Caramelised Soy Sardine Bowl

April 28th, 2014 § 0 comments § permalink

Caramelised Soy Sardine Bowl_1

This is a super quick and easy rice bowl dish.

The combination of caramelised sweet soy sauce and sardine is simply delicious.

Caramelised Soy Sardine Bowl_2

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— Caramelised Soy Sardine Bowl (serves 1)—

1 tablespoon soy sauce

1 tablespoon mirin

1 teaspoon sugar

1 tin sardine in oil, drained

1 serving cooked rice

Spring onion (for garnish), finely chopped

Ginger (for garnish), finely julienned

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Mix the soy sauce, mirin and sugar in a small bowl.

Heat a frying-pan, add the sardines and cook for 1 minutes on both sides over a medium heat.

Pour the sauce in the frying-pan, turning the sardines several times to coat well with the sauce, cook until the sauce became thick.

Place rice in a bowl, top with the sardines, chopped spring onion and ginger.

 

 

 

 

 

Spicy Sweet Miso Glazed Baby Potatoes

April 9th, 2014 § 0 comments § permalink

Spicy Sweet Miso Glaze Baby Potatoes_1

This simple potato dish has a delicious depth of flavour – sweet, savoury and a little kick of heat.

It’s a unique and addictive side dish.

Spicy Sweet Miso Glaze Baby Potatoes_2

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— Spicy Sweet Miso Glazed Baby Potatoes —

700g baby potatoes

2 tablespoons miso paste (medium-coloured)

1 tablespoon mirin

1 tablespoon sugar

1/4 teaspoon chilli flakes

2 tablespoons sesame oil

Some flat-leaf parsley, chopped

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Boil the potatoes in lightly salted water until just tender, drain and leave to cool slightly.

Combine the miso paste, mirin, sugar and chilli flakes in a small bowl. Set aside.

Heat the sesame oil in a large frying-pan, add the potatoes and fry them over a medium heat until golden brown.

Add the miso sauce, gently stir-fly the potatoes to coat well with the sauce for about 2 minutes until the sauce becomes caramelised.

Serve hot and sprinkle with chopped parsley.

 

 

 

 

Deep-Fried Lotus Root Pork Sandwiches

April 3rd, 2014 § 0 comments § permalink

Deep-Fried Lotus Root Pork Sandwiches_1

Lotus is not just a beautiful floating flower, the root has been used for centuries as a staple vegetable in East Asian cooking. It has a crunchy texture like water chestnut and a delicate flavour, also it’s rich in important vitamins and minerals.

Deep-fried lotus root sandwich is a typical Japanese home-style dish, my mum often made it when I was a kid and I loved it.

Deep-Fried Lotus Root Pork Sandwiches_2

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— Deep-Fried Lotus Root Pork Sandwiches (serves 2-3) —

400g lotus roots

A dash of vinegar

200g minced pork

1 spring onion, finely chopped

1 teaspoon grated ginger

1 teaspoon sake (rice wine)

1 tablespoon cornflour

1/2 teaspoon salt

A pinch of black pepper

Some cornflour for dusting

Vegetable oil for deep frying

Soy sauce for dipping

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Peel and slice the lotus root into 1/4 inch slices and soak them in a large bowl of water with a dash of vinegar for 5 minutes.

Drain the lotus root and pat dry with kitchen paper, lightly dust with cornflour on both sides

Place the pork mince, spring onion, grated ginger, sake, 1 tablespoon of cornflour, salt and pepper in a bowl. Mix well with hands until the mixture becomes sticky.

Place about a tablespoon of the pork mixture on a slice of the routs root and put another slice on top. Press down to make a sandwich.

Heat the oil to 340F/170C. Deep fry them until slightly coloured and cooked through. Place on kitchen paper to drain excess oil.

Serve with soy sauce for dipping.