Shichimi Lamb Kofta Kebab

Sheep are a big part of Irish culture and heritage. As a nation, we’re very proud of our lamb meat and it’s exported all over the world. I was brought up on a sheep farm, so needless to say I ate a lot of lamb during my childhood. So for these reasons I had to...

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Tuna & Mango Tataki Salad

When making this recipe make sure to lightly sear the tuna as I truly believe tuna tastes better either raw or lightly seared. Once tuna is cooked it becomes tough and loses its flavour. This salad is particularly nice eaten while the tuna is warm, so don’t waste any...

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Gyoza (Dumplings)

Gyoza originated in China and is a popular side dish in ramen shops and tapas-style restaurants called ‘izakaya’. It is served with a dipping sauce made of equal amounts of soy sauce and rice vinegar with a few drops of sesame chilli oil. You can make these dumplings...

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Seaweed (Kaiso)

Seaweed is an important part of the Japanese diet, from sushi making to simple stocks and salads. Here is a list of the seaweeds that I regularly use for cooking and that you can find in my recipes. Kombu (kelp) seaweed It’s filled with umami (the fifth taste) and one...

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Japanese Rice

The first thing to learn before you start cooking Japanese food at home is how to wash and cook Japanese rice properly. Click here to see my post on washing and cooking Japanese rice. To understand the importance of rice in the Japanese diet you only need to look at...

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Kombu & Shiitake Dashi

Kombu & Shiitake Dashi (Kelp & Shiitake stock/broth) Makes 1 litre Ingredients: 1 litre water 20g dried kombu (kelp)  – a piece about the size of a postcard 3 dried shiitake mushrooms Instructions: 1 Put 1 litre of cold water in a large saucepan. 2 Add the...

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What is Dashi?

Dashi is a type of cooking stock used as a base for soups and other dishes in Japanese cuisine. It is surprisingly easy to make compared to stocks here in the West. The secret to a good Japanese stock/broth is to use ingredients filled with umami – ‘the fifth taste’....

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Edamame

Edamame are young soybeans in a pod. I loved this popular snack when I first moved to Japan as a student, as they are really cheap to buy and tasty, and go surprisingly well with beer. Generally, edamame can be found in the frozen section of Asian speciality stores or...

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Udon Noodles & Pork Meatballs

If I’m completely honest, this recipe came about with a little luck using ingredients I had at home to make a last-minute lunch. Generally dumplings would be added to this type of noodle dish, but the meatballs work really well. The light soy broth works well in month...

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Garlic Fried Rice

This is so easy to make, uses very few ingredients and is filled with flavour. Serves 2 Ingredients: vegetable oil 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...

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Chicken Ramen

Ramen is one of the ultimate comfort foods. Although ramen is now part of the Japanese culture, it came originally from China. In Japan each ramen restaurant will have their own secret stock recipe and this is guarded from one generation to the next. You can find...

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Persimmon Fruit Tart (Kaki Tart)

I remember collecting buckets of persimmon fruit (also called sharon fruit) with the elementary school children behind the local school where I worked in Japan. It reminded me of how we pick apples here in Ireland. In the past few years I was delighted to see this...

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