Showing category "Japan" (Show all posts)

Miso Eggplant Shiitake Canapés 味噌ナスしいたけのカナッペ

Ingredients

• 250 gm (~1/2 lb) fresh shiitake mushrooms, stemmed and sliced 1/8 inch thick
• 3½ tablespoons vegetable oil, divided
• 2 (25 cm) Asian eggplants, cut into 24 (1 cm-thick) rounds
• 2 tablespoons white miso
• 2 teaspoons sugar
• 1 teaspoon mirin (Japanese sweet rice wine)
• 1 teaspoon water

Method:

1. Preheat oven to 220ºC (425F) with rack in middle rung.
2. Toss mushrooms with 2 tablespoons oil and 1/4 teaspoon salt, and then spread out in a large 4-sided sheet pan. Roast, stirring once, until golden brow...

Continue reading ...

Smoked Salmon Sushi スモークサーモン寿司

Smoked salmon sushi is a perfect choice as a canape for a cocktail party or pre-function light meal. The smoked salmon will not taint in the usual time period of a couple of hours. It is an easy material to work with and relatively affordable. It has a very high level of being enjoyed and it is just that little different to the usual salmon sushi.

Ingredients

• 300g sushi rice (See  below)
• 4 tbsp rice wine vinegar (see  below)
• 1 tbsp caster sugar
• 200g pack smoked salmon slices

 Method:

1. Tip the rice i...

Continue reading ...

Vegan Inarizushi いなり寿司

Japanese Inari is a most convenient  product for wrapping all kinds of foods and a good alternative to nori for variety. Generally this is done with various sushi components but this can be exclusively vegetarian  by the use of vegetables and selected herbs. A really refreshing change whether or not you are vegetarian.

The outline for this is to make a batch of sushi rice by steaming then part drying it  after the addition of some mirin and rice vinegar mixed in with the cooked hot rice. Sesa...
Continue reading ...

Natto no Age Yaki 揚油揚納豆 (Fried Natto Stuffed Tofu)

Natto is a specific fermented soybean product. It is umami! A savoury product only recently tried by travellers to Japan. For many Japanese it is as common as Vegemite is for Australians and as familiar as Marmite is for Britons, New Zealanders and South Africans. It is an acquired taste for many and it is "a hate it or love it food". This recipe uses this food as an ingredient mixed with the freshness of scallion to produce a fried sandwich in Tofu.

Ingredients:

• Scallions (Green onions)
• Natto ...

Continue reading ...

Nattō なっとう

Nattō (なっとう or 納豆?) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis.

Traditionally the cooked soybeans are mixed with a starter culture of Bacillus subtilis, commonly occurring in straw. The history of the food has four possible beginnings, from the Jomon Period (10,000-300 BC) or China during the Zhou Dynasty ((1134 -246 BC), the story of a warrior, Minamoto no Yoshiie on a campaign in North eastern Japan between 1086 and 1088 to the most recen...
Continue reading ...

Tahini Miso Hotpot そえ味噌鍋 (Soe Miso Nabe)

Nabe meals are a familiar food in Japan particularly during winter. The Nabe sits on the table cooker and diners add and eat the meal as it cooks. At the end of the solid contents then often there is added some noodles to the remaining broth and this is then cooked and eaten. A delicious dinner with no rules. The pot or Nabe is traditionally an earthenware dish and this may be the only thing that is proscribed. The variation in this recipe is the addition of tahini which increases the creami...
Continue reading ...

Fugu Nabe / Fugu Chiri

Ingredients

• 450 gm (1 lb) of fugu, or other firm-flesh fish such as red snapper or monkfish, cut into chunks
• 1 litre (4 cups) dashi
• 1 block of medium tofu, cut into 4
• 240 ml (1 cup) of roughly chopped hakusai
• 1 large negi (green onion), cut on diagonal
• Enoki and shiitake mushrooms
• 1 bunch of shungiku

Ponzu Sauce:

• 2 sudachi or limes, juiced
• 120 ml (1/2 cup) soy sauce
• 2 tbsp rice vinegar
• 2 tbsp mirin
• 30 gm (1 oz) katsuobushi flakes
• Daikon, grated
• 2 chopped scallions

Zosui

• 2 cups of rice
• 2 eggs
• chopped scallions

F...
Continue reading ...

Spicy Pork and Seafood Hotpot なべ物 (Nabe)

Nabe  or Nabemono  is a term referring to all varieties of Japanese steamboat dishes, also known as one pot dishes. Other dishes within the class are:

Yosenabe: is one of the most popular nabemono in Japan. Yose (寄) means putting together ,thus implies that all things (e.g., meat, seafood, egg, tofu and vegetables) are cooked together in a pot. Yosenabe is typically based on a broth made with miso or soy sauce flavourings.

Chankonabe (ちゃんこ鍋): was originally served only to Sumo wres...

Continue reading ...

Melonpan メロンパン

Melonpan is a Japanese cake or confection. It consists of  bread being wrapped in a buttery biscuit (UK EN) or cookie (Am EN) layer then baked. It's a job for the patient but very worthwhile. Variations of this food appear in Hong Kong and Taiwan. It is very high in saturated fats, cholesterol and carbohydrates and rates as one of the top ten unhealthy snack foods in Hong Kong.

The name comes from two borrowed words: "pan" the Portuguese derived word for bun and "melon" because the original ...
Continue reading ...

Chuuka Manjuu - Japanese-Style Chinese Steamed Buns

Ingredients:

• 6 cups all-purpose flour
• 2 x 7 gm (¼ oz) packages dry yeast
• 1/2 cup sugar
• 60 ml (¼ cup) lukewarm water
• 1 cup boiling water
• 1 cup warm whole milk
• 2 tablespoons vegetable shortening or 2 tablespoons lard
• 1 teaspoon baking powder
• greaseproof paper
• 400 g (14 oz) chinese-style roast pork
• 1 cup finely chopped green onion
• 6 dried shiitake mushrooms
• ¼ cup canned water chestnuts, halved then each half cut into 3 pieces (optional)
• 2 teaspoons dark roasted sesame oil
• 2 x 2.5 cm (1 in) pieces fresh gin...

Continue reading ...

Negimaki ねぎ巻き

Ingredients

• 12 scallions (green onions), trimmed to 150 mm (6-in) lengths
• 500 gm  piece flank steak ,roughly 150 mm (6 in) square.
• 60 ml (1/4 cup) sake
• 60 ml (1/4 cup) mirin
• 3 Tbsp light soy sauce
• 1 Tbsp sugar
• 1 Tbsp vegetable oil
• a meat pounder; kitchen string

Method:

1. Blanch scallions in a pot of boiling salted water 45 seconds, then transfer immediately to a bowl of ice and cold water to stop cooking. Place scallions on paper towels to drain and pat dry.
2. Cut flank steak with the grain 3 mm (1/8...

Continue reading ...

Nikuman (肉まん)Steamed Meat Buns

Ingredients:
Dough

• 250g (~½ lb) All-Purpose Flour
• 1 tsp Instant Yeast
• 5g (~1/5 oz) Baking Powder
• ½ Tbsp Sugar
• A pinch of Salt
• 1 Tbsp dark Sesame Oil
• 130ml ( ~½ cup plus) tepid  Dashi Stock

Filling

• 150g (~1/3 lb) sliced lean pork meat
• 1/2 tsp Salt
• Pepper
• 1 tsp Sugar
• 1 tsp Soy Sauce
• 1 tsp Oyster Sauce
• Pinch Five-Spice Powder or
  
• 1 tbsp Potato flour
  
• 1 tsp Dark Sesame Oil
  
• 100g (3½ oz) Cabbage
  
• 40g (~1½ oz) Green Onion
  
• 1 tbsp Chopped Ginger
  
• 2 Dried Shiitake Mushrooms
  
• 5g Dried Shrimp (1/5 oz) or 50 gm (~2...

Continue reading ...

Tazukuri 田作り

Tazukuri is sugar-coated dried sardines and a traditional Japanese New Year's dish

Ingredients:

• 60 gm (2 oz.) dried sardines
• 2 Tbsps sugar
• 2 Tbsps soy sauce
• 1/2 Tbsp mirin
• 2 tsps white sesame seeds

Method:

1. Put the dried sardines in a skillet and stir-fry for a few minutes on medium-low heat. Set aside.
2. Put sugar, soysauce, and mirin in a skillet and put on medium heat. When it's thickened, add dried sardines.
3. Stop the heat and stir well. Sprinkle sesame seeds. Spread it on a tray to cool.

Continue reading ...

