Home-made Ikura (Japanese salmon roe) Recipe

The salmon roe season is only few weeks a year even though you can find Ikura (marinated salmon roe) and it’s just now :)
Many of Ikura, especialy cheap ones, are frozened and the texture is different from fresh ones.

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And if you have Home made one, you don’t want to have the pre-made one anymore since it’s so good!
I’m not a big fun of Ikura (salmon roe) usually, but love this Home-made one!
You don’t have any bad fishy flavor or the odd taste.

Ingredients:
2 chunks of salmon roe with the skin, it’s called as Sujiko in Japanese (about 600g this time)
100cc soy sauce
50cc Mirin
50cc Sake
5cm × 5cm piece of dried kelp

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1. Remove all the salmon roe from the skin in the warm water (about 40℃) gently. If the salmon roe is not fresh, you might break the pieces but usually it’s not happened.

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2. After you take out all the skin, remove all the small/ thin skin or veins from the salmon roe by rubbing with your finger gently.
You can change the water some times until the water became clear, and keep removing them until all of them are removed.
This process takes some time, but normally the bad fishy flavor comes from these skin or veins so it’s most important process.

When you finish it, drain the water then leave it in the fridge for 15-30mins. The color is a bit cloudy color first but it’s became clear red color after you let sit.

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3. Place all the ingredients and kelp in the clean container then marinate the salmon roe for overnight to 1 day.

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If you marinate too long, it became salty.
So please drain the seasoning when it’s done.(I suggest you to taste 12-24hours. after you marinate)

We Japanese normally eat Ikura simply on the rice bowl, or sometimes as Sushi.
You can use it for pasta topping, salad topping, or as canape with cream cheese with Ikura.

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Enjoy!

Japanese fig compote Recipe

Only in north parts of Japan (Miyagi and Yamagata prefecture), there’s a culture to make Fig compote.

It’s different from european fig compote since Japanese one has a bit sour flavor, but it’s also nice and refreshing taste :)
The taste is a little bit like plum wine or plum juice..

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(left bottom one)

In Kanto (Tokyo) region, it’s hard to find the green figs, and also their season is shorter than the regular fig.
If you live in Tokyo, you can find it at vegetable section of Tsukiji fish market :)
Their season is only few weeks of this month.

Ingredients:
1kg Green fig (before they’re ripen)
250g sugar
180cc rice vinegar

1. Place all the ingredients in a pan.
It’s better to use thick pan like Le Creuset.

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2. Keep cooking with low heat until the fig became soft. It takes around 30mins.

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You can keep them for few month in a boiled jar, and can use the syrup for making juice :)
The juice tastes very similer to plum juice, and I normally combine the water (or gas water) and the syrup as half and half with ice.
And we just eat the figs simply (with cutting into half), or it’s also nice to have it with vanilla ice cream.

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Sweet potato cheese cake Recipe

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After the super humid summer, I’m always busy with eating (and cooking)..
We call it as “Shokuyoku no Aki” which means Autumn appetite.

There’re so many seasonal ingredients I love but I introduce one of them, sweet potato (Satsuma-imo) :)

Ingredients (18cm whole cake mold)

500g sweet potato
2 eggs
80g sugar

120g cream cheese, with room temparature
35g butter, with room temparature

2 Tbs. of cake flour
100cc milk

1. Steam the whole sweet potato (or bake with oven) for 30-40mins, or until it’s cooked.
Peel off the skin by hand and mush it.

#You can use microwave to cook the sweet potato, but you can get much more sweetness if you cook them slowly, with lower temparature for longer time.
#When you mush it, you don’t neet to make it smooth. It’s nice texture and the taste if you have tiny chunks.
# When you mush it, you would get more liquid if you use food processor instead of mush it. So if you like the hearty fluffy texture, it’s better to do it by hand.

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2. Add all the butter and the cream cheese in the bowl, mix well with spatula.

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3. Add all the beaten egg and sugar in the bowl, then mix well.
Shift the flour and add the milk little by little.
How much liquid is included in the potato is depends on the potato.! so please adjust the milk amount :)
This time, I used 100cc.

4. Pour all the mixture in the mold then bake it in the oven for 30mins.
This picture looks whitish color, but it’s more yellow actually.

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5. I like to eat it during it’s hot, with ice cream together.
If you prefer cold cake, I would add double abount of cream cheese to make it more creamy :)

☆It’s nice to use drained yogurt instead of milk, or cream cheese.

☆I like to add some liquar and cinnamon in the cakas well.

.. By the way, if you live in Japan, please try these too, it’s on sale only this season.
Pumpkin, Japanese sweet potato, and Japanese chestnuts.
I eat one of them every single day..
My favorite is pumpkin <3

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Ramen egg Recipe

Making Ramen takes loooong time.. sometimes 20-40hours to make the soup stock if you don’t use any chemicals.

So I usually don’t make Ramen at home, but do make Ramen egg.

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I’m not sure if you’d had it before, this is boiled egg flavored with soy sauce.

Normally this egg yolk is not completely cooked, and it’s a bit sticky texture with good flavor!

I often eat them with rice, and also the noodles.
Please try!

Ingredients:
6-8 eggs
(A) 200cc water
(A) 40cc soy sauce
(A) 3 cloves of garlic, grated
(A) 1 piece of ginger, grated
(A) 1 teaspoon of sesame oil

1. Mix all the (A)s in a container well.

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2. Place eggs and plenty of water in the pan, heat it up. After it boils, cook for 4mins then stop the gas.
Place the eggs in the ice water.

