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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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Super easy, quick, delicious recipe – Sashimi with rice bowl

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When you don’t have time, or you’re not in mood for cooking, please try this recipe.
It’s my favorite but I even don’t know if I can call it as recipe, because it’s super simple and easy.

Ingredients (2 servings):
Your favorite Sashimi.. as much as you like
1 avocado, cut into dice
Any salad leaves (like lettuce) as much as you like
2 cups of cooked hot rice
soy sauce

  1. Place rice on serving bowl, then lettuce, avocado, and sashimi.
    Put some soy sauce on them, or you can dip the sashimi then place on the rice.

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Today, I got KitchenAid so I’m very excited what I cook with it first.. :)

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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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Iwashi no Kabayaki Recipe – How to make broiled sardine

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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.

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  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.

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

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

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Mackerel with sweet black vinegar sauce Recipe

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Ingredients:
1 Mackerel (after fillet, about 300g)
1 pack of Chingen-sai ( bok-choy)
1 pack of Shimeji mushroom
Potato starch

(A) 2 Tbs. of sugar
(A) 3 Tbs. of black vinegar (Kurozu)
(A) 1.5 Tbs. of soy sauce
(A) 2 Tbs. of Sake
(A) 1 Tbs. of Mirin

  1. Fillet the Mackerel, then cut into 1cm pieces.

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  1. Place 1-2 Tbs. vegetable oil in the pan. Toss the potato starch on the Mackerel, then pan-fry.

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When the Mackerel is cooked, add all the (A)s in the pan then simmer for few minutes or until the sauce became thick.

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  1. In the other pan, place vegetable oil in the pan again then pan-fry bok-choy and mushroom for few minutes.

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  1. Add all the vegetable (3) in the Mackerel pan then mix well.

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My love.. :)

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Tsumire-Nabe Recipe – How to make Japanese fish ball hotpot

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It’s getting cold in Tokyo and the Nabe (Japanese hotpot) season has come!

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Today I want to share one of my favorite Nabe recipe, Tsumire-Nabe.

Ingredients (4 servings):
(A) 6 Aji (Japanese mackrel)
(A) 1/2 onion
(A) 20g of ginger
(A) 1 egg white
(A) 1 teaspoon of salt

4 cups of Dashi (stock)
any vegetable, mushrooms
Ramen noodle
egg

Any sauce for dipping (I like Ponzu fop this hotpot)

  1. Fillet the Aji. Mix all the (A)s in the food processer, then make it into paste.

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  1. Prepare Dashi (or any soup stock) in the pot, bring to boil. Make fish ball shape with two spoons, then place in the pan.

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  1. Place other vegetable and mushroom in the pan.
    Enjoy them with your favorite sauce!

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I like to use Ponzu sauce for Tsumire (fishball) for dipping, and after we finish all, we add Ramen noodle and beaten egg in the leftover of the soup.
If you use rice and egg, you can also eat tasty porrige :)

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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!