JAPANESE RECIPE: MIXED VEG IN A LIGHT AND CRISPY TEMPURA BATTER

Kaki-age tempura is a type of tempura with a mix of vegetables and other ingredients such as seafood. I think it's one of the easiest and more versatile types of tempura to make at home as you can use whatever you have in the fridge.

INGREDIENTS:

200g sweet potato (cut into thin strips like matchsticks, leave skin on)

200g carrots (peeled and cut into thin strips like matchsticks)

100g onion (peeled and cut into thin strips)

2 tbsp flour (to coat the vegetables)

For the batter

1 cup of flour (sieve)

1 tsp corn flour (sieve)

3/4 cup ice cold water
Few ice-cubes

1 egg yolk

For the sauce

100ml dashi stock (homemade dashi stock or 100ml water and a sprinkle of dashi instant granules)

20ml  mirin

20ml soya sauce
Grated ginger/daikon (optional)

Lemon wedges and sea salt (serve on the side)

Vegetable oil (for frying)

INSTRUCTIONS:

FOR THE MIXED VEG TEMPURA

1. Mix all the vegetables in a large bowl and using your hands or a large spoon evenly coat the vegetables in 2 tbsp of flour. Then set aside. 
2. Beat the egg yolk and ice cold water in a large bowl. Toss in a few ice-cubes to keep the water cold.
3. Gradually add the flour and cornflour to the water/egg mix and then lightly mix.
4. Toss all the vegetables into the batter mix and ensure all the veg is equally coated.
5. Heat the oil in a heavy based large saucepan to 170 degrees celsius (medium/high heat).
6. Drop a bit of batter in the oil to check the temperature. If the batter rises slowly to the top of the oil the temperature is right.
7. Put the tempura veg mix on a large wooden spoon and slowly place in the oil against the side of the saucepan. Use a large spoon or chopsticks to help keep the veg mix together when placing in the oil. Remove the wooden spoon slowly once the tempura mix is secure and firmly binded together.
8. Deep fry the tempura until it is golden brown only turning a few times.
9. Drain on paper towel to absorb excess oil. 

FOR THE TEMPURA DIPPING SAUCE 

1. Put all the ingredients for the dipping sauce into a saucepan and let it simmer for a few minutes. Then set aside and let cool.

HOW TO EAT:

• Serve on top of a bowl of rice or udon noodles.
• Season with salt and lemon wedges or a tempura dipping sauce. 

TIPS:

• You can add a little sesame oil to the vegetable oil for extra flavour
• Do not overcrowd the saucepan as the oil temperature will drop
• Do not over mix the batter, lumps are ok in the batter
• Add prawns or scallops to the mix

JAPANESE STYLE BURGER RECIPE

To make the most of the summer season I'm going to post a few summer barbecue recipes over the next month or so. Let me know if you would like me to post any of your favourite recipes. 

INGREDIENTS:
4 xsteak mince burger (preferably from your local butcher)
4 x bun burgers
1 large tomato (cut into thick slices)
Fresh salad leaves

Homemade tonkatsu sauce
4 tbsp Tomato ketchup
4 tbsp water
2 tbsp worcestershire sauce
1 tbsp sake or red wine
1 tbsp soya sauce
 
INSTRUCTIONS:

1. Put all the ingredients for the homemade tonkatsu sauce in a saucepan and simmer for about 10 minutes until the sauce thickens to the same consistency as tomato ketchup and then set aside to cool.
2. Cook the burgers to your liking on a BBQ, frying pan, grill or oven.
3. Place the burger on the bun and dress with a little tonkatsu sauce, sliced tomato and salad leaves.

TIPS:
You can also enjoy this with boiled rice and steamed vegetables

  

JAPANESE SWEET POTATO CHIPS RECIPE WITH WASABI MAYO

I mentioned in a previous post that I’m always looking for foods that help asthma since my little boy was diagnosed with asthma this year. Sweet potatoes can help diseases related to inflammation such as asthma and also chronic diseases like cancer and heart disease. It's worth including them as part of your weekly diet as they're filled with nutrional benefits.

This recipe is a quick and healthy way to eat sweet potatoes as a snack or as a side dish to a main meal.

