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06-09-2009, 12:02 PM
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Caremalised ginger & salmon Recipe-serves 1 Ingredients 1 salmon fillet- [optional-marinated with soy sauce, sesame oil, pepper, salt] 1 large knob of ginger-sliced thinly 2 tablespoon cooking oil 1 lemon-cut into segments Lemon Zest half chopped onion 1 tablespoon sugar directions 1. Cut the salmon fillet in half, horizontally, should be about an inch width. 2. Heat up frying pan high heat, add 1 tablespoon oil, spread oil around. 3. Lay the salmon fillet away from you [prevent spitting], turn to medium heat 4. Leave to cook on one side for a few minutes, until almost opaque 5. Flip the other side and repeat step 4 6. turn off heat, put salmon aside for a moment 7. wipe off any burnt bit on the pan, rinse, add oil, put back on high heat 8. Add onion, cook until soft, add ginger, sitr fry for 20 seconds, add sugar and lemon and seasoning [pepper and salt], stir fry [try squeezing some juice out of the lemon 9. Add salmon, coat in mixture, turn off heat 10. Serve with rice sprinkled with sesame seeds tip: Salmon should be slightly pink and very tender in the middle. Overcooking it makes it have a hard texture, not as flaky "I'm sorry, but i must have given you the impression that I actually care about your opinions"
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06-13-2009, 10:24 PM
Cooking American food is one thing. I do not think I want to risk destroying good Japanese food by trying to make my own. I will stick to eating it at my favorite restaurant.
 The Ecstasy of Emptiness
The Purity of Suffering The Divinity of Loneliness
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06-19-2009, 07:35 AM
No one ate anything in 6 days?!?!?!
 ('cause there hasn't been any posts here since 6 days.)Anyways, what basic Japanese food can I make with ingredients I can purchase from Wal-Mart? I've tried this one thing before (forgot the name) and it turned out raw. lol "What is power without control?"
- Keiichi Tsuchiya a.k.a. Drift King
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06-20-2009, 02:21 PM
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cook to about medium rare, then slice thinly get some lemon juice, orange juice, lime juice, katsuo-boshi, and some kombu. mix em all together and let sit for a few days in the fridge get some daikon. remove the skin then grate down w/ a grater. strain the water out until you get a pure white pasty stuff. mix w/ sriracha (garlic chili sauce) until orange. slice some scallions VERY finely, use about 3:1 green parts to white parts get a bowl of rice, spread the beef over the rice, garnish w/ the daikon (momiji-oroshi) and scallions (negi) and top w/ a bit of ponzu, or serve the ponzu on the side as a dip sauce >.>'' simple enough?  In the shadows beneath the trees he waits. In the darkness under the moon he plots In the silence of the night he kills.
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06-20-2009, 06:42 PM
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EDIT: Oh yeah and which sushi resturaunt do you work in? "What is power without control?"
- Keiichi Tsuchiya a.k.a. Drift King
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06-21-2009, 11:48 PM
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kombu is seaweed that's used ... also for dashi ^^' and ponzu is ... i think some people call it a 'citrus vinaigrette' of sorts it's really good x] In the shadows beneath the trees he waits. In the darkness under the moon he plots In the silence of the night he kills.
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