Cooking for one is all about timing. Tonight I only just got dinner together before I passed out with hunger. That is my excuse anyway for not taking a photo until half of the meal was already eaten.
Tonight I re-heated the second half of last night’s rice and topped it with steamed spinach, sauteed long […]
This is an omiyage (souvenir) from Sendai. a bed of seaweed and tiny fish eggs topped with big salmon eggs and scallops. It came frozen and is to be eaten raw. With fresh rice it was delicious. I think scallops are one of my all time favourite food (but so are most things)
Take those salmon bits that I just wrote about. Pull out the bones. Take a leaf of lettuce. Drop a bit of fish, a bit of brown rice, some salad vegetables and a little cupie mayonaise inside the lettuce and see how you go.
Every thing in Japan is “Just so”. Even the things that don’t seem that way are that way for a reason. When a fish shop buys in salmon, they buy in full sides of fish and slice them up into regular cutlet shaped pieces. At either end is a piece that doesn’t look right. What […]
Here is a simple and quick fish stock recipe.
Take a cup of Katsuo bushi (dried bonito shavings), a litre of water and a medium sized piece of dried konbu kelp.
Clean and soak the konbu in water for half an hour to reconstitute it then heat it over medium heat until about to boil. Remove the konbu […]
Katsuobushi is a very strange product that comes from a very strange process.
A fillet of Katsuo bonito is fermented to remove all of the remaining fat and then thoroughly dried until it is as hard as wood.
At this stage the fillet could easily be mistaken for wood since it is sort of grey as well […]
Here is my recipe for making Tataki Katsuo
Take a fresh fillet of Katsuo (or any other thick fresh fillet).
Fry the fillet on all sides very quickly until it just goes white leaving the centre raw.
Cool it quickly in the fridge or freezer to stop the cooking.
Then marinade the whole lot in ponzu sauce with a […]
The second in this Katsuo mini series is a particular favourite of mine. Katsuo Tataki is simply a fillet of Katsuo that has been lightly seared on all sides leaving the inside white. It is usually marinated in a special sauce or just dipped in the same when it is eaten.
Tataki is also a method […]
Katsuo is another very popular fish in Japan. It is getting quite rare in Japanese waters but still grows to about 1m long and up to 25 kg. As pictured it is eaten as sashimi. This is the simplest way to eat it. Just swimmingly fresh fish, filleted and dipped in soy, ginger or wasabi. […]
These little guys are called Aji in Japanese or Horse Mackerel in English. They are sold in a range of sizes from these ones (about 2 inches) up to about a foot long as adults. They are one of the all time most popular Japanese whole fish and they are readily available and cheap. They […]
A Child Chosen
A Creative Journal
All Holiday Cafe
Babylune
Baking Delights
Blog Fabulous
Brew Ha-Ha
Busy Family Meals
Career and Kids
Chocolate Bytes
Cooking Gadgets
Dating Dames
Declutter It
Drinks after Dark
Foodie Obsessed
GenBetween
Hankering for Yarn
Inside Motherhood
Jewelry and Beading
Junk Creation
Keeping the Castle
Kettle and Cup
Kinsanity
Layers Upon Layers
Mad Cropper
Marriage Actually
Mom Gadget
Mother Earth's Garden
MyCrimeSpace
Noodles and Rice
Offbeat Homes
One Book Two Book
Our One Heart
Parenting Tweens & Teens
Play Library
Quilting and Patchwork
Robust Cooking
She Knows Parties
Simply Home Remedies
Simply Thrifty
Solo Mother
Supernanny Rules
Tangled Thread
The Food Bowl
Thrifty Mommy
Tree Hugging Family
Unplugged Living
Widows Quest
Recent Comments