Recipes

JAPANESE

A FEAST FOR YOUR EYES AND YOUR PALATE

Great emphasis is given to serving only seasonal fruits and vegetables. It is based on adding flavour to the food staples – mainly noodles and rice. And these are accompanied with a soup and okazu - dishes made from fish, meat, etc.

DEEP-FRIED CHICKEN NUGGETS
(TORI NO KARA-AGE)
Serves: 4

Ingredients:
2 boneless chicken breasts cut into bite-sized cubes
For the marinade:
3 tbsp soy sauce
30g root ginger, peeled and grated
2 large garlic cloves, peeled and Salt and freshly ground black pepper
For the coating:
2 tbsp corn flour
2 tbsp plain flour
Frymax Refined Vegetable oil for deep frying 2 slices lemon, to garnish

Method:
1. Marinate the chicken with the soy sauce, ginger, garlic, salt and pepper for 30 minutes
2. Mix the corn flour with the plain flour. Take each piece of chicken from the marinade and roll in the flour mixture until completely coated
3. Heat the oil to 180ºC (350ºF) and deep-fry the chicken pieces for 4-5 minutes or until a burnished golden brown. Garnish with the sliced lemon and serve on a bed of salad leaves

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JAPANESE-STYLE CURRY RICE
Serves: 4

Ingredients:
1 medium yellow onion, sliced
2 or 3 potatoes, cut into big or small chunks
2 carrots, diced
1 cup whole mushrooms
350g mutton or other meat, cut into bite- sized pieces
1 box curry roux (japanese brand)
Freshly cooked Pride Basmati Rice

Method:
1. Heat a deep pan and add one or two tbsp of oil
2. Sauté the sliced onion over medium heat until it softens
3. Brown the meat separately, and then add it to the onion. Add water as specified, add a bay leaf, and simmer for 2 hours
4. Then add the potatoes, carrots and mushrooms and continue simmering
5. When the potatoes and carrots are tender, add the curry roux
6. Simmer gently for 15 minutes while stirring
7. Serve with Pride Basmati Rice

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MUSHROOM AND COTTAGE CHEESE VEG/NON-VEG SANDWICH FILLING
Serves: 2

Ingredients:
1 tbsp Frylite pure Kachi Ghani Mustard oil
1/2 medium onion, peeled, washed and finely chopped
1/2 cup shiitake mushrooms, washed and chopped
1 cup oyster mushrooms, washed and chopped
1 cup indian cottage cheese, diced (paneer)
3/4 tsp mango powder, to taste
1/2 tsp red chilli powder, to taste
1/2 tsp chicken stock powder or vegetable stock powder
4 slices white bread

Method:
1. Heat oil in a non-stick pan
2. Add onion and stir-fry on medium flame until it is transparent
3. Add chopped mushrooms and stir-fry on high flame until the water from the mushrooms is absorbed
4. Add diced cottage cheese, mango and red chilli powder and the chicken/vegetable stock cube powder
5. Stir-fry on medium flame for 3 minutes
6. Transfer onto a plate and allow to cool
7. Divide the filling into 2 portions
8. Place each portion of filling between 2 slices of bread
9. Toast the prepared sandwiches in a sandwich toaster
10.Serve hot

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OYAKO DONBURI
Serves: 4

Ingredients:
1 cup chicken stock
1/4 cup soy sauce
1/4 cup sherry with 1 tbsp sugar mixed
1 tsp minced fresh ginger
1 garlic clove, crushed
1/4 cup onion, thinly sliced
1/4 cup green onion, cut into 1/2" long pieces
2 cup cooked chicken, cut into bite-sized pieces
1 cup sliced mushrooms
1/4 tsp fresh lemon juice
2 medium eggs, beaten, room temperature
Cooked Pride Basmati Rice

