Japanese Style Fish
Today it's september 4th and that means we're starting a new month.So, why not start this month with some healthy but still delicious and slimple japanese food? And we have the perfect recipe to help you to achieve it.
- 4 firm white fish fillets, about 180 g each
- tablespoons oil
- cornstarch, for dusting fish
- cornstarch, for dusting fish
- 1 small onion, finely julienned
- 1 small carrot, cut into matchstick sized pieces
- 3⁄4 cup dashi, made up to the directions on your packet (would be "OK") or 3⁄4 cup chicken stock (would be "OK")
- 1 tablespoon sugar
- 1 tablespoon sake
- 2 1⁄2 tablespoons soy sauce
- 2 teaspoons cornstarch, mixed with
- 1⁄2 cup water
- 2 tablespoons finely sliced green onions
- Dust the dish in the cornstarch, shaking off any excess.
- Heat the oil in a large heavy based frypan, and cook your fish fillets until done.
- We used very thick fillets last night, and it took about 10 minutes.
- When the fish is done, remove to a warm plate, increase the heat in the pan and add the carrot and onion.
- Cook for a couple of minutes, before adding the dashi, sugar, sake and soy.
- Cook this mix for another 2 minutes, then add the cornflour/water mix to the pan along with the veg mix and cook until this has thickened-about another 2 minutes.
- Serve this sauce over the fish fillets, and garnish with a little sliced green onion.
I know you probably didn't even read the name of this dish properly, and also you might be wondering what Shogayaki is. Well, Shogayaki is another typical japanes dish that is basically ginger pork, and this week, we will show you how to prepare this simple but delicious dish that you can share with your family or your relatives.
- 1 lb pork, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons fresh ginger, grated
- 2 tablespoons mirin
- 2 tablespoons canola oil
- Combine soy sauce, ginger and mirin in a bowl.
- Add pork slices, marinate for 15 minutes.
- Heat oil in skillet.
- Remove pork from bowl, reserve marinade.
- Saute meat quickly at high heat.
- Pour marinade into pan, give the pork a quick stir.
- NOTE: marinated meat burn easily, it's important to work quickly.
Yakisoba (Japanese Fried Noodles)
Yakisoba first appeared in food stalls in Japan during the early 20th century. Although soba means buckwheat, typically suggesting noodles made from that flour in mainland Japan, yakisoba noodles are made from wheat flour. It is typically flavored with a condiment similar to oyster sauce. It's a simple but delicious typical japanese dish and here we'll show you the correct way to prepare it.
- 1 package ramen noodles
- 2 cups thinly sliced cabbage
- 1 cup thinly sliced onion
- 2 tablespoons cooking oil, divided
- 1 teaspoon ginger powder
- 1 teaspoon sesame oil
- Boil noodles in just enough water to cover, including seasoning packet.
- Saute cabbage and onions in 1 T cooking oil.
- when noodles are limp, drain and add to skillet with cabbage and onions with remaining oil.
- Stir to mix and fry noodles.
- Add remaining ingredients, toss to mix.
- Serve hot.
- Serves two.
- Can be doubled and can add leftover meat like steak, pork, or chicken to make a complete meal.
Benihana Japanese Fried Rice
Have you ever been really hungry and aiming for a good homemade japanese style rice? Search no more! This week we bring to you a very simple but still delicious benihana japanese fried rice recipe that you can cook in only minutes and with ingredients you can easily find on almost any supermarket.
- 4 cups cooked rice or 1 cup uncooked rice
- 1 cup frozen peas, thawed
- 2 tablespoons carrots, finely diced
- 2 eggs, beaten
- 1⁄2 cup onion, diced
- 1 1⁄2 tablespoons butter
- 2 tablespoons soy sauce
- Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes).
- Pour rice into a large bowl to let it cool in the refrigerator.
- Scramble the eggs in a small pan over medium heat.
- Separate the scrambled chunks of egg into small pea-size bits while cooking.
- When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.
- Carefully toss all of the ingredients together.
- Melt butter in a large frying pan over medium/high heat.
- When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper.
- Cook rice for 6-8 minutes over heat, stirring often.
Ramen is a very popular noodle soup in Japan. Ramen noodles are originally Chinese style noodles, but it’s been changed and improved over the years, and evolved to our own food. There are millions of Ramen restaurants in Japan from mom and pop Chinese restaurants in neighborhoods, Ramen street carts open late at night, to sophisticated Ramen specialty shops in cities. People don’t mind lining up for hours to get in as long as it’s good. Fresh noodles are the best, but another form of Ramen that is very popular is instant noodles. It’s become a whole food sub-culture in Japan. There are millions of kinds you can buy at supermarkets. Some are so good that they taste better than bad Ramen shops.
