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

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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!

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Inari-zushi Recipe – How to make Sushi wrapped in fried Tofu

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Ingredients:

4 sheets of Abura-age (pre-fried Tofu)

(A) 1.5 Tablespoons of Sugar

(A) 1.5 Tablespoons of soy sauce

(A) 1.5 Tablespoons of Mirin

(A) 300cc of Mushroom Dashi

1.5 cup of rice cooked (about 180g)

(A) 3 Tablespoons of Rice vinegar

(A) 2 1/2 Tablespoons of sugar

(A) 1/2 teaspoon of salt

  1. Make Sumeshi (Sushi rice). Cut the Abura-age in half. Open it gently.
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  2. Boil the water and place the Abura-age for few seconds to remove excess oil. Drain the water.

  3. Place all the (A)s and Abura-age in a pan and cook for about 20 minutes. (with dropped-lid). Stop the gas and cool it down.
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  4. Make rice ball with Sumeshi (about 40g for each). Place Sushi rice in the Abura-age.

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After you make mushroom Dashi… You can make Shiitake Tsukudani (mushroom pickles)

Shiitake Tsukidani (Tea cloth Sushi, Sushi wrapped in thin cooked egg)

Ingredients:

5 dried Shiitake (Chinese black mushrooms) soaked in the water for 24hours in the fridge

(A) 150cc Dashi including the water which is used for soaking the mushrooms

(A) 1.5 Tablespoons of sugar

(A) 1 Tablespoon of Mirin

(A) 1 Tablespoons of soy sauce

  1. Slice the mushroom into thin pieces. Place all the ingredients in the pan and cook it until all the liquid is gone.

You can enjoy it with rice or as filling for Onigiri (rice ball) :)

And today I want to introduce one more variation of pickled Shiitake and Sushi-rice!

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Chakin-zushi Recipe – How to make Sushi wrapped in egg sheet

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Last weekend, we invited our whole family to celebrate our son’s 100th day!
I cooked a lot, for whole two days because it’s Japanese weaning ceremony which is held around 100th day.

Chakin-zushi is like flour and beautiful color from egg, so I made it as well for make the table more fancy :)

Ingredients(6 servings):

(A) 6 Eggs

(A) 1 teaspoon of sugar

(A) A pinch of salt

(A) 2 Tablespoons of potato starch

Mitsuba, (boiled for few seconds)

*You can use any other kinds of vegetable which is thin enough to tie the egg sheet

(Sushi rice)
1.5 cup of rice cooked (about 180g)

(A) 3 Tablespoons of Rice vinegar

(A) 2 1/2 Tablespoons of sugar

(A) 1/2 teaspoon of salt

5 Tablespoons of pickled mushroom (Shiitake Tsukudani), chopped

Boiled shrimp for decorate if you like

  1. Make Sumeshi (Sushi rice). Mix with pickled mushroom and make ball shape.
    About how to make Sushi rice, please check from here.

    http://japanese-cooking-class-tokyo-mari.com/recipe/2014/05/28/sushi-roll-recipe-how-to-make-makizushi/

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  2. Mix all the (A)s well then make thin-layer cooked egg and cool it down.

  3. Place rice ball on the center of cooked egg, wrap it and tie with Mitsuba.
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    1. Open the drape on top then place boiled shrimp to decorate.
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Enjoy <3 IMG_5074

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

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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.

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

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  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.

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

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

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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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  1. 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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  1. 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!

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Okowa Recipe – How to make steamed seasoned sticky rice

Okowa originally came from China, it’s steamed rice.

 

I love the texture anthe rich flavor, since we use a lot of Umami for it, and you can eat it as a snack if it’s Onigiri shape.

