Thursday, 29 January 2015

KAREI NO KARAAGE(Deep - fried marinated Plaice)

* Ingredients
(4 servings)

4 Small Whole Plaice(about 15- 20 cm)
100ml Shoyu(Japanese Soy Sauce)
100ml Sake(Japanese Rice Wine)
3-4 Tbs Potato Starch Flour
Oil for frying

*Cooking Method

1. Combine the Shoyu and Sake in a large shallow tray, then marinate the fish
for 30 minutes.
2. Drain the fish and dry with paper towels.
3. Coat them with the potato flour, shake off any excess.
4. Heat the oil to 160C and fry the fish for 5-6 minutes then drain.
5. Just before serving, heat the oil to 190 c and fry the fish again for 2 more minutes.
This way, you can get a nice, crisp crunchy surface.
6. Drain and serve.

*Serving Method and Accompaniments

Garnish with a fresh green salad or serve with a side dish along with plain boiled Japanese rice,

Miso soup and Japanese pickles in a rice bowl, soup bowl and a small dish respectively. 

Friday, 6 December 2013

Bulgogi Steak

Ingredients (1 Serving)
  • 150g steak (rump, rib-eye, sirloin etc.)
  • 1 tsp. butter
  • 1 tsp. oil
Ingredients for bulgogi sauce
  • 2 tbsp. shoyu Japanese soy sauce
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. white sesame seeds
  • 1 tbsp. onion, very finely sliced
  • 1 tsp. sugar
  • 1 clove garlic, grated

  1. Toast the white sesame seeds in a dry frying pan for 15 seconds.
  2. Mix all the ingredients for the bulgogi sauce together with the toasted sesame seeds and marinade the steak for 20 minutes.
  3. Heat a frying pan and add the butter and oil, then cook the steak adding all the sauce as well for 3 minutes each side.
  4. Delicious served with rice/potatoes, green vegetables and Korean kimchi pickle if you can get hold of some. You can also use a bottle of ready made bulgogi sauce if you're in a rush!

Sambhar Pumpkin Omelette

Ingredients (1 Servings)
  • A teacupful diced pumpkin
  • 50g Halloumi cheese, diced
  • 1/4 onion, finely sliced
  • A small handful spinach
  • 2 tsp. sambhar powder
  • 1/2 tsp. soy sauce
  • A pinch salt
  • 2 eggs, lightly beaten
  • 2 tbsp. ghee
  • 1 tsp. chopped fresh herbs such as Thai basil, African basil, coriander, parsley (optional)
Ingredients for yoghurt sauce
  • 6 tbsp. yoghurt
  • 2 tbsp. chutney (your choice)
  • 1/2 tsp. cumin powder

  1. Firstly, mix all the ingredients for the yoghurt sauce. Set aside.
  2. Heat a frying pan (around 18cm) and add 1 tbsp.of the ghee. Then cook the pumpkin, onion and spinach gently together with the sambhar powder, soy sauce and salt until the pumpkin is cooked through.
  3. Put the pumpkin mixture into a bowl. Add the diced Halloumi and egg. Mix lightly.
  4. Clean the frying pan and heat the remaining ghee. When hot, add the egg mixture and cook on a medium heat for 5-6 minutes.
  5. Turn the omelette over and cook for a further 2 minutes.
  6. Place the herbs (if using) on top and serve with the yoghurt sauce.

Miso Roast Pork Belly

Ingredients (3-4 Servings)

  • 1kg pork belly
  • 4 tbsp. miso paste
  • 2 tbsp. mirin
  • Lemon juice from 1/2 lemon
  • 4 tbsp. water
  • 200ml white wine
  • Salt

  1. Mix the miso, mirin, lemon juice and water in a bowl.
  2. Line a roasting dish with kitchen foil, then baking parchment. Pour the miso marinade into the baking tray and lower the pork belly skin side up, then set aside for half a day. Do not let the pork skin touch the marinade.
  3. Pre-heat the oven to 220°C.
  4. Salt the pork skin generously and put the tray in the oven.
  5. Roast for 30 minutes then lower heat to 150°C and cook for a further 2 hours.
  6. Take the meat out of the oven and leave it, covered, in a warm place.
  7. Discard as much of the fat in the roasting tray as possible. Then add the white wine to the remaining liquid in the baking tray to make gravy. Bring to the boil and simmer for 10-15 minutes. Add salt to taste.
Miso is fermented soy bean paste which gives a lovely rich flavour to dishes. It is one of the key ingredients in Japanese cooking.

Saturday, 13 April 2013

Wafu Japanese Style Steak

Ingredients (2 servings)

  • 2 x 150g steak (rump, rib-eye, sirloin etc.)
  • 1 tsp. butter
  • 1 tsp. oil

Ingredients for marinade
  • 100ml shoyu Japanese soy sauce
  • 50ml mirin
  • 1/2 onion, peeled
  • 1/2 apple, peeled
  • 1 clove of garlic
  • A chestnut sized piece of ginger

  1. Grate all the ingredients for the marinade by hand/food processor and set aside in a deep tray.
  2. Score both sides of the steaks in a criss-cross pattern then add to the tray to marinade for 5 minutes.
  3. Heat a frying pan and add the butter and oil, then cook the steaks for 2 minutes each side. Set aside on a serving dish.
  4. Add the remaining marinade to the pan, bring to the boil, then drizzle over the steak.
Serve with buttered spinach and a bowl of rice, or of course with chips and salad leaves. Cut the steak into strips if serving with chopsticks.

© 2013 Setonaikai Trading

Potato with Fenugreek

Ingredients (2 servings)

  • 2 tsp. ghee
  • 2-3 potatoes, peeled and diced
  • 1 tsp. cumin  seeds
  • 2 tsp. grated ginger
  • 2-3 fresh chillies, finely chopped
  • Salt
  • 100ml water
  • 3 tbsp. dried fenugreek leaves, rinsed and drained
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/2 tsp. turmeric
  • 1/4 tsp. amchoor, mango powder
  • Coriander leaves (optional)

  1. Heat the ghee in a frying pan. Add the potatoes, cumin seeds, ginger, chillies and salt and cook over a medium heat for 5 minutes.
  2. Add the water to the frying pan then cover and cook over a low heat until the potatoes are almost cooked.
  3. Stir in the fenugreek leaves, cumin, coriander, turmeric and amchoor and cook for a further 10 minutes.
  4. Garnish with coriander leaves if desired.
The"Tonsui Dipping Bowl Stripe" used in the photograph is available instore and online.

© 2013 Setonaikai Trading

Saturday, 11 August 2012

Kimchee and Salmon Soba Noodles

Ingredients (2 servings)

  • 1 small tin salmon
  • 4 spring onions
  • 100g Chinese cabbage kimchee
  • 200g dried soba (buckwheat) noodle
  • 1 tbsp. white sesame seeds, toasted
  • 2 tsp. toasted sesame oil
  • 1 tsp. chilli oil
  • 1/3 tsp. salt
  • 2-3 tsp. aonori seaweed


  1. Cut the spring onions into about 5cm lengths.
  2. Cook the soba noodles in boiling water for 7-8 minutes, then drain.
  3. Rinse the cooked soba noodles under cold water. Drain again and put in a bowl.
  4. Add all the rest of the ingredients (except for the aonori seaweed) to the bowl and mix thoroughly.
  5. Serve with the aonori seaweed on top.

Tuna can be used as an equally delicous alternative to salmon.

© 2013 Setonaikai Trading