japanese cuisine

This Mentsuyu Recipe (Cold Soba Noodle Sauce) is ready in minutes! Made from soy sauce, mirin, sake and dashi powder, it's a super refreshing dipping sauce for a hot summer's day.

Quick Mentsuyu Recipe (Cold Soba Noodle Sauce)

soy sauce

mirin

tbsp cooking sake (rice wine)

dashi powder

Stir together your soy, mirin, sake or rice wine and dashi powder in a saucepan and gently bring to the boil, stirring occasionally.

Take it off the heat and set aside, allowing it to cool completely before use.

(Optional) Garnish with a sprinkling of aonori powder or thinly sliced nori for extra flavour.

For the sauce:

If you’re ready to eat, go ahead and bring a medium pot of water to the boil, then add in your soba noodles. Cook according to packet directions (usually around 3 mins or so), then drain and remove from the heat.

For the most refreshing experience, allow your noodles to cool completely before serving. You might like to run them under cold water to speed this up, or pop them in the fridge for 10 mins or so before serving so they cool down more quickly.

For the noodles:

This Mentsuyu Recipe (Cold Soba Noodle Dipping Sauce) is ready in minutes! Made from soy sauce, mirin, sake and dashi powder, it’s a super refreshing dipping sauce for a hot summer’s day.

FULL RECIPE - http://bit.ly/2jFKjQv

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Check out some of our most popular Japanese recipes here - 

Quick Shabu Shabu - Japanese Hotpot - https://bit.ly/2BDSkQk

Quick and Easy Takoyaki - http://bit.ly/2gATUb5

Japanese Udon Noodle Soup - http://bit.ly/UdonNoodleSoup

The Ultimate Yakisoba Noodles Recipe - http://bit.ly/2dlxh7Y

Japanese Miso Soup - http://bit.ly/1nivq4p

How to Make Mentsuyu - Japanese Cold Soba Noodle Dipping Sauce

A quick and easy Takoyaki recipe you can cook in minutes with just one chopstick. Make at home using five secret topping combinations. Crispy on the outside, soft on the inside, and packed full of flavour. 

Takoyaki Recipe

flour

g cornflour (or cornstarch)

tbsp milk

octopus

spring onion / green onion (chopped)

pickled ginger (chopped)

tenkasu (crispy tempura crumbs)

Takoyaki Sauce (or okonomiyaki sauce)

Mayonnaise (we recommend kewpie mayo

seaweed flakes / aonori (dried green seaweed powder)

Katsuoboshi (dried bonito flakes)

Salt

Parmesan

Curry powder

Cheese

Slice the octopus (or other protein, if substituting) into bite-size pieces then pop aside.

Combine the plain flour and cornflour in a bowl, then in a separate bowl whisk the egg. Add the egg to the dry mixture, then slowly pour in the dashi stock or water and whisk it all together. You're aiming for a thin, runny consistency here, so if it's too thick just add more water or dashi.

Now, heat the takoyaki pan over a medium high heat and brush oil over the entire surface. Pour the batter into the centre of the pan and keep pouring until all the wells are full and the batter covers the entire plate.

Place one piece of octopus or chicken into each well, then scatter the spring onion, ginger and tempura crumbs across the lot. When the bottom of the batter starts turning crispy, use a chopstick to cut out a square shape around each takoyaki well.

Next comes Masa's fancy technique. Move your chopstick in an 'L' shape around the each well, then immediately push down into the well to flip the batter, forming a rough ball shape as you go. It might take a few tries, but keep going and you'll quickly get the hang of it.

Continue flipping each ball occasionally as the batter becomes crispy and golden brown on all sides. The easiest way to do this is to pierce the takoyaki ball with the chopstick and pull upwards to flip.

Pop your cooked takoyaki onto serving platters and top with your favourite topping combinations. Feel free to experiment and let us know how you go.

Classic: Top with bbq sauce (or takoyaki or okonomiyaki sauce) in a zigzag pattern. Dust with aonori powder and katsuoboshi (bonito flakes).

