How about trying Japanese cooking? Renowned for its many benefits and mixing of flavours, Japanese cuisine awakens the taste buds.
We've selected 5 recipes taking under 30 minutes to make, from starter to dessert, to take you to the Land of the Rising Sun while staying at home.
3, 2, 1, cook!
The starter
Japanese salad:
👥 serves 4
⌛ 20 min preparation
INGREDIENTS
METHOD
- 1 small white cabbage
- toasted white sesame seeds
- 30 cl rice vinegar (failing that, use cider vinegar)
- 3 tablespoon(s) of brown sugar
- fine salt
- 2 tablespoon(s) of nuoc mam
- 3 tablespoon(s) of neutral oil
- 1 teaspoon(s) of soy sauce
1. Cut the cabbage very finely and place it in a large bowl. Cover it with cold water, add 1 tbsp of salt, mix and let soak for 20 min.
2. Pour the vinegar into a bowl, add the sugar, a pinch of salt and whisk lightly with a fork to emulsify it all.
3. Drain the cabbage well, throw away the salted water, dry the bowl and put the cabbage back.
4. Pour the marinade over the cabbage and mix.
5. Let marinate between 1 h (minimum) and 4 h (ideal).
6. Thanks to this marinade, the cabbage softens while staying crunchy; it will release water and become more digestible.
7. Drain the cabbage by pressing it very hard between your hands and throw away all the marinade.
8. Once well drained, place the cabbage in a bowl.
9. Season the cabbage salad with the vinaigrette prepared by emulsifying together the nuoc mam, the oil and the soy sauce.
10. Divide into bowls and sprinkle with toasted sesame seeds; serve with chopsticks.
Find the full recipe here on ELLE.fr
The mains
Pork ramen:
👥 serves 4
⌛ 30 min preparation
🕒 15 min cooking
INGREDIENTS
METHOD
- 720 g ramen (Japanese noodles)
- 200 g pork tenderloin
- 100 g spinach shoots
- 3 spring onions
- 1 tin of bamboo shoots
- 2 nori sheets
- 2 eggs
- 60 cl water
- 3 tbsp soy sauce
1. Rinse then drain the spinach shoots.
2. Then, on your chopping board, peel and finely chop the onions.
3. Drain the bamboo shoots.
4. Cut the nori sheets into julienne.
5. Also cut the pork tenderloin into small slices.
6. Put a saucepan of water on the heat. Cook the eggs in it for 9 min. After this time, remove them. Let them cool then shell them.
7. Take a saucepan. Put it on the heat. Boil the water in it with the Ramen seasonings as well as the soy sauce.
8. Add the Ramen then the pork tenderloin slices.
9. Cook for 2 min then serve immediately in bowls.
10. Slice the spring onions. Sprinkle them in the bowls then sprinkle with spinach shoots, bamboo shoots and julienned nori sheet.
11. Finish the presentation with 1 half hard-boiled egg.
12. The Ramen (Japanese pork noodle broth) is ready — serve piping hot!
Sushi rice and vegetable tempura:
👥 serves 6
⌛ 20 min preparation
🕒 20 min cooking
INGREDIENTS
METHOD
- 1/2 cucumber
- 1 sweet potato
- 2 courgettes
- 1 aubergine
- 250 g mangetout
- shiitake mushrooms
- 6 baby corn
- 3 carrots
- 3 spring onions with the stem
- 300 g sushi rice
- 2 tablespoon(s) of rice vinegar
- 1 tablespoon(s) of sugar
- 2 tablespoon(s) of black sesame seeds
For the batter:
- 25 cl very cold sparkling water
- 1 egg yolk
- 150 g tempura flour
- 2 l neutral oil for frying
1. Prepare the vegetables: peel and slice the cucumber, grate 1 carrot, cut the other 2 as well as the other vegetables into slightly thick slices or leave them whole depending on their size.
2. Rinse the rice several times under cold water. Put it in a saucepan with 40 cl of water, boil for 5 min, then cover and cook for 10 min on very low heat. Then add the rice vinegar, the sugar, some salt, stir and let rest for 10 min, covered.
3. Pour the sparkling water into a bowl, dilute the egg yolk by whisking with chopsticks, add the flour while stirring.
4. Heat the oil in a wide saucepan, dip the vegetables in the batter and fry them for a few moments.
5. Drain them as you go on absorbent paper.
6. Serve the rice sprinkled with sesame seeds, with the grated cucumber and carrot and the tempura vegetables.
Find the full recipe here on ELLE.fr
The dessert
Dorayaki (red bean pancake)
👥 serves 4
⌛ 20 min preparation
🕒 20 min cooking
INGREDIENTS
METHOD
- 250 g Azuki beans
- 300 g flour
- 2 eggs
- 6 tsp sugar
- 20 cl water
- oil
- 1 tsp salt
1. Sift the flour, add the water and the sugar and stir well.
2. Beat the eggs and add them to the mixture.
3. Let this batter rest; it should have the consistency of a thick cream — if not, add water.
4. Heat a pan, grease it with oil and pour the contents of a tablespoon of batter to make a pancake.
5. As soon as bubbles form, flip the pancake then continue making the pancakes.
6. As they're made, spread one with the red bean jam then cover with another pancake and finally pinch the edges.
7. Serve warm.
It's already made our mouths water at Kajiro! And you?
Let us know if you plan to reproduce these recipes or if you've already tried them!
