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Japanese Aubergine Katsu Curry Aubergine is one of my favourite vegetables and I think there is no better way to serve it than as a katsu - that is, deep fried in panko breadcrumbs. IMHO, deep frying aubergine in panko lifts it to another level - you get the lovely soft flesh on the inside but a nice crunchy coating on the outside - yum -nothing more, nothing less. While aubergine katsu is great by itself, it also goes brilliantly with a curry sauce. I used the S&B brand Golden curry cubes to make this (the Hot grade), but other Japanese curry brands work just as well. I like to put a little more punch into my Japanese curries, so I added some cumin and coriander powder to the mix. This makes a great lunch or dinner and is good as a vegetarian option as well. As the saying goes, "what's not to like?". If you think this sounds too good to resist, you can find the youtube tutorial by clicking Japanese Aubergine Katsu Curry or scroll to the bottom of the page. The written recipe is just below. Happy cooking! Kurumi XXXX. If you fancy a meat based katsu curry instead, take a look at my Golden Katsu Curry recipe. Aubergine Katsu Curry ingredients: (2 servings) for the curry sauce: 1/2 onion 50g carrot 1 slice ginger 1 clove garlic 1 tbsp vegetable oil 1/2 cumin powder 1/2 coriander powder 3 tbsp sweetcorn 300ml water 2 Japanese curry cubes 1/2 tbsp tomato ketchup salt & pepper for the aubergine katsu: 1 aubergine (250g) 40g plain flour 90ml water 50g panko breadcrumbs* 450g cooked rice (wet weight) veg oil for deep frying some kitchen paper *i use “panko” breadcrumbs but you can use normal breadcrumbs as well how to: to make the curry sauce, slice & finely chop the onion peel & grate the carrot slice & finely chop the ginger & garlic heat 1 tbsp of oil in a pan, add the onion, ginger & garlic and fry for 1 min add the cumin & coriander and stir, then add the sweetcorn & carrot and stir again add the water, salt, pepper & ketchup and stir again finally add the curry cubes & cook for about 10 mins, stirring occasionally to make the aubergine katsu: quarter the aubergine lengthways, then cut into bite sized pieces mix the flour and water into a paste coat the aubergine with the flour mixture & then coat with the panko breadcrumbs fill a pan with 1 cm of vegetable oil, heat to 170’C, deep fry the aubergine until golden in colour, then drain on the kitchen paper to assemble your dish: place half of the rice into each serving bowl, add the fried aubergine katsu and top with the curry sauce before serving Japanese Aubergine Katsu Curry

Turnip & Smoked Salmon Have you ever come across the Japanese term, "sappari suru"? It means "refreshing" or "cleansing" as in when you come home after a hot day and you take a shower and then maybe enjoy a cold beer. "Sappari suru" describes this dish of salted turnip, onion and smoked salmon perfectly - it has a lovely combination of salty and smoky flavours and the crunch of raw turnip and onion. The onion is pre-soaked in water to extract any bitterness. In Japan, I'd usually make this dish using daikon but I've discovered you can also make it in winter using turnip - yes! Raw turnip! If you haven't tried turnip raw before, I can't think of a better way to start than this - the turnip is one of the world's oldest vegetables and has been on the earth a lot longer than we have - should you eat turnip simply because it is ancient - of course not! But it is loaded with Vitamin A & C as well as folate and trace elements such as calcium and magnesium. Does that sound more like it? As part of a diet or simply if you wish to eat well in the truest sense of that expression, the turnip makes a lot of sense. You could enjoy this recipe as a side dish or as a light lunch or supper served with a bowl of steamed rice. So if you're feeling in a "sappari" sort of mood, why not try this one out? You can find the youtube tutorial by clicking Salted Turnip and Smoked Salmon salad or just scroll to the bottom of the page. The written recipe is just below. Happy cooking! Kurumi XXXX. I'm a bit of a fan of the turnip. Here's one of my other turnip recipes - Marinated Turnip and Choysum. Salted Turnip and Smoked Salmon salad ingredients: makes (2 servings as a side dish) 1 small turnip (170g) 1/4 red turnip 3/4 - 1/2 tsp salt 2 slices of smoked salmon how to: peel the turnip, quarter and thinly slice peel the onion and thinly slice soak the onion in water for 10 mins then rinse and squeeze out with your fingers put the turnip & onion in a bowl, sprinkle with the salt and leave for 15 mins cut the smoked salmon into bite sized pieces squeeze the turnip & onion and drain any excess liquid add the salmon and mix well serve as a side dish with a bowl of rice Turnip & Smoked Salmon

