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.

 

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 using different fillings such as minced pork, prawns or vegetables only. I usually make a large batch and freeze them as they cook well from frozen. Remember to steam cook the dumplings for longer if you’re cooking them from frozen. Makes 25–30 gyoza (dumplings)

You’ll needGyoza dumplings Fiona Uyema Fused Japanese cooking recipe

25–30 gyoza skins

bowl of water for sealing the dumplings

vegetable oil

80ml cold water for steaming

sesame oil to season

Ingredients:

For the filling

200g minced prawn/ chicken or add more vegetables

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

1 teaspoon sesame oil salt and pepper to season

2 tablespoons potato starch

Dipping sauce

2 tablespoons soy sauce

2 tablespoons rice vinegar

a few drops of la-yu (chilli-infused sesame oil) to taste

Instructions:

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.

–       Place a gyoza skin on the palm of your hand, take a heaped teaspoon of the filling and place it in the centre 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 bottom half of the gyoza skin over the filling so that it meets the moistened upper half

–       Start to pleat by folding the edges (make one pleat in the middle and two pleats at either side)

–       Press firmly on all pleats to ensure that the ingredients are secure within the gyoza skin.

B: How to cook the dumplings

  1. Heat oil on a non-stick frying pan on medium to high heat.

 

  1. Place the gyoza on the pan and fry until the base of the gyoza is slightly golden.

 

  1. 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.

 

  1. Remove the lid and continue to fry until the water is fully absorbed.

 

  1. Finally, drizzle sesame oil over the gyoza and fry until the base of the gyoza is golden brown.

 

  1. Serve with the soy sauce and rice vinegar dipping sauce.

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 summer and winter months.

Serves 4Japanese style pork meatballs and udon noodles ramen recipe

Ingredients:

4 bundles or portions of udon noodles

vegetable oil

1 spring onion to garnish

shichimi togarashi and/or chilli oil to garnish

For the broth

1 litre chicken stock

4 tablespoons soy sauce

2 tablespoons sake

salt and pepper to season

For the meatballs

2 tablespoons soy sauce

2 tablespoons sake

1 egg

salt and pepper to season

50g panko

250g good quality pork mince

For the toppings

100g pak choi leaves, washed and roughly chopped

1 medium carrot, peeled and cut julienne style

4 eggs, hard-boiled, deshelled and halved

Instructions:

1 Pour the chicken stock into a large saucepan, bring to the boil and then reduce to a simmer. Add the soy sauce and sake, and season. Mix well and reduce to a very low simmer.

2 Meanwhile, for the meatballs, in a large bowl, mix the soy sauce, sake, egg, salt and pepper together. Then add the panko and pork mince. Using your hands mix well together.

3 To make the meatballs, measure out a heaped teaspoon of minced pork mix. Then, using dampened hands, roll into the shape of a small meatball. This should make about twenty-five meatballs, depending on the size.

4 Heat some oil in a heavy-based pan on a medium heat. Place the meatballs into the hot pan and cook, turning every few minutes until they are browned on all sides.

5 Cook the udon noodles according to the pack instructions. Then toss into the broth, bring back to the boil and then immediately reduce to a simmer again.

6 Divide the udon noodles and broth between four bowls, and add the meatballs, raw vegetables and eggs if using.

7 Finally garnish with finely sliced spring onion and shichimi togarashi or chilli oil.

 

Garlic Fried Rice

Japanese Egg Fried Frice with garlic Fiona Uyema Fused healthy recipeThis 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 oil to season
2 eggs
shichimi togarashi (Japanese seven spice) to serve

Instructions:
1 In a non-stick frying pan heat a generous amount of vegetable oil over a medium to high heat and add the garlic.

2 Fry the garlic until slightly browned and crispy, then remove from the pan, place on a small plate and set aside.

3 Add the cooked rice to the garlic-infused oil still sitting in the base of the frying pan and fry until the rice is evenly covered in the oil and hot. Add the garlic.

4 Drizzle a small amount of soy sauce and sesame oil over the rice and mix well. Take off the heat and divide between two plates.

5 Using the same frying pan, add more oil if necessary and put over a medium to high heat.

6 Crack the eggs into the frying pan and cook to your liking (preferably leave the egg yolk runny).

7 Place one fried egg on each plate on top of the rice. 8 Sprinkle shichimi togarashi over the egg and rice to

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 ramen stalls on street corners and these are popular places to visit on the way home after a night out.

Serves 2Chicken ramen bone broth fiona uyema fused healthy nutrition japanese recipe

Ingredients:
1 tablespoon sake

1 tablespoon vegetable oil

salt and pepper to season

1 chicken breast, butterfly cut

1 litre chicken stock

1 tablespoon dried seaweed

2 packs of egg or ramen noodles (about 400g)

3 tablespoons white miso paste

100g beansprouts, washed handful of pak choi leaves, washed and roughly chopped

spring onion to garnish shichimi togarashi and/or chilli oil to add a little spice

To serve ramen you’ll need;

2 large bowls 2 spoons 2 sets of chopsticks

Instructions:
1 To make the marinade for the chicken breast, in a small bowl mix together the sake, vegetable oil, salt and pepper.

2 Using your hands, completely cover the chicken in the marinade and leave to rest for 5 to 10 minutes.

3 Once the chicken is ready, heat a heavy-based pan on a medium to high heat and seal the chicken on both sides. Then reduce the heat and continue to fry until the chicken is cooked through and set aside.

4 Bring the stock to the boil in a large saucepan and immediately reduce to a simmer.

5 Place the dried seaweed in a bowl of cold water for 5 minutes to soften. Then squeeze out any excess water and set aside.

6 Place the noodles in a bowl of boiling water and gently untangle using a fork or chopsticks. Drain in a colander and rinse under a running cold tap to remove any excess starch.

7 Toss the noodles into the stock. Bring the stock back to the boil, then immediately reduce to a simmer.

8 In a small bowl, mix the miso paste with a few tablespoons of hot stock from the saucepan, dissolving any lumps. Add the miso paste to the stock and mix well together.

9 Divide the noodles between two large serving bowls. Then divide the seaweed, beansprouts and pak choi evenly between the two bowls, arranging carefully. Slice the cooked chicken breast and place on top of the ingredients as shown in the picture.

10 Finally, fill the bowls about three-quarters full with the miso stock and garnish with spring onion and shichimi togarashi or chilli oil.

Poke Bowl

Poke bowls have become one of 2017’s biggest food trends and I’m not complaining. It’s basically a deconstructed sushi roll. So it’s filled with healthy ingredients, really easy to make and there’s lots of room to get creative and use your favourite toppings.

Serves 4 Fiona Uyema Fused Poke Bowl TV3 cooking demo recipe easy

Ingredients:

4 portions of freshly steamed  rice, white or brown

600g sushi grade salmon/ tuna (alternatively smoked salmon/trout), cut into cubes

Half mango, peeled & cut into cubes

2 avocados, halved and thinly sliced

Pickled ginger/ shredded nori seaweed, to serve

Sesame seeds/ Japanese seven spice, to garnish

Caviar, optional for a special occasion

For the dressing (mix all ingredients well together in a small bowl)

4 tablespoons Japanese soy sauce

4 tablespoons rice vinegar

Pea sized dollop of wasabi

Instructions

1 To prepare for assembling the poke bowls place all the ingredients listed above in separate dishes.

2 To assemble the poke bowls arrange four bowls alongside each other.

3 Fill the bowls about halfway with rice.

4 Start to build the poke bowl with your preferred  fish and the other selection of toppings.

5 Finally drizzle the dressing over the poke bowl. Eat and enjoy!