April 28th, 2014 § § permalink
This is a super quick and easy rice bowl dish.
The combination of caramelised sweet soy sauce and sardine is simply delicious.
— Caramelised Soy Sardine Bowl (serves 1)—
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sugar
1 tin sardine in oil, drained
1 serving cooked rice
Spring onion (for garnish), finely chopped
Ginger (for garnish), finely julienned
Mix the soy sauce, mirin and sugar in a small bowl.
Heat a frying-pan, add the sardines and cook for 1 minutes on both sides over a medium heat.
Pour the sauce in the frying-pan, turning the sardines several times to coat well with the sauce, cook until the sauce became thick.
Place rice in a bowl, top with the sardines, chopped spring onion and ginger.
April 9th, 2014 § § permalink
This simple potato dish has a delicious depth of flavour – sweet, savoury and a little kick of heat.
It’s a unique and addictive side dish.
— Spicy Sweet Miso Glazed Baby Potatoes —
700g baby potatoes
2 tablespoons miso paste (medium-coloured)
1 tablespoon mirin
1 tablespoon sugar
1/4 teaspoon chilli flakes
2 tablespoons sesame oil
Some flat-leaf parsley, chopped
Boil the potatoes in lightly salted water until just tender, drain and leave to cool slightly.
Combine the miso paste, mirin, sugar and chilli flakes in a small bowl. Set aside.
Heat the sesame oil in a large frying-pan, add the potatoes and fry them over a medium heat until golden brown.
Add the miso sauce, gently stir-fly the potatoes to coat well with the sauce for about 2 minutes until the sauce becomes caramelised.
Serve hot and sprinkle with chopped parsley.
April 3rd, 2014 § § permalink
Lotus is not just a beautiful floating flower, the root has been used for centuries as a staple vegetable in East Asian cooking. It has a crunchy texture like water chestnut and a delicate flavour, also it’s rich in important vitamins and minerals.
Deep-fried lotus root sandwich is a typical Japanese home-style dish, my mum often made it when I was a kid and I loved it.
— Deep-Fried Lotus Root Pork Sandwiches (serves 2-3) —
400g lotus roots
A dash of vinegar
200g minced pork
1 spring onion, finely chopped
1 teaspoon grated ginger
1 teaspoon sake (rice wine)
1 tablespoon cornflour
1/2 teaspoon salt
A pinch of black pepper
Some cornflour for dusting
Vegetable oil for deep frying
Soy sauce for dipping
Peel and slice the lotus root into 1/4 inch slices and soak them in a large bowl of water with a dash of vinegar for 5 minutes.
Drain the lotus root and pat dry with kitchen paper, lightly dust with cornflour on both sides
Place the pork mince, spring onion, grated ginger, sake, 1 tablespoon of cornflour, salt and pepper in a bowl. Mix well with hands until the mixture becomes sticky.
Place about a tablespoon of the pork mixture on a slice of the routs root and put another slice on top. Press down to make a sandwich.
Heat the oil to 340F/170C. Deep fry them until slightly coloured and cooked through. Place on kitchen paper to drain excess oil.
Serve with soy sauce for dipping.