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Pork miso soup (Ton-jiru or Buta jiru) ブヒ汁
Ingredients for serving 2 ～3
: 60g thinly sliced pork belly
: 60g ground pork
: 60g carrot
: 80g daikon radish
: 1 or 2 sato-imo (Taro potato. You can just use normal potato)
: 5 inch gobo (burdock)
: 50g konnyaku (Devil's tongue)
: 100g ~ 200g enoki mushroom
: 2 1/2 US cup (600ml) water or dashi stock
: 1 tbsp sake
: 2 1/2 tbsp miso.
Perfectly Made Sushi Using A Sushi Kit - How To Make Sushi Series
Choc-Berry Ice Cream Torte
Ingredients:
- 410g can Wattie's Peaches Sliced in Clear Fruit Juice
- juice from 2 oranges
- ½ x 2L tub Tip Top Strawberries and Cream Ice Cream, softened
- 220g bottle Cottee's Choc Whizz
- 24 lady fingers (Savoiardi biscuits)
-
cocoa (optional)
- Peach and Strawberry Coulis
- 1 punnet strawberries
- reserved peach slices
Preparation:
- Lightly grease a 12cm x 22cm loaf tin and line with cling film, leaving enough hanging over the sides to cover the tin later.
- Drain peaches, reserving the juice. Add the orange juice to the reserved peach juice. Dip 8 lady fingers into the juice, allowing them to soften a little in the juice and lay them across the base of the lined loaf tin.
- Spoon half of the softened Tip Top Strawberries and Cream Ice Cream over the biscuits, flattening it out with the back of the spoon to cover the biscuits. Squeeze Cottee’s Choc Whizz over the ice cream. Dip more lady fingers in the peach juice and lay them over the choc whizz. Repeat with the ice cream and choc whizz and finish with a further layer of lady fingers.
- Wrap the cling film over the tin to enclose the torte. Place in the freezer for 5 hours or overnight.
- Remove the ice cream torte and allow to stand for 5 minutes before turning onto a serving platter. Leave for a further 10 minutes. Dust the top with cocoa if wished before slicing. Serve with the peach and strawberry coulis. Peach and Strawberry Coulis
- Remove the hulls from the strawberries. Place the strawberries and reserved peaches into a food processor and blend until smooth.
Ingredients:
- 1 ½ cups sushi rice
- ½ tsp salt
- 3 Tbsp sushi vinegar
- 4 sheets nori
- 1 bamboo sushi mat
- 160g can Wattie's Chicken with Lite Mayo
- 1 avocado, halved, stoned, peeled and chopped
- 1 small carrot, cut into thin strips
- wasabi, pickled ginger, and soy sauce to serve
Preparation:
- Put rice in a sieve and wash thoroughly under cold water .Place in a saucepan with 2½ cups of cold water and ½ teaspoon of salt. Bring to the boil. Cover and simmer for 12 minutes. Remove from the heat and stand for 10 minutes with the lid on. Carefully stir through the sushi vinegar and transfer to a tray to cool.
- Place a sheet of nori, shiny side down with the lines running horizontally, on a bamboo sushi mat. With wet hands, spread about 2 handfuls of rice over the nori, leaving one edge with a 2cm strip free of rice.
- Place Wattie’s Chicken with Lite Mayo down the centre of the rice and arrange avocado and carrot strips on top.
- Using the bamboo mat as a guide, roll the sushi away from you to firmly enclose filling. Wrap in cling film and chill for 30 minutes. Repeat with the remaining ingredients.
- Slice and serve with wasabi, pickled ginger and soy sauce.
Teriyaki Salmon
No Teriyaki Sauce Bottle
In Japan, we do not have bottled “teriyaki sauce” like the ones you can find in grocery stores here in the U.S. We always make teriyaki sauce for each recipe at home, and every family makes it slightly differently based on their preference and ingredients that they are using. See more about authentic teriyaki sauce in next section.
No Need To Marinate
One of the important essences in Japanese cuisine is to bring out the original flavor of the ingredients through cooking. We don’t want to overwhelm the main ingredient(s) with spices and seasonings (except for some dishes, of course). For this recipe, we use sliced salmon fillet and it is very delicate. Therefore, we don’t want to marinate the salmon with teriyaki sauce before cooking.
