Posted June 4th, 2010 in Food | No Comments »
I used to eat this Edamame Stick at Izakaya in Japan. Crunchy, and light snack that goes with any drinks inclduing beer 
Edamame beans can be purchased at any Oriental Grocery shops, I think. Refer here for the list of Oriental Grocery Shops around Perth that I usually shop.
This stick gets cooked very quickly, and go brown very quickly too. So don’t just leave them in hot oil while cooking.
Enjoy while it’s hot and crispy!
<Edamame Age> serves 3~4
- 200g edamame in pod, or 1 cup shelled edamame - frozen
- 2 sheets spring roll paper (harumaki paper)
- plain flour + water
- Shell edamame beans from pods.
- Cut a harumaki sheet horizontally into 4 strips. With 2 sheet, you should have 8 strips.
- Line edamame beanss on the harumaki sheet. Wet the edge of the sheet with flour+water mixture, and roll up. Press the edge with finger so that it closes. Repeat with the remaining edamame.
- Heat oil to 170 ℃. Place harumaki roll, one at a time, into the oil while holding it straight. Deep-fry both side. Repeat with the remaining rolls.
- Serve immediately. Sprinkle salt as you eat.
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 April 1st, 2010 in Food | No Comments »
Sometimes I suddenly feel like eating these food. They are some of the ordinal Japanese food that can be seen at normal Japanese houses. We eat roots vegetables quite often. They are high in fiber and very healthy.
Clockwise: Spinach ohitashi, kinpira-gobo, simmered egg in a pocket of abura-age (fried bean curd), and chikuzennni (simmered roots vegetables).
I personally like light-seasoned food with no much sauce nor oil. (Especially people from Kyoto side in Japan prefer light-seasoned food.)
Eating these food makes me feel that I am a Japanese. 
<Spinach Ohitashi> serves 2~3
- 1 spinach
- 3 tbs hot water
- 1/2 soy sauce
- 1/4 tsp dashi powder
- 1.5 tbs soy sauce
- 1 tsp mirin
- bonito flake (katsuo-bushi)
- Bring a large pot of salted water to boil. Branch spinach for about 1 minutes. Remove from the water and immerse in a bowl of iced water. Drain water and squeeze out any excess liquid.
- Cut the spinach into 3~5cm. Pour 1/2 tbs of soy sauce, and squeeze out the liquid well. Discard the liquid.
- Place dashi powder into water and bring to the boil. Turn off the heat and add soy sauce and mirin. Let it cool slightly.
- Immerse spinach in the liquid and leave it for 20~30 minutes. You can refrigerate.
- Arrange on a plate and garnish with bonito flake.
<Kinpira Gobo>
- 1.5 cup gobo (burdock root) - frozen
- 1 carrot - Julienne
- 1 tbs sesame oil
- 1 tbs sake (cooking wine)
- 2 tbs mirin
- 1 tbs soy sauce
- Heat the oil in a frying pan, and saute gobo and carrot for 2-3 minutes.
- Add sauce and cook, stirring, until most of the liquid is evaporated.
- Garnish with roasted white sesame seeds.
<Egg in Bean Curd> serves 2
- 1 egg
- 1/2 abura-age - frozen
- You can cook this in chikuzenni (recipe below) broth to save time. Just place in the broth and cook together with these root vegetables.
- To serve, remove from the broth and cut in half. Garnish with black sesame seeds.
<Chikuzenni> serves 2~3
- 1/2 wafu yasai mix - frozen
- 1 tsp dashi powder
- 1.5 cup water
- 2 tbs soy sauce
- 1 tbs sake (cooking wine)
- 1 tbs mirin
- Place water, dashi and yasai mix in a sauce pan, and bring to the boil. Turn down the heat and simmer for 3-4 minutes.
- Add sauce, and simmer for another 8-10 minutes.
** Those frozen vegetables can be found at Asian grocery shops.
Posted January 30th, 2010 in Food | No Comments »
A classic bruschetta with simple salsa and fresh Parmesan cheese. If you have old Italian bread, use it to make this delicious entree dish
- 4 slices crusty Italian bread
- 2 tomatoes
- 1/4 red onion, small
- 1 tbs olive oil
- 1 garlic clove
- 1 tbs chopped Parsley
- 4 tbs Parmesan, shaved
- Skin the tomatoes. (remove the stem from the tomatoes and score cross on the skin on the other side. Branch in simmering water for 10 seconds and then place in a bowl of cold water. Peel the skin)
- Deseed the tomatoes and chop finely.
- Chop red onion finely.
- Combine the tomatoes, onion, olive oil and chopped Parsley. Season well.
- Toast the bread on one side. Rub the toasted side lightly with halved garlic.
- Top with tomato mixture and garnish with Parmesan cheese.
Posted June 21st, 2009 in Food | No Comments »
Great items for luch, and tapas party! They are small enough for kids to grab and eat too.
- 500g beef mince
- 1/2 onion
- 1 tbs bread crumbs
- 1 egg
- chopped herbs
- salt & pepper
- Chop onion fine.
- Place mince, chopped onion, bread crumbs, egg and chopped herbs in a bowl. Season. Using a hand, mix it through until the mixture become little sticky. Move hand as if you are squeezing a wet sponge.
- Shape the mixture into little balls.
- Heat little amount of oil in a frying pan, and grill meatballs.
- Enjoy with your favorite dipping.
You can simply use pasta sauce for dipping sauce, or make home made tomato sauce for your guests ♪
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