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!
- 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
- Freshly steamed rice or noodles
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
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
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
Makes 6 cupcakes
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
Matcha Pocky, to decorate (available in Asian supermarkets)
- Preheat a fan oven to 180 degrees Celsius (350 degrees Fahreinheit).
- Sieve the flour and matcha together a few times to make sure the matcha powder is completely mixed into the flour.
- Whisk all the ingredients for the cupcake mix in an electric mixer for a few minutes or until it’s well mixed together.
- Place the cupcake cases in the baking tin. Using a large spoon to fill the cases over half-way with the batter.
- 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.
- 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.
- 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.
- Use a piping bag to decorate the top of the cupcakes with the green icing.
- Break a few pocky sticks in half and place on top of the cupcake to finish decorating.
If you fancy adding seaweed to your store cupboard ingredients it’s stocked in fishmongers, health stores, larger supermarkets and Asian markets. There are also some wonderful Irish seaweed companies selling their products online including Wild Irish Sea Veg, This is Seaweed. A lady called Prannie Rhatigan wrote an intriguing book on seaweed & stocks some seaweed products on her website.
I started to use seaweed in my recipes and cooking when I lived in Japan. Seaweed is an important part of the Japanese diet, from sushi making to simple stocks and salads. Now, back in Ireland I continue to integrate seaweed into all types of recipes! Here is a list of the seaweeds that I regularly use for cooking.
Kombu (kelp) seaweed
It’s filled with umami (the fifth taste) and one of the main ingredients used to make Japanese cooking stock (dashi). It’s also used for salads and stews. Kelp seaweed can be found along the coast of Ireland.
Nori is best known outside of Japan for wrapping sushi rolls and onigiri (Japanese rice balls). Nori can be bought as roasted seaweed sheets or milled (aonori). This type of seaweed is relatively easy to find in most supermarkets. Once opened, nori sheets need to be stored in an airtight container or they will lose their crispy texture. Ao-nori (milled nori) is often sprinkled over dishes such as okonomiyaki and yakisoba just before serving.
Wakame can be bought as small dried pieces. It is added to miso soup and salads. Be careful how much dried wakame you add to a dish as these tiny pieces of seaweed expand once they are in water.
This is a reddish-brown seaweed that you can easily find along the coast of Ireland. It is packed with vitamins and minerals. It can be used in cooking and baking.
The first thing to learn before you start cooking Japanese food at home is how to wash and cook Japanese rice properly. Click here to see my post on washing and cooking Japanese rice. There’s also a separate post on how to make sushi rice.
To understand the importance of rice in the Japanese diet you only need to look at the word ‘gohan’, which means both meal and rice. A typical Japanese home-cooked meal always includes a bowl of rice accompanied by soup and several other communal dishes, including vegetables, fish and meat, to give a nutritionally balanced meal.
I lived in a rural village called Nishiyama on the western coast of Japan for several years. It was surrounded by endless rice fields and mountains. There I got to truly experience the importance of rice in Japanese society. I remember one neighbour who warmly welcomed me to Nishiyama village with gifts of his own harvested rice and seasonal vegetables. I became good friends with him and his wife, and learned so much from them about Japanese food and culture. One day they brought me along to their rice field to watch their son plant rice seeds. After witnessing the hard work involved in planting, cultivating and harvesting rice, I gained a deeper appreciation for this sacred grain.
At home I prefer to serve rice in small Japanese-style bowls rather than on plates, as it’s easier to control portion sizes this way. The concept of communal eating and the use of chopsticks during eating also help control the amount of food eaten during a Japanese meal, without people having to make a conscious effort to do so.
Kombu & Shiitake Dashi (Kelp & Shiitake stock/broth)
Makes 1 litre
1 litre water
20g dried kombu (kelp) – a piece about the size of a postcard
3 dried shiitake mushrooms
1 Put 1 litre of cold water in a large saucepan.
2 Add the kombu and shiitake mushrooms to the water and leave to soak for at least 30 minutes. If you have time leave to soak for a few hours or overnight (in this case, place in the fridge). This will fill the water with the goodness and umami from both the seaweed and the mushrooms.
3 Heat the water until it comes to the boil and then remove the kombu and mushrooms immediately.
4 This can be stored in the fridge for about 3 days, or you can freeze it.
Tip This is an ideal dashi for vegetarians and a base for soups or ramen.
Dashi is a type of cooking stock used as a base for soups and other dishes in Japanese cuisine. It is surprisingly easy to make compared to stocks here in the West. The secret to a good Japanese stock/broth is to use ingredients filled with umami – ‘the fifth taste’.
Traditionally, dried fish flakes called ‘katsuobushi’ and kelp seaweed are the basis for Japanese stock. Since katsuobushi is quite difficult to get outside Japan and expensive to buy, I tend to use kelp seaweed only or a mix of kelp seaweed and shiitake mushrooms, as these raw ingredients are also filled with umami and are widely available. We have an abundance of kelp seaweed here in Ireland, which can be bought in health stores, large supermarkets and fishmongers, so Ireland really is the ideal place to make dashi!
Dashi no moto: instant stock
Instant stock (also called instant dashi) is a dry ingredient that comes in granules and can be used to replace home-made dashi. Using instant dashi in Japanese cooking is similar to using stock cubes for cooking here in the West. Outside Japan it can be difficult to source so, depending on where you live, it may be easier to make home-made dashi. The most popular type of instant dashi granules available is called ‘hon-dashi’, made by a company called Ajinomoto. To use instant dashi granules for any of the miso soup recipe add 1 teaspoon of instant dashi granules to 1 litre of water. I recommend making dashi from scratch if possible, as nothing compares to the depth of flavour in home-made dashi and you also have the comfort of knowing exactly what’s in the stock. What follows are three recipes for home-made dashi.
Edamame are young soybeans in a pod. I loved this popular snack when I first moved to Japan as a student, as they are really cheap to buy and tasty, and go surprisingly well with beer. Generally, edamame can be found in the frozen section of Asian speciality stores or larger supermarkets such as Tesco, LIDL etc. They are sold in the pod and also out of the pod. I prefer using edamame in the pod when serving as a simple snack or finger food and then using edamame out of the pod for when I’m making a pasta dish or salad with them.
Servings: 4 people
- Edamame Beans
- Sea Salt
- Fused Cheeky Chilli Soy Sauce optional, shop here
How to cook frozen pre-cooked edamame?
Serve edamame with an empty bowl to dispose of the pods. Remember you can’t eat the pods! Check to see if the edamame have been pre-salted or not and then season to your liking with freshly ground sea salt.
To eat edamame simply pop the beans out of the pod using either your hands or your mouth. To add a nice kick to your cooked edamame drizzle Fused Cheeky Chilli Soy Sauce over for a nice spice hit!
Edamame Nutrition Information & Calories:
Roughly 120kcal per 100g, High in protein and fibre, low in fat.
Edamame recipes: check out my edamame hummus recipe! It's super easy and goes really well with veggie sticks.
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!
Servings: 2 people
- 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
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
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