JAPANESE

RECIPE BOOK
 chicken katsun don

SERVINGS: 4

INGREDIENTS METHOD
Cook the sushi rice according to packet instructions. Set aside, covered, and
1 1/2 cups (330g) sushi rice
keep warm until ready to serve.
2 small (about 500g) free- Slice the chicken breasts in half horizontally to create 4 thin pieces. Whisk 2 of
range chicken breasts the eggs in a medium bowl, and place flour and panko breadcrumbs in 2
separate bowls. Dust each piece of chicken in flour, dip in the whisked egg,
4 eggs
then cover in breadcrumbs, pressing to coat the chicken completely. Place on
1/2 cup (75g) plain flour a tray and chill for 10 minutes to firm.
1 1/2 cups (75g) panko Meanwhile, combine miso paste with 3/4 cup (180ml) of boiling water in a jug,
breadcrumbs stir, and set aside.
For the cabbage salad, place sunflower oil, rice wine vinegar and sesame oil in
1 tbs red miso paste
a medium bowl and whisk to combine. Add cabbage, toss to coat and set aside
Sunflower oil, to shallow fry until ready to serve.
4 long green shallots, white Heat 2cm of sunflower oil in a large frypan over medium heat. Working in
part finely chopped, green batches, fry chicken for 5-6 minutes, turning once, until golden. Drain on
paper towel and season. Set aside.
part shredded
Add half the miso broth and half the whites of the long green shallot to a clean,
Shredded toasted nori large frypan and bring to a boil. Beat the remaining 2 eggs together in a jug.
sheets & black sesame Place two of the chicken pieces in the pan and carefully pour over half the
seeds, to serve beaten egg on and around chicken. Turn up the heat to medium-high, cover
and cook for 3 minutes or until egg is just set. Using a wide fish slice, scoop up
CABBAGE SALAD
chicken katsu and some of the egg and remove from pan and chop each piece
1 tbs sunflower oil into 5 even slices. Repeat with remaining chicken, miso, shallot and egg.
2 tbs rice wine vinegar Meanwhile, combine 1 tbs sunflower oil, rice wine vinegar and sesame oil in a
2 tsp sesame oil small bowl. Season, then toss through cabbage.
Divide warm rice among serving bowls and top with 5 slices of chicken and
1/4 wombok cabbage (about
some cabbage. Scatter over shredded long green shallot, nori and sesame
325g), shredded seeds, to serve.
Teriyaki Chicken METHOD

4 servings
1. For the teriyaki sauce, place all
ingredients together in a medium
bowl and stir until sugar dissolves.
INGREDIENTS 2. Add chicken to sauce in bowl, tossing
to coat on all sides. Cover and chill
for at least 1 hour to marinate (see
6 (650g total) chicken
note).
thigh fillets
3. Heat oil in a large non-stick frypan
1 tbs vegetable oil over medium-low heat. Use tongs to
Cooked jasmine rice transfer chicken from sauce to pan.
and steamed baby pak Cook for 10-12 minutes, turning
choy, to serve occasionally, until deep golden and
Toasted sesame seeds, cooked. Transfer to a plate and cover
with foil to rest.
to sprinkle
4. Place the remaining sauce from
marinating the chicken in the same
TERIYAKI SAUCE
pan and add ¼ cup (60ml) cold water.
1/2 cup (125ml) soy Increase heat to medium-high and
sauce bring to a simmer, stirring
1/4 cup (80ml) mirin constantly. Simmer for 3 minutes,
1/4 cup (80ml) cooking stirring constantly, or until reduced

sake and thickened.

