Sundays Everyday in Myaree

Posted February 16th, 2011 in Eat Out in Perth - Japanese Food - | No Comments »

43 Hulme Court, Myaree WA 6154

(08) 9330 2911

Open
Mon-Sat 07:30am – 02:30pm

Located in Humle Court in Myaree, this small take-away Japanese food shop has been very popular -especially among the workers in Melville area.

They open from 7:30 in the morning, so customers go there to grab a cup of fresh brewed coffee and a pack of fresh made sandwiches before they go to work (or school).  I’d say their business style is great as they know what their target market is.  At first, it may sound strange to see a coffee machine next to the show case filled with takeaway teriyaki-chiken and katsu-curry.  But, it makes perfect sense – I’d want to have a cup of coffee after having lunch!

Their sandwiches are Japanese style – I mean, they use Japanese mayonnaise for the fillings (e.g. egg sandwiches), and there are teriyaki chicken sandwiches etc.  I’ve wrote about this place before saying that their serving portion is really big, and it can be said for the sandwiches –  the fillings are big too.  There are about 4~5 slices of ham in a ham sandwich!

When you go to Sundays Everyday, try to go there as early as possible – there may be a queue to order around lunch time, but if you go there late (around 2pm) the chances are you will be only getting the left-over takeaway food in the showcase.  The kitchen usually closes around 2:10PM (they said), but they may close around 1:50PM if the business is quiet.  That’s what happened to me this time…  I arrived there just before 2PM, and there’re about 6 people dining there.  I was browsing the menu board, and a waitstaff said “sorry, the kitchen is closed”.

That’s a shame!  I really wanted to try their ramen this time.  The daily lunch menu looked good too.  But, probably next time…  I could see from the counter the kitchen staff working hard cleaning the floor and the bench.  D and I picked a teriyaki-fish to share from the showcase.

All the donburi-styled takeaway food was $8.50 each.  To me, the rice was little too soft, but it may be because it was from the showcase.

There are some Japanese magazines (and Australian magazines and newspapers) to read inside the shop.  When I was eating and reading, I realised it’s actually a nice place to sit down and have lunch or even a cup of coffee.  I felt cozy.

People kept coming to order some food until we left the shop.  I wish they open little longer!  But, this is Australia, I’m sure the owner (a Japanese guy) enjoys his private life after 2:30PM – the busy business each day.  The reason he moved to Perth permanently could be to enjoy his life like it’s a Sunday every day.


Shige Sushi Bar in South Perth

Posted February 6th, 2011 in Eat Out in Perth - Japanese Food - | 1 Comment »

 

**** This restaurant has moved to a new address.

Shige Restaurant
08 6161 0858
11:30am-2:00pm, 6:00pm-9:30pm 
East Perth
Opposite the FMG building
18 Plain Street East Perth, WA 6004

(Updated Nov 2014) ****

 

Shige Sushi Bar has been opened for quite awhile now, and this hidden small restaurant has been popular among locals and tourists.  Although the restaurant is very small – counter seats, and 3 tables (inside) and 2~3 tables (outside) -, people seem to be still enjoying going there for the food.  Because of the location, some tourists staying around South Perth also visit there.

I headed to this place with friends for dinner the other night.  When I called the restaurant to make a booking, they said the night was going to be very busy but they could squeeze us in between 6 to 7:30 pm.  When we arrived there, the restaurant was just opened and the owner chef (Mr Shige) was already working busy in the kitchen.

We can see the kitchen over the counter, and it seemed that he is the only chef who does all the cooking.

We ordered a large assorted sushi, gyoza, assorted tempura, lemon chicken and grilled beef fillet in teriyaki sauce to share.

The food came up really quick.  After ordering I went to the toilet, and when I came back to the table the sushi was already there. I think they had to push the food out as quickly as possible so that we could get out before 7:30 for the next bookings.

The gyoza was properly cooked – I mean, at some other restaurants, gyoza is deep-fried.  Gyoza is normally grilled like this unless it’s specified “deep-fried gyoza” on the menu.  The gyoza was very moist and soft.  My friend said that she prefers the skin to be crispier, but I liked it.  I thought the taste was bit thin, but I don’t really like too-much-garlicky-taste gyoza anyway, so I enjoyed it.

I must say, the tempura was very light and crispy.  The beef fillet was tender (even though I ordered very-well-done) and tasty.  Both Beef Teriyaki and Lemon Chicken came with some simmered vegetables on the side (edamame and root vegetables) and we all agreed that the taste reminds us of my grandma’s cooking. Very traditional Japanese flavour.  We loved it.

The lemon chicken was delicious too.  At first, I imagined it to be something similar to the Chinese version of lemon chicken, but it wasn’t.  The lemon chicken at Shige, the chicken was grilled (not deep-fried) and the sauce was teriyaki sauce based.  The tangy kick of lemon juice really matched with the juicy chicken meat.

Overall, the food was great and so was the service.  Around 7PM many customers started to show up (around 15~20 people at once!) and the restaurant started to be crowded and busy.  Thanks to the fast service we could finish our meal and get out the restaurant by 7:30.  If you are planning to go to this restaurant I recommend to make a booking first.  Again, this is a pretty small restaurant so you have to prepare yourself to be sitting and eating in a limited space.


Sushi Sushi, Garden City Perth

Posted February 3rd, 2011 in Eat Out in Perth - Japanese Food - | No Comments »

Sushi Sushi opened its very first WA store in Garden City shopping centre in Booragoon late last year.  Sushi Sushi has just below 50 stores in Australia and Singapore, and most of them are located in Eastern states (NSW & VIC).

Since the shop opened in Garden City I’ve seen many people dining-in and taking-away the sushi from there.  I think that the way they sell sushi is easier for customers to just grab and go.  They display whole sticks of sushi rolls with different fillings in the show case, and customers can just pick one (or more) and grab it – it’s just like you are ordering a hotdog.

They also sell other kinds of sushi, including nigiri (hand-molded sushi), gunkan (sushi rice wrapped in nori sheet, and topped with fillings) and inari (sushi rice in a pocket of sweetened fried bean-curd).

I tried tobikko roll (frying fish roe) the other day, and I thought it was ok – nothing special.  I think they are great takeaway food for local shoppers though.

