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