Recipes

All of these Recipes have ingredient lists.   Everything on the lists can be obtained from my Astore on this site.... 

Happy cooking... 

You will be happy and healthy... 

 

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Mark Matsumoto of "No Recipe.comis a freelance food photographer, recipe developer, and marketing consultant who’s loved cooking since before he could see over the kitchen counter. For him, food has been a life long journey of exploration, discovery and experimentation and as he continues along his own culinary path. He says "I hope to share some of the lessons and flavours I learn along the way". 




Vegan Gyoza




By marc Published: June 2, 2013
Yield: 40 gyoza

Prep: 40 mins
Cook: 10 mins
Ready In: 50 mins

These meatless gyoza, packed with quinoa and frozen tofu, are so flavorful they can be enjoyed by everyone.
Ingredients
1 pacakge firm tofu frozen, thawed, washed
1/2 cup quinoa
200 grams cabbage (7 ounces)
4 scallions minced
2 large cloves garlic grated
1 inch knob ginger (about 1 tablespoon)
2 tablespoons sesame oil
1 tablespoons soy sauce
1 tablespoon sake
1 tablespoon potato starch
1 teaspoon salt
1/4 teaspoon white pepper
2 dried shiitake mushrooms
40 gyoza wrappers (a.k.a. potsticker wrappers)
vegetable for frying
2 tablespoons soy sauce
2 tablespoons rice vinegar
chili oil (optional)
Instructions
Freeze the tofu overnight. Defrost, thoroughly wash and squeeze as much water out of the tofu as you can. See my post on "vegetarian ground meat" for more detailed instructions.

Wash the quinoa and cook it in 1 cup of water. Add it to the bowl with the tofu when cooked.

Boil the cabbage until it's not crisp anymore, but not until it's fully soft (about 1-2 minutes). Drain it and run under cold water so it's cool enough to handle. Shake out of the excess water but do not squeeze. Mince the cabbage and add it to the bowl with the tofu and quinoa.

Add the scallions, garlic, ginger, sesame oil, soy sauce, sake, potato starch, salt and white pepper to the bowl. Use a Microplane to grate the dried shiitake into a powder and add it to the bowl.

Put on a food-safe glove and mix the filling with your hand, using a kneading action to coax the crumbly mixture to come together. It will never stick together like a meat-based filling, but it should hold its shape when scooped together with a spoon.

If you're right handed, place 1 wrapper in the palm of your left hand, then place a spoonful of filling into the center of the wrapper.

Dip the fingers of your right hand in a bowl of water, and wet the entire rim of the wrapper. This is what seals the pleats into place.

Continue holding the dumpling in your left hand and fold the wrapper in half but don't seal the edges yet.

Pinch the left edge shut and hold it shut with your left thumb and forefinger.

Fold a pleat with your right thumb and forefinger.

Pinch the pleat shut with your left thumb and forefinger. While using the fingers on your right hand to keep the filling from squeezing out.

Continue pleating and pinching until you've reached the right edge. Repeat until you run out of filling or wrappers. If you're not going to fry them right away, put the dumplings on parchment paper and leave some space between each one to keep them from sticking. You can freeze them like this and transfer them to a freezer bag after they're frozen.

Add 2 tablespoons of oil to non-stick frying pan and heat over medium-high heat. Add the gyoza in rows.

Fry until the gyoza are just starting to turn tan on the bottom. With a lid at the ready, add 1/4 cup of water to the pan and immediately cover with a lid. The oil is going to spatter quite a bit so be careful and use the lid as a shield to protect yourself.

Let the gyoza steam for 2 minutes. If the water runs out before the 2 minutes are up, crack open the lid and add a little bit more.

After steaming, remove the lid and let the remaining water burn off. Let the gyoza fry in the remaining oil until the bottoms are golden brown and crispy. Plate with the crispy side up so they don't get soggy.

To make the sauce for the gyoza, combine equal parts soy sauce and rice vinegar and add chili oil to taste.

