Ingredients (serves 2 to 3):
1 packet Pink Ling Cod from FairPrice, thawed
3 tbsp miso paste (buy the palest variation you can find)
1 tbsp sugar
1 tbsp mirin (sweet Japanese cooking wine)
1 tbsp sake or any dry white wine
3 tbsp olive oil
Method:
1. Several hours before baking, place the miso paste, sugar, mirin and sake into a large bowl and mix to a smooth paste.
2. Coat the fish fillets evenly with a thin layer of this paste and place them in a plastic bag.
3. Refrigerate for at least two hours.
4. About 20 minutes before serving, pre-heat the oven to 180 degrees Celsius.
5. Line a baking dish or tray with a piece of foil and arrange the fish on top in one layer.
6. Drizzle half the olive oil on top of the fillets and then turn the fillets around and drizzle the rest of the oil on the other side.
7. Bake for 15 minutes, or until fish is cooked but not dry.
8. Serve immediately.
Tips:
Recipe uses Pink Ling Cod Fillet ($11.95 per 500g packet) available at all FairPrice supermarkets.
Serve it with grilled vegetables and baked baby potatoes, or with a bowl of plain porridge.
Recipe source: Today newspaper (3 Apr 2008)
Showing posts with label Cuisine - Japanese. Show all posts
Showing posts with label Cuisine - Japanese. Show all posts
Crispy yogurt chicken bites
Yogurt - Part 2.
A tangy take on good ol' chicken fingers.
Ingredients (serves 4):
10 strips chicken fillet
4 tbsp mango yogurt
1/2 tsp salt
1/2 tsp pepper
5 tbsp tempura flour
1 egg, beaten
5 tbsp panko (Japanese breadcrumbs)
4 tbsp olive oil
1 small mango, skinned and cut into bite-sized pieces
Method:
1. Marinate the chicken fillets with 2 tbsp of mango yogurt, salt and pepper. Set aside for 15 minutes.
2. Coat the fillets with tempura flour, dip into the egg and coat with panko.
3. Heat the oil and pan-fry the chicken on low heat until golden brown, about 20 minutes.
4. Serve with the remaining mango yogurt and chopped mango on the side.
Tips:
For a stronger flavour, add pureed mango to the marinade.
Recipe source: Simply Her magazine (Feb 2008)
Supreme miso soup
Ingredients (serves 2):
500ml water
4 tbsp miso paste
20g enoki (golden mushroom), roots removed
1/2 piece silken tofu, diced
10 small shrimps
1 fish cake, diced
Spring onion, to garnish
Seaweed, to garnish
Method:
1. Boil water and add the miso paste, Stir to dissolve.
2. Add mushrooms, tofu, shrimps and fish cake, and cook for 1 minute.
3. Pour soup into bowl, and sprinkle with spring onion and seaweed.
Recipe source: Simply Her magazine (Feb 2008)
Prawn and pear with mustard-miso dressing
Ingredients (serves 3-4):
300g large prawns
1 Chinese pear
1/2 telegraph cucumber (or 2 Japanese cucumbers)
Dressing (mixed together):
1 heaped tbsp miso paste (mix of red and white)
1-2 tsp whole-grain mustard paste
1 tbsp lemon juice
Method:
1. Cook prawns in boiling water. Plunge prawns into ice water to stop the cooking. Reserve 1/4 cup poaching liquid for the dressing.
2. Shell prawns. Core and cut Chinese pear into wedges. Toss with some lemon juice to prevent browning. Cut cucumber into chunky bite-sized pieces.
3. Add reserved prawn poaching liquid to the dressing and mix well.
4. Toss prawn, pear and cucumber with the dressing. Serve immediately.
Recipe source: Food and Travel magazine (Feb 2007)
300g large prawns
1 Chinese pear
1/2 telegraph cucumber (or 2 Japanese cucumbers)
Dressing (mixed together):
1 heaped tbsp miso paste (mix of red and white)
1-2 tsp whole-grain mustard paste
1 tbsp lemon juice
Method:
1. Cook prawns in boiling water. Plunge prawns into ice water to stop the cooking. Reserve 1/4 cup poaching liquid for the dressing.
