CUISINE - JAPANESE (1347 views)

From:	Margie (ILovePhotos)	3/24/23 10:08 PM
To:	All	(11 of 230)

115.11 in reply to 115.1

Wasabi Deviled Eggs with Ahi Tuna

Japanese sushi flavors packed into creamy comforting deviled eggs. This Asian-American mashup is an international hit!

Ingredients:

large hard boiled eggs
1/2 cup mayonnaise
tablespoon Dijon mustard
teaspoon wasabi paste
1/4 teaspoon onion powder
ounces sashimi-grade Ahi tuna
ounce pickled ginger
teaspoons furikake rice seasoning (or sesame seeds)

Instructions:

Peel the hard boiled eggs. Cut the eggs in half, lengthwise. Remove the yolks and place them in the bowl of a food processor.
Place the empty egg whites on a serving platter.

To the food processor, add mayonnaise, Dijon mustard, wasabi paste, and onion powder. Puree until the mixture is very smooth.

Scoop the yolk mixture into a large zip bag. Snip one corner of the bag off to create a piping bag. Then pipe the yolk mixture into the cavity in each egg white.

Slice the Ahi tuna into small slivers and cut the ginger into small pieces. Place one piece of tuna on top of each deviled egg.

Then add a small piece of ginger over it.
Sprinkle furikake (or sesame seeds) over the eggs. Cover and refrigerate until ready to serve.

Notes;

The recipe can be made up to 2 days in advance.
(A spicy perspective)
Nutrition
Serving: 1piece | Calories: 76kcal | Carbohydrates: 0g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 68mg | Potassium: 44mg | Fiber: 0g | Sugar: 0g | Vitamin A: 185IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 0.4mg

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From:	Margie (ILovePhotos)	3/24/23 10:09 PM
To:	All	(12 of 230)

115.12 in reply to 115.1

Broiled Mochi with Nori Seaweed

Ingredients
Original recipe makes 8 servings

8 frozen mochi squares

1/2 cup soy sauce

1 sheet nori (dry seaweed)

Directions

Preheat oven to 450 degrees F (275 degrees C).
Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through.
While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat.
Wrap each mochi cake in seaweed; serve warm.

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From:	Margie (ILovePhotos)	3/24/23 10:13 PM
To:	All	(13 of 230)

115.13 in reply to 115.1

JAPANESE KABOCHA CROQUETTES, CAMPER VAN STYLE!

I'm so proud of myself - I made up a recipe! Well sort of, I guess it's more of an adaptation but it is pretty darn good! We were lucky enough to be given half a pumpkin but now that winter is over here in NZ we were all 'souped out' so was looking for other ways to cook it. I liked the sound of 'Kabocha croquettes', which are made from Japanese squash and are often served in Asian restaurants. There was just one problem - well, two - we didn't have an oven to roast the pumpkin, or a deep fryer to cook them in! Not to be deterred, we made our own camper van friendly version and they were a huge hit with us and meat eaters alike! If you too would like to have a go at making my slack Kiwi version, here is the recipe 

Makes around 15 decent sized croquettes

INGREDIENTS:

Half a crown pumpkin, peeled and roughly chopped
2-3 medium sized potatoes, also peeled and chopped
1 small onion (or half a large one) finely chopped
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp sage
1/4 tsp cayenne pepper
1/4 tsp black pepper
Good splash of sesame oil for frying (or you can use olive oil)
1 clove garlic, finely chopped or crushed
1/2 cup almond or other dairy-free milk, for coating
1/2 - 1 cup breadcrumbs
Sesame seeds if you like (I had to use these in an SOS moment when I ran out of breadcrumbs for coating and they turned out really well!)

Dipping sauce -
2 tbsp soy sauce
2 tsp sesame oil

METHOD:

Put the pumpkin, potato and onion together in a large saucepan and cover with water.
Bring to the boil, then drain well to remove as much water as possible.
Add the garlic, salt, cinnamon, sage, cayenne and black pepper and mash all together, then pop into the refrigerator for a while (I would say at least 30 minutes) for the mash to cool down and 'firm up'. This makes it a lot easier to form the croquettes. If you find that your mixture is still a little 'squishy', you can add some extra breadcrumbs to the mixture a little at a time, until it's firm and pliable enough to form into balls.
Get out two small bowls and a large plate. Put the almond milk in one of the bowls and pour the breadcrumbs into the other. The plate is to put your fab croquettes you're about to make on.
Remove the cooled mash from the fridge and use a tablespoon to scoop out even measures of the mixture, forming them into croquette shapes.
Pop them into the almond milk as you go, then into the breadcrumbs, rolling them gently to cover all over before putting them on the plate to rest. I like to put a sheet of kitchen towel on the plate first to absorb any moisture and stop the croquettes sticking to the plate.
Once you're done, you can either put them back in the fridge until you're ready to cook them, or cook straight away.

