Easy-peasy Japanesey video debut!

It was a labor of love but my video was recently completed and will hopefully help an interested publisher who sees my cookbook proposal to also put a face with the name. It will be worth watching, I promise!  Also, a big favor to ask of you - my recent assignment from my editor and agent are too beef up my social media - so please help me by also liking my Facebook page at www.facebook.com/easypeasyjapanesey - if you already have, then THANK YOU! The video is a visual on one of my most popular blog posts called "Just roll with it, it's a sushi party for everyone!"  It's a quick tutorial on how I put together a make your own sushi night at our house with some tricks from my mom on using a sharp knife and cooking rice.  If you look closely at the end, you'll see that my daughter's hand is completely covered in black paint.  It makes me laugh to know that we didn't even wash her hands before eating!  Oh well!  Hope you enjoy! [wpvideo tPgVbwfn]

Here's a link to the original post about how to make everything you need for your own sushi party! >> http://wp.me/p1L4Tl-2F

Japanese Curry in a Hurry!

Japanese Curry is one of those comfort foods where the smell has such a strong connection for me with growing up.  I definitely remember having this dish in my youth and whenever I eat it, I think about my brother, sister and I sitting around our family table and having my parents ask for the run-down of our days. It makes me realize the importance of just sitting down with your family at meal time and eating TOGETHER. So, whenever we can I'm making a resolution to accommodate for my husband getting home later from work and to try our best to eat as a family as much as we can. I make it a bit different than the directions on the box - yes, the main part of this curry comes out of a box!  It's just tradition like this and honestly, I don't know how to make it any other way. So, try it out and you'll see that it tastes home made and is really easy!  * Important to note that if you want a more stewy type of tender beef curry then this will take longer to cook but if you use tri-tip you can just give the meat a quick fry for 'Japanese Curry in a Hurry'! I prefer to use chuck because I like the tenderness you can achieve with slow cooking.  

Ingredients:

2 -3 lbs lean beef, like boneless chuck or for a quick fry use tri-tip (or chicken, lamb or shrimp)

2 1/2 lbs onions (I use one whole onion)

4-5 carrots cut thickly

2-3 potatoes cut thickly

4 tbsp cooking oil

6 cups water

1 box S&B Golden Curry Sauce Mix (available at most grocery stores in the Asian section or at an Asian specialty store)

Salt and Pepper to taste

Directions:

1. Cut potatoes and carrots in thick cuts on the diagonal.  Boil 6 cups of water in a large pot and add the carrots and potatoes in with some salt to tenderize, about 20 minutes.

2. Cut beef into cubes and chop onions finely. Add 4 tbsp cooking oil to a sauté pan and heat on high. If using chuck, cook meat in batches being careful that the pieces don't touch.  Remove and cook onions until tender.  If you are cooking tri-tip, chicken or shrimp, gently stir-fry until just tender. Set aside.

3. In the same pot that the potatoes and carrots are in, add curry sauce cubes to the pot.  Turn heat to low and mix until completely melted in.

4. Add the cooked onions and meat.

5. Cover and reduce heat to low and let slow cook for 1.5 hours for tender beef. If you are using tri-tip, chicken, lamb or shrimp, you can serve immediately. Serve over a nice hot bowl of steamy rice or noodles.

Enjoy!

The versatile Japanese Persimmon or Kaki!

(kaki [柿]) or Japanese Persimmon is a wonderfully sweet fruit that is seasonal in the months of October and November.  The Japanese Fuyu variety, as opposed to other varieties that tend to be very bitter when picked, can be eaten like an apple up through to any stage of ripeness. If you've seen a kaki tree, you may know that kaki are picked at their ripeness when a tree's leaves naturally fall off.  It may seem a litle odd to look at such beautiful vibrant dark orange fruit hanging on a tree that almost looks like it's dying, but that's what makes this beautiful fruit so unique and interesting!

When I was little, I didn't always have the fondest memories of eating kaki because I remember that sometimes they were really bitter and seemed to make my mouth feel like it had been sucked of all moisture. Now I know that this is true - that you can find kaki that are bitter and you can find kaki that are just right.  If you stick to the Fuyu variety that has less tannins, you shouldn't get any bitterness. You're probably seeing kaki in grocery stores now and may not know what to do with it. When buying Fuyu Persimmons, choose ones that are firm with vibrant red-orange color all around. 

Here are some ways to eat and cook kaki...

I like to eat mine like an apple. When they are hard, you can bite right into it or cut it into slices with the peel on.  Or, you can peel it and julienne cut it for use in salads. You can add it to coleslaw to give it a little sweetness or put it in a sandwich to give it a delightful crunch. They can be dried out and you can eat them as a healthy snack or dip them in chocolate.  When they are soft, you can make jams, chutneys, and purees.  I've seen it used in risotto, baked into cookies, used in salsa, even put into latkes.  It is really one of the most versatile fruits - so don't be afraid to try it the next time you are at the grocery store, you won't be disappointed! 

Here are 14 awesome recipes using persimmons from Huffington post and this is my favorite one of the bunch by Dara of Cookin' Canuk:

Spinach Salad with Fuyu Persimmon, Jicama & Avocado with Miso Dressing

4 tsp fresh lime juice

4 tsp water

1 1/2 tbsp white miso (fermented soybean paste)

1/4 tsp black pepper

1/8 tsp salt

1/3 cup plus 2 tbsp olive oil

6 oz. fresh spinach leaves

1 lb (about 1 1/2 large) Fuyu persimmons, peeled, halved lengthwise, seeded, and thinly sliced

1/4 medium-sized jicama, peeled and sliced into matchstick pieces

1 large, ripe avocado, halved, pitted, and thinly sliced

The dressing:

In a blender, combine lime juice, water, white miso, black pepper, and salt. Blend until smooth. With the blender running, slowly pour in olive oil. Stop pouring the olive oil a couple of times throughout this process, with blender running, to insure that the emulsification is forming well. Season to taste with additional salt and pepper.

The salad:

Place fresh spinach leaves in a serving bowl. Toss the spinach with a few tablespoons of the miso dressing. Add the persimmon, jicama, and avocado and toss with a 2-3 additional tablespoons of dressing, to taste. Serve.

Makes 4 first-course servings.

Tuna Tataki with Sesame Soy Vinaigrette

I had a delicious Seared Ahi Tuna the other night as an appetizer at a local restaurant and it inspired me to try to make it at home.  I loved the sesame-soy vinaigrette dressing it was swimming in and thought I could make it a bit heartier if I served it with an avocado and cucumber salad on the side.

You've probably heard it referred to as "Tuna Tataki" which is is basically just the Japanese name for searing tuna. Tataki たたき meaning "pounded" or "hit into pieces" by searing fish very quickly over a hot flame, slicing it and marinating it in vinegar and "pounded" ginger. I don't pound my ginger but I do use a special Japanese grater that makes it into sort of a paste. This is great for lunch or dinner and if you add some miso soup, a salad and rice to it, voila - you have a meal that can satisfy anyone. Healthy and easy too.

