Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Jul 2015 17:57:41 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Sushi Rice Bowl Recipe http://steamykitchen.com/40343-sushi-rice-bowl-recipe.html http://steamykitchen.com/40343-sushi-rice-bowl-recipe.html#comments Wed, 13 May 2015 14:45:56 +0000 http://steamykitchen.com/?p=40343 Are you a sushi lover? Sushi rice bowls are a great way to enjoy the Japanese flavors without the fuss of rolling or hand-shaping rice. If your supermarket carries sushi-grade fish, you’re halfway to making this dish. The sushi-grade tuna is accompanied by the normal sushi players: seasoned Japanese short-grained rice, bite-sized chunks of crunchy cucumber and creamy avocado. The dish is ...

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Sushi Rice Bowl Recipe

Are you a sushi lover? Sushi rice bowls are a great way to enjoy the Japanese flavors without the fuss of rolling or hand-shaping rice. If your supermarket carries sushi-grade fish, you’re halfway to making this dish.

The sushi-grade tuna is accompanied by the normal sushi players: seasoned Japanese short-grained rice, bite-sized chunks of crunchy cucumber and creamy avocado. The dish is adorned with slivers of seaweed. To serve, top with a dollop of the spicy mayonnaise and drizzle with a little wasabi-soy sauce that I like to dilute with a few drops of water. I find that straight soy sauce is too thick and salty poured directly on rice.

Sushi Rice Bowl Recipe

This recipe comes from a fellow Tuttle Publishing author, Debra Samuels (my first cookbook, The Steamy Kitchen Cookbook was published by Tuttle.) Debra has lived in Japan for periods totaling over 10 years since the 1970’s, and studied Japanese cuisine throughout her stays.

Debra is also a food journalist for The Boston Globe and also authored My Korean Table Cookbook. Her recipes are simple and comforting. You won’t find fancy techniques or exotic ingredients in Debra’s books, just honest, homestyle cooking based on ingredients you’ll find at most well-stocked grocery stores.

 
The book we are featuring today is My Japanese Table. Featured recipes include:

  • Spicy Tuna Tartar
  • Step by step how to roll sushi
  • Fried Cabbage and Pork Noodles (Yakisoba)
  • How to host a Yakitori party
  • Succulent Salmon Teriyaki
  • How to make a Bento box

I chose this Sushi rice bowl recipe, featuring fresh tuna, cucumber, avocado and spicy mayonnaise, because it’s a simple way to enjoy “sushi” without having to learn how to roll sushi. All ingredients can be found at most grocery stores, so no need to visit an Asian market.

This recipe is a combination of two of my favorite fresh tuna dishes. The first is the tuna tartar set on top of rice under a coating of grated Japanese yam (yamakake); and the second is a striking appetizer of layered fresh tuna and avocado cubes with Spicy Mayonnaise dressing that I discovered with Miho Nakajima, once a teenaged neighbor and now an elegant banker in central Tokyo. Think of this tuna-topped rice as a deconstructed Spicy Tuna Roll. The rice is not seasoned, and the seaweed, instead of wrapped around the rice, is cut into shreds and placed directly on the tuna.Debra Samuels

How to Choose Sushi Tuna


How to choose sushi tuna
(Tuna image from Monterey Bay Seafood Watch)


Choose your fish carefully – the tuna should be labelled “sushi-grade” and ask your fishmonger questions:
  • When was this fish defrosted? (all tuna arrives frozen)
  • Ask to smell the fish (it should smell “fresh from the ocean”, not “fishy”)
  • Ask your fishmonger to gently press the flesh of the fish, it should spring back up (old fish will be tacky, sticky and stay indented)
  • Ask where is the fish from and how was it caught? Choose environmentally friendly tuna, like troll/pole caught Albacore from the U.S. See Monterey Bay’s Seafood Watch Guide for an entire list of fish, graded by sustainability metrics. Here is the tuna page.
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Sushi Rice Bowl Recipe

Servings: 4 Prep Time: 30 minutes Cook Time: 30 minutes
Fresh Tuna Rice Bowl Recipe

Recipe adapted from My Japanese Table by Debra Samuels. Reprinted with Permission, Tuttle Publishing. Recipe photo by Heath Robbins.