Hyuga Style: Top with mayo, aonori and a sprinkling of salt.

Masa-san's Recommendation: Top with parmesan, salt and a light dusting of curry powder.

Wandercooks style: Sprinkle with your very own homemade matcha green tea salt.

Cheesy Goodness: Sprinkle on top and broil for a couple of minutes until melty and delicious.

For The Toppings:

https://www.youtube.com/watch?v=fF0WroNdShw

A quick and easy Takoyaki recipe you can cook in minutes with just one chopstick. Make at home using five secret topping combinations. Crispy on the outside, soft on the inside, and packed full of flavour. 

FULL RECIPE - http://bit.ly/2gATUb5

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Check out some of our most popular Japanese recipes here - 

Homemade Yakisoba Sauce Recipe - http://bit.ly/YakisobaSauce

Simple Onigiri Rice Balls - http://bit.ly/simple-onigiri

Japanese Savoury Pancakes (Okonomiyaki) - http://bit.ly/2DRUr3n

Japanese Udon Noodles - http://bit.ly/UdonNoodleSoup

How to Make Quick and Easy Japanese Takoyaki

This Japanese udon noodle soup recipe features an easy udon soup base that you can make in minutes. Choose your favourite udon toppings such as spring onion, katsuoboshi (bonito flakes) and shichimo togarashi (Japanese chilli flakes)! This light, tasty Japanese noodles soup is perfect as a quick lunch, dinner or appetiser. 

Udon Noodle Soup Recipe

udon noodles (frozen

water

tsp dashi powder (use kombu dashi for vegan/vegetarian version)

salt

sugar

spring onion / green onion (finely sliced diagonally)

tsp bonito flakes / katsuoboshi (katsuoboshi)

chilli flakes (shichimi togarashi)

Cook udon noodles according to packet directions, or recipe if you're making them by hand.

Place dashi, soy sauce, mirin, salt and sugar into a deep bowl, then pour boiling water over the top.

Take cooked udon noodles and slide into the soup base.

Top with sliced spring onion, bonito and chilli flakes.

This Udon Noodle Soup Recipe is a classic Japanese dish packed with umami flavour and topped with our favourite bonito flakes and spring onion. With a dashi based soup base that is ready in minutes, this light dish is perfect as a lunch, dinner or appetiser with friends. 

FULL RECIPE - 
http://bit.ly/UdonNoodleSoup

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Check out some of our most popular Japanese recipes here - 

Japanese Pork Gyoza Dumplings - http://bit.ly/29ssTC2

The Ultimate Yakisoba Noodles Recipe - http://bit.ly/2dlxh7Y

Okonomiyaki – Japanese Savoury Pancakes - http://bit.ly/2DRUr3n

Quick and Easy Takoyaki - http://bit.ly/2gATUb5

Quick Mentsuyu Recipe (Cold Soba Noodle Sauce) -
 http://bit.ly/2jFKjQv


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How to Make Japanese Udon Noodle Soup

California rolls are easy and great to make for groups, and to add some variation when you&#039;re doing sushi / nigiri nights at home!

California Roll Recipe

c sushi rice

(gold

tsp white sesame seeds

kanikama (crab sticks)

tbsp Kewpie Japanese mayonnaise

avocado

Persian cucumbers (julienned)

gari (pickled ginger)

Cook and prepare two cups of sushi rice.

Take eight kanikama sticks and cut them into small pieces (about three millimeters) and put the pieces into a small bowl. Kanikama comes in the shape of sticks, but you can pull them apart into smaller strips. When you mix in the Kewpie, you need to mix a bit aggressively to break up the pieces of kanikama.

Cut the avocado in half and remove the pit. Take a spoon to remove the halves from the peel. Cut the avocado into thin slices. Julienne the cucumbers into thin slices.

Cut the nori sheet into half sizes along the shorter end of the sheet (like hamburger style if you remember from elementary school). Take ¼ cup of rice, and using your hands, layer the rice evenly on the sheet. Dip your hands in the water bowl to keep your hands from sticking to the rice.

