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This recipe is created by Beth (Budget Bytes, https://www.budgetbytes.com/mediterranean-tuna-salad/ )
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This recipe is created by Shareba ( In Search Of Yummy-ness, https://insearchofyummyness.com/tuna-carpaccio-with-lime/)
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INGREDIENTS
For the rice
For the sushi
To serve with all styles of sushi (optional)
HOW TO MAKE IT
< KIDS the writing in bold is for you. ADULTS the rest is for you.>
TO MAKE SUSHI ROLLS:
Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings.
Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.
TO MAKE PRESSED SUSHI:
TO MAKE SUSHI BALLS:
Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.
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HOW TO MAKE IT
To Cook Spaghetti
To Prepare Ingredients
To Cook Tuna and Cabbage Japanese Pasta
This recipe is created by Nami( Just One Cookbook®)
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*TIPS
• Sansho pepper is a relation to Sichuan pepper. It's slightly numbing, with an earthy lemon tang and can be found at good Asian grocers.
• The marinade also works well with any seafood and poultry. It makes for a tasty barbecue.
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INGREDIENTS
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HOW TO MAKE IT
INGREDIENTS
For the batter:
For the dipping sauce:
HOW TO MAKE IT
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HOW TO MAKE IT
INGREDIENTS
HOW TO MAKE IT
Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
Bake until golden and bubbly, approximately 8 to 10 minutes.
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HOW TO MAKE IT
INGREDIENTS
HOW TO MAKE IT
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HOW TO MAKE IT
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SEAFOOD COCKTAIL SAUCE
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MAIN INGREDIENTS
Sake Bomb is a Japanese cocktail that is prepared by dropping a shot glass filled with sake into a glass of beer. Traditionally, the sake shot is balanced on two chopsticks which are placed on top of the glass of beer. The consumers should slam the table with their fists, causing the shot to drop into the beer, and the cocktail is then drunk immediately.
Although the origins of Sake Bomb are quite murky and the drink is often associated with Japan, it is also believed that the drink was actually invented by American soldiers who were occupying Japan after World War II, and that is the reason why the cocktail is much more popular in America than it is in Japan.
MAIN INGREDIENTS
Oyuwari is a traditional Japanese combination of a strong spirit and hot water. The water is usually heated in a teapot and then added to a glass with the spirit. When preparing the drink, the water should ideally be around 80ºC/175°F.
The ratio can vary, but the most common is 6:4 (six parts spirit to four parts hot water). Oyuwari stems from the ancient tradition of drinking shōchū, though many contemporary versions use whiskey. This drink is usually associated with colder seasons.
MAIN INGREDIENTS
The Japanese mixed drink known as Tamagozake is made with a combination of heated sake, raw egg yolks, and sugar. The name of this sweet and creamy cocktail can be translated as Egg Sake. In order to prepare the drink, raw egg yolks are whisked with sugar, then added to hot sake.
In Japan, Tamagozake is traditionally used as a remedy for the common cold, and although there is no medical proof of its efficiency, at least it keeps the consumers warm at night.
MAIN INGREDIENTS
Chūhai is a mixed Japanese drink with fairly low alcohol content. In its original form, it was made with soda water and shōchū—Japanese spirit distilled from various ingredients such as barley, sweet potatoes, rice, or buckwheat.
Nowadays, shōchū is sometimes replaced with vodka, and the combinations usually include various types of fruit-flavored soda water, fruit juices, or syrups. The name chūhai originated as a portmanteau of the words shōchū and highball, and it is believed that the drink first appeared in izakayas in Tokyo.
MAIN INGREDIENTS
Haibōru or Japanese highball combines Japanese whisky and soda water, and though it may sound simple, the preparation of this cocktail entails tedious steps that have been elevated almost to an art form. The best versions would use a perfectly carved cube of ice that is first stirred until frost appears on the glass.
Any excess water should be removed, and another block of ice is added before the whisky is slowly poured in the glass. The finishing touch is another block of ice, and the cocktail is then topped off with soda water. Optionally, a lemon wedge can be used as a garnish.
(sources from https://www.tasteatlas.com/most-popular-cocktails-in-japan)
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*all spices are grounded or powder form
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INGREDIENTS (for 30 dumplings)
Slurry:
Dipping Sauce:
HOW TO MAKE IT
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Sweet chilli & lime mayo:
Stir all following ingredients together in a bowl. Makes about ½ cup.
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Flavour base:
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Note: When you are using a slow cooker, ensure stock is covering the beef. If not, add a little water, then cook on high for 4 hours or low for up to 8 hours.
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For Soy dressing:
HOW TO MAKE IT
Salmon
Place soba in half a pot of boiling water. Turn stove to medium heat and cook for 10 minutes (if frozen. 5 minutes if defrosted)
Strain water to serve.
If prefer cold soba (great for hot summer nights), place soba in a bowl of cold water for 5 minutes, then strain and serve.
Stir all the ingredients together in a bowl and pour over fish to serve.
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Vietnamese Peanut Dipping Sauce
HOW TO MAKE IT
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ADD INS:
HOW TO MAKE IT
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HOW TO MAKE IT
Combine eschalot and 1 tsp salt flakes in a bowl and set aside for 10 minutes to pickle. Add vinegar and stir to combine.
Cover a large platter with crushed ice. Top with oysters and snow pea tendrils, if using. Serve immediately with mignonette.
INGREDIENTS
4 x 160g Glacier 51 Toothfish BUY
Miso marinade
HOW TO MAKE IT
For the miso marinade, combine ingredients and place in a small saucepan. Bring to a simmer over medium-high heat while whisking until smooth. Simmer over medium heat until thickened (about 5 minutes), set aside to cool.
Coat the fish with the cooled marinade and then leave for 30 minutes at room temperature.
Preheat oven to 220°C.
For sesame dressing, place the sesame paste, garlic, ginger, sugar, soy sauce, rice vinegar, and Shaoxing wine in a food processor and combine. Slowly blend in the sesame oil. Stir through sesame seeds and spring onion at the end.
Place fish on a lined oven tray and roast for 15-20 minutes, until well glazed and cooked through.
Place a piece of fish on each plate, spoon over the sesame dressing and scatter with extra spring onion.