japanese appetizer

Broiled Salmon Collars, also known as sake kama, is a succulent, tender fish dish that many Japanese restaurants serve. It takes less than 20 minutes to make with only four ingredients and is rich in flavor and Omega-3 fatty acids.

Broiled Salmon Collar

Salmon collars

mirin

Lemon wedges

Soy sauce

Place the oven rack 6-8 inches away from the top of the oven. Turn the broiler on the high setting (500°F).

Place a cooling rack on a baking sheet. Brush the cooling rack with vegetable oil to prevent the fish from sticking to the rack. If you don't have a rack, line a baking sheet with aluminum foil and brush with oil.

Arrange the fish skin side down on the rack and brush each collar with mirin. Let the mirin sit on the fish for 10 minutes.

Place the baking sheet on the top oven rack and broil for 7-10 minutes. The fish will look browned and blistered and the flesh will be flaky and tender.

Plate the fish and serve with lemon wedges and soy sauce for dipping. Squeeze the lemon juice on the fish and enjoy.

How to make delicious Japanese style spring rolls, Harumaki. Pork, vegetables and rice vermicelli wrapped in a crisp shell and served with soy sauce and Japanese mustard.

Harumaki (Japanese Spring Roll)

Cabbage roughly

White part of spring onion finely chopped

Shiitake mushrooms thinly sliced

Carrot julienned/fine strips

Bell pepper julienned/fine strips

Bamboo shoots julienned/fine strips

Fresh ginger finely diced

Pork shoulder pork mince)

Salt and pepper

Sesame oil

tbsp Sake

Chicken stock

tbsp Soy sauce

tbsp Oyster sauce

Sugar

Rice vermicelli noodles (dry)

tbsp cold water + 1 tsp corn starch (to make a slurry)

Sheets square spring roll wrappers

tbsp cold water + 1 tbsp flour (to make a paste)

First, Cut all the vegetables according to the ingredients list and cut the pork into small pieces.

In a bowl, mix the pork with salt, pepper and a drizzle of sesame oil. Mix.

Heat up a pan (that has a lid) on medium and fry the cabbage until softened slightly. 

Once softened, add 2 tbsp of sake and 300ml chicken stock.

Place the lid on and cook for 3 minutes. Once 3 minutes are up, turn off the heat.

In a separate, larger pan, fry the pork on a medium-low heat until the meat is sealed.

Once sealed, add the ginger and spring onion. Fry until fragrant.

Add the rest of the vegetables to the pan with the pork and stir fry together for a few minutes.

Flavour the filling with 1/2 tbsp of soy sauce, oyster sauce and sugar and mix well.

Pour the cabbage and chicken stock from the other pan into the new pan with the pork and vegetables.

Take 30g of rice vermicelli noodles and submerge them into the chicken stock. Cook for a few minutes until the noodles are softened.

Add a slurry made of 1 tbsp cold water and 1 tsp corn starch mixed together. 

Simmer until thickened and no longer liquidy. This should take 10-15 minutes.

Once thickened, turn off the heat and leave to cool. 

When it's cool enough to touch, cut the glass noodles with scissors so that they are 5-10cm in length. (This is only necessary if your glass noodles are long.)

Store in the refrigerator until you're ready to roll your harumaki.

Filling

Take a small bowl and add water and flour at a ratio 2:1. (E.g. 2 tbsp water to 1 tbsp flour)

Lay the spring roll wrapper on a flat, dry surface in front of you. Position the wrapper rotated 45 degrees so it looks like a square diamond.

Spread the filling horizontally just below the center.

Bring the bottom point over the filling to about 1/3 from the top. 

Fold the left and right sides in so that the edges have 90 degree angles.

Wet the top edges with your water/flour mixture.

Roll up until the end and then gently flatten the spring roll so that it's easy to cook. 

Rolling

Take a pan and add oil until 1cm deep. Heat to 160°C / 320°F.

Once your oil is hot, place the spring rolls in the pan with the sealed side facing down. Cook for a few minutes until golden. (The filling is already cooked, so the main purpose is to make it golden and crispy.)

Transfer to a wire wrack to allow any excess oil to drain off.

Serve with soy sauce and Japanese mustard.

Frying

https://www.youtube.com/watch?v=ARt-GQlwW4k

A delicious Japanese take on the classic Chinese spring roll, these harumaki are made with pork, vegetables and rice vermicelli wrapped in a crispy shell and served with Japanese mustard and soy sauce. They're the perfect appetizer or party food!

