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Japanese, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

Japanese Potato Salad

April 23, 2016

Japanese Potato SaladJapanese potato salad has much in common with the American version however it does have a few unique twists.  The potatoes are crushed instead of cubed, and an assortment of vegetables are added such as cucumbers, carrots, onions, corn. Finely chopped ham and hardboiled eggs can also be combined in this wonderful potato salad.  Occasionally I will add a handful of green peas.  Many recipes call for Japanese Kewpie mayonnaise however my personal preference is to use regular mayonnaise. Either way, this is a delicious salad that everyone loves.

Japanese Cucumber

Japanese cucumbers are readily available at our local markets in Hawaii, however, if you don’t have access to them, any small, seedless cucumber works.  Slice them very thin. I use my favorite Benriner mandoline.

Japanese Cucumber & Onion

I have made this salad without ham (top photo) and with ham below. Both are equally delicious.

Japanese Potato Salad

Japanese Potato Salad

 

Japanese Potato Salad
 
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Author:
Serves: 6 - 8
Ingredients
  • 2 pounds Yukon Gold potatoes, peeled and cut into 2" cubes
  • 1 small carrot, peeled, cut in half lengthwise, and sliced into thin half moons (about 1 cup)
  • 1 medium Japanese or other seedless cucumber very thinly sliced (about 1 cup)
  • ⅓ cup thinly sliced sweet onion
  • ½ teaspoon kosher salt
  • 2 hardboiled eggs, finely chopped
  • ½ cup thinly sliced ham, optional
  • ¼ cup green peas, optional
  • 2 teaspoons sugar
  • 2 tablespoons rice vinegar
  • ½ cup mayonnaise
  • salt and pepper
Preparation
  1. Put the potatoes in a saucepan of cold, salted water and bring to a boil. Turn the heat down to maintain a gentle simmer and cook until the potatoes are soft, and easily pierced with a fork, 10 - 15 minutes. Drain potatoes in a colander.
  2. Meanwhile, toss the thinly sliced cucumber and onion with ½ teaspoon kosher salt. Set aside for 10 minutes, then rinse gently and press out the liquid using a clean dish cloth or paper towels. This is an important step that will prevent your potato salad from becoming soggy.
  3. Blanch carrots in boiling water for just a minute or two. The carrots should be al dente and still have a slight crunch. You may microwave the carrots in water if you prefer. Drain, pat dry and set aside.
  4. Whisk rice vinegar with the sugar until it dissolves. Whisk in mayonnaise.
  5. Place potatoes in a large, wide bowl and crush with a wooden spoon leaving a few small chunks for texture. Season potatoes with salt and pepper. Add mayonnaise mixture, vegetables, chopped egg, ham, and peas if using. Stir gently to combine all ingredients. Chill for an hour before serving.

 

Dinner, Fish, Japanese, Lactose Free, Recipes

Furikake Seared Ahi Salad with Nobu Matsuhisa Style Dressing

August 29, 2015

Furikake Seared Ahi Salad with Nobu Matsuhisa Style DressingThis is one of the simplest and most delicious ways to prepare fresh sashimi grade ahi.  The fish is coated with furikake, seared for just a few seconds on each side, and served with a flavorful dressing adapted from Nobu Matsuhisa’s original recipe.

Grapeseed OilGrapeseed oil has a clean light flavor.  It emulsifies well which makes it perfect for salad dressings and homemade mayonnaise.  If you don’t have grapeseed oil on hand, you may substitute it with canola oil.

Nobu Matsuhisa Style DressingMinced onion and a handful of other ingredients such as soy sauce and rice vinegar are mixed up in one bowl. That’s it!

furikake - 1 (1)There are many varieties of furikake.  Some are flavored with dried salmon or ume, others have shiso or bonito mixed in with the dried seaweed.  My favorite furikake is simply seaweed mixed with white and black roasted sesame seeds.  It’s the best choice for this seared ahi recipe.

Furikake Seared AhiI lucked out and found a beautiful ahi block for a decent price while shopping at Foodland in Kahului.  Other times I will splurge and buy fish at Whole Foods paying nearly twice the price.  But when I have a craving, nothing stops me from telling the fishmonger to wrap it up!

