KAREI NO KARAAGE(Deep - fried marinated Plaice)

* Ingredients

(4 servings)

4 Small Whole Plaice(about 15- 20 cm)

100ml Shoyu(Japanese Soy Sauce)

100ml Sake(Japanese Rice Wine)

3-4 Tbs Potato Starch Flour

Oil for frying

*Cooking Method

1. Combine the Shoyu and Sake in a large shallow tray, then marinate the fish

for 30 minutes.

2. Drain the fish and dry with paper towels.

3. Coat them with the potato flour, shake off any excess.

4. Heat the oil to 160C and fry the fish for 5-6 minutes then drain.

5. Just before serving, heat the oil to 190 c and fry the fish again for 2 more minutes.

This way, you can get a nice, crisp crunchy surface.

6. Drain and serve.

*Serving Method and Accompaniments

Garnish with a fresh green salad or serve with a side dish along with plain boiled Japanese rice,

Miso soup and Japanese pickles in a rice bowl, soup bowl and a small dish respectively. 

Bulgogi Steak

Ingredients (1 Serving)

• 150g steak (rump, rib-eye, sirloin etc.)
• 1 tsp. butter
• 1 tsp. oil

Ingredients for bulgogi sauce

• 2 tbsp. shoyu Japanese soy sauce
• 1 tbsp. toasted sesame oil
• 1 tbsp. white sesame seeds
• 1 tbsp. onion, very finely sliced
• 1 tsp. sugar
• 1 clove garlic, grated

Method

1. Toast the white sesame seeds in a dry frying pan for 15 seconds.
2. Mix all the ingredients for the bulgogi sauce together with the toasted sesame seeds and marinade the steak for 20 minutes.
3. Heat a frying pan and add the butter and oil, then cook the steak adding all the sauce as well for 3 minutes each side.
4. Delicious served with rice/potatoes, green vegetables and Korean kimchi pickle if you can get hold of some. You can also use a bottle of ready made bulgogi sauce if you're in a rush!

Sambhar Pumpkin Omelette

Ingredients (1 Servings)

• A teacupful diced pumpkin
• 50g Halloumi cheese, diced
• 1/4 onion, finely sliced
• A small handful spinach
• 2 tsp. sambhar powder
• 1/2 tsp. soy sauce
• A pinch salt
• 2 eggs, lightly beaten
• 2 tbsp. ghee
• 1 tsp. chopped fresh herbs such as Thai basil, African basil, coriander, parsley (optional)

Ingredients for yoghurt sauce

• 6 tbsp. yoghurt
• 2 tbsp. chutney (your choice)
• 1/2 tsp. cumin powder

Method

1. Firstly, mix all the ingredients for the yoghurt sauce. Set aside.
2. Heat a frying pan (around 18cm) and add 1 tbsp.of the ghee. Then cook the pumpkin, onion and spinach gently together with the sambhar powder, soy sauce and salt until the pumpkin is cooked through.
3. Put the pumpkin mixture into a bowl. Add the diced Halloumi and egg. Mix lightly.
4. Clean the frying pan and heat the remaining ghee. When hot, add the egg mixture and cook on a medium heat for 5-6 minutes.
5. Turn the omelette over and cook for a further 2 minutes.
6. Place the herbs (if using) on top and serve with the yoghurt sauce.

Miso Roast Pork Belly

Ingredients (3-4 Servings)

• 1kg pork belly
• 4 tbsp. miso paste
• 2 tbsp. mirin
• Lemon juice from 1/2 lemon
• 4 tbsp. water
• 200ml white wine
• Salt

Method

1. Mix the miso, mirin, lemon juice and water in a bowl.
2. Line a roasting dish with kitchen foil, then baking parchment. Pour the miso marinade into the baking tray and lower the pork belly skin side up, then set aside for half a day. Do not let the pork skin touch the marinade.
3. Pre-heat the oven to 220°C.
4. Salt the pork skin generously and put the tray in the oven.
5. Roast for 30 minutes then lower heat to 150°C and cook for a further 2 hours.
6. Take the meat out of the oven and leave it, covered, in a warm place.
7. Discard as much of the fat in the roasting tray as possible. Then add the white wine to the remaining liquid in the baking tray to make gravy. Bring to the boil and simmer for 10-15 minutes. Add salt to taste.