Debra's cookbook includes instructions for the traditional way of cooking rice and sushi rice, using kombu (kelp). I've modified her recipe to include my version of a simplified sushi rice, using seasoned rice vinegar found at most grocery stores. Make sure you buy "Seasoned Rice Vinegar" or "Sushi Rice Vinegar" -- which includes sugar in the ingredients.

Tips: For the seaweed, I just buy regular sushi seaweed and use kitchen shears to cut into shreds. English and Japanese cucumbers have less seeds than regular cucumber and are crunchier. If using regular cucumber, it's best to get rid of the watery seeds. Slice cucumber in half, lengthwise and use a small spoon to scrape out the seeds. I prefer to dilute the soy sauce with just a few drops of water, but I'll leave that up to you!

Ingredients:

1 English cucumber
1 pound sushi-grade tuna
2 small avocados
2 tablespoons fresh lemon juice
Roasted seaweed shreds (kizami nori)
Soy sauce, preferably low sodium, for drizzling
Wasabi, to taste

FOR THE SPICY MAYONNAISE
1/4 cup mayonnaise
2 teaspoon Sriracha sauce (or other spicy chili sauce)
1/2 teaspoon Asian sesame oil
2 teaspoons low-sodium soy sauce


FOR THE SUSHI RICE (makes 4 cups cooked)
2 cups short-grain white rice
3-4 tablespoons seasoned rice vinegar

Directions:

Cook the rice: Put the rice into a medium saucepan. Run cold water into the saucepan, and with your hand, swish the rice around. Drain water into the sink. Repeat 3 more times, until water is more clear. Fill saucepan with 2 1/4 cups of water. Cover with lid. Cook rice over medium heat for 10 minutes. Lower heat to low and cook for an additional 10 minutes. Remove from heat, do not open lid. Let rice sit for 5 minutes or more.

While the rice is cooking, prepare the Spicy Mayonnaise. In a small bowl, whisk together the ingredients and set aside.

Cut the cucumber, tuna and avocado into 1/2" dice. In a small bowl, toss the avocado with the lemon juice, and cover with plastic wrap until ready to eat.

When the rice has cooked and rested, open lid and transfer the rice to a large bowl. Using a spatula, gently fold and lift the rice to allow steam to escape and to cool. Do not mash the rice or mix too vigorously (try not to break the rice kernels). After much of the steam has been released, dribble in a little of the seasoned rice vinegar, fold and lift rice to distribute. Repeat with rest of rice vinegar. Keep rice covered with a damp cloth until ready to serve. Do not refrigerate.

To serve, divide the rice between 4 bowls. Top with cucumber, avocado, then tuna. Spoon a dollop of the Spicy Mayonnaise. Top with shredded seaweed. Serve with soy sauce and wasabi at the table.

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Green Eggs and Ham Sushi http://steamykitchen.com/11807-green-eggs-and-ham-sushi.html http://steamykitchen.com/11807-green-eggs-and-ham-sushi.html#comments Fri, 29 Oct 2010 13:58:24 +0000 http://steamykitchen.com/?p=11807 Hey guys ‘n gals – it’s Green Eggs and Ham 50th Anniversary this year and to celebrate, rock stars Melissa d’Arabian, Michael Symon, Mitzi Dulan and I created some fun recipes using…you guessed it…green eggs and ham. Together, we’re on the consumer advisory council for the Pork Board. I’ll tell you what though, my toughest cooking challenge ever was making ...

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green eggs and ham sushi recipe dr. seuss

green eggs and ham book sushi recipeHey guys ‘n gals – it’s Green Eggs and Ham 50th Anniversary this year and to celebrate, rock stars Melissa d’Arabian, Michael Symon, Mitzi Dulan and I created some fun recipes using…you guessed it…green eggs and ham. Together, we’re on the consumer advisory council for the Pork Board.

I’ll tell you what though, my toughest cooking challenge ever was making green eggs look appetizing! My first experiment with green food coloring in the eggs resulted in a gnarly concoction that looked more like something out of a Dr. Seuss book.

uhh….hmm….ha!