Sprinkle sesame seeds over the rice.

Turn the seaweed and rice sheet over and add the kanikama and Kewpie mixture along the middle of the seaweed. I like to add about three tablespoons of kanikama to end up with a roll that is one and a half diameter in size.

Layer the avocado slices and cucumbers horizontally along the kanikama mixture.

Take the bottom edge of the sushi mat and slowly move the nori sheet over the filling, completely wrapping the spicy tuna and rice in the sheet. Use an upwards motions with the sushi mat to guide your spicy tuna roll upwards. Keep the roll tight by applying even and gentle pressure while rolling upwards. Be gentle to prevent your nori from breaking or having rice or fish from coming out the sides. Continue this motion until your roll comes away from the mat.

If you are having a hard time tightening your roll, wrap a sheet of cling wrap around your sushi roll and tighten by using both index fingers and thumbs to pinch the sides of the cling wrap while simultaneously rolling your California roll forward. This should look like a candy wrapper.

To cut your roll, take a very sharp knife and cut in long, one stroke slices. You don’t want to run your knife back and forth because this could tear or damage the roll. Wipe your knife after every cut to prevent rice from sticking.

Serve your California roll with soy sauce, wasabi, and gari.

Ebi Katsu Don is a seafood Japanese rice bowl perfect for lunch or dinner. You'll love the crunchy texture of the panko!

Ebi Katsu Don Recipe

jumbo raw shrimps, also called prawn

all-purpose flour

mayonnaise

panko breadcrumbs

onion

eggs

dashi stock

soy sauce, usukuchi, a.k.a. light soy sauce, preferred

rice

That’s it: from now on, I’m always saving my leftover ham at Christmas to upgrade my instant ramen stock. This is an ingenious way to get maximum flavour from something you’d probably normally just discard. Life-changing, you guys. Get amongst it!

Ham-broth Ramen Noodle Soup

ham hock

noodles

tsp sea salt

baby spinach leaves

eggs,

spring onion (scallions),

1.Add 3 litres of water to a large pot and bring to the boil over a high heat. Gently lower the ham hock into the boiling water. 


2.Remove the seasoning packets from the instant noodles and empty into the broth to pack in some flavour. Turn down the heat to medium and simmer for 2 hours to allow things to get tasty.


3.Add the soy sauce and salt to the broth and season to taste. Carefully remove the ham hock from the broth and transfer to a cutting board. Shred any meat off the bone and set aside.


4.Add the dried packet noodles to the ramen broth and cook according to packet instructions. Using tongs, transfer the noodles to serving bowls. Divide shredded ham between bowls on top of the noodles, as well as the baby spinach. 


5.Ladle over the hot broth. Top with halved eggs and a sprinkling of spring onion. Serve.

Loaded with pork, cabbage, spring onion and authentic Japanese seasonings, Japanese dumplings are a PINCH to make! Steam fry these tasty pork gyoza until crispy and golden, then serve or freeze for later. Includes tasty gyoza dipping sauce ideas.

Easy Gyoza - Japanese Pork Dumplings

30-40 gyoza wrappers (round)

tbsp sesame oil (for frying)

water (some

pork

cabbage (napa, chopped)

tsp sesame oil

tsp fresh ginger (grated)

tsp sugar

tsp garlic salt

tbsp red miso paste (Optional:

gyoza sauce (homemade)

tbsp ponzu

tbsp sesame oil

garlic (finely chopped)

spring onion / green onion (finely sliced)

tsp white sesame seeds (crushed)

Filling

Place the pork mince, chopped cabbage, spring onion, soy sauce, sesame oil, ginger, sugar and garlic salt into a large mixing bowl. Add any extra seasonings to your taste, such as optional spoonful of red miso paste if you’re including it. Mix with your hands until the ingredients are nicely combined.

For the Filling

Dumpling

Take a gyoza wrapper in one hand and top with a spoonful of  filling into the centre (around 1 tbsp, but adjust to suit the size of your wrappers if needed). Using your finger, dab a small amount of water all around the edge of the wrapper. This will be your glue.

