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Salmon Nanban Zuke

September 2, 2017 by KozmoKitchen Leave a Comment

The arrival of Copper River salmon in May gets Seattleites delighted and excited because it means the kickoff of summer in the Northwest, the long-awaited joyous season of sunshine and blue skies for the next three months. Local grocery stores and restaurants start showcasing Cooper River salmon, known for its succulent texture and rich flavor. It’s pricey (although buying a whole fish can save you a lot of money) but definitely worth trying while it’s available (for season updates, see http://www.copperriversalmon.org/press-news). And even if you miss the opportunity to taste Copper River salmon, there is a wide variety of other wonderful kinds of salmon that can inspire you to cook numerous recipes through summer and into fall — from simple grilled fillets or steaks to super-fresh sashimi or sushi.

Now here is a great summery recipe that I love and highly recommend that you add to your salmon repertoire. Nanban Zuke is often made with small fish like Aji (Spanish mackerel), smelt, and sardine, and it works wonderfully with salmon as well. Fried salmon is marinated in sweet vinegar called Nanban zu along with fresh summer vegetables that add bright colors and flavor. You can serve it chilled as a refreshing appetizer on a hot summer evening. I hope there will be many occasions on which you can make Nanban Zuke, the perfect addition to your dinner menus this summer.


Print Recipe
Salmon Nanban Zuke
Course Appetizers
Cuisine Japanese
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 3 hours
Servings
people
Ingredients
  • 13 fl. oz. kombu dashi a 2-inch piece of kombu (dried kelp) soaked in 13 fl. oz. of water at room temperature for 30 minutes)
  • 4 tbsp. soy sauce
  • 3 tbsp. sake
  • 2 tbsp. mirin
  • 4 tbsp. sugar
  • 1 lb fresh salmon fillets skin removed and cut into bite-sized
  • ½–1 tsp. salt
  • ½ tsp. white pepper
  • ½ cup potato starch
  • 1 quart high-heat oil for frying such as canola or rice bran
  • 1 medium yellow onion peeled, halved, and thinly sliced lengthwise (about 12 oz.)
  • 2 bell peppers (red, yellow, or orange), cored, seeded, and thinly sliced
  • red chili flakes optional
  • 2 green onions white part only, for shiraga negi garnish
Course Appetizers
Cuisine Japanese
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 3 hours
Servings
people
Ingredients
  • 13 fl. oz. kombu dashi a 2-inch piece of kombu (dried kelp) soaked in 13 fl. oz. of water at room temperature for 30 minutes)
  • 4 tbsp. soy sauce
  • 3 tbsp. sake
  • 2 tbsp. mirin
  • 4 tbsp. sugar
  • 1 lb fresh salmon fillets skin removed and cut into bite-sized
  • ½–1 tsp. salt
  • ½ tsp. white pepper
  • ½ cup potato starch
  • 1 quart high-heat oil for frying such as canola or rice bran
  • 1 medium yellow onion peeled, halved, and thinly sliced lengthwise (about 12 oz.)
  • 2 bell peppers (red, yellow, or orange), cored, seeded, and thinly sliced
  • red chili flakes optional
  • 2 green onions white part only, for shiraga negi garnish
Instructions
  1. Make Nanban zu. In a medium saucepan, combine all ingredients for the vinegar. Bring to a boil over high heat, and then turn off the In a Dutch oven or deep pot, heat oil over high heat to 325F.
  2. Sprinkle salmon pieces with salt and pepper and let sit for 10 minutes. Wipe off excess water with a paper towel (do not rinse the fish under running water). Place the potato starch in a medium bowl, add the salmon pieces, and toss to coat.
  3. Shake excess potato starch off salmon pieces and put them in the frying oil. Cook for about 2 to 3 minutes and increase the heat to 350F. Cook for another minute or two until the surface looks nice and crisp.
  4. Transfer salmon pieces to a rack, let stand for 30 seconds, and then immediately transfer them to the container of nanban zu.
  5. Place the sliced onion, bell peppers, lemon slices, and red chili flakes on top of the salmon. Cover with a sheet of plastic wrap, pressing lightly onto the surface so that there’s no air under the wrap. Refrigerate for at least three hours or overnight.
  6. Make shiraga negi (onion garnish). Cut the root end off the green onion, cut off the green tops, and then cut the remaining white section into inch-long pieces. To each white section, make a lengthwise cut without cutting all the way through, and remove the core. Lay the outer layers flat and then cut them lengthwise into very thin strips. Soak the cut pieces in ice water for 30 minutes. Drain and pat dry.
  7. Transfer the salmon and vegetables to serving bowls and garnish with shiraga negi.
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Filed Under: Appetizers, Uncategorized

