Posts Tagged ‘Japan Recipe’

Agedashi Tofu

Agedashi Tofu

Ingredients

* Japanese tofu, 200g
* Grated white radish (daikon)
* Spring onions, chopped
* Bonito Flakes
* Cornflour
* Vegetable oil
* Sauce:
* 1/2 cup dashi soup stock (konbu dashi)
* 1/2 tbsp mirin
* 1/2 tbsp light soy sauce

Directions

1. Wrap tofu in paper towels and squeeze out excess water.
2. Cut the tofu to small squares (I cut a 200g block to 4 squares).
3. Coat the tofu cubes with cornflour evenly.
4. Deep fry the tofu in pre-heated oil (170C, 340F) for about 4 minutes or until light golden brown.
5. Drain the deep fried tofu on tempura papers and then place them on serving plates.
6. In a saucepan, bring the ingredients for the sauce to a boil. Pour the hot sauce over the tofu.
7. Top each tofu with grated radish, bonito flakes and spring onions.

Mushinasu
(Steamed Eggplant)

Mushinasu

(Serves 4) Any leftovers can be left in the sauce for one day.
Ingredients
4 or 5 3/4 pound Oriental eggplants (the long, purplish ones) or 2 one-pound European-type eggplants

• 1 Tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 Tablespoon chopped onions
• 1 Tablespoon rice vinegar
• 1/2 to 1 Tablespoon rice syrup

Directions

Cut away the tops and bottoms of the eggplants. Steam them gently 5-7 minutes, or until soft. Test with a toothpick or bamboo skewer. When eggplants are done, let them cool. When they’re cool, cut them into quarters, lengthwise. Refrigerate until ready to serve, then spread the cool eggplants around a flat plate to form an 8-pointed star. Combine the sauce ingredients and pour all over the eggplants. Serve with hot rice at room temperature.

Total calories per serving: 78
Fat: 2 grams

Osaka-fu Okonomiyaki

Osaka-fu Okonomiyaki

Ingredients:

[Batter]

* a cup of shredded cabbage
* 50g grated yamaimo (Japanese yam, available at oriental supermerket)
* 150ml water
* 1 egg

[Filling]

* 80g plain flour
* 50g meat and/or seafood
* cut into bite sizes any other vegetables from the list above
* vegetable oil to stir-fry
* sauce and garnishes -See above

Preparation

1. Place the egg, water and flour in a bowl and mix well.
2. Add the cabbage to the flour mixture.
3. Heat a small amount of oil in a frying pan and stit-fry the meat/ seafood/vegetables until almost cooked.
4. Pour the flour mixture over the toppings in the pan. (Make one big pancake or two small ones.)
5. Cook for a few minutes, then flip the pancakes and cook for a few more minutes.
6. Pour the flour mixture over the toppings in the pan. (Make one big pancake or two small ones.)
7. Place the pancake on a plate and top with the sauce and garnishes.

Hiroshima-style Okonomiyaki

Hiroshima-style Okonomiyaki

Ingredients:

[Batter]

• 100g self-rising flour (or plain flour+baking powder)
• 150ml water

[Filling]

• 200g yakisoba (wheat or egg noodles)
• Yakisoba sauce (or worcester sauce)
• a cup of shredded cabbage
• 2eggs
• any other meat/seafood/vegetables from the list above
• vegetable oil to stir-fry sauce and garnishes -See above

Preparation:

1. Mix the flour and water well, place a quarter of it onto the heated frying pan to make a thin pancake. Cook for 1-2 minutes on a low-medium heat.
2. Place half the fillings (exept for the yakisoba) on top of the pancake.
3. Pour another quarter of the batter over the ingredients.
4. Pour the flour mixture over the toppings in the pan. (Make one big pancake or two small ones.)
5. Fry the yakisoba noodles with yakisoba sauce on one side.
6. Flip the pancake over with a spatula.
7. Put the okonomiyaki on top of yakisoba noodles and push down firmly.
8. Fry egg on one side and put the okonomiyaki on top. Top with sauce and the egg. Place the okonomi-yaki on a plate with the egg side up.
9. Make another cake in the same way and garnish.

Saba no Karaage

Saba no Karaage

Ingredients:

• 200g mackerel (boned)[A]
• 1 tbsp soy sauce
• 2 tsp sake
• 1/2 tsp ground ginger
• 2 tbsp corn or potato flour
• 2 spring onions
• Vegetable oil for deep-flying

Preparation:

1. Cut the mackerel into bite-size pieces. Mix the ingredients of the marinade [A] and marinade the mackerel in it for 15 minutes. Drain the marinade thoroughly to make the fish crispy.
2. Drain well and coat each piece with the corn flour then leave for a few minutes for the starch to settle.
3. Heat the oil in a deep pan to 170˚C then deep-fry the mackerel until golden brown.

