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.

Asian Lamb Gyoza (Dumplings)

I’m delighted to be acting as an Ambassador for the European Lamb Campaign. Local lamb is sustainable, versatile and full of flavour.

From growing up on a sheep farm and cooking with lamb over the years I’ve found it is perfect for all types of dishes, from traditional to ethnic. The flavour of lamb pairs well with a range of world cuisines including Asian flavours.

For this recipe, I’m filling dumplings with local lamb and vegetables and seasoning them lightly with Asian flavours. This is great recipe for entertaining at home. I often get everyone involved in the dumpling making as it’s great fun. You can make a large batch to spice up your midweek meal repertoire and freeze half for your next special occasion!

Asian Lamb Gyoza (Dumplings)

Makes 25–30 gyoza (dumplings)

Ingredients 

25–30 gyoza 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 soy sauce

1 tablespoon sake

2 tablespoons potato starch

 Dipping sauce

2 tablespoons soy sauce

2 tablespoons rice vinegar

A few drops of la-yu (chilli-infused sesame oil)

Instructions:

A: How to make the dumplings

  1. Mix all the ingredients for the gyoza filling in a bowl together and set aside.
  2. Place the gyoza skins, a clean water bowl, teaspoon and large serving dish on the counter top before you start making the dumplings.
  3. 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 

  1. Heat oil on a non-stick frying pan on medium to high heat.
  2. Place the gyoza on the pan and fry until the base of the gyoza is slightly golden.
  3. 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.
  4. Remove the lid and continue to fry until the water is fully absorbed.
  5. Finally, drizzle sesame oil over the gyoza and fry until the base of the gyoza is golden brown.
  6. Serve with the soy sauce and rice vinegar dipping sauce.

 

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Japanese Style Lamb Stew

I’m delighted to be acting as an Ambassador for the European Lamb Campaign. After living abroad for many years I returned home with a greater apprecation for local ingredients and the role they play in creating a delicious meal. We are lucky to have excellent quality local lamb which is suitable for a range of dishes and cooking methods.

This recipe takes inspiration from my time in Japan but using local 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 

Serves 3–4

Ingredients

Rapeseed oil

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

500ml water

2 dried shiitake mushrooms

Sheet of dried Irish kelp seaweed

80ml soy sauce

2 tablespoons sake

1 tablespoon mirin

1 tablespoon sugar

 Instructions

1.Heat the oil in a large, heavy-based saucepan on a medium to high heat.

  1. 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.
  2. Toss in the carrot and potatoes.
  3. Mix all the ingredients for the broth together in a large bowl and then add to the saucepan.
  4. Bring to the boil and then reduce to a simmer.
  5. Using a ladle remove any foam that floats to the top of the water.
  6. 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)
  7. Serve in a bowl and top with thinly sliced blanched green beans, accompanied by rustic bread.

Visit www.trylamb.ie or @TryLamb on Facebook and Instagram

 

 

Japanese Style Lamb Burger

I’m delighted to be acting as an Ambassador for the European Lamb Campaign. After growing up on a small sheep farm I learned to appreciate how sheep farming supports local communities.

The quality of lamb meat is superior as lambs graze on a varied diet of grasses, wild herbs and fresh vegetation which help develop that unmistakable flavour.

Lamb is such a versatile meat which works well with all types of cuisines. My favourite way to cook with lamb is to add a delicate Asian twist. This lamb burger recipe has become a tasty weeknight go to dish in our home. Using lamb meat for homemade burgers gives the best results. The lamb meat and light Asian flavours work really well together. This recipe can be cooked in the oven or on the barbeque over the summer months. I hope it becomes one of your weekly favourites too!

Japanese Style Lamb Burger

Makes 4–5 burgers

Ingredients

2 tablespoons passata

1 tablespoon sake (or cherry)

1 tablespoon Japanese soy sauce

1 tablespoon honey

1 egg, beaten

300g lamb mince

Handful of panko breadcrumbs

1 red chilli, finely diced

Rapeseed oil, for baking tray

Bun, mixed salad, red onion, sliced cheese & mayo, to serve

Instructions

  1. Preheat a fan oven to 180ºC.
  2. Mix the passata, sake, soy sauce and honey in a bowl. Transfer half of the sauce to another bowl and set aside.
  3. Add the beaten egg to the remaining half of the sauce in the bowl and mix well.
  4. Toss in the lamb mince, panko and chilli and mix well.
  5. Using your hands shape the meat mix into burger patties. This should make four or five depending on the size.
  6. Brush the baking tray and the burgers with oil. Put the burgers on the baking tray and place in the preheated oven.
  7. Cook for about 25 minutes, turning only once during this time and pouring the remaining half of the sauce over the top of the burgers in the last 5 minutes of cooking.
  8. Serve in a bun with mixed salad, red onion, sliced cheese and mayo.

 Visit www.trylamb.ie or @TryLamb on Facebook and Instagram

 

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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.