Free Cooking & Recipes

Posts Tagged ‘Japan Recipe’

Takuan (Pickled Daikon)

Ingrediens:

• 5-6 medium daikon, peeled, sliced, and placed in clean canning jars
• PICKLING BRINE: 3/4 cup sugar
• 1 cup water
• 1/4 cup pickling salt (no iodine)
• 1/4 cup distilled white vinegar
• 1/4 teaspoon yellow food coloring
• 1 dried red chile pepper, chopped (optional)

Preparation:

Prepare the daikon. Boil all the brine ingredients together to dissolve the sugar. Cool the liquid. Pour over the sliced daikon and place the sealed jars in the refrigerator. Shake the jars occasionally. The pickle will be ready to eat in 2 days.

Wasabi

Ingredients:

• 1 tablespoon wasabi powder
• 3 teaspoons water or sake
• 1/2 teaspoon rice vinegar

Preparation;

1. Place wasabi powder in a small dish. Add remaining ingredients; blend until a thick paste forms. Cover and turn bowl upside down. Leave for 10 minutes for flavors to develop. Wasabi should be thick enough to be molded in a small cone shape. Use sparingly.
2. Wasabi Leaves: Prepare wasabi. Press into a sheet, about 1/4 inch thick. Using a tiny leaf-shaped cutter, cut out leaf shapes. Lift onto serving plates with a small narrow spatula. Or cut and score with a small knife.

Sunomono

Ingredients:

• 1/2 English cucumber
• 12 oz medium raw shrimp
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon toasted sesame seeds

Preparation;

1. Halve cucumber lengthways and remove any seeds with a teaspoon; remove skin with a vegetable peeler. Cut flesh into very thin slices, sprinkle thoroughly with salt and set aside for 5 minutes. Rinse to remove salt; pat dry with paper towels.
2. Place the shrimp in a pan of lightly salted boiling water and simmer for 2 minutes, or until just cooked. Drain and plunge them into cold water. Allow the shrimp to cool and then peel and devein them, leaving tails intact.
3. Place the vinegar, sugar, soy sauce and ginger in a bowl and stir until the sugar dissolves. Add the shrimp and cucumber and marinate 1 hour.
4. Arrange on serving plates, sprinkle with seeds and serve.

Kamaboko Butterflies (Cho Cho Kamaboko)

Ingredients:

• 1 (6-oz) pkg steamed narutomaki or kamaboko (pinwheel design or plain)
• green onion stems
• soy sauce
• Wasabi to taste

Preparation:

Slice fish loaf into 1/2-inch thick pieces. Slice each piece through the middle to within 1/8 inch of base without cutting all the way through. You will have 2 attached flaps of fish loaf. Place each piece on a cutting surface with uncut side to your right. Make a short diagonal cut on uncut side in lower half. Slant-cut downward at a 45 degree angle. Spread flaps to make wings and tuck cut-off section inside flaps. Decorate each butterfly with green onion pieces to resemble antennae. Serve with soy sauce and Wasabi.

Teriyaki Spareribs

Ingredients:

• 3 tablespoons Teriyaki Marinade and Sauce
• 2 teaspoons vinegar
• 2 large cloves garlic, pressed
• 3 pounds pork spareribs, cut into 1-rib pieces
• 1/2 cup Lite Teriyaki Marinade and Sauce
• 3 tablespoons minced green onions
• 1 clove garlic, pressed

Preparation:

Combine 3 tablespoons lite teriyaki sauce, vinegar and 2 cloves garlic in 13×9 inch microwave-safe baking dish. Add ribs, turning over to thoroughly coat all pieces well. Arrange ribs, meaty side up, in same dish. Cover dish loosely with waxed paper. Microwave at medium for 10 minutes. Turn ribs over; rearrange in dish and brush with pan juices. Cover and microwave at medium 10 minutes longer. Remove ribs and place on rack of broiler pan. Combine 1/2 cup teriyaki sauce, green onions and remaining 1 clove garlic; brush on ribs. Broil 4 to 5 minutes from heat about 16 minutes, turning over and brushing occasionally with remaining teriyaki sauce mixture.