Furikake Seared AhiWe served the ahi over finely shredded greens with a side of Japanese rice and takuan.

Furikake Seared Ahi Salad with Nobu Matsuhisa Style Dressing

Furikake Seared Ahi Salad with Nobu Matsuhisa Style Dressing
 
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Dressing adapted from Nobu Matsuhisa's recipe
Author:
Cuisine: Japanese
Serves: 2
Ingredients
  • Ahi:
  • 1 block sashimi grade ahi, about ¾ pound
  • grapeseed or canola oil
  • kosher salt
  • freshly ground black pepper
  • furikake
  • Salad:
  • 2 cups finely shredded salad greens, such as iceberg lettuce, carrots, cucumbers, red cabbage
  • Keep refrigerated until ready to use
  • Dressing: Makes ⅔ cup
  • ½ cup packed finely minced sweet onion, rinsed in a sieve and drained well on paper towels
  • 2 tablespoons + 2 teaspoons soy sauce
  • 2 tablespoons + 1 teaspoon rice vinegar (not seasoned)
  • ¾ teaspoon granulated sugar
  • 1 teaspoon powdered mustard, such as Coleman's, mixed with water to make a paste
  • few grinds of fresh pepper
  • 1 tablespoon + 1 teaspoon grape seed oil (or other mild flavored oil such as canola)
  • 1 tablespoon + 2 teaspoons sesame oil
Preparation
  1. Lightly coat the ahi with grapeseed or canola oil. Season the ahi with a little kosher salt and pepper. Sprinkle furikake on all four sides of the ahi, patting gently so furikake adheres to the fish.
  2. Heat a non-stick skillet over medium-high heat with a teaspoon of oil. Once hot, sear ahi on all four sides just until the coating is lightly browned, about 1 minute total.
  3. Set aside to cool, then slice into ⅓-inch pieces.
  4. In a medium bowl, combine soy sauce, rice vinegar and sugar. Stir until the sugar has dissolved. Mix in mustard paste and pepper. Add the minced onion and whisk in grapeseed and sesame oil.
  5. Place sliced ahi over salad greens. Drizzle some of the dressing over ahi and salad greens just before serving. Leftover dressing is delicious drizzled over a tofu salad.

 

 

 

 

Dinner, Fish, Japanese, Recipes

Grilled Teriyaki Salmon

May 14, 2015

Grilled Teriyaki SalmonTeriyaki sauce is a staple ingredient in Island cuisine and most families have their own favorite version. My own favorite is my Granny’s teriyaki sauce.  You might wonder why I think this teriyaki sauce deserves so much attention.  As my mother noted years ago, “it’s the best!” The secret ingredient, folks, is the Sherry.  You’ll need some decent Sherry, not the stuff you find on the grocery shelf labeled cooking sherry.  Stay away from that!  I prefer Hartley & Gibson’s Amontillado Sherry but you can use any medium-dry Sherry.  Once you add it to the rest of the ingredients and stir everything together and take a whiff of the sauce, you’ll understand what I mean. I use the sauce for grilled tofu, chicken and meat sticks.  It’s marvelous with salmon.

Granny's Teriyaki SauceThis is beautiful sauce.  Sweet and salty with lots of green onions and a little kick of garlic.  Most importantly, Sherry.

Granny's Teriyaki Sauce

Marinating Salmon Grilled teriyaki salmon is uncomplicated but it will impress your guests.  A quick soak in the sauce (in the same tray it came in) then off to the grill until it’s perfectly cooked, with some really nice grill marks to boot!  Extra sauce drizzled over the salmon is a requirement.  I can’t get enough of this sauce.

Grilled Teriyaki Salmon

Grilled Teriyaki Salmon

Serves 6

Ingredients

3/4 cup granulated sugar

3/4 cup + 3 tablespoons soy sauce (Kikkoman recommended)

1/4 cup + 2 tablespoons Sherry (Hartley & Gibson’s Amontillado Sherry recommended)

1/4 cup + 1 tablespoon canola oil

4 medium garlic cloves, finely chopped

1/4 cup (or more) chopped green onions + extra for sprinkling over grilled fish

roasted sesame seeds (optional)

2 pounds salmon filet (left whole or cut into 6 equal sized filets)

Preparation

Combine the sugar, soy sauce and Sherry in a bowl or large measuring cup.  Stir to dissolve the sugar completely.  Stir in oil, garlic and green onions.

