Chicken and Spring Onion Yakitori

Chicken yakitori skewers, quick and simple

Servings

4

Ready In:

20min

Good For:

Mains

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About this Recipe

By Tim Anderson, Japaneasy

The second recipe from Tim Anderson is Chicken and Spring Onion Yakitori. In his book, he made his own sauce, but I cheated and bought pre-made Yakitori to make the meal even faster. These went down a treat with the little ones, especially the one which is obsessed with soy sauce. It has been requested again, so that’s a thumbs up.

Take 4 chicken thighs and halves them and then quarter them, place them on skewers with the spring onion pieces and glaze with yakitori sauce. Grill for 10-15 minutes, regularly reglazng with the sauce. Serve with rice and garnish with sesame seeds.

Ingredients

  • 4 chicken thighs
  • 8 spring onions
  • to garnish toasted sesame seeds
  • 100-120ml Yakitori sauce

Step by Step Instructions

Step 1

Cut the chicken thighs in half lengthways, then cut each half into 4 pieces. Cut the spring onions into chunks the same width as the chicken pieces, then thread the chicken and the spring onions on to skewers, alternating spring onion, chicken, spring onion, chicken etc. Wrap the ends of the skewers in foil.

Step 2

Put the grill on high and position your oven rack 10-12 cm for the grill. Using a pastry brush, lightly coat the skewers with the yakitori sauce, then put them under the grill.

Step 3

Yakitori is very hands on, so check the skewers often, turning them, reglazing with the sauce and moving them around to ensure that they are cooked through and beautifully caramelised. This should take between 10-15 minutes. When they are done, give them one last brush with the glaze, then garnish with sesame seeds. Enjoy with a beer

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Seared Tuna Steak with Soy and Mirin

Seared Tuna Steak with Soy and Mirin

SearedTuna Steak With Soy And Mirin

Vibrant warm tuna and noodle salad, so refreshing

Servings

4

Ready In:

30min

Good For:

Mains

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About this Recipe

By Food 24

This recipe is light, refreshing and super quick to make. You can throw it all together in 30 minutes making it perfect for a week night dinner. Thank you to Food 24 for the inspiration  

Ingredients

  • 4 150g tuna steak
  • 1 egg white
  • 3 tbsp sesame seeds
  • 2 cloves garlic, crushed
  • chilli, deseeded and finely sliced
  • 1 knob ginger, peeled and grated
  • 1/4 cup miri

 

  • 1/4 cup soy sauce
  • 2 limes, juice only
  • 1 tsp sesame seed oil
  • 4 spring onions
  • 100g tat soi or pak choi, washed
  • 250g egg noodles, cooked
  • 10g fresh coriander, roughly chopped

Step by Step Instructions

Step 1

Place tuna steaks onto a clean chopping board and brush both sides with a little egg white. Coat tuna in sesame seeds and set aside.

Step 2

Place garlic, chilli, ginger, mirin, soy sauce and lime juice into a bowl and season with freshly ground pepper.

Step 3

Heat a non-stick frying pan with a little vegetable oil and quickly sear the tuna for 30 seconds on one side.

Step 4

Turn steaks over, add marinade and cook for a further 30 seconds or until marinade begins to boil. Remove from pan and allow to rest in sauce.

Step 5

Heat a clean frying pan with a little oil and sauté spring onions and tat soi for a few minutes or until leaves have wilted.

Step 6

Add cooked noodles and marinade from tuna and toss to coat.

Step 6

Add cooked noodles and marinade from tuna and toss to coat.

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Salmon Teriyaki with Soba Noodles

Salmon Teriyaki with Soba Noodles

Salmon Teriyaki With Soba Noodles

Light and refreshing salmon noodle dish.

Servings

4

Ready In:

30min

Good For:

Mains

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About this Recipe

By House & Garden

With the clocks changing and the lighter evenings, our bodies have woken up from the winter hibernation and are craving some healthy light meals to be enjoyed on a warm evening in the garden. Okay so the sun still sets before 8pm and I’m wearing my slippers, but it won’t be long!

This is a lovely dish that can be prepared in advance and then thrown together at the last minute. I love dishes like this as I can half prepare it when the kids have a snack after school and then do the last bit just before serving.

This is a really colourful dish that I would happily have once a week – I hope you add it to your retinue. Thank you House and Garden for the recipe. Enjoy!