I’m not a big fan of their website (http://www.sushisushi.com.au) – it looks bit messy and difficult to find out some information.  And, some of the information seems to be strange… for example, “nigiri sushi with egg omelet” is called TAMAGO, not TOMAGO (unless they know about it and misspelling it on purpose).  And, the menu on the website calls their roll sushi “futomaki” (太巻き).  I’m not sure if this menu is for the shops in Eastern states only, but the roll sushi sold in Garden City wasn’t futomaki (futo = oversized, wide, big, chubby…).  Futomaki is usually over 5cm in diametre and uses more than 1 piece of nori sheet (or special big nori sheet).  I thought their roll sushi was Chumaki (中巻き) size.

There are so many similar kind of take-away sushi shops across Perth now.  Few years ago, if you say sushi shop people would just think about Jaws Sushi or Taka’s Kitchen.  Now, there is at least one sushi takeaway shop in each major shopping centre across Perth.  The concept of having sushi in the casual style is the reason for being so popular?  I still miss sushi in Japan though.  I wish they have more interesting flavours of sushi here.

Oh, by the way, today (1/Feb ~ 3/Feb) is hatsubun in Japan.  Many people eat futomaki (ehoumaki) facing towards this year’s ehou (lucky direction) – 2011 it’s South-South-East.  This is to pray for happiness, health, business prosperity etc for this year, so you have to eat whole futomaki without talking.  Slicing the futomaki or talking while eating the futomaki is considered to lose the luck.


Japanese Style Slow-cooked Pork

Posted January 31st, 2011 in Food | No Comments »

Suddenly I had a craving for Japanese style char siu (yakibuta). It’s quite different from those Chinese style char siu – Japanese one tastes more like ham.  I like eating yakibuta with Japanese mayonnaise, and that’s what I had in my mind when I was making this dish.  It turned out, not exactly what I expected it to be, but it tasted great anyway and is a perfect meat dish to be served with simple steamed rice.

I served this slow-cooked pork dish with carrot rice – which is a simple steamed rice with grated carrot.  The rice doesn’t taste like carrot, but it boosts the nutrition.

To make this dish, you need an oven.  What you do is just marinate the pork in the sauce and cook in the oven – very easy.  You can use any part of pork for this dish: this time I used pork thigh.

<Japanese Style Slow-Cooked Pork>

  • 300g pork meat
  • 40ml soy sauce
  • 20ml sake (cooking wine)
  • 1 tsp oyster sauce
  • 1 tsp grated ginger
  • 40g sugar
  • 3cm spring onion
  • 1 tbs white sesame seeds
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  1. Marinate the pork in the sauce (mixture of all the ingredients) overnight.
  2. Pre-heat oven to 200°.
  3. Place aluminium-foil on an oven tray, bending the edge high so that all the marinade sauce can go inside.  Place the pork and marinade sauce in the foil, and close the top.  You can also use 2 pieces of aluminium-foil : one to keep the pork and marinade sauce, and another to cover up the pork and sauce.
  4. Cook the pork in the oven for 45 minutes.
  5. Leave the pork for at least 10 minutes before slicing.
  6. Serve with steamed rice and your choice of vegetables (or salad).

Salmon Teriyaki

Posted January 29th, 2011 in Food | 2 Comments »

My another salmon teriyaki recipe here.

A typical, yet delicious Japanese salmon dish : salmon with teriyaki-style sauce.  In Japan I normally use a fish-grill to grill salmon, but I don’t have it here in Perth so I cook it in the oven.  No need to worry about washing fish-smelling pan afterward and I could chill while the salmon is being cooked in the oven!

The word “teriyaki” means the method of cooking – which the food is brushed with sauce while being grilled.  I call this dish “salmon teriyaki” although there is no such cooking method involved.  It’s just easier for people (non-Japanese) to remember the name.  I can also call it “Salmon with Soy and Ginger Sauce”.  It’s actually more like it.

<Salmon with Soy and Ginger Sauce> serves 2

  • 2 salmon fillets (around 350g)
  • 3cm ginger
  • 2 tbs soy sauce
  • 2 tbs mirin
  • 1 tbs sugar
  • 1 cm ginger

  1. Pre-heat the oven to 200°.
  2. Halve the salmon fillets.
  3. Slice the 3cm ginger into matchstick shape.
  4. Spray alumifoil with oil, and line the salmon.  Sprinkle with salt, and top with the ginger.  Bake in the oven for 20~ 30 minutes until golden.
  5. For the sauce: Place soy sauce, mirin, sugar and ginger (sliced into matchstick shape) in a small sauce pan, and bring to the gentle boil to dissolve the sugar, stirling well.
  6. Serve with steamed rice.
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Kinpira Gobo

Posted January 28th, 2011 in Food | 6 Comments »

Kinpira gobo, sweet soy glazed burdock root, is one of my favorite Japanese home-style food.  Kinpira is a  Japanese cooking style of “sauté and simmer”. It is commonly used to cook roots vegetables such as burdock roots, carrots, lotus roots and bamboo shoots.

The common ingredients for kinpira gobo are shredded burdock roots, carrots, and meat (usually thinly sliced pork or beef).  The seasonings are typical 4 Japanese ingredients.  If you have these 4 ingredients in your kitchen pantry, you can make kinpira at any time.

This time I used frozen shredded Japanese burdock roots.  There are also frozen shredded burdock roots from China at grocery shops and are much cheaper, but Japanese one tastes much better.  Even after thawed, the each burdock root still remains its crunchy texture.  It’s bit hard to get fresh burdock roots in Perth, so I always buy a frozen packet from Asian grocery shop and keep in the freezer.

<Kinpira Gobo>

  • 100g burdock roots, shredded
  • 1 carrot
  • 50g pork meat (any part), sliced
  • 1 tbs sesame oil
  • 2 tbs sake (cooking wine)
  • 2 tbs mirin
  • 3 tbs soy sauce
  • 1 tbs roasted white sesame seeds
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  1. Peel the carrot and shred into the same size as burdock roots.
  2. Heat sesame oil in a frying pan, and saute burdock roots and carrot for 2~3 minutes.
  3. Add sake, mirin and soy sauce to the pan.  Stir and cook until the liquid is almost gone.
  4. Turn off the heat and mix through the sesame seeds.


Buying Japanese Foods in Perth

Posted January 13th, 2011 in Perth WA | No Comments »

Since  I started living in Perth I noticed that Japanese foods sold at grocery shops are very pricy here.  Chocolate, snacks, drinks, seasonings, etc…   Korean grocery shops sell similar items much cheaper.  I wonder why the price is so different between those items imported form Japan and South Korea.  I understand that everything in South Korea is much cheaper than in Japan, but the items are so similar (sometimes same name and same brand).

