Eggy fried rice

Ingredients

8 eggs, lightly scrambled

8 spring onions, finely sliced

3 tablespoons soy sauce

11/2 tablespoons ginger, grated

3 tablespoons vegetable oil

1 large red onion, diced finely

6 cups cooked rice

11/2 tablespoons extra soy sauce

2 cups shredded Chinese 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.

 

Soba noodle salad

Ingredients

270g soba noodles (1 packet)

1 eggplant, cut into tiny cubes, drizzled with olive oil and sprinkled with herbamare

Drizzle of balsamic vinegar

5 radishes, sliced thinly

1 cucumber, peeled, cut in half lengthways, seeded and thinly sliced

1 head broccoli cut into tiny florets and blanched

1 cup purple cabbage, finely shredded (1/8 cabbage)

4 spring onions, finely chopped

Toasted sesame seeds to garnish
Dressing:

2 tablespoons sesame oil

1/3 cup rice vinegar

11/2 tablespoons tamari

2 tablespoons honey

2 teaspoons grated ginger

½ teaspoon salt
Method

Preheat oven to 180.

Place eggplant into an ovenproof dish and roast for 15-20 minutes until golden. When it comes out drizzle with balsamic and set aside.

Place broccoli into a heatproof bowl. Pour over boiling water and let sit for 5 minutes. Drain and set aside.

Cook soba noodles in boiling water for 4 minutes. Drain, refresh under cold water and set aside.

Place all salad ingredients including noodles into a bowl.

Whisk dressing ingredients together and pour over salad. Mix well.

Garnish with sesame seeds.

 

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.

 

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)

11/2 tablespoons sweet chilli sauce

11/2 tablespoons soy sauce

Method

In a bowl mix flour, water and soy sauce. Add eggs and salt. Bamix 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 golden.

Drain on paper towel.

Whisk sauce ingredients and drizzle over pancake.

 

Sweet corn soup

Ingredients

4 corn cobs, kernels removed

¼ cup light olive oil 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.