Seven Japanese recipes for a special weekend snack

That is why today we propose seven Japanese recipes for a special weekend snack.

All of them are very simple recipes that you can prepare without difficulty and organize a snack with Japanese air that will surely surprise the whole family. You will see how successful your appetizer this weekend is.

1. Easy sushi recipe

  • Ingredients: 100 g of Nori Seaweed, 50g of fresh Salmon, 1 Avocado, 1 Cucumber, Vinegar, Sugar, and Salt
  • Preparation: We start preparing the rice. As we explain here, making rice for sushi is a simple process. Simply cook the rice (glutinous or special type for sushi) and then cool it with a fan after dressing it with vinegar, sugar, and salt. It is convenient to have all the ingredients ready when preparing the sushi since they must be very fresh products and it is not convenient to waste time in their handling. Therefore, we will prepare an avocado julienne and do the same with the cucumber to have it ready when we go to form the makis. As for the fish to use, in this case, we cut the salmon choosing the area of ​​the belly to give some cuts in strips. Here you can see perfectly how to do it. With everything ready, we cut the nori seaweed sheet in two, put it on a mat or makisu lined with transparent kitchen film leaving the rough side up, and on it, we spread the rice by pressing a little to adhere. In the center of the rice, we place the fish strips, cucumber, and avocado and optionally, a little wasabi, if we like the spicy touch of this seasoning. All that remains is to roll the seaweed together with the mat and form a cylinder. When serving it, it must be cut into 8 portions, helped by a moistened knife so that the rice does not stick to us.

2.Tataki tuna with ponzu sauce

  • Ingredients: 75 ml of Soy sauce, 50 ml of dashi Broth made with Kombu seaweed and katsuobushi tuna flakes, lemon juice, a splash, 5g of fresh ginger, 300 g of fresh tuna in a taco or ingot, sesame seeds white and black to decorate and dried wakame seaweed for garnish
  • Elaboration: We started preparing homemade Ponzu sauce. We make a quick dashi broth, mixing the ingredients and bringing to a boil. As soon as it starts to cook, turn off the heat, add the dried tuna flakes and let cool. Strain and ready to mix with soy, lemon, and ginger and get a homemade Ponzu sauce. We can also use commercial Ponzu sauce. We cut the tuna into two ingots and put them inside the Ponzu sauce, leaving the marine fish in the fridge for an hour. Once marinated, we put an iron on the fire allowing it to heat very well, for at least ten minutes. When the iron is very very hot, we mark each tuna ingot drained, letting the surface brown, but leaving the inside raw. We pass the tuna ingot through the mixture of black and white sesame seeds by squeezing a little so that they remain glued and cut the ingot into slices half a cm thick, leaving them cornered one on top of the other. We serve our tuna tataki on a plate, adding a little more ponzu sauce in the bottom and accompany with wakame seaweed salad. It can be served cold or temperate, according to our tastes.

3. Nikujaga or stewed potatoes with meat

  • Ingredients : 400 grams of very thin sliced ​​veal fillets, 2 potatoes, 1 onion, 1 large carrot, 3 tablespoons of sugar, 4 tablespoons of sake (gin or vodka), 5 tablespoons of mirin (or white wine with sugar), 5 tablespoons of soy sauce, water, oil, salt.
  • Elaboration: Cut the beef fillets into thin strips. Peel and cut the potatoes and cut them into thin strips, as if to make thin fries. Peel the carrot and cut into thick slices. Peel the onion and cut it in pen. We put a large skillet on the fire with a good jet of oil, when it is hot we incorporate the veal strips. We fry them while stirring, for a few minutes. When they have lost the color of raw and start to take something toasted, add the potatoes, carrots, and onions, stir and let it cool all together for a few more minutes. Then add the rest of the ingredients, sugar, sake or gin or vodka, white wine, soy sauce, a large glass of water and a little salt to the pan. We cover and let it cook all together,

4. Tofu bags stuffed with rice and chicken

  • Ingredients: 12 bags of tofu, 150 g of cooked rice, 1 chicken breast, 1 handful of pine nuts, chopped fresh parsley, and salt.
  • Preparation: We start cooking the rice according to custom. I have used basmati but you can use whatever you want, or even make sushi rice to make it a 100% Japanese recipe. On the other hand, we will make the chicken, cut it into strips and sautΓ© it. When it is done we will take it out and chop it very small. Chill the cooked rice and mix it with the chicken, chopped fresh parsley and pine nuts. And we are filling the packages, which already sell well. Theirs is to close them, but the truth is that I like to eat them well stuffed and without closing.

5. Wakame seaweed salad with sesame

  • Ingredients : 15 g of dried wakame seaweed, 1 small cucumber, 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, a few drops of lemon juice, 1-2 teaspoons of sesame seeds, 1 pinch of sugar, 1 chili pepper little.
  • Preparation : Cover the dried wakame seaweed with warm water. Leave to soak for 10-20 minutes, until they have been reconstituted. Drain and rinse. Peel the cucumber and cut it into thin sticks. Lightly toast the sesame seeds. Chop the chili, discarding the seeds. Beat the rice vinegar, soy sauce, sugar and lemon juice in a bowl. Add sesame and chili. Mix the seaweed with the cucumber and dress.

6. Chicken Karaage Recipe

  • Ingredients: 200 ml of soy sauce, 4 cloves of garlic, 40 g of fresh ginger, 600 g of chicken without skin or bones, 3 tablespoons of cornstarch or potato starch, 2 tablespoons of wheat flour and olive oil.
  • Preparation: We will start making soy sauce. Chop the garlic cloves and cut the peeled ginger into slices. We leave about 6 hours and the sauce will then have very rich garlic and ginger flavor. Add the chopped chicken to the sauce and leave about 10 minutes. Remove, drain and flour the pieces and then fry them in hot oil. Remove, let drain on paper towels and serve.

7. Melon Makis with ham

To finish these seven proposals of Japanese appetizers for our Picoteo del finde, I have selected this melon makes with ham, a fun idea to Spanish sushi.

  • Ingredients: For the makis, 4 slices of Iberian ham, 1 slice of melon, rice for sushi. For sushi rice, 1 cup of rice, 2 cups of water and vinegar to season the rice.
  • Elaboration: To make this sushi plan version of the classic summer melon appetizer with ham, we need to have glutinous rice or sushi rice ready, which we will do through the process I taught you a few days ago. Once we have the rice ready, seasoned and cooled, it will not take more than 10 minutes to have this recipe to impact ours. We line a mat with a plastic kitchen so that the ingredients do not stick to us. Instead of using nori seaweed to roll up like in the real makis, we put two slices of Iberian ham on the mat, so that the second one is a little mounted on the first. We spread the sushi rice over the ham slices without covering them completely. Cut a slice of melon, remove the seeds and the peel and cut into narrow sticks. We place two or three canes on the rice letting it protrude a little from the sides. We roll our melon maki with ham helped by the mat or makisu. Press to compact well the roll we have made and proceed to cut the portions, discarding those of the ends so that they are all of a similar size. We repeat the operation with the other two slices of ham. We serve immediately and sit down with others or we will not be able to try them, because they disappear. We repeat the operation with the other two slices of ham. We serve immediately and sit down with others or we will not be able to try them, because they disappear. We repeat the operation with the other two slices of ham. We serve immediately and sit down with others or we will not be able to try them, because they disappear.

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