Wrap

For the authentic gyoza wrapper shape - begin by folding the wrapper over the filling to make a semicircle, then pinch one corner with your fingers to seal. Gather more of the wrapper and overlap your first section slightly to make a dart, then pinch gently to seal. Continue until the gyoza is fully sealed (about 4 darts), then repeat for your remaining gyoza. Alternatively you can use a dumpling press to make this process easier.

For an easier fold - If you don’t want to do the more traditional darts / pleated folds, you can do a simple straight edge instead. Just fold the wrappers over and seal into a half moon shape. Then pick them up and then tap the straight edge on your work surface to create the flat ‘bottom’ for frying.

To Fold the Gyoza

Heat the sesame oil in a large flat frying pan. Add the gyoza and fry on a high heat until the bottoms turn a toasty golden brown (1-2 mins).

Steam

Reduce the heat to low and add around 1/4 cup water into the pan. Be careful – the oil will spit if it’s too hot. Be ready to use the frying pan lid as a shield. Cover and steam the gyoza on low heat until all the water has evaporated and the gyoza are cooked through (around 2-3 mins).

To Cook

Sauce

Choose your favourite from the above ingredients list (or why not do both?). Add all ingredients for your chosen sauce into a small dipping bowl, give it a stir and serve alongside your freshly cooked gyoza dumplings.

For the Dipping Sauce(s)

https://www.youtube.com/watch?v=MkOVcqVwUFs

Loaded with pork, cabbage, spring onion and authentic Japanese seasonings, Japanese dumplings are a PINCH to make! Steam fry these tasty pork gyoza until crispy and golden, then serve or freeze for later. Includes tasty gyoza dipping sauce ideas.

Making Japanese dumplings at home may seem intimidating at first, but it’s actually very easy. The filling comes together quickly, and pleating the wrappers is super fun! Why not recruit a few friends and fold the gyoza while you catch up?

Homemade gyoza taste much better than any store bought dumpling, since you can make use of fresh high quality ingredients. It’s easy to adapt the recipe to use up what you have on hand, or make your own favourite combinations. 

RECIPE STEPS
00:00 - How to Make Gyoza Dumplings
00:04 - Prepare the filling
00:44 - Fold the dumplings
01:31 - Fry the dumplings in sesame oil
01:45 - Add water, cover with lid to steam

FULL RECIPE - https://www.wandercooks.com/gyoza-japanese-pork-dumplings/
DIPPING SAUCE - https://www.wandercooks.com/super-quick-gyoza-sauce/

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Tantanmen Ramen (10 min recipe!) - https://www.wandercooks.com/tantanmen-ramen/

How to Make Gyoza - Homemade Dumplings (Japanese)

It took a mere quarter hour, but have you ever seen a creation more beautiful? It’d be a hard no from me. A curry broth. A topping that’s brimming with savoury, porky goodness. A smattering of pickly, gingery perfection to tie it all together and boom! Flavour bomb, in just 15 minutes. Job. Done.

15-Minute Japanese Curry Ramen | Marion&#039;s Kitchen

litre (1 qt) chicken stock

tbsp mirin*

ramen noodles, to serve

spring onion (scallion), trimmed, finely sliced

pickled

Spicy pork topping:

vegetable oil

(10.5 oz) pork mince

tbsp doubanjiang chilli bean paste*

(3.5 oz) baby spinach

1.Place a pot of water over high heat and allow it to come to the boil (this is for the noodles later).

2.For the curry broth, heat the chicken stock in a large pot. Once it’s simmering, add the curry cubes, soy sauce and mirin. Reduce the heat to medium-low, then simmer, stirring occasionally, for 6-7 minutes or until the curry cubes have dissolved and the broth has thickened slightly.

