Posts Tagged ‘Japanese’

* Mochi

Posted on March 15th, 2014 by Linda. Filed under Chinese, Cooking Method, Course, Dessert, Glutinuous Rice, Grains, Japanese, Korean, Steam.

Mochi in Japanese, Chapssalddeok in Korean or Lor Mai Chi in Cantonese, in whatever languagem, it’s the same sweet sticky rice balls,  In Korean cuisine, you can find it tossed with roasted soy bean flour / kinako with no filling.  It’s a nice warm, chewy dessert, certainly  textural experience!

Chef tips: You can microwave the dough instead of steaming it.  You can make your own kinako by dry frying soy flour.

2 3/4 cup Mochiko (glutinous / sweet rice flour), about 1 lb
2 cups water
3 – 4 1/2 cups sugar, depending on preference
Kinako roasted soybean flour
Red bean paste, shape into small 3/4 inch balls, chilled, optional

Mix Mochiko and water in a glass bowl until it becomes a firm pasty dough.  Add more water if needed.  Set up a steamer.  Cover the lid with a tea-cloth to prevent condensation.  Steam the Mochiko dough in the bowl over steaming water for 20 minutes.

Using a rubber spatula, transfer the steamed Mochi into a pot at medium low heat.  Add a third of the sugar, and stir to combine.  When sugar has melted and combined into the dough, add the second third and stir to dissolve.  Add the last part of the sugar and cook some more until the sugar is fully dissolved. Your dough should be very sticky and shiny at this point.

Take the hot Mochi out from the pot  and transfer onto a sheet pan liberally dusted with soybean flour.   The dough is very hot at this point.   Flatten dough into a rectangle.  Using a pastry cutter, cut mochi into neat little squares and dust liberally with soybean flour.

If using red bean paste.
Remove a piece and gently flatten into a dish about 3 inch in diameter.  Then put in a red bean paste ball and pull the mochi over to cover the bean paste.  Pinch to seal, then roll to form ball again.  Roll the ball in soybean flour and set aside.  Repeat.

Serves: 6


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* Seared Scallops with Uni and Ponzu

Posted on March 2nd, 2014 by Linda. Filed under Appetizer, Cooking Method, Course, Entree, Japanese, Scallops, Sear.

If you really want to impress your guests, this is the dish!

Chef’s tip: Make sure you pat the scallops really really dry.  And try to source scallops that are not pre-frozen – they are more succulent.

Ponzu sauce:
1 piece kombu, about 1 ½ inch
2 Tablespoons rice vinegar
1/2 cup light soy sauce
3 Tablespoons mirin
1 Tablespoon sake
3 Tablespoons dried bonito flakes
Zest of yuzu
1/2 cup yuzu or sudachi juice (sub: 1:1 grapefruit+lime)

1/4 cup ponzu sauce
2 tablespoons honey
1 teaspoon rice wine vinegar
A pinch of white pepper
A pinch of salt

2 lb U-15 scallops
2 trays uni
3 Tablespoons clarified butter
Kosher salt
White pepper

3 pieces shiso, chiffonade

To make the ponzu sauce, add kombu to vinegar, soy sauce, and mirin and let sit 15 mins.  Then bring to a just boil.  Remove from heat and add bonito and zest.  Let sit for another 15 mins.  Add citrus juices.  Strain.

To make the vinaigrette, whisk vinaigrette ingredients together, set aside.

Thoroughly dry the scallops with paper towel, sprinkle on salt and pepper.  In a cast iron pan, heat enough clarified butter on medium heat to cover the pan thinly, until smoky. Add scallops to the pan and turn up the heat.  Do not overcrowd.  Let scallop cook without turning until a brown crust forms or a whitish opaque forms about 1/4 inch up.  Flip the scallops and cook till the opaque white goes up 1/4 inch again on the other side of the scallop.  Remove scallops and set aside.

Place scallops on serving plate.  Drizzle on vinaigrette.  Place a piece of uni on top of the scallops, then using a blow torch, sear the uni till brown spots form.  Garnish with shiso leaves ribbons.  Serve immediately.

Serves: 6

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* Grilled Beef, Enoki Mushrooms and Green Onions Kushiyaki Rolls

Posted on March 2nd, 2014 by Linda. Filed under Appetizer, Beef, Cooking Method, Course, Entree, Grill, Japanese, Snack.


Yummy and tasty, tender beef skewers.

Chef’s tip: You can roll the beef around asparagus spears, too.  If your butcher don’t pre cut the meat for you thin, pop it into the freezer and when it it half frozen, start to slice.  Korean and Japanese grocery stores always carry precut slices.

2 1/2 tablespoons mirin (Japanese sweet wine)
1 clove garlic, minced
1/3 cup soy sauce
1/3 cup white sugar

1 pound rib-eye, cut paper-thin
5 stalks green onions, cut into 2-inch slices
2 bunches enoki, trimmed
bamboo skewers, soaked in water

Preparing the meat
In a bowl, mix together all the marinade ingredients.   Add the beef slices in marinade – use an instant marinator or let sit in refrigerator overnight.  Remove meat from marinade.

Preheat a grill, or a grill pan.  Alternatively, preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.

Roll a slice of thin beef around a piece of green onion and a few strands of enoki. Skewer the roll with 2 bamboo skewers, place about 1/2 inch apart. Repeat twice more, placing 3 beef rolls onto the 2 skewers.  Repeat.

Grill or broil until browned on both sides, about 3 to 3 1/2 minutes per side.

Serves: 6

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