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....
CRAB APPLE SALAD WITH WASABI DRESSING
For Wasabi Sauce Combine all ingredients and reserve. For Yuzu Soy Dressing Combine all ingredients and reserve. For Sliced Apple Slice the green apple on a mandolin if you have...
EGGPLANT, MISO AND CHILLI SOUP
Although we all know spring to be the time of year when some of our favourite 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....
STEAMED SPANNER CRAB WONTON RAVIOLO, SHREDDED ROOT VEGETABLE SALAD, CORIANDER AND SHISO DRESSING
Raviolo: Pick through crab meat to get rid of any shell. Process fish fillet in food processor for 10 seconds. Add the egg white and whizz for 10 seconds more....