2. Shell prawns. Core and cut Chinese pear into wedges. Toss with some lemon juice to prevent browning. Cut cucumber into chunky bite-sized pieces.
3. Add reserved prawn poaching liquid to the dressing and mix well.
4. Toss prawn, pear and cucumber with the dressing. Serve immediately.
Recipe source: Food and Travel magazine (Feb 2007)
White miso soup with carrot and daikon
Ingredients (serves 2-3):
4 cups dashi
A splash of sake
100g carrot, peeled and thinly sliced
100g daikon, peeled and thinly sliced
3 tbsp white miso paste
A pinch of salt, to taste
Sliced spring onions, to garnish
Method:
1. Combine dashi and sake in a pot and bring to a simmer.
2. Add carrot and daikon. Cook for 3-5 minutes over gentle heat.
3. Mix miso paste with 1/4 cup warm dashi. Stir well to remove lumps, and pour mixture into soup. Season with a pinch of salt, if desired. Don't over-boil the soup or the flavour, and nutritional value, of miso will be diminished.
4. Garnish with sliced spring onions and serve.
Recipe source: Food and Travel magazine (Feb 2007)
4 cups dashi
A splash of sake
100g carrot, peeled and thinly sliced
100g daikon, peeled and thinly sliced
3 tbsp white miso paste
A pinch of salt, to taste
Sliced spring onions, to garnish
Method:
1. Combine dashi and sake in a pot and bring to a simmer.
2. Add carrot and daikon. Cook for 3-5 minutes over gentle heat.
3. Mix miso paste with 1/4 cup warm dashi. Stir well to remove lumps, and pour mixture into soup. Season with a pinch of salt, if desired. Don't over-boil the soup or the flavour, and nutritional value, of miso will be diminished.
4. Garnish with sliced spring onions and serve.
Recipe source: Food and Travel magazine (Feb 2007)
Sticky miso pork chop
Ingredients (serves 4):
4 pc pork chops
1 tbsp olive oil
Marinade (mix together):
2 heaped tbsp red miso paste
2 cloves garlic, minced
1/4 cup sake or white wine
2 tsp oil
1 tbsp honey
Method:
1. Rub marinade over pork chops and leave aside to marinate for a few hours, or overnight.
2. Heat olive oil in a heavy-based frying pan over medium-high heat. Brown the chops for 1 minute, turn, and brown the other side for 1 minute more.
3. Reduce heat to low, cover pan and cook chops for 4-5 minutes. Turn chops over, cover pan, and cook for 4-5 minutes more.
4. Place chops on serving plates and drizzle with pan juices. Serve with green salad on the side.
Recipe source: Food and Travel magazine (Feb 2007)
4 pc pork chops
1 tbsp olive oil
Marinade (mix together):
2 heaped tbsp red miso paste
2 cloves garlic, minced
1/4 cup sake or white wine
2 tsp oil
1 tbsp honey
Method:
1. Rub marinade over pork chops and leave aside to marinate for a few hours, or overnight.
2. Heat olive oil in a heavy-based frying pan over medium-high heat. Brown the chops for 1 minute, turn, and brown the other side for 1 minute more.
3. Reduce heat to low, cover pan and cook chops for 4-5 minutes. Turn chops over, cover pan, and cook for 4-5 minutes more.
4. Place chops on serving plates and drizzle with pan juices. Serve with green salad on the side.
Recipe source: Food and Travel magazine (Feb 2007)
Cold soba noodles with ginger chicken
Ingredients (serves 4):
400g soba noodles
250g sliced chicken breast (boneless and skinless)
2 tbsp ginger juice
1/2 nori sheet (about 10cm square, finely cut)
1 tsp wasabi paste
30g kezuri-bushi (shaved dried fish)
200ml shoyu (Japanese soy sauce)
200ml mirin (Japanese rice wine)
1 egg (made into an omelette and finely sliced)
1 Japanese cucumber, sliced finely
Method:
1. Cook soba noodles in a pot of boiling water for 8 minutes, stirring occasionally to make sure they don't stick together. Cool in the refrigerator for about 30 minutes.
