Recipes | Hokkai Suisan

Hokkai Tutorial: how to make Obento

Alice Noordenbos — Fri, 02 Jul 2021 13:09:24 +0000

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How to make Obento

In this Hokkai Tutorial, chef Ohtawara shows you how to make Obento. Obento is a traditional Japanese meal that you can take anywhere. The main ingredients almost always consist of rice, vegetables and fish or meat. In addition, Tamagoyaki (egg) is a very important part of the Obento, in the tutorial you will see how to prepare it.

Chef Ohtawara shows three different Obento’s, one with onigiri (rice balls), one with fish and vegetables and a very luxurious variant for special occasions. Below are the recipes for the Onigiri Obento and the Classic Obento. Perfect to take to the office, school or the beach. Meshiagare!

Preparation method Onigiri (3 pieces)

Thaw the Shio Zake and Mentaiko or Tarako for half an hour in the packaging in cold water.
Preheat the oven to 230 degrees.
Meanwhile, cook 150 grams of Japanese rice.
Bake the Shio Zake for 7 to 9 minutes in the preheated oven.
Mix a handful of Katsuo Bushi (bonito flakes) with a generous dash of soy sauce and mix well.
Cut the Mentaiko (or Tarako) into small pieces.
Mix the Shio Zake with 1/3 of the rice. Make sure to remove the bones from the salmon. Mix the Katsuo Bushi with 1/3 of the rice.
Wet your hands with water and a little salt. Then carefully shape the Onigiri into a wide triangle. Do this by turning the Onigiri around with the palm of one hand and the fingers of the other.
Make the Mentaiko Onigiri by placing a few pieces of Mentaiko (or Tarako) in the rice ball.
Wrap the Onigiri’s in a piece of seaweed and they are ready to take with you!

Preparation method Classic Obento (1 piece)

Thaw the fish product you want to use for this Obento (for example Shio Saba or Sake Teriyaki).
Preheat the oven to 230 degrees.
Meanwhile, cook 150 grams of Japanese rice.
Bake the fish for 7 to 9 minutes in the preheated oven.
Meanwhile, make the Tamagoyaki. Chef Ohtawara does this according to his secret recipe, but does share a tip: add some soy sauce and sugar to the eggs, mix well and bake a thick omelette.
Cut up all the ingredients you want to put in your Obento. Chef Ohtawara has chosen lettuce, broccoli, asparagus, tomato and Edamame in addition to the fish and egg.
Put all the ingredients in the Obento and you’re ready to go!

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7 recipes with salmon

Alice Noordenbos — Fri, 23 Apr 2021 13:13:57 +0000

7 recipes with salmon

Salmon is an extremely versatile fish that can be used in many ways in the kitchen. We marinade it in teriyaki, rice wine and miso sauce. Smoked, salted and raw (sashimi) are also very tasty ways to eat salmon. Our ten salmon products are prepared according to Japanese recipes and can be used in all sorts of dishes. Chef Ohtawara and our home cooks demonstrate this with the following recipes.

Enjoy. Meshiagare!

Salmon in sweet miso sauce with asparagus

Home chef Peter is a hobby cook who likes to turn his tasty dishes into a picture. He prepared our Sake Saikyozuke, salmon in sweet miso sauce, on a bed of pak choi and shiitake with spring onion and asparagus as garnish. Doesn’t that sound delicious?

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Salmon in teriyaki sauce with stir fried spinach

Home cook Miranda doesn’t always have the time or the energy to cook during the week. She often chooses a fish product from Hokkai. Like the Sake Teriyaki, salmon in teriyaki sauce, which she combines with multigrain rice and stir-fried spinach: “Healthy, nutritious, super-fast and very tasty.

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Home-made temaki with salmon sashimi

Make your own temaki at home with this simple recipe for home-made temakis. It’s fun to put Sake Sashimi and all the other ingredients in trays on the table so that everyone can fill their own ‘cone’. Rolling the temakis is done in a special way, which we demonstrate in the cooking video.