Ingredients:

1/8 cup minced ginger (about 1/3 of a medium sized ginger piece)

1/4 cup sesame seeds

1 tsp cracked black pepper

Kosher salt 1/2 pound very fresh, sushi-grade ahi tuna

1 tbsp sesame oil

Dressing:

2 tbsp soy sauce (preferably low-sodium)

1 tbsp sesame oil

2 tbsp rice wine vinegar

1/2 green onion sliced thinly

1 tsp sugar

Side Salad:

1 avocado - small cubes

1/2 cucumber - small cubes, seeds removed

Here's how I mince my ginger.  I take the ginger, peel and all, and I use this Japanese grater that I found at a Japanese dollar store.  They have one just like it on Amazon.

I normally freeze my ginger so that it's easier to grate but you can also just use it fresh from the refrigerator to achieve the same results.  If you don't have a handy grater like this, you can use a microplane to do the same thing.  Simply grate over a plate or if it comes with a plastic container attachment, use that.

Directions:

1. On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper.

2. Cut the tuna into a nice long cubed rectangle. Sprinkle the tuna with kosher salt. Roll the tuna into the mixture to coat well.

3. Place a saute pan over high heat. Add sesame oil and sear the tuna on all sides, about 30 seconds per side. Watch closely so you don't cook it too much - you want a very thin layer cooked on all sides.

4. Remove the tuna from the pan and set aside.

5. To prepare the dressing, whisk the soy sauce, sesame oil, rice wine vinegar and sugar together.

6. Mix the avocado and cucumber together.

7. Slice the tuna into 1/4 inch thick pieces and pour 3/4 of the dressing over the top.  Put the avocado and cucumber salad on the side and pour remaining dressing on top.

* For all of the favorite brands that I used in this recipe and others to put in your Japanese pantry, please go to my Fill your Japanese Pantry with my Faves post and get all the details.

Apricot-Glazed Asian Pear Tart

You can substitute regular pears in this recipe but the asian pears offer a slight firmness and delicate sweetness to the finished dish that I love!  It's a bit labor intensive in that you have to glaze your pears 4 times as it's cooking and while it cools.  This method is what will give it a real sheen, just like the tarts you see in a French patisserie.  If this is too much for you - skip one or two of the glazings and I'm sure it will taste just as good.  This is delicious served with brunch or as a special dessert with vanilla ice cream.  Both of my kids helped me prepare this dish and were begging for seconds! Cooking time: 45 minutes

Ingredients:

1 sheet frozen puff pastry, thawed at room temp for 20 minutes

1 egg slightly beaten with a little water (1 tbsp) to make an egg wash

2 large Asian Pears - firm but ripe - not soft or bruised - I like to use the Japanese variety called "nashi" that has a clear yellow, brown or yellow-brown skin

1/3 cup of apricot jam and 2 tsp of water - you can substitute any other jam that would compliment the pears; orange, peach, fig

juice of 1 lemon

2 tbsp of sugar

Directions:

1. Preheat oven to 400F

2. On a floured surface, roll out the pastry so that it's about 14 X 8 inches - not too much bigger than its frozen state.  Just keep evenly rolling it out until it's the same thickness all around. Using a sharp knife or pastry wheel, cut off about a 1/2 inch strip from each side. Using a pastry brush, dip the egg wash to glue your strips to the sides and wet the edges of the rectangle. Put the strips on the edges to form a rim around the rectangle. Then brush the entire pastry includes the tops of the trim with the egg wash and transfer to an ungreased baking sheet.

3. Peel, halve and core the asian pears. Cut into lengthwise thin slices. Squeeze some lemon juice over the pears to prevent discoloring.

4. Microwave the jam and water for about 1 minute. Stir the melted jam and water so that it has a nice brushing consistency.

5. Sprinkle the pastry with 1 tbsp of sugar all around. Arrange the pear slices on the pastry, overlapping them to make them attractive and uniform. Sprinkle the pears with another tbsp of sugar. Brush the tops of the pears with the melted jam. Bake for 15 minutes.

6. Take it out of the oven and glaze again with the jam and water mixture. Continue baking for another 15 minutes.

7. Remove from oven and glaze again but before you put it back in the oven, cover the edges with tinfoil so that they don't burn. Continue baking for a final 15 minutes.

8. Remove from oven and glaze one last time. Let cool completely before serving. 

Chinese Chicken Salad with easy-peasy dressing

Yes, it is called "Chinese" Chicken Salad but every good 4th Generation Japanese-American has a good "Chinese Chicken Salad" recipe in their collection.  Mine comes from my mom's cookbook she created with her girlfriends known as "Les Dames".  I think I've talked about them before but these women really know their stuff when it comes to yummy food.  I've had a lot of Chinese Chicken salad in my life and I have to say, in my opinion this is THE BEST Chinese Chicken Salad recipe I've ever had because of two things.  1. The dressing has the perfect balance of sweet and salt, isn't too oily and  2. The chicken has a tiny hint of ginger because you add a piece to the water you cook it in which gives it a nice subtle flavor and adds depth. I've altered their dressing recipe a bit because I thought the original had a little too much salt but I could literally put this dressing on anything - salad, veggies, in a sandwich, used as a marinade, you name it.  My only problem is that even when I make a double batch, it disappears in no time.  So, I highly recommend at least making a double batch so that you can have some left over to use.  If you like a strong sesame flavor with a perfect balance of sweet, sour and salty - you will love this!   I make all the different parts of this ahead of time, refrigerate them all in little baggies and then bring them all together right before serving so that the fried maifun stays crunchy and everything else is cold and crisp.  This is also great to take to the beach or serve up at a party in Chinese to-go boxes.  If you are taking it to the beach, just take all of your separate baggies and mix everything together in your one big zip lock that has the lettuce (including the dressing) and voila - you have a perfect well balanced lunch.

Ingredients:

3 boneless chicken breasts - you can also use chicken tenders, just remember to tear the little cartilage bit out after the chicken is cooked

1/2 to 1 pkg. maifun (noodles that puff up when you fry them) available at most grocery stores in the Asian section

1-2 heads lettuce - I like to mix romaine and iceberg - sliced thinly

3-4 green onions, sliced thin diagonally

1 small pkg, almonds, toasted - I just put them on low setting on a tray in the toaster oven

1/4 C sesame seeds, toasted - you can buy them already toasted at Asian grocers

1/4 C cilantro or Chinese parsley

1 medium slice of fresh ginger (skin can be on)

Oil for deep frying

DRESSING:

4 Tbsp. sugar

4 Tbsp. rice wine vinegar (I prefer the Marukan brand)

2 Tsp salt

1/2 Tsp black pepper

1/2 C vegetable oil

4 Tbsp. sesame oil (I prefer the Kadoya brand)

Directions:

Combine all ingredients except oils and dissolve over low heat.  Add oil after cooling.  Whisk ingredients or add oil to a blender slowly to emulsify.  Pour into a sealable container.  In a medium saucepan, cover chicken breasts in enough water to cover breasts and add a piece of fresh ginger.  Bring to a boil until chicken is just done, about 10 minutes - do not overcook.  Drain, cool and shred into small pieces.