Pork Shogayaki 豚肉の生姜焼き(Ginger Pork)

Ingredients:

• 4 Pork Loin Slices, sliced thinly (~ 5mm or ¼ in) If preparing these yourself you can facilitate the process by part freezing (30 minutes in the freezer) the loin steaks and slicing them while firm.
• Pepper
• Flour
• Light Soy Sauce, 1 Tbsp
• 1 Tbsp Sake, 1 Tbsp
• 1 Tbsp Mirin, 1 Tbsp
• Sugar, 1/2 tsp
• Grated Ginger, 1/2 tsp
• Grated Garlic, 1/2 tsp

Method:

1. Prepare the Ginger Sauce by combining the Soy sauce, Sake, Mirin, sugar, Ginger and Garlic and mix well until the sugar dissolves. Leave aside....

Continue reading ...

Nanban Chicken 鶏肉の南蛮浸け

(Great with a stereo viewer)

Ingredients:

• 300 gm (10½ oz) Chicken thigh or breast.
• 1Tbsp Sake
• 1 tsp Ginger juice
• 1½ Tbsp Soy Sauce
• 2 Tbsp Potato Starch
• 70 gm Onion
• 20 Gm Carrot
• 1 large Bell Pepper
• Cooking Oil
• 60 ml (4Tbsp) Water
• 4 x 4 cm (1½ x 1½ in) Kombu Kelp
• 60 ml (4 Tbsp) Vinegar
• 1½ Tbsp Sugar
• Pinch salt
• ½ Dried Chillie
• Toasted Sesame Seeds

Method:

1. Cut the kombo kelp into thins strips with kitchen scissors.
2. Cut the Chillie into fine rings ( retain or discard the seeds according to heat preference)
3. Add...

Continue reading ...

Kaisendon 海鮮丼 (Sushi Rice Bowl)

Ingredients:

• 360 ml (1½ Cup) Jasmine rice
• 400 ml (1 2/3 Cup) Water
• ½ Cucumber
• 1 Myoga ginger
• 6 Shiso Leaves
• Fresh ginger
• White Radish Sprouts
• 1 Green Onion
• 50 gm (1¾ oz) Onion
• 150 gm (5¼ oz) fresh Salmon (traditionally Tuna)
• 2 scallops
• Wasabi paste
• 1 Tbsp Soy Sauce
• 1 Sheet Toasted nori
• Toasted sesame seeds.

Method:

1. Prepare steamed rice by conventional method.
2. Cut the cucumber longwise in half and thinly slice it on the diagonal.
3. Quarter the Myoga Ginger lengthwise. Cut off the base core. Finely slice each...

Continue reading ...

Seasoned Soy Concentrate (Shojin Tsuyu No Moto)

This is quite a remarkable ingredient. I think that it's probably only in the hmemade domain and it satisfies many purposes. As a super Soy Sauce this can't be beaten. It can be diluted down if it's too strong for a given purpose. It's also preservative and additive free.

Shojin Tsuyu Moto can be used as a soup base and in the same vein as dashi or it can be used to actually make a dashi from. Any recipe that calls for Soy sauce as an ingredient would benefit from this. It really is packed u...

Continue reading ...

Oyako-don 親子丼

Ingredients:

• Mentsuyu or Tsuyu (4 tbsp)
• Chicken (100g or more?)
• Sliced onion (1~2 or more)
• Sugar (1-1/2 tbsp)
• Water (4tbsp)
• Egg (3 – 4)
• Mitsuba sprigs for garnish (Honeywort or Japanese Wild parseley)
  

Method:

1. In a saucepan over medium heat mix the water, sugar, mentsuyu and sliced onion.
2. Add the chicken pieces and cook for about 5 minutes.
3. Lightly beat the 3 eggs
4. In a skillet or wok over high heat, transfer the chicken mix and then the three beaten eggs.
5. Shake the pan continuously over a high he...

Continue reading ...

Asian Bean Burgers

Ingredients:
Burgers

• 2 cans red kidney beans rinsed (400 to 450 gm {14 to 16 oz} cans)
• 120 ml (½ cup)  bread crumbs or panko
  
• 80 ml (1/3 cup) minced scallions
• 1 large egg
• 1 Tbsp light soy sauce
• 1 tsp each ginger and minced garlic
• 1 Tbsp oil

Sauce

• 60 ml (¼ cup) light mayonnaise (Kewpie™ brand)
• 1 Tbsp prepared horseradish or wasabi
  
• 1 Tbsp minced scallion
• 1 tsp light soy sauce
• 4 hamburger buns
• lettuce and sliced tomato and cucumber for topping

Method:

1. Mash the beans in a bowl with a potato masher.
2. Stir in ...

Continue reading ...

Ponzu Sauce

Ponzu sauce is citrus and soy based and can be used for dipping shabu shabu, mizutaki, and other Japanese dishes. It is widely available as a commercial product but easily made for those who wish or who don't have easy access to Japanese food suppliers.




Ingredients:

• 1/3 cup soy sauce
• 1/4 cup lemon juice
• 1 Tbsp rice vinegar
• 1/3 cup dashi

Method:

1. Prepare dashi stock.
2. Mix soy sauce, lemon juice, vinegar, and dashi in a bowl.

This sauce can be prepared as a vegetarian food by the selection of a vegetar...
Continue reading ...

Japanese Berkshire Hot Pot 日本バークシャー鍋

 

Ingredients:

• 600g of Thin sliced Berkshire shoulder
• Half a head of Chinese cabbage, One bunch of spinach or two to three bunches of cresson chopped bite sized
• Enoki mushroom or your favourite mushroom
• Water
• Sea salt
• Ponzu (dipping sauce)
• Steamed rice or Udon noodle (optional)

Method:

1. In a clay pot boil water and small amount of sea salt. (The earthenware pot “Donabe”, can be found it in a Japanese speciality store, or Chinese cookware store.)
2. Put the Berkshire slices into the boiling water, along...

Continue reading ...

Brown rice with Shiitake Mushrooms. 玄米としいたけ

Ingredients:

• 1 cup brown rice
• 450 gm (~1 lb)Fresh Shiitake Mushrooms or 85 gm (3oz) dried Shiitake mushrooms
  
• 2 Kombu strips
• 3 Tbsp Sesame Oil
• 1 Tbsp grated ginger
• 1Tbsp miso
• 2 large cloves garlic
• 1Tbsp Sesame seeds.
• 3 Green onions (Scallions)

Method:

Provisional: If using dried shiitakes, then soak the  mushrooms in an amount of hot or boiling water to just cover them. Allow to stand for 30 minutes. After this step treat them as for the fresh mushrooms.

1. To 2 cups of boiling water add a strip of kombu an...

Continue reading ...

Sembei 煎餅 (Japanese Rice Crackers)

Japanese Rice Crackers make up a traditional crunchy snack recipe. It's origin is 6 to 7th century China but the current method stems from  17th century Japan.

Ingredients:

• 1-1/2 Cups mochiko (sweet rice flour)
• 3 tbsp Granulated sugar
• 2 tbsp Black sesame seeds
• hot water(to mix with the flour to make the dough)
  
• 1/4 Cup soy sauce
• 1/4 Cup mirin

Method:

1. Mix rice flour with sugar and add hot water in small additions to make a workable dough. Knead to a dough.
2. Roll the dough into balls and then steam. ...

Continue reading ...

Sushi Knowledge

 
Sushi a la carte

aji: horse mackerel
akagai: ark shell
ama-ebi: raw shrimp
anago: conger eel
aoyagi: round clam
awabi: abalone
ayu: sweetfish
buri: adult yellowtail
chootoro: marbled tuna belly
ebi: boiled shrimp
hamachi: young yellowtail
hamaguri: clam
hamo: pike conger; sea eel
hatahata: sandfish
hikari-mono: various kinds of "shiny" fish, such as mackerel
himo: "fringe" around an ark shell
hirame: flounder
hokkigai: surf clam
hotategai: scallop
ika: squid
ikura: salmon roe
inada: very young yellowtail
kaibash...
Continue reading ...

Kare Pan カレーパン (Curry Korokke)

Kare pan (curry bread), is a very famous Japanese snack. For the filling you may use any curry recipe of a relatively thick consistency, meat or vegetarian. Make sure the curry is chilled or it will be hard to fill the dough. This recipe utilises yeast so there are fermentation periods to allow for.

Ingredients:

• 2 cups bread flour
• 1/4 cup cake flour
• 1 teaspoon yeast
• 1/2 cup warm water
• 1/4 cup water
• 3 teaspoon sugar
• 1 teaspoon salt
• 1 1/2 tablespoon melted or very soft butter
• 1 1/2 cup previously made c...