- See more at: http://norecipes.com/blog/vegan-gyoza-recipe/#sthash.zsrqi8Ym.dpuf


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Beef Over Rice



Serves 4


Here's a perfect example of how Japanese home cooks create a delicious and filling beef dish -- with very small portions of beef. An abbreviated version of sukiyaki (a combination of thinly sliced beef and vegetables in a sweet soy broth), this is spooned over hot cooked rice in a bowl.


Thinly sliced beef is available in the freezer section of most Japanese markets. It's convenient to use, extremely tender and perfect for this healthy cold-weather dish. If you choose to purchase the beef in a regular market, freeze the meat before you cut it. This will enable you to carve it (with an extremely sharp knife) into paper-thin slices.


I often think that the best part of this beef bowl isn't the beef, but the hot nutty rice saturated with the sweet beef juices.


2 cups dashi (a fish-and-sea-vegetable stock, available online or in Asian grocery stores)


¼ cup sake (rice wine)


1 medium yellow onion, peeled, halved and cut into thin crescents


1 Tokyo negi (or 1 small leek), with roots and rough portion of the top cut off, cleaned, rinsed and cut diagonally into thin slices


3 tablespoons reduced-sodium soy sauce


1 tablespoon granulated sugar


1 teaspoon fine-ground sea salt


1 teaspoon mirin (a cooking wine made from glutenous rice)


½ pound very thinly sliced beef fillet (about 1/8 inch thick), or, if you prefer, ground beef


6 cups hot cooked brown or white rice


1 scallion, roots and top portion cut off, and thinly sliced


1. Place the dashi and sake in a medium saucepan over high heat. Add the onion and Tokyo negi (or leek) and bring the mixture to a boil. Reduce the heat to medium and simmer until the vegetables are tender, about 5 minutes. Stir in the soy, sugar, salt, and mirin. Add the beef and simmer until it is just cooked through, about 40 seconds (it will cook rapidly if cut into paper-thin slices).






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Tonyu Nabe

Borrowed from the Sumo Kitchen.com



– NOVEMBER 25, 2010





Tonyu is soy milk and nabe means hot pot, so here we have a delicious and nutritious, sweet, rounded, and delicate in flavour, soothing winter soup. It is a very popular dish in Japan, often served in ryokan (Japanese inns) or tofu restaurants. This dish is very healthy, with high volumes of isoflavin - chemicals very similar to the hormone estrogen. Isoflavones are connected to a whole host of health issues, with the most prevant being the prevention of many cancers, heart disease, osteoporosis and more.


At the start of the dish when we heat the soy milk, a skin on the top is eventually formed which is called yuba. This is considered a delicacy in Japan, packed with goodness and expensive to buy. If you like tofu, you are sure to likeyuba, so give it a taste to reward yourself half way through cooking this dish!


I also used left over meat balls from the renkon hasami yaki.


Ingredients





500ml soy milk
500ml water
1tsp fish stock
1tsp sake
salt
1tsp Asian chicken stock (or 1tsp fish stock)
2tsp soy sauce
3-500g pork slices or chicken thigh
Any vegetables – I like Chinese cabbage, shiitake or enoki mushrooms, carrots, leeks, shallots, tofu
Ponzu (citrus soy sauce)
1 packet abura age (fried tofu)


Step 1





Heat the soy milk gently and remove the skin that will form on top – this is the yuba, and should be eaten as if it is sashimi – with soy sauce and wasabi. If you’re not a fan of tofu, you probably won’t like the yuba so just throw it away!


Step 2




In another pot, heat up the 500ml water, 1tsp fish stock, 1tsp sake, pinch of salt, 1tsp Asian chicken stock (or 2tsp fish stock) and 2tsp soy sauce and add to the soy milk. This is your soup completed  To prepare the abura age (fried tofu), place them in a sieve and pour boiling water over them to remove any excess oil. Then cut into slices.


