Feeds:
Posts
Comments

Archive for the ‘Fish’ Category

Chirashi-Zushi

Chirashi-Zushi

With the prawns I left the half of the packet for the Okonomiyaki I fried this afternoon, I carefully boiled them for very short time to keep the prawns as softer as possible.

For 10 prawns, I have put about half tea spoon of salt in water.

Once the water is boiled fully, I put the prawns and wait for 10 seconds just after the prawns turn white-red colour.

Then, Drain them and keep on a plate.

As it continue to be cooked for while even after it is drained, the waiting time of 10 seconds for 10 king prawns without the shells was adequate time.

  

 

Chirashi-Zushi Close-Up

Chirashi-Zushi Close-Up

 

 

 Sushi Mixed Vinegar, High Grade Nori Seaweed

 

Ingredients of Chirashi Sushi for serves 2:

   —- for Sushi Rice —-

  • 1.5 cup of Japanese rice – cooked with a few kelps and 1 table spoon of sake
  • 70 to 80 ml of Sushi vinegar mix – adjust the amount as you like

   —- for mixture —-

  • 7cm thick cucumber – thinly sliced 
  • 1 beaten egg – fry thinly and then thinly sliced
  • 10 prawns -boiled in fully boiling water for 10 seconds after it turns its colour

   —- and for mixture tasted with seasonings —-

  • half deep fried bean curd – soak in hot water for minutes and thinly sliced
  • a couple of dried Japanese Shitake mushrooms – soaked in hot water for 15 minutes and thinly sliced
  • 1 fist amount of dried shredded bonito
  • 1 table spoon of sugar
  • 1 table spoon of sake
  • 1 table spoon of mirin
  • 3 table spoon of Shoyu
  • 200ml of water

    —- for topping —-

  • roasted Japanese white sesame seeds
  • roasted Japanese seaweed – thinly sliced
Japanese Shitake Mushroom and Deep Fried Bean Curd

Japanese Shitake Mushroom and Deep Fried Bean Curd

1. Once the white rice is ready add Sushi vinegar and mix well to make the rice cooler and dryer.

2. Boil the water with shredded bonito for a couple of minutes, then add the above ingredients for the mixture which is tasted with seasonings. Please note that the deep fried bean curd is drained and discurd the water. The water from the dried Shitake is to be added to the sauce with the sliced Shitake.

3. Cook it for 5 minutes and leave it to cool down.

4. Add cucumber and the drained deep fried bean curd with Shitake into the rice and mix well.

Chirashi Zushi Ingredients

Chirashi Zushi Ingredients

5. Add 2 or 3 table spoons of sauce when the deep fried bean curd and Shitake are cooked into the rice.

Sauce When Shitake and Deep Fried Bean Curd are Cooked

Sauce When Shitake and Deep Fried Bean Curd are Cooked

6. Decorate with the egg, prawns and add topping of the seaweed and sesame seeds.

I was happy to eat the Chirashi Sushi as I had not eaten it for a long time.

As Chirashi Sushi looks as gorgeous as other Sushi and Sashimi, it is often made in home parties in Japan and is also very popular as lunch box we can easily buy from super markets or 24-hour 7-day operating convenience stores in Japan.

Bookmark and Share

Read Full Post »

Smoked Salmon Cream Spaghetti

Smoked Salmon Cream Spaghetti

In Japan, we can not really find smoked salmon at reasonable prices as far as I know, but in the UK, we can easily find good quality smoked salmon.

Salmon Cream Spaghetti Close-UP

Salmon Cream Spaghetti Close-UP

We often cook spaghetti sauce with cream, which may be known well in the UK, but as it is not really familiar in Japan, I post this recipe.

