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Lime Udon Think udon and you probably think of a bowl of these noodles in a thick broth with some slices of pork or maybe beef - a savoury bowl of goodness. Recently though, udon has been undergoing a re-evaluation in Japan and people have been thinking of new ways to eat these lovely, thick, slippery noodles. One of the best new dishes that I've come across is Sudachi Udon. The Sudachi is a Japanese citrus fruit and a close relative of the lime. Instead of using sudachi which is quite difficult to source outside of Japan, I use lime s a substitute. Yes, that's right, lime and udon. I'd agree the pairing sounds a little off the wall but think about it and the combination does begin to make sense. Udon noodles have little in the way of flavour so they can be easily combined with other flavours and here are always those days when you might fancy a bowl of noodles but without the richness of the broth - a day when the temperature is rising and something a little lighter, a little more refreshing, is in order. So, that's the time for a bowl of Lime Udon. (BTW, you don't have to eat this dish hot. Just let the broth cool and refridgerate. Cool your noodles at the same time and simply combine when they've chilled and voila! - chilled Lime Udon.) So what goes into the Lime Udon recipe? Obviously, udon noodles and lime are obligatory. The broth is quite simple to prepare - just some water, Ajinomoto stock granules, salt, mirin and Japanese cooking sake - just simmer for 2 - 3 minutes to evaporate the alcool from the mirin and sake and then put in the noodles. (You can use fresh or frozen noodles - I used frozen in this recipe.) Once the noodles have cooked, it's just a matter of sharing between 2 bowls and adding sliced lime and chopped spring onion. So, in 15 minutes or less, you could have a delicious, refreshing bowl of udon in a fragrant, citrus and umami flavoured broth on the table for your lunch or supper. What could be better? If you would like to sample this recipe, you can take a look at my Youtube tutorial by clicking Lime Udon or by scrolling to the bottom of the page. The written recipe is just below. Happy cooking! Kurumi XXXX. ingredients: (makes 2 servings) 3 spring onions, rinsed 1 lime, rinsed 700ml / 25 fl oz water 1.5 tbsp Japanese dashi stock granules 2 tbsp Japanese cooking sake 2 tbsp mirin 1.5 tsp salt 2 portions Udon (frozen, freshly packed, dried) how to: remove the root stem of the spring onions, then slice finely. set aside for your topping remove the top of the lime, then cut into 10-12 thin slices, then set aside pour the water into a medium saucepan. add the Japanese dashi stock granules, sake, mirin, and salt. bring to the and simmer for 4-5 minutes, so that the alcohol in the sake and mirin evaporates next, add the udon and cook according to the instructions on the packet when the udon noodes are ready, divide them into 2 serving bowls. add the udon broth, then add the sliced lime and top with chopped spring onion. serve immediately Lime Udon

Japanese Dashi Stock Dashi is the word the Japanese use for stock. (In fact, the word "dashi" is a shortform of the word "ni-dashi" which means to "draw out by boiling" and in this case refers to drawing out flavours into a liquid by cooking.) Japanese dashi stock stands apart from other forms of stock. Why? Because it uses seafoods - dried kelp (konbu) and dried and flaked bonito (katsuobushi) as its basic ingredients. Not only that but dashi stock is the only stock to be made using only ingredients that have been dried or smoked. Dashi is a cornerstone of Japanese cooking and a mainstay ingredient of the famous "fifth taste", umami.) Dashi has been around since the Edo Period, so about 500 years. Whoever invented it back then must have got it right because the recipe for dashi stock has changed little since those times. Dashi stock is used in Japanese soups, stews, bowls of noodles and many other things. What you might not know is that there are two forms of dashi - ichiban dashi and niban dashi, meaning literally, first dashi and second dashi, where first dashi is the premium product and second dashi considered of a slightly lower quality. (Think of first pressed and second pressed olives used to make olive oil or grapes used for wine - it's the same kind of idea.) What this means is that when you make your own dashi from scratch, you can actually make two lots, a first dashi and a second dashi from the same ingredients. You might be thinking, "So how do I use these two dashi stocks?" If so, look at some of the ideas below. You can click on each recipe to go straight to that page. First dashi: Use this best dashi in - Japanese Osumashi soup, Japanese Savoury Egg Custard and Dashimaki Rolled Omelette. Second dashi: Miso soup, Kitsune Soba noodles and Niku Jaga. Of course, you don't have to make dashi from scratch. If you don't have the time or inclination, you can purchase ready made dashi in the form of granules or in the form of stock bags. (You may have come across jars of dashi paste which you just mix with hot water - I don't recommend these as I've never found one which was any good.) If you are looking for granules or bags, then Ajinomoto and Shimaya are the brands to look for - you'll get a good product that is great for everyday use. But, if you want to make a fresh, absolutely top quality dashi, making it yourself is definitely the way to go though. You'll only need two ingredients - some konbu (dried kelp) and some katsuobushi (dried flaked bonito). Konbu actually comes in two types, one meant to be used directly in cooking and one that is specifically for making dashi. So, when you buy your konbu, look out for a product called "dashi konbu" rather than just "konbu". You can find both konbu and katusobushi in Japanese and Asian stores and there are plenty of online stores selling these products as well. One other thing that I should mention is that dashi granules and dashi bags already contain salt. If you like saltier flavours, you should add a little when you make your own dashi once it is made. So, once you have got your dashi konbu and your katsubushi in hand, what do you need to do to produce a crystal clear, light amber coloured, fragrant ichiban dashi? And how to recycle the ingredients for your second dashi? Just scroll down the page to find the recipes. If you want to take a look at the Youtube tutorial just click Perfect Japanese Dashi Stock. Happy cooking! Kurumi XXXX ingredients; (makes approx 0.9 litre / 1.8 pints of first and second dashi stock) 10g / 0.4 oz konbu 1 litre / 2 pints water 15g / 0.6 oz katsuobushi you'll also need a sieve and a muslin cloth or a square of kitchen paper towel how to: (first dashi) wipe the konbu with a piece of damp