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By Hiroko Shimbo If you never tried my method of preparing short-ribs as presented in Hiroko’s American Kitchen, please do so. It will be an eye-opening discovery for you. What make my method so special is the use of kelp … Continue reading
By Hiroko Shimbo. I call this sauce BBC Sauce – Best Basting and Cooking Sauce. The recipe is from my book Hiroko’s American Kitchen. The simple mixture of good quality mirin, sake, shoyu and sugar produces this flavorful and clean … Continue reading
By Jim Feldman. This is a recipe near and dear to my family. I recently watched my mother make this and wrote the recipe as she cooked. My grandmother made this on Sundays, more or less once a month. When … Continue reading
This flavorful vinaigrette can also be spooned over grilled swordfish, poached or grilled salmon, or baked whole snapper. INGREDIENTS: ⅓ cup chopped Kalamata Olives 2 cloves Garlic, finely minced 2 large Oranges, segmented and cut into ½ inch pieces 1 … Continue reading
Generally, fish fillets that are one-inch thick will be cooked through in 8 minutes. Adjust the cooking time to match the fillets you are using. INGREDIENTS: 1 ½ pounds Tilapia, Cod, or Halibut fillets (about 1 inch thick), skin removed, … Continue reading
One of the easiest and more flavorful ways to prepare fish fillets. By wrapping the fish in a parchment paper package, the fish is cooked without losing any moisture and the steam given off during cooking condenses to create a … Continue reading
Since heating lemon juice gives it a metallic taste and takes away from its bright, fresh citrus flavor, it is better to squeeze fresh lemon wedges over the fish just before serving. INGREDIENTS: 4 Tilapia fillets Kosher Salt & freshly … Continue reading