INGREDIENTS:
1 large sweet potato, about 400g (peeled and cut into chips)

2 tbsp vegetable or rapeseed oil
Freshly ground salt and pepper for seasoning 
Nori (optional to garnish)
Wasabi mayo (optional for dipping sauce)

 

INSTRUCTIONS:

1. Preheat the oven to 180 degrees Celsius.
2. Place the sweet potato chips in a roasting tray and use your hands to coat in the oil and then season with freshly ground salt and pepper. 
3. Spread the chips out in a single layer so they cook properly and won't stick together.
4. Cook for about 30 minutes (depending on the thickness of the chips) in the oven until the chips are cooked through.

TO MAKE WASABI MAYO

Mix the mayo and wasabi together until you get a nice green mayo. Add more or less wasabi depending on your liking. I usually add 1tsp of wasabi to every 2 tsp of mayo.  

NOTES: 

Wasabi is made from the root of the wasabi plant. It has a similar taste to hot mustard and is regularly used in Japan. It is best known for being served on the side with sushi. If you can't find wasabi for this recipe (big supermarkets like Tesco and Superquinn stock wasabi) then Hellman's recently launched Hellmann's wasabi mayonnaise.

Click here to see my recipe on Japanese style fish & chips

QUICK JAPANESE RECIPE: FIG & GOAT'S CHEESE SALAD WITH JAPANESE DRESSING

SALAD INGREDIENTS:
100g mixed salad leaves
2 fresh figs (cut into bite size pieces)
80g soft goat's cheese (use a teaspoon to roll into small balls)
3 radish (thinly sliced)

JAPANESE DRESSING INGREDIENTS:
4 tbsp rice vinegar
2 tbsp vegetable oil
2 tsp brown sugar

INSTRUCTIONS:

1. Pour all the Japanese salad dressing ingredients into an empty jam jar, put the lid on and shake well. 
2. Toss all the salad ingredients into a salad bowl. 
3. Just before serving pour the salad dressing over the salad and mix well using your hands.   

JAPANESE TONJIRU RECIPE - PORK SOUP

Tonjiru is a tasty Japanese stew using pork, vegetables,  and miso paste. Traditionally pork is used however you could use chicken instead.

Serves 4

INGREDIENTS:

1 litre of homemade dashi stock or 1 litre of water and 1 tbsp of instant dashi granules
1 tbsp vegetable oil 

200g pork shoulder (thinly sliced) or pork belly
2 tbsp sake (Japanese rice wine) - optional

300g  daikon (peeled and cut into bite size cubes)

100g carrots (peeled and cut into bite size cubes)

100g potato (peeled and cut into bite size cubes)
3-4 tbsp miso paste 
Scallions/ Spring onion (finely chopped to garnish)

Nanami togarashi (optional to taste)

Chilli oil (optional to taste)

INSTRUCTIONS:

1. If you're using homemade dashi then click here to see how to make homemade dashi. You'll need to make a start on this first.
2. If you're using dashi granules then you'll need 1 litre of cold water and 1 tbsp of dashi granules. Set aside until point 5.
3. Heat the vegetable oil in a large heavy based saucepan and fry the pork slices until browned on both sides.
4. Pour the sake over the meat and then add daikon, carrots and potatoes to the pork. Stir and continue to fry for a few minutes.
5. Pour the homemade dashi stock or 1 litre of cold water and 1 tbsp of dashi granules into the saucepan with the meat and vegetables until the vegetables are cooked (15-20 minutes).
6. When the water starts to boil skim the scum off the surface of the water.
7. When the vegetables are cooked lower the heat allowing the dashi to simmer only. 
8. Dilute the miso paste in a cup of dashi water taken from the saucepan. Then, add to the saucepan and mix all the ingredients. Do not allow to boil once the miso is added. 
9. Serve in a bowl sprinkled with nanami togarashi and a few drops of chilli oil. 
10. Garnish with spring onion. 

NOTES:

Click here to see my post on daikon and it's health benefits.

CHERRY BLOSSOMS AT THE JAPANESE GARDENS IN KILDARE

After months of miserable weather the sun started to shine and the cherry blossoms started to bloom. I packed a Japanese themed picnic and headed to the Japanese Gardens with my family. The gardens are located in the Irish National Stud in Tully, Kildare (exit 13 just off the N7) just 45 minutes from Dublin city centre. 

