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, so you can add other Vegetables and Mushrooms. Enjoy as a rice bowl …
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 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 that is made with Japanese mayonnaise. Makes 4 …
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 …
Curry is super easy if you use Japanese Curry Roux (Sauce Mix). In Melbourne where I live, we can find S&B Golden Curry Sauce Mix, from Mild to Super Hot, at any supermarket stores and Asian grocery stores. Using those Curry Sauce Mix, this amazingly delicious ‘Seafood Curry’ is super easy to make. Makes 4 …
Rice dishes such as this one, similar to ‘Paella’, are easy to cook in the oven because you can forget about it. For this ‘Seafood Baked Rice’, I always use Marinara (Seafood) Mix. I could have arranged the seafood pieces more artistic way. You can use better quality seafood and make it look beautiful! Makes …
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 …
‘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. …
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 …
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 …
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 …
‘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 …