From the Archives: Daikon Salmon Bites

daikon-radish-bites

I found this recipe on the former Japanese food blog ごはん便り from すずキッチン  now called Yunanairo.  I was really excited to make these because of the light flavor of the sauce.  I’ve renamed the recipe as well.

Daikon Salmon Bites (サーモンと大根の甘酢漬け)

ごはん便り from すずキッチン

2cm of daikon sliced 1-2mm thin
75 grams
sashimi grade salmon
1-3 green onions (this depends on your tying prowess – I needed more than three)
dash of salt
4 tablespoons vinegar
1 tablespoon sugar
1 tablespoon lemon juice
1
togarashi (dried hot pepper)
a little more salt

Sprinkle the daikon slices with salt and let sit until limp enough to wrap around salmon.  I was multitasking at the time and left them for about twenty minutes.  Wash off the daikon.  Cut the salmon into as many pieces as you have daikon slices.  Place each piece of salmon in the center of a slice of daikon, wrap the daikon around the salmon and tie with a piece of green onion.  I sadly have no tips for not breaking the green onions mid-tie.  When you have finished all of the tying, put the rest of the ingredients in a saucepan and bring to a boil.  Turn off the heat once the sugar has dissolved.  Place the daikon salmon bites on a plate that can hold at least 5 tablespoons of liquid and pour the contents of the sauce pan evenly over the bites.  The outside of the salmon may cook slightly and it gives a good flavor.  The original recipe appears to cool the sauce first but I wanted the slightly cooked salmon flavor.  Serve when ready.  The salmon needs to be eaten that day and should not be left out for any given time.

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Repost: Frying Pan Granola

homemade-granola

I originally posted this recipe back in 2009. Such a long time ago. I like granola but I like it too much. For this reason, I don’t really like making whole batches in the oven, or buying a whole box, because it will only last 24 hours. I love this recipe because it makes a small batch and it is fast. This recipe needs a non-stick pan.

Frying Pan Granola

 

1c rolled oats

1/2c shredded coconut

1/2 cup nuts of your choice

1/2 cup your seeds of choice (I used sunflower and pumpkin seeds last time)

1-2 tbsp sugar

1/2c raisins or dried fruit of your choice

2 tbsp bran

Put the nuts, seeds and oats into a frying pan and turn on the heat to med-high.  When they start to become fragrant and lightly toasted, add the rest of the ingredients.  You will need to stir constantly as the sugar will melt. Keep cooking until everything is toasted golden brown.  Remove from heat immediately as the sugar will continue to cook.  Cool, add raisins and serve with yogurt, milk or soy milk.  The whole process takes about five minutes.

 

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Butterbeer

butterbeer-japan


On Friday a couple of friends and I had a geek night. We made butterbeer (Harry Potter) and Batman chocolates, painted t-shirts and watched a movie. It was a great time. I rather enjoyed the butterbeer and thought I would share it with you.

Butterbeer

Source: I can’t find it again but will link to it when I do

50mL heavy cream
50mL butterscotch (or caramel) topping
2 tablespoons butter
355mL cream soda

In a saucepan, mix the cream, butterscotch topping and butter. Heat on the stove on low until the butter has melted. Remove from heat, stir in the cream soda and serve over ice.

Where to find:

  • Cream – in the dairy section of the supermarket
  • Butterscotch/caramel topping – in the supermarket. You can use the stuff meant for ice cream or the stuff meant to go on toast.
  • Cream soda – and import store like Kaldi Coffee. I found some in a Sanwa supermarket oddly enough.
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To Cook List: Crispy Parmesan Edamame

crispy parmesan edamame

crispy parmesan edamame

I found this beauty on my Pinterest feed and had to share. I can tell by looking at it that it will be delicious. Edamame are beautiful alone but parmesan can only make them better. Head on over to Gastromony for the recipe.

Image: this is a screenshot from Pinterest. The photo is the one from Gastromony.

 

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Bento ideas

Bento lunch 1

It is the start of the new school year here in Japan and that means bento lunches. I quite like making homemade lunches as most store lunches are lacking in vegetables. Here are two lunches from this and last week.

Bento lunch 1

  • Soramame gohan – boiled fava beans (soramame 空豆) mixed with rice and topped with black sesame seeds
  • Pan fried pork seasoned with herbs de provence, salt and pepper
  • Peas and corn (both frozen) and edamame
  • Mozzarella cheese and cherry tomatoes

Bento lunch 2

 

  • Soramame gohan
  • Shaved beef in mushroom gravy
  • edamame, mozzarella cheese and cherry tomatoes
  • black olives and steamed broccoli

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Nori egg rolls

nori-egg-rolls

nori-egg-rolls

I have seen a variation of these egg rolls in various bento pictures in the last month. I thought I’d give it a try. Most of the pictures look like they add the same seasonings as in tamagoyaki but my son doesn’t like that so I just did it with an egg. I added black olive for some extra flavor. these are great in bento lunches.

Nori egg rolls

2 eggs
Nori sheets (2 if using riceball size, 1 of rolled sushi size)
oil for frying
any add-ins (cheese, olive, spices, etc.)