(it’s already seasoned)

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I show you how to make no meat one, but please arrange different vegetable or meat (I think chicken or pork is nice)  :)

 

Ingredients:

3 rice cups of Japanese sticky rice (about 560cc)

2 medium carrot, diced

3 dried Shiitake, soaked in the water and sliced

1 cup of dried small shrimp

 

(A) 1 Tbs. sugar

(A) 3 Tbs. soy sauce

(A) 2 Tbs. Sake

 

1 cup of water (which is used for soaking dried mushroom)

 

Preparation:

  • Soak the stiky rice with enough water for 1 hour in advance, then drain the water

  • Soak the dried Shiitake in 300-400cc water for few hours in advance

 

  1. Place 2 Tbs. of vegetable oil in a pan then pan-fry the dried shrimp until you have good flavor.

Then add the sliced mushroom, and carrot.

 

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  1. When all the ingredients are almost cooked, add all the (A)s then cook for few minutes.

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  1. In the other pan, place 2 Tbs. vegetable oil the pan-fry the sticky rice.

 

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  1. When the rice became clear, add alal the (2) and 1 cup of Dashi (from soaking the mushroom) then cook until all the liquid is gone.

 

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  1. Place all of them in a steamer then steam it for 20mins.

 

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You can eat Okowa as rice, or it’s also nice to make Onigirg which is my favorite :)

 

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Omurice Recipe – How to make japanese omurice – Yoshoku dishes

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A large number of Western dishes have been introduced to Japan over the centuries. We think “Yoshoku” are Western dishes but many of them have become completely Japanized. Today I want to introduce one of my favorite Yoshoku recipes, “Omu rice” (Japanese rice omlette).

In Japan, you can see this Omu rice at a kid-friendly family restaurant or a Yoshoku restaurant and Japanese kids always love it. It’s an omelette stuffed with ketchup-flavored chicken rice and topped with ketchup. It’s really yummy and I hope you love it, too!

Ingredients (2 servings)

2 cups of cooked rice

1 onion, chopped

1 carrot, chopped

100g of chicken thigh

3 Tablespoons of Ketchup

20g of butter

4 eggs

salt and pepper

  1. Cut the chicken tight into small dice. Saute the chicken until the color changed. Add the chopped onion and carrot and saute until it’s done.
  2. Place the rice in the same pan and toss until thoroughly heated, add 3 Tbs. of Ketchup and keep tossing.
  3. Season with a pinch of salt and pepper. Divide the chicken rice into two and place it on a plate and make omelette shape.
  4. Beat the eggs in a bawl. Place the butter in the frying pan until the butter melt, pour the half egg into the pan and make an omelette.
  5. When the omelette is half done, place the chicken rice down the center of the omelet. Flip one side of the omelette over the rice then roll the rice-filled omelette over the other side and onto a plate.
  6. Squeeze some decorative lines of a ketchup on the top.
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It’s Nanakusa-gayu day! – seven herbs rice porrige Recipe

After the big event “Oshogatsu” (Japanese New Year’s Day), it’s another event today, Nanakusa no sekku.
It’s seven herbs day and peaple eat seven herbs rice porrige to hope health for a new year.
What is Nanakusa no sekku

Seven herbs is

If you live in Japan, you can easily find the ingredients.
Especially this week, you can find the Haru no Nanakusa ( Spring seven herbs) package for the porrige.

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Ingredients:
1 cup of Rice
4 cups of water
1 pack of seven herbs ( only one piece for each)

  1. Place the rice and water in a pot then cook for 45minutes. with lower heat.

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  1. During that time, Cook the herbs in boiled water for 10sec – 1 minute with a pinch of salt. Drain the water then chop into small pieces.

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  1. When the porrige is done, add the chopped herbs and a pinch of salt.

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We traditionally have it in the morning on Jan 7th.
Japanese herbs are very light flavor but good for your health, and it’s so nice too since our stomach is tired because we kept eating during the holiday!

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Special Mochi in Yamanashi prefecture – How to make mochi – mame mochi, Bean rice cake

When we pound Mochi, we made two kinds – plain one and Yamanashi special one!
I think each region in Japan, or each family has seciet recipe especialy for traditonal food.

