COCO's Oriental Kitchen

Oyster Saute with Green Onion Sauce

2010.11.13

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


< 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.

Pan Fried "Slightly Asian" Rosemary Chicken

2010.11.06

Herb Roasted Bonito

2010.10.30

Bonito is in the season!
Although Sashimi is the most popular dish here in Japan, I wanted something different for a change.



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

< Ingredients >
1 Large block of Bonito, Sashimi-grade

For Marinade
Rosemary and Thyme
1 1 Garlic Clove, minced
2 tbs Soy Sauce
1tbs Lemon Juice
2 tbs Olive oil

For Dressing Sauce
1/4 Onion, grated
2 tbs Sake
3 tbs Soy Sauce
3 tbs Lemon Juice
80 cc Olive Oil

< Preparations >
1. Combine the ingredients of marinade sauce and mix well. Toss the bonito and the herbs with the marinade sauce, put in a Zip Lock back, push out the air and let it sit in the fridge for two hour.
2. Combine the ingredients of dressing sauce and mix ti well.
3. Preheat the oven to 350 F.

< Directions >
Place the bonito in a bake dish and roast for 6 to 8 minutes.Take care not to over cook you bonito!



< To Serve >
Make sure you cool the fish down. The fish is very easy too flake when it's hot. Using very sharp knife, slice the bonito thinly. Arrange carefully in a plate and pour the dressing sauce over. Garnish with some dills.

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

COCO's Buttered Rice

2010.10.25

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

< Ingredients >
1 cup of Japanese Rice
20 g Butter
1 & 1/3 cup Chicken Soup Stock
1/4 tsp Soy Sauce
Salt and Pepper to season

< Preparations >
To wash the rice, place it in a big bowl and run water over it, then swirl the rice with your hands to stir it up. Pour out the milky water carefully and cover the rice with more water; repeat. Do this until the water runs clear.
Although we traditionally wash rice purify the flavor, skip this step if you don't want to bother.
Drain and dry the rice in a drainer for 1 hour.
Prepare a thick heavy pot with a tight-fitting lid

< Directions >
1. In a thick heavy pot, melt the butter with medium heat, add the rice and stir fry until the rice is well coated with butter.
2. Add the liquid ingredients and cover. Reduce the heat to the minimum heat and cook for 15 minutes without removing the lid off.
3. Remove from the heat and stand for 15 minutes. Do not leave the pot on the stove. Make sure to have the lid on all the time!
4. Season with salt and pepper if desired. Serve hot.

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

Pork Shoulder with Red Wine - Soy Sauce

2010.10.23

Before you try any of the recipes posted in this blog site, please click

and read the introduction.



< Ingredients > Serves 2
2 pieces of 1 inch thick cut pork shoulder
Marinade
　Fresh Basil, Rosemary and Thyme : See the image
　2 tbs Red Wine
　2 tbs Soy Sauce
　1/3 tsp White Wine Vinegar
　1/2 Small Onion, finely chopped
　1 Garlic Clove, crashed
　Olive Oil



< Preparation >
1. Combine the ingredients of marinade and mix well.
2. Place pork between two sheets of plastic wrap. Prick and pound each with a meat mallet until 1/2-inch thick; place in marinade in a ziplock bag. Marinade for 20 - 30 minutes.

< Direction >
1. Remove only the meat from the bag and drain. Heat olive oil in a non-stick frying pan, place the meat and cook over medium heat till it browns. Turn over, cover and cook for 1-2 minutes.
2. Add the rest of the marinade to the pan and continue cooking, poring the sauce over the meat with spoon until the meat is done. Remove the herb if desired. Serve hot.

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

COCO's Non-Egg, Cholesterol-Free Mayonnaise

2010.10.18

Great substitute for regular mayonnaise!
I came up with this recipe for my friend's son who is allergic to eggs and dairy product and he loved it!



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

< Ingredients >
50 ml soy milk
100 ml canola oil, preferably cholesterol free
1/4 tsp salt
Black pepper to season
2 tsp Dijon mustard
2 tsp lemon juice

< Directions >
Put soy milk, salt black pepper and mustard, Whisk well with a food blender. Add oil and whisk till the liquid blends together. Add half of the lemon juice and continue whisking till it starts thickening. Add the rest of the lemon juice and mix well. Add some more salt and pepper if desired.

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

Avocado and Shrimp with WASABI Sauce

2010.10.14

Everyone's favorite Avocado Shrimp salad is also　popular over here in Japan!



Although KOIKUCHI (regular or dark) soy sauce would do well, I like to use USUKUCHI (Lite) soy sauce for better color result.
Be careful when you add WASABI paste to the sauce. It's a lot spicier than hot mustard.

Not familiar with Japanese ingredients? Click here for more information.

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

< Ingredients >
One avocado
7-8 boiled shrimps
1 tbs soy sauce (lite)
1 tbs olive oil
a few drops of lemon juice
1/4 tsp WASABI paste, "Japanese horseradish"


< Directions >
1. Combine and whisk the soy sauce and olive oil in a small bowl, Add a few drops of lemon juice and whisk more till the mixture is blended well. Add some WASABI paste for flavor and mix it well.
2. Cut the shrimps in adequate size if desired.
3. Peel avocado, remove the stone and scoop the fruit with a spoon. Cut in adequate size.
4. Toss all the ingredients together. Serve chilled.

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

Easy Microwave TERIYAKI chicken

2010.10.11

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