This is so easy to make, uses very few ingredients and is filled with flavour.
4 cloves of garlic, peeled and thinly sliced
cooked Japanese white rice (1 rice-cooker-measured cup of uncooked rice, 160g)
soy sauce to season
sesame oil to season
shichimi togarashi (Japanese seven spice) to serve
1 In a non-stick frying pan heat a generous amount of vegetable oil over a medium to high heat and add the garlic.
2 Fry the garlic until slightly browned and crispy, then remove from the pan, place on a small plate and set aside.
3 Add the cooked rice to the garlic-infused oil still sitting in the base of the frying pan and fry until the rice is evenly covered in the oil and hot. Add the garlic.
4 Drizzle a small amount of soy sauce and sesame oil over the rice and mix well. Take off the heat and divide between two plates.
5 Using the same frying pan, add more oil if necessary and put over a medium to high heat.
6 Crack the eggs into the frying pan and cook to your liking (preferably leave the egg yolk runny).
7 Place one fried egg on each plate on top of the rice. 8 Sprinkle shichimi togarashi over the egg and rice to
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!
Apart from eating them directly from the pods, there are lots of other different ways that you can use edamame, such as tossing the beans into salads and stir-fries. This recipe is one of my favourite ways to use edamame. You’ll need a pestle and mortar and a blender to make this recipe.
1 tablespoon sesame seeds
200g edamame (out of the pod)
2 tablespoons olive oil
½ teaspoon sesame oil
½ clove of garlic, crushed
juice of 1 lemon
2 tablespoons water
Freshly ground salt and pepper, to season
1. Toss the sesame seeds into a roasting tray and place in a fan oven preheated to 150ºC for about 5 minutes.
2. Using a pestle and mortar, grind the hot sesame seeds until most of them are cracked and ground.
3. Cook the edamame, then drain. If still in the pods, remove by using your fingers to gently squeeze the beans out.
4. Place the cooked edamame beans, ground sesame seeds and the remaining ingredients in a blender and blitz until the texture is nice and creamy.
5. If you think the mixture is too dry, then add a little more olive oil or water.