 

Okay, so Dr. Seuss books aren’t great for appetite and I’m suspiciously eyeing that Green Eggs and Ham Cookbook. I wanted to create food that wasn’t just for show and tell but a dish that was actually appetizingt o both little kids and big kids.

So, Green Eggs and Ham Sushi was born (hat tip to American Style Sushi Cookbook). The eggs are mixed with chopped spinach, lots of chopped spinach.

By the way, did you know you can also get the book with Chinese and English, French (les oeufs vert et jamon) and even Italian (proscuitto e uova verdi). The boys really love the animated DVD (it’s only $5.99!)

 

Below are step by step photos on how to roll the sushi – please try it with your kids! They’ll have a blast making sushi with you!

Take a look at more Green Eggs and Ham Recipes
Melissa d’Arabian: Ham and Green Egg Mini Tartlets
Mitzi Dulan: Ham and Avocado Deviled Eggs
Michael Symon: Ham Sandwich with Greens and Eggs

oooh and before you go…can I humor you with An Ode to Spam in the Style of Seuss?

 

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Green Eggs and Ham Sushi

Servings: 4 (makes 4-6 large rolls, about 24-36 sushi pieces) Prep Time: Cook Time:
green-eggs-ham-sushi-recipe-4481-2

A few tips: Make sure you get sushi rice and not long grain rice. Only short grain rice is suitable for sushi making. I buy seasoned rice vinegar - which already contains sugar and salt. If you only have unseasoned - simmer 1/3 cup unseasoned rice vinegar with 2 tablespoons sugar and 1 teaspoon salt. Let cool before using. Buy very thin ham slices, deli-style thin is best.

Ingredients:

Sushi Rice
2 cups short-grain sushi rice
2 cups + 2 tablespoons water
1/4 cup seasoned rice vinegarSushi Spinach-Egg Filling:
1/2 cup chopped frozen spinach, defrosted
1 teaspoon cooking oil
3 eggs, beaten
1/4 teaspoon saltSushi Rolls:
6-8 thin ham slices (thin deli-style sandwich ham)
6 sheets sushi seaweed (nori) 7 1/2" x 9" sheet
bamboo sushi mat, completely wrapped with plastic wrap on both sides
Sushi Rice

Directions:

Make the sushi rice : Place rice in fine-mesh colander and rinse well to remove excess starch; drain. Transfer to a 2 1/2- to 3-quart heavy saucepan. Add water. Cover with tight fitting lid and bring to boil. Reduce heat to low or medium-low. Very gently simmer, covered, about 20 minutes or until water is absorbed. Remove from heat. Let stand, covered, for 15 minutes. Transfer rice to a large baking dish or large bowl. Slightly cool. Sprinkle with rice vinegar; very gently toss until combined. Cool to room temperature. Cover with damp towel to prevent rice from drying out. When making sushi, you want the rice to be close to room temperature (hot, steaming rice will make the seaweed soggy).

Meanwhile, for the spinach-egg filling, squeeze as much water out of the spinach as possible.

Finely chop the spinach. Gently fry the eggs with the spinach and season with salt. Let cool before rolling sushi.

To roll the sushi, have all your ingredients ready.

Lay out the sushi mat, with the bamboo running horizontally. The sushi mat should be completely wrapped in plastic wrap (otherwise the rice will stick to it). Lay the nori on the mat.

Wet your hands, fling off excess water and grab about 3/4 cup of the sushi rice. Damp hands will prevent the rice from sticking. Use your fingertips and gently spread out the rice all over the seaweed.

You don't want too much rice - just enough to barely cover.

Lay down the ham.

Spoon about 3 tablespoons of the egg/spinach mixture. Move the nori so it is flush with the bottom of the mat.

Now bring up the edge of the mat.

Begin rolling - but keep the edge of the bamboo mat up on top of the rice. Roll with one hand, and use the other hand to gently tug the mat. This will ensure a tight roll.

See how I keep the edge of the bamboo mat up? Continue rolling and gently tugging until roll is complete.

Give it nice final tug back to tighten roll.

There you go. See how even the roll is?

Dip the tip your knife in water, and slice into 6 even pieces. A wet knife tip will prevent sticking.

