To Cook
Place hot water in a large pan.
Submerge cold roll wrapper in hot water until it starts to soften.
Spread cold roll wrapper on damp tea towel and sprinkle with sesame seeds.
Layer strips of avocado, enoki mushroom, snow peas, crisps and coriander.
Add ½ tbsp satay sauce and ½ tsp sesame oil.
Roll up wrapper 2/3 to form a roll, then fold in sides and finish rolling.
Eat immediately.
Boil
Soba Noodles with Soy Glazed Salmon
To Cook
Mix 1 tbsp of sesame seeds, 2 tbsp of soy sauce, 1 tbsp of white/apple vinegar, 1 tbsp of honey and 1 tbsp of water in a bowl, and whisk to combine.
Heat 1 tbsp of oil in a pan over medium heat. Cook the salmon for 2 mins each side until golden. Add the sauce (from step 1) and cook until the sauce is reduced.
Stir together 2 tbsp water, 2 tbsp of sesame seeds, 3 tbsp of soy sauce and 2 tbsp of sugar. Set aside.
Cook soba in boiling water for around 3-4 mins. Drain and rinse noodles well with cold water then drain again.
Heat 1 tbsp of oil in a pan over medium heat, then saute ginger and garlic until fragrant for 20 secs, then add vegetables, rest of sesame seeds, spring onion, and cook for a few mins. Add sauce (from step 3).
Add soba into the vegetable mixture. Serve sprinkled with spring onion, toasted sesame seeds (optional) and salmon.
Black Rice Sushi Burger with Cabbage Salad
To Make Sushi Burger
Rinse rice well then add rice and water to saucepan. Bring to boil then reduce heat to low. Simmer for 30-40 mins until all the water is completely absorbed.
While the rice is cooking, add vinegar, sugar and salt to a small dish and microwave for 20-30 secs to dissolve completely. Set aside to cool.
Transfer the cooked hot rice to a large non-metal shallow bowl, sprinkle vinegar mixture, slice and toss the rice gently with a spatula to mix and cool.
Line small bowl with cling wrap. Place ⅓ to ½ cup cooled rice on plastic. Firm down, then cover with overhanging plastic.
Place a second layer of cling wrap over the first rice layer, add ⅓ cup rice. Firm down, and cover with overhanging plastic. This makes one top and bottom bun. Repeat for the number of people you are serving. Place in fridge to cool and firm up.
To Make Matcha Salt
Grind all ingredients coarsely in mortar and pestle. Set aside.
To Make Wasabi Aioli
In small bowl mix ingredients together. Set aside.
To Make Nashi and Cabbage Salad
In small bowl whisk together oils, sugar and vinegar. Season to taste with salt and pepper.
In a larger bowl toss together red and green cabbage, nashi, carrot, spring onion and dressing. Set aside while making mushrooms. Drain before adding to burger.
Once salad is made, unwrap top and bottom pieces of sushi buns. Place in oiled air fryer with outer sides facing up. Brush with sesame oil. Cook 180°C for 5 mins, turn over cook further 2 mins. Remove and set aside until ready to serve and make the Hiratake Katsu.
To Make Hiratake Katsu:
Mix together all panko crumb ingredients in bowl.
Mix together all mushroom batter ingredients in second bowl.
Heat oil for deep frying in a medium saucepan.
Dip one mushroom leaf into mushroom batter, then roll in panko mix, pressing firmly.
Cook in hot oil until crispy and deep golden (approx 2 mins). Cook only 2-3 mushrooms at a time. Drain on paper towel.
To Assemble Burger
Lay lettuce leaves on base of bun.
Place 1-2 Katsu pieces on top, then a handful of drained Nashi and Cabbage Salad.
Add Matcha Salt and Wasabi Aioli to taste. Top with bun lid.
Garnish with toasted sesame seeds and spring onion curls.
Sesame Miso Ramen
To Cook
Preheat oven to 200°C.
Cut pumpkin into slices with skin on. Arrange slices on a baking tray and drizzle with olive oil and season to taste. Roast pumpkin for 50 mins or until golden brown and soft but doesn’t break apart.
While pumpkin is roasting, heat 1 tbsp vegetable oil in a large broth pot. Fry leek slices, garlic and ginger until soft and fragrant. Add miso and tahini and stir to break up. Pour in vegetable stock and stir to combine.
Add sesame oil and Kecap Manis to broth and bring to boil. Add eggs to boiling broth for 8 mins, or until hard-boiled. Remove eggs. Turn down heat to let broth simmer slowly.
While broth is simmering, wrap tofu in paper towel and press to remove excess water. Cut tofu into cubes, place in bowl and dust with cornflour, salt and pepper.
Heat frypan with 1 tsp vegetable oil and when sizzling, place tofu cubes in the frypan. Fry for 3 mins or until golden and then turn to brown other side evenly. Set aside.
Wipe down hot frypan and add another tsp vegetable oil. Add oyster mushrooms and premium soy sauce and stir fry quickly. Remove from heat when mushrooms are browned.