Kimchi Fried Rice Are you a lover of Korean chilli fermented cabbage (AKA kimchi) like me? I must admit, I am a little bit addicted to kimchi - there's always a pot of it in my fridge. As you probably know, kimchi is Korean in origin and South Korea is still it's spiritual home - you can find literally hundreds of different varieties of kimchi on sale there - it isn't just about cabbage - you can make kimchi with most vegetables. Outside of Asia, the choice is understandably more limited but the kimchi you can buy in the US and the UK is still very good. While I like kimchi as a side dish (which is the "old school" way of serving it,) I also like to mix it up with rice in a frying pan as in this recipe - I think frying kimchi changes the flavour subtly - makes it less "in your face" and brings out more depth from the fermented vegetables - umami , if you please. Kimchi fried Rice is also a great way to use up some leftover rice if you have any hanging around in the fridge. I normally add a fried egg to each serving to make it a true one dish supper or lunch - it's quick, simple and just a yummy way to keep yourself going through the day. If you want to add some fried kimchi to your culinary arsenal, you can find the Youtube tutorial by clicking Kimchi fried Rice . The written recipe can be found here. Happy cooking! Kurumi XXXX. If you ever find yourself in the mood for making Korea's other famous national dish, why not try my recipe for Bibimbap? Ingredients for 2 servings 400g cooked rice 2 spring onions, rinsed & trimmed 1 tbsp sesame oil 1 clove of garlic, minced 150g kimchi 1 tsp soy sauce 2 tsp vegetable oil 2 eggs 1 tbsp toasted sesame seeds how to: finely chop the spring onions heat the sesame oil in a frying pan, add the garlic and fry for 30 seconds add the cooked rice, kimchi & spring onion (leaving about 1 tbsp of spring onion for the topping when you serve.) mix everything together well while frying for 1-2 mins add the soy sauce and mix again heat the veg oil in another frying pan and fry the eggs your dish is ready to serve, place 1/2 the kimchi rice on each plate and top with a fried egg, then sprinkle with the reserved chopped spring onions & sesame seeds Kimchi Fried Rice

Bibimbap Have you ever heard of KPop? It's South Korea's own brand of boy band & girl band pop music and over the last decade it has taken Japan (and the rest of Asia) by storm. In fact, there may be only one Korean thing that's more popular in Japan than KPop and that's this dish - bibimbap (meaning "mixed rice" in Korean). What you see with a proper bibimbap isn't exactly what you get - although it looks like some fried vegetables and beef piled on top of a bowl of rice, it's a little more sophisticated than that. The vegetables are mostly raw and mixed with salt, sesame seeds, garlic and sesame oil to create a slightly piquant, rich flavour. In Korea, this dish would be quite a lot more fiery, but in Japan, the accent is on less heat and a little more variety of flavour and sweetness. I used courgette, carrot, beansprouts and spinach as vegetables in this dish but there is a wide variety of vegetables you can use. The carrot and courgette are julienned and then salted - left for 10 minutes, then they are then given a good squeeze to remove excess liquid. The beansprouts and spinach are boiled for 1 minute before all four vegetables get their flavourings. I used minced beef with onion as a fifth topping, beef being the classic meat to eat with bibimbap. To make this a truly nourishing one bowl meal, I top my bibimbap with a fried egg. To finish, I add a spoonful of Korean bibimbap chilli paste (because even Japanese style bibimbap needs to give you a little fire in your belly!) If you want to see what all the fuss is about, you can view the Youtube tutorial by clicking Bibimbap and the written recipe here. Happy cooking! Kurumi XXXX. If you want to try something Korean but without the meat, you could check out my Kimchi Omurice recipe. Bibimbap ingredients: 2 servings 400g cooked rice 80g julienned carrot 90g julienned courgette 100g beansprout 140g spinach 200g minced beef 40g chopped spring onion 2 tsp soy sauce 1 tbsp veg oil 1 tsp salt 3 tsp finely chopped garlic 2.5 tbsp toasted white sesame seeds 2 tsp sesame oil 2 eggs 2 tsp korean bibimbap spicy sauce/paste ( optional) how to: sprinkle 1/4 tsp of salt on the carrot, mix in a bowl and set aside for 10 mins sprinkle 1/4 tsp of salt on the courgette, mix in a bowl and set aside for 10 mins grind the sesame seeds well using a pestle & mortar or a blender boil the beansprouts for 1 min, then drain well and set aside in a third bowl in a second pan, boil the spinach for 1 min , drain well