Asian cuisine recipes to make at home –

Do you also love good oriental food? Asian dishes are often full of flavor and tradition, and many people’s mouths are watering. A good example is the famous miso-shiru, one of the best-known soups in Japanese cuisine, very popular here in Brazil.

The dish is prepared with miso: a cooked and fermented soy-based mass. In addition, it contains kombu seaweed and dried smoked fish (katsuobushi), which help to enhance the umami taste (fifth taste) in the preparation. “The dish can include some complements, such as wakame seaweed and tofu cubes. The meal helps salivation and brings benefits to digestion and the body”, highlights chef Lisiane Miura, Umami Committee nutritionist.

She teaches how to prepare the following recipe! Also, see other delicious preparations inspired by Asian cuisine:

miso soup recipe

– (Umami Committee/Disclosure)

Ingredients:

4 cup. (tea) water (800 ml); 1 sachet of fish-based seasoning; 3 col. miso (soup) (60 g); 1 cup. (tea) tofu cut into cubes (160 g); 3 col. (soup) sliced ​​green onion (15 g).

Method of preparation:

In a medium pot, add water and bring to a boil over high heat. When boiling, add fish seasoning and mix well.

With the help of a sieve, add the miso, dissolving it in the liquid in the pan. Mix and remove from heat. Add tofu and chives and serve immediately.

sea ​​bass kombu-jime

– (Umami Committee/Disclosure)

Umami Committee Recipe.

Ingredients:

60 cm of kombu seaweed; 2 col. (soup) rice vinegar (30 ml); 240 g skinless sea bass fillet.

Method of preparation:

On a large, shallow platter, place the seaweed and brush its entire surface with vinegar. Let sit for 10 minutes, or until seaweed is slightly pliable.

On a board, place the piece of seaweed and place the fish on top. Fold the seaweed over the fish so that the entire surface of the fish is in contact with the seaweed. Wrap in plastic film, taking care to leave the fish well compacted. Arrange it on a platter and place a weight on top of it. Refrigerate for 24 hours.

Then take the fish out of the fridge and remove the plastic wrap and seaweed. Cut into thin slices and serve immediately.

low carb sushi

– (Chef Saschi/Disclosure)

Chef Saschi’s recipe, specialist in functional cooking and low carb.

Ingredients:

Cream cheese or catupiry to taste; 1 sheet of Japanese nori seaweed for sushi; 1 can of tuna; Olive oil to taste.

Method of preparation:

On a cutting board, place a sheet of nori and the cream cheese in the middle. Then add the tuna and olive oil to taste. Roll it up really tight in the shape of a cigar and that’s it. To facilitate closing, slightly moisten the tip of the nori.

oriental soup

– (Azuma/Disclosure)

Recipe from Azuma brand experts.

Ingredients:

1 col. (soup) olive oil; 100g of chicken fillet cut into cubes; 1/2 cup. (tea) of shiitake; 1 tablet of chicken broth; 500 ml of boiling water; 50g of bamboo shoots; 65g of peas; 1 col. (soup) seasoning for sushi; 2 col. (soup) shoyu light; 1 lightly beaten egg; Black pepper to taste.

Method of preparation:

Heat the oil and brown the chicken cubes. Add the mushrooms and continue to cook until they begin to wilt. Add the chicken broth dissolved in the boiling water. Add the bamboo shoots, peas, sushi seasoning and light soy sauce.

Cook for about 10 minutes with the pan covered, just so the chicken is soft. Add the egg slowly and mix occasionally until cooked. Season with black pepper to taste and serve immediately.

small bowl sushi

– (Eliane Kina/Disclosure)

Chef Eliane Kina’s recipe.

Ingredients:

1 cup (American) cooked Japanese rice; 1 col. (soup) rice vinegar; 1 col. (soup) of culinary sake; 1/2 col. (soup) sugar; 1/2 col. (soup) salt; 6 units of cherry tomatoes; 1/2 cucumber cut into slices; 3 sliced ​​dry mushrooms (previously hydrated and sautéed); 60g of alfalfa sprouts; Cream cheese to taste; Mango to taste; 100g of salmon; Chopped chives to taste.

Rice preparation method:

Mix vinegar, sake, sugar and salt and microwave for 20 seconds. Season the previously cooked Japanese rice with this mixture and set aside.

Sushi preparation method:

In a small bowl place the cooked rice and the other ingredients on top. Finish splashing the onion.