Continue reading ...

Kare カレー (Curry and Rice)

Curry (Kare) is Curried Rice in Japan. It's a borrowed recipe, popular and simple. The curry masala can be any one of the commercially available masalas or powders and is not proscribed. The curry recipe here can be used as the filling for Curry Korroke.

Ingredients:

• 1/2 onion
• 2 small potatoes
• 8 oz of beef (or chicken)
• 1 1/2 tablespoon butter
• 1 tablespoon curry powder
• 3 1/2 cups of water
• salt & pepper for seasoning meat
• cooked rice

Method:

1. Dice the onions into small pieces. Cut meat and potatoes into ...

Continue reading ...

Japanese Commercial ingredients for quality cooking.

Dashi
(Dashi jiru means Bonito and Kelp broth.)

• You can use the Dashi powder for convenience.
• For example:
• Ajinomoto Brand HONDASHI.
• 2 Tablespoon Dashi Powder (30ml) : 5 Cup Water (1liter)
• If you want a restaurant taste, use a Dashi Pack.
• Dashi pack  looks like a tea pack.

 
Chuka-broth (Chuka-dashi):

• Chuka-dashi is chicken and pork flavoured powder.
• Add this powder to water.

Torigara-broth (Torigara-dashi):

1. Torigara-dashi is chicken flavoured powder.
2. Add this powder to water.     

  
Mirin

• Use HON-Mirin...

Continue reading ...

Teriyaki Marinade (Chicken, fish or beef slices)

Ingredients:

• 1 cup soy sauce
• 1/2 cup sake or dry vermouth
• dry vermouth
• 1/4 cup sugar
• 1 tablespoon tomato paste (optional)
• 2 cloves garlic, minced
• 1 teaspoon grated ginger

Method:

1. Place pork, chicken, or fish in a plastic bag set into a shallow dish.
2. For marinade, combine soy sauce, sake, sugar, tomato paste, garlic, and ginger.
3. Pour over meat.
4. Close bag.
5. Marinate in refrigerator 6 hours or overnight, turning bag occasionally.
6. Remove pork, chicken, or fish from marinade and grill.

Return for more
Marinades

Continue reading ...

Yaki Sake 焼き鮭 (Grilled Salmon)

Ingredients:

• Fillets of salmon
• Barbecue Fish Marinade (or any marinade you may prefer)
• Cedar or Alder grilling planks or tiles.

Method:

1. Soak the wooden planks in water overnight
2. Marinade the fish fillets for approximately 30 minutes at room temperature or 2 hours refrigerated.
3. Pre-heat the grill to205^oC (400^oF). Place the planks in the grill for three minutes then turn them over for another three minutes. Remove the planks and make sure that the fish is ready to lay on the planks immediately. (The ...

Continue reading ...

Ponzu Dressing (Japanese Salad Dressing)

Ponzu dressing is a variation of a Japanese dipping sauce. It's basically a three ingredient recipe: Light soy, lemon and rice wine vinegar. Because of its simplicity other flavours can be added to enhance it's overall flavour and make it into a delectable salad dressing. Sweetness can be added by the addition of Mirin. An aromatic element by ginger, star anise or cloves.
Adding herbs into the mix is easily done with chopped coriander, spring onions sesame seeds or horseradish. It's really a ...
Continue reading ...

Sakura Denbu 桜田麩 (Fish Floss)

This Japanese creation is delicate, elegant and light. It's a very well though out food and is used extensively in Japanese cuisines for many different genre foods.

Ikan serunding is another fish floss and created I presume by the Indonesians at some time. The flavour is more definite and the appearance less dainty. Flavour wise fantastic. Ikan Serunding recipe is here.

Ingredients:

• 300 g / 10.5 oz fresh cod or other friable, low-fat white fish, filleted
• 1 teaspoon sea salt, plus extra for poachi...

Continue reading ...

Japanese Fish Marinade (sesame oil, soy sauce, lime juice, mirin, garlic, ginger, chillie)

Ingredients:

• 120 ml (1/2 c.) sesame oil
• 240 ml (1 c.) tamari or reg. soy sauce
• 120 ml (1/2 c.) lime juice
• 60 ml (1/4 c.) mirin.
• 2 tbsp. minced garlic
• 2 tbsp. minced fresh ginger
• 3 tbsp. crushed red pepper flakes

Method:

1. Fifteen minutes before cooking the fresh fish, cover the fish  with the marinade.
2. Place on the oil greased barbecue grill.
3. Initially brush the fish with oil and then periodocally with the marinade.
4. Grill the fish or fillets on a barbecue until cooked. (Approx 5 to 7 minutes)

Other Sauce...
Continue reading ...

Seaweed salad 海藻サラダ

Ingredients:
10 gm (1/3 oz) aka-tosaka-nori seaweed
10 gm (1/3 oz) ao-tosaka-nori seaweed
10 gm (1/3 oz) ao-ogo-nori seaweed
10 gm (1/3 oz) wakame seaweed
4 Tbsp white sesame seeds
4 Tbsp vinegar
4 Tbsp dashi stock (select a non-fish variety to maintain the vegetarian status of this recipe)
3 Tbsp sweet light miso
sugar (amount varies on the miso sweetness)

Method:

1. If using salted seaweed, soak in cold water for 20 - 30 minutes toremove salt. Rinse and drain. Cut into bite-sized pieces.
2. Make sesame-vin...

Continue reading ...

Aubergine Salad with Lemon Plum Dressing

Ingredients:

• 4 small eggplants, each about 3 1/2 ounces (100g)
• 3 or 4 shiso leaves, finely shredded, optional
• Dressing
• 2 tablespoons pickled *plum paste
• 3 tablespoons lemon juice
• 2 teaspoons maple syrup
• 2 tablespoons olive oil
• salt

Method:

1. Slice the eggplant lengthwise, then cut into bite-sized pieces and soak in water for about 5 minutes. Drain, and squeeze to remove excess liquid.
2. To make the dressing, combine the pickled plum paste, lemon juice, maple syrup, olive oil, salt, and mix well.
3. Bring a pa...

Continue reading ...

Buta Kakuni (Japanese Braised Porkbelly)

Ingredients:

• dried sardines (about 2 tablespoons)
• 5 1/4″ thick rounds of ginger
• 2 cloves of garlic smashed
• 1 C water
• 1/4 C mirin
• 1 Tbs sugar
• 2 Tbs sake
• 2 tsp soy sauce
• 3/4 tsp kosher salt
• pork belly cut into 2″ strips

Method:

1. Wrap the dried baby sardines in a cheese cloth and tie with some kitchen twine to make a “bouquet garni” of fish.
2. Select a heavy based pot with a fitting lid, large enough to just hold the pork uncreased.
3. Combine all ingredients except the pork belly in the pot, cover and s...

Continue reading ...

Crabsticks with Wasabi-Chillie Mayonnaise

"It's good....... i would enjoy just a tad more wasabi and  maybe another chillie in the batch."

Ingredients:

• 1 tablespoon mirin
• 1 teaspoon salt
• 8 raw crab sticks (Lobster (crayfish) meat may be substituted for crab).
• ice water, for chilling
• 4 strips of daikon slices 10cm by 1 cm by 2 mm (~4 in x 1/2 inx 1/16 in)
• 16 long chives, stemmed
• 1/4 punnet mustard cress

Wasabi-Chillie Mayonnaise:

• 50g  (1 3/4 oz)  mayonnaise
• 10g (1/3 oz) wasabi paste or 2 teaspoons of **wasabi powder
• 1 habanero or Thai *chillie (...

Continue reading ...

Shiso Orange Tofu

© Used with the very kind permission of Flickr user Winyang

Ingredients:

• 20 fresh shiso leaves (plus a few in reserve for garnish).
• 1 heaped tablespoon  fresh ginger, roughly  chopped
• zest of 1 orange (plus some in reserve for garnish).
• 3 to 4 tablespoons orange juice
• 1 tablespoon extra virgin olive oil
• 1 tablespoon  vinegar (preferably rice vinegar)
• sea salt (to taste)
• freshly  ground black pepper
• 250g (~1/2 lb) Fresh "silken" tofu (oborodofu)

Method:

1. Homogenise everything except the tofu in the bl...

Continue reading ...

Barbecued Fermented Soy Bean Chicken

Ingredients:

The amounts stated here are not critical. The marinade is in excess and it's effectiveness is due mostly to the amount of fat on the chicken under the skin. There is no control over this other than the quality of the chicken. There will be a different flavour of the leg compared to the breast because of the encasement of the meat with skin and fat of the leg.