Ingredients

  • 2 cloves garlic, crushed
  • 3cm piece ginger, grated
  • 2 tbsp mirin
  • 4 tbsp light soy sauce
  • 2 tbsp sake (optional)
  • 2 tbsp brown sugar
  • skin-on salmon fillets
  • spring onions, finely chopped
  • 1 red chilli, finely chopped
  • 1 carrot, coarsely grated
  • 2 tbsp fresh coriander, chopped
  • 1 tbsp sesame seeds, toasted
  • 2 lime
  • 1 tsp sesame oil

Step by Step Instructions

Step 1

Combine the garlic, ginger, mirin, soy, sake (if using) and sugar in a jug. Place the salmon fillets in a shallow dish and pour over the marinade. Leave for at least 30 mins. Meanwhile, cook the noodles according to the packed instructions. Drain and place in a large bowl.

Step 2

Place the salmon skin-side up on a sheet of foil and cook under a hot grill for 5 mins. Turn the salmon over, spoon over the marinade mixture and cook for a further 4 mins.

Step 3

Add the spring onions, chilli, carrot, coriander and sesame seeds to the noodles. Add the juice of 1 lime and drizzle with the sesame oil. Toss well. Spoon the noodles into bowls or plates and serve the salmon on top with any juice spooned over, garnished with lime wedges.

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Spicy Miso Ramen

Spicy Miso Ramen

Spicy Miso Ramen

Lovely warming winter soup

Servings

16

Ready In:

1 hour 20min

Good For:

Snacks

Inroduction

About this Recipe

By Tim Anderson, Japaneasy 

Spicy Miso Ramen is a fantastic winter evening soup, bursting with many different flavours and textures. There are lots of little bits to this recipe and at times it was all too much to do at once, but in hindsight most of it can be prepared in advance and then it is quick to assemble at the end.

The real highlight of this dish for me is the Soy Marinated Eggs. They were cooked to perfection following the very precise instructions. I left them to marinated whilst I put the kids to bed and two hours later they were still gooey in the middle. I will also cook my boiled eggs this way in the future.

Enjoy – I think we will be eating more ramen as a family this winter. The recipe can be found in JapanEasy.

Ingredients

  • 1.4 l chicken stock
  • 100g miso
  • pak choi, cut into quarters
  • 150g beansprouts
  • 4 tbsp sesame oil
  • 4 portions ramen noodles
  • 50g parmesan
  • small eggs, from the fridge
  • 100 ml soy sauce
  • 40 ml mirin
  • 1 leek, washed and trimmed
  • 40g miso
  • 1 tomato
  • 1/2 onion, roughly chopped
  • 4 cloves garlic
  • 1 red chilli
  • 2 tsp dried chilli
  • 2cm ginger, finely sliced
  • 1/2 tbsp toasted sesame seeds
  • 1/4 tsp crushed black pepper
  • 1/2 tsp szechuan pepper (optional)
  • 2 anchovy fillets (optional)
  • 250g pork mince, not lean
  • 2 tbsp olive oil
  • 50g butter

Step by Step Instructions

Step 1

First, marinate the soy eggs. Bring a pan of water to a rolling boil, add the eggs and boil for 6 minutes and 20 seconds exactly. Chill the eggs quickly in cold water, then peel them and soak them in a mixture of the soy sauce and mirin for at least 30 minutes.

Step 2

Get a large pot of water on the boil and also bring the chicken broth to a simmer in another pan. Add the miso to the stock and whisk to dissolve.

Step 3

To make the spicy pork mince, cut the leek in half and soak in very cold water until needed. Put the green half of the leek, the miso, tomato, onion, garlic, chilli, chilli flakes, ginger, sesame seeds, pepper, Szechuan pepper and anchovies in a blender and blitz to a coarse paste. Work this mixture into the pork mince.

Step 4

Put the wok on to heat 5-10 minutes before cooking the mince as it needs to be very hot. Add the oil to the pan and then add the pork mixture, stirring frequently, until it turns a rich brown in colour. Once it has all browned nicely and cooked through, remove from the heat and stir in the butter. Keep warm until needed.

Step 5

Blanch the pak choi in boiling water for 1 minute. Remove and blanch the beansprouts for 20-30 seconds. Put the miso stock on to a rolling boil.

Step 6

Cook the ramen noodles as per the packet instructions, then drain well. Ladle 300-350ml of broth into deep bowls, add the noodles and stir well. Then pour over half the spicy miso pork and stir well. Top with the remaining pork mince, parmesan, drained shredded leeks and marinated eggs.

Enjoy – it is delicious.

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Koi Champagne

Koi Champagne

Koi Champagne

Simple, elegant sake cocktail

Servings

1

Ready In:

2min

Good For:

Drinks

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About this Recipe

Koi Champagne is an excellent dinner party cocktail which packs a bit of a punch! 1 shot of sake, 1 shot of orange liqueur then top with champage – we used prosecco. The fish are optional! We served them with edamame beans to start our evening. Kanpai!

