Name: Salmon Roll - Maki Sushi
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: 300g of Japanese uncooked Rice; For the sushi vinegar; 50g rice vinegar or apple cider vinegar; 18g sugar; 7g fine salt; 3 sheets of nori; For the filling; 1/2 onion - thinly sliced - Soak in water for 10 minutes; 1/2 to 1 avocado - sliced; a dash of lemon juice; 180g to 200g salmon tartare; some mayonnaise; For the dipping sauce; Soy sauce; Wasabi

February 23, 2021

Salmon Roll – Maki Sushi

Salmon Roll - Maki Sushi

Serving Size

3 Sushi Rolls

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Ingredients

300g of Japanese uncooked Rice

For the sushi vinegar

50g rice vinegar or apple cider vinegar
18g sugar
7g fine salt
3 sheets of nori

For the filling

1/2 onion - thinly sliced - Soak in water for 10 minutes
1/2 to 1 avocado - sliced
a dash of lemon juice
180g to 200g salmon tartare
some mayonnaise

For the dipping sauce

Soy sauce
Wasabi

Instructions

1. Start by cooking your rice. Meanwhile make the sushi vinegar : In a cooking pot add vinegar, sugar and salt. Cook until almost boiled and sugar and salt are completely melted. Remove from the heat and set it aside.
2. Transfer the cooked rice into a heat-safe bowl, and pour the sushi vinegar from #1 on it. 'Slice' the rice with a rice paddle and let it cool down.
3. Place "Sushi bamboo rolling mat" on your worktop and then a nori sheet (shiny side down).
4. Spread about 180g sushi rice evenly. Leave an about 2cm edge uncovered.
5. Spread mayonnaise along the center line, as much as you want, over the rice. Place avocado, onion and salmon along that line too. Then roll up the maki tightly with a sushi rolling mat. Make 2 more sushi rolls.
6. Cut slices in the sushi roll with a clean and moistened knife. Please clean your knife before each new slice.
7. Serve wity soy sauce and wasabi :)

February 6, 2021

Salmon Donburi Rice Bowl

Persons

Prep Time

30 minutes

Cook Time

10 minutes

Total Time

40 minutes

Ingredients

200g salmon tartare
1/2 onion - thinly sliced
2 tbsp mayonnaise
a dash of salt and sugar
2 eggs
some chopped scallion

For the sauce (but you can also use off-the-shelf tsuyu)

2 tbsp soy sauce
1 to 2 tsp sugar
some sesame oil

Instructions

1. In a cooking pot, bring the water to a boil and cook eggs for 6 minutes. Soak in cold water for 5 to 10 minutes and remove the shell. (Set it aside)
2. In a small cooking bowl, add sliced onion and soak in water for a few minutes. Drain well and add mayonnasie, salt and sugar, mix well. Set aside.
3. In a small cup, add all the sauce ingredients and mix. Microwave 20 sec, set aside.
4. Serve the steamed rice in the first serving bowl, place the onion and salmon tartare (100g). Roast with a cooking torch if you like. Top with egg and pour the sauce! Sprinkle chopped scallion.

Notes

If you have TSUYU, then you can use as the sauce without making your own sauce. I usually use Triple-concentrated one.

November 1, 2020

Salmon Flakes – Fish Recipe

Salmon Flakes

Serving Size

1 jar

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

500g salmon fillets - rinse with cold water and cut into about 2cm slices
a dash of salt
50ml cooking sake or white wine
50ml water

For the seasoning :

3 tbsp mirin
1/2 tsp or more kosher salt
1/4 tsp sugar
1/2 tsp soy sauce

Instructions

1. Sprinkle salt over the salmon fillets (on both sides) and let rest for 10 minutes.
2. Place salmon on a non-stick frying-pan (with no heat), add cooking sake (or white wine) and water. Turn on the heat to medium now. Cover with a lid and steam for 5 minutes.
3. Transfer the salmon to a plate. Take the skin off. Crush it to small pieces using chopsticks, a laddle or a fork.
4. Heat up a non-stick frying pan and add the salmon flakes, mirin, salt, sugar, soy sauce and cook for 2 to 3 minutes.
5. Transfer the salmon flakes into a cup. It needs to have been first sterilised with boiling water.
6. Serve with rice, spaghetti, sushi etc... And store in the fridge.