• 2 tablespoons light soy sauce (usukuchi shoyu)
• 2 tablespoons sake
• 2 tablespoons mirin
• 2 tablespoons light miso
• 2 green onions...

Continue reading ...

Pig's Trotter Soup (Ashitibichi) 豚足スープ

© Used with kind permission of owner

Ingredients:

• 1.6-1.8kg (3.5-4 lbs) pig's feet, whole or sliced lengthwise
• 2 large pieces of ginger, scrubbed and sliced lengthwise (No need to skin the ginger)
• 2-3 strips of dried kombu strips, soaked and knotted (see Preparation of Kombu following)
• 2-3 Tbsp awamori or sake
• 1 medium daikon, peeled and cut crosswise into 2-inch thick slices
• 2 medium carrots, peeled and cut into 2-inch thick slices
• 8-10 dried shiitake mushrooms, rehydrated
• 1 packet dashi nomoto, dr...

Continue reading ...

Tempura Dipping Sauce (天ぷらつゆ)

© Used with kind permission.

Ingredients:

• 240 ml (1 cup) water
• 1 tablespoon dashi granules
• 60 ml (1/4 cup) mirin ( a low alcohol sake based high sugar ingredient)
• 2 tablespoons soy sauce

Method:

1. In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes.
2. Remove from heat, and stir in mirin and soy sauce.

 

Note:
Two ingredients, dashi and mirin, may be available at Asian-food stores (in the seasonings section) and some large grocery stores with a reasonable Asian-food selectio...
Continue reading ...

Plum and Sake Dipping Sauce (プラムと酒ソースを浸漬)

Ingredients:

• 100g umeboshi
• 1 1/2 tsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp sake
• 2 tbsp mirin

Method:

1. Place all ingredients in a saucepan and simmer over low heat for 5-7 min.
2. Cool, remove the plums and transfer sauce to serving bowl.

Continue reading ...

Seaweed and Potato Patties 海藻とポテトパティーズ

Ingredients:

• 4 oz (120g) potatoes, peeled
• 1 sheet of nori seaweed, about 19x21cm (7 1/2 x 8 in)
• 1/2 tablespoon sesame oil
• 1 tablespoon mirin mixed with 1 tablespoon soy sauce
• 1 teaspoon white sesame seeds, roasted, for garnish*
• shichimi pepper, for garnish, optional

Method:

1. Blend the potatoes to a rough paste in a food processor, then wrap in a paper towel to remove excess moisture.
2. Cut the nori into 16 squares and place a spoonful of potato on each
3. Fry the potato-and-nori squares in the sesame oil, ...

Continue reading ...

Tsukune つくね (Minced Chicken Patties)

Ingredients:

• 450g (1 lb) ground chicken, including giblets
• 1/2 small onion, finely chopped
• 1 tbsp minced yuzu citrus peel or lemon peel
• 1 tsp or more salt

Method:

1. Combine all ingredients in a bowl and knead thoroughly for several minutes. If the mixture is too sticky and soft, put in refrigerator to let firm. Shape into 8 balls.
2. Using 2 bamboo skewers, with  3mm (1/8 in) space between them, spread the mixture lengthwise along the skewers. Sprinkle with salt.
3. Grill, for approximately 15 minutes. Tur...

Continue reading ...

Bite-sized Pepper Steaks 一口サイズのペッパーステーキ

Ingredients:

• 2 tablespoons coarse-ground black pepper
• 2 beef steaks (rib roast or rib eye roast), about 1 pound (450g)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 1/2 tablespoons sugar
• 4 tablespoons (60 cc) mirin
• 2 2/3 tablespoons (40cc) soy sauce
• 3 buckwheat leaves (or cress leaves) for garnish

Method:

1. Pat the coarse-ground black pepper onto both sides of the beef until the meat is well coated. Heat the olive oil in a large frying pan, add the garlic, and saute until fragrant. Add the meat and c...

Continue reading ...

Tonkatsu 揚げトンカツ (deep-fried pork cutlet)

Ingredients:

• 4 slices pork loin or tenderloin, about 1.5 cm (1/2 in) thick and  115-180g (4-6 oz)
• freshly ground black pepper
• salt
• flour
• 2 eggs, lightly beaten
• 2 cups fresh or dried bread crumbs
• oil for deep-frying
• shredded cabbage
• lemon wedges (optional)
• tonkatsu sauce

Method:

1. In a few places slash the fat rimming one side of the loin cutlet to keep meat from curling when deep-fried.
2. Salt lightly then grind fresh pepper over both sides.
3. Dredge lightly in flour. Dip into beaten egg and then press into...

Continue reading ...

Sushi Rice 散らし鮨

Ingredients:

• 175g (6 oz) uncooked, matured short-grain rice
• 225ml (8 fl oz) cold water
• 2.5- to 5-cm (1- to 2-in) strip dried kelp, wiped clean
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon caster sugar [superfine granulated sugar]
• 1/2 teaspoon salt

        Enough for 16 pieces of sushi

Method:

This is the basic technique for producing the glutinous, vinegar-flavoured rice that forms the basis of all types of sushi. Matured, Japanese or Californian short-grain rice is essential. To vary the quantity of ...
Continue reading ...

Tori no kara-age 鶏のからあげ (Fried Chicken Nuggets)

Ingredients:

• 2 filleted chicken breasts, cut into bite-sized cubes
• 3 tablespoons soy sauce
• 30g (1 oz) ginger,  grated
• 2 large garlic cloves, smashed and chopped
• salt and  ground black pepper
• 2 tablespoons cornflour
• 2 tablespoons plain flour
• vegetable oil, for deep frying
• 2 slices lemon, to garnish

Method:

1. Marinate the chicken with the soy sauce, ginger, garlic, salt and pepper for 30 minutes.
2. Mix the cornflour with the plain flour. Take each piece of chicken from the marinade and roll in the flour mi...

Continue reading ...

Wasabi Mashed Potatoes

Ingredients:

• 1 medium head garlic
• 1 teaspoon olive oil
• 12 potatoes
• 225 g (1 cup) butter, softened
• 4 teaspoons wasabi powder
• water as needed
• 120 ml (1/2 cup) milk
• salt and pepper to taste

Method:

1. Preheat oven to 200^oC (400^oF).
2. Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork. If you don't have an oven (me) then you can break the garlic into the cloves and in a pan over...

Continue reading ...

Korroke Sauces

Sauces for Japanese Korroke include:

Tonkatsu Sauce
Kewpie Mayonnaise available in many supermarkets and Asian grocery stores
Sauce Tartare
Thousand Island Dressing

Continue reading ...

Bean Curd Skin (Yuba) 湯葉, ゆば

 The only ingredients your soy-milk should have are soybeans and water. Commercial drinking soy-milk is not suitable as it contains various solubilizers and flavourants etc.

Ingredients:

• 2 cups soy milk

Method:

1. Pour soy milk into pan and bring to the threshold of boiling over medium heat. Small bubbles will begin to form around the edges of the soy milk.
2. Turn off the heat and let a "skin" form on the top of the soy milk - this is your yuba.
3. Remove skin with chopsticks and place in a dish.
4. Let po...

Continue reading ...

Takoyaki たこ焼き

Ingredients:

Takoyaki Batter -

• 1 Egg
• 340ml Icy Water (1.4  cup)
• 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi)
• 1 tsp Soy Sauce
• A Pinch of Salt
• 100g Soft Wheat Flour (3.5 oz)

Additions:

• 150g Boiled Octopus (5 1/3 oz)
• 1/2 cup Tenkasu - crunchy bits of deep fried flour-dough
• 6g Beni Shoga - Pickled Ginger (1/5 oz)
• 2g Sakuraebi - Dried Pink Baby Shrimps (1/10 oz)

Various toppings

• Okonomiyaki Sauce
• Aonori - Green Laver
• Hanakatsuo - Dried Bonito Flakes
• 2 Long Green Onions
• Mayonnaise

Vinegar S...
Continue reading ...

Beni Shoga – (A Japanese Preserved Ginger)

© Used with kind permission

Ingredients:

250 gm (1/2 lb) fresh ginger root
180 ml (3/4 cup) rice vinegar
120 ml (1/2 cup) sugar
1/2 tsp salt

Method:

• Wash fresh ginger rhizome and rub off skin.
• Julienne the ginger into 1/16" by 1/2" slices, place in bowl and salt them, stirring to coat each slice.
• Leave salted ginger in bowl for about an hour.
• Dry with paper towels and place ginger in a sterilized container/jar.

