Name: Mackerel Saba Roll - Maki Sushi Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: For the sushi rice :; 375g japanese rice - washed and drained; 400ml water; For the sushi seasoning :; 65ml rice vinegar or apple cider vinegar; 25g white sugar; 8g fine salt; For the fish :; 2 mackerels (4 filets) - boneless; 1 tsp kosher salt; 1 tsp vegetable oil; The sauce for the fish :; 2 tbsp soy sauce; 1.5 tbsp sugar; 1 tsp balsamic vinegar; some scallion; 4 nori sheets

May 1, 2021

Mackerel Saba Roll – Maki Sushi Recipe

Mackerel Saba Roll - Maki Sushi Recipe

Serving Size

4 saba rolls

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

For the sushi rice :

375g japanese rice - washed and drained
400ml water

For the sushi seasoning :

65ml rice vinegar or apple cider vinegar
25g white sugar
8g fine salt

For the fish :

2 mackerels (4 filets) - boneless
1 tsp kosher salt
1 tsp vegetable oil

The sauce for the fish :

2 tbsp soy sauce
1.5 tbsp sugar
1 tsp balsamic vinegar
some scallion
4 nori sheets

Instructions

1. In a cooking pot, add the uncooked Japanese rice and soak it in water for about 20 min.
2. meanwhile make the sushi vinegar
Add all the sushi seasoning ingredients (Vinegar, sugar and salt). Cook over medium-high heat and melt the sugar and salt. Remove from the heat when it is almost boiling. Set aside.
3. After soaking the rice, drain well and transfer to a cooking pot. Add 400ml water. Cover and cook over high heat, then bring it to a boil.
4. Once boiling, reduce the heat to low. Mix once then cover again and simmer for 10 minutes.
5. meanwhile prepare the fish
Wash the fish and drain with a kitchen towel. Place on a tray or plate. Sprinkle kosher salt (1 tsp) and coat well on both sides (make sure no bones are left in the middle). Leave 10 to 15 minutes.
6. After 10 min simmering, remove the rice from the heat. Leave another 10 minutes but do not lift the cover yet. Then transfer into a moistened heat-safe bowl (or sushi "oke"). Pour the sushi vinegar on it in one go. Slice the rice and let it cool down. Cover and set aside.
7. Now wipe the fish's excess salt with a kitchen towel. Add oil (1 tsp) on a frying-pan and heat over medium heat. Wipe any excess oil. Place the filets skin side down. Cook for about 4 minutes. Then flip them gently and cook another 3 to 4 minutes. Set aside.
8. _ Prepare the sauce for the fish_
Add all the sauce for fish ingredients into a cooking pot. Cook over medium heat and bring it to a boil, then reduce the heat to low and simmer for about 1 min. Set aside.
9. _ Putting the sushi together_
Place a nori (shiny side down) on your sushi rolling mat. Spread 1/4 sushi rice evenly, leaving a space of about 2cm uncovered along the edge. Cover the rice with saran wrap and flip. Roll up tightly, while removing the saran wrap at the same time.
10. Once rolled up, sprinkle some scallion and place the fish. Brush with the sauce. Wrap with saran wrap tightly. Set aside and repeat for the 3 other rolls.
11. Cut the sushi roll and clean your knife each time you finish a slice. Note : Keep the saran wrap when you cut the sushi. Remove it when the slicing is done.
12. Place the sliced sushi and add more sauce if you like.
Enjoy!

March 28, 2021

Homemade Easy Ramen

Persons

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

For the soup base

25g weipa or chinese chicken stock powder
2 1/2 tsp hondashi powder
5 tsp kosher salt
3 garlic cloves - grated
2 1/2 tbsp vegetable oil
1 1/4 tsp [kobucha japanese kelp tea|https://amzn.to/314Gtoh (optional)|]
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Ingredients (for 1 person) :
5g weipa or chinese chicken stock powder
1/2 tsp hondashi powder
1 tsp kosher salt
1/2 garlic cloves - grated
1/2 tbsp vegetable oil
1/4 tsp kobucha japanese kelp tea (optional)
Ramen noodles for 1 person

Instructions

1. In a cooking bowl, add all the soup base ingredients and mix well.
2. Add some soup base in a serving bowl. Set aside.
3. Cook your ramen according to the package instructions.
4. Pour soup stock or boiled water into a serving bowl and mix to dissolve the soup base.
5. Add ramen and your favorite topping. Today I top with char siu, scallion and sesame.
Enjoy :)

May 6, 2020

Japanese dry curry

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Ingredients

3 garlic cloves - finely chopped
650g ground beef
1 onion - finely chopped
1 red onion - finely chopped
1 carrot - finely chopped
1 green bell pepper - roughtly chopped

For the seasoning :

2 tbsp vegetable oil
3 tbsp cooking sake or cooking white wine
1 1/2 tbsp soy sauce
2 tbsp worcestershire sauce
2 tbsp honey
1 tbsp ketchup
40g tomato paste
1 1/2 tsp kosher salt
3 tbsp curry powder
1/2 tbsp paprika powder
1 tsp mustard
1 tsp sugar
3 to 5 hard boiled egg for topping

Instructions

1. In a wok or skillet, heat 2 tbsp vegetable oil and fry garlic until fragrant. Add onion, red onion, carrot and cook, finally add ground beef, continue stir-frying until the meat is no longer pink.
2. Add "seasoning" ingredients (cooking sake, soy sauce, worcestershire sauce, honey, ketchup, tomato paste, kosher salt, curry powder, paprika powder). Stir for another 3~5min over low heat. Then add green bell pepper. Cook for another few minutes.
3. Add mustard and sugar. Stir well.
4. Serve with hot steamed rice, top with an egg over the rice.

March 22, 2020

Homemade Ramen w Philips Pasta Maker

Serving Size

3 to 6 persons

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Ingredients

Ingredients for 600g flour (for 5 to 6 people)

560g all purpose flour (T55)
30g katakuriko/potato starch
10g gluten flour
4g baking soda for cooking
4g fine salt
216ml water

Ingredients for 500g flour (for 4 to 5 people)

470g all purpose flour (T55)
22g katakuriko/potato starch https://amzn.to/3aF1pGO
8g gluten flour https://amzn.to/3jg3cG7
3.5g baking soda for cooking
3.5g fine salt
180ml water

Ingredients for 400g (for 3 to 4 people)

370g all purpose flour (T55)
23g katakuriko/potato starch https://amzn.to/3aF1pGO
7g gluten flour https://amzn.to/3jg3cG7
2.5g baking soda for cooking
2.5g fine salt
144ml water

Instructions

1. Mix the dry ingredients (all purpose flour, katakuriko/potato starch, gluten flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with the spaghetti extrusion disc. Close lid.
2. In a small cup, add baking soda and fine salt, then add the water, mix well and set aside. Turn the machine on and set it to the quantity you are making. Press Start.
3. Slowly pour the water mix through the opening in the lid.
4. Ramen dough will begin to form and ramen noodle will come out within a few minutes. Cut the first ramen noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first noodle is not smooth enough :-)
5. The noodles will be extruded. Cut the ramen every 35cm (approx).
6. Toss the ramen noodles with a little bit of flour or katakuriko/potato starch to prevent sticking.
7. Continue until the machine stops.

February 5, 2020

Chicken Yakitori

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Ingredients

4 chicken thighs and skin - cut into bite sizes
1 chicken breast - cut into bite sizes
1 or 2 leeks - cut into about 3cm and cut in half

For the sauce

80ml soy sauce
80ml mirin
30ml cooking sake or white cooking wine
3 tbsp sugar
1/2 tbsp brown sugar

Instructions

1. In a small bowl, add all the sauce ingredients and set aside.
2. Thread chicken pieces and leek on skewers and grill or broil, turning occasionally until lightly browned from both sides.
3. Reduce the heat to low and cover. Simmer for about 5 min.
4. Pour the sauce over the skewers and cook until the sauce has thickened, turning them a few times.
Serve hot!

February 4, 2020

Soba in hot soup

Persons

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Ingredients

For the soup

2L water
1 pack of katsuobushi powder (optional)
2 tbsp soy sauce
3 tbsp mirin
1 tbsp sugar
2 tbsp hondashi powder
2 tsp kosher salt

For the tenkasu

60g cake flour (T45)
100ml water
1/4 tsp salt

For the topping

2 leek - finely sliced
Soba for 5 people

Instructions

1. In a large cooking pot, add water (2L) and bring it to a boil, add "katsuodashi pack" if you have and simmer for about 5 min. Remove it from the water.
2. Add all the soup ingredients and bring it to a boil. Set aside.
3. Make the tenkasu In a small bowl, add flour, salt and water. Mix well. In a small cooking pot, add about 2 to 3 cm of oil and when the temperature reaches about 160℃, sprinkle the tenkasu batter, using a egg whisk.
4. Deep-fry until they are lightly browned. Transfer onto the paper towl to remove excess oil.
5. In a big cooking pot, add water and bring it to a boil. Add the soba noodles, and stir gently, so they don’t stick together. Cook until al dente or how hard you like your soba.
6. Drain the soba noodles and wash the noodles in cold water to get rid of any slimy texture.
7. Then put the soba noodles into the boiling water to warm up again. Once they are warm, drain well and place them into a serving bowl.
8. Pour the soup and sprinkle sliced leek as much as you want and then "Tenkasu".
Serve hot!