Recipes

Furikake Seasoning

Feasting at Home

Ingredients

Basic Furikake Base
½ cup white sesame seeds (see notes)
2–3 seasoned nori sheets (or plain)
½ teaspoon salt, more to taste
½ teaspoon sugar (optional, but good)

Optional additions
2 teaspoons shiitake powder (toast alongside sesame seeds in the pan)
1 tablespoon dulse (toast alongside sesame seeds in the pan)
1 tablespoon black sesame seeds
1–3 tablespoons bonito flakes
½ teaspoon wasabi powder
1 teaspoon kelp powder
¼ teaspoon red chili pepper flakes
1 teaspoon miso powder
2 teaspoons dried shiso leaves

Steps

In a spice grinder, pulse sesame seeds 1 or 2 times so that the seeds are partially ground, leaving some whole, taking care they grind quickly
Place seeds in a cast iron pan (or sauté pan) on low heat, stirring every minute or so until they become fragrant and lightly toasted, 7-8 minutes
Stack, fold and cut nori into small strips then cut into small pieces, or you can also crumble with your hands
Add to sesame seeds in a small bowl, along with salt and sugar
Add any additional ingredients (see ideas and get creative!)
Store in an air tight container for up to 6 months

Gyoza

runnyrunny999

pork , appetizer

Ingredients

1/8 or 150g cabbage
3 garlic chives
150g ground pork
1 clove chopped garlic
10g chopped ginger
1 tbsp sake
1/2 tbsp soy sauce
1 tbsp corn starch
1/2 tbsp sesami oil
1 tbsp oyster sauce
Gyoza skin

Steps

Chop the cabbage, add salt and set aside for a bit. Squeeze out the water
Mix all the ingredients very well and set aside for 1 hr
Fill the gyoza skins with the mixture, use water to seal the edges of the gyozas
Place the gyozas in non-stick skillet, add hot water (until half covered). Cover with a lid and steam until all the water evaporates
Add sesame oil to the skillet and fry the gyozas until their bottoms are browned

Gyoza Skins

Fuji Mama

bread

Ingredients

2 cups of all-purpose flour
1/4 teaspoon of salt
1/2 a cup of boiling water

Steps

Sift two cups of all-purpose flour into a large bowl and stir in a 1/4 teaspoon of salt
Add about 1/2 a cup of boiling water, little by little, using chopsticks to stir, until you can form the mixture into a ball. Depending on the weather, you may need to add a little bit more water to reach this consistency.
Let the dough sit in the bowl, covered with a damp cloth, for 1 hour.
On a floured work surface, knead the dough for about five minutes, or until it is smooth.
Shape the dough into a long log, and cut the log crosswise into 40 slices. The trick here is to get the log as cylindrical as possible, as this will help in shaping your wrappers into nice circles later on.
To maintain similar size in your pieces, cut the log into 4 equal pieces, and then cut each of those pieces in half, and so on. Dust each cut side with additional flour (this help prevent the surfaces from drying out).
Also, make sure you are using a very sharp knife to cut your log, as this will help you maintain the circular shape of your slices (otherwise they kind of mash down and turn into ovals, which is okay, but will be harder to roll out into circular wrappers).
Roll each piece of dough into a 3-inch disk, making the outer edge thinner than the center, then dust it liberally with additional flour, and stack them (the flour will help keep them fresh and prevent them from sticking to each other).
Initially your wrappers might be very funny shapes, but they’ll still taste good! The more you make, the better you’ll get at making circles. The more circular your slices are (from cutting your dough log), the more successful you will be when rolling them out.
Shhhh, don’t tell!–If you want an easy way to cheat and get perfectly circular wrappers, grab a circular cookie cutter that is 3- to 3.5-inches in diameter, roll out your dough to a slightly larger size, and use the cutter to cut out a perfect circle.
Wrap the stack tightly in plastic wrap until ready for use.
After use, if you have remaining wrappers, rewrap them in plastic wrap and put in the refrigerator.