No Oven Cooking
I believe there are three reasons why we don’t use the oven for cooking teriyaki salmon.
- It’s not common to use an oven for Japanese cooking, especially when it comes to traditional recipes.
- Older Japanese kitchen doesn’t have an oven, but most of the newly built homes come with an oven in the kitchen as many homemakers bake bread and baked goods at home in past 10-15 years.
- In Japan most salmon is cut thinly diagonally, therefore cooking time is fast and we don’t need to put it in the oven to cook for a long time.
In Japan, salmon fillet is sliced differently than in the US. Japanese fillets are cut diagonally and sliced thinner (about ½ to ¾ inch thickness) compared to American or western cut. If you buy salmon as a whole fish, you can fillet it the Japanese way. It will cook faster and also absorb flavors quickly.
Ingredients:
Preparation:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pour the sesame seeds onto a rimmed baking sheet. Toast the seeds in the oven for 10 to 12 minutes, until they are a rich brown around the edges.
- Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Drain them, rinse them well with cold water, and drain them again.
- In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the broccoli. Let the dish sit for 30 minutes at room temperature before serving.
Yakizakana
Yakizakana is a catch-all
term for Japanese style grilled fish that's often served whole.
Although Japan is best known for raw fish, Yakizakana is a far more
common dish than sushi in the lives of most people in Japan. It's an
extremely popular breakfast food and also makes regular appearances at
lunch and dinner. Yakizakana can be a somewhat challenging dish as it
takes a bit of practice to eat an entire fish with chopsticks.
Yakisoba Pan
Japan has invented plenty of strange sandwiches. Perhaps the best example is Yakisoba-pan. It's essentially fried ramen-like noodles in bread often with beni shoga on top.
Chikuwa
Chikuwa are fish sausages
with a characteristic hole in the center. The word can be translated
"bamboo ring" in reference to their shape. Ingredients include fish
paste, salt, sugar, starch and MSG. Chikuwa are often deep fried as a
snack or included in noodles or stews. They can also be grilled on a
stick over an open fire or bbq.
Kamameshi
Kamameshi is a rice dish
prepared in an iron pot with small amounts of meat, seafood and
vegetables. It's typically flavored the usual suspects: soy sauce and mirin.
Kamameshi is traditionally a communal food served at events. It's also
prepared in times of crisis such as after an earthquake. Kamameshi
is also available precooked from grocery stores and is a popular rice
for bento. At restaurants, it is often served in a cooker and heated at your table.
Nanbanzuke
Nanbanzuke can be
translated "southern barbarian pickle." It's a dish of fried fish in a
vinegar marinate. A wide variety of fish can be used in the dish
including Japanese jack mackerel and Wakasagi smelt. Nanbanzuke was
historically inspired by a Portuguese dish called Escabeche and was
introduced through trading ports in Kyuushu. It's still considered a specialty of the area today.
Inarizushi
An aburaage pocket filled with sushi rice. Named for the goddess Inari because her fox messengers like aburaage.
Kamaboko
Loaves of Japanese fish
sausage made from pureed white fish, often from unpopular types of fish.
Kamaboko aren't nearly so bad as they sound and are a popular
topping for noodle dishes. Although they look like a modern invention,
they have been produced in Japan since the 14th century.
Katsuo Tataki
Tataki is a Japanese
cooking method that sears meat or fish very briefly over a hot flame.
The result is crispy on the outside and raw in the middle. The dish is
then marinated in vinegar and thinly sliced. Katsuo Tataki is perhaps
the best known tataki dish made with skipjack tuna.
Tamago Kake Gohan
A simple breakfast of raw
egg on rice. Traditionally eaten in difficult economic times, now it's
usually enjoyed for its taste.
Okinawa Soba
Okinawa Soba are thick wheat noodles in a broth of kombu, katsuobushi flakes
and pork. Soba means buckwheat in Japanese but Okinawa Soba contains
no buckwheat. The government tried to force Okinawa to drop the name
on Okinawa Soba products after the reunification of Okinawa and Japan
in the 1970s. Okinawa resisted and the government eventually backed
down. Okinawa Soba is similar to ramen but with thicker noodles.
