Welcome to COCO's Kitchen!

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 which 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...



Pray for JAPAN☆Please share this with your friends.

Dear friends!!

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."


Marinated Salmon Sashimi

For those who want be just a bit adventurous....


5845_サーモンマリネ


<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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レシピブログランキング♪

Sautéed Scallop with Lemon-Butter Sauce

Sautéed Scallop with lemon-butter sauce spiced up with hint of soysauce.
The sauce gose with any kind of seafood!

5714_ ホタテのバタぽん
<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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Asian Cold Chiken Salad

Chicken with Thai sweet and chili sauce is one of my favorite Ethnic dish.
I arranged it with Japanese Miso Past, and it is not bad at all!

5501_蒸し鶏のエスニック風


< Ingredients >
1 block Chicken Breast
1 tablespoon Sake
1/4 teaspoon salt

Sauce
1 tablespoon Light (or white) Miso
1 teaspoon finely-grated garlic
1 teaspoon sesame oil
2 teaspoon Thai sweet and chili sauce
1 teaspoon nampla

< 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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レシピブログランキング♪

Sorry! Under construction!

Buttercup Squash with Healthy Tuna Cream

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 ***

4290_南瓜のツナクリーム
Good with white wine....

4293_南瓜のツナクリーム


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.


南瓜のツナクリーム_サム
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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Rich, but Very Healthy, Salmon with Miso Cream

Salmon Saute must be a regular dish for seafood lover. Then why not add some oriental flavor to it for a change?

4248_鮭の味噌クリーム


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!

AKA Miso - Red Soybean Paste AKA Miso - Red Soybean Paste

Pacific Rim Gourmet

View detail of this item


Genmai Miso, Organic Soy Bean/Brown Rice 12.1 oz Pkg Genmai Miso, Organic Soy Bean/Brown Rice 12.1 oz Pkg

Eden

View detail of this item

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Oyster Saute with Green Onion Sauce

Oyster cooked with butter and soy sauce is standard dish over here in Japan. I upgrade everyone's favorite recipe with garlic and green onion and it goes just fine!
Washing oysters with starch to purify the taste is a method I learned from Chinese recipe while traditionalist Japanese chefs use graded Daikon radish juice.

4177_牡蠣のバター醤油DON
Served over Coco's Buttered Rice.Click here to see the rice recipe.
It's also good with pasta.


Before you try any of the recipes posted in this blog site, please click here and read the introduction.

< Ingredients > Serves two
10 Oysters
2 tbs Starch
1 clove Garlic, chopped finely
1/2 tbs Salad Oil
1 tbs butter
1 tbs Sake or white wine
1 and 1/2 tsp Soy Sauce
1 ounce Green Onion, chopped finely

4175_ 牡蠣のバター醤油DON_行程
< Directions >
1. Dredge the well drained oysters in some starch and toss them very gently in a bowl till the liquid turns dark. Wash out the darkened liquid with cold water until the water becomes clear. Drain well. Place the oysters between paper towels and dry.

2. Coat the oysters lightly with some flour (not listed in the ingredients above). Heat some salad oil in a non-stick frying pan, add garlic, stir fry till they become golden over medium heat. Add oysters cook until golden. Turn over, add the Sake and cover. Cook for 2 to 3 minutes over low heat.

3. Add and melt the butter. Add soy sauce and green onion and stir to coat the oysters with sauce. Serve hot.


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Author:AngelaCooper
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