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Teriyaki Salmon burger

This is a recipe from Chef Ohtawara. Nothing complicated, just a recipe that is easy to make, quick to prepare and, of course, tastes incredibly good. This Sake Burger with teriyaki sauce can be prepared within 10 minutes and is a big hit with young and old.

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Salmon with potatoes and broccoli

Home cook Martine doesn’t consider herself very skilled in the kitchen, so she is pleased with Hokkai’s marinated fish products. The Sake Kasuzuke, or salmon in rice wine sauce, is a favourite: “The fish is wonderfully fresh and very easy to prepare.”

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Salted salmon with vegetable sauce

Home cook Kelly likes to eat healthy and often chooses meals with fish, because fish is a source of protein and contains few calories. The Shio Zake, salted salmon legs, are on the table at her home every week with pasta and a home-made spinach-mushroom sauce.

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Salmon in sweet miso sauce with steamed vegetables

Chef Ohtawara shares his recipe of Sake Saikyozuke, salmon marinated in sweet miso, with vegetables: “The secret of this recipe is to steam the vegetables together with the fish in aluminium foil. This keeps all the vitamins of the vegetables intact, doing your health a big favour.”

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4 recipes with mackerel

Wagner Selma — Fri, 12 Mar 2021 08:00:06 +0000

4 recipes with mackerel

With mackerel you can make all kinds of dishes. We dry, salt and marinate the fish according to authentic Japanese preparation methods, resulting in eight delicious fish products. Our home chefs and chef Ohtawara prepared dishes with their favourite mackerel product.

Enjoy. Meshiagare!

Mackerel in mirin with stir fried vegetables

Home cook Wesley got to work with our Saba Mirinboshi, dried mackerel fillets marinated in mirin. He combined the mackerel with rice and stir-fried vegetables and was delighted with the result: “The quality and flavour of the fish combined with the ease of preparation made me really enthusiastic.

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Hokkai Ratatouille

You can really do anything with our mackerel fillets. Chef Kuniyoshi Ohtawara demonstrates this with his simple but tasty recipe for ratatouille with Shio Saba. The vegetables and omega-3 fatty acids in the salted mackerel fillets make this a super-healthy meal that will please everyone.

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Mackerel in miso with vegetables from the oven

Home chef Emilie was looking for new (fish) products to cook with and ended up at Hokkai Suisan. She chose the Saba Miso Zuke, the mackerel fillets marinated in miso sauce. She turned them into a feast with eggplant and sweet potato from the oven and pak choi fried in sesame oil. Add two glasses of (red) wine and enjoy!

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Salted mackerel fillets with garlic beans

Home chef Joris found our salted mackerel fillets in the Hokkai Freshly Frozen Box and was immediately hooked. The Shio Saba is very tasty by itself and after defrosting for half an hour, it only needs to go into the oven for a few minutes. Joris combined it with rice and beans in garlic butter and soy sauce: “It doesn’t get any simpler or tastier than this.

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Hokkai Tutorial: how to make nabe

Wagner Selma — Thu, 19 Nov 2020 12:46:41 +0000

In collaboration with

How to make nabe

In this Hokkai Tutorial chef Kuniyoshi Ohtawara shows how he makes nabe. Nabe is a traditional Japanese dish that consists of homemade broth, in which you cook all kinds of fish and vegetables. Chef Ohtawara has chosen Ebi (shrimps), Buri Sashimi (sashimi of kingfish), Sake no Kirimi (salmon fillets), Tara no Kirimi (cod fillets), Hotate (scallops) and Madai (red sea bream, temporarily out of stock).

In Japan, this hotpot is not only a festive dish, but also a festive way of eating. Sitting around the pan together feeling connected to each other which is important, especially during the Holidays.

