We started off the year with something simple but incredibly fresh and tasty. I know sashimi isn’t everyone’s thing, yet others can’t get enough of it.
We went to the seafood markets and picked up fresh tuna and scallop sashimi. These sashimi grade scallops are pretty much the only ones i buy nowadays. I’d noticed that some scallops i’ve bought in the past have been cut in half, (lengthways), and placed on the half shell and sold like that. Greedy bastards.
These babies are $3.50 each, we don’t get them all that often but when we do we know we’re getting the best product available.
I used two, (cut in half), for our sashimi plate and the other 4 were going on shells and lightly grilled with a bit of butter and ponzu sauce.
I store empty scallop shells in the freezer. Saves paying for them every single time. Wash and reuse next time!
A dollop of butter and a drizzle of soy sauce. I used ponzu here. Ponzu is a citrus style of soy sauce.
I probably had the grill too high, opps! Regardless, when the butter melts and mixes with the soy it’s divine. Oh yeah and the scallops were good too.
My new sashimi knife was christened. What a beast.
I now buy Pure Wasabi. The wasabi on the left is the stuff you see everywhere. Funnily enough though, it’s 30% horseradish and only like 5% wasabi. We get the Pure Wasabi from Harris Farm and originally ordered it from New Zealand. Alternatively you can use the powder. You can fine tune the taste and texture. Ignore that expiry date ;P
Ange never used to like wasabi but now she loves it.
It’s funny; i remember making this dish just after MeJulesOK launched on Facebook back in August last year, i couldn’t wait to post it up, it was sooooo good. Click click. I never remembered where i got the recipe. If i had looked at the Facebook post i would of noticed that it was from Feast magazine and the particular issue, anyway.
I grabbed a random magazine for the trip to Bathurst last weekend, just something to read in the car or sitting around at Ange’s Mum’s place. Flicking the pages i see this recipe, wow, big smile i am like, ‘we’re having this tomorrow when we get home’. As with my evolution as a cook so is my evolving love and appreciation for Japanese food and its ingredients.
Handy to have noodles in the pantry, they are divided into servings so easy to separate. I bought those green tea noodles over a year ago, so they do keep if stored correctly. Now you have a noodle for every occasion.
I love this dish because of the ingredients; sesame seeds, bonito flakes, nori, wasabi, ginger, ponzu, spring onion, pickled ginger, sashimi, sesame oil. You get the point.
I ordered some ‘pure wasabi’ from New Zealand, including shipping cost me about $20 for delivery. Other wasabi’s have additives including horseradish but this wasabi is 100%. Angela doesn’t like wasabi, but when i started serving her this stuff she loved it, there you go. You can order online, just search Pure Wasabi.
Toast your sesame seeds beforehand and have them ready in little containers, will save you time.
I get my ponzu from the Pyrmont markets, lovely little stall there called Kei’s Kitchen, wonderful condiments.
Along with bontio flakes, pickled ginger, fresh ginger, the tuna and salmon sashimi, it’s just a refreshing dish with plenty of goodness, taste, heat and texture.
300g dried green tea soba noodles, or other soba noodles.
1tsp sesame oil.
1.5tbs toasted sesame seeds, black or white or a mixture of both.
1 nori sheet, cut into strips.
2tbs bonito flakes.
3 spring onions, thinly sliced on the diagonal.
Ginger, peeled and finely shredded.
300g tuna & salmon sashimi
pickled ginger, ponzu and wasabi to serve.
Cook noodles in a large saucepan of boiling water for about 6 minutes. Drain and rinse under cold water. Place in a bowl with sesame oil and sesame seeds, toss to combine.