and set aside heat 1/2 tbsp of the veg oil in a frying pan, add 1 tsp of garlic, the spring onion & the minced meat, mix together well and fry for 2 mins next, add 1 tbsp of sesame seeds, 2 tsp of soy sauce and fry until the beef is cooked now go back to the carrot - squeeze the liquid out of the carrot, add 1/2 tsp of garlic, 1/2 tsp of the sesame oil & 1 tsp of sesame seeds and mix together well in a bowl next, using your hand, squeeze any liquid out of the courgette add 1/2 tsp of garlic, 1/2 tsp of sesame oil, 1 tsp of sesame seeds to the courgette and mix together well add 1/4 tsp of salt, 1/2 tsp of garlic, 1/2 tsp of sesame oil & 1 tsp of sesame seeds to the beansprouts and mix well add 1/4 tsp of salt, 1/2 tsp of garlic, 1/2 tsp of sesame oil & 1 tsp of sesame seeds to the spinach and mix well heat 1/2 tbsp of veg oil in a frying pan and fry the eggs last, to assemble your bibimbap: put half of the cooked rice in each bowl, put the beansprouts, beef, carrot, courgette & spinach on top of the rice. next, add the fried egg to the centre and add 1 tsp of korean bibimbap sauce/paste (optional) to each bowl serve immediately Bibimbap

Soy Butter Vegetable stir fry It seems difficult to believe now, but time was when butter was almost unknown in Japan. I admit I'm going back a few years but even in my childhood in the 1960s, butter was regarded as something of an out of reach luxury. Like many Western things, butter (known as "bata" in Japanese) began to be assimilated into Japanese cooking during the post-war years of the US military occupation. At that time, butter was still so rare in Japanese food culture that some Japanese people declared that Westerners actually smelt of butter ("bata kusai" - probably not something you want to be called!) Today however, there's probably a pack of butter in every fridge in Japan and it's found it's way into quite a few Japanese dishes - such as this one. I've always found that combining butter and soy sauce creates a unique umami-like flavour. Even better, this dish is ready in minutes - the key to making things happen quickly is to cut the asparagus diagonally - that way you expose more of the flesh to heat and it cooks more quickly in the pan. I serve this as both a side dish and now and again piled on a plate of rice for lunch. Come to think of it - I could serve it on a plate of noodles as well for a satisfying and nutricious meal..... If you'd like to try something quick and tasty, you can find the written recipe for this dish below. For the youtube tutorial click on Soy Butter Vegetable stir fry or scroll to the bottom of this page. Happy cooking! Kurumi XXXX. Soy Butter Vegetable stir fry. ingredients: (makes 2 servings) 250g asparagus 100g frozen sweetcorn 100g button mushrooms 30g butter 4 tsp soy sauce 1/4 pepper how to: thinly slice the asparagus diagonally (this reduces the cooking time) remove the bottom of the mushroom stems, then halve the mushrooms melt the butter in a pan, add the vegetables, sprinkle over the pepper and stir fry for 4-5 mins add the soy sauce and stir for 30 seconds (check the asparagus is cooked before serving, if not fry for another 1 -2 mins) Soy Butter Vegetable stir fry

Kimchi Omurice Back when I first started my blog, one of my first recipes, (#23, I think) was Omurice. Omurice (omelette + rice) is one of those everyday Japanese dishes that everyone eats at home and everyone eats in restaurants and everyone seems to love - or at least, I've yet to meet anyone who has told me, "I don't like Omurice." So what is Omurice? basically, it's simply fried rice wrapped in an omelette. That sounds pretty humdrum, but I like to think this recipe raises your humble omurice to the next level. As you might have guessed from the title, one of the additional ingredients is kimchi - the fiery but irrestible Korean fermented cabbage - but also, I add chicken and grated cheddar to make my Kimchi Omurice substantial enough for a main meal and, dare I say, a bit special. You might be thinking, "Cheddar in Asian cooking - really?" I admit, it does sound unusual but a strong cheese really complements some Asian flavours and lends an "almost umami" flavour. There are two ways to dress your rice in its omelette coat - you can fry your omelette, add the rice to the pan and flip the omelette over the top. You could call this the "old school" method. But you can also try a variant, which is to mould your rice in a bowl, tip it onto a plate and then slide your omelette coat over the top. When I do it this way, I like to leave the omelette a little under done when I slide it out - that way, I get a shiny, slightly oozy omelette which I think makes the dish look more attractive to the eye. Either way, I think you'll find this