2. Steam chicken breast with ginger juice for 5 minutes. Cool to room temperature.
3. Mix shoyu, mirin and wasabi paste together and dress cold soba noodles with the mixture.
4. Assemble dish by putting cold soba noodles on a serving palte. Put the chicken, cucumber and egg omelette on top. Then, sprinkle on kezuri-bushi and nori. Serve immediately.
Recipe source: Today newspaper
400g soba noodles
250g sliced chicken breast (boneless and skinless)
2 tbsp ginger juice
1/2 nori sheet (about 10cm square, finely cut)
1 tsp wasabi paste
30g kezuri-bushi (shaved dried fish)
200ml shoyu (Japanese soy sauce)
200ml mirin (Japanese rice wine)
1 egg (made into an omelette and finely sliced)
1 Japanese cucumber, sliced finely
Method:
1. Cook soba noodles in a pot of boiling water for 8 minutes, stirring occasionally to make sure they don't stick together. Cool in the refrigerator for about 30 minutes.
2. Steam chicken breast with ginger juice for 5 minutes. Cool to room temperature.
3. Mix shoyu, mirin and wasabi paste together and dress cold soba noodles with the mixture.
4. Assemble dish by putting cold soba noodles on a serving palte. Put the chicken, cucumber and egg omelette on top. Then, sprinkle on kezuri-bushi and nori. Serve immediately.
Recipe source: Today newspaper
Teriyaki tau kwa burger
Ingredients (serves 1):
3 tbsp thick teriyaki marinade sauce
1 tbsp balsamic vinegar
1/2 tsp salt
3 slices brinjal, diagonally cut
3 slices zucchini, diagonally cut
2 slices sweet potato, peeled and diagonally cut
2 slices carrot, diagonally cut
4 tbsp cooking oil
1 large tau kwa (firm tofu), horizontally cut
1 iceberg lettuce leaf, shredded thinly
Small handful of golden mushrooms, washed and stemmed
1/2 tsp sesame seeds, toasted
Method:
1. In a medium-sized bowl, mix teriyaki marinade, balsamic vinegar and salt.
2. Marinate the 4 vegetables in the mix.
3. Heat oil in a large pan. Over medium heat, shallow fry half of tau kwa and marinated vegetables till soft and brown. Drain well on kitchen towel.
4. Assemble the burger in this order: tau kwa, salad leaves, vegetables, golden mushrooms and the other half of tau kwa.
5. Sprinkle with sesame seeds and serve.
Tips:
Go healthy: roast the tau kwa and vegetables for 20 minutes.
Recipe source: Simply Her magazine
3 tbsp thick teriyaki marinade sauce
1 tbsp balsamic vinegar
1/2 tsp salt
3 slices brinjal, diagonally cut
3 slices zucchini, diagonally cut
2 slices sweet potato, peeled and diagonally cut
2 slices carrot, diagonally cut
4 tbsp cooking oil
1 large tau kwa (firm tofu), horizontally cut
1 iceberg lettuce leaf, shredded thinly
Small handful of golden mushrooms, washed and stemmed
1/2 tsp sesame seeds, toasted
Method:
1. In a medium-sized bowl, mix teriyaki marinade, balsamic vinegar and salt.
2. Marinate the 4 vegetables in the mix.
3. Heat oil in a large pan. Over medium heat, shallow fry half of tau kwa and marinated vegetables till soft and brown. Drain well on kitchen towel.
4. Assemble the burger in this order: tau kwa, salad leaves, vegetables, golden mushrooms and the other half of tau kwa.
5. Sprinkle with sesame seeds and serve.
Tips:
Go healthy: roast the tau kwa and vegetables for 20 minutes.
