Miso marinated Spanish mackerel
Since enzyme, a component of miso break down the protein of fish, the fillet of fish become soft fluffy texture after marinating. You can try meat and poultry as well.
Fillet of fish 2 pieces
Such as salmon, mackerel, Spanish mackerel, black cod and swordfish
Miso marinade mixture
Yellow Miso 100g
Sake 50 ml
Sugar 1 Tbsp
1. Prepare fillet of fish. Pick the bone out from the filet. sprinkle salt over the flesh side and leave it for about 10 min.
2. Meanwhile mix all the ingredients of miso, sake, mirin and sugar in a container.
The picture is 10 min after sprinkled salt. The liquid bring out from the flesh containing fishy smell. This prep is important for every fish cooking.
3. Remove liquid surface of salted fish completely with paper towels.
4. Line 1/3 of miso mixture in shallow tray. Line the fillet of fish over the miso paste and cover with miso mixture over the fish. Cover with plastic wrap tightly and leave it in a fridge for 2 nights.
5. Remove miso paste from the fish and line them on a baking pan with baking sheet.
6. Bake them in preheated 200 °C oven for 10 to 15 min, until the flesh become flaky.
7. Serve them in a plate in room temperature.
There is a similar dish to escabeche, Spanish cooking, in Japan. We call the dish as "nanban-zuke".
Japanese nanban marinade cooking is pan fried or deep fried meat, poultry or seafood marinated in soy sauce based vinegar sauce. marinade ingredients are easy to remember. Just combine same amount of soy sauce, vinegar, sugar and sake.
Soy sauce 1 : Vinegar 1: Sugar 1: Sake 1
Prepare the marinade seasoning in a tray or shallow container then pan fry or deep fry the protein and vegetable ingredients. Right after cooked the ingredients, transfer them straight from the pan, while it is super hot, to marinade seasoning.
Protein ingredients and vegetables infuse the flavor to the marinade sauce and it becomes better and better taste after leaving for a while, I would say more than 1 hour is good. over night and after two days is the fridge is also fine.
I finally conducted in perfect runny egg recipe. I heard many people that cooking runny egg is challenging. I've failed many times and now I proudly share how to make perfect egg.
Ingredients for 4 eggs
Eggs in a fridge 4 ea
VInegar 2 Tbsps
Soy sauce 2 Tbsps
Mirin 1 Tbsp
Sugar 1 Tbsp
This is a great tool for making a small hall on eggshell. Making hall make peeling eggshells easier after boiling egg.
100 yen stores sell this useful kitchen tool. Only 100 yen plus VAT!
Chilled egg put on the yellow tool and gently press down. A pin in the yellow tool make small hall in the egg.
1 Bring water to a boil in a small pan. After rolling boil, add cold eggs into the pot one by one.
Add 2 Tbsps of vinegar into the pot. Cook the egg 6 min over medium heat.
2 After 6 min, transfer the eggs to a bowl with plenty of cold water. Leave them until cooled.
3 Peel the eggs. Now you know it is so easy to peel the eggshells. This half boiled egg go with asparagus dish in spring.
Marinate the eggs in mixture of soy sauce, mirin and sugar for over night.
Great ramen topping.
Recently I heard chicken breast intake 100 g per day support physical and mental health.
I've been trying to make good chicken breast and this is very easy yet taste and texture are perfect!
Chicken breast 1 piece
Soy sauce 150ml
Sugar 3 Tbsps
Vinegar 1/2 Tbsp
Ginger grated 1 Tbsp
Garlic grated 1 tsps
Spring onion green part 1 ea
1 Prepare a small pot. Add all the ingredients
2 Turn the heat high and bring them to a boil. Reduce heat low and cook for 7 min to 10 min, depending on the chicken breast size. I would say 300 g for 8min.
Then the surface side down and cook another 7 to 10 min over low heat.
3 Cover the lid and leave it until completely cooled down. Cut in half to see if the chicken has cooked. If it doesn't enough to cook, take the chicken out and bring the seasonings to a boil again. Then add chicken pieces back to the pot and cook additional 3 to 5 min until cook completely.
* The chicken should be cooked completely, but shouldn't be over cooked. Time for leaving a pot with lid is still cooking. Check the doneness after chicken cooled completely.
Salmon grill with miso paste
Ingredients Yield for 4
Salmon cut in bite size 4to 8 pieces
Sake 2 tsp
Salt 1 tbs
Miso (saikyo miso) 2 Tbs
Egg yolk 1 ea
Shiso 1 ea
White sesame seeds or green garnish
1 Salt the cut salmon and marinade with sake for 10min
2 Wipe any liquid and pan sear the salmon on a heated pan with middle to high heat until golden brown.
3 Mix miso and egg yolk well.
4 Apply miso mixture on the seared salmon and grill in heated oven ( about 200c) for 10 min or miso become nice golden brown.
