Japanese
Recipes

Sushi Party - Weekend Feasting

Sushi
Serves 6
  • Prep 45 mins
  • Cook 20 mins

Top tips:

  • Ensure you have a sharp knife to cut the sushi.
  • When building your sushi, always ensure to put the mixture on the edge closest to you.

Ingredients

Included in all Japanese Boxes

  • 350g sushi rice
  • 100ml rice vinegar
  • 5 sheets of nori
  • Bamboo Rolling Matt

Included in Sushi & Super Japanese Box

  • Wasabi (optional)
  • Pickled ginger (optional)
  • Soy sauce
  • Bamboo Chopsticks

Items to add (Pescatarian variations):

  • 50g Tuna Steak in Oil
  • ½ Cucumber, cut in half lengthways, scoop out the watery seeds and cut into long thin strips
  • 1 x Red Pepper, cut into long thin strips
  • 1 x Ripe Avocado, remove the skin & stone and slice into matchsticks
  • 2tbsp Mayonnaise
  • 50g Seafood Sticks
  • 100g Smoked Salmon
  • 2tbsp of caster sugar
  • Salt & Pepper
  • Optional – Fried Crispy Onions or Black Sesame Seeds

Items to add (Vegan variations):

  • Small pot of Guacamole
  • 1 x Carrot, trim and cut into matchsticks
  • 1 x Spring Onion, trim and cut into matchsticks
  • ¼ cucumber, cut in half lengthways, scoop out the watery seeds and cut into long thin strips.
  • 2tbsp Vegan Mayonnaise
  • 1 x Ripe Avocado, remove the skin & stone and slice into matchsticks
  • 1 x Ripe Mango, remove the skin & thinly slice
  • 2tbsp of caster sugar
  • Salt & Pepper
  • Optional – Fried Crispy Onions or Black Sesame Seeds
  •  

Method

Step 1

In a small bowl, mix 100ml rice vinegar, a pinch of salt, and 2tbsp sugar together until dissolved. Reserve.

Step 2

Put the rice along with 650ml water in a small pan and soak for a minimum of 30 minutes. Bring to the boil over a high heat, then lower to a minimum to maintain a gentle simmer. Cover with a lid and cook until the water has been absorbed, for approximately 10 to 12 minutes. Remove from the heat and spread the rice out in a large baking tray. Sprinkle the rice vinegar mix over the rice and mix gently whilst the rice cools down. The rice should be ready to be used in about 10 to 15 minutes.

Step 3

Roll the sushi following the below instructions:

Maki rolls (Nori on the outside)

Rice Layering: Place a sheet of Nori on a bamboo sushi mat. Dip your fingers in water and add a handful of rice ensuring the nori sheet is covered with a 1cm thick layer. Be careful not to wet the nori too much & leave the furthest edge clear with a 1cm gap.

Add the fillings as follows:

Pescatarian: On the edge closest to you, top the rice with 2 to 3 tablespoons of the tuna mixture in a 2cm wide line. Add red pepper and cucumber strips in a horizontal line on both sides of the tuna mix.

Vegan: On the edge closest to you, spread a thin layer of the guacamole in a 2cm wide line across the rice. Top it with the carrot, spring onion & cucumber.

Roll the sushi with the mat from the closest edge. Roll firmly, ensuring the fillings are kept together but not too hard.

Using a very sharp knife (this is especially important), chop the roll in the middle to obtain 2 symmetrical pieces. Repeat the process twice until you have 8 pieces of sushi.

Uramaki No. 1 – Californian Roll (Rice on the outside)

Repeat the Rice Layering Step.

Option here to cover the rice with fried crispy onions* or black sesame seeds.

Turn the covered sheet of nori upside down carefully using a second sushi mat or a large plate to ensure the rice side is on the bottom of the mat and the nori is on top.

Pescatarian: Top the nori with a fine line of mayonnaise in a 1cm wide line across the rice. Add seafood sticks, avocado and cucumber strips in a horizontal line on both sides of the seafood sticks.  

Vegan: Top the nori with a fine line of vegan mayonnaise in a 1cm wide line across the rice. Add the avocado in a horizontal line.

Roll the sushi and chop as before.

*Ensure to eat the roll with the crispy onions promptly, so the onions do not go soft.

Uramaki No. 2 (Pescatarian) (Rice on the outside and topped with smoked salmon)

Place a sheet of Nori on a bamboo sushi mat. Dip your fingers in water and add a handful of rice ensuing the nori sheet is covered in a 1 cm thick layer, leaving the closest edge clear. Turn the covered sheet of nori upside down carefully using a second sushi mat or a large plate to ensure the rice side is on the bottom of the mat and the nori is on top.