dish rather scrumptious! If you like think you'd like to try it out, you can find the written recipe below and the youtube tutorial by clicking Kimchi Omurice or scroll to the bottom of the page to find it. Happy cooking! Kurumi XXXX. If you like the idea of omelette + rice - why not try the Chinese inspired version, Tenshindon ? Kimchi Omurice ingredients: (makes 2 servings) 40g chicken breast or thigh 1/4 green bell pepper (30g) 150g kimchi 360g cooked rice 1/2 tbsp soy sauce 1 tbsp sesame oil 4 large eggs 4 tsp vegetable oil 50g grated cheddar cheese 1 spring onion, finely chopped for topping (optional) how to: finely chop the chicken and bell pepper heat 1 tbsp of sesame oil in a frying pan, add the bell pepper & chicken and stir for 1-2 mins add the kimchi, cooked rice & soy sauce and stir well for 2-3 mins until everything is mixed together and hot when the rice base is ready, remove from the heat and set aside. use a bowl to mould 1/2 the fried rice and tip out onto each serving plate heat 2 tsp of vegetable oil in a frying pan and beat of the 2 eggs in a bowl. pour the eggs into the hot frying pan, then quickly sprinkle over 1/2 the cheese when the base of the omelette is set, take a pair of chopsticks, carefully push them into the omelette and twist the from the edges towards the centre, so the omelette is pulled toward the centre of the pan until it is about the right size to cover the rice don’t let the omelette cook through completely. using a slice, gently slide the omelette out of the pan & over the rice repeat for your second serving sprinkle with some chopped spring onion and your meal is ready Kimchi Omurice

Kimchi and Tofu Hotpot When it's cold and grey outside, I think you'd agree that there's nothing better to put you in a positive frame of mind than a tasty & nourishing hotpot. Kimchi and Tofu Hotpot has it's origins in Korea where it is called Jigae which translates as "Army hotpot". The key ingredient here is kimchi, that lovely, spicy fermented vegetable creation beloved of Koreans everywhere (and millions of non-Koreans, like me!) There are lots of variants of this stew, some using noodles, others using spam and cocktail sausages (which the American army introduced during the Korean war - hence the army connection), to name but two. In my recipe, I use tofu and a little pork shoulder to enrich the broth - if you want a vegetarian option, then you can simply omit the pork. I love soft cooked eggs, so I include a couple of those as well. The other optional ingredient (although Koreans would insist on it) is Gochujang which is a fiery Korean chili sauce condiment - I use it here for some extra heat but again, if you prefer more muted flavours - the kimchi is plenty flavourful by itself - then you can dispense with it. So there it is, a little peeling and slicing and then 15 minutes of cooking and it's ready for the table. I serve this with steamed rice but you could serve it with noodles just as well and it will still be a splendid taste experience. If you'd like to try this out, then you can find the written recipe below and the youtube tutorial by clicking Kimchi and Tofu Hotpot or scroll to the bottom of the page. Happy cooking! Kurumi XXXX. For an alternative but equally tasty and warming Korean dish, why not try out my Bibimbap recipe? Kimchi and Tofu Hotpot ingredients: (makes 2 servings) 1 onion 1/2 leek 1 pork shoulder steak 400g firm tofu 200g kimchi 1/2 tbsp sesame oil 1 tsp garlic paste 500ml water 2 tsp vegetable stock powder 1 tsp soy sauce 1 tsp Korean chilli paste (gochujang), optional how to: halve the onion and thinly slice thinly slice 1/2 a leek diagonally halve the tofu lengthways and cut into 1 cm slices halve the pork steak lengthways and slice thinly heat the sesame oil in a pan, add the pork, garlic paste & onion and stir fry for 1 min add the water, vegetable stock , soy sauce, kimchi & leek and bring to the boil & cook for 5-7 mins then add the chilli paste, tofu and cook for a further 5 mins add the eggs and simmer until they are cooked but still very soft your dish is ready - just serve with a bowl of rice Kimchi and Tofu Hotpot

