Posted August 30th, 2010 in Food | No Comments »
I made this to eat at home, but it’s also a great item for picnic. It’s such easy to make and looks cute, like temari-sushi (small and ball-shaped sushi). You can add more colors such as red (red ginger), green (green veggie or green pickles), orange (tobikko) …
The good thing is, you don’t even need to make your hands dirty – shape it by using pieces of plastic wrap.
I used normal steamed rice (not vinegared rice) so this is not sushi. You can use vinegared rice if you like.
Makes 8~10
- 100g unagi (roasted eel)
- 1 egg
- 1 pinch of sugar
- about 3 small bowl-full of steamed rice (short or medium grain)
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- If you are using a frozen unagi, defrost and warm up in a boiling water. Cut into pieces.
- Beat egg with 1 pinch of sugar. Heat a frying pan and lightly grease the pan. Pour the egg and cook as if you are making very fine scrambled egg. Try not to color the egg. Remove from the pan and set aside.
- Cut plastic wrap about 15cm x 15cm. Place a piece of the plastic wrap in a small bowl. (this makes easy to shape) Arrange a piece of unagi in the centre, and spoon scrambled egg around it. Drop 1.5 tbs of rice on top and close the plastic wrap. Shape into a round ball. Repeat with the remaining ingredients.
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Posted April 22nd, 2010 in Food | 5 Comments »
Very simple pasta with smoked salmon and ao-nori. Ao-nori, also known as green laver, is dried and powdered green seaweed and it has distinctive flavor. You should have seen it as a topping on Okonomiyaki, Takoyaki and other Japanese dishes. This goes well with smokey salmon and mild Parmesan.
<Ao-nori Pasta with Smoked Salmon> serves 2
- 2 portion pasta
- 100 g smoked salmon
- 1/2 onion
- 2 cloves garlic
- 1 tbs (1g) Ao-nori
- 1 tbs margarin
- 1tbs olive oil
- Bring a large pot of water (salted) to the boil. Cook pasta to al dente.
- Meanwhile, chop onion and garlic.
- Heat olive oil in a frying pan, and sautee garlic and onion until fragrant.
- Add margarin, then smoked salmon, drained pasta and ao-nori. Mix through gently, and season. Turn off the heat.
- Serve on the plate and top with shaved Parmesan.
Posted April 6th, 2010 in Food | No Comments »
A cold entree idea. It is very easy to make, yet gives a great impression at the table. Mix wasabi to add a hint of authentic taste. All you need is packaged smoked salmon, white onion, mayonnaise and wasabi tube! (and snow pea sprout for garnish if needed)
Serves 4 as entree
- 100 g smoked salmon
- 1 white onion, small
- 1 tbs olive oil
- 5 ml lemon juice
- 2 tbs mayonnaise
- 1 cm wasabi from a tube
- snow pea sprouts to garnish
- Slice white onion very thinly across the grain. Immerse in a cold water for 5 minutes, then drain well.
- Arrange smoked salmon on a bed of sliced onion. Drizzle olive oil and lemon juice. Chill in the fridge for about 10 minutes.
- Mix mayonnaise and wasabi.
- Garnish the carpaccio with snow pea sprouts, and serve with the wasabi mayonnaise.
Posted March 8th, 2010 in Food | 2 Comments »
The keys to delicious, crispy and light tempura are:
- Don’t mix the batter too much ( as it will develop the gluten from the flour)
- Cold batter x hot oil
If you do so, the tempura stays crispy even when it’s cold.
- 45 g plain flour
- 1/2 tsp baking powder
- 80 ml water
- 1/2 tbs sake (cooking wine)
- 2~3 ice cubes
- Place water, sake and ice cubes in a bowl, and shift in the dry ingredient. Using a pair of chopsticks, lightly mix the batter. (there should be lumps of flour in the batter. Don’t mix too much!)
- Heat oil in a deep pan to 180℃.
- Coat prepared vegetables or seafood with batter, drain any excess batter, and deep-fry. (Don’t fry too many vegetables/seafood at once, as it will drop the temperature of the oil.)
- Drain, and serve with salt or tsuyu sauce.
* If you are making seafood tempura, you may want to dust with plain flour before coating with batter.
* Tsuyu sauce:
50 ml soy sauce
50 ml mirin
200 ml water
10 g katsuo-bushi (bonito flakes)
* mix all the ingredients in a microwave safe bowl, and microwave for 2 minutes. let it cool down, and remove the katsuo-bushi.
You can keep this for 2 days in the fridge.
Try…
- Thinly shredded onion and carrot, and chopped onion. (equal amount) Mix into batter. Using a spoon, scoop the mixture and carefully drop into hot oil. Deep-fry both sides until cooked through.
- Fresh herbs (eg: basil, parsley, coriander etc). Coat with batter lightly and deep-fry for 30 seconds. (both sides)
- Silver fish, or any small fish.
- Camembert cheese … my favorite
Posted August 3rd, 2009 in Food | No Comments »
If you get bored with teriyaki salmon, why not try this creamy miso flavored grilled salmon? It’s as easy as toasting a slice of bread. Simply spread the mixture on the salmon and grill it. Enjoy with steamed rice and a cup of miso soup
<Miso-mayo Salmon>
- salmon fillet, skin free
- miso paste
- Japanese mayonnais
- Mix 2 tsp of Japanese mayonnaise and 1 tsp of miso paste. You can use either red or white miso depending on your taste.
2. Spread the miso paste on salmon (skin side). Grill under Salamander or in the oven until cooked.
If the miso paste starts to get colored but the salmon is not quite cooked through, cover the top with aluminium foil to prevent it from burning.
Japanese people often use Japanese mayonnaise in cooking. Some people really LOVES mayonnaise, and they eat it with anything… my mum is one of them. She even eats pickles, nimono (simmered dish, mostly vegetables), grilled fish, meat, natto, noodle .. anything with mayonnaise. I don’t usually eat mayonnaise except when eating okonomi-yaki or tako-yaki, so I always get surprised how quickly my family finish one bottle of mayonnaise at home :p
Some of the recipes using Japanese mayonnaise are little weird to me, and some of them are actually delicious. I wouldn’t like stir-fried rice with mayonnaise (:p) or mayonnaise pan-cake (supposed to be eaten with maple syrup… eww) but I would eat mayonnaise omelet or mayonnaise hamburg. … who knows, maybe they’d all taste pretty good. It’ll be high cholesterol for sure though.
Email: me@umeboss.com
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