Kaisendon
Kaisendon is a bowl of Japanese rice served with a selection of raw fish and shellfish. It is the perfect dish for any seafood lover as it uses the freshest...
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Cuisine: Japanese Recipes
Explore the world of Japanese cuisine – which includes more than just sushi and noodles. Learn new ways to cook oysters, bass and tuna. The Japanese certainly know how to cook their seafood while ensuring it tastes divine!
Beef Tongue
Beef tongue is a common delicacy in Japan, most famous known in the city of Sendai. It is commonly cooked over charcoal grill till add a delicious smoky flavour. It...
Roasted Peewee Carrots, Orange Miso Glaze & Tofu Puree
This delicious roasted carrots with orange miso glaze and tofu puree was developed by Chef Marcus Samuelsson for the Red Rooster Harlem restaurant in New York City. It’s a delicious...
TUNA TARTARE
Chop sashimi tuna into small dices (approx 3 x 3mm) Mix diced tuna with sesame oil and grape seed oil first then seasoned with salt and pepper in mixing bowl....
EGGPLANT, MISO AND CHILLI SOUP
Although we all know spring to be the time of year when some of our favorite fruit and vegetables such as juicy apricots, crisp green beans, first season berries, sweet...
KING CRAB LEG WITH WASABI GRATIN
Preheat you grill to a medium heat. To make the gratin, mix everything together and adjust the salt to your taste, remember that the king crab is quite salty so...
SPICY MISO BABY CHICKEN
Peel the Cucumber and cut lengthways in half. Take out all seeds with a spoon. Slice into 1 cm thick slices to make nice half-moon shapes. Mix the dark soy...
LANGOUSTINE CARPACCIO WITH CITRUS DRESSING
Combine the soy sauce, pepper, sugar, lemon juice, rice vinegar and olive oil and reserve in the refrigerator. You must blanch the langoustines in boiling water to begin. In a...
SASHIMI WITH HOT SHALLOT OIL AND CHILLI
Shallot Oil Lightly fry shallots in the olive oil over a low heat until golden (approx 8 minutes). Set aside. Sashimi Plate Put the fish pieces in the freezer for...
PAN-SEARED OCEAN BARRAMUNDI WITH SALSA
Amaizu Make Amaizu by combining ingredients and stir until sugar dissolves. Can be refrigerated in a covered container for one month. Could also be used as an oil-less salad dressing....
YELLOWTAIL CORIANDER
Mix the soy sauce and fresh yuzu juice together and put in the refrigerator Slice the hamachi/yellow tail very thinly, (belly part works best as its super fatty and tasty)...
TAGHAZOUT SEABASS
Preheat Grill to 200 °C. Rub the green bell pepper with olive oil, salt and pepper. Grill it in the oven until the skin blisters. Cut the red onion into...
BEEF TONGUE WITH GARLIC BUTTER & SHOYU
Beef Tongue Using the pressure cooker, boil the beef tongue with the carrots, parsley and radish stems for around 45 minutes. Make garlic butter. After boiling the beef tongue, peel...
Japanese-style Short Ribs Recipe (Nitsuke)
Cooked Short Rib Clean the excess of fat of the short rib, cut in 300 gr portions, add salt and pepper. Seal the short ribs pieces in a pan with...
MISO COD WITH BLACK PILAF RICE, WASABI ESSENCE
Mix all ingredients into a blender for miso glaze. Brush the top of the flesh the miso paste and reserve in the fridge. Sweat the onion with the butter for...
BRUSSELS SPROUTS WITH TAMARI & ALMONDS
Sprouts Preheat oven to 180°C. Melt butter in a large frypan, add sprouts, season and cook to get a deep golden colour, then roast in the oven for 20-30 minutes...
CHICKEN KATSU SANDWICHES WITH SHAVED CABBAGE SALAD
It’s important to use really fresh white bread for these sandwiches. The katsu sauce will keep in an airtight container in the fridge for up to a month, and also...
