Salmon (sake) soboro is perfect for Donburi (one bowl dish), Bento and filling for Onigiri (rice balls). In this recipe, I used bones with a little bits after fileting a whole salmon which I bought for $6! at T&T, asian market in Vancouver, but regular fillet can be used, of course.
What you need;
- Salmon bones with salmon bits about 500g. (200g if you are using fillet)
- 1 teaspoon of cooking oil
- 1 tablespoon of minced fresh ginger
- ¼-1/2 teaspoon Sugar
- 1 tablespoon low sodium soy sauce
- Cooked rice
- Avocado and sushi ginger
- Rinse the salmon and pad dry. Salt the salmon and leave in the refrigerator for half an hour,
- Wipe off any excess moisture from the salmon.
- Preheat the oven to 350 degrees F (180 degrees C).
- Put a piece of aluminum foil on the baking sheet, place the salmon in the pan and bake for about 20 minutes untill done.
- Let the salmon cool a bit till you can handle with your hands.
- Once the salmon is cooled a bit, take off the skin and bones with your hands. Discard the skin and bones.
- In a frying pan, add the cooking oil and minced ginger and cook for 2-3 minutes over medium heat.
- Add the salmon, sugar and soy sauce and stir around and cook about 10 minutes.
- Serve the salmon soboro over rice and add avocado and sushi ginger if you like.
Today I would like to write a bit about why I started this blog. After my third son was born, I fell ill and had to quite my day-job. It was the hardest period for my family, I had to stay in bed most of days and couldn’t take care of my family the way I wanted. I couldn’t make baby food for my third son, couldn’t cook nutritious meals for my family, I was miserable and didn’t know where our life is going.
After about six months or so, I gradually got better and recovered to the point that I could take care of my family again and think about what I really want to do and achieve in my life.
I have a passion for food and truly think eating healthy makes you feel good inside and outside, there Kimiko’s Kitchen was born. Since then I have hosted numbers of Japanese cooking classes and gave a speech about Japanese cuisine and I am so grateful that everyone who have taken my classes appreciate what I shared with them. I would like to share my recipes, my thought and stories here in my blog and hope you all enjoy it!
An easy dish for weekday suppers or entertaining. Stir-fry is great for entertaining! You can prep ahead and finish the dish off in no time. Serve with a bowl of rice and a couple of your favorite side dishes.
Wha you need;
- 20 pcs shelled and deveined prawns about 250g
- 450 g (1 lb.) Asparagus
- ¼ – ½ teaspoon Salt
- 1 – 1 1/2 teaspoon juice from ginger
- 1 tablespoon Sake
- 2 tablespoons cooking oil for frying (divided)
Marinade for Prawns
- 3/4 tablespoon corn starch
- 3/4 tablespoon sesame oil
- Salt & Pepper
- Combine all the ingredients for marinade in a small bowl and add prawns. Marinate for about 30 minutes.
- Wash asparagus and pat dry. Snap off the thick ends of asparagus and cut the stalks into about 5cm (2 inch) lengths.
- Heat 1 tablespoon cooking oil in a large pan on medium heat and add the asparagus when temperature has risen. Add salt, juice from ginger, and sake and stir fry for about 4-5 minutes. Remove from pan and set aside.
- Clean the hot pan with paper towel (use chopsticks) and add 1 tablespoon cooking oil. Add prawns and stir fry quickly for 2-3 minutes, return the asparagus to the pan, and stir fry together another 2-3 minutes. Serve immediately.
Tips! Use broccoli, snow peas or bok choy instead of asparagus.
This hearty miso soup is perfect for a rainy day like today in Vancouver.
What you need;
- 4-5 cups dashi stock*
- 1 carrot
- ½ small onion
- ½ package of Tofu (medium or soft) about 250 g
- 2-3 tbsp. miso paste
- chopped green onion
- Cut carrot into 3mm rounds and slice onion into thin pieces about 2mm thick. Cut tofu 1.25cm cubes.
- Place the dashi stock in a small pot and bring to a boil. Add carrots and onion and cook until tender about 10 minutes.
- Add Tofu and 2 tbsp of miso paste and serve.
In place of carrot and onion, Daikon radish, cabbage, potato, shiitake mushroom, enoki mushroom and other veggies you like can be used.
* For dashi stock, there is an easy power dashi or you can make from scratch using Konbu (seaweed) and Katsuobushi (dried bonito flakes). Stay tuned for home made dashi stock recipe this week!