Sansai Okowa (Sweet Rice with Edible Ferns)

May 15, 2017 by KozmoKitchen Leave a Comment

Print Recipe
Sansai Okowa (Sweet Rice with Edible Ferns)
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 8 hours
Servings
people
Ingredients
  • 1 package Sansai Mix (approx. 200g package)
  • 3 cups Sweet Rice (1 cup = 180 ml)
  • 2 sheets Abura Age (fried bean curd) (2 recutangular sheets)
  • 1/2 carrot (approx. 3oz)
  • 1 burdock root (approx. 4oz)
  • 6 pieces dried shiitake mushrooms
  • 2 cups water (1 cup = 180ml)
  • 2 stalks green onion (or 1/2 bunch mitsuba)
  • 1 pound chicken thigh (optional)
  • 2 tablespoons soy sauce
  • 1/4 cup sake
  • 1/4 cup mirin
  • 2 + 1 teaspoons salt
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 8 hours
Servings
people
Ingredients
  • 1 package Sansai Mix (approx. 200g package)
  • 3 cups Sweet Rice (1 cup = 180 ml)
  • 2 sheets Abura Age (fried bean curd) (2 recutangular sheets)
  • 1/2 carrot (approx. 3oz)
  • 1 burdock root (approx. 4oz)
  • 6 pieces dried shiitake mushrooms
  • 2 cups water (1 cup = 180ml)
  • 2 stalks green onion (or 1/2 bunch mitsuba)
  • 1 pound chicken thigh (optional)
  • 2 tablespoons soy sauce
  • 1/4 cup sake
  • 1/4 cup mirin
  • 2 + 1 teaspoons salt
Instructions
  1. (On the day before the cooking) Rinse sweet rice quickly under running water (no need to scru the rice) and soak it in plenty of clean water overnight.
  2. (On the day before the cooking) Soak dried shiitake mushrooms in 2 cups of water overnight.
  3. On the cooking day, julienne carrots into and inch long strips, slice burdock root thinly into an inch long strips (or shave it thinly using sasagaki cutting method). Squeeze water out of the dried mushrooms ad slice the mushrooms thinly. Rinse aburaage with hot tap water, squeeze excess water and chop it into 1/4 squares.
  4. Strain the sansai mix of water.
  5. Cut green onion into thin slices. Or you use mitsuba, chop the greens coarsely
  6. Optionally cut chickin thigh into 1/4 inch squares.
  7. In a medium sized sauce pan, put the shiitake soaked water and heat it over high heat.
  8. Add in sake, mirin, 2 teaspoons of salt and soy sauce.
  9. Add in all the vegetables, sansai and abura age (and chicken if you use it). Cook the ingredients until they are just cooked for about 10 minutes.
  10. Using a collandar, strain the cooked solids of the liquid. Reserve the liquids in a bowl.
Using a rice cooker
  1. Strain sweet rice of water and put the rice in the rice cooker. Add the reserved liquid in to the level "3 cups fo mixed rice". Add in the solid ingredients on top. Cook the rice mixture as instructed for the rice cooker.
Using a steamer
  1. Use a two layered steamer. In the bottom pan, fill water in. Put the top layer on, speard a cotton cloth wide enough to cover the entire bottom and sides, put a lid on and heat the steamer over high heat.
  2. Once the steamer starts boiling (i.e. steam comes out of the steamer vigorously), add in sweet rice. Put the lid back on and cook for 15 miutes until the rice is just cooked but maintains al dente consistency.
  3. Transfer the cooked rice into the reserved liquied in the bowl. Coat the irce in the liquid well. Transfer the rice back into the steamer. Put the lid back on. Cook another 5 minutes.
  4. Place the solid ingredients on top of the rice in the steamer. Cook for another 5 minutes. Check the consistency of the rice. If it's fully cooked then it's done. Cook another 5 minutes if necessary.
  5. Transfre the okowa into a large bowl and toss it with the vegetables well using a spatula. Add another 1 teaspoon of salt if needed .Garnish wtih chopped gren onion or mitsuba.
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Filed Under: Rice, Uncategorized

