This recipe is a quick & healthy way to eat sweet potatoes as a snack or as a side dish to a main meal. Fused Cheeky Chilli Soy Sauce adds a delicious flavour to the sweet potato chips.
Servings: 2 people
- 400 grams sweet potato peeled and cut into chips
- 2 tbsp vegetable or rapeseed oil
- Freshly ground salt and pepper for seasoning
- Nori optional to garnish
- Fused Cheeky Chiili Soy Sauce drizzle
Preheat the oven to 180 degrees Celsius.
Place the sweet potato chips in a roasting tray and use your hands to coat in the oil and then season with freshly ground salt and pepper.
Spread the chips out in a single layer so they cook properly and won't stick together.
Cook for about 30 minutes (depending on the thickness of the chips) in the oven until the chips are cooked through.
Serve with a generous drizzle of Fused Cheeky Chilli Soy Sauce
Go to Fused online shop to see Fused range of premium Asian ingredients and sauces including Cheeky Chilli Soy Sauce. Free delivery on orders over €25
This dish is certainly an all-time favourite both in Japan and abroad. I remember hearing that it’s one of the most popular Japanese dishes served in Japanese restaurants outside Japan. Here’s my foolproof recipe so you can try it at home
Servings: 4 people
For the chicken katsu
- 4 chicken breasts
- Flour for coating
- 2 egg beaten
- Panko for coating
- Vegetable oil for frying
- 2 tablespoons butter
- 2 tablespoons pure apple juice
- 1 tablespoon vegetable oil
- 2 teaspoons garam masala
- 4 teaspoons curry powder
- 2 teaspoons Fused Clever Classic soy sauce shop
- 2 teaspoons Worcestershire sauce
- 2 teaspoons tomato ketchup
- ¼ teaspoon cayenne pepper optional, to add spice
- 3 tablespoons plain flour
- 300 ml cold water
For the chicken katsu:
Cut the chicken breasts into a butterfly cut (this will allow the chicken to cook through faster in the oil).
Prepare the flour, beaten egg and panko on three separate plates. Then coat the chicken breasts in flour, dip in the beaten egg and cover in panko.
Heat enough oil for deep-frying in a heavy-based saucepan to 170ºC. To check if the oil is hot enough, place a bit of panko into the oil. If it’s the right temperature the panko will rise to the top of the oil, sizzle and fry but not brown immediately.
Gently place the breaded chicken breasts into the oil. Fry for a few minutes until the panko turns a nice golden brown colour and then turn over and fry for another few minutes.
Remove from the oil and place on kitchen paper.
Cut into thick slices while still hot.
Serve on a plate with the boiled rice, curry sauce
Melt the butter on a low heat in a saucepan, then add all the ingredients except the flour and mix well. Continue to cook on a low heat for 10 minutes to bring out the flavours of the spices.
Add the flour and mix well to make the curry roux. Take off the heat and let cool.
Place the roux and cold water in a saucepan and mix well with a whisk or fork before turning the heat to medium and cooking for about 10 minutes or until the sauce thickens to your liking (continue to stir while cooking).
Go to Fused online shop to see Fused range of premium Asian ingredients and sauces including Katsu Curry Sauce with no MSG, no nasties & no refined sugar. Free delivery on orders over €25
When I returned to Ireland over 10 years ago, after living in Japan for several years, it was quite difficult and expensive to get Japanese ingredients. You’ll be glad to know this isn’t the case anymore. Nowadays, these ingredients are widely available and less expensive. Stock up on the ten essential ingredients I’ve listed below and begin your Japanese home-cooking journey, cooking lots of tasty and time friendly Japanese dishes.
Soy sauce is a key ingredient in any Japanese kitchen. A good quality Japanese soy sauce has a delicate taste allowing it to blend easily with other ingredients bringing out the natural umami in food. It’s a versatile ingredient to have in your kitchen for a simple stir-fry, to add to a casserole or one pot dish. The options are endless! My family’s favourite way to use soy sauce is mixed with honey to make a tasty teriyaki sauce.