Pour a small amount of the sauce under and over the fish.  Refrigerated for 1 hour, turning fish after 30 minutes.

Meanwhile, gently simmer the remaining sauce in a small saucepan  over medium low heat until the sauce thickens, about 10 – 15 minutes.  Watch closely and adjust the heat if the sauce starts to boil as it may burn. Set aside.

Prepare gas or charcoal grill for medium high heat.  Be sure to clean the hot grill grates and oil them well. Place fish directly over heat source and cover.  For a moist, slightly pink interior, cook on each side 3 – 4 minutes or until an instant read thermometer registers 125 – 130°.  If you prefer fully cooked salmon, leave it on the grill until it registers 140°. For professional grill marks, give the fish a quarter turn after 2 minutes.

Remove fish to a platter and drizzle with some of the reserved teriyaki sauce.  Scatter sliced green onions over the fish and sprinkle with roasted sesame seeds if using.  Serve extra sauce on the side.

 

 

 

 

 

Beef, Dinner, Japanese, Lactose Free, Recipes

Seared Filet Mignon with Sautéed Shallots & Shiitake Mushrooms

March 22, 2015

Filet Mignon with Shallots & Shiitake MushroomsUmami = Deliciousness.   The New Yorker’s March 2015 article: You Think You Know Umami describes it in two sentences: “That deep, dark, meaty intensity that distinguishes seared beef, soy sauce, ripe tomato, Parmesan cheese, anchovies, and mushrooms, among other things. It hits the back of your throat and leaves you craving more.”  This simple dish is all about umami.  Steak, seared and served with shiitake mushrooms, shallots and soy sauce.  That’s it. Simple and delicious.

ShiitakesMana Foods in Paia is my favorite market.  Their shelves are stocked full of goodies and hard to find items (for residents of Maui) such as Muscovado sugar, Einkorn flour, specialty vinegars, oils and more.  Particularly superb is their produce department.  It is well stocked with many fresh locally grown products, including the best selection of fresh mushrooms here on Maui.  Beautiful golden chanterelles are hard to find here but Mana has them when they are in season.  They even sell fresh fava beans!  Gorgeous shiitakes are always available at Mana.

Shallots

Sliced Shiitakes

Shiitakes & ShallotsThe mushrooms and shallots are sliced thin and quickly sautéed for a few minutes.  Soy sauce will be added to the mushrooms just before they are served.

Sauteed Shiitakes

Filet Mignon with Shallots & Shiitake Mushrooms

 Seared Filet Mignon with Sautéed Shallots & Shiitake Mushrooms

Adapted from Linda Furuya’s San Francisco Chronicle article

Serves 2

Ingredients

2 teaspoons canola oil (or other neutral oil)

1/4 cup thinly sliced shallots

8 – 10 (about 6 ounces) medium-size shiitake mushrooms, stems removed, sliced thin

2 teaspoons olive oil

1 filet mignon (about 8 – 10 ounces 1 1/2″ thick) sliced into two 3/4″ thick medallions

3 tablespoons low-sodium soy sauce

Preparation

Heat the canola oil in a skillet over medium-high heat.  Add shallots and mushrooms, and sauté until soft, about 5 minutes.  Remove and set aside.

In the same skillet, heat the olive oil over medium-high heat.  Season the steak with a little kosher salt and freshly ground pepper.  Add the steak to the pan and sear on each side for about 2 – 3 minutes, or enough to leave the insides pink and juicy.  Remove steak from the heat, but leave the juices in the pan.

Lower the heat to medium. Return the mushrooms and shallots back to the skillet to warm gently.  Once heated, remove the skillet from the heat, add soy sauce and stir until mushrooms and shallots are well coated.

Cut the steak into thin slices and scatter the mushroom mixture over and around the meat.  Serve with steamed rice.