Their Mochi use,
roasted peanuts
sugar
Aonori (green seaweed powder)
Mikan’s skin (Japanese orange’s skin, dried and roasted)
… with sticky rice.

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when you pound the rice, add all of them ( you don’t measure the ingredients, just as much as you like) then pound together.

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It’s same way to make regular Mochi. Make the shape, slice, then dry.

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I had no idea to use seaweed with orange peel for Mochi until I got married and have relatives in Yamanashi, but I just fell in love with it!
It’s rich flavored with the roasted orange peel and good texture of peanut.
When you make home-made Mochi, please try! :)

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Onigiri recipe (How to make Japanese rice ball) – Recipe and my childhood

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When you travel to Japan, you may have many chances to see Onigiri (Japanese rice ball) at convenience stores or Onigiri shops or the markets. Onigiri (sometimes called Omusubi) are rice balls with tasty fillings. I guess Onigiri is not so famous in foreign countries but it’s a very popular food for local people and I really love them!

We’re very familiar with Onigiri from our childhood. They’re very portable so Japanese moms often make them for their kids(maybe for husbands, too) as lunches or snacks. I remember my mom making several kinds of Onigiri when my family went on hikes or to the sea for shell gathering. Also she made for me some for school outings. I was looking forward the lunch time and I still can not forget the taste of them.

As Wikipedia, Onigiri has their long history- at 11th century, Japanese people’s already ate them, mostly when people go out. After I read it, I kind of get the point that why we are so attached to Onigiri somehow.

If you want to make Onigiri, they must be made with sticky, short- or medium-grain rice like Japanese rice. As for the fillings, there’re many kinds we eat. Popular Onigiri fillings are salted salmon, pickled plum(Ume), tuna with mayonnaise, Konbu(seaweed) etc. At Okinawa, which is located in south Japan and there’s U.S. base at, they even use SPAM for Onigiri because they’re influenced by American culture.

They are really yummy and easy to make, so I hope you enjoy them, too!

Ingredients (4 servings):

4 cups of hot cooked rice (medium-grain rice or Japanese rice)

4 sheets of Nori seaweed

salt

Fillings:

-Umeboshi (pickled plum)

-Shake(cooked salted salmon flake)

-Katsuo(bonito flakes moistened with soy sauce)

-Tuna(tuna flake mixed with mayonnaise)

  1.  Wet hands with cold water and sprinkle them with salt.

  2.  Place one cup of rice on one hand, make a dent in the center, and put in the filling in it.

  3.  Wrap the rice around the filling and form into triangle or ball shape.

  4.  Wrap the rice ball with Nori seaweed.

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Preparing for New year’s day- how to make Mochi traditionally – rice cake

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Good afternoon!
I came to Yamanashi prefecture yesterday to visit our relatives since it’s what Japanese usually do in this season.

And today we made a lot of Mochi to prepare for New year’s day!
New year’s day is supposed to be holiday for housewives since they don’t have any day off from housechores, so they prepare the foods at the end of a year and eat them during Jan 1st-3rd :)
But for that, we have to work harder anyways.

So because of that, we don’t eat rice on New year’s day, we eat Mochi instead of it. ( and Mochi is our feast, so we have it on special day)
You can keep dried Mochi for few weeks and there’re many ways to eat them.

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First we steamed the Japanese sticky rice then pound the rice in wooden mortar.

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Then on person pound the rice, the other person wet the rice. Keep pounding until it became smooth.

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When the Mochi became smooth, wet hands each time then make a shape.

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Today we had two kinds, Anko (sweet bean paste) and Kinako (dried soy bean powder with sugar) for this Lunch.

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The lest of the Mochi, we spread it, cut in pieces, then dry :)

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Even though home made Mochi is so tasty, somehow we make them only once a year for special day!
You need huge space for pounding the rice, or Usu (wooden mortar) and it’s impossible to do in the tiny apartment in Tokyo.

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This is our Lunch, so good, please try them if you have Mochi making machine or you can get dried Mochi from Japanese market on new year holiday.

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