Crabmeat with Wasabi Mayonnaise

Ingredients:

1 tablespoon sake
1 tablespoon salt
8 fresh Alaskan (snow) crab sticks
ice water, for chilling
4 strips of daikon 4 inches by 1/2 inch (10cm by 12mm)
16 long chives, stemmed
1/4 punnet mustard cress
For wasabi mayonnaise:
1 3/4 oz (50g) light mayonnaise
1/3 oz (10g) wasabi
Serves 4

Okonomiyaki

Okonomiyaki is a mixture between pancake and pizza. "Okonomi" means "as you like". This refers to the ingredients.



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Ingredients:


Dough
300 g flour
210 ml water
2 eggs
Cabbage
Possible ingredients to put into/onto Okonomiyaki
Katsuobushi*: Dried, shaved benito (katsuo)

Aonori*: Green, dried seaweed.

Leek or green onion
Beef: thinly sliced or ground
Pork: thinly sliced or ground
Chicken: breast filets
Octopus*
Squid*
Prawn
Tuna
Mushrooms
and much more...
Sauces
Brown okonomiyaki sauce*
Mayonnaise

* May not be available in Western supermarkets; but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.


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Preparation:

Cut four large, green cabbage leaves without the hard, white core in thin strings (ca. 4 mm).

Mix the water, flour, eggs and the cabbage strings together.
You may now add more ingredients to the dough: e.g. seafood, cut in little pieces, ground meat, cut mushrooms, etc.
Fry the dough like a pancake in a small frying pan.

Before turning the okonomiyaki over, and while the dough is still quite soft, you may put other ingredients on top of the dough.

Turn the okonomiyaki.
When fried well, serve the okonomiyaki with katsuobushi, aonori, mayonnaise and okonomiyaki sauce.

Tuna and Daikon Spaghetti

It's a simple Japanese-style spaghetti with tuna and daikon radishes.
INGREDIENTS:
3/4 lb. spaghetti
4-5 inches daikon radishes
2 small cans of tuna
4 tbsps soy sauce
1 tbsp butter
2 tsps salt
PREPARATION:
Peel the daikon radish and grate it. Boil water in a large pan and add salt in the pan. Add spaghetti in the boiling water. Cook spaghetti according to package directions and drain. Put butter over the spagetti and stir lightly.

Serve the spaghetti into plates. Place tuna and grated daikon on top of the spaghetti. Pour soy sauce over the toppings.
*Makes 4 servings

Shogayaki (Fried Ginger Pork) easy to make recipe.

Shogayaki is a great little dish that has sustained popularity throughout Japan where it is eaten with rice at lunch or dinner time. As the name suggests, the main ingredients is ginger which combined with pork makes for a light meal that will provide you with plenty of energy - perfect for summer time!

Ingredients - Serves 2 people
Pork slice - 8 slices (100g)
Ginger - one small piece
Soy sauce - 2 tablespoons
Sugar - 1 and half tablespoons
Sake (Liquor) - 1 and half tablespoons *
Mirin (sweet sake used as seasoning) - 1 tablespoons *

* Sake and Mirin can be found at your local Japanese food shop.

Step 1 - PrepareIn preparation, in order to make the ginger sauce, add all the ingredients together, with exception for the pork making sure to peel and grate the ginger into the sauce.

Step 2 - Soak PorkNow that you have prepared the sauce, add in the slices of pork. Slowly mix all the ingredients together and leave the pork to soak thoroughly in the sauce for approximately 10 minutes, allowing the flavour to penetrate through.




Step 3 - Heat and serveFinally, pour a small amount of oil into a heated frying pan and add the pork. Once the pork has browned nicely, remove from the pan. Now add the remaining sauce into the pan and boil for a few seconds, then add the pork with the sauce and mix together for a short while.







Tip: Please heat the pork and ginger sauce separately as if they are heated together it is more easy to burn the ginger sauce.

Sushi Information

Encyclopedia
In Japanese cuisine, sushi (most commonly 寿司, but also 鮨 or 鮓) is a food made of vinegared rice combined with various toppings or fillings.

In Japan the word sushi refers to a broad range of foods prepared with sumeshi (酢飯) or sushi meshi (寿司飯), vinegared rice. Sushi toppings or fillings can include seafood, meat, vegetables, mushrooms or egg, Sushi toppings may be raw, cooked, or marinated. In the Western world, sushi is often misunderstood to mean clumps of rice topped with raw fish (nigiri), or even simply raw seafood, which is properly called sashimi.