Method:
1. Combine stock, soy sauce, sherry/sugar, ginger, garlic and onions in a saucepan
2. Bring to a boil, reduce heat, and simmer until vegetables are tender
3. Add chicken and mushrooms
4. Stir in lemon juice
5. Increase heat and once the broth is at a boil, add the beaten eggs, and stir for one minute
6. Remove from heat, cover, and let it stand for 5 minutes
7. Divide Pride Basmati Rice  (still hot) across four bowls, and spoon the donburi over and serve

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SWEET AND SOUR FISH
Serves: 4

Ingredients:
500g white fish
4 shiitake mushrooms
1/2 onion
1 green pepper
1 carrot
1 chunk ginger root
1/2 cup water
1 tbsp sugar
1 tbsp wine vinegar
1 tbsp ketchup
2 tbsp soy sauce
1 tsp sake
Frymax Refined Vegetable oil
Katakuriko/corn starch for coating

Method:
1. Cut onion, green pepper, shiitake mushrooms, carrots, and ginger into thin strips
2. Cut fish into bite-sized pieces. Coat fish with katakuriko and fry in a frying pan until crispy
3. Sauté onion, carrot, onion, green pepper, ginger, and shiitake in a frying pan
4. Mix water, ketchup, sugar,  wine vinegar, soy sauce, sake, and katakuriko in a small bowl
5. Pour the sauce over sautéed vegetables and stir quickly on medium heat
6. Serve fried fish in a plate and pour sweet and sour sauce over them

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DEEP-FRIED CHICKEN BALLS
(TSUKUNE)
Serves : 4
Tsukune are round or oval-shaped meat balls made by kneading ground meat with other

Ingredients:
Tsukune can be fried, simmered, or grilled. Chicken meat balls are deep-fried in this Tsukune recipe.
Ingredients:
500g ground chicken
1 egg
4 shiitake mushrooms
1/4 onion
1 tbsp soy sauce
2 tsp mirin
1/2 tsp Salt
1 tsp fresh ginger juice
1/4 cup bread crumb
Frymax Refined Vegetable oil

Method:
1. Chop onion and shiitake mushrooms
2. Mix chopped onion, shiitake, chicken, soy sauce, mirin, ginger juice, salt, egg, and bread crumbs in a bowl
3. Mix well and make small balls
4. Heat oil in a deep-frying pan and deep- fry meat balls until they are brown. Serve hot

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CRISP VEGETABLE SUSHI WITH THAI PEANUT DIP
Serves: 4

Ingredients:
2 cups unsweetened coconut milk
1/2 cup peanut butter (smooth)
1/4 cup brown sugar
1/4 cup soy sauce
2 leaves kaffir lime
1/4 cup fresh thai basil, julienne
1/4 cup red curry paste
1/2 onion, chopped
2 tbsp garlic, minced
1 tbsp shallot, minced
1 tbsp lemon grass, minced
1 1/2 cup fresh cilantro, chopped
For Vegetable Sushi:
1 1/2 cup carrots, finely julienne
1 1/2 cup celery, finely julienne
1 1/2 cup fennel fulb, finely julienne
1 1/2 cup daikon, finely julienne
1 whole beet, (about 1/2 cup), peeled, julienne
1/4 cup light soy sauce, (preferably yamasa brand)
Salt & freshly ground pepper to taste
6 shoots sushi nori (trimmed to 5x8 inches)
Frymax Refined Vegetable oil
Garnish:
Japanese spice sprouts (optional)

Method:

