All posts filed under: Seafood

1st Birthday | 初めてのバースデー

Do you remember when you were 1 year old? This event goes back about a few weeks from now but some scenes from my 2nd grandchild, turned just ONE..UNO..! 数週間前のイベントでしたが第2の孫の1歳の誕生日。アッと言う間に1歳になった気がしますがお母さんは数年に思えると、、と言ってしました(笑)   1 year old Birthday Cake (Egg free) | 卵アレルギー用のバースディーケーキ 卵を抜くと食感はちょっとパンケーキの様なケーキになります。   Mom (my daughter) blowing out the candle as if it was her birthday cake! アッ!と言う間にお母さん、ロウソクを消してしました。 子供何が起きたかわからず、唖然〜。   My 2nd grandchild (Haru) trying out her new handmade Poncho. 1才のプレゼントは自家製の冬用ポンチョ。これで外を走り回れますよ。   Party catering food. Humm…took some thoughts to figure what might come good with Osekihan (Sticky rice with red beans) which another person was bringing to the party. 最近ケータリングフードから遠ざかっていたので、ふむ、ふむ。ちょっと悩みましたがまぁ〜定番料理になりました。       Potato Salad Spanish Omelette | スパニッシュ オムレツ Bread-crumbed Oysters | 牡蠣フライ Spring Roll with soft merangue-like fish cake&cheese | はんぺんとチーズの春巻き Fried Mackerel with leek salt sauce | 鯖のフライ、ネキ塩ダレ さば(三枚おろし) 2〜3枚 長ねぎ 1本(100g) すり白ごま 大さじ1 塩 小さじ1/3 砂糖 小さじ1/2 しょうゆ 小さじ1 レモン汁 大さじ1/2 ごま油 大さじ1 ①さばは水気をふき、あれば腹骨をすきとり、骨抜きで小骨を除く。2cm幅のそぎ切りにし、ボウルに入れてしょうゆ、酒、しょうが汁を加えて軽く混ぜ、20分ほどおく。 ②ねぎ塩だれを作る。長ねぎは粗みじん切りにし、大きめのボウルに入れて、すり白ごま、塩、砂糖、しょうゆ、レモン汁、ごま油を加えて混ぜ合わせておく。 ③揚げる直前にさばの汁気をペーパータオルで軽くふき、片栗粉をまぶす。 ③フライパンに油を2cm深さに入れて170℃に熱し、(3)のさばを入れてカリッとするまで4~5分揚げる。すぐに(2)のねぎ塩だれに入れてあえる。 Handmade Winter Poncho by me       Handmade Personal Seal by my husband | 主人がほった自家製の判子       保存 保存 保存

Stewed Pacific Saury | 金のさんま

Sanma (Pacific Saury) is an iconic fish which states the arrival of autumn in our country. With the effect of global warming and the increased (extreme)  volume of catch from our neighboring countries, the Pacific Saury has started to grow sparse over the last few years and sooner or later, I think restrictions will be applied to the catch of Sanma.

Saba (Mackerel) Sushi | 鯖棒寿司 

This may be a challenging, hopefully an inspiring recipe for ‘sushi’ lovers. Eating raw fish (‘sashimi’) is a very common (natural) Japanese food culture in which ‘sushi’ is an extension of. This ‘saba (mackerel) bou-sushi’ is a traditional method, as such by wrapping this boxed pressed sushi in bamboo leaves, persimmon leaves to prevent the fish from rotting. ‘Bou-sushi’  is (bou meaning a long stick) also called ‘battera’ and fish such as mackerel, salmon, trout and anago is amongst the popular sushi made in this boxed press style. To make this boxed press sushi, you will need a ‘Press Box’ made out of wood extremely fresh mackerel (literally off the fisherman’s boat) challenging spirit to treat raw fish The rest is not so difficult (forgiven with few trial and errors), a ‘sushi home party’ will not be such a dream. Give it a shot!   我家では『鯖鮨』は比較的ポピュラーな一品です。 鮮度のいい鯖が手に入るとその鯖の運命は 即、さばかれて → 〆鯖 → 冷凍 → 数日後には棒鮨 となります。どんなに鮮度が良くても鯖のアニサキス虫は怖いので必ず冷凍します。 木製の箱寿司器があれば棒鮨はいつでもつくれます。     Saba (Mackerel) Sushi | 鯖鮨 【Preparing the Mackerel – Shime Saba】 *This 1st process is making a vinegar marinated mackerel. 1 Mackerel 2 tbsp …

