Tuna & Mango Tataki Salad

LUNCH, MAIN MEALS, RECIPES, SALADS, SEASONS, SPRING, SUMMER

When making this recipe make sure to lightly sear the tuna as I truly believe tuna tastes better either raw or lightly seared. Once tuna is cooked it becomes tough and loses its flavour. This salad is particularly nice eaten while the tuna is warm, so don’t waste any time once it’s ready and try to eat it straight away.

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Ingredients:

Mixed sesame seeds to coat the tuna

Salt and pepper to season the tuna

100g fresh tuna steak/loin

Vegetable oil

A few handfuls of mixed salad leaves

1 ripened mango, peeled and cut into strips

For the dressing:

2 teaspoons soy sauce

1 teaspoon rice vinegar

½ teaspoon sesame oil

Instructions:

1 Mix together the sesame seeds, salt and pepper on a flat plate.

2 Place the tuna on the plate and coat each side in sesame seeds.

3 Heat a little vegetable oil in a non-stick frying pan on a medium to high heat.

4 Place the tuna on the pan and sear each side lightly (less than 1 minute for each side).

5 Transfer to a chopping board and, using a sharp knife, thinly slice the tuna.

6 Place the mixed salad leaves on a serving dish along with the mango strips.

7 Carefully place the tuna slices on top.

8 Mix all the ingredients for the dressing in a bowl and, just before serving, pour over the salad.

For more recipes please go to: 

https://fusedbyfionauyema.com/fionas-japanese-food-recipes/

or follow me on:

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Fiona Uyema YouTube Channel - subscribe for recipes

Thanks for all your messages over the past year asking me to start posting recipe videos on YouTube.

I've finally dedicated time to this project and I've started to post some content. I'll add new recipes to this every week so please SUBSCRIBE to my channel.

https://www.youtube.com/channel/UCtHdgAxEmF1cO_I457qWLow

Check out my new MATCHA video.

https://youtu.be/tD2fnTruCzI

Let me know what type of recipes you like me to post for you.

Fiona x

Salmon Teriyaki recipe from my cookbook "Japanese Food Made Easy"

 My cookbook is available to buy on Amazon. 

I want to share one of the most popular recipes from my cookbook SALMON TERIYAKI. The homemade teriyaki sauce works really well with other meats too including steak and chicken. If you are vegetarian it works beautifully drizzled over steamed vegetables or added to a tofu and vegetable stir fry. This is the perfect dish (Japanese recipe) to bring Japanese cooking into your home!

Without exception, everyone loves this salmon teriyaki recipe – it’s one of the most talked about recipes at my cooking classes. The perfect combination of flavours in the salmon and the sweet teriyaki sauce make this an all-time favourite in households across the world and on menus in both Asian and non-Asian restaurants.

Serves 2

Ingredients:

- vegetable oil
- 2 fillets salmon
- handful of sesame seeds to garnish

Teriyaki sauce 
- 4 tablespoons soy sauce
- 2 tablespoons sake
- 2 tablespoons mirin
- 1 teaspoon sugar/honey

Method:

1.  Combine all the ingredients for the teriyaki sauce, mix well and set aside.
2.  Pour a little vegetable oil into a non-stick frying pan on a medium to high heat.
3.  Place the salmon fillets (skin-side down) on the frying pan and sear both sides of the fish.
4.  When the fish is nearly cooked (place the salmon fillets skin-side down at this point) pour the teriyaki sauce over it.
5.  Use a large spoon to continually pour the sauce over the fish fillets while continuing to fry.
6.  Fry until the teriyaki sauce is reduced to the consistency of a syrup.
7.  Garnish with sesame seeds.

Tip
Keep a close eye on the teriyaki sauce as it can quickly reduce on a high heat and start to burn.

NHK's TV news feature on my return trip to JAPAN

Last month a dream came true when my family and I returned to my Japanese hometown through the JET Satogaeri Programme. Over 10 years ago I worked as an English teacher through the JET programme in a small rural village in Japan called Nishiyama located in Niigata prefecture. 

NHK (Japan's National Broadcaster) filmed my return trip to Japan. This meant that NHK's correspondent and camera crew followed my family and I around Japan for 3 days!! It was an amazing experience, one we'll never forget and treasure! They also popped over to Ireland prior to my trip to Japan to film me at work and at home. It was aired on NHK Niigata in Japanese and NHK World in English. Here's the link to the English version from NHK World.

https://www.youtube.com/watch?v=2BYgg28I9fQ

I popped into NHK's studio in Tokyo for a live interview during the airing of the news feature! The other presenters were so friendly and easy going they settled my nerves.

I wasn't complaining when they offered to do my hair and make-up.

And the studio is very close to the famous Shibuya crossing in Tokyo which I remember from my time in Tokyo as a student. It's astonishing to see the stark contrast between Tokyo and Japan's countryside, both completely different experiences but still Japan :)

I hope you enjoy watching my return trip to Japan, we certainly enjoyed making it :)

RTE 1 Taste of Success Fiona Uyema

I was one of the six contenders to make it to the Leinster final for the Taste of Success on RTE 1. It was such an amazing experience. I was so happy when judges Catherine Fulvio and Daithi O Se gave positive feedback on my dish "Japanese Style Risotto with Irish Fish & Seafood". The only challenge was whether Ireland is ready for my Japanese cooking? 

