Nikkei food is best described as Peruvian Ingredients cooked using Japanese techniques. Peru has more than a million residents of Japanese ancestry and these influences combined with ingredients as varied as it’s spectacular terrain, Nikkei fusion delivers a visual and mouth watering delight.
Rib-eye steak, green miso marinade
Ingredients – serves 4
- 4x rib-eye steak
- 100g white miso
- 30g coriander
- Pickled jalapenos
- 4x garlic
- 2cm ginger, peeled and grated
- Salt and pepper
- 1x lime juice and zest
- 4tbsp extra virgin oil
- 1tbsp sesame oil
- In food processor, combine all the ingredients apart from steaks and whizz until smooth.
- Marinade for max 12hrs, as the miso will start curing the meat.
- Scrape the excess marinade, chargrill the steaks.
Katsu chicken uramaki rolls
Ingredients – serves 4
- 200g sushi rice uncooked (400g cooked, following cooking instructions)
- 4 sheets of nori
- Wasabi paste
- Pickled ginger
- Soy sauce
- Japanese mayo
- 1x avocado, sliced
- 1x carrot, shredded
- 1x cucumber, de-seeded, cut into long batons
- Handful of coriander, chopped
- Mild curry spice
- 2x chicken breast, goujons
- 200g panko breadcrumbs
- 100g plain flour
- 4x egg
- 400ml vegetable oil
- 1x lime zest
- First prepare crispy chicken. Season chicken well, dipped in flour, egg and breadcrumbs.
- Heat the oil on medium heat and fry the chicken until crispy and cooked through. Set aside to cool down completely.
- Mix 50g of Japanese mayo with curry spice and lime zest. Set aside.
- To roll sushi, you will need a sushi matt. Wrap it in clingfilm, place half a nori sheet on it.
- Dip your fingers in cold water, place ¼ of the rice on the nori, spread evenly and pat down. Flip the sheet over so the rice is on the bottom now.
- Make a line of curry mayo on top of your nori, beside it make line of cucumber and avocado, place crispy chicken on top with carrot over it.
- Roll, let cool down and set properly and slice. Serve with a bowl of soy sauce, wasabi and ginger
Ingredients – serves 4
- 1 red onion thinly sliced
- 500g seabass fillets, skinned
- Handful of chopped coriander
- 1 red chilli sliced
- 1 sweet potato, cooked, cubed
- Pomegranate seeds for garnish
- Tiger’s milk:
- 5cm ginger
- 2 cloves of garlic, crushed
- 4x lime juice
- 1tbsp orange juice
- 5tsp mirin
- 0.5tsp sesame oil
- 1tsp soy sauce
- Start preparing the tiger’s milk dressing/curing liquid first. Place chopped ginger, crushed garlic and lime juice in a suitable bowl and leave to infuse for 15minutes. Pass the juice and whisk through all the other ingredients, set aside for now.
- Soak super thinly sliced red onion in iced water for 10 minutes, pass and drain on a kitchen towel, place in the fridge. This will keep the onion really crispy while reducing its strength.
- Cut the fish into little cubes 2x2cm or similar. Place into a mixing bowl, sprinkle with salt. Leave for 3 minutes. Salt will help to open the pores of the sliced fish and it will absorb the tiger’s milk better.
- Add the dressing now, leave it for about 3 minutes to ‘cook’. Add coriander, chilli, sweet potatoes and sliced onions and mix gently.
- Garnish with pomegranate seeds.
Jalapeño and lime slaw
Ingredients – Serves 2
- 1x lime zest and juice
- 1tsp of caster sugar
- 3tbsp of olive oil
- 1x handful of chopped coriander
- ¼ red cabbage, shredded
- ¼ white cabbage, shredded
- 1 carrot, grated
- 1x shallot, sliced
- Pickled jalapeños, 1tbsp
In a bowl, combine sugar, lime zest and juice. Whisk until well combined and sugar has melted.
Start stirring in the oil, gradually, still whisking.
Add white and red cabbage, pinch of salt and pepper and roughly rub the marinade in.
Add the rest of the ingredients and correct the seasoning.
We could use a tbsp. of mayonnaise or cream cheese for a creamy version of the slaw.
Sweet potato flatbread
Ingredients – makes 6 flatbreads
- 1cup sweet potatoes, cooked
- 2cups of plain flour
- Mix all ingredients above in a mixing bowl. Make sticky dough, flour your bench and roll until thin.
- Cook for 1 minute on each side in a hot non-stick frying pan, without any oil.
An alternative to Jalapeño slaw, we didn’t make this on the class but makes a tasty alternative.
Ingredients – serves 6
- 150g carrot
- 350ml extra virgin olive oil
- 1x onion, sliced
- 1x red onion, sliced
- 3x garlic clove, sliced
- 150ml white wine
- 2tbsp white wine vinegar
- 30g coriander seeds, crushed
- 1 pinch of saffron
- 1x lemon zest and juice
- Slice the carrots 1mm thick at a 45-degree angle, using a mandolin if you have one. Put the carrot slices into a heavy-based pan, add 100ml of the olive oil and cook gently for 5 minutes, until they start to soften. Add the onions and garlic and cook for a further 5 minutes or until the onions have begun to soften.
- Add the white wine, vinegar, coriander seeds, saffron and the rest of the olive oil to the pan, bring to the boil, then reduce the heat to a simmer and cook for 1/2 hours. Remove from the heat and leave to cool, then add the lemon juice and season with salt and pepper.