 

Dinner, Japanese, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Japanese Cucumber Salad

October 5, 2014

Japanese Cucumber SaladI love crunchy, sweet, cucumbers, especially Keiki Cukes.  Their size is perfect, they are seedless, and snappy. I discovered  this Jamie Oliver recipe on Leite’s Culinaria and I was smitten.

Lemon GrassLemon grass adds a fragrant note to the dressing.  It pairs well with the ginger and rice vinegar.  As the editor-in-chief of Leite’s Culinaria, Renée Schettler Rossi says, this is not the most traditional Japanese recipe despite Jamie Oliver’s title. And, as Renée says further, “I’m not holding that against it.”

Minced Lemon Grass

Japanese Cucumber SaladI diced up a bit of cucumber and sliced carrots into pretty florets to add texture and color to the silky sliced cucumbers.  A generous handful of torn mint and a little cilantro sprinkled over the cucumbers add that special brightness to the salad.  For those of you who are not fond of  cilantro you may leave it out, but don’t skip the mint.

Cucumber Salad Plate

 Japanese Cucumber Salad

Adapted from Leite’s Culinaria

Serves 4 as a side dish

Ingredients

3/4 – 1 pound Japanese, Keiki, or other small, seedless cucumbers

1/4 small carrot, sliced very thin (optional)

Handful of fresh mint, torn into small pieces

Handful of fresh cilantro, torn into small pieces

Dressing:

3 tablespoons unseasoned rice vinegar

1 teaspoon soy sauce

1 1/2 teaspoons sugar

3 tablespoons olive oil

1 teaspoon finely grated ginger

1 teaspoon finely minced lemongrass

1/4 teaspoon kosher salt

1/4 teaspoon pepper

Preparation

Dressing:

In a small bowl, combine the vinegar, soy sauce and sugar.  Mix until the sugar dissolves.  Whisk in oil. Add ginger, lemongrass, and salt & pepper to taste.

Thinly slice cucumbers lengthwise, using a mandoline, handheld slicer, or potato peeler, making thin ribbons.  Lay cucumber slices on paper towels and lightly pat dry.  Slice a small portion of a cucumber into small cubes, about 1/4 cup (I use the leftover edges of the cucumber I sliced into ribbons, omitting any seedy flesh). Finely slice carrot if using. Lay cucumber ribbons on a plate and diced cucumbers on edges of plate along with the carrots.  Sprinkle with torn mint and cilantro, and drizzle a generous amount of dressing over the salad.

***The dressing can be made a day in advance and the vegetables may be cut a few hours before serving.

 

Japanese, Recipes, Salad, Vegan, Vegetarian, Veggies

Sesame-Miso Vinaigrette

July 14, 2014

Sesame-Miso VinaigretteThe January 2014 issue of Bon Appétit included a “Food Lover’s Cleanse” article that highlighted a few of their favorite recipes to “help you balance the excesses of the holiday season.”  Well, now that it’s July, those days are long gone.  I’m not on a cleansing diet (though I can always use help “balancing excess!”).  I was intrigued by one of the recipes: Sesame-Miso Vinaigrette. I am particularly fond of roasted sesame seeds and miso, whether it be white, yellow, or red.

Butter Lettuce, Cucumbers, Tomatoes & Sugar Snap PeasThe vinaigrette is especially delicious on a salad with crunchy butter or iceberg lettuce, cucumbers and sugar snap peas.

Sesame-Miso Vinaigrette Salad

Sesame-Miso Vinaigrette

Adapted from Bon Appetit

Makes about 2/3 cup

Ingredients 

1 red Fresno chile, with seeds, finely chopped

3 tablespoons canola oil

2 tablespoons fresh lime juice

2 tablespoons white miso

1 tablespoon soy sauce

1 tablespoons unseasoned rice vinegar

1 teaspoon toasted sesame oil

1 teaspoons toasted sesame seeds

1/2 teaspoon grated peeled ginger

Preparation

Whisk all ingredients in a small bowl.  Vinaigrette can be made 3 days ahead.  Cover and chill before serving.

 

 

 

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