Matsutake Gohan

October 24, 2016 by KozmoKitchen Leave a Comment

Print Recipe
Matsutake Gohan
It's Matsutake season! You can't let the fall go without trying the mesmerizing aroma of Matsutake! Love living in the Northwest!
Course Rice
Cuisine Japanese
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
  • 3 to 4 matsutake mushrooms
  • 2 cups short grain ricce 1 cup = 200ml
  • 2 cups Katsuo dashi 1 cup = 200ml
  • 2 tablespoons sake
  • 1 tablespoon soy sauce usukuchi (light-colored) if possible
  • 1 teaspoon salt you can add/reduce to your taste
Course Rice
Cuisine Japanese
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
  • 3 to 4 matsutake mushrooms
  • 2 cups short grain ricce 1 cup = 200ml
  • 2 cups Katsuo dashi 1 cup = 200ml
  • 2 tablespoons sake
  • 1 tablespoon soy sauce usukuchi (light-colored) if possible
  • 1 teaspoon salt you can add/reduce to your taste
Instructions
  1. Clean matsutake with damp paper towel if you see any dirt. You can shave off the very bottom of the mushroom if it's too dirty.
  2. Slice matsutake mushroom stems, and tear the stump by hand into small pieces.
  3. Rinse and polish rice and strain it through a collandar. Put it aside (for about 30 minutes)
  4. In a Dutch oven or any deep pot you have, put in the rice and add dashi, soysauce, sake and salt. Add in sliced matsutake. If you have an electric rice cooker. Note: If you have an electric rice cooker just cook the matsutake rice with all the ingredients as you normally cook rice.
  5. Place the pot, turn on the heat over High and wait for the liquid to start boiling. A lid is not required.
  6. Turn the heat down to simmer, put the lid on if you haven't done it yet, then cook for 12 minutes. Turn off the heat then but do not remove the lid yet.
  7. Wait for 15 minutes. Open the lid and fluff the matsutake rice! Don't pass out with the incredible aroma!
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Filed Under: Rice Tagged With: Japanese, matsutake, mushrooms, rice, vegetarian

Nibitashi – dashi soaked vegetables

October 21, 2016 by KozmoKitchen Leave a Comment

In Japanese home cooking, Abura-age (fried beancurd ) is a very popular ingredient. It’s basically a deep fried sliced tofu and available at any Asian grocery stores these days (at least in Seattle area). Typical recipes using abura-age include miso soup, rice dishes and Inarizushi (sushi stuffed sweeten abura age), but you can easily substitute meat products with abura age because of its rich and satisfying flavor and texture.
Here is one dish I often make especially when I get fresh Komatsuna at the farmers market (@ Taki farm). It’s easy to make, lasts for several days in the fridge, and of course very tasty 😀