cloth damp or kitchen paper to clean off any residue put the konbu and 1 litre / 2 pints of water into a saucepan and leave to soak for 30 minutes when the 30 minutes is up, bring the water to the boil over a medium heat. (this will take about 10 minutes) just before the water comes to the boil, remove the konbu and set it aside next, add the dried bonito flakes to the saucepan. simmer for about 2 minutes, then turn off the heat. now, wait for a couple of minutes for the flakes to sink to the bottom of the pan strain the dried bonito flakes through the sieve with the muslin cloth or the sheet of kitchen paper. when most of the liquid has drained through, gently take out the muslin or paper towel and gently squeeze the remaining stock out using your fingers or a pair of chopsticks (second dashi) to make your second second dashi, you now recycle the konbu and bonito flakes. put them both back into your saucepan with a fresh 1 litre / 2 pints of water bring to the boil over a medium heat and gently simmer for 6 - 8 minutes. remove the konbu strain the bonito flakes through your sieve in the same way as you did when you made your first dashi once you've finished making your first and second dashi, don't discard the konbu and katsuobushi - you can use the bonito flakes with a dash of soy sauce as a filling for onigiri. you can also use the konbu to make a dish called Tsukudani. Japanese Dashi Stock

Salmon and Turnip Gratin Here is a delicious dish for a chilly day - Salmon and Turnip Gratin. Turnips are used in many ways in Japan - eaten raw in salads, cooked in stews and soups and fermented into pickles. Equally, salmon has a long history and was historically a staple of the Ainu people of Hokkaido, although today, much of the salmon consumed in Japan is of the farmed variety imported from Scandinavia. You might be surprised that gratin, originally French, is also very popular in Japan and on the menu of many Japanese restaurants and a mainstay of Japanese home cooking. Combining salmon and turnip in a gratin may be a little bit unusual but I think the mild, nutty and sweet flavour of the turnip complements the taste of salmon without overwhelming it. In terms of nutrition, turnip is high in fibre and Vitamin C. Salmon is high in Vitamin B6 and B12 and very high in the essential mineral, selenium. Much of the fat found in salmon is of the beneficial Omega-3 fatty acid variety. All of the ingredients in this gratin dish are cut to bite size - this makes for a quick bake and also makes it an easy dish to eat. The dish is seasoned with a little salt and pepper and mustard in the white sauce - the seasoning acts - in the Japanese way - as a "kakushi agi" or hidden flavour - it's subtle enough to complement the flavours of the salmon and turnip without dominating your taste buds. I use salted butter for the sauce. You can use unsalted butter too, in which case you might want to add just a little more salt to the sauce. The two keys to making a perfect, creamy white sauce are 1/. to add the milk a little at a time and 2/. to keep stirring as you add the milk to get a smooth, lump-free result. What else is in the mix? Some broccoli and tomatoes along with the white sauce and some grated cheese over the top. It takes about 30 minutes to prepare and about the same time in the oven. When it is ready, serve it piping hot at the table - you'll have a delicious, richly flavoured gratin full of good things and bound to satisfy! If you think you would like to try this dish out, you can watch the Youtube tutorial by clicking Salmon and Turnip Gratin or by scrolling to the bottom of the page. The written recipe is just below. Happy baking! Kurumi XXXX. ingredients: (makes 2 servings) 3-4 florets of broccoli 350g / 12oz turnip 5 baby tomatoes 2 salmon fillets salt & pepper 1/2 tsp vegetable oil for the white sauce; 50g / 1.8 oz salted butter 50g / 1.8 oz plain flour 600ml / 2 1fl oz milk 1 tsp mustard or mustard powder 1/2 - 1 tsp salt pepper 50g / 1.8 oz cheddar cheese an ovenproof dish how to: cut the florets of broccoli in half to get bite sized pieces remove the stem of the turnip. peeland then cut into quarters. next, slice the quarters into bite sized pieces. place the pieces in a medium saucepan and cover with cold water. bring to the boil, then simmer for 3 minutes. drain and set a side while the turnip is simmering, cut the baby tomatoes in half next, sprinkle some salt & pepper over the salmon fillets. heat a 1/2 tsp of vegetable oil in a small frying pan. add the salmon fillets and fry for about 3 minutes over a medium heat wth the lid on. after 3 minutes, turn over the salmon fillets and fry for another 2 - 3 minutes (lid on) when the salmon is done, remove the fillets to a plate or a chopping board. gently remove the skin and discard. cut the salmon fillets into bite sized chunks place the turnip pieces into a medium gratin dish. add the salmon chunks, broccoli & baby tomatoes. set aside to make your bechemel sauce, melt the butter in a medium saucepan over a medium heat. add the plain flour and quickly stir until the butter and flour are combined into a smooth roux next, add the milk a little at a time while stirring constantly to blend the milk and roux into a smooth, creamy sauce. take your time to add the milk and mix well to avoid any lumps. (I use a wooden spoon to start and then as the roux dissolves, I use a whisk to get a smooth, lump- free texture) when you've added all the milk, add the mustard (or mustard powder), a 1/2 tsp of salt and a sprinkling of pepper. check the sauce and add more salt according to your taste turn your oven on to 220 C / 430 F setting gently pour the white sauce over the salmon and vegetables the gratin dish in an even layer. top with grated cheese bake it in the oven at 220 C / 430 F for 18 -20 minutes. serve immediately Salmon and Turnip Gratin

