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
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.
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).
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.