Ingredients

  • 25 ml Cointreau
  • 25 ml Sake
  • to taste champagne

Step by Step Instructions

Step 1

Mix the Sake and Cointreau together in a glass and top with Champagne. Gambei!

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The Best Edamame

The Best Edamame

The Best Edamame

Fast snack straight from the freezer.

Servings

2

Ready In:

10min

Good For:

Starter

Inroduction

About this Recipe

By Tim Anderson, Japaneasy

I may have mentioned before how much I love Japanese food, but now I have found the ultimate healthy snack recipe – thank you Tim Anderson. All of this week’s recipes have come from his new book Japanesasy

I didn’t know this but you can buy frozen Edamame. Then you simply grill them for 10 minutes and toss in salt and sesame seeds. Great for a snack in front of the grand prix and the perfect compliment to the Koi Champagne.

Ingredients

  • 250g frozen edamame
  • 1 tbsp black sesame seeds, crushed
  • 1 tsp sesame oil

Step by Step Instructions

Step 1

Spread the edamame out on a baking tray and place under the grill on its highest setting. Check every 5 minutes, turning and moving the edamame to ensure even browning.

Step 2

They are done when they are nicely browned (a little black in places).

Step 3

Immediately toss the edamame with the crushed sesame seeds, sesame oil (if using) and salt, enjoy whilst piping hot.

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Sushi Rice Pandas

Sushi Rice Pandas

Sushi Rice Pandas

They are almost too cute to eat.

Servings

4

Ready In:

1 hour

Good For:

Mains

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About this Recipe

By Hideo Dekura, Japanese Cooking at Home

Hurray it is the Japanese Grand Prix! Can you tell how delighted I am? I love Japanese food in all of its varying styles; sushi, tempura, noodles, gyoza, sashimi, teppanyaki…..shall I go on? I have spent this week salivating at my cookbook and finally settled on just four recipes!

A few years ago I was given Japanese Cooking at Home by Hideo Dekura – it is great. All four of my recipes come from this book.

I plan to make Sushi but first things first – you need to make Sushi rice. Sushi rice is simple make if you follow the instructions. However as a word of warning, once I got complacent and it all went horribly wrong.

To celebrate the amazingness of Sushi I made some Pandas. Enjoy!

Ingredients

  • 4 cups sushi rice
  • 1 cup rice vinegar
  • 3.5 tbsp caster sugar
  • pinch salt
  • 1 sheet nori

Step by Step Instructions

Step 1

Cook the sushi rice as per the instructions on the packet.

Step 2

Wipe the inside of the wooden bowl with a damp cloth to moisten. Transfer the cooked rice from the rice cooker into the centre of the sushi bowl.

Step 3

Prepare the sushi vinegar mixture by combining the rice vinegar, caster sugar and salt in a bowl.

Step 4

Gradually pour the sushi vinegar over slicing paddle across the bowl to break up lumps. Mix rice evenly around the bowl with a slicing action. While mixing, cool the rice with a hand fan. This helps rice absorb the vinegar mixture and creates a glossy surface on the rice.

Step 5

When the rice becomes lukewarm cover with a damp muslin cloth.

Step 6

Place a small amount of rice (about the size of a golf ball) on one of the cling film squares. Gather the sides up and twist it tight to make a ball (see Temari-Zushi and Hoso Maki ). Then set to one side.

Step 5

Cut out the shapes from the sheet of Nori. This can be done freehand or with a kit.

Step 8

Keep the rice at room temperature – do not refrigerate it as it dries out the sushi rice and causes the starch to break down.

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Temari-Zushi and Hoso Maki

Temari-Zushi and Hoso Maki

Temari-Zushi and Hoso Maki

These simple Sushi recipes are a great place to start – easy enough for kids.

Servings

4

Ready In:

10min

Good For:

Mains

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About this Recipe

By Hideo Dekura, Japanese Cooking At Home 

These are two of my favourite Japanese recipes for getting the kids involved. Temari-zushi are exceptionally easy to make; just a piece of cling film, a topping and a small amount of sushi rice. Then wrap up into a ball shape and you have these delightful bite-sized sushi balls. We chose to top ours with some prosciutto and smoked salmon. Make sure you make enough – they disappear quickly.

The second recipe is Hoso-Maki or Slender Rolls. This is the basic recipe for making sushi. From here you can move on to making larger rolls and the inside out ones. The most important thing is to get your sushi rice correct. My eldest loved playing with the rice, putting all of the ingredients in the right place and rolling up the bamboo mat.

Douzo meshiagare!

