Do you eat fish? In Japan, various types of fish, other seafood, and seaweed have long been a valuable source of protein, but in recent years, meat has become the main source of protein as diets have become more Westernized and cooking has become simpler. Recently, it has been discovered that they contain many effective components for maintaining and improving health in addition to protein, and eating them is being reevaluated. They have excellent nutritional properties and are effective not only as a nutritional supplement, but also in terms of disease prevention and anti-aging.
Today, we will introduce more recipes that include fish using the ingredients you can get at Maido (except sugar). They're very easy to cook. We hope you get to try cooking them!
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Grilled Buri (Japanese Amberjack) with Teriyaki Sauce
Grilled Buri (Japanese Amberjack) with Teriyaki Sauce
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Ingredients:
1 pack / 3 fillets of buri (Japanese amberjack) - defrosted
1 pinch of salt
1 tbsp of oil
*4 tbsp of soy sauce
*4 tbsp of cooking sake
*4 tbsp of mirin (sweet cooking sake)
*2 tbsp of sugar
Some strips of ginger as garnish
Tips:
It tastes amazing as it is, but you could add some extra garnishes such as lemon juice and grated daikon radish.
Directions:
1. Sprinkle salt on the buri, and let stand for 10 minutes. While waiting, mix all the ingredients for the sauce starting with the " * " in a bowl, and cut some strips of ginger. 10 minutes later, wipe off the water from the buri with kitchen paper.
2. Heat a frying pan and add the oil. Cook over low to medium heat for about 2 minutes on each side (4 minutes in total), starting on the side with the skin. Wipe off any excess oil on the pan with a paper towel.
3. Add the sauce that you prepared in a bowl in step 1. Turn up the heat to high (just enough to make the sauce flutter) and shake the pan to mix with the buri. When the sauce gets a bit slimy, it's ready.
4. Serve on a plate, and put some ginger strips on top to finish.
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Shungiku Crown Daisy with Tuna Mayonnaise
Shungiku (Crown Daisy) with Tuna Mayonnaise (2 Servings)
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Ingredients:
1 can of tuna 1 pack of shungiku (crown daisy) 2 tbsp of mayonnaise
1tsp of dashi soup base - It can be substituted with soy sauce.
Roasted & grated white sesame seeds to your liking as garnish
Directions:
1. Cut the shungiku into bite-size pieces. Place in a heatproof container, wrap gently and cook in a 600W microwave for 2 minutes. Squeeze gently to remove water after it cools off.
2. In a bowl, mix the shungiku, tuna, dashi soup base, and mayonnaise.
3. Serve on a plate. Sprinkle some roasted sesame seeds on top to finish.
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Sanma (Saury) and Gobo (Burdock Root) Kabayaki Don
Sanma (Saury) and Gobo (Burdock Root) Kabayaki Don (1 serving)
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients:
1 bowl of rice
2.5 oz. / 70g of gobo (burdock root)
1 egg
1 tbsp of oil
Scallion to your liking as garnish
Directions:
1. Scrape the skin off the gobo with the back of a knife, sasagaki-cut into small pieces, and drain. Chop the scallion. Beat an egg and mix it in a bowl.
(We will introduce tips of how to clean and sasagaki-cut the gobo in the next blog post.)
2. Heat a small pan and add the half amount of oil. Pour the egg into the pan to fry, then take it out.
3. Heat the other half of the oil in the same pan and saute gobo until softened, then add the sanma with its juice and cook until all the juice is absorbed.
4. Serve in a bowl with rice and garnish with the fried egg and scallion to finish.
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Can't make it to the store? Maido! offers online grocery shopping with options for curbside pickup and home delivery!*
We also offer housewares, stationery, and gifts available at the store, and our online store, Maido! Kairashi Shop, where you can place your order for shipping or store pickup!
*Some restrictions may apply.
Happy shopping. :)