Some items such as daifuku (a Japanese sweet), naruto (fish cakes), natto (fermented soy beans) and other specific food items are made in Japan, and in that case the cost will be expensive. I understand that the grocery shops have to mark up the price in order to cover the cost of import and inspections by Aus government, it’s surprising that a pack of rice crackers I used to eat in Japan costs almost $10.00 here while the price in Japan is around few hundreds yen.  But even though the price is more expensive than other similar products that are imported from China etc, products of Japan still have demand.

Some products of Japan specify where the items are from on their packaging.  For example, this katsuo-no-tataki (bonito tataki) is a product of Yakitsu, Shizuoka Prefecture.  Japanese people know that Yakitsu is famous for bonito fishing, and Yakitsu-branded bonito is known for its delicious fat.  (I bought this frozen tataki at Super Fuji in Victoria Park.)

The other day I bought a pack of kinako (soy powder) from Maruyu and ate with dango I made (recipe).  This kinako is also a product of Japan, from Hokkaido.

I don’t mean that products imported from Japan are all better than other foods though.  Korean/Chinese grocery shops may sell the same products (the packagings are in Chinese or Korean, and the manufactured country is the same) at half the price.  Products from South Korea such as soy sauce, nori seaweed sheets and rice are very similar to Japanese ones and the prices are usually cheaper.  If you are not looking for something particular (e.g. Tokyo takuwan pickles, Hokkaido potato chips, Okinawa black sugar candies) you can browse around Korean grocery shops such as Hi Mart and Seoul Mart, and other Chinese grocery shops such as Kong’s Oriental.  Some well-known Japanese food such as Kikkoman soy sauce and Pokka drinks are from Singapore anyway (not products of Japan)!


Mitarashi Dango

Posted January 7th, 2011 in Food | 6 Comments »

Dango is one of my favorite Japanese sweets!  I love the chewy texture.  Sanshoku-dango (three-color-dango) and mitarashi-dango are must item for me for 3PM tea time, and always get one or two while I’m in Japan.

Dango is made from rice flour, but there are actually few kinds of rice flour in Japan, called dangoko, joshinko and shiratamako.  It’s bit confusing and many people don’t know if there are any differences between them.  They are all made from rice.  Differences are the process of making each flour and also a kind of rice.  Dangoko is made from a combination of mochi rice and uruchi rice. Joshinko is made from uruchi rice.  Shiratamako is made from white mochi rice.  Dango made from dangoko are chewer than those made from joshinko or shiratamako.  Shiratamako gives soft texture and chewiness to dango and it doesn’t go hard when it’s cold.  Joshinko is mainly used to make most kinds of Japanese sweets (eg: mitarashi-dango, kashiwa-mochi etc)

I happened to have joshinko at home, and made mitarashi-dango using a recipe from my grandma!

<Mitarashi Dango> makes about 15

  • 70g joshin-ko or rice flour
  • 35g corn flour
  • 10g sugar
  • 170cc water
sauce:
  • 40g brawn sugar
  • 150ml water
  • 10ml soy sauce
  • 10g corn flour + water

  1. To make dango, blend all dry ingredients in a bowl. Add water and mix until smooth.
  2. Place the mixture in a sauce pan, and cook over low heat, stirring constantly, until thicken and the color is almost transparent.  Remove from the heat, and cool.
  3. Meanwhile, prepare a steamer.  Start boiling water, and line baking sheet on the bottom of the steamer tray.
  4. When the mixture is cool enough to handle, shape into small balls by hands.  You can use corn flour if the mixture keeps sticking to your hands.
  5. Arrange the dango on the baking sheet, and steam for 20 minutes.
  6. To make sauce: place water, sugar and soy sauce in a small sauce pan, and simmer until the sugar dissolves.
  7. Mix corn flour with 1 tbs water.  Gradually add the cornflour mixture into the sugar water, stirling constantly, to thicken the sauce.
  8. Pour the sauce over dango and serve.  If you like better flavour, grill dango slightly and caramelize the sauce over the heat.


Yakiniku

Posted December 23rd, 2010 in Food | 2 Comments »

I need red meat!! Great source of protein and iron.  Craving for chunks of meat sometimes happen to me, especially on Friday/Saturday evenings when I smell BBQ from neighbors houses.

I went to out to a restaurant the other day and ordered steak.  I told waitstaff to make sure the meat is cooked well-done.  But, when I cut the steak the meat inside was slightly pink.  It may be just because of the lighting at the restaurant (the lights were red-ish color which made everything look red).  I wasn’t sure if I should eat it – it maybe ok, but it maybe not.  In the end I asked waitstaff to cook the meat more.  I should have ordered chicken or pork instead of beef, so that I know the meat is fully cooked at least.  From the experience, I only eat steak at home now.

Last night I made yakiniku at home.  It’s one of the easiest meal because what I need to do is prepare meat (and some vegetables, rice and soup to accompany).  This time I marinated the beef with grated pear to give additional fruity taste.  It also softened the meat.

Cook meat in front of you while watching tv, and enjoy the freshly cooked meat with sauce and rice!  Yum.

In Japan, beef and port for yakiniku is normally sliced into about 5mm thick.  You can buy a bulk of meat and slice by yourself too.  It is more economical.  After slicing the meat, marinate in the home-made sauce, and keep in the fridge until you  start your feast.  Don’t forget to cook rice too!

<Yakiniku>  for 2 people

  • 500g beef
  • 40ml soy sauce
  • 10ml sake (cooking wine)
  • 40g pear, grated
  • 1 clove garlic, minced
  • 1/2 tsp minced ginger
  1. Slice beef into about 5mm thick.  Mix all the other ingredients, and marinate the beef in the sauce for 10~20 minutes.
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<Accompaniments>
  • cabbage, capsicum, pumpkin, onion etc 
  • steamed rice / soup
  • sauce (ponzu, yuzu juice with salt, or try making this sauce ↓↓)
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<Yakiniku Dipping Sauce>
  • 1/2 onion, medium
  • 1/4 cup soy sauce
  • 1/4 cup sake (cooking wine)
  • 1/4 cup honey
  • 1 tbs oyster sauce
  • 1 tbs miso paste
  • 1 tsp minced ginger
  • 1 tbs white sesame seeds
  1. Grate the onion.  In a frying pan, saute the onion over low heat.  
  2. Add other ingredients to the pan, and simmer until the liquid is thicken.
* You can keep this sauce in an air-tight container in the fridge for few weeks.

Simmered Pumpkin

Posted November 26th, 2010 in Food | No Comments »

Pumpkin….  It’s a vegetable with full of nutrition!  It is used to make both savoury and sweet dishes, and the variety of the recipes are endless.