pan fried Cod in Yuzu and Butter sauce For all you cod lovers out there, my good friend Yumiko Nikaido's latest recipe should get your vote - pan fried cod in a yuzu butter sauce. (I only have to write those words and my mouth starts to water!) This recipe is deliciously simple (and of course, the reverse is true as well.) Just season your cod fillets with a little salt and pepper, shake over a thin coating of flour and pan fry both sides until browned. Remove and then melt some butter in the same pan. Add your yuzu juice and stir for a minute or two. Spoon the sauce over the fish and it's ready for the table! A light, virtuous plate of health for your tummy. I've used both cod and haddock in this recipe and they both work well. You should be able to find yuzu juice - the mighty Kikkoman sell their own branded version and if everything else fails, you'll find it on the internet. I serve this dish on a bed of leaves and garnished with some parsley but you could simply add it to your own favourite vegetables and it will still make a fine dinner. So, if you are in a cod kind of mood, you can find the youtube tutorial by clicking pan fried Cod in Yuzu and Butter sauce or scroll to the bottom of the page. The written recipe is just below. Happy cooking! Kurumi XXXX. For another great Japanese cod recipe, you could try my Miso Mayo Cod steaks recipe. Pan fried Cod in Yuzu and Butter ingredients: (makes 2 servings) 2 fillets cod or haddock (with the skin left on ) a little salt a little black pepper 2 tsp plain flour 1 tbsp olive or vegetable oil 20g butter 3 tbsp yuzu juice some dried parsley how to: sprinkle the salt, pepper & plain flour over both sides of the two fillets heat 1 tbsp of olive oil in a frying pan, fry the cod skin side down for 5 mins or until golden brown on medium-high heat turn over and cook for a further 4-5 then remove to a plate melt the butter in the pan then add the 3 tbsp of ponzu stir and when the sauce starts to bubble, turn off the heat place the fillets on a layer of salad leaves and spoon the ponzu butter sauce over the fish sprinkle the parsley over the cod pan fried Cod in Yuzu and Butter sauce

Root Vegetable salad with Mayo Tahini dressing I think it's beyond dispute that we need to maintain our five-a-day veggie regime especially now we are enduring the dark, chilly days of winter. So here is an unusual root vegetable salad that'll keep you healthy and sate your taste buds as well. The root vegetables in question are sweet potato, parsnip and lotus root. I might hazard a guess and predict the one that you haven't eaten before is lotus root. Am I right? If you have eaten it before, you'll know that it has a crunchy texture and a nutty almost woody flavour - it's also packed with fibre, so it is very kind to your tummy. You can leave this salad to cool once you've made it but it's equally good warm, straight out of the mixing bowl - eaten warm, you get a bigger hit from the mayo tahini dressing - eaten cool, the flavours take a step backwards and become a little more subtle. I use Kewpie, a Japanese mayo brand for this recipe (it actual resembles a cross between salad cream and mayo when you taste it) but if you can't get it, normal mayo will do just fine. I garnished this salad with a little chopped parsley but tarragon and basil are also nice twists. Or, you could be really daring and go naked. (that means no garnish, just in case you were wondering!) In Japan, this would be served as a side dish in a small quantity as it is quite richly flavoured. You could however serve it as a lunch and i think everyone would walk away from the table feeling very satisfied - root vegetables make for a substantial salad. So, if you're feeling the need for a healthy salad, this one might just be for you. If you want to find out more, you can find the youtube tutorial by clicking Root vegetable salad with Mayo Tahini dressing or alternatively scroll to the bottom of the page. The written recipe is just below. Happy cooking! Kurumi XXXX. For an alternative salad that is great as a main meal, you could try my Roasted Pumpkin salad recipe. Root vegetable salad with Miso Tahini dressing ingredients: (makes 2 servings) 90g carrot 90g parsnip 90g sweet potatoes 100g green beans 80g (frozen sliced) lotus root* 8 baby tomatoes for the dressing: 3 tbsp Kewpie mayonnaise or vegan mayonnaise 2 tbsp tahini/sesame paste 1 tbsp rice vinegar 2 tsp soy sauce 1-2 tsp lemon juice * you can use fresh or vacuum packed lotus root how to: peel & cut the sweet potato, parsnip & carrot into bite sized pieces peel the lotus root and cut into 7-8mm slices then into quarters (or, if you are using frozen lotus root slices, the simply cut the lotus slices into quarters) cut the green beans into four pieces to make the dressing: mix the mayonnaise & tahini/sesame paste together & mix then add the vinegar, soy sauce & lemon juice and mix again back to the salad: put the sweet potatoes, parsnip, carrot & lotus root into a saucepan and cover with water, then bring to the boiling point and cook for 5 mins with the lid on add the green beans to the pan and cook for a further 3 mins, and drain put the cooked vegetables and tomatoes in a bowl, and add & mix the mayo-sesame dressing serve as a side dish (it’s quite a rich flavour) or as a filling lunch salad Root Vegetable salad with Mayo Tahini dressing