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3. Peel off the eggs then soak in the sauce mixture for 3-5days.
At this point, inside of egg is still raw, so please peel off gently.

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3 days after I soaked..
it became like this.

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I like the 3-4 days egg, but if you like stronger taste, you can marinate more. or less.

Please make a lot first and everyday you can try one egg, then you know which one is your best :)

Today’s dessert..
Joel Robuchon bakery just started Autumn fair which use pumpkin, chestnut, and sweet potatoes.. it’s my favorite every year <3

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Makaroni-Guratan Recipe – How to make Japanese Macaroni gratin

This is my favorite dish when I was a child, and it’s also very popular for all the Japanese children (of course for adults too) – Macaroni gratin.

It’s one of the typical Japanese Yoshoku, the food originally came from other country bu is developed in Japan, and I think each family have the different version of them.

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I suddenly wanted to have this after a long time (maybe because it’s getting cooler in Tokyo?) , and it made me very nostalgic when we had dinner.

My recipe is only the example, so please use your favorite meat or vegetable for your own :)

Ingredients (4servings):

1 onion, sliced
3 big sausages, sliced
3 potatoes, steamed and sliced
2 carrot, sliced and steamed

150g of macaroni

Pizza cheese as much as you like

-White sauce
600cc of fresh milk, with room temparature
45g of butter
3 Tbs. of all-purpose flour
1 teaspoon of salt

1. Preheat the oven as 210 ℃.

2. Make the white sauce. Place the butter and flour in the pan, then heat it up.

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When the butter melts, add the milk little by little.
Please don’t add too much milk, because you will get some chunks and the sauce doesn’t become smooth.

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Add the salt and mix well, then stop the gas.

3. Steam the potatoes and carrot. Peel off the skin and slice the potatoes.

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4. In the other pan, pan fry the onion and sausages well. When the onion is cooked, add the cooked macaroni (please follow the package how many minutes for cooking), carrot, and all the white sauce.

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Adjust the taste with salt.

5. Place the (4) in the plate then sprinkle the pizza cheese on top. Bake it in the oven with 210 ℃ for 17-20mins.

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Today I used sausage with potato and carrot, but I also like the combination of salmon with mushroom, or chicken with pumpkins.

Enjoy! :)

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My brother’s organic restaurant in Tokyo – Kitchen Watarigarasu

Somehow, I haven’t introduced my brother’s tiny restaurant in Tokyo yet in my blog.
One of the reason is, it’s too close to me, I often eat there ( or even sometimes help his kitchen) and don’t take much pictures.. :)

He doesn’t cook traditional Japanese, it’s kind of fusion food based on seasonal organic veggies, and organic wines.

He doesn’t have the same menu, since he cooks besed on whatever he has on that day which organic farmers sent him.

On the other day’s Omakase course.. (Today’s special course)

Some kinds of vegetable appetizer
(spagetti squash etc)

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Deep-fried bitter cucumber

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We had baby squid tomato glatin, and octopus carpaccio, home-made baguette etc, but I forgot to take pictures again..
We asked him non-meat Omakase because my friends are vegetarian, but usually you have pork putty or simmered beaf with red wine or something as well.

Scallop with Ratatouille with croquette and grilled potatoes

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You will have seasonal pasta or something at this point, but we’re too full and just asked him to stop spoiling us too much.

Home-made ice cream

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If you like seasonal ingredients, please try them :)
He cooks everything from scratch, including sausage or bacon for example.
He’s only the chef there (very tiny restaurant) so it takes more time to prepare the food than the others, but you can taste very natural flavor :)

Kitchen Watarigarasu
キッチンわたりがらす
渋谷区東3-24-14
3-24-14, Higashi, Shibuya
No Sun
you can walk from Ebisu station, JR Yamanote-line fr Hibiya-line

With my great company :)

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My favorite Unagi ( eel) restaurant in Tokyo 宮川本店

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If you come to Japan, or live in Japan, one of the things you must eat is Unagi!
Most of the eel in the supermarket or at the regular restaurant, is imported eel and very oily texture because they’re cultivated.

Japanese one is much light, and fluffy texture.
You can taste it only in Japan :)

My favorite restaurant is 宮川本店 (Miyagawa Honten) in Ginza area.

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The second floor is Tatami floore, and the restaurant has relaxing atmosphere..

They basically have only two menus as same as any professional eel restaurant, “Shira yaki” ( no sauce, you can dip it with soy sauce and Wasabi when you eat it) and “Kaba yaki” ( regular one).
And you can choose the size :)

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Only thing you have to be careful is, it takes about 30mins. to be served after you order the eel.
Because after they have the order, they start cooking eel and it normally takes time.

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宮川本店
1-4-6, Tsukiji, Chuo, Tokyo
東京都中央区築地1-4-6
11:30-14:00, 17:00-20:00
No Sat

you can take Tsukiji station, or Shintomicho station :)

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By the way, I watched the TV and fount out there’re “cucumber pickle bread” in a certain area in Japan.. (Kobe area)
It looks like a hot dog, but they just Japanese pickle instead of sausage..
and I heard the taste is nice.
I wanna try it, but it’s not in Tokyo area..

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