Spread a 2 cm wide line of mascarpone cheese in a horizontal line across the Nori. Add lines of avocado and cucumber. 

Roll the sushi from the mat from the closest edge. Once the roll has the desired shape, spread a line of mascarpone, 1cm wide, across the sushi roll, and cover the entire piece with smoked salmon. Cover the roll with a sheet of cling film and then chop the ends of the roll and then cut in the middle to obtain 2 symmetrical pieces. Repeat the process twice until you have 8 pieces of sushi. 

Uramaki No. 2 (Vegan) (Rice on the outside and topped with Mango)

Repeat the above process using the exact same ingredients and replace the smoked salmon with finely sliced fresh mango.

Nigiri (Rice topped with smoked salmon or mango)

With your wet hand, grab about 20grams of rice and shape it into a long, oval form. Press down gently on the rice to ensure the piece is firm and compact. Avoid pressing to much as otherwise the rice might become chewy.

Add a dash of wasabi paste on top of each piece (optional) and cover with smoked salmon and/or sliced mango.  

Time to serve!

Place the sushi pieces on a large plate (a dark plate will allow the sushi colours to pop!). Serve with soy sauce, wasabi, and pickled ginger on the side.

Beef Teriyaki - Easy Midweek

Serves 4 as a Main or up to 8 as Bowl Food for a Drinks Party

  • Prep 10 mins
  • Cook 20 mins

Ingredients

Cupboard items

  • 75ml Soy Sauce
  • 75ml Mirin
  • 250g Udon Noodles (1 pack) 
  • 100g Corn Flour
  • 4 tbsp Vegetable Oil
  • 1/2 tsp Ground Ginger
  • 4 tbsp Brown Sugar
  • 1/2 tsp Sesame Oil
  • 1 tsp Corn Flour
  • Sesame Seeds to garnish.

Fresh items to add

  • 750g Beef Strips (Rump steak) 
  • 2 Garlic Cloves, finely chopped 
  • 1 Red Pepper, sliced 
  • 200g Broccoli, cut into florets
  • 1 tbsp water
  • Spring Onion, finely chopped

Method

Step 1

In a small bowl, mix the soy sauce, mirin, brown sugar and sesame oil together to make the Teriyaki Sauce. 

Step 2

In a large bowl, coat the beef strips with the 100g of corn flour. 

Heat a large pan on a high heat and add 2 tablespoons of the vegetable oil. Fry the coated beef strips in batches until the beef is slightly brown and cooked throughout. Remove from the pan and place in a bowl, cover with cling film and reserve. 

Step 3

Add the remaining vegetable oil to the pan and incorporate the garlic. Fry for 30 seconds and then add the red pepper and broccoli. Reduce the heat and incorporate the soy sauce mixture and the ginger powder. Simmer for an extra 4 to 5 minutes or until the broccoli is tender.  

Step 4

Cook the udon noodles following the pack instructions. 

Step 5

In a small bowl, mix a tablespoon of cornflour with a tablespoon of water until fully dissolved. Add the mix to the sauce. 

Step 6

Incorporate the beef strips to the pan and mix well to ensure the beef is fully coated in the sauce. 

Time to serve!

Serve the beef teriyaki over a bed of udon noodles and sprinkle with sesame seeds and finely chopped spring onion. 

Ramen - Easy Midweek

Serves 4
  • Prep 20 mins

  • Cook 20 mins

Ingredients

Cupboard items

  • 3 tbsp of miso paste
  • 1 sheet of nori, cut into triangles (optional)
  • 1 tsp of chilli powder
  • 200g dried ramen noodles
  • 1 litre of boiling chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp of sugar

Fresh items to add

  • 2 free-range eggs — hard-boiled, peeled and sliced in half lengthwise
  • 4 medium skinless cooked chicken breasts (600g)
  • 4 button mushrooms — thinly sliced
  • 2 carrots — peeled and finely grated
  • 100g of baby spinach
  • 3 garlic cloves, halved
  • 2cm of ginger, sliced
  • Bunch of coriander finely chopped
  • Spring onions (to decorate)
  • Chopped fresh coriander (to decorate, optional)

Method

Step 1

Mix together the chicken stock along with the ginger, the garlic cloves, chilli powder and the coriander leaves. Bring to the boil and simmer for 7 to 10 minutes.  In a small bowl, mix the miso paste with a bit of hot water and whisk until smooth (there should not be any lumps left). Set aside. Remove the stock from the fire and add the miso paste, the soy sauce and 1 tablespoon of sugar.

