Aki's recipes are all quick and easy to cook and very healthy. Aki has unlimited ideas for recipes in his head and we are going to introduce some of his recipes on a monthly basis. So please visit this page from time to time.
Eel-Don
It is popular recipe in summer in Japan and it's simple to make.
1 pack of eel (for 2-3 servings)
steamed rice
4 tablespoons of soy sauce, 2 tablespoons of sake, 2 tablespoons of mirin
1 teaspoon of vegetable oil
1 tablespoon of corn starch
Sansho (Japanese pepper)
1. Preheat oven (set the temperature to 500°F)
2. Brush vegetable oil on baking sheet to avoid eel to stick to the sheet.
3. Place the eel with skin side down on the baking sheet, put it on
the top rack of oven, broil until the top side gets brown (keep eyes on every minute to avoid over cook), cut the eel into 6 to 8 pieces.
4. To make your special eel sauce, mix the soy sauce, sake and mirin in small pan and heat them up. When it starts bubbling, add 1 table spoon of water mixed with corn starch, stir them well until the sauce gets thicken.
4. Serve rice in a bowl, pour your special eel sauce on top of the rice and place the eel.
5. Sprinkle sansho over the eel.
Broiled Halibut's Kama (head part)
Easy and quick to cook. It's simple but tastes
really good.
1. Preheat oven (set the temperature
to 500°F and warm the baking sheet before you broil the halibut.)
2. Sprinkle a pinch of sea salt over the fish and wait for 5 minutes.
3. Place the halibut on
the middle or lower rack of oven and broil with the skin side down for 10 minutes. Then turn it over and broil for 5 minutes.
4. Squeeze lemon over the halibut and serve it with soy sauce.
Sea Bass Ball Soup about 6 servings
Smoother and lighter than beef, chicken, or turkey meat ball. Some people won't even recognize that it's fish.
It's fun to make.
1.5 lb of sea bass, 1 avocado
2 green onions, 1 tablespoon of chopped garlic
1 egg, 2 tablespoons of sake, 2 tablespoons of mirin, 1/2 tablespoon of salt
10 cups of chicken broth or fish broth
1 cup of vegetables (lettuce, spinach and/or bean sprouts)
either 1 green onion or dill for garnishing
1. Make ginger juice: Smash the green onion and ginger with back of a cutting knife and put them in 4-5 tablespoons of water. Squeeze and take them out from the water.
2. Make batter: Process the sea bass, avocado, sake, mirin, egg, salt, and ginger juice in a food processor.
3. Transfer to a bowl and mix it well with finely chopped green onions.
4. Slightly dampen your fingertips and make a 1.5 inch ball with 2 heaped tablespoonfull of batter. Make more balls. Put the balls into boiling water and cook. Take them out when they float.
5. Boil the broth and add the vegetables.
6. Add the balls and serve the soup. Garnish with finely chopped green onions or fresh dill.
Aki's Seafood Curry 8 to 10 servings
Aki-san introduces a
restaurant style seafood curry for your home cooking. You can make it within half an hour
using instant curry sauce mix. If you have tasted Japanese curry and liked it,
you will love this curry.
1 lb short-neck clams
1 lb mix of scallops and shrimp
1 banana, 1 apple, 1/2 cup of milk
2 onions, 2 tablespoons of ginger, 2 tablespoons of garlic, 3 tablespoons of butter
1 box of instant curry sauce mix (for about 10 servings)
1. Put the clams in 2 cups of boiling water and
take them out after shells have opened. Separate the clams from the broth.
2. Cook the scallops and shrimp. Put them into boiling water to cook for a short time
and take them out quickly. Set them aside.(Be sure not to over cook.)
3. Make apple and banana sauce: grind the apple and the banana with milk.
4. Chop the ginger and the garlic finely.
5. Chop the onions.
6. Put the butter in a pre-heated pot, and then add the chopped ginger, garlic,
onions, and stir fry them until brown.
7. Pour the broth of the clams (not the clams yet) and the apple/banana sauce,
then heat them up.
8. Add the curry sauce mix and then turn off the heat after the sauce gets melted.
9. Wait for about 5 minutes.
10. Add the clams, scallops, and shrimp in the pot.
11. Serve rice on a plate and pour the curry over.
Vinaigrette Mackerel
with Apple Soy Sauce
Mackerel and apple!? A unique combination but they go together well.
1 fillet vinaigrette mackerel
A half of bell pepper
A half of apple, A half of lemon
About 2 tablespoons of soy sauce
Olive oil
1. Make apple soy sauce: grind
the apple, squeeze the lemon, and add soy sauce
2. Finely slice the bell pepper and sprinkle with a pinch of salt. Rinse the
bell pepper lightly and swiftly and squeeze it.
3. Peel the skin of the vinaigrette mackerel and slice it.
4. Serve the mackerel on a plate and put the bell peppers on top. Eat the
mackerel by dipping it in the apple soy sauce.
White Tuna Party Salad
8 to 10 servings
Colorful and healthy - no sugar, no salt,
low fat, a lot of vitamins and protein. Easy to make. It is a great salad for
any kind of party. You can make it ahead of the time. You can also use
leftovers of this salad the next day by mixing it with noodles to make cold
pasta.
1 package white tuna
1 onion, 3 stalks celery, 1 cucumber, 3 green onions, 1 red bell pepper, 1
tomato
1 apple, 1 grapefruit, 2 kiwi
1 lemon
A half cup olive oil,
1/2 to 1 cup of
wine vinegar
1. Chop the apple. Peel the skin off the grapefruit, and split the fruit into
pieces. Peel and slice the kiwi.
2. Chop the vegetables (celery, cucumber, bell pepper, tomato, green onions).
3. Pour boiling water over the tuna (to conserve the flavor and juice of the
tuna) and slice it.
4. Place chopped vegetables, fruit, and tuna into a bowl. Squeeze half of a
lemon over it and mix lightly. (Add finely sliced lemon skin, too.)
5. Use a food processor or blender to blend an onion and vinegar, and pour the onion/vinegar and olive oil over
the salad. Squeezed another half lemon over it and mix lightly again.
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