Turn up heat on broth and then add ramen noodles and boil until cooked. Remove from heat.
Cut up broccoli and microwave in hot water for 5 mins to steam.
Once noodles are cooked, use tongs to place ¼ of noodles in bowl. Add 2-3 ladles of broth, then arrange one slice of roasted pumpkin, 4 cubes of tofu, 2 broccoli florets, 2 oyster mushrooms and ½ hard-boiled egg on top of the noodles and broth. Add sesame seeds or other seasonings to taste. Repeat to make four bowls of ramen.
Meat-Free Rice Paper Rolls with Dipping Sauce
To Cook
Fry 1cm thick slices of tofu in 2 tbsp of sesame oil and 1 tbsp of soy sauce until golden brown.
To Make Dipping Sauce
Mix peanut butter, 1 tbsp hoisin sauce, 2 tsp soy sauce and enough water to make a smooth dipping sauce.
To Make Internal Rice Paper Sauce
Mix remaining hoisin, soy sauce and sesame oil.
Boil vermicelli noodles for 1 min until soft and remove from water. Use remaining boiling water to wet rice paper ready for rolling.
To Serve
On each wet rice paper, sprinkle mixed sesame seeds and add on small amounts of cooked vermicelli noodles, fried tofu, vegetables, sauce and wrap rice paper rolls tightly.
Serve next to a bowl of peanut dipping sauce and enjoy.
Taiwanese Spicy Beef Noodle Soup
To Make Sweet Spicy Pickled Mustard Greens
Fry garlic, chilli in oil until fragrant (around 1 min). Add chopped mustard greens. Sauté 2 -3 mins. Sprinkle over sugar, stir through to dissolve. Stir until liquid has mostly evaporated (around 2-3 mins). Set aside.
To Make Soup
Blanch beef pieces in boiling water for 3-4 mins. Drain and rinse.
In pressure cooker, sauté all spices in vegetable oil until fragrant (around 1-2 mins). Add ingredients for Soup Vegetables and stir until slightly caramelised (approx 5 mins).
Add blanched beef pieces and all the seasoning ingredients with enough water to fill the pressure cooker to recommended maximum soup level.
Cover pressure cooker and cook on high for 45-50 mins until meat is tender but still holding together.
Allow pressure to drop, carefully remove beef pieces.
Strain Soup Stock into another pot, pushing on vegetables to extract maximum flavour. Discard vegetable pulp.
To serve
Place noodles, light soy sauce, sesame oil and black vinegar in bottom of bowl. Top with 5-6 beef pieces, 2 halves of bok choy, 1 heaped tbsp of pickled mustard greens. Pour over soup stock. Sprinkle with white pepper, garnish with spring onions, coriander and red chilli.
Mighty Breakfast Bowl
To Make Pickled Vegetables
Toss cucumber, carrot, cabbage and salt to combine evenly. Let sit in the fridge for at least 2 hrs while turning every 30 mins or so.
Remove from bowl and drain in a colander to expel excess liquid that has leached out of the vegetables. Rinse under cold water to also remove excess salt.
Dissolve rice wine vinegar and caster sugar together by either heating gently in a saucepan and allow it to cool or continually stirring at room temperature until dissolved.
Add drained vegetables along with vinegar mixture to an airtight container. Refrigerate for at least 6 hrs (or preferably overnight). Turn mixture every now and then for even pickling.
To Make 65°C Egg
Accounting for one egg per serve, set up a suitable pot/container, and use a water circulator set at 65°c to preheat water.
Gently submerge egg/s into the water bath for around 45 mins.
When the time has been reached, remove eggs, and set them aside for dish assembly.
To Make Tempura Nori
Heat oil in a wok until it has reached approx. 170-175°c
While oil is heating, mix tempura mix with ice-cold water to reach a smooth/light batter that would just cover the back of a spoon thinly.
Lay one side of the nori pieces onto the tempura mixture and slowly submerge into the heated oil. Do this individually and try to keep separated to avoid sticking to each other.
Once just crispy, remove from oil and drain on a paper towel for later assembly.
To Make Sauteed Oyster Mushrooms
Heat oil in a small pan over medium to high heat.
Add mushrooms tossing every now and again for even cooking and slight browning. This should take no more than 3 to 4 mins.
Add soy sauce and toss for a further minute or so. Once just crispy, remove from oil and drain on a paper towel for later assembly.
To Make Rice Base
Mix together freshly steamed rice with sushi seasoning, black sesame seeds, light soy sauce and sesame oil.
Compact into a small bowl to turn out a rice mold into a larger serving bowl for the whole dish.
To Assemble
Taking the final serving bowl you previously turned out the rice base in; place some of the pickled vegetables and sauteed mushrooms on either side of the dish.
Place some tempura pieces at the back of the dish.
Carefully crack and place egg onto center of the rice base mound.
Add a few dollops of kewpie around the outside of the dish.
Sprinkle over a line of shichimi togarashi with some further black and white sesame seeds. Finally – Dig in and enjoy!
