Tag Archives: Japanese recipe

Club Sandwich

Club Sandwich is a typical lunch meal, which can replace a more expensive lunch. Club sandwich can be served warm or cold, and it tastes freshly cooked best. Per serving, I served two piece club sandwich. Chicken breast fillet, rinse briefly under running water and pat dry with kitchen paper. Heat the butter in a nonstick pan and sear the chicken breasts on both sides is strong. Switch back to the stove over medium heat and fry the chicken breasts in about 10 minutes done. Then with pepper, salt and paprika to taste. Chicken breast fillets with a barbecue tongs from the pan and set aside.


The drippings in the pan again and fry in bacon strips until crispy. Bacon from the pan and set aside. Toast in the toaster until golden brown. Toast bread slices side by side on a large board and coat all slices with yogurt salad dressing. Three leaves of iceberg lettuce cut off and put on three slices of toast. Tomatoes in slices, spread over the lettuce and season with salt and pepper. Chicken breast fillet length after the cut like a bun and put on the tomatoes. Avocado lengthwise around the cut and dissolve by a rotary movement from the core. Remove peel and slice avocado. Sprinkle avocado with fresh squeezed lime juice to the avocado not brown tarnish. Avocado slices on the club sandwich place. Continue reading

Gunkan Maki Sushi

Gunkan Maki Sushi is also suitable for beginners, because the preparation does not require as much exercise as in the rolled sushi or maki Hosomaki. Gunkan maki sushi also provides very decorative and can be well prepared. First, pour sushi rice in a sieve. Sushi rice under running water rinse long enough until the water runs clear. Pour sushi rice in a small saucepan and cover with water. Add salt and sugar, put on a lid and bring the sushi rice to a boil. Sushi rice with a wooden spoon to stir. Replace the lid and turn the temperature to the lowest level.

gunkan _sushi

The sushi rice Cover and let swell about 20 minutes, until done. Sushi rice pour onto a plate, with rice vinegar, mix and let cool. Sushi rice into 8 equal portions and as with moistened hands, form into small oval-shaped glutinous rice dumplings. The organic lemon wash, dry and rub with a Japanese knife best two thin slices for decoration, as seen in the picture above, and cut into quarters. Squeeze the juice of remaining lemon. Wasabi powder to fill in a small bowl and mix with a little lemon juice to a paste. Wasabi paste as thin as possible to underline the rice dumplings. Nori seaweed sheets with a sharp knife cut into 4 strips, which should have a length of 15 cm and a width of 3 cm. Best to use a ruler to work closely, as can the Gunkan maki sushi eating poorly, should the nori seaweed sheets to be cut into wide strips. If the strips are too short, they can not close when they wrapped around the rice. Continue reading

Nigiri sushi with salmon

Nigiri sushi with salmon cooked with smoked salmon. Nigiri means something like press, because the sushi rice is pressed together by hand to oblong rice ball, how to see in the picture above. Sushi rice in a colander and rinse fill under running water until water runs clear. Sushi rice in a small saucepan and cover with water fill. Add salt and sugar, put on a lid and cook the sushi rice.


The temperature switch back to low level, the sushi rice and stir once again replace the lid. Sushi rice swell in about 20-25 minutes and not open the lid, so not too much liquid evaporates. For faster cooling, the sushi rice on a flat plate to distribute. Rice vinegar is best mix with the rice with a fork. Smoked salmon cut into 6 strips lightly slant of approximately 5 x 3 cm in length. To assess the sharpness of the wasabi better, you should try a tiny amount in advance. Continue reading