New Delhi, March 14 : If you love Japanese cuisine and can gather the different ingredients that it needs, try out a few recipes to impress your guests.
Chef Yutaka Saito at Simply Sushi by PVR Director's Cut, Vikram Khatri, Executive Chef at Hello Guppy and Paul Jhon Abayan, Head Chef at Tara, Roseate House, have listed a few recipes:
* Salmon TeriyakiIngredients
Fresh Salmon 180 gm
Sake 50 ml
Kikkoman soya 50 ml
Mirin 50 ml
Breakfast sugar 50 ml
Salt 5 gm
Teriyaki sauce 80 ml
Method
Combine Sake, Kikkoman soya, Mirin and breakfast sugar container. Dip fresh salmon in the container for 10 minutes. Grill temperature should be 150 degrees. Take out the salmon from container and grill it on both sides for 8 to 12 minutes. Remove the salmon from grill and pour Teriyaki sauce on top. Serve hot with steamed rice or sauteed vegetables.
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* Ebi TempuraIngredients
Shrimps 16\20 size 6 pieces.
Salt 1 pinch Tempura Flour 90 gm
Refined oil for frying 500 ml.
Tempura Sauce Ingredients
Water 100 ml
Sake 10 ml
Grated ginger 5 gm
Kikkoman soya 10 ml
Breakfast sugar 20 ml
Method
Make tempura batter and add tempura flour, salt and water then mix it well in a bowl with a whisker. Make sure the batter isn't thick or thin and it has no lumps. Heat refined oil and temperature of oil should be between 175 to 185 degrees maximum.
Put shrimps in the batter and fry until it becomes brown and crisp. Mix all the tempura sauce ingredients in pan and bring it to boil. Served piping hot shrimp tempura with tempura sauce and garnished with spring onions.
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* Teriyaki onion hot dogIngredients
Hot dog bun 1
Chicken frank 1
Teriyaki sauce 20 ml
Onion 50 gm
Can pineapple (diced) 15 gm
Tomato 15 gm
Garlic chips 5 gm
Chilli mayonnaise 25 gm
Mayonnaise 20 gm
Method:
Slit 2/3rd of the bun diagonally. Place chicken frank on the slit side. Prepare teriyaki onion by cooking slice onion with teriyaki sauce. Arrange teriyaki onion over the chicken frank. Pipe mayonnaise on teriyaki onion. Garnish with pineapple dice, diced tomatoes and garlic chips. Serve it with chilli mayonnaise.
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* Smoked Pumpkin salad Ingredients
Silken tofu 10 gm
Palm hearts 10 gm
Roasted pumpkin seed 02 gm
Mixed cress 05 gm
Watermelon radish 20 gm
Green apple 30 gm
Roquette 20 gm
Edible flower 2
For smoked pumpkin
Yellow pumpkin 200 gm
Wood chips 04 gm
Olive oil 15 ml
Garlic cloves 3 n
For miso mustard dressing
White miso 3 tbsp
Japanese mustard 4 tsp
Rice vinegar 2 tbsp
Salt to taste
Pepper powder to taste
Sugar 1 tbsp
Mirin 1 tbsp
Water 1 tbsp
Salad oil ½ cup
Method:
For dressing
Mix water and mustard. Add Mirin, sugar, rice vinegar, add miso and blend well. While continuously whisking slowly, pour in the oil and let it blend in the mixture, adjust the seasoning.
For smoked pumpkin Wash and peel pumpkin. With the help of vegetable slicer or mandolin slice it thin through its length. Rub all the pumpkin slices with oil and little salt and roast for 8 minutes at 200 c. In a small metal bowl or fire dish burn some wood chips and drop the slices in the same bowl.
Cover it with lid. Leave it for 10 minutes so that pumpkin can absorb the aroma. Roll each smoked pumpkin slice with mixed cress filling and keep it on side. Dress seaweed, palm heart, radish, green apple slices and rocket leaf with miso mustard dressing and arrange it on the plate with rolled smoked pumpkin and crumbled tofu.
Dizzle miso mustard dressing and sprinkle some pumpkin seeds (roasted) and serve.