Japanese Beef Curry

Adam Liaw

beef

Ingredients

1 kg beef chuck, cut into 3cm cubes
salt and pepper, to season
1 tbsp oil
75g unsalted butter
75g plain flour
3 tbsp curry powder (or 2 tbsp curry powder and 1 tbsp garam masala)
¼ tsp chilli powder (or to taste)
150g shimeji mushrooms, broken into clumps
1 large brown onion, thickly sliced
3 large carrots, peeled and cut into irregular chunks
2 sebago potatoes, peeled and cut into irregular chunks
2 tbsp tomato ketchup
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp salt
1 apple, grated
Japanese pickles (rakkyo and fukujinzuke), to serve
cooked Japanese rice, to serve

Steps

Season the beef with salt and pepper. Heat the oil in a large saucepan and fry the beef in batches until well browned. Return all of the beef to the saucepan and add around 2L of water to completely cover the meat. Bring to a simmer and simmer for 1 to 1.5 hours, skimming to remove any scum that forms on the surface.
When the beef is tender (but not falling apart), add in the potato and carrot and simmer for a further 15 minutes until the vegetables are tender. Remove from the heat and strain off the solids, reserving the stock.
Heat another large saucepan and add in the butter and flour. Stir with a wooden spoon to combine into a roux and cook until just starting to turn colour. Add in the curry powder, garam masala and chilli powder and stir for 1 minute. Add in the stock a ladle at a time until a smooth sauce develops. You can add more stock or water if it is too thick. Add the shimeji mushrooms, sliced onion, grated apple, and other remaining ingredients and simmer for 10 minutes until the onion is softened, stirring regularly to stop the sauce from sticking to the saucepan. Remove from the heat. Stir through the beef, potatoes and carrot, adjust seasoning for saltiness and allow to stand covered for at least 15 minutes before serving. Adjust seasoning (you will probably need to add some additional salt) and then serve with rice and pickles.

Miso Maple Glazed Salmon Rice Bowl

Jay del Corro @TheAimlessCook

rice , seafood

Ingredients

1 tablespoon red miso paste
1 teaspoon mirin
1 teaspoon rice vinegar
1/2 teaspoon grated ginger juice
2 tablespoons maple syrup
* Whisk into a smooth paste and set aside.

For the rice seasoning:
1/4 cup soy sauce
1/4 cup rice vinegar
3 tablespoons sesame oil
2 tablespoons roasted black sesame seeds (or regular sesame seeds)
a dash of honey if you prefer
* Mix together in a container and set aside.

a bunch of fresh asparagus
olive oil
kosher salt
2 cups cooked brown short grain rice
2 portions of salmon fillet

Steps

Start by preheating the broiler. On the stove, heat a large skillet on high heat with a couple tablespoons of canola oil. When it starts to smoke, add the salmon. Cook on the heat until the edges start to turn opaque, then spoon on the glaze. You will only need about a couple tablespoons per piece. Once the glaze is on the salmon, immediately put under the broiler (about 7-8 inches above the salmon). Depending on the thickness of the salmon, you will only have to leave it cook for about 3-4 minutes. At this point, the glaze should be starting to caramelize and brown. When the salmon is done, take out and set aside.
For the asparagus, simply toss in olive oil til coated then season with kosher salt. Put on the grill on medium heat and cook for a couple minutes until lightly coloured. Take off the grill and set aside.
In a large mixing bowl, add the freshly steamed brown rice and slowly drizzle in the seasoning sauce. With a slicing motion, mix the rice and seasoning together until well combined. Taste and season with salt if you need to.
To serve, simply arrange the salmon and asparagus on the bowl of seasoned sesame rice. If you like, you can also add a fried or poached egg, some sauteed shiitake mushrooms or some diced avocado. Be creative and have fun in the kitchen!

Categories

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Keywords

Furikake Seasoning

Ingredients

Steps

Gyoza

Ingredients

Steps

Gyoza Skins

Ingredients

Steps

Japanese Beef Curry

Ingredients

Steps

Miso Maple Glazed Salmon Rice Bowl

Ingredients

Steps

Categories

Receipe by

Keywords