couple of minutes.
  • Just before serving, pour the bubbling broth into the casserole and let the rest of the ingredients simmer in the broth until cooked.
  • Enjoy with the family and friends

Soft Shell Crab Tempura

Soft Shell Crab Tempura, by Arnold Gamboa

Soft Shell Crab Tempura

Soft shell crabs are just the normal typical everyday edible crab.  In a life of a crab, it undergoes some sort of moulting where it sheds its old tough tight casing and develop a new one to grow into. The new casing  is soft and this is when the is crab taken into the kitchen to delight the tastebuds of the gourmets for a soft shell crab

Ingredients

  • 2 soft-shell crabs
  • 85 g  plain flour
  • 1/2 salt
  • 1/2 sugar
  • 200 ml carbonated/sparkling water, chilled
  • Panko bread crumbs
  • oil for deep-frying

Method of Preparation:

Make up the tempura batter by mixing the flour with the salt and sugar.  Gradually add the chilled sparkling water.  Stir until there are no lumps.  Don’t go on stirring and daydream. 🙂 Note: over stirring will create gluten, which will make the batter stodgy.

Using a large platter, spread the panko bread crumbs.

Power up the deep fryer and heat the oil to 180ºC

Dip the crab into the tempura batter, ensuring all parts are covered.

Roll in the crab into the platter of panko bread crumbs. Cover every nook and cranny. 🙂

Shake gently and drop the crab into a deep fryer and let it sizzle until crispy all over.  This should take about 3-4 minutes.

Carefully fish out the crab and let it cool over some kitchen paper towels, which will absorb excess oil.

Repeat procedure with the next crab.

Enjoy with some green salad.

🙂

Egg Rolls Recipe

I have been seeing lots of egg rolls as a side dish in many Korean and Japanese drama.  It looks so good that I thought I should try making some.

It is fairly easy to make and quite quick as well.  Just remember to cook these under very low heat to give you a chance to manoeuvre the egg pancake into a fairly neat roll without burning it.

Egg Rolls Recipe

Ingredients
  • 3 eggs
  • 1 tablespoon milk
  • 1 tablespoon carrot, finely chopped
  • 1 tablespoon onion, finely chopped
  • 1 tablespoon green part of spring onion, finely chopped
  • Salt and freshly ground pepper for seasoning
Instructions
  1. Crack the eggs into a mixing bowl, beat in the milk and season with salt and freshly ground black pepper.  Whisk until combined and no lumps are left, otherwise run into a sieve to remove any remaining lumps.
  2. Add in the carrot, onion and spring onion and stir until combined.
  3. Lightly oil a medium size frying pan or a pancake pan over a low heat.
  4. Pour in half of the egg mixture into the pan, when half-way cooked, slowly and carefully fold the omelette into a roll using a flat spatula and a pair of chopsticks (if available) and push it into the left side of the pan. As a space is created from the omelette roll, pour in half of the remaining egg mixture to it.  When the consistency starts to set, connect it by rolling it to the first batch, thus creating another layer.  Finally pour in the remaining egg mixture; do the same, roll in to make a stack.  Just imagine making a Swiss Roll. 🙂
  5. Transfer to a chopping board and slice into bite size pieces.

Enjoy!

Japanese Grilled Avocado Recipe

Grilled Avocado

Japanese Grilled Avocado Recipe

Ingredients

  • 1 tsp miso paste
  • 1/4 tsp dried chilli flakes
  • 25 ml orange juice
  • 1/2 tbsp sugar
  • 1 tbsp mirin
  • 125 ml soy sauce
  • 1 tbsp lime juice
  • 2 avocados
  • Wasabi paste (optional)

Method of Preparation:

  1. Put the miso paste, chilli flakes, orange juice, sugar, mirin, soy sauce and lime juice in a sauce pan and bring to a boil under a high heat, stirring frequently.  Heat until it has thickened slightly but not turned into a syrup. Turn off the heat.
  2. Slice the avocados in half lengthways and remove the stone carefully and leave the flesh in its green outer skin.
  3. Brush the flesh with the miso & soy sauce from the pan and grill the avocados flesh down for about 3-5 minutes until the char marks are visible.
  4. Grill again with the skin down.
  5. Score the flesh several time, neatly (see photo above) and brush with the sauce
  6. Divide and then pour the rest of the sauce into the centre of the avocados.

Serve with a grilled fish, a bowl of rice, wasabi paste and a small bottle of rice wine.

Enjoy!

 

Tonkatsu Recipe

Tonkatsu, photo by Cristy Castillo-Miclat

Tonkatsu Recipe

Tonkatsu is a Japanese breaded pork chop, a lovely choice if you are eating Japanese and yet not really into sushi, there are some people who are not!

To make a crispier Tonkatsu use a Japanese style bread crumbs called Panko which thankfully is available in supermarkets like Tesco here in the UK.  Panko gives the extra crunch to the recipe and yet apparently less absorbent of oil.  If somehow you can’t find Panko, just use a couple of white breads, cut off the edges and then leave to ‘harder’ in the open for at least 3-4 hours.  And then run them in into the food processor to turn them into crumbs.

Below is the recipe:

Ingredients
  • 2 boneless pork loin chops
  • salt
  • pepper
  • 1/4 cup plain flour
  • 1-2 eggs
  • 1/2 cup panko or bread crumbs
  • oil for deep frying
Instructions
  1. Make small cuts all over pork chops with tip of knife. Sprinkle salt and pepper on both sides of meat.
  2. Coat the meat with flour, dip in eggs, then cover with bread crumbs.
  3. Heat deep frying oil to 350 F, and deep fry crumb-covered meat. You can check the temperature by dropping a bread crumb. If it comes up to the oil surface right after it’s dropped, it’s good.
  4. Fry until color turns golden brown and meat floats in the oil, about 5-8 minutes, turning once or twice.
  5. Set the meat on a cooling rack for a minute. Cut into 5-6 pieces.

Chicken Karaage, a Benjamin Alves Recipe

I saw a bit of GMA’s Mars on youtube and like the recipe of the Japanese version of a fried chicken. Thanks to Benjamin Alves, the guest celebrity cook, for making it looks so easy to make and yet so yummy. All the women in the show were all saying how good it was.

Chicken Kaarage

Chicken Karaage

Chicken Karaage, a Benjamin Alves Recipe

Ingredients

6-8 pieces of boneless, with skin on chicken thighs; each thigh, depending on the size, should be cut into two or three pieces.
1 tablespoon ginger, freshly grated
2-3 cloves garlic, grated
2 tablespoons soy sauce
1 tablespoon sake
2 teaspoons brown sugar
1/2 – 1 cup cornstarch/cornflour
vegetable oil for frying
slices of lemon to garnish

Method of preparation:

In a large bowl, season the chicken thighs with the salt and pepper. Set this aside.

Make the marinade using a different container. Mix thoroughly the ginger, garlic and brown sugar with the soy sauce and sake.

Pour this mixture onto the chicken thighs. Mix well to soak all the crevices of the chicken thighs.

Cover the bowl with cling film and leave to marinate in the fridge for at least an hour.

After an hour or so, heat the oil in large frying pan or wok for deep frying.

Before frying each of the chicken pieces, roll each one into the cornflour and then let it sizzle in the hot oil until done.

Serve with your favourite sauce.

Itadakimasu

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