5. Serve chicken on rice with sauce
2 tbs white sugar
spooned, sprinkled with sesame
seeds and with greens alongside.

egg and pork curry soup
4 servings 50 minutes
INGREDIENTS
8 cups (2L) beef stock
1 tbs sunflower oil
2 long green shallots, white part
finely chopped, green part shredded
100g unsalted butter, chopped
2/3 cup (100g) plain flour
1 1/2 tbs curry powder
1 tbs each mirin and sake
1 tsp dark soy sauce
4 eggs, at room temperature
270g udon noodles, cooked according
to packet instructions
Nori sheets and bonito flakes
(optional – from Asian food shops), to
serve
SAKE AND MIRIN PORK
2 tbs sunflower oil
500g pork mince
2cm piece (10g) ginger, finely grated
1 tbs each mirin and dark soy sauce
2 tbs sake
2 tsp raw sugar
METHOD
1. To make the soup, heat stock in a saucepan over
high heat until hot, then cover and set aside.
2. Meanwhile, heat oil in a second saucepan over
medium-high heat. Add finely chopped shallot and
cook, stirring regularly, for 3 minutes or until
softened. Add butter and cook, stirring occasionally,
until foaming. Add flour and cook, stirring
constantly, for 3 minutes to cook flour through. Add
curry powder and cook, stirring constantly, for 1
minute or until well combined. In 2 batches,
gradually whisk hot stock into curry mixture. Bring
to a simmer, stir through mirin, sake and soy,
reduce heat to low and cover to keep hot.
3. Meanwhile, for the sake and mirin pork, heat oil in a
frypan over high heat. Add pork and ginger, and
cook, breaking up mince with a wooden spoon, for 4
minutes or until browned. Add remaining
ingredients and cook, stirring occasionally, for 3
minutes or until reduced slightly.
4. To cook the eggs, bring a saucepan of water to the
boil, carefully add eggs and cook for 6 minutes 30
seconds for a soft-set yolk, or until cooked to your
liking. Immediately drain and transfer to a bowl of
iced water. When cool enough to handle, peel and
stand in iced water until needed.
5. Bring soup back to the boil. Divide noodles and soup
among serving bowls. Top with pork mixture, halved
eggs, shredded shallot, nori and bonito, if using, to
serve.
 teriyaki chicken sushi rolls

6 rolls METHOD

1. Place one nori sheet, shiny-side

INGREDIENTS
down, on a sushi mat. Using
6 toasted nori sheets slightly damp hands, spread one-
1 quantity sushi rice sixth of the rice mixture over the
(see notes for recipe) nori sheet, leaving a 3cm-wide
1/2 quantity teriyaki border at top of sheet. Place
chicken, sliced (see teriyaki chicken along the edge
notes for recipe) facing you, then top with
1 Lebanese cucumber, cucumber. Using the sushi mat, roll
cut into thick up firmly to enclose filling. Repeat
matchsticks with remaining nori, rice mixture,
Wasabi and pickled teriyaki chicken and cucumber.
ginger, to serve 2. Serve sushi rolls sliced with wasabi
and pickled ginger alongside.
 Chicken katsu sandwich
4 servings

INGREDIENTS
400g green cabbage, very finely shredded (we used a mandoline)
1 unsliced fresh white bread loaf, crust cut away, cut into 8 thick slices
(about 2cm-thickness)
2/3 cup (200g) Kewpie mayonnaise
2 tbs lemon juice
4 pieces katsu, halved crossways (see below)
TONKATSU SAUCE
1/2 cup (125ml) each tomato sauce and Worcestershire sauce
1 tbs each oyster sauce and molasses
2 tsp caster sugar
1/4 tsp ground ginger
Pinch of ground cloves
CHICKEN KATSU
2 x 320g chicken breast fillets
1/2 cup (75g) plain flour
2 large eggs, at room temperature, whisked
1 1/2 cups (75g) panko breadcrumbs
Vegetable oil, to deep-fry