5 place shiso on a dish and place grilled sermon garnish with white sesame seeds or parsley.
Great as an appetizer with sake, as main dish for bigger portion, and good for bento box. Easy procedure and looks gorgeous!
We eat napa cabbage during winter time. This recipe is quite easy and healthy, can eat so much napa cabbage and other vegetables at once with chicken breast.
Ingredients for 4 searvings
Chicken breast 1 piece
Onion 1/2 ea
Carrot 3 cm
Napa cabbage 1/3 head
<for chicken marinade>
soy sauce 1 Tablespoon
sake 1 Tablespoon
garlic minced 1 teaspoon
ginger minced 1 teaspoon
AP flour 5 Tablespoons
Vegetable oil 3 Tablespoons
Chicken stock 100ml use glandule and dissolve with 100 ml of warm water
Soy sauce 1 Tablespoon
Sake 1 Tablespoon
Sugar 1 teaspoon
sesame oil 1 teaspoon
salt to taste
Cut napa cabbage in 2 -3 cm pieces. Thinly slice the onion and cut carrots in strips. Slice chicken breast in 2 cm thick cross the fiber.
Add marinade seasonings and sliced chicken breast in a plastic bag mix them evenly. Add flour and mix again. Leave it for 30 min for room temperature.
Heat a cooking pan and add vegetable oil. Cook the chicken both sides until golden brown.
Add cut vegetables over the cooked chicken. Pour 100 ml of chicken soup and cover it. Cook them in medium heat for 5 min.
Uncover and add soy sauce, sake, sugar, sesame oil and add salt to taste.
When we eat ramen at home, commonly buy in semi-dried ramen noodle which usually come with individual condensed soup package. Then I boil water and cook the noodle and combine boiled hot water and the reduced soup to make soup for ramen. Also I often cook sauteed vegetables and soft boiled egg for the garnish.
However, since regularly the condensed soup contains MSG, and my body react badly; it makes my cheek and around the mouth swell, uncomfortable.
In my research, it is common to add pork flavor to ramen soup since the pork contains "umami" . This recipe is cooking braised pork, and the seasoning for pork can be used as ramen soup without MSG just combine with chicken stock. If you have miso, add some miso paste (1tsp to 2 tsps reduce the pork seasoning) into the ramen soup, which is your original yummy miso-ramen.
Braised pork and seasoned eggs ramen soup
Ingredients for 4
Vegetable oil 1 Tbsp
Pork shoulder 400-450g 1lb
Green onion using only green part: 1 bundle
Ginger 2 cm peeled and crushed
Soy sauce 120cc
Sake 60 cc
Sugar 1 Tbsp.
Water about 150ml
*Braised pork seasoning can be used as ramen soup.
Serve 1 to 3 teaspoons of seasoning in a ramen bowl. Add 250 ml of heated chicken stock into the bowl. Adjust the taste as you like.
I often cook friend rice for weekend lunch time when my family is at home. The dish is efficient to consume left overs in my fridge and most of the ingredients can be used as the ingredients for the fried rice. You can add grilled chicken, or ground meat, I often add braised pork. Minced greens, such as cabbage and bok choy are also nice. Use leftovers in your fridge and enjoy the variety of fried rice.
Home Style Fried Rice
Ingredients for 2 to 3 servings
Cooked rice warm 2 rice bowls servings of warm rice is desirable
Eggs 2 ea.
Vegetable oil 2 teaspoons or more as needed
Spring onion 15cm, minced
Garlic 1 clove, minced
Ginger 1 teaspoon of minced ginger
Chicken soup granules 1 teaspoon
Soy sauce, ginger garlic soy sauce or braised pork sauce 1 Tablespoon or more
Ham, sausage, braised pork or mince pork as needed, cut into 2 cm cubes
Sesame oil 1 teaspoons or more as needed
Salt and pepper As needed
Scallions or parsleys Minces as needed for garnish
I like to take good nutrition as much as at one plate.
This carrot dressing recipe is suitable for taking carotene which boosts immune system. Also it is good to take with oil-fat to take the nutrition efficiently. Also I do not peel the carrot because outside of carrot contains much more carotene than the inside. You won't taste the rough texture if you use grinder and mix very well.
Japanese Carrot Dressing
Carrot Medium 1 ea Cut into 3 cm dice
Onion 1/4 ea peeled and cut into 3 cm dice
Soy sauce 50ml
Sugar 2 Tbsps