- 1 lb pork
- 1 tsp salt
- 6 cups water (1.5L)
- 50g ginger root, sliced
- 3 cloves garlic, skinned
- 1 bunch green onions
- 4 Tbsp soy sauce
- 2 Tbsp sake
- 1 tsp salt
- 1 tsp sesame oil
- 9 oz fresh angel hair pasta (225g)
- 8 cups water (2L)
- 2 Tbsp baking soda
- boiled egg halves
- bean sprouts, blanched briefly
- green onions, cut finely
- Rub salt on pork and let it sit overnight in the fridge.
- In a pot, put water, ginger root, garlic, green onions and salted pork, and boil at high heat. Skim fat and other floating scums. Then cover, reduce to low heat, and simmer for 1 1/2 to 2 hours. Let the broth and pork cool completely in pot. Strain and save pork. Slice pork and set aside for a topping.
- Prepare the rest of the toppings now as well (boiled eggs, blanched bean sprouts, cut green onions), before making the soup and noodles. Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft, so you won't have time to prepare the toppings at the end.
- Boil the broth and add soy sauce, sake, salt and sesame oil. Let it simmer at very low heat until noodles are ready.
- In boiling water in a pot, add baking soda (be careful, it may boil over), then add the fresh angel hair pasta. Cook the pasta for 30 seconds, and strain. Immediately divide noodles into bowls and add soup onto noodles. Top with boiled eggs, bean sprouts, green onions and sliced pork.
Grilled chicken skewers popular in Japan. Chicken thigh meat, green onion, chicken liver, hearts, gizzards, chicken skin can be prepared this way. It tastes best cooked over charcoal. Mirin is a sweet Japanese sake (rice wine). Ordinary sake may be substituted for the mirin, with additional sugar. Translated from Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967, with adaptations by me. The garlic is from a suggestion from a person selling this by the side of the street. Use standard American cups. Please use a roomy saucepan for the sauce, as it has a tendency to boil over. Watch both sauce preparation and meat grilling carefully.
- 1 1⁄2 cups mirin
- 3⁄4 cup soy sauce
- 4 tablespoons sugar
- 1 garlic clove, pressed (optional)
- 1 lb boneless chicken thighs
- 1 -2 green onion, in inch-long pieces (optional)
- bamboo skewers
- Put mirin, soy sauce, sugar and garlic, if using, into a medium-sized sauce pan, and cook over medium heat until there is only half as much sauce remaining.
- Let cool slightly while you are preparing the chicken.
- Cut chicken into bite-sized pieces; keeping the skin on is usual in Japan.
- Thread chicken onto skewers, alternating with green onion if desired.
- Begin grilling the chicken skewers on both sides without the sauce, when the meat starts changing color, brush the sauce on both sides, and continue grilling, brushing on sauce about 3 times total, and turning until done.
THAI GREEN CHICKEN CURRY
Hey! Have you ever heard about that indian spice called curry? I bet you have, and this week we will teach you how to prepare a simple but still delicious thai green chicken curry recipe.
- 225g new potatoes, cut into chunks
- 100g green beans, trimmed and halved
- 1 tbsp vegetable or sunflower oil
- 1 garlic clove, chopped
- 400ml can coconut milk
- 2 tsp Thai fish sauce
- 1 tsp caster sugar
- 450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
- 2 fresh kaffir lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
- good handful of basil leaves
- boiled rice, to serve
- Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
- In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.
- Cook at medium heat for 1-2 minutes and turn over using a Takoyaki turner (you can use a chopstick too). It can be a little tricky at first, so watch the video to see the technique. Cook another 3-4 minutes, turning constantly.
- Stir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
- Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest). The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime garnish and serve immediately with boiled rice.
Classic Shrimp Aguachile With Lime, Cucumber, and Red Onion
If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. This recipe is about as close to the Sinaloa classic as you can get, and it's unbelievably delicious given its simplicity.
Note: Look for shrimp that are fresh and have never been frozen, and tell the fishmonger you are planning to eat them raw. If you can't find shrimp that are fresh enough, you can substitute gently cooked shrimp (in which case omit the salt-curing step), or another type of seafood such as raw sea scallops or sashimi-grade fish. If you buy head-on shrimp, use the heads for another purpose, such as making seafood broth, or deep-fried as a snack.
- 1 pound sashimi-grade head-on shrimp or 12 medium shrimp, shells and heads removed.
- Sea or kosher salt
- 2 serrano chilies, stemmed and cut into 1/4-inch pieces
- 2 tablespoons water
- 4 tablespoons fresh juice from 4 limes
- Freshly ground black pepper
- 1/4 cup thinly sliced red onion
- 2 tablespoons diced seeded cucumber
- Tostadas and sliced avocado, for serving
- Split shrimp in half lengthwise and discard any veins. Transfer to a plate, sprinkle all over with salt, cover with plastic, and refrigerate at least 1 hour and up to 2 hours.
