Fish in a Bag (Italian Version) – Sakana no Tsutsumi Yaki (Italian Version)

Salmon_Tsutsumi_1[1]

Serving: 2

Ingredients

2 Filet of Fish you like, such as Salmon, Barramundi, Snapper, Trout etc….

A handful of Cabbage – sliced into thin strips

1 Flat Mushroom – sliced

1/3 Zucchini – sliced into 3mm thick (4 slices per serve)

1 Tomato – sliced

1/2 Teaspoon of Dried Basil

1/2 Teaspoon of Butter – cut into small pieces

Method

1. Sprinkle salt over Fish Filet on the both sides. Wrap them with kitchen paper tower and let them sit for at least 20 minutes.

2. Preheat oven to 200 degree.

3. Prepare the 2 pieces of baking paper. On each baking paper, place Cabbage first, and then Zucchini and Mushrooms. Place the Fish on the bed of vegetables and put Tomatoes on top of the Fish.

4. Sprinkle a pinch of salt and Dried Basil on top of the Tomatoes. Sprinkle pieces of butter over it.

5. Wrap the fish with the baking paper. Fold the longer edge into the middle and twist he short edge like a candy wrap.

6. Place them onto a baking tray and bake them for 20 minutes.

Salmon_Tsutsumi_2[1]

Hot Cocoa

Cocoa_1[1] Serving : 1

Ingredients

3 heaps of Teaspoon of Pure Cocoa Power – use a good quality one

1 heap of Teaspoon of Sugar, or adjust to your liking

200cc Milk

2 Tablespoon of Water

Method

1. In a small pot, place Cocoa Power, Sugar and water. Heat it over moderate heat.

2. While heating it, mix it all the time rapidly with a wooden spoon. Mix it until the Cocoa mixture becomes smooth and silky. Be careful not to burn it.

3. Once the Cocoa mixture becomes smooth and silky, add Milk. Continue mixing it softly and slowly.

4. Heat the Hot Cocoa just before boiling. Do not make it boil as the flavor of Cocoa will be gone. Serve it while it is hot.

Note

Method 2 is the most important to make the Hot Cocoa smooth. Just keep mixing until Cocoa mixture becomes shiny and silky.

Cocoa_2[1]

Simmered Dried Shiitake Mushrooms – Hoshi Shiitake no Nimono

Shiitake_1[1] Ingredients

50g Dried Shiitake Mushrooms

360cc Shiitake Stock ( soaking liquid)

1 Tablespoon of Dashi Powder

1.5 Tablespoon of Sugar

2.5 Tablespoon of Mirin

2.5 Tablespoon of Soy Sauce

Method

1. Preparation of Dried Shiitake Mushrooms. Rinse Shiitake to remove dirt. Soak them in warm water for about 10 minutes or until they become soft. Do not soak them too long to avoid the taste of mushrooms to run down to the water. Save the soaking liquid.

2. Lightly squeeze Shiitake. Remove the stems and slice them into 0.5 cm width.

3. Place the sliced Shiitake into a small pan. Add the soaking liquid and bring it to boil.

4. Once it is boiled, reduce the heat to low-medium. Add Dashi Powder, Sugar and Mirin.

5. Put a Otoshi-buta on and simmer it for 30 minutes.

6. Add Soy Sauce and simmer for 5-10 minutes.

7. Turn the heat off. Put a lid on and cool it down.

Shiitake_2[1]

Beef and Potato Stew – Nikujaga

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Serving : 2-4

ingredients

150g Beef Mince

4 Potatoes – cut into bite-size chunks

2 Carrots – cut into bite-size chunks

2 Onions – roughly slices

3 Tablespoon of Sugar

1 Tablespoon of Mirin

120cc Water

3 Tablespoon of Soy Sauce

Method

1. In a pot, heat 1 Tablespoon of Oil over medium-high heat until it becomes hot.

2. Place Beef Mince into the pot and cook it very well*.

3. Add Sugar and Soy Sauce into the pot and mix with the Beef.

4. Add Onions and Carrots, and stir-fry them until the Onions look cooked and become clear.

5. Add and stir Potatoes for about 1 minutes.

6. Add Water and simmer over low-medium heat for about 20 minutes with a Otoshi-buta on.

7. After 20 minutes, add Mirin and simmer about 5 minutes. Then turn the heat off.

8. Let it sit for at least 15 minutes. While the dish cools down, the ingredients absorb the flavour.

Note

* If Mince is getting burned on the pot, splash 2 Tablespoons of Water into the pot and mix them well, so that the Mince stacked on the bottom of the pot will come off.

* Cook Mince very well to remove unpleasant smell of Beef. When the Mince starts browned, oil from the Mince will come out. Even though it gets browned at the state, keep cooking until the oil disappears. This helps us to keep only lovely beef flavour.