1. Mix rice vinegar and sugar in a pan and bring to a boil.
2. Pour the hot mixture of vinega...

Continue reading ...

Bitter Gourd and Pork, Okinawa Style (Goya Chanpuru)

Ingredients:

•  one bitter gourd (Goya)
•  250g (1/4 lb) pork back ribs
•  two eggs
•  1 pack of tofu
•  1/2 pack of soybean sprout
•  cooking liquor (Sake, Mirin, Hsao Xing or Dry Sherry)
•  sesame oil
•  soy source
•  salt
•  instant bouillon cube (or dried bonito powder)

Method:

1. Divide a bitter gourd lengthwise and remove seeds with a spoon. Then slice them about 35 mm thick. You will get many crescent-shaped pieces.
2. In a bowl sprinkle salt over the sliced gourd and leave for about ten minutes.(This removes a little of...

Continue reading ...

Summer Soba Noodles Bar 夏そばの麺バー

Ingredients:

• 280ml (1.125 cup or 9 oz) fresh or 250ml (1 cup or 8 oz) dried Soba noodles. {A mixture of various coloured noodles adds to the visual attractiveness of the dish}

Ingredients for Sauce:

• 250ml (1 cup) water
• 250ml (1 cup) creamy peanut butter or almond butter
• 2 Tbsps of a light soy sauce
• 2 to 3 Tbsps of a chilli garlic sauce. {There are many of these on supermarket shelves and your asian grocer will almost certainly help you select one from their own stocks}
• 60ml (1/4 cup) chopped fresh ...

Continue reading ...

Summer Noodle (Echizen Oroshi Soba) おろし蕎麦

Ingredients:

• 2 bunch of dry Soba
• 1/2 grated daikon radish
• Half bunch of chopped green onion
• 1 large bag of hanakatuo (bonito flake for dashi soup)
• 30ml mirin
• 250ml soy sauce
• 30g sugar
• 300ml water

Soba dashi soup

1. Boil the 300ml water in a large sauce pan add the hanakatuo into the sauce pan when water is boiled. Boil for 2-3 min.  When the dashi is already, drain them and cover with paper towels and leave it aside
2. Prepare another sauce pan, add the dashi soup, soy sauce and place over medium heat unti...

Continue reading ...

Japanese Chicken Tofu Burger

Ingredients:

• 500 gm (~1 lb) cotton tofu (firm tofu)
• 340 gm (3/4 lb) skinned and filleted chicken breast, finely chopped
• 180 ml (3/4 cup) panko (bread crumb)
• 1 egg
• 60 ml (1/4 cup) chopped green onion
• 2.5 cm (1 in) fresh ginger, peeled and grated
• 2 tsps salt and some pepper to season
• vegetable oil to frying
• For sauce:
• 4 Tbsp soy sace
• 3 Tbsp mirin
• For topping:
• grated daikon radish

Method:

1. Wrap tofu with paper towels and place on drain board or some surface that will allow the excess moisture to drain. Place so...

Continue reading ...

Agedashi-dofu (Fried Tofu with Mushroom Sauce)

Ingredients:

• 2 blocks firm tofu
• 4 shiitake mushrooms, sliced
• 360 ml (1 1/2 cup) dashi soup stock
• 3 Tbsp soy sauce
• 2 Tbsp mirin
• 1/2 carrot, cut into thin strips
• 1/2 small onion, thinly sliced
• 1 enoki mushroom, cuto into 2-inch length
• 2 Tbsp katakuriko (potato starch), or corn starch
• katakuriko, or corn starch for dusting tofu
• vegetable oil for frying.

Method:

1. Wrap tofu with paper towels and place it on a cutting board.
2. Put another cutting board or a plate on the tofu to express the liquid from the tofu b...

Continue reading ...

Tonjiru Soup (A hearty Japanese soup)

Tonjiru Soup – Hearty Japanese Miso Soup with Pork Belly and Root Vegetables

© Luiz HARA

A recipe modified by Luiz Hara here on the  link above.

Ingredients:

• 300 gm (11oz) thinly sliced pork belly (same used for sukiyaki or Korean hot pots) *
• 1 large carrot cut into bite size pieces (can be substituted with pumpkin or sweet potato)
• 8 cm (~3 in) piece of daikon (Japanese white radish) cut into bite size pieces
• 1.2 litre (1 1/3 quart) of dashi stock
• 2-3 tbsp brown miso paste
• 2 tbsp finely sliced s...

Continue reading ...

Fried Oysters かきフライ Kaki Furai

Ingredients:

• 1 packet fresh oysters (about 10 pieces)
• salt and pepper to taste
• 1/2 cup bread crumbs   
• 2 tablespoons cornstarch
• 1 egg (lightly whisked)   
• Fresh vegetables for dish up (cabbages, tomatoes, etc.)

Tartare Sauce


Method:

1. Wash fresh oysters with water mixed with a pinch of salt, change water few times until remove dirt.
2. Drain oysters on kitchen/absorbent paper, and sprinkle salt and pepper.
3. Dip oysters into cornstarch, and into lightly-whisked eggs, and then into bread crumbles.
4. Deep-fry ...

Continue reading ...

Crab Cream Korokke (Kani Cream Korokke)

Ingredients:

• 100g (3 1/3 oz)crab meat (you can use sea salad crab meat instead of crab-meat)
• 120g (1/4 lb) butter
• 150g (5 1/4 oz) flour
• 2 cubes stock (whatever)
• 15g (1/2 oz) sugar
• 250 ml (~1 cup)  milk
• 100 ml (~6 1/2 Tbsp) fresh cream
• 2 Tbsp light soy sauce
• 2 Tbsp mirin
• 3 cups oil

Béchamel sauce:

1. Crush the stock cubes into a sauce pan and pour in the cream and fresh milk. Adjust heat to medium.
2. Heat the butter in another saucepan and stir until melted. Then add the flour and sugar and season with s...

Continue reading ...

Gari (Japanese Pickled Ginger)

Ingredients:

• 500 gm (1 lb) fresh young ginger (shin shoga)
• 360 ml (1 1/2 cups) rice vinegar
• 240 ml (1 cups) sugar
• 1 tsps salt

Method:

1. Wash young ginger root and rub off skin.
2. Slice the ginger thinly and salt them.
3. Leave salted ginger slices in a bowl for one hour.
4. Dry the ginger slices with paper towels and put them in a sterilized container/jar.
5. Mix rice vinegar and sugar in a pan and bring to a boil.
6. Pour the hot mixture of vinegar and sugar over the ginger slices.
7. Cool them. Pickled ginger chan...

Continue reading ...

Teriyaki Marinade & Sauce.

Ingredients:

• Soy sauce
• Sake
• Mirin
• Ginger 60 gm (2 oz)  piece
• Cornflour (Cornstarch)
• brown sugar
• water

Method:

1. Grate the ginger and squeeze the grated pulp to make Ginger juice.

Teriyaki Marinade:

1. Take 1 Tbsp of Ginger juice
2. 120 ml (1/2 cup) Soy sauce
3. 120 ml (1/2 cup) Sake
4. 60 ml (1/4 cup) mirin
5. 2 Tbps raw (brown) sugar
6. Mix to dissolve.

Teriyaki Sauce:

1. 1 tsp cornstarch (cornflour)
2. 2 tsp water.
3. Mix to disperse.
4. Add the remaining marinade into a pan and bring to a boil.
5. Drizzle in the cornflour/water mix with continuo...

Continue reading ...

Shabu-shabu しゃぶしゃぶ

Shabu-shabu or syabu-syabu is a relatively new variant of hotpot.  It was introduced with the opening of a specialist restaurant for this dish called "Suehiro" in Osaka. (1955)

The name shabu-shabu  is due to the swishing sound that is made when the meat is pulled back and forth in the cooking broth. Vegetables accompany the cooked meat and they are also cooked in the pot. The cooked meat and vegetables are dipped in ponzu or "goma" (sesame seed) and served with steamed white rice.

Leftover ...
Continue reading ...

Soba Noodles with Japanese Pesto - Kawari Soba

An innovative recipe also known as Macaroni Meiji, with a fused Italian aspect by Luiz HARA, The London Foodie.

Continue reading ...

Mushroom Korroke

Ingredients:

• 2 Large Portabello mushroom caps (chopped)
• 2 rehydrated Shitake Mushrooms ( chopped)
• 5 gm Chinese black funghi
• Salt
• 2 Garlic cloves (smashed and diced)
• pepper
• Mirin or cooking wine
• Milk
• 100 gm Butter
• 115 gm of plain flour
• cooking oil
• Panko crumbs
• Large egg

Method:

1. Rehydrate the two Shitake mushrooms and the black funghi in a cup of warm water.  Stand 30 minutes. Remove and squeeze out the moisture.
2. Slice the mushrooms and then chop them finely. Chop the funghi.
3. In a pan, add some oil. Add the ...