Ingredients of Salmon Cream Spaghetti for serves 2:

  • 200g of spaghetti being cooked in boiling water with 1 table spoons of salt
  • 100g of smoked salmon
  • 100cc of cooking white wine
  • 200 to 300 ml of single cream
  • 2 cloves of garlic
  • 3 table spoons of olive oil
  • 5 parsley leaves – finely chopped
Smoked Salmon Kept Frozen and Ingredients of Salmon Spagetti

Smoked Salmon Kept Frozen and Ingredients of Salmon Spaghetti

1. Start to bring water for spaghetti to boil.

2. Heat a pan with olive oil and fry garlic and smoked salmon in low heat.

Smoked Salmon and Garlic Fried in Olive Oil

Smoked Salmon and Garlic Fried in Olive Oil

3. When the salmon is just cooked, add white wine and evaporate it in medium heat and turn off the heat.

4. Once the water is boiled, add salt and spaghetti and cook for about 10 minutes, which depends on the maker of the spaghetti.

Spaghetti Boiled in Narrow Pot and Smoked Salmon Fried

Spaghetti Boiled in Narrow Pot and Smoked Salmon Fried

5. About 3 to 4 minutes before the spaghetti is boiled, add single cream and heat the pan in medium to low heat.

6. Mix with drained spaghetti and dish up, sprinkle black pepper and parsley.

Spaghetti Boiled in Narrow Pot, Drained

Spaghetti Boiled in Narrow Pot, Drained

I bought the spaghetti boiling pot about 2 weeks ago from the Harvey Nichols on bargain, but actually the diameter of the pot is not wide enough, I found just after I cooked spaghetti for the first time with the pot.

18cm Diameter Pasta Pot GBP31.50 on Bargain in July 09

18cm Diameter Pasta Pot GBP31.50 on Bargain in July 09

The shop keeper did not give me proper advice. He said the mini pasta pot is for pasta up to 4 portions. If I would have bought it from Harrods, the shop assistants would give me relevant informative advice by having friendly conversation to find the right products and I would not have bought the too small diameter pot.

The uninformative shop assistants used to typically be found in many retail shops in the UK. Nowadays in the middle of the recession, competitions are fully open to all over the world and I found at Summer bargains this year that Harrods, John Lewis in Oxford street ( but not the one in Kingston ) and an agent of Villeloy & Boch bath showroom in South London gave me at last, good informative, relevant, reliable and high standard advice on products including technical information in equipment installation which almost never be explained by staff in most of retail shops in the UK before.

The next step is to cancel out the excessive inflation of more than 30% to 50% in some cases overvalued on prices of products and services in the UK imminently to keep well-balanced economy in the UK and the world.

Bookmark and Share

Read Full Post »

Over the last week I have cooked meals which I have already introduced on this blog.

I mentioned about the nervous impression to prawns which could have been cultured in farms with high contamination of bleach to grow prawns faster, as I had just seen the movie called ‘Pandemic’ at the peak in world news a couple months ago.

Prawn Mushroom Creme Sauce Spaghetti

Prawn Mushroom Creme Sauce Spaghetti

However, I have somehow timidly chose the packet of prawns from Thailand recently and cooked one of my favourite sauce of spaghetti the other day.

Ingredients of Prawn Creme Sauce Spaghetti

Ingredients of Prawn Creme Sauce Spaghetti

Ingredients for serves 2: 

  • 1 packet of Prawn
  • 3 cloves of garlic, crashed
  • 2 table spoons of olive oil – use twice
  • 150 to 200g of mushrooms, sliced
  • A pinch of salt
  • 2 table spoons of brandy or white wine 
  • 200 to 300 ml of single cream
  • Some Parmesan cheese or other hard cheese if you like
  • Squeezed fresh half tomato
  • 200g of spaghetti
  • Some parsley for topping
Ingredients of Prawn Creme Sauce Spaghetti 2

Ingredients of Prawn Creme Sauce Spaghetti 2

1. Heat to bring water for spaghetti to boil.

2. Heat a frying pan and pour olive oil, then saute mushrooms in medium heat, when it becomes tender, add some salt.

Mushrooms Fried

Mushrooms Fried

3. Take out the mushroom and out aside of a plate, add olive oil in the pan and crashed garlic, then cook in low heat until it becomes in golden brown.

