Japan Archives - International Cuisine

Japanese Miso Soup

February 18, 2016 By Darlene at International Cuisine

Japanese miso soup is a delicious way to start our Japanese feast. Miso is a fermented soy bean paste that is combined with the dashi or seaweed broth that is flavored with bonito flakes. Tofu is added to the broth along with some scallions for a warm and inviting simple soup. This is a very common soup dish in Japan and is often sipped directly from the bowl. The louder you slurp the better, it shows you like it! Also as a side note, if you are making the shabu-shabu as well, it also uses dashi (the broth) so be sure to make enough for both.

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Japanese Miso Soup

Course Soup

Cuisine Japanese

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings

Author International Cuisine

Ingredients

4 cups water
1/2 cup bonito flakes
1 4 inch piece dashi kombu (dried kelp)
1/2 12 ounce package tofu, cut into chunks
1 teaspoon dried wakame
3 tablespoons miso paste
1/4 cup chopped green onions

Instructions

Heat water in a large pot over low heat. Add kombu and cook until the mixture just begins to simmer. Stir bonito flakes into kombu mixture until combined. Remove pot from the heat and let dashi sit, uncovered, for 5 minutes. Strain through a fine sieve and set aside.
Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame; stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through.
Serve garnished with chopped green onions.

Japanese Sashimi (Raw Fish)

February 18, 2016 By Darlene at International Cuisine

Japanese sashimi has to be right up there as my all time favorite foods. Sashimi is thin slices of fresh raw fish without rice. I have been eating sashimi often since I was a little girl, and my sister returned from living in Japan for six months. This was long before sushi bars became a craze in the USA. I recognize that some are squeamish about eating raw fish, I have never once been sick from eating sushi or sashimi. The trick is to know that the fish is fresh, and you won’t have a problem. If you make it at home just make sure to buy really fresh fish. There are some places that sell sashimi grade fish and I have had good luck with those specialty places. The sashimi can be just about any fish imaginable, how it is sliced sometimes, so thinly can take years of training. I have been successful with tuna, salmon and halibut. Sashimi does not have any “fishy” taste or smell. It is simply delicious and melts in your mouth. Sashimi is usually served with shredded daikon radish, wasabi, soy sauce and pickled ginger and sometimes some type of roe. Of course, the Japanese are masters with their presentation. Mine came out pretty good don’t you think?

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Japanese Sashimi (Raw Fish)

Course Appetizer

Cuisine Japanese

Prep Time 10 minutes

Total Time 10 minutes

Servings servings

Author International Cuisine

Ingredients

1/2 lb sashimi grade salmon
1/2 lb sashimi grade tuna or any other fresh fish you like
1 Tablespoon wasabi you can get this ready made in a tube or make your own with wasabi powder
1/2 lb shredded daikon radish
1 container pickled ginger
soy sauce
roe Optional

Instructions

Using a very sharp knife, cut the pieces of fish against the grain to about 1/4 slices or less.
Arrange the fish on a Japanese tray along with a bunch of daikon radish, some wasabi and ginger slices. It is customary to serve with a little dish for the soy sauce and your guest will mix the wasabi with the soy sauce to the desired amount of heat. The ginger is used to cleanse the palate between different bites.

Japanese Soft Shell Crab Hand Roll

February 18, 2016 By Darlene at International Cuisine

Japanese soft shell crab hand roll is another one of my favorites. This type of roll is called temaki and is by far the easiest way to make sushi at home. This hand roll does not contain raw fish, just a perfectly fried soft shell crab that is crunchy and superb. You simply put it alongside some sushi rice, cucumbers, carrots, and a smothering of some Japanese mayonnaise and Sirachi. Simply a divine bite! You can find soft shell crab off season in the frozen section of your Asian market. They are already cleaned and ready to simply defrost, roll in some cornstarch and fry. They are quick, easy and amazingly delicious!

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Japanese Soft Shell Crab Hand Roll

Course Appetizer

Cuisine Japanese

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Author International Cuisine

Ingredients

1 cup sushi rice see below
4 pieces of Nori or toasted seaweed
2 soft shell crab cleaned and defrosted
cornstarch for dredging
vegetable oil for frying
2 baby cucumbers slice lengthwise
1 carrot shredded
2 tablespoons Japanese mayonnaise
1 teaspoon sirachi
For the sushi rice:
Japanese very fine short grain rice 2 cups Please note this will be enough to make other sushi as well like the rainbow roll recipe.
3 cups water
1/2 cup rice vinegar
1 tablespoon vegetable oil
1/4 cup sugar
1 teaspoon salt

