Sake Steamed Asari Clam
Ingredients
1 lb. fresh asari clam, scrubbed and washed
1 1/2 Tbsp salt
2 cups water
2 Tbsp sake
Method
Put water and salt in a large bowl.
Soak asari clams in the water overnight.
Discard any clams that don't close at this time.
Drain in a colander.
Put asari clams in a large skillet and pour sake.
Place a lid and steam on high heat for few minutes until clams open.
Please do not eat any clams that didn't open after steaming
Buridaikon
Ingredients
4 buri yellowtail fillets
1 lb daikon radish
1 chunk fresh ginger root
4 tbsp soy sauce
1 tbsp sake
2 tsp sugar
3 tbsp mirin
Method
Pour boiled water over buri and drain.
Peel daikon radish and cut into medium chunks.
Slice ginger root.
Put about 3 cups of water in a pan and simmer daikon with ginger slices.
Add buri, soy sauce, sugar, sake, and mirin in the pan.
Simmer on low heat until soften
Buri Teriyaki Yellowtail
Ingredients
4 fillets buri yellowtail
2 tbsps sake rice wine
1 tbsp soy sauce
For teriyaki sauce:
2 tsps sugar, 3 tbsp soy sauce, 4 tbsps mirin
Method
Mix sake and soy sauce in a bowl and marinate fish in the sauce for 5-10 minutes.
Wipe the liquid from the fish and set aside.
Heat some oil in a frying pan and fry fish until browned.
Mix teriyaki sauce ingredients to make teriyaki sauce.
Wipe some excess oil in the frying pan with a pager towel.
Pour teriyaki sauce over fish in the pan.
Simmer the fish for 10 minutes over low heat.
Sweet and Sour Crab Omelet
Ingredients
1/4 lb. crabmeat
6 eggs
1/4 lb. boiled bamboo shoot
1 chunk ginger root
1/2 cup water
1 tbsp sugar
1 tbsp rice wine vinegar
1 tbsp soy sauce
1 tsp sesame oil
mixture of 1 tbsp water and 1 tbsp katakuriko/corn starch
Method
Shred crabmeat in a bowl.
Cut bamboo shoot and ginger into thin stripps.
Beat eggs in a bowl and add crabmeat, bamboo shoot, and ginger in it.
Mix water, soy sauce, sugar, and rice wine vinegar in a pan and bring to a boil.
Put katakuriko mixture in the pan and stir quickly and stop the heat.
Heat sesame oil in a large frying pan/wok.
Pour egg mixture in the pan and make an omelette, stirring.
Turn the omelette over.
Fried Shrimp
Ingredients
12 large shrimps
1/2 cup panko Japanese bread crumbs
1/4 cup all purpose flour
1 egg
oil for frying
Method
Peel shrimp and make a couple incisions on the stomach side so that it stays straight.
Put flour on shrimp lightly Dip the shrimp in beaten egg.
Cover the shrimp with panko.
Heat oil in a deep pan to 350 F degree.
Fry shrimps until brown.
Karei no Nitsuke Simmered Flatfish
Ingredients
4 fillets karei flat fish, about 1 lb., washed and scaled
1 1/4 cup dashi stock
5 Tbsp sake
3 Tbsp soy sauce
3 Tbsp sugar
2 Tbsp mirin
1 inch piece fresh ginger root, thinly sliced
Method
Put dashi, sake, soy sauce, sugar, mirin, and ginger slices in a large skillet.
Put on high heat and bring to a boil.
Place the fish in the broth.
Simmer on high heat for a few minutes.
Turn down the heat to medium and put on a drop lid.
Simmer the fish for 15 minutes or until done.
It takes longer to cook fish with egg sacs.
Kobumaki
Ingredients
1 1/2 oz. dried kombu kelp 8 five-inch-long dried kombu
3/4 lb. salmon
8 strips 10 inch long/strip dried kanpyo
4 cups water
1/2 cup soysauce
4 Tbsp. sugar
2 Tbsp. sake
4 Tbsps. mirin
Method
Soak konbu in 4 cups of water for 10 minutes.
Save this water.
Rub a pinch of salt on kanpyo and wash them.
Soak kanpyo in water for 15 minutes.
Cut salmon into about 5 inch long strips.
Put a salmon strip on top of a sheet of konbu and roll it.
Tie the konbu roll by strips of kanpyo.
Place kombu rolls in medium pot.
Pour the water used for soaking the kombu over the kombu rolls.
Bring it to a boil.
Turn down the heat to low, and add sugar, sake, mirin, and soysauce.