- Meanwhile, in a mortar and pestle, combine chilies with a pinch of salt and pulverize thoroughly, then add water and continue to work until chilies are reduced to tiny bits. Alternatively, blend chilies with water in a blender or with an immersion blender until thoroughly blended. Add lime juice and season with salt and pepper.
- In a mixing bowl, toss shrimp with chili-lime marinade, onion, and cucumber. Season once more with salt and pepper and serve right away with tostadas and avocado.
Takoyaki is a very casual fast food in Japan. It might not be easily found at Japanese restaurants in the US or other parts of world even though it is a very popular dish. Takoyaki tastes a little bit like round shaped Okonomiyaki, but it has a much different flavor from the Tako (octopus) cooked inside them. In most parts of Japan, people don’t treat Takoyaki as a meal. Many people typically think of Takoyaki as something you get from street vendors at festivals and events.
In western Japan, in the Kansai area where we are from on the other hand, Takoyaki is very popular not only as a snack but also as a meal. Many households in Kansai have Takoyaki pans at home so they can cook for dinner. Takoyaki is actually very filling since flour is used as a main ingredient just like pancakes and bread. With savory Takoyaki Sauce , similar to Okonomiyaki sauce (or even Tonkatsu sauce), it can be a very good main dish for dinner.
Takoyaki RecipeIt is very easy to make Takoyaki batter, and it’s even simple to cook, however, you must have a Takoyaki pan. If you don’t have it, it’s not possible to make Takoyaki. Luckily, today we can easily buy Takoyaki Pan online. Some Takoyaki pans are cast iron pans to use on a stove top. These work best on a gas stove. We tested on a flat electric stove, and it worked beautifully too, even though it took a little longer to heat up the pan and cook. They also sell Electric Takoyaki Pan that are portable and great for Takoyaki parties to cook right at the dinner table. If you decide to buy a Takoyaki pan, don’t forget to get a Takoyaki Pick (turner). It often looks like a small ice pick, though some are flat on the end as well. If you don’t have one, you can use something pointy, or skinny and thinner towards the end like a skewer. (A fork does not work well.)
Takoyaki is literally baked or fried octopus, so if you don’t use octopus, is it not really Takoyaki anymore? ….that’s not true! Put whatever you want inside Takoyaki. We use cheese or sausage for kids, shrimp pieces when octopus is not available, vegetables like chopped cabbage, anything you want, really. They are best eaten hot right out of a pan, so get a Takoyaki pan and enjoy fresh home made Takoyaki!
- 2 cups (480ml) Dashi
- 2 eggs
- 1 tsp soy sauce
- 1/4 tsp salt
- 1 cup plus 2 Tbsp all purpose flour
- 2-3 green onions, finely chopped
- 2 Tbsp Benishoga (pickled red ginger), chopped
- 5-6 oz octopus, cut into 1/2" cubes
- Takoyaki sauce or Okonomiyaki sauce
- Aonori (green dried seaweed)
- Katsuobushi (dried bonito flakes)
- In a large bowl, mix well Dashi, eggs, soy sauce, salt, and flour with a whisk. Heat a Takoyaki pan with oil to very hot, just until the oil begins to smoke. Use enough oil to coat the pan using a paper towel so that the batter won't stick. Then pour batter to fill the holes of the pan.
- Drop octopus pieces in the batter in each hole, and sprinkle chopped green onions and ginger all over the pan.
- Cook at medium heat for 1-2 minutes and turn over using a Takoyaki turner (you can use a chopstick too). It can be a little tricky at first, so watch the video to see the technique. Cook another 3-4 minutes, turning constantly.
- Place the cooked Takoyaki on a plate and pour Takoyaki sauce and mayo over them (to taste). Finish the dish by sprinkling the Takoyaki with Aonori (green dried seaweed) and Katsuobushi (dried bonito flakes).
ONIGIRI (Rice Ball) RECIPE
Rice balls don’t really need a recipe to make. Anybody, including someone who has never cooked before, can start making it right away if you have cooked rice. It’s just like making a mud ball when you were a kid. You press rice firmly in your hands and make it into a ball or some other kind of shape. The difference is, you actually can eat Onigiri. You can fill the center of Onigiri rice balls with many different things. Basic fillings are pickled plum(Umeboshi), dried bonito flakes with soy sauce (Okaka), or salted salmon. But you can put in anything you want, really. I have seen fried chicken in there. Onigiri is usually covered with a sheet of roasted seaweed (Nori). The seaweed functions as a wrapper so your hand doesn’t get messy, as well as for flavor. A rice ball with filling is like a complete meal that can be eaten in one hand. Therefore, Onigiri rice ball is perfect portable food for lunch and picnics. If you have never made an Onigiri rice ball before and would like to make a triangle one, please watch our video and practice once or twice. If you don’t care about shapes, just start making a ball in your hands. They will taste the same :)
- Steamed rice
- dried bonito flakes (Katsuobushi) mixed with soy sauce
- Roasted seaweed
- Put some rice in a rice bowl.