 

As we drove through the gates of the Irish National Stud we were welcomed by large blooming cherry blossom trees which were being admired by families having picnics on the surrounding benches.

The gardens are beautiful all year around however they're particularly beautiful during the cherry blossom season. I had a chance to meet the gardener Jim and learn a little about cherry blossoms and the maintenance required for such a large garden. Jim told me that the cherry blossoms bloomed a bit later this year due to the cold weather. While we walked around the gardens he showed us the different variations of cherry blossoms and the discrete differences between them (including pink perfection, kanzan, shirofugen, taihaku, incisa and kiku-shidare). 

The gardens symbolise the "Life of Man" from birth to old age and the different paths that can be chosen during life. 

This is one of my favourite views looking towards the bridge of life.

The bridge of marriage

The Japanese tea room

The Japanese Gardens hold very special memories for my husband and I as we visited there on our wedding day to take photos.  

Queen Elizabeth II visited the Irish National Stud during her state visit to Ireland in May 2012 where The Queen enjoyed a stallion parade and unvieled a sculpture dedicated to a thorough bred horse born in the stud called "Sea the Stars". Click here to see more details.

For more info on the Japanese Gardens and the Irish National Stud see the links below:

http://irishnationalstud.ie/

http://irishnationalstud.ie/visitors/46/europes-finest-japanese-gardens.html

JAPANESE COLESLAW RECIPE WITH DAIKON AND CARROT

Since my son was diagnosed with asthma I've tried to research what kind of foods might help his asthma. A healthy and well balanced diet should definitely be part of his overall asthma treatment plan. However, I read various articles that mentioned the possible link between two Asian vegetables and the improvement of respiratory related illnesses such as asthma. These vegetables are lotus root (renkon in Japanese) and mooli (daikon in Japanese). They're part of the Japanese diet and recently have become available in the West. I buy these vegetables in my local Asian market and sometimes I can find them at my local farmer's market. It's worth mentioning that these vegetables not only aid respiratory related illnesses but also have an endless list of associated health benefits including anti cancerous properties.

Mooli - daikon

Lotus root - renkon

Daikon is a white radish that can be used for juices, salads, soups, stews etc. Here's a simple recipe of mine using daikon. 

JAPANESE COLESLAW WITH DAIKON AND CARROT

INGREDIENTS:

100g daikon (peeled and roughly grated)

100g carrot  (peeled and roughly grated)

2 tbsp mayo

1 tsp rice vinegar

1 tsp soya sauce

Salt and pepper (to season)

Black or white sesame seeds (to garnish)

INSTRUCTIONS:

1. Mix the mayonnaise, rice vinegar and soya sauce in a large bowl.

2. Add the grated daikon and carrot and mix well.

3. Serve with sesame seeds sprinkled on top (optional)

NOTES:

- If you don't have rice vinegar and soya sauce at home just add mayonnaise, fresh lemon juice and salt & pepper instead. 

- Click on the links below to see my other lotus root recipes:

Sauteed lotus root and carrot
Lotus root and seaweed salad

CHILDREN'S DAY FISH FINGER & CHICKEN GOUJON TEMAKI RECIPE

Children's Day (called kodomo no hi) is celebrated in Japan on May 5th. On this day Japanese people celebrate their children's health and happiness by flying carp kites (called koinobori) outside their houses. They eat traditional sticky rice cakes wrapped in oak leaves called kashiwa-mochi and take iris baths (shobu-yu).

Here's my recipe to celebrate Children's Day which is one of my toddler's favourite foods. This recipe can be used for your child's school lunch or it's a great idea for a children's birthday party.

Temaki is a cone shaped sushi hand roll wrapped in nori seaweed and filled with sushi rice and your favourite ingredients.

FIONA'S RECIPE FOR FISH FINGER & CHICKEN GOUJON 
TEMAKI SUSHI HAND ROLL

This recipe makes 6 temaki rolls

SUSHI RICE INGREDIENTS & INSTRUCTIONS

320g Japanese rice, uncooked

Bottled sushi vinegar or homemade sushi vinegar

To make homemade sushi vinegar you'll need:

- 100ml Japanese rice vinegar

- 2 tbsp caster sugar

- Half tsp salt

Click here to see how to prepare sushi rice.

