Japanese Style Tofu & Mixed Purple Veg Stir-Fry

Serves 2

Ingredients

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 Japanese 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

Instructions

  1. Heat some vegetable oil in a frying pan or wok over a medium to high heat.
  2. Toss in the garlic and chilli and fry for a minute.
  3. 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).
  4. Mix all the ingredients for the sauce in a small bowl and add into the stir-fry and mix well, continuing to fry for a few minutes.
  5. Serve on two plates with freshly steamed rice.
  6. Garnish with roasted sesame seeds

 

CHIRASHI ZUSHI – SCATTERED SUSHI

Although sushi is usually not made in Japanese homes (they prefer to leave it to the experts as it takes 10 years in Japan to train as a sushi chef!), this is one exception, most likely because no rolling is required for this type of sushi. It’s served in homes across Japan to celebrate the New Year and other special occasions.

This is a type of sushi where the sushi rice is served in a bowl or on a large serving dish with a variety of ingredients mixed through the rice and also on top of the rice, including beautiful yellow ribbons which are made from egg by simply frying it like a crêpe and then cutting it into thin ribbons.

Serves 4–6

Ingredients

Sushi rice 

Vegetable oil 

Sesame oil 

Japanese Soy sauce to serve 

Black sesame seeds to garnish 

For the sushi fillings and toppings

2 eggs, beaten

½ yellow pepper and ½ red pepper, cut into small cubes

1 avocado, cut into small cubes 

8 large prawns, cut into bitesize pieces 

Instructions

1. 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.

2. Allow the seasoned sushi rice to cool to room temperature, and then mix half of the peppers, avocado and prawns into the rice. Place in a large serving dish.

3. Scatter the remaining ingredients on top of the rice mix including the egg ribbons.

4. For extra flavour lightly drizzle sesame oil and soy sauce all over and garnish with sesame seeds.

Tip

Decorate with whole prawns and caviar to make this dish look even more impressive.

Matcha Pancakes

Ingredients

  • 250ml buttermilk
  • 1 egg
  • 180g flour
  • 1 tablespoon matcha (green tea powder)
  • 1 teaspoon baking powder
  • 1 teaspoon bread soda
  • Vegetable oil, for frying

Toppings

Savory

  • bacon, smoked salmon, tomato, mushroom, selection of cheese (cream cheese, goats cheese etc)

Sweet

  • figs, mixed berries, banana
  • honey/maple syrup, to garnish

Method

  1. In a large bowl mix the buttermilk and egg together.
  2. In another large bowl mix all the dry ingredients together (flour, matcha, baking powder and bread soda). To ensure that the matcha is evenly dispersed through the flour, pass the mixture through a sieve 2 or 3 times.
  3. Add the dry ingredient mix to the buttermilk and egg, whisk until the batter is smooth with no lumps.
  4. Add vegetable oil to a non stick frying pan and set the heat to medium/high.
  5. Using a large spoon, place one spoon of batter carefully on the frying pan.
  6. Fry for 1 – 2 minutes until bubbles form on top, then flip and continue to fry on the other side for 1 – 2 minutes.
  7. Serve on a plate along with the recommended toppings and garnish with honey or maple syrup.

Matcha Cupcakes

Makes 6 cupcakes

Ingredients 

For the cupcake mix

2 eggs (preferably free range)

125g caster sugar

125g soft butter

125g self raising flour

1 tsp matcha powder

For the matcha icing 

200g Icing sugar

2 tablespoons matcha

100g soft butter cubes

20ml milk

Matcha Pocky, to decorate (available in Asian supermarkets)

Method

  1. Preheat a fan oven to 180 degrees Celsius (350 degrees Fahreinheit).
  2. Sieve the flour and matcha together a few times to make sure the matcha powder is completely mixed into the flour.
  3. Whisk all the ingredients for the cupcake mix in an electric mixer for a few minutes or until it’s well mixed together.
  4. Place the cupcake cases in the baking tin. Using a large spoon to  fill the cases over half-way with the batter.
  5. Place in the oven for about 20 minutes or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.
  6. To make the green icing, sieve the icing sugar and matcha together a few times to make sure the matcha powder is completely mixed into the icing sugar.
  7. Using an electric whisk, beat together the butter cubes and icing sugar until smooth and creamy. Finally add the milk and continue to whisk for a few more minutes.
  8. Use a piping bag to decorate the top of the cupcakes with the green icing.
  9. Break a few pocky sticks in half and place on top of the cupcake to finish decorating.

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 dedicate at least one recipe to lamb. I season the lamb meat with shichimi togarashi (Japanese seven spice) and serve it with a natural yoghurt dip, as we have fantastic yoghurt producers in Ireland who make excellent quality yoghurt.

Japanese style lamb kofta stewers Fiona Uyema Fused Japanese recipe cookingMakes 8 skewers

Ingredients:

vegetable oil

1 medium onion, peeled and finely diced

500g good quality lamb, minced

bunch of fresh parsley, finely chopped

1 tablespoon shichimi togarashi

salt and pepper to season

8 skewers, soaked in water for 20 minutes

Yoghurt and mint dip

5 tablespoons natural yoghurt

large bunch of mint leaves, finely chopped

2 teaspoons lime juice

zest of ½ a lime

1 teaspoon olive oil

salt and pepper to season

Instructions:

1 Heat the oil on a frying pan on a medium heat and add the diced onion. Slowly cook the onion, allowing it to sweat, and then fry until translucent (do not brown). Remove from the heat and let it cool.

2 In a large bowl mix together the minced lamb, parsley, shichimi togarashi and onion. Season with salt and pepper.

3 With dampened hands take a handful of meat and using a firm hand form a rectangular shape. Push a skewer through the meat.

4 Place under a grill on a high heat for 10 to 20 minutes (or until cooked to your liking). Place a cup of water on the base of the grill to stop the meat drying out.

5 Mix all the ingredients for the dip together in a bowl and serve on the side.

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 time once it’s ready and try to eat it straight away.

Tuna and mango tataki Japanese salad Japanese cooking recipe Fiona Uyema FusedIngredients:

Mixed sesame seeds to coat the tuna

Salt and pepper to season the tuna

100g fresh tuna steak/loin

Vegetable oil

A few handfuls of mixed salad leaves

1 ripened mango, peeled and cut into strips

For the dressing:

2 teaspoons soy sauce

1 teaspoon rice vinegar

½ teaspoon sesame oil

Instructions:

1 Mix together the sesame seeds, salt and pepper on a flat plate.

2 Place the tuna on the plate and coat each side in sesame seeds.

3 Heat a little vegetable oil in a non-stick frying pan on a medium to high heat.

4 Place the tuna on the pan and sear each side lightly (less than 1 minute for each side).

5 Transfer to a chopping board and, using a sharp knife, thinly slice the tuna.

6 Place the mixed salad leaves on a serving dish along with the mango strips.

7 Carefully place the tuna slices on top.

8 Mix all the ingredients for the dressing in a bowl and, just before serving, pour over the salad.