Salmon Teriyaki Donburi

Posted August 20th, 2015 in Food | No Comments »

salmon-teriyaki-top

Eating Japanese food makes me feel I’m home and I love that moment.  In Japan I used to eat seafood almost everyday, and I lived near a big lake so seafood was part of my life, really.  I don’t know why seafood is so expensive in Australia – they are both island countries but in Japan you can get fresh delicious seafood at much cheaper price.  That’s why I don’t eat seafood as much here in Perth now 🙁

But I did have a craving for nice salmon so I made salmon teriyaki donburi for dinner tonight.  It’s simple to make and you’ll just need those basic Japanese sauces only – soy sauce, sake, and mirin! (And, fresh salmon fillets, of course.)

My old post of Salmon Teriyaki recipe is here – on this recipe salmon is cooked in the oven.  Tonight I cooked the salmon in a frying pan.

fish

I love skin – I eat chicken with skin on, and I eat most of fish with skin.

salmon-teriyaki-side

I served salmon on top of rice so I can enjoy the sauce-drizzled rice.  (・ω<)  Yum.
(on the photo, skin side is down)

For the side, I blanched spinach and seasoned with just bonito-flake (katsuo-bushi 鰹節), roasted sesame seeds, and a dash of soy sauce.

Don’t forget freshly cooked steamed rice!

salmon-teriyaki-side1

<Salmon Teriyaki Donburi> serves 2

  • 2fillets/400~500g Salmon (I used Fresh Skin-on Atlantic Salmon Fillets)
  • 1tablespoon Sugar (I used raw sugar)
  • 3tablespoons Soy Sauce
  • 3tablespoons Mirin
  • 1tablespoon Sake

 

  1. Place sugar, soy sauce, mirin and sake in a small pot.  Bring to gentle boil, and simmer until the sauce thickens slightly.  Set aside.
  2. Heat a frying pan (wide enough to place salmon fillets), and spray oil.  Place salmon fillets, skin side down, and grill over medium~low heat until the skin is coloured crisped.  Gently flip them over, and cook other sides.
  3. Once salmon is cooked, remove from the pan and place into the pan of sauce.
  4. Serve salmon on top of steamed rice, and drizzle with sauce.

 


Tako Su

Posted August 18th, 2012 in Food, Japan | No Comments »

Obon has finished….!  Obon is one of holiday season in Japan where people go back to their hometown and pray for ancestors.  During Obon you are not supposed to kill any living creature (including a fly) because it may be your ancestor visiting you in a form of the creature.  I feel so bad now because I forgot about Obon and killed a small spider 2 days ago.  It’s hard to remember these things while living in Perth.  😐

Above photo is marinated octopus, cucumber and wakame seaweed in vinegar sauce.  I call it tako-to-kyuri-to-wakame-no-sunomono, but I think you can just call it tako-su.  It’s typical summer salad (or should I say side dish) in Japan.

It is hard to find octopus legs in Perth, but in Japan we eat it very often.  If you go to kaiten sushi bar you’ll see octopus sushi, which is a nigiri sushi with a slice of cooked octopus leg.  Octopus leg is always available at supermarket too.   It is usually sold cooked though.  I don’t get to see raw octopus legs much over there unless I go to a fish market.

I think octopus legs are kind of gross food here?  That’s why I can’t buy it from any grocery shops?  Most Asian grocery shops don’t sell it too.  I usually buy it from seafood shops.

<Tako Su>

  • Octopus Leg (cooked) 100g
  • Cucumber 1
  • Wakame seaweed (dry) 1 tbs
  • White Wine Vinegar 2 tbs
  • Sugar 1 tbs
  • Soy Sauce 1 tsp
  • Ginger 1 slice

 

  1. Soak wakame in water until soften, and drain well.
  2. Slice cucumber thinly. (or thick if you prefer crunchy texture)  Slice cooked octopus leg.  Slice ginger into long matchsticks.
  3. Mix vinegar, sugar, soy sauce and ginger.
  4. Marinate octopus, cucumber and wakame in the dressing in the fridge for 1 hour or more before serving.

 


Hijiki Nimono

Posted July 1st, 2012 in Food | 2 Comments »

This is a very classic Japanese dish; hijiki-no-nimono (stewed hijiki with vegetables and fried bean-curd)  which is often used to fill bento box as well.  Hijiki is a type of seaweed and is good for skin and hair – very healthy!  Unfortunately hijiki is not available at stores in Perth because of Australian import laws, so you will have to bring it from Japan by yourself (import non-commercially is currently allowed).  If you have a friend who is flying to Japan then you can ask him/her 🙂

Hijiki-no-nimono can have any ingredients – but I usually cook with carrot, konnyaku, aburaage (fried bean-curd), chicken thigh and chikuwa (fish-cake).  You can also add soy beans or/and snake beans.  Since I didn’t have chikuwa in my fridge, I cooked without it.

You can find abura-age and chikuwa in freezer section at Asian grocery shop.  Konnyaku is usually in the fridge, or sometimes sold at room temperature on the shelves.

