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Steamed dishes low in calories, high in taste / JAPANESE HOME COOKING

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STEAMED dishes, variations of which have always appeared on dinner tables in Japan, are now seen in a new light, because they bring out the best in ingredients and are low in calories.
The conventional dish of white fish steamed on top of seaweed and eaten by dipping it in a mixture of soy sauce and citrus juice, has suddenly become trendy.

"Fresh cod is a good choice in the cold season. In spring, sea bream will light up the table," says cooking expert Hiromi Hamada.
You don't need a steam cooker: A frying pan, small dish and lid will work just fine.
Once cooked, serve right away. When the dish gets cold, it loses its taste and visual appeal very quickly. Serves two.

http://www.dishwithvivien.com/wp-content/uploads/2009/11/steamed-clam.JPG
(Steamed fish, clams and seaweed / Image)

INGREDIENTS

*Two slices (about 200 grams) fresh cod
*10 asari clams in the shell (about 100 grams)
*20 grams salt-cured wakame seaweed
*2 Tbsp sake
*Pinch salt
*2 Tbsp ponzu shoyu (mixture including citrus juice and soy sauce)
*Sudachi citrus fruit to taste

METHOD

*Wash wakame to remove salt, immerse in water for five minutes to soften and cut into 4- to 5-centimeter pieces.

*Quarter each piece of cod. Rub clam shells together in water by hand to clean the surface.
*Lay seaweed and cod in a shallow bowl 20 cm in diameter. Add clams and sake. Let sit for a minute to allow taste to settle. Sprinkle salt.

*Place a small dish to be used as a stand face up in a frying pan large enough to contain the bowl (a 28-cm frying pan was used), pour 1 cup of hot water and place the bowl on the dish.

*Bring to a boil on high heat then cover and steam between 6 to 8 minutes until the cod is cooked and the clams open.

*Place dish on table and let diners serve themselves. Add sudachi juice or citrus-and-soy-sauce mixture to taste.

By J.S. on Apr 3, 2010 
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。