Tataki is one of the Japanese cooking methods. Here in Australia, “beef Tataki” or “tuna tataki” are very common, which is that a piece of protein is seared and the inside is almost raw.
However, today, I would like to introduce another Tataki. This Tataki includes a completely different cooking technique from the seared Tataki. Tataki means “beat” or “slap” in Japanese. To make this Tataki, you need to beat the ingredients with 2 knives (that’s why it’s called Tataki!). And, when you mix the beated version of Tataki with miso, it’s called Namerou.
I cooked my Salmon Namerou for The Chef’s Line, along with my seared Beef Tataki… Well…, Executive Chef Dan Hong seems to not have enjoyed this dish as much as I do…. But I am still a big believer in this dish. Maybe you can try it out and to see if you enjoy the dish as much as I do?
Ingredients (Serving 2-4)
120g of Salmon Fillet ( Sashimi grade, deboned, skin off
1 + 1/2 Teaspoons of Red miso (japanese shinshu red miso)
2 Teaspoons of Soy sauce
1cm cube of Ginger – finely chopped
1 Spring Onion – finely chopped
- Cut up Salmon and Ginger into very small pieces with 2 knives on a chopping board.
- Mix the salmon with other ingredients until it becomes sticky,
- Serve the salmon in lettuce cups (optional)
This is how to chop the Salmon!daaaa!!
I was so excited to find fresh Lotus Roots in a shot the other day. In Japan, Lotus Roots are very common and can be purchased throughout the seasons. Since they are so common over there, to be honest, I did not know when Lotus Roots were in season before…, whoops….
Why am I so exited? It is because not only they are rare to find here in Australia, but they are also my father’s favourite vegetable. Especially this recipe, Lotus Roots Kimpira, was his favourite veggie dish. When I cooked it for him, I remember him praising me saying “Yours is better than your mum’s”. which was the best praise you could get from him.
In the shop, I put a small fresh Lotus Root in my basket without hesitation, just to make this dish. I went to the cashier and realised that the small lady cost me $9.00…. Well…, there was no option for me not to buy it, but I felt just little nostalgic….
Here is my father’s favourite recipe. Really hope you enjoy it.
Ingredients (Serving 4 as a side dish)
300g Lotus Root (Renkon) – peeled and sliced into thin rounds. Soak the slices in water for 5 minutes. This is to avoid them discolouring.
15ml Dashi stock
2 Tablespoons of Cooking Sake
½ Tablespoon of Sugar
½ Tablespoon of Mirin
1 Tablespoon of Soy Sauce
½ Teaspoon of Sesame Seeds
- Drain and dry the Lotus slices with paper towels. Heat a small amount of oil (not included in the ingredients’ lost above) in a fry pan on medium heat. Stir-fry the Lotus for a couple of minutes or until translucent.
- Add Dashi Stock, Cooking Sake, Sugar and Mirin. Cooking them for 2-3 minutes or until the liquid is half gone.
- Add Soy Sauce and cook them for 2-3 minutes or until the liquid is almost gone.
- Turn heat off and sprinkle Sesame Seeds over the lotus. It can be served both warm and cold.
Since I came back from the Middle East last year, I have been really into Middle Eastern food. I have not cooked Middle Eastern food much at home, because chickpeas involves a long cooking process (soak overnight, cook long time, mush it etc… you know it!).
And then, one night in a café in Wembley, I was introduced to Lupin. The café is owned by a friend of ours and she showed it to us as her new product.
Lupin is a legume grain and is commonly used as livestock feed. Apparently, Western Australia produces a lot of Lupin. Due to its high nutritional value, it has been now introduced to us human beings.
Her café sells a 400g of Lupin flakes for $8 ish. She told me that it tastes like chickpeas, and can be used as its alternative. One big difference is how easy it is to deal with. It is already flaked so it involves none of the time consuming chickpea process.
So, this is my first Lupin recipe – Lupin Hummus. It is very easy and good if you need to bring things to a party.
160ml Lupin Flakes
2 small cloves of Garlic –chopped
2.5 Tablespoons of Tahini
2 Tablespoons of White Vinegar
1.5 Tablespoons of Lemon Juice
2 pinches of Sea Salt
Olive Oil to drizzle
1 pinch of dried Oregano for garnish
- Put lupin flakes into a small saucepan filled with cold water (not included in the above ingredients) and bring to boil. Simmer for a further 3 minutes. Drain and rinse the lupin a few times, and then drain off the water from the lupin very well. Place it into a bowl or a food processor if you have one.
- Add garlic, tahina, white vinegar, lemon juice and sea salt into the lupin. Mix together with a hand mixer (or a food processor) until it becomes smooth.
- Plate the Lupin Hummus. Drizzle olive oil over the hummus and garnish with oregano.
Imagine the richness of balsamic vinegar and the umami of soy sauce absorbed into hot sweet roasted vegetables with the freshness of raw vegetables in your month…. This salad tastes exactly like that!
