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Zangi (Hokkaido-Style Chicken Karaage) Recipe – Sous Chef UK
Ingredients: Ingredients for Zangi Ingredients: For 'Zantare' dipping sauce 2 tbsp shōyu or tamari 1 tbsp dark brown sugar 1 tbsp tonkatsu sauce 1 tbsp Worcestershire sauce 1 tbsp lemon juice Many shakes of finely ground white pepper Ingredients: For the chicken 1/2 small chicken 6 tbsp sake 4 tbsp shōyu 1/4 tsp salt 1
Laminated Milk Bread (Miru Fiyu Shokupan) Recipe – Sous Chef UK
Ingredients: Ingredients for Laminated Milk Bread Ingredients: For the milk roux 150 g whole milk 75 g plain (all-purpose) flour Ingredients: For the dough 225 g whole milk 2 eggs 14 g dried yeast 620 g plain (all-purpose) flour 10 g salt 50 g honey 25 g caster (superfine) sugar 50 g butter, diced, at room temperature
Gatatan (Thick Chinese-Style Miners' Soup) Recipe – Sous Chef UK
Ingredients: Ingredients for Gatatan Ingredients: For dumplings 60 g all-purpose flour 15 g rice flour (non-glutinous) 30 ml just-boiled water Ingredients: For soup 1 tbsp oil 120 g pork (any cut) 1/4 onion 4 leaves Chinese leaf (napa cabbage) 4 leaves sweetheart (hispi) or flat cabbage 1/2 carrot, peeled 60–70 g baby
What is in Togarashi? – Sous Chef UK
Introduction to Shichimi Togarashi The Origins of Togarashi https://www.souschef.co.uk/products/terre-exotique-shichimi-togarashi-spices-50g Shichimi Togarashi has roots that trace back to the Edo period in Japan, around the 17th century. It was originally crafted by herbalists who saw the potential in combining variou
Tahini 'Tantanmen' Ramen with Crispy Shiitakes Recipe – Sous Chef UK
Ingredients: Ingredients for Tahini Ramen For the broth: 500ml vegetable stock 3 medium–large dried shiitake mushrooms 5mm piece of fresh root ginger, skin on 5–7cm piece of kombu seaweed (optional) 250ml soya milk 1tbsp tamari (or soy sauce), or to taste 70g tahini 11/2tsp sesame oil To assemble: vegetable oil, for
Liquorice Miso-Glazed Aubergine Recipe, by Alexina Anatole – Sous Chef UK
Ingredients: Ingredients for Miso Aubergine 2 aubergines 2tbsp vegetable oil sesame seeds, toasted, to garnish 2 spring onions, finely sliced, to garnish For the glaze: 1tbsp white miso 1/2tsp caster sugar 2tsp sake 1tsp tamari (or soy sauce) 1tsp sesame oil (or 1/2tsp toasted sesame oil) 1/4tsp fine liquorice powder
Hojicha Ice Cream - Hojicha Aisukurimu – Sous Chef UK
Ingredients: Ingredients for Hojicha ice cream 4 tablespoons hojicha tea leaves 500ml single cream 160ml sweetened condensed milk Hojicha powder or extra hojicha tea leaves, to serve Method: Method Mix the hojicha and cream together, giving it a little stir to combine (I just like to put the tea directly into the cart
Emiko Davies On The Japanese Food Of Her Childhood – Sous Chef UK
What new tips, tricks or ideas have you learned while writing your book? I’ve learned so many things — from the best way to draw out the umami from a piece of kombu to learning how to make fresh tofu at home (very much like making cheese). That was an important one for me, I wanted to unlock a food memory of eating fre
Pumpkin Braised In Milk - Kabocha No Miruku Ni Recipe – Sous Chef UK
Ingredients: Ingredients for Soy-Spiked Pumpkin in Milk 400g kabocha pumpkin, skin on 180ml milk 1 tablespoon soy sauce 2 teaspoons sugar 2 teaspoons rice wine vinegar Method: How To Make Kabocha No Miruku Ni Chop the pumpkin into small chunks, about 2.5 cm (1 in) long. Remove the seeds but leave the skin on, which not
Onigiri - Filled Rice Balls – Sous Chef UK
Ingredients: Ingredients for Onigiri 60g smoked salmon vegetable oil, for cooking (optional) 2 cups freshly cooked, still warm Japanese short-grain rice 1 spring onion, finely chopped salt, as needed 1 tablespoon toasted sesame seeds 1 umeboshi (pickled plum), pitted and split in half 2 sheets of nori, cut in half (opt
A Guide to Choosing the Right Noodle Bowl – Sous Chef UK
The History of Japanese Tableware There is a long history behind the common Japanese bowl shapes. And these shapes have evolved over time in response to the changing tastes and recipes. For example, the chawan bowl has been used for centuries as a rice bowl, but it has also been adapted for use with noodles. The donbur
Simple Matcha Whipped Cream – Sous Chef UK
Ingredients: Ingredients 200ml double cream 50g caster sugar 2 tsp matcha powder Method: Method Whip the cream with an electric mixer until soft peaks form Gradually pour in the sugar while you continue to beat. The meringue mix should become firm and glossy. Be careful not to overbeat - when the whites will become gra
Japanese Fluffy Pancakes (Souffle Pancakes) – Sous Chef UK
Regular: How to make Japanese fluffy pancakes Japanese fluffy pancakes are deceptively simple. The fluffy souffle effect is achieved by combining egg white meringue with classic pancake batter. You can either pipe them freely into a pan, to rise on their own. Or use a ring, to help guide them vertically as they cook a
The Buyer's Guide to Bento Boxes – Sous Chef UK
What are bento boxes? A bento is a single-portion Japanese packed meal that’s ready to eat. Bento boxes are neat, flat or stacked boxes complete with individual compartments which can be filled with anything from gyoza to plain rice to sushi rolls. What are the different types of bento boxes? Our range of bento boxes i
White Mausu's Rayu Rice Bowls – Sous Chef UK
Ingredients: Ingredients for Rayu Rice Bowls 1⁄2 bag peas 4 tbsp pickled radish 4 tbsp pickled cucumber 4 tbsp kimchi 2 aubergines, cut into medium sized chunks 3 tbsp miso 4 tbsp Peanut Rãyu Block of Tofu Generous glug of Tamari Generous glug of sesame oil Handful of sesame seeds 360g rice (any short-grain, white r