Curry is super easy if you use Japanese Curry Roux (Sauce Mix). In Melbourne where I live, we can find S&B Golden Curry Sauce Mix, from Mild to Super Hot, at any supermarket stores and Asian grocery stores. Using those Curry Sauce Mix, this amazingly delicious ‘Seafood Curry’ is super…
Rice dishes similar to ‘Paella’ are hard to cook without a good source of heat. I love cooking it in the oven because it is easiest. For this dish, I always use Marinara (Seafood) Mix. I could have arranged the seafood pieces more artistic way. You can use better quality…
Don’t buy bottled Seafood Cocktail Sauce. It’s easy to make. If you use sweet mayonnaise, alter the amount of Ketchup. Finely chopped Pickled Gherkin is a nice addition. This sauce is good for salad, too. Makes 4 to 6 Servings Ingredients 1/2 cup Japanese Mayonnaise *OR Mayonnaise of your choice2-3…
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Simmered ma-anagoSeared katsuoSome of our personal favorites include ayu (salted and grilled), shitabirame (meuniere), shijimi (miso soup), benisake (salted and grilled), and for sashimi – surumeika, kinmedai, takabe, and isaki.Ainame 鮎並 fat greenling (Hexagrammos otakii)Akashita birame 赤舌鮃 red-tongued sole (Cynoglossus joyneri)Awabi 鮑 abalone (Haliotis sorenseni)Ayu 鮎 sweetfish (Plecoglossus altivelis altivelis)Benisake べにさけ 紅鮭 sockeye salmon (Oncorhynchus nerka)Dojou 泥鰌 loach (Misgurnus Anguillicaudatus)Hamo 鱧 pike eel or pike conger (Muraenesox cinereus)Inada イナダ young Japanese amberjack…
Katsuo tatakiKatsuo sashimi topped with myoga, shiso, and garlicKatsuo as done by chef Zaiyu Hasegawa at DenLook for seafood from this list when eating out in Japan or in the supermarkets or at your fishmonger. Most of the seafood listed here you can enjoy as sushi or sashimi. At home we…
Kamasu barracudaKamasu and sanma are two fish in season now that we love to simply season with salt and grill.Katsuo sashimiKatsuo we love as sashimi, or if we find it in the market seared on the outside (tataki) we’ll cut it into thick slices and garnish with garlic and ginger and serve with the sweet kanrō soy sauce…
At Tsukiji Market we are seeing many autumn seafood like oysters, wakasagi for deep-frying, and finally sanma for grilling with salt. Some of our favorite sashimi this time of year include katsuo, isaki, and if you get a kawahagi with a big liver we will mix the liver with soy sauce and dip the sashimi in the creamy…
Satsumaage is a paste made from fish and vegetables. “Satsuma” is the old name for Kagoshima City, where satsumaage got its start, and the “-age” (ahh-geh) part means it’s deep fried. It is very popular in Kyushu. My grandmother is from that area and she used to make this for us all the time. I really love it! Yield: 7-8 patties Time: 30 minutes Ingredients 3/4 lb. cod fillet 1 carrot 1 green onion 1 egg Spices 1 tbsp katakuriko 1/2 tbsp sugar Pinch salt Preparation Chop carrot and green onion Place the cod in a food processor and process into a thick paste, then transfer to a large …
Ebichiri (lit. ”shrimp chili”) is grilled shrimp with doubanjiang, which may or may not contain chili peppers (based on which level of spiciness you choose). Originally a Szechuan dish from China, Ebichiri has been modified to fit the Japanese palate. Yield: 2 servings Time: 25 minutes Ingredients 18 pieces of shrimp (216g) 1 clove of garlic (minced) 1 tbsp ginger (minced) 1/4 cup green onion (chopped) Spices 2 tbsp sake (for uncooked shrimp) 1/4 tbsp salt and a dash of pepper (for uncooked shrimp) 2 tbsp katakuriko (potato starch for uncooked shrimp) 1/2 tbsp oyster sauce 1 tbsp soy sauce 1 tbsp sugar 4 tbsp ketchup 1 tbsp chicken soup powder 1 tbsp doubanjiang dash of salt and pepper Preparation De-vein shrimp, and wash with cold water Put shrimp in a small bowl, add salt and pepper…
“Tako” means octopus in Japanese. I know many of you can’t believe we eat octopus but it’s incredibly popular in Japan. It’s fairly similar in taste to squid, so if you like calamari, you are ready to try tako! Yield: 2 servings Time: 10 minutes Ingredients 1/4 lb boiled tako (sliced) 3 small cucumbers (or 1 large cucumber) 1/3 cup dried wakame (seaweed) 2 oz thinly cut ginger (optional) Spices 2 tbsp vinegar 1/2 tsp soy sauce 1 1/2 tbsp sugar 1/4 tsp salt 1 tbsp salt (for cucumber) Preparation Peel the cucumber, then sprinkle salt on top and massage Rinse cucumber, pat dry, and slice into thin wheels Soak dried wakame (seaweed) in hot water a minute or so until it is moist Mix spices (vinegar, sugar, soy…
American grilling, Japanese flavors: That’s the irresistible idea behind The Japanese Grill. In this bold cookbook, chef Tadashi Ono and writer Harris Salat, avid grillers both, share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, versatile marinades,…