3.In the meantime, to make the spicy pork topping, heat the oil in a wok or frying pan over high heat. Add the pork and stir-fry until almost cooked. Add the doubanjiang paste (you could also use gochujang here instead if you prefer) and stir-fry until well combined. Then add the spinach and soy sauce and stir-fry for another 2 minutes or until the spinach has wilted. Remove from heat and set aside until ready to serve.

4.To serve, divide your cooked ramen noodles between serving bowls. Ladle the hot broth over the noodles. Top with the spicy pork and sprinkle over the spring onion. Add some Japanese pickled ginger and serve immediately.

Notes: – Japanese curry cubes are available in the Asian aisle of most supermarkets or search them out online. A popular brand is S & B Golden Curry.

– Mirin is a type of Japanese cooking rice wine (it has less alcohol than sake but is sweeter). It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store. If you prefer not to use it in this dish, feel free to substitute it for some apple juice instead.

– Doubanjiang is a Chinese fermented broad bean and chilli paste. It can be found at an Asian grocer or ordered online.

If you can’t get hold of my bottled Marion’s Kitchen Classic Japanese Teriyaki marinade, never fear – here’s the very same recipe I use to make it from scratch. No nasties, just pure, honest ingredients.

Homemade Teriyaki Sauce | Marion&#039;s Kitchen

sake

brown sugar

garlic cloves, roughly chopped

spring onions (scallions), root end

ginger,

Step 1.Place the ingredients in a saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and simmer until the sauce has reduced by half. Then strain and set aside until ready to serve.

This is the easiest noodle soup I’ve ever done… but don’t think the flavour suffers as a result! A quick and simple broth, taken to another level with smoky bacon, onions and crisp vegetables, and served with tender noodles. Delightful!

Japanese Tanmen Bacon Noodle Soup | Marion&#039;s Kitchen

(7.5 oz) thinly sliced bacon

carrot

wombok (napa cabbage) leaves, cut into bite-sized pieces

wood ear mushrooms, trimmed and cut into bite-sized pieces

bean shoots

spring onions (scallions),

tbsp sake (optional)

chicken stock

(1.7 lb) cooked noodles

Step 1.Heat a large wok or frying pan over medium-high heat. Add the bacon and cook for 3-4 minutes or until just starting to colour. Add the carrot and stir-fry for half a minute. Then add the cabbage and mushrooms and stir-fry for another half a minute. Then add the bean shoots and spring onions and stir-fry for another minute or until the vegetables are tender but the carrot and cabbage still has some crunch. Add the sake. And then add the chicken stock. Simmer for 2 minutes to allow the flavours to infuse.

Step 2.Divide noodles among serving bowls and ladle over the soup.

Step 3.For the garlic prawns, heat the olive oil in a wok or frying pan over high heat. Add the garlic and cook for 10 seconds before adding the prawns and chilli flakes. Stir-fry until the prawns are almost cooked. Add the soy sauce and stir-fry for another 10 seconds or until the prawns are just cooked through.

These Easy Enoki Beef Rolls would have to be one of the most moreish Japanese appetisers we’ve ever eaten. Marinated beef slices wrapped around tender enoki mushrooms means these bite sized morsels are guaranteed to disappear the instant they hit the table.

Easy Enoki Beef Rolls

400 g thin sliced beef

enoki mushrooms

cm ginger (finely chopped)

tbsp cooking sake

sea salt

Combine the garlic, ginger, soy sauce, sake and mirin along with 1 tbsp sesame oil in a shallow dish.

Marinate

Place beef slices into dish and coat evenly in the marinade. Place in fridge for a minimum of 30 minutes to allow all those beautiful flavours to soak into the meat. 

Enoki

Meanwhile, slice the roots off of the enoki, leaving enough at the bottom so the mushrooms are still stuck together. Break into small sections and place into a bowl of lukewarm water. Sprinkle with a generous pinch of salt and let sit for 10 -15 minutes to add flavour. Drain.

On a clean surface, stretch out one slice of beef. Top with two sections of enoki facing opposite directions. Roll the beef tightly around the enoki on a slight diagonal, so it&#039;s wrapped evenly. Repeat for remaining slices of beef.

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