Party

Prawns Stir-fry with Wasabi Flavoured Buttery Soy Sauce

This recipe is quick and easy to cook, yet really tasty. A great starter to impress your guest!

Time: 15 minutes

Ingredients: for two

150g King Prawns (raw)

2 tbs Plain Flour

30g Butter

30g Spring Onion (sliced diagonally)

2 tsp Soy Sauce

½ tsp Wasabi Paste

1 tbs Water

Method

  1. Place the prawns in a bowl and sprinkle the plain flour. Coat the prawns with the plain flour evenly.DSC_8887
  2. Heat the butter in a frying-pan. When the butter has melted, fly the prawns over a medium strong heat on both side until they are cooked.DSC_8891
  3. Mix the soy sauce, wasabi paste, and water, then add to the frying-pan. Coat the prawns with the sauce. Add the sliced spring onion and mix. Serve immediately.DSC_8892

Key

  • Mix the soy sauce, wasabi paste, and water well until the wasabi is completely dissolved.  DSC_8894

Japanese Style Salad with Tofu and Kale

Tofu (bean curd) and kale salad is super healthy and nutritious. It’s a great dish for vegans, however the Japanese style fried garlic flavoured dressing makes this salad everyone’s favourite!

Are you one of those people who knows tofu is good for you but isn’t so keen on it? If so, this delicious salad recipe is for you.

Looking gorgeous and vegan friendly: it’s a perfect dish for parties.

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Ingredients

75g Kale

1 packet Tofu

1 Spring Onion (chopped)

2 cloves Garlic (thinly sliced)

2 tbs Soy Sauce

1 and 1/2 tbs Apple Vinegar

2 tbs Sesame Oil

2 tsp Sugar

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Method

  1. Boil the kale for 3 minutes. Dice the tofu. Arrange them in a serving bowl.
  2. Heat the sesame oil in a frying pan. Add the garlic and fry over a medium heat until golden brown.
  3. Add the soy sauce, apple vinegar, and sugar to the frying pan. Once boiled, turn off the heat. Leave to cool.
  4. Sprinkle the spring onion over the kale and tofu in a bowl and add the dressing.

Key

  • You can find tofu for this recipe easily in your local supermarket nowadays. I use the one pictured below.

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Nabe (hot pot) with salmon and vegetables

Nabe (hot pot) is a favourite for the winter season, and a part of food culture in Japan. During the cold weather, families gather around a nabe (a ceramic pot) on the table, cooking and eating it together.

Cooking nabe is actually quite simple yet the results are superb. You boil vegetables and meat or fish in one pot and enjoy the umami flavours from each ingredient.

I chose the ingredients you can easily get outside of Japan for this recipe.

In order to enjoy the real umami flavours from the ingredients, just salt is added for seasoning, therefore it’s important to choose fresh and high standard ingredients.

Nabe is nutritious yet low in calories. With a variety of ingredients, nabe is a very satisfying dish and ideal when you are watching your weight.

Choose any ingredients you like. You can make a tasty nabe for vegetarians and vegans.

I added dried shitake mushrooms today. When vegetables are dried, their taste intensifies. Although dried vegetables are a part of traditional Japanese food, people rediscovered them as a good way to eat vegetables in recent years in Japan.

You can find dried shitake mushrooms in large supermarkets. Alternatively, you can use other dried mushrooms, or fresh ones. Mushrooms are the essential ingredient for this recipe as they release their umami flavour in this dish.

Except for the mushrooms, you can substitute any other ingredients that you find in your fridge and enjoy your own delicious and healthy nabe!

Ingredients for 4

100g Kale (you can substitute for cabbage or Chinese lettuce)

80g bean sprouts

100g leek, diagonally sliced (you can substitute for spring onion)

200g salmon fillet, cut into bite sized pieces

4 dried shitake mushrooms (3 heaped tbs if they are already sliced)

800ml water

50ml rice wine (or dry sherry, dry white wine)

1 tbs salt (preferably sea salt)

Method

  1. Add the dried shitake mushrooms in the measured water and leave them until soft.
  2. Arrange the kale leaves in a large pot.
  3. Arrange the leak, bean sprouts and salmon on top of the kale. Add the softened shitake and the liquid.dsc_5002
  4. Add the rice wine and salt, then cook over a high heat with the lid on.
  5. Once boiled, lower the heat and simmer until cooked while skimming off any scum on top.dsc_5004

Key

  1. When the ingredients in the pot become scarce, add cooked rice or noodles and simmer further to fully enjoy the soup which is enriched with the umami flavours from the ingredients. It’s the Japanese way!
  2. These foods listed below make delicious nabe. Cut into bite sized pieces and simply add to your pot; Chinese lettuce, cabbage, watercress, bean sprout, carrot, leek, spring onion, any mushrooms, chicken, prawn, cod, mussels and other shellfish

Karaage; quick and easy! Japanese style deep-fried chicken

Karaage, Japanese style deep-fried chicken is one of the nation’s favourites and the great thing is that you can arrange different flavours almost infinitely.

This recipe is for those who love karaage and want to cook them quickly and easily, as it uses chicken breast.

Do you know that Karaage is great with beer? With this recipe, you can make Karaage in no time when you fancy a beer.

