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[Recipes] Kaisen Chirashi Don

[Recipes] Kaisen Chirashi Don

Every dinner party that we have either consulted for or contributed to has left us wondering with one question, "How can we do more to come up with better and more creative ways to not only feed but educate our customers and friends?"
This led to us thinking about how we can pre-pack items that will complement each other and how it could help our customers decide on what they want. Hence, we have put together this series of Chirashi Packs where you and your dinner guests can create your own Chirashis and see whose bowl looks better! 
Ingredients:

Seasoning:

  • Sushi Rice Seasoning (Mirin, Vinegar, Sugar)

 

Instructions :

  1. Thaw all items in chiller.

  2. Combine sushi rice seasoning and pour into rice. Mix it in with slicing motions.

  3. Assemble the Chirashi don in any way you like in any fashion

  4. Enjoy!!

*credit for these lovely photos go to @alexandrachua 

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[Recipes] Tuna Cheek

[Recipes] Tuna Cheek

A couple of weeks back, the Soshinsen team had the opportunity to experiment cooking with a series of Tuna cuts that are not as "mainstream". These cuts included meat from the Cheek, Collar and the Eye Muscle. While they may sound squeamish, these cuts had such extraordinary flavours and we had such a fun time cooking them. 

 

Most ingredients can be found on our website! Check out the links over each ingredient (:

 

Ingredients:

1 Pc Tuna Cheek 
Salt
1/2 Teaspoon Lemon Juice
Chopped Garlic
Butter

Step 1: Marinate Tuna Cheek with Salt and Lemon Juice.

Step 2: Heat Butter in a pan with finely chopped Garlic on low heat.

Step 3: Remove the Garlic pieces.

Step 4: Placed marinated Tuna Cheek in pan and cook on Medium heat for 4 minutes on each side

Step 5: Serve on its own.

Step 6: Enjoy!

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[Recipes] Tekka (Tuna) Don

[Recipes] Tekka (Tuna) Don

 

Tekka Don is simply marinated or non-marinated slices of sashimi grade Tuna(why would you eat otherwise) that is placed on seasoned sushi rice and served as it is or topped with some shredded seaweed, sesame seeds or scallions.

 

Easy to put together yet super scrumptious!!

 

Ingredients

  • 150gm sashimi-grade tuna
  • 1 green onion/scallion
  • ½ Tbsp shredded seaweed
  • 1 cup (180ml) short grain premium Japanese rice
  • 1 tsp Sesame seeds
  • 1 tsp Soy sauce

 

  Rice Seasoning:

 

 

 

Instruction :

 

1. Dice tuna into 1/2 inch square pieces across the grain.

2. Spoon rice out into bowl and season with rice seasonings

3. Slice the green onion into small pieces.

4. Add the soyce sauce and sesame seeds to the tuna.

5. Place Tuna on the rice bowl, place sliced green onions on top and serve immediately

 *Photo taken from http://www.justonecookbook.com/easy-tuna-bowl-tekkadon/

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[Recipes] Negitoro Don

[Recipes] Negitoro Don

Negitoro Don

Negitoro don is easily one of the crowd favourites at dinner parties and gatherings. Extremely easy to put together and tastes incredible. A must have at our parties and gatherings for sure!

 

Ingredients:

  • 250gm Negitoro
  • 1 Avocado
  • Lemon juice
  • 1 green onion/scallion
  • ½ Tbsp seaweed
  • 1 cup (180ml) short grain premium Japanese rice

  

Seasoning:

 

 

*Photo taken from https://farm2.static.flickr.com/1579/24135664650_6f6fe91e5c_b.jpg

Instruction :

 

  1. Defrost Negitoro in chiller.
  2. Cut avocado into half with skin intact. Remove the seed. Slice avocado into cubes and remove from skin by scooping with a spoon.
  3. Squeeze some lemon juice on avocado to keep it from turning brown.
  4. Slice the green onion into small pieces.
  5. Add the sushi rice seasoning to the Sushi Rice.
  6. Serve rice in a bowl and spoon Negitoro over the rice and serve immediately with soya sauce at the side
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[Recipes] Unagi Kabayaki

[Recipes] Unagi Kabayaki

Unagi Don

 

2 fillets of whole Unagi (eel), defrosted (Each unagi = 210 g)

1 cup (180ml) short grain premium Japanese rice

 

¼ cup soy sauce

¼ cup mirin

2½ Tbsp. sugar

1½ Tbsp. sake

 

Instructions

Unagi Sauce :

  1. To make Unagi Sauce, combine mirin and sake in a small saucepan and bring it to a boil to evaporate alcohol.
  2. Add sugar and stir until sugar is completely dissolved. Then add soy sauce and bring it to a boil. Then reduce heat and simmer for 8 minutes, or until thicken. Turn off the heat and allow the sauce to cool.