While I was little, I used to eat steamed rice mixed with this simmered pumpkin.  I call it “pumpkin rice” (カボチャご飯) and it was one of my favourite snack back then.  I remember bringing it to my friend’s house and eating, just like chocolate or lollies.

Making this dish is so simple – just place all the ingredient in a sauce pan, and simmer.  

<Simmered Pumpkin>

  • 500g Japanese pumpkin
  • 2 tbs soy sauce
  • 1 tbs sake
  • 2 tbs sugar
  1. Cut pumpkin into 4~5cm cubes.  Leave the skin on. (you can peel the skin if you like) 
  2. Arrange the pumpkins in a layer in a medium sauce pan –  the bottom of the pan should be covered with pumpkins.  Pour the water to the pan to come halfway up to the height of the pumpkin.
  3. Add sake and sugar to the pan.  Turn on the heat, and bring to the gentle boil.  
  4. Meanwhile, cut baking sheet or aluminium foil into a circle of the size of the pan.  Turn down the heat, add soy sauce, and cover the pumpkin with the sheet (foil).  Place a lid, and simmer for 10~15 minutes.
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One Plate Breakfast (Wafu)

Posted November 18th, 2010 in Food | 2 Comments »

It may be because of the weather, or it’s just that I’m tired…  I’ve been feeling sick lately.  No fever yet, but you know you can feel when your body is getting sick by having some symptoms such as running nose, sneezing, muscle aches, and headache.

I had these symptoms yesterday, and I knew I would have fever if I didn’t do anything.  So, what I thought of doing were….

① Eat well, ② Take hot shower (bath would be much better…), ③ Sleep well.

As I mentioned before I’ve been eating Indonesian and Chinese food over the last couples of weeks, and my body can’t take any more oily food!  And, my body needs more vegetables.  I don’t feel good if I don’t eat vegetables.  It’s not that I feel guilty, my body really feels weak –  get tired easily, and I have to rush to the toilet many times.

So, when I’m feeling weak, the food I eat is always Japanese food!

* Spinach and Silver Fish Rice (あっさり☆ほうれん草と雑魚の混ぜご飯)

* Onion Soup (ネギ汁)

* Natto (納豆)

Maze-gohan (mixed rice) is such an easy dish to make, as you just need to mix the ingredients with steamed rice.  (Spring) onion is one of miracle food that ease inflammation of sore throat – that’s what we say in Japan.  There is an old saying that if you catch a cold, tie a spring onion around your neck overnight.  Next morning your fever and symptoms of the cold/flu are gone.  There is something to do with Allyl sulfide, apparently.

Before I proceed to the recipe, I just want to say that I felt much better this morning!  I ate this one plate last night too, and I don’t have muscle aches and headache anymore.  Thanks to the hot onion soup… and hot shower and a good sleep.  This was my breakfast today as well.

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<Spinach and Silver Fish Rice> serves 1

  • 100g steamed rice, hot
  • 15g blanched spinach
  • 5g silver fish
  • 1/4 tsp roasted white sesame seeds
  • a drop of soy sauce
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  1. Spread silver fish in a frying pan (no oil).  Roast over medium heat until crunchy.  Set aside.
  2. Chop spinach finely.  Sprinkle a drop of soy sauce, and leave it for 5 minutes.  Gently squeeze out excess liquid.
  3. In a bowl: mix silver fish, spinach and sesame seeds with steamed rice.  Be careful not to break the rice.
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<Onion Soup> serves 2 ~ 4
  • 2 small onions (100g)
  • 1/2 cup chopped spring onions
  • 2 tsp dried cut wakame seaweed
  • 3 cups water
  • 35g miso paste
  • 1 tsp mirin
  • 1g ginger, minced
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  1. Slice onion thinly.
  2. Place water, onion and spring onion in a sauce pan, and turn on the heat.  When it comes to the gentle boil, turn down the heat and simmer for 5 minutes.
  3. Turn the heat to very low, and add wakame, miso paste, mirin and ginger.  Turn off the heat.  Leave it for further 5 minutes.
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Japanese Restaurants in Perth <2>

Posted November 10th, 2010 in Eat Out in Perth - Japanese Food - | 5 Comments »

<<Other Areas>>

Tampopo Japanese Tea House
・ Shop 2/630 Beaufort St, Mt Lawley
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Sushi Don
・Choice Food Hall, Cnr Walter Rd & Russel St, Morley
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Nishiki Sushi
・ 149 Morley Dr, Kiara
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Tak’e Sushi
・ Shop 14a, Cnr Alexander Dr & Grand Promenade, Dianella
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Meshiya
・ Shop 5/380 Great Eastern Hwy, Woodbridge
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Ha-Lu
・ Shop 4/401 Oxford St, Mt Hawthorn
http://halu.net.au/
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Musashi Fine Japanese Food
・ Unit 7/115 Grand Boulevard, Joondalup
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Sasuke
・ Shop 5/377 Scarborough Beach Rd, Innaloo
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Yoshi Takaway
・ Shop 1/243 Herbert St, Doubleview
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Peko Peko
・ Shop 5/10 Scarborough Beach Rd, Scarborough
・ 1/172 St Brigids Tce, Doubleview
・ 59 Dunn Bay Rd, Dunsborough
http://www.pekopeko.com.au
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Kiri Japanese
・ 142 Onslow Rd, Shenton Park
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Kido’s Japanese Cuisine
・ 1/126 Broadway, Nedlands
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Sado Island
・55 Bayview Tce, Claremont
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Ohnamiya Japanese Takeaway
・34 Kearns Crescent, Applecross
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Sundays Everyday
・ 6-43 Hulme Court, Myaree
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Sakura Japanese Foods
・ Shop 24, 137 Somerville Blv, Winthrop
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Kahmon
・ Shop 5/114-116 Barbican St, Shelly
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Kai Japanese
・ Shop 4/110 Parry Ave, Bullcreek
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Taku Japanese Kitchen
・ Shop 3-52 Mandurah Tce, Mandurah
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Kanta Japanese Kitchen and Sushi Bar
・ 2/76 Langford Ave, Langford
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Momiji Japanese Takeaway
・ 6/51 Belvidere St, Belmont
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Senoji
・ Shop 1-3/885 Albany Hwy, East Victoria Park
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Sapporo
・ 186 Rutland Ave, Carlisle
• Sushi Station Fuji
・ 233 Albany Hwy, Victoria Park 
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Japanese Restaurants in Perth<1>

Posted November 9th, 2010 in Eat Out in Perth - Japanese Food - | 2 Comments »

There are many Japanese restaurants/takeaway shops across Perth.  Some of them are operated by Japanese, and some of them are not.  I’m not saying that the Japanese restaurants owned by non-Japanese are not as good as the ones owned by Japanese.  With my experience, however, I personally think that some Japanese restaurants with a Japanese chef serve genuine Japanese food here.

