Sorry for not posting...just moved...tons of stuff happened. For now, korean/Japanese recipes!

Salted Egg (talgyal changjorim)

10-15 quail eggs
1 table spoon salt
1/4 cup soy sauce
1 table spoon sugar
2/3 cup water
1 table spoon ginger juice

Boil the eggs in salted water till the egg-shell breaks and peel them.
Put soy sauce, sugar, water and ginger juice in a pan and add the peeled eggs. Simmer the eggs on low fire till the liquid is almost evaporated. Turn the fire high and cook the eggs until they are glazed.
Let the eggs cool down.

To make the dish more beautiful, you can put some lettuce leaves on a plate and arrange the eggs nicely on top.

It is also possible to use 5 or 6 chicken eggs, hard-boil them and follow the same procedure. Cut the eggs in half before serving, it makes them easier to eat.

1kg/ 2lb chicken thigh fillets
10 spring onions (sliced diagonally)
about 25 wooden skewers
1/2 cup/ 125ml sake
3/4 cup/ 185ml Japanese soy sauce
1/2 cup/ 125ml mirin
2 tbsp sugar

Soak wooden skewers in water for about 20 minutes.
Drain and set aside.
Yakitori sauce: combine sake, soy sauce, mirin and sugar in a pan. Bring to boil then set aside.
Cut chicken into bite sized pieces and thread onto the skewer alternately with spring onion.
Place on a foil lined tray and cook under a preheated grill, turning and brushign frequently with the sauce for 7 to 8 minutes or until cooked through.

Japanese Baked Salmon
4 salmon fillets, about 1 pound (450g)
4 hajikami pickled ginger shoots
3 tablespoons soy sauce
2 tablespoons sake
5 tablespoons mirin
peel of 1 yuzu, grated

Place the salmon fillets in a casserole or other wide shallow dish. In a small bowl, combine the ingredients for the marinade and mix well. Pour over the salmon slices, and marinate for 4 to 5 hours.
Preheat the oven to 350°F (180°C) and cook the marinated salmon for 10 minutes, until golden brown. Serve each fillet with a shoot of hajikami pickled ginger.


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