Kale & Shrimp Croquette | ケールと海老のクロケット

‘Kale’ is slowly appearing in the Tokyo supermarkets, although it doesn’t seem to be a popular vegetable apart from sticking it in the mixer for ‘extra healthy morning vegetable juice’. Kale has been on of my favorites vegetables which I’ve been exploring some other recipes which may fit into our dinner menu. Here is one…very simple ingredients, shrimp, egg & kale. Humm…not a super duper recipe but a nice change from eating it just fresh. 『ケール』は最近パラパラとスーパーに顔を出す様になり始めましたがどうもあまりスムージー以外には使用目的を見いだせないみたいで、、ルッコラや他の生野菜よりは普及率が低いみたい。アメリカに住んでいた頃から好きな野菜の一つで生野菜としての食感とても好き。 大きい少ししっかりとした『ケール』の葉ではこんな料理にも挑戦してみました。ELLE Tableに載っていたレシピです。ま、いわば『ケールのお好み焼き』みたいなとってもヘルシーな一品ですね。   Kale & Shrimp Croquette | ケールと海老のクロケット (Recipe came from a Japanese magazine ELLE table) 4-5 Kale Leaves 2 tbsp flour 1 egg 6 large shrimps Black sesame, olive oil, salt Wash the kale leaves and cut into shredded thin strips. Put the kale into a large bow, mix with flour and beaten egg, 50cc of water, sprinkle with salt and dived into 6 portions. Wash the shrimp with corn starch and water, remove the spinal dirt. Over medium heat and with olive oil, cook the kale and before flipping it upside down, place the shrimp on top …

Twice Cooked Fried Oysters | 牡蠣の二度揚げ

‘Twice cooking method’ is a way which I often use for frying fish and seafood. I’ve never tried it on ‘oysters’ but often with small fish like horse mackerel which by cooking (frying) it twice enables the bones to soften yet retaining the crispness of the fish. So applied to ‘oysters’ which come plump and big during the cold winter seasons in Japan. This cooking application was introduced through one of my favorite TV programs called ‘Tameshite Gatten (NHK broadcast)’. This program explores the unexpected cooking avenues, the non-norm way of thinking turning food into the most amazing tastes. It’s a great program but unfortunately all in Japanese, what a pity!   『牡蠣の二度揚げ』レシピ。 またもや、、大好きな番組の一つ『ためしてガッテン』で放送された牡蠣の処理にシリーズをやってみました。二度揚げ手法はよく小アジや小魚でやりますが牡蠣をやったのは初めて。中はムチムチ、外側はカリカリ。とっても美味に仕上がりますよ。揚げる前に牡蠣を8分ほど塩茹しますが味が牡蠣の身が凝縮され美味しく仕上がります。 加熱用の牡蠣がとっても美味しいこの時期。 是非お試しあ〜れ。     Twice Cooked Oyster | 【牡蠣のから揚げ】二度揚げ   200g Large Oysters Potato Starch 150ml Water 1 tsp Salt Pepper   Clean the oysters with potato starch. (Add about 1 tablespoon of potato starch and mix well with the oysters. Drain off the potato starch.) Combine the water with salt, together with the oysters and bring to boil for about 8 …

a Japanese ritual for new borns – “Okuisome” | お食い初め

This ceremony was first posted last year for our very first grandchild and time has come for our second grandchild, now turned over 100 days in which to celebrate her first taste of food – a traditional Japanese ritual called ‘okuisome’.

a Spanish dish…Monkfish Ratatouille | アンコウのラタテューユ

Last year just around this time, I published an article on Monkfish. (February 13, 2015   Monkfish Hot Pot | あんこう鍋)   The most common way is the Hot Pot in Japan, but I came across a very interesting recipe from one of my favorite cooking expert – Kumi Maruyama who specializes in Spanish cooking. It is a Monkfish Ratatouille stewed with tomato sauce and potatoes. The pikata seemed to be inspiring way of adding depth to the ratatouille, the pikata made from crushed almonds, garlic and baguette. It is a very tasty dish and serves well with the ‘Ariori Sauce’ and baguette.   今年は暖冬でアンコウはあまり大漁ではないそうですが、、 先日大きなアンコウを魚屋で手に入れたので鍋にしようと思っている最中、大好きなスペイン料理研究家の丸山久美さんの新聞での料理掲載をみて是非作ってみました。 アンコウの煮込みとされていますがまさにアンコウのラタテューユ。ただスペイン独特でしょうか、、『ピカタ』と言ってバゲット、ニンニク、アーモンドをすりつぶした物を入れると全体の絡み方がとっても美味しくなり絶品料理でした。 スペインの料理サイトを調べてみるとアンコウよりも『マグロ』でやる料理ことが一般的みたいで、、いずれ魚介の旨味でシーフード(鱈、オヒョウなど)なら何でも美味しそうなお料理です。 魚介が美味しい冬の季節に是非お試しあ〜れ。 バゲットとシンプルサラダを作っての我家の夕飯でした。         Monkfish Ratatouille | アンコウの煮物 【A】 300g Monkfish 1 large Monkfish Liver 1 medium onion 2 medium potato 1 can tomatoes 1/4 cup white wine 200g sea clams Chopped Italian parsley (for dressing)   【B】Pikata 20g raw (no salted) almonds 3 pieces of 1cm cut baguette slices 1 piece garlic   【C】Ariori Sauce 1 small grated garlic 1 egg yolk 1/2 cup olive oil …

Dim Sum – Steamed Shrimp Dumplings | 点心 – 海老蒸し餃子

Dim Sum – Shrimp Dumplings  | 点心 – 海老蒸し餃子 These delicate looking dim sums with shrimps are so light and healthy that you can eat a bunch! The dumpling uses rice flour which make it transparent, the transparency inspired me to explore into fillings which may be appetizing for the eye as well!!!