Quick fix

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


  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


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

Easy Peasy Mackerel Rice Bowl

It’s a super simple, easy recipe that requires no time. If you have a bowl of cooked rice handy, the only thing you need is to quickly stir-fry all the ingredients and put on the rice!

The sliced spring onion is called Shiraga-negi, literally meaning grey-haired onion, which is a popular garnish for Japanese dishes.

With a lot of watercress and a hint of ginger, it’s refreshing as well as really good for you.

It’s an easy and inexpensive way to have some omega 3 rich, fatty fish!


Ingredients for 2

2 portions of Cooked Rice

2 Tins of Mackerel in Brine (approx. 160g when drained)

2 tbs Sesame Oil

2 slices of Ginger (chopped)

100g Watercress (roughly chopped)

I or 2 Spring Onions or Salad Onions

For cooking sauce (mix well beforehand)

1 tbs Sugar

2 tbs Soy Sauce

2 tbs Rice Wine (or dry white wine)


  1. Cut the spring onions into about 4cm long pieces, and then thinly slice them lengthways. Place the sliced spring onions in a bowl of cold water for 5 minutes to crisp them up and get rid of any sharpness. Place them on kitchen paper to dry.
  2. Heat the sesame oil in a frying pan. Add the tin of mackerel (drained) and chopped ginger, and then stir fry. Once they are coated with sesame oil, add roughly chopped watercress and stir-fry it further.
  3. Add the pre-mixed cooking sauce. Once the ingredients are coated with the sauce, place on the rice. Arrange sliced spring onion on top. Serve immediately.


  • Don’t stir-fry for too long. All the ingredients are already cooked or don’t require cooking. You just need to combine the ingredients in the frying-pan and heat up.
  • If you want to know how to cook perfect Japanese rice using a rice cooker, click the URL below and  have a look my previous post.


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)


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.

Japanese style pasta with Mushrooms and bacon

You might never have heard of “Japanese style” pasta before.

Although we love Italian pasta dishes in Japan, some of us couldn’t resist experimenting cooking pasta with Japanese ingredients and flavours, mostly with soy sauce.

Japanese style pasta was put on menus since 1958 and has become popular ever since in Japan.

This recipe doesn’t require any special ingredients. Enjoy the rich flavour of the mushrooms, as well as the interesting fusion of butter, vinegar and soy sauce.


Ingredients for two

160g Long pasta (such as spaghetti, linguine or tagliatelle)

80g Mushrooms (such as brown, portobello, oyster, shiitake or wild)

4 slices Streaky Bacon (85g approx.)

40g Butter

1tbs Soy sauce

1tbs Vinegar

Salad cress



  1. Cook the pasta in a large pot of boiling salted water, according to the packet instructions. Save 3 tbs of the cooking water for later.


  1. Cut off the hard tips of the mushrooms, then tear them into a bite-size pieces by hand. Slice the bacon into 1cm wide pieces.


  1. Heat the butter in a frying-pan. Add the bacon and mushrooms then stir-fry. Add the cooked pasta and 3 tbs of the cooking water. Mix well.


  1. Add the soy sauce and vinegar. Mix well and place on a serving dish. Arrange the salad cress on top. Serve immediately.



  1. You can mix several types of mushrooms or just use one type if you like.
  2. Check the taste before adding the soy sauce, as the saltiness of bacon can vary.

Smoked Salmon with Spring Onion, Ginger and Sesame

Have you tried smoked salmon with rice? They actually go really well together.
This dish can be made within 3 minutes, as you only need to mix the ingredients. No frying or boiling required.
It’s also great amuse-bouche for Japanese rice wine: Sake.

Ingredients for 2 small portions
50g Smoked Salmon (use smoked salmon bits or chop into bite size pieces)
½ Spring Onion or Salad Onion (finely chopped)
1 tbs Sesame Seeds
1 tbs Sesame Oil
5g Ginger (grated)

Put all the ingredients in a small bowl and mix.

1. The ginger gives a kick to this dish.
2. If you like it hot, try adding chilli oil to taste.
3. The saltiness of the smoked salmon should be enough to season this dish.