Continue reading ...

Prawn Korroke

Ingredients:

• 100 gm (3 1/2 oz) butter
• 115 gm (4 oz) plain flour
• 600 ml (1 1/4 pints) cold milk
• salt and pepper
• 400 gm (14 oz) cooked peeled prawns, diced
• 2 teaspoons tomato puree
• 5 or 6 tablespoons of Panko (or fine breadcrumbs)
• 2 large eggs, beaten
• oil for deep-frying

Method:

1. Melt the butter in a medium saucepan and add the flour, stirring continuously. Allow the flour to cook in the butter for a couple of minutes, continuing to stir.
2. Start adding the cold milk little by little, stirring all the while ...

Continue reading ...

Fresh Salmon Korroke

Ingredients:

• vegetable oil
• 1 onion, peeled and finely chopped
• 1 small carrot, peeled and finely chopped
• 1 oz (25g) frozen peas
• 7 oz (200g) floury potatoes, peeled and quartered
• 10 1/2 oz (300g) fish fillet (salmon)
• 1 oz (25g) sweet corn, drained
• salt and white pepper
• 3 eggs
• 4 heaped spoons of flour
• 2 oz (50g) Panko (asian breadcrumbs)

Method:

1. Heat the wok over medium heat for 1-2 min until hot and almost smoking and add 2 tbsp oil.
2. Add onion, cover and cook over very low heat 5 min until translucent, st...

Continue reading ...

Korroke (Japanese Croquettes)

Japanese Korroke are the most delicious meal in a package. The whole world has or is discovering them and want more.

The Korroke is not a Japanese creation but an adopted food from the Portugese and of course modified. Simple ingredients are the mainstay however the manufacture can be a little more complex. An example would be the cream filled types such as the corn and seafood mornay korroke. The Japanese certainly mastered the technique so we can practice.

There are a number of Korroke and ...
Continue reading ...

Corn Cream Korroke

 

Ingredients:

White Cream Filling:

• 60 ml (1/4 cup butter)
• 60 ml (1/4 cup) all-purpose flour,
• 440 ml (2 cups minus 3 Tbsp) whole milk
• 200 gm (7 oz) canned corn, drained

{Technically these Cream Filling croquettes are moderately difficult to assemble and cook.  Part freezing seems to be an answer}

Other Ingredients:

• Flour
• Eggs
• Bread crumbs
• Korokke sauce
• Cabbage

 

Method:

Corn cream filling:

1. Melt the butter in a fry pan and add flour.
2. Add the milk and stir until the sauce becomes homogeneous and thickens.
3. Add t...

Continue reading ...

Tartare Sauce

Tartare Sauce is not an Asian sauce as far as I know. I presume that it's European and possibly French? It is an excellent sauce accompaniment for tempura and other fried seafood or not dishes. It's referred to noticeably in Japanese recipes

Ingredients: 

• 2 egg yolks, at room temperature
• 1 tbs fresh lemon juice
• 185ml (3/4 cup) light olive oil
• 2 tbs sour cream
• 1 tbs finely chopped gherkins
• 2 tsp finely grated brown onion
• 2 tsp finely chopped capers
• 2 tsp finely chopped fresh continental parsley
• 1 ts...

Continue reading ...

Wasabi Peanuts

Ingredients:

• 500 gm (~1 lb) of shelled, raw, unsalted peanuts
• 1 egg white
• 1 tablespoon water
• 4 tablespoons Wasabi powder
• 2 teaspoons of sea salt
• 2 teaspoons cornstarch

Method:

1. Preheat the oven to 135^oC (275^oF).
2. Whisk egg white  and water together until the mixture is foamy in a large bowl that can easily hold the peanuts.
3. Add peanuts to the egg white mixture and stir gently until the all of the egg white coats the peanuts.
4. Put the Wasabi powder, salt and cornstarch into a bowl. Mix the ingredients tog...

Continue reading ...

Salmon Teriyaki

Ingredients:

• 4 Salmon, skin on
• 1 tbsp *Olive Oil (Extra Light) or **Avocado Oil
• 8 shiso leaves, (optional)
  
  For the Teriyaki sauce:
• 275ml (9 fl oz) Soy sauce
• 140 ml (4 3/4 fl oz) Saké
• 140ml (4 3/4 fl oz) Mirin
• 120g (4 oz) Sugar

 
Method:

1. Mix all the ingredients for the teriyaki sauce together and stir until the sugar dissolves.
2. Marinate the salmon fillets in half of the sauce for at least 2-3 hours, ideally 5-6 hours.
3. Pour the remaining sauce into a saucepan and cook on the lowest heat for about 30 m...

Continue reading ...

Daikon Salad with Ginger Dressing

Ingredients:

• 1 red pepper
• 1 large mooli (daikon/white radish)
• small bunch of Chives
• 100g (3 1/2 oz) enoki mushrooms
• 1 avocado, sliced
• 1 small radicchio
• 1 small lollo rosso Lettuce
• 1 small oak leaf Lettuce

For the dressing:

• 45g (1 1/2 oz) Ginger, sliced
• 4 Shallots, peeled
• 50g (1 2/3 oz) mooli (daikon/white radish)
• 100 ml (7 Tbsp) Mirin, (Japanese cooking wine)
• Sugar, to taste
• 60ml ( 4Tbsp) light Soy sauce
• 125ml (8 Tbsp) grapeseed oil
• 1 1/2 clove Garlic

 
Method:

1. To make the dressing, homogenise all the ingredi...

Continue reading ...

Japanese Tunacakes

Ingredients:

• 3 xtuna fillet or tuna steaks, 175-225g (6 - 8 oz) each, chopped into small chunks
• handful Japanese panko crumbs
• 1 Egg
• 4 cm (1 1/2 in) piece fresh ginger, finely chopped
• 3 Spring onions, finely chopped
• 3 Portobello mushrooms, chopped finely and cooked in butter for 10 minutes until soft
• vegetable oil, for frying
• Soy sauce
• Sesame oil
• salt and black pepper

For the salad

• 100 g (3 1/2 oz) Rocket, stalks removed
• 2 tsp dark Soy sauce
• 1 tbsp toasted Sesame oil
• 2 Spring onions, finely shredded

 
Me...
Continue reading ...

Seafood Tempura

Ingredients:

• 2 tiger Prawns, with tails left on
• 3 Oysters, shucked but shells reserved
• 3 strips of white fish
• 1 lobster tail, peeled but shell reserved
• oil, for deep frying
• For the batter: ( or a commercial tempura batter mix and follow directions)
• 100g plain flour
• 1 tsp cornflour
• pinch of Salt
• ice-cold water,

For the chillie dipping sauce:

• 1 tbsp dark Soy sauce
• 4 Spring onions, chopped
• 1 red chilli, finely chopped
• 1 tsp Fish Sauce
• 1 tsp fresh lime juice

For the peanut dipping sauce:

• 1 tbsp Mirin
• 1 tbsp ligh...

Continue reading ...

Miso Soup

Ingredients

• Olive oil, for frying
• 1 large clove Garlic, crushed
• 2 cm piece Ginger, finely chopped
• 1/2 Onion, sliced
• 2 Spring onions, chopped
• 1/2 red chilli, sliced
• 1 tbsp Genmai miso, 500 ml boiling water
• 1 handful curly Kale, shredded
• 1 large handful fresh Spinach
• bundlefine Rice noodles

Method

1. Heat a little olive oil in a heavy-based saucepan and gently fry the garlic, ginger, onion, spring onion, chilli and salt and pepper for about 5 minutes until the onions are soft.
2. Add the miso and fry for a fu...

Continue reading ...

Crab Mornay Korroke

Ingredients:

• 130g (4 ½ oz) fresh (or canned) crabmeat
• 110g (4 oz) onion, finely chopped
• 1 tablespoon canola or olive oil
• 1 large hard-boiled egg, finely chopped
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
•  For Bechamel Sauce:
• 30g (1 oz) unsalted butter
• 30g (1 oz) flour
• 360ml (1 ½ cups) whole milk, warmed
• Flour, one egg and panko for coating the korroke
• Vegetable oil for deep frying

Method:

1. In a large frying pan, heat the oil and saute the onion until lightly browned. Set aside
2. In a small to...

Continue reading ...

