ISSHO AT HOME METHOD GUIDE

Be sure to tag us in your creations @IsshoLDS www.issho-restaurant.com STARTERS A guide to preparing our Yakitori and Pot Sticky Asian Ribs. METHOD INGREDIENTS Look for the black labels for your ingredients. Yakitori 焼き鳥 Chicken Thigh もも

Yakitori sauce 200g 1. Preheat the oven at 180°C. Sake 2. Grease an over safe cooling rack to avoid the chicken sticking on the grate. Then place the Mirin - sulphite skewers on top and cook for six minutes. Soy - sulphate 3. Put one tbsp of the Yakitori sauce in a small bowl, this will be used to brush onto the skewers Rice wine vinegar - sulphate (you do not want to cross contaminate). Sugar 4. After six minutes remove the skewers from the oven then brush the sauce on the meat on both sides. Then place the skewers back in the oven for a further 3-4 minutes until the sauce begins to caramelise. 5. Remove from the oven then serve with spring onion and sprinkle crispy fried onion on top.

Pot Sticky Asian Ribs 甘辛スペアリブ

Five spice 1. Preheat the oven at 180°C. Honey 2. Transfer the ribs onto a tray lined with baking parchment and bake for around 12 minutes. 3. Once cooked through take out the oven and season with shichimi, then serve (best served pipping hot) MAIN COURSE A guide to preparing Japanese Curry Roux, Miso Salmon, Myoga Shiso Rice and a Green Tea Matcha Dessert.

INGREDIENTS METHOD Look for the black labels for your ingredients. Japanese Curry Roux カレールーの

1. Peel and cut the carrot into rough chunks and again toughly chop the onions. 2. Slice the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove Japanese chicken curry 80g the excess starch. Japanese curry (Katsu) cubes - gluten 3. Grate the ginger and crush the garlic. Fresh Ginger 4. Heat the oil in a large pot over medium heat and sauté the onions until they become Fresh garlic translucent, then add the ginger and garlic. Red pepper 5. Next add the chicken and cook until the chicken browns. Carrot 6. Once the chicken is browned off add the carrot and mix until softened. 7. Then add the chicken broth 250ml (or water). 8. Bring the stock to boil and then spoon out the fat from the top of the pan. Add the curry paste into the stock and stir to combine. 9. Add soy sauce and simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.

Miso Salmon 味噌サーモン Salmon 150g Sweet Miso Sauce 1. Heat the oil in a non-stick pan over a medium heat. Place the Salmon in, then cook Spring onion for around 5 minutes on each side until changes colour. Crispy onion 2. Add some red pepper and Spring onion, cooking for three minutesto finish the dish. Toasted sesame - sesame Then serve with wedges of lemon. Sides A guide to preparing Japanese Curry Roux, Miso Salmon, Myoga Shiso Rice and a Green Tea Matcha Dessert.

INGREDIENTS METHOD Look for the black labels for your ingredients. Myoga Shiso Rice ミョウガとしその混ぜご飯 Rice 350g Shiso leaves 1. Cut the shiso leaves into ling thin strips and separate them. Sesame oil - sesame 2. Place 2 servings of steamed rice in a large bowl. Lemon juice 3. Drizzle soy sauce and sesame oil over the rice and shiso leaves and then mix all Soy sauce - sulphate together. Sugar 4. Sprinkle sesame seeds on top and serve!

Japanese Pickled Cucumbers きゅうりの浅漬け

1. Get your cucumber and using a peeler decoratively strip a ½ inch length, then leave the same size gab and repeat. Until your cucumber is left in even decorative strips. Cucumber (whole) Then slice the cucumber into thin circles and sprinkle salt over and rub it in. Soy - sulphate 2. After 10 minutes, squeeze water out. This step is important so the moisture in the Sesame oil - sesame cucumber does not come out during pickling. Sesame seed - sesame 3. Then add the seasonings listed below: Sugar 1 Tbsp soy sauce ½ tsp sesame oil ½ tsp sugar and cucumbers and rub from outside the bag. Keep in the fridge for 30 minutes. 4. Serve and sprinkle some sesame seeds. MAIN COURSE A guide to preparing Japanese Curry Roux, Miso Salmon, Myoga Shiso Rice and a Green Tea Matcha Dessert.

INGREDIENTS METHOD Look for the black labels for your ingredients. Green Tea (Matcha) Souffle 抹茶スフレの作り方

Mochi powder 1. Preheat oven to 200°C and place the ramekins onto a baking sheet. Place into the Sugar oven and bake for 10 minutes. Make sure you watch the cakes closely. You want the Egg yolk - egg centre to barely set (still have a slight wobble). Remove the cakes from the oven and Double cream - Dairy allow to cool and set for 10 minutes. Plain Flour - wheat/gluten 2. Use a spatula and run around the edges to loosen the cake from the ramekin. Place a dessert plate on top of the ramekin. Pressing the plate on top of the ramekin (use gloves as the ramekin should still be quite hot) very carefully and quickly, turn over so that the plate is now at the bottom and the ramekin is upside down. (You need to do this in one fluid motion. Otherwise, the liquid lava filling will tumble out too quickly and break through the bottom layer of the cake.) Gently tap the upside down ramekin to ensure cake has popped into plate. Lift up ramekin. Dust with powdered sugar and serve.