Pan–Broiled Salmon and Vegetables Recipe

                             Pan–Broiled Salmon and Vegetables

Ingredients:

• 4 pieces salmon
• 200 g fresh spinach
• 1 onion
• 380 g Japanese white radish
• 3 tablespoons soy sauce
• a little salt
• a little salad oil

Cooking Procedure:

• Cut off the stems of the spinach and wash. Cut into 3 cm. long pieces.
• Cut the onion into 4 quarters.
• Shake salt on the salmon.
• Heat the salad oil in a frying pan. Add the onion and salmon. 
• Fry on each side until the salmon turns a reddish color. 
• Remove only salmon from the pan. Add the spinach and fry.
• Grate the radish and drain by squeezing between paper towels. 
• Mix the soy sauce with the radish.
• Sake to yasai-itame
• Cut the salmon into half and serve with the vegetables. Garnish with

Soaked Salmon Roe in Soy Sauce Bowl Recipe

                                    Soaked Salmon Roe in Soy Sauce Bowl

This dish has a very vivid color. The combination of sushi rice and soaked salmon roe in soy sauce tastes are very good.

Ingredients:
* 100 g soaked salmon roe in soy sauce
* a little sheet dried laver (optional)
* 1 serving sushi rice
* suitable amount wasabi (Japanese horseradish) (optional)

Cooking Procedure:
* Serve the soaked salmon roe in soy sauce over the sushi rice.
Ikura-don
* Cut the dried laver (optional) into slivers with scissors.
* Sprinkle the dried laver over the soaked salmon roe. If you like, serve it with the wasabi (Japanese horseradish).

Simmered Flatfish Recipe

                             Simmered Flatfish

Ingredients:

* 220 g flatfish
* 1 1/2 tablespoons soy sauce
* 2 tablespoons sake
* 1 1/2 tablespoons sugar
* 60 ml water

Cooking Procedure:

* Add the water, soy sauce, sake and sugar to a pan or a frying pan. And then boil.
* Add the flatfish, black skin side up.
* Put aluminum foil over the fish. Simmer over medium heat for 8 minutes.
Karei no nitsuke
* Remove from heat and serve in a dish hot.
* Pour the broth over the flatfish to make more delicious.

Tempura Recipe

                                        Tempura

Ingredients:

* 8 shrimps
* 120 g pumpkin
* 2 green peppers
* 1 potato
* 1 sweet potato
* salad oil
* a little flour

Coating:

* 1 egg
* 130 ml cold water
* 65 g flour

Dipping sauce:

* 200 ml bonito soup stock
* 50 ml soy sauce
* 30 g sugar

Cooking Procedure:

• Hull shell and devein the shrimp.
• Make a cut in the stomach side. Cut off the tip of the tail diagonally.
• Peel the potato and cut into 0.5 cm. slices. Cut the unpeeled sweet potato into 0.5 cm. slices.
• Slice the unpeeled pumpkin.
• Cut the green peppers in half lengthwise. Remove seeds.
• To make coating, mix the egg and cold water in a bowl. Add the flour and toss.
• Dust all the ingredients lightly with a little flour before applying the coating.
• With chopsticks, dip the potatoes and the pumpkin into the coating and twirl them around to coat them. Fill a wok over half full with salad oil and heat until 170°C.
• Drop the coated pieces into the wok and deep fry, turning them with chopsticks or tongs after several minutes. Fry another minutes or two until they are soft.
• Follow the same procedure for the green pepper and shrimp, but cook for a shorter period of time until they are a light gold.
• To make dipping sauce, mix bonito soup stock, soy sauce and sugar together in a pan and bring to a boil.

Steamed Salmon in Foil Packets Recipe

                                         Steamed Salmon in Foil Packets

Ingredients:
* 2 salmon steaks, cut in halves and bones removed
* 4 small green bell peppers, cored and julienned
* 1/2 medium carrot, peeled and julienned
* 1 package enoki mushroom, trimmed
* 3 Tbsp miso
* 2 Tbsp sake
* 1 1/2 Tbsp sugar
* 2 Tbsp butter
* Aluminium foil

Cooking Procedure:
* Mix miso, sake, and sugar in a small cup.
* Put 1/2 Tbsp of butter and a portion of green bell pepper, carrot, and enoki on a large sheet of aluminium foil.
* Place a piece of salmon on the top. Spread a portion of miso mixture on the salmon. Fold the foil and seal the edges.
* Make four foil packets. Place two foil packets in a large skillet.
* Put water into the skillet up to about 1/2 inch high.
* Cover the skillet with a lid and steam cook on medium heat for about 15 minutes, or longer, depending on the thickness of the salmon.
* Cook other two foil packets in the same way.
* Makes 4 servings

Short Neck Clam Miso Soup Recipe

                                   Short Neck Clam Miso Soup

Ingredients:
* 800 ml water
* 250 g short-neck clams
* 3 or 4 tablespoons white or red miso

Cooking Procedure:
* Soak the short-neck clams in salted water (1 tablespoon / cup concentration) in a bowl, and let stand for 3 hours to allow them to expel sand and dirt.
* Drain them in a colander. Rinse them for about 30 seconds under running water.
* Put the water and short-neck clams in a pan and boil on medium heat.
* After the shells open, skim off the surface scum.
* Put some stock into a ladle.
* Add the miso and stir with chopsticks until it is dissolved.
* Stir into the soup.
* Remove from heat.

Salt Grilled Salmon Recipe

                               Salt Grilled Salmon

Ingredients:
* 2 teaspoons salt
* 4 pieces salmon

Cooking Procedure:
* Wash and pat dry the salmon.
* Lightly salt them and be sure to do it on both sides.
* Place on grill under high heat.
* Grill each side for 3 or 4 minutes.