Archive for ‘Japanese Style Food’

October 12, 2012

Grilled Salmon

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I haven’t shared dinner photos for a while, not that I haven’t been cooking, it’s more that I’ve only been cooking everyday food, and felt that it wasn’t really worth sharing.

20121012-154909.jpg For example, this is a very typical dinner at our place.

Rice +Miso Soup (Broccoli and Tomato)

Main dish:Grilled salmon and veggies

Side dish 1: Carrots with sesame

Side dish 2: Eggplant in sweet soy sauce with daikon radish

 

The 2 side dish can be prepared anytime of the day, can be made double batch so you can eat it the day after. This day, the only different thing I did was to grill the vegetables separately with the fish. I seasoned the grilled vegetable with olive oil+balsamic vineger+french mustard+honey dressing, but didn’t put the dressing on the salmon. It was sprinkled with salt and cooked on all sides.

 

My secret in cooking the salmon to the right texture is to heat the frying pan nice and hot, and cook the skin first until it is very crispy (but not burnt). Then, using a spatula, cook on all sides until it is cooked but not tough. By cutting some slits on the skin before cooking, you can peek “inside” to make sure that it’s not raw. I don’t use oil when cooking salmon because it is usually very rich and fatty.

 

This salmon was rather thick, so it took about 12 min all together to cook, but turned out very nice 🙂

September 11, 2012

Weekday Dinner

by KK

Hi, this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

It’s been a while since I last introduced our family dinner, and thought I’d share a recipe or two.

 

Tonight was simple as usual, the Menu was (starting from the top)

-Spinach in sesame dressing

-Eggplant and onion in miso paste

-Pan fried chicken with plum flavor

-Koya-Tofu (dried tofu cooked in Japanese broth)

-Miso soup

-Hijiki rice

20120911-210135.jpg 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Very simple, easy to cook with lots of veggies.

 

At the moment, Yumi is really into Hijiki Rice, and will eat 2 bowls! I try to make a lot of it and keep stock in the fridge for emergencies.

 

Here is the recipe

Hijiki Rice

-2 cups rice (Japanese standard = 360cc)

-10g Hijiki (it is a type of seaweed)

-2 Tablespoon dried anchovies (you can use canned tuna in water)

-2 Chikuwa (Japanese fish cake)

-2 Deep fried bean curd, (pour cupful of boiling water over it to remove excess oil)

-1/2 carrot

-2 1/2 cup liquid (including 2 Tablespoon soy sauce, 2 Tablespoon mirin)

 

Method

Step 1: Soak Hijiki in water for 15min, wash rice under running water, drain and soak in clean water for at least 30min.

Step 2: Chop chikuwa, bean curd and carrot into small pieces

Step 3: Drain rice, place in a thick pot (I use Le Creuset), place chopped ingredients, hijiki, anchovies and pour liquid; Cook on high heat for 8 min, then on small heat (VERY SMALL) for 12 min, wait 10 min and remove lid.

 

Enjoy it hot or in OMUSUBI style!

 

August 9, 2012

Hakubaku Organic Noodles

by KK

 

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I received a telephone call from my real estate the other day, and was told that there was a parcel sent to my old house  (we moved in July) and the current tenant was kind enough to hand it to her so I can pick it up. Wondering what it was, I opened to find a big surprise!

 

20120809-094338.jpg A merit prize from HAKUBAKU, organic noodle company!

 

Last summer, I was making lots of somen recipes, and sent them one of my favorites. I think this one won the prize for me! Inside, there were set of HAKUBAKU products.

I’ve used there udon and ramen as well, but never tried the soba.

There were two types of soba (buck wheat noodle), Cha soba and regular soba.

I am still thinking what to cook with them, and can’t wait to share the recipe again!

 

 

 

Thank you HAKUBAKU, for the lovely present, it will be a joy to try it!

 

 

August 3, 2012

Frozen Tofu Steak

by KK

Tofu is one of basic ingredients for Japanese cooking.

There are two different types of tofu, the “Firm” tofu and the “Silky” tofu.They taste the same, except they have different texture, also it is used for different cooking.

 

 

I grew up with the silky tofu, and that’s what was in my miso soup as I grew up. I make Agedashi-tofu (Deep fried tofu) using the silky type and tofu steak too.

The firm tofu is used when I need to drain the water and use it as paste. My Shira-Ae (Tofu dressing), tofu muffins and tofu creams (for cakes) are made from firm tofu.

 

When you buy tofu, sometimes you might not use it all up. Once the package is opened, tofu does not last very long so here is a secret to save it from being wasted: freeze them!

 

Once frozen, tofu changes texture. The negative is it becomes a bit “tougher” but look at the positive side, once frozen and thawed tofu absorbs more sauce. Here is a recipe to use thawed tofu, and it’s simple and yummy.

