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kuwayaki Hervey Bay Scallops, pan fried scallops with kuwayaki BBQ sauce

kuwayaki Hervey Bay Scallops

kuwayaki Hervey Bay Scallops














Japanese Master Chef, Shuji Ozeki (me) showed how to make Kuwayaki Hervey Bay Scallops. On the last day of my annual aikido tour of Australia, I introduced to my Aikido friends and their families five simple dishes in Brisbane, Queensland. In this video I am making kuwayaki or pan fried scallops served with kuwayaki sauce. Kuwayaki sauce is less sweet as compared to Teriyaki sauce.  I use mirin, sweet sake made from sweet rice which is less sweet than sugar used to make teriyaki sauce. To watch me make this dish on YouTube, visit flying chef Shuji Ozeki

ingredients: serves 4 entree size
12 fresh scallops, plain flour as needed, vegetable or olive oil as needed, lemon or sudachi citrus fruit
To make Kuwayaki BBQ Sauce :2 tablespoons sake (or white wine), 2 tablespoons mirin, 2 tablespoons soy sauce
1. Dry scallops with paper towel and coat liberally with plain flour. Pan fry with vegetable oil scallops on medium heat on both side and pour into it kuwayaku sauce and remove from the heat.
2. Arrange the scallops on a plate and sprinkle finely chopped asatsuki shallots, or chive over the pan-fried scallops and serve with lemon or sudachi citrus fruits.

If you prefer chicken, use chicken thigh fillet meat for this dish. You do not need to coat the chicken meat with flour. Pan fry chicken thigh fillet on skin side first on medium heat without oil, and cook until the skin is golden brown and turn over and cook the meat side. To make sure the chicken is cooked poke it with a metal skewer or fork to see if the juice is transparent not pink or red. And reduce the heat to low and pour the kuywayaki sauce into it and coat the sauce all over the chicken, remove from heat and rest for a while. Slice the chicken meat and arrange it on a serving plate with pan fried bell pepper or shallots or mushrooms. If you like, sprinkle ground Japanese pepper (kona sansho) over the kuwayaki chicken.

Visit Flying Chef, Shuji Ozekis’ YouTube Channel and watch his outdoor cooking classes and lunch in four seasons in Gifu prefecture, Japan. And his facebook page for photos and video clips of food and life in Seki-Mino region of the Chubu, Central Japan. For Shujis’ own English translation of his recipes and booking your cooking classes with Shuji, please visit
Shuji’s Japanese website for booking in Japanese:

Taste of Summer, fresh Shiroebi White Shrimps from Toyama Bay!

Yesterday I went to the local fresh food and seafood market and bought more fresh Shiroebi just shipped from Toyama Bay. During summer months fresh Shiroebi or white shrimps are caught only at Toyama Bay on the Sea of Japan.  The shells are soft and you can enjoy eating the whole shrimps when deep fried.

I deep fry the shrimps with light tempura batter and serve with my handmade soba noodles with matcha salt and lemon.  This type of tempura is called kakiage and is so nice with cold beer on boiling summer days like this week.  Kakiage Toyama Bay Shiroebi is available at Soba Noodle Restaurant Yamakyu run by the Ozekis.

We are open for lunch six days exccept Tuesdays from 11:30am till 2:30pm.

白エビ Shiroebi, white shrimps

白エビ Shiroebi, white shrimps

More about Hoba Zushi ほう葉ずし

honoki or a tree of ho

honoki or Magnolia obovata

The Japanese archipelago stretches from north to south over 3,000 km in the far eastern end of the monsoon zone in the Asia. Summer here is muggy and uncomfortable. Thanks to our ancestors who created such a literally cool food like Hoba Zushi so as to enjoy our muggy summer.

Hoba-Zushi is one such example of our summer food culture. The local rice farmers and the wood cutters living in the Hida and Oku-Mino regions of Gifu prefecture enjoy this  sushi lunch whenever they are out working in the rice paddy and the forest during early summer months of May and June. Hoba Zushi can also make a nice picnic lunch for all.

Hoba is a leaf of honoki or Magnolia obovata and is used to wrap up sushi rice mixed with grilled ocean trout or salmon or dried small fish called shirasu-boshi. The leaf serves to keep the food nice and safe to eat on a muggy early summer day.  The timber  is used to make scabbards for samurai swords made by the sword smiths in the town of Seki.

This photo is a honoki or Magnolia obovata in the medicinal herb garden of Ganjin Kojodo at the foot of Mt. Koga, Seki City, Gifu prefecture.

沢煮わん ほう葉ずし 初夏の和食レシピ

wrapped hoba-zushi and unwrapped topped with pickled ginger and kinome leaf

wrapped hoba-zushi and unwrapped topped with pickled ginger and kinome leaf


沢煮椀 (材料は4人分)
① 椎茸、人参、大根、豚バラ肉はせん切りにする。人参、大根は、柄付きのザルに入れ、熱湯に通し、冷水にとり水気を切る。
② 鍋に、一番出し汁を張り、火にかけ沸騰寸前に、①の材料を入れ、アクをすくいさっと煮て、薄口醤油と塩で味を加減する。みつばを加えお椀に汁を張り、挽きこしょう少々入れふたをして勧める。
マスの塩焼き 木の芽酢 (材料は4人分)
桜が咲く時期の海から川に戻り始める鱒を桜マスと呼びます。今日は海マス(ocean trout)が入りました。ちなみに、長良川を遡上するサツキマスは、近年では釣り名人でも一夏に1尾くらいしか釣れなくなってしまったそうです。美濃市の知人で釣り名人にお願いしました。「釣れたら私に美味しく料理させてください、それを肴に旨い地酒で語りましょう」と。
新緑のアウトドアークッキング 桜ますの酒蒸 マス、鮭、鯛などをまるごと一匹、酒、塩、木の芽(和のハーブ、山椒の新芽)をまぶし、アルミホイルに包み、炭火のBBQで蒸し焼きにします。焼き上がりに、叩き木の芽を飾ります。レモンまたはライムを絞っていただきます。白ワインか日本酒で!