It’s a great accompaniment to steamed rice 🙂

Here is the recipe :

<Hijiki-no-Nimono>

  • Dried Hijiki 17g
  • Chicken Thigh 50g (no bone. with or without skin)
  • Carrot 1 (medium)
  • Konnyaku (black) about 90g (I used 1/2 of normal packet)
  • Aburage 1/2 sheet
  • Soy Sauce 1 tbs
  • Sake (cooking wine) 1 tbs
  • Mirin (sweet cooking wine) 1 tbs
  • Dashi Powder 1 pinch

 

  1. Soak dried hijiki in cold water for at least 30 minutes.  Drain.
  2. Cut chicken into small pieces.  Slice carrot, konnyaku and abura-age.
  3. Place all the ingredients in a pot.  Turn on the fire and bring to gentle boil.  Turn down the heat and simmer with lid on for about 10 minutes.
  4. Serve with steamed rice 🙂

Iwashi no Nitsuke

Posted March 16th, 2012 in Food | 2 Comments »

While I was in Japan, my dad bought iwashi (sardine) from a local seafood shop.  Iwashi is miracle fish – it can be eaten in many ways.  Grilled, deep-fried, poached, simmered in sauce, and even raw as sashimi.  I love young sardine (shirasu/jako) too.  I often ate young sardine in Japan by just sprinkling on steamed rice.  I just love it!

You may find it not easy to eat iwashi due to its small bones.  But actually you can eat the bones too if you cook the fish very well.  The iwashi my dad bought had been trimmed already (gutted and head had been chopped off), so I didn’t need to do anything but placing into simmering sauce to make nitsuke. (a dish used simmering technique)

Almost any fish can be cooked as nitsuke.  I think the common fish used for nitsuke are saba (Mackerel), sardine and salmon.  Sauce for nitsuke is usually soy sauce-based, but miso-based one is also often used.  For both sauces, ginger and sake (cooking wine) are used to kill the smell of fish.

The iwashi I used for this iwashi-no-nitsuke was pretty small and got lots of bones, but I could just eat them.  Serve with steamed rice, miso soup and pickles, and now you have a set of beautiful Japanese food. 🙂

<Iwashi-no-Nitsuke>  serves 3~4

  • 10 iwashi (sardine), gutted and head removed
  • 1 cup sake (cooking wine)
  • 1 tbs sugar
  • 2 tbs mirin
  • 1/4 cup soy sauce
  • 1 clove ginger (about 3cm)

– recipe –

  1. Wash iwashi in cold water, and pat to dry with kitchen paper.  Set aside.
  2. Slice ginger.
  3. In a wide sauce pan, place sake.  Bring to the gentle simmer to burn off the alcohol.
  4. Add sugar, soy sauce, and mirin.  Arrange iwashi into the pan, level (flat), and scatter sliced ginger around.  Turn the heat to low.
  5. Cut baking paper or aluminium foil into about same size as the pan. Crumple the paper, and place on top of iwashi to cover.  Place a lid, and simmer until the liquid is almost gone and becomes sticky.
  6. Turn off the heat, and let the iwashi cool down slightly.  The flavour will be absorbed during the cooling process.
  7. Serve with steamed rice.

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Yaki Somen (stir-fried somen noodles)

Posted October 23rd, 2011 in Food | No Comments »

Somen noodles are usually eaten cold with dipping sauce, or warm in soy sauce based soup.  Cold somen with dipping sauce and condiments is a popular dish in summer, and nagashi somen (I wrote about it here) is one of popular activity at summer festivals.

The first time I ate stir-fried somen was in Okinawa, when I stayed there for one week to get scuba diving licence.  I was 17 years old.  Okinawa has unique foods and drinks compared to other parts of Japan (I wrote about it here) due to its history.  Stir-fried somen is called “somen champul (= stir-fried somen)” in Okinawan language.  I ate it at an izakaya along with other unique Okinawan dishes, and they were all delicious!!

I made this with seafoods, but you can use meat such as pork, beef and chicken instead.  This recipe is not like the one I ate in Okinawa (they use pork), and it doesn’t taste like typical Japanese food.  I guess it’s because of oyster sauce and fish sauce I added.

The key to make this dish is to wash the somen noodles very well then drain before adding to the frying pan.

<Yaki Somen>  serves 2

  • 50g dry somen noodles
  • 6 prawns
  • 3 squids, small
  • 1 crab stick
  • 2~3 leaves cabbage
  • 1 carrot, small
  • 1 clove garlic
  • 1/2 tsp minced ginger
  • 1 tbs chopped spring onion
  • 2 tbs soy sauce
  • 1 tbs sake (cooking wine)
  • 1 tbs oyster sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp fish sauce
  1. Boil water in a deep pan, and cook somen noodle to al dente.
  2. meanwhile, cut the ingredients: cut cabbage into 3cm cubes, cut carrot into 4cm-long thin batons.  Chop garlic. Slice prawns into half.  Slice crab sticks and squids.
  3. Once the somen noodles are cooked, place into a strainer to drain.  Wash the noodle by rubbing them with hands under running cold water until the slimy gluten is gone.  Drain well.
  4. Place garlic and 1 tbs of oil in a frying pan, and turn on the heat.  Once aromatic, add ginger, prawn and squid. Stir-fry for 1 minutes.  Then, add carrot, cabbage and crab stick.  Stir-fry for 1 minutes, and pour soy sauce, sake and oyster sauce.
  5. Add somen noodle to the pan, and stir quickly.  Drizzle sesame oil and fish sauce over, and scatter spring onions.  Turn off the heat.  Serve immediately.

