Love Japanese? Try These Delicious Japanese Seafood Recipes Easy Enough To Cook At Home
No one can argue that Japanese cuisine has taken the world—and the Philippines—by storm. While we can enjoy favorites like sushi, tempura, ramen at countless Japanese restaurants around the country, we can also recreate this cuisine’s clean, subtle flavors at home, with dishes familiar enough to us, but surprisingly not at all difficult to cook. For these featured seafood recipes, credit is due to acclaimed cookbook author, inventor, food consultant Machiko Chiba who has used her expertise in Japanese cooking to transform traditional recipes, usually tedious and complicated to make, into modern, easy-to-do, healthy dishes that you can serve as either an appetizer or main course. The seafood recipes below come from Machiko Chiba’s book, Japanese Food for Wine Lovers (Kodansha USA, 2015), where she shares her repertoire of easy-to-follow recipes that demonstrate the full range of flavors, textures, and aromas of Japanese cuisine—and with the right wines to pair them with. Japanese Food for Wine Lovers is available at www.amazon.com.
Scattered Seafood Sushi
- 6 medium shrimp
- 100 grams fresh squid
- 100 grams tuna fillet
- 100 grams salmon fillet
- 3 fresh scallops
- 1 avocado
- 9 cups sushi rice (recipe below)
- 3 tablespoons ikura salmon roe
- 3 tablespoons wasabi paste
1. Boil the shrimp in their shells and then remove the shells.
2. Roughly chop the squid, tuna, salmon, and scallops.
3. Slice the avocado into 1/2-inch cubes.
4. Mound the sushi rice into a serving bowl and top with the seafood, avocado, salmon roe, and wasabi.
Serves 4 to 6
- 2 1/2 cups rice
- 2 1/2 cups water
- 1 sheet konbu (kelp), 4 x 4 inches
- 4 tablespoons vinegar
- 3 tablespoons sugar
- 2 teaspoons salt
1. Wash and soak the rice, then drain. Make 1/2 inch cuts along each side of the konbu, and soak in water for about 1 hour.
2. Place the rice in a large saucepan or rice cooker.
3. Remove the konbu pieces from the water and discard, then add the water to the rice and cook according to the instructions for rice.
4. Combine the vinegar, sugar, and salt in a small bowl, then add with the cooked rice.
Tuna Tataki with Wasabi
- 1 tablespoon vegetable oil
- 1 450-gram block tuna
- 1/4 cup spring onions, minced very finely
- 1 sprig flowering shiso, for garnish, optional
- 2 tablespoons soy sauce
- 1 tablespoon wasabi
1. Prepare a large bowl of cold water with ice cubes added.
2. Use a paper towel to spread the oil over the surface of a stainless steel frying pan, and heat.
3. Add the block of tuna and heat, turning several times, until all sides are seared.
4. Remove the tuna from the heat and place it immediately in the iced water to prevent it from cooking further.
5. When the tuna is chilled, remove from the water, pat dry, and slice into 1/4-inch slices.
6. Arrange the slices of tuna in a ring on a serving plate, and mound the spring onions in the center of the ring.
7. Garnish with the sprig of flowering shiso. Combine the soy sauce and wasabi in a small dish as a dipping sauce for the tuna slices.
Pan-fried Salmon with Lemon, Soy Sauce, and Thyme
- 750 grams salmon fillets
- salt, to taste
- juice of 2 lemons, divided
- 1 lemon
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1/2 tablespoon sugar
- sprigs of fresh thyme, to taste
1. Sprinkle the salmon with a small amount of salt and squeeze the juice of 1 lemon over the entire length of the fillets.
2. Oil a medium-sized frying pan and place it on a medium high flame to heat. Add the salmon and cook uncovered until almost completely heated through, then reduce the heat.
3. Cut the other lemon in half, place both halves face side down in the frying pan with the salmon, and heat briefly to release the flavor. Remove and set aside.
4. In a small bowl, combine the soy sauce, olive oil, sugar, and remaining lemon juice, and mix to make the dressing.
5. When the salmon is cooked through, arrange the fillets on a platter with the heated lemon pieces, and drizzle with the dressing. Sprinkle with small pieces of the fragrant thyme.
A longer version of this article first appeared in FOOD Magazine, Issue 1, 2016 Recipes courtesy of Japanese Dishes for Wine Lovers by Machiko Chiba, reprinted with the author’s permission Photography by Paulo Valenzuela Styling by Nancy Dizon Edralin