Frozen Tofu Steak (to be served as an appetizer or as a main)

Ingredients

-120g Firm Tofu  (per person)

-5cm*10cm Kombu Kelp(per tofu)

-1/2 cup water

-2 teaspoon Black Sesame

-1/2 teaspoon Soy sauce

 

Method

Step 1.Freeze tofu overnight, defrost half frozen and cut 2cm thick.

Step 2.Place Konbu in pan and rest tofu on top. Cover Tofu with water, bring to boil. Lower heat, add soysauce. Cover with black sesame and cook until soup disappears.

 

So simple, yet you will see the different texture of the tofu and enjoy all the soup it has absorbed. If you are not vegan, you can even sprinkle some bonito flakes on top! Best eaten while it’s hot!

June 4, 2012

Black and White Chicken Burger

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂
Thank you for visiting my blog.

20120604-204104.jpg

Easy, yet tasty, tested and loved by my daughter Yumi!

This is chicken burger covered with black and white sesame. The sesame gives it taste and crunchness, and it does look kind of “special” too, doesn’t it?

I should have made a red sauce to make the plate prettier, but taste-wise, it was full of flavor. Will try again soon!

 

Ingredients (to make 12 bite-size burgers, enough for a couple and a baby,,, Yumi ate 4!)

-300g Free range chicken mince

-4 Shiitake mushroom

-2 Tablespoon shallots, chopped

-1 Free range egg

-1 teaspoon Soy sauce

-1 teaspoon Sake (cooking rice wine)

-1 pinch salt

-1 teaspoon Sesame oil

-Black and White Roasted sesame

-Oil to cook

 

 

Method:

Step 1:  Spread roasted sesame on a large plate and mix so that the 2 different colors are blended

Step 2:  Mix all the ingredients except the roasted sesame in a large bowl and mix well, drop spoonful onto the plate with sesame and cover on both sides

Step 3: In a large frying pan, heat oil (about 1-2 Tablespoon)on low to medium heat, place the burgers and put on a heavy lid. Cook for 2-3min, flip over and cook with the lid on for another 2-3min. Serve!

 

The  length of the cooking time will depend on the thickness  of your burger, and strength of your heat. It is quite full of taste, so no sauce required. Once the mixing get started, things will be a bit messy, so be sure to have your frying pan ready on the stove.

 

Hope you enjoy it!

 

 

 

June 1, 2012

Pan fried eggplants (Vegan)

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

Eggplant is one of my favorite vegetables! You can eat it in many different ways (meaning, I use it to cook Japanese food, Chinese food and Italian with it!) and you can have it hot or cold.

Pan fried eggplants was served on Day 5 of the 5 day challenge, but I cook this all the time and have it with rice or with my noodles.

 It is served in the red bowl, and you can make this vegetarian or vegan, depending on how you make the “Dashi” broth. If you only use Konbu kelp, it would be vegan, if you use Bonito flakes (fish flakes), it would be vegetarian (the flakes would not be in the dish, just used to extract flavor, but if you consider that not vegetarian, you can cook with out it)

 

So, to make the pan fried eggplants, you would need:

-3 thin Eggplants

-2 Tablespoon sesame oil

-120cc Dashi broth

– 3 Tablespoon Soy sauce

-2 Tablespoon Mirin or Raw sugar

-1 Tablespoon Cooking rice wine (Sake)
Method

Step 1: Cut the eggplants about 1.5 cm thick, stir fry with sesame oil until tender.

Step 2: Pour the rest of ingredients into the pan and let it simmer for 3-5min, serve hot or cold.

 

I sprinkled it with bonito flakes, but that’s optional too. It goes well with rice, and I enjoy the left overs even when it’s cold! Quick and easy, yet very tasty.

May 24, 2012

Rolled Chinese cabbage

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

When I go shopping for veggies, there are somethings that I always buy, and somethings that I never  buy.

For example, I would buy things like:

-Eggplants, Zucchinis, Cabbage, Broccoli

-Tomatoes, Onions, Carrots, Potatoes

-Mushrooms, Shiitake mushrooms, Crown Daisies

These are somethings that I buy regularly and know how to cook them in different ways.

On the other hand, I rarely buy things like leeks, artichokes, silverbeet. They look quite interesting, so I hope to try them one day but I don’t pick them up.

 

Chinese cabbage is something that I buy, but have difficulty using it all up because it is so big! They take up a lot of space in the fridge, so I have to use them very quickly. When I make this menu, I can use about 8-10 leaves, and keeps you warm from the inside. You don’t have to roll them if you are in a rush, just layer the leaves and meat in the pan and cut it before you serve.

Rolled Chinese cabbage (served in the red bowl)

My 20 months old daughter can eat at least 1 roll, my husband would eat 4 or 5 rolls. I sometimes make mine without the meat, just putting thinly sliced carrots, shiitake mushroom and abura-age(fried bean curd) and rolling them up.

Ingredients (to make 9 rolls, which is how much I need to fill up my pot!)

