Recipes
Japanese Cuisine > STARTERS
Fresh Tuna & Yamato Yam
Fried Octopus in Cilantro Batter
Gyoza (Japanese dumplings)
Komi Fried Oyster
Marinated Scallops & Eggplants
New Style Sashimi
Pan-Fried Salmon Genmai Salsa
Salsola with Bonito Flakes
Scallop Tiradito
Shiitake Mushroom Steak
Tiradito
Fresh Tuna & Yamato Yam

Ingredients:

Directions:

Slice a fresh piece of tuna in half (1 cm/ 1/2 in width), then into 2 cm (1 in) squares. Douse in (A) then drain. (1)
Peel and grate the yamato yam then mix with (B). (2)
Pile (1) in a small bowl, place (2) on top and garnish with the ho-jiso plant.



Preparation Time:
10 mins

Servings:
2 people

Fried Octopus in Cilantro Batter

Ingredients:

Directions:

Cut octopus into 7 mm (1/4 in.), diagonal slices. Mince cilantro and slice tomatoes.
Mix (A) together and soak octopus. Divide two eggs into whites and yolks. Mix yolks with sake, flour, potato starch and remaining 1/2 egg a bit at a time, then add in cilantro. Beat whites until peaks form. Fold yolk mixture into whites 1/3 at a time, being careful not to create any bubbles, to make batter.
Mix (B) together to make sauce. Lightly coat octopus in extra flour then cover in batter. Fry in oil at medium heat.
Serve octopus and a bit of cilantro as garnish on a plate together with sauce



Preparation Time:
20 mins

Servings:
2 people

Gyoza (Japanese dumplings)

Ingredients:

Directions:

Place mince, cabbage, sesame oil, soy sauce, ginger and garlic in a bowl. Stir to combine. Place wrappers on work surface. Make dumplings: Spoon 1 heaped teaspoon mince mixture on 1 half of wrappers. Brush edges with cold water. Fold remaining wrapper halves over to enclose filling. Press edges together to seal. 
Heat half the vegetable oil in a large fry pan over high heat. Remove from heat. Reduce heat to medium-high. Arrange half the dumplings in pan. Cook for 1 to 2 minutes or until bases are browned. Add 1/2 cup hot water. Cover with lid. Cook for 4 to 5 minutes, adding more water if necessary. Remove from heat. Uncover. Stand for 1 to 2 minutes or until dumplings come away from pan easily. Repeat with remaining oil and dumplings. 
Meanwhile, make dipping sauce Place teriyaki sauce and sesame oil in a bowl. Stir to combine. Serve dumplings with dipping sauce and onion.



Preparation Time:
20 mins

Servings:
2 people

Komi Fried Oyster

Ingredients:

Directions:

Place the oysters in a strainer, dip in salty water and wash. Run through hot water, drain and dry.
Mix (A) forming the batter. Add in finely chopped cilantro.
Lightly cover the oysters in starch, dip in the batter and fry in oil.
Arrange the freshly fried oysters on a plate and garnish with ponzu and ketchup



Preparation Time:
20 mins

Servings:
4 people

Marinated Scallops & Eggplants

Ingredients:

Directions:

Remove the stem from the eggplants. Divide into 4 equal pieces lengthwise. Cut into 2 cm (3/4 in) widths. (1)
Heat olive oil in a fry pan and slowly fry (1). Once softened, cut the heat and pour on (A). (2)
Pour all into a bowl and cool.3()
*If time permits cool in a refrigerator
Boil the scallops in lightly salted water, cool in ice water and slice thinly.(4)
Cut the tomato into edible size pieces and green perilla leaves into squares.(5)
Add (3) to (4), then (5). Season with soy sauce and serve in a small bowl



Preparation Time:
20 mins

Servings:
2 people

New Style Sashimi

Ingredients:

Directions:

Cut the fish fillet into paper-thin slices. Fan out the slices in a circle over 4 dinner plates.
Scatter some of the minced garlic and some of the ginger and scallion julienne over the fish; sprinkle with the sesame seeds. Sprinkle on the soy sauce and yuzu juice. 
Combine the olive oil and sesame oil in a nonreactive small saucepan. Set over moderately high heat and bring almost to a boil (about 200°); the surface will shimmer.
Remove from the heat and immediately pour one-fourth of the sauce over each serving of fish. The hot oil will sear the fish as you pour it on. Serve at once.



Preparation Time:
30 mins

Servings:
4 people

Pan-Fried Salmon Genmai Salsa

Ingredients:

Directions:

To make the Genmai Salsa, place all the ingredients in a bowl and mix well. 
Take the skin off the salmon fillet, season the salmon with salt and pepper.
In a heated frying pan with some olive oil, pan fry the salmon skin with the outer side facing the heat. Place the salmon fillet on top of the skin while doing this to add weight and prevent it from curling. Once the skin stays flat move the salmon fillet and pan fry on its own. Flip the skin so it gets crispy on both sides and take out when done. 
Move the salmon in the frying pan to the salamander and broil until medium rare. 
Plate some Genmai Salsa, place the salmon fillet on top of the Genmai Salsa, then top the salmon with the Genmai Salsa again. Garnish with some micro cilantro on top, and prop the salmon skin against the salmon fillet.



Preparation Time:
20 mins

Servings:
2 people

Salsola with Bonito Flakes

Ingredients:

Directions:

Cut the salsola into 4 cm (1.5 in) lengths. Quickly add the salsola to boiling water with some salt added to it, then remove and rinse under cold water. Make sure to wring out all the moisture before adding to a bowl. (1)
Add Kikkoman Soy Sauce to (1), and dress with Bonito flakes.



Preparation Time:
10 mins

Servings:
2 people

Scallop Tiradito

Ingredients:

Directions:

Aim to cut each scallop across its depth into 1/5 inch slices. 
Slice the cucumber into very thin discs and carefully arrange the slices in the middle of a serving plate. Surround the cucumber with the scallop slices. 
Place on each scallop slice some cilantro (coriander) leaves and a little dollop of rocoto chili paste, then sprinkle with salt flakes. 
Make a yuzu lemon sauce by mixing the yuzu and lemon juices, and pours this around carefully. 
Top the cucumber with the mountain berry or mini tomato for garnish



Preparation Time:
10 mins

Servings:
2 people

Shiitake Mushroom Steak

Ingredients:

Directions:

Cut the bottommost, hard sections from the stem of the shiitake mushrooms.(1)
Finely chop the parsley.(2)
Heat olive oil in a fry pan. Fry both sides of (1). Once they have softened, add in and fry along with the garlic.
Pour in (A) and mix together well. Sprinkle on (2) and serve.



Preparation Time:
10 mins

Servings:
2 people

Tiradito

Ingredients:

Directions:

To prepare the tiradito, fillet the fish and lay it out on the plate in a circle.
Dab the pepper paste on each piece.
Sprinkle with salt, yuzu juice Garnish with cilantro and lemon juice.



Preparation Time:
10 mins

Servings:
1 person