Pumpkin (Kabocha) Korroke

Ingredients:

• 1/2 kabocha pumpkin, skin on, seeds removed, cut into 2-inch chunks
• 480 ml (2cup) chicken/fish/pork or mushroom broth ( made from cubes is ideal) or water
• 1 tablespoon  butter
• 30 ml (2 tbsp) soy sauce
• 1/2  onion, minced
• 30 ml (2 tbsp) {japanese mayo, kewpie brand}
• 1/4 teaspoon ground pepper
• 100 gm (1 cup) all-purpose flour
• 1 large egg
• 1 cups panko (Japanese breadcrumbs)
• pinch of salt
• oil for frying

Method:

1. Place the cut pumpkin into a pot with the broth. Boil for 15-20 mins until cooked.
2. Scoo...

Continue reading ...

Potato-Meat Korroke

Ingredients:

• 250 gm (~8 3/4 oz) potatoes
• 125 gm (~4 1/2 oz) lean minced beef or pork
• 1 medium onion

Method:

1. Cook the potatoes until they are just cooked, cool them at room temperature for an hour, peel and mash them.
2. Dice the onion
3. Fry the ground meat with cut onions, and then remove as much oil/fat as possible.
4. Mix the meat, the onions, and the smashed potatoes, and add a little bit of salt and pepper.
5. Form the meat potato mixture into patties with a approximately 6 cm by 1 cm.
6. Cover each piece fir...

Continue reading ...

Barbecue Seafood Pancakes

 Ingredients:

• 150g okonomiyaki flour (Japanese flour)
• 1 egg
• 150ml water
• 5 medium green Yamba prawns, shelled
• 100g squid rings
• 300g cabbage
• 5 shallot leaves
• 100g pork, sliced
• 140g tinned corn
• Olive oil

Method :

1. Cut prawns and squid into small pieces.
2. Finely chop cabbage and shallots.
3. In a large bowl, mix flour, egg and water. Add cabbage, shallots and drained corn. Ladle batter onto the hotplate and place a handful of prawn, pork and squid onto each pancake.
4. Heat barbecue hotplate and drizzle with oliv...

Continue reading ...

Maguro Tataki (Tuna with Tomato Dressing)

[From "Complex simplicity," New Straits Times. 9 Jan 2010]

 
Ingredients:

This dish noticeably benefits from the freshest ingredients and the best quality processed items.

• 200g (7 oz) fresh sashimi quality tuna
• 20g (~3/4 oz) spring onions, chopped
• 30ml (1 oz) light soy sauce

 

Dressing:

• 70g (~2 1/2 oz) onions, chopped
• 15ml (1/2 oz) vinegar
• 8g (~1/3 oz) sugar
• 3g (1/10 oz) wasabi
• 5g (` 1/5 oz) black pepper
• 15ml ( 1/2 oz) sesame oil
• 15ml (1/2 oz) olive oil
• 60g (2 oz) cherry tomatoes, chopped

 
Method:

Fish:

1. Mari...

Continue reading ...

Simple Mochi

Ingredients:

• 1 cup mochiko sweet rice flour (glutinous rice flour)
• 1 cup water
• 1/4 cup Sugar
• katakuriko, for dusting (potato starch)

Method:

1. Mix mochiko and Sugar in a bowl.
2. Add water and mix thoroughly. (will be watery).
3. Put in a microwaveable dish. Cover with plastic wrap.
4. Microwave on high for 4 minutes.
5. Remove plastic wrap. Cool for a few minutes, if preferred. Cut. Serve.

Optional:

Dust with katakuriko or kinako to prevent mochi from sticking everywhere. If you don't have these, you can just put...
Continue reading ...

Seafood Croquettes

Ingredients:

• 3 Tbsp Unsalted butter
• ½ small Onion -- finely minced
• ½ Celery stalk -- finely Diced
• 3 Tbsp All-purpose flour
• 80 ml (⅓ cup) Milk
• ¼ tsp Ground nutmeg
•  Bread crumbs
• 500 gm (1 lb)  Cooked fish and/or shellfish (eg. salmon, shrimp, Scallops, white fish -- or a combination)
• 1 Tbsp Finely chopped parsley
• 1 Tbsp Chopped chives
• Salt
• ¼ tsp Cayenne pepper (variable)
• Flavorless cooking oil

Method:

1. Melt the butter in a small skillet over medium heat.
2. Add the onion and celery and cook, stirring occ...

Continue reading ...

Sukiyaki with Matsutake

Ingredients:

• 480 ml (2 cups) beef stock
• 120 ml (1/2 cup) sake
• 60 ml (1/4 cup) soy sauce
• 1 bunch green onions, trimmed
• 1 piece beef suet, about 2 inches long, or 2 tablespoons unsalted butter
• 1/2 small yellow onion, cut into 1/2-inch wedges
• 230 gm (8 oz) green cabbage, cored and shredded
• 230 gm (8 oz) matsutake mushrooms, brushed clean, trimmed and sliced
• 230 gm (8 oz) shirataki (taro noodles), cut into 5-inch pieces
• 1 package [310 gm (about 11 ounces)] firm tofu, cubed
• 680 gm (1 1/2 lbs) very thinly...

Continue reading ...

Crumbed Curried Mushrooms

King Oyster mushrooms are the most flavoursome of mushrooms and Matsutake are the most fragrant. A combination heightens the sense of taste well.

Ingredients:

• 6 King Oyster mushrooms
• 6 Matsutake mushrooms (if within budget)
• Vegetable oil for deep fry
• Rice flour dusting
• Bread crumbs or panko

Egg wash

• Jamaican or any curry blend curry powder
• garlic powder
• ground white pepper
• 2 eggs, beaten

   

Directions:

1. Cut mushrooms in half: King Oysters lengthwise; Matsutake crosswise with a paring knife.
2. Mix ingredie...

Continue reading ...

Oyako Donburi (Chicken and Egg on Rice)

Chicken and Egg on Rice ( redirection to The London Foodie)

There are a number of recipes on this site for Japanese dashi and I think any would be appropriate. Luiz has stated using a strong dashi and coincidentally I have included some suggestions on this same aspect.

Dashi Japanese Soup Stocks
Continue reading ...

Temakizushi 手巻き寿司

Sashimi is an easy process to describe by writing. Sushi is impossible. Sushi is best learned with master sushi makers as the nuances are endless and the disappointments too great because of unsuccessful communication. Temaki-zushi is the middle way and I can describe it effectively I think, so here goes.
 (Think ice-cream cone)

Ingredients:

Japanese rice
Sushi su (rice vinegar flavored with sugar and salt)
Nori
Wasabi
soy sauce
Gari, the thinly sliced pickled ginger, is optional.


Method:

If you ar...
Continue reading ...

Not "easy sashimi". Sashimi is easy. 刺身

Ingredients:
•    500g  (1 lb) very fresh *ocean fish (choose tuna, salmon, kingfish, ocean trout, snapper, whiting, bream or jewfish)

•    Japanese soy sauce (for serving)
•    wasabi (for serving)

•   carrot, daikon and cucumber are suggested as garnish and side servings.

Method:
 

• Clean fish and then use a VERY sharp flat blade knife to remove any skin. It is easier to buy freshly prepared fish fillets for this purpose from a monger (and some will be confident in preparing sashimi fille...

Continue reading ...

Dashi - Japanese Soup Stocks

Dashi is Japanese stock, which become the base of many Japanese dishes, such as soups, dipping sauce, and nimono (simmered dishes). There are different kinds of dashi. It can be made from kombu (dried kelp), katsuo-bushi (dried bonito) flakes, niboshi (dried small sardines), hoshi-shiitake(dried shiitake mushrooms), and others. Good dashi accentuates many Japanese dishes.

Dashi can be quite light in flavour and increasing the amount of ingredient in some cases doesn't seem to "strengthen" the...
Continue reading ...

Yakiudon Fried Udon Noodles

Yakiudon is a fried udon noodle with sauce and various ingredients.


Ingredients:

• 400 gm (14 oz.) dried udon noodles, or 4 servings boiled udon noodles (200 gm./serving)
• 1 Tbsp. vegetable oil
• 115 m (1/4 lb.) boneless pork rib or boneless beef rib, thinly sliced
• 120 ml (1/2 cup) peeled and thinly sliced carrots
• 2 green bell peppers
• 1/2 medium onion, thinly sliced
• 80 ml (1/3 cup) bean sprouts
• 4 leaves green head cabbage, chopped
• 60 ml (1/4 cup) Worcestershire sauce
• Salt and pepper
• Beni-shoga* (pickled re...