In a small bowl, beat the eggs until you have a relatively smooth mixture. Add a bit of oil to a frying pan and heat on medium heat. Spread the egg as thinly as you can in the frying pan and cook on medium until cooked through. Transfer the egg to a bamboo sushi roller or a piece of saran wrap. Lay nori sheets over the top of the egg in one layer. Don’t put the sheets all the way to the edge. Roll the egg and nori as tightly as you can and leave in the bamboo roller or saran wrap until cooled. This will ensure that the shape is maintained. Slice when cool.

Note: Egg isn’t sticky so handle is gently as it can unroll easily.

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A Week of Bentos

healthy bento ideas

Today I thought I’d post a weeks worth of bento lunches to give you some ideas. As you can see, I didn’t have that many veggies in the house for side dishes so there are a lot of repeats. This is a bit less variety than usual but there is no reason to pretend that this doesn’t happen sometimes. Plus, the repeats are some of my favorite veggies so there was no feeling of monotony. No one, aside from bento bloggers, makes a completely different bento every day. (Note: I cannot actually back up this statement with data but I’m pretty sure it is true)

healthy bento ideas

Monday: A black olive and spinach omelette topped with parmesan cheese, red rice with green peas and steamed broccoli and cauliflower.

 

Healthy bento ideas

Tuesday: A homemade hamburger patty over daikon radish matchsticks, curried carrot slices, cherry tomatoes and salt pickled cucumber and rice topped with aonori and sesame seeds.

healthy bento ideas

Wednesday: Pan fried salmon, cherry tomatoes, salt pickled cucumbers, steamed broccoli and romanesco, black olives and rice and green peas topped with sesame seeds.

healthy bento ideas

Thursday: Beef and mushrooms fried in a sesame yakiniku sauce, cherry tomatoes, black olives, salt pickled cucumber and rice topped with aonori.

healthy bento ideasFriday: beef and cabbage simmered in tomato sauce (the previous night’s dinner), cherry tomatoes, black olives, salt pickled cucumbers and half a large sweet potato.

So after looking at these pictures all together, I went shopping for veggies. This is what I got at the veggie market that sells locally grown goodness.

Vegetables in japan

 

That’s right, you do see purple cauliflower. It looks pretty steamed.

 

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Iron Chef Serendipity Pi Day Edition

iron chef Serendipity II

iron chef Serendipity II

It’s time to put your cooking skills to the challenge. Two teams, two boxes of mystery ingredients, one kitchen.
Come join in the fun as two teams compete to make the best meal from a box of mystery ingredients.

Date: March 14th (Pi Day)
Time: 4-6pm
Cost: 2500 per person
RSVP: Here or on Facebook
I might be able to accommodate dietary restrictions, so please contact me to check.

Children are welcome to participate or play in the the background.

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Cooking Getaway

cooking-classes-yokosuka

cooking-classes-yokosuka

I haven’t mentioned this on the blog before but I run an AirBnB apartment here in Yokosuka. We are 30sec from the beach and have a fantastic view of Mt. Fuji from the living room window on a clear day. I also offer cooking classes for guests. If you are looking to get away for a couple of days and learn something new, I’d love to host you. I can accommodate up to four guests at a time, so you can come with a group. We are a 25 min bus ride from Zushi station.

Classes: Okonomiyaki (savory pancake), yakisoba (fried noodles), Japanese style beach BBQ, traditional Japanese breakfast, hotpot, kabocha squash feast, hummus, how to use a whole daikon and many more topics.

I take apartment bookings through AirBnB and you can inquire about cooking classes below.

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Oreo Cookie Truffles

oreo-cookie-truffles

oreo-cookie-truffles

I’ve got an easy one for you. It violates my general policy of not using processed food in recipes. But it involves Oreos, so I’ve made an exception. It is not healthy either…

This is really flexible as it goes be weight ratios. That means you can make them with one Japan-sized sleeve of cookies (nine cookies) or a whole package. I use white chocolate because I prefer it for the taste and aesthetic reasons. White chocolate is on the sweet side so if you are making these for people who can’t handle North American levels of sweetness, use dark chocolate. Double stuff Oreos are not readily available in Japan but for those of you outside of Japan, most of the recipes on the interwebs say they are not suitable for this recipe. You could probably try some of the flavored Oreos though. The recipe below is based on this one.

Oreo Truffles

2 parts (by weight) Oreo cookies

1 part (by weight) cream cheese

Chocolate for melting

Optional: mint extract

 

Food processor instructions

Put the Oreo cookies in the food processor and pulse until you get crumbs. Add the cream cheese and pulse until you get dough. Form small balls with the dough and place on a plate covered with saran wrap. Cover and refrigerate until firm. Try at least an hour. Melt the chocolate in the microwave or a double boiler. Dip the Oreo balls in chocolate and decorate. Cool to harden.

 

Manual instructions (more fun)

Put the Oreo cookies in a large Ziploc bag, seal and smash the cookies (I use a rolling pin) until you get crumbs. Place the cookie crumbs in a large bowl and add the cream cheese. Combine until you get dough. Form small balls with the dough and place on a plate covered with saran wrap. Cover and refrigerate until firm. Fifteen minutes in the freezer also works. Melt the chocolate in the microwave or a double boiler. Dip the Oreo balls in chocolate and decorate. Cool to harden.

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