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【Related Recipes】
This video's recipe: https://sudachirecipes.com/harumaki-japanese-spring-roll/

【Table of Contents】
00:25 Thinly slicing the vegetables
02:51 Finely dicing vegetables
04:15 Cutting and seasoning the pork
04:55 Cooking the filling
06:56 Seasoning the filling
07:26 Cooking the noodles
08:48 Cooling the filling
09:23 Portioning the filling
10:04 How to roll harumaki
11:16 Tips to prevent failure
12:03 Frying harumaki
13:17 How to bake
13:31 Serving up

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【Ingredients】
• 150g Cabbage roughly cut
• 30g White part of spring onion finely chopped
• 3 Shiitake mushrooms thinly sliced
• 30g Carrot julienned/fine strips
• 30g Bell pepper julienned/fine strips
• 50g Bamboo shoots julienned/fine strips
• 10g Fresh ginger finely diced
• 150g Pork shoulder or belly (alternatively pork mince)
• 1 pinch Salt and pepper
• 1 drizzle Sesame oil
• 2 tbsp Sake
• 300ml Chicken stock
• ½ tbsp Soy sauce
• ½ tbsp Oyster sauce
• ½ tbsp Sugar
• 30g Rice vermicelli noodles (dry)
• 1 tbsp cold water + 1 tsp corn starch (to make a slurry)
• 10 Sheets square spring roll wrappers
• 2 tbsp cold water + 1 tbsp flour (to make a paste)
• Oil for shallow frying

Music: Lo-fi Breakfast by Nekoto

#springrolls #Japanesecooking #appetizers #recipe #cookingchannel #harumaki #Japaneserecipe #Japanesefood #fusion

Harumaki (Japanese Spring Rolls)

Loaded with pork, cabbage, spring onion and authentic Japanese seasonings, Japanese dumplings are a PINCH to make! Steam fry these tasty pork gyoza until crispy and golden, then serve or freeze for later. Includes tasty gyoza dipping sauce ideas.

Easy Gyoza - Japanese Pork Dumplings

30-40 gyoza wrappers (round)

tbsp sesame oil (for frying)

water (some

pork

cabbage (napa, chopped)

spring onion / green onion (chopped)

soy sauce

tsp sesame oil

tsp fresh ginger (grated)

tsp sugar

tsp garlic salt

tbsp red miso paste (Optional:

gyoza sauce (homemade)

tbsp ponzu

tbsp sesame oil

garlic (finely chopped)

spring onion / green onion (finely sliced)

tsp white sesame seeds (crushed)

Place the pork mince, chopped cabbage, spring onion, soy sauce, sesame oil, ginger, sugar and garlic salt into a large mixing bowl. Add any extra seasonings to your taste, such as optional spoonful of red miso paste if you’re including it. Mix with your hands until the ingredients are nicely combined.

For the Filling

Dumpling

Take a gyoza wrapper in one hand and top with a spoonful of  filling into the centre (around 1 tbsp, but adjust to suit the size of your wrappers if needed). Using your finger, dab a small amount of water all around the edge of the wrapper. This will be your glue.

Wrap

For the authentic gyoza wrapper shape - begin by folding the wrapper over the filling to make a semicircle, then pinch one corner with your fingers to seal. Gather more of the wrapper and overlap your first section slightly to make a dart, then pinch gently to seal. Continue until the gyoza is fully sealed (about 4 darts), then repeat for your remaining gyoza. Alternatively you can use a dumpling press to make this process easier.

For an easier fold - If you don’t want to do the more traditional darts / pleated folds, you can do a simple straight edge instead. Just fold the wrappers over and seal into a half moon shape. Then pick them up and then tap the straight edge on your work surface to create the flat ‘bottom’ for frying.

To Fold the Gyoza

Heat the sesame oil in a large flat frying pan. Add the gyoza and fry on a high heat until the bottoms turn a toasty golden brown (1-2 mins).

Steam

Reduce the heat to low and add around 1/4 cup water into the pan. Be careful – the oil will spit if it’s too hot. Be ready to use the frying pan lid as a shield. Cover and steam the gyoza on low heat until all the water has evaporated and the gyoza are cooked through (around 2-3 mins).

To Cook

Sauce

Choose your favourite from the above ingredients list (or why not do both?). Add all ingredients for your chosen sauce into a small dipping bowl, give it a stir and serve alongside your freshly cooked gyoza dumplings.

For the Dipping Sauce(s)

https://www.youtube.com/watch?v=MkOVcqVwUFs

Loaded with pork, cabbage, spring onion and authentic Japanese seasonings, Japanese dumplings are a PINCH to make! Steam fry these tasty pork gyoza until crispy and golden, then serve or freeze for later. Includes tasty gyoza dipping sauce ideas.

Making Japanese dumplings at home may seem intimidating at first, but it’s actually very easy. The filling comes together quickly, and pleating the wrappers is super fun! Why not recruit a few friends and fold the gyoza while you catch up?

Homemade gyoza taste much better than any store bought dumpling, since you can make use of fresh high quality ingredients. It’s easy to adapt the recipe to use up what you have on hand, or make your own favourite combinations. 

