I travelled around Japan for three weeks a couple of years ago and ate exclusively local food and I rarely ate the same thing twice! Since I got back I've tried to recreate several of the dishes and have had mixed success but I thought I would share some of my favourite recipes! I'm going back in 6 weeks time so hopefully I can compare these to the authentic food out there and refine them further. For now though....
Spicy Edamame Beans
Probably one of the simplest things I have ever made, these are completely delicious and have the added benefit of being a superfood. You could substitute the dried garlic and chillis in my recipe for fresh but personally I feel that the dry ingredients provide a warmth to the beans that complements them well.
Ingredients
- 3 x handfuls of edamame beans (I used frozen because they are easier to find and work just as well)
- a tablespoon of vegetable oil
- 1 tsp garlic granules
- 1/2 tsp chilli flakes
- tbsp soy sauce
- tbsp sesame oil
Heat the oil in the frying pan until searing hot. Add the edamame and stir fry for two minutes (three minutes if using frozen). Add the garlic granules and chilli flakes and cook for a further minute. Turn the heat off and add the soy sauce and sesame oil. Toss the beans to dress. Serve immediately.
Ginger and ponzu aubergine
Not the best photo but I promise it tastes better than it looks! This dish combines smoky aubergine with a sharp and sweet dressing. The aubergine acts like a sponge soaking up the yummy dressing and it is quite an unusual taste but absolutely delicious (in my opinion anyway).
Ingredients
2 x aubergines
4 tbsp soy sauce
2 tbsp cider vinegar
2 tbsp rice vinegar
2 tbsp ponzu juice (if you can't find this lemon or lime work just as well)
1 tbsp honey
Thumb sized piece of ginger finely grated
Prick the aubergines with a fork and place on a baking tray whole. Place in the oven at 200Degs for approximately 30-40 minutes. The skins should be crispy and you should easily be able to pass a skewer through the middle. While these are cooking mix all the other ingredients. Take the aubergines out of the oven and roughly slice. Pour the dressing over while still hot and serve.
Serves 4
Steak with garlic and wasabi butter
This is quite an indulgent dish and definitely not suitable for dieters! It's good to serve as part of a wider selection as steak can be expensive for a main meal and this means you can do a smaller portion per person.
Ingredients
4 small fillet steaks
Olive oil
6 cloves of garlic finely chopped
50g salted butter
Tbsp wasabi
Rub the steaks with olive oil and season with salt and pepper. Put a dry pan on a very high heat and cook to taste (approx 3 mins either side for medium rare). Take the steaks out of the pan and place on plate/baking tray to rest. Lower the heat and in the same pan melt the butter. Fry the garlic and add the wasabi. Pour the mixture over the steaks.
Serves 4
Firecracker rice
This is a great side dish and full of flavour. It has a good mix of vegetables too so it's not too bad for you.
Ingredients
200g sushi rice
2 tbsps rice vinegar
1tbsp mirin
1tsp caster sugar
Red pepper
Carrot
Large onion
Handful of mangetout
Cup of frozen sweetcorn
Tsp grated ginger
2 garlic cloves
2 tbsps soy sauce
Tsp japanese 7 spice
Cook the rice according to packet instructions. Rinse with cold water to cool down. Mix together the vinegar, mirin and sugar and slowly pour into rice mixing in gradually. Chop the vegetables into small chunks and finely slice garlic. In wok, stir fry the onions, garlic and ginger for two minutes then add the rest of the vegetables. Cook for a further three minutes then add the rice. Mix in the soy and 7 spice.
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