Here is the list of Japanese restaurants owned by Japanese and/or operated by Japanese chef in Perth:

<<Around Perth City>> (Perth, Northbridge, West Perth, Subiaco)

Matsuri Japanese
・1/250 St Georges Tce, Perth (QV1 Building, Ground Floor)
・683-703 Hay St, Perth (ENEX100 Building, 1 Floor)
http://www.matsuri.com.au/
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Taka’s Kitchen

・52 Barrack St, Perth
・Shop 5-6, Murry St, Perth
・Shop 2, Henderson St, Fremantle
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Jaws Sushi
・Shop1/726 Hay St, Perth
・323 Hay St, Perth
・Shop 16, Forrest Chase, Perth
・ Shop 48 London Court, Perth
http://www.jawssushi.com.au/
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Asaka Japanese Takeaway
・Shop 6, 172 St Georges Tce, Perth
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Nao
・ 117 Murray Street, Perth
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Wasabi Japanese Takeaway
・ Shop 3/240 St Georges Tce, Perth
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Restaurant Jun
・ 568 Hay St, Perth
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Ayami
・ Shop 2/182 James St, Northbridge
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Nine Fine Food
・ 227-229 Bulwer St, Northbridge
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Arigataya
・ 62 Roe St, Northbridge
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Yamato
・ 1286 Hay St, West Perth
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Tenkadori
・ T5/ 502 Hay St, Subiaco
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Toraya Sushi P/L
・ Shop 8/29 Station St, Subiaco
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Nippon Fare
・ 479 Hay St, Subiaco
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Zen Japanese
・ 2-1 Seddon St, Subiaco
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Satsuki
・ Shop 1/50 Subiaco Square, Subiaco
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Chicken Karaage

Posted November 5th, 2010 in Food | No Comments »

I’m eating fried food too often these days….

Sometimes I feel like eating “meat”, and last night was the day!  I had some Japanese mayonnaise left in the fridge, so I made karaage with buffalo wings.  Meat with bone and skin on is much tastier and I often find cheaper.

You can put all ingredients in a plastig bag and marinate, which leaves your hands and chopping board clean.  Toss the ingredients around inside the bag so that all the flavour goes to the meat evenly.

I served it with steamed rice, Japanese mayonnaise, and lots n lots of lettuce (or shredded cabbage)!

<Chicken Karaage (buffalo wings)>

  • 500g buffalo wings
  • 2 tbs soy sauce
  • 2 tbs sake
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 2 tbs corn flour to coat
a
  1. Place wings in a plastic bag, and add the sauces, garlic and ginger.  Marinate for 5 minutes.
  2. Add corn flour to the plastic bag, and coat the meat evenly.  The flour becomes paste-like.
  3. Heat oil in a deep pan to 160~170℃.  Fry the wings until golden.

* You can, of course, use chicken meat without skin/bones.  Also try octopus, squid, fish and seafood!


Food I Eat and Don’t Eat in Perth

Posted October 31st, 2010 in Eat out in Perth | 4 Comments »

It seems that I keep going to the same restaurants over and over here.  When I go to a Japanese restaurant to eat out in Perth, deciding “where to go” is based on the price – not the food itself anymore.  The reasons are because the food (Japanese food) is very pricy here, I’m not a fussy eater, and I know I can get better food at cheaper price in Japan.

Some Japanese restaurants serve food at the price which I don’t think it matches with its food.  For example, I wouldn’t pay $9.00 or $10.00 (around ¥700~¥800) in Japan on a donburi with just a few meat and no garnish etc.  To me, the food looks like the one you can just get from a chilled section in a convenience store at ¥298 (around AUD$3.80)

So, if my friends or in-laws wants to eat Japanese food in Perth, we end up going to the Japanese restaurants at the reasonable pricing – so that we can still have fun without spending hundreds.

The food I like eating in Perth is Asian food (except Japanese and Korean).  Malaysian, Singapore, Thai, Vietnamese etc… those are the food I can’t eat when I’m in Japan.  There are many Asian restaurants in Japan, but most of them converted the menu to suit Japanese people’s tongues.  As there are many Asian people living in Perth, the foods are similar to the ones in their country.  (I’m sure the food in the country of origin tastes much much better and cheaper though)

Shiki Group (Zushi Bento and Edo Shiki), Matsu Sushi, O’Ba-san, Taka’s Kitchen, etc.  They are all low-priced Japanese restaurants, and they have at least 3 shops across Perth.  The business seem to be going well, so it means that many people actually prefer going to have a casual dining experience at inexpensive restaurants more often.  Of course people may like going to an expensive restaurant to enjoy the atmosphere and the food occasionally, but we can’t do that all the time (unless you have lots of money to spare).

I’m the type of person who can survive with cheap foods (of course there is a limit!).  Oh, but the Japanese people who live here temporary (business people) tends to like Ha-Lu, Satsuki and Restaurant Jun.  I do like the food there too, the chefs are Japanese and the foods are much similar to our normal Japanese food.

a

(laksa photo from Google)


What is Booming in Japan Now?

Posted October 26th, 2010 in Japan | No Comments »

It’s almost the end of October…  If you don’t carefully watch the calender every day, you’ll be surprised how fast the time flies.  

October –  November is middle of Autumn in Japan.  What comes to your head when you hear the words “Autumn” and “Japan”?   Beautiful trees dressed in red, orange and yellow leaves?  Cold air that you feel on your cheeks? In my case, it is food that comes first to my head.

There are so many Autumn food in Japan to list, but the king of Autumn food would be this: Matsutake mushroom.  Matsutake mushroom are harvested between the end of September and the end of October, and they are quite pricy.  (especially the ones harvested within Japan)

The Matsutake harvested within Japan costs around 5000 yen each.  Others (those imported from China or Korea) costs around 1000 yen each. Why are they so expensive compared with other mushrooms?  It’s because they are difficult to be cultivated by human hands.  How Matsutake grows (how they get the nutrition) is different from other mushrooms.