Deep fry the maifun in hot oil at 350 Degrees, taking a small handful at a time.  The maifun will puff up quickly so remove right away with a Chinese strainer if you have one.  Drain the puffed maifun on paper towels and set aside.  I like to put my puffed maifun in a ziplock bag and save it for when I'll be serving the salad.  Combine chicken, lettuce, onions, almonds and sesame seeds and cilantro in a salad bowl.  Just before serving, add maifun and dressing and toss gently to mix.  For a creative presentation, you can serve in Chinese to-go boxes that you can get at places like Smart and Final or order online ahead of time.

Hurricane Popcorn my way!

Well, if you've been to Hawaii or know any Hawaiian's, you might have tried or already know about "Hurricane Popcorn".  It's like chocolate meeting peanut butter, sheer genius.  Basically, it's a combination of deliciousness.... Popcorn, Yaki Mochi (Japanese rice crackers), Furikake (a type of Japanese condiment made with sesame seeds, seaweed, sugar, salt and lots of other stuff) and butter, lots of butter.  I'm pretty sure it originated in some pushcart in Hawaii and now it's all the rage.

I always thought you had to get it in Hawaii but have recently discovered that you can buy it online.  I decided that it's probably pretty easy to make so I decided to try it out myself.  I made a real batch from the packaged brand and made my own and tested it out with my family, my sister-in-law and her family, and my cuz.  I was so excited that they preferred my version (they said mine was a tiny bit sweeter and tasted like Kettle Corn with extra goodness!)  So, here it is - feel free to add more of any of the separate ingredients if you like it crunchier or more buttery, there really isn't a wrong way to make this.

Ingredients:

1 bag of microwave popcorn

1/4 cup of Furikake (you can buy this at most Asian grocery stores) - They come in multiple varieties so just get the blue label one and you are good to go!

1/2 cup of Yaki Mochi (you can buy this at most Asian grocery stores, Whole Foods and most supermarkets in the Asian section)

1 tsp of sugar

1/4 cup of unsalted butter (1/2 stick) melted

Preparation:

Microwave your popcorn according to it's instructions. Next, in a large ziploc bag, add the popcorn, Furikake, Yaki Mochi, sugar and butter.  Zip it up and shake until well combined.  Enjoy!

Smoked Salmon, the easy-peasy way!

Smoke em if you got em! That's what I say.  Not really but I do think smoking salmon is one of the easiest things to do.  I guess the one caveat is that you have to own a smoker.  If you don't have one don't fret, you can get them relatively cheap.  We bought our "Little Chief Smoker" on Amazon Prime for about $100.  

Back before kids, my husband and I lived in Homer, Alaska for a Summer and had the best time learning how to catch the different types of salmon.  They are such amazing fish because they all look and taste different and each travel thousands of miles over the course of years, from freshwater to saltwater and back again - just to spawn.  Sometimes we would catch a salmon after fighting with it for an hour on our fishing line and when we finally brought it up to shore it would have all kinds of hooks in it and battle wounds from its survival to that point.  It made me a little sad to think that we were the ones to finally catch it but it also made me realize what a remarkable species salmon really are.

We caught all types of salmon when we were there but by far our favorite and the most tasty was the Sockeye (Red) Salmon.  It's red color is so vibrant and visually appealing and it's flavor seems to be more complex and rich than the others.  We learned how to smoke salmon in Alaska and people thought we were crazy to smoke our Sockeye because they normally only save the less expensive (Chum or Pink) salmon for smoking.  When I smoke salmon, I always use Sockeye because I think it tastes the best...but you don't need to.  You can get one of those big fillets from Costco and it won't end up costing you too much.

Note: This is a two day process because you have to brine the salmon first - but it only takes 5 minutes to make the brine and stick the salmon in the refrigerator overnight!

This basic recipe is a variation from James McNair's "Salmon Cookbook" but you can add anything you want to it for more complex flavor (soy sauce, peppercorns, lemon juice, Worcestershire, bay leaf, etc.)

Ingredients:

2 quarts water

1 cup salt

1 tsp pepper

1 1/4 cups brown sugar

3 bay leaves

2 salmon fillets (preferably skin on) and cut into 3 inch slices on the diagonal

About 10 cups of very small hickory or aromatic wood chips for smoking

Equipment needed:

A smoker

Accoutrement:

Toasted bagels, tomato slices, red onion slices, cream cheese, fresh dill, lemon, capers, fresh cracked pepper, chopped chives, fresh lemon to squeeze on top

Directions:

To make the brine, combine the water, salt, sugar and bay leaves in a large bowl; stir well.

Quickly rinse the salmon fillets under cold running water and pat dry with a paper towel. Place the fish in a shallow glass or ceramic container and pour the brine over it to cover.  Cover the container with plastic wrap and refrigerate for at least 3 or up to 10 hours, depending on the thickness of the fillets. Do this overnight and you can wake up the next day to start smoking!  Be prepared to have the outside of your house filled with the most delicious smell ever!  Careful, all the neighborhood animals might come and see what you are up to!

Preheat the smoker and add wood chips according to the manufacturer's directions. Rub the racks with vegetable oil to prevent the fish from sticking.

Drain the salmon, rinse well in cold water, and place, skin side up and uncovered, on a wire rack until the flesh is dry, 30 minutes to 1 hour.  (I actually just paper towel dry mine and stick them right onto the smoker trays while the smoker preheats).

Optional: So that you can easily remove the skin from the salmon afterwards, you can place each fillet on several layers of cheesecloth or a heavy brown paper bag so that it is cut to the shape of the fillet (otherwise if you cover the smoking tray with the cheesecloth or paper, the smoke can't get through).

After you've laid the salmon on the trays and before you put them into the smoker, brush a layer of maple syrup over the top of each one. This gives it a delicious sweetness that compliments the salt from the brine.

Cover the smoker and smoke the fish until just opaque, 10 to 12 hours. Restock the wood chips whenever necessary, usually about 3 pans of chips are needed in all.  I brush another layer of maple syrup over the tops each time I change the chips out.

Remove the salmon from the smoker. Cool briefly, then peel off the cheesecloth or paper, which takes the skin with it.  Serve immediately, or cool, cover and refrigerate for up to 2 weeks.  Or tightly wrap in the freezer and wrap and freeze for up to 2 months.

Serves 12-16 people

Here are my tricks to making this the best smoked salmon you've ever had.  ***I slice my bagels into thirds horizontally (trick I learned from Ina Garten) and then I toast them. I make sure all of my accoutrement are very thinly sliced - like paper thin.  My red onion and tomatoes are sliced paper thin with the help of one of my favorite Japanese gadgets, the "Benriner".  Again Amazon Prime in two days, oh yeah.

Here's how I like to layer my salmon: bagel, cream cheese, salmon, tomato slices, onion slices, capers, fresh dill sprigs, squeezed lemon juice, freshly cracked pepper.  I'm telling you, I could eat this for breakfast or lunch every day!  Perfect for brunch or as an elegant appetizer.

It's Fried Rice, not Flied Lice...

