20th September 2018 / Last updated : 20th September 2018 Mog 02 : Main Dishes

Stick Grilled Pacific Saury Sushi (焼き秋刀魚寿司)

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 […]
11th April 2018 / Last updated : 11th April 2018 Mog 02 : Main Dishes

Flatfish Kara-age (カレイの唐揚げ)

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 […]
7th April 2018 / Last updated : 7th April 2018 Mog 02 : Main Dishes

Mackerel Simmered with Miso (Saba Misoni, 鯖の味噌煮)

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 […]
6th March 2018 / Last updated : 7th March 2019 Mog 07 : Other

Sea Bream Rice (Taimeshi, 鯛めし)

Would you like to try Japanese local food of Ehime prefecture? Sea bream fillets are used in this recipe so that we can cook Taimeshi easily.  Ingredients (3~4 servings) 2 fillets of sea bream 10 cm of kombu kelp sheet. 450 g of rice 2 tablespoons of cooking sake 2 tablespoon of soy sauce 600 cc of water Instructions Sprinkle salt to sea bream fillet to remove excess moisture and smell of fish. About 10 minutes later, drain water with paper towels.   Grill the fillets to brown their skins.   Rinse some rice and soak it. To learn how to rinse rice, see this page. Wipe off the dirt […]
23rd February 2018 / Last updated : 18th August 2019 Mog 02 : Main Dishes

Boiled Fish (魚の煮付け)

Simple and healthy! I can eat at least 3 bowls of rice with it! Ingredients (1~4 servings) 1~ 4 fillets of fish (I prepared a fillet of sole today) A sprinkling of salt 1/2 cup of soy sauce 1/2 cup of cooking sake (Otherwise white wine) 1/2 cup of mirin (otherwise 1/2 cup of sake and 50 g of sugar) 1/2 cup of water (Soy sauce : Cooking sake : Mirin : Water = 1:1:1:1) 1 thumb-size piece of ginger Instruction Sprinkle salt on all side of fish. And leave it for about 10 minutes at room temperature. Water comes out. Press the fish between paper towels to dry surfaces […]