August 16, 2020

Char siu donburi Rice bowl

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

500g char siu pork - Cut into slices
1 leek - finely julienned
5 eggs

For the sauce :

5 tbsp soy sauce
4 tbsp mirin
3 1/2 tbsp white sugar
3 tbsp cooking sake or cooking white wine
Mayonnaise
White sesame

Instructions

1. making the sauce
In a small cooking pot, add the sauce ingredients and bring it to a boil. Remove from the heat and set it aside.
2. making boiled egg
In a medium cooking pot, boil enough water to cover eggs. Once it boiled, then add eggs gently and cook for 7 minutes. Remove from the heat and immediately place eggs in cold water. Let it sit.
3. In a frying-pan, heat 1 tbsp vegetable oil and cook char siu lightly. Use cooking torch to sear the pork, if you like grilled taste:)
4. _ assemble rice bowl_
Serve steamed rice in a serving bowl and place char siu over the rice. Top with leek and egg. Then pour the sauce, mayonnaise (optional) and sesame (optional).

May 6, 2020

Japanese dry curry

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Ingredients

3 garlic cloves - finely chopped
650g ground beef
1 onion - finely chopped
1 red onion - finely chopped
1 carrot - finely chopped
1 green bell pepper - roughtly chopped

For the seasoning :

2 tbsp vegetable oil
3 tbsp cooking sake or cooking white wine
1 1/2 tbsp soy sauce
2 tbsp worcestershire sauce
2 tbsp honey
1 tbsp ketchup
40g tomato paste
1 1/2 tsp kosher salt
3 tbsp curry powder
1/2 tbsp paprika powder
1 tsp mustard
1 tsp sugar
3 to 5 hard boiled egg for topping

Instructions

1. In a wok or skillet, heat 2 tbsp vegetable oil and fry garlic until fragrant. Add onion, red onion, carrot and cook, finally add ground beef, continue stir-frying until the meat is no longer pink.
2. Add "seasoning" ingredients (cooking sake, soy sauce, worcestershire sauce, honey, ketchup, tomato paste, kosher salt, curry powder, paprika powder). Stir for another 3~5min over low heat. Then add green bell pepper. Cook for another few minutes.
3. Add mustard and sugar. Stir well.
4. Serve with hot steamed rice, top with an egg over the rice.

April 20, 2020

Tatsuta-age deep fried marinated Chicken

Tatsuta-age deep fried marinated chicken

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Tatsuta-age deep fried marinated chicken

Ingredients

5 boneless chicken thighs - discard excess fat and cut into bite sizes

Ingredient A :

3 tbsp soy sauce
2 garlic cloves - grated
1 thumb of ginger (15g) - grated
2 tbsp cooking sake or cooking white wine
1 tbsp ketchup
1 tbsp sesame oil
1/2 tbsp garlic powder
1 tsp white sugar
1 tsp kosher salt
a dash of pepper
1 tbsp hazelnut oil for cooking (optional)

For the dipping sauce :

1 red onion - finely chopped
3 pickles (12g) - finely chopped
70g mayonnaise
30g ketchup
1/4 tsp white sugar
dash of salt
160g katakuriko/potato starch
40g plain flour/cake flour (T45)

Instructions

1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 30 minutes (or even overnight) in the fridge.
2. Making Sauce : In a bowl, add all the dipping sauce ingredients and mix. Let it sit in the fridge until use.
3. Add plain flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
4. Heat 2 to 3 cm deep of vegetable oil in a large saucepan over medium heat. Carefully add some chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
5. Serve hot!