サーモンのメープルシロップ焼き- Salmon with Sweet Chili Sauce and Maple syrup

オーブンで焼くだけ！

食べるまでにかかる時間：３０分

４人分の材料：
塩なしシャケ４人分
塩少々
酒大さじ１
スイートチリソース大さじ２
メープルシロップ大さじ２
サラダ用の野菜適量

必要な調理器具：
オーブン
オーブン用の鉄板
クッキングシート

手順１）オーブンを１７０度にセットして、予熱を始める。

手順２）シャケに塩を振ってキッチンペーパーで包んで水を出す。１５分置く。

手順３）クッキングシートを敷いた鉄板の上にシャケを置き、酒、スイートチリソース、メープルシロップをかける。

手順４）オーブンに２０分入れる。ソースが煮詰まって泡が出るくらいまで焼く。

手順５）サラダを作る。

手順６）サラダの上にシャケを置く。

Haraki Meshi- Salmon and Salmon Roe on Rice

This was my favorite when I was small.

This is a local dish from the northern part of Japan.

Ready in: 75minutes, without marinating time

Ingredients for four:
[Marinate over night, Prepare in a bowl]
100g salmon roe
1 tablespoon of Sake
1 tablespoon of soy sauce
1 teaspoon of Mirin

3 cups of uncooked rice
2 pieces of salmon
1 teaspoon of minced ginger

[Prepare in a pot]
Water
1 teaspoon of Sake

[Sauce, Prepare in a pot]
2 tablespoon of Sake
2 tablespoon of soy sauce
1/2 tablespoon of Mirin
1/2 tablespoon of sugar
Pinch of salt

Step 1: Marinate salmon roe more than 2 hours, over night is preferred

Step 2: Put water and Sake, and boil salmon pieces for 3 minutes

Step 3: Wash rice and drain water

Step 4: Cook salmon in the sauce for 10 minutes and remove the skin

Step 5: Add ginger in the sauce and heat up a bit. Add water to make the sauce 540ml in total

Step 6:  Add rice in the pot, sit it for 30 minutes. Or use a rice cooker to cook 3 cups of rice.

Step 7: Put a lid on the pot, boil it. Once it boils minimize the heat to 2 for 5-7 minutes. Turn the heat off and let it sit for 10 minutes.

Chan Chan Yaki- Steamed Salmon and Vegetables with Miso Sauce

This dish doesn't require any cooking skills or preparation time, but looks great and tastes great.

Ready in: 30 minutes (7 minutes to prepare)

Ingredients for two:
2 Salmon filets
Some mushrooms
1 carrot
1/2 onion
4 cabbage leaves
1 hand full of bean sprouts
1 hand full of garlic chives
Some green onions
Some butter, goes on top of everything
<Prepare in a bowl>
2 tablespoons of miso
2 tablespoons of soy sauce
2 tablespoons of sesame oil
2 tablespoons of mirin
1 tablespoon of sugar

Equipment:
Tajine, or aluminium foil and oven


Step 1: Cut vegetables, place them on the bottom of Tajine or on aluminium foil

Step 2: Place salmon filets on top. You may want to pour 1 tablespoon of sake to remove fishy smell.

Step 3: Cover salmon with the rest of vegetables, and pou the sauce on top of it. Don't worry if the sauce isn't enough to coat everything.

Step 4: Put lid on, or close the aluminium foil. If you are using Tajine, put it on the stove and cook it for 10 minutes. If you are using aluminium foil, put it in a 400 degree-oven for 10 minutes.

Step 5: Open the lid or foil, and mix eveything.

Happou Sai- Chop Suey with Seafood and/or Pork in Soy Sauce Gravy

When I feel like I need alot of vegetables, I cook this dish.

You can eat it with rice or fried noodles. 



Ready in: 25 minutes

Ingredients for two:

5 large leaves of Nappa cabbage

5" of carrots, shredded

1/2 cups of snow peas

1/2 cups of mixed seafood

3 shitake mushrooms

1 cup of bean sprouts

Some green onions

Some boiled quail eggs

Some sliced pork, optional

1/2 cups of bamboo shoots, optional

1/4 cups of dried black fungas, optional- soften in water in advance

Soup

1 cup of water

1 tablespoon of chicken stock powder

2 tablespoons of soy sauce

Gravy

1/4 cups of water

1 tablespoon of corn starch

Step 1: Prepare all the ingredients.

Step 2: In a pan, start cooking hard vegetables.

Step 3: Cook everything together, and mix it well. Add the soup, and cook for 5 minutes. Add starch mixture and cook for 2 minutes.

If you want to eat it with noodles, soften egg noodles in boiling water and fry them in a pan with 5 tablespoons of oil.

 Make sure the noodles are nice and crunchy.

Jyako no Tsukudani- Caramelized Dry Anchovies

I can buy most of Japanese food in Canada. However, there are a few things that I cannot find. Tsukudani is one of them. It's a simmered food in soy sauce and sugar.

Ready in: 15 minutes

Ingredients:

50g of dried anchovies

Handful of nuts of your choice, crushed

3 tablespoons of soy sauce

3 tablespoons of sake, or white wine, if you want to remove the smell of fish, soak it in 3-2 tablespoons of sake

3 tablespoons of sugar

3 tablespoons of mirin, if you have any

Step 1: Wash anchovies and drain water. 

Step 2: In a pot, heat up soy sauce, sake, sugar and mirin.

Step 3: Add fish in to it, and mix it well.

Step 4: Add crushed nuts.

Step 5: Keep cooking till there is no more liquid.

Ebi No Tenpura- Shrimp Tempura

Tempura is well-known Japanese food. I started cooking it after I left Japan as I have no Mom to cook it for me.

It takes time to prepare, and scarly to deep fry it.

However, it's worth trying it!

Ready in: 75 minutes

Ingredients for two:
4 black tiger shrimp
Veggies, such as zucchinis, egg plants,  carrots, sweet potatoes, potatoes, mushrooms, pumpkins and onions
<Batter- or Go to Asian store, buy Tempura Powder!>
2 eggs
1 cup of water
Ice cubes
Flour
2 tablespoons of baking soda
<Tuyu dipping sauce, heat up>
500ml of Dashi stock
1 tablespoon of mirin
1 tablespoon of sake
4 tablespoons of soy sauce

Step 1: Prepare shrimp; Cut the "horn" (on the right in the photo), and chip the tip of the tail.

Step 2; Remove the black string from the back.

Step 3; Cut 3 places just to make it easy to straight shrimp.

Step 4; Dry them well, so oil doesn't come to you when deep frying.

Step 5; Put some flour onto shrimp.

Step 6; Crack eggs in a bowl, and add icy cold water in it.

 

Step 7; Add flour and baking powder in it. It should be still lumpy.


It should be just like a pancake mix.

Step 8; Place ice cubes in a different empty bowl, and put a bit of water in it. Place the bowl you made in Step 7 onto it to really cool down.

Step 9; Flap shrimp to reduce the flour that is on it, and dip in the batter. Flap it again.

Step 10 ; In a pan, heat up oil 170C, and deep fry shrimp.

  

Step 11; You will see crumbles in the oil after you fry some food. Repeatly remove them from the oil.

 



Step 12; Repeat Step 9 to 11 until you fry everything.

Check the oil temperature every time before frying items.