Recipes RSS

Recipes, Troy Maeda -

Satou - Shoyu Fish with Somen Recipe by Troy Maeda  Instagram: @tkmaeda Ingredients: -Fish (good way to use collars, bones, etc.) -Shoyu -Sugar -Ginger -Water -Salt -Pepper Instructions: 1. Salt and pepper fish 2. Pan fry until cooked on both sides 3. Remove fish from pan 4. Add ~1:1 ratio of shoyu to sugar into pan (slightly less sugar to shoyu) 5. Taste and adjust flavor as needed 6. Add in ~1/4-1/2 cup of water to mixture (should result in slightly watered-down taste) 7. Add sliced ginger to pan 8. Add fish back into sauce 9. Bring to a simmer...

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Recipes, Troy Maeda -

Simple “Spicy” Poke Recipe by Troy Maeda  Instagram: @tkmaeda 1. Cut your fish into bite-sized pieces (Reef fish tend to be tougher so I recommend cutting into smaller cubes than pelagic fish). 2. Add mayo to desired consistency. 3. Add in sesame seed oil, chili oil, cayenne pepper, and shoyu to taste. 4. *Optional* Add in any other ingredients you would like.  Popular options include green onion (pictured), sweet onion, tobiko, limu, etc.. 5. Let chill for at least 15-20 minutes before serving. Enjoy!

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Recipes, Troy Maeda -

Furikake-Seared Fish Fish used was Aku, but you can practically use any fish you would like. Recommended: Aku, Ahi, Mahi, Ono 1. Heat oil in pan to medium/medium high 2. Get your desired fish and make sure it’s completely dry 3. Fully chill/toss in freezer for ~10 mins to chill (Makes it easier to not overcook the fish)4. Coat with your favorite furikake.  (This is aku and I used a katsuo-based furikake so that it would match better).  (Katsuo is the Japanese equivalent to aku) 5. Place fish in pan and let cook for ~20 seconds.  (This is an ~1.5”x1.5”...

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