Place noodles on a plate and top with nori strips and bonito flakes, add your spring onion, ginger slices, sashimi, pickled ginger and wasabi. Finish with a splash on ponzu on the side and enjoy all those delicious Japanese flavours and textures. Brilliant 🙂
Think i need to enhance my Japanese style serving skills. I don’t mind though, it’s all about the taste in the end right?? 😉
We were in Bathurst last weekend and i hadn’t eaten anything all day while travelling there, i was deliriously hungry. We arrived at Ange’s Mum’s place about 12:30pm, got ready and headed out for some lunch. We sat in this cafe, i looked at the menu, of course wanting everything i was so hungry and i noticed ‘JFC – Japanese Fried Chicken’, how good does that sound! The description was fabulous and it comes with chips! Sweet. I order a Carona to have whilst i am waiting for my meal, a few minutes later my meal is in front of me, what the heck? Chips are cold, ewww. We laughed because it said on the menu, ‘comes with chips’, i guess it never said, ‘hot chips’, hehe. The burger was shocking, all the coating on the chicken was soggy and falling apart, i am just shaking my head in disappointment at what could of been.
Angela was out Wednesday night for school graduation, a different type of burger had been circling my mind then it suddenly changed to recreating a Japanese style chicken burger. All day at work i was thinking this, pondering that, looking on the web for ideas on how to put something together. DING! By the end of the day it was all organized. To the shops and home and i wasn’t going to let myself down like that cafe did. Tonight we dine in JFC heaven.
I hadn’t used the wasabi powder before so was curious how it would work. Always excited about using the Japanese 7 spice mix, Shichimi Togarashi and i adore the furikake seasoning.
First i’m making my teriyaki sauce. I’d used this on a different burger once before and it was sensational.
Roughly 3 servings.
1/4 Japanese soy sauce.
1/4 cup mirin.
1tbs caster sugar.
2.5cm piece of ginger, sliced.
1 clove of garlic, sliced.
1.5 tsp cornflour.
Combine soy sauce, mirin, sugar, ginger and garlic in a saucepan. Bring to a simmer, stirring to dissolve the sugar. Simmer for 5 minutes, then remove 1 tbs of the mixture and combine with the cornflour in a small bowl, stirring until smooth. Return cornflour mixture to saucepan and cook for 5 minutes more or until slightly thickened. Remove from heat and cool, then strain through a fine sieve.
Next step is to get the chicken coated. Get your breast fillets, slice them in half and place them between 2 pieces of glad wrap on a chopping board. Bang them until they are about an inch thick. In 3 bowls place your flour, eggs and panko breadcrumbs.
Will coat approx 4 burger sized fillets once bashed.
1 cup flour.
2 eggs, whisked.
1 cup of panko breadcrumbs, then a second cup for the second coating.
Coat your chicken first in the flour, then in the egg and finally in the panko, lightly pressing the crumbs into the chicken.
Place on a plate for 15-20minutes so the coating dries slightly and sticks. Then repeat the process for the second crumbing.
In the time your chicken is waiting for its second coating get the wasabi mayonnaise and slaw ready. For the mayonnaise.
1tsp wasabi powder mixed with 1tsp water. (use tubed wasabi if you don’t have powdered). Adjust taste to your liking as i prefer mine with a few tears.
1/2 cup mayonnaise.
1tsp fresh lemon juice.
4 cups shredded red cabbage.
1 medium size carrot, grated.
1 shallot, sliced.
1 tbs chopped coriander.
1.5 tbs rice vinegar.
1 tsp caster sugar.
salt and pepper.
In a large bowl mix the cabbage and carrot then mix in the coriander and shallot, add the vinegar and sugar and mix to combine, season with salt and pepper and let stand for 20minutes to soften and sugar to dissolve. Cover and refrigerate if necessary. I had some home grown Mitsuba which i wanted to use to add that extra Japanese touch.
Make your chips however you like, fried or baked. Mix 1 tsp of Japanese 7 spice mix with 1tsp furikake seasoning. When serving, toss through the chips and serve in a warm bowl.
Heat 1 inch of vegetable oil in a casserole dish, or large saucepan, (you can even deep fry), test the oil to make sure it’s hot enough and shallow fry the chicken, around 4-5minutes each side or until golden.
Under the grill place your halved burger buns and toast until brown.
Slather the teriyaki sauce on the bottom half of your bun and place fried chicken on top then add your slaw, finally coat the top half generously with the wasabi mayo. Keep your chips close and dig in and hear yourself moan for 15minutes.
This is the joy i wanted to feel after the Bathurst JFC burger, in a way i am glad they served a crappy burger otherwise i would not of felt the urge to make this beast.