- Wet hands with water and add salt. Place rice in one hand, press and form into a triangle shape.
- Make a well in the middle of the rice ball and put in Katsuobushi mixture. Close the well.
- Reshape and wrap with a sheet of roasted seaweed.
KIMONOS, WHAT ARE THEY AND WHERE DO THEY COME FROM?
Originally, "kimono" was the Japanese word for clothing. But in more recent years, the word has been used to refer specifically to traditional Japanese clothing. Kimonos as we know them today came into being during the Heian period (794-1192). From the Nara period (710-794) until then, Japanese people typically wore either ensembles consisting of separate upper and lower garments (trousers or skirts), or one-piece garments. But in the Heian period, a new kimono-making technique was developed. Known as the straight-line-cut method, it involved cutting pieces of fabric in straight lines and sewing them together. With this technique, kimono makers did not have to concern themselves with the shape of the wearer's body. Straight-line-cut kimonos offered many advantages. They were easy to fold. They were also suitable for all weather: They could be worn in layers to provide warmth in winter, and kimonos made of breathable fabric such as linen were comfortable in summer. These advantages helped kimonos become part of Japanese people's everyday lives. Over time, as the practice of wearing kimonos in layers came into fashion, Japanese people began paying attention to how kimonos of different colors looked together, and they developed a heightened sensitivity to color. Typically, color combinations represented either seasonal colors or the political class to which one belonged. It was during this time that what we now think of as traditional Japanese color combinations developed. During the Kamakura period (1192-1338) and the Muromachi period (1338-1573), both men and women wore brightly colored kimonos. Warriors dressed in colors representing their leaders, and sometimes the battlefield was as gaudy as a fashion show. During the Edo period (1603-1868), the Tokugawa warrior clan ruled over Japan. The country was divided up into feudal domains ruled by lords. The samurais of each domain wore identified by the colors and patterns of their "uniforms." They consisted of three parts: a kimono; a sleeveless garment known as a kamishimo worn over the kimono; and a hakama, a trouser-like split skirt. The kamishimo was made of linen, starched to make the shoulders stand out. With so many samurai clothes to make, kimono makers got better and better at their craft, and kimono making grew into an art form. Kimonos became more valuable, and parents handed them down to their children as family heirlooms. During the Meiji period (1868-1912), Japan was heavily influenced by foreign cultures. The government encouraged people to adopt Western clothing and habits. Government officials and military personnel were required by law to wear Western clothing for official functions. (That law is no longer in effect today.) For ordinary citizens, wearing kimonos on formal occasions were required to use garments decorated with the wearer's family crest, which identified his or her family background. Nowadays, Japanese people rarely wear kimonos in everyday life, reserving them for such occasions as weddings, funerals, tea ceremonies, or other special events, such as summer festivals. Illustrations and photos (from top): Typical Japanese looks in the Nara, Heian, and Kamakura periods (© Chitose Yamada); kamishimo are worn to this day by noh actors, and many women wear kimonos when they go to see a kabuki show (courtesy of Hisako Nakatani).
WHAT IS WASHOKU?
“Washoku” is formed by 4 elements.
Japan has a temperate climate which gets a lot of rain and has four distinct seasons. Taking advantage of this climate, Japanese harvest many different crops such as: vegetables, edible wild plants, edible fungus and of course, rice plants. Also, Japan is surrounded by the seas where the Kurile current collides with the Kuroshio current, which makes an ideal fishing ground. Japanese catch all sorts of fish because of this, which helped to develop fish food culture in each area. You can see the unique diversity of Japanese seas by comparing the number of varieties caught to Norway. Norway is also a country of Fisheries, but 90% of what they catch constitutes eight kinds of fish. On the other hand, Japanese catches more than 28 kinds. Japanese fish consumption ranked 6th in the world. Japanese consume about 57kg on average per person in a year, which is double the per capita consumption in America. As you can see, seafood is a key food ingredient for Washoku.
Japanese people developed cooking methods like steaming, boiling, and simmering due to plentiful water. Japanese use cooking tools such as knives that are made to easily prepare all sorts of fish. “Dashi (Japanese-style broth)” is used to season vegetable and seafood based meals. These preparation methods support making Washoku cuisines.
Washoku is relatively a low-calorie food. It features well-balanced nutrients.
Greeting your guests from the bottom of your heart is done by not only treating your guests in a thoughtful and polite manner, but by appreciating beautiful tableware and “Tokonoma (tatami room with decoration)” while having meals; guests also express gratitude to the host. By saying “Itadakimasu.”, and “Gochisousama.”, you are thanking and showing appreciation to the host so they feel rewarded and filled with satisfaction. Proper etiquette of using chopsticks, behavior, and how to appreciate a room decorated based on emotions and seasons in polite manner is very important. Spirit of Washoku comes from understanding the manners at the table, appreciating the room preparation, and respecting each other.
