Showing posts with label Japanese. Show all posts
Showing posts with label Japanese. Show all posts

Japanese Teriyaki Shrimp Pasta Recipe

Ingredients:
  • 8 oz.Spaghetti Noodles; break in half
  • 1 zucchini; sliced
  • 2 carrots; sliced
  • 3 mushrooms; medium, sliced
  • 8 oz.green beans; trader joe's bag, cut in half
  • 1 juice of 1 lemon
  • 1 cup bell peppers; sliced, sweet
  • 1/2 small Onion; chopped
  • 1/2 cup teriyaki sauce; Yoshida Gourmet Sauce
  • 2 tbsp orange juice
  • 1/2 tsp hot sauce; Sriracha hot chili sauce
  • 2 tbsp brown sugar
  • 1 tsp garlic salt
  • 1 tsp garlic powder
  • 1/2 tsp pepper; to your own taste
  • 3 tbsp olive oil
  • 16 shrimp; medium

Directions:
  1. Prepare noodles per package. 
  2. Take care to not overcook the noodles because we will be mixing them in with the veggies and sauce at the end. 
  3. When noodles are finished add 1 tbsp of olive oil, 1/2 tsp garlic salt, 1/2 tsp garlic powder to help separate and flavor the noodles.
  4. Mix teriyaki sauce, orange juice, most of the hot sauce & 1 tbsp of brown sugar in a medium bowl; set to the side.
  5. Start heating 2 tbsp olive oil in a large skillet on high heat. 
  6. Once the oil is heated, add green beans/carrots/half of the teriyaki sauce mixture and lower heat to med-high. Sautè for 5-7 min, uncovered. 
  7. Add a little bit of water only if the sauce starts to stick to the bottom of the pan. 
  8. Put the de-shelled shrimp in the bowl with the remaining teriyaki mixture.
  9. Add remaining veggies (zucchini, mushrooms, bell peppers, & onion), and remaining hot sauce, 1 tbsp brown sugar, 1/2 tsp each of garlic salt, garlic powder, & pepper and cook covered for another 5-7 min, stirring intermittently, allowing it to steam a little, but making sure nothing sticks to the pan.
  10. Move the veggies to the outer edge of the pan leaving a small circle of area for you to add the shrimp in the middle. 
  11. Add the shrimp with the remaining teriyaki sauce and half of the lemon juice. 
  12. Cook until the shrimp are thoroughly done (pink, with no parts grey). 
  13. Reduce heat to medium.
  14. Add one scoop of cooked pasta to the pan making sure to thoroughly coat all noodles. 
  15. Continue adding noodles one scoop at a time. 
  16. Once all noodles are added and coated with the sauce, add the remaing lemon juice and toss.
  17. Let the pasta sit together on low heat for a few minutes before serving. 
  18. Great ideas for garnish are fresh diced tomatoes, thinly sliced green onions, and/or freshly grated Parmesan cheese.

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Japanese Deep Fried Fish Cakes (Satsuma Age) Recipe

Ingredients:
  • 1 lb. (450g) aji horse mackerel fillets, bone and skin removed
  • 1/2 lb. (230g) cod or pollock fillets, bone and skin removed
  • 2 oz. (60g) gobo burdock root, shaved as if sharpening a pencil
  • All-purpose dashi stock (happo dashi) (see other post)
  • Seasonings:
    • 1/3 cup (80ml) dashi stock (see other post)
    • 2 tsp. sake
    • 1 tbsp. granulated sugar
    • 1 1/2 tsp. soy sauce
    • 1 1/4 oz. (40g) white miso
    • Tamamoto (mix 1 large egg yolk and 1 tbsp. vegetable oil in a ramekin ahead of time)
  • Vegetable oil for deep frying
  • Grated ginger and grated wasabi as condiments
  • Soy sauce for dipping

Yield: 12 cakes

Directions:
  1. On a paper-lined sheet pan, lightly salt the mackerel fillets, cover with plastic wrap and refrigerate for 2 hours.
  2. In a food processor, pulse and grind the fillets into a coarse paste. 
  3. Transfer into a bowl and set aside.
  4. Blanch the shavings of burdock root in the all-purpose dashi stock, drain and set aside.
  5. Pulse the cod or pollock in a food processor, gradually adding 1/3 cup of the dashi stock. 
  6. Add sake, sugar, soy sauce and white miso, then give a few more pulses. 
  7. Transfer the mixture into a large bowl. 
  8. Add the aji horse mackerel paste, the egg-oil mixture (tamamoto) and the burdock shavings. 
  9. Mix well with rubber spatula. 
  10. Make 12 oval cakes, about 2/3 inch (1.5cm) thick. 
  11. Lay on a sheet pan lined with parchment paper, cover tightly with plastic wrap and refrigerate for 20 minutes.
  12. To deep fry: In a large heavy saucepan, heat the oil to 340° F (170° C). 
  13. Deep fry the cakes until golden brown, about 4-5 minutes. 
  14. Transfer to a paper-lined plate to drain excess oil.
  15. To serve: 
    • Cut each cake into quarters and arrange on a plate with the grated ginger and wasabi on the side. 
    • Serve soy sauce in individual small dishes for dipping the cakes.

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