Showing posts with label Japanese. Show all posts
Showing posts with label Japanese. Show all posts

November 19, 2018


Small pumpkin  - 1
Flavourless jelly powder

For the muscovado syrup:
Musvovado - sugar - 150 gms
Water  - 200 ml
Icing sugar - 130 gms
Vinegar - 1 tbsp
Glucose - 2 tbsp


  • Peel the pumpkin, chop it and steam until soft. drain well to remove excess water.
  • Boil the pumpkin in a pan with water,sugar and jelly using 200ml water, 100 gms sugar and 5 gms jelly for every 300 gms pumpkin.
  • When this has dissolved, empty into a bowl or mould and leave to cool.
  • Then cut the pumpkin jelly into 3-4 cm cubes.
  • Separately heat a little of water with 50 gms of sugar and 25 gms of jelly powder until dissolved.
  • Empty into a bowl and leave to cool.
  • When thsi second colourless jelly starts  to solidify, empty into a square mould and place a pumpkin cube in each mould. Leave to cool.
  • To prepare the muscovado syrup: Heat the water, the two types of sugar, the vinegar and the glucose in a pan until totally melted.
  • Place the pumpkin jelly onto the plate and pour the syrup on top.

October 22, 2018


Soba or buckwheat noodles - 1 pkt
Bottled spring water - 1/4 cup
Fresh ginger - 1 tsp (grated)
Garlic clove - 1 (minced)
Large carrot - 1 (peeled and diced)
Savoy cabbage - 1 1/2 cups (shredded)
Scallion - 1 (chopped)
Almonds - 1/2 cup (toasted and chopped)
Low sodium soy sauce or tamari to taste


  • Boil the water in a medium sauce pan with a tight fitting lid. Add ginger and garlic and cook for one minute.
  • Stir in carrots, cover and cook over low heat for 5-7 minutes or until soft.
  • Meanwhile cook noodles according to package directions.
  • Add cabbage to the carrots and cook covered until wilted, about 4-6 minutes. Toss in scallions and almonds.
  • Toss vegetables with drained noodles.
  • Serve with soy sauce or tamari.

August 20, 2018


Rice - 2 cups
Water - 2 1/2 cups
White or rice vinegar - 1/4 cup
Sugar - 1/4 cup
Nori sea vegetable - 3 sheets
Fresh tuna - 300 gms (thinly sliced) 
Red pepper - 1 (cut into thin strips)
Cucumber - 1 (cut into thin strips)


  • Wash rice until water runs clear. Place in a microwave safe dish with water and cook uncovered on High (100%) power for 10-12 minutes.
  • Combine vinegar and sugar and stir through rice using a fork.
  • Place a sheet of nori on a layer of plastic wrap. Spread with rice leaving 3 cm top and bottom. Place a strip of tuna (use fresh tuna slice or cooked slice as per your choice), cucumber and red pepper horizontally across the centre of the rice.
  • Roll up and cut into 4 cm pieces.
  • Repeat with remaining sheets of nori.

July 04, 2018


Dried shiitake mushrooms - 4
Dashi -1/2 cup
Light soy sauce - 3 tbsp
Sugar - 1 tbsp
Mirin - 1 tbsp
Vegetable oil - 2 tsp
Eggs - 2 (beaten)
Crab meat - 250 gms
Snowpeas- 16
Sushi rice - 4 cups
Pink, pickled ginger


  • Soak the mushrooms until soft in warm water, about 30 minutes. Drain and discard the stems.Slice the caps.
  • Mix the dashi, soy sauce, sugar and mirin together in a saucepan. 
  • Add the mushroom and simmer for 15 minutes. Drain.
  • Heat the oil in a large heavy-based fry pan. Pour in the beaten eggs and cook, without stirring, until set.
  • Turn the omelette out onto absorbent paper to soak up excess oil.
  • When cold, cut into thin strips. Shred the crab meat. Parboil the snowpeas in plenty of boiling water, about 5 minutes.
  • Drain and cut into bite-sized pieces.
  • Combine the sushi rice with the mushrooms, crab, shredded egg and snowpeas attractively in a serving bowl.
  • Garnish with pickled ginger and serve with soy sauce as a dipping sauce.  