TEMAKI ROLL FILLINGS

3 x nori sheets, cut in half

2 x fish fingers. cooked and cut in half lengthways

2 x chicken goujon, cooked and cut into thin strips

Tinned sweetcorn, drained

Cucumber, cut into thin strips

Carrot, boiled and cut into thin strips

Sesame seeds (optional to garnish)
Mayonnaise

INSTRUCTIONS:

1. Cut the nori sheet in half placing the shiny side down.

 2. Put a heaped tablespoon of sushi rice (50g) on the left side of the nori sheet. 

3. Moisten your hands (in a water bowl with a few drops of rice vinegar) before spreading the rice evenly over nearly half of the nori sheet using your fingertips.

4. Place the halved fish finger and a thin line of mayo at a 45 degree angle on the rice. For the chicken goujon temaki place the chicken, cucumber and carrot with a thin line of mayo at a 45 degree angle on the rice (try not to overload with ingredients as this will make it difficult to roll).
 

6. Slowly start to roll the temaki by taking the bottom left corner of the nori and fold it over towards the top right corner of the rice. Continue to fold as shown in the photos below. Place a few grains of cooked rice on the last corner of the nori (to stop the roll unfolding) and finish folding. 

 

  

7. Sprinkle sesame seeds on top of the chicken goujon temaki and tinned sweetcorn over the fish finger temaki.

Notes:

Click here to see my post on avocado, prawn and mango temaki sushi hand roll.

Click here to see my post on maki rolls (makizushi).



BASIC JAPANESE COOKING: HOW TO MAKE SUSHI RICE (SHARI OR SUSHI-MESHI)



STEP 1 - HOW TO WASH AND COOK THE RICE:

1. Measure 2 cups of Japanese white rice (using a rice cup this weighs 320g).   
2. Place the rice in a medium sized bowl and add cold water.
3. Wash the rice using your hand to gently rub the rice grains against each other. The water will become cloudy from the starch.
4. Drain the rice and add more water. Continue to do this a few times until the water runs almost clear.
5. Add the rice to a heavy based saucepan if you don't have a rice cooker.  
6. Add 2 cups of cold water to the rice in the saucepan (always add the same amount of water as rice).  
7. Put the lid on the saucepan and turn the heat to maximum (it's best to use a tight lid to prevent the water escaping).
8. When the water starts to boil reduce the heat and leave the rice cooking for about 10 minutes (try not to remove the lid).
9. Then, turn off the heat and leave the rice standing for another 10 minutes.

STEP 2 - HOW TO PREPARE THE SUSHI RICE VINEGAR (AWASE-ZU):

1. Pour 100ml of rice vinegar and 2 tbsp of sugar into a non-aluminium saucepan.
2. Heat until the sugar is dissolved and then add half tsp of salt
3. Set aside and allow to cool.

STEP 3 - HOW TO MAKE THE SUSHI RICE:

1. Transfer the hot rice to a shallow non-metallic baking tray using a rice spatula or wooden spoon.
2. Sprinkle 100ml of the sushi rice seasoning evenly over the rice and then gently turn and fold the rice with the spatula (try not to break the rice grains).
3. At the same time, fan the rice using a fan (uchiwa) or a piece of cardboard to help cool the rice to room temperature and absorb the excess sushi rice seasoning.
4. Try to use the rice as soon as possible and avoid putting in the fridge as this will harden the rice. You can cover the rice with a damp tea towel for a few hours if necessary. 

 NOTES/TIPS:

• You have to use Japanese short grain rice to make sushi.
• Sushi is best served at room temperature.
• You can use bottled sushi vinegar instead of making your own. However I prefer to make my own as I can control the amount of sugar and salt that I add to the sushi vinegar.
• When preparing sushi rice ideally you should use an untreated wooden bowl to help absorb excess moisture from the rice. A hangiri (large flat wooden bowl ) is used for this purpose. This can be bought online these days.
• Below is a picture of the rice that I use. It's called Shinode sushi rice from Italy which is sold in Superquinn and Asian Market in Dublin, Ireland.