Preparation method: Nabe

Put 1 liter of water and 5 grams of kombu in a pan and bring to a boil.
Carefully place the vegetables in the pan in a nice order. Tip: start with carrots and other hard vegetables that take longer to cook.
Add the fish and follow the same tip as step 2. Start with fish like Start with fish such as Ebi, Sake no Kirimi and Tara no Kirimi that take longer to cook and add sashimi last.
Let it cook for 5 to 10 minutes.
Meanwhile, prepare the lemon ponzu and goma sauce.
Lemon ponzu: mix 200 ml soy sauce, 180 ml lemon juice, 90 ml boiled mirin, 5 grams bonito flakes (optional) and 2 grams kombu (optional).
Goma sauce: mix 100 grams of tahini, 100 ml of boiled mirin, 50 ml of boiled sake and 100 ml of soy sauce.
Serve the nabe with the lemon ponzu and/or the goma sauce. Meshiagare!

Preparation method: Seafood Sukiyaki

Heat 250 ml sake, 200 ml mirin, 150 ml soy sauce and 80 grams sugar in a pan on the stove.
Carefully place the vegetables in the pan in a nice order. Tip: start with carrots and other hard vegetables that take longer to cook.
Add the fish and follow the same tip as step 2. Start with fish like Start with fish such as Ebi, Sake no Kirimi and Tara no Kirimi that take longer to cook and add sashimi last.
Add 100 ml water and let it boil for 5 minutes. Meshiagare!

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Chef’s Recipe: Sashimi sauces

Wagner Selma — Tue, 20 Oct 2020 09:28:28 +0000

Chef’s Recipe: Sashimi sauces

Our chef Kuniyoshi Ohtawara shares his two favorite sashimi sauces, based on sweet onion and wasabi. Try it yourself and experience the tase of Hokkai at home!

Sweet Onion Saus

Defrost the tuna (akami, chu-toro or o-toro) in ice water for half an hour.
Heat 100 ml soy sauce, 30 ml mirin, 20 gr sugar, 100 gr grated onion and 10 gr pressed garlic on medium heat for about 5 minutes.
Let the sauce cool down in the fridge.
Bake all sides of the tuna shortly on high temperature in a little bit of oil.
Let the baked tuna cool down in ice water and quickly dry with kitchen paper.
Cut the tuna in pieces and pour the sauce on top.

Wasabi sauce

Heat 100 ml soy sauce and 30 ml mirin on medium heat for about 5 minutes.
Let the sauce cool down in the fridge.
Mix 20 gr freshly grated wasabi through the sauce.
Mix 100 ml salad oil through the sauce until it thickens.
Cut the sashimi in pieces. Watch this video for chef Ohtawara’s explanation on cutting sashimi.
Put the pieces on a plate and pour the sauce on top.

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Hokkai Tutorial: how to cut sashimi

Wagner Selma — Tue, 13 Oct 2020 13:25:43 +0000

In collaboration with

How to cut sashimi

At Hokkai we offer different types of sashimi. There is mackerel (Aji), king fish (Buri), tuna (Maguro; lean, medium and very fatty), scallop (Hotate), salmon (Sake), sea bass (Suzuki), halibut (Hirame) .

Cutting sashimi is a true artform. Chef Kuniyoshi Ohtawara shows that in this Hokkai Tutorial. He explains that you can cut sashimi in two traditional Japanese ways: Hirazukuri or Sogizukuri. With both techniques it is extremely important to choose a good knife and use it correctly.

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Hokkai Tutorial: how to make Unagi Don

Wagner Selma — Fri, 07 Aug 2020 12:37:36 +0000

How to make Unagi Don

If you have ever been to Japan during summer, you know that it can get very hot there. That is why the Japanese believe it is important to eat dishes that give a lot of energy, such as Unagi Don. In this tutorial, our chef Kuniyoshi Ohtawara shows your how to make this traditional Japanese dish at home. He talks about the perfect way of cooking rice (which is crucial for this dish). Together with the Unagi Kabayaki (grilled eel in sauce) the rice forms the base for Unagi Don. It isn’t going to get much simpler and tastier than this!