Western style Sushi

Ingredients

Serves 4

• 800g sushi rice
• 12 slices smoked salmon
• 100g sliced ham
• 100g cheddar cheese
• 2 pickles
• 3 eggs
• some salt
• some capers

How To Cook

1. Cut the ham, cheese and pickles into 5mm cubes.
2. Pour the beaten egg and salt in a heated frying pan to make scrambled eggs.
3. Place the sushi rice, ham, cheese, scrambled eggs and pickles in a bowl, mix well, and serve on a plate. Cut the salmon slices in half and then place these on top. Garnish with capers.

Temakizushi

This is a very relaxed way of enjoying sushi and a great idea for a party, with everyone helping themselves to rice and toppings and having a go at making their own.

Ingredients

Makes 2 rolls

• 800g sushi rice
• 8-10 sheets of dried seawed
• cut into quarters (adjust according to the number of sushi)
• 120g raw tuna
• a few chives
• 1 packet of natto (50g)
• 4 umeboshi
• 4 shiso
• 1 can of tuna
• some Japanese mustard
• some Japanese soy sauce
• some mayonnaise

How To Cook

1. Chop up the raw tuna and mix it with the finely chopped chives. (This will make a negitoro roll)
2. Stone and crush the umeboshi, chop the shiso into fine strips and mix them together. (This will make an umeboshi roll)
3. Stir the natto well, mix it with a small amount of mustard and soy sauce. (This will make a natto roll)
4. Remove the oil from the canned tuna, and mix it with mayonnaise. (This will make a tuna-mayonnaise roll) You can roll sushi with salad leaves instead of seaweed. You can use other fillings such as takuan, cucumber, rolled omelette, thinly sliced.
5. Each person scoops up enough rice for 3-4 bites (about 60g), places it on a sheet of dried seaweed, adds the topping of their choice and rolls it up to eat.

Simmered Plaice

Ingredients

• 2 pieces plaice
• a small piece of ginger skin
• [A] 150 ml water
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp sake

How To Cook

1. Mix the ingredients of the simmered broth [A] in a shallow pan with the ginger skin and bring to the boil.
2. Put the pieces of plaice side by side in the pan with the skin sides up. Cover the plaice with a piece of cooking foil slightly smaller than the pan in diameter.
3. Simmer for 15 minutes then remove the cooking foil and scoop out the broth with a spoon and pour over the plaice. Simmer for a further 3-4 minutes.

Scattered Raw Fish Sushi

Ingredients

• 250g sushi rice
• some wasabi
• [ Toppings ] 3 slices tuna (20g each)
• 2 slices sea bream
• (15g each) 1 ark shell
• 1 scallop
• 1 shrimp
• 1 slice squid
• 2 slices rolled omelette

How To Cook

1. Pour 70ml hot water over the squid to parboil, and prepare the seafood according to the Nigirizushi recipe.
2. Make the rolled omelette in the same way as for the Egg Nigirizushi, and cut 2 x 3cm width slices.
3. Arrange all the toppings on the rice and serve in a bowl, garnish with wasabi. This dish is eaten with chopsticks.

Salmon Teriyaki

This is an extremely popular way of serving salmon in Japan, basted with a soy sauce-based sweet sauce.

Ingredients

• 2 pieces salmon
• sprinkled with salt
• [A] 2 tbsp soy sauce
• 1 tbsp mirin
• 2 tsp sake
• 2 tsp sugar

Preparation:

1. Place the salmon, skin side up, on a gridiron and grill (medium heat). When the surface becomes light brown, turn the fish over and grill the other side as well.
2. Place the ingredients for teriyaki sauce [A] in a small pan and simmer, stirring constantly, until it becomes slightly sticky
3. Cover the top of the salmon with 1/3 of the sauce and grill at a medium heat. When the sauce becomes dry, repeat the process twice to use up the sauce.