4 eggs, at room temperature
100g caster sugar
100g plain flour
1 tablespoon ingredient matcha powder
250ml whipped cream for filling
icing sugar for dusting
You’ll need swiss roll tin (10” x 15” or 13” x 9”)
1 Preheat a fan oven to 180ºC.
2 Whisk the eggs and caster sugar in an electric mixer for about 10 minutes until nice and fluffy.
3 Sieve the flour and matcha together a few times to make sure the matcha powder is completely mixed into the flour.
4 Using a large spoon gently fold the sieved flour into the egg and sugar mix.
5 Carefully line a baking tin with greaseproof paper and lightly grease with butter.
6 Pour the batter into the baking tin, using a spatula to gently even it out.
7 Bake in the oven for 10 to 15 minutes or until a skewer/sharp knife inserted comes out clean.
8 Remove from the oven and allow to cool for a few minutes in the baking tin.
9 Turn the cake over onto a clean tea towel, then carefully peel off the greaseproof paper.
10 Roll the cake in the tea towel and allow to cool (this will avoid it breaking later).
11 Unfold the cake when it is cool and spread the whipped cream evenly on the cake.
12 Roll again and dust with icing sugar. Put in the fridge until ready to eat.
Sake is an integral part of Japanese cuisine in the same way as wine is to French cuisine. It’s traditionally drunk from small cups called ‘choko’ and can be served either hot or cold. It’s a popular option for cocktails and has a lower alcohol content than vodka. Asian speciality stores now stock a decent selection of sake, including sparkling sake.
Makes 2 cocktails
30ml lime juice
90ml cranberry juice
mint leaves to garnish
1 Fill a cocktail shaker with ice, then add all the liquid ingredients and mix well together until well chilled.
2 Serve in a cocktail/martini glass and garnish with mint leaves.
This is one of my favourite summer recipes, it’s quick and easy to make at home. You don’t need an ice-cream maker for this recipe and it takes about five minutes to make. So give it a try and I’m sure you’ll be experimenting with different flavoured ice creams once you see first-hand the rewards of making your own.
2 tablespoons ingredient matcha powder, mixed with about 4 tablespoons water
500ml double cream
300ml condensed milk
1 tablespoon lemon juice
1 Using a fork or a small whisk, mix the matcha powder and water together until all lumps are dissolved. Set aside.
2 Whip the cream until soft peaks form.
3 Stir in the condensed milk, lemon juice and matcha mix using a large spoon. Mix well together.
4 Transfer the ice cream into an airtight container and freeze for at least 4 hours or overnight.
Poke bowls have become one of 2017’s biggest food trends and I’m not complaining. It’s basically a deconstructed sushi roll. So it’s filled with healthy ingredients, really easy to make and there’s lots of room to get creative and use your favourite toppings.
4 portions of freshly steamed rice, white or brown
600g sushi grade salmon/ tuna (alternatively smoked salmon/trout), cut into cubes
Half mango, peeled & cut into cubes
2 avocados, halved and thinly sliced
Pickled ginger/ shredded nori seaweed, to serve
Sesame seeds/ Japanese seven spice, to garnish
Caviar, optional for a special occasion
For the dressing (mix all ingredients well together in a small bowl)
4 tablespoons Japanese soy sauce
4 tablespoons rice vinegar
Pea sized dollop of wasabi
1 To prepare for assembling the poke bowls place all the ingredients listed above in separate dishes.
2 To assemble the poke bowls arrange four bowls alongside each other.
3 Fill the bowls about halfway with rice.
4 Start to build the poke bowl with your preferred fish and the other selection of toppings.
5 Finally drizzle the dressing over the poke bowl. Eat and enjoy!
Here’s my homemade lemonade recipe with a Japanese twist with added matcha. If you don’t have matcha at home don’t worry the recipe still works without it.
200g sugar (brown or white)
200ml cold water
4 large fresh lemons
1 litre of cold water
Lemon slices (to garnish)
Heat the 200g of sugar and 200ml of water in a saucepan on medium heat until the sugar dissolves (stir to make sure the sugar is completely dissolved into the water).Then, take it off the heat and let cool.
Squeeze the juice from 4 lemons into a bowl and then pass through a sieve.
When ready to serve pour the sugar water and lemon juice into a large jug.
Add 1 litre of cold water, ice cubes and lemon slices. Use a spoon with a long handle to stir well.
Now the homemade lemonade is ready. If you want to add matcha follow point 6.
Put 1 tsp of matcha powder in a small cup and add a few tablespoons of cold water. Use a whisk to remove any lumps. Add to the lemonade and mix well.
– Taste the lemonade to check if you need to add more or less water.
– Goes really well with sake or vodka
The past few years has seen an increasing interest in bone broths due to their amazing health benefits. This recipe is similar to a standard chicken stock recipe but I’ve added a few ingredients to give a Japanese flavour and umami to the stock, including kombu (kelp) seaweed. After cooling the stock you can remove the thin layer of fat sitting on the surface of the liquid. Then it can be stored in the fridge for a few days or it can be frozen.
Makes 1 litre
1½ litres cold water
dried kombu (kelp), a postcard sized piece
raw whole chicken carcass
1 large carrot, peeled and roughly chopped
1 leek, washed and roughly chopped
1 thumb-size piece of ginger, cut into slices
2 tablespoons sake (optional)
1. Place 1½ litres of cold water and dried kombu in a large saucepan. Set aside for at least 20 minutes to allow the water to absorb the umami from the seaweed.
2. Add the chicken carcass, carrot, leek, ginger and sake to the saucepan.
3. Bring to the boil and immediately reduce to a simmer.
4. Use a ladle to remove any foam from the top of the water and cover with a lid.
5. Continue to simmer for at least 1 hour and for up to 3 hours on a low–medium heat.
6. You should have a little over 1 litre of chicken stock left depending on how long it’s been simmering.
7. Strain the stock through a sieve and allow to cool. 8 Store in the fridge for a few days or freeze.