Step 3




Prepare all your vegetables and meat, then place the soup into a frying pan. Ideally you’ll have a table top gas stove, but if you don’t, you have to simmer the soup in your kitchen and add all the ingredients there. I like to simmer the veggies first, then add the meat which should be quicker to cook. When you’re ready to eat, take the meat and vegetables out with your chopsticks and dip into a separate dipping bowl full of the ponzu and devour! If the ponzu flavour is too strong for you, add some of the soup to it to dilute. If you don’t have ponzu, just have the soup as is.


When you have eaten all the meat and veggies, we normally add fresh udon at the end. Whether your udon is dried or fresh, cook it first in water then add it to the soup. The udon will soak up all the flavours and nutrients left in the soup and will be absolutely delicious eaten with the remaining ponzu/soup in your dipping bowl. It’s a great way to end an amazing dish! Have fun 








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EASY CHICKEN TERIYAKI (PAN-FRIED)

Borrowed from No Recipe.com


SEPTEMBER 30, 2012 ·









If you’ve been following this blog for long, you probably remember that I’ve posted about chicken teriyaki before. It was a grilled preparation that involved brining, grilling and basting the chicken, and while delicious, it’s a fair amount of work.


While teriyaki may have originally been a grilled dish, these days in Japan, the chicken is pan-fried more often than not due to busy schedules and a lack of charcoal grills. It doesn’t have the smoky flavor that grilled chicken teriyaki has, but pan frying produces chicken that’s more moist and tender. The best part is that the chicken and sauce can be made in the same pan, which not only makes it fast and easy, it means there’s one less pot to wash.


Since discovering this method for easy chicken teriyaki, I’ve honestly been using it more than the grilled method because it produces great results with much less effort, and so I wanted to share it with all of you.





In case you’re wondering why there’s no cornstarch in the sauce, it’s because the soy sauce and sugar caramelize during cooking, naturally thickening the sauce. If you add cornstarch it not only clouds the sauce, your teriyaki sauce will taste flat in comparison because it hasn’t had a chance to caramelize.


This can be made with any cut of chicken, but in Japan the thigh meat is preferred because it has more flavor. In Japan, “chicken thighs” include both the meat from the drumstick and thigh, so one “thigh” ends up making for a large steak-sized fillet of chicken. In the US, you can either buy whole legs and fillet them yourself, or you can just use more of the smaller chicken thighs. Either way, make sure the fillet is as even in thickness as possible otherwise you’ll end up with parts that are under cooked and other parts that are overcooked.
Equipment you'll need:





Chicken Teriyaki




YIELD: 2 Servings


A simple pan-fried chicken teriyaki lacquered in a shiny sweet soy sauce glaze.
Ingredients


1 large chicken leg skin on, deboned (about 12 ounces)
1 teaspoon ginger grated
1/4 teaspoon salt
2 teaspoons vegetable oil
1 tablespoon honey
1 tablespoon mirin
1 tablespoon sake
1 tablespoon soy sauce
1 tablespoon sake
Instructions


Rub the ginger and and salt into the chicken and let this sit for at least 30 minutes. After it's marinated, use paper towels to dry the chicken as best you can, removing any excess ginger pulp.

Heat the oil in a heavy bottomed frying pan over medium heat. You don't want to start the chicken off over too high a heat otherwise it will not cook through before burning. Place the chicken skin-side down in the pan and fry until golden brown on one side.

Flip the chicken, then add 1 tablespoon of sake and quickly cover the pan with a lid. Steam the chicken until it is just cooked through (about 5 minutes).

Prepare the teriyaki sauce by mixing the 1 tablespoon each of: honey, mirin, sake, and soy sauce. Stir to combine.
Remove the lid, and drain any remaining liquid and oil. Use a paper towel to sop up any excess oil.

Turn up the heat to high, then add the teriyaki sauce. Let this mixture boil, while flipping the chicken repeatedly to coat evenly.

The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken. Slice and pour the remaining teriyaki sauce over the chicken.

CUISINE: Japanese
COURSE: Entrée
SKILL LEVEL: Beginner ======================================================================================================================================================================================================================================




TUNA TARTARE WITH YUZU GELÉE
Borrowed from Mark Matsumoto,......(No Recipe.com)




This tuna tartare is easy to make and makes for an impressive first course for a dinner party. With a flavorful layer of tuna marinated in olive oil, soy sauce and chives, a layer of creamy avocado, and a magical gelée made with with yuzu infused dashi, it’s as visually stunning as it is orally stimulating.