Miso is fermented soy bean paste which gives a lovely rich flavour to dishes. It is one of the key ingredients in Japanese cooking.

Wafu Japanese Style Steak

Ingredients (2 servings)

• 2 x 150g steak (rump, rib-eye, sirloin etc.)
  
• 1 tsp. butter
• 1 tsp. oil

Ingredients for marinade

• 100ml shoyu Japanese soy sauce
• 50ml mirin
• 1/2 onion, peeled
• 1/2 apple, peeled
• 1 clove of garlic
• A chestnut sized piece of ginger

Method

1. Grate all the ingredients for the marinade by hand/food processor and set aside in a deep tray.
2. Score both sides of the steaks in a criss-cross pattern then add to the tray to marinade for 5 minutes.
3. Heat a frying pan and add the butter and oil, then cook the steaks for 2 minutes each side. Set aside on a serving dish.
4. Add the remaining marinade to the pan, bring to the boil, then drizzle over the steak.

Serve with buttered spinach and a bowl of rice, or of course with chips and salad leaves. Cut the steak into strips if serving with chopsticks.

© 2013 Setonaikai Trading

Potato with Fenugreek

Ingredients (2 servings)

• 2 tsp. ghee
• 2-3 potatoes, peeled and diced
• 1 tsp. cumin  seeds
• 2 tsp. grated ginger
• 2-3 fresh chillies, finely chopped
• Salt
• 100ml water
• 3 tbsp. dried fenugreek leaves, rinsed and drained
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. turmeric
• 1/4 tsp. amchoor, mango powder
• Coriander leaves (optional)

Method

1. Heat the ghee in a frying pan. Add the potatoes, cumin seeds, ginger, chillies and salt and cook over a medium heat for 5 minutes.
2. Add the water to the frying pan then cover and cook over a low heat until the potatoes are almost cooked.
3. Stir in the fenugreek leaves, cumin, coriander, turmeric and amchoor and cook for a further 10 minutes.
4. Garnish with coriander leaves if desired.

The"Tonsui Dipping Bowl Stripe" used in the photograph is available instore and online.


© 2013 Setonaikai Trading

Kimchee and Salmon Soba Noodles

Ingredients (2 servings)

• 1 small tin salmon
• 4 spring onions
• 100g Chinese cabbage kimchee
• 200g dried soba (buckwheat) noodle
• 1 tbsp. white sesame seeds, toasted
• 2 tsp. toasted sesame oil
• 1 tsp. chilli oil
• 1/3 tsp. salt
• 2-3 tsp. aonori seaweed

Method

1. Cut the spring onions into about 5cm lengths.
2. Cook the soba noodles in boiling water for 7-8 minutes, then drain.
3. Rinse the cooked soba noodles under cold water. Drain again and put in a bowl.
4. Add all the rest of the ingredients (except for the aonori seaweed) to the bowl and mix thoroughly.
5. Serve with the aonori seaweed on top.

Tuna can be used as an equally delicous alternative to salmon.

© 2013 Setonaikai Trading

Rosie Rhubarb

Ingredients (4 servings)

• 3-4 rhubarb
• 100ml rose syrup
• 150ml water
• 1-2 tsp. dried rose petals

Method

1. Cut the rhubarb into around 5cm pieces and place in a saucepan together with the rose syrup and water.
2. Bring to the boil then simmer for 15-20 minutes until the rhubarb is soft but not mushy.
3. Take the saucepan off the heat, add the rose petals and stir gently.

Serve warm with custard or cold with Greek yoghurt or soured cream such as creme fraiche or smietana.

© 2013 Setonaikai Trading

Mango Pudding

Ingredients (4 servings)

• 1 tin mangos in syrup
• 100ml water
• 1 heaped tsp. gelatine powder
• 50ml evaporated milk
• 50ml single cream

Method

1. Purée the mango together with the syrup in the tin and water.
2. Add the gelatine powder.
3. Simmer the mango mixture in a saucepan for 5 minutes.
4. Take the pan off the heat, then mix the evaporated milk and single cream.
5. Divide the mixture into individual dishes and refrigerate for 2-3 hours.

