miso salmon

wife bought some japanese side dishes/condiments from meidi ya liang court. we had a simple really nice home lunch on 19.4.2015.^^

i made a miso salmon, the best i have made..after a few tries, it’s now nearly perfected. wife said same as those bought from japan & from isetan..almost, i guess..

i marinated the salmon with 1 tbsp (heap) miso, 1tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp brown sugar. then put on a rack in the fridge (or chiller compartment) for 2days. then i put in 55degC oven for 3hrs. the idea was to dry out the salmon & marinade. this is only major difference from my usual miso salmon preparation. becos i see the miso salmon or mentaiko salmon in Japan were all dryer preparation. then 20mins in aluminium foil tabletop oven 250degC (include 5mins open foil to grill skin),

with this preparation, my miso salmon was almost same as those we bought in Japan. a lot cheaper, haha!^^

japanese condiments-marinated/cured squid, octopus, seaweed

love the condiments, side dishes. they are perfect with Japanese rice. salty though & made you eat more rice, so unhealthy on both score. haha!

miso salmon in tabletop oven

20mins in aluminium foil tabletop oven 250degC (include 5mins open foil to grill skin),

lunch

the bestest!^^

wasabi ika-squid

wasabi ika the best.

negi tako – marinated octopus with scallions

tako slightly tough, taste ok.

marinated squid – this not worth maybe 10x price of chinese one

marinated squid no difference from the chinese style. this like S$5.40 small packet, chinese ones like <S$2 a whole bottle? i think like 10x the price…not worth buying la…

seaweed

seaweed nice, perfect texture to go with japanese rice.

wasabi ika on japanese rice

enjoyment!

homemade yuzu pepper

homemade yuzu pepper

& i made a yuzu pepper, again modelling after what we bought from japan. it was very good in fact.

we bought yuzu from the gourmet market at savour 2015. this came from the skin of 1 yuzu. i added 3 chilli padi, 2 tbsp flat brown sugar, 1tbsp mirin, 1 tbsp sake, 1tbsp tsuyu, & 1 tbsp strawberry jam, and blend.

very nice, almost same as the Japanese yuzu pepper, good for beef, rice etc.

c.h.e.f andy