...[Message truncated]

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From:	Margie (ILovePhotos)	3/24/23 10:17 PM
To:	All	(14 of 230)

115.14 in reply to 115.1

VEGAN SUSHI!

The recipes we've shared recently have been relatively cheap and straightforward, with an emphasis on being able to quickly throw together a healthy meal after work.

Whilst this is another cheap one, we're sharing something something slightly more ambitious today - one for all you furloughed workers! This will probably take about an hour and a half.

The core ingredients for this surprisingly simple dish will only cost you £5, and will feed several hungry vegans (5 nori sheers will make approximately 40 maki rolls). HOWEVER! You will need a sushi mat to roll your maki. (If you're in Lancaster you can pick one of these up from KF Oriental Food Supermarket on Common Garden Street). You'll also need some rice mirin. If you've got those, then you will only need the following 3 ingredients to make delicious sushi:

300g Sushi rice

5 Nori sheets

1 cucumber

Method:

Cook 300g sushi rice according to instructions on the packet and then leave it to cool.

Cut your cucumber into strips.

Stir 50ml rice mirin into the rice.

Lay a nori sheet on the mat, then pat the rice on top of it in a 1cm thick layer. (Leave the furthest edge of the sheet clear.)

Lift the edge of the mat over the rice, keep it tight, and roll.

Remove the mat. You should now have a long roll of sushi. Take a very sharp knife and cut the roll into thick slices. Top tip - if you dip your knife in water between each slice, it will prevent it from sticking to the nori!

Serve with soy sauce (we recommend Meridian Tamari!), pickled ginger and, if you like it fiery - wasabi 

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From:	Margie (ILovePhotos)	3/26/23 1:45 PM
To:	All	(15 of 230)

115.15 in reply to 115.14

It’s lunchtime!
Salmon Sushi Bake
This crowd-pleasing dish is a savory and satisfying way to serve family style sushi without having to roll it. It has all the main components of the scrumptious sushi roll, but it’s baked in a casserole pan!
Servings: 6
Ingredients
2 cups uncooked sushi rice (short grain or medium grain rice)
¼ cup rice seasoning
1 lb salmon
¼ cup unagi sauce
3 scallions (chopped, set aside some for garnish)
roasted seasoned seaweed sheets (we use these pre-cut snack packs)
Sriracha
Spicy Mayo
1 cup Kewpie Mayo (can be found in most Asian markets, but you can substitute with regular mayo or try this homemade version)
¼ cup Sriracha
Optional Sides/Toppings
Avocado
Cucumber
Pickled Ginger
Fish Roe
Bonito Flakes
Instructions
Cook sushi rice according to the instructions on the bag.
While the cooked sushi rice is still hot, add rice seasoning (I like to use this bottle of seasoned vinegar, but see the note below on how you can make your own*) and fold into the rice. Set aside.
Season salmon with salt and pepper and cook in an air fryer at 400°F for 10-12 minutes** (no oil needed and it comes out perfect!). Flake salmon into a mixing bowl and set aside.
Flake the imitation crab and add it to the salmon along with the spicy mayo ingredients and scallions.Preheat the oven to 375°F.
In a 13” x 9” baking dish, spread the seasoned rice on the bottom of the dish and flatten slightly. Sprinkle furikake generously (or to your liking) on top of the rice.
Spread the salmon and crab mixture evenly on top of the rice.
Drizzle unagi sauce***, Sriracha, furikake and/or Kewpie mayo to your liking.
Bake for 10 mins, then broil on the top rack for 2-3 minutes or until golden brown.
Garnish with additional scallions on top.
Serve with nori sheets and any of your favorite toppings and enjoy!
Notes
*Make the rice seasoning by combining ¼ cup rice vinegar, 2 tbsp of sugar, 1 tsp of salt in a microwave-safe bowl. Microwave for 1 minute, or until sugar is dissolved.
**You can also bake it in the oven at 425°F for 12-14 minutes. Salmon can be replaced with any fish or even shrimp. This stepped can be skipped if using canned fish.
***Unagi sauce can be replaced with teriyaki sauce.

This recipe is from annledo.com.

I followed the recipe above and added Chile lime seasoning to salmon. May also use TJ’s rice vinegar to make your own seasoned vinegar & TJ’s Furikake seasoning. I served this with TJ’s wasabi roasted seaweed snacks.

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From:	Margie (ILovePhotos)	3/26/23 1:50 PM
To:	All	(16 of 230)

115.16 in reply to 115.14

Tamago recipe.

Normally, we cook Tamago simple in Japan. Quite often, sweet.

However, I’m made Kyoto style Tamago, which has no sugar/mirin. Completely SAVORY Japanese omelet!

I made omelets with fillings, but that’s just a bonus

Eggs 2
Dashi 3 tablespoons
Soy sauce(light color) 1 teaspoon

In a bowl, crack all four eggs in and dashi and soy.
Beat them well.
In a Japanese omelet pan, cook a thin layer of omelet.
When the later is 70-80% cooked, roll it up(or just scoot to one end).
Add a new layer of egg. Get the new egg underneath the block of egg in the pan to avoid overcooking the block of egg.
Roll the block of egg and coat it with the new thin layer of egg.
Repeat 5 and 6 until you use up the eggs.

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From:	Margie (ILovePhotos)	3/26/23 1:52 PM
To:	All	(17 of 230)

115.17 in reply to 115.14

Homemade zucchini sushi  w/peanut butter sauce and spring rolls.

Imitation crab

Cream cheese

Broccoli slaw

Guacamole 

Zucchini

Those of you who have no idea that sushi doesn’t have to be made with raw fish or seaweed. You can add anything you like.

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From:	Margie (ILovePhotos)	3/26/23 2:07 PM
To:	All	(18 of 230)

115.18 in reply to 115.14

11744.11 in reply to 11744.10

... another from Terri :)

Taco Pie

2lbs ground beef 2pkg taco seasoning

2 cans kidney beans 2 cans chopped tomatoes

chopped onions 2pkg jiffy corn bread mix

1 can creamed corn sour cream to top(if desired)

2 eggs shredded cheese

Brown ground beef and drain. Add taco seasoning mix according to dirrections on pkg. Add beans, tomatoes, onions and simmer until mixture is mostly dry. In bowl, mix corn bread with eggs and can of creamed corn. If you don't want the creamed corn(it's good), mix according to pkg dirrectons instead.. This cooks better in 2 8x9 pans instead of a 9x12. Divide the meat mixture into the 2 pans. Cover with the cheese and top with the corn bread mixture. Bake according to corn bread dirrections. Serve with sour cream if desired.

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From:	Margie (ILovePhotos)	3/26/23 3:08 PM
To:	All	(19 of 230)

115.19 in reply to 115.14

Meatball and Potato Casserole

Ingredients:

2 pounds potatoes, peeled and quartered
1 1/2 pound small white onions
1 cup baby carrots
1 package frozen peas, thawed
2 pounds ground chuck
1 egg
1 cup soft bread crumbs
3/4 teaspoon dried marjoram
2 teaspoons salt
3/4 teaspoon Worcestershire sauce
2/3 cup milk
1/4 cup oil
1 pound sliced mushrooms
1 can (10 3/4 ounces) condensed cream of mushroom soup
3/4 teaspoon nutmeg
3/4 teaspoon Gravymaster or Kitchen Bouquet gravy sauce
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

Directions:

Place potatoes, onions, and carrots in a large saucepan; add about an inch of water. Cover and cook for about 20 minutes, until just crisp-tender. Add peas; cover and turn off heat.

In a large bowl, gently mix chuck with egg, bread crumbs, marjoram, salt, Worcestershire sauce, and milk. Heat oil in large skillet ...

drop meat mixture by rounded teaspoonfuls into the hot oil; brown quickly on all sides. Remove with slotted spoon and set aside. To the same skillet, add mushrooms; sauté until tender; remove. Drain off excess fat; add soup to skillet with nutmeg, gravy sauce, onion powder, and garlic powder.

Preheat oven to 425°. Arrange peas, onions, mushrooms, and meatballs in a lightly greased 3-quart casserole. Pour in sauce near edge of casserole.

Mash and season the potatoes; arrange around the edge of casserole; brush with a little milk. Bake casserole for about 35 minutes, until potatoes are browned and casserole is bubbly.

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From:	Margie (ILovePhotos)	3/26/23 11:29 PM
To:	All	(20 of 230)

115.20 in reply to 115.1

Fried noodles (yaki udon) with shrimp, squid, pork, and veggies.

Ingredients (2servings):
2 packs udon ( I used Shanghai noodles)
Meat/seafood of your choice
Handful of bean sprouts, garlic chives, and shredded carrots each

Sauce:
1 tbsp soy sauce
1 tbsp dark soy sauce
0.5 tbsp oyster sauce
1.5 tbsp sake
salt & pepper to taste

Steps:
Prep noodles as per package.
Pan fry meat/seafood & vaggies on high heat.
Add noodles.
Add sauce.
Quickly toss them together.

Enjoy!

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