Wednesday, July 29, 2015

Pan-Fried Salmon with Miso Ponzu Sauce

I like pan-fried, grilled and steamed Salmon fillet. But what to eat them with? I'd suggest this dipping sauce.

What you need?
Miso paste
Japanese Mayonnaise
Ponzu Sauce

My mix proportion
1 part Miso : 3 part Mayo : 2 part Ponzu
(Adjust ingredient to suit your taste)

Monday, July 27, 2015

Salmon Avocado Salad in Miso Lemon Dressing

Portion for: 2 people
Preparation time: 7 minutes

What you need?
(For the Salad)
1 box Salmon Sashimi (from supermarket)
1 Avocado (ripe, ready-to-eat)
some Rocket Leaves (washed)

(For the Dressing)
2tbsp Lemon juice
1tbsp Miso Paste
Sugar (to taste)

How to prepare?
1 Cut avocado into approximately 1cm thick slices.
2 Arrange salad in a serving bowl.
3 Whisk lemon juice and miso paste into smooth texture. Add sugar to suit your taste.
4 Serve salad chilled.

Sunday, July 26, 2015

Asparagus in Ginger Miso Sauce

Portion for: 3-4 people
Preparation time: 5-7 minutes
Cooking time: 10 minutes

What you need?
500g Asparagus (woody ends removed)
2 knobs of Butter (room temparature)
1tsp Miso paste (mixed with 2tsp water)
1/2tsp Freshly Grated Ginger
1 clove Garlic (finely chopped)
1/2tsp Sesame Oil
1/2tsp Sugar
1/4tsp Fish Sauce
Sesame Seeds (garnishing)

How to cook?
1 Preheat oven to 190°C. Spread asparagus evenly on baking tray. Place butter on asparagus. Lightly mix them up. Bake asparagus for approximately 10 minutes. Thick asparagus may need longer cooking time.
2 Mix together the remaining ingredients to make the Ginger Miso sauce.
3 Pour sauce onto cooked asparagus and garnish with sesame seeds.

Enoki in Bacon Strips

200g Enoki Mushrooms (base trimmed & divided into 20 bundles)
10 strips of Bacon (halved into 20 long strips)
2 Spring Onion leaves (cut to mushroom length)
Black Pepper (freshly ground)

Cucumber strips

Saturday, July 25, 2015

Grilled Mushrooms

Portion for: 2 people
Preparation time: about 5 minutes
Cooking time: 7-8 minutes

What you need?
4-5 Fresh Shiitake Mushrooms (you can also try with Portobello)
2 Small Cherry Tomatoes
2 Medium-size Fresh Prawns (peeled)
2tbsp Kewpie Japanese Mayonnaise
1tsp Miso
1tsp Honey

How to cook?
1 Cut out stems from the mushrooms and chop them finely with the fresh prawns and tomatoes.
2 Mix in Miso, Mayonnaise and honey.
Place the mushroom caps (bottom facing up) on baking tray.
Spoon in the Miso-Mayo mixture on the mushroom caps and bake in 'toast' mode for approximately 7 minutes.
Serve hot.