Simple salad with a Japanese dressing
2 Cos lettuces, shredded
2 cucumbers, finely sliced
4 carrots, grated
2 tablespoons mirin
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons chopped onion
1 tablespoon mustard
2 teaspoons grated ginger
1 small carrot, peeled and chopped
Toasted sesame seeds to garnish
Place all salad ingredients into a bowl.
Place all dressing ingredients into a blender and blend until smoothe.
Pour over salad and toss well.
Garnish with sesame seeds.
Mini Japanese pancakes
2 cups flour
1 cup cold water
2 teaspoons soy sauce
4 eggs, lightly beaten
salt to taste
4 spring onions, finely chopped
2 large carrots, grated
4 cups finely shredded Chinese cabbage
2 tablespoons sunflower oil
¼ cup whole egg mayonnaise (or Japanese mayo)
1 1/2 tablespoons sweet chilli sauce
1 1/2 tablespoons soy sauce
In a bowl mix flour, water and soy sauce. Add eggs and salt. Mix thoroughly with a whisk until batter is smooth. Add spring onions, carrot and cabbage. Mix until vegies are well coated with batter.
Heat oil in a large fry pan. Place spoonfuls of mixture into oil and flatten slightly with back of spoon. Cook for 2 minutes on each side or until golde
Drain on paper towel.
Whisk sauce ingredients and drizzle over pancake.
1kg uncooked rice
150ml sushi rice vinegar OR 1 cup rice wine vinegar+1/4 cup mirin+1/4 cup sugar
1 packet dried nori sheets
1 avocado cut into strips
1 cucumber, peeled and cut into strips (pips removed)
1 carrot, peeled and grated
Japanese mayonnaise or whole egg mayo
Sesame seeds, toasted
Cook rice in rice cooker. Whilst still hot spread on a large tray. Pour over seasoning and mix thoroughly. Let cool to room temperature.
Place a sheet of nori (shiny side down) on a bamboo sushi mat. Using moist fingers, press approximately 1 cup of prepared sushi rice evenly over the seaweed, leaving a 2cm strip at the top.
In a horizontal row, near the bottom of the rice, place veggies, mayo and sesame seeds. Roll up in sushi mat, pressing down, so that a compact roll results.
Cut into 8 pieces and repeat with rest of rice.
Eggy fried rice
8 eggs, lightly scrambled
8 spring onions, finely sliced
3 tablespoons soy sauce
1 1/2 tablespoons ginger, grated
3 tablespoons vegetable oil
1 large red onion, diced finely
6 cups cooked rice
1 1/2 tablespoons extra soy sauce
2 cups shredded cabbage
1 cup baby peas
Place eggs in a bowl with spring onions, soy and ginger. Beat lightly with a fork to combine.
Heat oil in a wok and add onion. Cook for 1 minute. Pour in egg mixture and leave to cook for 10 seconds before folding egg mixture over with a spatula and lightly scrambling for about 2 minutes or until almost cooked through.
Add rice and extra soy and stir fry for 2 minutes.
Lastly toss in cabbage and peas and stir until well combined and heated through.
Sweet corn soup
4 corn cobs, kernels removed
¼ cup vegetable oil
2 onions, finely chopped
2 tablespoons ginger, grated
2 cloves garlic, crushed
12 cups chicken stock (12 cups water + 4 maissel cubes)
2 tablespoon soy
3 tablespoons shabbas wine
4 eggs, lightly beaten
spring onion to garnish
Remove kernels from corn.
Heat oil in a pot and sauté onions, ginger and garlic for 2 minutes.
Add 12 cups chicken stock and bring to the boil.
Add corn, onion mixture, soy and wine to stock and stir.
Slowly pout beaten egg into soup in a slow steady stream stirring continuously.
Garnish with spring onions.