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Miso Soup Recipe http://steamykitchen.com/5907-how-to-make-miso-soup-from-good-bite.html http://steamykitchen.com/5907-how-to-make-miso-soup-from-good-bite.html#comments Tue, 06 Oct 2009 02:28:35 +0000 http://steamykitchen.com/?p=5907 Step by step video for 10 minute miso soup recipe with Jaden Hair and Food Network Star Aarti Sequiera.

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miso-soup-recipe

Here’s my latest video from Good Bite – a roundtable with friends Matt Armendariz and Julie Van Rosendaal and we talk about S-S-S-SOUP!

I’m a lazy souper.

Well, let me rephrase that. I’m a forgetful and highly distractable gal and anything that sits on the stovetop for more than 30 minutes tends to be forgotten about, and that means long simmering soups.

So I have to use shortcuts like the pressure cooker or longcuts like the slow cooker (but at least there’s an auto shut-off) or better yet, I make soups that only take 10 minutes from start to finish….like my 10-minute miso soup recipe!

But watch and find out what Matt and Julie love about soup!

And here we have lovely Aarti showing you how to make the miso soup:

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Miso Soup Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 5 minutes

Ingredients:

4 cups water
1 1/2 teaspoons instant dashi granules
1/2 cup miso paste
1 tablespoon dried seaweed (for miso soup), soaked in water
1/2 cup cubed tofu
2 tablespoons chopped green onion

Directions:

Pour the water into a pot and bring to a boil. Add the instant dashi and whisk to dissolve. Turn the heat to medium-low and add the tofu. Drain the seaweed and add the seaweed to the pot. Simmer for 2 minutes.

In the meatime, Spoon the miso paste into a bowl. Ladle about 1/2 cup of the hot dashi broth into a bowl and whisk with chopsticks or a whisk to mix and melt the miso paste so that it becomes a smooth mixture.

Turn the heat off, add the miso paste to the pot and stir well. Top with green onions and serve immediately!

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Korean BBQ – Kalbi & Bulgogi http://steamykitchen.com/109-korean-bbq-kalbi-bulgogi.html http://steamykitchen.com/109-korean-bbq-kalbi-bulgogi.html#comments Fri, 25 May 2007 15:20:22 +0000 http://s198136598.onlinehome.us/blog/2007/05/25/korean-bbq-kalbi-bulgogi/ This food blog thing really isn’t good for my waistline. B.B. (Before Blog), the little angel on my right shoulder and the devil on the left used to have a healthy debate, often lasting for a couple of minutes. “Poached Chicken Breast or Gorgonzola Stuffed Hamburger?” The playground was fair, the game was clean. Angel used to win, oh about ...

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Korean Kalbi & Bulgogi Recipe

This food blog thing really isn’t good for my waistline. B.B. (Before Blog), the little angel on my right shoulder and the devil on the left used to have a healthy debate, often lasting for a couple of minutes. “Poached Chicken Breast or Gorgonzola Stuffed Hamburger?” The playground was fair, the game was clean. Angel used to win, oh about 51% of the time. The game totally rigged now – sweet angel gently tugs on my ear, reminding me that I really should be cooking healthy tonight, something under 500 calories, light, refreshing, a mixed baby green salad perhaps. And all the little devil on my other side has to say is:

Oh, its for the BLOG.”

POOF! the devil has won and without any consideration, the angel gets whacked in the head, pushed off my shoulder….she somehow ends up landing in the pile of carrot skin compost. Its totally insane that this blog is my reason for choosing to eat like a queen everyday. Its not like this little venture provides me with fame and fortune!

Korean BBQ

If you ask my friends what their favorite meal is at my home, the Korean BBQ Party wins, hands down. The meal itself isn’t that unhealthy, its just that Korean BBQ is so damn good that you just can’t refrain from stuffing yourself silly. Its also so incredibly easy too – the overnight marinade does all of the work, and you get all of the credit. There are 2 main types of beef in the Korean BBQ lineup: Kalbi (short ribs) & Bulgogi (thin slices of rib-eye). The marinated Kalbi gets thrown on the super-hot BBQ grill and the Bulgogi is cooked at the table on a portable butane-powered grill. You certainly could just cook it in your kitchen and bring it to the table to serve. I also have Kimchee (spicy, pickled cabbage/carrots) at the table, lettuce leaves and lots of white short-grained rice on the table.

