Daikon Radish and Carrot Salad
You can use cucumber, celery, cabbage, paprika for this recipe. Instead of using only mayonnaise, I added sushi vinegar for the dressing. This way, it will reduce the calories of the salad. It will go really well with dry white wine.
- 10 cm (4 inch) piece of daikon radish
- 10 cm (4 inch) piece of carrot
- 90 g (3 oz) canned tuna
- Red cabbage-sprouts to garnish
- 2 tbsp sushi vinegar
- 2 tbsp mayonnaise
- 1/4 tsp salt
- Black pepper to taste
- Peel the daikon radish and carrot, then cut into thin strips.(Cut vegetables into the same direction, about 2mm [1/2 inch] thickness. Lay them on their side, and cut them into thin pieces.)
- Mix in half amount of the sprouts, and all of the canned tuna, and sauce.
- Top with the rest of the sprouts.
Spinach,Mushrooms, Crab Meat Salad
This dish is known as Sunomono, a salad with vinegar sauce. Since it does not have oil in it, it is a very healthy dish. If you like the sauce, you can toss with many different kinds of boiled vegetables. In Japanese foods, we try not to intake too much oil, so that we have more chance to remain healthy.
- 1 handful of spinach or garland chrysanthemum
- 50 g (2 oz) shimeji mushrooms or regular mushrooms
- 50 g (2 oz) canned crabmeat
- 3 tbsp sushi vinegar
- 3 tbsp ice water
- 1/2 tsp soy sauce
- Remove stems and cut the leafy green vegetables such as spinach or shungiku into 5-cm lengths. Cut the mushrooms into small pieces.
- Boil some water and turn off the heat, then place the vegetables in it. Let it cook for 10 seconds, drain in a strainer and squeeze out the excess water.
- Toss together with the crabmeat, the sauce.
- Arrange on a dish and it's ready to serve.
Rolled Sweet Omelet
This is the most popular egg dishes in Japan. We will introduce a simple recipe.
- 4 eggs
- 2 tbsp sugar
- 1/4 tsp salt
- 2 tbsp water
- 1/2 tsp vegetable oil
- Mix together the beaten egg, salt, sugar, and water.
- Heat up the frying pan over high heat first, turn the heat to medium. Lightly oil a nonstick frying pan.
- Add one ladle of the egg mixture and swirl around to spread thinly, then roll up starting from the near edge.
- Move the rolled up omelet to the near side of the frying pan, and repeat the above step about three times until the egg mixture is gone. Cut the finished omelet into bite-sized pieces.
Unagi in Shizuoka
If you happen to be in Tokyo, and if you happen to be crazy about Unagi, the gilled Eel, go to this place.
Amazing taste. It takes one hour from Tokyo to get there. But the trip is worth it!
Edamame Pasta
Edamame is in season for summer and finding popularity all around the world! Now, we can find it frozen everywhere! East meets west dish today. When tossing the pasta with the sauce, the residual heat will continue to cook the pasta slightly, so I recommend cooking the pasta for about one minute less than the cooking time on the package.
- 1/2 cup edamame (thawed if frozen)
- 1 clove garlic
- 4 scallops(or shrimps would be great)
- 180 g pasta
- 1 tbsp olive oil
- 20 g butter
- 1 to 2 tsp wasabi paste
- 1 tbsp soy sauce
- Thaw the frozen edamame and remove the beans from the pods.
- Reserve about 1/3 of the edamame beans, then finely chop the remaining 2/3.
- Thinly slice the garlic, and slice the scallops into thirds.
- Cook the pasta in a large pot filled with salted water.(put about 2tbs of salt for 2 litter (34oz) water)
- Lightly sauté the garlic in olive oil in a frying pan over low heat. Remove from heat when it becomes brown, add the scallops, and sauté to cook with the residual heat.
- Mix in the chopped edamame beans, butter, wasabi paste, and soy sauce for the pasta sauce.
- Toss the strained pasta with the sauce to coat.
- Add the whole edamame beans as a garnish on top of the pasta before serving. Dry white wine would go really well with this dish.
Deep-fried shrimp
We love fried foods. fried chicken, fried scallops, fried vegetables, we just love them together with great Japanese beer. For making this, it would be best to find Japanese Panko. Now it is sold on the net, and it is worth trying. You will love this.
- 12 shrimp, thawed if frozen
- salt for rinsing shrimp (about 1tsp)
- salt and pepper
- 1/2 cup Flour (or Tempura flour)
- 1 to 2 eggs, beaten
- 1 cup Bread crumbs
- 1 cups vegetable oil, for deep-frying
- lemon wedges (small lime is fine)
- Peel the shrimp, leaving the tail intact. Rub with salt, and rinse in cold water to get rid of the fishy smell.
- Dry the surface of the shrimp, and sprinkle with salt and pepper.
- Batter in this order: flour (Tempura flour), beaten eggs, and breadcrumbs.
- Fry the shrimp in 170 degree Celsius oil until golden brown.
- Then arrange on a plate, along with the lemon wedges.
- It's fine to use ordinary flour for the batter, but if you can find and use tempura flour for this recipe, it'll produce a crispier end result. Dip in to the mayonnaise or soy sauce.
Egg Drop Soup with Tomatoes
Japanese foods can not go without soups. I cook miso soup almost everyday, and I cook clear soup like this one often. The trick is to stir the soup after the egg has set. Stirring it before the egg has set will make the soup cloudy.
- tomatoes
- 2 eggs
- 800 ml water
- 1 cube chicken bouillon
- 3/4 tsp salt
- 1tsp sesame oil(or olive oil)
- parcely for garnish
- Place the water, chicken bouillon, and salt in a pot over heat, then add the chopped tomato.
- Once the soup has boiled, slowly pour the beaten egg. Let it cook briefly for 5 sec, then turn off the heat and cover with a lid for 10 to 15 sec.
- Once the egg has set, gently stir the soup, then add sesame oil, put some parcely for garnish.
