Fish

  • Donburi (Rice Bowl) Fish

    Salmon ‘Chan-Chan-Yaki’ Don

    Originally ‘Chan-Chan-Yaki’ is a fishermen’s dish from Hokkaido. It is a dish of Salmon and Vegetables steam-cooked on a hotplate using freshly harvested fish in Autumn by fishermen for themselves. It is seasoned with Miso. There are no rules about the ingredients to be used, so you can add other Vegetables and Mushrooms. Enjoy the …

  • Fish Nuts

    Scrumptious Fried ‘Ikan Bilis’ & Walnuts

    Japanese Anchovies, large and tiny, often dried or half-dried, are very popular ingredients for Japanese home cooking. It’s so hard to find in Melbourne where I live, but ‘Ikan Bilis’, or South East Asian dried anchovies, are available from most supermarkets. I cook ‘Ikan Bilis’ in Japanese way. Makes 4 to 6 Servings Ingredients 100g …

  • Fish Tempura

    Tempura Yellowfin Tuna

    Fish fillets are common ingredients for Tempura. If you use meaty fish fillets such as Yellowfin Tuna, you would better to marinate the fillets first. Basic Tempura Batter can be used, but you don’t need much batter for this recipe. Today I introduce a new Tempura Batter made with Japanese mayonnaise. Makes 4 Servings Ingredients …

  • Donburi (Rice Bowl) Fish

    Spicy Tuna Soboro Don

    Canned Tuna, Eggs and some Greens. That’s all you need to make this rice bowl dish. I always use Tuna in Springwater. If you use Tuna in Brine, you need to reduce the amount of Soy Sauce because the tuna is salty. This is cheap and easy to cook, yet so delicious! Makes 2 Servings …

  • Donburi (Rice Bowl) Fish

    Marinated Tuna Sashimi Rice Bowl

    Sometimes, I crave this ‘Donburi’ (Rice Bowl) dish that is called ‘Zuke Don’ in Japanese. It’s Marinated Sashimi Rice Bowl and commonly Tuna Sashimi is used, but I sometimes use Salmon Sashimi. Sashimi grade fish are not commonly available where I live. Only Salmon and/or Tuna Sashimi are sometimes available from a fish shop. If …

  • Fish

    ‘Tazukuri’ Ikan Bilis Version

    ‘Tazukuri’ is a Japanese dish of dried young whole sardines cooked in Sugar and Soy Sauce. It is a traditional dish prepared for New Year’s celebration. Young sardines called ‘Gomame’ are used but the ones called ‘Niboshi’ (OR ‘Iriko’) are also used, but those dried whole sardines are too hard to find where I live. …

  • Fish

    Mackerel Simmered In Sweet Miso Sauce

    Mackerel is my absolute favourite fish and love it cooked in any ways. The best method of cooking is grill after season with salt. ‘Tatsuta-age’ is also a very nice. And the Number 3 is this ‘Miso-ni’, simmer in sweet miso sauce. You got to serve this dish with freshly cooked rice. Makes 4 Servings …

  • Fish Vegetables

    Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad

    Canned Tuna & Japanese Mayonnaise Salad can be made with a various vegetables, but this is my favourite. Shungiku (Edible Chrysanthemum) has such a strong unique flavour and fragrance. It is so good with Tuna & Mayonnaise. Makes 4 Servings Ingredients 100g Shungiku (Edible Chrysanthemum) Leaves1/4 Red Onion *finely sliced1 Canned Tuna in Brine *185g1/4 …

  • Fish Takikomigohan

    Wakame & Salmon Takikomigohan

    This is another ‘Takikomigohan’ dish that can be cooked using a canned fish. This time I used a Canned Red Salmon. I wanted to add some Hijiki, but Hijiki is quite hard to find where I live. So, I added Dried Chopped Wakame as they are, without rehydrating it. Wow… I was amazed at how …

  • Fish Takikomigohan

    Enoki & Mackerel Takikomigohan

    ‘Mackerel’ is my favourite fish, but it is hard to find fresh Mackerel in Australia. That’s why I always stock Canned Mackerel in the pantry and I use it for this dish. If you are lucky to have fresh Mackerel fillets, season with some salt and grill or pan-fry them first. That would make a …

  • Fish Mushrooms

    Black Fungus & Tuna ‘Tsukudani’

    Black Fungus, sometimes known as Cloud Ear Fungus OR Jelly Mushroom, is an edible fungus. It is called ‘Kikurage’ in Japanese. Black Fungus is a popular ingredient for Asian cooking. Almost tasteless but it has a very pleasant crunchy texture. It is a great source of dietary fibre and a variety of minerals. I want …

  • Fish

    Grilled Salmon & Mixed Grains With Edamame

    My ‘Grilled Salmon & Watercress Mazegohan‘, one of my popular ‘Mazegohan’ dishes, can be made with Shiso leaves instead of Watercress. It is so aromatic and delicious. This is a crunchy and chewy Mixed Grains version of the dish. I added Edamame for extra crunchiness. Enjoy it with a refreshing salad of your choice. Makes …

  • Fish Spaghetti & Pasta Udon

    Tuna Udon

    This is a very simple dish, that can be prepared quickly and cheaply. If you can’t find Udon noodles, why don’t you use Spaghetti? Most stir-fried Udon dishes can be made with Spaghetti. I usually use a small (95g) canned tuna, but you may wish to add more tuna, and extra vegetables. The sauce is …

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Hiroko's Recipes