Caremalised ginger & salmon Recipe-serves 1
Ingredients

1 salmon fillet- [optional-marinated with soy sauce, sesame oil, pepper, salt]
1 large knob of ginger-sliced thinly
2 tablespoon cooking oil
1 lemon-cut into segments
Lemon Zest
half chopped onion
1 tablespoon sugar

directions
1. Cut the salmon fillet in half, horizontally, should be about an inch width.
2. Heat up frying pan high heat, add 1 tablespoon oil, spread oil around.
3. Lay the salmon fillet away from you [prevent spitting], turn to medium heat
4. Leave to cook on one side for a few minutes, until almost opaque
5. Flip the other side and repeat step 4
6. turn off heat, put salmon aside for a moment
7. wipe off any burnt bit on the pan, rinse, add oil, put back on high heat
8. Add onion, cook until soft, add ginger, sitr fry for 20 seconds, add sugar and lemon and seasoning [pepper and salt], stir fry [try squeezing some juice out of the lemon
9. Add salmon, coat in mixture, turn off heat
10. Serve with rice sprinkled with sesame seeds

tip: Salmon should be slightly pink and very tender in the middle. Overcooking it makes it have a hard texture, not as flaky

Cooking American food is one thing. I do not think I want to risk destroying good Japanese food by trying to make my own. I will stick to eating it at my favorite restaurant. :)

No one ate anything in 6 days?!?!?! :eek: ('cause there hasn't been any posts here since 6 days.)
Anyways, what basic Japanese food can I make with ingredients I can purchase from Wal-Mart?
I've tried this one thing before (forgot the name) and it turned out raw. lol

eh... get a good cut of beef... marinate in soy sauce, mirin and sake for a day or so...
cook to about medium rare, then slice thinly
get some lemon juice, orange juice, lime juice, katsuo-boshi, and some kombu. mix em all together and let sit for a few days in the fridge

get some daikon. remove the skin then grate down w/ a grater. strain the water out until you get a pure white pasty stuff. mix w/ sriracha (garlic chili sauce) until orange.

slice some scallions VERY finely, use about 3:1 green parts to white parts

get a bowl of rice, spread the beef over the rice, garnish w/ the daikon (momiji-oroshi) and scallions (negi) and top w/ a bit of ponzu, or serve the ponzu on the side as a dip sauce >.>''

simple enough?

Simple enough, ty. But what is Katsuo-Boshi, Kombu, and Ponzu called in english?
EDIT: Oh yeah and which sushi resturaunt do you work in?

katsuo boshi is the bonito that's been dried and shaved, typically used for dashi and sometimes garnishing

kombu is seaweed that's used ... also for dashi ^^'

and ponzu is ... i think some people call it a 'citrus vinaigrette' of sorts
it's really good x]