When buying soy sauce be really careful and read the list of ingredients as there are many variations of soy sauce on the market which are loaded with sugar and nasty ingredients. Check out my range of flavoured soy sauces Fused range of real soy sauces which have a light flavour, use non GMO soy beans, no added sugar and are naturally fermented.
Vegetable oil, for frying
Half red chilli, roughly chopped
2 cloves garlic, roughly chopped
Handful of spinach, roughly chopped
Handful of purple cabbage, finely sliced
Handful of fresh beetroot, peeled and cut julienne
Half sweet potato, peeled and cut julienne
200g tofu, preferably organic, cut into small cubes
For the sauce:
3 tablespoons Fused Clever Classic soy sauce, to season
1 tsp sesame oil, to season
1 tsp honey, to season (optional)
Freshly steamed rice, to serve
Roasted sesame seeds, to garnish
- Heat some vegetable oil in a frying pan or wok over a medium to high heat.
- Toss in the garlic and chilli and fry for a minute.
- Add the mixed purple vegetables and fry for a few minutes. Then add the spinach and tofu. Mix well and fry for a few more minutes (try not to overcook the vegetables so they keep their crunchy texture).
- Mix all the ingredients for the stir fry sauce in a small bowl and add into the stir-fry and mix well, continuing to fry for a few minutes.
- Serve on two plates with freshly steamed rice.
- Garnish with roasted sesame seeds
Notes: Fused Cheeky Chilli Soy Sauce and Fused Glorious Ginger Soy Sauce also work really well as a stir fry sauce. No syns soy sauce
This is the perfect recipe to get familiar with the key ingredients used to make sushi without the pressure rolling sushi! Chirashi Sushi is a colourful and fun way to enjoy the delicious ingredients used in sushi by mixing them through the rice and on top of the rice. Traditionally this recipe is served in homes across Japan to celebrate the New Year and other special occasions.
Servings: 4 people
- Sushi rice go to my post on "How to make sushi rice"
- Vegetable oil
- Sesame oil
- Fused Clever Classic Soy Sauce to serve
- Black sesame seeds to garnish
For the sushi fillings and toppings
- 2 eggs beaten
- Few handfuls of your favourite vegetables (mixed peppers, shiitake mushroom, blanched spinach) cut into bitesize pieces
- 1 avocado or mango cut into small cubes
- 8 large cooked prawns cut into bitesize pieces
- 100 grams your favourite fish/seafoodd mix (e.g. crabmeat, tuna, salmon etc) raw or cooked
First, go to my post on "How to make sushi rice" as you will need this for step 3 of the instructions.
To make the egg crêpe for the yellow ribbons to decorate the top of the sushi rice, lightly oil a non-stick frying pan with vegetable oil and place on a medium to high heat. Depending on the size of your pan, place about half the beaten egg on the frying pan so you have a very thin layer of egg like a crêpe. Now adjust the heat to low and leave the egg on the pan until the edges of the egg crêpe start to break away from the pan. Transfer to a large plate and set aside. Continue to do this until all the beaten egg is cooked. Place the egg crêpes on top of each other as they are cooked. When you’re finished, roll the pile of egg crêpes together. Then using a sharp knife cut into thin ribbons.
Allow the seasoned sushi rice to cool to room temperature, and then mix half of your favourite mixed vegetables, avocado or mango and prawns into the rice. Place in a large serving dish.
Scatter the remaining ingredients on top of the rice mix including the remaining mixed vegetables, your favourite seafood such as crabmeat and most importantly the egg ribbons.
For extra flavour lightly drizzle sesame oil and soy sauce all over and garnish with sesame seeds.
Decorate with whole prawns and caviar to make this dish look even more impressive. This is the perfect sushi recipe for beginners and if you don't have a sushi restaurant near you!