1. Combine all of the Thai Peanut Dip ingredients in a non-reactive saucepan
2. Bring to a simmer. Cook gently over low heat, taking care not to boil the mixture. When the sauce begins to thicken and the oils from the curry rise to the surface, adjust the sugar, soy sauce, and vinegar if necessary, and remove from the heat. Let cool and discard lime leaves before serving
3. Blanch the carrots for about 15 seconds; plunge into ice water, cool, drain, pat dry, and place in a bowl
4. Prepare the other vegetables in the same manner (the beets should be blanched slightly longer - about one minute), placing each in a separate bowl
5. Drizzle the vegetables with the soy sauce, and season with salt and pepper
6. Place a sheet of nori on the bamboo sushi rolling mat, with the 5 inch edge along the bottom. Arrange the vegetables neatly along the lower edge
7. Roll up the nori tightly, and seal the edges with a little soy sauce or water. Each roll should be about 1 to 1-1/2 inches in diameter
8. Heat enough  oil in a large skillet to come 1/2 inch up the sides. Pan fry the sushi over medium heat for about 1-1/2 minutes per side, or until crisp. Remove and drain on paper towels. Cut two 1 inch pieces from each roll, and then cut the remaining larger pieces in half on a diagonal
9. To serve, arrange 4 pieces on each plate (2 with a straight cut, 2 diagonal)
10.Garnish with Japanese spice sprouts desired, and serve with the Thai Peanut Dip on the side

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DEEP FRIED YUBA* ROLLS
Serves: 8

Ingredients:
8 slices dried yuba, each about 8 inches (20cm) square
60g nagaimo yam, peeled and finely diced
8 fresh shiitake or button mushroom caps, finely diced
15g carrot, peeled and finely chopped 1 tsp Salt
Dash white pepper
2 tbsp cornstarch
2 tbsp all-purpose flour, dissolved in 2 tablespoons
Water
Frymax Refined Vegetable oil for deep-frying
Salt, to garnish

Method:
1. Wrap each slice of dried Yuba in a wet cloth, and leave for about 30 minutes until soft
2. Place the yam, shiitake, and carrot in a bowl, sprinkle with salt, pepper, and cornstarch, and mix well
3. Lay out the Yuba slices, divide the vegetables into 8 equal portions and place each portion on top of a Yuba slice
4. Fold the Yuba over to make rectangular envelopes, and seal using the flour-and-water mixture
5. Preheat the oil to 170ºC (340ºF) and deep-fry the envelopes until golden brown
6. Cut the Yuba envelopes in half and arrange on a serving dish, garnished with salt
* Yuba is the skin that forms on the surface of boiled soymilk. Sold dried into sheets, it's a high-protein ingredient with a variety of uses. If Yuba is not available, use paper wrappers


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JAPANESE PIZZA
(OKONOMIYAKI)
Serves : 3

Ingredients:
1/2 cup flour
1/2 cup water
4 tbsp mashed potatoes
2 cups shredded cabbage
6 mushrooms (optional)
3 tbsp Frymax Refined Vegetable oil
155 g package vegetarian ham (optional)
4 tbsp mayonnaise
4 tbsp barbecue sauce

Method:
1. Mix together flour, water, and mashed potatoes and then lastly add the cabbage
2. Heat a skillet on medium, adding a little bit of oil. Cut up the Sandwich 'Meat' and/or mushrooms and fry them slightly. (if you fry the veggie ham for too long they will become too crunchy)
3. Right over the ham/mushroom pieces, pour in one third of the mix and spread it around in the frying pan so that it becomes a 'pancake' shape. (Conversely, you can mix the 'ham' into the mix above and skip this step)
4. Cook for 5 mins, cover it with a pan lid. Flip. Cook for 5 more minutes
5. Repeat steps 2 to 4 for the last two pancakes
6. Mix together equal parts of mayonnaise and barbeque sauce for the sauce to spread on the 'pizza'
Note: For Eggless option you MUST use Vegan mayo. Mayo has eggs unless stated as Vegan.


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FRIED EGGPLANT WITH SWEET AND SOUR SAUCE
Serves: 4

Ingredients:
4 eggplants
1 tbsp sugar
2 tbsp soya sauce
3 tbsp vinegar
Frymax Refined Vegetable oil for frying

Method:
1. Cut eggplants into bite-sized pieces
2. Soak eggplant pieces in salted cold water
3. Drain and dry them
4. Heat oil in a frying pan. Fry eggplants for a few minutes and take the out
5. Put sugar, vinegar, and soya sauce in a pan and heat
6. Add fried eggplants in the pan and mix with the sauc