Brought to you by Bureau Voorlichting

Preparation (for 2 persons)

Take 300 grams of Japanese rice and wash it 4 to 5 times with tap water, until the water becomes clear.
Soak the washed rice in water for 30 minutes and then drain (if you do not have the time, you can skip this step).
Add 400 ml water to the rice and bring to the boil. Once it boils, slightly turn down the flame.
After 7 to 10 minutes of cooking the bottom of the pan will make a noise, the rice is ready!
Remove the pan from the heat and let it rest for 10 to 15 minutes with the lid on.
Boil the Unagi Kabayaki in the package in boiling water for 10 minutes (defrosting is not necessary).
Remove the eel from the package and cut into small pieces.
Squeeze the remaining sauce from the package into a container.
Put the rice in a bowl, put the Unagi Kabayaki on top and pour the remaining sauce over the eel.
Garnish with nori, sansho pepper and spring onion!

Did you also cook with Hokkai? We would like to see your creations as a home chef on social media using the hashtag #hokkaiathome

どうぞ召し上がれ! Enjoy your meal!

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Hokkai Tutorial: how to bbq fish

Wagner Selma — Fri, 03 Jul 2020 12:50:38 +0000

In collaboration with

How to bbq fish

In the mood for a tasty summer barbecue? Good company, a cold glass of wine and our fish products make for the perfect evening behind the grill. Our chef Kuniyoshi Ohtawara will be happy to help you prepare five of our products to amaze your friends and family: Sanma (pacific saury), Unagi Kabayaki (grilled eel with sauce), Sake Teriyaki (salmon in teriyaki sauce), Shishamo (dried capelin) and Shio Saba (salted mackerel fillet). Simple but tasty!

Would you like to make this yourself at home? Order the fish products in our webshop or opt for the Hokkai Freshly Frozen Box.

Meshiagare!

Recipes

Sanma

Defrost the Sanma in cold water inside the package for 30 minutes.
Take the Sanma out of the package and make small cuts in the skin.
Season with a generous amount of salt. Don’t forget this step! The Sanma is not flavored by us like most of our products.
Bake the Sanma on the barbecue for 5-6 minutes.

Unagi Kabayaki

Defrost the Unagi Kabayaki in cold water inside the package for 30 minutes.
Cut an eggplant in half in length. Then make 1 cm thick slices.
Take a piece of aluminum foil and place the eggplant slices alternately in two rows.
Take the Unagi out of the package and cut in bite-sized pieces. Then place on top of the eggplant.
Pour the remaining sauce over the Unagi and lastly add some (Japanese) mushrooms on top.
Carefully close the package and bake for about 8 minutes on the barbecue.
Open the package and decorate with some spring onion.

Salmon Teriyaki

Defrost the Sake Teriyaki in cold water inside the package for 30 minutes.
Cut some onion and cabbage in thin slices
Take a piece of aluminum foil and place the vegetables in the middle.
Take the Sake out of the package and place on top of the vegetables.
Pour the remaining sauce on top and close the package.
Bake for about 5 minutes on the barbecue.
Open the package and decorate with some spring onion.

Shishamo

Defrost the Shishamo in cold water inside the package for 30 minutes.
Take the Shishamo out of the package and bake on both sides on the barbecue for 3 minutes. No extra seasoning needed!

Shio Saba

Defrost the Shio Saba in cold water inside the package for 30 minutes.
Take the Shio Saba out of the package and bake on both sides on the barbecue for 4 minutes. No extra seasoning needed!

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Hokkai Tutorial: how to grill fish

Wagner Selma — Fri, 05 Jun 2020 11:38:53 +0000

How to grill fish

Most of our fish products can be grilled in the oven, on the barbeque or in the pan. After defrosting the fish in cold water, place the fillets in the oven for 7 to 9 minutes at 230 degrees. For the best result: we advise you to follow the cooking instructions per product on our website.

In this video, the chef will serve you a two-course dinner. For the starter, he prepares a beautiful but simple salad with Hotate (scallop). For the main dish, he shows you how to grill Aji no Hiraki (dried horse mackerel) and Shio Saba (salted mackerel) in the oven. Enjoy authentic Japanese food at your fingertips!

Do you want to make this yourself at home? Order the fish products in our webshop or opt for the Hokkai Freshly Frozen Box XL, which this month is filled with Hotate, Aji no Hiraki and Shio Saba.

Meshiagare!

This video was created in collaboration with Bureau Voorlichting.

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