Yes, I'm poking fun at how someone with an accent would pronounce "Fried Rice", so please don't get offended. :)  My kids love it when I tell them we are having "Flied Lice" for breakfast!  In our house we normally only eat Fried Rice for breakfast.  I'm not sure when it's traditionally served in Japan but I do know that Fried Rice does exist there and it's called cha-han (チャーハン).  I love it because it's easier to make than pancakes and eggs and I also get to use up my leftovers!  Leftover rice is key to good fried rice because by frying the rice, you are actually steaming and crisping the rice at the same time and it gives a delicious almost nutty flavor to it that can't be replicated with fresh rice. The only staple for Fried Rice is leftover rice and eggs - the rest can be up to you.   Typically there will be meat, shrimp and some sort of vegetables added as well.  There are so many variations of Fried Rice from different cultures, but here's my easy-peasy Japanesey version.  I used left over bacon grease with to give it a wonderful bacon flavoring that can't be matched and topped it with some Shiracha chili for a nice kick.  It's Japanese comfort food and provides a well balanced meal in a bowl for your family that will give them lots of energy for the day! Ingredients:

1 1/2 Tbsp bacon grease

1/2 onion - chopped finely (substitute green onion or scallions)

2 chicken apples sausages - cut into small cubes (substitute bacon, chicken, shrimp any protein really!)

2 cups of left over Japanese white rice (works with Jasmin or brown rice too but the stickier the rice, the better it turns out because the extra moisture from the sticky rice makes it steam and come out nice and fluffy)

2 eggs

1 tbsp low sodium soy sauce

1 tsp sesame oil

1 tsp Sriracha chili (optional for added spice)

Vegetables - I didn't add any veggies to this version but you can add chopped carrots, mushrooms, peppers, peas or anything else you have in your fridge!  Just cut them up small and add them after you sweat your onions before you add your meat.

Directions:

In a medium to large sized skillet, heat bacon grease over medium high heat.  Add onion and sausages and cook until browned.  Add rice and mix through until coated with the grease and rice starts to make a popping sound as it gets crispy.  Make a well in the middle of the rice and crack the eggs in it.  Immediately take a fork or whisk and mix the eggs up in the middle.  Combine the egg and rice mixture until the egg cooks through - you'll be able to see little pieces of cooked egg throughout as it completely cooks.  Add the soy sauce and sesame oil and mix through.  Add Shiracha chili if you want it spicy.  Serve warm in bowls.

What's Shio Kogi?...it's deeeelicious!

So, what's Shio Koji?  Up until a few months ago, I had never heard of many of these very traditional Japanese flavorings, all made with a homemade Koji which is a type of fungus used to brew sake, miso and soy sauce.  Think of it as a starter yeast - like those used in Sourdough bread.  You've probably heard of starters that get passed on from generation to generation and have been treasured by families who keep their starter going...never able to repeat the flavorings that have been passed down because the yeast they started with evolved over time.  That's the jist of what this is.  I was turned on to a wonderful Japanese woman by the name of Mariko (which coincidentally is my middle name) who makes wonderful Japanese products in her home here in the Bay Area. With 3 kids, it's kinda impossible to make my own Koji at home so I purchase products from Mariko and get to benefit from all her hard work and expertise. This is the description of her Shio Koji: Shio Koji is a very popular and chic product among the Japanese, creating a fad scene in the culinary industry. Made from mineral water, sea salt, and homemade koji after long fermentation. It enhances the savoriness of food itself as sharpens the sweet and salt tastes of food. This product helps busy households because it takes only a spoon of Shio Koji to provide a fancy taste for an everyday dish!

I  describe it as a super delicious flavoring - kinda in between a miso marinade and mildly sweet salad dressing.  I recently used it to marinate cod, which I then broiled until just done.  It tenderized the fish and left it melting in my mouth.  I served it with a side of pan-fried kale that I mistakenly left in the pan too long and came out with something crazy good.  The kale kinda fried on the bottom so when I put it on the plate, it had all of these crispy bits in it, like fried kale chips, which made it crunchy and super yum.  I drizzled a little bit of yuzu salad dressing (found at most Asian markets) over the top of the kale with some sliced avocado on top and it was the perfect side dish to the cod.  The husband and kids loved it so it was a sure winner!

My contact for purchasing Shio Koji isn't available anymore so now I'm in a pickle.  If anyone knows where to purchase it online, let me know.  Here's another interesting article on Koji and it's uses.

http://umamimart.com/tag/shio-koji/

My dad's favorite recipes!

My dad was a simple man so in honor of him, I've decided to post a very simple blog today.  He was a good listener and although he didn't say much, you knew he really cared about his family.  He passed away in February over 12 years ago and I often think of him at this time of year.  This first recipe makes me think of him because he used to make these for us when we were little. He wasn't known for his skills in the kitchen and in fact, there were only 2 things I ever saw my dad cook.  One were these "Shoyu (Soy Sauce) Eggs" and the other was "Shoyu (Soy Sauce) Weenies".  They are easy and delicious and my kids love them. Shoyu (Soy Sauce) Eggs

This isn't the most attractive dish because the soy sauce turns the eggs a grey color, but once you get past that you'll want these every morning.  It's my idea of comfort food.

Ingredients:

4 eggs

1/2 tsp Shoyu (Soy Sauce) - preferably low sodium

1 tsp sugar

1 small pat of butter

Directions:

Combine eggs, shoyu and sugar and whip until frothy.  You can use a pair of chopsticks to whip eggs, just as you would a whisk...try it!  Add the butter to  a medium saucepan on high heat and wait until melty and brown. Turn down to medium heat and immediately add the egg mixture.  Slowly mix the eggs with a pair of chopsticks to cook.  Do not overcook, stop when the eggs are just cooked and look a bit glossy.  Remove from pan and serve by themselves, on top of left over rice that has been re-steamed or with the Shoyu Hot Dogs below.  To re-steam rice, just wet a paper towel and put it on top of the left-over rice.  Microwave for 1 minute or so and voila, you'll have fluffy, steamy rice in an instant.

Shoyu (Soy Sauce) Weenies

I thought my dad made this recipe up himself but I just googled "soy sauce weenies" and I couldn't believe there was a youtube video on how to make these.  I also think they are a popular dish in Hawaii - maybe that's where my dad got it because my grandma was born in Hawaii. At any rate, for those of you who refuse to eat a hotdog, try this out...it may change your mind! Kids love these because of the hint of sugar.

Ingredients:

2 hot dogs, sliced on the diagonal on the 1/2 inch

1 Tbsp Shoyu (Soy Sauce) - preferably low sodium

1 1/2 tsp sugar

1 small pat of butter

Directions:

Melt butter in a medium saucepan over medium high heat. Fry up the sliced hot dogs until nice and brown (almost crispy).  Remove from pan and add the soy sauce and sugar.  When thoroughly heated through, add the hot dogs to coat.  Serve warm with the eggs and rice or by themselves.

Edamole Hummus, Yum!

Have you ever tried the Edamame Hummus at Trader Joe's?  I'm kind of addicted to the stuff and since I tend to inhale it all in one sitting with some toasted Naan bread (also from Trader Joe's), I decided I'd try to make it myself.  My first variation came out exactly like theirs so I thought I'd change it up a bit. I used a specific brand of sesame tahini made by Joyva that I like and added an avocado to make it a bit creamier.  The result, Edamole Hummus, my new creation.  Here's the recipe, it's super duper easy and I found the sesame tahini at Whole Foods.

