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Posts in : Cuisines Japanese

  • Wasabi Trout



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    Wasabi Trout

    Course entree
    Cuisine Japanese

    Prep Time 15 minutes
    Cook Time 10 minutes

    Servings
    servings


    Ingredients

    Course entree
    Cuisine Japanese

    Prep Time 15 minutes
    Cook Time 10 minutes

    Servings
    servings


    Ingredients


    Instructions
    1. Preheat oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and grease with olive oil.

    2. Mix soy sauce, olive oil, wasabi paste, garlic, oregano, and black pepper in a bowl. Cut a diagonal slash across each piece of fish and coat fish with wasabi mixture; spoon remaining wasabi mixture over fish and into the diagonal cuts. Place fish into prepared baking dish and sprinkle with Cajun seasoning.

    3. Bake in the preheated oven until fish is opaque and flakes easily, 7 to 9 minutes.


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  • Japanese Ginger Salad Dressing



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     Japanese Ginger Salad Dressing
    Course salad
    Cuisine Japanese
    Prep Time 5 minutes
    Servings
    cups(1 1/2)
    Ingredients
    Course salad
    Cuisine Japanese
    Prep Time 5 minutes
    Servings
    cups(1 1/2)
    Ingredients
    Instructions
    1. In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.
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  • Sesame Seared Tuna



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     Sesame Seared Tuna
    Course appetizer
    Cuisine Japanese
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    steaks
    Ingredients
    Course appetizer
    Cuisine Japanese
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    steaks
    Ingredients
    Instructions
    1. In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
    2. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
    3. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
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  • Oven-Roasted Asparagus



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     Oven-Roasted Asparagus
    Course entree
    Cuisine Japanese
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Course entree
    Cuisine Japanese
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat an oven to 425 degrees F (220 degrees C).
    2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
    3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
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  • Grilled Marinated Shrimp



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     Grilled Marinated Shrimp
    Course entree
    Cuisine Japanese
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Course entree
    Cuisine Japanese
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
    2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
    3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
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  • Omurice



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     Omurice
    Course ご飯
    Cuisine Japanese
    Prep Time 35 minutes
    Servings
    Ingredients
    Course ご飯
    Cuisine Japanese
    Prep Time 35 minutes
    Servings
    Ingredients
    Instructions
    1. Add the eggs, cream and salt to a bowl and beat until the whites and yolks are well combined.
    2. Add the LovOlio Extra Virgin Olive oil to a nonstick frying pan, then add the onions, carrots and garlic.
    3. Sauté over medium heat until the carrots are tender. Turn the heat up to high, add the chicken and continue sautéing until the chicken has warmed up.
    4. Add the rice to the pan, and use a spatula to break up the clumps and combine evenly.
    5. Add the ketchup and stir-fry until everything is well combined.
    6. Taste the rice and season with salt and pepper to taste. Mound the rice on a plate, then put the pan back on the heat.
    7. Pour the egg mixture into the pan. Use a spatula to gently stir up the curds a few times, but stop stirring just before there isn't enough liquid left to spread out across the pan. Cover the pan with a lid and turn down the heat to medium low. The eggs are done when they aren't runny anymore, but the top surface still appears wet.
    8. If you use a glass lid, the egg should be done when the glass is hot to the touch. Slide the egg out of the pan and onto the rice. Garnish with ketchup and parsley to serve.
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  • Oyakodon



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     Oyakodon
    Cuisine Japanese
    Prep Time 40 minutes
    Servings
    Ingredients
    Cuisine Japanese
    Prep Time 40 minutes
    Servings
    Ingredients
    Instructions
    1. Rub 1/4 teaspoon of salt all over the chicken. Place the chicken in a cold sauté pan skin-side down, then place a smaller cast iron pan on top of the chicken to weigh it down (a pot filled with water would work too). This keeps the chicken from curling ensuring that every bit of skin makes contact with the pan.
    2. Put the pan on the stove over medium low heat. By gradually increasing the temperature, the chicken not only cooks more evenly, it allows as much of the fat in the skin to render out as possible. Fry until the skin is golden brown all over and crisp (about 7 minutes). If the oil is spattering too much, turn down the heat a little
    3. While the chicken is frying, combine the LovOlio Extra Virgin Olive Oil, dashi, soy sauce, honey and remaining salt in a small bowl. Break the eggs into a separate bowl and mix just enough to break up the yolks
    4. Once the skin is browned, transfer the chicken to a cutting board and chop it up into bite-sized pieces. The meat may not be fully cooked, but this is fine as it will cook through later.
    5. Drain all the oil from the pan (its okay if there's a little still clinging to the pan) then put the pan over medium high heat. Return the chicken to the pan along with any juices.
    6. Add the sake and stir-fry until all the liquid has evaporated. Add the dashi mixture and bring to a boil.
    7. Add the scallions, then cover everything with the eggs. Cover the pan with a lid and turn down the heat to medium low.
    8. When the egg is cooked to your liking, portion the egg and chicken out onto steamed rice and drizzle with the remaining sauce.
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