Simmer for about one hour.
Turn off the heat.
Let kelp rolls cool in the pot.
Octopus Salad
Ingredients
1/2 pound boiled octopus
1 cucumber
1 yellow bell pepper
1 1/2 rice wine vinegar
1 1/2 olive oil
Method
Cut boiled octopus into bite sized pieces.
Cut cucumber and bell pepper into thin stripps.
Soak octopus, cucumber, and bell pepper in ice water.
Drain the ingredients and serve in a bowl.
Mix rice wine vinegar and oil in a small bowl and pour over the salad.
Squid and Broccoli Stir fry
Ingredients
2 squid
1 broccoli
1/2 clove ginger
2/3 cup chicken soup stock
1 tbsp sake
1 tsp soy sauce
1/3 tsp sugar
2/3 tsp salt
1 tbsp vegetable oil
2 tsp water and 2 tsp katakuriko starch
Method
Prepare squid for cooking and cut them into bite sized pieces, including legs.
How to Prepare Squid
Cut broccoli into bite sized pieces and boil them.
Mince fresh ginger.
Mix sugar, salt, sake, and soy sauce in chicken soup stock and set aside.
Heat vegetable oil in a wok and saute ginger.
Add broccoli in the pan and stir fry them.
Add squid and soup in the pan and bring to boil.
Pour mixture of water and katakuriko starch over the ingredients and stir quickly.
Stop the heat.
Chicken Stuffed Squid
Ingredients
4 medium squids
2 1/2 cup water
1/3 cup sake
3 Tbsps soysauce
3 Tbsps mirin
For filling:
1 chicken breast half, boneless, skinless
1/2 cup minced onion
1 small egg
3 Tbsps katakuriko potato starch or corn starch
1 Tbsp soy sauce
2 tsps grated ginger
Method
Remove guts and legs from squid and clean the squid.
Remove the soft bones.
Chop the legs into small pieces.
Mince chicken breast and put it in a bowl.
Add katakuriko starch, minced onion, soy sauce, egg, ginger, and squid legs and mix well.
Stuff each squid with the chicken filling and close the pocket using a toothpick.
Put water, sake, mirin, and soysauce in a pan and heat on medium heat.
Add stuffed squid in the soup and simmer on low heat for about one hour.
Slice into 1/2-inch-thick rounds.
Simmered Hijiki
Ingredients
1 oz dried hijiki seaweed
1 aburaage
1/4 carrot
3 tbsps soy sauce
2 tbsps sugar
2 tbsps mirin
3/4 cup water
Method
Put dried hijiki in a bowl.
Wash them and soak in water for 10-15 minutes.
Drain hijiki over a colander.
Cut carrot into thin strips.
Also, cut aburaage into thin strips.
Heat vegetable oin in a frying pan and saute carrot and hijiki.
Add aburaage in the pan and saute lightly.
Season the ingredient with sugar and mirin and stir well.
Further, add soy sauce and water in the pan.
Simmer the ingredients until the liquid is almost gone.
Takoyaki
Ingredients
1 2/3 cup flour
2 1/2 cup dashi soup
2 eggs
1/2 lb. boiled octopus, cut into bite-size pieces
1/4 cup chopped green onion
1/4 cup dried sakura ebi red shrimp
1/4 cup chopped pickled red ginger
For toppings:
katsuobushi dried bonito flakes
aonori green seaweed powder
Worcestershire sauce or takoyaki sauce
mayonnaise
Method
Mix flour, dashi soup, and eggs in a bowl to make batter.
Thickness of the batter should be like potage soup.
Put oil inside cups of a takoyaki grill pan.
Pour batter into the cups to the full.
Put octopus, red ginger, and green onion in each hole.
Grill takoyaki balls, turning with a pick.
When takoyaki become rounds and brown, remove them from the pan and place in a plate.
Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.
Tuna Salad Sushi Roll
Ingredients
4 cups sushi rice
4 sheets of nori dried seaweed
1 tbsp finely chopped onion
2/3 cup canned tuna
1 tbsp mayonnaise
Method
Mix chopped onion, tuna, and mayonnaise in a bowl.
You can make tuna salad as you like.
Put a nori sheet on top of a bamboo mat makisu.
Spread sushi rice on top of the nori sheet.
Place the tuna salad lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
How to Make a Sushi Roll
Press the bamboo mat firmly and remove it from the sushi.
Cut the sushi roll into bite size pieces.
If you prefer it to be spicy, you can add karashi mustard in the tuna salad.