Omusoba Omusoba is another one of those Japanese fusion dishes where the title says it all...well almost... Omusoba is a combination of an omelette (the "Omu" bit) plus a mixture of Yakisoba stir fried noodles (the "soba" bit, short for "yakisoba") and vegetables. Thus, Omu + soba = Omusoba! Omusoba is said to have its origins in Osaka where it is usually made with vegetables and pork but I prefer to use only vegetables as the dish is nourishing enough without meat and that way, it makes an ideal warming, comfort food for a meat free day. But if you need a little meat in your daily nutrition, then feel to use some minced or finely cut strips of pork. This dish is really very easy to prepare. There are no exotic ingredients - you can find dried noodles in just about every supermarket these days. Fresh noodles might be a little more difficult to source but most Asian supermarkets will stock them and you can find them easily online. If you don't already have some, I would recommend you buy some Japanese Bulldog brown sauce and some Kewpie brand Japanese mayo - you'll probably find they're a little more expensive than regular brown sauce and mayo but they will give you an authentic Japanese flavour to the dish. Maybe the one thing you will struggle to get hold of is Japanese aonori (powdered seaweed) - but don't worry, this is only a garnish and you can easily use a substitute - some seaweed flakes or even some finely chopped spring onions. As for cooking tips, here goes: First, you're going to stir fry all the veg so it needs to be cut so that it will cook quickly. This means cutting the hard core out of the cabbage and slicing the carrot into matchsticks so it will cook quickly. Second, the omelette in an Omusoba doesn't have to be wrapped completely around the stir fried vegetables - all you need to do is fold the edges of the omelette over the veg and then invert the omelette onto a serving plate - watch the video tutorial and you'll see what I mean. If you like the odea of a little Omusoba in your life, you can find the Youtube tutorial by clicking Omusoba or scolling to the bottom of the page. The written recipe is just below. Happy stir frying! Kurumi XXXX. ingredients (2 servings) 60g / 2oz bean sprouts, rinsed 1/4 sweet pointed cabbage 1/2 medium onion 1/4 bell pepper 3 cm / 1.5 in carrot, peeled 2 packs of yellow dried noodles* 4 tbsp Bulldog brown sauce 1 - 2 tbsp vegetable oil 4 eggs salt & pepper Bulldog brown sauce Japanese mayo For the topping: dried seaweed flakes (aonori) or some shredded nori seaweed or a finely chopped spring onion *I used a packet of dried yellow noodles from my local supermarket but you can also use fresh Yakisoba noodles which usually come with sachets of brown sauce. You should be able to find these in a Japanese, Chinese or Korean supermarket and of course, online. how to: slice off the core of the 1/4 of pointed cabbage. chop the rest into small pieces for your stir fry finely slice the 1/2 onion and 1/4 bell pepper likewise, finely slice the carrot and then cut the slices into matchsticks next, to prepare your noodles, bring a medium saucepan of water to the boil. cook the dried noodles according to the packet. obviously, you can skip this if you've bought some fresh noodles when your noodles are ready, move on to your stir fry. heat 1/2 tablespoon of vegetable oil in a medium frying pan. add the onion, bell pepper and carrot and stir fry for 2 minutes. then, add the bean sprouts. season with a sprinkling of salt and pepper. stir fry for 1 minute more now, add your noodles and 4 tablespoons of Bulldog brown sauce. mix everything together well and stir fry for another 1 - 2 minutes - by now, all the vegetables should be cooked. now to make your omelettes. heat 1 teaspoon of vegetable oil in a medium frying pan. break 2 eggs into a bowl and lightly whisk. then, pour the omelette mix into the hot frying pan. spread the omelette mix around the pan so you get a nice, regular omelette when the omelette is almost set on the bottom but still a little soft on the top, pile 1/2 of the stir fried noodles and vegetables into the middle of omelette next, using a slice, gently fold the edges of the omelette over the stir fried noodles. lift the pan and carefully invert to tip your now finished omusoba out onto a plate finally, season with a good drizzle of Bulldog brown sauce and Kewpie mayo and top with some powdered seaweed (aonori) Omusoba

Daikon and Tuna Salad with Sesame Dressing I dreamed up this combination a few months ago when I was asked to create an Instagram ad for Kaneiwa Company, a Japanese maker of high quality seaweed products. Now, there are many ways you can use Japanese seaweed, the obvious applications being soup and sushi recipes. But Kaneiwa wanted to showcase their product in something a little less mainstream, so I decided to use two main ingredients that are quintessentially Japanese - tuna and daikon - along with some baby tomatoes and a few leaves of lettuce to create a Daikon and Tuna Salad with Sesame Dressing. For the sesame dressing, I used a combination of ground toasted sesame mixed with some rice vinegar, soy sauce, sesame oil and some sugar. The salad would be topped with a generous sprinkling of Kaneiwa's premium "momi-nori" or crushed seaweed. (The seaweed is sprinkled on just before serving so that it doesn't have time to soak up the dressing and become soggy.) As a salad, this dish is simplicity itself to make - the daikon is prepared raw, it's sliced into matchsticks to make retain the crunch but make it easy to eat. The flaked tuna is simple - it's just out of a can from a sustainable source. You can have this salad ready to be served on your table in 15 minutes from the get-go. It's got a little bit of a lot of good things in it and it's substantial enough to eat as a single course lunch or supper or you can use it as a side salad. Although this Daokon and Tuna Salad with Sesame Dressing recipe was originally made to showcase a product, my recipe shows you how to make your own shredded nori from a sheet. Of course, if you can source Kaneiwa shredded nori, that's great too! So, if you want to create a plate of healthy, delicious salad that's a little out of the mainstream, this might just be for you. You can find the Youtube tutorial by clicking Daikon and Tuna Salad with Sesame dressing or by scrolling to the bottom of the page. The written recipe is just below. Happy salad days! Kurumi XXXX. ingredients: 3 green lettuce leaves 1 tin of tuna, net100g /3 .5oz (if you're using tuna chunks, you'll need to break the chunks into flakes) 10 baby tomatoes 250g / 9oz daikon/mooli (15cm/6in) for the sesame dressing: 2 tbsp toasted white sesame seeds 2 tsp sugar 1 tbsp rice vinegar 1 tbsp soy sauce 1 tbsp sesame oil 1/2 sheet of nori (or a pack of prepared,seasoned nori such as Kaneiwa Mominori) how to: rinse the lettuce leaves and tomatoes and set aside to make the sesame dressing: grind the sesame seeds well in a mortar or blender. spoon the ground sesame in a bowl, then add the sugar, rice vinegar, soy sauce and sesame oil. mix together well fold the 1/2 nori sheet in half and cut down the fold. fold the two pieces in half again and cut in half once more. then, cut the nori into fine shreds along the short edge to create your own shredded nori to prepare the salad: halve the baby tomatoes peel the skin from daikon and cut it in half. then put each half on its end and cut into thin slices. when finished, arrange the slices in piles and slice again to create diakon matchsticks put the daikon matchsticks into a bowl. add the drained tuna and halved baby tomatoes and stir everything together arrange the lettuce leaves on a serving plate plate. gently spoon over the daikon mixture. spoon over the sesame dressing and sprinkle with the shredded nori just before serving Daikon and Tuna Salad with Sesame Dressing