KALBI are short ribs, cut on the cross-section (is that the right terminology?) They are thin 1/2″ slices of ribs that are marinated in soy sauce, brown sugar, pear juice, garlic, ginger and sesame oil. Every Korean family has their secret concoction for the marinade. But sometimes, I get lazy to create the marinade from scratch. I do the Sandra Lee thing…i know i know….(wince) just slap me for even mentioning her name…and use the marinade that comes in a jar + add freshly shredded carrots and onions. Get a good Korean brand (you can tell, usually the authentic stuff is in Korean, claims of using real pear juice on label (see below).

I promise you that it will taste mind-blowingly, lip-smackingly, soul-satisfyingly good.

Korean Kalbi & Bulgogi Marinade

This is Kalbi ready for the grill:

Korean Kalbi & Bulgogi

Store-bought Kimchee…because if I made Kimchee myself, dug a hole in the backyard to bury the Kimchee, the alligators that live 10 yards from my house would probably dig up the jar and try to eat it.

Headline: “Woman Kills Alligator with Kimchee” Anyways, I digress…..here is a Kimchee glamour shot:

Kimchee

And other banchan, or side dishes:

BanchanBanchan

p.s. Did you know that the South Korean Ministry of Kimchee has developed an official scale for how fermented and spicy a Kimchee is? See Serious Eats for the article.

BULGOGI is paper-thin slices of rib-eye, marinated as well. I have a butane-powered little table-top grill: Inexpensive ($15 from Amazon) and it also is great for emergencies…like if we had a massive hurricane or flash flooding – we could totally still have our Korean BBQ Party!
A good hostess never lets a silly thing like a natural disaster ruin a party!. Grab the largest fry pan that you have (or a fancy griddle) – and now you have a table-top grill – everyone can cook their own Bulgogi. The Bulgogi marinade is slightly different from the Kalbi marinade – look at the jars and get one of each.

Step 1: fry a piece of Bulgogi

Step 2: lettuce in palm of hand, add rice, add Bulgogi, top with Kimchee

Step 3: eat Or, you could just skip the wrapping thing altogether:

How to Eat Korean BBQ

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What you need for Korean BBQ Party

Servings: Prep Time: Cook Time:
Screen Shot 2014-02-17 at 2.46.11 PM

**Gluten free notes - while the marinade in the bottle is NOT gluten-free, I tagged this meal as Gluten-Free because it is easy enough to make your own marinade gluten-free. Hmmm...yeah. I should have just written the recipe for making the marinade from scratch....ok, I'll do that soon. In meantime, just google for a recipe for the marinade and substitute with gluten-free soy sauce.

Ingredients:

The Meat
3-4 short rib slices per person
1/4 lb of Bulgogi per person
1 jar of Kalbi marinade
1 jar of Bulgogi marinade
1-2 carrots, shredded or julienned
1 julienned onion
2-4 stalks green onion, sliced in 1" lengths
2-4 cloves garlic, minced

Directions:

I get my meat from my local Asian market (the owner is Korean and he sells Kalbi and Bulgogi meat frozen. I defrost and marinate. Or you could go to your butcher and ask him to cut the short ribs for you. Instead of rib-eye, you could use thinly sliced flank steak or really any type of thinly sliced beef) - Combine marinade, some carrots/onion/green onion/garlic and Kalbi in large zip-top bag.

Do the same for the Bulgogi. Marinate the meat overnight, up to 3 days - Kalbi gets the BBQ grill treatment - Bulgogi is cooked at table

The Rice
Lots of white short grained rice (Korean or Japanese style) - I make enough rice to have 1-2 cups cooked rice per person. Here is a great 3-part tutorial on Korean Rice.

The Supporting Players
lettuce leaves (leafy, soft), kimchi, other picked radishes, salted seaweed sheets (you can use seaweed to wrap the meat instead of lettuce)

The Dessert Not Korean, but its the perfect soothing and cooling dessert after all the heat: Tapioca Pearls with Sweet Coconut Milk & Cantelope


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