Pour lots of evaporated milk on top for an authentic Honk Kong flavour.

© 2013 Setonaikai Trading

Lemon and Cardamom Sponge

A deliciously tangy and moist cake with an aromatic cardamom twist.

Ingredients (1 loaf tin)

• 1 jar (approx. 300g) lemon curd
• 50g caster sugar
• 1 lemon, juiced and rind finely grated
• 3 egg whites
• 120g plain flour
• 1 tsp. baking powder
• 50g ground almond

Method

1. Pre-heat oven to 180°C. Grease and line a loaf tin. 
2. Beat the egg whites to form soft peaks in a bowl.
3. In a separate bowl, cream the lemon curd, sugar and lemon rind.
4. Sift the flour, baking powder and ground cardamom and stir into the lemon curd mixture a little at a time.
5. Add the ground almond and lemon juice.
6. Fold the whipped egg whites into the lemon/flour mixture very gently and put into the tin.
7. Bake for 45 minutes. Check the oven after 15 minutes. Cover the top with kitchen foil if it is browning too quickly.

© 2013 Setonaikai Trading 

Hoisin Duck in Rice Paper Roll

A fun and delicious way to use up leftover roast in the fridge.

Ingredients (Makes 12)

• 12 dried rice paper (approx. 20 cm)
• 300g roast duck
• 4 spring onions
• 1 gem lettuce
• 2 handfuls fresh herbs such as coriander, mint, basil, chives, flat parsely or anything else you like
• 12 tbsp. hoisin sauce

Method

1. Soak the rice paper in water in a bowl 15 minutes. Drain on a kitchen towel.
2. Shred the roast duck, spring onions and gem lettuce.
3. Chop the herbs of your choice finely.
4. Spread one tbsp. of the hoisin sauce in the centre of a sheet of rice paper.
5. Places 1/12th of the duck, spring onions, lettuce and herbs on top of the sauce.
6. Lift your sie of the edge of paper and cover the filling, then do the same with the left and right side of the paper. Hold the filling then push forward to make a roll.
7. Repeat the process to make another 11.

You can use any leftover meat such as beef, pork, lamb, turkey and pheasant.

© 2013 Setonaikai Trading 

Prawn 'Dim Sum' on Mushrooms

A Chinese delicacy with a twist.

 Ingredients (Makes 12)

• 12 mushrooms, chestnut variety if available
• 200g prawns, uncooked
• 1 egg white
• 1 tbsp. potato flour
• 1 tsp. finely chopped spring onions
• 1 tsp. finely chopped ginger
• 1 tsp. soy sauce, Japanese or Chinese light
• 1 tsp. Shaoxing rice wine (optional)
• 1/2 tsp. white pepper, ground
• 1/2 tsp. toasted sesame oil
• A pinch of salt

Dipping sauce

• 2 tbsp. Chinese black rice vinegar
• 1 tbsp. soy sauce, Japanese or Chinese light

Method

1. Chop the prawns finely, then mix with all the ingredients (except for the mushrooms) in a bowl very thoroughly.
2. Cut stem part out of the mushrooms and place a tablespoon of the prawn mixture onto it.
3. Set a steamer on a saucepan with boiling water, then place the filled mushrooms.
4. Steam for 10 minutes.
5. Mix the soy sauce and black rice vinegar and serve with the 'dim sum'.

Easy to make a meat version, simply replace the prawns with minced pork.

© 2013 Setonaikai Trading 

Spicy Tempura Pumpkin

Ingredients (2 Servings)

• 1/4 small pumpkin, ideally Kabocha variety
• 50g tempura flour
• 1 tsp. curry powder
• 1/2 tsp. chilli powder (optional)
• Vegetable oil for frying

Method

1. Cut the pumpkin into slices about 1 cm thick.
2. Mix the tempura flour, curry powder, and chilli powder (if using) in a bowl, then add water to make batter which has consistency of low fat yoghurt.
3. Heat the oil in a deep frying pan.
4. Dip the pumpkin slices into the batter and fry them for about 3-4 minutes both sides.

Serve with a sprinkle of sea salt or yoghurt relish which is made simply by adding 2-3 tbsp of your favourite chutney to 200ml of natural yoghurt.

© 2013 Setonaikai Trading

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