Unagi :

  1. Preheat your oven 500 °F (260 °C) for 5minutes.
  2. Place Unagi on a piece of aluminum foil (lightly sprayed with cooking oil) and cut  Unagi into half with skin side down(depending on size of serving bowl).
  3. Put the aluminum foil with Unagi in the Middle rack of your oven and grill for 5-7 minutes (no need to flip).

      4. Put the aluminum foil with Unagi in the Middle rack of your oven and grill for 5-7              minutes (no need to flip).

  1. After 7 minutes or so, take it out and brush the Unagi Sauce over.
  2. Return the Unagi to the Middle rack of your oven, and grill for another 5-7 minutes.
  3. After 7 minutes or so, take it out and brush the Unagi Sauce over.
  4. Serve rice in a bowl and pour or brush Unagi Sauce on the rice. Serve Unagi on top of rice and pour more Unagi Sauce to taste. Sprinkle seaweed and serve immediately.
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[Recipes] Teriyaki Tuna Eye Muscle

A couple of weeks back, the Soshinsen team had the opportunity to experiment cooking with a series of Tuna cuts that are not as "mainstream". These cuts included the Cheek, Collar and the Eye Muscle. While they may sound squeamish, these cuts had such extraordinary flavours and we had such a fun time cooking them. 

 

Most ingredients can be found on our website! Check out the links over each ingredient (:

 

Ingredients:

1 Pc Tuna Eye Muscle

1 Tablespoon Soy Sauce

1 Teaspoon Sugar

1 Tablespoon Mirin

1/2 Cup of Water

Chopped Ginger

Organic Ponzu sauce

 

Step 1: Fry Ginger in pan until slightly brown

Step 2: Combine Ginger, Soy sauce, Sugar, Mirin and water in a pan. Keep on medium heat until sauce reduces and thickens.

Step 3: Take off the fire and allow to cool.


Step 4: Cut Tuna Eye Muscle into cubes and marinate with Teriyaki sauce that you have just set aside to cool. Let it marinate for 15-30minutes

 

Step 5: Grill marinated Tuna cuts on a hot pan.

Step 6: Serve with some ponzu sauce and grated radish.

Step 7: Enjoy!

 

 

 

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[News] Monthly Delivery Schedule - February 2017

The following dates indicate order deadlines and order arrival days from Japan.

Do make sure to keep track and take note of these following deadlines because we do not hold any stock for majority of the air-flown items and we would hate for you guys to not get your items in time for your parties.

 

February 2017

 

 

Afterall, don't we all love deadlines?

If you have any questions, feel free drop us an email at [email protected] anytime and we will reply as soon as we can!

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[News] What is Super-Freezing?


At Soshinsen, all our Maguro come Super Frozen

The process of Super Freezing brings the temperature of a fish down to -60°C.

This stops the natural decay through the prevention of dehydration and spoilage, and effectively kills of all bacteria that presents itself on the fish. Once defrosted, the fish will retain the freshness that it possessed before freezing. Thus, without having to add any preservatives, we can assure you that our Maguro is of high quality.

  

 

The Super-Freezing process

Step 1: This process begins far away from us, on the fishing boats from which our Maguro is caught on. These fishermen only use long line methods. 

Step 2: Upon catch, each Tuna is immediately gilled, gutted and bled out using a special method which prevents the fish from feeling any pain and going into rigor mortis. 

Step 3: The whole Maguro is then placed in super freezers on board these fishing boats, where their internal temperature will reach the optimum low temperature of -60°C. This freezing process takes about 2-3 hours.

 

 

What is the thawing process like?

The thawing process is straightforward, and can be done easily at home if you follow this set of instructions. This can be done through the use of the "Salt Water Method". This method has been used since traditional Japan and continues to be used today.

 

Step 1: Run Maguro under running water to remove unwanted bits of Maguro that might have stuck on the skin and sides of the tuna

Step 2: Prepare a water bath with 3%-4% salinity. (E.g. For every 1L of water, add in 30g of Salt)

Step 3: Wash and soak Maguro with salt water for 5 minutes. This covers and seals up any small lacerations on the slab of Maguro that was caused during the slicing of the frozen whole Maguro.

Step 4: Remove the fish from the Salt Water and wipe it dry. Then, place it on a tray lined with kitchen towels.  Place the entire tray in the fridge to thaw for 5 hours. Do make sure to check on it from time to time to ensure that there is no build up of water to prevent a deterioration of the Maguro quality.

Step 5: Make sure you have a sharp knife and start slicing it! 

 

Note: After the Maguro has been thawed, it should be consumed within a day for optimal freshness.

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