Name: Chirashi Sushi
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 3 persons
Ingredients: 2 rice cooker cups of rice - about 450g (uncooked Japanese rice, short grain); 2 rice cooker cups of water; Ingredient A; 45g rice vinegar or apple cider vinegar; 35g white sugar; 8g fine salt; 1 tbsp white sesame; For the garnish:; 2 eggs; 1/4 tsp fine salt; 1/3 tsp sugar; 150g smoked salmon - cut into small pieces; 100g crab sticks - chopped; 1 tbsp mayonnaise; 150g cooked Shrimp - cut into half; 15cm cucumber; 50g Ikura (salmon roe)

December 9, 2019

Chirashi Sushi

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

2 rice cooker cups of rice - about 450g (uncooked Japanese rice, short grain)
2 rice cooker cups of water

Ingredient A

45g rice vinegar or apple cider vinegar
35g white sugar
8g fine salt
1 tbsp white sesame

For the garnish:

2 eggs
1/4 tsp fine salt
1/3 tsp sugar
150g smoked salmon - cut into small pieces
100g crab sticks - chopped
1 tbsp mayonnaise
150g cooked Shrimp - cut into half
15cm cucumber
50g Ikura (salmon roe)

Instructions

1. In a small pan, add the ingredient A. Bring to a boil. Set aside, this is the sushi vinegar.
2. Wash the rice well and drain. Transfer the rice in the rice cooker bowl and add water. Press to start. Once it is done, let the rice set in for about 10min.
3. Transfer the rice to a sushi rice mixing tub or a medium size bowl. Pour sushi vinegar over the rice. Slice mix the rice with a rice paddle gently to combine vinegar and rice together well. Add white sesame and mix. Let it cool down.
4. Egg Whisk the eggs, add sugar and salt. Whisk to combine well. Heat a non-stick frying pan and grease it, wipe off the excess oil. Pour beaten eggs to the pan and swirl the pan to cover the surface of the pan in a thin layer. Cook until just set, then flip over and cook for a few seconds. Transfer the egg to a plate to let cool. When it is cooled, roll up and cut into thin ribbons. Set aside.
5. Crab sticks In a small bowl, add crab and mix with mayonnaise. Set aside.
6. Arrange sushi with all the toppings you’ve prepared. Decorate your chirashi sushi as you like! (Here is was I did here : First I spreaded the shredded egg over the rice, then from edge to center crabs, shrimps, smoked salmon. Spread cucumber. Finally place ikura as you like.)
Enjoy!

December 4, 2019

Pork lettuce wraps

Pork lettuce Wraps

Persons

Ingredients

680g ground pork - mix with 2 tbsp chinese shaohsing rice cooking wine or cooking sake or white cooking wine
2 garlic cloves - finely chopped
20g fresh ginger - finely chopped
1 carrot - cut into about 5mm cubes
200g canned bamboo shoot or canned hearts of palm - cut into small pieces about 5mm
3 brown mushrooms - chopped

For the seasoning

1 1/2 tbsp chicken bouillon powder
1 tbsp sugar
1 tbsp soy sauce
1 1/2 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp katakuriko/potato starch dissolve with 3 tbsp water
1 lettuce / Iceberg lettuce - wash and drain, then leaves separated
20 to 30g bean vermicelli or rice noodles (optional) - cut into 5 to 6cm lengths.

Instructions

0.!Preparation step if you are going to add vermicelli:
Heat about 2cm of oil in a skillet to 180℃. Deep the noodles into the hot oil. Fry 1min or until crisp (but not browned). Remove to a paper towel-lined plate to drain excess oil. Break up into shorter vermicelli before use.
1. In a frying-pan, heat 1 tbsp sesame oil. Fry garlic and ginger until fragrant.
2. Add pork and carrot. Cook until meat is no longer pink. Add mushroom and cook for a few minutes.
3. Add the seasoning ingredients and stir occasionally to coat with sauce evenly.
4. Thicken over high heat as you add the dissolved katakuriko/potato starch. And now is also the time to add and mix the deep-fried vermicelli if you are including some.
Serve the pork in lettuce cups!

November 27, 2019

Teuchi Ramen – yakisoba / ramen with KitchenAid Roller

Teuchi Ramen - yakisoba/ ramen with KitchenAid Roller

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Teuchi Ramen - yakisoba/ ramen with KitchenAid Roller

Ingredients

430g bread flour/strong flour/all-purpose flour (T65)
20g gluten powder
50g tapioca flour
100g plain flour/cake flour (T45)
258g water
15g fine salt
10 ~15g baking soda
katakuriko/potato starch

Instructions

1. Hand whisk together the flour, gluten and tapioca in your stand mixer bowl. Fit it with the dough hook.
2. In a small cup, add water, salt and baking soda. Mix well until dissolved.
3. Slowly drizzle in water, scraping down the sides of the bowl as needed, mix at the lowest speed until the dough comes together into a shaggy dough.
4. Transfer the dough out to a floured surface and knead by hand. Shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
5. Divide into 6 equal pieces on the work surface. Cover loosely with plastic wrap. Do not worry if the dough is not smooth at this stage.
6. Fit the Pasta Roller onto the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed one piece of dough through the Roller. Feed it through again several times until the dough is silky and smooth. You may fold it in half before running it through. It takes me about 10 times or more usually. In the beginning the dough will be ragged. As you continue, after more runs, it will get silky and smooth alright.
7. Once the dough is smooth, turn dial to the next thickness setting 2 and run the dough through once or twice. Repeat (once or twice) at each following position until you reach setting 4 or 5. Roll out the dough to your desired thickness.
8. Repeat with the rest of dough balls.
9. Now attach the Spaghetti Cutter and run dough through to cut. Dust generously the noodles with katakuriko/potato starch to coat and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
10. Cover with plastic wrap and let it sit in the fridge for 1~2 days. You can skip this steps if you want to use them on the same day.
11. Start boiling a large pot of water. Boil the noodles for 2~3min until you get the texture you like. Serve with hot soup!