Thai Seafood Laksa
To Cook
Heat oil in a wok over medium-high heat.
Add in the laksa paste and stir-fry for 1 min.
Next, add in the water and bring to the boil, then add the coconut milk and simmer for 2 mins.
Add the eggplant, crab, squid, and mussels cook for 2 mins. Then add the prawns, deep-fried tofu and 1 tsp of fish sauce, and cook for 5 mins.
Blanch the noodles for 15 seconds and place in a bowl, top with the bean sprouts and the fresh herbs.
Pour the laksa soup over the noodles, then add the seafood on top.
Garnish with slices of chilli and the other fresh herbs of choice.
Sukiyaki in 4, 3, 2, 1!
To Cook
Combine the marinade ingredients into a bowl.
Slice the scotch fillet wafer thin and cut the fat out, saving the fat.
Add the meat to the bowl with the marinade mix, cover with cling wrap and leave to marinate for at least 30 mins. No need to refrigerate.
Soak the dried shiitake mushrooms for 15 mins in warm water to rehydrate them. Drain and chop them in preparation to be cooked.
When ready to cook, let the scotch fillet come to room temperature.
While that is happening chop the spring onions, saving both the green and white sections.
Prepare the udon noodles by soaking in hot water as per packet instructions.
Add oil to a saucepan, turn to medium heat and add the saved fat letting it render for a few minutes (you can skip this step, but it adds extra flavour).
Add the white section of the spring onions to the pan and coat until glossy, then remove any unrendered lumps of fat.
Add the marinated scotch fillet and cook most of the way through. Add the drained mushrooms and cook meat the rest of the way (or to preferred taste), then turn the heat off.
Add the strained udon noodles to the pan, folding the ingredients and heating through using the residual heat.
Garnish with the green spring onions and enjoy!
Two-ways Yellow Curry
To Make
In a saucepan, begin heating enough water and add in salt. Once the water is boiling, toss in the sweet potatoes and boil for 3 mins. Then, add in the cauliflower and boil for further 2 mins. Lastly, add in the capsicum and cook for another 2 mins. Drain and set aside.
Heat up frying pan with 1 tbsp of oil and slightly pan-fry the firm tofu cubes on all sides. Set aside.
Add 1 tbsp of oil and slightly pan-fry the prawns on both sides until cooked. Set aside.
Using the same frying pan, heat the remaining 1 tbsp of oil and fry the Valcom Yellow Curry Paste until bubbling.
Add in the coconut milk and stir until well combined. Then, add in light soy sauce and brown sugar, and continue stirring until the sugar has fully dissolved.
Toss in the tofu and the blanched vegetables. Stir for 2 mins until all ingredients are completely coated with curry sauce. Remove half from the pan for the Vegetarian Yellow Curry.
Add prawns to the remaining Yellow Curry for the Meat Version.
Garnish the Two-Ways Yellow Curry with cut chillies and Thai sweet basil.
Note: For Vegetarian version only, skip steps 3 and 7.
Thai Red Curry Duck
To Make
Wash duck breasts and pat dry with paper towel before scoring the skin with a sharp knife diagonally 3-4 times. Season skin with salt.
Heat a frying pan over high heat for 2 mins. Place the duck breast into the pan and cook skin side down for 5 mins until skin is crisp and golden. Turn and cook for a further 4 mins. Remove and let duck breasts rest in a warm oven at 150ºC.
Heat oil in a shallow pan and stir fry the red curry paste for 1 min. Stir in the kaffir lime leaves, lemongrass, chicken stock, coconut cream, fish sauce, half the cherry tomatoes, pineapple and capsicum, and let it simmer until it begins to smoke.
Add the duck breast to the sauce and simmer for a further 10 mins.
Remove duck from the pan and slice. Plate sliced duck in a bowl with sauce. Garnish with the remaining cherry tomatoes and lemongrass. Ready to serve.
Vegan Tomato “Tuna” Nigiri
To Prepare Vegan Tuna Nigiri
Heat up a saucepan with water and bring to boil. Make 2 cross cuts on top of the tomatoes and place into boiling water for 1 to 2 mins or until skin begins to slightly come off. Remove and leave to cool.
Once cooled, carefully peel away the skin and cut the tomatoes into quarters. Use a teaspoon and scoop out the tomato seeds and liquid. Then, put tomatoes into a deep bowl.
Mix all the marinade ingredients together and pour over cut tomatoes, coat well and let them rest in the refrigerator for 30 mins or overnight.
Mix cooked sushi rice with sushi seasoning while still hot with a wooden rice paddle. Let rice cool.
While waiting for rice to cool down, mix all the ingredients for sesame mayo cream together. Fill it into a piping bag if available or you can use a teaspoon to drop a dollop onto nigiri.
Wet both palms with water before scooping around 30g of rice and shape rice into nigiri form. Place a piece of marinated tomato on top. Squeeze some sesame mayo cream onto nigiri and sprinkle with chives or spring onions before serving.