“Ichiju-Sansai (One soup, three dishes)” -A basic meal style of Washoku.
A meal of rice, soup, “Konomono (pickled vegetable)” and adding one main dish and two side dishes is called Ichiju-sansai. Ichiju-sansai is structured by four elements as follows; – Cooked rice -“Ju (soup)” which contains vegetables or tofu and uses soup stock of kombu kelp or shavings of dried bonito; miso and salt are added for flavor. -Konomono is a vegetable preserved in salt, salted rice bran or sake lees, etc. – “Sai (main/side dishes)” are cooked or boiled food, vegetables with dressing, etc. Basically, we call everything Ichiju-sansai that is one soup and three other dishes. Refreshing pickles and rice always come together, so those two are not counted in numbers.
Tiramisu, meaning "pick me up" or "lift me up" in Italian, is a popular coffee-flavored dessert from Italia. It is made of ladyfingers (Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed between Italian regions such as Veneto, Friuli Venezia Giulia, Piedmont, and others.
- 7 yolks
- 1 cup of sugar por yolks
- 3 cups of Mascarpone
- 4 1/2 tablespoons water
- 1 1/2 tablespoons powdered gelatin
- 3 egg whites
- 1/4 cup sugar for whites
- 1 cup heavy cream, whipped
- 2 1/2 cups cooled espresso
- 1 cup kalhua
- 20 to 24 ladyfingers
- 1 cup chocolate shavings
In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream. In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.
HOW TO MAKE TERIYAKI CHICKEN
The funny thing about teriyaki is: even though you see bottles of teriyaki sauce at grocery stores in the rest of the world, teriyaki sauce is not actually sold pre-made in Japan. “Teriyaki” refers to a cooking method – the word comes from teri, meaning shiny, and yaki, meaning grilled. In essence, because I didn’t grill this chicken, it’s not technically teriyaki. It is, however, super delicious and quite easy. The next time you’ve got a teriyaki chicken craving, give it a try at home – kind of sort of how people in Japan do!
Teriyaki Sauce Recipe makes about 3/4 cups
- 1/4 CUP SOY
- 1/4 CUP MIRIN
- 1/4 CUP SAKE
- 2 TABLESPOON SUGAR
- 2 TEASPOONS CORN STARCH, IF DESIRED
- 2 TABLESPOONS WATER, IF USING CORNSTARCH
Combine the soy, mirin, sake, and sugar in a small pot and bring to a boil. In a small bowl, whisk the cornstarch and water (if using) into a slurry and then whisk into sauce.Reduce until desired thickness. Taste and adjust for seasoning if needed.
Teriyaki Chicken Recipe serves 2
- 2-4 BONELESS, SKIN-ON CHICKEN THIGHS
- TERIYAKI SAUCE
- 1 CUCUMBER, THINLY SLICED
- 1 GREEN ONION, SLICED
- TOASTED SESAME SEEDS, IF DESIRED
- FLUFFY WHITE RICE OR GRAIN OF CHOICE
Cook the thighs in a dry pan (the chicken will render out enough fat that you don’t need to add any extra) skin side down, over medium-heat until the skin is brown and crispy, about 15-20 minutes. Flip and cook the other side for 5 minutes and check to make sure the chicken is cooked through. Rest on a cutting board for five minutes, then slice into strips and serve with teriyaki sauce with rice, cucumbers, green onions and toasted sesame seeds.
You can cook the chicken and the sauce in one pan. Cook the thighs, in a dry pan, over medium heat until the skin is brown and crispy, about 15-20 minutes. Drain off any excess fat and then flip the chicken. Add 1 tablespoon each of soy, mirin, sake and sugar to the pan and turn the heat to medium high. The sauce should bubble, boil and thicken. Flip the chicken to coat in sauce. When the sauce has thickened to your liking, remove from the heat and serve.
1. The first method, where you cook the sauce and chicken separately, will result in a crispier chicken.
2. You don’t need to add cornstarch to your teriyaki sauce – it does however, speed up the reduction time and gives you that sort of thick, glossy sauce that most North Americans associate with teriyaki.
3. Teriyaki isn’t a sauce at all. It’s a cooking method: grilled meat that’s been glazed with soy, sake, mirin and sugar.
4. You can substitute white wine for the sake, but sake is readily available at most grocery/liquor stores. Same with mirin – it’s found in the Asian aisle.
How to Make Sushi Rice
Sushi rice, a.k.a. sushi-meshi, is a sticky short grained kind of rice. Its original stickiness is what makes it perfect for sushi making. You may try and make sushi using other kinds of rice, but no rice beats sushi-meshi for sushi making.
The sushi rice needs to be washed, cooked, and seasoned in order to be used for making sushi.
