Seven Japanese recipes for a special weekend Snack

Desserts

Japanese cuisine conquered us a long time ago and we already know that within that concept there is much more than sushi, as we already told you. The truth is that it is usually a very varied cuisine and is based on small bites, so it is perfect to have a bite, as we usually do in the aperitif. That is why today we propose seven Japanese recipes for a special weekend Snack.

All of them are very simple recipes that you can prepare without difficulty and organize a snack with a Japanese air that will surely surprise the whole family. You will see how successful your aperitif this weekend is.

1. Easy sushi recipe

  • Ingredients: 100 g of Nori Seaweed, 50g of Fresh Salmon, 1 Avocado, 1 Cucumber, Vinegar, Sugar and Salt
  • Preparation: We start by preparing the rice. As we explained here, making sushi rice is a simple process. It is enough to cook the rice (glutinous type or special for sushi) and then cool it with a fan after dressing it with vinegar, sugar and salt. It is convenient to have all the ingredients ready when preparing sushi, since they must be very fresh products and it is not advisable to waste time handling them. Therefore, we will prepare an avocado julienne and we will do the same with the cucumber to have it ready when we go to form the makis. As for the fish to use, in this case we cut the salmon choosing the area of ​​the belly to give it some cuts into strips. Here you can see perfectly how to do it. With everything ready, we cut the nori seaweed sheet in two, we put it on a mat or makisu lined with transparent kitchen film leaving the rough side up, and on it we spread the rice pressing a little so that it adheres. In the center of the rice, we place the fish strips, the cucumber and the avocado and optionally, a little wasabi, if we like the spicy touch of this seasoning. Now all you have to do is roll up the seaweed with the help of the mat and form a cylinder. When serving it, it must be cut into 8 portions, with the help of a moistened knife so that the rice does not stick.

Complete recipe | Easy sushi recipe

2.Tuna tataki with ponzu sauce

  • Ingredients: 75 ml of soy sauce, 50 ml of dashi broth made with kombu seaweed and katsuobushi tuna flakes, lemon juice, a splash, 5g of fresh ginger, 300 g of fresh tuna in a taco or ingot, sesame seeds black and white for garnish and dried wakame seaweed for garnish
  • Preparation: We start by preparing the homemade Ponzu sauce. We make a quick dashi broth, mixing the ingredients and bringing to a boil. As soon as it begins to cook, we turn off the heat, add the dehydrated tuna flakes and let it cool. Strain and ready to mix with the soy, lemon and ginger to obtain a homemade Ponzu sauce. We can also use commercial Ponzu sauce. We cut the tuna into two ingots and put them in the Ponzu sauce, leaving the fish to marinate in the fridge for an hour. Once marinated, we put a grill on the fire, letting it heat very well, for at least ten minutes. When the griddle is very very hot, we mark each drained tuna ingot, letting the surface brown, but leaving the inside raw. We pass the tuna ingot through the mixture of black and white sesame seeds pressing a little so that they stick together and we cut the ingot into half-cm thick slices, leaving them ridged one on top of the other. We serve our tuna tataki on a plate, adding a little more ponzu sauce to the bottom and garnish with wakame seaweed salad. It can be served cold or warm, according to our tastes.

Complete recipe | Tuna tataki with ponzu sauce

3. Nikujyaga or Potato Stew with Meat

  • Ingredients: 400 grams of finely cut beef fillets, 2 potatoes, 1 onion, 1 large carrot, 3 tablespoons of sugar, 4 tablespoons of sake (gin or vodka), 5 tablespoons of mirin (or white wine with sugar), 5 tablespoons of soy sauce, water, oil, salt.
  • Preparation: Cut the veal fillets into thin strips. We peel and cut the potatoes and cut them into thin strips, as to make thin fries. Peel the carrot and cut it into thick slices. Peel the onion and cut it into a feather. We put a large frying pan on the fire with a good jet of oil, when it is hot we add the veal strips.We fry them, while stirring, for a few minutes. When they have lost their raw color and start to take something brown, add the potatoes, carrots and onion, stir and let everything cool together for a few more minutes. Then we add the rest of the ingredients, the sugar, the sake or the gin or the vodka, the white wine, the soy sauce, a large glass of water and a little salt to the pan. Cover and let it cook all together, until we see that the potatoes and carrots are tender.

