Simmered daikon radish with squid is my dad’s favourite food, so my mum used to cook it quite often. It wasn’t my favourite, as the squids were too chewy. If you don’t like squids because they are hard to chew, try this recipe. They are very soft and mild. Ingredients (For 4 servings) 1 whole body of squid 450 g of white Daikon radish Water that has been to used to wash rice (otherwise 2 tbsp of flour + 100 mL of water) (A) 300 mL of Dashi broth (otherwise 300 mL of water and 1.5 tsp of Dashi powder) (A) 2 tbsp of soy sauce (A) 2 tbsp of mirin […]
Pacific saury is typical fish in autumn. If you want to cook your own sushi, but cooking sushi is difficult, you might consider trying this recipe. You can use mackerel instead of Pacific saury. Ingredients (for 4 sticks) 4 fillets of Pacific saury (if any, you can use mackerel fillets.) 50 g of pickled ginger (otherwise 50 g of chopped ginger) 6 leaves of Oba (optional) 3 tbsp of roasted sesame seeds 500 g of freshly cooked rice (A) 40 mL of rice vinegar (A) 1.5 tbsp of sugar (A) 1/2 tsp of salt lemon juice (optional) Instructions Chop the Oba and pickled ginger. Mix the condiments (A). Add the […]
As running out of meat, I tried salmon instead. A perfect combination of salmon, potatoes, soy sauce and butter! Very easy and you will be able to save cooking time. Why don’t you try it? Ingredients (2~3 servings) 2~3 salmon fillets A dash of black pepper 3~4 potatoes 1 onion 1 tbsp of grated garlic 1 tsp of olive oil 10 g of butter (A) 2~3 tbsp of soy sauce (A) 2 tsp of chicken soup powder (A) 2 tbsp of cooking Sake (A) 1 tbsp of Mirin Black pepper to taste Boiling water Instructions Cut the potatoes into bite-size chunks to soak in cold water. Cut the onion into […]
This recipe might be complicated, but I promise you will be satisfied with this seafood curry. You must try it! Ingredients (4 servings) 8 shrimps 2 whole bodies of squid 300 g of clams (cockle) 800 mL of Dashi broth (otherwise 800 mL of water and 1 tbsp of Dashi powder) 2 onions (chopped) 2 tbsp of grated ginger 2 tbsp of grated garlic 4 tbsp of olive oil 50 ~ 100 mL of white wine 3 tbsp of yoghurt 50 mL of ketchup Proper amounts of black pepper 2 tsp of salt 3 tbsp of flour Proper amounts of soy sauce 2 tbsp of curry powder 1 tsp of […]
Pickled salmon fillets in Miso sauce help you to save your cooking time. You can store them in a fridge for a week! Ingredients Salmon fillet: 3~4 Miso: 3 tbsp Sake: 3 tbsp Mirin: 3tbsp Instructions Drain excess water from salmon fillet with kitchen papers. Then put them in a freezer bag. Mix all condiments in a small bowl and put the mixture in the freezer bag. These salmon fillets can be stored 2~7 days in a fridge. Remove excess Miso sauce before grill them. The sauce is easy to be burnt. Grill the fillets until their skin becomes crispy.
Learn Japanese mum’s home cooking! When I was a little girl, I didn’t like buri daikon very much, because of fish smell. However, it brings back my memories of my childhood now. Ingredients (2 servings) Yellowtail fillets: 2 White radish: 15 cm All-purpose flour: 1 Tsp Soy sauce: 2 tbsp Mirin: 2 tbsp Sugar: 1 tbsp Grated ginger: 1/2 tbsp Dashi broth: 1 cup Instructions Peel a white radish thickly. Slice it into 2 cm thick. (Keep the white radish skin. You can use it for another dish, Daikon Kimpira!) Dissolve all-purpose flour in 3 tbsp of water and add them to water in a pot. Parboil the white radish […]
When it comes to karaage, you might imagine Japanese-style fried chicken. Today, I will introduce flatfish karaage in izakaya-style (Japanese pub style). Ingredients Flatfish (flounder) Starch: Adjust to suit your needs Black pepper: Adjust to suit your needs Salt: Adjust to suit your needs Lemon: 1 Oil: (for deep frying) liberal amount Instructions [TIPS] How to clean the fish. Scale the fish. Cut the head off. Sprinkle salt and leave them for 10 minutes. Blanch the fish in hot water and rinse in cold water. Remove scales and guts. Sprinkle salt and soak in cooking sake or white wine for 30 minutes. After draining the water, you can keep them […]
Traditional simmered fish. With some little tips make mackerel soft and juicy. Ingredients Mackerel fillets: 4 Sliced ginger: 7~8 Sugar: 2 tbsp Water: 1.5 cups Miso paste: 3 tbsp Soy sauce: 1 tsp Vinegar: 1 tsp Instructions Rinse mackerel fillets with running water well. Make an incision on the skin side. This process prevents the skin from shrinking and breaking when they simmer. Slice a chunk of ginger. Mix miso, soy sauce and vinegar. Put the mackerel fillets in a colander, and pour boiling water to remove their smell. Rinse the fillets again with running water. Put sliced ginger, sugar and water in a frying pan and heat. When they […]
Cabbage can be the main dish. The flavour of clams has soaked right in. So delicious. Ingredients (2 servings) Cabbage: 1/2 Clams: 100 g Butter 1 tbsp Cooking sake: 2 tbsp Grated garlic: 1 tbsp Soy sauce: 1/2 tbsp Salt: 2 dashes Black pepper: for taste Cut cabbage leaves into thin strips Instructions Put butter, garlic, cooking sake, cabbage and clams in a frying pan with a lid. Start heating until all the clams open up. Add soy sauce, salt and black pepper and heat them over high heat for about 1~2 minutes. Now your steamed cabbage and clams are ready. いただきます( Itadakimasu)!
Thanks to a pressure-cooker, cooking time is saved. Even bones become soft and edible. Bones contain a lot of calcium. Ingredients (3 servings) 3 Pacific sauries (or sardines) Soy sauce: 2 tbsp Cooking sake: 2 tbsp Mirin: 2 tbsp Vinegar: 2 tbsp Sugar: 2 tbsp Water: 1 cup Garlic: 2 thumbs (sliced) Instructions Put all seasonings and garlic in a pressure-cooker. Remove guts from sauries if you don’t like guts. TIPS: How to remove guts from a fish Place the tip of a knife in and run from the tail to the head, along with the bones. Put the tip of the knife to cut the joint between head and […]