Tofu and Shrimp Steak

On 09/01/2012 (Monday) at 1:48 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/7m3gtup

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Details

• Prep Time:
  10 min
• Cook Time:
  10 min
• Ready Time:
  20 min

Ingredients

• 7 oz of firm tofu
• 5 medium raw shrimp cleaned and shelled
• one egg white
• vegetable oil one cup flour for frying
• one chopped scallion

Sauce

• 1/2 cup of benny’s asian marinade see link in the instructions
• 1/2 cup of beef stock you can use vegatable stock to keep it vegitarian

Garnish

• pickled ginger
• chives
• radish sprouts
• fresh cilantro

Directions

You will need my Asian marinade for the sauce which can be found here:

https://vault.bennydoro.com/time-machine/tm-002/chef/recipes/bennys-asian-marinadesauce/

• 2 cups light soy sauce
• 3/4 cup brown sugar
• teaspoon sesame oil
• 1/2 cup rice wine vinegar
• 5 cloves of garlic minced
• large knob of ginger minced
• tablespoon toasted sesame seeds

Combine that with 1/2 cup of beef stock in a small pot and bring to a simmer and let reduce slightly keep tasting you will know when there is a perfect balance of sweet and richness should be a pretty thin sauce do look for anything gloppy.

To prepare the STEAK part put the tofu, shrimp and egg white into a food processor and blitz until smooth. Now into a bowl and add the scallions and mix well.

Now form an oval shape with the mixture on a plate (see photo) or you can make these into individual portions and put into the fridge for 30 min to set 60 min will get you best result.

Transfer the chilled tofu steak to a bowl with the flour and dredge all around. Be careful the tofu steak is very delicate and will break or mush apart so transfer it carefully and coat with flour carefully.

Hot pan vegetable oil about 1/4 inch in the pan and put the tofu steak in (again carefully) and let cook on the one side until its golden brown about 3-4 min. Turn over and let finish cooking an additional 2 min basting along the way to make sure all the sides get cooked as well.

Transfer to a serving plate and drizzle the sauce on top and around. Finish with the fresh cilantro, ginger,,radish sprouts and chives on top. You can substitute for other garnishes it’s up your taste.

Enjoy this one I am sure the vegetarians will be fans and maybe even a few meat eaters.

Benny

Beef Sukiyaki with Poached Egg and Enoki Mushrooms

On 06/01/2012 (Friday) at 1:02 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/745yepx

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Details

• Prep Time:
  10 min
• Cook Time:
  5 min
• Ready Time:
  15 min

Ingredients

• 1/2 cup mirin
• 1/2 cup sake
• 1/2 cup soy sauce
• 1/4 cup sugar
• 12 oz of thinly sliced rib eye
• one oneion sliced thin and the rings cut in half
• handfull of enoki mushrooms ends trimmed
• bunch of fresh cilatro
• one poached egg
• 3-4 oz cooked soba noodles

Directions

Start by making the broth combine the miram sake, sugar and soy sauce into a small pot and heat through.

Now in a large pan take the onions and scattered them on the bottom of the pan. Now add a layer of the rib eye and pour in enough broth to just come under the beef. Now onto a hot stove and bring that broth to a boil then turn down to simmer. Add the rest of the ingredients to the top and finish with the poached egg.

Bring to the table and give everyone chop sticks and go to town, once everything has been eaten put the pan back on the stove and bring the broth back to a boil and add the soba noodles and let everyone enjoy those as well. I like to add a little sesame oil to the noodles.

Enjoy kids!

Benny

Littlenecks and Udon Noodles

On 02/03/2012 (Friday) at 12:55 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/87habrz

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Details

• Prep Time:
  10 min
• Cook Time:
  10 min
• Ready Time:
  20 min

Ingredients

• 7 littleneck clams per serving
• one portion organic Udon noodles
• one chili chopped
• one clove of garlic chopped
• olive oil
• one scallion chopped
• kosher salt
• splash of white wine
• chili sesame oil
• handful chopped cilantro
• fresh lime wedge

Directions

Start by cooking the Udon noodle according to the package minus 30 seconds drain and give a little shot of olive oil so not to stick and set aside.

In a hot pan add a couple glugs of olive oil add the garlic chili and scallion with a pinch of kosher salt. Let saute for 30 seconds then add the clams and a splash of white wine and cover. Check in about 3 min to see if the clams start to open. Once they are all open (discard any that are closed but make sure to give them a tap to see if they might be stuck closed) add the Udon noodles and a bunch of fresh cilantro to the pan and gently toss around until nicely mixed.

Plate and for some additional heat add a few drizzles of sesame chili oil and a fresh lime wedge that can brighten it all up.  The best thing about this dish is that lovely clam juice just makes the sauce so perfect.

Enjoy!

