Udon Noodles with Teriyaki Style Pork Spare Rib

Simple, quick and delicious.


Ingredients (1 Serving)

• 1 packet of fresh type udon noodles
• 1 pork spare rib, slice into 2cm thick slices
• 1 tsp. sugar, preferably brown
• 1 tbsp. shoyu Japanese soy sauce
• 1 tbsp. mirin
• 1 tbsp. sake Japanese rice wine (optional)
• 2 cabbage leaves
• 1/2 tsp. salt
• 1 tbsp. oil for frying (e.g. groundnut, sunflower)
• 1 tbsp. white sesame seeds

Method

1. Shred the cabbage as finely as possible. Mix in the salt using your hands and set aside. Mix the cabbage and the salt in a bowl using your hands and set aside.
2. Dry roast the sesame seeds in a saucepan for 15 seconds. Set aside.
3. Place a wok or frying pan on a high heat. Add the oil then fry the pork slices together with the sugar. Cook for 2 minutes each side.
4. Add the shoyu, mirin and sake to the wok and cook for a futher minute.
5. Take the pork slices out of the wok and keep heating the remaining sauce for another 3 minutes.
6. Cook the udon noodles in boiling water for 2 minutes then drain.
7. Place the udon in a noodle bowl. Top with cabbage, pork and sesame seeds.
8. Drizzle the sauce from the wok over the noodles and serve.

Equally nice with rice noodles or ramen noodles.

© 2013 Setonaikai Trading

Sumac Chicken

Sumac is a purple powder from berries of the sumac shrub. Sumac gives a pleasant sour flavour to dishes.

Ingredients (4 Servings)

• 12 - 16 chicken drum sticks
• 1 onion, chopped finely
• 3 tbsp. olive oil
• 1 tbsp. sumac
• 3 cloves garlic, chopped finely
• 1/2 tsp. salt
• 1/2 tsp. pepper

Method

1. Mix all the ingredients in a large plastic bag and refrigerate overnight.
2. Grill the chicken drumsticks, turning frequently and spooning over the marinade from time to time until done.

A salad of cucumbers and yoghurt is one of the best accompaniments. A perfect dish for a BBQ|!

© 2013 Setonaikai Trading 

Fruity BBQ Chicken Wings

Marmalade?! Believe me, it's delicious!

Ingredients (4 Servings)

• 20 - 24 chicken wings
• 3 tbsp. grated ginger
• 100ml shoyu Japanese soy sauce
• 4 tbsp. grapefruit marmalade
• 200ml cider or apple juice

Method

1. Mix the shoyu soy sauce, ginger, marmalade and cider and marinade chicken wings for at least 30 minutes in the fridge.
2. Grill or BBQ the chicken wings turning often and brushing with the marmalade until done.

Just as tasty served cold. Perfect for a picnic.

© 2013 Setonaikai Trading 

Matcha Green Tea and White Chocolate Cake

Ingredients (4 Servings)

You will need a 20cm cake tin.

Ingredients for cake

• 60g butter
• 50g white chocolate
• 80ml single cream (or milk)
• 4 eggs (medium size), beaten
• 60g sugar
• 80g plain flour
• 1 tsp. baking powder
• 2 tsp. Matcha powder

Ingredients for topping

• 1 tsp. icing sugar
• 1 tsp. Matcha powder

Method

1. Set the oven temperature at 170°C. Grease and line the cake tin.
2. Put the butter and white chocolate in a saucepan and gently heat to melt. Set aside to let it cool.
3. Add the cream and eggs to the saucepan and mix well.
4. Sift all the dry ingredients together and add slowly to the butter and egg mixture, fold in gently but thoroughly.
5. Pour the cake mixture into the cake tin and bake in the oven for 40 minutes.
6. Mix the topping ingredients together and dust onto the cake. 

© 2013 Setonaikai Trading 

King Prawns in Coconut Milk with Rosemary

Ingredients (4 Servings)

• 1 kg king prawns, peeled and deveined
• 2 tbsp. fish sauce
• 2 tsp. ginger, grated
• 2 tsp. garlic, grated
• 1 tsp. soft brown sugar
• 2 tsp. rosemary
• 800 ml coconut milk
• 2 onions, chopped
• 2 tbsp. soy sauce
• 2 tbsp. oil for frying such as groundnut or sunflower

Method

1. Put the king prawns in a bowl together with the fish sauce, ginger, garlic, sugar, and rosemary to marinate for 15 minutes.
2. Heat the oil in the sauté pan then fry the onions until they become transparent.
3. Add all the contents of the bowl to the pan with the coconut milk and soy sauce. Bring to the boil and simmer very gently for 5 minutes.
4. Serve with Thai jasmine rice. (Equally nice with rice noodles or soft fat Japanese Udon noodles.)

