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...

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.

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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