Gyoza Lamb Recipe (Chinese dumplings)
People always ask me where they can get gyoza wrappers or gyoza skins. Generally, you can find them in the frozen section of Asian supermarkets. If you live in Ireland you can get them in Asia Market Dublin (they also deliver ambient ingredients nationwide, I’m not sure about chilled/frozen). I’ve paired this gyoza recipe with a delicious gyoza sauce which is light and tasty using only two ingredients Fused Soy Sauce & rice vinegar.
Makes 25–30 gyoza (dumplings)
25–30 gyoza wrappers or skins (available in Asian supermarkets)
Bowl of water, for sealing the dumplings
Rapeseed oil, for frying
80ml cold water, for steaming
Sesame oil, to season
For the filling
200g good-quality minced lamb
100g cabbage, finely diced
1 spring onion, finely diced
1 tablespoon freshly grated ginger
2 cloves of garlic, peeled and grated
3 shiitake mushrooms, finely chopped
1 tablespoon Fused Clever Classic soy sauce
1 tablespoon sake
2 tablespoons potato starch
2 tablespoons Fused Clever Classic soy sauce or Fused Cheeky Chilli Soy Sauce
2 tablespoons rice vinegar
Optional, a few drops of la-yu (chilli-infused sesame oil)
A: How to make the dumplings
- Mix all the ingredients for the gyoza filling in a bowl together and set aside.
- Place the gyoza skins, a clean water bowl, teaspoon and large serving dish on the counter top before you start making the dumplings.
- Start to make the dumplings by placing a gyoza skin on the palm of your hand. Place a heaped teaspoon of filing in the middle of the gyoza skin. Moisten the edge of the upper half of the gyoza skin by dipping your finger in the bowl of water and sliding it along the edge. Fold the gyoza skin over the filling in half and start to pleat the edges. Place on the serving dish and continue to make gyoza (dumplings) until all the filing has been used.
B: How to cook the dumplings
- Heat oil on a non-stick frying pan on medium to high heat.
- Place the gyoza on the pan and fry until the base of the gyoza is slightly golden.
- Pour cold water around the edges of the pan and cover with a lid. Leave cooking for 10 minutes or until almost all of the water has evaporated.
- Remove the lid and continue to fry until the water is fully absorbed.
- Finally, drizzle sesame oil over the gyoza and fry until the base of the gyoza is golden brown.
- Serve with the soy sauce and rice vinegar dipping sauce.
This lamb stew recipe takes inspiration from my time in Japan but using local Irish ingredients. The lamb meat fills this light Japanese broth with a delicious and unique flavour which the potatoes and vegetables easily absorb. This is a comforting dish which you can serve rustic bread for a quick and tasty mid-week family meal or special occasion.
Japanese Style Lamb Stew
1 large onion, peeled & roughly chopped
250g lamb meat, chopped into cubes
1 tablespoon freshly grated ginger
1 large carrot, peeled & roughly chopped
2 large potatoes, peeled & roughly chopped
Blanched green beans, to serve
Rustic bread, to serve
For the broth
2 dried shiitake mushrooms
Sheet of dried Irish kelp seaweed
80ml Fused soy sauce
2 tablespoons sake
1 tablespoon mirin
1 tablespoon sugar
1.Heat the oil in a large, heavy-based saucepan on a medium to high heat.
- Add the onion and fry for a minute or so. Then add the lamb and ginger and continue to fry for a few more minutes.
- Toss in the carrot and potatoes.
- Mix all the ingredients for the broth together in a large bowl and then add to the saucepan.
- Bring to the boil and then reduce to a simmer.
- Using a ladle remove any foam that floats to the top of the water.
- Cover with a lid and cook on a low heat for about 30 minutes or until the vegetables are cooked through (remove the kelp seaweed before serving)
- Serve in a bowl and top with thinly sliced blanched green beans, accompanied by rustic bread.
This lamb stew recipe would also work well with a slow cooker!