Autumns is called “eating season” in Japan.  You will see many fliers and advertisements of foods at train stations, streets, on tv etc.  People head to grape, nashi pear, chestnut and sweet potato farms to get all-you-can eat harvesting experience (customer pays around $2000 per head and harvest the fruits from the farm as much as you can, and eat them at the farm), and travel around Japan to enjoy the remote area’s speciality food.  Short trip and day trip are the boom around this season. The purpose of the trip is, of course, to eat delicious food at ryokan (Japanese style hotel) or restaurants.

The most popular food people seek is a course menu of Matsutake mushroom.

Grilled, row (as sashimi), deep-fried (tempura), steamed (with rice as Matsutake rice), and poached (in chawan-muchi) are the common dishes in a course menu.  My dad emailed me the other day saying that he went to Shigaraki (a town in Shiga, famous for Shigaraki Ware) to eat all-you-can-eat Matsutake food!!  All-you-can-eat….  I’m sure I can eat at least 50 Matsutake!  (I’ve never eaten Matsutake before, I think) Dad said the place does the all-you-can-eat Matsutake each year around this time.  It’s another reason to go back to Japan next Autumn!  😀


Unagi Donburi

Posted October 19th, 2010 in Food | No Comments »

Unagi donburi on a hot day!  Unagi gives you stamina, and contains some essential vitamins and iron.

I have never made unagi kabayaki by myself.  Even in Japan people normally just go to a supermarket or some special shop to buy it.  I have made a resemble dish with sardine before, and it was not bad.  Fresh eel is such difficult to get. Besides, they look like snake, so I don’t think I can handle cooking them!

So, when I make unagi donburi I normally buy the ready-made unagi kabayaki from Asian grocery shops.  Most of the time it comes with a pack of sauce, but if not I buy a bottle of sauce unagi-kabayaki-no-tare separately.

Bring a pot of water to the boil.  Place a pack of unagi (unopened) into the water and simmer for 3 minutes. Remove from the plastic packaging, cut the unagi meat, and then arrange on top of steamed rice.

I like red ginger as an accompaniment to unagi.  The ginger kills the smell of unagi, and also it makes the after-taste refreshing.



Sapporo Japanese Restaurant

Posted October 4th, 2010 in Eat Out in Perth - Japanese Food - | 4 Comments »

Yesterday I went to Sapporo Japanese restaurant in Carlisle for lunch with a friend.  It was my first time to go to this place, but I knew I was going to enjoy the food as I’d heard many nice reviews from my friends about the food and the owner of this restaurant.

The place was, as I was told before, pretty small.  That’s one of the thing I liked.  The inside looks like the eating place where I used to go with my family in Japan.  While I was dining there, I felt like I was in Japan!

When I arrived this place, my friend was already there.  She was talking to the owner lady at the counter, and told me “Ume, they are actually closed today”.

“Really?”  … I must have got the wrong info from a website.  But, the owner lady said “No, it’s ok, it’s ok.  I can cook for you.”  She insisted with a smile, so we decided to sit down at the table and order some food.

We ordered Hiyayakko and Agedashi Tofu to share.  I had tofu in the morning too, but still wanted to eat it.  Tofu is one of my favorite food ♪

I ordered oyako donburi.  My another favorite food.  I can eat oyako donburi and tamago udon even when I’m sick.

My friend ordered katsu don.  Both looks similar 🙂

Everything was delicious.  The home-style looking food was cooked behind the counter, and although there was only one owner lady cooking, we didn’t wait more than 15 minutes until all the foods were served.  She brought up all the food at the same time, which is an important thing when you are dining with someone.

Hiyayakko tofu was fresh.  The soup of agedashi tofu was mild and delicious.  And, also I wasn’t that hungry I finished the oyako donburi all up.  Seasoning was just perfect.

The owner lady brought us cups of hot green tea, and we talked for a quite long time.  She is a really good listener!  Very kind, friendly, and great food and pricing.  I definitely recommend this place, and come back sometime near future.  I loved the lemon tree near the toilet at the back too.  It felt like home.

A

Address: 186 Rutland Avenue, Carlisle 6101
Phone: (08) 9470 1473

Open Monday to Saturday for lunch and dinner until late

a


Tempura Soba

Posted September 25th, 2010 in Food | 7 Comments »

I sometimes get a craving for tempura soba.  The combination of crispy tempura and freshly boiled soba noodle in warm, sweet, soysauce-based dark soup.

In the area around my house (Shiga), we don’t eat soba much.  We eat udon more often.  In Japan, the type of food people eat is different depends on where you live.  For example, Western people (eg Kyoto) use white miso for miso soup, but Eastern people (eg Nagoya) use red miso.  Western people eat udon, but Eastern people eat soba.  It’s not always black and white, some Western people eat red miso and soba noodle too, of course, but it’s what we say in Japan.  In fact, my mum never cooked soba at home.  It was always udon.

But, in the New Year’s Eve, I sometimes felt like eating soba.  As we eat toshikoshi-soba (people in Japan eat soba noodle at midnight between New Years Eve and New Years Day), I sometimes asked my mum to prepare instant soba noodle.

I love this cup noodle soup…   It’s so shame that Australia doesn’t allow these noodle to be imported.  I just have to eat it in Japan.

Anyway, I made tempura soba the other day and it was really nice.

You can follow the recipe for crispy tempura here.

I made kakiage – tempura of mixed shredded vegetables.  It’s so easy to make!

Thinly slice onion and carrot (and chopped spring onion or shredded burdock roots if you want).  Coat with tempura batter, and drop into hot oil using two spoon to make a round shape.  Make it flat, so that the tempura get cooked through and crispy.

To see how to cook soba noodle, refer here.

<Soup>

  • 1.5cup water
  • 1 handful bonito flakes (about 10g)
  • 1 tbs mirin
  • 1 tbs soy sauce
– how to make –
  1. Place water and bonito flakes in a small sauce pan.  Bring to the gentle simmer, and turn down the heat to low.  Simmer for about 5 minutes.
  2. Drain the bonito flake and keep the soup.  Return the soup to the pan, and add mirin and soy sauce.  Bring to the gentle simmer and simmer for 5 minutes.
The oil from the crispy tempura gives the nice flavor to the soup (^-^).

My Wafu Breakfast

Posted September 19th, 2010 in Food | 1 Comment »

This morning I had wafu (Japanese style) breakfast!  Eating them slowly, while thinking what to do today, is my relaxing morning time 🙂

I love yukari rice. Yukari is a condiment to accompany hot plain steamed rice, made from salt pickled purple shiso leaves.  You can buy a packet of this from Asian Grocery shops (at the Japanese food section).  It tastes…  different from other furikake.  It’s kind of sour and salty.  I can just eat this rice everyday!  A combination of yukari rice and wakame (seaweed) soup was my everyday lunch at a yakiniku restaurant I used to work when I was a teenager in Japan.