Continue reading ...

Bukkake Udon Noodles

 

It's a simple udon dish. Instead of dipping udon noodles in the sauce, the sauce is poured over noodles as bukkake means pouring in Japanese. Put various toppings, such as grated daikon radishes, grated ginger, boiled eggs, sliced green onion, and so on.

Ingredients:

•     4 portions udon noodles
•     4 Tbsps katsuobushi (dried bonito flakes)

    For sauce:

•     120 ml (1/2 cup) soy sauce
•     480 ml (2 cups) *dashi soup stock
•     45 ml (3 Tbs mirin

*There are various recipes for dashi here

*There are ...

Continue reading ...

Curry Udon Noodles

 

Ingredients:

• 140 gm (5 oz) thinly sliced pork, or chicken thigh, cut into bite-size pieces
• 1/2 onion, thinly sliced
• 8 cm (3 in) carrot, julienned
• 4 shiitake mushrooms, thinly sliced
• 2 tsp curry powder
• 1200 ml (5 cups) *dashi soup
• 80 ml (1/3 cup) soy sauce
• 60 ml (1/4 cup) mirin
• 2 1/2 Tbsp katakuriko starch or potato starch, mixed with 60 ml (4 Tbsp) of water
• 10 cm (4 in) negi, or green onion, diagonally and thinly sliced

* Recipes for dashi soups are here. There are also commercial dahsis available in...
Continue reading ...

Nabeyaki Udon Noodles

 

Ingredients:

•    1 bunch fresh spinach
•    960 ml (6 cups) dashi soup
•    80 ml (1/3 cup) soy sauce
•    30 ml (2 Tbsp) mirin
•    1/2 tsp salt
•    120 gm (1/4 lb) chicken thigh, cut into bite-size pieces
•    4 packages pre-boiled udon noodles
•    4 slices kamaboko (fish cake)
•    15 cm (6 in) negi/leek, diagonally sliced
•    4 eggs
•    *selection of or preferred toppings (tempura, mochi, etc...)


Method:

1. Boil spinach for a minute and cool in water and drain well.
2. Cut boil...

Continue reading ...

Kitsune Udon Noodles

Udon noodles served in hot soup and topped with seasoned aburaage are called kitsune udon.

Recipes for the dashi are here. You can also purchase dashi at retailers or online. They come in two forms either canned or dehydrated granules.

Ingredients:

•    4 aburaage (deep-fried tofu), cut into halves

    For simmering aburaage:
•    3/4 cup dashi soup stock
•    1 Tbsp soy sauce
•    1 Tbsp mirin
•    2 Tbsp sugar


    For soup:
•    5 cup dashi soup stock
•    2 Tbsp soy sauce
•    3 Tbs...
Continue reading ...

Tonkatsu Sauce (Japanese Korroke serving sauce)

This is one of the popular accompanying sauces for various Japanese Korroke

Ingredients:

• 1 teaspoon dry yellow mustard powder
• 4 teaspoons sake (rice wine) or use dry sherry
• 1/4 cup ketchup
• 4 teaspoons rice wine vinegar
• 4 teaspoons soy sauce
• 4 teaspoons Worcestershire sauce
• 4 teaspoons sugar
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/2 teaspoon minced garlic

Method:

1. Combine mustard powder and sake in a medium-sized  bowl.
2. Whisk until smooth.
3. Add remaining ingredients and mix well until thor...

Continue reading ...

Fugu Sashimi (Pufferfish Sashimi)

Yakitori

Yakitori is grilled chicken speared on sticks. All parts of the chicken, thighs, skin, liver, etc. can be used for yakitori.

Yakitori Street. Shinjuku. Tokyo

Ingredients:

•    Chicken thighs: without bone and skin

•    Japanese leek (negi), leek, or green onion

•    Soya sauce

•    Mirin*

•    Sugar

•    Honey or maple syrup

•    bamboo skewers

* Available in Japanese grocery stores and online.

Preparation:

Mix together 4 tablespoons of soya sauce, 3 tablespoons of sugar, a little bit o...

Continue reading ...

Jakopi Tofu

Jakopi Tofu is a quickly prepared side dish of delicious silky fresh tofu with a fish savoury finish

:

 Ingredients

•    2 blocks of soft tofu, the fresher the better.

•    40g (1 1/2 oz) of dried chirimenjako* (anchovies)

•    50g (2 oz) peanuts or almonds

•    Green onions

•    10ml (2 tspn) sesame seeds

•    5ml (1 tspn) sesame oil

* Available in Japanese grocery stores and online retail suppliers of Japanese foodstuffs. I would presume that any  dried anchovies would be suitable(?)

  

C...

Continue reading ...

Tempura 天ぷら

Tempura is almost made intuitively by cooks with minimal experience. The only trick is the batter which is straight forward in ingredients but not thoroughly mixed. This gives the tempura the classic uneven coating of the crispy batter.
Tempura was brought to Japan by the Portuguese, and through Japan to the rest of the world.
 

Ingredients:

• Tempura batter mix*
• Tempura dipping sauce
• Prawn: raw and large
• Seafood: anything
• Vegetables: pumpkin, carrot, sweet potato, eggplant, and more
• Mushrooms

 
* These...

Continue reading ...

Nikujaga (Japanese homestyle Meat and potatoes)

Nikujaga does not seem typically Japanese since the main ingredients niku (meat) and jagaimo (potatoes) are historically not traditional Japanese foodstuffs. But Nikujaga is a popular meal especially at home. It is a typical "homestyle" meal. The taste of Nikujaga is reminiscent of Shanghai cuisine

Ingredients:

• Potatoes
• Beef or pork: thin sliced
• Onion
• Sugar
• Soya sauce
• Japanese katsuo soup stock (benito)*

* This constituent is very easy to make:


Japanese katsuo soup (katsuodashi)

Ingredients:
3 1/4 cup...

Continue reading ...

Okonomiyaki (Japanese Pancake)

Osaka Style
 

Ingredients:;

• Okonomiyaki Flour 100g (1 cup)
• Water 160ml (2/3 cup)
• Eggs 2
• Cabbage, cut into 3cm x 2-3ml strips 300g (4 cups)
• Green Onions, thinly sliced diagonally 2 stalks
• Tenkasu (Tempura bits)  30g (1/4 cup)
• Thinly sliced belly pork or Bacon, cut into 8cm (3") pieces 6 strips (Bacon gives an overall flavour to the food)
  

Optional:

• Raw shrimp cut into approx 1cm (1/2") chunks 100g (1/2 cup)
• Bonus: Chinese sausage, cut diagonally 1-2 links         
• Bonus: Beni Shoga (Pickled Ginger) 30g (...

Continue reading ...

Gyoza

Gyoza - Japanese style dumplings originally Chinese and always fried rather than the commonly steamed Chinese style.

Ingredients:

(for 30 Gyoza)

•    Dough:

o    170 mL water

o    200 g general purpose flour

•    Filling:

o    200 g ground pork

o    Cabbage

o    Nira*(can be substituted by leek or green onion ) 

o    Leek or Green onion

o    Garlic

o    Ginger

o    Sake*

o    Soya sauce, salt, and pepper

o    Sesame oil

•    Dipping Sauce:

o    Soya sauce

o    Vinegar

Preparation:

Dough:

1.    Mix the wat...

Continue reading ...

Gomaae

 
Gomaae is a Japanese side dish with a sesame dressing. The primary food in this recipe is spinach.

 

Ingredients:

•    Fresh spinach

•    2 tbsp miso* (soya bean paste)

•    2 tbsp sugar

•    2 tbsp ground sesame

•    1 tbsp sake

________________________________________

Preparation:

     1) Wash the spinach well and put it with the roots first into boiling water.

     2) Boil the spinach for one minute. 

     3) Cool the spinach down under cold water. Then, press the water out of the spinac...

Continue reading ...

Beef Teriyaki

 

Ingredients:

2 x 300 gm (10 oz) Sirloin steaks, fat free.

60 gm (2 oz) piece of ginger

120 ml ( ½ cup) sake

120 ml ( ½ cup) light soy sauce

60 ml ( ¼ cup) Mirin (a sweet Japanese sake cooking wine with alcohol between 1-14% and 20 -50% sugar)

Brown sugar 2 tbsp

1 tspn Cornflour 

10 ml ( 2 tspn) water

Method:

Grate the ginger and squeeze the ginger juice from the gratings.  Place 15 ml (1 tbsp) of the ginger juice into a mixing bowl with the sake, soy and Mirin. And add the 2 tbspn of brown sugar....

Continue reading ...