There are various types of sushi. Sushi served rolled in nori (seaweed), is called maki (rolls). Sushi made with toppings laid onto hand-formed clumps of rice is called nigiri; sushi made with toppings stuffed into a small pouch of tofu is called inari; and sushi made with toppings served scattered over a bowl of sushi rice are called chirashi-zushi, or "scattered sushi."




Types of sushi
The common ingredient in all the different kinds of sushi is sushi rice. Variety arises in the choice of the fillings and toppings, the other condiments, and in the manner they are put together. The same ingredients may be assembled in various different ways:

Nigiri-zushi (hand-formed sushi). 握り寿司. Arguably the most typical form of sushi at restaurants, it consists of an oblong mound of sushi rice which is pressed between the palms of the hands, with a speck of wasabi and a thin slice of a topping (neta) draped over it, possibly tied up with a thin band of nori. Assembling nigirizushi is surprisingly difficult to do well. It is sometimes called Edomaezushi, which reflects its origins in Edo (present-day Tokyo) in the 18th century. It is often served two to an order.
Gunkan-maki (battleship roll). 軍艦巻き. An oval, hand-formed clump of sushi rice (similar to that of nigiri-zushi) is wrapped around its perimeter with a strip of nori, to form a vessel that is filled with some ingredient, for example, roe, natto, or less conventionally, macaroni salad.




Makizushi (rolled sushi). 巻き寿司. A cylindrical piece, formed with the help of a bamboo mat, called a makisu. Makizushi is generally wrapped in nori, a sheet of dried seaweed that encloses the rice and fillings. In an American invention, the roll is wrapped so that the rice is on the outside, which presumably makes the maki more acceptable to people unfamiliar with nori. California roll, another American invention, is always prepared this way. In another variation, the nori is substituted with a paper thin fried egg wrapper. Makizushi is usually cut into six or eight pieces, which constitute an order. The Korean gimbap is makizushi.
Futomaki (large rolls). 太巻き. A large cylindrical piece, with the nori on the outside. Typical futomaki are two or three centimeters thick and four or five centimeters wide. They are often made with two or three fillings, chosen for their complementary taste and color. During the Setsubun festival, it is traditional in Kansai to eat the uncut futomaki in its cylindrical form.
Hosomaki (thin rolls). 細巻き. A small cylindrical piece, with the nori on the outside. Typical hosomaki are about two centimeters thick and two centimeters wide. They are generally made with only one filling, but that doesn't preclude California rolls from having multiple fillings.
Kappamaki, filled with cucumber, is named after the Japanese legendary water imp, the kappa.
Temaki (hand rolls). 手巻き. A large cone-shaped piece, with the nori on the outside and the ingredients spilling out the wide end. A typical temaki is about ten centimeters long, and is eaten with the fingers since it is too awkward to pick up with chopsticks.
Uramaki (inside-out rolls). 裏巻き. A medium-sized cylindrical piece, with two or more fillings. Uramaki differ from other maki because the rice is on the outside and the nori within. The filling is in the center surrounded by a liner of nori, then a layer of rice, and an outer coating of some other ingredient such as roe or toasted sesame seeds.
Oshizushi (pressed sushi). 押し寿司. A block-shaped piece formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the topping, covers it with sushi rice, and presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and cut into bite-sized pieces.



Inari-zushi (stuffed sushi). 稲荷寿司. A pouch of fried tofu filled usually with just sushi rice. It is named after the Shinto god Inari, whose messenger, the fox, is believed to have a fondness for fried tofu. The pouch is normally fashioned from deep-fried tofu (油揚げ or abura age). Regional variations include pouches made of a thin omelet (帛紗寿司 or fukusazushi) or dried gourd shavings (干瓢 or kanpyo).
Chirashizushi (scattered sushi). 散らし寿司. A bowl of sushi rice with the other ingredients mixed in. Also referred to as barazushi. ばら寿司.
Edomae chirashizushi (Edo-style scattered sushi). Uncooked ingredients artfully arranged on top of the rice in the bowl.
Gomokuzushi (Kansai-style sushi). 五目寿司. Cooked or uncooked ingredients mixed in the body of the rice in the bowl.
Narezushi (なれ鮨) is an older form of sushi. Skinned and gutted fish are stuffed with salt then placed in a wooden barrel, doused with salt again, and weighed down with a heavy tsukemonoishi (pickling stone). They are salted for ten days to a month, then placed in water for 15 minutes to an hour. They are then placed in another barrel sandwiched and layered with cooled steamed rice and fish. Then this mixture is again partially sealed with otosibuta and a pickling stone. As days pass, water seeps out, which must be removed. Six months later, this "funazushi" can be eaten, and it remains edible for another six months or more.