Thursday, October 31, 2013

Matcha soba noodle salad -AFF featuring Japan

Okay, this is gonna be another rushed out post for AFF. Matcha soba noodle salad, a simple yet all so refreshing and delicious meal to have at anytime of the day. And it is really really so easy to prepare...I think even my kids can do it haha!
Ingredients for Matcha soda noodle salad (Serves 1)
1/2 package of matcha soba (or any flavor you prefer)
1 egg (tamago), beaten and pan fried, cut into thin strip
3-4 imitation crab meat, cut into thin strips
2 slices ham, sliced thin
1/2 Japanese cucumber, sliced thinly
1 tsp vegetable / olive oil

Dipping sauce:
1 tsp dashi granules
50ml mirin
50 soy sauce
1 tsp caster sugar 
  • Bring a pot of water to boil and add in the soba noodles. Takes about 4-5 minutes depending on the thickness of the noodle. Do read the package for details.
  • Drain and rinse under tap water to cool it to stop it from cooking.
  • Toss the cooled noodles in vegetable or olive oil to prevent it from sticking together.
  • Place all the sliced ingredients nicely over the noodles. Then add a tsp of the tobiko over the top as garnish if desired.
  • Prepare the dipping sauce by mixing everything together.
  • You can either toss the toppings together and drizzle the sauce over or simple just fork out mouthfuls of noodle to dip into the sauce. Enjoy!
Such a simple and healthy dish to serve to your family and friends! Do try this at home. :)

I am happy to submit this to this month's Asian Food Fest #1 Oct 2013 : Japan, hosted by Alan from travelling-foodies   

California Maki -AFF featuring Japan

Oh my, this is bad. Bad as in I am gone too long and still feel comfortable about it, haha! Gosh, I seriously hope this ain't gonna become a habit! Anyways, Shan't waste time doing small talks, let's just get down to business. This is a much delayed post since I made this like 3 weeks ago haha! California Maki, a rather popular a kind of sushi roll, usually made inside-out, containing cucumber, crab meat or imitation crab, and avocado. In short, it is delicious sushi, haha!

Ingredients for California Maki (Serves 3)
1 cup sushi rice (uncooked)
1/2 tsp Japanese rice vinegar
1/2 tsp mirin
  • Cook the rice as per normal. Once done, add in the vinegar and mirin and gently fold in to combine. Let rice cool before use
~3-4 tbsp tobiko
1 ripe avocado, peeled, cored and sliced into 8 equal strips lengthwise
1 Japanese cucumber, also peeled, removed seed portion and cut lengthwise into 4
8-10 strips of imitation crab meat
2 egg, beaten and pan fried, cut into strips (Optional)
Some Japanese mayo
4 nori sheets

You will also need:
Bamboo mat
Saran wrap
  • I usually will wrap the bamboo wrap so that the rice will not get in between and hard to wash up later.
  • I cut the nori sheets into half.
  • Place about 3 to 4 tbsp amount of sushi rice and press down so that the rice stick nicely.
  •  Next you gently flip the nori sheet over and rice facing down.
  •  Place the avocado, crab meat and cucumber on top. At the same time, squeeze some Japanese mayo on top.
  •  Then roll it up tightly. If at this point you find the ingredients are "oozing out", it means you have place too much ingredients. If you prefer having more ingredients, you might not want cut the nori sheets into half.
  • Using a teaspoon and sprinkle/press the tobiko over the top surface of the sushi roll.
  •  Then place a saran wrap over the top and then gently using the bamboo shoot and roll it up to press down the tobiko.
  • Unwrap the bamboo and saran, then using a sharp knife to cut the sushi into half first. Then cut each half into 3 equal portions.
I actually kind of enjoyed making this California maki. In fact I love making sushi for my kids and this inside out version was kinda of a challenge haha! But definitely worth a try if you love sushi, :)
I am happy to submit this to this month's Asian Food Fest #1 Oct 2013 : Japan, hosted by Alan from travelling-foodies
Have a good night all!

Friday, October 4, 2013

Onsen Tamago (Tofu with Hot Spring Egg) -AFF featuring Japan

Okay, let's not dwell on how long I've gone missing here haha! But at least I/m back for now for a good reason. :) I realize I need some food events or even my blogger friends to get me going on my blogging lately. Well, thanks to them, Alan & Wendy etc, coming up with this Asian Food Fest and here am I again haha! Okay, enough jibbing, let's get to business! I am posting a really simple, tofu lover's, yet just so delicious dish; Onsen Tamago. In English, it means Tofu with soft boil egg. The name itself already gets me hungry! :P
I do apologies on the poor lighting on the picture...probably because I haven't been using my DSLR for too long hahaha! Anway, the dish came out lovely! Happy with the result but maybe the egg needs a wee bit more work and practice. ;) I got this recipe from the book "Harumi's Japanese cooking", author is Harumi Kurihara...quite a delightful read I must say haha!

Ingredients for Onsen Tamago (Serves 4)
600g soft/silken  (2 packs)
2 hot spring egg (recipe follows)
5g dried fish flakes (bonito flakes)
1/4 cup / 50ml soy sauce
2 tbsp mirin
1 tbsp sake / Japanese cooking wine
grated fresh white radish (my own addition)
chopped spring onion (optional)
grated ginger (optional - I omitted this)
  • Drain the tofu and wrap in kitchen paper to remove excess water.
  • Make the dressing by combining the dried fish flakes, soy sauce, mirin and sake in a sauce pot. Cook over low heat until mixture boils. Remove from fire and let mixture cools and strain. Note: If you cannot find the fish flakes/bonito, use a little concentrated fish stock to give a slight fish flavor to the dressing.
  • Cut the tofu into 4 pieces and place one piece in each bowl.
  • Scoop out a hollow in each piece of tofu.
  • To make hot spring eggs (onsen tamago): place the room temperature eggs into a wide neck flask or any container that will hold heat. Add boiling water to cover them. Leave for 10 minutes.The yolks should still be runny with the white just cooked.
  • Gently crack the egg into the cavity of the tofu squares.Place grated radish (if using), spring onion and grated ginger along side the tofu.
  • Gently pour the soy dressing over the tofu and serve. Yummy!!
This couldn't be a simpler dish to prepare. I love how the runny yolk adds on to the flavor of the dish when it is cut up and enjoyed together. So delish! And the addition of the grated white radish was added bonus! It gives the dish a slight kick to the overall taste. And soy bonito sauce is fabulous! So flavorful...I can make this anyday and go with plain tofu and taste so so good.

Do give this awesome dish a try...highly recommend it!

I am happy to submit this to this month's Asian Food Fest #1 Oct 2013 : Japan, hosted by Alan from travelling-foodies

Get in the fun guys and join in the event. Added bonus is a give away by our dear generous Alan! Hahaha! 

Signing off now, cheers and will post soon!