Channel: Cooking with Chef Dai

Category: Howto & Style

Tags: japanese salmon in foilsalmon in foilcooking with chef daibest recipejapanesejapanese foodjapanese salmonjapanese recipebaked salmonbest baked salmoneasy japanese baked salmon

Description: EASY JAPANESE BAKED SALMON, ASPARAGUS AND MUSHROOMS IN FOIL @Cooking with Chef Dai INGREDIENTS - salmon in foil - for 1 person salmon x 1 fillet (approx 150g) medium onion x 1/2 shiitake mushrooms x 3 eringi king oyster mushrooms x 1 fine asparagus x 3 cooking sake x 3 Tbsp salt and black/white pepper x to taste spring onion x 1 knob of butter x 1 INGREDIENTS - ponzu sauce - for 2 persons lemon x 1/2 (approx 1 1/2 Tbsp) dark soy sauce x 1 1/2 Tbsp yuzu seasoning x 1/2 tsp Click on the below link for a previous comprehensive ponzu video: youtube.com/watch?v=6XEKh4Ubwgc HOW TO PREPARE AND COOK BROWN AND WHITE RICE Brown genmai rice x 2 cups (= 300g) water x 540 ml For brown rice, I use the following ratio of brown rice to water 1 : 1.8 (new crop) 1: 2.2 (old crop) - add the brown rice to a large bowl and add a little water, enough to cover the rice - stir the rice gently in a fast circular motion with your fingers - after making roughly 100 revolutions, rinse with running cold water, drain and then repeat the previous step another 2 times - on the final time of rinsing, rinse well with running cold water until the water becomes clears - drain the water with a sieve - add the rice to a heavy pan and add the water accordingly - allow to soak for a minimum of 1 hour but overnight, around 12 hours would be best. Soaking allows the rice to germinate (which is healthier) and results in a better texture of rice - place the pan on a high heat and bring to the boil - once boiling, stir the rice well and turn the heat low enough to create a light rolling simmer - put a lid on the pan and cook for around 25-30 minutes - after the cooking time, switch the heat OFF and allow to rest (steam) for 10 minutes (with the lid still on) - all that's left is to gently mix and fluff up the rice ***Typically cooking brown rice takes longer and uses more water than white rice due to its high concentration of fibre. But rest assured, following a few simple steps will ensure fluffy and perfectly cooked rice*** Click on the link below to see our guide on how to prepare and cook white rice (guide starts at 3 mins17 secs in the video): youtube.com/watch?v=QcO06Wyh_LY For white rice, I use the following ratio of white rice to water 1 : 1.1 (approx) e.g. 150 grams of rice : 165ml of water OCADO online supermarket - Japanese products ocado.com/browse/dietary-lifestyle-world-foods-30489/world-foods-30930/japanese-28471 INGREDIENTS USED IN THIS VIDEO THAT CAN BE FOUND ON THE OCADO WEBSITE: Kikkoman Soy Sauce All-Purpose 250ml ocado.com/products/kikkoman-soy-sauce-all-purpose-14007011 Hinode Ryorishu Cooking Sake 400ml ocado.com/products/hinode-ryorishu-cooking-sake-491295011 Yumenishiki Brown Rice 1kg ocado.com/products/yumenishiki-brown-rice-489857011 Yutaka Yuzu Seasoning Sauce 100ml ocado.com/products/yutaka-yuzu-seasoning-sauce-408229011 Hakutsuru Jyunmai Nigori Sayuri 300ml ocado.com/products/hakutsuru-jyunmai-nigori-sayuri-489913011 Thanks for watching everyone and please keep safe.