-9 Chinese cabbage leaves, preferably the outer layer because it is bigger

-200-300g pork, thinly sliced (I buy this as an Asian butcher in Chatswood; can be substituted with bacon but in that case, add less salt in the soup)

-Ginger,about your thumb size, sliced

-1 teaspoon salt

-1 Tablespoon Soy sauce

 

Method

Step 1: In a large pot, boil some water with salt. Cook the chinese cabbage leaves so they become soft. (I usually use a steamer and steam my leaves, I think that way you can preserve more taste of the veggies)

Step 2: Place the leave on a cutting board and lightly “hit” the stem part of the leave so it would be easier to roll; Place 2-3 slices of meat per leaf, roll and place in the pot. Continue and line the pot with the rolls. It is better not to have too much space or else the rolls would move around as they cook. My pot can fit about 9, so check the size of your pot as you make it.

Step 3: Cover the rolls with water, add ginger, salt and soy sauce. Add small square of konbu if you have one. Cook on low heat for about 20min. Make sure you have plenty of water to cover the rolls, the soup can be enjoyed with the rolls when you serve.

 

This is a very easy “leave it on the stove” kind of a dish. The length of time you cook does not make a significant difference, just make sure there is enough liquid in the pan because it can be burnt… The ginger adds the warmth from the inside. One of my favorite winter dish!

May 24, 2012

SHIRA-AE (Vegetables with Tofu Dressing)

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

It’s been a while since I last wrote in my blog, sorry had a half marathon to run, as well as Sushi Art classes! Now everything is done, I can go back to happy blogging again!

 

With my 5 Day Dinner Challenge, I chose SHIRA-AE recipe first to share. This is simple yet can be arranged with different “left over” veggies, so I think it is a handy thing to know.

 

I made 2 different types of SHIRA-AE on Day 5.

Although it looks a bit hidden, it is behind that red bowl!

One was with carrot and crown daisy, another one was with celery.

 

 

Here is how to make the dressing.

 

For carrots, crown daisy or other cooked vegetables.

-80g vegetables (carrots, crown daisy, spinach, mushroom, capsicum, whatever that’s left is OK)

-150g Firm Tofu

-1 Tablespoon Roasted sesame

-1 Tablespoon Organic raw sugar

-1/2 Tablespoon Soy sauce

Method

Step 1: Heat tofu in the microwave on high for 2 min, drain excess water and let it cool.

Step 2: Cut the vegetables into small pieces and stir fry with a little bit of sesame oil, until they are just cooked. Do not over cook.

Step 3: Grind sesame, add tofu, sugar and soy sauce, mix and mash the tofu to make a paste. (I usually do all of this in my SURI-BACHI); Add vegetables and mix. Serve warm or cold.

 

 

For celery or other fresh vegetables.

-80g vegetables (celery, capsicum, carrots)

-150g Firm Tofu

-1 teaspoon Miso

-1/2 teaspoon Extra Virgin Olive oil

-Salt and Pepper to taste

Method:

Step 1: Heat tofu in the microwave on high for 2 min, drain excess water and let it cool.

Step 2: Cut the vegetables into small pieces and sprinkle a little bit of salt. Absorb excess water with kitchen paper.

Step 3: Mash the tofu to make a paste (I usually do all of this in my SURI-BACHI); Add olive oil, salt, pepper and vegetables. Serve cold.

 

In this recipe, I sometimes add chopped black olive or dry tomatoes to give it an extra flavor. Surprisingly, it matches red wine, serve it with a cracker and it will make an excellent dip!

 

 

 

 

May 17, 2012

5 Day Dinner Challenge

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

I was talking with my friend Nina, and we were discussing about what we can make with some “everyday” ingredients. I was interested in what she buys, and the result that came on the table. I decided to see what I can make with my basic ingredients, and challenge myself to creating new tastes.

20120517-203901.jpgThis is something I usually buy every week from the local supermarket.

Eggs, onions, potatoes, carrots, eggplants, corns, celery, lettuce, broccoli, capsicum, mushrooms, and tomatoes. The real basics.

 

Plus, if I can, I would pick up somethings from an Asian grocery store, like tofu, crown daisy, shiitake mushroom the odd little things.

I usually have a stock of different beans and dry goods in my pantry, and meat/fish is  bought on the day I use them. Using this, I made very different menus for 5 days, and it was great fun! Can’t wait to share all the recipes!

May 17, 2012

5 Day Dinner Challenge : Day 6

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

It may be wrong to have Day 6 in a “5 Day Dinner Challenge”, but I had a lot of left over still in my fridge, so I made myself a Vegetarian/Vegan dinner tonight! (Hide is having dinner out, so I was only cooking for Yumi and myself)

20120517-202242.jpg The menu for tonight is

-Crown Daisy pasta (Vegan)

-Tofu steak with eggplants(Vegan)

-Steam vegetable with soy-cheese (Yumi’s favorite!)  (Vegan)

 

Very simple, done in less than 30min, so easy to clean, and Yumi went to bed right after 7:00pm! Isn’t she an angel? Now I can update the recipes for 5 Day Challenge!

Hope you enjoy reading,,,, and cooking it!

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