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Dining with the chef / Archives

Apr. 1, Mon.

Rika's TOKYO CUISINE

Steamed Tai Sea Bream in Sake

Rika will show us how to make three different sea food dishes that makes a casual dining perfect. Today's main course is steamed Sea Breams with clams and potatoes on the side. Potatoes are perfectly steamed with Sea Breams and clams in sake based broth which makes all the ingredients taste even better.

Steamed Tai Sea Bream in Sake

[Ingredients] *Serves 2

2 fillets Tai sea bream
2 potatoes
230g live steamer clams
1 naganegi long onion (or leek)
1 clove garlic
1 dried red chili pepper
1 tsp salt
50 ml sake
2 tbsp sesame oil
1 tsp soy sauce
[Method]
1. Wrap the potatoes in plastic wrap, and microwave for 4 minutes.

2. Sprinkle the fish fillets with salt and let them sit for 10 minutes.

3. Peel the potatoes, and slice into 1.5 cm thick pieces. Slice the long onion diagonally. Thinly slice the garlic and chili pepper.

4. Spread the potatoes in a pan, add garlic and chili pepper, and top with fish fillets. Add the long onion and clams. Then pour the sake and sesame oil over the top.

5. Cover and turn the heat to medium. When the steam begins escaping from the pan, lower the heat and steam for 10 to 15 minutes. Place on a plate and sprinkle it with soy sauce.

Lettuce and Crab Meat Salad

[Ingredients] *Serves 2

1/4 head lettuce
1/2 cucumber
5 shiso leaves
60g canned crab meat
2 tbsp ground sesame seeds
2 tbsp mayonnaise
2 tbsp sushi vinegar
1/4 tsp salt
Black pepper
[Method]
1. Cut the lettuce and shiso leaves into shreds. Thinly slice the cucumber.

2. Mix those vegetables with the canned crabmeat, mayonnaise, sushi vinegar, salt, pepper and ground sesame seeds.

3. Stir well, and it's done.

Octopus Sashimi with Hot Sesame Oil

[Ingredients] *Serves 2

1 boiled octopus tentacle
1 naganegi long onion, white part only
Asatsuki or chives, for garnish
1 clove garlic
1 dried red chili pepper
1 tbsp sesame oil
1 tsp soy sauce
[Method]
1. Use only the white part of the long onion. Cut into 5 cm long pieces, and then cut them into thin strips with the fibers. Soak in salted water for 10 minutes.

2. Chop the asatsuki.

3. Thinly slice the octopus and arrange the slices attractively on a plate.

4. Rub the long onion slices in water, drain and squeeze out the excess water completely. Mound the shredded onion on top of the octopus sashimi.

5. Slice the garlic and chili pepper.

6. Place the sesame oil and garlic in a small saucepan and cook over low heat, until the garlic slices are browned. Place the slices on top of the shredded onions and sprinkle with soy sauce, chili pepper and asatsuki.

7. Finally pour the hot sesame oil over the octopus and it's done.