Edamole Hummus

Ingredients:

12 ounces of shelled edamame (they come frozen at Trader Joe's, you just have to boil them until tender)

3 Tbsp of sesame tahini

1/3 cup of lemon juice (about 1 small lemon)

2 cloves of garlic whole

1-2 Tbsp olive oil and 1/2 tsp sesame oil

1 ripe avocado - peeled and seeded

Boil and drain the edamame and put it right into a food processor or blender - a food processor works better.  If there is some water left in the edamame, no worries, the liquid will help it combine better.  Add the tahini, lemon juice, and garlic.  Pulse until smooth.  Add the olive oil mixed with sesame oil in a steady stream until the mixture is nice and creamy.  Remove and put in a bowl.  Mash one avocado into the mixture and blend well.  Depending on how chunky you like it, you can either leave big chunks of avocado or blend in until very smooth.  Surprisingly, I kept the left overs in the refrigerator and the next day, it didn't brown or anything, even though there were avocados in it.  I've also spread it onto bread in a sandwich and it was deelish.  This would be great for a party because you don't have to worry about it discoloring like guacamole.  It's good with chips too.  Enjoy!

Easy Japanese inspired holiday cocktails!

What better way to kick off the holidays than with a nice festive cocktail?  I began researching  for cocktails at my annual Ugly Sweater Cookie Exchange and started to think about fun cocktails I could make that were Japanese inspired.  I love Japanese plum wine and sake by themselves, so thought they would be easy to combine with some traditional holiday flavorings.  My friend Margret and I did some taste testing and here is a sampling of the best ones! Hot Sugar Plum Sake

2 oz of hot sake, 1 tsp of plum wine, 1 dash of cinnamon and a light shaving of fresh nutmeg on top. You can buy store bought sake and heat it up over a low simmer on the stove. Ladel into shot glasses and garnish with a cranberry. Make sure to serve this warm as it doesn't taste as good at room temperature or cold.

Plum Wine Cranberry Spritzer w/ Orange Twist

1 oz of cranberry juice and 2 oz of soda water (or 3 oz of cranberry sparkling water) and 1/4 cup of plum wine.  The orange twist on this really makes it special.  Just take a small shaving of an orange rind and squeeze it in your hand while lighting it over the top of the drink.  The oils from the orange will infuse the liquid. Then wipe the rind around the top of the glass and drop it in for more added flavor. You're friends will be impressed with this one!

Here's a video how to do the orange flame: http://drinks.seriouseats.com/2011/02/cocktail-101-how-to-flame-an-orange-twist-garnish-drink-flaming-peel.html

Rosemary Lemon Sakitini

Put 5 oz of unfiltered sake, 1 tsp of lemon juice and one sprig of rosemary leaves inside a martini shaker with ice. Shake and pour into a glass rimmed with sugar.  Garnish with a sprig of rosemary.  Deeelish, this was our favorite!

Fish sticks your kids will love!

If you're a mom like me and you see your kid eating fish with a smile on their face, it makes you jump for joy at the thought of all those Omega-3 fatty acids going to their brain.  It's a rare occasion in our household but whenever I make these Panko battered fish sticks (or fish soldiers as my son Ryan calls them) my kids and my husband scarf them down.  We like to eat them with a side of broccoli, some Japanese rice and seasoned nori squares. My kids take all or part of a fish stick and roll it right up with some rice and seaweed to make a little sushi roll out of it.  They aren't big on tarter sauce so they eat them plain but these fish sticks are great with tarter sauce, tonkatsu sauce, catsup and teriyaki sauce too.  The panko batter is light and crispy - unlike the frozen fish sticks from the grocery store.  Also, you can make them with any type of mild white fish.  I use a nice cod or bass from the farmer's market because they are heartier and don't fall apart when you cut them into bite size pieces.  Plus they don't smell or taste "fishy" so my kids have tasted them and even asked if they are chicken! Baked Panko Fish Sticks

Makes about 6 small servings

When we lived in London, it seemed like fish sticks were much more popular and therefore, we had a better selection of frozen fish sticks to choose from that seemed to be of higher quality.  I’m not so crazy about the ones in the US, so I decided to make my own.  Baked not fried so it’s a healthier alternative.

Ingredients:

1 lb. a light white fish such as halibut, cod or seabass – cut into 3 in. strips

2 eggs, beaten w/ a little bit of water

½ cup flour – white or wheat flour

1 cup Panko

1 tbsp Old Bay Seasoning

salt and pepper

Japanese Tartar Sauce

1/4 cup mayonnaise

2 tbsp relish

1 tsp soy sauce, preferably low sodium

1/4 tsp sesame oil

Set oven to Broil. Prepare a cookie sheet by laying a piece of parchment or spraying with cooking spray. Lightly season the fish with Old Bay Seasoning, salt, & pepper.  Use a plastic zip bag and add the flour and the cut up fish into it.  Shake to dredge the fish pieces with the flour.  Make a dipping station using a shallow bowl for the egg and a separate shallow bowl for the Panko.  Take the floured fish pieces, one at a time, and dip then into the egg.  Then dip and cover them completely with the Panko.  Put the breaded pieces on the cookie sheet, without any touching. If you would like a crispier texture, you can spray the top of the fish with cooking spray. Cook on the bottom rack for 8 minutes and flip after 4 minutes or when golden brown.   Spray the other side and cook for an additional 4 minutes. Serve with Japanese Tartar Sauce or any other dipping sauce your kids enjoy! * Alternatively, if you can't live without the super crunch of a deep fry, you can also deep fry these in a medium saucepan with about 1/4 inch of vegetable oil.  Heat the oil on medium high.  When you can drop a bit of the panko into the pan and it fries right up, the oil is hot enough. Add the battered fish sticks and fry on both sides until golden brown.  Let cool on a paper towel to soak up any excess oil.

Panko (パン粉) – Preferred Brand Shirakiku - Prepared Bread Crumbs.  Most often used to coat a pork cutlet in tonkatsu (とんかつ) which is traditionally deep fried.  It doesn’t have to be deep fried - you can broil it and it comes out just as crispy without the oil!  Panko is available at most grocers in the international section.

Indonesian Pork Filet (It's not Japanese but it is easy-peasy!)

