Tag-Archive for » japanese «
This takes a little longer to make than some of the recipes I have been posting lately but it is well worth the effort. It has a wonderful flavour and smells great while cooking.
ent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese boards under my categories.Ingredients
4 Duck breasts, skin on
Marinade
1/2 Cup chicken stock
1/2 Cup Sake
1/2 Cup mirin
1/2 Cup soy sauce
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Tablespoons teriyaki sauce
1/2 Cup brown sugar
Vegetables
Olive oil
150g Carrot, cut into match sticks
250g Red cabbage, sliced thinly
400g Chinese cabbage, sliced thinly
4 Green onions, sliced thinly
1 Red chili, sliced thinly (add as many or few seeds as you want depending on taste.)
250g Bean sprouts
1 18g Sachet miso paste
2 Tablespoons mirin
2 Tablespoons sake
1 Tablespoon white sugar
1/4 Cup rice vinegar
1 Teaspoon soy sauce
Method
1. Combine all marinade ingredients in a large bowl or storage container, cover, refrigerate several hours or overnight.
2. Pre-heat oven to 180c.
4. Remove duck breasts from marinade, reserve marinade.
5. Cook duck breasts skin side down in a large fry pan until skin is browned and crispy and fat is rendered from skin.
6. In an oven proof dish pour enough of the reserved marinade, so that the liquid will come about half way up each breast, discard the rest. Place duck breasts flesh side down in marinade and cook in oven for 20-25 Min’s.
7. Remove duck beasts and allow to rest for 5 Min’s, slice thickly.
8. If desired which I do. Skim off any excess fat from the surface of liquid, place pan over stove and mix a little water with some cornflour, add this to the marinade and thicken, serve as extra sauce with duck.
For the Vegetables
1. Combine miso, mirin, sake, sugar, vinegar and soy sauce in a saucepan and heat over a medium heat to dissolve sugar, remove from heat and set to one side.
2. Heat some oil in a wok or large frying pan, add all the vegetables and chili except the green onion, stir-fry 4-5 Min’s until veg are just tender, you want them to still have a nice crunch.
3. Add dressing and onion and stir until heated through.
To Serve: Place a mound of the veg on a plate and top with sliced duck, drizzle with extra sauce and serve the rest on the side.
All photos taken by me unless otherwise stated.
Hey, all those who read my site and check in regularly, I am back from my business trip so start looking for regular posts again. I am still a little jet lagged so they may not be everyday for the next few days but I will get back on schedule soon.I had a great trip to Australia although way to rushed and well to far away to go for just 9 days. I will be posting, over the next few days, some photos of some product’s I bought back with me.I found some awesome natural chopping boards and cheese boards that I will be adding for sale to my site.
It is too hard to describe the quality and to explain all the benefits of these boards, but I can say as a chef I absolutely fell in love with the beauty, the quality and the natural hygiene benefits of these boards.
It will be easier for you to understand once I post the photos and explain in detail just how wonderful these boards are, so check back over the next few days for a full post about these boards. I am really excited about them and can not wait to share and hear all your feedback.
Ingredients
1 Large carrot
12 Baby asparagus spears
4 Green onions
12 Thin slices of beef fillet
1 Tablespoon oil (I use olive oil but vegetable would be fine.)
80ml Mirin or sweet rice wine
60ml Japanese soy sauce
3 Tablespoons sake
1 Tablespoon sugar
2 Tablespoons cornflour
Method
1. Using a vegetable peeler slice carrot into thin strips, lengthways. Cut strips to fit beef slices.
2. Lay beef slices flat sift about 1 tablespoon of cornflour over the top. Lay 2 pieces each of carrot and onion and top with an asparagus spear, roll up beef and secure with kitchen string or toothpicks. Dust rolls with remaining cornflour.
3. Heat the oil in a pan, add rolls, cook until browned all over. Remove rolls from pan, wipe oil from pan with absorbent paper.
4. Return rolls to pan, add combined mirin, sake, soy sauce and sugar, bring to the boil. Reduce heat to a simmer and simmer rolls, stirring occasionally, until cooked through. If you prefer a thicker sauce remove rolls from pan and bring mixture to the boil to thicken or add just a small amount of cornflour mixed with water to thicken the sauce. Return rolls to pan to coat with sauce.
5. Remove rolls from pan, cool 2 minutes. Remove and discard toothpicks, cut rolls in half, arrange on a serving plate and pour remaining sauce over.
Serves 4
I usually serve sushi to start, so for 4 you may want to serve an appetizer before or perhaps some steamed rice to accompany, it just depends on appetites.
These rolls can also be made with pork fillet instead of beef if preferred.
All photos taken by me unless otherwise stated.
