Simple salad with a Japanese dressing

Ingredients

2 Cos lettuces, shredded
2 cucumbers, finely sliced
4 carrots, grated

dressing:
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

Method

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

Ingredients

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

sauce:

¼ cup whole egg mayonnaise (or Japanese mayo)
1 1/2 tablespoons sweet chilli sauce
1 1/2 tablespoons soy sauce

Method

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.

Vegetarian sushi

Ingredients

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

Method

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

Ingredients

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

Method

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

Ingredients

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

Method

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.