Seafood

Prawns Stir-fry with Wasabi Flavoured Buttery Soy Sauce

This recipe is quick and easy to cook, yet really tasty. A great starter to impress your guest!

Time: 15 minutes

Ingredients: for two

150g King Prawns (raw)

2 tbs Plain Flour

30g Butter

30g Spring Onion (sliced diagonally)

2 tsp Soy Sauce

½ tsp Wasabi Paste

1 tbs Water

Method

  1. Place the prawns in a bowl and sprinkle the plain flour. Coat the prawns with the plain flour evenly.DSC_8887
  2. Heat the butter in a frying-pan. When the butter has melted, fly the prawns over a medium strong heat on both side until they are cooked.DSC_8891
  3. Mix the soy sauce, wasabi paste, and water, then add to the frying-pan. Coat the prawns with the sauce. Add the sliced spring onion and mix. Serve immediately.DSC_8892

Key

  • Mix the soy sauce, wasabi paste, and water well until the wasabi is completely dissolved.  DSC_8894
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Easy Peasy Mackerel Rice Bowl

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!

鯖丼1

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)

Method

  1. 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.
  2. 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.
  3. 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.

Key

  • 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.

https://yukariseasyjapanesecooking.wordpress.com/2016/11/07/how-to-cook-perfect-japanese-rice-using-a-rice-cooker/

Salmon with Rich Miso & Butter Sauce

Miso is fermented soy bean paste, which is delicious as well as packed with beneficial bacteria. Most of us start our days with a bowl of miso soup in Japan.

It’s also a great seasoning for Japanese dishes, especially with salmon. Imagine crispy grilled salmon with rich miso and butter flavoured sauce… I could eat a bowl of rice just imagining it!    

I served the salmon with stir-fried crispy bean sprouts and green peppers, seasoned with just salt and pepper. The colour combination made me want to eat more and I ate too much…AGAIN!

 salmon sub

Ingredients for 4

4 Salmon fillets (approx. 130g per fillet)

3 tbs Butter

 [Ingredients for miso and butter sauce]

  • 2 tbs Honey
  • 1 tbs (or less) Soy Sauce
  • 1 tbs (or less) Rice Wine
  • 1 tbs Miso

Chive (optional for garnish)

Method

  1. Mix all the ingredients for the sauce well.
  2. Heat the butter in a frying-pan. Once it starts melting, place the salmon skin side down over a lower high heat.
  3. When the edge of the salmon has turned white and its skin has browned, turn over and continue to fry until cooked.
  4. Pour the sauce mixture over the salmon and toss well to mix.
  5. Arrange on a serving plate and then spoon the remaining sauce from the frying-pan over the salmon. Garnish with chives if desired.

Key

  • The sauce is quite rich and strong, so use less seasoning for accompanying vegetables.  

 

 

Nabe (hot pot) with salmon and vegetables

Nabe (hot pot) is a favourite for the winter season, and a part of food culture in Japan. During the cold weather, families gather around a nabe (a ceramic pot) on the table, cooking and eating it together.

Cooking nabe is actually quite simple yet the results are superb. You boil vegetables and meat or fish in one pot and enjoy the umami flavours from each ingredient.

I chose the ingredients you can easily get outside of Japan for this recipe.

In order to enjoy the real umami flavours from the ingredients, just salt is added for seasoning, therefore it’s important to choose fresh and high standard ingredients.

Nabe is nutritious yet low in calories. With a variety of ingredients, nabe is a very satisfying dish and ideal when you are watching your weight.

Choose any ingredients you like. You can make a tasty nabe for vegetarians and vegans.

I added dried shitake mushrooms today. When vegetables are dried, their taste intensifies. Although dried vegetables are a part of traditional Japanese food, people rediscovered them as a good way to eat vegetables in recent years in Japan.

You can find dried shitake mushrooms in large supermarkets. Alternatively, you can use other dried mushrooms, or fresh ones. Mushrooms are the essential ingredient for this recipe as they release their umami flavour in this dish.

Except for the mushrooms, you can substitute any other ingredients that you find in your fridge and enjoy your own delicious and healthy nabe!

Ingredients for 4

100g Kale (you can substitute for cabbage or Chinese lettuce)

80g bean sprouts

100g leek, diagonally sliced (you can substitute for spring onion)

200g salmon fillet, cut into bite sized pieces

4 dried shitake mushrooms (3 heaped tbs if they are already sliced)

800ml water

50ml rice wine (or dry sherry, dry white wine)

1 tbs salt (preferably sea salt)

Method

  1. Add the dried shitake mushrooms in the measured water and leave them until soft.
  2. Arrange the kale leaves in a large pot.
  3. Arrange the leak, bean sprouts and salmon on top of the kale. Add the softened shitake and the liquid.dsc_5002
  4. Add the rice wine and salt, then cook over a high heat with the lid on.
  5. Once boiled, lower the heat and simmer until cooked while skimming off any scum on top.dsc_5004

Key

  1. When the ingredients in the pot become scarce, add cooked rice or noodles and simmer further to fully enjoy the soup which is enriched with the umami flavours from the ingredients. It’s the Japanese way!
  2. These foods listed below make delicious nabe. Cut into bite sized pieces and simply add to your pot; Chinese lettuce, cabbage, watercress, bean sprout, carrot, leek, spring onion, any mushrooms, chicken, prawn, cod, mussels and other shellfish

Onigiri; Japanese rice balls with tuna, chive and ginger

Onigiri, also known as a rice ball, is made of rice often wrapped in a nori seaweed sheet. Because of its portability, onigiri is a popular choice for lunch or a snack, just like a sandwich.