For Roasted Vegetables
3 Potatoes – peeled and cut into 3cm chunks
1 Purple Skinned Sweet Potato – cut into 3cm chunks (keep the skin on)
3 Carrots – peeled and cut into 6cm long matchsticks
1 Red Capsicum – cut into strips
2 Flat Mushrooms – cut into 8 pieces
3 + 1 Tablespoons of Olive Oil to drizzle
2 of ½ Teaspoon of Rosemary Leaves
For Non-Roasted Vegetables
1 Tomato – finely chopped
1 Onion – thinly sliced
100g of Spinach Leaves
1 clove of Garlic – finely chopped
6 Tablespoons of Balsamic Vinegar
2 Tablespoons of Soy Sauce
3 Tablespoons of Olive Oil
A pinch of Salt
- Preheat oven to 200 ◦C.
- Place potato and sweet potato in a small pot and cover with cold water. Boil them for about 3 minutes or until the potatoes are just cooked (but still hard). Drain the potatoes.
- Place the potato, sweet potato and carrot into a large baking tray in single layer. Drizzle 3 tablespoons of olive oil and sprinkle ½ teaspoon of rosemary leaves over them. Roast them for 20 minutes.
- Place red capsicum and mushroom into a medium sized baking tray in single layer. Drizzle 1 tablespoon of olive oil and spring ½ teaspoon of rosemary leaves over them.
- After 20 minutes roasting (Method 3), turn the potatoes and carrot. Place the capsicum and mushroom tray into the oven and roast the vegetables on both trays for 20 minutes.
- Meanwhile, make dressing. Mix all ingredients of the dressing. Put aside.
- Place tomato, onion and spinach leaves in a large bowl. Add the roasted vegetables to the bowl and dress them with the dressing. Serve it while it is warm.
Tasty Quiche with NO FUSS and MESS! No homemade pastry or frozen pie crust is required. You can add whatever fillings you like.
70g of All-Purpose Flour
70g of Cheese – grated (any of your favorite hard cheese. I use Parmesan. )
One or two pinches of Salt
A pinch of Pepper
A pinch of Nutmeg
5 slices of Short-Cut Bacon – trimmed and sliced into small pieces
1 Carrot – grated
½ Onion – thinly sliced
5 big florets of Broccoli – cut into small pieces
- Preheat oven to 180◦C
- In a large bowl, whisk the all-purpose flour (instead of sifting).
- Add the eggs one by one. Every time you add an egg, whisk and combine it well with the flour.
- Add milk. Keep whisking and combine all while you are pouring milk.
- Add grated carrot, cheese, salt, pepper, nutmeg, and then combine them together.
- Layer broccoli, onion and bacon in a 24cm quiche dish. Pour the egg mixture over the top.
- Bake for 40 minutes or until the quiche is set.
This is my favorite egg dish. It was always in my Obento which my mum made every day for me when I was a student.
3 Tablespoons of Water
½ Teaspoon of Fish Stock Powder
½ Teaspoon of Soy Sauce
- Mix all ingredients together in a small bowl. Do not mix too well, as the Dashimaki will become hard.
- Pour a small amount of oil in a Tamagotaki frying pan (see note below). Heat the pan on high, and wait until the pan gets really hot.
- When the pan gets really hot, turn it back to medium heat. Pour 1/3 of the egg mixture into the pan. Spread the mixture evenly over the pan. As bubbles start coming up, pop them and cover the holes by the egg mixture on the pan by rolling the pan.
- When the bottom of the egg layer is set (make sure it is not fully set and there is still some liquid on top of the layer), start rolling the egg from the far end toward yourself. O found it is easier to “Fold” it rather than “Roll” it. Try to fold the egg layer to the middle first, and then try to fold it to the end.
- Slid the rolled egg back to the far edge. Pour ½ of the remaining of the egg mixture and spread it over the pan. Make sure to spread the mixture under the rolled egg too.
- Once the bottom of the egg is set, roll it toward you as before.
- Pour all of the remaining egg mixture into the pan and repeat step 5 and 6 once more.
- Remove the rolled egg from the pan. Leave and cook it down for 5 minutes.
- Cut into 6 equal prices and serve.
A Takagoyaki Frying Pan is a small rectangular pan which is used only for Tamagoyaki. The size is 18cm x13cm.
2 Tomatoes – finely chopped
½ Red Chilli – finely chopped (include seeds if you like it hot)
1/3 Onions – finely chopped
1 small bunch of Coriander – finely chopped including the root
1 clove of Garlic – minced
2.5 Tablespoon of Lime (or Lemon) Juice
2 of Tablespoon of White Wine Vinegar
A pinch of Salt
Mix all ingredients except a small amount of Coriander leaves. Taste if and add more Salt if necessary. Rest it in the fridge until serve. Put the Coriander leaves on top as decoration when you serve.