Dashimaki Tamago Sando To borrow a well-known catchphrase from a UK stores food advertising campaign, "this isn't just an egg sandwich, it's a Dashimaki Tamago Sando" If you've never eaten a Japanese dashimaki Tamago or omelette , you are in for a treat. Dashimaki Tamago literally means, "egg folded with stock" - it's an omelette made by mixing eggs with sugar and Japanese dashi stock, in this case in stock granule form. Japanese omelettes are made in a rectangular pan and the end result is a thick, very soft, savoury omelette which is, in my opinion, the best omelette you will ever eat...really. You'll find dashimaki omelette served as a sushi topping but also on its own as a side dish. You will also find it served, as it is here, sandwiched between two slices of soft bread as a Dashimaki Tamago Sando - now, that may sound a little humdrum, but believe me, once you've tried one of these, the humble egg sandwich will never seem quite so humble again. So what makes a dashimaki Tamago or omelette so good? Well, first it's the taste - sweet but at the same time with a hidden taste of umami from the Japanese stock. Second, it's the texture, spongy and soft like no omelette you've ever eaten before - this comes down to the way the omelette is prepared by part cooking the omelette and then folding it into raw omelette mix, so that the egg never completely cooks but retains a delicate, soft and spongy texture. Place a dashimaki omelette between two slice of soft bread and you have something which is very simple but utterly delicious. So, I hear you ask, if it's that's good, it must be difficult to make. My honest to this question would be, it isn't simple but it isn't that difficult either. There are a few tips which are good to know as follows: 1/. Although this is an omelette, when you first make your omelette mix, you should whisk it gently - I like to think of this as a brisk mix rather than a whisk - the reason for this is that you don't want to whisk air into the omelette mix but at the same time, you do need to loosen the egg white. 2/. I add a little water to the omelette mix - this helps loosen the egg white and it also creates a lighter texture. 3/. If you don't have a rectangular pan, you can still make a dashimaki omelette using a round frying pan. The finished omelette won't be quite so pretty but you can still make a rectangular shaped omelette and trim when finished. Whether you use a rectangular or round pan, it's a good idea to measure the size of the pan against the slices of bread that you're going to use to make the sandwich - if the slice of bread just fills the pan, then the less cutting to size you'll have to do. 4/. To get the soft, spongy texture of a dashimaki omelette, you need to bear two things in mind, You need to keep oil to a minimum and you need to keep an eye on the heat of the pan. It needs to be hot enough to cook the skin of the egg but not hot enough to cook the omelette all the way through - the inside of the omelette should still be soft - as if it has been steamed rather than fried. So, there are a few things to consider and I would advise you to watch the Youtube tutorial via the link below. Once you've tried this technique once or twice I'm sure you'll get the hang of it. Get this right and I guarantee, you'll come back to it again and again when you get the urge for one of these irresistable sandwiches! So, if you'd like to try this recipe out, you can find the Youtube tutorial by clicking Dashimaki Tamago Sando or by scrolling to the bottom of the page. You can find the written recipe just below. Happy cooking! Kurumi XXXX. ingredients: (makes 1 Dashimaki Tamago Sando) 4 medium eggs 1/4 tsp salt 1 tbsp sugar 1/4 tsp Japanese dashi granules 60ml/2floz water 1 - 2 tbsp vegetable oil 2 slices of bread some mayo how to: first make the dashimaki tamago: break the 4 eggs into a bowl. add the salt, sugar, Japanese dashi granules and water. mix well into a loose omelette mixture. don't use an electric whisk as this will whisk to much air into the mixture pour 1 tbsp of vegetable oil into a rectangular omelette pan, (or a round pan if you don't have a rectangular one). turn on the heat and spread the oil in the pan using a spatula. once the oil is hot, pour out any excess oil into small bowl for later use. you only need a thin layer of oil in the pan next, pour about 1/3 of the omelette mix into the pan. as the omelette begins to set, keep moving the edge with chopsticks or a spatula to prevent sticking when the middle of the omelette begins to firm, gently lift the edges of the omelette and using a large spatula or slice, fold the omelette in half. keep an eye on the hear and if the pan get too hpt, reduce the heat add the little oil back into the pan and spread it around. lift the omelette and let some of the oil run underneath. add another 1/3 of the omelette mixture into the pan. again, lift the omelette to let some of the raw mix slide underneath use your spatula or slice to keep the edge of the omelette from sticking to the sides of the pan. when the raw omelette begins to firm a little, flip the cooked omelette back onto the partly cooked half now, add back a little more of the oil and repeat the process you have just done, spreading the oil over the pan and letting a little run underneath the omelette. add the last 1/3 of the omelette mixture to the pan. spread the egg mixture under the cooked omelette again and when it has begun to firm, flip the cooked half over the partly cooked part remove from the heat and carefully transfer your dashimaki omelette to a plate to cool spread some mayo over one or both slices of bread. place the omelette onto one of the slices and top with the other slice. cut your sandwich into 4 pieces and serve Dashimaki Tamago Sando

Chicken Mille Feuille Hot Pot Now, you're probably thinking, "Isn't Mille Feuille a French pastry? And of course, you're right, Mille Feuille is a French pastry. But in this case, Japanese food creators, always looking for a catchy name for a new dish, have borrowered the term to describe this relatively new hotpot recipe. "Mille Feuille", in the case of a Mille Feuille Hotpot, describes the way that thin slices of pork are sandwiched between Chinese cabbage leaves to create an attractive layered effect in a casserole or pan. I have taken the liberty, for my version, of using slices of chicken breast in this recipe instead of sliced pork. Using chicken breast is not only a healthier but also makes the dish lighter - so, it's perfect as a winter warmer for one of those days when you want warmth and nutrition but nothing too heavy. The ingredients for the dish are pretty straightforward: For the hot pot itself, you'll need two chicken breasts, Chinese cabbage leaves and leek. As you can see from the photo of the dish above, I garnish the hotpot with some shiitake mushrooms, carrots and lime slices, the latter of which adds a tiny hint of citrus tang to the dish. I cut decorative stars into the shiitake and cut the carrot slices using a small pastry cutter to make the dish not only taste delicious but look pretty too. Obviously, you can dispense with the decorative effects if you are pressed for time or are happy without it. The casserole cooks in a standard stock made of instant dashi granules, mirin, soy sauce and water. Chicken Mille Feuille Hot Pot is usually served with a sweet dipping sauce which comprises sesame paste, sugar, vinegar and soy sauce. This is a thick, hearty sauce which I think makes it a perfect match with the lightness of the chicken and cabbage hotpot. Other than those contents, you'll just need some freshly steamed rice to complete a really quite delightful winter treat. If you're interested in trying this recipe for yourself, you can find the Youtube tutorial by clicking Chicken Mille Feuille Hot Pot or by scrolling to the bottom of the page. The written recipe is just below. Happy cooking! Kurumi XXXX. ingredients: (makes 2 servings) for the sesame sauce: 4 tbsp sesame paste 1 heaped tbsp sugar 2 tbsp rice vinegar 2 tbsp soy sauce 3 thin slices carrot 3 fresh shiitake mushroom 5 thin slices lime 1cm / 0.5inch fresh thumb sized piece ginger 12cm / 5 inch piece of leek 2 boneless chicken breasts 12 large Chinese cabbage leaves for the stock: 700ml /25 floz boiled hot water 1 heaped tbsp Japanese dashi granuels 1 tsp salt 2 tbsp soy sauce how to: first, prepare the sesame sauce - combine the sesame paste, sugar, rice vinegar and soy sauce in a bowl and mix well - now, just set aside next, for the contents of the hot pot - put the three thin slices of carrot on chopping board and use a small cookie cutter shape to cut the slices into decorative shapes. (you can dispense with this step if you re not bothered about the visual effect of the dish next, remove the stalks of 3 the shiitake mushrooms . use a sharp kitchen knife to cut star shapes into the tops of the mushrooms. (as above, you don't need to do this unless you want a decorative effect) cut the lime into 5 thin slices, removing the top and tail peel the piece of ginger, slice thinly and then cut into shreds cut the leek in half lengthways, then set the two pieces on their ends and slice into two more pieces, then cut the pieces into large matchsticks lay each chicken breast onto a chopping board and cut horizontally into very thin slices rinse the Chinese cabbage leave. divide the leaves into piles of 3 leaves each. lay the slices of chicken over one leaf and then place the next leaf over the the chicken. lay more slices of chicken over the second leaf and then place another leaf on top repeat with the rest of the chicken and cabbage leaves next, cut the cabbage leaves & chicken into pieces. (if the leaves are small, you may need to adjust by cutting them into 3 parts instead of 4 - the aim is to cut the leaves to fit into a casserole or shallow pan) fill your casserole by placing the layered Chinese cabbages leaves and chicken layers around the edge, working your way towards the centre of the casserole. when you have used all the leaves, pack the leek matchsticks into the centre place the sliced carrot, shiitake mushrooms and lime slices on the top to create a colourful garnish next, make a simple Japanese stock - add the dashi granules, salt, soy sauce and hot water to a jug and mix well. pour the stock over the cabbage and leak. (you may need to add more water to the casserole depending on its size - the aim is to have the casserole about 75% full of stock) bring the casserole to the boil and cook for about 10 minnutes or until the chicken is cooked through serve with a bowl of rice and the sesame sauce. Chicken Mille Feuille Hot Pot

Japanese Rice Burger Like me, you may be partial to the occasional hamburger. For many Japanese of a certain age, a McDonald's Burger - (or make that a MakaDonaldo as the Japanese pronounce it) used to be a big childhood treat in the 1970s. Like most foods that the Japanese adopt as their own, the taste and style of the recipe gets adapted over time to better suit local palates. One innovation that a Japanese rival to McDonald's called MosBurger (Mountain Ocean Sun Burger - don't ask me why!) introduced in the 1980s was the rice burger. Rice burgers were a great idea, especially if you found dry, spongey burger buns a bit of a disappointment. But there was a catch with the rice burger - it had to be served in a paper wrap because the rice was too soft to hold its shape - out of the wrapper, it would simply fall apart - not great for a "food on the go". But there are some neat solutions to this problem, like my Japanese rice burger recipe presented here. The thing to do is to shape the rice using a mould and then fry it for a few minutes. Frying the rice makes the starch bind the grains of together into a much more solid form. This is the hack I use to make my burger "rice buns" and I find that the rice does become firm enough to be able to pick up and hold just like a burger bun. So, how do I make these and what do you need to make this recipe? The only piece of "kit" you will need is a humble cookie cutter. It needs to be one of the larger ones in your inventory - large enough to be about the same size as a cooked burger. (Bear in mind that burgers do tend to shring while being cooked.) As for the ingredients, you'll need a couple of burgers and obviously, you'll need some cooked Japanese rice. (The rice has to be a short grain "sticky" variety or the grains won't bind together when fried.) For this recipe, I flavour the burgers with plain old mayo and ketchup. If you prefer, you could use mustard or go full Japanese and use teriyaki sauce. I also add a slice of cheddar cheese but this is a "naughty but nice" option that you can omit if you prefer. (If you do add cheese slices, you can use the cookie cutter to cut them to size as well.) If the photo above isn't enough to get you drooling just a little bit, then let me assure you, once you've tried one or two of these little beauties, you might never want a burger in a bread bun again. Really! If you want to try this out, you can find the Youtube tutorial by clicking Rice Burger or by scrolling to the bottom of the page. The written recipe is just below. Happy cooking! Kurumi XXXX. ingredients: (makes 2 rice burgers) 330g / 12oz cooked Japanese rice 2 fresh or frozen quarter pound beef burgers 1/2 tbsp vegetable oil 2 slices of cheddar cheese 2 slices cut from a large tomato 1 or 2 lettuce leaves some mayo and ketchup (or mustard or teriyaki sauce) a large cookie cutter (about the samesize as your cooked burger) a bowl of water big enough to dip the cookie cutter and spoon how to: start by frying or grilling your burgers. personally, I fry mine on a medium heat. I find a quarterpounder takes around 8-10 minutes each side with the lid on the pan. once you've got the burgers started, turn your attention to the rice. divide it into 4 equal portions in a bowl. next, spoon out 1/4 of the rice into your cookie cutter. tamp the rice down firmly into the cutter using the back of the spoon. the "bun" should be around 1.5cm / 3/4 inch thick. the key is to tamp the rice down quite firmly so that when you lift the cookie cutter, the rice doesn't fall out - you should have to push it out gently with the spoon. that way, when you cook your rice bun, it should turn out firm enough to able to eat it with your fingers without breaking up. so, once you've got a nice, uniform layer, use the dessertspoon to push your first "rice bun" out of the cookie cutter and onto a plate. make 3 more rice buns using the same method. (PS: remember to flip your burgers while you're making the rice buns.) next, using a medium or large frying pan, pour in 1/2 tbsp of vegetable oil. spread the oil around in the pan and get it nice and hot. gently slide your rice buns into the pan and fry for 4 - 5 minutes over a medium high heat. shake the pan gently a couple of times to prevent the buns sticking to the pan. halfway through the cooking time, gently turn the rice buns over. keep an eye on the pan - when the rice buns are lightly browned, they are ready. to assemble your rice burgers, place each burger onto one of the rice buns. use the cookie cutter to cut the cheese squares into net roundels. add the round cheese and tomato slices and some lettuce leaves onto the top. squeeze over some mayo, mustard etc, then last, top with another rice bun. serve with some salad. once you've made these once or twice, you'll be able to tailor the thickness of the rice bun to your own taste. personally, I like the "buns" to be quite thick for a satisfying meal (and more substantial than a burger made with a bread bun.) on the other hand, if you prefer a thinner rice bun, this will also work. you can get the thickness down to about 1 cm / 1/2 inch and the rice will still be firm enough after frying to eat with your fingers. Japanese Rice Burger

An Easy Christmas lunch for Two Christmas lunch is a great British institution - roast turkey with all the trimmings - roast potatoes, brussel sprouts, stuffing, gravy..and all that festive jazz. If you're a resident of a European country or the US or Australia/New Zealand, you might be looking forward to this kind of menu over the Christmas period. But if you live outside of those regions - say in my home country, Japan or China and you want a taste of Christmas on your table over the season, it can prove a bit more difficult to get hold of a turkey or a Christmas goose, say or Christmas stuffing and the like. So for those of you who might be reading this outside of the "Christmas zone" but wanting to try a taste of Christmas, here is a simplified (and dare I say, quicker and much cheaper!) recipe to create a little bit of Christmas in your own home. To keep things simple and available from your local supermarket, I use chicken legs as a substitute for turkey. That keeps things real cheap and also means you can try out a taste of Christmas even if you're only cooking for two rather than a whole, hungry family. The other ingredients are all (I hope!) easily available - baby potatoes, some brussel sprouts and red cabbage. I give this recipe a little more festive flavour with some "pigs in blankets" - cocktail sausages wrapped in bacon and some nice, home made chicken gravy. There isn't anything too complex involved in the preparation or cooking and this can be prepared in about an hour. So if you're looking for a little taste of Christmas without the fuss, this might be the recipe for you. If you fancy trying this out, you can find the Youtube tutorial by clicking Easy Christmas Lunch for Two or by scrolling to the bottom of the page. The written recipe is just below. Happy Christmas wherever you are! Kurumi XXXX. ingredients: (makes 2 servings) 2 chicken legs (with skin) 1 lemon 1 clove of garlic 2 rashers of bacon some salt & pepper 2 sprigs of fresh rosemary* 8 baby potatoes 1 tbsp olive oil a sheetof aluminium foil for your baking tray some ‘pigs in blankets (optional)** 1/4 small red cabbage 1/4 red onion 1/4 small apple a little salt 1 tsp gound cinnamon 3 tbsp raisens or sultanas 3 tsp raw brown sugar 3 tsp vinegar 3 tbsp water 8 brussel sprouts 1 tsp salt for the gravy; some juice from roasted chicken tray 60ml water 3/4 salt some black pepper 2 tsp corn flour fan oven at 190’C/ for 50 mins* (please adjust roasting time according to yout oven) *dried rosemary works well if you cant find any fresh rosemary to use *pigs in blankets are small cocktail sausages wrapped in strips of bacon - if these are unavailable ready-made where you live, it is really easy to make your own how to: First, prepare the chicken legs - halve the lemon and slice one of the halves into a few thin slices cut the garlic clove into 4 slices make 2 deep cuts into each chicken leg. push the garlic slices into the cuts. next, wrap each chicken leg with a rasher of bacon, then place the legs on a large dish bowl or tupperware season the chicken legs with salt and pepper. place the lemon slices onto the chicken legs, then squeeze the juice from the other half of the lemon over them too. add the sprigs of rosemary and marinade for at least 30 mins (preferably longer) in the fridge meanwhile, place the baby potatoes in a pan and cover with water. bring to the boil and simmer for 8 minutes next, prepare the 1/4 red cabbage. remove the stem from the base and slice the cabbage into shreds cut the 1/4 red onion into slices remove any core from the 1/4 apple, slice thinly and then cut the slices into smaller pieces place the red cabbage shreds, onion slices and apple pieces into a medium saucepan. add a little salt, ground cinnamon, the raisins or sultanas, brown sugar, vinegar and water into the pan. cook over a low-medium heat for 15 - 17 minutes with the lid on now, return to the potatoes. when they have simmered for 8 minutes, drain and add 1 tbsp of olive oil. swirl the potatoes around in the pan so that they are coated well with the oil bring your oven to 190C / 375 ’F (fan) place a sheet of almunium foil in a baking try and place the chicken legs on the foil. pour over the marinade. add the boiled potatoes. pour over the leftover olive oil from the saucepan over the chicken legs add the pigs in blankets if you're using them check the red cabbage. if there is little or no liquid left, it should be done, so turn off the heat place the chicken legs in the oven and cook for about 45 - 50 minutes meanwhile, prepare 6 - 8 brussels sprouts by trimming the ends and removing the out leaves. cut a cross shape into the base of the brussel sprouts to help them cook more quickly bring some water to the boil in a small saucepan and simmer the brussels sprouts with a tsp of salt for 6 minutes. drain after 45 - 50 minutes, remove the chicken from the oven. the chicekn legs should be a ice golden brown. if you're unsure, test the chicken is cooked by using a skewer. if the juices run clean, the legs are cooked. remove everything from the baking tray onto serving plates. there should be some cooking juices left in the bottom of the baking tray. pour this juice from the baking tray into a small saucepan. add about 60ml water, 3/4 tsp of salt and a generous shake of black pepper. turn the heat on and add the 2 tsp ofcornflour. stir the corn flour into the liquid quickly to thicken the sauce - this should only take about 1 minute serve your easy Christmas lunch for Two with the gravy on the side. Merry Christmas! An Easy Christmas lunch for Two

Alcohol Free Party Mojito Did you know that a majority of the world's population choose not to drink alcohol? That's an easy fact to forget, particularly at Christmas time! For a lot of people, drinking no alcohol is a health choice. For many others a religious one. Then there are those people, like me, who have digestive systems that simply cannot digest (strictly speaking, can't metabolize) alcohol very well. You might have heard of "alcohol flush" which is the visible reaction that a lot of Japanese and other East Asian people get when they drink alcohol. In my case, a sip or two of wine and in less than a minute, my heart is racing and I need to lie down - alcohol really does have a dramatic effect on me. It's all down to a lot of East Asians having a non-functioning enzyme (Aldehyde dehydrogenase AKA ALDH) which the body needs to break down alcohol. But, I have to admit, I do sometimes feel a little left out when the party is in full swing and people are enjoying their glasses of something "naughty but nice." So, whenever I have a get together at our home, I make sure to prepare a "little tipple" for my guests who don't or can't drink alcohol. One of the drinks which always gets a lot of "how do you make this?" questions is my alcohol free mojito. A classic mojito contains white rum, lime juice, orange juice, sugar and some mint leaves. My non-alcoholic version obviously does without the white rum but adds in some lemon for a little more zing. It makes for a great, refreshing drink which is packed full of vitamin C. (Originally, the Cuban drink that became known as a mojito, was taken as a pick-me-up.) No alcohol, calorie lite and lots of vitamin C - ok, so maybe you can see why this is popular...? An alcohol free mojito is a cinch to make - in no more than 10 minutes, you can have several glasses ready to serve up. (I have a few cocktail glasses at home but I regularly make this in tumblers during the summer.) I have just 2 tips for you when you prepare these drinks: Tip 1: Mash the fruit and mint rather than using a blender. The blend chops up the skin and will make your mojito too bitter, Tip 2: When you break up the ice, the aim is to break the ice into chunks that will last in the glass not to mash the ice cubes completely into a sorbet. So, if you need something "nice and not all all naughty" to serve up to your guests, why not try an alcohol free mojito. If you would like to see the Youtube video tutorial, you can watch it by clicking Alcohol Free Party Mojito or by scrolling to the bottom of the page. You can find the written recipe just below. Happy (alcohol free) drinking! Kurumi XXXX. ingredients: (makes 2 glasses of alcohol free mojito) 1 lime 1 lemon 1 medium /large orange 1 tsp sugar 2 sprigs of mint (1 sprig is for your garnish) 5/6 ice cubes 1 bottle of Indian tonic water how to: cut 1 cm / 1/2 inch slice from the orange and cut the slice into 4 pieces. put the pieces into a jug remove the top from the lime and cut the lime in half. as with the orange, cut the half into 4 pieces and add to the jug remove the top of the lemon. repeat as for the lime above add the mint leaves from one of the sprigs fresh mint to the jug add the tsp of the sugar to the jug using a pestle or the end of a rolling pin, mash the fruit and mint in a pulp in the jug put the ice cubes into a pestle and mortar (or blender) and break into smaller pieces (but don't break the ice into a slush) to assemble your alcohol free mojito, pour the juice from the fruit pulp into 2 cocktail glasses. use a small sieve to catch any bites of fruit and when the juice stops draining from the fruit pulp, spoon the pulp into the sieve and use a spoon to press out any remaining juice add 1/2 the crushed ice to each glass pour the tonic water into the glasses for the decoration, cut 2 x 5mm / 1/2 inch slices of lime 1 5mm / 1/2 slice of orange. halve the orange slice. use a knife to make cuts in the middle of each slice, so the fruit can sit on the rim of your cocktail glasses sit the lime and orange slices on the rim of the cocktail glasses. decorate each glass with a sprig of mint and serve Alcohol Free Party Mojito

Stir fried Miso Pork and Aubergine Donburi Early December - it's dark early morning and early evening and Jack Frost's chilly fingers are never far away. But it's not all bad news because this is the ideal time to try a warming, Japanese donburi of stir fried pork and aubergine / eggplant flavoured with a rich, umami-full miso sauce. This dish is deceptive - it prepares simply but the flavours are anything but simple. Try this for lunch when you need something rich and sustaining to help you through the afternoon. Or try it for dinner when you want a nourishing reward at the end of the day. This dish is a cinch to prepare and will only take about 30 minutes from prep to table. Because this is a stir fry, I like to tenderise the pork and leave it to absorb a little oil and mirin to soften it before cooking - that way everything cooks nice and quickly. Likewise, the eggplant / aubergine gets a little soak in water to reduce any bitterness from the flesh. Apart from those simple hacks, everything else is pretty straightforward - some cutting, a little sauce mixing and then a few minutes of stir frying and your dish is ready. Simple but delicious - need I say more? If you'd like to try out this Japanese winter warmer, you can find the Youtube tutorial by clicking Stir fried Miso Pork and Eggplant Donburi or by scrolling to the bottom of the page. You can find the written recipe just below. Happy cooking! Kurumi XXXX. ingredients: (makes 2 substantial servings) 2 portions of cooked rice 2 pork shoulder steaks 1 tbsp mirin 1 tbsp vegetable oil 1/2 medium (140g / 5oz) aubergine/ eggplant 1/2 medium or large onion 1/2 bell pepper for the sauce: 2 tbsp white or red miso past 1 tbsp soy sauce 1 tbsp sugar 1 tbsp mirin 1 tbsp vegetable oil First, prepare your pork steaks by laying steaks on a chopping board and covering them with a square of cling film. using a steak hammer or a rolling pin, hit the steaks all over to tenderise - use enough force to make the steaks to flatten and expand a little remove the cling film and use a sharp knife slice the meat into thin strips once you have sliced both steaks, place the pork into a bowl. add 1 tbsp of mirin and 1 tbsp of vegetable oil. stir well and leave for about 15 mins to allow the meat to soften a little more in the meantime, cut the top and tail off the aubergine / eggplant. cut in h alf lengthways and slice into diagonal bite size pieces place the pieces in a bowl and add enough water to soak for them for about 10 minutes to reduce any bitterness top and tail the onion and cut into 6 chunks remove the seeds from the bell pepper. slice into 4 and then cut into bite size pieces with the meat and veg prepped, it's time to prepare your sauce; put the miso, soy sauce, sugar and mirin in a bowl and stir until blended heat a medium or large frying pan. add the pork and stir fry for 2 minutes or until the pork has coloured next, add the vegetables and the additional tbsp of vegetable oil. stir fry for about 5 minutes more now add the miso sauce. stir fry for another 2 minutes or until the aubergine / eggplant has coloured and softened now it's time to plate up: spoon the rice into 2 serving bowls to create your donburi rice base. top with the stir fried pork and vegetables. pour any remaining sauce over the topping and serve immediately Stir fried Miso Pork and Aubergine Donburi

Japanese Pork and Potato Stew AKA Nikujaga Here's a dish said to be associated with Japan's greatest military hero, Admiral Togo Heihachiro. Togo was the commander of the Imperial Japanese Navy at the time of Japan's greatest naval victory - the defeat of the Russian fleet at the battle of Tsushima in 1905. Back then, Japan had a very close naval relationship with the UK - in fact, most of its vessels were British designed & built. Admiral Togo studied in the UK and while there, apparently grew fond of a stew of beef and potatoes commonly served in the British Royal Navy. Literally, "Nikujaga" means meat & potatoes although the "niku" used in the dish is almost always beef or pork (though you can use chicken - there isn't a hard line to be drawn here). "Jaga" is short for "jagaimo", meaning potato in Japanese. This word also has an interesting origin. The "imo" is indigenous to japan and translates as a "taro root". A "jagaimo" on the other hand, is short for "jakarta - imo" because these potatoes found their way to Japan on board Dutch trading vessels from Indonesia - from there they were cultivated in northern Japan and particularly Hokkaido, where the climate and land isn't best suited to rice cultivation. As ever, the Japanese modified the dish to suit their own palates, so Japanese Pork and Potato Stew AKA Nikujaga is cooked in a soy-flavoured stock. It's really the stock that is the key to the dish - I used pork, potatoes, onions, carrots and some sugar snaps in this recipe but you can use whatever veg you have to hand to add to the potatoes - in Japan, Nikujaga or Japanese Pork and Potato Stew is the kind of dish where every home has its own special recipe and its own variations (the Japanese call this "ofukuro no aji" meaning, "mum's taste"). The pork and vegetables in this recipe are cut into quite small pieces, expecially the carrot, so that everything can cook quite quickly. If you're about to fight a sea battle you probably don't have too much time to cook a stew - so the cooking time for this dish is short - 20 minutes. You can cook nikujaga in advance and then leave it all in the pan for a few hours so that the potatoes soak up more of the flavour from the sauce (what the Japanese call "shimi komi".) In fact, it tastes even better served the next day when it has had time to absorb more of the flavours of the sauce. Nikujaga will keep in the fridge for 2 - 3 days as well if you want to make a big batch and put some aside for another day. On the subject of potatoes, I used large baby potatoes in this dish (large enough to peel.) I find they are best for absorbing the flavours in the dish. If you can't find large baby potatoes, use a waxy potato rather than a floury one. Why? Because the floury variety tends to break up in the sauce while they are cooking. Just cut the potato a little bit bigger than when using a baby potato as this will help the potato keep its shape while cooking. (PS: Don't be tempted to leaves the skins on, the potato won't soak up so much flavour through the skin - bare is better!) Japanese Pork and Potato Stew AKA Nikujaga is substantial enough to be eaten by itself but in Japan, it's usually accompanied by bowls of rice. If this dish has got you in the mood for some Japanese Pork and Potato Stew AKA Nikujaga, you can find the Youtube tutorial by clicking Japanese Pork and Potato Stew AKA Nikujaga or by scrolling to the bottom of the page. You can find the written recipe below. Happy cooking! Kurumi XXXX. ingredients: (makes 2 generous servings) 1 medium onion 1 medium carrot 300g/10oz large baby potatoes or potato 250g/9oz pork shoulder steaks 250ml/9floz water 1 tbsp sugar 3tbsp soy sauce 3tbsp mirin 10 - 12 sugar snaps how to: peel the onion. cut off the top and tail, then halve quarter. cut each quarter into 3 segments peel the carrot. cut off the top & tail, then cut into small bite sized diagonal pieces. this will allow the carrot to cook through and absorb more flavour peel the baby potatoes and cut into bite size pieces. if you use the mature potatoes, cut slightly bigger than bite size, so that they keeps their shape slice the pork steaks into thin strips add the water, sugar, soy sauce & mirin to a large saucepan. bring to the boil add the vegetables & pork, then bring back to the boil. quickly reduce the heat to medium and simmer for 10 minutes with the saucepan lid on. ifyou find any fat or starch coming from the pork or potato, skim it off with a large spoon after 10 minutes, remove the lid of the saucepan and cook your Nikujaga for a further 10 minutes. give the pan a gentle mix but be careful not to break up the potato last but not least, add the sugar snaps and cook for 1 minute with the lid on serve with bowls of fresh Japanese rice. Japanese Pork and Potato Stew AKA Nikujaga