Print Recipe
Nibitashi - dashi soaked vegetables
A quick and easy recipe to enjoy fresh komatsuna or other leafy greens. It's a good idea to have dashi stock available in the fridge.
Course Appetizers
Cuisine Japanese
Prep Time 10 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Katsuo (Bonito flake) Dashi
  • 2 cups water
Nibitashi
  • 1 bunch komatsuna If komatsuna is not available you can use spinach or mustard greens
  • 1 sheet Abura age
  • 2 tablespoons sake
  • 1 tablespoon soy sauce
  • 2 tablespoons mirin
  • 1 sheet Kombu approx. 4 inches long
  • 1/2 heaping cup bonito flakes
Course Appetizers
Cuisine Japanese
Prep Time 10 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Katsuo (Bonito flake) Dashi
  • 2 cups water
Nibitashi
  • 1 bunch komatsuna If komatsuna is not available you can use spinach or mustard greens
  • 1 sheet Abura age
  • 2 tablespoons sake
  • 1 tablespoon soy sauce
  • 2 tablespoons mirin
  • 1 sheet Kombu approx. 4 inches long
  • 1/2 heaping cup bonito flakes
Instructions
How To Make Katsuo Dashi
  1. Put water and kombu in a medium sauce pan, and heat it over medium-high heat.
  2. Once the water starts bubbling, add bonito flakes. Do not boil. Turn off the heat in 30 seconds and let the dashi sit for 5 minutes until the bonito flakes start sinking to the bottom of the pan.
  3. Using a cheese cloth, sarashi (Japanese cotton cloth), or paper towel, strain dashi slowly. Save the strained kombu and bonito for reuse (and making the second round of dashi making).
Nibitashi
  1. Cut komatsuna into 2 inches long. Note: If you use spinach, you should blanch it in boiling water for 30 seconds, strain it and squeeze excess water).
  2. Pour hot water on both sides of aburaage to rinse off excess oil. Slice aburaage thinly (5 mm wide, 1 inch long).
  3. Put katsuo dashi, sake, and mirin in a sauce pan and heat over high heat. Once boiling, add soy sauce and turn down the heat to medium-low.
  4. Add in the cut komatsuna and aburaage. Cook for a minute. Turn off the heat. Leave the pan for 30 minutes to let the ingredients absorbe all the great dashi flavor. You can serve warm or store it in the fridge and eat cold.
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Filed Under: Appetizers, vegan Tagged With: aburaage, appetizer, Japanese, komatsuna, vegetabls

Fresh Ginger Rice

October 17, 2016 by KozmoKitchen Leave a Comment

Print Recipe
Fresh Ginger Rice
If you see fresh young ginger at a market, this is a must-try recipe to enjoy the wonderful aroma and spicy flavor of fresh ginger.
Course Rice
Cuisine Japanese
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 2 cups short grain white rice
  • 2 cups water
  • 2 tablespoons sake
  • 1 teaspoon salt
  • 1 tablespoon white sesame seeds toasted
  • as desired shiso leaves shredded
  • 1/4 cup fresh young ginger shredded
Course Rice
Cuisine Japanese
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 2 cups short grain white rice
  • 2 cups water
  • 2 tablespoons sake
  • 1 teaspoon salt
  • 1 tablespoon white sesame seeds toasted
  • as desired shiso leaves shredded
  • 1/4 cup fresh young ginger shredded
Instructions
  1. Give a quick rinse to rice under running water and strain it through a colander.
  2. In a medium sized dutch oven or pot, add in rice, water, sake and salt. Stir the liquid.
  3. Add in the ginger.
  4. Place the dutch oven over high heat. No lid is needed. Stir occasionally to avoid the rice to stick at the bottom.
  5. Once the water boils, then put the lid on and turn the heat down to simmer.
  6. Cook for 12 minutes and turn off the heat. Do not open the lead yet. The rice is still cooking. Wait another 15 minutes.
  7. Open the lid, add the shiso leaves and fluff the rice.
Recipe Notes

[recipe]

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Filed Under: Rice Tagged With: ginger, Japanese, rice, vegetabls, vegetarian

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About Kanako

I am a Japanese native following her dream of bringing Japanese home cooking to Seattle. I love sharing the culinary traditions I grew up with. Making people happy through great food and dining experiences. And creating that feeling of family and home that only a nurturing hand crafted meal can provide. I see a world where everyone can make Japanese home cooking a part of everyday life that brings warmth, comfort and joy. Please allow me to share it with you.

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