© 2013 Setonaikai Trading 

Ramen Noodles in Broth

Ingredients (4 Servings)

• 4 portions of fresh type ramen noodles
• 200g bean sprouts
• 1 small onion - sliced very thinly
• 8 thin slices of roast pork (optional)
• 2 tsp vegetable oil
• 2 tsp lard

Ingredients for broth

• 4 tbsp Sake (Japanese rice wine)
• 4 tbsp Shoyu (Japanese soy sauce)
• 2 1/2 tbsp oriental style chicken stock powder
• 1 tsp toasted sesame oil
• 1/3 tsp salt
• 1/2 tsp ground white pepper
• 1.6 ltr boiling water

Method

1. Heat the oil and the lard in a frying pan and cook the bean sprouts and onion slices for 3-4 minutes. Set aside.
2. Cook the noodles in boiling water for a couple of munites, then drain.
3. Place the cooked noodles in an individual noodle bowl.
4. Arrange the cooked vegetables (and roast pork if using) on top of the noodles.
5. Bring to the boil all the ingredients for the soup, pour onto the noodles and serve.

To buy the bowl in this picture, Click here.
Like the ladle in the picture? Click here.

© 2013 Setonaikai Trading

Wasabi Stuffed Kamaboko Fish Cakes

Starter with colour and simplicity.

Ingredients (Serves 4)

• 1 red & white Beni Kamaboku fishcake
• 4 tsp. wasabi paste
• Shoyu Japanese soy sauce

Method

1. Slice the kamaboko fishcake into 8.
2. Make a slit in the middle of each piece.
3. Put 1/2 tsp of the wasabi paste intio the slits.

Serve with Shoyu soy sauce as a dip.

© 2013 Setonaikai Trading 

Mango with Sticky Rice

Simply scrumptious.

Ingredients

• 300g Thai glutinous rice. (Available from our Online Shop)
• 750ml coconut milk
• 100g sugar
• 1/2 tsp. salt
• 3 mangoes, sliced
• 6 tbsp. coconut cream

Method

1. Wash the rice thoroughly then cover with water and let it soak for at least 5 hours. Drain and steam for 30 minutes.
2. In a bowl, mix the coconut milk, sugar and salt, stiring until the sugar had dissolved.
3. Mix in the still warm cooked rice and set aside for 30 minutes.
4. Mound the rice in the centre of a serving dish and arrange the slices of mango around it.
5. Pour the coconut cream over the rice and serve.

Equally nice with bananas, lychees, jackfruits or poached pears.

© 2013 Setonaikai Trading 

Spicy Sambhar Nuts

Very moreish, very quick to make

Ingredients

• 125g whole cashew nuts
• 125g pistachio nuts
• 3 tbsp soy sauce (Japanese or Chinese light)
• 3 tbsp Sambhar south Indian spice mix

Method

1. Mix thoroughly all the ingredients on a baking tray.
2. Bake in the hot oven for 3 minutes.
3. Reduce the heat to low and cook for another 10 minutes, stir once after 5 minutes.

Any nuts you like can be used, such as almonds, peanuts or pecan.

© 2013 Setonaikai Trading 

Hitokuchi Katsu (Bite-Size Breaded Pork Kebabs)

Ingredients (Serves 4)

• 300g pork cubes
• 1 egg, beaten
• 6 tbsp. plain flour
• 3 tbsp. water
• 120g panko Japanese breadcrumbs
• Salt
• Pepper
• Oil for deep frying
• Bamboo skewers

Method

1. Mix the egg, plain flour and water in a bowl.
2. Lightly salt and pepper the pork cubes then add to the bowl.
3. Coat the prok cubes with breadcrumbs.
4. Heat the oil in a deep frying pan to around 180°C then fry the breaded pork cubes until crisp and golden.
5. Put one or two of the pork cubes on a bamboo skewer and serve.

Great when served with traditional Japanese tonkatsu brown sauce. Also lovely with tomato ketchup, sweet chilli sauce or simply just a squeeze of lemon juice.

Panko breadcrumbs and Tonkatsu sauce can be bought on our online shop. www.cookingjapanese.co.uk.

© 2013 Setonaikai Trading