do you ever look at a jalapeno pepper and say to yourself
- Thread starter freshbreath
- Start date
Wasabi is not bad at all. It just gets ya in the sinuses like horseradish does, doesn't burn the mouth though.Tina_Ballerina said:
I eat/cook Japanese food quite often, and I'll tell you, when you put a little too much wasabi on your sushi, it burns baby.a 1 player said:
For some reason I do not seem to have a problem with it. I love Japanese food too, did you take cooking classes? Or do you know anywhere that teaches it? Cheers.
Now, that brings tears to my eyes and clears up my sinuses!Tina_Ballerina said:
Gosh, what a bunch of spicy characters on TERB......
Easy Japanese Dish
Prep work for fish:
Step 1- preheat oven @ 350 for about 10 mins.
Step 2- Rinse fish well under cold water, and salt both side very well
Step 3- Line a cookie sheet with tin foil, and place fish on it skin down, pink
pink side up...no pun intended
Place in oven on middle rack, close the door and forget about it
for exactly 30 minutes
I make my rice from scratch, if you use a rice cooker it works just as well, if not better. Calrose rice is best for cooking Japanese rice, and is at your local supermarket.
While I prepare the fish, I prepare the rice at the same time. The key to having both rice and fish done at the same time is to start cooking them at the same time. Both take 30 minutes.
Prep work for rice:
Step 1- Measure one cup of rice, put in small pot (make sure you have a lid)
Step 2- Wash the rice very well in the pot, don't worry, the rice won't spill out
Step 3- Drain the water out, add half teaspoon of salt, and 1 and 1/2 cups of
water.
Turn the stove burner on high, put the lid on, and let it boil. Once it boils over the side, turn the burner on the second lowest setting. This will take 30 minutes to cook.
Tip- If the rice still seeps a little dente' just add a little bit of water and put it back on the stove for about 5 mins.
Rememer- Keep the lid on the pot until the end when you are ready to check it. Never stir the rice, it will turn mushy.
The best this about this dish is that you can throw away the tin foil after you are finished cooking. Easy cooking, easy clean up. Unless you like your house smelling like fish...lmao
When the fish flakes off through to the middle, it is finished. If it still seems stuck together in the middle when you poke it through, put it back in for 5 minutes.
These times are exact, although some ovens may vary, I suggest the extra 5 if you're not sure.
To eat this, scrape off the fish, making sure that you don't scrape off any grey or skin on the bottom. Place on top of the rice in a bowl, and ENJOY!
THESE ARE VERY DETAILED INSTRUSCTIONS, BUT IS ACTUALLY VERY FOOLPROOF AND QUICK.
I also use a dried seaweed and sesame seed topping on this dish. It is called "Yasaiso" or "foodacaki" in Japanese. I buy it a Sonco @ Bathurst/Niagara
Hope you enjoy!!!
Love,
Tina ~xoxoxo
A Japanese woman taught me how to prepare and cook Japanese food, so here is a very easy way to bake Atlantic Salmon. You can buy the fish frozen from the isle or fresh at the counter. Either one make sure it still has the skin (gills) on one side and is filleted. If frozen, let thaw on a plate in the fridge overnight. Thin works best and is easiest to cook through.a 1 player said:
Prep work for fish:
Step 1- preheat oven @ 350 for about 10 mins.
Step 2- Rinse fish well under cold water, and salt both side very well
Step 3- Line a cookie sheet with tin foil, and place fish on it skin down, pink
pink side up...no pun intended
Place in oven on middle rack, close the door and forget about it
for exactly 30 minutes
I make my rice from scratch, if you use a rice cooker it works just as well, if not better. Calrose rice is best for cooking Japanese rice, and is at your local supermarket.
While I prepare the fish, I prepare the rice at the same time. The key to having both rice and fish done at the same time is to start cooking them at the same time. Both take 30 minutes.
Prep work for rice:
Step 1- Measure one cup of rice, put in small pot (make sure you have a lid)
Step 2- Wash the rice very well in the pot, don't worry, the rice won't spill out
Step 3- Drain the water out, add half teaspoon of salt, and 1 and 1/2 cups of
water.
Turn the stove burner on high, put the lid on, and let it boil. Once it boils over the side, turn the burner on the second lowest setting. This will take 30 minutes to cook.
Tip- If the rice still seeps a little dente' just add a little bit of water and put it back on the stove for about 5 mins.
Rememer- Keep the lid on the pot until the end when you are ready to check it. Never stir the rice, it will turn mushy.
The best this about this dish is that you can throw away the tin foil after you are finished cooking. Easy cooking, easy clean up. Unless you like your house smelling like fish...lmao
When the fish flakes off through to the middle, it is finished. If it still seems stuck together in the middle when you poke it through, put it back in for 5 minutes.
These times are exact, although some ovens may vary, I suggest the extra 5 if you're not sure.
To eat this, scrape off the fish, making sure that you don't scrape off any grey or skin on the bottom. Place on top of the rice in a bowl, and ENJOY!
THESE ARE VERY DETAILED INSTRUSCTIONS, BUT IS ACTUALLY VERY FOOLPROOF AND QUICK.
I also use a dried seaweed and sesame seed topping on this dish. It is called "Yasaiso" or "foodacaki" in Japanese. I buy it a Sonco @ Bathurst/Niagara
Hope you enjoy!!!
Love,
Tina ~xoxoxo
