Steamed Clams in Sake

Kick off your culinary journey with a fantastic Japanese-style appetizer—steamed clams in sake! This dish is not only flavorful but also incredibly simple to prepare.

Ingredients

• Fresh small clams (about 1 pound)
• 1 tablespoon sesame oil
• 1 cup good quality sake or dry white wine
• Soy sauce, salt, and pepper to taste
• Green onions and fresh ginger for garnish

Instructions

1. Heat the sesame oil in a large skillet over medium-high heat.
2. Add the fresh clams and sauté them for 1-2 minutes.
3. Pour the sake over the clams, cover the skillet, and let it steam on high heat. Shake the pan occasionally until the clam shells open up.
4. If desired, drizzle in some soy sauce, and season with salt and pepper to taste.
5. Discard any clams that haven’t opened after cooking.
6. Enjoy hot or at room temperature, garnished with minced green onions and shredded fresh ginger.

This is a great starter for introducing the deliciousness of seafood in Japanese cuisine. Now, let’s dive into another iconic dish!

Sushi Hand Rolls

Ever found the idea of making sushi at home a bit daunting? Fear not because sushi hand rolls are surprisingly easy to create! This is a fun activity perfect for family gatherings or a group of friends.

Ingredients

• 2 cups sushi rice
• 2 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• Nori sheets
• Assorted fillings (raw fish, avocado, vegetables, etc.)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine it with water in a rice cooker and cook according to the manufacturer’s instructions.
2. Once cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Fold this mixture gently into the warm rice. Allow it cool to room temperature.
3. Cut nori sheets in half and place a small amount of rice on one end of a nori sheet.
4. Add your choice of fillings on top of the rice, then roll it up tightly starting from the rice end, and seal it with a bit of water.
5. Repeat this process until all rice and fillings are used. Serve immediately with soy sauce, wasabi, and pickled ginger.

Now that you’ve created your own sushi, let’s move on to an irresistibly tasty rice dish!

Unagi Kamameshi

Unagi Kamameshi is a delightful combination of flavored rice and grilled eel topped with a savory stock. It’s a treasured dish that will leave you wanting more.

Ingredients

• 2 cups short-grain rice
• 1 pound unagi (grilled eel)
• 4 cups dashi stock
• Soy sauce and mirin to taste
• Chopped green onions for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear, then soak it for 30 minutes. Drain the rice and set aside.
2. In a heavy-bottomed pot, combine the soaked rice and dashi stock, then bring it to a boil.
3. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes until the rice is cooked through.
4. While the rice is cooking, grill or broil the unagi until it is heated and slightly caramelized. Add soy sauce and mirin for extra flavor.
5. When the rice is ready, fluff it with a fork and layer the grilled unagi on top. Garnish with chopped green onions and serve immediately.

Katsuo no Tataki

This seared bonito sashimi, known as Katsuo no Tataki, is not just delicious but also quite easy to prepare. It’s unique because it is typically served with garlic!

Ingredients

• 1 pound bonito fish
• 2 cloves garlic, thinly sliced
• Soy sauce for dipping
• Scallions and shiso leaves for garnish

Instructions

1. Using a hot grill or pan, sear the bonito for about 1-2 minutes on each side until the outside is cooked but the inside remains rare.
2. Remove the fish from heat and immediately place it in an ice bath to stop the cooking.
3. Once cooled, slice the bonito into thin sashimi cuts.
4. Serve with thinly sliced garlic, soy sauce for dipping, and garnish with scallions and shiso leaves.

Uosuki: Fish Sukiyaki

This comforting dish combines a variety of fresh fish and vegetables simmered in a savory broth. Adjust the veggies according to your taste for a personalized experience!

Ingredients

• 500 grams assorted fresh fish (salmon, white fish, etc.)
• 2 cups dashi broth
• Soy sauce and mirin to taste
• Vegetables of choice (bok choy, mushrooms, green onions, etc.)

Instructions

1. In a large pot, bring dashi broth to a simmer. Add soy sauce and mirin to taste.
2. Add your choice of vegetables to the pot and let them cook for a few minutes.
3. Next, gently add the assorted fresh fish into the pot and let it cook until just done, about 5-7 minutes.
4. Serve the uosuki hot, garnished with additional green onions and enjoyed with rice.

Fried Sardines with Shiso

This dish combines delicate sardines with flavorful shiso leaves, resulting in a simple yet incredibly delicious meal!

Ingredients

• 8 small sardines, cleaned
• 8 shiso leaves
• Flour for dusting
• Oil for frying

Instructions

1. Stuff each sardine with a shiso leaf, then dust with a light coating of flour.
2. Heat oil in a frying pan over medium heat and fry the stuffed sardines until golden brown on each side.
3. Once cooked, drain on a paper towel and serve warm.

Nanbanzuke: Marinated Fried Fish

This dish features fried horse mackerel marinated in a zesty vinegar-based sauce, perfect for those who enjoy a tangy kick to their meals.

Ingredients

• 4 horse mackerel, cleaned and filleted
• 1 cup flour for frying
• 1/2 cup vinegar
• 1/4 cup soy sauce
• Red peppers and leeks for garnish

Instructions

1. Dust the mackerel fillets in flour and deep fry until golden and crispy. Drain on paper towels.
2. In a bowl, mix vinegar and soy sauce to create the marinade.
3. Place the fried fish in a container, layering with sliced red peppers and leeks, then pour the marinade over them.
4. Let it marinate for at least 30 minutes before serving. It’s a light and refreshing dish!

Tai Chazuke

This comforting rice dish highlights leftover rice and fresh sashimi-grade tai (sea bream), perfect for an easy, quick meal!

Ingredients

• 2 cups cooked rice
• 50g sashimi-grade tai
• Green onions, sesame seeds, and other toppings of choice
• Hot dashi or tea for pouring over

Instructions

1. Place cooked rice in a bowl and lay sashimi slices of tai on top.
2. Pour hot dashi or tea over the rice until it’s well-saturated.
3. Add your favorite toppings such as green onions, sesame seeds, and even pickled vegetables.
4. Serve hot for a comforting meal—perfect for when you have leftover rice!

Japanese Seafood Soups and Stews

To warm up your dinners, try two of my go-to recipes: Oyster Riverbank Miso Stew and Salmon and Vegetable Tonjiru Soup. Both are soul-soothing with vibrant flavors.

Oyster Riverbank Miso Stew (Kaki no Dote Nabe)

This is a beloved nabemono dish known for its versatility. You can easily customize it with your choice of seafood and vegetables.

Salmon and Vegetable Tonjiru

This hearty miso-based soup is comfort food at its finest. I’ve replaced traditional pork belly with chunks of fresh salmon and added a touch of uncured bacon to keep it authentic and delicious.

Ingredients

• 200 grams of salmon, cut into chunks
• 2 cups dashi broth
• 1 cup mixed vegetables (carrots, daikon, etc.)
• 3 tablespoons miso paste
• 2 slices uncured bacon, optional

Instructions

1. In a pot, heat the dashi broth until simmering and add mixed vegetables.
2. When vegetables are tender, add salmon and bacon (if using), and let simmer until salmon is cooked through.
3. Dissolve miso paste in a small bowl with a bit of broth, then stir it back into the soup. Serve warm!