Tag: Japanese
Wasabi Sake Shrimp
Wasabi Sake Shrimp
This shrimp tastes like a million dollars and couldn’t be easier to make. The shrimp gets marinated in sake, wasabi, soy sauce, garlic, and shallots for only 30 minutes. You can either pan fry the shrimp in butter or skewer and grill them in only 6 minutes. Serve the shrimp with a side of wasabi Mayo.
Equipment
- food processor
Ingredients
- 1 1/2 lbs 16/20 count shrimp peeled and deveined
- 1/4 cup sake
- 3 tbsp soy sauce
- 2 tsp wasabi paste
- 5 garlic cloves
- 2 shallots
- 1 tbsp butter
- wasabi mayo for serving
Instructions
- Purée the garlic, shallots, wasabi, soy sauce, and sake.
- Marinate the shrimp for 30 minutes.
- Melt the butter in a large sauté pan over medium high heat. Add in the shrimp in a single layer.
- Sauté for 3 minutes a side.
Hokkaido Milk Buns
Hokkaido Milk Buns
Hokkaido milk bread may be of Japanese origins, but it’s eaten all over many Asian countries. The bread can be made in loaf form, free form rolls, braided, filled, or made as pull apart rolls like I did. The bread is fluffy, but dairy heavy, with a milk roux, evaporated milk, and butter add to the dough.
Equipment
- standing mixer with dough hook
- springform pan
Ingredients
- 1/2 cup whole milk
- 3 cups bread flour
- 2 tsp dry active yeast
- 1/2 cup evaporated milk
- 4 tbsp butter
- 1 large egg beaten
- 1/2 tsp salt
- 3 tbsp sugar
Instructions
- Whisk 3 tbsp of flour with the whole milk in a saucepan over medium heat.
- Cook until a thick paste forms. Take off the heat.
- Tranfser the paste into a bowl and whisk in the evaporated milk.
- Whisk in the egg.
- In the bottom of the standing mixer bowl, activate the yeast with 3 tbsp of warm water for 5 minutes until it’s bubbly.
- Add in the flour and the evaporated milk mixture.
- Usinb the dough hook, mix on medium low speed for 2 minutes.
- Once the dough forms, cover the bowl and let rest for 20 minutes.
- After resting, knead the dough on low speed. Sprinkle in the salt and sugar. Continue kneading for 8 minutes.
- Slowly incorporate 1 tbsp of the butter at a time until the dough absorbs it all.
- Drizzle oil over the dough ball. Cover with plastic wrap and let the dough rise for an hour.
- Once risen, punch the dough down on a clean surface.
- Roll into a dozen balls.
- Place the dough balls in a well greased springform pan. Cover with a towel and allow to rise for an hour.
- Preheat the oven to 375 degrees.
- Turn the oven down to 350. Put in the pan and bake for 20 minutes.
Agedashi Tofu
Agedashi Tofu
Agedashi tofu can be found at just about every Japanese izakaya. This popular appetizer consists of tofu dredged in potato starch and lighty fried until golden brown. Then a dashi stock based broth called tsuyu is ladled over the fried tofu; garnished with green onions and grated ginger. Simple, yet very flavorful. The fried tofu soaks up some of the broth, giving it a sweet/umami flavor with a bite from the freshly grated ginger.
Servings: 2
Ingredients
- 1 block extra firm tofu pressed for 30 minutes; cut into 16 cubes
- potato starch or cornstarch
- vegetable oil for frying
- 1/2 cup dashi stock
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/4 tsp sugar
- 1 pinch salt
Garnish
- green onions finely chopped
- ginger grated
Instructions
- Toss the tofu with potato starch, making sure all sides are evenly coated.
- Heat up 1/2” of vegetable oil in a sauté pan over medium high heat. Drop in the tofu.
- Fry for 3-4 minutes a side until the tofu is a light golden brown. Place on a wire rack to drain excess oil.
- Heat all of the stock ingredients together and simmer until the sugar has dissolved. This will take a couple of minutes.