Although you can buy them in shops throughout Japan, onigiri is associated with the nostalgic conception of handmade with love, therefore it’s still regarded as the soul food of Japan.

Use sushi rice or Japanese rice, as they are sticky and stay moist even when cooled down, so the onigiri keeps its shape and remains tasty.

Ingredients for 6 Onigiri (approx. 100g each)

270g Sushi rice

½ tsp salt

300ml water

95g tin of tuna in oil (after squeeze out excess oil from the tuna)

30g chives (finely chopped)

10g ginger (grated)

6 sheets of nori seaweed (cut large sheet to the size that can just wrap the rice ball)

Method

1. Wash the rice in a bowl. You can use the inner bowl of a rice cooker.

*Just add water in a bowl and give a few stirs with your hand.

2. Pour out the milky water.

*Gently tilt the bowl and slowly pour the water out. You can use a sieve to drain the water instead.

3. Repeat the washing and draining 5 times, then transfer to a sieve to drain.

4. Add the washed rice, water and salt in the inner bowl of a rice cooker. Give it a stir and start cooking.

5. After the cooking process has finished, allow cooked rice to steam for 10-15minutes. Add the tuna, ginger and chive, and then mix well. Let the rice cool slightly.

6. Divide the rice, each portion weighing 100g. Form them into a ball shape using both your palms, pressing gently and lightly.

*For a triangular shape, use your palms as a mould by bending your finger from your knuckles on your right hand, and straighten your left hand. Rotate the rice a few times while pressing.

7. Wrap the rice ball with a sheet of nori seaweed.

Cod with Garlic and Lemon Sauce

This is a quick and easy main recipe. You only need to sauté floured fillets of cod and then heat up and pour a pre-mixed sauce, which has a well-balanced sweet and sour taste. The flavor of the garlic and the aroma of lemon makes this dish delicious and stylish.

Serve with mashed potato, which goes very well with cod, garnish with some mangetout, and then dinner is ready in no time!

 

Ingredients for 2

2 Fillets of cod (about 150g per fillet)

Salt and Pepper

Flour

2 tbs Olive oil

A

1 tbs lemon juice

Zest of 1 lemon

2tbs dry white wine (or rice wine if you have it)

1 clove of garlic, grated

2 tbs parsley, chopped

1 tbs soy sauce

2 tsp sugar

4 cherry tomatoes, quartered

 

Method

  1. Cut the fillets of cod lengthways. Sprinkle salt and pepper and then dust with flour. You don’t need to cut the fillet if you prefer it that way.

 

  1. Mix all the ingredients in A.

 

  1. Heat the olive oil in a frying-pan and fry the fillets of cod on a medium high heat until browned. Place on serving plates.

 

  1. Pour A into the same frying-pan and heat up on a high heat until the sauce starts boiling. Pour the sauce over the cod fillets.

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Key

  1. Make sure the cod fillets are browned so that the surfaces are crispy.
  2. Preferably, use an organic unwaxed lemon for the zest. You can use a normal washed unwaxed lemon, if you don’t mind.

 

Sautéed Salmon with Mushroom and Creamy Soy Sauce

Salmon is said to help in maintaining healthy skin. Mushrooms are low in calories. I’m going to use these ingredients to cook a girls’ favourite dish.

For seasoning, I’ll be using soy sauce and cream, which will create a “Japan meets the West” taste and it’s delicious.

Ingredients for two
2 Salmon Fillet
50g Enoki Mushroom
50g White Mushroom
50g Plain Flour
1 ½ tbs Butter
50ml White Wine
1 tbs Soy Sauce
50ml Single Cream
Salt and Pepper
Ginger (Grated) to taste

Method

<Preparation>

  • Sprinkle salt and pepper on the both sides of salmon fillets, and then Dust the salmon with plain flour thoroughly and evenly.
  • Cut off the base (volva) of the Enoki mushroom and cut in half. Thinly slice the white mushroom.
  1. Heat a frying-pan, and then add one table spoon of butter. Place the salmon on the frying-pan.
  2. When you think the salmon is about a third of the way cooked, turn it over and cover the salmon with a lid, so that steam will cook the salmon. When the salmon is cooked, place them on serving plates
  3. Add the remaining butter on the same frying-pan. Add Enoki and white mushrooms. Stir-fry until they are well coated in the butter. Add the white wine, the soy sauce, the fresh cream and the ginger. Heat until the sauce is reduced and thickened.
  4. Pour the sauce onto the salmons. Arrange a lemon wedge and vegetables on the plate and serve.

salmoncream

Key

  1. Ginger can remove the fishy smell and makes fish dishes tastier.
  2. You can use any combination of mushrooms you like.