When spring time comes and fresh asparagus are out in the market, I always make this dish. An easy, delicious and refreshing recipe.
What you need;
- ½ lbs (225g) Green Asparagus
- a pinch of salt
- 1 1/2 tablespoon white, awase or koji miso
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon sugar
1. In a large pot, bring enough water to the boil to cover the asparagus.
2. Snip off the ends of the asparagus. Add a pinch of salt to the boiling water. Blanch briefly so they are still crunchy, about 2 to 3 minutes in the boiling water.
3. Immediately cool the asparagus in chilled water so they do not soften.
4. In a small bowl, mix the miso, vinegar and sugar. Mix well.
5. Slice the asparagus into about 2 inch long pieces, add them to the miso mixture in a serving bowl, and mix briefly to coat just before serving.
6. Serve immediately.
Tips: For variety, use green beans or other vegetables instead of asparagus.
Add Japanese style mustard for another flavour.
Option: For elegant entertaining, divide the asparagus into 4 decorative serving plates and put a little miso mixture on top of the asparagus.
Love this recipe! So simple and yummy. I often make this dish for lunch or my fridge is almost empty. Only you need is spaghetti, garlic and mushrooms.
What you need;
- Two brown or regular button mushrooms sliced
- about 60g of Enoki mushrooms end cut, cleaned and cut to 1.5cm
- 100g of dried spaghetti
- 1 clove of garlic sliced
- 1 teaspoon Olive oil
- Salt and freshly ground black pepper
- Soy sauce
- Shichimi Togarashi, Japanese seven spice (optional)
- Cook the pasta in boiling, salted water until al dente.
- While cooking spaghetti, place sliced brown mushrooms in a frying pan and cook for 2-3 minutes on low heat. If the mushrooms stick to the pan, add a little bit of olive oil.
- When the mushroom’s juices start to flow, turn the heat up to medium and add enoki mushrooms, a pinch of salt and freshly ground pepper. Sauté for 2-3 minutes and turn off the heat and transfer the mushroom to a plate.
- In the same pan add a teaspoon of olive oil and sliced garlic and sauté until the garlic softens and turns golden, about 7 minutes.
- Drain the spaghetti in a colander set in the sink, reserving some of the cooking water.
- Add the spaghetti to the garlic mixture, put back the mushroom mixture to the pan and mix well.
- Add a little bit of the spaghetti cooking water and a dash of soy sauce and adjust seasoning with salt and pepper, to taste.
- Transfer to a large plate. Enjoy with a little sprinkle of Shichimi Togarashi if you like a kick!
Today I would like to introduce a fabulous lady, my dear friend who makes fabulous miso in Vancouver. When I tried her miso, I felt like Oh!!!! this is the miso I used to eat back is Japan when I was a little girl, so delicious! If you would like to try hers, here is her facebook page. It is worth to try! https://www.facebook.com/misoya.nagomi She is selling her produce tomorrow at Spring Fair at Japanese language school in Vancouver at 487 Alexander St. Vancouver from 9:30-2:30pm.
If you are not familiar with miso, miso is s a traditional Japanese paste made of fermented soybeans with salt and koji (fungus, fungus??? it doesn’t sound good, but it is good fungus!) Besides soybeans, miso can also be made from barley, rice, or other grains. Miso is definitely a Japanese culinary staple and is used not only making miso soup, but for marinade fish and meat, sauces and picking vegetables. Miso is high in protein and rich in vitamins and minerals. There are many kinds of miso available from different regions in Japan. The color can be darker or lighter, and the taste can be sweeter or saltier. The white varieties aren’t really white, but are light yellow and have a sweet taste. The red varieties are dark brown and said have savory flavors. Shinshu miso (brown miso made in Shinshu region), Inaka miso (barley miso) and Koji miso are also popular. Awase miso, which are mixtures of differet types of miso, are also popularly. I like Koji miso which has sweet flavour. Which miso you prefers reaaly depends on where you grew up and what kind of miso your family used.
In Japan, a bowl of rice and soup are staples at every meal. The particular recipe and flavour of miso soup in particular vary from house to house and region to region. Each house has their own specific flavour of miso soup, and each family grows up with that particular taste. When you get married, it’s common for wives, who are now responsible for making the miso soup for their new household, to adjust how they flavour the soup so it matches what their new husband grew up with. Wives adjust the recipe to their husband’s family’s miso soup flavour. My husband is from Vancouver, Canada, so luckily for me my miso soup is staying the same at our house!