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.

Vietnamese rice paper rolls


1 packet rice paper rolls

Rice vermicelli noodles, cooked and drained well

Grated carrot

Ribbons of cucumber

Vietnamese mint

Snowpeas, cut into fine strips

Sweet chilli sauce for dipping


Fill a large bowl with warm water. Immerse 1 rice paper roll into the warm water and let it soak for a few seconds until it is soft and ready to use. Place onto a clean teatowel.

Place the veggies in a row about one third of the way from the bottom. Leave a little room at both sides to seal. Fold the bottom over the filling twice and then tuck in the edges. Continue to roll until you have a firm roll. Repeat with the rest of the ingredients.

Serve with soy and sweet chilli sauce.

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. 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.

Vegetarian sushi


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.


Jam and poppyseed thumbprint biscuits


2 cups flour

1 1/2 teaspoons baking powder

100 g butter (softened)

3/4 cup sugar

¼ teaspoon salt

2 tablespoons orange juice

1 egg

1 tablespoon poppy seeds



Preheat oven to 180.

Combine all ingredients in a food processor and mix to form a ball.

Roll dough into walnut sized balls and place on a baking tray. Make a thumbprint in the middle and fill with ½ teaspoon jam.

Bake for 8-10 minutes until a light golden brown and allow to cool on wire racks.