Renkon no Hasami Age

Renkon no Hasami Age

Ingredients:

• 100g lotus root
• 60g prawns
• 2 tsp plain flour
• A pinch of salt
• 3-4 tbsp cornflour
• Vegetable oil for deep frying

Preparation:

1. Peel the lotus root, slice 4-5mm in width and soak in water for 5-10 minutes.
2. Chop the prawns finely and mix with the plain flour and salt.
3. Drain the lotus root, cover thinly with the cornflower. Place 2-3 tsp of prawn on each piece of lotus root and place another piece on top.
4. Heat the oil in a deep frying pan and deep-fry the lotus root until browned.

Renkon no Hasami Age

Renkon no Hasami Age

Ingredients:

• *  4 prawns
• * 4 mangetout
• * 4 shiitake mushrooms
• * 800ml dashi (soup stock)
• * 1 tsp salt
• * 1 tbsp sake
• * 2 tsp soy sauce (ideally a light coloured one)
• * some vegetable oil for stir-frying

Preparation:

1. De-vein the prawns, parboil in salted water for 40-60 seconds, then remove the shells.
2. Remove the stems of the shiitake and trim the mangetout, then parboil them.
3. Heat up the soup stock, salt and sake, add the prawns, shiitake, and then soy sauce. Bring to the boil and remove from the heat. Garnish with the mangetout when serving.

California roll

Ingredients:

• RiceApproximately 100g sushi rice for each roll
• Nori2/3 a toasted nori sheet
• Avocado1 small avocado, cut into slices lengthways
• SalmonSmoked salmon, cut into thin strip
• Crab2 1/2 seafood sticks
• Tobiko2tbsp tobiko (flying fish roe)
• WasabiSome wasabi
• MayonnaiseSome mayonnaise

UTENSILS:

MakisuMakisu

Preparation:

1. Place the makisu on a chopping board, cover it with a sheet of cling film and place two thirds of a sheet of nori on top, shiny side down.
2. Carefully spread a layer of sushi rice over the surface of the nori, to an even thickness of about 9mm. In this case, it is not necessary to leave any gap at the edge.
3. Sprinkle some tobiko evenly over the rice.
4. Turn the sheet of nori over so that the rice is face down on the cling film.
5. Smear a line of wasabi along the length of the nori, approximately 1/3 of the way up from the bottom edge.
6. Top with salmon, seafood sticks, avacado slices and mayonnaise.
7. Carefully begin rolling the makisu from the edge nearest you, using your fingers to keep the fillings in place. Press down tightly and evenly, but not so tightly that the rice and filling comes out the sides.

NoteBe careful not to wrap the cling film inside the roll.

8. When the makisu has almost completely enveloped the sushi, pull out the end of the mat so that it is not rolled up in the sushi. Holding the makisu around the sushi, pull the other end of the mat gently.
9. Gently press the sides of the roll with the fingers of your hand to flatten, and carefully remove the makisu from around the sushi, so that the sushi is sitting on the chopping board.
10. Cut the roll in half using a sharp knife that has been dipped in tezu. Then place the two halves next to each other, and cut into thirds.

Barazushi

Ingrediens:

• *  800g sushi rice
• * 200g grilled eel
• * 200g salmon roe
• * 12 shrimp
• * 3 eggs
• * 8 mangetout
• * some trefoil (to garnish)
• * 1 sheet dried seaweed (21cm x 19cm)
• * 4 tbsp toasted white
• * sesame seeds

Preparation:

1. Slice up the grilled eel into 2cm x 2cm strips whilst hot. Boil and shell the shrimps.
2. Beat the eggs gently, add a pinch of salt, and pour a small amount into a heated, lightly oiled frying pan to make a thin sheet of omelette. Make a few sheets, roll them on a chopping board and cut into very fine strips, 2mm. Boil the mangetout and trefoil only briefly (to retain their fresh colour), and slice into strips, 2cm. Cut the dried seaweed into thin strips.
3. Serve the sushi rice in a bowl and sprinkle with the toasted sesame seeds. Arrange the eel, salmon roe, omelette strips, moungetout, shrimp, dried seaweed and trefoil on the rice.

Chilled Okra Salad

Ingrediens:

• *  6 okra, thinly sliced widthways
• * 1 aubergine, julienned (3cm)
• * 2/3 cucumber, julienned (3cm)

For the dressing

• * 1.5tbsp mentsuyu
• * If you can’t get hold of this, use soy sauce instead.
• * If you can get your hands on them, a couple of bulbs of myoga, sliced, and five oba leaves, roughly chopped, will add fragrance to this salad.

Preparation:

1. Place the okra and cucumber on a chopping board, sprinkle with salt and gently roll around the board with your hands. Wash with cold water and pat dry.
2. Cut the aubergine in lengths of around 3cm, and then place in cold water for a few minutes. Remove, pat dry and julienne, along with the cucumber. Slice the okra widthways, as thinly as possible.
3. If you have them, thinly slice the myoga and julienne the oba leaves.
4. Combine the vegetables together, and set aside for a few moments until the okra starts to become slightly sticky.
5. Smother with the dressing, and put in the fridge for 30-60 mins.