Vegetable Stir Fry Recipe

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 Fused Clever Classic 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 stir fry 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

 

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 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. Traditionally this recipe is served in homes across Japan to celebrate the New Year and other special occasions. 

 

Chirashi Sushi - scattered sushi

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

Ingredients

  • Sushi rice go to my post on "How to make sushi rice"
  • Vegetable oil
  • Sesame oil
  • Fused Clever Classic Soy Sauce to serve
  • Black sesame seeds to garnish

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

Decorate with whole prawns and caviar to make this dish look even more impressive. This is the perfect sushi recipe for beginners and if you don't have a sushi restaurant near you! 
 
Tried this recipe?Let us know how it was!

Gyoza Lamb Recipe (Chinese dumplings)

Gyoza Lamb Recipe (Chinese dumplings)

People always ask me where they can get gyoza wrappers or gyoza skins. Generally, you can find them in the frozen section of Asian supermarkets. If you live in Ireland you can get them in Asia Market Dublin (they also deliver ambient ingredients nationwide, I’m not sure about chilled/frozen). I’ve paired this gyoza recipe with a delicious gyoza sauce which is light and tasty using only two ingredients Fused Soy Sauce & rice vinegar.

Makes 25–30 gyoza (dumplings)

Ingredients 

25–30 gyoza wrappers or 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 Fused Clever Classic soy sauce

1 tablespoon sake

2 tablespoons potato starch

 Dipping sauce

2 tablespoons Fused Clever Classic soy sauce or Fused Cheeky Chilli Soy Sauce

2 tablespoons rice vinegar

Optional, 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.

Japanese Style Lamb Stew

This lamb stew recipe takes inspiration from my time in Japan but using local Irish 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 Fused 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.

This lamb stew recipe would also work well with a slow cooker!

Lamb Burger Recipe

This is a tasty burger recipe for the summer months and works perfectly on a BBQ. I use panko breadcrumbs for this burger recipe but you can use regular breadcrumbs 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 (or use BBQ).
  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.

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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.

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

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!

Garlic fried rice topped with a fried egg

Prep Time: 5 minutes
Course: Main Course, Side Dish
Cuisine: Asian, Chinese, Fusion, Japanese, Korean, oriental
Keyword: fried rice, garlic, healthy, Japanese recipe
Servings: 2 people
Author: Fiona Uyema
Cost: 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, shop
  • Sesame oil to season
  • 2 eggs
  • Fused Cheeky Chilli soy sauce to serve, shop

Instructions

  • In a non-stick frying pan heat a generous amount of vegetable oil over a medium to high heat and add the garlic.
  • Fry the garlic until slightly browned and crispy, then remove from the pan, place on a small plate and set aside.
  • 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.
  • Drizzle a small amount of Fused Clever Classic soy sauce and sesame oil over the rice and mix well. Take off the heat and divide between two plates.
  • Using the same frying pan, add more oil if necessary and put over a medium to high heat.
  • Crack the eggs into the frying pan and cook to your liking (preferably leave the egg yolk runny).
  • Place one fried egg on each plate on top of the rice. To add a little spice drizzle Fused Cheeky Chilli Soy Sauce over the egg and rice to serve

Notes

Go to Fused online shop to see Fused range of premium Asian ingredients and sauces including Fused Flavoured Soy Sauces with no added sugar and no nasties. Free delivery on orders over €25
Tried this recipe?Let us know how it was!