This shellfish is 栄螺. A favorite cuisine in Oga, Akita (Japan)

This shellfish is 栄螺 (Sazae in Romanji) (Turbo is the name in English) served as an appetizer in Oga, Akita (Japan).


Thanks for stopping by
and God Bless,
hugs, Chris



more later...

Advocado and Anago Salad

 From the kitchen of a friend


Salad Ingredients:

2 ripe advocado, thinly sliced
1 anago (Conger eel) or unagi (eel) filet (pre-roasted) cut into bite-sized pieces
2 cups of your favorite lettuce shredded into bit-sized pieces
1 cucumber thinly sliced


Salad Preparation:

Place the lettuce on an individual serving plate.
Add the thinly sliced cucumber on top of the lettuce.
Add the sliced advocado to one side as decoration.

Cook the eel on a grill until fully cooked or warm pre-cooked eel.
Place the eel on top of the lettuce.


Salad Dressing:

1/4 cup of mayonnaise
1 tsp. of freshly grated wasabi (Japanese style green horseradish;
if unavailable, the powdered type or tubed type will do,
but these are hotter than fresh wasabi, and should be added a little
at a time to suit your taste)
1 tsp. of unagi tare (thick, sweet eel sauce also, if unavailable, soy sauce will do)
1 tsp. rice vinegar
Powdered Sansho (hot Japanese/Chinese pepper) to taste (optional)


Dressing Preparation:

Mix the Dressing ingredients together.


To Serve:

Add the Prepared Dressing to taste the top of the Salad to Serve.
At the end, sprinkle the Sansho pepper to taste (optional)


Serves:
3 or 4 servings

Garlic Shrimp18 oz large shrimp

18 oz large shrimp
5 clove garlic, chopped finely
5 fresh chillies, chopped finely


salt (for washing shrimp)

Peel and clean shrimp and keep tail in tact. Wash the prawns with salt and rinse. Slice in half. Heat oil in pan, fry dried shrimp until fragrant. Heat oil again, fry garlic and chillies until fragrant. Add prepared shimps and fry for 7 minutes or less. Stir fry for a few minutes then remove from heat and serve hot.

Cherish your joyful friends

"Cherish your joyful friends"
~ a friend


a precious memory... my grandmother gave me this many, many years ago

Salata de icre (spawn salad)

From the kitchen of Dorina

Roe Spawn (carp fish eggs)
1 boiled potato
1 onion
oil
lemon juice

Boil the potato and let it cool. Mash the potato and add the spawn! Add some lemon juice and a little water until it becomes creamy.

Add oil and mix with the mixer) until the quantities grow. From time to time, add lemon juice (but not too much because it will be become too sour). When it is finished, add the onion that has been chopped fine.

Fish baked in foil

1 piece of foil per serving
cut the fish filet into serving pieces (1 piece/person)

chop or dice all of your vegetables small
you can use carrots, potatoes, celery, onions, turnip
lemon slices - thin

Heat 3 tbsp some white wine with 1 tbsp lemon juice to boiling (to
remove the alcohol and it keeps the flavor of the wine) per serving
1 tsp of butter or olive oil per serving serving

Place foil on a tray and make it into a well to keep the liquid from
coming out.
Add vegetables to the foil. Place fish on top of vegetables.
Pour lemon and wine mixture. Add the butter or oil to the top.
Top with 2-3 pieces of lemon slices with rind.
Fold up the foil to trap in the liquid and secure tightly by pressing
edges together while folding.Carefully move it to the baking tray...

Bake in a 350F oven for 30 minutes.

Add a toss salad as the starter...
Serve fish hot in the foil... one serving per person.
Serve with rice, 1 cup cooked/person.

This is a favorite in Japan... a really easy recipe.
You can use any type of white fish or salmon.
Some people like soy sauce as a seasoning on this... I prefer lots of lemon...

Cold white meat fish with Umeboshi sauce

from the kitchen of a Japanese friend

4 pieces of white fish filet
ginger
green part of long onion
potato starch or cornstarch
4 Umeboshi (Japanese pickled plum)
2 tbsp soy sauce
1 tbsp sake
1 tbsp Mirin (cooking sake)

Coat fish filets with potato starch. Place in boiling water for a while until cooked. Remove fish from water and cool quickly.

For sauce, cut Umeboshi very finely; add soy sauce, Mirin and sake.

To serve: place fish on a cold pre-chilled plate and pour sauce over fish.

Serves 4.

Pan-sautéed salmon with lemon-wine sauce

4 salmon fillets
Oil for frying
Flour for coating fish fillets
Salt and pepper to taste

Sauce for salmon:
1 tbsp lemon juice
1 tbsp white cooking wine
1/2 tbsp soy sauce
1/2 cup green onion (finely chopped)

Dip salmon in flour, sprinkle with salt and pepper, and set aside. Heat oil in frying pan until smoking and discard extra oil out of pan.

Add flour-coated fish to pan and sauté until done. Remove fish from pan and place on a heated serving plate.

To the frying pan, add ingredients for sauce and boil for less than 1 minute.

Stir in green onion just before pouring sauce over salmon fillets and serve.