Complete recipe | Nikujyaga or Potato Stew with Meat

4. Tofu bags filled with rice and chicken

  • Ingredients: 12 bags of tofu, 150 g of cooked rice, 1 chicken breast, 1 handful of pine nuts, chopped fresh parsley and salt.
  • Preparation: We start by cooking the rice according to custom. I have used basmati but you can use whatever you want, or even make sushi rice to make it a 100% Japanese recipe. On the other hand we will make the chicken, cut it into strips and sauté it. When it is done we will take it out and chop very small. Cool the cooked rice and mix it with the chicken, chopped fresh parsley and pine nuts. And we are filling the packages, which they already sell like this. His thing is to close them, but the truth is that I like to eat them well stuffed and without closing.

Complete recipe | Tofu bags filled with rice and chicken

5. Wakame seaweed salad with sesame

  • Ingredients: 15 g dehydrated wakame seaweed, 1 small cucumber, 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, a few drops of lemon juice, 1-2 teaspoons of sesame seeds, 1 pinch of sugar, 1 chilli little.
  • Preparation: Cover the dehydrated wakame seaweed with warm water. Let them soak for 10-20 minutes, until they have reconstituted. Drain and rinse. Peel the cucumber and cut it into thin sticks. Lightly toast the sesame seeds. Chop the chilli, discarding the seeds. Combine the rice vinegar, soy sauce, sugar and lemon juice in a bowl. Add the sesame and the chilli. Mix the seaweed with the cucumber and season.

Complete recipe | Sesame wakame seaweed salad

6. Chicken Karaage Recipe

  • Ingredients: 200 ml of soy sauce, 4 cloves of garlic, 40 g of fresh ginger, 600 g of chicken without skin or bones, 3 tablespoons of cornstarch or potato starch, 2 tablespoons of wheat flour and olive oil .
  • Preparation: We will start making the soy sauce. Chop the garlic cloves and cut the peeled ginger into slices. We leave about 6 hours and the sauce will then have a very rich garlic and ginger flavor. Add the chopped chicken to the sauce and leave for about 10 minutes. Remove, drain and flour the pieces to later fry them in hot oil. We take out, let drain on kitchen paper and serve.

Complete recipe | Chicken karaage recipe

7. Melon makis with ham

To finish these seven proposals of Japanese appetizers for our Weekend Snack, I have selected these melon maki with ham, a fun idea to make sushi Spanish.

  • Ingredients: For the makis, 4 slices of Iberian ham, 1 slice of melon, rice for sushi. For sushi rice, 1 cup of rice, 2 cups of water and vinegar to dress the rice.
  • Preparation: To make this sushi version of the classic summer appetizer of melon with ham, we need to have glutinous rice or sushi rice ready, which we will do through the process that I taught you a few days ago. Once we have the rice ready, seasoned and cooled, it will not take more than 10 minutes to have this recipe to impact ours. We cover a mat with plastic wrap so that the ingredients don't stick to us. Instead of using nori seaweed to roll as in the real makis, we place two slices of Iberian ham on the mat, so that the second one mounts a little on the first. We spread the sushi rice over the slices of ham without completely covering them. We cut a slice of melon, remove the seeds and the skin and cut it into narrow sticks. We place two or three sticks on the rice, letting it protrude a little from the sides. We roll our melon maki with ham helped by the mat or makisu. We press to compact the roll we have made well and proceed to cut the portions, discarding those at the ends so that they are all of a similar size. We repeat the operation with the other two slices of ham. We serve immediately and sit with the others or we won't get to taste them, because they disappear.

Complete recipe | Melon makis with ham

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Topics
  • Appetizers Recipes
  • Ham
  • sushi
  • Japanese cuisine
  • Japanese recipes
  • japanese gastronomy
  • Weekend snack

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