June 22, 2018


Chicken fillets - 4
Light soy sauce - 1 tbsp
Sugar - 1 tsp
Sake - 2 tsp
Egg - 1
Dark soy sauce - 1 tbsp
Sake - 1 tbsp (extra)
Iced water - 1 cup
Wheat flour - 1 cup (sifted)


  • Wash the chicken and pat dry with absorbent paper.
  • Cut into bite-sized pieces. Place in a bowl and sprinkle on light soy sauce, sugar and 2 tsp sake.
  • Mix well and marinate for 10-20 minutes.
  • Mix egg in a bowl with the dark soy sauce, one tbsp sake and water. Mix lightly.
  • Drain the chicken and pat dry. Dust with flour.
  • Heat the oil in a heavy based deep fryer. Add sifted flour to egg mixture all at once.
  • Mix lightly until barely combined. Dip the chicken in the batter and fry a few pieces at a time.
  • Drain on absorbent paper and serve immediately.

June 12, 2018


Large chicken fillets - 4
Light soy sauce - 1/2 cup
Sake - 1/2 cup
Fresh ginger root - 5 cm
Garlic clove - 1 crushed
Clear honey - 2 tbsp
Salt and pepper
Celery sticks - 2
Shallots - 8


  • Mix the soy sauce, sake, peeled and grated ginger, crushed garlic and salt and pepper to taste.
  • Soften the honey in a saucepan.
  • Coat the chicken with the honey making sure that all the meat is coated.
  • Place in a shallow flameproof dish. Pour the marinade over the chicken.
  • Cover and marinade for 2-3 hours.
  • Preheat a moderate oven. Place the dish of chicken and marinade in the oven and cook for 30 minutes or until cooked and tender, basting with the sauce occasionally.
  • Lift the chicken from the dish and place in a warmed serving dish.
  • Pour the sauce into a separate warm, dipping bowl.
  • Serve the chicken immediately garnished with slivers of celerry and whole trimmed shallots.

April 23, 2018


Calamari - 2 medium sized (cleaned)
Celery - 2 sticks
Rice vinegar - 3 tbsp
Light soy sauce - 2 tbsp
Mirin - 1 tbsp
Dashi - 1 tbsp
Sesame oil- 1/2 tsp
Sugar - 1 tsp
Fresh ginger root - 5 cm


  • Wash the calamari and pat dry.
  • Make a slit down one side of the sac and open tout flat.
  • Score a criss cross pattern on one side of the calamari, then cut into bite sized pieces.
  • Bring a pan of salted water to the boil.
  • Add the calamari and cook for one minute. Drain and plunge into a bowl of iced water. Drain and pat dry.
  • Scrub the celery and cut on the diagonal into slices 1 cm wide.
  • Place the vinegar, soy sauce, mirin, dashi, oil and sugar in a pan.
  • Stir until the sugar has dissolved.
  • Bring to the boil over a medium heat.
  • Remove from the heat and allow to cool to room temperature.
  • Peel and shred the ginger.
  • Arrange the calamari and celery attractively in a large serving bowl.
  • Pour dressing over and toss well.
  • Pile up into the centre of the bowl so that it does not touch the sides.
  • Garnish with the ginger nad serrve.

March 19, 2018


Radish - 250 gms
Carrots - 2 (medium size)
Rice vinegar - 120 ml
Salt to taste

For Garnishing:
Black sesame seeds - 1 tsp
Lemon rind orfine strips of lime - 2 tsp


  • Finely grate the radish and carrots and keep these separately.
  • Cover with very cold water and leave to soak for about 20 minutes.
  • Drain well, add salt , stir and separate into portions in individual bowls.
  • Garnish with black sesame seeds, lemon rind or fine strips of lime.
  • Pour the rice vinegar over the salad or serve separately to be used as per taste.

November 12, 2017


Large chicken fillets - 4
Fresh mushrooms - 4
Carrots - 2
Young leeks - 2
Bamboo shoots - 1 small can
Shallots - 2
Vegetable oil - 2 1/2 tbsp
Dashi - 1 cup
Mirin - 4 tbsp
Sugar - 2 tbsp
Light soy sauce- 4 tbsp


  • Wash the chicken and pat dry with absorbent paper.
  • Cut into bite-sized pieces. Wipe the mushrooms with a clean damp cloth, then slice.
  • Scrape and slice the carrots into 1 cm slices.
  • Wash the leeks and cut on the diagonal into 3 cm pieces.
  • Drain the bamboo shoots. Trim and slice the shallots.
  • Heat the oil in a heavy based fry pan. Add the chcken pieces, carrots, leeks and bamboo shoots.
  • Saute for 2 to 3 minutes.
  • Add the dashi, mirin and sugar.
  • Simmer for 10 minutes. Reduce the heat and stir in the soy sauce.
  • Cook for a further 10 to 15 minutes. Stir in the mushrooms.
  • Cook until the mushrooms have warmed through.
  • Pour into a large serving dish and serve immediately.

