A Japanese Gourmet in London: October 2014

Toddler Bento Archive: 3rd week of October

Rice with Nori
Teriyaki Salmon
Cauliflower, String Beans, Shiitake Mushrooms, Carrot and Pork Saute with Oyster Sauce and Mayonnaise
Cherry Tomato and Cucumber Salad
Apple

Grilled Rice Balls
Boiled Broccoli
Mackerel and Spinach Saute with Soy Sauce and Sugar
Boiled Cauliflower
Cherry Tomatoes
Cucumber

Rice with Hake Flake
Hamburg Steak with Red Wine and Tomato Sauce
Spinach and Carrot Saute
Boiled Broccoli
Cherry Tomato and Cucumber Salad

Rice with Hake Flake and Nori
Fried Chicken with Boiled Broccoli
Cherry Tomatoes
Apple

Mackerel and Spinach salty-Sweet Stir Fry

I prepare mackerel almost once a week during winter.

This is one of my favourite ways to prepare the mackerel.
It is very tasty and easy to prepare.

I got this recipe from my favourite cooking magazine site, orange page:

http://www.orangepage.net/recipes/detail_121724

Ingredients for two-three people

Fillet pieces of mackerel
Two hands full of spinach
Corn flour to dust mackerel pieces
Vegetable oil
1.5 tablespoons of soy sauce
1.5 tablespoons of mirin (sweet sake)
1.5 teaspoon of sugar
Salt
a pinch of Chilli flakes (this time I didn't involve this for my toddler)

Directions
1. Slice mackerel into 1.5-2cm or into large bite sized. To remove the fishy smell, put pinches of salt over the mackerel and leave them for 3-4 mints.

2. Heat up a frying pan and fry spinach with a pinch of salt over medium temperature.

3. Cover the pan with a lid and cook the spinach for 1-2 mints over small heat. Then set it aside.

4. Dust mackerel pieces with corn flour lightly.

5. Wipe the frying pan with a paper towel, add 1.5 tablespoon of vegetable oil and heat it up over medium temperature. Fry mackerel pieces with chilli until the surface colour turns gold. Then cover the frying pan with a lid.

6. Cook mackerel pieces over small heat for 2-3 mints.

7, Add soy sauce, sugar and mirin to dress mackerel (and chilli flakes). Turn off the heat.

8. Add the spinach and mix to serve.

Nice to serve either in hot or cold.

Great for the lunchbox contents, too.

Time to prepare: 25 minutes

Total cost: 2.7 pounds (1.7 for mackerel fillet, 1 for spinach)

Sweet and Salty Caramelised Jerusalem Artichoke

Ingredients

A handful of jerusalem artichoke pieces
Vegetable oil to deep-fry
2 tablespoons of caster sugar
1 tablespoon of honey
1 teaspoon of soy sauce
Sesame seeds

Directions

1. Peel the skin of jerusalem artichoke and cut into small bite sized. Soak in water to remove tannin for some minutes. Set aside over a kitchen towel.

2. Deep-fry artichoke pieces in a small pan filled with 1cm depth of vegetable oil over small-medium temperature.

3. Set aside artichoke pieces over a kitchen towel to remove extra oil

4. In a small frying pan, add sugar and 1 tablespoon of water and make it caramel over medium temperature. Add honey in the end then turn off the heat.