Sushi?

Aku Sashimi

My Dad Just caught a bunch of fish. Here is a small Aku that I made into Sashimi. My Fav!

Yaki Maki Tamago

This is for my man Josh. Enjoy.

Age Tofu (Tofu Cutlets).

Hi Liz I hope your reading this one.

This recipe is meant to be really easy and is versatile as a meat supplement. So here it goes. Things you will need. Firm tofu, flour, eggs and very fine Japanese bread crumbs aka Panko (pa-un-ko). If they don't have fine, you can use it, or make it into fine panko via a food processor. Anyhow.

Tofu Cutlets aka Fried Tofu

1. One block firm tofu, water drained and as patted dry
2. Flour
3. Eggs beaten with a touch of water
4. Bread crumbs(Panko)

Directions

- Cut tofu into note/flash card size, about a centimeter thick.

- Dust tofu in flour until lightly coated, dust excess off.
- dip in egg wash
- dip in fine panko.
- Heat pan up and put enough oil where the pan's bottom is covered with it.
- Test pan by touching tofu to oil, it should sizzle.
- Brown both sides and lightly salt after out of oil.

Eat with favorite sauce

I like marinara or Teriyaki.

 Watch video to get better idea of pan frying technique

Ichigo Daifuku (Strawberries covered in azuki wraped with Mochi).

I can't take credit for the Mochi Recipe

Here is the original
Simple Mochi at Recipezaar.com

Recipie

1 cup MOCHIKO FLOUR (do not use any other rice flour, it will not work!)
1 cup water
1/4 cup sugar
 Potato Starch for dusting (You need a lot)

Directions

1. Microwave Mochiko flour, water and sugar for about 4 minutes on high with a microwave safe cover.
2. Very quickly with rubber spatula place Mochi into saturated pan of potato Starch.
3. Cut into desired pieces and make mochi :)

Not impressed yet? Well watch the following video and taste the ICHIGO DAIFUKU! If you love complex desserts this is a sure crowd pleaser. 

Here is how to make Ichigo Daifuku.

(Editors note: REALLY.... REALLY... You have to use THIS video....)

Te Maki- Hand sushi roll

Just recently I went to my Uncle's 60th birthday party. On the menu was a wide range of food covering things from the land and the sea. Everything was extremely delicious, but one particular item stood out the most, the infamous Te-Maki or hand roll (te（手） means hand in Japanese and maki(まき (I forgot the Kanji)) means roll). For those who haven't heard of it before its simply nori, sushi rice and what ever you can think of, wrapped in a cone shape for easy handling and munching.

When ever you get one of these it should be obvious that the rice and ingredients in the te-maki are fresh, but even more importantly, the nori should be very fresh and have a crisp to it. Soggy nori = chewy hand roll. Not to say that this is bad, but the difference between crunchy nori and soggy, chewy nori, is huge.

For those of you who haven't had one before, here are a few must dos when eating your first Te-Maki.

1. Once sushi chef makes it. Eat immediately.
2. Order one at a time so nori doesn't get soggy from sushi rice.
3. Who ever is making them should make them quickly, or shinei! (J/K)

Eat quickly, and respect the sushi.

Yakitori

I had to share this with anyone that knows anything about Yakitori (grilled chicken on a skewer). If you think, "its just chicken on a stick," you should watch this video. I know Bourdain is referenced a lot, but hey, he describes food so well. :D Check out the vid. My favorite yakitori was the one with chicken and Japanese negi (its like a small leek).

Fast Forward to 4:26. Don't try this at home. The chickens are so fresh that they don't worry about salmonella.

Anthony Bourdain - No Reservations Japan

Soba

Another item that is near and dear to my heart. Always cook till "aldente" and serve with appropriate soba sauce(Called Tsuyu) on side. Garnish with negi, or finely cut green onion. Its absolute simplistic perfection at its best. I will blog more on the subject later. But here is a video of a guy making the stuff, from start to finish. Respect the soba! SOBA Tabemasu! (eat soba!)
(Editor's note: すみませんね。いくら教えても、こいつがうまく日本語喋られないよ。。。）

Soba Making(Video is in Italian)

Anthony Bourdain - No Reservations Japan

Sushi - The beginning

I am probably going to post a bunch on this subject, but its everything right and the same time wrong in the world. This paradox can easily be explained by simply stating, there is the junk stuff, and then there is the really, really, really, really, really good stuff. Here is a video to give you a better idea. And surprisingly, they actually ask you to eat the sushi with your hands in the really nice places, but you have to reverse dip, (if they offer shoyu, but usually they put it on for you).  Peace and good sushi eating!

Anthony Bourdain - No Reservations Japan

Iron Chef Sushi Battle

Sushi Dai (Located near the Tsukiji Fish Market in Tokyo)

Gyoza-Japanese panfried dumplings

Home Made Gyoza is delicious and fun.....  give it a try.

Ingredients:
1. Gyoza/wonton/Mandu Wrappers
2. 1/2 cup Choped Water chess nuts
3. 1 1/2 Teaspoon Sesame seed oil.
4. 1/2 cup shredded/(thinly cut like coleslaw) regular Cabbage
5. 1 pound pork
6. 1 table spoon Oyster Sauce
7. Vegetable oil
8. Large/medium pan that you can put some type of lid on
9. Bowl of water
9. Dipping sauce (equal parts shoyu and vinager, plus hot sauce). 

Directions:
Preparation:
1. Mix pork, oyster sauce, shredded cabbage, chessnuts together.
2. Get 1 small spoon of filling and put in wrappers. Be careful not to fill them up to much. 
3. With your bowl of water wet the inside half of the wrapper and fold in half and crimp.
Watch this video to help illustrate how to wrap your gyoza:

Cooking:
1. Heat pan with vegetable oil
2. Add gyoza
3. Wait for pan to heat back up
4. Add about a 1/2 cup water and immediatley cover for about 5-7 minutes
5. Wait till water is about evaporated and check if the tops are done if not add a little more water. Don't drown gyoza in water.
6. add a little oil on top and allow gyoza to crisp up
Watch this video for tips on cooking the gyoza:

Enjoy