Raw Prawns in Frying Pan

Raw Prawns in Frying Pan

4. Add prawns and saute lightly in medium heat. Just after the prawns turn in whitish colour, remove the garlic cloves, then add white wine or brandy and continue to cook until the alcohol evaporates.

Prawns Just Turned Whitish in Frying Pan

Prawns Just Turned Whitish in Frying Pan

5. Start cooking spaghetti in the boiling water for about 10 minutes, dependant on the kind of the spaghetti.

6. Put prawns aside to on a plate and add mushrooms back in the pan with fresh tomato juice and cook for a few minutes in low-medium heat and turn off the heat.

7. Just 4 minuets before the spaghetti is ready for draining, re-heat the pan, pour cream/cheese and cook in medium heat.

Mushrooms in Sauce with Creme, Cheese

Mushrooms in Sauce with Creme, Cheese

8. Just 1 minute before the spaghetti is ready for draining, add back the prawns in low heat.

9. Add drained spaghetti in the pan and mix, then dish up on plates with parsley if you like.

Prawn Mushroom Creme Sauce Spaghetti Close-Up

Prawn Mushroom Creme Sauce Spaghetti Close-Up

I usually use brandy and do ‘flamber’, let flame in the pan to kill the smell of prawn, but I had just given the bottle to someone a day before I cooked, so I used white wine and just cooked normally.

The parsley is from my kitchen garden, however, the colour is lighter and the stems are much thinner then ones we can buy at supermarkets.

I have realised that is it difficult to grow beautiful vegetables without any fertilisers or insecticides. I would like to see how they achieve to harvest organic food these days.

Fully Ripen Sweet Juicy Melon

Fully Ripen Sweet Juicy Melon

Bookmark and Share

Read Full Post »

As I bought salmon from a Japanese food shop in London today, I cooked Teriyaki salmon and put it on white rice to make Donburi dish which is the name of bowls for such dishes – rice with some toppings such as salmon, pork or chicken with egg, Tempra, Unagi eel, etc.

Teriyaki Salmon Donburi

Teriyaki Salmon Donburi

Teriyaki Salmon Donburi Ingredients

Teriyaki Salmon Donburi Ingredients

Salmon Soaked in Soy, onion, garlic, Mirin, sugar

Salmon Soaked in Soy, onion, garlic, Mirin, sugar

First of all, start cooking white rice, put the rice with water in a small pan on a ceramic hob and turn on the hob at heat level 2 out of 6, after about 35 to 40 minutes when the smell of steamed rice come up, turn off and leave the pan on the hob so that we can continue to cook with the fading heat for 10 minutes.

  • 1 cup of Japanese rice with 1.2 cup ( in the UK with dry climate and 1.1 cup in Japan )

Salmon is cut in pieces and soak in soy sauce seasoning for serves 2 donburi:

  • 80 cc soy sauce
  • 50 cc mirin
  • 2 table spoons of sugar
  • half onions – finely chopped
  • 3 garlic cloves – thinly sliced

Other preparations for salmon Teriyaki donburi are:

  • 5 to 7 cm Daikon Mooli if you like – grated
  • a spring onion – thinly sliced
Teriyaki Salmon Fried

Teriyaki Salmon Fried

When you turn off the heat of the rice, start frying the salmon with about 1 / 3 of the soy seasonings in medium heat.

When brown burning colour is shown on the edge of the salmon, turn around the salmon and continue to heat with all the rest of the soy seasonings until it is cooked.

Steamed Japanese Rice

Steamed Japanese Rice

Serve white rice in Donburi and decorate with salmon with the sauce, Daikon mooli and spring onions.

Soy Sauce Tsuyu Soup Ingredients (Soy Sauce Not Shown)

Soy Sauce Tsuyu Soup Ingredients (Soy Sauce Not Shown)

Kelp and Bonito Dashi Stock

Kelp and Bonito Dashi Stock

If you would like to make Tsuyu soup as well, the fish stock needs to be prepared before cooking salmon. About 800 ml of water, put dried kelp and dried shredded bonito and once the pan has started boiling, take out the kelp and continue to boil for another a couple of minutes.