Step 2

Whilst the stock boils, cook the noodles in boiling water according to the package instructions. Drain, set aside, and keep warm.

Step 3

Slice the chicken and fry in a large pan with 2 tablespoons of vegetable oil until slightly brown. Remove from heat and reserve.

Time to serve!

Place the noodles in the bottom of four soup bowls. Top each with a quarter of the chicken meat, the sliced mushrooms, the spinach, carrots, and a boiled egg half each. Ladle the stock on top and sprinkle with spring onions and chopped coriander.

 

Miso Soup - Easy Midweek

Serves 4 

  • Prep 15 mins
  • Cook 20 mins

Ingredients

Cupboard items

  • 200g silken tofu
  • 4 tbsp of miso paste
  • 1 tbsp of mirin
  • 2 litres of good quality vegetable stock.
  • 1 tbsp of soy sauce
  •  

Fresh items to add

  • 5cm piece of ginger, cut in julienne
  • 1 savoy cabbage, finely shredded
  • 3 garlic cloves, finely sliced
  • 4 spring onions, finely chopped
  • 1 carrot, cut in julienne

Method

Step 1

Place the vegetable stock into a medium sized pan and bring to a low simmer.

Step 2

In a small bowl, mix the miso paste with a bit of hot water and whisk until smooth (there should not be any lumps left). Set aside.

Step 3

Incorporate the ginger and garlic into the broth and cook for 5 minutes. Then incorporate the carrots, onions and cabbage and simmer for 5 more minutes. Incorporate the nori and stir. Remove from the heat, add the miso mixture, and stir to combine.

Step 4

Add the mirin, soy sauce and silken tofu. Heat through gently without boiling.

Time to serve!

Serve in small bowls.

Tempura - Weekend Feasting

 Serves up to 8 people as a starter or side dish

  • Prep 20 mins
  • Cook 15 mins

Ingredients

Cupboard items

  • Tempura Batter Mix
  • 50ml Mirin 
  • 50ml Yuzu Ponzu Sauce 
  • 1 litre of vegetable oil for frying
  • Salt

Fresh items to add

  • 16 raw large King prawns, peeled
  • 250g of Sweet Potato, peeled and cut into 0.5cm thin slices
  • 16 Asparagus tips
  • 150g of Shiitake Mushrooms, stems removed 
  • 2 Garlic Cloves, finely chopped
  • 3cm Ginger, finely chopped
  • 1 Spring Onion, finely chopped
  • 220ml ice cold water (For the tempura)
  • 100ml of water (For the dipping sauce)

Method

Step 1

Start by preparing the dipping sauce by mixing 100ml of water along with the Mirin, Yuzu Ponzu sauce, garlic, ginger, and the spring onion. Transfer into a serving bowl and reserve.   

Step 2

In a bowl, mix the tempura batter along with the ice cold water. It is fine for the tempura batter to have some lumps in, therefore do not over mix. 

Step 3

Heat the oil in a pan until it reaches 180 degrees Celsius. We highly recommend using a kitchen thermometer to ensure that the temperature is maintained throughout. 

Step 4

Coat the vegetables and prawns into the batter individually and fry in small batches. Once cooked, serve immediately or keep the tempura on a rack on top of a baking tray in a warm oven until serving. 

Time to serve!

Serve with the dipping sauce.

Gyoza Dumplings - Weekend Feasting

Makes 35 Prawn Dumplings and 45 Tofu & Kimchi Dumplings

  • Prep 50 mins
  • Cook 10 mins

Ingredients

Cupboard items

  • 349g Extra Firm Tofu
  • 150g Kimchi, finely chopped
  • 25g Panko Bread Crumbs
  • 2 tbsp Soy Sauce
  • Yuzu Ponzu Sauce (to serve)
  • 400g Strong White Flour, plus extra for rolling
  • 1 tsp of Ginger Powder
  • 2 tbsp Sesame Oil
  • 1 and ½ tsp fine salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp Vegetable Oil, for frying

Fresh items to add

  • 300g cooked, peeled prawns, chopped
  • ½ lemon, zest only, finely grated
  • 75g of chopped spring onion, green part only (3 pieces)
  • 250ml boiling water
  • Extra water (to cook the dumplings) 
  • 1 egg, beaten

Method

Step 1

Start by preparing the dough for the Gyoza skins. 

In a large bowl, mix the flour with ½ tbsp of salt and stir in the 250ml of boiling water. Mix together with a spatula until a firm dough has formed. Roll the dough into a ball, cover with cling film and leave it to rest for at least 45 minutes. 