Nimono – simmered vegetables dish – with daikon and Chinese cabbage.  Simmering in a soysauce-based soup.  The juice from daikon and Chinese cabbage makes the delicious broth.

Natto – Japanese fermented soybeans – is a typical dish for Japanese breakfast.  Eating it with a drop of minced ginger is my favorite these days.

And, miso soup.  It’s always good to have instant miso soup packets for whenever I don’t have time to cook 🙂

This is one of my favorite meal.  … To think about it, Japanese food is quite similar to a vegetarian diet.  None of them contain animal meat, and above is a common meal combination in Japan.  If you chose konbu-dashi (seaweed stock) for the miso soup and nimono, the above meal becomes vegan.

See, these foods are totally different from what you see at Japanese restaurants here.  We (Japanese) don’t eat teriyaki, donburi, tempura and sushi everyday.  These food I’m eating today is more like “home-cooking food” where you get to see when visiting grandma/pa house.  Young people like deep-fried food, meat, and Western style food, but I still like these grand-ma/pa type of food 🙂

A


Japanese Rice Soup with Salmon (Salmon Zosui)

Posted September 9th, 2010 in Food | 4 Comments »

It’s stormy lately in Perth.  Very strong wind and cold rain.  Warm up your body with this Japanese rice soup with grilled salty salmon 🙂

Zosui is a Japanese rice soup made from pre-cooked rice and water.  There is a similar dish called okayu, but okayu is cooked from uncooked rice and to more watery consistency.

Grill the salmon first with seasonings.  The salmon looks so delicious at this point, but it will be added to the simmering rice soup.  Pre-cooked rice is simmered in dashi water with mushroom, then dried wakame, blanched spinach and chopped spring onion will be added.  Mushroom and wakame gives the flavor to the soup too.

<Salmon Zosui> serves 2

salmon:

  • 200g salmon fillet (skinned and boned)
  • 1 tbs mirin and 1 pinch salt for seasoning salmon
dashi:
  • 500ml (2 cups) water
  • 5 cm konbu (dried seaweed sheet)
  • 2 dried shiitake mushroom
other ingredients:
  • 200g cooked rice, cold (I used brown rice)
  • 100g oyster mushroom
  • 2 bunches spinach
  • 1 tbs dried cut wakame
  • 2 eggs
  • 2 tbs sake
  • 2 tsp soy sauce
  • 1/2 ~ 1 tsp salt
  • chopped spring onion to garnish
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  1. Sprinkle salmon with salt.  Line aluminium foil in a frying pan, and spray oil.  Heat the pan, and sear the salmon.  Brush with mirin both side while turning the salmon.
  2. Meanwhile, place water, konbu and shiitake in a heat-proof bowl, and microwave for 2 minutes.  Leave it for 1 minute.
  3. Remove the konbu and shiitake from dashi water.  Discard konbu.  Slice up shiitake mushroom.
  4. Place the dashi water in a cooking pot along with shiitake mushroom, oyster mushroom (stemmed, and roughly separated), sake and soy sauce.  Place on the stove and bring to the gentle boil.
  5. Add rice, and simmer for 3 minutes.
  6. Wash spinach and cut into 3 cm width.  Beat eggs in a bowl.  Roughly break the salmon meat.
  7. Add spinach, cut wakame, and salmon to the rice.  Season with salt.  Pour the egg mixture into the simmering rice soup.  Stir, and turn off the heat.
  8. Sprinkle chopped spring onion and serve with chilli powder (optional).
aa

Fried Udon with Bacon, Broccoli and Mushroom (Yaki Udon)

Posted September 6th, 2010 in Food | 2 Comments »

Yaki Udon (fried udon noodle) is normally cooked with thinly sliced pork, onion, carrot and bonito flake (similar to yakisoba), but I wanted to try something different.  The ingredient doesn’t have to be always same, right?

Crispy bacon and the garlicky sauce add unique flavor to the udon noodle.  Why not try making it tonight?

<Yaki Udon> serves 2

  • 200g udon noodle
  • 2 rashes of bacon
  • 1/2 onion, small
  • 4 florets broccoli
  • 100g oyster mushroom
  • 1 clove garlic
  • 2 tbs water
  • 2 tbs soy sauce
  • 1 tbs oyster sauce
  • bonito flake (optional)
  1. Boil a pan of water and cook udon noodle.  Drain, and set aside.
  2. Slice onion and garlic.  Cut broccoli into small pieces.  Cut the stem from the mushroom and separate.  Trim bacon, and chop up.
  3. Heat 1 tbs of oil in a frying pan.  Fry bacon for 2 minutes.
  4. Add onion, garlic and mushroom.  Saute over medium heat for 2 minutes.
  5. Add broccoli, then water to the pan.  Turn up the heat to high.  Loosen up the udon noodle under running water, drain, and add to the pan.
  6. Add soy sauce and oyster sauce.  Stir-fry until combined.
  7. Mix through the bonito flake, or garnish on top.
* Udon noodle sticks to the pan easily, so any liquid in the pan helps.
aa

Fried Salmon in Dark Vinegar Glaze (Salmon Nanban)

Posted September 2nd, 2010 in Food | No Comments »

I used to buy white fish Nanban (deep-fried white fish in Nanban sauce) from deli in supermarkets.  It’s vinegary sauce whips the appetite, and the sweetness of the sauce and the onion are best match with steamed rice.

I made this dish with salmon instead of white fish.  The white fish we eat in Japan are different from those in supermarkets here.  You can make this recipe with any white fish, but I thought I’d try it with salmon.  I’m sure you can get the fish (that we eat in Japan) from some shops here too, but I believe almost everyone loves salmon and it’s easy to get from anywhere.

