Gone are the days when the only way you can experience authentic Japanese cuisine was to go out to a restaurant and shell out a huge amount. With the right equipment in your kitchen, you save time and effort and still be able to whip up a yummy meal, regardless if you’re cooking for yourself, family, or friends. Even if you’ve only got less than half an hour to cook, as Rinnai Philippines recently taught at the brand's launch recently, this three part-recipe is a filling meal to encourage you to try experimenting with more dishes on your tablestop stove at home!
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PARMESAN HERB CRUSTED SALMON
- 300 grams Skinless Salmon, cubed
- 4 tbsps. Parmesan Cheese, grated
- 1 clove Garlic, minced
- 1/2 tbsp. Flat Leaf Parsley, chopped
- to taste Pepper
- Aluminum foil
- Pre-heat oven on high.
- Oil one side of the aluminum foil. Place the salmon on top. Keep everything in the middle. Season it with pepper. Place on the baking sheet and put inside the oven. Bake for five minutes on medium heat.
- Combine parmesan cheese, garlic, and parsley on a bowl. Sprinkle on top of the salmon.
- Turn the knob of the ven to low heat and place back the salmon. Bake for five minutes or until the cheese melts. Remove the salmon. Plate and rest for five minutes. Serve.
STEAMED ASPARAGUS AND MUSHROOM
- 10 pcs Thin Asparagus, ends cut and chopped into three
- 40 grams Bunashimeji Mushroom
- 15 grams Carrot, julienned
- 1/2 clove Garlic, minced
- 1 tsp. Olive oil
- to taste Salt and Pepper
- 2/2 tbsp. Butter
- Aluminum foil
- Place asparagus, mushroom, carrot, and garlic on aluminum foil. Drizzle the olive oil and season with salt and pepper. MIx.
- Close the aluminum foil and put on top of the griller. Grill for approximately five minutes. Remove from heat.
- Open the foil. Put butter and mix. Plate and serve.
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- 1/4 cup Raw Super
- 2 tbsps. Water
- 1/3 cup Sake
- 1/3 cup Mirin
- 1/2 cup Japanese Soy Sauce
- 1/4 tsp. Dashi Granules
- 3 slivers Ginger
- 2 cloves Garlic
- to taste Salt
- 2 cups Chicken Broth
- 3 pcs. White Onion, slices
- 400 grams Wagyu Sukiyaki Cut Beef
- Put sugar and water on a pat. Cook and stir until the sugar dissolves. Take pan out from heat and put sake and mirin.
- Place the pan back on the stove and add soy sauce, dashi, ginger, garlic, salt, and chicken broth. Once boiling, add the white onion and cook until soft and transparent.
- Put beef and cook until the meat turns brown. About a minute or two only. Do not overcook. Serve in a small bowl on top of white rice.
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