#229 Sesame-grilled Sardine

4 whole, uncooked Sardines (Iwashi)

1 t. Salt

A

Soy sauce

2 T sake

Mirin

1 T. ground white sesame seed

Oil

Green onion

1. Cut the head off the fish and remove the “wata” (cotton). Open the fish and sprinkle with salt. Set aside for 20 minutes.  

2. Cut onion into matchsticks and place in water. 

3. Mix the A ingredients to make a marinade. Remove the water from the fish in step 1 and marinate with sauce for 20 minutes. 

4. Heat oil in a frying pan. Remove fish from marinade and place into hot oil, flesh side down. Flip to fry the skin side next. 

5. Plate and top with onion as garnish (remove from water). 

#230 Sardine with Grated Daikon

1. 
   

2. 4 sardines, whole, raw

3. 1 cup grated daikon radish

4. Dash of salt

5. A

6. ⅓ cup sake

7. 2 t. Salt

8. 
   

9. 1-2 green onions

10. 
    

11. 1) Remove the “uroko” (scales) from the fish and the head and the “wata” (cotton). Sprinkle it with salt and let sit for 5 minutes. Blanche fish in boiling water.  

12. 2) Add 1 cup of water and A ingredients to a pot. Add fish. Cook 6-7 minutes removing scum as it forms. 

13. 3) Remove the liquid from the grated daikon. Add to the fish pot and heat for 1-2 minutes. Plate the fish and top with sliced green onions. 

#231 Korean Flavored Sardine and Daikon Radish

2 cooked (simmered) sardines

400 g daikon radish

½ green onion

1 clove garlic

1 T. sesame oil

A

1 T. sugar

3 T. soy sauce

Spicy mustard

Pepper

1. Cut the cooked sardines into bite size pieces. 

2. Peel the daikon radish and cut into 3cm strips. Dice the onion and garlic. 

3. Heat sesame oil in a pan and stir-fry the onion and garlic. Add the daikon and continue to stir-fry.

4. Add oil to the entire pan and add fish, stirring once. Add a little water and the A ingredients and cook all until daikon is soft.  

#251 Grilled Whole Fish with Green Sauce

1. Prepare Isaki (chicken grunt) or any light whole fish of your choice by descaling, cutting off fins, cleaning out gills, and removing guts. Make 2 or 3 slices in the side and sprinkle all over with salt. Grill until cooked through. 

2. Meanwhile, grate an equal amount of cucumber and Daikon radish and let sit to remove excess water. 

3. In a small dish, mix 3T vinegar, 2T dashi broth, ½ t salt and 2 t sugar. Pour over grated cucumber and radish and place on top of fish after it is plated. 

#321 Fried Oysters

My notes: This was my first time cooking with oysters. I bought them in a plastic canister in the meat department. They were labeled as fresh. When I poured them out to drain off the water, I was shocked at how big they were. They really stunk too. I had to leave them outside until I was ready for them. I almost threw them away. The only dish I could fathom making was a crunchy fried oyster, because I can’t imagine the slimy texture in a soup or salad. So, I did. It was surprisingly good, and my family ate them all and wanted more. Who would’ve thought?

400 g raw oysters (canned will probably work)

Salt and pepper

Flour

Slightly beaten eggs

Panko or bread crumbs

Oil for frying

3-4 cabbage leaves

3 cm carrot

½ lemon

1. Place oysters in salted water and mix around to clean and then drain well.

2. Place oysters on paper towels to remove any excess water. Sprinkle both sides with salt and pepper.

3. Dip oysters in flour and then in egg and then in bread crumbs to prepare for frying. 

4. Thinly slice cabbage and carrots for garnish. Place in ice-cold water. Drain well. 

5. Heat oil to 175 celsius over medium heat and add oysters. Fry both sides equally until crispy and golden brown. 

6. Drain on paper towels. Garnish with cabbage mixture. Sprinkle with lemon juice if desired. Serve with ketchup, oyster sauce, or tartar sauce.