Japanese Cooking Class V2

Japanese Taster Menu

1. Simple Matcha Smoothie 2. Chawanmushi 3. Vegetarian okonomiyaki 4. Ginger rice with miso salmon 5. Miso soup 6. Umeshu sorbet 7. Green tea ice cream

www.onegirlandherThermie.co.uk !2 of !10 Simple Matcha Smoothie

Ingredients:

• 125ml soy milk • 175g soft silken tofu • 1/2 banana • 15ml honey • 125g ice cubes • 5g matcha green tea powder

Method: Put all ingredients into TM bowl. Blend until smooth, 20 seconds, speed 6 and enjoy.

www.onegirlandherThermie.co.uk !3 of 10! Chawanmushi - Savoury Custard

Ingredients:

• 4 eggs

• 560g Benito Dashi (Japanese) stock

• 1/2 tsp salt

• 10g mirin

• 20g light soy sauce

• 500g water

• ‘surprise’ fillings

Method:

1. Put eggs into TM bowl mix 6 seconds, speed 5 set aside.

2. Put dashi stock (or water and dashi stock powder ) into second TM5 bowl

3. Add salt to dashi stock and mix well - 5 seconds, speed 4.

4. Add mirin and soy into dashi stock mix another 5 seconds, speed 4.

5. Add eggs to dashi & mix 10 seconds, speed 5.

6. Use a strainer to strain the mix. Pour into 7 ramekins.

7. Add ‘surprise’ full of fillings such as prawns, ginkgo nuts, kamaboko steamed fish cake, shiitake mushrooms and spring onions - anything small according to taste.

8. Place ramekins onto Varoma dish and tray, covering each level with damp baking paper.

9. Place 500g cold water into TM bowl.

10.Place Varoma on top of bowl and 20 minutes, Varoma, Speed 2.

11. Halfway through swop the ramekins between top tray and bottom Varoma dish. Ensure custard is cooked and extend cooking time if necessary.

www.onegirlandherThermie.co.uk !4 of !10 Vegetarian Okonomiyaki

Ingredients:

220g plain flour 60g corn flour 200ml water 10g dashi powder 2 eggs 20g pickled ginger 80 g tasty cheese, cubed 420g cabbage, roughly chopped corn kernels, sliced from 2 cobs 2 – 3 tablespoons rice bran oil

To serve: okonomiyaki sauce kepie mayonnaise bonito flakes – omit for real vegetarians!

Method:

1. Place all ingredients (except those under to serve) in TM bowl. Chop for 15 – 20 seconds, speed 6

2. Heat oil in pan, pour in half the batter, split into two thick pancakes. Poke a few holes in each with the end of a wooden spoon to let steam out.

3. After a couple of minutes, when base is browned, flip. Cook for another couple of minutes. Remove from pan.

4. Repeat with remaining batter.

5. To serve, drizzle with okonomiyaki sauce and then kewpie mayonnaise. Sprinkle with bonito flakes if required.

www.onegirlandherThermie.co.uk !5 of !10 Okinomiyaki sauce

This recipe shows you how to make Okonomiyaki Sauce that is drizzle over the delicious Japanese savoury pancake, Okonomiyaki. All you need is only 4 ingredients to make this simple Japanese condiment!

Ingredients:

• 4 Tbsp. ketchup

• 3 ½ Tbsp. Worcestershire sauce (or Japanese Usutah So-su)

• 2 Tbsp. oyster sauce

• 1 ½ Tbsp. sugar

Method:

Combine all the ingredients in a small bowl and whisk together. Adjust the sauce according to your liking.

www.onegirlandherThermie.co.uk !6 of !10 Ginger rice

Ingredients:

• 335 g Japanese short-grain rice

• 1 piece aburaage (Japanese deep fried tofu pouch)

• 30 g pickled ginger (preferably young ginger)

• 1 ¼ cup water

Seasonings:

• 1 Tbsp. soy sauce

• 1 Tbsp. sake

• 1 Tbsp. mirin

• ¼ tsp. salt

Method:

1. Rinse the rice in the internal steaming basket and drain well.

2. Boil water in a kettle and pour on top of aburaage. This will remove the oil coated on the aburaage (manufacture’s oil doesn’t taste good, so this extra step will improve flavour of aburaage).