METHOD

1. For the chicken katsu, slice each chicken breast in half horizontally to create 4
thinner fillets in total. Place flour, eggs and panko in 3 separate shallow bowls.
Dip chicken into flour, shake off excess, then dip into egg, then into panko,
pressing down firmly to coat well. Transfer to a plate and chill for at least 30
minutes to set the crumb. Pour oil into a large saucepan to a depth of 5cm.
Place pan over medium-high heat. Once oil reaches 170°C (a piece of bread will
turn golden in 60 seconds), carefully deep-fry 2 fillets at a time, turning only
once during frying, for 3-5 minutes or until deep golden and cooked through.
Carefully transfer to a large plate lined with paper towel.
2. For the tonkatsu sauce, place all ingredients in a medium jug and whisk until
smooth. Chill, covered, for 30 minutes.
3. Meanwhile, place the cabbage in a large bowl, cover with a damp tea towel and
chill for 30 minutes to crisp up. Spread one side of each bread slice with
Kewpie. Toss cabbage with lemon juice. Arrange half the cabbage on 4 slices of
bread. Top with katsu and drizzle each with 1-2 tbs tonkatsu sauce. Top with
remaining cabbage, then remaining bread slices, and slice to serve.
 fried rice omelette
2 servings

3 tsp vegetable oil

INGREDIENTS
50g bacon, chopped
1 small onion, finely chopped
1 cup leftover cooked sushi rice
2/3 cup (80g) frozen corn and pea mix
1 tbs tomato sauce
3 tsp soy sauce
6 eggs
2 tbs milk
Tonkatsu sauce (see notes), toasted
sesame seeds and finely chopped and
sliced red chilli, to serve

METHOD

1. Heat 1 tsp oil in a large frypan over medium-high heat. Cook bacon,
stirring occasionally, for 4 minutes or until golden. Add onion and cook,
stirring, for 3 minutes or until softened. Add rice and vegetables and stir-
fry for 2-3 minutes until warmed through. Add tomato and soy sauce and
stir-fry for 1 minute or until well combined. Cover to keep warm.
2. Whisk eggs and milk in a large bowl until smooth. Heat a medium non-
stick frypan over high heat until very hot. Add 1 tsp oil and swirl to coat
pan. Pour half the egg mixture into the hot pan and immediately whisk
egg mixture with 2 chopsticks in a small circular pattern until there is a
thin base of cooked egg but remaining egg is still slightly runny. Remove
from heat and slide out onto a serving plate. Spoon half the rice and
vegetable mixture along centre, then fold egg up over slightly to cover.
3. Repeat to make a second omelette. Drizzle with tonkatsu sauce, sprinkle
with sesame seeds and chilli, and serve.
 kakuni bossam
Ingridients :
1/4 cup (60ml) grapeseed oil
1kg boneless pork belly, skin on
400ml Japanese cooking sake (from specialty food shops and Asian grocers)
1 cup (250ml) soy sauce
100ml mirin (from specialty food shops and Asian grocers)
70g brown sugar
2 tbs oroshi ginger (Japanese ginger paste, from specialty food shops and Asian grocers)
6 eggs
CONDIMENTS
Hot mustard
Sliced cucumber pickles
Red coral lettuce, leaves separated
Kimchi (from supermarkets)
Roasted sesame seeds
Togarashi seasoning (from supermarkets)