In case you missed it, you can see me on the Taste of Success on RTE 1
http://www.rte.ie/player/ie/show/the-taste-of-success-30003073/10470713/

EXCLUSIVE EVENT WITH AUTHOR AND COOK FIONA UYEMA

You are invited to an exclusive event with author and Japanese cook Fiona Uyema, on Wednesday 23 September from 10.00 until 12.00 in our VIP Lounge. Fiona will discuss 'The 5 Elements of the Japanese Diet' to live a longer, healthier life. Enjoy light bites and refreshments, the chance to win Fiona's book Japanese Food Made Easy and 10% off in your favourite boutiques.

To reserve your place at this exclusive event, RSVP to LLane@valueretail.com

Taste of Dublin 2015 - Sushi Masterclasses Fiona Uyema

It was great to be part of Taste of Dublin again this year. I arrived on Thursday morning to kick off the festival with the traditional Taste of Dublin photo in front of the fountain alongside a fantastic line up of well known chefs.

One of the highlights of the festival was to be shoulder to shoulder with Michel Roux Jr. and Kevin Thornton talking about Japanese food.

I was overwhelmed with the demand for my sushi masterclasses in the SONY tent with every session booking out from Thursday to Sunday along with a waiting/cancellation list.

I was truly impressed with the knowledge and interest from the public in not only sushi but Japanese food in general. I had so many interesting conversations with people who came up to me after the demos learning about how they became fans of Japanese food.

I was lucky to have the wonderful staff from Banyi Japanese Dining next door to me who were serving delicious sake cocktails and freshly made sushi.

The Goastbridge trout caviar proved very popular as a topping for the temaki rolls!

When I wasn't giving demonstrations I was enjoying the live music and delicious food with my family and friends. If you haven't been to Taste of Dublin be sure to stick it in your calendar for next year as it's such an incredible festival for everyone. The Minions appearance was the highlight of the festival for my little boy.

RTE Guide recipe feature Fiona Uyema

You can find this chicken teriyaki recipe along with other Japanese recipes in this week#s RTE Guide magazine. 

Serves 2

Ingredients:

4 chicken legs or thighs

For the sauce

4 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons sake

1 teaspoon sugar

2 tablespoons water

Instructions:

- Mix all the ingredients for the sauce in a large bowl. Marinate the chicken pieces in the sauce for at least 30 minutes. If you have time leave them in the fridge to marinate for a few hours.

- Remove from the fridge at least 15 minutes before putting them in a preheated oven set to 180 degrees Celsius.

- Cook for about 45 minutes or until cooked through. While cooking pour the sauce over the chicken pieces 2 to 3 times to ensure the sauce is fully absorbed into the meat.

Fiona Uyema 2013 Review

I decided to make a short video to celebrate all the wonderful things that happened in 2013. It certainly was an eventful year and I want to say a big THANK YOU to all my followers for your support. I love getting your emails, messages, comments and especially photos of my recipes that you tried at home.  Fiona's Japanese Cooking blog is about bringing Japanese food into your kitchens and creating easy to follow recipes that you will try at home. I'd love to see more and more people trying Japanese cooking at home in 2014.

Here's are some of the biggest highlights of 2013:

- Winning the Easy Food Home-Cook Hero Awards 2013 (cáca milis category) with my pandan roulade recipe. When I spoke to Catherine Fulvio she said that I brought a new Asian ingredient to the competition and that’s what made me stand out. The Awards were aired on TV3 in November 2013 and my recipe was published in the Jan/Feb 2014 Easy Food Magazine

- My recipe will be featured in Powercourt 5 star hotel in Co Wicklow in early 2014.  

- Opening the main stage of one of Ireland’s leading food festivals, Savour Kilkenny with a Japanese cooking demonstration. It felt amazing to see how intrigued the audience of 200 people were to learn about Japanese cooking. It was an honour to be included in the same line-up as Edward Hayden and Kevin Dundon. 

- Moving my Japanese cooking classes from my home in Kildare to Miele Gallery in Citywest, Dublin. Thanks to all my food blogging friends for attending my cooking classes at my house in 2013.

- Meeting John and Sally McKenna and being interviewed with them on the Sue Nunn show on KCLR 96FM.

- Being interviewed by Fiona Dillon on Kilkenny radio and bringing my story and Japanese food into households around Kilkenny.

- Giving demonstrations at different festivals and events including Food & Wine Christmas Show in the RDS in November 2013. 

- Spending time in the Wagamama kitchen with head chef Juan Manteca and in the kitchen of Raw Sushi in the Sky (Radisson hotel in Galway) with head chef Hisashi Kumagai. 

 - Fiona's Japanese Cooking blog being shortlisted for the Irish Blog Awards 2013 in the food category (www.fionasjapanesecooking.blogspot.ie). 

- My audience/ followers growing from my circle of family and friends to people around the world.

Happy New Year and wishing you health and happiness in 2014. Fiona Uyema x  

 

Fiona Uyema's new logo

I've been working in the background with a wonderful graphic designer called Peter Dawson. He created this logo for me using my Japanese surname "Uyema" written in one of the Japanese alphabets called kanji (like Chinese characters). I believe he's captured the essence of my Japanese cooking in this logo by mixing my Japanese surname with a contemporary design and colour. I'd love to hear your comments. What do you think of it?