It’s a super simple, easy recipe that requires no time. If you have a bowl of cooked rice handy, the only thing you need is to quickly stir-fry all the ingredients and put on the rice!
The sliced spring onion is called Shiraga-negi, literally meaning grey-haired onion, which is a popular garnish for Japanese dishes.
With a lot of watercress and a hint of ginger, it’s refreshing as well as really good for you.
It’s an easy and inexpensive way to have some omega 3 rich, fatty fish!
Ingredients for 2
2 portions of Cooked Rice
2 Tins of Mackerel in Brine (approx. 160g when drained)
2 tbs Sesame Oil
2 slices of Ginger (chopped)
100g Watercress (roughly chopped)
I or 2 Spring Onions or Salad Onions
For cooking sauce (mix well beforehand)
1 tbs Sugar
2 tbs Soy Sauce
2 tbs Rice Wine (or dry white wine)
- Cut the spring onions into about 4cm long pieces, and then thinly slice them lengthways. Place the sliced spring onions in a bowl of cold water for 5 minutes to crisp them up and get rid of any sharpness. Place them on kitchen paper to dry.
- Heat the sesame oil in a frying pan. Add the tin of mackerel (drained) and chopped ginger, and then stir fry. Once they are coated with sesame oil, add roughly chopped watercress and stir-fry it further.
- Add the pre-mixed cooking sauce. Once the ingredients are coated with the sauce, place on the rice. Arrange sliced spring onion on top. Serve immediately.
- Don’t stir-fry for too long. All the ingredients are already cooked or don’t require cooking. You just need to combine the ingredients in the frying-pan and heat up.
- If you want to know how to cook perfect Japanese rice using a rice cooker, click the URL below and have a look my previous post.
Azuki beans is the queen of beans in Japan, however unlike the most popular king of beans, soy beans, you don’t see Azuki beans or their products so often. I’m thrilled when I find a tin of Azuki beans in a supermarket in the UK.
You might think it’s strange to use beans for sweets, however most traditional sweets in Japan are made out of Azuki beans. Using them for sweets brings the best of its nutty-sweet flavour.
This is a very easy dessert recipe and you can keep the left-over Azuki sauce in a fridge for next time. It’s also a guilt-free sweets recipe since it’s quite low in calories. Furthermore, Azuki beans are a good source of magnesium, potassium, iron, zinc, copper, manganese and B vitamins. There are no reasons not to try this recipe!
1 tin of Azuki beans (400g approx.) NB: It’s occasionally labelled as Adzuki, Aduki or black beans.
130g Caster Sugar
- Place the contents of the tin of Azuki beans into the pan with the liquid. Add the caster sugar and bring to a boil over a high heat.
- Lower the heat, though keeping the sauce still bubbling, and boil for 10 minutes.
- Raise the heat and boil the sauce down until most of the liquid has evaporated.
- Place the yoghurt in a serving dish and spoon the Azuki Sauce over the yoghurt.
Make sure that some of the liquid is still retained and not completely evaporated. Keep the sauce a little bit loose, as the sauce hardens when it cools down.
Vinegary salad, or we call it “Sunomono” which literally means vinegary dish, is a very popular side dish in Japan. Its clean and refreshing flavour goes well with any main dishes. It’s oil free so you don’t need to worry about calories, though you can get all the goodness from the Wakame seaweed which is packed with all the vitamins and minerals from the sea.
Ingredients For 2
5g Dried Wakame (Seaweed)
1 tbs Salt
2 tbs Rice vinegar
1 tbs Sugar
1 tbs Parched white sesame
- Soak the dried Wakame (Seaweed) in a bowl to reconstitute and drain.
- Cut the cucumber in half lengthways and slice thinly. Place the cucumber slices in a bowl and sprinkle the salt, then massage them. Wash out the salt and squeeze out excess water from the cucumber.
- Place the vinegar and the sugar in a bowl. Mix well until the sugar is dissolved. Add the Wakame, cucumber and sesame. Mix well then serve.