Tokyo

Just like orange is the new black, japas is the new tapas. It’s huge. Best japas ever!

We arrived in Tokyo already in december (sorry for the delayed blogging – we went IRL-travelling to Stockholm and Honolulu in between and got all jetlagged and to sleepy to write). And there IS something called japas. We decided to make that: fish nanban-zuke, kagiage fritters and horenso salad – all served with some sparkly sparks.  Scroll down for recipes, for mouse points and for our next destination. Se you soon (we promise!):

Fish nanban-zukedscf5756

INGREDIENTS
60ml (1/4 cup) rice wine vinegar
55g (1/4 cup) caster sugar
2 tablespoons soy sauce
1/2 red onion, thinly sliced
1/2 red capsicum, seeded, thinly sliced
2 tablespoons plain flour
1 tablespoon cornflour
300g white fish fillets (such as flathead), cut into 5 x 2cm-wide strips
Vegetable oil, to shallow-fry
Steamed rice, to serve

INSTRUCTIONS:
Place the vinegar, sugar and soy sauce in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves. Simmer for 5 minutes or until the mixture is slightly reduced. Add the onion and capsicum and set aside to cool slightly.
Step 2
Place the combined flour on a plate. Add the fish and toss to coat. Shake off any excess. Add oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Add the fish and cook for 2 minutes, turning halfway through cooking, or until cooked through. Use a slotted spoon to transfer the fish to a plate lined with paper towel. Transfer to a heatproof bowl and pour over the vinegar mixture. Stir to combine. Set aside for 1 hour to develop the flavours.
Step 3
Divide rice among serving bowls. Top with the fish mixture.

Kagiage frittersDSCF5624

INGREDIENTS
75g (1/2 cup) plain flour
2 tablespoons cornflour
1 egg yolk
125ml (1/2 cup) iced water
7 (about 280g) medium green prawns, peeled, deveined, coarsely chopped
1 carrot, peeled, cut into matchsticks
1 small white onion, halved, thinly sliced
1 shallot, trimmed, thinly sliced
Vegetable oil, to deep-fry

INSTRUCTIONS:
Place combined flour in a bowl. Make a well in the centre. Add egg yolk and water. stir until just combined. Add the prawn, carrot, onion and shallot. stir until just combined.

Add oil to a large saucepan to reach a depth of 5cm. Heat to 170°C over medium-high heat (when oil is ready, a cube of bread turns golden in 20 seconds). Add three 80ml (1/3-cup) portions of mixture. Cook for 2-3 minutes each side or until golden and cooked through. use a slotted spoon to transfer to a plate lined with paper towel. repeat with remaining mixture, reheating oil between batches.

Horenso saladdscf5762

INGREDIENTS
40g (1/4 cup) sesame seeds, toasted
1 tablespoon soy sauce
2 teaspoons sushi seasoning
2 teaspoons caster sugar
2 tablespoons warm water
1 bunch English spinach, trimmed

INSTRUCTIONS:
Process the sesame seeds in a food processor until coarsely chopped. Add the soy sauce, sushi seasoning and sugar. Process to combine. Transfer to a bowl. Stir in the water. Cover with plastic wrap and set aside for 1 hour to develop the flavours.

Cook the spinach in a large saucepan of salted boiling water for 1-2 minutes or until tender. Drain. Transfer to a bowl of iced water to refresh. Drain and squeeze to remove excess liquid. Coarsely chop spinach. Transfer to a serving bowl. Add sesame seed mixture and toss to combine.

The japas got 3mouses

 

Next up: Jaipur!

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