For Yakisoba

If you want to use the noodle for YAKISOBA, first steam the noodles for about 5~6min and boil for 1~2min. Wash with cold water to remove the slimy bits from the noodles.

NOTE: You can also freeze the noodle bundles.

November 27, 2019

Pressure cooked Shank Beef (or just beef meat) Japanese Curry

Pressure cooked Shank Beef Japanese Curry

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Pressure cooked Shank Beef Japanese Curry

Ingredients

650g beef shank without bone - cut into bite pieces
2 garlic cloves - finely chopped
2 carrots - cut into bite sizes
2 onions - roughly sliced
2 bay leaf
700g water
1 tsp soy sauce
1 tsp mirin
5g black chocolate
4 to 5 cubes curry roux - hot, medium hot or mild
Steamed rice for 5 persons

Instructions

1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic and fry until just fragrant. Add the beef shank and cook until browned. (Option: Sear the beef, using a cooking torch. It will give a great taste.)
2. Add carrot, onion and cook for about 5~6min or until slightly wilted.
3. Add bay leaf and water. Cover the lid and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low heat and cook at high pressure for about 25 minutes. Turn off the heat and let the pressure come down naturally.
4. Remove the lid, add the seasoning (soy sauce, mirin, black chocolate and curry roux). Using a wooden spoon, dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom.
5. Serve hot with steamed rice!

November 25, 2019

Yakisoba

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Ingredients

180g pork belly - thinly sliced - soak with 1 tbsp cooking sake or cooking white wine
160g cabbage - cut into bite sizes
1/2 onion (about 60g) - sliced
1/2 carrot (about 120g) - roughly julienne
1/4 red bell pepper (about 60g)
1/4 green bell pepper (about 60g)

For the seasoning

4 tbsp (about 70g) worcestershire sauce
1 tsp white miso paste
1 tsp chicken bouillon powder or torigara soup powder
1 tsp sugar
1/2 tsp soy sauce
1 tsp ketchup
noodle for yakisoba for 2 persons
some of aonori/seaweed flakes - (optional)
some of beni shoga (red pickled ginger) for the decoration

Instructions

1. In a bowl, add all the seasoning ingredients and mix well until smooth.
2. In a wok or a large frying pan, add oil and heat at medium high heat. Cook pork first until browned. Add onion, carrot and cook for about 1~2min. Then add cabbage, stir-fry until almost tender.
3. Wash yakisoba noodles with hot water, using a sieve. Gently loosen the noodles with hands.
4. Add the noodles in the wok and cook on medium heat. Keep an eye on the noodles as they may stick to the wok.
5. Last, add the seasoning sauce. Mix all together using tongs.
Sprinkel some of aonori (if you like) and serve hot!

If you use rehydratable noodle :

Boil the noodles according to the directions on the package. When the noodles are done, drain and rinse thoroughly with cold water, using your hands to agitate the noodles. Drain well. Toss the noodles with 1~2 tsp of vegetable oil (or sesame oil) to keep the noodles from sticking together.

Note :

Here I used "homemade fresh noodle": so first I steam the noodles for 5 to 6 mins, then I boil them for a few minutes. Then I wash the noodles with cold water to remove slime from the noodles.

November 24, 2019

Saikyo yaki Salmon – White miso marinated

Saikyo yaki Salmon in white miso

Serving Size

5 to 6 people

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

850g salmon filets
150g white miso paste
100g white sugar
80g mirin
50g cooking sake or white cookingwine

Instructions

1. In a bowl, mix together the white miso paste, cooking sake, mirin and sugar until it forms a smooth paste for the marinade. Set aside.
2. Sprinkle salt over the salmon and set aside for about 30min. Salt will draw excess water/liquid and smell from the fish.
3. Gently pat dry with paper towel to remove the moisture of salmon. Do not wash with water after that!
4. Pour half of the marinade sauce in a flat bottom container. Place the salmon in the container and pour the rest of marinade sauce on top of it so as to coat both sides.
5. Cover with saran wrap and keep it in the fridge for 2-3 days.

if you cook with the saucepan

6. Wipe excess miso marinade off the fillets (use your hands, don't rinse it off). Heat up a grill pan lined with cooking sheet paper over medium heat and place the salmon skin down first. After a few minutes, turn the salmon over and grill the other side for another a few minutes until they are lightly browned or until the salmon is almost cooked through.

if you cook in your oven

alt. 6. Preheat oven to 200ºC. Wipe excess miso marinade off the fillets (use your hands, don't rinse it off) and place the fish skin side up on a baking pan lined with parchment paper or silicone baking sheet. Then bake about 10 to 15 minutes or until the salmon is almost cooked through.