RECIPE STEPS
00:00 - How to Make Gyoza Dumplings
00:04 - Prepare the filling
00:44 - Fold the dumplings
01:31 - Fry the dumplings in sesame oil
01:45 - Add water, cover with lid to steam

FULL RECIPE - https://www.wandercooks.com/gyoza-japanese-pork-dumplings/
DIPPING SAUCE - https://www.wandercooks.com/super-quick-gyoza-sauce/

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How to Make Gyoza - Homemade Dumplings (Japanese)

These Easy Enoki Beef Rolls would have to be one of the most moreish Japanese appetisers we’ve ever eaten. Marinated beef slices wrapped around tender enoki mushrooms means these bite sized morsels are guaranteed to disappear the instant they hit the table.

Easy Enoki Beef Rolls

400 g thin sliced beef

enoki mushrooms

cm ginger (finely chopped)

tbsp cooking sake

sea salt

Combine the garlic, ginger, soy sauce, sake and mirin along with 1 tbsp sesame oil in a shallow dish.

Marinate

Place beef slices into dish and coat evenly in the marinade. Place in fridge for a minimum of 30 minutes to allow all those beautiful flavours to soak into the meat. 

Enoki

Meanwhile, slice the roots off of the enoki, leaving enough at the bottom so the mushrooms are still stuck together. Break into small sections and place into a bowl of lukewarm water. Sprinkle with a generous pinch of salt and let sit for 10 -15 minutes to add flavour. Drain.

On a clean surface, stretch out one slice of beef. Top with two sections of enoki facing opposite directions. Roll the beef tightly around the enoki on a slight diagonal, so it&#039;s wrapped evenly. Repeat for remaining slices of beef.

Heat the remaining 1 tbsp sesame oil in a pan over medium high heat. Add the rolls and cook quickly, rotating every few minutes until browned.

Serve

Once cooked, remove from pan and transfer to a serving plate. Pour any remaining sauce from pan over the top and serve immediately.

Thx for this!  We used to eat these rolls in a chain ramen restaurant from Japan when we lived in Xi'an China - I know, right? They were authentic Japanese foods and everything was delicious.  I should have watched the video to know how much enoki to put in each roll - I could have put a lot more in because they soften and shrink as they cook. Delicious!

A simple,  delicious,  and easy recipe! I made this using the recipe as written.

We love this recipe! Easy to make and delicious!

Thanks for  sharing the recipe!
 So easy &amp; delicious! Definitely one of the dish that’s gonna be on my regular rotation from now 😋

I actually discovered these beef rolls at a Japanese Ramen franchise in China, while I was teaching there. I've travelled to Japan many times, but still never seen them there.

I absolutely love Japanese food! These enoki beef rolls look so delicious, and perfect to snack on!

https://www.youtube.com/watch?v=lYWsfr8xxTw

These Easy Enoki Beef Rolls would have to be one of the most moreish Japanese appetisers we’ve ever eaten. Marinated beef slices wrapped around tender enoki mushrooms means these bite sized morsels are guaranteed to disappear the instant they hit the table. Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/easy-enoki-beef-rolls/

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Have a question? Leave a comment below or contact us https://www.wandercooks.com/contact/ 

☕️ About this recipe: 

Easy Enoki Beef Rolls are made from delicious marinated beef filled with enoki mushroom. These bite-sized Japanese beef rolls are the perfect Japanese appetiser, guaranteed to disappear the instant they hit the table.

Enoki beef rolls are the perfect appetiser – they’re not only delicious, they’re easy and fun to prepare!

The marinated beef and enoki mushrooms are juicy and tender, cooked to perfection in a blend of Japanese flavours. Similar to our slow-cooked sticky soy mushrooms, the soy sauce, garlic, ginger and mirin work their magic in a simple, powerful marinade. Cooked in sesame oil, the flavours are out of this world!

🥒 Ingredients: 

400 g thin sliced beef
200 g enoki mushrooms
1 clove garlic finely chopped
1 cm ginger finely chopped
2 tbsp soy sauce
1 tbsp cooking sake
1 tbsp mirin
2 tbsp sesame oil divided into 2 portions
pinch sea salt

👩‍🍳 Recipe Steps:

00:00 - How to Make Enoki Beef Rolls
00:04 - Prepare the marinade
00:15 - Add the thinly sliced beef
00:22 - Marinate for at least 30 minutes
00:27 - Slice and soak the enoki mushrooms
00:50 - Roll a portion of mushrooms in marinated beef slice
01:22 - Cook the enoki beef rolls in sesame oil 

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Top 4 japanese appetizer recipes from across the web

The most viewed japanese appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Broiled Salmon Collar

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Top 4 japanese appetizer recipes from across the web

The most viewed japanese appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Broiled Salmon Collar

Harumaki (Japanese Spring Roll)

Easy Gyoza - Japanese Pork Dumpling...

Easy Enoki Beef Rolls

The most viewed japanese appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine