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October 2016

Monthly Archives October 2016

Fish Quick Lesson 4: Kara-age Fish and Special Sale of The Sushi Experience

Category: Hiroko's BlogRecipes

Continuation from Fish Quick Lesson: My filleted fish stays in the refrigerator for up to 6 days fresh. But, I sometimes freeze them for later time consumption.

After defrosting such a fish this is a dish which I make from time to time. Kara-age fish. (Not Kara-age chicken). Kara-age is a cooking technique, in which an item is marinated in the mixture of shoyu and mirin, coated with potato starch and fried crisp.

The Kara-age fish recipe is from my The Sushi Experience. If you want to learn how ...

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Please Join Ann Cooper

Category: Hiroko's Blog

chef-annEvery kid deserves #realschoolfood, cooked from scratch, every day. Join the campaign: http://realschoolfood.chefannfoundation.org/

 

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Don’t Miss Takamura Knife Event

Category: Hiroko's Blog

Please join us on October 27th for The Japanese Knives and Sharpening Techniques Event. http://journeecolab.com/events/2016/japanese-knives-takamura

https://www.mtckitchen.com/takamura-knives/

Takamura Cutlery, one of the finest knife makers in Japan, will be in town for Starchef.com event. During their stay they share their valuable time with us to talk about how Japanese knives are forged and sharpened, and how to sharpen it properly to maintain a sharp cutting edge...

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Fish Quick Lesson 3: Cooking Fish Simple

Category: Hiroko's BlogRecipes

sea-bassVery fresh, good tasting fish needs accompanying sauce which can elevate the natural flavor of the fish, but not masking it.

 

This is what I often do with my very fresh fish. It requires just 10 minutes of cooking/working time. Salt the fish (with skin) and cook it in the oiled skillet, skin side down, until the skin is crisp and the fish is cooked about 60 percent. Turn the fish over and cook until it is cooked through, but not over-cooked...

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Fish Quick Lesson 2: How to Store and Enjoy Filleted Fish

Category: Hiroko's Blog

filled-sea-bassAfter filleting fish I always lightly salt the fillet and leave it for 20 minutes or so. This removes a bit of excess water from the fish, thus, firms up the muscle meat. This makes easy for us to cook the fish.

After 20 minutes I wipe the fish with paper towel, sprinkle additional salt (for flavor) and cook it in the skillet or broiler. The fish, which is very fresh, does not need any or much sauce to accompany. Sauce anyway masks the natural flavor of the very fresh fish.

If I am not using...

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