This is one of my favorite go-to recipes for my family, for guests, for picnics, you name it!  It's awesome for left-overs as my husband can attest to when he takes them to work.  I just recently made this dish for my cousins who came over for a visit and they loved it too.  The original recipe comes from my fab friend Elisabeth in Boulder, Colorado who I think was given it by someone in Indonesia!  I've also included some great sides, also recommended by my friend.  Thanks Elisabeth! Indonesian Pork Filet

The recipe is for 1 ½ pounds of pork tenderloin The pork needs to marinate for 1 to 2 hour or can be left in the refrigerator overnight

Ingredients for marinade:

Juice from 1 lime 2 tbsp of soy sauce 2 tbsp of corn syrup or brown sugar (or you can use 2 tbsp of maple syrup) 2 garlic cloves smashed 1 tbsp ground cumin 1 tbsp of curry ½ teaspoon of Sriracha Chili (you can use more if you like it spicy!) 1 tbsp of sesame oil 2 tbsp of peanut oil (or you can use creamy peanut butter)

Coconut Rice

Ingredients: 1 ½ cups of jasmine rice 1 ½ cups of chicken broth ¾ cup of coconut milk Fried Bananas

Ingredients: 4 bananas butter

Directions:

Mix all marinade ingredients in a medium sized bowl until thoroughly incorporated or put directly into a large ziploc bag, close the bag up and shake to mix.  Either pour marinade into a ziploc bag and add pork loin or if you used a ziploc bag to mix, just add the pork.  Let sit in refrigerator until ready.  Prepare the BBQ for medium high heat to about 350 Degrees.  Remove the pork from the marinade and place directly on to BBQ.  Cook to medium rare on both sides.  If you cover the BBQ, make sure to check it every so often for excess flaming.  Remove from BBQ and cover to let rest to continue cooking so that pork is just pink.

For rice, wash jasmine rice until water runs clear.  Place all ingredients in a rice maker or cook on high in a medium sized sauce pan and reduce to simmer after boiling point reached.  Cover for about 25-30 minutes.

For bananas, slice the bananas on a diagonal about 1/4" thick. In a medium saute pan, melt about 2 tbsp of butter over medium high heat.  When the butter starts to slightly brown, add the bananas.  Flip them after about 1 minute until they are brown on both sides.

After the pork rests, slice on the diagonal about 3/4" pieces.  Serve with coconut rice, fried bananas and fresh coriander on the top for garnish.

Baked Chicken Katsu

This easy chicken recipe is a big hit for play dates, picnics, and parties.  Leftovers can be re-heated in a toaster oven or given a quick broil to get back the crispy coating.  They taste great warm or cold and are a complete meal with gohan (rice) and steamed broccoli or spinach.  This is my “go to” meal at least once a week and is super healthy because it’s baked, not fried.  The kids love to help with this one too!

Baked Chicken Katsu

Makes about 6 servings

Ingredients:

1 lb. of chicken breasts cut in half lengthwise so they are thin. Alternatively, you can have the butcher pound the chicken and then cut each pounded piece in half. 

2 eggs, beaten w/ about 1 tsp of water

1/4 cup flour – white or wheat flour

1/4 cup of cornstarch

1 cup Panko (Japanese breadcrumbs, see below)

salt & pepper

Katsu Sauce

1/4 cup ketchup, preferably low sodium

1 tbsp soy sauce, preferably low sodium

1 tsp Worcestershire sauce

Directions:

1. Set oven to broil.
2. Lightly season the chicken pieces with salt and pepper. 
3. Use a plastic ziplock bag and add the flour and cornstarch. Add chicken and shake to dredge completely. 
4. Make a dipping station using a shallow dish for the beaten eggs and water and a separate shallow dish for the Panko bread crumbs.  
5. Take the floured chicken pieces, one at a time, and dip then into the egg. 
6. Then dip and cover them with the Panko. 
7. Put the breaded pieces on the cookie sheet, without having them touch. 
8. For a crispier texture, spray the tops of the chicken pieces with cooking spray. 
9. Cook on the bottom rack for 10 minutes and flip after 5 minutes or when golden brown.  Spray the other side and cook for an additional 5 minutes. 
10. Serve with the Katsu Sauce or any other dipping sauce that you enjoy. 

For the Katsu Sauce:

1. Whisk Worcestershire sauce, soy sauce and ketchup together until combined. 

* Alternatively, you can purchase ready made katsu sauce at most grocers in the international section or at an Asian grocery store.

A yummy variation is to dip each piece into a simmering pot of teriyaki sauce right after they are baked and let them dry on a raised rack. See recipe for teriyaki sauce here.  Make sure they do not touch on the drying rack as this will keep them extra crispy!  These don't need any sauce, you can just gobble them right up! 

Panko (パン粉) – Preferred Brand Shirakiku - Prepared Bread Crumbs.  Most often used for pork.  Called "tonkatsu" in Japanese (とんかつ) which translates to "ton" meaning pork and "katsu" referring to the bread coating that is traditionally deep fried.  It doesn’t have to be deep fried - you can broil it and it comes out just as crispy without the oil!  Panko is available at most grocers in the international section.

Jiro Dreams of Sushi and Easy Beef Wrapped Asparagus!

I've had a bit of a hiatus from blogging recently due to some good and bad news.  Good news is that I am in my 2nd trimester of pregnancy!  Bad news is that I've had an aversion to most food and especially to cooking for the last 4 months.  This has made it a bit difficult to speak about great Japanese recipes from a hands-on perspective, so I decided to write about recipes that I already know are great!  I also wanted to share with you a great movie based on one of the most famous Japanese sushi chefs in Japan called "Jiro Dreams of Sushi".   The recipe will follow after my movie plug and is courtesy of a cookbook my mom and her friends developed called "Les Dames".  It's a special request by one of my blog followers, so here you go!  I aim to please. "Jiro Dreams of Sushi" is a documentary based on 85-year-old sushi master Jiro Ono, his business in the basement of a Tokyo office building, and his relationship with his son and eventual heir, Yoshikazu.   It's not a mainstream film so you'll have to seek it out at a smaller theater.  I loved it because it really gives you an appreciation for the art of sushi making and teaches you about the culture of the Japanese.  It also makes you realize that fish sold for sushi are being over-fished because of the mainstream popularity of sushi these days.  I personally feel that we shouldn't be seeing sushi sold at grocery stores, fast-food convenience stores or gas stations.  These fish need to be preserved and sushi should be a luxury that you pay more for to get a higher quality of fish.  Here's the trailer: http://www.imdb.com/title/tt1772925/  Go and seek it out, it is such a jem and will make you want to go eat sushi immediately afterwards!

Here's the recipe....

Beef Wrapped Asparagus

This dish is perfect as an appetizer, great for watching sports or serving at parties and is even pretty good cold for a picnic or in your kids lunches.

Ingredients:

1/2 1b thinly sliced beef like sirloin, filet or kobe (your butcher should be able to slice the meat paper thin for you in a frozen state, alternatively, you may be able to find thinly sliced "sukiyaki" beef at an Asian grocery store)

12 asparagus spears, trimmed. Simply take the end of the asparagus between your thumb and forefinger and bend until it breaks.  The woody root ends of the asparagus are not edible.

olive oil

salt and pepper

teriyaki sauce - here's the shortlink for the recipe from a previous post - http://wp.me/p1L4Tl-N

Directions:

Sprinkle some olive and and salt and pepper on your asparagus spears just to coat. Roll one piece of beef around the lower part of the asparagus so that the pointy tip is still showing.  Prepare the teriyaki sauce and set aside in a shallow dish big enough to dip the spears in later. Heat a skillet to medium high and add about 1 tbsp of olive oil to coat the pan.  Quickly fry the asparagus so that the meat browns on all sides.  Do not crowd the pan, leave room between each spear so that they do not touch.  Cook in batches.  Dip each cooked spear into the teriyaki sauce bath to let soak in.  Cut each of the spears at a diagonal if serving as an appetizer to allow for smaller portions.  Otherwise just set on a serving plate.  You can heat up and drizzle more teriyaki sauce on before serving if you'd like.  Serve immediately to enjoy warm.  Just as yummy at room temp or cold.

