The Otaru Umaisen seafood series is delicious just as it is, but with a little extra effort, it can be made even more delicious! We asked Yuriko Miyabe, a fish cuisine enthusiast living in Otaru, to share some recipes that you can use as inspiration for your own cooking.
【profile】
Yuriko Miyabe Otaru Fish Cuisine Lover Hokkaido Food Meister, Otaru Guide 2nd Class Fish Cuisine Advisor, Seafood Sommelier
Born into a fisherman's family in Otaru, he aims to bring the deliciousness of seasonal fish caught in Otaru to as many people as possible.
Since 2016, he has been running "Otaru Fish Cooking Class Taru-koro."
Starting in April 2022, courses will also be offered at the Doushin Cultural Center.
Black saury (black pepper soy sauce)
1. Sandwich
Toast 4 slices of bread (about 1.5cm thick). Mix 2 tablespoons of cream cheese and 1 tablespoon of wasabi and spread on the toasted bread. Remove the bones from the sanma and split it in half, then arrange the slices on the bread. Spread mayonnaise on one side, sandwich the slices between the slices of bread, cut them in half, and you're done.
2. Breaded
Fry 1 tablespoon of minced garlic in 2 tablespoons of olive oil until fragrant, then add 3 tablespoons of breadcrumbs and transfer to a frying dish until golden brown. Once cooled, mix in 1 teaspoon of chopped parsley and 1 tablespoon of grated cheese and season with salt and pepper. Arrange the sanma and bite-sized mushrooms on a heat-resistant plate, drizzle with 1 tablespoon of olive oil, sprinkle with the cooked breadcrumbs, and bake in the oven or toaster until golden brown.
Red saury (chili pepper soy sauce)
1. Furikake
Place the whole can in a frying pan and fry over low heat using a few chopsticks to break it up until it becomes crumbly. To finish, mix in white sesame seeds and green onions to taste, drizzle with sesame oil and it's done.
2. Grilled Cheese
Place the sanma on a heat-resistant plate, sprinkle broccoli and cherry tomatoes in between, and drizzle with mayonnaise. Top with grated cheese and bake in the oven or toaster until golden brown.
Sardines simmered in olive oil (lemon)
1. Grill
Open the can of sardines in a small heat-resistant dish and heat in the oven or toaster until browned. Once done, sprinkle with coarsely ground black pepper to taste, squeeze in about 1 teaspoon of lemon juice, and add plenty of Italian parsley (or your favorite herbs) to serve.
2. Bagna cauda style
Open a can of sardines in a small pot, add 1/3 teaspoon of minced garlic and 2 tablespoons of cream, and heat over low heat while mashing the sardines. Turn off the heat just before it boils and season with salt and pepper. Serve with your favorite vegetables (daikon radish sticks, cucumber, carrot, boiled broccoli or cauliflower, cherry tomatoes) or French bread.
Simmered sardines in soy sauce (with Japanese pepper)
1. Mixed rice, Hitsumabushi style
Add drained canned sardines to two cups of freshly cooked rice that has been cooked a little firm, and mix well. Serve in a bowl and top with seaweed, white sesame seeds, green onions, and wasabi to taste. For the second bowl, pour dashi over it for a delicious taste.
2. Tsukudani style
Put the canned sardines into a small saucepan with the juice and simmer over low heat until the juice is gone, creating a dish similar to tsukudani. Sprinkle a little powdered Japanese pepper on top before serving to enhance the aroma.
Braised Pacific cod in soy sauce
1. Pasta (for 2 people)
Boil 200g of pasta according to the package instructions. Place the canned Pacific cod in a large bowl, add 3-4 tablespoons of sesame oil, and 2 tablespoons of finely chopped green onion. Season with salt and pepper, and squeeze in about 1 teaspoon of lemon juice. Mix the cooked pasta together, then place on a serving dish and sprinkle with toasted seaweed.
2. Stir-fried Shirataki
1/2 an onion and 1 bag of shirataki noodles.
Add 1 tablespoon of oil to a deep frying pan and fry 5mm sliced onions. Once the onions have softened, add the shirataki noodles cut into bite-sized pieces and squeeze out the excess water. Once all the water has evaporated, add the canned Pacific cod, mix well and it's done. Serve in a small bowl and sprinkle with green onions.
Hokkaido scallop confit
1. Cooked rice (2 cups of rice)
Cut the scallop confit bag and separate the scallops from the broth. Wash the rice and add the scallop broth. Add 1 teaspoon of sake, 1/2 teaspoon of salt, and 1/2 teaspoon of soy sauce, and cook until the water is slightly firm. Add the scallops and continue cooking. Once cooked, add a little butter and mix thoroughly. Serve in bowls, sprinkle with coarsely ground black pepper to taste, and top with finely chopped parsley.
2. Creamy bake
Spread the butter on a heat-resistant dish with the garlic cut side down. Add the scallop confit, 2-3 tablespoons of cream, and sprinkle lightly with salt and pepper. Top with shredded cheese and bake in the oven or toaster until golden brown.
