Archive for seafoods

海老のマヨネーズ和え-Mayonnaise Shrimp

December 11, 2008 · Filed under Asian food, Chinese food, Food Story, Japanese Food, a little spicy, seafoods, vegetable, very spicy · Tagged , , , , , , , ,

dscn28771海老のマヨネーズ和え

 

Mayonnaise shrimp is very popular Chinese dish in Japan.  In china, the taste and ingredient of Mayonnaise shrimp is totally different by the location such as Shanghai style, Sichuan style, and Southern style.  

 

Since shrimp is coated in batter with potato starch, it has great crisp texture.  The most common recipe is dress fried-shrimp with rich mayonnaise-based sauce. 

 

There are many different types of sauce for Mayonnaise shrimp.  All of the sauce base is mayonnaise. 

One style is mixed with condensed milk and heavy cream, and seasoned with salt and pepper.  Another style is mixed with ketchup and honey.  My favorite style is the sauce mixed with sweet chili sauce.

 

I liked the sauce with sweet chili sauce because the taste of sauce is very rich and have a little spicy flavor.  This type of sauce is very good to eat with rice and fit for drinking such as beer.

 

 

INGREDIENTS (2 people)dscn2862

 

Cooked Shrimp 　　10-15

Potato starch/ cornstarch

 

Sauce type A

Mayonnaise 　　　　　　  4tbs

Sweet chili sauce 　1 1/2 – 2 tbs

Honey                                       1tbs

Rice vinegar                        1/3 tsp

Lemmon juice                        1tsp

 

Sauce type B

Mayonnaise                             3tbs

Ketchup                                     2tsp

Honey                                         2tsp

Milk or heavy cream        1 1/2 tbs

Lemmon juice                            1tsp

 

Sauce type C

Mayonnaise                                4tbs

Condensed Milk                         2tbs

Heavy cream                                2tbs

Lemmon juice                         1/2 tsp

Salt and Pepper

 

 

Let’s Start Cooking!

 

Shrimp with salt and knead lightly.  This act takes fishy smell of shrimp

 

Paper dry and dredge with potato starch/corn starchdscn2870

 

 

 

Put a generous amount of oil in a pan and fry shrimpdscn2873

 

 

 

Take shrimp out from the pan, and leave shrimp on the paper towel to take out extra oil dropdscn2875

 

 


Mix your favorite sauce and dress fried-shrimp with the saucedscn2876

 

Ready to serve!

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Japanese style Potato Salad

December 11, 2008 · Filed under Asian food, Japanese Food, Korean Food, Pork, Sweets & Snacks, seafoods, vegetable · Tagged , , , , , , , , ,

ポテトサラダ

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I love Potato Salad, and I tried many different types of potato salad in the U.S.  But taste is not good at all.  I believe Japanese style potato salad is the best.

I love to make potato salad because it is easy and good side dish. I brought my potato salad to potluck party several time, and everyone loves it too!

 

In Japan, we usually put cucumber, ham, corn, and onion as ingredients. Potato salad is popular not only in a home but a daily dish store and a lunch provider. 

 

When researching about potato salad, I found that Germany also have a dish called potato salad.  German potato salad is totally different from ours.  In Germany, it is common to fry potato with bacon, and simmer with bouillon.  Then mix with balsamic vinegar base dressing.  This looks really taste! I would like to try it sometime.  

2007-06-22d2a 

Today I will introduce you my original potato salad recipe.  Everyone love this potato salad so you should try it!!

 

 


INGREDIENTSdscn2940

 

Potato (medium size) 3

Cucumber1/2

Hum 2-3 slices

Corn 2-3 tbs

A

Mayonnaise 4tbs

Sugar2tsp

mustard1tsp

(whole-grain mustard is much better taste)

Salt and black pepper

 

 *If you used American cucumber, choose the one with less seeds 

*If you used Japanese one, use whole cucumber in stead of half

 

 


Let’s Start Cooking!!

 

Slice cucumber thinly, mix with salt, and leave it.  Tear hum into bite size piecesdscn2941

 

Peel a potato, chop into cube.  Put 2tbs of sugar and water into a pot and stew.

 

Mash the potato and add all A

When potato gets cold, add hum and corn. Wring cucumber dry out, and add it to potato.

 

Seasoned with salt and pepperdscn29491

 

Ready to serve!


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生春巻きーgỏi cuốn（Vietnamese Rice paper roll)

November 28, 2008 · Filed under Asian food, Food Story, Japanese Food, Pork, Spicy, Vietnamese Food, a little spicy, seafoods · Tagged , , , , , , , , , , , ,

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生春巻き(Vietnamese Rice paper roll) is one of the most famous Vietnamese dishes. In Vietnamese it is called gỏi cuốn, and means rolled salad.  In English it sometime called Summer roll or spring roll.  Spring roll that people can easily imagine is Chinese fried and crispy spring roll but Vietnamese spring roll is the food includes many different ingredients rolled with rice paper.

 

Typical Vietnamese rice paper roll consists shrimp, meifun (rice noodle), lettuce, carrot, fresh coriander, fresh mint, chive, and sometimes pork.

 

I love Thai food but I cannot eat fresh coriander in Thai food. What I introduce you today is Vietnamese rice paper roll with the ingredients that I love and suit to rice paper roll. 

So,,, If you would like to try real Thai taste, add the herbs I listed above. 

 

 

INGREDIENTS (10 pieces)dscn2800

Roll 

Rice paper        10 sheets

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Avocado            1/4〜1/2

Cream cheese    10〜20g

Cucumber         1/3〜1/2

Cooked Shrimp            15dscn27991

Lettuce                   2leafs

Sauce 

Sweet chili saucedscn2802

 

 

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Spray or brushdscn2807

*use it when you make rice paper soften

 

 


Let’s start cooking!!

 

Peeled and cut cucumber into small thin stick.dscn2805

Cut lettuce, avocado, and cream cheese easy-to-roll size, & cut shrimp into half

 

 

Make rice paper soft using spray or brush (spray the water to paper or apply water with brush)dscn2806

 

 

 

Check the guide picture ↓ put ingredients on ellipse place and remember the order of how to fold

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Place all ingredientsdscn2808

 

 

 

Fold the bottom up toward the topdscn2809

 

 

 

Fold the sidesdscn2810

 

 

 

Roll the wrap toward to the topdscn2811

 

 

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Cut into half before you serve and dip into sweet chili sauce when you eat!dscn28192

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Tenshin-han 天津飯 (Chinese egg rice)

November 16, 2008 · Filed under Asian food, Chinese food, Food Story, Japanese Food, Rice, seafoods · Tagged , , , , , , , , , , ,

dscn2749

Tenshin-han is very easy and tasteful Chinese food. It’s taste great and only take 10 min!

Today I will introduce my original Tenshin han.

we can easily make it in the U.S. without any Chinese or Japanese ingredients.

 

Story about 天津飯

I don’t know how many people here have watched Dragonball before, but there are two characters in this Japanese anime series called 天津飯 [pronounced Tenshin Han] (Tien Shinhan) and 餃子 [pronounced Gyoza] (Chiaotzu). They are named after two very common menu items of typical Chinese foods in Japan.

 

Interestingly, in China, especially in the city of Tianjin (天津), there is no such dish called Tenshin Han which literally translates as rice from Tianjin. Tenshin Han is a 100% Japanese invention.  It was named as Tenshin han because people who first created it using rice from Tenshin (Tianjin) city in China. 

 

The traditional Tenshin han consists of an omelette with crabmeat (usually artificial crabmeat), bamboo shoots, and shitake mushrooms, with a soy-based sauce that might or might not be sweet and sour depending which region in Japan you ordered this dish. 

 

Let’s start cooking!!

 

 INGREDIENTS (for 2 people)dscn2740

Cooked rice         free

Eggs                         4

Tuna                  1 can

Spring onion             1

Mushrooms          1~2

*you can use crabmeat in stead of Tuna can

A

Vineger                4tbs

Soy source            2tbs

Sugar      3 and 1/2tbs

Water                  200cc

corn starch           1tbs

 

 

1. Finely chop Spring onion and mushrooms and mix Tuna can (crabmeats) in a bowldscn2741

 

 


2. Lightly beat 4 eggs in other bowl them mix it with 1dscn2742

 


 

3. Mix all A in a pot and put it on a fire. Simmer until the sauce has thickened

 

4. Heat 1~2 tbs oil in a pan and pour half of mixed eggsdscn2745

 

 


5. Make fluffy rounded omelette and steam 15 seconds with liddscn2747

 

 


6. Serve rice on a plate and put cooked omlette on the ricedscn2744

 

 

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7. Pour source on omlettedscn2750

 

 

 

Enjoy!!

 

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Futomaki (a thick sushi roll)

November 15, 2008 · Filed under Asian food, Food Story, Japanese Food, Rice, seafoods · Tagged , , , , , , , ,

Futomaki is my favorite sushi roll with many deferent ingredients!  dscn27211

Futomaki (太巻き, lit. large or fat rolls). A large cylindrical piece, with nori on the outside. A typical futomaki is three or four centimeters (1.5 in) in diameter. They are often made with two or three fillings that are chosen for their complementary tastes and colors. (wikipedia)

A little story about Futomaki

In Japan, it is very common to eat Futomaki during Setsubun.  Setsubun (節分) falls on the 3rd of February. It marks the start of the spring season, risshun (立春).  It’s not an official national holiday, but it is celebrated in ways all meant to drive away bad luck and bring in new, good luck. Most of the traditional rituals revolve around beans, because beans are considered to be very lucky. But there is another way of celebrating setsubun, and that’s with a big, long, uncut sushi roll called Ehou-maki or Futomaki.

“what makes an ehou-maki different from a regular sushi roll?”

There are basically three rules:

 

  1. It must not be cut, because it might cut (off) your luck.
  2. You have to eat it while facing the lucky direction, which changes every year! 2008 lucky directly was hinoe (丙 (ひのえ)), which is a little bit to the south of south-south-east on a regular compass.
  3. Finally, you must eat the whole roll in total silence. And wish a good luck. Your wishes will be granted, if you perform this perfectly

*want to know more about setsubunn? click this

 

 

Let’s make Futomaki!!dscn2710dscn27121dscn27111

INGREDIENTS (2 big sushi rolls)

Salmon                       50~100g

Boiled Shrimp                         6

Crabmeat                           50g

Avocado                              1/3

Cucumber                           1/3

Nori                       2 big sheets

 

A. Rice          cook 1 cup of rice

    Rice vinegar                    30cc

B. Eggs                                    2

    Suger                          1~2tsp

    Salt1tsp

 

Directions

 

Mix A, Rice and Rice vingar (mix these rights after rice is cooked. If you mixed it after rice gets cold, tastes is not great)dscn27063

 

 

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Mix all B and lightly beat in a bowl.  And Make Japanese style Omelet (Tamagoyaki).  Normal omelet is also fine but need to be well cooked.  Look this video for your directiondscn26992

 

 

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Cut Salmon, Boiled shrimp, Avocado, and Cucumber into the easy-to-roll size.  And cut Eggs in half when it gets cold. (EX: picture)dscn2709

 

 

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Now, Let start roll!

 

To make the Sushi roll, you need MAKISU which you may find in Asian food market or grocery store which has an Asian food section (ex.Kinfork) *But if you could not find it, you can substitute with aluminum foil

Put a sheet of Nori on Makisu and spread rice on Noridscn27131

 

 

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Place fillings lengthwise on the sushi rice

 

 

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Roll up Makisu, pressing forward to shape the sushi into a cylinder

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Press the bamboo mat gently, shaping the sushi roll. Remove the Makisudscn27202

 

 

cut into piecesdscn27231


 

 

☆you can put whatever the ingredients you want☆Make your original Sushi roll☆

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