Preparing the sushi rice might look complicated and pedantic at first, but as you go along with it you might notice that it's just like making ordinary rice, only with rice vinegar added to it, and a bit of Japanese methodology.
How to use sushi rice:
Wouldn't you say that the Japanese have already thought of everything? Well, they did. They even made a special rice for sushi, they call it "shari", some folks simply call it "sushi rice". And they even took the time and effort to make it round, so that you can find it easily in the supermarket.
Measurements and preparations
First you got to clear the rice from all sorts of impurities just lying there waiting for you to cook them in your sushi rice. But you wouldn't do that, right? Right. Wash the rice (1 cup = 3 rolls) with running water for 1-2 minutes until there is no more starch coming out of it. After you are done washing, take the rice and place it gently in a pot, add a little bit more water than rice ( the ratio is about 1.15/1 in favor of the water). Don't put too much water, or you'll get dough instead of rice.
How to cook sushi rice
The rice should be cooked on high heat at first, stir every minute or two, until the water boils. Then, lower the heat to minimum and cover the pot. Stop stirring, the rice will handle itself from now. Why? That is just the Japanese way...
After 6-8 min, check the water level. If there is no more water, only bigger grains of rice in the pot, that means the rice is ready. If not, check back every minute, making sure not to burn the rice at the bottom.
Taking out the rice
You think I'm kidding right? Well I'm not. There are a few important issues to keep in mind while taking the rice out of the pot. First, use only a wooden spoon to handle the cooked rice. A metal spoon will damage it severely. Second, don't scrape the rice out from the bottom of the pot. If it comes out easily, good, if not - leave it be. The rice at the bottom is dry and burned, it won't taste so good
Seasoning the rice
In order for the rice to taste like sushi rice should (and not like an ordinary rice), you need to add rice vinegar to it right after you take it out of the pot.
Sushi rice seasoning recipe
For 3 cups of (uncooked) rice, use ½ cup of rice vinegar, 2 tablespoon of sugar and 2 teaspoons of salt.
1.- Mix together in small pot, on medium heat until all solids are mixed in.
2.- Pour mixture on rice and stir well.
3.- Let rice cool down for a few minutes until it is within the room temperature.
To a wine-lover, a Japanese restaurant’s sake list can be disorienting. There are no comfortable grape varietals—chardonnay, pinot grigio, cabernet sauvignon—to guide you, and in their place there are unfamiliar terms like nigori, ginjo and junmai. But these are words worth exploring, as sake offers a delicious drinking experience.
What is sake?
Sake (pronounced sah-keh, not sak-ee) is an alcoholic beverage made from rice. Its alcohol content is higher than most wines, with an ABV of 15 to 20 percent.
What makes sake different from other wines?
Technically, sake is not a wine at all. “Sake is actually closer to beer,” explains Emma Christensen, author of “True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir and Kombucha at Home.” “Sake is made in a double fermentation process that has more in common with beer brewing.”
How is sake made?
Sake begins with special short-grain sake rice that has been polished to remove some of its outer layers. The rice is fermented by a fungus, and simultaneously by yeast. It is usually aged for about six months.
What kinds of sake are there?
Sake is classified by how finely milled the rice is before brewing. The more polished the rice, the higher the grade of sake. At the bottom: Futsu-shu (or just futsu—shu simply means “sake”).
Honjozo is a mid-grade sake, followed by ginjo and daiginjo (both premium). These all include additional distilled alcohol. Junmai sake, on the other hand, is brewed only with rice and no extra alcohol is added.
Interesting Facts About Sushi
Wonderfully addictive, cultural, and artistic -- sushi remains a mystery to the uninitiated. Why would anyone want to pay so much for a few tidbits of raw fish? Unlike the supermarket sushi slopped out by chains in the West, a true sushi experience is unforgettable. Masters in Japan make each bite a ride of color, texture, taste, and presentation.
1. SUSHI ORIGINATED OUTSIDE OF JAPAN
Although the Japanese get full credit for what we call sushi today, the inspiration for sushi is thought to have started in Southeast Asia. Nare-zushi, fermented fish wrapped in sour rice, originated somewhere around the Mekong River before spreading into China and ultimately Japan.The concept of modern-day sushi was invented in Japan by Hanaya Yohei sometime around the end of the Edo period.
2. SUSHI BEGAN AS CHEAP AS FAST FOOD
Sushi caught on originally as a cheap, quick snack to eat with the hands while enjoying a theater performance.
3. YOUR WASABI IS PROBABLY NOT REAL WASABI
Real wasabi comes from the root of the wasabia japonica plant, not horseradish. The powerful burn of wasabi comes from naturally antimicrobial chemicals in the plant, the perfect compliment for consuming raw seafood which may contain parasites.Authentic wasabi is pricey. The stuff typically provided in sushi restaurants is made from horseradish and mustard powder, then dyed green with artificial dyes to resemble real wasabi.