Step 2

For the prawn filling, mix the chopped prawns with the lemon zest, 1 tbsp of soy sauce, 25g of spring onion, ½ teaspoon of ginger powder and season with salt and pepper. Reserve. 

Step 3

For the Kimchi and Tofu filling,  start by draining and crumbling the Tofu in a large bowl. Stir in the kimchi, 50g of spring onions, the Panko breadcrumbs, 1 tablespoon of soy sauce, ½ teaspoon of ground ginger, 1 tablespoon of sesame oil and the raw beaten egg. Mix all ingredients together and season with salt and pepper to taste. Reserve. 

Step 4

On a floury surface, knead the dough for approximately 5 minutes or until smooth and elastic. Add a bit more flour if needed. Split the dough into 3 pieces. Roll one piece on a slightly floury surface until the dough is as thin as possible. Cut discs of 8cm diameter using a cookie cutter or a water glass. Repeat the process with the other 2 pieces of dough. 

Step 5

To assemble the Gyoza’s, hold the skin on the palm of your hand and add a teaspoon of the filling. Wet the edge of the disc with a little water and seal the dumpling using your fingertips. Finish the Gyoza by folding the edge into pleats. Set aside on a slightly floury tray. Repeat the process until the entire mix has been used. 

Step 6

In a large frying pan, add vegetable oil and fry the dumplings on one side for approximately 2 minutes, without turning them over. The dumplings should be golden brown in the base at this point. Be careful as they can burn easily.  Add 100ml of water to the pan, cover with a lid and steam the Gyoza’s for 2 more minutes. Remove the lid and cook for 2 more minutes until the dumplings are completely cooked through. Add some sesame oil to the pan (to taste) and remove from the heat. Keep warm until serving. Repeat the process until all dumplings have been cooked. 

Time to serve!

Serve with Yuzu Ponzu sauce. 

Katsu Curry - Weekend Feasting

To make it vegetarian, swap the chicken for aubergine

Serves 4

  • Prep 15 mins
  • Cook 30 mins

Ingredients

Cupboard items

  • 2 tbsp of mirin
  • 100g panko breadcrumbs
  • 2 tbsp vegetable oil
  • 1 tbsp medium curry powder
  • 1 tbsp of plain flour
  • 1 bay leaf
  • 600ml chicken stock
  • 1 tbsp of honey
  • 50g of plain flour, seasoned with salt and pepper
  • 2 tbsp of soy sauce
  • 230ml of vegetable oil for frying
  • Steamed rice (Jasmin or sticky rice)

Fresh items to add

  • 2 onions, sliced
  • 5 cloves of garlic,
  • 2 medium carrots, sliced
  • 3 free-range skinless chicken breasts
  • 1 free-range egg

Method

Step 1

In a small pan, prepare the chicken stock and ensure it is kept warm and simmering on a low heat.

Step 2

In a medium frying pan, heat 2 tablespoons of vegetable oil and fry the sliced onions and garlic for 5 minutes or until they are translucid and softened. Stir in the carrots and cook in a lower heat for an extra 10 to 12 minutes. Incorporate the curry powder and a tablespoon of flour and cook gently for an additional minute. Gradually add the warm stock, stirring constantly to avoid lumps forming. The next step is to add the bay leaf and bring the sauce to a low heat and leave it simmering for an additional 15 minutes; the sauce should have thickened at this point and have a pouring consistency.

Remove from the heat and pour the sauce through a sieve. Return to the saucepan and stir in the honey, the mirin, and the soy sauce. Rectify the flavour with salt and pepper if needed.  Keep warm.

Step 3

Place the seasoned flour, the beaten egg and the breadcrumbs in 3 different bowls.

To prepare the chicken breasts, flatten each piece using cling film and a rolling pin. Each chicken breast should be approximately 1 to 2 cm thick. Season the chicken with salt and pepper.

Coat the chicken breasts in the seasoned flour, dip in the egg and coat each piece in the panko breadcrumbs ensuring all pieces are covered thoroughly in both sides. Heat the vegetable oil and ensure it is between 170 to 180 degree Celsius which is the frying optimum temperature (Use a kitchen thermometer). Fry the chicken pieces for about 3 to 4 minutes on each side or until the chicken is fully cooked and golden brown. Place the chicken on kitchen paper to absorb oil excess and let the chicken rest for 3 to 4 minutes.

Time to serve!

Slice the breasts, pour the curry sauce over the chicken and serve with steamed rice.

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