Thursday, July 27, 2017

Hamachi Carpaccio

If you are looking to pair something with white wine, here is a delicious appetizer. Hamachi has a rich flavor to it but this dish will make it refreshing. Try to use good quality salt and olive oil. This will be the key to a delicious carpaccio.
Here is a link for Maguro Carpaccio with Yuzu Pepper Sauce if anyone is interested.


Hamachi Carpaccio

·      Hamachi (sashimi grade yellowtail)
·      lemon
·      extra virgin olive oil
·      Himalayan pink salt
·      dill
·      watercress

1.     Thinly slice the Hamachi.
2.     Chop the dill finely.
3.     Lay the sliced Hamachi on a plate, sprinkle some pink salt and dill, squeeze lemon, pour olive oil and place some watercress on top. Serve.



★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!

Tuesday, July 25, 2017

Southern Style Deep-Fried Green Tomatoes

Here is a delicious way to enjoy unripe tomatoes. Go southern style! These are so delicious when served hot. For the sauce, I love to use dill as my herb.



Southern Style Deep-Fried Green Tomatoes

·      2 green tomatoes
·      some salt and pepper
·      some all-purpose flour
·      1 egg
·      some breadcrumbs
·      some olive oil or frying oil

Sauce

·      ¼ cup (60cc) of sour cream
·      some herbs, such as basil or dill
·      some salt and pepper

1.     Slice tomatoes into half and inch pieces.



2.     Pat dry the juice with paper towel and sprinkle some salt and pepper.



3.     Beat the egg. Coat each slices of tomatoes in order of flour, egg, and breadcrumbs.



4.     Deep-fry the tomatoes in heated oil.



5.     Chop the herbs, and mix with sour cream to make the sauce. Season with salt and pepper.




6.     Serve the deep-fried tomatoes with sauce.



★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!

Thursday, July 20, 2017

Strawberry Slush

Nothing beats slush made with fresh fruits! This is a strawberry version of my Mango Slush from the previous post.


Strawberry Slush

·      10 to 12 strawberries
·      1 cup (240cc) plain yogurt
·      2 to 3 tablespoons of sugar
·      ½ to 1 cup (120cc to 240cc) of ice

1.     Remove strawberry stems. Cut strawberries into 4. Put them in a blender with sugar and pulse.
2.     Add yogurt and ice. Continue to pulse.

3.     Add more strawberries or yogurt if necessary.

★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!

Tuesday, July 18, 2017

Spaghetti Vongole with Littleneck Clams

I introduced Littleneck Clams in White Wine few years ago. Try Spaghetti Vongole with these clams. It’s delicious!


Spaghetti Vongole with Littleneck Clams

·      30 littleneck clams
·      1 cup (240cc) of white wine
·      1 box (454g) of spaghetti
·      2 cloves of garlic
·      some finely chopped Italian parsley
·      some olive oil
·      some salt

1.     Rinse littleneck clams very well and soak in lightly salted water to remove the sand and grits inside.


2.     Boil the spaghetti “Al Dente” in a large pot. Salt the water to add flavor.
3.     While the spaghetti is cooking, heat up the olive oil and smashed (or minced) garlic in a saucepan.


4.     Once you smell the garlic, add the clams and stir couple times. Add white wine and place a lid on top.


5.     Once the clamshells open, add the cooked spaghetti and mix quickly.


6.     Add parsley. Add some salt if necessary.



7.     Serve.


★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!