Sweet Potato Fries & Cheeky Chilli Soy

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. You can use the oven or an air fryer for this recipe. I love Strong Roots frozen sweet potatoes if you are looking for a short cut!

Sweet Potato Fries & Cheeky Chilli Soy Sauce

Prep Time: 5 minutes
Cook Time: 30 minutes
Course: Side Dish, Snack
Cuisine: American, Asian, Fusion, Japanese
Keyword: Beer Snack, fries, healthy, sweet potato
Servings: 2 people
Author: Fiona Uyema
Cost: 4

Ingredients

  • 400 grams sweet potato peeled and cut into chips
  • 2 tbsp preferred oil
  • Freshly ground salt and pepper for seasoning
  • Nori optional to garnish
  • Fused Cheeky Chiili Soy Sauce shop here

Instructions

  • Preheat the oven to 180 degrees Celsius.
  • Place the sweet potato fries on a roasting tray and use your hands to coat in the oil and then season with freshly ground salt and pepper.
  • Spread the fries out in a single layer so they cook properly and won't stick together.
  • Cook for about 30 minutes (depending on the thickness) in the oven until the they are cooked through.
  • Serve with a generous drizzle of Fused Cheeky Chilli Soy Sauce.

Air Fryer

  • The sweet potato fries can be cooked in an air fryer if you have one at home. Just season the same as above.

Notes

Go to Fused online shop to see Fused range of premium Asian ingredients and sauces including Cheeky Chilli Soy Sauce (no added sugar or nasties). Free delivery on orders over €25
Clever Classic soy sauce
Tried this recipe?Let us know how it was!

Homemade Matcha Lemonade

Here’s my homemade lemonade recipe with a Japanese twist with added matcha. If you don’t have matcha at home don’t worry the recipe still works without it.

Homemade Matcha Lemonade

Prep Time: 15 minutes
Course: Drinks
Cuisine: American, Asian, Fusion, Japanese, oriental
Keyword: Antioxidants, diet, green tea, healthy, Japanese recipe, lemonade, lose weight, matcha
Servings: 8 people
Author: Fiona Uyema
Cost: 4

Ingredients

  • 200 g sugar
  • 200 ml cold water
  • 4 large fresh lemons
  • 1 litre of cold water
  • 1 tsp matcha powder
  • Ice cubes
  • Lemon slices to garnish
  • Mint leaves to garnish

Instructions

  • 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 is 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.

Notes

Taste the lemonade to check if you need to add more or less water.
Goes really well with sake or vodka
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Chicken Katsu Curry From Scratch

Here’s my foolproof recipe if you fancy making a Chicken Katsu Curry from scratch at home! This is one of the most popular recipes from my cookbook “Japanese Food Made Easy”

Chicken Katsu Curry From Scratch

Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Main Course
Cuisine: Asian, Fusion, Japanese, oriental
Keyword: chicken, Japanese food, Japanese recipe
Servings: 4 people
Author: Fiona Uyema
Cost: 15

Ingredients

For the chicken katsu

  • 4 chicken breasts
  • Flour for coating
  • 2 egg beaten
  • Panko for coating
  • Vegetable oil for frying

For the curry sauce (homemade recipe below or shop for Fused Katsu Curry Sauce)

  • 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

To serve

Instructions

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.

For the curry sauce (homemade recipe below or shop for Fused Katsu 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 (this can be frozen and used later).
  • 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).

To serve

  • Cut each chicken breast into thick slices and serve on a plate with freshly steamed rice, a generous drizzle of curry sauce and beni shoga (pickled ginger) if you have it.

Notes

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
Tried this recipe?Let us know how it was!

Superfood Vegetable Stir Fry

Are you looking for a light and healthy sauce for quick stir fries at home? Fused real soy sauces have no added sugar and no nasties so you are guaranteed a healthy meal wthin minutes!

If you are looking for a subtle flavour Fused Glorious Ginger adds a delicious depth of flavour. If you prefer a little spice in your stir fry then Fused Cheeky Chilli will work perfectly. Fused Clever Classic is great for all the family especially the littles ones. I usually add Cheeky Chilli to mine at the table!

Superfood Vegetable Stir Fry

Prep Time: 5 minutes
Cook Time: 10 minutes
Resting time: 1 hour
Total Time: 3 hours
Cuisine: Chinese, Japanese
Keyword: healthy, stir fry, vegan, vegetarian
Servings: 2
Author: Fiona Uyema
Cost: 5

Ingredients

  • Vegetable oil (or your preferred oil) for frying
  • Half red chilli roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 Red onion peeled and sliced
  • Handful of spinach roughly chopped
  • Handful of purple cabbage finely sliced
  • Handful of fresh beetroot peeled and sliced
  • Handful of sweet potato peeled and sliced
  • 200 g tofu, preferably organic cut into small cubes
  • Sesame seeds to garnish

For the sauce

  • 3 tbsp Fused Clever Classic soy sauce shop here
  • 1 tsp sesame oil
  • 1 tsp honey or maple syrup

To serve

  • Freshly steamed rice or noodles

Instructions

  • 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. Then add the red onion and continue to fry.
  • 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

Go to Fused online shop to see Fused range of real soy sauces with no MSG, no nasties & no refined sugar. Free delivery on orders over €25
Tried this recipe?Let us know how it was!