Method :
Place oil in a large heavy-based saucepan over high heat. Sear pork, turning, for 5-6 minutes until
all sides are lightly golden and skin is slightly blistered.
Combine sake, soy, mirin, sugar, ginger and 4 cups (1L) water in a large jug. Pour over pork belly
and bring to a simmer. Skim off any impurities that rise to the surface. Reduce heat to low, cover
with a lid and simmer for 1 hour 15 minutes-1 hour 30 minutes, until pork is tender, but not falling
apart. Remove from heat and cool to room temperature. Chill overnight to allow flavours to
develop.
Meanwhile, bring a small saucepan of water to the boil. Add eggs and cook for 6 1/2 minutes.
Drain and refresh in iced water. Peel eggs and place in cooking liquid with the pork to marinate
overnight.
The following day, remove eggs and set aside. Place pan over medium heat and bring to a gentle
simmer. Simmer for 20-25 minutes until pork is warmed through. Remove pork from braising liquid
and thinly slice. Place on a serving platter and pour over braising liquid. Top with halved eggs. To
eat, place a slice of pork on a lettuce leaf and top with desired condiments and egg, and roll up to
eat.
 Ocean trout with miso butter
INGREDIENTS
8 spring onions, trimmed
80g butter, softened
1 tbs white miso paste
1/2 tbs soy sauce
Finely grated zest of 1 lime
& juice of 1/2, plus wedges
to serve
1 tsp honey
4 (180g each) ocean trout
fillets, skin removed, pin-
boned
1 long red chilli, thinly sliced
2cm piece ginger, cut into
matchsticks
Steamed rice, kimchi &
coriander leaves, to serve
4 servings
METHOD
1. Preheat oven to 220°C. Cut four 40cm x 30cm sheets of
baking paper.
2. Place spring onions in a heatproof bowl, cover with
boiling water and stand for 2 minutes to soften. Drain
and set aside.
3. Combine butter, miso, soy sauce, lime zest and juice and
honey in a bowl.
4. Lay out the pieces of baking paper on a bench. Place 2
loosely coiled spring onions in the centre of paper.
Spread butter mixture all over each piece of trout and
place on top of spring onions. Scatter chilli and ginger
on top of each. Bringing edges of paper together, loosely
close to seal parcels, allowing some space for steam to
circulate. Bake for 10 minutes.
5. Remove the parcels from the oven and stand for 2
minutes before opening parcels. Serve with cooking
juices, steamed rice, kimchi, coriander leaves and lime
wedges.
Edamame shichimi

directions
1. For the lemon dressing, place all ingredients in a
ingredients small bowl, season to taste and whisk to combine.
2. To make the seasoning mixture, place the
crumbled nori, togarashi and 2 tsp salt in a bowl
1 tsp seasoned nori sheets, and toss to combine.
3. Half-fill a medium saucepan with salted water.
crumbled
Place over high heat and bring to the boil. Add
1 tsp shichimi togarashi (spicy
edamame and blanch for 30 seconds, refresh in
Japanese seasoning – from
iced water, then drain. Place edamame in a large
supermarkets)
bowl and drizzle with extra olive oil.
500g frozen whole edamame,
4. Preheat a lightly greased chargrill pan or barbecue
thawed
to high. Grill edamame for 2-3 minutes until
LEMON DRESSING
charred. Transfer to a bowl, add dressing and
1/4 cup (60ml) lemon juice
seasoning mixture to taste and toss to combine.
1/4 cup (60ml) extra virgin olive Transfer to a large serving platter, scatter with
oil, plus extra to drizzle extra seasoning mixture and serve immediately.
 Teriyaki beef and beans
4 servings 35 minutes
INGREDIENTS
4 (about 180g each) sirloin steaks
400g thin green beans
1 large onion, sliced
2 tablespoons peanut oil
1 long red chilli, deseeded, thinly
sliced
Coriander leaves, to garnish
Steamed jasmine rice, to serve
MARINADE
1/2 cup (125ml) soy sauce
2 teaspoons caster sugar
1/3 cup (80ml) sake or dry sherry
2 garlic cloves
2 teaspoons grated ginger
METHOD
1. Mix marinade ingredients together in a dish, then
add steaks, turn to coat and set aside for 10
minutes. Blanch the beans in boiling salted water
for 1-2 minutes. Rinse in cold water, then drain.
2. Toss onion in half of the oil and season. Heat a
chargrill pan or barbecue on medium heat. Cook
onion, turning, for 3-4 minutes until charred and
golden, then set aside. Shake excess marinade from
steaks (reserving marinade), then cook for 2
minutes each side or until charred but medium-
rare in the centre. Set aside to rest while you warm
through beans and onion on the grill. Bring
marinade to the boil in a small saucepan.
3. Arrange the beans and onion on plates and top with
thickly sliced steak. Spoon over the marinade and
garnish with sliced chilli and coriander. Serve with
steamed rice.