Ingredients for 2-3 people

270g chicken breast fillet

80g potato starch

Vegetable oil for deep-frying

[For marinade]

2 tbs soy sauce

2 tbs rice wine or dry white wine

2 tbs oyster sauce

10g ginger (grated)

1 tbs sesame oil

2 tbs sesame seeds (toasted and grated)

Method

  1. Cut the chicken breast fillet into a large bite sized pieces. Place the chicken pieces in a bowl and add all the ingredients for the marinade. Stir well and rub the marinade into the chicken using your hand, then leave to marinate for 20 minutes.
  2. Add 50g of the potato starch and rub well, then add the remaining potato starch and rub until the chicken pieces are evenly coated.
  3. Heat the oil in a pan to around 160-170℃. Deep-fry the chicken pieces until they are cooked through and the colour becomes lightly brown.

Onigiri; Japanese rice balls with tuna, chive and ginger

Onigiri, also known as a rice ball, is made of rice often wrapped in a nori seaweed sheet. Because of its portability, onigiri is a popular choice for lunch or a snack, just like a sandwich.

Although you can buy them in shops throughout Japan, onigiri is associated with the nostalgic conception of handmade with love, therefore it’s still regarded as the soul food of Japan.

Use sushi rice or Japanese rice, as they are sticky and stay moist even when cooled down, so the onigiri keeps its shape and remains tasty.

Ingredients for 6 Onigiri (approx. 100g each)

270g Sushi rice

½ tsp salt

300ml water

95g tin of tuna in oil (after squeeze out excess oil from the tuna)

30g chives (finely chopped)

10g ginger (grated)

6 sheets of nori seaweed (cut large sheet to the size that can just wrap the rice ball)

Method

1. Wash the rice in a bowl. You can use the inner bowl of a rice cooker.

*Just add water in a bowl and give a few stirs with your hand.

2. Pour out the milky water.

*Gently tilt the bowl and slowly pour the water out. You can use a sieve to drain the water instead.

3. Repeat the washing and draining 5 times, then transfer to a sieve to drain.

4. Add the washed rice, water and salt in the inner bowl of a rice cooker. Give it a stir and start cooking.

5. After the cooking process has finished, allow cooked rice to steam for 10-15minutes. Add the tuna, ginger and chive, and then mix well. Let the rice cool slightly.

6. Divide the rice, each portion weighing 100g. Form them into a ball shape using both your palms, pressing gently and lightly.

*For a triangular shape, use your palms as a mould by bending your finger from your knuckles on your right hand, and straighten your left hand. Rotate the rice a few times while pressing.

7. Wrap the rice ball with a sheet of nori seaweed.

Tamagoyaki; Japanese style rolled omelette

Tamagoyaki (rolled omelette) is a traditional Japanese dish and a popular choice for bento (a boxed lunch), as well as a side dish for everyday family meals.

There is a special rectangular pan just to make tamagoyaki, however, I’ll be showing you how to make them without using it. I’ll be using simple ingredients and an easy method for this recipe, so why not try making it?

Ingredients for 1 tamagoyaki (for 2-3 people)

3 Eggs

1 tsp soy sauce

1 tsp sugar

1 ½ tbs vegetable oil

Method

  1. Place a sheet of foil on a bamboo sushi mat.dsc_4658
  2. Crack the eggs into a bowl, then add the sugar and soy sauce. Beat well with a whisk.dsc_4657
  3. Heat the oil in a frying-pan over a high heat, and pour the eggs swiftly. dsc_4659
  4. Using a wooden fork or spatula, lightly mix the eggs and gather to make a rectangular shape. Make sure the eggs are coagulated but still soft.dsc_4661
  5. Place the omelette on the foiled mat. dsc_4662
  6. Roll the omelette tightly. Leave it as it is until cooled down, then put it in the fridge to set. Once set, cut it into large bite sized pieces.dsc_4663

Key

A bamboo sushi mat (makisu or makisudare) is a Japanese cooking tool and commonly used to make sushi rolls. It’s made of woven bamboo with cotton string. You can find one at a world food section in a large supermarket or an oriental grocery.

Miso Flavoured Pork Dumplings

Shu Mai is traditional Chinese steamed dumplings which is popular in Japan as well. You can find them in Dim sum menus. They need a special wrapper, however, I’ll show you how to make them without the wrappers. You should be able to find most of the ingredients easily.

Here, I use Miso paste, a Japanese seasoning made from soybeans, which goes really well with pork.

They are actually very easy to make and delicious even when they become cold. Great for a lunch box. Why not serve them with cocktail sticks at your party? Please have a look at the video at the end of this post which shows you step-by-step cooking method of this recipe.

Ingredients for 8 to 10 dumplings
200g Minced Pork
50g Spring Onions/Salad Onions (chopped)
Potato Starch
2-3 leaves of Chinese lettuce/Cabbage

For seasoning
1 ½ tbs Miso Paste
1 tbs Water

Method

1. Mix Miso paste and water to make the seasoning
2. Place the pork mince and the chopped spring onion or salad onion in a bowl.
3. Add the seasoning to the bowl and knead very well by hand until the mixture becomes sticky.
4. Make 8 to 10 balls from the mixture.
5. Place the potato starch in a clean bowl, and then, coat the pork balls evenly.
6. Spread the Chinese Lettuce or Cabbage leaves in a steamer to prevent the balls from sticking to the base. When they become tender, place the pork balls and steam them for another 7 to 8 minutes.
7. Arrange them on a serving plate.

Key
Knead thoroughly by hand until the mixture becomes sticky. This makes cooking easier and eliminates any odour.