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 

Chirashi Sushi – scattered sushi

This is the perfect recipe to get familiar with the key ingredients used to make sushi without the pressure of 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. The presentation of this dish is always impressive if entertaining at home especially if you can finish the dish with caviar (Goatsbridge Irish Caviar). 

This dish is sometimes called “Chirashi don/ donburi” or “Chirashi bowl” when served in restaurants. 

Chirashi Sushi - scattered sushi

Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Main Course
Cuisine: Fusion, Japanese
Keyword: fish, Japanese food, Japanese recipe, poke
Servings: 4 people
Author: Fiona Uyema
Cost: 20

Ingredients

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

Instructions

  • 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.

Notes

Go to Fused online shop to see Fused range of real soy sauces with no MSG, no nasties & no refined sugar. Free delivery on orders over €25
Tried this recipe?Let us know how it was!

Homemade Pancakes With Matcha

 

Homemade Pancakes With Matcha

Prep Time: 5 minutes
Cook Time: 10 minutes
Course: Breakfast, Dessert
Cuisine: American, Fusion
Keyword: matcha, pancakes
Servings: 4
Author: Fiona Uyema
Cost: 5

Ingredients

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

Toppings (savoury and sweet)

  • bacon, smoked salmon, tomato, mushroom, selection of cheese
  • figs, mixed berries, banana
  • honey/maple syrup/ chocolate spread to garnish

Instructions

  • In a large bowl mix the buttermilk and egg together.
  • 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.
  • Add the dry ingredient mix to the buttermilk and egg, whisk until the batter is smooth with no lumps.
  • Add vegetable oil to a non stick frying pan and set the heat to medium/high.
  • Using a large spoon, place one spoon of batter carefully on the frying pan.
  • Fry for 1 – 2 minutes until bubbles form on top, then flip and continue to fry on the other side for 1 – 2 minutes.
  • Serve on a plate along with the recommended toppings and garnish with honey/ maple syrup or chocolate spread.
Tried this recipe?Let us know how it was!

 

Japanese Style Lamb Stew

This lamb stew recipe takes inspiration from my time in Japan using local Irish ingredients. The lamb meat fills this light Japanese broth with a delicious flavour which the potatoes and vegetables easily absorb.

Japanese Style Lamb Stew

Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: Fusion, Japanese
Keyword: lamb, one pot, slow cooker, stew
Servings: 4
Author: Fiona Uyema
Cost: 15

Ingredients

  • Rapeseed oil
  • 1 large onion peeled & roughly chopped
  • 250 g 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

  • 500 ml water
  • 2 dried shiitake mushrooms
  • Sheet of dried Irish kelp seaweed
  • 80 ml Fused soy sauce
  • 2 tablespoons sake
  • 1 tablespoon mirin
  • 1 tablespoon sugar

Instructions

  • 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!
Tried this recipe?Let us know how it was!

Matcha Cupcake Recipe

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.

Kaki Fruit Cake – Barmbrack

I’m really excited to share my Japanese inspired Barmbrack recipe which brings together my love for both Japanese and Irish ingredients. Barmbrack is a traditional Irish fruit cake that is the centre of Halloween here in Ireland.

What is the meaning of Barmbrack? The name comes from the Irish words “báirín breac” which translate as “speckled bread”. The Barmbrack cake recipe is full of flavour with mixed spices and dried fruit. The Japanese “kaki” fruit adds a lovely moisture to the cake also. Traditionally the dried fruit is soaked in tea overnight however in busy households like mine I need to be able to make the cake at the last minute so I’ve removed that step.

Traditionally a ring is placed inside the cake which signifies a wedding in the near future. As a child I remember the excitement around the table to see who would find the ring in their slice of cake!

Ingredients:

225g self-raising flour

125g raisins

150g brown sugar

150g kaki (peeled and grated)

3 eggs

Pinch of cinnamon

Pinch of nutmeg

Pinch of bread soda

Kaki (peeled and sliced), to decorate top

You’ll need

Loaf tin

Large bowl

Ring, optional if you want to add a little Irish mystic!

Instructions:

  1. Preheat the oven to 170˚C/327°/Gas Mark 3
  2. Place all ingredients (apart from the kaki slices for decorating) in a large bowl and mix well together.
  3. Grease a loaf tin and pour the mixture into it.
  4. Optional, if you want to add a little Irish mystic wrap a ring in greaseproof paper and add to the middle of the batter.
  5. Place the kaki slices on top to decorate.
  6. Put in the oven for up to 1 hour or until it’s baked. To check if it’s baked through insert a skewer or knife in the middle and if it comes out clean it’s ready.
  7. Remove from the oven and allow to cool slightly before placing on a wire rack to cool. Once cooled wrap in grease proof paper and tin foil to keep fresh.
  8. Serve in slices with a fresh cup of tea or coffee.