Hokkai at Home with Peter

Hokkai at Home with Peter (72) from Heiloo: “For my second carrier, I ran a small hotel in France. There weren’t many restaurants in the neighborhood so I decided to cook for the guests myself. Fortunately, I got a lot of positive feedback and soon most nights I was busy preparing dinner. One could say that cooking is a hobby that went out of hand. I only use fresh products, but since Hokkai Kitchen is one of my favorite restaurants, I became more curious about their freshly frozen products. I did not expect too much of it but now I am in fact very enthusiastic. The quality is phenomenal and I will surely use it more often! Another advantage during this period is that it’s very convenient to have a freezer full of healthy and tasty food, when I can  go out only once a week to do the groceries.”

Peter shares three of his Hokkai-creations with us: Sake Saikyozuke, Ebi-fry and Okonomiyaki. Scroll down for the recipes.

Sake Saikyozuke

Ebi-fry

Okonomiyaki

How to prepare Sake Saikyozuke

  1. Thaw the Sake Saikyozuke in the package for 30 minutes in cold water and preheat the oven to 230 ℃.
  2. Heat some olive oil in a pan and add the stems of 1 bok choy and 4 shiitakes. Bake until the vegetables are soft.
  3. Add 2 minced garlic cloves and then the pak soy leaves, 4 tablespoons dashi and 2 teaspoons soy sauce and simmer until the leaves are soft.
  4. Meanwhile, remove the thawed salmon from the package, place on a baking tray lined with baking paper and place in the oven for 7 minutes.
  5. When the vegetables are done, remove the pan from the heat and mix in 1 teaspoon of sesame oil.
  6. Boil 4 green asparagus for 4 minutes while cutting the spring onion.
  7. Serve the salmon on a bed of bok choy, shiitake and garnish with spring onion and asparagus and maybe some green sesame seeds.

How to prepare Ebi-fry

  1. First make the sumiso sauce. Heat 3 tablespoons of white wine vinegar and add 2 tablespoons of sugar and 4 tablespoons of miso. Stir well to avoid any lumps.
  2. Peel 4 white asparagus, remove the bottom 3 centimeters and cook for 7 to 10 minutes.
  3. Remove the ebi-fry from the freezer and place in the deep fryer at 180 ° C for 4 to 5 minutes.
  4. Meanwhile, prepare the tonkatsu sauce. Put 1 tablespoon of ketchup, 5 teaspoons of worcestershire sauce, 1.5 teaspoons of oyster sauce and 1 teaspoon of sugar in a small bowl and stir well.
  5. Serve as shown, with some toasted sesame seeds on top of the sumiso sauce.

How to prepare Okonomiyaki

  1. Thaw the Okonomiyaki in cold water in the package for 30 minutes.
  2. Heat the pancake on a baking sheet in the pan for 6 minutes. Don’t forget to turn every now and then.
  3. Serve each pancake with 1 teaspoon of (Japanese) mayonnaise, a dash of soy sauce, sliced ​​spring onion and bonito flakes.

Did you cook with Hokkai Suisan products like Peter? We would love to see your creations as a home cook on social media using the hashtag #hokkaiaithome

Take a look at Peters website for more of his recipes.

どうぞ召し上がれ! Enjoy!

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