4. ORIGINALLY SUSHI RICE WAS NEVER EATEN
Sour, fermenting rice was wrapped around fermenting fish only to aid in the process of creating umami -- a unique, sour taste. Once the fermentation process was complete, the rice was discarded and only the fish consumed.
5. SUSHI IS SUPPOSED TO BE EATEN WITH THE HANDS
True to its origins, the correct way to eat sushi is with your fingers. Chopsticks are typically only used to eat sashimi -- raw slices of fish.
6. WASTING SOY SAUCE IS BAD FORM
Leaving behind a small pond of soy sauce with floating rice and remnants of your meal is extremely bad form. Wasting valuable soy sauce has always been frowned upon. To enjoy sushi the Japanese way, pour the smallest amount of soy sauce possible into the sushi cup and refill it as necessary.
7. YOU SHOULDN'T DIP SUSHI RICE
If you do need to dip nigiri into your soy sauce, you should turn it over and lightly dip only the fish. Great pride and effort is put into creating sushi rice with the correct texture. Saturating the rice until it falls apart in your cup is considered very amateurish.Sushi prepared with toppings such as roe or sweet and spicy sauces -- such as that put on unagi (eel) -- should never be dipped in soy sauce. To fully appreciate an authentic sushi experience, avoid drowning every piece with soy sauce. You can, however, brush additional wasabi onto each piece if you prefer them to be spicier than provided.
Types of Sushi
If you didn't grow up eating sushi, you may shrug when looking at a sushi roll menu if the restaurant chooses to leave out the descriptions. This guide will break down every common sushi recipe so you know what you are eating when visiting a sushi bar or restaurant.
1. SASHIMI SUSHI
Sashimi is raw fish. When placed on rice (sometimes with nori), it is sushi. The following raw toppings can be found on sushi menus:
- Ahi (Tuna)
- Ebi (Shimp)
- Ikura (Salmon)
- Unagi/Anago (Eel)
- Hamachi (Yellow Tail)
- Ika (squid)
- Kani (Crab Meat)
- Hotate (Scallop)
- Tako (Octopus)
- Uni (Sea Urchin)
2. SPICY TUNA ROLL
Ahi (tuna) rolls usually have a dark pink layer of raw tuna in them, but the spicy tuna (or spicy ahi) roll is made with hot peppers and diced or shredded tuna. The spicy sauce that sushi chefs use is usually orange and equivalent to eating a banana pepper or sandwich jalapeno.
3. TEMPURA ROLL
Tempura rolls can be made in two ways. Like in the photo above, shrimp tempura or some other kind of vegetable tempura is put inside the nori (seaweed). Another way to make this crunchy delight is to make a tempura roll like that in the photo to the right. In that photo, the chef created sashimi rolls and used the tempura technique to cover the rice, fish and nori in tempura batter.
4. UNAGI SUSHI
Unagi is salt water eel. Sushi made with unagi is made with a grilled slab of unagi usually coated or marinated in either oyster sauce, teriyaki sauce, or some other sweet and slaty glaze. Unagi tastes like tender steak.
5. CALIFORNIA ROLL
A California Roll is usually made with crab and avocado. If you purchase a California roll in a supermarket, you may get one with mayonaise in it. In the California roll above, there is crab, ahi (tuna) and avocado in it. Sometimes it can be topped with a slab of ahi.
6. RAINBOW ROLL
A rainbow roll is a roll of sushi topped with many different types of sashimi.Inside of the sushi, there is usually avocado and crab, also known as a California roll.To make this type of sushi, the chef rolls a California roll and adds the toppings later.
7. DRAGON ROLL
A dragon roll's ingredients are usually determined by the chef, but have some restraints. A dragon roll is usually a roll filled with eel and cucumber topped with thinly-sliced avocado that produces a scale effect. Dragon rolls are usually specified to the chef and many get creative with the appearance of the dragon roll--some making them look like dragons.
7 Amazing Health Benefits Of Sushi
I know that eating a varied and well-balanced diet is the best way to stay healthy, so I love knowing the health benefits of sushi. I have a very hard #time turning down sushi because it’s delicious. Not all selections are good choices for your health, but mixing and matching ingredients lets you create a few rolls that contain plenty of vitamins and minerals. So go ahead and grab that take-out menu and pat yourself on the back because you’re about to know the health benefits of sushi too.
1. IT’S LOW IN CALORIES
No, this doesn’t apply to all the sushi options out there, but many rolls contain very few calories, which makes them an ideal addition to your diet if you want to lose weight or control your current #weight. Opt for rolls that are heavy on vegetables, such as carrots, cucumber and #avocado and go easy on rolls that contain mayonnaise, cream cheese or other creamy fillings. Fish is also relatively low in #calories, so rolls that have salmon, tuna or shrimp are other good choices. When it comes to the health #benefits of sushi, low calorie counts are a prime factor to consider.
