Anyone who has been to a Japanese restaurant might think that the Japanese cuisine is "so different" from what they are familiar with. Traditional dishes, such as sashimi or sushi, might be too adventurous, may seem to be too difficult to prepare. It is not easy if you are not living in Japan where every supermarket carries extremely fresh raw fish prepared by professionals. I myself am always careful to choose a store to pick up fish.
And I must tell you that we don't go for these traditional dishes everyday. Our diet is more varied than ever, having been influenced by Western, Chinese, Korean, Indian, and other styles of food which are particularly popular among younger generations and families with children.
What I would like to introduce in this blog are just some simple-everyday-recipes served at dinner table in an ordinary Japanese household, using ingredients you can find at your local stores. Some call it "fusion" Japanese.
Simply add some soy sauce when you marinate your chicken. You will be surprised how much this exotic liquid goes with western cooking ingredients, such as wine, olive oil and more! Make your own Teriyaki sauce with red wine! Sounds crazy? Well, I'll tell you the secret...
Remove excess fat from the chicken, cut in to 2 inch pieces, season lightly with a little amount of salt and pepper. Combine the sauce ingredients and mix well. Cook the asparagus in boiling water.
1. Coat the chicken with all purpose flour. Shake the excess flour off. Heat olive oil in a non-stick frying pan, place the meat, skin down, and cook over medium high heat. Turn occasionally and cook throughly
2. Add sauce mixture and cook with low heat, occasionally pouring sauce over chicken. Cook until the sauce is thick(DO NOT BURN!). Add asparagus and coat it with the sauce.
3. Arrange on a plate, garnish with chili powder if desired. Bon appetit!
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＜Ingredients＞ one block (approx; 200g) sashimi grade salmon 3-4 % salt water half lemon half onion salt & pepper to season
■ Marinade sauce 150 cc vinegar one tea spoon salt one tea spoon honey
＜Directions＞
（１）Marinade salmon block in salted water for at least 30 minutes in a fridge. Make sure the salmon is covered with water.Slice one onion and lemon thinly.
（２）Cut the salmon in thin slice.Combine the ingredients of marinade sauce and mix well.
（３）Place the half of onion and lemon, add salmon on top, season lightly with salt and pepper. Cover the salmon with the rest of the vegetable, pour the marinade sauce over to cover the salmon. Replace it in a fridge and marinade for 1/2 to 1 hour.
（４）Remove the marinade sauce, pour olive oil over. Make sure the salmon is well covered and marinade 1 more hour in a fridge. Serve cold with your choice of vegetable.
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Please share this with your friends on FB, Twitter or any SNS you are involved! It IS so POWERFUL. And it is NOT YET yesterday's news for us.
Although I'll try to post English translation of the song, here's a translation of the text at the end of the song:
April 11, 2011 Just one month after the Great Tohoku Earthquake and Tsunami, The Futaba Nursery School reopens amidst the ruins of Kesennuma City.
The sixty six children at the school had been led to higher ground, none of them crying in panic or fear. From above they watched as their town was overpowered by the tsunami.
Today, the cheerful voices of these same children can be heard throughout this same town. Forty eight of the sixty six children remain enrolled at the school.
According to the school principal, Sugano-sensei: "The smiles returning to the faces of our children give us the strength to hope. We must continue to encourage the young parents who walk with these children along the path to recovery."
Sautéed Scallop with lemon-butter sauce spiced up with hint of soysauce. The sauce gose with any kind of seafood!
<Ingredients> serves two as starters 120g Steamed Scallop 1/2 tablespoon Sake 1/2 tablespoon unsalted butter ■Marinade sauce One stem of Green Onion, chopoed finely One teaspoon Olive Oil 1/2 tablespoon Freshly squeezed Lemon Juice 1/2 teaspoon Soysauce Salt and paper to season Boiled of grilled potatoes
1. Coat the scallop with Sake and leave it for a while.
2. Combine all the ingredients of mainade sauce. Marinade the scallop in a fridge for one hour.
3. Empty the scallop and the marinade into a pre-heated non-stick frying pan. Stir fry until the sauce is absorbed.
4. Add butter, toss to coat the scallop. Serve over cooked potatoes.
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< Directions > 1. Remove skin and excess fat from chicken. season with Sake and salt. Cover and heat it in a microwave oven for five minutes. Brig cold. Put 2 - 3 teaspoon of the juice.
2. Combine all the ingredients of sauce above. Add the Chicken juice and stir well.
3. Cut the chicken and your choice of fresh vegetable place in a serving dish. Pour the sauce over.
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I came up with this side dish with a help from my blog friend AYA. Her original recipe is to deep frying Sato Imo (aka Taro) pre-boiled and marinated with soy sauce and Mirin (sweet rice wine). Taking a hint from her great idea, I arranged it with buttercup squash and my tuna-yogurt-cream which I usually use as vegetable dip. Click the link bellow to check out her blog! □■ SALT & PEPPER ■□ *** AYA'S KITCHEN ***
Good with white wine....
Before you try any of the recipes posted in this blog site, please click here and read the introduction.
< Ingredients > 8 to 10 OZ Buttercup Squash ( Kabocha Squash ), diced in 1/2 inch pieces 1 tbs Soy Sauce 1 tbs Sake 1/2 tsp Honey 1 cup Yogurt 1 can of Tuna 1/4 tsp Salt pepper
< Preparation > Line a wire mesh strainer with cheesecloth or paper towel. Put the yogurt into the lined strainer. Cover and refrigerate about 24 hours.
< Direction > 1. Cook buttercup squash in boiling water until tender. Combine soy sauce, sake, honey, mix well and heat it in a microwave oven for 30 second.
1. Cook buttercup squash in boiling water until tender. Combine soy sauce, sake, honey, mix well and heat it in a microwave oven for 30 second.
2. Drain the squash and brush the mixture on while the squash is still hot. Take care not to burn yourself! Marinade for 30 minutes.
3. Meanwhile, combine the drained yogurt, tuna and blend with a food blender. Add half amount of the salt. Taste and add some more salt pepper to your preference.
4. Pour the cream over the squash. Garnish with sprout or Italian parsley.
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Salmon Saute must be a regular dish for seafood lover. Then why not add some oriental flavor to it for a change?
Before you try any of the recipes posted in this blog site, please click here and read the introduction.
< Ingredients > Serves two 250 g Salmon Salt and pepper to season Flour 1＋1/2 tbs White Wine 2 tsp Miso, Awase or regular 100 cc Soy Milk
< Directions > 1. Skin the salmon if desired and cut in 1 & 1/2 inch square. Season lightly with salt and pepper. Combine soy milk and Miso and blend well.
2. Coat the salmon with some flour. Shake off excess flour. Heat some oil in a non-stick frying pan and cook salmon, skin down, until golden on both side.
3. Add the white wine, cover and cook until the salmon is done. Put aside and keep warm.
4. In the same pan with remaining liquid, add the mixture of soy milk and Miso, heat it over medium heat till desired thickness. Take care not make it too salty! Taste and adjust with some more soy milk id desired.
5. Arrange the salmon and vegetable, pour the sauce over and serve. In case you want to reheat the salmon and veggies in the sauce, try not over cook, because the sauce quickly gets thick and salty.
If your local stores don't carry Miso paste, click the links bellow check it out at Amazon Store!