Instructions

Instructions for the rice:
Rinse the rice in a strainer until the water runs clear.
Combine the rice with the water in a saucepan.
Bring to boil, then reduce heat to low, cover and simmer for 20 minutes.
Rice should be tender and all the water absorbed. Please not that sushi rice is sticky, that is normal.
Let cool.
In a small saucepan, combine the rice vinegar, oil, sugar, and salt. cook over medium heat until the sugar is desolved. Let cool.
Pour the mixture over the rice and stir. Keep stirring until the the rice absorbs the liquid. When the rice is completely cool it is ready to use in your sushi rolls
Sushi seaweed comes in sheets about 8"x 7"
Put a sheet on your work surface and cut about 2" off the long side
Using your hands (wetting them can be helpful to avoid the rice sticking to your finger) take a handful of rice and gently push to make a very thin layer on about half of the nori.
mix together the mayo and sirachi, stir well
On the diagonal place a couple teaspoons of the mayonnaise and sirachi mixture
Then place two thin slices of cucumber and some shredded carrot.
Heat up you oil to a hot frying temp around 350.
Dredge your soft shell crab in a plate of cornstarch, shake off the excess and fry on both side until golden brown. Please note these cook quite fast just a couple minutes a side.
Remove the crab and let drain excess oil on paper towel
cut the crab, the long way and place on the cucumber.
Now you simply roll it up in a cone shape and serve warm.
You can use a piece of rice to secure the nori (seaweed)
Heaven!

Japanese Rainbow Roll

February 18, 2016 By Darlene at International Cuisine

Japanese rainbow roll is another type of sushi called makizushi. This can take a little bit more practice than the temaki or sashimi platter. This is a roll that is made either with the rice on the inside or outside of the nori and then sliced into bite size pieces. This Japanese rainbow roll was made with rice on the outside and then assorted fish and avocado place on top, and rolled again. Basically this roll is tuna, salmon and avocado over a California roll, but could be snapper, shrimp, halibut etc.

By the way, a California roll is often used as an introduction into sushi. It does not contain any raw fish. The inside of a California roll is cucumber, avocado and imitation crab meat. Another item you need for this dish is called eel sauce. It is a sweet and amazing sauce that makes this roll delicious. You can pick some up here . You can then use it of course on eel which is often baked and considered the dessert course at a sushi bar. Of course there are numerous videos you can download on how to cut and make sushi rolls which I would highly recommend you do. You will also need a sushi rolling mat for the task as well. It is fun to make and don’t be too hard on yourself, sushi chefs have trained for years to master their craft. Don’t expect to be perfect and you will have fun and love it!

I would love to know what you favorite sushi is? Be sure to leave me a note in the comments below. Also if you would like to learn more about this amazing country of Japan be sure to check out “Our Journey to Japan” plus get more awesome authentic recipes.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

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4 from 9 votes

Japanese Rainbow Roll

One of my all time favorite foods! Yes can make this yourself at home and you will love it!

Course Appetizer

Cuisine Japanese

Prep Time 10 minutes

Total Time 10 minutes

Servings roll

Calories 369kcal

Author International Cuisine

Ingredients

3 pieces sashimi grade salmon sliced thinly
3 pieces sashimi grad tuna slice thinly
1 avocado sliced thinly same size as the fish, plus pieces for inside roll
2 pieces imitation crab meat
1 cucumber peeled and sliced lengthwise
Prepared sushi rice see soft shell crab hand roll recipe on how to make sushi rice
1 piece of nori seaweed sheet
Eel sauce Store bought

Instructions

On your work surface, lay a piece of seaweed smooth side up
Press your prepared sushi rice over eighty percent of the seaweed. (it will spread out to the edges when you roll it.)
Place your sushi rolling mat.
Put down a piece of plastic wrap over the mat and then flip the seaweed over so the rice is now on the bottom.
Place the cucumber slices, avocado pieces and imitation crab lengthwise and toward the bottom third of the roll.
Roll it up, using your sushi rolling mat.
Add the pieces of fish and avocado on the top part of the roll alternating pieces.
Using a the plastic wrap again and the rolling mat, gently roll the fish and avocado pieces onto the roll.
Using a very sharp knife, slice the roll into 8 pieces
Plate and then drizzle with the eel sauce. If you can't find eel sauce, it is also delicious by just dipping it into some soy sauce and wasabi.
Have fun and try it!

Notes

Please note that the time does not include making the sushi rice.

Nutrition

Japanese Shabu-Shabu (Hot Pot)

February 18, 2016 By Darlene at International Cuisine

Japanese Shabu-shabu is a really fun way to enjoy a meal.

Shabu-shabu literally means swish-swish, the sound the food makes as you move it through the broth with your chopsticks.

A broth is made and brought to the table and placed on a burner so that a very thinly sliced beef, lamb or pork, along with a whole assortment of vegetables can be cooked by each guest right in the pot at the table.

Udon noodles are also served alongside the meat and vegetables and typically enjoyed toward the end when the broth or dashi has been well flavored. It is also traditional to serve this with delicious sauces. I made three different ones and you can easily buy some ready made chili oil and ponzu, I would recommend though you make the sesame one from scratch, Yummy!

The guest chooses what they put into the pot and when they remove it, they choose their dipping sauce or combination thereof. I have an electric hot pot that can be brought table side, many Asian markets have propane versions available. I have listed one here if you want to have one delivered.

