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 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...

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!

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

< 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.

Please click the banner bellow to support me in Blog Rankings!



Welcome to FC2!

Latest journals
Latest comments
Latest trackbacks
Monthly archive
Free area
Search form
Display RSS link.
add link
Friend request form

Want to be friends with this user.