October 30, 2017


Large chicken fillets - 4
Sake - 1/2 cup
Light soy sauce - 3 tbsp
Fresh ginger juice - 2 tbsp
Shallots -4 
Wheat flour
Oil for deep frying
Pickled ginger


  • Mix the sake, soy sauce, ginger juice and finely chopped shallots together in a bowl.
  • Wash the chicken and pat dry on absorbent paper.
  • Cut into bite-sized pieces. 
  • Place in the bowl with the sake marinade and mix thoroughly. Marinate for at least one hour.
  • Drain the chicken and pat ddry on absorbent paper.  dust with flour.
  • Heat the oil in a deep, heavy based saucepan.
  • Cook the chicken in the hot oil until golden brown and cooked through, about 4-5 minutes.
  • Drain on absorbent paper.
  • Serve immediately garnished with pickled ginger and a dipping sauce.

September 05, 2017


Baby squash -250 gms
Dashi -1/2 cup
Rice vinegar – 4 tbsp
Sugar – 2 tbsp
Salt – ½ tsp


  • Top and tail the squash, wash and pat dry.
  •  Mix the dashi, rice vinegar, sugar and salt together.
  •  Place the squash in a glass bowl and pour the dressing over. 
  • Place a weight plate on top of the vegetable and marinate in a cool place for at least 2 hours.
  •  Drain the squash and slice into bite sized pieces. 
  • Serve as a side dish to a main meal.


August 29, 2017


Boned shoulder of pork- 500 gms
Ginger root- 5 cm
Sugar- 2 tbsp
Sake- 2 cups
Clove garlic - 2
Light soy sauce- 5 tbsp
Wasabi paste- 1 tbsp

  • Cut the pork into bite-sized pieces. Place into a heavy-based saucepan and cover with water.
  • Peel and grate the ginger; crush the garlic. Add to the pan.
  • Simmer for 30 minutes. Add sake and sugar and continue cooking for further 30 minutes or until pork is tender.
  • Stir in the soy sauce. Simmer for further 1 minute.
  • Turn into a warned serving dish and serve immediately. Place the wasabi paste in a small serving dish.
  • Diners help themselves to the pork and garnish it with wasabi to their own taste.


Soba noodles - 500 gms
Bream fillet - 500 gms
Yellowtail fillet with skin still on
Tempura batter
Oil for deep frying
Dashi - 1 cup
Mirin - 1/3 cup
Light soy sauce - 1/3 cup
Wasabi powder  -3 tsp
Shallots - 2
Grated fresh ginger root - 4 tsp

  • Cut bream into bite sized pieces.
  • Slice yellow tail in 1/2 cm slices but leave assembled as one fillet for the sashimi.
  • Cook noodles in plenty of boiling salted water until tender but still firm. Drain and keep warm.
  • Place dashi, mirin, soya sauce in a saucepan over medium heat. Stir constantly until it just reaches boiling point. Remove from heat and pour into individual dipping bowls and allow to come to room temperature.
  • Mix wasabi powder to a smooth paste with a little water.
  • Prepare the batter for tempura. Coat the bream in the tempura batter and cook. Arrange noodles in a basket or serving bowl with the tempura and sashimi on separate dishes. Garnish with wasabi paste. Serve with the dipping sauce and pickles.

July 21, 2017


Cooked crabs - 2 (medium sized)
Rice vinegar - 2 tbsp
Light soy sauce - 3 tsp
Egg yolk - 1
Dashi - 2 tbsp
Mirin - 1 tbsp
Sugar - 1 tsp


  • Dress the crabs as follows: Separate the claws and legs from the body of the crab. Crack their shells, pick out the meat and set aside. Remove the under shell from the body. 
  • Pull out the stomach which lies just behind the mouth. Discard the brownish/ grey gills which lie flat against the inner sides of the body. All the other meat is edible.
  • Place the crab meat in a bowl.Mix rice vinegar with 2 tbsp soy sauce.
  • Sprinkle over the crab meat. Marinate for at least 30 minutes.
  • Place the egg yolk into the top of a double boiler.
  • Add the dashi, mirin, one tsp soy sauce and sugar. Mix thoroughly.
  • Place double boiler over a medium heat and cook gently until mixture thickens, stirring all the time.
  • Remove  from the heat and leave until cool.
  • Drain the crab meat and arrange attractively on a serving platter under the crab shell.
  • Serve the sauce in individual dipping bowls. 