Tsuyu Close-up

Tsuyu Close-up

Leave the stock for 20 minutes and then take out the bonito. Put ingredients of Tsuyu as you like and cook for a couple of minutes depending on the ingredients, pour 3 to 4 table spoons of soy sauce and season with salt if you want.

I put a beaten egg with 1 tea spoon of potato flour and mix well in the boiling soup at the last moment of cooking.

Teriyaki Salmon Donburi with Tsuyu

Teriyaki Salmon Donburi with Tsuyu

Just salmon is being served in a minute, re-heat the Tsuyu and they are served at the same time – soup is not served first like Western course dishes.

Bookmark and Share

Read Full Post »

Kids who do not generally eat fish much can eat Shishamo fish in Japan – One of the popular and generally cheaper to cook side dishes, with the small 15 cm Shishamo.

Fried Shishamo in Marinated Soy Sauce Close Up

Fried Shishamo in Marinated Soy Sauce Close Up

The Shishamo usually sold in Japan are all female ones with full of roes. The small roes pop open in mouth, with lean meat and soft bones, including the head and tail, we all eat up. Though off course there are some kids and adults who will not eat the heads and tails at all.

Shishamo is usually sold after dried 1 day or so with salt in open air, so we can keep them longer than in complete raw Sashimi. We can keep them in freezers for a quick side dish to dinners.

The easiest and quickest way to cook and eat is just grilling and eat with soy sauce.

This time, I have marinated with soy sauce and vinegar after frying them with flour. In summers, marinated dishes are often cooked to beat the hot and humid climate at more than 35 degrees and 80% on some days.

Fried Shishamo in Marinated Soy Sauce Ingredients

Fried Shishamo in Marinated Soy Sauce Ingredients

Ingredients of Shishamo in Marinated Soy Sauce :

for serves 2 as main, 4 as side dish

  • 10 Shishamo or 1 packet Shishamo
  • 50 g flour for frying
  • Oil for shallow frying
  • 3 to 4 table spoons of soy sauce
  • 1 to 2 table spoons of rice vinegar or any vinegar you like
  • 10 cm Daikon mooli, peeled and grated 
  • 1 to 2 table spoons of lemon or lime juice

Dust the Shishamo with flour and fry them in a shallow oil between in medium to low heat, adjusting frequently not to burn the small fish.

In a deeper tray, mix soy sauce, vinegar and lemon or lime juice.

Fried Shishamo

Fried Shishamo

Once the fish becomes in golden brown colour, bring straight from the frying pan into the marinated sauce.

Fried Shishamo in Marinated Soy Sauce

Fried Shishamo in Marinated Soy Sauce

Cover with grated Daikon mooli and eat them sooner while the fish is partly still crispy and hot.

Bookmark and Share

Read Full Post »

Squid Sashimi

I bought squid Sashimi at lunch as it was the cheapest Sashimi sold in Japan Centre today.

Squid Sashimi Sold in Japan Centre London

Squid Sashimi Sold in Japan Centre London

I remember that other Sashimi such as salmon, yellow tail, sea bream were all over £5 for just above 100g and it was almost double in price in the Japanese food shop in south London I went last time.

To get ingredients for dinners is sometimes a kind of whole day work if I want cook Asian dish every day.

Bookmark and Share

Read Full Post »

When I am hungry I tend to bite sweets as you might be able to imagine.
Shirasu Chirimen Baby Sardin

Shirasu Chirimen Baby Sardin

It is rather difficult to get less fatty or less sweet food for snack in the UK. I somehow eat seaweed when I am on a diet, though, seaweed does not fill up my stomach.

It would be very good to eat the Shirasu Chirimen small fish as the photo shown below. The baby sardines are chatch with nets and dried in open air just after boiled with salt while they are super fresh.

I miss super fresh food in the UK, which is standard in Japan, particularly such as fish and other meat. 

Bookmark and Share

Read Full Post »

Older Posts »