Shichimi Togarashi Lamb Kofta Kebab

For this recipe the lamb meat is seasoned with one of my favourite Japanese seasonings called shichimi togarashi (Japanese seven spice) and served with a natural yoghurt dip. Shichimi togarashi goes really well with all types of meat including chicken and beef but also pairs well with white fish.

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

in Japanese cuisine “tataki” is a method for preparing fish or meat (beef) leaving it seared on the outside and raw on the inside. So for 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 Tataki also called Tataki de Atun.

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.

 

Chicken Gyoza Recipe (Chinese Dumplings)

Gyoza also called Chinese Dumplings originated in China, however in Japan it has become a popular side dish in ramen shops and tapas-style restaurants called ‘izakaya’. It has become equally popular here in Ireland particularly in Japanese restaurants such as Tani, Eatokyo and Wagamama. If you’re looking for it ready-made you can find frozen gyoza in Asia Market in Dublin.

Gyoza 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 gyoza/ Chinese dumplings using different fillings such as minced prawns, chickens or vegetables only.

Makes 25–30 gyoza (dumplings)

You’ll needGyoza dumplings Fiona Uyema Fused Japanese cooking recipe

25–30 gyoza skins (also called wrappers)

Bowl of water for sealing the dumplings

Vegetable oil

80ml cold water, for steaming

Sesame oil, to season

Ingredients:

For the filling

200g minced chicken (or prawn)

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

There’s a bit of effort required for this udon noodle recipe but I gaurantee you it’s worth the effort! This recipe came about with a little luck using ingredients I had at home to make a last-minute lunch. Generally Chinese dumplings would be added to this type of noodle dish, but the meatballs work really well. The light soy broth works well in 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 Fused soy sauce

2 tablespoons sake (Japanese rice wine)

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.

Notes on Udon Noodles:

You can buy udon noodles in Asian supermarkets or the World Food/ Ethnic Aisle of larger supermarkets. Udon noodles are white, thick and made from wheat flour. This type of noodle is often served in a hot broth and udon stir fry recipes have become popular.

Garlic Fried Rice Recipe

Japanese Egg Fried Frice with garlic Fiona Uyema Fused healthy recipeGarlic Fried Rice served with a fried egg on top!

This is one of the most viewed recipes on my website and is my go to recipe if I’m stuck for time, cooking motivation and ingredients!

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)
Fused Clever Classic soy sauce, to season
Sesame oil, to season
2 eggs
Shichimi togarashi (Japanese seven spice) or Fused Cheeky Chilli soy sauce, 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 (or Fused Cheeky Chilli Soy Sauce) over the egg and rice to serve

Tip: This garlic fried rice dish goes really well with chicken or prawn too.

Chicken Ramen Recipe

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.

I came across a delicious ramen restaurant in Dun Laoghaire, Dublin called SOUP. There is also a fabulous place in Belfast that has won countless awards called Bia Rebel. I had another unforgettable ramen experience in London (recommended by a Japanese friend living there) called Kanada-Ya

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 Fused Cheeky Chilli Soy Sauce, 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.

A drizzle of Fused Cheeky Chilli soy sauce finishes this dish with a nice kick of spice and flavour! You will also get ramen in various restaurants across Dublin including Wagamama, Eatokyo and Tani