The gelée has just enough gelatin to thicken the dashi into a sauce that will stay put. When you take a bite, the heat of your mouth instantly melts the dashi turning it into a pool of flavor with a vibrant flourish of yuzu and smoky umami from the dashi.


Despite looking complicated, the preparation is fairly simple. The keys to being successful are the quality of your dashi and the fish. Dashi, is the generic word for “stock” in Japanese, but unless it’s preceded by a qualifier (like chicken, shiitake, etc), it usually refers to a stock made with a combination of kombu (kelp) and katsuobushi (dried bonito). While there are several ways to make dashi, I prefer using “dashi packs” which have the ingredients ground up and sealed into little tea bags. It strikes a good balance between convenience and quality. See this post for more info on the different types of dashi.





As for the fish, it doesn’t have to be tuna, you could substitute red sea bream (tai), halibut (hirame), white trevally (shima-aji), or other lean fish that’s been handled and prepared to be eaten raw. One thing that I want to make clear is that just because a fish is fresh, does not mean it’s safe to eat raw. In many cases (like salmon) the fish naturally contains parasites that need to be killed by freezing it at -31 degrees F for a day (most home freezers won’t go below -10 F). In other cases, if the fish is not properly handled (e.g. it’s cut on a cutting board used for non-sashimi-grade seafood) it can be cross-contaminated.


Unfortunately there’s no clear-cut way to know for sure your fish is safe to eat raw. Terms like “sushi-grade” or “sashimi-grade” are not regulated by the FDA and so just because it carries the label doesn’t necessarily mean it’s safe. Personally, I would never eat “sashimi-grade” fish from a supermarket(even an upscale one) raw, unless they have clear processes in place for sourcing and handling fish meant to be eaten raw (like at most Japanese supermarkets). The bottom line is to know your fish monger well enough that you trust that they know what they are doing.

Equipment you'll need:




Tuna Tartare with Yuzu Gelée


YIELD: 4 Servings

PREP: 10 mins
COOK: 5 mins
READY IN: 4 hrs 15 mins


Raw tuna topped with avocado and a citrusy gelée made with dashi.
Ingredients
1 cup dashi (japanese stock)
1 teaspoon salt
1/2 teaspoon soy sauce
1/2 teaspoon sugar
5 grams powdered gelatin (0.2 ounces)
1 tablespoon yuzu juice
220 grams sashimi grade tuna (7.8 ounces)
1 teaspoon olive oil
1 tablespoon chives minced
1 tablespoon toasted sesame seeds
2 teaspoons soy sauce
1 avocado cut into 1/2
1/2 lemon juiced
Instructions
In a small saucepan, bring the dashi to a boil, then add the salt, soy sauce, and sugar, stirring until dissolved.
Remove the pan from the heat and sprinkle on the gelatin. Stir until the gelatin is dissolved. Stir in the yuzu juice, then pour the mixture into a container and refrigerate until set.
Slice the tuna into strips, and then cut them into 1/2" cubes. Add it to a bowl along with the olive oil, chives, sesame seeds and soy sauce. Stir to combine. Cover and refrigerate until your gelée is set.

When your ready to serve, cut the avocado into cubes and sprinkle with the lemon juice and a little salt. Toss to distribute evenly.

To construct your tartare, oil a ring mold and place it in the center of a plate. Add a layer of tuna and gently pack it down.
Add a thin layer of avocado, gently packing, and then top by scooping the gelée on top like a sauce. Give the mold a few twists to make sure it's not sticking and then lift it straight up.



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Kinpira (Burdock and Carrot)


Excerpted from Japanese Women Don't Get Old or Fat by Naomi Moriyama and William Doyle. Copyright © 2005 by Naomi Moriyama and William Doyle.