Please note this post contains an affiliate link in which I may earn a small commission, however it does not affect the price you pay.

Click Here to get one.

A healthful and fun way to enjoy an authentic Japanese meal. Just a couple of notes, you need to use a really good cut of beef, lamb or pork and something with some nice marbling. You can find pre-sliced beef, pork etc. in your local Asian market. You could also ask you butcher to do it for you however it needs to be super thin so it cooks quickly in the broth.

You may find these helpful too:

Shabu Shabu Scoops set of 6

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Japanese Shabu-Shabu (Hot Pot)

Course Main Dish

Cuisine Japanese

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings

Author International Cuisine

Ingredients

2 pounds prime-quality well-marbled beef, lamb or pork
8 shiitake mushrooms wiped and trimmed
4 leeks cleaned and sliced or 8 green onions cleaned and trimmed
8 leaves Chinese cabbage Napa sliced
1 package enoki mushroom trimmed
1 cake tofu Medium firm
12 baby bok choy cleaned and trimmed
8 mustard green leaves sliced
2 packages Udon noodles fresh or frozen
Chili sauce see below
ponzu sauce see below
sesame sauce see below
For the broth or dashi
4- inch 10cm square giant kelp (kombu)
1/2 cup bonito flakes
8 cups water
For the chili sauce
1 cup canola oil
6 dried arbol or Thai chilies stemmed and crumbled
2 garlic cloves crushed
1 teaspoon paprika sweet
1/2 teaspoon sea salt
For the Ponzu sauce
juice of 1 lemon
3/4 cups soy sauce
3/4 cups rice wine vinegar
2 1/2 tablespoons light brown sugar
For the Sesame Sauce:
1/4 cup water
3 Tablespoons mirin
3 Tablespoons rice vinegar
3 Tablespoons Tahini
3 Tablespoons soy sauce
1 1/2 Tablespoons miso paste
1 1/2 Tablespoons sugar
1 1/2 Tablespoons sake
1 teaspoon sesame oil

Instructions

For the dashi (Broth)
In a large saucepan over high heat, bring the kombu (Seaweed) and water to a boil. Reduce heat and simmer for 15 minutes. Add in the bonito flakes and let simmer 5 more minutes. Run the broth through a fine mesh sieve and discard the solids. Put the broth in the vessel you will be using table side for the shabu-shabu.
While the dashi is simmering,
Plate the meat on a platter (Please note that the meat should always be served on a separate platter from the vegetables)
Arrange the vegetables and tofu on a platter
cook the udon noodles until just aldente and place in a serving bowl.
For the Chili sauce:
combine all the ingredients in a small saucepan over high heat. Heat until the oil just begins to simmer then reduce to low for 10 minutes. Remove from heat and let stand 30 minutes.
Strain through a fine mesh sieve and discard the solids. Serve with Shabu-shabu. This can be made ahead it will store up to 2 weeks in the refrigerator.
For the Ponzu Sauce:
In a small saucepan mix together all the ingredients and bring to a boil.
Reduce heat and simmer for 10 minutes.
Serve with Shabu-shabu note this can be made ahead and will store up to 1 week in refrigerator.
For the Sesame sauce:
In a small bowl whisk together all the ingredients until smooth. Serve with Shabu-Shabu or will keep up to 2 weeks in refrigerator.
Putting it all together:
Put the dashi on the burner and keep hot
Bring out the vegetable, meat and noodle platters
Bring out the sauces
Each guest should have chopsticks, and bowls to eat out of.
Let the fun begin!

Japanese Dessert

February 18, 2016 By Darlene at International Cuisine

Japanese dessert is always beautiful, as is all of their dishes. Presentation is always key. Matcha or powdered green tea is a staple ingredient in Japanese cuisine and makes a wonderful Ice cream. I used store bought green tea Ice cream and paired it with kiwi and oranges for a light, sweet and perfect ending to our Japanese feast. I truly love fresh fruit at the end of any meal. Often times Japanese serve the fruit with a sweet sauce made from black sugar. I don’t find the added sweetness necessary if you are using nice ripe seasonal fruit.

Enjoy

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Japanese Dessert

Course Dessert

Cuisine Japanese

Prep Time 15 minutes

Total Time 15 minutes

Servings

Author International Cuisine

Ingredients

4 oranges
4 kiwi
4 scoops Green Tea Ice Cream

Instructions

Cut a thin slice off the bottom of each orange so it will stand up. (Reserve to plate the scoop of Green Tea Ice Cream.
Cut a bigger slice off the top to access the fruit. Using a sharp knife cut around the pith (the white area) and remove the orange wedges. A spoon is helpful to scoop it out at the bottom. Cut the fruit into bite size pieces and set aside. Repeat until the fruit is removed from all four oranges.
peel and dice the kiwi into bite size pieces. Put the orange and kiwi pieces into the orange.
Place two oranges and two scoops of Green tea on Ice Cream on each tray. This is shared between two people. Enjoy!