Benny

Tuna Tataki with ginger dressing

On 10/02/2011 (Thursday) at 6:12 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/67yawk8

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Details

• Prep Time:
  10 min
• Cook Time:
  5 min
• Ready Time:
  15 min

Ingredients

• 6-8 oz Albacore or Yellowtail Tuna thick cut filet
• Sesame seeds

Dressing:

• 6 tablespoons rice wine vinegar
• 1 tablespoon of grape seed oil
• 1 tablespoon of chili sesame oil
• One finely chopped scallion
• One tablespoon grated ginger
• 1 tablespoon soy sauce
• ¼ cup chopped parsley
• Pinch of kosher salt.
• Radish Sprouts for garnish

Directions

Make the dressing just combine all ingredients and let sit at least 30 min before use.

Coat your piece of tuna on all sides with sesame seeds

Hot pan, vegetable oil now keep an eye on the second hand of a watch and sear each side for 30 seconds turning with tongs gently.

With a very sharp knife slice into 3/4 inch cubes and plate drizzling some of the dressing around and finish with some micro greens on top.

Easy healthy and delicious!

Enjoy kids!

Benny

Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

Shrimp Tempura

On 19/02/2011 (Saturday) at 7:17 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/4eg35oz

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Details

• Prep Time:
  13 min
• Cook Time:
  15 min
• Ready Time:
  28 min

Ingredients

• 12 Medium size shrimp
• Panko bread crumbs

Tempura batter:

• 1 egg
• 1 cup ice water
• 1 cup all purpose flour
• Pinch of Salt

Dipping sauce:

• 1 cup dashi soup stock
• 1/4 cup miram
• 1/4 cup soy sauce
• 1/4 cup soy sauce

Directions

Take your cleaned shrimp and on the inside cut little shallow slits every 1/8 inch or so, now stretch it out on cutting board and with the fat end of the knife carefully pound out the shrimp almost in a pulling action to stretch it and make it flat.

Now heat some canola oil to 350 degrees and prepare the tempura mix.
Dip each shrimp in the batter and shake off any excess and now roll it in the panko breadcrumbs now fry until golden brown take out and let drain.

Now just arrange and serve with the dipping sauce…ezzeee peezzeee kids!

Benny

Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

Turbot Sashimi with Spicy Mustard Sauce

On 19/02/2011 (Saturday) at 1:52 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/5supueg

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Details

• Prep Time:
  20 min
• Cook Time:
  3 min
• Ready Time:
  23 min

Ingredients

• 1/2 Fresh turbot filet
• One finely diced Jalapeno pepper
• One finely diced shallot
• 3 sliced garlic cloves fried in 350degree
• canola oil until golden brown

Spicy Mustard Sauce:

• 6 teaspoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon grape seed oil
• 1 teaspoon sesame chili oil
• 1 small shallot chopped
• 1 garlic clove shaved
• 1 small piece of ginger grated
• ½ teaspoon of English powdered mustard
• ¼ cup chopped parsley
• ½ teaspoon kosher salt

Directions

Star by making the mustard sauce by combining all the ingredients and letting sit for at least 15 min.

Now the important part is cutting the fish. You want to have a very sharp knife and start at the tail and on a very sharp bias cut a very thin 1/6 of an inch thick slice in one motion as you see in my picture. Use 4 or 5 pieces per person.

Now spoon the mustard sauce over the fish and sprinkle some of the jalapeno and shallots on top finished with the fried garlic! I also think it looks beautiful.

Eat Fish Live Long!

Benny

Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

Seared Yellowfin Tuna with Ginger Sesame Sauce

On 26/03/2011 (Saturday) at 11:09 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/4jlf96z

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Details

• Prep Time:
  10 min
• Cook Time:
  10 min
• Ready Time:
  20 min

Ingredients

• 8 ounces Sushi grade tuna fillet
• Vegatable Oil
• Ice Bath bowl of water and ice cubes 50/50

Ginger Sesame Sauce

• One finely chopped shallot
• 1 teaspoon soy sauce light japanese soy
• 6 teaspoons rice wine vinegar
• 1 teaspoon grape seed oil
• 1 teaspoon sesame chili oil
• One finely chopped garlic clove
• 1 tablespoon grated ginger
• ½ cup finely chopped parsley
• ½ teaspoon sea or kosher salt
• Small fresh chili slices to finish

Directions

First start by combining all the Ginger sauce ingredients mixing well and set aside in the fridge. Can be kept up to 2 days but leave out the parsley if you are going to let it sit over night and add it in before serving.

Once you have done the sauce now the tuna, either have your fish monger trim it for you or cut your filet into an even block as shown in my photo. Now get your ice bath ready and your pan on the oven on medium heat with a little vegetable oil. Now you need to pay attention and work quickly here start with the large side down and sear on the first side of the fillet  for 30 second, using tongs turn over and do the oposite side 30 seconds, now the two ends 30 seconds each. Now plunge into your ice bath for about 3 min until the fish is cool to the touch take out and pat dry.

To finish  with a very sharp knife slice the tuna farily thin as you can see in my photo and fan out slightly on a plate. Spoon some of the Ginger sauce over and serve. You do not need to have soy sauce or pickled ginger along with this one. It Is seasoned and sauce perfectly at this stage and have your guest enjoy it right away.

Easy stuff !

Benny