① マスは、金串を打ち、両面に塩をふり、強火の遠火で身を七分ほど焼き、次に皮目をぱっりと焼く。焼きながら金串をときどき回すと、身が金串に焼きつかず抜きやすくなる。串を打たずに、家庭用のグリルで焼いてもけっこうです。
② (ア)を合わせ木の芽酢を作る。すり鉢に、木の芽と塩を入れよく擂り混ぜ、ご飯粒を加え擂り合わせ、米酢を加え混ぜる。
③ 焼きたてのマスを器に盛り、木の芽酢をかけてすすめる。

Copyright© 2013 Ozeki Cooking School オゼキ料理教室
ほう葉寿司  (材料は4人分)
椎茸の煮汁(ウ) 椎茸のもどし汁1カップ、砂糖大匙1杯、濃い口醤油大匙1杯
② マスは、薄く塩をして、身と皮目をグリルでパリット焼いて、ほぐす。皮もすしご飯に混ぜる。
③ 錦糸玉子を作る。卵を割りボウルに入れ、箸で切るように混ぜ合わせる。別の小ボウルに、片栗粉を水で溶き、溶き卵と合わせてザルでこす。玉子焼き鍋に、薄くサラダ油を塗り、薄焼き玉子を作る。冷めたら3cmの帯に切り、重ねてせん切りする。
④ 干し椎茸を水洗いして、水で軟らかくもどし、石付きを切り取り、もどし汁で煮る(ウ)、アクを掬い、砂糖を加え、しばらくしてから、濃い口醤油を加え、煮汁がほとんどなくなるまで煮る。冷めてから、薄切りにして、焼いてほぐしたマスとともに寿司ご飯にまぜる。ほう葉の上に、寿司ご飯をのせて、錦糸玉子をその上にのせてから包み、しばらく重石をしてから、器に盛る。がりを添える。蒸し器で蒸してから食べてもいいです。
すしがり 新生姜100g、甘酢― 酢100ml、砂糖50g、塩小匙1杯

Copyright© 2013 Ozeki Cooking School

Hoba Zushi, Sushi with grilled salmon


Line-caught ocean trout from The Nagara River where ocean meets up with the mountain stream water of the snowy Gifu prefecture!

Hoba-zushi, sushi rice with char-grilled Nagara ocean trout & wild vegetables wrapped with hoba leaf        Serves 8
400g Nagara satsukimasu trout (or salmon or ocean trout) fillet with skin on (deboned), 2 large sun-dried shiitake (soak in water overnight), 80g warabi (bracken, alternatively julienne cucumber), 200g bamboo shoots (boiled and rinsed),10 kinome leaves(baby leaf of Japanese pepper tree, substitute is fresh dill or mint), 10 large hoba leaves (or banana leaf), gari as needed (sliced new season ginger blanched in salted boiling water and pickled in sweetened vinegar)
To make sushi rice (A) 5 cups Japanese short grain rice (washed, rinsed, drained), 5 and a half cups water, 5g konbu (dried kelp), and 1 tablespoon sake (1 cup is 200ml, 1 teaspoon is 5ml, 1tablespoon is 15ml)
To make sushi vinegar (B) 180ml rice vinegar, 120g sugar, 2 teaspoons salt
To cook shiitake (C) 4 sundried shiitake mushrooms (soaked in water overnight), 1 cup shiitake soaked water, 1 tablespoons sugar, 1 tablespoons soy sauce
To make egg sheets (kinshi-tamago ) crack 2 eggs, beat well add a pinch salt and mix well.
1. Combine (A) and cook rice in a rice cooker.
2. Salt liberally over the fish fillet and grill. Break grilled fish into cherry petal size flakes.
3. To make egg sheet is to be demonstrated during the class. Cut egg sheets into julienne.
4. Wash dried shiitake mushrooms in cold water. Soak dried shiitake in water overnight, remove stem and discard. Cook shiitake in soaked water (C), skim the froth and add sugar and soy sauce. Keep cooking on medium heat till the water is almost gone. Slice cooked shiitake finely.
5. Cut bamboo shoots into strips and dice into small bits.
6. Put chopped bracken and diced bamboo shoots in sushi vinegar (B). When using julienne cucumber, do not soak in sushi vinegar. Place them on sushi rice before wrapping with hoba leaf.
7. Mix fish flakes, warabi, bamboo shoots and shiitake with the freshly cooked sushi rice and place one serving of mixed sushi rice on a hoba leaf and top with julienne egg and wrap, steam on high heat for about 5 minutes. Unwrap and top with a kinome leaf and pickled ginger slices and serve.

copyright © 2013 Shuji Ozeki

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