It’s really worthwhile making burgers from scratch at home as you can add the level of seasoning that you prefer and you know exactly what ingredients have been added to the meat. Above all they are so tasty and you can freeze some for a busier day!
Makes 12 mini burgers
400g good quality beef mince
4 tbsp Fused Clever Classic soy sauce
3 tbsp panko
2 tbsp passata
1-2 tbsp honey (depending on the level of sweetness you prefer)
Mix all the ingredients in a large bowl.
Using your hands make 12 small balls with the burger mix (place in the fridge in an airtight container).
When you are ready to fry the burger, flatten them gently but firmly with your hands to form the shape of a burger.
Heat a non stick frying pan on medium to high heat, add a tablespoon of vegetable oil.
Carefully place the burgers on the frying pan.
Seal on both sides then continue to fry until cooked through.
You can serve the burgers Japanese style with freshly steamed rice and vegetables or in a bun with salad and fries.
The burgers can be stored in the fridge for a few days in an airtight container or frozen. Take the burgers out of the fridge at least 10 minutes before frying.
Making sushi at home is so much fun and has the added benefit of being more economical and super fresh. Once you follow my step by step instructions you’ll master this recipe and impress your friends and family!
2 cups Japanese rice uncooked (using a measured rice cup this weighs 320g)
100ml Japanese rice vinegar
2 tbsp sugar
½ tsp salt
1. Combine the rice vinegar and sugar in a non-aluminium saucepan and dissolve over a medium heat for a few minutes (avoid boiling). Stir in the salt, take off the heat and allow to cool.
2. To season the rice, transfer the hot cooked rice to a shallow pyrex dish with a flat base. Sprinkle the cooled sushi vinegar evenly over the rice and use a rice spatula to fold and turn the rice covering each grain in the sushi vinegar. Do this gently and take care not to break the rice grains. Use a fan or a piece of cardboard to fan the rice to cool it to room temperature as quickly as possible and absorb the excess sushi vinegar.
3. If you’re not using the sushi rice immediately then cover it with a damp cloth and store in a cool place (avoid putting it in the fridge as this will harden the rice and ideally sushi rice should be served at room temperature).
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.
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 sets of chopsticks
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.
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.
500g chicken wings
For the marinade:
3 tbsp Fused Clever Classic soy sauce
3 tbsp honey
In a large bowl, mix the soy sauce and honey to make the marinade.
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.
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.
To make the chicken wings spicy simple replace the Fused Clever Classic soy sauce with Fused Cheeky Chilli soy sauce.
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.
2 fillets salmon
Handful of sesame seeds to garnish
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.
Keep a close eye on the teriyaki sauce as it can quickly reduce on a high heat and start to burn.
This is a great way to start your day with the power of matcha (green powder tea) which slowly releases caffeine compared to coffee. I’ve also included a tip and photo to show you how this can be packed and eaten on the go using an old jam jar. You can get small bags of mixed nuts & seeds in most supermarkets for this recipe. Enjoy! Ingredients:
Few handfuls of your favourite mixed nuts (almonds, pinenuts etc) & seeds (e.g. pumpkin seeds, sunflower seeds, linseeds etc)
2 heaped tablespoons of coconut oil
2 heaped tablespoons of honey
1 teaspoon matcha
1 kaki (persimmon/ sharon) fruit, peeled and thinly sliced (replace with seasonal fruit depending on the time of year).
Note: I prefer to use fresh fruit than dried fruit as I think it’s a healthier option. However if you’d like to add dried fruit you can simply add it when the granola is removed from the oven and cooled.
Instructions: 1. Pre-heat the oven to 180 degrees Celsius.
2. Place the oats in a large flat pyrex dish.
3. Toss in the nuts and mix well together.
4. Over a low to medium heat melt the coconut oil and honey in a small saucepan.
5. Once melted stir well and pour evenly over the oats and nuts.
6. Use a large spoon to completely cover the oats and nuts in the coconut oil and honey.
7. Place in the pre-heated oven for about 20 minutes (during this time stir a few times).
8. Remove from the oven and once cool, add the matcha powder and mix well.
9. Add a few large spoonfuls of the granola to a cereal bowl and serve with natural yoghurt and sliced kaki fruit.
10. Store the remaining granola in an airtight container.
This is a healthy on the go breakfast option to bring to work.