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Steamed Tuna Miso Salad

Posted October 6th, 2011 in Food | No Comments »

It’s not quite a salad, actually.  It has thick salty miso taste, and it made me want to eat this dish with steamed rice.

Very cheap, easy, and fast to make.  What you need are plastic wrap and microwave.  I made up this dish because I didn’t have any meat in the fridge, and have been trying to save on grocery bills (post) so just wanted to create a dish with cheap ingredients.  Since I started to record my expenses on groceries I’ve been more careful what to buy and able to save some money!  Now our grocery expense (for 3 of us, sometimes includes diapers and toilet paper) is less than $400.00 a month. 😀

The salty miso goes with steamed rice!  I was actually thinking to make this with thinly sliced pork (I think it would taste much better) but tuna was also ok.  You can simply substitute chicken too!  If you use port or chicken instead of tuna, make sure you cook through the meat.

<Steamed Tuna Salad> serves 2

  • 1 cup cabbage, roughly chopped
  • 100g tined tuna
  • 2 tbs miso paste
  • 1/2 tsp soy sauce
  • 1 tbs sake (cooking wine)
  • 1 tbs sugar (I use raw sugar)
  • 1 tbs water
  • 1 tbs spring onion, chopped
  • 1 tsp sesame oil

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  1. Mix miso, sake, soy sauce, water, sugar and spring onion.  Drain tuna well.
  2. On a microwave-safe plate, arrange cabbage then top with tuna.  Spread miso mixture on top.
  3. Wrap the plate with plastic wrap, and microwave for about 2 minutes.
  4. Drizzle sesame oil over.  Serve with steamed rice.

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Grilled Salmon Balls

Posted June 10th, 2011 in Food | No Comments »

Looking for an easy, healthy snack?  Make these salmon balls with no hassle!

This is another recipe that makes a healthy snack in a flash.  It is grilled, not deep-fried, and all the ingredients are cooked prior to being shaped into balls so it won’t take too long to grill.  You just need to grill both sides to give delicious color and crunchy texture.

If you have left-over mashed potato, this is the snack you can make on next day 🙂

<Salmon Balls>

  • 1 tin (around 450g) salmon
  • 1 cup mashed potatoes
  • 1 tbs chopped herb (I used basil, but coriander will be a great one too)
  • 1 egg
  • 2~3 tbs bread crumbles

  1. Drain the salmon.
  2. Mix everything in a mixing bowl.  Season.
  3. Shape into balls.  Flatten the centre.
  4. Heat a non-stick fry pan, and lightly spray with oil.  Grill the salmon balls until coloured and crispy.

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Teriyaki Squid

Posted May 19th, 2011 in Food | 1 Comment »

This grilled squid in sweet soy sauce-based sauce is great item to accompany beer or a bowl of steamed rice.  You can also chop it up and add to fried rice/noodles, or simply as a topping for salads.

It’s best to grill the squid in open flame to give delicious flavour, but cooking in a frying pan will just do the job.

<Teriyaki Squid>

  • 6 baby squid
  • 1/2 tsp minced ginger
  • 2 tbs soy sauce
  • 2 tbs mirin
  • 2 tbs sugar

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  1. Turn on a pan over high heat, and lightly spray oil.  Grill squid until coloured.
  2. Add the remaining ingredients to the pan, and cook until the liquid is reduced and caramelized.


Prawn and Edamame Triangles

Posted April 11th, 2011 in Food | No Comments »

Golden triangles filled with juicy prawn and edamame!  The texture of crispy skin and soft edamame are so great…

I just wanted to use up the leftover spring roll sheets, and it turned out to be a great midday snack.  It’ll also go well with beer, I believe.  You can also use gyoza skin or wonton skin, instead of spring roll sheet.

The shelled edamame (called “muki-edamame”) can be found at some Asian grocery shops.

<Prawn and Edamame triangles>

  • 4 spring roll sheets
  • 180g prawn
  • 1/4 cup edamame, shelled
  • 1/2 tsp soy sauce
  • 1/4 tsp minced ginger
  • plain flour + water
  • oil to fry
  1. Thaw the prawn and edamame, if they are frozen.
  2. Chop up the prawn finely.
  3. Mix the prawn, edamame, ginger and soy sauce in a mixing bowl.  Season with salt and white pepper.
  4. Cut the spring roll sheets into four squares each.  You should have 16 small square sheets.
  5. Spoon the prawn mixture on the sheets.  Wet the 2 side edges with flour water, and firmly press to close the edges.
  6. Heat the oil to 180 ℃.  Deep-fry the triangles until golden.

Serve with a dipping sauce (soy sauce + chilli oil) or as it is.


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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