Posted on

Tai-Meshi Recipe – How to make cooked rice with sea bream (Tai)

IMG_1822.JPG

IMG_1822.JPG

Traditionaly, we Japanese often eat Tai (Japanese sea bream) when we have something special, like wedding ceremony or someone’s birthday etc.

And this dish, Tai-Meshi (seasoned cooked rice with sea bream) is one of the most popular dish for the celebration.
The head of the sea bream doesn’t have much meat to eat, but this part have really good juice and flavor so nice to make soup stock of cook something with it.

Ingredients:
3 Japanese rice cups of rice
Water (please use the amount of water as same as you use for the regular cooked rice. it depends on the rice kind. if you have rice cooker, please just measure as level “3”)
1 sea bream head
salt
(A) 2 Tbs. of soy sauce
(A) 1 Tbs. of Sake

  1. Wash the rice then soak with water for 30mins. (same as when you cook the regular rice)
    Salt (I used about 2 teaspoons but it depends on the size) the sea bream head then let sit for 30mins.

IMG_1800.JPG

  1. Grill the sea bream for both side, about 5-10mins. for each.

IMG_1801.JPG

  1. Remove 3 Tbs. of water from the rice cooker. Add all thd (A)s and place grilled sea bream on top. Cook the rice as usual.

IMG_1803.JPG

  1. After it’s cooked, Remove the bones of sea bream and break the eatable parts with chopsticks.

IMG_1818.JPG

IMG_1819.JPG

It’s super easy but so tasty, Enjoy! :)

Posted on

Kiriboshi Daikon Recipe – How to make Simmered dried Daikon (Japanese radish)

IMG_1780.JPG

IMG_1780.JPG

Have you ever had Kiriboshi-Daikon?
It’s based on dried Japanese radish (Daikon) strips and one of the most typical Japanese home-made food.

Kiriboshi-Daikon

IMG_1777.JPG

You can find this ingredient at dried food section of the supermarket in Japan, as same as kelp etc.

These dried food often has much more nutrition than the fresh ones, for example the dried Daikon includes a lot of Ca and minerals.

I often cook this kind of dried food when I don’t want to go to shopping.. :)

Ingredients:
100g Kiriboshi-Daikon (dried Japanese radish strips)
1 carrot
(A) 2 cups of Dashi (Japanese soup stock)
(A) 3 Tbs. of Sake
(A) 1.5 Tbs. of sugar
(A) 1 Tbs. of Mirin
(A) 4 Tbs. of soy sauce

  1. Wash the Kiriboshi-Daikon, then soak in the enough water for 30mins, then drain.
    Cut the carrot into thin strips.

  2. Place 1Tbs. of vegetable oil in the pan, pan-fry the carrot and Kiriboshi-Daikon for five minutes with midium heat.

IMG_1778.JPG

  1. Add all the (A)s in the pan, simmer for about 30mins with low heat with a lid, or until the liquid is almost gone.

IMG_1779.JPG

We normally have it with a room temparature, a small portion as a side dish :)
You can keep it at least 3-4 days in the fridge.

Enjoy!

IMG_1780.JPG

Posted on

My favorite Pizza place in Tokyo – Napule

IMG_1756.JPG

IMG_1756.JPG

I and my husband went to Omotesando to take maternity photo on the other day, so we went to my favorite restaurant Napule afterward.
If you love napoli pizza, you should try here :)

http://napule-pizza.com/minamiaoyama/

They have branch in Tokyo midtown and also close to Omotesand station.
You can make reservation only for dinner, and it’s better to book in advance especially for weekend or friday night.

They have very good deal set Lunch only on weekday, so when you don’t have work, it’s nice to try there on weekday, you can get wonderful pizza or pasta with under 1500JPY.

We ordered and shared pizza set and pasta set.

IMG_1755.JPG

small salad

IMG_1752.JPG

pizza (tomato sauce, anchovy, mozzarella, herb)

IMG_1753.JPG

pasta(salmon, sprinach, cream sauce)

IMG_1754.JPG

They have several choices of pizza/pasta and everyday it’s different.

IMG_1751.JPG

There’re much more variety at dinner time, hope you enjoy there :)

Napule
address 東京都港区南青山5-6-24
1minute from Omotesando station
03-3797-3790
11:30-14:30 / 18:00-22:00

And now I’m on 37weeks of pregnancy, a little bit nervous but so excited!

IMG_1757.JPG

Posted on

Iwashi no Kabayaki Recipe – How to make broiled sardine

IMG_1768.JPG

IMG_1768.JPG

I walked around Tsukiji fish market this morning and came across fresh sardine, so I cooked sardine-Kabayaki for our dinner :)
It’s Sashimi quality sardine, so I used half for it and half for sashimi.

It’s a little bit similer to Unagi no Kabayaki (broiled eel) but this recipe isn’t that sweet, so please add more sugar if you like the eel sauce.

Ingredients:
4 sardines
All-purpose flour
(A) 1.5 Tbs. soy sauce
(A) 0.5 Tbs. sugar
(A) 1.5 Tbs. Mirin
(A) 1 Tbs. Sake

  1. Cut off the head of sardine. Remove the gats then open the fish by hand. Cut off the bones.

IMG_1762.JPG

IMG_1763.JPG

  1. Cut the sardine into two then toss the flour.
    Place 1 Tbs. of vegetable oil in the pan, then place the sardine with skin side down. Pan-fry them for both sides.

IMG_1764.JPG

IMG_1765.JPG

  1. Add all the (A)s then keep cooking until it became thick.

IMG_1766.JPG

I love to put the broiled sardine on the cooked white rice for Kabayaki-don. (with rice bowl)
Enjoy!

IMG_1768-0.JPG