Recipe source: Simply Her magazine
Oyako Donburi (chicken & egg over rice)
Ingredients (serves 4):
200g chicken meat, sliced into 1cm pieces
1 onion, cubed
4 fresh eggs
1 stalk spring onion, chopped
1 sheet sushi nori (seaweed), shredded
4 bowls hot cooked short-grain rice
corn oil
Sauce:
1 tsp stock granules (chicken or ikan bilis)
1 cup water
1 and 1/2 tbsp sugar
4 tbsp soya sauce
2 tbsp cooking sherry (mirin)
Method:
1. Bring sauce to a boil to dissolve sugar. Add onion and sliced chicken. Simmer until meat is done.
2. Lightly scramble the eggs in a little heated corn oil and pour over mixture in pan. Turn off heat as soon as eggs are about to set.
3. Cover rice with the chicken and egg mixture. Garnish with shredded spring onion and sushi nori.
4. Serve immediately, with pickles and a clear soup.
Recipe source: Lifestyle magazine
200g chicken meat, sliced into 1cm pieces
1 onion, cubed
4 fresh eggs
1 stalk spring onion, chopped
1 sheet sushi nori (seaweed), shredded
4 bowls hot cooked short-grain rice
corn oil
Sauce:
1 tsp stock granules (chicken or ikan bilis)
1 cup water
1 and 1/2 tbsp sugar
4 tbsp soya sauce
2 tbsp cooking sherry (mirin)
Method:
1. Bring sauce to a boil to dissolve sugar. Add onion and sliced chicken. Simmer until meat is done.
2. Lightly scramble the eggs in a little heated corn oil and pour over mixture in pan. Turn off heat as soon as eggs are about to set.
3. Cover rice with the chicken and egg mixture. Garnish with shredded spring onion and sushi nori.
4. Serve immediately, with pickles and a clear soup.
Recipe source: Lifestyle magazine
Teriyaki rice burger
Ingredients (makes 12):
1/3 cup teriyaki sauce
200g minced beef/pork or chicken
1 tsp sugar
1 tbsp sunflower oil
3 cups short grain rice
1/4 tsp salt
12 leaves butter lettuce
1 tbsp toasted sesame seeds
Method:
1. In a pan, combine minced meat with sugar, teriyaki sauce and sunflower oil. Stir and cook over moderate heat until almost dry.
2. Wash rice and cook in 3 and 3/4 cups of water with salt.
3. Use a triangular Japanese rice mould or 2 small cereal bowls to form rice "buns". Dampen a spoon and scoop about 2 tablespoons of hot rice into mould. Fill centre with the teriyaki minced meat and a pinch of toasted sesame seeds. Cover with another 2 tablespoons of rice. Press rice gently with back of spoon to level rice. Knock pressed rice out of mould. Coat each rice burger with a little teriyaki sauce and garnish with more toasted sesame seeds.
4. Place a leaf of butter lettuce. Put a teriyaki rice burger on butter lettuce and wrap lightly.
Recipe source: Lifestyle magazine
1/3 cup teriyaki sauce
200g minced beef/pork or chicken
1 tsp sugar
1 tbsp sunflower oil
3 cups short grain rice
1/4 tsp salt
12 leaves butter lettuce
1 tbsp toasted sesame seeds
Method:
1. In a pan, combine minced meat with sugar, teriyaki sauce and sunflower oil. Stir and cook over moderate heat until almost dry.
2. Wash rice and cook in 3 and 3/4 cups of water with salt.
3. Use a triangular Japanese rice mould or 2 small cereal bowls to form rice "buns". Dampen a spoon and scoop about 2 tablespoons of hot rice into mould. Fill centre with the teriyaki minced meat and a pinch of toasted sesame seeds. Cover with another 2 tablespoons of rice. Press rice gently with back of spoon to level rice. Knock pressed rice out of mould. Coat each rice burger with a little teriyaki sauce and garnish with more toasted sesame seeds.
4. Place a leaf of butter lettuce. Put a teriyaki rice burger on butter lettuce and wrap lightly.
Recipe source: Lifestyle magazine
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