Serves 4

Kinpira is one of the classic Japanese home-cooked dishes, featuring two great root vegetables, burdock and carrots. In this sauteed dish the burdock combines beautifully with the sweet carrots, red peppers and roasted sesame seeds. Crunchy, soft, sweet and hot, no wonder this Japanese recipe is a popular winter dish in Japan.Burdock, or gobo, is a fiber-rich Japanese root vegetable with a delectable earthiness. Look for burdock at Japanese markets or gourmet supermarkets.1 medium (8 ounce) burdock root

1 tablespoon canola oil or rice bran oil

2 dried Japanese (or Thai chili, Santaka or Szechuan) red peppers

1 cup carrot, cut into matchstick-sized slivers

1 tablespoon sake (rice wine)

1 tablespoon reduced-sodium soy sauce

2 teaspoons mirin (a cooking wine made from glutenous rice)

1 teaspoon granulated sugar

1 teaspoon toasted and ground sesame seeds

1. Scrub the exterior of the burdock root with a vegetable brush to remove excess dirt and the skin. Cut the burdock root into 2½ to 3-inch-long matchsticks, and rinse quickly under cold water. You will have approximately 2 cups of burdock root matchsticks.



2. Heat the oil in a medium skillet over medium-high heat. Add the red peppers and saute for 30 seconds. Add the burdock root and saute until tender, about 3 minutes; it will appear translucent on the surface. Stir in the carrot and saute for 2 minutes.


3. Reduce the heat to low and add the sake, soy, mirin, and sugar. Stir the vegetables for 1 minute more to allow them to absorb the sauce. Remove and discard the red peppers and arrange the vegetables in a mound in the center of a serving bowl and garnish with the sesame seeds.


Excerpted from Japanese Women Don't Get Old or Fat by Naomi Moriyama and William Doyle. Copyright © 2005 by Naomi Moriyama and William Doyle. Excerpted by permission of Delta, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.


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Beef Over Rice


Excerpted from Japanese Women Don't Get Old or Fat by Naomi Moriyama and William Doyle. Copyright © 2005 by Naomi Moriyama and William Doyle.


Serves 4


Here's a perfect example of how Japanese home cooks create a delicious and filling beef dish -- with very small portions of beef. An abbreviated version of sukiyaki (a combination of thinly sliced beef and vegetables in a sweet soy broth), this is spooned over hot cooked rice in a bowl.


Thinly sliced beef is available in the freezer section of most Japanese markets. It's convenient to use, extremely tender and perfect for this healthy cold-weather dish. If you choose to purchase the beef in a regular market, freeze the meat before you cut it. This will enable you to carve it (with an extremely sharp knife) into paper-thin slices.


I often think that the best part of this beef bowl isn't the beef, but the hot nutty rice saturated with the sweet beef juices.


2 cups dashi (a fish-and-sea-vegetable stock, available online or in Asian grocery stores)


¼ cup sake (rice wine)


1 medium yellow onion, peeled, halved and cut into thin crescents


1 Tokyo negi (or 1 small leek), with roots and rough portion of the top cut off, cleaned, rinsed and cut diagonally into thin slices


3 tablespoons reduced-sodium soy sauce


1 tablespoon granulated sugar


1 teaspoon fine-ground sea salt


1 teaspoon mirin (a cooking wine made from glutenous rice)


½ pound very thinly sliced beef fillet (about 1/8 inch thick), or, if you prefer, ground beef


6 cups hot cooked brown or white rice


1 scallion, roots and top portion cut off, and thinly sliced


1. Place the dashi and sake in a medium saucepan over high heat. Add the onion and Tokyo negi (or leek) and bring the mixture to a boil. Reduce the heat to medium and simmer until the vegetables are tender, about 5 minutes. Stir in the soy, sugar, salt, and mirin. Add the beef and simmer until it is just cooked through, about 40 seconds (it will cook rapidly if cut into paper-thin slices).


2. Lay out 4 bowls. Fill each one with 1½ cups of hot cooked rice and ladle even portions of the beef mixture over the top. Garnish each serving with a sprinkling of scallion.







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