Fill your Japanese pantry with my faves!

Growing up, my mom always bought certain brands of Japanese products, mostly from small Japanese markets that weren't always that close to our house.  We've come a long way since exotic "sushi" was featured in the movie, "Sixteen Candles".  Now Japanese food and sushi are pretty common and ingredients are fairly easy to find in your local grocery stores.  I have continued to use the same brands my mom used to buy but I have also tried others. Now I know it was for a reason.  I did a bit of an "America's Test Kitchen" experiment with some of these products and my mom's picks won along with a couple of new ones (where I couldn't remember what she used).  Here are some great Japanese staples to stock your pantry with that will help you to get started on your Japanese cooking journey.  If you don't have a Japanese or Asian market near you, Marukai has a great e-store where you can find everything and it's fun to look around! http://www.marukaiestore.com/    No excuses now!

1. Furikake- (ふりかけ) – A condiment normally used to sprinkle on top of rice and usually contains a mixture of dried and ground fish, sesame seeds, and seaweed, sugar, and salt.  Yes, ground fish, but the kids can’t tell, I promise! The brand name isn't on the front of the jar but on the back - made by JFC International.  Not available in most grocery stores but will be in an Asian or Japanese market.

2. Gohan (ご飯、ごはん) – Japanese rice.  Best cooked in a Japanese rice maker but can be done simply in a pot on the stove as well. My family has always used Nishiki and it always comes out fluffy and moist. There are more expensive brands out there but this one is a pantry staple. Available in most grocery stores.

3. Mirin(みりん) – Sweetened rice wine.  Used to make teriyaki sauce and for marinades and dressing in replacement of sugar.  Although this does contain low amounts of alcohol, it is safe for use in children’s dishes as there is normally a very small amount added.  Kikkoman makes the best Mirin - not to be confused with rice vinegar and cannot be interchanged!  Available in most grocery stores.

4. Miso (味噌、みそ) – Fermented soybean paste.  Most common types are red miso (used in salad dressings and soups) and white miso (used in marinades).  Miso paste should be refrigerated and stored in an air tight container. I like the Miko Brand because it doesn't have any GMO's in it. Not available in most grocery stores but will be in an Asian or Japanese market.

5. Nori(海苔、のり) – Japanese black thin sheets of seaweed used for wrapping rice balls or making sushi.  There are also great varieties that have been braised with sesame oil and sprinkled with sea salt or you can make your own (home made is better and better for you!).  My kids love these to eat with rice or just snack on like potato chips! I like this brand because it's Japanese and because it's available at most grocery stores.  If you can't find it locally, it's not a big deal to go with whatever they have.  I wouldn't consider nori to be something you have to be brand specific for. :)

6. Ocha (お茶、おちゃ) – Japanese green tea. I have a bias towards Japanese tea vs. other Asian teas.  I like the nuttiness of Japanese tea and a good tea has a very soothing and aromatic smell.  My favorite variety is Genmaicha and it is distinct from others in that it has tiny little popped corn pieces in it. YamamotoYama makes a good brand of tea that you might be able to find in a grocery store but if you can purchase Genmaicha from a Japanese store, then any of the Japanese brands are great.

7. Panko (パン粉、パンコ) – Prepared Bread Crumbs.  Most often used to coat a pork cutlet in tonkatsu (豚カツ、とんかつ) which is traditionally deep fried.  It doesn’t have to be deep fried - you can broil it and it comes out just as crispy without the oil!  I like the Shirakiku brand more than the organic home made varieties you find in upscale specialty stores.  It's light and flaky! Available in most grocery stores.

8. Sesame Oil -  I don't even know the Japanese name for sesame oil because growing up, we didn't call it by it's Japanese name, we just called it sesame oil.  But this brand Kadoya is the best by far!  I've tried others and they are either too oily or don't taste like strong sesame.  This one is better because you don't need much to season anything, it's strong flavor and thick consistency allow you to use very little to get that sesame taste.  Great in dressings, on fish or drizzled on top of steamed broccoli.  It's a Japanese pantry must-have!  Not available in most grocery stores but will be in an Asian or Japanese market.  It will be worth it, I promise!

9. Sriracha Sauce - This is actually Thai hot sauce so it's not even Japanese but most sushi bars use this sauce in their spicy tuna.  It's a staple in our house when we have sushi parties and make our own spicy tuna (the recipe is in my blog "just roll with it"). The red rooster brand is THE only brand to get. I've seen it at grocery stores but most Asian grocery stores carry it as well.

10. Shoyu (醤油、しょうゆ,) – Soy Sauce.  Available in light and dark varieties and salt content.  Japanese soy sauce has a milder flavor than Chinese soy sauce.  All the recipes in this cookbook call for the low sodium light variety that is available everywhere. Pronounced like I'll "show you". I've stuck to Kikkoman for years and like that they have the low sodium variety because it's still salty!  I also buy this big ole gallon size because I use it all the time to make teriyaki sauce and it has a very long shelf life.  They sell it in smaller bottles and you can find it in most grocery stores.

11. Su (米酢komezu, "rice vinegar" or simply 酢su, "vinegar") - Japanese rice vinegar is very mild and mellow and ranges in color from colorless to pale yellow. It is made from either rice or sake lees. These vinegars are used in making sunomono (酢の物, "vinegar dishes"), tsukemono (漬物, "pickles"), nimono (煮物, "simmered dishes"), as well as in marinades and helps things to not smell fishy!  Marukan makes the best Rice Vinegar and it can be found in most grocery stores.

12. Tofu(豆腐、とうふ,) – Soybean Curd that comes in several varieties.  It has little to no flavor but is great in soups or eaten like a steak.  Plus it’s full of protein! I'll admit, I'm not a big tofu user so I wouldn't consider myself the expert on this one but I do like this brand because it's organic and available at most grocery stores. Plus I like that it's actually made by a Japanese company.  If you know of a better one, let me know!

13. Wasabi(山葵、わさび) – Japanese horseradish.  You probably won’t use this much in the kid’s recipes but you never know, your kid may like spicy stuff!  Not too be confused with guacamole!!  This can be found in most grocery stores in the Asian section.  I prefer it to the powdered kind because then you don't have to mix with water and the consistency is just right. The brand is S&B. Have you ever tried wasabi mashed potatoes?  Those are awesome!

You'll go bananas for this easy banana ice cream!

My kids are big on dessert, so of course, I try to trick them with healthy versions all the time.  They love sliced bananas and/or strawberries with a drizzle of chocolate syrup. Homemade fruit pops are also one of our staples. I just love the Zoku instant popsicle maker because we can have instant homemade popsicles in 5 minutes!  Another one of my favorites for adults and kids alike is this awesome recipe for banana ice cream from my friend Elisabeth in Boulder, Colorado.  You know how everyone in Boulder is very "granola" and health conscious, well I used to live there and it's true!   Being "granola" is a good thing! Elisabeth owns and runs her own raw food company called zazaraw and along with her awesome recipe section where this one is from, she sells her divine cheesecakes that are so rich, delicious and creamy, you cannot believe that the cheese substitute is made from nuts! Check her out! Elisabeth's easy banana ice cream

Ingredients 3 Frozen Bananas* You will need a food processor for this (it doesn’t work with a blender)

What to do Take 3 frozen bananas from the freezer, place them in the food processor and pulse until it forms a thick cream. Initially, it won't look like it's going to turn creamy so just let it continue beating and eventually you'll see it turn into the consistency of gelato.  Serve immediately. You can also add chocolate chips, cookies, granola...I added cinnamon to mine and the kids loved it!

*buy a ton of bananas and as soon as you see a few brown spots, peel and freeze them in a Ziploc bag.

I have yet to "japaneseify" this recipe but was thinking that I could add some green tea "matcha" in powder form to it to make a green-tea version.  Let me know if you try it out or find out how I could turn it Japanese!

Just roll with it, it's a sushi party for everyone!

I've got three kids so "just roll with it" is a motto that I have to live by.  In keeping with this motto, I thought I'd post a super easy way to make and eat Japanese hand- rolls! The great part about this recipe is that you can roll up pretty much anything. My kids like plain rice but if I want them to eat their veggies or try different types of fish, they'll happily roll it right up. Anything tastes better in a crispy piece of seaweed (nori)! 

What makes this recipe different is how you prepare the nori. Seasoned, crispy nori has become very popular these days. You can find it in little snack packs all over the place but I've been making it at home since I was little. You can easily roast it on a gas stove and it comes out crispier, fresher tasting, less oily and better for you!  I'll show you how to make it below. 

To start your sushi party, you'll need to start with making Basic Japanese Steamed Rice.  

Basic Japanese Steamed Rice (Gohan - ごはん)

Japanese rice is shorter grained and higher in starch content, which gives it that signature sticky consistency. It comes in healthy brown rice varieties and a delicious in-between variety called haiga rice. When looking at the different types, remember that the higher quality of rice you purchase, the better it will taste. If you are at an Asian or Japanese grocery store, you’ll see a range of rices to choose from, so try a few different brands out and experiment.  All Japanese rice needs to be washed multiple times to improve the flavor and remove any impurities. My method for cooking is one that I know is familiar to many Japanese families but may seem a bit unconventional. We don’t measure the water with a cup, we measure it with our thumb! Results should be perfect, fluffy Japanese rice every time.

3 cups of raw Japanese rice

water

1. Place the rice in a 4 qt saucepan or use the bowl of a rice maker, and gently rinse the rice by swirling your hands through it and rubbing the rice grains together in your palm so that all of the starches are released.
2. Carefully drain the milky water, repeating 4-6 times until the water runs almost clear.
3. Pat the rice down so that it is evenly distributed and cover the rice with enough water so that when you put your thumb to the top of the rice, the water rises up to the knuckle on your thumb - about 1 inch high. Regardless of how much rice you use, this trick will work with any amount.
4. Let the rice soak for about 15 minutes.
5. If cooking in a rice maker, follow the instructions on your device. If cooking on the stove, heat the rice until the water comes to a boil.
6. Turn down the heat to just above a simmer, cover and cook for 30 minutes (brown rice requires an additional 10 minutes).
7. Remove from the heat, do not remove the lid and let the rice steam for an additional 15 minutes before serving.

Sushi Rice

4 cups steamed Japanese rice - 3 cups raw will make approximately 4 cups steamed 

2 tablespoons Japanese rice vinegar

2 tablespoons sugar

1 teaspoon salt

1. In a small bowl, whisk together vinegar, sugar and salt.
2. Immediately after the rice is cooked and while it is still warm, put it into a large bowl and pour the vinegar mixture over the rice while folding it in until it is combined. 

Some people like to fan the sushi rice while you are mixing so that the rice has a nice glossy sheen.  If you don’t have time, don’t worry, you don’t have to season it – just serve the rice plain. 

Sushi Hand-Roll Party!

Makes about 40 individual hand-rolls - or cut down on amount of rice and toppings if you aren't having a party!

Many of these ingredients can be prepped ahead of time so you can have time to relax. It’s delicious, easy, and fun. Everyone gets involved and it's a crowd pleaser too because your guests can make exactly what they like.  If you're making it for kids, just tell them the wasabi is not guacamole! 

Sushi Toppings

2-3 ripe avocados – Cut into quarters and then sliced at a diagonal in the peel so that people can take a section and scoop out what they need

½ Japanese cucumber (can substitute any cucumber), seeded, julienned 

½ pound lump crab meat - to make it easy, they have fresh crab already cooked, shelled and in a nice plastic container in most seafood sections of your local grocer

½ pound baby shrimp, cooked

½ pound spicy ahi tuna (recipe below) 

vegetarian lovers - add peeled carrots, steamed asparagus spears, torn lettuce 

½ cup white sesame seeds, toasted (these are available at most Asian grocers already toasted)

shoyu (Japanese soy sauce), wasabi and ginger

Toasted Nori (Japanese seaweed)

10 sheets nori (Japanese seaweed) 

1/8 cup sesame oil

1. Pour sesame oil into a small bowl. 
2. Very lightly brush sheets of nori on both sides with oil  (alternatively you can use coconut oil cooking spray)
3. Turn gas stove on medium high and gently waft the nori sheet over the hot stove with tongs to make crispy on both sides. (It's o.k. if some of the sides catch a little flame, just blow it out and be careful!) 
4. Lay each piece of toasted seaweed on a paper towel and sprinkle with salt.  Repeat and stack.  When done, take kitchen shears and cut the sheets into fourths.

Spicy Tuna

1/2 pound ahi tuna (does not need to be sushi grade) - freeze ahead of time to make easier to cut and make more uniform pieces. 

2 tablespoons sesame oil

2 shakes of chili oil 

2 tablespoons sriracha sauce

1 teaspoon kosher sea salt 

1. Take frozen tuna and let rest for 15 minutes.
2. Cut the tuna into 1/8" cubes. If you see any sinuous white bits, remove. 
3. In a large bowl, combine the tuna, sesame oil, chili oil and sriracha sauce.
4. Right before serving, add the kosher salt and combine so that guests can still get a little crunch from the salt. 

Get ready to have a sushi party!

Right before your guests arrive, lay out the sushi rice, toppings, and toasted seaweed in separate bowls. Have the condiments (sesame seeds, soy sauce, wasabi and ginger) in smaller bowls with serving utensils. I make a separate bowl of soy sauce and wasabi already mixed so that people can just spoon it on if they like. Don't worry about the rice being warm - it's better at room temperature because it won't make the seaweed rolls soggy. Have guests take a square of nori and spread a small amount of rice in the center and top with desired toppings. They can continue to gather round and make their own sushi hand-rolls - like a Japanese sushi taco party! 

Need a video tutorial - it's all right here!