2. IT CONTAINS PROTEIN
Protein is vital for healthy muscle function and it also aids in muscle recovery after #exercise. Protein is abundant in meat, including fish, which means your average sushi roll is going to contain a good amount. Stay away from rolls with crunchy fish or shrimp because they are often fried, which isn’t all that healthy. Instead, go for lean fillings, such as shrimp and tuna. You’ll get some protein, without a huge dose of fat.
3. IT PROTECTS YOUR HEART
Many sushi ingredients offer up protection for the old ticker. Rolls with brown rice give you a hit of whole grains, which help keep cholesterol in check. Add a dab of #avocado and eel for omega-3 fatty acids, which help keep your heart healthy too. Make sure your choices aren’t doused in sugary sauces or soy sauce, both of which can counteract these health #benefits, no matter how tasty they are.
4. IT OFFERS UP ANTIOXIDANTS
When you choose sushi rolls made with vegetables, you’re doing something great for your health. Most contain antioxidants, which counteract free radical damage and keep you looking and feeling young and healthy. Not only that, but antioxidants can help ward off many scary health issues, including cancer and heart disease.
5. IT CONTAINS TRACE MINERALS
You don’t need mega doses of them, but trace minerals play a role in your overall health. Luckily for you, the seaweed in sushi saves the day. It contains concentrated amounts of many minerals, including copper, magnesium and iodine.
6. IT GIVES YOU ENERGY
Yes, you #read that right! If you suffer from mid-afternoon slump, put down the chocolate bar and grab a couple of sushi rolls instead. The rice contains carbohydrates, which is your body’s main source of fuel. Opt for brown rice, which helps reduce the risk of a sugar crash later because it’s less refined than white rice. Any vegetables in the sushi also offer up carbohydrates.
7. IT AIDS DIGESTION
Many types of sushi contain rice vinegar, even if you don’t realize it’s in there. Rice vinegar is gentle on your digestive system and can help keep your digestion humming along as it should. You don’t need a ton of it either, so a couple of sushi rolls are ideal.
We all have failures in the kitchen from time to time. This is one of mine. My mom couldn’t stop raving about these tofu donuts—she loved them so much she fried these babies up 3 days in a row. The original recipe (which comes from a Japanese cooking magazine) calls for Morinaga Hot Cake Mix. I have nothing against store-bought pancake mix, but I didn’t see the point since I had all the ingredients to make it from scratch. And this is where things went wrong.
Instead of being light and airy, mine were dense, tough, and more cake-like. I kicked myself because I know better than to deviate from directions on a first try. I was frustrated and disappointed because after tasting one, the rest went straight into the garbage. I’ll spare you my disastrous attempt and pass on the instructions as they were sent to me. With my confidence shaken, I’ll need some time to recover before giving these a fair shot. You’re smarter than I am and for you, I’m positive these will be everything my mom says they were!
My aunt, who lives in Japan, made this after hearing my mom rave about it but quickly decided it was not worth the effort. Apparently in Japan, tofu donuts are not so novel and all donut shops carry them!
- 1 pkg (150g) Morinaga Hot Cake Mix
- 150g med. firm (momen) tofu
- 2 tsp sugar oil for deep frying (new oil is better—I used brown rice oil)
Mash tofu with your fingers or pass the tofu through a sieve and into a medium bowl. Add the sugar and cake mix to the tofu and quickly mix well with a rubber spatula. It may look dry at first, but after mixing it’ll be fine.
Shape the dough as you like. I shaped them into balls, but you can also make ring donuts and donut holes. Heat oil to 300 to 320 degrees and deep fry donuts until golden brown. Drain on a paper towel-lined plate or baking sheet. Sprinkle with sugar or dip in chocolate and serve.
How To Properly Eat Sushi
Sushi is intended to be eaten in a single bite, as one mouthful (albeit a somewhat large mouthful).
This is much easier to do at restaurants in Japan where food portions have not been perverted by the "bigger is better" theory of marketing. But even in Japan, sushi portions -- and other dishes prepped and served to people who have only chopsticks and no way to cut their food smaller -- can be a bit challenging for the average sized mouth. This is why it is very common to see people all over Japan covering their mouths as they chew.
But back here in the States, if you are going to a restaurant that makes the nigiri sushi too large to eat in one bite, then I say ignore etiquette and just do whatever you have to do. However, if you do decide to try to bite it in half, and if the sushi rice is molded correctly (meaning it is not too tightly packed together), then the rest of the bite will probably fall apart in your hands or fall from your chopsticks.
Now when it comes to maki sushi (cut up sushi rolls like California Rolls), you are just going to have to shove the entire piece in your mouth. That is your only option because when the seaweed first touches rice in the rolling process, it absorbs moisture which causes it to lose its crispness and toughen up. At that point, it will be nearly impossible to get your front teeth through the seaweed and you are really going to need to use your molars.