3. Cut in half lengthwise and slice thinly into strips.

4. Peel the ginger and cut it into julienned pieces.

5. Pour the 1L water plus the seasonings in the TM and mix well.

6. Place the (drained) rice into the internal steaming basket.and add ginger and aburaage on top.

7. Start cooking, 25 minutes, Varoma temperature, speed 2. When the rice is done, let it steam for another 10 minutes. Fluffy it up with the TM spatula and serve.

www.onegirlandherThermie.co.uk !7 of !10 Miso salmon

Ingredients:

400 g skin-on salmon fillet (cut in half if one big piece)

Marinade

• 2 Tbsp. white miso*

• 1 Tbsp. sake

• 1 Tbsp. mirin

• 1 Tbsp. soy sauce

• ¼ tsp. sesame oil

Topping

½ tsp. black and white sesame seeds (optional)

1 scallion for garnish (optional

Method:

1. Mix all the ingredients for the marinade in a large bowl.

2. Place the salmon in the bowl, skin side up. Spoon marinade and coat the salmon skin. Cover and keep in the refrigerator for 30 minutes to 1 hour. I don’t recommend longer than that as miso is quite salty.

3. Set on Varoma. Place the salmon fillets on the baking sheet lined with parchment paper. Remove excess marinade from the salmon as miso gets burnt easily while cooking. Broil salmon for 10-12 minutes, depending on the thickness, until salmon is cooked through - 20 minutes, Varoma temperature while ginger rice is cooking.

4. Top broiled salmon with sesame seeds and thinly sliced scallion. Serve salmon on top of the Ginger Rice.

www.onegirlandherThermie.co.uk !8 of 10! Miso soup

Ingredients:

• 750g dashi

• 3 Tbsp. miso

• 180g silken tofu or soft tofu

• 2 tsp. dried ready-to-use wakame (seaweed)

• 1 green onion/scallion

Method:

1. Soak dried wakame in water to rehydrate for 10 minutes and drain well.

2. In a TM bowl, add water and dashi packet, bring to the boil, 5 minutes, 100 degrees, speed 2.

3. Add all miso in a ladle and blend it with dashi until it is thoroughly mixed, 20 seconds, speed 4.

4. Insert internal steaming basket into the TM bowl. Cut tofu into ½" (1 cm) cubes and add to basket. Stir gently without breaking the tofu. Cook for 5 minutes, 80 degrees, speed 3.

5. Finely slice the green onion and put the wakame and green onion in each bowl.

6. Return the miso soup to a slight simmer until heated through and pour into the bowls. Be careful not to boil the miso soup because miso will lose flavour.

www.onegirlandherThermie.co.uk !9 of !10 Umeshu Sorbet

Ingredients:

• 100 g sugar

• 700g ice

• 300g umeshu

Method:

1. Place sugar into the TM bowl & shop for 10 seconds, speed 10. Add the ice & the Plum Sake & chop for 1min speed 10.

Matcha Green Tea Ice Cream

Ingredients:

• 3 egg yolks

• 80g sugar

• 250g double cream

• 15g Matcha Green Tea Powder, Or 3 teaspoons

Method:

1. Mix sugar and matcha into Thermomix bowl for 2 secs/speed 9, add cream & egg yolks cook for 6 minutes, 80 degrees, speed 4.

2. Put into the freezer for 3-4 hours mix again 20sec/speed 9 scrape down sides of bowl and mix 10 seconds, speed 4. Put back into the freezer for 3-4 hours or until ready to serve.