2015-03-09_19.16.35[1]

Japanese Fried Chicken -Karaage

Karaage_2[1]

Serving: 4

ingredients

1.5 or 2 Chicken Breast ( depending on the size of Chicken) – cut into 4-5cm pieces

1 Tablespoon of Oyster Sauce

1 Tablespoon of Soy Sauce

2 Glove of Garlic – minced

A pinch of Salt

2 Tablespoon of Flour

Oil for Deep frying

Method

1. Season the Chicken with Salt

2. Place the Chicken into a bowl. Add Oyster Sauce, Soy Sauce and Garlic. Combine the, well. Cover it with plastic wrap and marinade it in a fridge for at least an hour.

3. Now we deep fry the Chicken. Bring the oil to 180 degree. *

4. While the oil is heating, put flour in a bowl and add the Chicken. Toss and coat the Chicken with flour evenly.

5. Deep fry the Chicken. When you deep fry it, it is important to keep oil temperature as 180 degree. Do not put too many pieces of Chicken at once as oil temperature will come down rapidly, and the Chicken will get oily and not be crispy.

6. Once the Chicken is cooked and the surface is turned to light brown, transfer the Chicken onto a wire rack or kitchen paper towel to drain oil.

7. Serve Karaage while it is hot.

Note

* To check oil temperature without a thermometer, drop a piece of deep frying batter (or maybe a piece of minced Garlic In this case) in the oil. When it goes down to the middle of oil and quickly comes up, it is the right timing to put the Chicken in.

Karaage_1[1]

Chirashi Sushi with Smoke Salmon

Chirashi_Sakmon_2[1] Table_setting_2[1]

Serving : 4

Ingredients

For Sushi Rice

2 Cups of Japanese Rice or Sushi Rice or Short Grain Rice (Please use Rice Cooker’s Cup)

15cm x 5cm of Dried Kelp

7 Tablespoon of Rice Vinegar or White Vinegar

2 Tablespoon of Sugar

A pinch of Salt

For Toppings

Simmered Dried Shiitake Mushroom ( Hoshi Shiitake no Nimono)

2 Handful of Rocket

Smoke Salmon – as much as you like

Scrambled Eggs – 2 Eggs, 1 Teaspoon Soy Sauce, 1 Teaspoon of Sugar, A pinch of Salt)

Method

1. Firstly, cook Rice. Put Rice in the Rice Cooker’s removable bowl. Wash the Rice well. Rest the washed Rice in the bowl for about 20 minutes. Add Water slightly below the line of 2 as marked inside of the bowl. Put Kelp on top of the Rice and cook it as you cook Rice normally. After the Rice cooker completes cooking, let it sit for about 30 minutes to steam.

2. Mix Vinegar, Sugar and Salt.

3. Transfer the cooked Rice in a large bowl. Add the Vinegar mixture and mix it whilst the Rice is still hot by using a Rice Paddle. When you mix, try not to squash each grain of Rice. Mix it like you slice it by using the side me the Rice Paddle.

4. Cover it with a kitchen town and cool it down to the temperature that you can handle it easily.

5.  Prepare Toppings, while the Rice Is cooling down.

– Crack Eggs and mix them with Soy Sauce, Sugar and Salt. Make Scrambled Eggs.

– Cut Shiitake into small pieces.

– Cut Smoke Salmon into a bit-size.

– Wash Rocket leaves.

6. It is ready to assemble once the Sushi Rice is cooled down. Spread the Rice on a plate. On top of the Rice, spread Shiitake first then Eggs, Rocket Leaves and Smoke Salmon nicely.

Chirashi_Salmon[1]

Japanese Pilaf – Takikomi Gohan

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Serving : 4

ingredients

*2 Cups of Japanese Rice or Sushi Rice or Short Grain Rice ( Please use Rice Cooker’s Cop)

1/2 Carrots – grated

3 Mushrooms (size of about 4-5cm in diameter) – sliced

1/2 Usuage (thin deep-fried tofu curd) – sliced into 4cm long

3 Teaspoon of Dashi Powder ( Fish Stock)

1.5 Tablespoon of Soy Sauce

1/2 Tablespoon of Mirin

Method

1. Put Rice in the Rice Cooker ‘s removable bowl. Wash the Rice.

2. Rest the washed Rice in the bowl for about 20 minutes. **

3. Add Dashi Powder, Soy Sauce and Mirin into the Rice.

4. Add Water up to the line of 2 as marked inside of the bowl. Mix it gently.

5. Add Carrots, Mushrooms and Usuage on top of the Rice.

6. Set the Rice Cooker and cook it as you cook Rice normally.

7. After the Rice Cooker completes cooking, let it sit for about 30 minutes to steam. **

Note

* It is the best to use Japanese Rice if it is available. If not, use Short Grain Rice or Sushi Rice.

** Method 2& 7 will help the Rice to get moist and lovely texture. If you have a Japanese Rice Cooker, this time might have been already included in the cooking time. Please refer to the instruction of your Rice Cooker.

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