May 03, 2017


Kiwi puree - 4 tbsp
Icing sugar - 4 tbsp
Strawberry puree - 4 tbsp
Vanilla ice cream - 4 scoops of approximately 50 gms each
Sponge cake - 300 gms (bitz into crumbs)
Tempura flour - 300 gms
Oil -  2 cup (to deep fry)
Fresh fruits  -1/2 cup (for garnish)


  • For the kiwi sauce, take the kiwi puree and mix it with 2 tbsp icing sugar and keep it aside. Similarly, for the strawberry sauce, mix 2 tbsp icing sugar to the strawberry puree and keep it aside.
  • Take a scoop of the vanilla ice cream and coat it with the cake crumbs. ensure it retains its shape.Wrap it with aluminium foil and leave it in the deep freezer for 10 minutes.
  • In the meantime, whisk the tempura flour with 300 ml chilled water. Keep it aside for 10 minutes.
  • Heat the oil in a deep pan,. Remove the ice cream balls from the refrigerator, unwrap the aluminium foil, dip each ball in the tempura batter and fry immediately for about 20 seconds.
  • Take it out of the pan and place it on kitchen paper, to drain any excess oil.
  • Serve immediately with fresh fruits and a drizzle of strawberry and kiwi sauce.

April 06, 2017


Regular strength chicken broth or Dashi - 3 cups
Soy sauce - 1 1/2 tsp
Salt to taste


  • Prepare dashi and pour in a deep bottle; let stand undisturbed 30 minutes for sediment to settle; carefully pour off the clear liquid and use that in the bottom for other cooking.
  • Heat the broth with the soy sauce and salt to taste, just to a simmer.
  • Serve in small, individual bowls, each containing your choice of garnishes.
  • The soup is sipped from the bowl.
  • Garnishes, particularly large ones, may then be picked up and eaten with chopsticks.

December 11, 2016


Fresh ginger root - 5 cm
Dark soy sauce - 1/2 cup


  •  Peel and grate the ginger.
  • Mix the ginger with the soy sauce and serve immediately into individual dipping bowls.

December 02, 2016


Small young cucumbers - 2
Salt - 2 tsp
Large oysters - 12
Light soy sauce -3 tbsp
Rice vinegar - 3 tbsp
Sugar - 2 tsp
Sake -1 tbsp
Fresh ginger root - 1 tsp (grated)


  • Wash the cucumbers and slice into very thin rings.
  • Sprinkle with salt and allow to stand for 10 minutes.
  • In a bowl, combine soy sauce, vinegar, sugar, sake and grated ginger. Mix well.
  • Drain the cucumber and arrange the slices in a pile in the centre of individual serving bowls.
  • Place 3 oysters on top of each serving of cucumber.
  • Pour the dressing over and serve immediately.

November 30, 2016


Rice vinegar - 1/2 cup
Light soy sauce - 2 tbsp
Dashi - 1/2 cup


  • Blend the vinegar and soy sauce together and dilute to taste with the dashi.
  • If placed in an airtight container this dressing will keep almost indefinitely in the refrigerator.

November 24, 2016


Chicken mince - 500 gm
Sake - 4 tbsp
Large eggs - 2
Sugar -1 tbsp
Dark soy sauce - 2 tbsp
Light soy sauce - 1 tbsp
Fresh ginger root - 5 cm
Toasted sesame seeds - 2  tsp
Egg yolk - 1 extra


  • Place half the chicken mince in a heavy based fry pan.
  •  Pour the sake over and place over a medium heat, stirring all the time. 
  • Cook for 2-3 minutes until the chicken turns a whitish colour.
  • Turn into a sieve to drain and cool.
  • Place the remaining mince in a large bow. Add the beaten eggs, sugar, dark and light soy sauce and thoroughly mix until well combined.
  • Mix in the precooked meat.
  • Peel and grate the ginger and add to the chicken mixture. Mix all ingredients well.
  • Line a 20cm oblong cake tin with oiled aluminium foil so that the foil hangs over each end by about 10 cm.
  • Spread the chicken mixture evenly in the tin.
  • Place in the oven in a larger tin which has been filled with boiling water to come halfway up the cake tin's sides.
  • Bake for 45 minutes at 180 degrees C or until the centre of the loaf is firm.
  • Remove from the oven and glaze with beaten egg yolk, then sprinkle with sesame seeds.
  • Lift the oaf from the tin using the overhanging foil.
  • Place on a chopping board and cut into bite-sized pieces.
  • Remove from the foil and serve immediately., pub-6783067284749878, DIRECT, f08c47fec0942fa0