Tag Archives: sea food

Today’s lunch… no need dinner.!

26 Avr


Shrimp, Oyster, Mushrooms and Peas in Wasabi Butter Sauce

28 Août

4 appetizer
or 2 main course servings

* 1/2 cup water
* 4 teaspoons wasabi powder (horseradish powder)*
* 2 Tablespoons low sodium soy sauce
* 1 1/2 teaspoons hon-dashi (Japanese bonito-type soup stock granules)*
* 1 cup sake
* 8 Tablespoons (1 stick of butter)
* 4 teaspoons minced garlic
* 3/4 teaspoons coarsely cracked pepper
* 6 ounces oyster mushrooms, sliced
* 16 sugar snap peas, stringed
* 20 uncooked medium shrimp, peeled deveined
* 4 garlic cloves, thinly sliced

Combine first 4 ingredients in small bowl; whisk to blend.
Set mixture aside. Bring sake to boil in heavy large skillet over medium heat.
Ignite with match and boil until reduced to 1/4 cup, about 5 minutes.
Add 6 tablespoons butter, minced garlic and pepper to sake and stir until buttermelts.
Add wasabi mixture to skillet and boil until reduced to 3/4 cup, about 3 minutes.
Set sauce aside.

Melt remaining 2 tablespoons butter in heavy large skillet over high heat.
Add mushrooms and sugar snap peasand saute 1 minute.
Add shrimp and sliced garlic and saute 2 minutes.
Add sauce and simmer until shrimp are cooked through and sauce is slightly thickened, about 1 minute longer.
Transfer to plates and serve.

Types of cutting shown in these recipes
Ichoo-giri: Cut ingredients to the shape of ichoo leaves.
Hangetsu-giri: Cut into half- circles.
Butsu-giri: Cut without attention to specific shapes.
To make the Dashi-stock:
First, immerse kombu (sea tangle) into water.
Place water on low heat and remove the kombu before the water starts to boil.
Add bonito shavings then turn the heat off immediately and strain with a sieve to remove the shavings.

Japanese Oden

28 Août


* 1 thick piece of fried bean curd
* 2 fried fish cakes(satsuma-age)
* 2 white fish cakes(hanpen)
* 2 chikuwa (fish paste roll)
* 1 konnnyaku
* 4 sardine dumplings(tsumire)
* 4 boiled eggs
* 1/4 Japanese radish
* 20cm kombu kelp
* ***2 tbsp mirin
* 1 tbsp each of soysauce and salt

(1)Wipe kombu and immerse in lukewarm water.
(2)Cut fried bean curd into four pieces.
Halve sastuma-age, hanpen, and chikuwa and pour hot water over all of them.
(3)Cut radish in rounds 2cm thick.
Quarter konnyaku and boil.
(4)Add *** and ingredients in (2), (3),sardine dumplings, and boiled eggs to kelp stock.

Awabi Sakami (Sweet Cooked Abalone)

28 Août


* 15 ounces Abalone (canned or fresh)
* 1/4 pint Water
* 2 1/2 tablespoons Sake
* 1 ounce Sugar
* 2 1/2 teaspoons Soya Sauce

Empty the can of Abalone into a small saucepan and add water.
Bring to boil, re duce heat and simmer uncovered for 10 minutes.
Add Sake and Sugar and cook for another 5 minutes, stir in Soya sauce and continnue to cook for 2-3 more minutes.
Cool to room temperature, cut the abalone into 1/2″ thick slices and serve.

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