<Salmon Nanban>  serves 2

  • 125g x 2 Salmon Fillet
  • 1 onion, small
  • 1/2 carrot
  • 1 red chili, small (optional)
  • 4 tbs soy sauce
  • 5 tbs vinegar
  • 6 tbs sugar
  • 1/2 tbs corn flour + 1/2 tbs plain flour to dust
  • oil for deep-frying
  • 1 tsp corn flour + 1 tsp water
  1. Slice onion and carrot thinly.  Chop chili.
  2. Heat 1 tsp of oil in a frying pan, and fry onion and carrot.  Add chili.
  3. Add the sauces to the pan, and bring to boil.  Pour corn flour + water mixture into the pan, while stirring.  Simmer for 1 minutes, and remove from the heat.
  4. Heat oil in a deep pan.
  5. Slice salmon into 1 cm thick pieces.  Dust with corn flour + plain flour, shake off any excess.  Deep-fry until golden and crispy.
  6. Drain any excess oil, and immerse into the sauce (at stage 3)
  7. To serve: Arrange the salmon in a serving plate, and pour over the onion, carrot and sauce.  Best to be served with steamed rice.
* Check out Chicken Nanban recipe → here
aa

Soy Sauce Udon

Posted August 31st, 2010 in Food | 4 Comments »
It’s been raining!   I really should put “no junk mail” sign on the mail box at home…  We receive many kinds of fliers everyday, and I don’t read all of them anymore.  I now just check it online if I want to know some info.
aa
When it rains, I can’t check the mail box because of the snails.  I don’t know why but they are always hiding inside the mail box, and sometimes between letters. (>口<)  
Yesterday we got a new IKEA catalogue, but it was left on the top of the mail box and was soaked with water. 
aa
I don’t feel like eating rice these days, so I’ve been munching on noodles or bread.  I tried making shoyu udon the other night –  which is just a cooked udon noodle with simple condiments eaten with just soy sauce.  
The soy sauce is not a normal soy sauce, it’s actually mixed with dashi.  We normally buy the dashi soy sauce from the shop, but it’s very expensive in Perth so I tried to make it myself.

I first soaked thickly sliced bonito flakes (1 handful) in soy sauce (1 cup) along with konbu seaweed sheet (about 3 cm) overnight. It would be nicer if I had niboshi, but I didn’t use it this time.  Next night, I cooked udon noodle, drained well, and ate with condiments and dash of the dashi soy sauce.
aa
… It tasted actually ok.  I added some lemon juice and ichimi togarashi (chili powder) too.

This may sound gross to some people, but I cooked chicken liver too.  Liver is high in iron.

With 2 tbs soy sauce + 2 tbs mirin + 1 tsp ginger.  This tastes good.  My mum used to make this at home.  If you buy chicken liver in Japan, it comes with another offal (stuck together) and I especially like the another one.  It has texture and yummy (to me)!

                       

   

a


Somen Noodle Salad with Tangy Dressing (Hiyashi Chuka)

Posted August 27th, 2010 in Food | 7 Comments »

When I was talking to my family on skype the other day, my mum said she was making hiyashi chuka at home.  Since then I had a craving for it….  so I bought some ingredients from a supermarket and cooked it last night.

Hiyashi chuka is a Japanese summer dish consisting of chilled ramen noodles with various toppings.  Normal toppings are shredded ham, shredded cucumber, shredded omelet and chopped tomato.  It has many colours.  The noodle is thin egg noodle, and the sauce (dressing) is tangy (vinegary)  Some people add more vegetables such as corn and bean shoots, and drizzle mayonnaise on top.

I used somen noodle this time – the key is to cook the somen noodle al dente, so that it has some texture.

Somen noodle also goes well with the tangy sauce.

I used shredded chicken breast instead of ham, as I’m not really supposed to eat ham at the moment.

Pour the sauce (dressing) over the noodle, or dip the noodle into the sauce and eat ♪

<Hiyashi Chuka Somen> Serves 2

  • 200g somen noodle (dry)
  • 100g chicken breast
  • 1/2 cucumber
  • 1 tomato
  • 10cm celery
sauce
  • 50ml soy sauce
  • 60ml white vinegar
  • 70ml water
  • 20g sugar
  • 1 pinch salt
  • 1 tsp sesame oil
  • roasted white sesame seeds to sprinkle
aa
  1. Mix the sauce ingredients in a small sauce pan, and heat until the sugar dissolves.  Remove from the heat and chill in the fridge.
  2. Bring a pot of water to boil and cook somen noodle.  It takes just few minutes, and try not to overcook.  Drain, and cool under running water.  Drain, and chill.
  3. Cut chicken for faster cooking.  Poach the chicken in the boiling water until cooked, or sprinkle 1 tbs of sake and cook in the microwave (covered).  Drain, and let it cool.  Shred the chicken.
  4. Peel the cucumber (partially) and deseed.  Shred thin.  Slice celery thin.  Chop tomato.
  5. Divide the somen noodle into two serving bowl.  Top with cucumber, celery, tomato and chicken.  Pour the sauce over and serve immediately.
aa

Simple Udon Noodle Soup (Su-Udon)

Posted August 25th, 2010 in Food | No Comments »

I got up very early today.  4 am!  I didn’t have any work to do this morning, but couldn’t go back to sleep after waking up for the toilet :p  I normally have no problem going back to sleep even if I wake up during the night, but this morning I felt so hungry and couldn’t sleep!

What did I eat last night…?  Roasted veggies and chicken.  I thought I ate a lot, but I guess my digestion system works too good.  I got up the bed and started preparing early breakfast.

I had some left over in the fridge, but I decided to cook udon noodle soup.  My favorite is to add egg to the soup (tamago-toji udon), but this time I just made a simple one.

With wakame seaweed, sprig onion (and naruto – fish cake).  There are many kinds of udon soup in Japan, and I guess I can call this “su-udon 素うどん” = which means “simple udon”.  Su-udon normally indicates udon noodle with nothing but soup and spring onion (or sometimes just soup).

Su-Udon (image from wiki)

Su-Udon (image from wiki)

Making the soup by yourself is very easy!  Besides, you won’t need to prepare many things when making su-udon.

<Udon Soup> serves 1

  • 1.5cup water
  • 1 handful bonito flakes (about 10g)
  • 1 tbs mirin
  • 1 tbs soy sauce
aa
  1. Place water and bonito flakes in a small sauce pan.  Bring to the gentle simmer, and turn down the heat to low.  Simmer for about 5 minutes.
  2. Drain the bonito flake and keep the soup.  Return the soup to the pan, and add mirin and soy sauce.  Bring to the gentle simmer and simmer for 5 minutes.
aa
Pour the soup over cooked udon noodle.  Enjoy with your favorite condiments!
By the way, the bonito flakes you used to make the soup: normally you just throw away, but you can make Tsukudani (wiki) with it.   Mix with sake, sugar and soy sauce (1 tsp each) and stir-fry until the liquid is gone!

Japanese Food I Miss…

Posted August 17th, 2010 in Ume's Interests | No Comments »