Ingredients

Temari-Zushi

  • 2 cups sushi rice
  • 1 slice proscuitto
  • 1 slice smoked salmon
  • wasabi paste
  • soy sauce

Hoso Maki

  • 1 sheet nori, halved crossways
  • wasabi paste
  • 1/4 cucumber, cut lengthways, deseeded and cut into long sticks
  • soy sauce
  • pickled ginger

Step by Step Instructions

Step 1 – Temari Zushi

Lay a sheet of cling film on a board, and place an ingredient such as a piece of smoked salmon in the centre.

Step 2

Top with an amount of rice about the size of a golf ball. Draw the edges of the cling film over the rice and salmon, while twisting together to make a ball shape. Repeat with the other ingredients.

Step 3

Just before serving remove the plastic wrap and decorate with a small amount of wasabi and nori threads. Serve with soy sauce

Step 4 Hoso Maki, Rolling Method – right handed

Place a bamboo mat on a board or other dry flat surface. Place half a sheet of nori on the mat, rough side up, with one edge of the nori lining up with the front edge of the mat.

Step 5

Dip your fingers into the vinegar water (see notes). With damp fingers, take the sushi rice and spread evenly over 2/3 of the nori, leaving a space at the back edge. With you right index finger, draw a line of wasabi along the rice.

Step 6

Place strips of cucumber side by side along the wasabi line.

Step 7

Using both hands, lift the edge of the mat and roll up to the end of the rice. While still wrapped, gently shape the roll, pushing the rice in at both ends.

Step 8

Keep lifting up the front edge of the bamboo mat as you roll the sushi on to the remaining uncovered portion of nori, giving a final press on the edge before removing the mat completely.

Step 9

With a wet knife, slice the roll in half, then into thirds. Serve with pickled ginger garnish and a dipping dish of soy sauce.

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Udonan Soba Sarada

Udonan Soba Sarada

Udonan Soba Sarada

A Japanese noodle feast, which you may mistake for an Italian dish.

Servings

2

Ready In:

30min

Good For:

Mains

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About this Recipe

By Hideo Dekura, Japanese Cooking At Home 

Udonan Soba Sarada contains two types of noodles; soba and udon. Udon noodles are the thick wheat noodles that are tender but strong, and Soba noodles are made of buckwheat. Buckwheat is not a cereal as the name suggests but in fact a fruit seed that is related to rhubarb which means it is great for those that cannot have gluten.

One criticism that I have of Japanese cooking is that although you only need one slice of prosciutto for a recipe but you end up buying a whole pack. I chose this recipe as it uses up some of the ingredients leftover from the previous recipes.

The little monsters enjoyed this too and have asked that we make it again.

Ingredients

Noodles

  • 1/2 bundle dried soba noodles
  • 1/2 bundle dried udon noodles

Dressings

  • 1/3 cup dashi
  • 1 tsp mirin
  • 1 tsp soy sauce
  • 1 tsp caster sugar
  • 2 tbsp rice vinegar
  • 1 tbsp macadamia nut oil

Toppings

  • 2 leaves fresh basil
  • 1 slices proscuitto, cut into bite sized pieces
  • 1 tomato, cut into wedges
  • shavings parmesan

Step by Step Instructions

Step 1

Prepare the dressing by placing the first four dressing ingredients in a saucepan; bring to the boil. Allow to cool. Store in a bottle with a lid in the refrigerator until ready to use. Before using, add the rice vinegar and macadamia nut oil.

Step 2

Prepare the toppings.

Step 3

Cook the noodles separately in boiling water. Rinse under running water. Drain well.

Step 4

Place the noodles in bowls and arrange the toppings. Serve the dressing on the side in a small jug.

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Shoga Sabetto

Shoga Sabetto

Honey and Oat Slice

An explosion on your palette!

Servings

10

Ready In:

4 hours 30min

Good For:

Dessert

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About this Recipe

By Hideo Dekura, Japanese Cooking At Home 

For desert we made a ginger sherbet recipe called Shoga-shabetto. It looks beautiful and provides an explosion on your palette.

Time to dig out the shot glasses for serving.

Ingredients

  • 1 tbsp ginger, grated
  • 150g caster sugar
  • 1 cup water
  • egg whites
  • 1 tsp gin
  • 1 lime, to garnish
  • a few leaves fresh mint, to garnish

Step by Step Instructions

Step 1

Place the ginger, caster sugar and water into a saucepan over a high heat. Stir until the sugar has dissolved, and simmer for 5 minutes. Remove from the heat and set aside to cool.

Step 2

Put the egg whites into a bowl and beat with a whisk until soft peaks are formed. Add the cooled ginger mixture and gin, then stir to combine. 3. Transfer to a container, cover and set in the freezer for approx. 4 hours, stirring every 30 minutes with a fork.

Step 3

Serve in glasses topped with finely grated lime zest and mint leaves.

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