Posted on

Japanese Tofu meat ball with Shiso Recipe

IMG_3763.JPG

This recipe is for you when you’re busy! It takes about only 10-15 minutes in totall :)

I love meat ball, but sometimes crave for something lighter, and I make it at such time!
Ingredients (2 servings):

200g ground meat

1/2 pack of Tofu

10 Shiso leaves, cut into strips

1 egg

A pinch of salt

2 Tbs. of soy sauce

2 Tbs. of Mirin
1. Dry Tofu with paper towel well.  Mix meat, Tofu, egg, Shiso and salt by hand well.

Separate into four, Make thick meat patty shape.

  1. Pan-fry for few minutes for both sides, place a lid, steam for about 3-5 minutes.

(The patty is very soft, so please don’t touch during cooking)

  1. Take out the lid, pour soy sauce and Mirin in the pan, keep cooking for another few minutes to thicken the sauce.

   
 
Enjoy! :)

Posted on

Sanma Gohan Recipe- How to make seasoned rice with Pacific saucy with mushrooms and ginger

IMG_3753.JPG

Sanma season has come <3

We eat this fish probably every few days in last  weeks..

Sometimes as Sashimi, or grilled simply, and today I used it for rice dish.

Sanma (pacific saury) is very tasty blue fish in autumn, it’s so popular for Japanese people.

If you don’t have Sanma, it’s also nice to mackrel or other fish as well!

Ingredients:

1 Sanma (Pacific saury)

1 Gobo (burdock root, if you don’t have it, it’s nice to use 1 carrot)

2 packs of mushrooms (I used Maikake, oyster mushroom, and Shimeji mushroom. Total about 150g)

1 piece of ginger (about 40g)

3 cups of rice ( Japanese rice cup is 180ml for 1 cup)

500cc of Dashi or water

2 Tbs. of soy sauce

2 Tbs. of Sake

1/2 teaspoon of salt

  1. Take off guts from Sanma, cut into two.

  1.  Cut ginger and burdock root into thin strips. Soak burdock root in water for 10minutes then drain.

Soak rice in water for 20minutes, then drain.

 

  1. Place rice and all the seasonings in rice cooker, then pour 500cc Dashi (or water).

Place burdock root, ginger, mushrooms, and Sanma on top. Cook rice as usual.

 

  1. When the rice is cooked, take off the middle bone from Sanma, break it roughly with spatura, then mix all well.

 

Rice absorbs all the flavor of fish, mashrooms and burdock root, and spice up with ginger and it tastes so nice!

I had another cup of rice today :P

Enjoy your autumn meal!

iPhoneから送信