Quick Chicken Ramen

This is a simple ramen recipe filled with flavour to make at home. You can easily add your own twist and don’t be afraid to slurp while eating it! Most people are surprised that slurping is acceptable in Japan when eating hot noodle dishes like ramen. The Japanese believe it makes the food taste nicer and shows the chef that you are enjoying the food.

chicken-ramen-1Serves 2

Ingredients:

1 tbsp sake
1 tbsp vegetable oil
Salt and pepper, to season
1 chicken breast, butterfly cut
1 litre chicken stock
1 tbsp dried seaweed
2 packs of egg or ramen noodles (about 400g)
3 tbsp miso paste
100g beansprouts, washed
Handful of pak choi leaves, washed and roughly chopped
Spring onion, to garnish
Shichimi togarashi or Fused Cheeky Chill soy sauce, to drizzle over to add a little spice

To serve ramen you’ll need

2 large bowls
2 spoons
2 sets of chopsticks

Instructions:

1. To make the marinade for the chicken breast, in a small bowl mix together the sake, vegetable oil, salt and pepper.
2. Using your hands, completely cover the chicken in the marinade and leave to rest for 5 to 10 minutes.
3. Once the chicken is ready, heat a heavy-based pan on a medium to high heat and seal the chicken on both sides. Then reduce the heat and continue to fry until the chicken is cooked through and set aside.
4. Bring the stock to the boil in a large saucepan and immediately reduce to a simmer.
5. Place the dried seaweed in a bowl of cold water for 5 minutes to soften. Then squeeze out any excess water and set aside.
6. Cook the noodles according to the instructions on the pack (some noodles are pre-cooked and others need to be boiled).
7. Toss the noodles into the stock. Bring the stock back to the boil, then immediately reduce to a simmer.
8. In a small bowl, mix the miso paste with a few tablespoons of hot stock from the saucepan, dissolving any lumps. Add the miso paste to the stock and mix well together.
9. Divide the noodles between two large serving bowls. Then divide the seaweed, beansprouts and pak choi evenly between the two bowls, arranging carefully. Slice the cooked chicken breast and place on top of the ingredients as shown in the picture.
10. Finally, fill the bowls about three-quarters full with the miso stock and garnish with spring onion and shichimi togarashi or chilli oil.

Sticky Soy Chicken Wings

There are rarely any leftovers when these additive sticky soy chicken wings are cooked at home. They’re also a great dish to serve when entertaining at home as they can be prepared in advance.

Serves 6

Ingredients:

500g chicken wings

For the marinade:

3 tbsp Fused Clever Classic soy sauce

3 tbsp honey

Instructions:

  1. In a large bowl, mix the soy sauce and honey to make the marinade.
  2. Add the chicken wings and evenly coat in the marinade. Put in a sealed bag or container and store in the fridge for a few hours or overnight.
  3. Cook in a fan oven for about 25 minutes at 180ºC or until the chicken is cooked. (To check if the chicken is cooked cut one wing open and if the meat is white then it is ready.) Turn the chicken wings a few times while in the oven for even cooking.

Tip:

To make the chicken wings spicy simple replace the Fused Clever Classic soy sauce with Fused Cheeky Chilli soy sauce.

Salmon Teriyaki

Everyone loves this salmon teriyaki recipe so it’s perfect for a family meal – it’s one of the most talked about recipes at my cooking classes. The perfect combination of flavours in the salmon and the sweet teriyaki sauce make this an all-time favourite in households across the world and on menus in both Asian and non-Asian restaurants.

salmon-teriyaki-low-resServes 2

Ingredients:

Vegetable oil
2 fillets salmon
Handful of sesame seeds to garnish

For the teriyaki sauce 

4 tbsp Fused Clever Classic soy sauce
2 tbsp honey

Instructions:

1.  Combine the soy sauce and honey in a small bowl, mix well and set aside.
2.  Pour a little vegetable oil into a non-stick frying pan on a medium to high heat.
3.  Place the salmon fillets (skin-side down) on the frying pan and sear both sides of the fish.
4.  When the fish is nearly cooked (place the salmon fillets skin-side down at this point) pour the teriyaki sauce over it.
5.  Use a large spoon to continually pour the sauce over the fish fillets while continuing to fry.
6.  Fry until the teriyaki sauce is reduced to the consistency of a syrup.
7.  Garnish with sesame seeds.

Tip:
Keep a close eye on the teriyaki sauce as it can quickly reduce on a high heat and start to burn.