8 Japanese seafood recipes

 8 Japanese seafood recipes

1. Tuna Poke (Maguro Poke)

Ingredients:

• 200g sashimi-grade tuna (cubed)

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tsp rice vinegar

• 1/2 tsp sugar

• 1 tbsp chopped green onion

• 1 tsp sesame seeds

Instructions:

• Cube the tuna and place in a bowl.

• Mix soy sauce, sesame oil, rice vinegar, sugar, green onion, and sesame seeds.

• Toss tuna in the mixture and refrigerate for 10–15 minutes.

• Serve chilled over rice or salad.

2. Ebi Tempura (Shrimp Tempura)

Ingredients:

• 10 large shrimp (peeled, deveined, tails on)

• 1/2 cup all-purpose flour

• 1/2 cup cornstarch

• 1 egg (cold)

• 3/4 cup ice-cold water

• Oil for deep frying

• Pinch of salt

Instructions:

• Peel and devein shrimp, leaving tails on. Pat dry and lightly salt.

• Mix flour, cornstarch, egg, and ice-cold water in a bowl (batter should be lumpy).

• Heat oil to 170°C (340°F). Dip shrimp in batter and fry 2–3 minutes until golden.

• Drain on paper towels and serve hot with dipping sauce.

3. Salmon Teriyaki

Ingredients:

• 2 salmon fillets (~150g each)

• 2 tbsp soy sauce

• 2 tbsp mirin

• 1 tbsp sake

• 1 tbsp sugar

• 1 tbsp vegetable oil

Instructions:

• In a pan, combine soy sauce, mirin, sake, and sugar. Simmer gently until slightly thick.

• Heat oil in another pan and sear salmon fillets (skin-side down first) until nearly cooked.

• Add sauce and cook for 2 more minutes, spooning it over the salmon to glaze.

• Serve with rice and steamed veggies.

4. Tako Sunomono (Octopus Cucumber Salad)

Ingredients:

• 150g cooked octopus (thinly sliced)

• 1 cucumber (thinly sliced)

• 2 tbsp rice vinegar

• 1 tbsp sugar

• 1 tbsp soy sauce

• 1/2 tsp salt

• 1 tsp sesame seeds

Instructions:

• Thinly slice cucumber and sprinkle with salt. Let sit 5 minutes, then squeeze out water.

• Slice cooked octopus into thin pieces.

• Mix vinegar, soy sauce, and sugar in a bowl.

• Add cucumber and octopus. Toss gently and top with sesame seeds.

5. Kani Salad (Crab Salad)

Ingredients:

• 200g imitation crab meat (shredded)

• 1/2 cucumber (julienned)

• 2 tbsp Japanese mayonnaise (Kewpie)

• 1 tsp rice vinegar

• 1/2 tsp sugar

• Pinch of salt and pepper

Instructions:

• Shred crab meat and julienne cucumber.

• In a bowl, mix mayo, vinegar, sugar, salt, and pepper.

• Add crab and cucumber. Mix well and chill before serving.

6. Grilled Mackerel (Saba Shioyaki)

Ingredients:

• 2 mackerel fillets (~150g each)

• 1 tsp salt

• Lemon wedges

Instructions:

• Sprinkle salt on both sides of the mackerel. Let sit 15–30 minutes.

• Pat dry, then grill or broil skin-side up for 6–8 minutes until golden and cooked through.

• Serve with lemon wedges and rice.

7. Clam Miso Soup (Asari Miso Shiru)

Ingredients:

• 250g asari clams (cleaned)

• 2 cups dashi stock

• 2 tbsp miso paste

• 1 green onion (sliced)

Instructions:

• Soak clams in salted water for 30 minutes to remove sand, then rinse.

• Bring dashi to a boil, add clams, and cook until they open.

• Lower heat and dissolve in miso paste (don’t boil miso).

• Serve hot, garnished with sliced green onion.

8. Unagi Don (Grilled Eel Rice Bowl)

Ingredients:

• 1 fillet grilled eel (unagi kabayaki, ~200g)

• 2 bowls cooked Japanese rice

• 2 tbsp unagi sauce (or 1 tbsp soy sauce + 1 tbsp mirin + 1 tsp sugar)

• Sansho pepper (optional)

Instructions:

• Warm eel in a pan or oven until heated through.

• Heat soy sauce, mirin, and sugar in a pan until thickened.

• Place rice in bowls, top with eel, and drizzle sauce.

• Sprinkle with sansho pepper if desired.

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Kristin's Recipes